Slow Cook Three Bean Chili (Weight Watchers recipe)


This is super easy to make and really yummy! It makes 10 servings which is about 1 1/3 Cup for 7 PointsPlus.  I top mine with banana peppers, tomato, scallions if I have them…kind of whatever I have/feel like!

What you need:

1 large uncooked onion(s), minced

1 clove(s) (medium) garlic clove(s), minced

30 oz canned black beans, rinsed and drained

30 oz canned kidney beans, rinsed and drained

30 oz canned pinto beans, rinsed and drained

30 oz canned diced tomatoes, with chilies

15 oz canned tomato sauce

1 1/4 oz spiced seasoning mix, chili variety

14 oz frozen corn kernels

1 Tbsp fresh lime juice, or to taste

1/2 cup(s) cilantro, fresh, minced

How to make it:

Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving. Find recipe here:

Egg and Veggie “muffins”

These are a great breakfast esp. if you’re on the go in the AM (and really who isn’t!?) This will let you say “See ya never McDonalds breakfast!” Everything in these is free except the egg which is 2 points plus on Weight Watchers.  You could also add cheese for additional PP value!

What you need:

This is kind of up to you as far as veggies go…The ones in the photograph have:


Red pepper

Green pepper



Green onion


eggs (1 per muffin)

How to make them:

Chop up veggies and sauté until veggies are soft (about 5 min)

I also season with garlic powder and pepper

Spray muffin tins with cooking spray

line with a few spinach leaves

Spoon veggies into muffin tins (3/4 full)

Crack 1 egg on top of each veggie filled area

Bake on 350 for 20-30 min

See ya Never Double Digits, the Shopping Trip that Changed my Life

So I went shopping this weekend. Didn’t really plan on it, but when your mom says hey want to go shopping and look around? YOU DON’T SAY NO. Rule of life. This shopping trip was different, and here’s why:

I remembered that earlier in the week I realized my size 10 jeans were baggy. Not falling off, but I was showing signs of diaper butt. So, when I saw a pair of size 8s on the sale rack, I had a bit of a panic. It was as if the weight loss Gods and the bargain Gods got together and led me to this pair of jeans, haha! My panic came from “if I go try these on and they don’t fit, how will this make me feel? Will I feel defeated and run for the closest cookies I could find? Will I cry? Will it empower me? So many thoughts racing through my mind.  But I decided to go for it.

What happened next is a moment that will live on in my mind for the rest of my life. I got into the dressing room, locked the door, pep talked myself and put one leg in. Ok, that feels fine let’s go for leg number 2. Ok legs are in and jeans are to my knees.  That feeling I’ve experienced so many times…You know the one, where you try on pants that are too tight and you start sweating a bit and fear you will be stuck in the most uncomfortable straight jacket pants forever, wasn’t there! They went over my thighs with ease to my waist…ZIPPED…and regular breathing ensued! Holy shit, I was a freaking size 8! I haven’t worn single digit pants since ELEMENTARY SCHOOL, people.

I didn’t plan on buying anything this day. But another rule of life…When you try on pants that are a size smaller than you wore last time you went shopping…and they fit…YOU BUY THEM. They’re hanging in my closet now, almost with a bright aura around them putting all of the size 10 pants they are next to, to shame.  Just waiting to be worn. It won’t be tmrw (Mondays are weigh-in days and you must be crazy to think I’ll wear jeans and step on the scale!) But look out world…I’ll be conquering you this week…wearing size 8 pants!

Healthier Philly Sandwich

Ok, so I love Philly sandwiches, but they are SO many Weight Watchers Points Plus…So I made my own for 6 PP!

What you need:

Olive Oil spray

2 oz Roast Beef

Half Green Pepper

1/2 Small Onion

1 garlic clove

1 Oz. pepperjack Cabot Cheese-I buy the block and grate it (You could use red. fat Provolone )

1 Sara Lee delight hotdog bun

How to make it:

Preheat oven to 350

Chop up green pepper, onion and garlic

Sautee all three on medium heat in Olive Oil spray

Put hotdog bun in a baking pan

Layer with 2 oz. Roast Beef, peppers, and grated cheese.

Bake for 6-8 min and enjoy! (I dip mine in Au Jus made from 1 Cup and 1 beef bouillon cube)

Easy Egg Salad

Ok so, I LOVE egg salad…but eggs and mayo tend to be very high in PointsPlus.  So I created my own version and it satisfies my egg salad craving perfectly!


For the egg salad and 2 pieces of light bread it is 5 Weight Watchers PointsPlus

What you need:

1 egg

1 additional egg white (you will hard boil 2 eggs)

1 tbsp light mayo

mustard to taste

1-2 teaspoons red onion

pepper to taste (could also add a bit of salt, I just try to avoid adding salt to anything)

How to make it:

Hard boil 2 eggs

Let eggs cool completely

Roughly chop egg 1 entire egg (with yolk) and the white only of the 2nd egg (you won’t use the 2nd yolk)

Finely chop onion

Combine all and enjoy! That’s it! Simple and delicious.


Zesty Lime Shrimp and Avocado Salad

Yep, Skinny Taste is at it again in my kitchen!  Original link:

7/8 Cup is 5 Points Plus (I add 2 corn tortillas for 3 PP)

What you need:

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

How to make it:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.


Cheesy Baked Spaghetti Squash Boats with Grilled Chicken via Skinnytaste

Have I ever mentioned I love  These are 6 PointsPlus per serving

This one is so good and super filling!  Here is the original recipe:

What you need:

2 small/medium ripe spaghetti squash

salt and fresh pepper, to taste

4 thin chicken cutlets, about 3 oz each

pinch garlic powder

1/4 tsp oregano

2 cups quick marinara sauce, warm (I used store bought)

1 cup part skim shredded mozzarella (Polly-o)

How to make it:

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Heat a grill pan (or a George formal grill) over medium-high heat, when hot grill chicken on both sides until cooked through, about 3-5 minutes. Set aside on a dish.

Remove the spaghetti squash from the oven or microwave and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Seasonwith salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half.Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the side if desired.

Delicious Salmon and Brussels Sprouts

The salmon recipe is courtesy of my friend Jennifer who is a WW leader and shares amazing recipes!  You can find her FB page here:

These are 7 Points Plus for good sized fillets

What you need:

2 salmon fillets

1/4 cup Panko

EVOO sprayer for each salmon (so 1 tsp per)

1 tablespoon divided Dijon mustard

2 cups of spinach

I also used fresh lemon juice to taste

How to make it:

Mince spinach (used food processor) and add 1/4 panko bread crumbs

Spread on fillets, cook at 375 for 30 minutes.

For the Brussels Sprouts: (1/2 C is 2 Points Plus)

What you need

We shredded ours and it was kind of a pain, but I found pre-shredded ones at Trader Joe’s today! (you need about 1 lb)

1 shallot

2-3 garlic cloves

1 tbsp EVOO

1 tsp garlic powder

Salt and pepper to taste

How to make it:

Heat EVOO on med-low heat

Mince Shallot and garlic, add to EVOO (let it cook for 2-3 min)

Add brussels sprouts (simmer on medium for 4-5 min)


2013…You’re going to be my B – - – - est year yet!


The holidays have come and gone (Thank God!) and all of the tempting sweet treats have disappeared with the turn of the new year.  Now comes that oh so overused question “What’s your New Year’s resolution?” I am all for looking at myself and seeing what I can do better this year that I did last year…But for me, setting an actual resolution feels like I am just setting myself up to resent the change I am trying to make.

One major thing I have learned with weight loss (that actually applies to many things in life) is the way you look at something makes all of the difference.  So for me, looking at these small goals/things to work on as a “New Year’s Resolution” does not work.  That being said I have some big and some small goals, some weight related and some not I’d like to work on in 2013. Here it goes:

To hit my goal weight of 150.

To drink more water everyday.

To do at least 1-60 second front plank everyday. (Any takers to do this one too?? C’mon it takes 1 minute!)

To accept I can’t be in control of every aspect of life all of the time. I very much try to live life knowing what is meant to be will be…but sometimes I forget =)

To update my blog more!

To run faster.

To run longer.

To get stronger.

And most importantly to wake up thankful, every. single. day. Even on days I wake up sick. tired. sad. mad. annoyed. etc. Because no matter what is going on in my days…I get to wake up and go to a wonderful job, in my healthy body, and talk to people who I love and am inspired by everyday.  One of my most favorite quotes of all time sums this idea up perfectly to me…It’s a Buddha quote that says, “Let us rise up and be thankful, for if we didn’t learn a lot today, at least we learned a little, and if we didn’t learn a little, at least we didn’t get sick, and if we got sick, at least we didn’t die; so, let us all be thankful.”

Now it’s your turn!!  What are you going to try to do better in 2013 than you did in 2012?



Easy Chicken Gyro

Ok so I LOVE gyros.  There is a place in Kansas City that makes a pretty damn good one.  I literally looked at the menu to get the ingredients and made this great alternative to what I’m sure is a very high PP gyro from the restaurant at home.

These are 6 or 8 (with cheese) Points Plus

What you need:

Chicken Breast (I used the frozen breasts that WW now has) They are 5 oz breasts for 3 PP

Pita (the kind that has a pocket) you only need 1 or what would be 1/2 of a full pita

Onion (I love onion so I use a lot, but just as much as you like is fine!)

Tomato slices (again, up to you on how much)

1 slice Reduced fat swiss cheese (I actually totally forgot to put this on the gyro pictured and it was still delicious!)

2 Tbsp Tzatziki sauce (I’m sure you can get fancy and make your own…I bought some already made at Trader Joes and it was really good…It even had cucumbers sliced up in it!! Also, if you have a Harris Teeter grocery store where you live, they make a really good one too!)

How to make it:

Cook chicken (I did mine on a grill pan inside) I always pound mine out until it  is pretty flat so it cooks more evenly.

Chop up onion and tomato

Microwave pita for 15-20 seconds

Put all ingredients inside pita pocket, add 2 tbsp tzatziki and enjoy! This really is so easy and really really good!