Mexican Stuffed Shells

Mexican Stuffed Shells

Just look at all that cheesy taco-y goodness in a jumbo pasta shell!. Mexican stuffed shells are going to be your favorite dish to make for Taco night!

I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. A frozen key lime pie, banana bread muffins, and this dish for Mexican stuffed shells. I am home alone this weekend and decided to make these Mexican stuffed shells since there was cheese on top and cream cheese in the middle. Boy let me tell you something, these Mexican Shells did not disappoint. I used lean ground beef and low fat cream cheese to keep these a tad on the lighter side. For garnish  used some tomatoes and parsley. One of the best pasta dishes I’ve made in a long time. Will definitely make this dish again.


Mexican Stuffed Shells

Mexican Stuffed Shells

Recipe adapted from Like Mother Like Daughter

5.0 from 1 reviews
Mexican Stuffed Shells
  • 1 pound ground beef
  • ½ cup yellow onion, diced
  • 2 TBS taco seasoning
  • 4 oz cream cheese
  • about 8 oz jumbo pasta shells (some may break - I used 20 shells total but cooked 25)
  • 10 oz enchilada sauce
  • 1 cup salsa
  • 1¼ cup cheddar cheese
  • ½ cup mozzarella cheese
  1. Bring a large pot of water to boil.
  2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
  3. Preheat your oven to 350 degrees.
  4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
  5. Drain the excess grease from the pan.
  6. Add in taco seasoning and stir to mix.
  7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
  8. Combine your enchilada sauce and salsa in a small bowl.
  9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
  10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
  11. Repeat until all shells or meat mixture is gone.
  12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
  13. Wrap pan in aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and top with cheeses.
  16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
8 PP per serving (3 shells for serving)
Nutrition Information
Serving size: 6 Calories: 323 Fat: 11.21g Carbohydrates: 32.27g Fiber: 2.4g Protein: 23.36g


Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

I recently tried Bang Bang shrimp at the Ground Round. If you don’t have a Ground Round, it’s pretty much like a Ruby Tuesdays type restaurant. On their menu they had this appetizer called Boom Boom Shrimp. Boom Boom shrimp is similar to Bang Bang shrimp. And while we were eating the shrimp we pretty much made fun of the name the whole time. I know, talk about childish right? ha ha.  The shrimp was deep fried, and covered in this wonderful spicy hot sauce and underneath it was a bed of cole slaw that had a taco seasoning in it. The taco seasoning in the cole slaw was very different. I’ve never had any cole slaw like that before and it was super good. As Guy Fierri would say “It took me on the road to flavor town!”

I’m going to start keeping this sauce in my fridge at all times. It’d be good on burgers, or brushed on grilled corn.

My chives are in full bloom in my garden. They make for such a pretty garnish. Beats spending .89  at the grocery store for some green onions. :)


Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp


Skinny Bang Bang Shrimp
  • 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
  • 10 skewer sticks (optional)
  • 3 T chobani plain greek yogurt
  • 3 T chopped green onion, plus more for garnish
  • 1½ T sweet chili sauce (I used Franks brand)
  • ½-3/4 T sriracha sauce
  1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
  2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
  3. place 5 shrimp on each skewer
  4. If shrimp are raw:
  5. grill on each side for 5-8 minutes, until opaque and cooked through
  6. If shrimp are pre-cooked:
  7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
  8. Brush each hot skewer liberally with the sauce, on both sides
  9. serve immediately
Nutrition Information
Serving size: 4 Calories: 122 Fat: 5.65g Carbohydrates: 2.79g Sodium: 435mg Fiber: 0 Protein: 14.4g

Recipe adapted from The Cookie Rookie

Weight Watcher’s Deep Dish Pizza Casserole

Weight Watcher's Deep Dish Pizza Casserole

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Weight Watcher’s Deep Dish Pizza Casserole comes together in under 30 minutes. The crust is store bought, so you don’t have to wait for it to rise and kneed the dough, and it takes under 10 minutes to brown the ground beef.  Browning the ground beef is probably the hardest part. Prep all your ingredients while the ground beef is browning and you’re pretty much done. Super easy and you can use whatever your favorite toppings are. I just added a couple slices of pepperoni to mine and garnished the pizza with some parmesan cheese and some herbs. So good!

I didn’t have any Italian Style stewed tomatoes, so what I did was use an 8 oz can of no-salt added tomato sauce, some italian seasoning, oregano, and crushed red pepper. Turned out marvelous!

Weight Watcher's Deep Dish Pizza Casserole

Recipe adapted from

Weight Watcher's Deep Dish Pizza Casserole
  • 1 lb ground round
  • 1 (15 ounce) can chunky Italian-style tomatoes
  • cooking spray (Pam)
  • 1 (10 ounce) can refrigerated pizza dough
  • 6 ounces shredded part-skim mozzarella cheese
  1. Preheat oven to 425°.
  2. Cook meat in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomatoes, and cook until heated through.
  3. While meat cooks, coat a 13 x 9 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of the baking dish. Top the pizza crust with meat mixture.
  4. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until crust is browned and cheese melts. Cool 5 minutes before serving. Yield: 6 servings. Each serving is 6 Weight Watcher's points.
  5. Serve with a salad mixed field greens and a fat-free or low-fat vinaigrette.
  6. Read more:
Calories 282.4, Fat 19.7 g, Carbohydrate 5.1 g, Fiber 0.7 g, Protein 20.5 g
Points Plus: 7
Nutrition Information
Serving size: 6


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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
  • 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)
  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.
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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Skinny Frozen Hot Chocolate

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Am I  the only facebook page owner out there that is completely pissed off with how many of my actual fans can see my posts? Before the new change, I’d say about a good 80% of my fans saw my posts and now it’s only 25%. There were a few good posts of mine like the sausage and potato recipe that went viral on facebook and had over 100K in shares and that peanut butter brownie pizza recipe that was pretty much the same deal. Now I’d be happy if I got over 50 shares! It’s kind of sad. Maybe one day when enough page owners complain to facebook how nobody can see your posts anymore, they will change it back to the way it was.

Well, enough with the ranting…. I have been thinking about putting drinks/beverages on my site for quite some time now. I like to make my own cocktails at home, yep those types of drinks and have seen so many different kinds of slushy recipes out there. I posted a pink lemonade slushy recipe on my page that did pretty well. Going to try that one soon, so we’ll give this first one a shot.

Have you ever tried the frozen hot chocolate drink at dairy queen? I kind of laugh whenever I  read frozen hot chocolate because it is an oxymoron. If you don’t know what an oxymoron is google it, because google is your friend. It’s basically hot chocolate mix that has ice in it. Kind of like how they make ice cold coffee. It’s a treat especially during the summer. This is a lightened up version of their Frozen Hot Chocolate. A small frozen hot chocolate has 260 calories and 29 grams of fat. This version only has only 111 calories and 1 gram of fat. Which version would you rather have? If you go to Dairy Queen, make sure to try the S’mores Blizzard. It is the flavor of the month now, and it is pretty awesome. Highly recommended. Infact, you could have some Frozen Hot Chocolate and a S’mores Blizzard. Use the hot chocolate as a chaser after your blizzard. :)

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Skinny Frozen Hot Chocolate
  • 1½ cups fat free milk
  • 1 cup ice
  • 4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp fat free whipped topping (optional)
  • drop of peppermint extract (optional)
  1. Pour the milk and ice into your blender. Add in the ovaltine, cocoa powder, and whipped topping (optional – you could also leave this for the top instead).
  2. Blend 3-4 minutes until the ice is completely chopped and the mixture is thick and icy.
  3. Pour into two glasses, and serve immediately.


Recipe adapted from Skinny Taste

Servings: 2

Points Plus: 3

Fat: 1 g
Carb: 20 g
Fiber: 1 g
Protein: 7 g








Weight Watcher’s Recipe Lemon Bars

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Weight Watcher’s lemon bars are only 4 points a piece. They even have butter and eggs in them and any kind of recipe that calls for butter and it’s a Weight Watcher recipe is sure to please anyone! If you are a fan of sweet and tart then you will love these. They are creamy and decadent.

I’ve been on a lemon kick lately. Made those lemon cupcakes last week and a dessert called Lemon Lust which is a layered dessert kind of like that Chocolate Lasagna recipe going around but it calls for lemon instead. These bars are almost like that dessert, but the only thing missing on them is the cream cheese layer, and some cool whip topping. Feel free to add that on top of these. That would only make them even better! For some reason my bars ended up cracking in the middle of it, almost like a cheese does. Does anyone know if that is normal?

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Recipe from Weight Watcher’s

Points Plus: 4

Weight Watcher's Lemon Bars
  • 1⅓ cup(s) all-purpose flour
  • 5 Tbsp packed light brown sugar
  • 8 Tbsp regular butter, cold, cut into ½-inch pieces
  • 4 large egg(s)
  • ½ tsp vanilla extract
  • 1½ cup(s) powdered sugar, divided
  • ¾ cup(s) fresh lemon juice
  • 2 tsp lemon zest
  1. Preheat oven to 350°F.
  2. To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
  3. Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and ¾ cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
  4. As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.



Simple Cucumber Salad

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I hope everyone is having a great Memorial Day weekend so far! I did a lot of bird watching and star gazing at the cabin this weekend.

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On top of that, when the husband and I were coming home on Sunday night we ended up getting a flat tire and had to drive back to the cabin. He changed the tire all by himself which was pretty impressive. On the way back, we ended up hearing another hissing sound coming from one of the tires, so we thought it was another flat tire. Anyways we are back at home. Had some Mcdonald’s for lunch and I just love their new Bacon Club burger. I get the grilled chicken.

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Since we had such a heavy lunch at Mcodnald’s, I decided to make this cucumber salad. I had to go back to the grocery store for a second trip to get the cucumbers. I got the tomatoes and onion, but the main ingredient missing were these cucumbers. Don’t you just hate it when you end up forgetting something on your list? Especially a main ingredient like that? Argh, that drives me crazy. I really liked the oregano with the cucumber and tomatoes, next time I’m going to try using some fresh oregano or rosemary with the salad.

Simple Cucumber Salad
  • 2 large English cucumbers
  • ½ onion
  • 2-3 tomatoes
  • {For the dressing}
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. oregano
  • ⅛ tsp. salt
  1. Make the dressing: add all ingredients to a small bowl and whisk to combine.
  2. Slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl.
  3. Add the dressing and toss to coat. Salt/pepper to taste if needed.
  4. Best if refrigerated for at least an hour to let the flavors combine.

Servings: 4

Weight Watcher Points Plus: 3

Calories 105
Fat 7.12g
Carbohydrate 10.51g
Fiber 2.1g
Protein 1.92g


Slow Cooker Hawaiian Pulled Pork

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I woke up on Sunday and was craving some pulled pork. Our smoker was in the patio and it sucks to drag it outside so I was lazy and decided to just throw it in the crock pot. I even had every ingredient to make this too. It calls for only 3 things. Canned pineapple, a red onion, and a cup of barbeque sauce. Canned pineapple is one of those pantry staples I like to keep on hand all the time a long with barbeque sauce.

So, I’ve been seeing recipes everywhere that call for King’s Hawaiian Rolls. Ever tried them before? I found them in my bakery and they were about 3.79 for 12 of these soft buttery rolls. The buns are rather small and are made for slider type sandwiches.

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There’s lots you can make with leftover pulled pork. You can put it on top of pizza, make more sandwiches, stuff it inside some empenadas. I put it on top of nachos. But you had nachos the other day you’re wondering? Yep, I had nachos twice this week. So what! At least there’s healthy pineapple and avocado on top it! :)

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Recipe from Iowa Girl Eats

Slow Cooker Hawaiian Pulled Pork
  • 3-4lb pork butt, large pieces of fat removed then cut in big hunks
  • garlic salt
  • 15oz can chopped pineapple
  • 1 cup BBQ sauce, divided (plus more for serving)
  • 1 large red or sweet onion, sliced
  1. Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, ½ cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining ½ cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.

For 2 ounces of pork:

Calories: 90

Total Fat: 3 g

Fiber: 0 g

Protein: 13 g

Carbs: 1g

Weight Watcher Points Plus: 2 for 2 ounces, would be 4 for 4 ounces, etc…

Nutritio figured without bun.