Mexican Chicken & White Bean Soup

If you know me at all, you know I love Mexican food.  This soup was no different.  I especially loved cooking the chicken in the crock-pot while I was at work, because it made dinner that night so much easier to put together.



  • 2 cups cooked chicken breast
  • 1 tablespoon less-sodium taco seasoning
  • cooking spray
  • 2 – 14 ounce cans fat-free chicken broth
  • 1 – 16 ounce can cannellini beans, rinsed and drained
  • 1/2 cup green salsa
  • 3 Tablespoons of reduced fat sour cream (optional)
  • 1/4 cup chopped parsley (optional)
  • 1/4 cup regular salsa
  • 1/4 cup water


1.  Mix the regular salsa and water together and add to the bottom of a crock-pot.  Set the chicken breast on top of the salsa and cook on low for 5 to 6 hours.  Shred the chicken once cooked.

2.  Combine the chicken and the taco seasoning; toss well to coat.

3.  Heat a large saucepan over medium-high heat and coat the pan with cooking spray.  Add the chicken and sauté for 2 minutes or until the chicken is lightly browned. 

4.  Add broth to the saucepan and scrape the pan to loosen the browned bits.

5.  Place beans in a small bowl and mash until there are only a few whole beans left. 


6.  Add beans and green salsa to the pan, stirring well.  Bring to a boil.  Reduce heat and simmer for 10 minutes or until slightly thickened.

7.  Optional:  Top each serving with 2 teaspoons of sour cream and a sprinkle of parsley.

You will absolutely love this comfort food.  It makes a thick and rich soup that is perfect for a cool summer evening.

4 Weight Watchers Points+ Value per serving.



Pesto, Basil, & Tomato Pizza

In this house we are in a terrible habit of ordering pizza at least once a week.  It is just so nice to not have to cook, and to have hot food just delivered to your doorstep.  Don’t judge, you know you do it too. 🙂

In an effort to eat healthier I tried a new pizza recipe.  I absolutely loved it!  I believe that am starting to form a love affair with pesto. 😉


  • 1 can of refrigerated pizza dough
  • 1 teaspoon of cornmeal
  • cooking spray
  • 3 Tablespoons of refrigerated pesto with basil
  • 1/2 cup shredded fresh mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup sliced Campari tomatoes
  • 1/4 teaspoon of black pepper

Pre-heat the oven as directions indicate on pizza crust package.  Sprinkle cornmeal on the baking sheet, spread out the crust and precook according to package directions.  Remove crust from oven, and spray lightly with cooking spray.  Spread pesto over the crust, leaving a 1 inch border.  Sprinkle mozzarella over the pesto, then drop the ricotta by teaspoonfuls evenly over the mozzarella.  Broil for 5 minutes or until the cheese just starts to melt.  Remove from the oven and top with tomatoes and black pepper.  Cut into 8 slices.

Makes 4 servings.  9 Weight Watchers Points+ Value per serving.

Cal:  352;  Fat: 14;  Carbs:  40;  Fiber:  2;  Protein:  16

Spicy Crock Pot BBQ Chicken Sandwhiches

There is not much better than coming home and the first thing you smell when you come in the door is BBQ chicken that has been cooking in the crockpot all day.  This recipe was a little different for Hubs and I, since we like our food pretty plain.  Adding in the chipotle peppers was the perfect touch – don’t leave them out!


  • 8 ounces of your favorite BBQ sauce
  • 1 – 4 ounce can of chopped green chilies
  • 1 teaspoon of canned chipotle chilies, finely chopped
  • 1/2 teaspoon of salt
  • 2 pounds of boneless, skinless chicken breasts
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • 4 light hamburger buns

Stir BBQ sauce, green chilies, chipotle chilies, and salt in a crockpot.  Add chicken, onion, and garlic.  Stir to combine.  Put the lid on the crock pot and cook on low for 4 – 5 hours.  Use two forks to shred the chicken in the crockpot.  Serve on whole wheat hamburger buns.

Makes 8 servings.  9 Weight Watchers Points+ value per serving.

Cal:  364;  Fat: 13;  Carbs:  32;  Fiber:  4;  Protein:  30

Grown Up Tater Tot Casserole

Comfort food for me includes tater tots…am I a dork?  Maybe, but lightening up a tater tot casserole recipe made me about the happiest girl on the block that night.  This turned out so yummy and I can’t believe I haven’t thought about adding veggies before!  I am totally putting a star next to this recipe to make for my future kiddos!


  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1- 16 oz package frozen mixed vegetables (thawed and drained)
  • 1 can reduced fat/reduced sodium cream of celery soup
  • 1 can reduced fat/reduced sodium cream of chicken soup
  • 2 Tablespoons ketchup
  • 1 Tablespoon Worcestershire sauce
  • 1/2 cup 2% milk
  • Frozen Tater Tots – thawed

In a large skillet, cook the beef and onions together over medium heat until there is no pink in the meat.  In a 13×9 in baking dish coated with cooking spray, layer the meat, then vegetables. 


In a small bowl combine soups, ketchup, Worcestershire sauce, and milk.  Spread this mixture over the vegetables – do not stir.  Top with a single layer of tater tots.


Bake the dish, uncovered, at 350 degrees for 55 – 60 minutes or until golden brown.


Makes 6 large servings.  8 Weight Watchers Points+ Value per serving.

Cal:  320; Fat:  14;  Carbs:  26;  Fiber:  4; Protein:  22

Pesto Pasta

I absolutely love some cheese tortellini.  Of course, pasta and cheese for dinner makes me think of those V-8 commercials where they bop people on the head because they don’t eat veggies. Soooo….  We added a few veggies and a yummo sauce to our tortellini for dinner and it was a HUGE hit.  This dish was super yummy the next day for lunch too!


  • 1 – 9 ounce package refrigerated cheese tortellini
  • 16 ounce package of frozen broccoli stir-fry vegetables
  • 8 ounce container of fat free sour cream
  • 2 Tablespoons of refrigerated traditional pesto
  • 1/4 teaspoon salt
  • 1/4 cup shredded parmesan cheese
  • 1/8 teaspoon fresh ground pepper

Cook the tortellini and frozen veggies in a large pot of boiling water for 5 – 7 minutes or until all the pasta starts to float and is tender.  Drain the pasta and veggies and return them to the pot.  In a separate small bowl combine the sour cream, pesto and salt.  Make sure to stir well to combine.  Gently stir the sour cream mixture into the pasta/veggie mixture.  Sprinkle with the parmesan cheese and pepper.  Serve as soon as possible.

Makes 4 servings.  9 Weight Watchers Points+ Value per serving.

Cal: 331; Fat:  12; Carbs: 38; Fiber:  3; Protein:  19

This was so simple to make and a great meal for when you are in a time rush for dinner.

Pretty Potatoes Side Dish

Hubs and I love potatoes.  I actually would like to try to grow potatoes in our garden this year, because we eat so many of them.  I love them just about any way you fix them, but this way was so easy, it may turn into my go-to side dish!  Not only was it easy, but the potatoes turned out delicious too!

Microwave Parsley Potatoes


  • 1 pound of red potatoes, scrubbed and quartered
  • 4 teaspoons of olive oil
  • 1/2 cup of finely chopped parsley
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of salt and pepper

Place the potatoes in a microwave safe dish, sprinkle with 2 Tablespoons of water, cover and cook on high for 8 – 10 minutes.  Use a fork to check and make sure the potatoes are tender.  Immediately toss with parsley, olive oil, garlic powder, salt and pepper.

Makes 4 servings.  2 Weight Watchers Points+ Value per Serving.

Marinated Tomatoes with Feta

Hubs and I have our “go-to” side dishes which include, green beans, mashed potatoes, and just recently, roasted asparagus. I have been trying to venture out and try new things, of course on the more healthy and light side.

I really enjoyed these tomatoes, and I am sure I would have loved them even more if they had been fresh from our garden.  Joe doesn’t like tomatoes at all, so I can’t give you his thoughts about it, but if you like ‘maters you should give it a try.

Marinated Tomatoes with Feta


  • 2 Tablespoons of red wine vinegar
  • 1 Tablespoon of olive oil
  • 1 teaspoon of Dijon mustard
  • 1/8 teaspoon of Truvia (or your sugar substitute of choice)
  • 5 sliced plum tomatoes
  • 4 Tablespoons of crumbled feta cheese; divided

Wisk together the first four ingredients.  Toss the tomatoes into the dressing.  Cover and chill for at least 30 minutes.  Sprinkle each serving with 1 tablespoon of feta cheese and fresh ground black pepper.


Makes 4 servings.  2 Weight Watchers Points+ Value per Serving.

Calories:  62;  Fat:  5;  Carbs:  5;  Fiber:  1;  Protein:  2