Sheet-Pan Sausage & Pepper

Thank you Hungry Girl for this yummy recipe….. I usually do sausage and peppers on the stove top butI figured I would give this a try.  I’m cooking lots more meals right now since hubby is off work for 2 weeks.  Trying new versions of old things so I have yummy dinners with some leftover to freeze for when he goes back to work.

1/2 of recipe (about 1 3/4 cups): 299 calories, 14g total fat (3g sat fat), 648mg sodium, 27.5g carbs, 4.5g fiber, 7.5g sugars, 17g protein  Freestyle™ SmartPoints® value 8*

Prep: 10 minutes     Cook: 30 minutes      Makes:  2 servings

Ingredients:

• 6 oz. (about 2 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kinds by Al Fresco), sliced into coins
• 6 oz. (about 3) baby red potatoes, cut into 1/2-inch chunks
• 2 cups sliced bell peppers
• 1 cup sliced onion
• 1 tbsp. olive oil
• 2 tsp. chopped garlic
• 1/2 tsp. dried oregano
• 1/8 tsp. salt
• Dash ground thyme

Directions:

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Combine all ingredients and seasonings in a large bowl. Toss to coat.
3. Spread mixture onto the center of the baking sheet. Bake for 15 minutes.
4. Flip/rearrange mixture on the baking sheet. Bake until veggies have softened and potatoes are tender and lightly browned, 10 – 12 minutes.

Be sure to pack your leftovers for lunch the next day in Thirty One’s Around the Clock Thermal.  This is one of our most versatile totes.  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, pool, beach, golf course, boating or sporting events. The water-resistant thermal lining keeps contents cool and makes cleanup easier. A removable shoulder strap means you can carry it any number of ways, including crossbody for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids, teachers and everyone else on the go!  The best part is they are on SALE right now for just $15 with a $35 purchase.  Be sure to check out all of the Sale-a-bration items too with new things released every Thursday.

Have a ThirtyOne-derful day!

Tasty Tueseday: Zesty Spanish Cauliflower Rice

Today is another Weight Watcher’s recipe.  I haven’t had the nerve to substitute this for hubby’s favorite Spanish Rice dish yet BUT the day is coming.  I think I will make it for me and let him try it.  Wonder if he will be able to tell the difference??? LOL!

Nutrition facts: 1/4th of recipe (about 1 1/3 cups) is 100 calories, 0.5g total fat (<0.5g sat fat), 571mg sodium, 21g carbs, 6g fiber, 9.5g sugars, 5g protein. Freestyle™ SmartPoints® value 0*

Prep: 10 minutes     Cook: 20 minutes   Makes: 4 servings

Ingredients:

4 cups riced cauliflower (or 5 cups roughly chopped cauliflower)
1 cup chopped bell pepper
1 cup chopped onion
One 14.5-oz. can diced tomatoes (not drained)
1 cup chicken or vegetable broth
2 tbsp. tomato paste
1 tbsp. chopped garlic
1 tbsp. dried oregano
1 tsp. ground cumin
1 tsp. lime juice
1/2 tsp. chili powder
1/4 tsp. salt, or more to taste

Directions:

1. If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
2. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add pepper and onion. Cook and stir until softened, about 5 minutes.
3. Add remaining ingredients, including riced cauliflower, and mix well. Bring to a boil.
4. Reduce to a simmer. Cover and cook for 6 minutes.
5. Remove lid. Cook and stir until cauliflower is tender and liquid has evaporated, about 5 minutes.

The Tote-ally Thermal may be a bit large to take for lunch BUT it is one of my NEW favorites…actually it has made a comeback! Why you’ll love it: it is tote meets cooler in this fabulous water-resistant bag. With the Leak Lock^® thermal lining which allows for ice to keep food and drinks cool, this is the perfect tote for family outings, picnics, camping, boating or any other outdoor activity. It will also keep things hot if you are headed out to a picnic or family gathering.  The long handles let you carry it over your shoulder to free up your hands, and plenty of pocket space means that there’s a place for everything.

Do you have a favorite recipe?  Share it with me and if we print it, you will receive a FREE gift from me as a thank you.  You can send your recipes to me via email at hopews31@gmail.com

Have a ThirtyOne-derful day!

Tasty Tuesday – Simple Keto Pizza Chicken Bake

No…. I’m not on the Keto  diet BUT this looked yummy.  I am always curious how these recipes will translate to Weight Watchers’ Smart Point…Thank you Moscato Mom for today’s recipe.

This simple and delicious Keto Pizza Bake will win over your pizza loving family!

Prep Time:  10 mins     Cook Time:  30 mins

Total Time:  40 mins     Servings: 6 

Weight Watchers Smart Points: 4

Ingredients

• 3 Large boneless skinless chicken breasts
• 2 tsp. Garlic powder
• 1 tsp. Basil
• Salt and pepper to taste
• 1 tbsp. Olive oil
• 12 tbsp. Low carb Marinara sauce
• 1 c. Mozzarella cheese (for WW use part skim cheese)
• 24 Pepperoni slices

Instructions

1. Preheat the oven to 400 degrees.
2. Slice the three chicken breasts in half lengthwise to create 6 pieces of chicken.
3. Sprinkle 2 teaspoon of garlic powder evenly over both sides of the chicken breasts.
4. Add ½ teaspoon of basil to each side of the chicken breasts.
5. Apply salt and pepper to taste to each side of the chicken.
6. Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the skillet has come to temperature, add the chicken breasts. Sear them for 1-2 minutes on each side without moving, so that they get some good color.
7. Place the chicken breasts in a single layer in a casserole dish or other baking pan with high sides.
8. Cover each piece of chicken breast with two tablespoons of a low carb marinara sauce. You can substitute this with any other low carb pasta or pizza sauce of your choosing, just make sure that sugar is not in the ingredients.
9. Sprinkle 1 cup of mozzarella cheese over top of the chicken breasts.
10. Top each chicken breast with four slices of pepperoni.
11. Bake the chicken for 30-40 minutes or until the toppings have browned, and the chicken is cooked through.

Have leftovers?  Why not take them to work with you the next day?  Why not try Thirty One’s NEW Lunch Break Thermal Ltd?   I know the LunchBreak Thermal is NOT new but this style is…. You can elevate your style with one of our popular lunch thermals in sophisticated fabrics and finishes. Perfectly sized and styled for packing lunch and snacks for work or travel, our roomy insulated cooler bag has a water-resistant thermal lining, zipper closure, extended handle for ease of carrying and chic cotton fabrics. I love the feather personalization because it reminds me of angel wings….  What would your lunch tote say?

Have a ThirtyOne-derful day!

Tasty Tuesday: Beefy American Goulash

Thank you EMILY BITES for this yummy recipe….

This one-pot Beefy American Goulash goes by many names.  This is a much better alternative than “hamburger helper”! No matter what you call it, there’s no denying  this is classic comfort food.   Meaty, saucy and full of juicy tomatoes and hearty macaroni, this savory dish comes together simply and all in one pot (yay, less dishes!). This recipe makes a little over 15 cups total, so each satisfying serving is almost 2 cups! That’s a lot of comfort for just 379 calories or 8 Weight Watchers SmartPoints.

This is great just the way it is and PLEASE  don’t omit the soy sauce, paprika or seasoned salt – they’re necessary for the flavor!  Some people add bell peppers or cheese (yuk) or any other kind of veggie.

Nutrition Information:  379 calories, 49 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 33 g protein, 5 g fiber.  Makes:  8 (2 cups) servings . WWSP: 8

INGREDIENTS:

2 lbs uncooked 95% lean ground beef (I used ground turkey)
2 medium yellow onions, diced
3 garlic cloves, minced
3 cups water
2 (15 oz) cans tomato sauce
2 (14.5 oz) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons low sodium soy sauce (I used gluten free)
1 tablespoons seasoned salt
1 teaspoon paprika
½ teaspoon black pepper
12 oz uncooked elbow macaroni (I used gluten free)

DIRECTIONS:

1. Place the ground beef in a large dutch oven and bring over medium heat. Cook, breaking up with a spoon or spatula, until the meat is browned and in small pieces. Drain the grease from the pan.
2. Add the onions and garlic and stir together. Continue to cook for another 5 minutes or until onions are translucent.
3. Add the water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, seasoned salt, paprika and black pepper and stir together.
4. Bring to a boil and then reduce heat. Cover the pot and simmer for 15-20 minutes.
5. Add the macaroni and stir until well combined. Re-cover the pot and simmer for 20-25 minutes until the macaroni is cooked through.
6. Remove from heat, stir and remove the bay leaves.
7. Allow to sit for 15 minutes before serving.

Have leftovers?  Why not take them to work with you the next day?  Why not try Thirty One’s NEW Lunch Break Thermal Ltd?   I know the LunchBreak Thermal is NOT new but this style is…. You can elevate your style with one of our popular lunch thermals in sophisticated fabrics and finishes. Perfectly sized and styled for packing lunch and snacks for work or travel, our roomy insulated cooler bag has a water-resistant thermal lining, zipper closure, extended handle for ease of carrying and chic cotton fabrics. I love the feather personalization because it reminds me of angel wings….  What would your lunch tote say?

Have a ThirtyOne-derful day!

Tasty Tuesday: Baked Macaroni and Cheese

Thank you Michelle for sharing this recipe with us.  Michelle is “my” AMAZING leader at Weight Watchers on Thursday mornings.  She has been through the good and the bad times with me.  It is with her help and the support of my Thursday morning family, I hit goal.  

Cooking Time: 50  Prep Time: 15     Servings: 8   SmartPoints™ value: 7

Ingredients

12 oz uncooked pasta
12 oz fat free evaporated milk
2 cup(s) cheddar, shredded, low fat
1 Tbsp Dijon Mustard
¼ tsp table salt
¼ tsp black pepper
⅛ tsp ground nutmeg
2 Tbsp dried plain breadcrumbs
2 Tbsp grated Parmesan cheese
½ cup Plain nonfat Greek yogurt

Instructions

1. Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick spray.
2. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in sour cream.
3. Meanwhile, heat milk in a medium saucepan over medium heat until tiny bubbles appear just around the edge (do not boil). Reduce heat and stir in the mustard, salt, pepper and nutmeg.
4. Mix yogurt into pasta then add the milk mixture to the macaroni mixture, stirring until blended. Transfer to the baking dish. Combine bread crumbs and Parmesan in a small bowl; sprinkle over the casserole. Bake until the casserole is bubbly and the top is golden, about 30 minutes. Serves 8 (serving=1 cup)

Yummy stuff, even hubby likes it! Make some and freeze the leftovers for lunch. What do you carry your lunch to work in? Hopefully, it a Thirty One thermal with so many options to pick from there is something for everyone. Don’t forget there is still 48 hours to shop for both the Winter and the NEW Spring catalogs. Which thermal will you pick?

Add thermal picture options…..

Have a ThirtyOne-derful day!