Chewy S'mores Snack Mix

I love trail mixes, and this mix is so deliciously yummy, with so many textures. The recipe makes 6 servings, so put them all in little baggies and have them throughout the week! One serving is 3/4 cup, 109 calories, 1.25 g fat, 103mg sodium, 23.5g carbs, 0.5g fiber, 13.5g sugar, .5g protein, 3 WW points plus.

2 cups popped 94 percent fat-free kettle corn microwave popcorn
1 cup Golden Grahams cereal
3/4 cup Cocoa puffs cereal
3/4 cup mini marshmallows
10 Tootsie Roll Midgees

Chop Tootsie Roll Midgees into very small pieces.
In a sealable plastic bag or an airtight container with a lid, combine Tootsie Roll pieces with all of the other ingredients. Secure bag or container and shake thoroughly.

Red Velvet Insanity Cupcakes

So you guys asked, and here it is. Red Velvet Insanity Cupcakes! It's from Hungry Girl 200 under 200, and they are gosh darn delicious. This recipe makes 12 cupcakes and the serving size is just one, but they're pretty big cupcakes. 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein, 4 WW points plus.

Cupcakes

1 cup moist-style devils food cake mix

1 cup moist-style yellow cake mix

Two 25-calorie packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tbsp red food coloring

1 tsp no calorie sweetener

1/8 tsp salt

Frosting

6 tbsp Jet-Puffed Marshmallow Creme

6 tbsp Cool Whip Free, thawed

1/4 cup fat-free cream cheese, room temperature

1 tbsp no calorie sweetener

Preheat oven to 350 degrees. 

In a medium mixing bowl, combine all frosting ingredients except for the cool whip until mixed well. Fold in cool whip and refrigerate until cupcakes are ready to be frosted.

In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.

Add 1 cup cold water and mix well.

Pour cocoa mixture into a large mixing bowl. Add cake mixes, egg substitute, remaining chocolate chips, food coloring, no calorie sweetener, and salt. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but dont worry-your cupcakes will puff up once baked. 

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups (2 1/8 cups per cupcake). Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done. 

Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. 

Grilled Go Fish Soft Tacos

I love fish tacos. So i tried this recipe from Hungry Girl 300 under 300, and i'm going to try another one later this week. This a tilapia grilled taco and the one i'll be making later is a baked breaded cod. The recipe makes two servings so I split them with my roommate! 1 serving is 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugar, 27g protein, 7 WW points plus

Tacos

2 tbsp limi juice

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

1/8 tsp salt

two 4-ounce raw tilapia fillets

Four 6-inch corn tortillas

1 cup shredded cabbage or dry coleslaw mix

1/4 cup chopped tomato

Avocado Cream

2 tbsp mashed avocado 

2 tbsp fat free sour cream

1/2 tsp lime juice

dash garlic powder, or more to taste

dash chili powder, or mote to taste

dash salt, or more to taste

Combine lime juice and spices for tacos in a large bowl, and mix well. Add fillets and cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to a medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Place tortillas on the grill/grill pan and grill for 1 minute per side, or until toasty. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa.

Crispy White Pizza

So this was average. It's from Hungry Girl 200 under 200. I would really have something that resembles more of an actual pizza. But it wasn't bad and the flavor came together nicely. The recipe makes one serving. 176 calories, 3g fat, 947mg sodium, 29g carbs, 13g fiber, 7g sugar, 19g protein, 5 WW points plus.

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla

1/3 cup fat-free ricotta cheese

1/4 cup thinly sliced onions

1 tbsp shredded fat-free mozzarella cheese

6 basil leaves

4 thin slices plum tomato

1/4 tsp garlic powder

1/8 tsp salt plus 1 dash salt

dash black pepper

Preheat oven to 375 degrees.

Place tortilla on a baking sheet sprayed lightly with non-stick spray. Bake in the oven for 5 to 6 minutes on each side, until slightly crispy. Leave oven on. 

In a small bowl, mix ricotta cheese, mozzarella cheese, garlic powder, 1/8 tsp salt, and black pepper. Set aside. 

Bring a pan with nonstick spray to medium heat on the stove. Add onions and stirring occasionally, cook until softened and slightly browned, about 3 minutes. Immediately stir onions into cheese mixture. Spread cheese-onion mixture evenly on top of the tortilla. Place basil leaves on the cheese-onion mixture. Top with tomato slices, and then sprinkle with dash of salt. 

Return pizza to the oven and bake for about 5 minutes, or until entire pizza is hot. Use a pizza cutter or  sharp knife to cut into pieces. 

Open-Faced Chicken Salad Melt

So I love chicken salad sandwiches, and I have now have this twice since making it since it is so good, so easy, and really fast to make. The melt cheesy over the delicious chicken salad on the toasted bread is just a perfect little lunch! I think I'm going to pair this with soup next. The serving is the recipe and it's from Hungry Girl 300 under 300. 299 Calories, 7.75g fat, 1224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugars, 31g protein, 7 WW points plus

2 slices light bread
3 ounces (1/3 cup) canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 tbsp while-grain mustard
1/2 tbsp fat-free mayonnaise
1/4 cup dry broccoli cole slaw, roughly chopped
squirt of lemon juice
dash chili powder
dash black pepper
2 slices 2% milk swiss cheese

Preheat broiler.
Lightly toast bread. Set aside on a baking sheet lightly sprayed with non-stick spray.
In a small bowl, combine chicken, mustard, mayo, cole slaw, lemon juice, chili powder, and pepper. Mix well.
Evenly top each slice of bread with the chicken mixture, followed by a slice of cheese. Broil for 1 to 2 minutes, until cheese melts.

World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.

Eggless Stuffed Breakfast Burrito

So this has got to be the most delicious thing I have tried yet. I cannot get enough of Mexican food. And this was so yummy and so filling. However I am terrible at holding burritos so I would try watching a few youtube videos first. It came from Hungry Girl 200 under 200 and the recipe makes one serving. 199 calories, 6g fat, 892mg sodium, 28g carbs, 15g fiber, 5.5g sugar, 21g protein, 5 WW pointsplus.

1 large La Tortilla Factory Smart and Delicious Low Carb/High Fiber Tortilla

1 slice extra lean turkey bacon

2 cups fresh spinach leaves 

1/3 cup diced mushrooms

1/4 cup diced plum tomatoes

1/4 cup diced green bell pepper

2 tbsp diced onion

1 wedge The Laughing Cow Light Original Swiss Cheese

2 tbsp shredded fat-free cheddar cheese

Cut bacon into small, bite size pieces. Set aside.

Spray a small pan with non-stick spray and bring to medium-high heat. Add bacon pieces, mushrooms, pepper, and onion to the pan. Stirring occasionally, cook until bacon begins to crisp, 4 to 5 minutes.

Add spinach leaves and cook and stir until the leaves have wilted. Add shredded cheese and stir until just melted. Remove pan from heat and set aside. 

Warm tortilla in the microwave for about 10 seconds. Lay tortilla flat and spread cheese wedge on top of it. Evenly layer spinach mixture over the cheese-topped tortilla. Place diced tomatoes on top of spinach mixture.

Fold in the sides of the tortilla, and then carefully roll tortilla up from the bottom to the top.