WW Stockbridge

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Buffalo Chicken Chili

2 tsp. canola oil
1 lb. ground skinless chicken breast
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
1 (12 oz.) bottle light beer
1 cup chicken broth
1 (14 ½ oz.) can diced fire-roasted tomatoes
1/3 cup mild cayenne pepper sauce
6 tbs. crumbled light Mexican cheese blend
6 tbs. light sour cream

Heat oil in a Dutch oven over medium heat. Add chicken and cook, stirring occasionally, until browned, 8 minutes. Add onion, celery, and carrots; cook stirring occasionally until softened, 5 minutes. Add beer, broth, tomatoes and pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Garnish each serving with 1 tbs. cheese and 1 tbs. sour cream. Makes 6 cups

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Easy and Tasty

Beef and Salsa Burritos

1 lb. extra lean ground beef
1 cup chopped onion
1 tsp. cumin
1 ½ tsp. chili powder
10 oz. pkg. frozen chopped spinach, thawed and drained
1 ¼ cup chunky salsa
1 cup fat-free cheddar cheese
8 tortillas (1 SmartPoint)

Brown ground beef and cook onion. Drain. Add cumin, chili powder and salt and pepper to taste. Stir in spinach and salsa; heat. Remove from heat and add cheese. Spoon ½ cup of mixture into center of each tortilla. Fold up bottom and roll up.

Not sure that your goal weight is safe and sustainable? Be at your workshop next week for all the info!

Something hearty for winter days!

Beef and Dark Beer Stew

2 tsp. canola oil
1 lb. beef, trimmed and cut into 1-inch chunks
2 onions, chopped
2 cloves garlic, minced
1 tbs. flour
1-12 oz. bottle dark beer or beef broth
1 cup beef broth
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
4 carrots, thickly sliced

Heat oil in a large pot over medium-high heat. Cook beef until browned; remove to a plate. Add onions and garlic to pot . Cook until onions are softened. Add flour and cook, stirring constantly, 1 minute. Add beer, broth, thyme, salt and pepper; bring to a boil. Return beef to pot. Cover and simmer, stirring occasionally for 45 minutes. Add carrots and cook until beef and vegetables are fork-tender, about 15 minutes. Makes 4-1 cup servings.

Be at your workshop fir next week's technique:

Really tasty and low in Points

Savory Apple-Chicken Sausage

1 large tart apple, peeled and diced
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 lb. ground chicken breast

Combine apple, poultry seasoning, salt and pepper. Crumble chicken over mixture and mix well. Shape into (8) 3-inch patties. In a large skillet coated with cooking spray, cook patties over medium heat for 5-6 minutes on each side until no longer pink.

Come next week to talk about In-the-Moment Favorites! Guess what I love!

This is good!

WW Chocolate PB Cheesecake
3 eggs
3 cups non-fat plain Greek yogurt
1 small box SF/FF instant chocolate pudding
2 Tbs. powdered chocolate peanut butter
3 tbs. sugar substitute

Combine eggs, sugar substitute and powdered peanut butter and beat well. Add yogurt and pudding mix. Mix well. Pour into a sprayed 8 inch spring form pan. Bake at 350° for 30 minutes. It may look jiggly but will firm as it cools. Refrigerate at least 2 hours. Makes 4 servings.

Some motivation fun!

IF I LOST 1 LB. EACH WEEK

By Valentine’s Day I’d be 7 lbs. lighter!
By St. Patrick’s Day I’d be 11 lbs. lighter!
By Easter I’d be 16 lbs. lighter!
By Memorial Day I’d be 23 lbs. lighter!
By Flag Day I’d be 25 lbs. lighter!
By Independence Day I’d be 27 lbs. lighter!
By Labor Day I’d be 36 lbs. lighter!
By Columbus Day I’d be 41 lbs. lighter!
By Halloween I’d be 44 lbs. lighter!
By Thanksgiving I’d be 47 lbs. lighter!
By Christmas Eve I’d be 51 lbs. lighter!
By New Year’s Eve I’d be 52 lbs. lighter!
It’s not just a new year, it’s a NEW ME!!!

Quick and easy!

Pizza Burgers

½ lb. ground turkey breast
½ lb. hot Italian turkey sausage, casings removed
½ cup shredded fat-free mozzarella cheese
1 cup fat-free marinara sauce, heated
4 light buns
12 fresh basil leaves

Mix turkey and sausage and form into 4 patties. Cook burgers on a grill over medium heat until they reach 165°. Sprinkle with cheese. Cover and cook until cheese melts. Spoon ¼ cup sauce on lower bun. Top with burger, basil leaf and top of bun.

Such a fun technique coming next week: Plan Your Meals

Another fun, easy version of Taco Soup

Taco Soup #2

2 cans Homestyle Veg-All
2 cans tomatoes
1 can green beans
1 can fat-free refried beans
1 pkg. taco seasoning mix
1 pkg. dry Ranch dressing mix

Combine and bring to a boil in a large pot. Cover and simmer 30 minutes. Makes 11 cups.