Weight Watcher’s Mexican Casserole

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Weight Watcher’s Mexican Casserole is going to be your favorite new casserole recipe. It’s packed with ground beef, tomatoes, corn, and black beans. I managed to cut back the sodium content down to about 200 mg using no salt added canned food. I’ve been on this low sodium kick lately and I found no salt added corn, black beans, and tomatoes at the grocery store. I even found low sodium taco seasoning. The only ingredients that had sodium in it was the cheese and corn tortillas.

Trying to watch your sodium levels is hard. There is salt in everything pretty much. I’ve been doing a lot  of research online trying to find low sodium substitutes. Usually for breakfast I’ll have a greek yogurt and a banana. Star Kist Tuna makes a low sodium tuna so I’m going to try having that for lunch this week.

I hope you like this casserole dish just as much as I did! Serve with your favorite taco condiments such as sour cream, avocado, etc….

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Weight Watcher's Mexican Casserole
 
Ingredients
  • 1 lb extra lean ground beef (drained or rinsed!)
  • ½ cup onion (chopped)
  • ¼ cup canned jalapeno slices, chopped
  • 2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
  • 1 (15 ounce) can kernel corn (drained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 1 (1¼ ounce) package taco seasoning mix
  • 8 corn tortillas
  • ¾ cup nonfat sour cream
  • ⅓ cup reduced-fat Mexican cheese blend, shredded
  • ⅓ bunch fresh cilantro, chopped, to taste (or less (or more)
Instructions
  1. Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
  2. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
  3. Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
  4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below…).
  5. (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.
  6. Makes 6 large Servings at 9 weight watcher pts/each.
Notes
Calories 355.4
Fat 5.8 g
Carbohydrate 52.2 g
Fiber 10.3 g
Protein 26.7 g

Points Plus: 9
Servings: 6

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Orange Chicken Salad

 

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I am so excited! I downloaded a book for taking better pictures of my food and I’ve only been reading it for a day now. Already, I’ve learned lots and I’ve been trying to shoot more in manual mode. Hopefully my pictures start impressing you guys! I’ve been trying to improve my photographs since starting this blog.

This orange chicken salad is so good and perfect to eat after a really good work out! I over dressed my salad with the dressing and that can really make a salad taste terrible sometimes so I made a new bowl of it. Think I’ll be having this for dinner. Peanut dressing would be really good with this salad also. The chow mein noodles give the salad a nice little crunch to it also. Added in some avocado.

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Asian/Orange Chicken Salad recipe from FOOD.com

Calories 350.7
Fat 21.3 g
Carbohydrate 19.3 g
Fiber 3.9 g
Protein 22.0 g

Points Plus: 9 per serving

Servings: 6

Orange Chicken Salad
 
Ingredients
  • DRESSING
  • 2 tablespoons brown sugar
  • 2 teaspoons canned mandarin juice
  • 2 teaspoons soy sauce
  • 3 -4 teaspoons sesame oil
  • ¼ cup vegetable oil
  • 3 tablespoons rice vinegar
  • SALAD
  • 1 small romaine lettuce, torn in pieces (or use a iceberg lettuce, chopped)
  • 4 cooked boneless skinless chicken breasts (shredded or chopped)
  • 3 green onions, chopped
  • ⅓ cup coarsely grated carrot
  • 2 cups dry chow mein noodles (can use more or less)
  • ⅓ cup toasted slivered almonds or ⅓ cup chopped peanuts
  • canned mandarin oranges (drained, reserve 2 teaspoons juice for the dressing)
Instructions
  1. Mix all dressing ingredients until well combined; refrigerate for a minimum of 1 hour.
  2. In a large bowl combine the lettuce with chicken, green onions, dry noodles, carrot and slivered almonds or chopped peanuts; mix to combine.
  3. Pour on the dressing; toss to combine.
  4. Top with mandarin orange segments.
  5. Serve immediately.

 

 

Strawberry Pretzel Salad

 

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Happy Easter! Here is another great recipe to take to an Easter get together.

Re-posting this recipe! Going through some of my old recipes and taking new pictures for them. For some reason when I transferred my domain over some of my images from 2011 got lost in the transfer.

This looks like an easy recipe to make but with the jello being poured on top of the cream cheese mixture all the jello kind of just seeps to the cream cheese. It still looks nice though. No matter what happens to this recipe, I don’t think you can mess it up, and it will still taste good. If you want to lighten up this recipe use 1/3 less fat cream cheese,  light or no fat cool whip and less butter than what this recipe originally calls for! Your family will love it!

 

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Strawberry Pretzel Salad

Adapted from Paula Deen (via “Paula’s Home Cooking,” Food Network)

Crust:

  • 2 cups crushed pretzels (You want small pieces, but don’t pulverize them in a food processor.)
  • 3/4 cup melted butter
  • 3 tablespoons sugar

Filling:

  • 1 (8-ounce) package cream cheese
  • 3/4 cup sugar
  • 1 (8-ounce) container whipped topping

Topping:

  • 2 (3-ounce) packages strawberry gelatin dessert mix (you can use sugar free if you’d like)
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish

1. Preheat oven to 400 degrees F.

2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.

3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.

4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

5. Serve slices with a dollop of whipped topping.

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I saw this posted at Ezra Pound Cake and thought it was weird that it had the word Salad in the title. It looked more like a dessert recipe to me. Whatever… that’s Paula Dean for you! I posted it on my facebook page and lot’s of people said that it brought back memories, of how their mom always used to make that salad. How come my mom never made me this salad?? Boooo hooo!!! :(

This recipe would be great to take to a pot luck for work, a baby shower, bridal shower, and heck even a family reunion! This was so yummy. Ben thought it could have used more pretzels in the crust and I agreed. Whenever I make this again, I’ll probably add 3 cups of pretzels. I did use light cool whip, light cream cheese, and half the amount of butter that the recipe called for.

Strawberry Pretzel Salad

BBLT

Any type of sandwich is better on a bagel, especially a BLT sandwich. Plain old bread for sandwiches can be pretty boring too. Why not change it up a bit and use a bagel instead? There was no mayonnaise in the house, but I had a container of Philadelphia Chive Cream Cheese. I believe that may be my new mayo whenever I make a BLT sandwich. Bagels are kind of pointy, but Thomas Bagel Company makes bagel thins for only 3 points. Everything bagels make good sandwiches too. I really really want some lox now. :)

 

Servings: 1

Points Plus: 9

1 Thomas Bagel Thin

2 strips of bacon

2 slices of tomato

1 lettuce leaf

2 tablespoons of Philadelphia Chive Cream Cheese

Directions:

Toast the bagel. Spread with Philadelphia cream cheese. Top with 2 slices of bacon, tomato, and lettuce. Enjoy.