Weight Watchers

Truth be told, I’ve been a little obsessed lately with Roasted Red Peppers. They’re showing up everywhere… dressings, salads, recipes everywhere. I’ve even been stashing a few to try, including the one below.

Holy Hannah! This dip blows away any other dip that I’ve made. It’s got just 1 cup of sour cream, but gets a LOT of volume from canned roasted red peppers (in water.) It also picks up a TON of additional flavor from basil and cilantro… Seriously amazing.

I can’t wait to hear what you guys think when you try this one. I made it on Sunday night with my veggies, and REALLY wished there was a way to capture that delicious scent in this post.

Where is scratch and sniff when I need it? You laugh, but it’s coming… but hopefully, it won’t be applied to all those sweaty workout posts I see around the web.

Roasted Red Pepper Veggie Dip

From Weight Watchers

Serves 10

INGREDIENTS

1 cup reduced fat sour cream

1 (15 oz) jar roasted red peppers, packed in water, drained

1/4 cup basil, fresh or in a tube

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp, cilantro, fresh or in a tube

INSTRUCTIONS

1. In a food processor or blender, combine roasted peppers, sour cream, basil, garlic powder, salt, and pepper. Puree until smooth.

2. Add cilantro to the mix and pulse again. Note: The original recipe indicated this could be a garnish, but I just whipped it into the dip.

3. Serve with your favorite veggies and enjoy!

Per 1/4 cup serving:

CAL 38; CARB 3g; FAT 2g; PROT 2g; FIB 0g; WW Points Plus: 2

Bethenny's Asian Slaw

Skinny Funfetti Cupcakes

Peanut Butter French Toast

Another Snow Day… Spring sprung this week, and in true Colorado fashion, we have a ton of snow on the ground.

Conveniently (or annoyingly) the weather has been rolling in on the weekends. This is the third weekend over the past six weeks that we’ve had enough snow to keep me stranded at the house – - Can you believe that?? The joys of living in Colorado…

We’re expecting about 10 inches today and it looks like the bulk of it has already hit the ground. I’ve cancelled my Saturday plans as a well, and have planned for some productive indoor activity… Looking forward to it!

Knowing that I was going to be home again this Saturday, I asked those of you that follow NTTC on Facebook which bonus recipe you’d like to see most this week…. the choices were:

And the one that got the most votes is the recipe that I’ll feature today! Now, if you voted for the others, don’t worry… I will share those later this week, so stay tuned!! Until then, feast your eyes on this amazing Chicken and Broccoli Casserole.

I seriously love this recipe. I’m not someone who really made many casseroles, so when I saw this recipe I wasn’t even sure I’d like it. It only had 5 ingredients and came from my new Five Ingredient 15 Minutes Recipe Cookbook. It’s all chicken dishes this month!

And truth be told, the fact that it was topped with my favorite chip convinced me to try it… I’m a sucker for those Baked Ruffles afterall. It’s creamy, it’s super easy to make, and I made it TWICE this week… and wouldn’t mind another serving. Enjoy!!

Weight Watchers Chicken and Broccoli Casserole

From Weight Watchers Five Ingredient 15 Minute Recipes

Serves 8

INGREDIENTS

2 (12-oz) packages fresh broccoli florets

1 (10.75 oz) can condensed reduced fat, reduced sodium cream of chicken soup, undiluted

1 (8 oz) carton light sour cream

1/2 tsp. freshly ground black pepper

1/3 tsp. salt

2 cups chopped cooked chicken

cooking spray

3 cups Baked Ruffles, Cheddar and Sour Cream flavor, crushed

INSTRUCTIONS

1. Preheat oven to 350 degrees

2. Cook broccoli according to the package directions. Drain and coarsely chop. Note: I cooked mine in the microwave, and as usual, the pictures below reflect half of the recipe. I made half, and then wished I had made the entire thing!

3. Combine soup and next 3 ingredients in a large bowl.

4. Add chicken and broccoli and combine. Note: I poached my chicken the first time I made it, and the 2nd time I cooked the chicken the night before in the crockpot. I preferred the crockpot version, but you could easily do rotisserie chicken from the grocery store as well. Keep it easy!

5. Spoon into an 11 x 9 inch glass or ceramic baking dish coated with cooking spray. Sprinkle with crushed potato chips. Coat chips with cooking spray.