Corn Salsa

We love Corn Salsa, if you know Justin....go figure huh? We like it with anything mexican.

Corn Salsa with Lime

Servings: 12 • Size: about 1/2 cup • Old Points: 1 • Points+: 1 pts
Calories: 52.5 • Fat: 0.7 g • Carb: 11.7 g • Fiber: 1.8 g • Protein: 2.0 g • Sugar: 1.8
Sodium: 10 mg (without salt)

Ingredients:

• 4 cups (20 oz) cooked sweet yellow corn, cut
• 2 vine ripe tomatoes, diced
• 1/2 red onion, diced
• 1 scallion, diced
• 1-2 jalapeños, diced (remove seeds unless you like it really spicy)
• 2 tbsp chopped cilantro
• 1 1/2 limes, juice of
• chipotle chili powder, to taste
• salt and fresh pepper to taste

Directions:

Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups

**Chipotle Chili powder is a little hard to find, I found it at Albertson's in with the fancy seasonings. It's HOT, so watch out.

Barbacoa Beef

This last weekend while we were in the valley we ate at Chipotle and just for kicks and giggles I tried the barbacoa beef to see how similar mine was to this and Justin and I were in shock. The taste was almost identical, the only difference was Chipotles was a little more saucy and creamy, but I guess that's because mine is the "light" version. I got this recipe off Skinnytaste.com I love that website, she is awesome! We have it with cilantro lime rice and corn salsa (Justin likes it burrito form)


Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

Barbacoa Beef 

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves

Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.


I put mine in the crock pot with all the seasonings and water for a couple hours. Take it out of the crock when it's done and shred and put it back in the juicy juice and let it warm for an hour or so longer. At this time you may need to add more salt and cumin or chipotle juice (from the peppers). The chipotle peppers are spicy so add accordingly!

Lasagne Soup

I made this on a cold day and I was in pure Heaven and every time I go to Show Low because it makes alot and it's not on Justins top 100 :), it will be on yours though I promise. I love this. I have tweaked it a little. I can't find the noodles it calls for so I just use lasagne noodles and break them up. Watch it really close, over cooked noodles are ewww. I also use more tomato paste than it calls for because HEY...I can't open a can for one tablespoon, so I use about 3. I also put a little more parmesean in the cheese topping than it calls for because I have a small problem with parm. cheese. I left the basil out becuase it's really expensive and didn't miss it. My mom tried it once and used regular breakfast sausage and said it worked too. Oh and this is not WW but it can't be tooo bad, Can it?

Lasagna Soup
(print recipe)
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta ( used regular lasange noodles and just broke them up)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Chicken Pot Pie

Midterms are over, trips are over (gas is to expensive to go anywhere anyway!) SO....we are back in cooking mode. I have a pretty sweet little weight watchers menu planned so I will post as I go.

This is a staple around my parts. Chicken Pot Pie. NOW....the first time I made this I used the bagged precooked chicken. It's quick easy and cheap but even better than that would be to cook and freeze your own chicken and have it on hand, but what do you do? ENJOY

WW Pointsplus: 4 per serving (there are 6 total servings so like 3/4 cup?)

Chicken Pot Pie Recipe

Ingredients:

- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat

- 1/2 cup skim milk

- 1/4 cup egg substitute

- 2 1/2 cups frozen mixed veggies, thawed

- 1 1/2 cups grilled skinless chicken breast

- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup

- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup

- salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.