Pepperoni Pizza Salad

Pepperoni Pizza Salad

adapted from Taste of Home

All the things you love about a pepperoni pizza without all the calories. Toss on any vegetables that you like on your pepperoni pizza and leave off any that you do not. 

To reconstitute sun-dried tomatoes place them in a cup of boiling water and let stand for about 5 minutes.

Makes 1 serving                                                                  4 WW pp /serving

1 Tbsp. sun-dried tomatoes (not in oil), reconstituted if necessary
2 cups torn lettuce
1 Tbsp. fat free mozzarella
10 slices turkey pepperoni, quartered
1 Tbsp. chopped red onion
1 mini bell pepper sliced into rings
2 Tbsp. chopped tomato
1 Tbsp. grated parmesan cheese
2 small black olives, chopped
2 Tbsp. reduced fat Italian dressing

1. Toss all ingredients except the dressing in a bowl.
2. Serve dressing on the side for portion control.

Enjoy!

Chicken and Watercress Salad with Hoisin Vinaigrette

Chicken and Watercress Salad with Hoisin Vinaigrette

adapted from epicurious.com

The hoisin pairs nicely with the pepperiness of the watercress.

Makes 2 servings                                                                  2 WW pp / Tbsp.

1/2-inch-long piece fresh ginger, peeled, thinly sliced
2 scallions, coarsely chopped and separated
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 Tbsp. olive oil
2 Tbsp. water
1 1/2 tsp. sesame oil
1 bunches fresh watercress
2 poached chicken breasts, sliced
2 mini bell peppers, thinly sliced

1. Whisk together the ginger, scallions, hoisin sauce, vinegar, oil, water and sesame oil. Set aside.
2. Divide the watercress between 2 plates.
3. Mix chicken and 2/3 of bell pepper slices in bowl. 
4. Arrange chicken atop watercress. 
5. Drizzle the dressing over the salad. 
6. Top with remaining green onions and bell pepper slices prior to serving.

Enjoy!

Turkey Taco Bowl

Turkey Taco Bowl

A taco bowl is a great way to get all the flavors of tacos without the carbohydrates. Try cooking the ground turkey breast with my Salt-Free Taco Seasoning.

Makes 1 serving                                                                3 WW pp / serving

3 ounces cooked ground taco turkey breast

1/2 cup Multicooker Black Beans
1/3 cup Cilantro Lime Cauliflower-Rice Blend

1/4 cup sautéed red onions

2 Tbsp. roasted red pepper strips

2 Tbsp. reduced fat Mexican cheese blend

1/4 cup chopped tomato

1 cup chopped lettuce

1 Tbsp. fat free sour cream

2 Tbsp. fat free salsa

1. Arrange all ingredients in a large bowl.
2. Serve with additional salsa on the side.

Enjoy!

Creole Cauliflower Fried Rice

Creole Cauliflower Rice

adapted from Veganosity.com

Fried rice is not usually associated with Cajun-creole cooking but this recipe has all the flavors of the south and a healthy alternative to red beans and rice or grits.

Makes 3 servings                                                        0 WW pp / serving

Cooking spray
1 cup riced cauliflower
1 stalk celery, diced
1/2 onion, chopped
1/2 red bell pepper, seeded and diced 1 1/2 cloves of garlic, minced
1 cup red kidney beans, drained and rinsed well
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. Kosher salt

1. In a pan coated with cooking spray, cook the onions and celery until the onion are translucent.
2. Add the bell pepper, beans, and spices and cook for 15 minutes.
3. Add the garlic and cauliflower rice and stir well to coat the rice with the spices. Cook a few more minutes until the cauliflower is warmed and cooked to your desired consistency.

Cajun Egg Scramble

Cajun Egg Scramble

Mix this one up to be a different region ... use chicken chorizo and salsa to make it Mexican .... Chinese sausage, omit the jalapeno and add bok choy or spinach and 5 spice for Asian ... use Boudin Blanc omit the jalapeno and add mushrooms and Herbes de Provence for French. Just adjust the points for the sausage used.

Makes 2 servings                                                                  2 WW PP / serving

Cooking spray

1 chicken andouille sausage, quartered lengthwise and chopped

3 Tbsp. onion, chopped

1 1/2 tsp. jalapeno pepper, minced

1 1/2 tsp. bell pepper, minced

4 large eggs

1 Tbsp. water

2 pinches Cajun seasoning

2 Tbsp. diced, seeded tomato

Kosher salt & freshly ground black pepper

Hot sauce (optional)

In a pan coated with cooking spray, cook the onion, jalapeno, bell pepper and sausage until the vegetables have softened, about 5 minutes. (If substituting a raw sausage make sure the sausage is cooked through before continuing.)

Whisk the eggs with the water and Cajun seasoning until fully combined and a little frothy.

Add the eggs to the pan, can cook stirring with a spatula until cooked, about 2 minutes or to your preferred consistency.

Season to taste with salt and pepper before serving. Pass hot sauce is desired.

Enjoy!

Fried Duck Egg on a Bed of Vegetable Hash

Fried Duck Egg on a Bed of Vegetable Hash

adapted from Food Network

Paul Prudhomme Vegetable Magic adds some heat to the hash. If you do not like spicy food either cut back on the amount or substitute your favorite vegetable seasoning.

Makes 2 servings                                                      0 WW Blue points / serving

Cooking spray

1/2 red onion, chopped

1 cup bell pepper, chopped

1 cup sliced mushrooms

1 cup chopped zucchini

1 1/2 tsp. Paul Prudhomme Vegetable Magic or your favorite veggie seasoning

2 duck or chicken eggs

1. In a skillet coated with cooking spray,saute the onion, pepper and mushrooms with the seasoning until beginning to soften, about 3 minutes.
2. Add the zucchini and cook an additional 4 minutes, until all of the vegetables are tender crisp.
3. Meanwhile fry the eggs in a a skillet coated with cooking spray to your desired doneness.
4. Serve the hash topped with the eggs.

Enjoy!

Turkey Sausage Stuffed Peppadews

 Turkey Sausage Stuffed Peppadews

adapted from Food & Wine

A Peppadew is a piquant pepper, also known as the Juanita pepper, that has been pickled. It resembles a cherry tomato but there is no relation. You can find them jarred or in the Olive Bar section of your favorite supermarket.

Makes 12 items                                                          1 WW Blue point / 6 items

2.75 oz. raw homemade turkey sausage

2 2/3 Tbsp. cooked rice

12 peppadew peppers, drained

1/2 tsp. grated Parmesan cheese

1. Preheat the oven to 450F.
2. Combine the raw turkey sausage with the rice.
3. Divide the sausage mixture among the peppers and stuff.
4. Place the peppers in a small baking dish coated with cooking spray; just large enough to hold the peppers so they help to support each other upright.
5. Transfer to the oven and bake for about 15 minutes or until the sausage is cooked through.
6. Serve warm or at room temperature.

Enjoy!

Loaded Cheese Steak Tortilla Pizza

 Loaded Cheese Steak Tortilla Pizza

Sometimes you just want pizza. We have tried the cauliflower crusts with limited success and still a lot of calories. In this recipe a tortilla takes the place of the pizza dough. It has many fewer carbs but still creates a thin crisp crust.

Makes 1 serving                                                     11 WW Blue points / serving

1 large tortilla

1/4 bell pepper, sliced

1/4 small onion, sliced

2 oz. leftover lean cooked beef

2-3 Tbsp. Classic Fat Free Marinara, No Cook Pizza Sauce, Easy Pantry Sauce or your favorite red sauce

1/4 cup reduced fate shredded mozzarella cheese

1 3/4 tsp. shredded parmesan cheese

Additional topping to pas at the table, optional

Penzeys Frozen Pizza Seasoning, dried oregano, crushed red pepper flakes, hot sauce

1. Preheat the oven to 425F.
2. Spread the tortilla with the sauce; top of pepper, onion, beef and cheeses.
3. Using a pizza peel transfer the tortilla to a baking stone or place directly on the oven grates; cook about 10-12 minutes or until the cheese is melted and tortilla is crisp.
4. Season to taste with salt and pepper.
5. Serve passing additional toppings as desired.

Enjoy!

Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!

Tilapia with Zucchini Relish

 Tilapia with Zucchini Relish

adapted from The Sonoma Diet (Gutterson)

The relish brightens up up the fish. After we shot the picture we decided we wanted to add some lemon to this dish.

Makes 3 servings                                                     0 WW Blue points / serving

Cooking spray

3 tilapia filets, thawed if frozen

1/2 cup chopped zucchini

1/4 cup chopped red bell pepper

2 Tbsp. scallions, chopped

1/2 small jalapeno, seeded & chopped

1 1/2 tsp. vinegar

1 1/2 tsp. water

Garlic salt & Freshly ground black pepper

Paul Prudhomme Seafood Magic or your favorite seafood seasoning 

Lemon wedges (optional)

1. Preheat the oven to 450F.
2. Place the fish on a baking sheet coated with cooking spray.
3. Sprinkle to taste with seafood seasoning.
4. Combine the zucchini, red bell pepper, scallions, jalapeno, vinegar and water. Stir to combine.
5. Season to taste with garlic salt and pepper; set aside.
6. Cook the fish in the preheated oven for 4-8 minutes depending on the thickness of the fish. You know it is done when it flakes easily with a fork.
7. Serve the fish with the relish and lemon wedges if using.

Enjoy!

Southwestern Chicken Soup

Southwestern Chicken Soup

adapted from The myWW Program Cookbook (2019)

This is a flavorful soup which can be served as a main course or a side dish.

If you cut the chicken into bite-size pieces makes it quicker to cook.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, cut into 1/2-inch pieces

Kosher salt & Freshly ground black pepper

1/2 medium onion, chopped

1/2 small bell pepper, chopped

1/2 jalapeno, seeded, ribs removed and chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1 tsp. ground cumin

3 cups homemade chicken stock or canned broth

1/2 (14.5 oz.) can diced tomatoes, drained

1/2 cup frozen, canned or fresh corn

2 Tbsp. lightly packed cilantro leaves, chopped

1. Place the chicken in a pot coated with cooking spray; season to taste with salt and pepper.
2. Cook over medium heat until cooked through and lighted browned, about 5 minutes; transfer the chicken to a plate. 
3. Spray the pot with additional cooking spray; add onion, bell pepper and jalapeno; cook until the vegetables have softened, about 3 minutes.
4. Add the garlic, chili powder and cumin and cook stirring constantly, until fragrant, about 30 seconds.
5. Stir in the broth, tomatoes and corn; Cover and bring to a boil.
6. Simmer, covered, until vegetables are tender, about 8 minutes.
7. Stir in chicken and cook until heated through, about 2 minutes.
8. Ladle soup into bowls and sprinkle with cilantro.

Enjoy!

Chicken Enchilada Casserole

Chicken Enchilada Casserole

adapted from Cooking Light Annual Recipes 1997

This casserole has the cheesy goodness of enchilada without the carbs from the corn tortillas. If you wish to add the tortillas use three corn tortillas, cut in half. They would get added in on top of each layer of white sauce except for the topping. You would need to add 2 WW Blue points to the total.

Makes 4 servings                                                    4 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, poached, leftover or rotisserie, shredded

3/4 cup chopped onion

2 garlic cloves, minced

1/4 cup homemade chicken stock or purchased broth

1/4 tsp. cayenne pepper

1 (14.5 oz.) can tomatoes, drained, chopped

1/4 cup chopped scallions

1 (4.5 oz.) can chopped green chiles, drained

2 Tbsp. + 1 1/2 tsp. flour

1/4 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1 cup fat free skim milk

1 egg white, beaten

3/4 cup reduced-fat Mexican blend shredded cheese

1/4 cup fat free sour cream

1/4 cup fat free salsa

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, cook the onion and garlic until softened, about 5 minutes.
3. Add chicken, stock, cayenne and tomatoes, cook 10 minutes or until most of the liquid evaporated.
4. Remove from heat.
5. Reserve 2 tsp. scallions.\; add remaining to the chicken mixture; set aside.
6. Combine flour, salt, cumin and coriander in a saucepan.
7. Gradually add the milk, whisking until blended.
8. Place over medium heat; cook whisking constantly until thickened, about 7 minutes.
9. Slowly add the hot milk mixture to the egg white, whisking constantly. Set aside.
10. Spread 1/4 cup of the white sauce in the bottom of a small casserole dish.
11. Top with 1 cup of the chicken mixture.
12. Top with 1/4 cup white sauce, 1 cup chicken mixture, 1/4 cup cheese twice; End with layer of white sauce.
13. Bake, uncovered in the oven for 40 minutes or until bubbly.
14. Sprinkle with remaining cheese and scallion, bake 5 minutes.
15. Serve with sour cream and salsa.

Enjoy !

 

Piperrada Style Eggs

Piperrada Style Eggs

adapted from Cooking Channel

According to Wikipedia, Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper. The colors coincidentally reflect the colors of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.

This recipe changes it up a little by using red and yellow bell peppers and leaves out the tomatoes and the bread since we are trying to decrease carbs. 

If you do not have Espelette pepper freshly a little crushed red pepper or cayenne will substitute nicely. 

Makes 2 servings                                                     0 WW Blue points / serving

2 thin slices Serrano ham

1/2 onion, sliced

4 mini bell peppers or 1/2 red bell pepper, roasted, sliced

1 clove garlic, minced

1 Tbsp. champagne vinegar

1/2 tsp. chopped thyme leaves

4 eggs, beaten

Kosher Salt

Espelette pepper

1. In a pan coated with cooking spray, cook the Serrano ham until the edges begin to crisp, turning once.
2. Coat the pan with additional cooking spray and saute the onions until they are soft, about 5 minutes.
3. Add the roasted peppers and garlic and cook an additional minute.
4. Add the vinegar and cook until reduced by half.
5. Add the thyme and season to taste with salt and pepper; remove to a bowl.
6. Wipe out the pan and coat again with cooking spray.
7. Add the eggs, season with salt and pepper and cool over low heat stirring often until small curds form.
8. To serve place the eggs on top of the ham and top with onion mixture.

Enjoy!

Turkey Sausage, Pepper & Scallion Egg Muffins

Turkey Sausage, Pepper & Scallion Egg Muffins 

You can mix and match 0 point amounts of cheese and meat to create different flavor combinations.

Click on the link for my 0 WW Blue point chicken or turkey sausage recipe. Using ground chicken or turkey breast and a seasoning blend keeps the sausage at 0 rather than the store bought sausages.

Makes 6 servings                                                      0 WW Blue points / serving

1 turkey or chicken sausage, chopped
2 1/2 Tbsp.. shredded Parmesan cheese
1/4 bell pepper, minced
1 thinly sliced scallions
6 eggs, beaten well
1 tsp. Tybee Island Seasoning Blend or you favorite seasoning blend for eggs

Cooking spray

1. Preheat oven to 375F.
2. Coat 6 cups of a standard muffin tin with cooking spray.
3. Divide the sausage, cheese, bell pepper and scallions between the muffin cups.
4. Whisk together the eggs and the seasoning.
5. Divide the egg mixture among the muffin cups.
6. Put a small amount of water in the empty cups to prevent scorching.
7. Bake in the preheated oven for 20-25 minutes.
8. Carefully remove from pan and serve.

Enjoy!

Broccoli with Fennel and Bell Pepper

Broccoli with Fennel and Bell Pepper

adapted from Bon Appetit November 2001

Herbs de Provence is an herb blend that is available at specialty food stores and some supermarkets. If you can't find it you can blend your own.

Makes 2 servings                                                0 WW Blue points / serving

Cooking spray

1/2 tsp. fennel seeds, crushed or chopped

1 shallot, chopped

3 oz. fresh fennel slices (bulb cut in half then sliced)

1/3 bell pepper, sliced

4 oz. broccoli florets

1/2 tsp. Herbes de Provence

1/3 cup homemade chicken stock or store bought broth

Kosher salt & Freshly ground black pepper

1. In a large skillet coated with cooking spray, cook the fennel until fragrant, about 2 minutes.
2. Add the shallot and sauté until golden, about 3 minutes.
3. Add the fennel and bell pepper and sauté until tender, about 3 minutes.
4. Add the broccoli and spray with some more cooking spray.
5. Stir in the Herbes de Provence and pout in the stock.
6. Simmer until the broccoli is tender-crisp and the liquid evaporates, about 6 minutes.
7. Season to taste with salt and pepper prior to serving.

Enjoy!

Shredded Chicken with Hot Sauce

 Shredded Chicken with Hot Sauce

adapted from CL Annual Recipes 1997

You can use any kind of leftover, rotisserie chicken, or packaged precooked chicken for this recipe. 

When I poach chicken I usually cook more than I need so I have it for another recipe.

Makes 2 servings                                                     0 WW Blue points / serving

2 cups shredded poached chicken

1 Tbsp. soy sauce

1 1/2  tsp. rice vinegar

1 Tbsp. minced ginger, divided

1/8 tsp. crushed red pepper

3 chopped scallions

2 garlic cloves, minced

1/2 cup julienned red, yellow or orange bell pepper

1 Tbsp. lemon juice

1/2 tsp. ground white pepper

1/4 tsp. Kosher salt

1. Combine the chicken, soy sauce, vinegar, 1 1/2 tsp. ginger and crushed red pepper in a bowl. Set aside.
2. In a wok coated with cooking spray, sauté the scallions, remaining ginger and garlic, sauté until fragrant, about 1 minute.
3. Add the chicken mixture, bell peppers, lemon juice, salt and pepper and cook until vegetables are softened and the chicken is heated through, about 2-3 minutes.
4. Adjust seasoning with soy sauce, salt and pepper to taste before serving.

Enjoy!

 

Turkey Meatballs with Vegetable Sauté

 Turkey Meatballs with Vegetable Sauté

adapted from CL Annual Recipes 1997

Combine this recipe with some pomodoro sauce and you have a turkey meatball cacciatore.

served with Fat Free Pomodoro Sauce

Makes 4 servings                                                   0 WW Blue points / serving

1 lb. ground turkey breast

2 Tbsp. bread crumbs

1 tsp. Kosher salt, divided

1/4 tsp. fennel seeds, crushed

1/4 tsp. dried marjoram

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. freshly ground black pepper, divided

Pinch of nutmeg

1 egg

1 garlic clove, minced

Cooking spray

1 medium onion, sliced think

1 large red bell pepper, cut into 1-inch pieces

4 garlic cloves, sliced

1. Preheat oven to 350F.
2. Combine the turkey, bread crumbs, 1/2 tsp. salt, fennel, marjoram, oregano, thyme, 1/4 tsp. black pepper, nutmeg, egg and garlic in a bowl.
3. Form a scant 1 Tbsp. of mixture into a ball and place on a baking sheet coated with cooking spray. Repeat with the remaining mixture, making about 28 meatballs.
4. Bake in the preheated oven for 8 minutes.
5. Turn the meatballs over and bake for an additional 8 minutes.
6. Meanwhile, sauté the onions, peppers and garlic in a pan coated with cooking spray until soft, about 6 minutes. Season to taste with salt and pepper.
7. Combine the baked meatballs with the vegetables before serving.

Enjoy!

Caribbean Inspired Chicken with Pineapple Salsa

 Caribbean Inspired Chicken with Pineapple Salsa

adapted from Cooking Light Annual Recipes 2015

 This is a quick marinade with all the ingredients for jerk chicken but doesn't taste like the jerk chicken we had in Jamaica. It has some heat to the dish. I used a serrano pepper in place of a scotch bonnet which is traditional. If you prefer less spice use a jalapeno or poblano.

served on a bed of Cauliflower Rice with Scallions, Cilantro & Pigeon Peas with Sautéed Spinach & Mushrooms

Makes 2 servings                                                  1 WW Blue points / serving

1/2 + 1/3 cup sliced scallions, divided

2 Tbsp. lime juice, divided

4 tsp. water, divided

1 tsp. Truvia brown sugar blend

1 tsp. dried thyme leaves

1 1/2 tsp. soy sauce

1 1/2 tsp. minced ginger

1/2 tsp. ground allspice

1/4 tsp. freshly ground black pepper

1 1/2 cloves, garlic, crushed

1 bay leaf, crumbled

1 serrano pepper, chopped

2 boneless, skinless chicken breasts

3 slices canned or fresh pineapple

Cooking spray

1/2 cup diced bell pepper, preferably red, orange or yellow

1/2 tsp. Kosher salt

1. Place 1 cup of sliced scallions, 1 Tbsp. lime juice, 1 Tbsp. water, Truvia, thyme, soy sauce, ginger, allspice, black pepper, garlic and bay leaf in a food processor; process until almost smooth.
2. In a sip-top bag add the chicken and the marinade. Marinade in the refrigerator for at least 1 hour; turning occasionally.
3. Preheat the oven to 425F or preheat a grill.
4. Remove the chicken from the refrigerator and allow to sit at room temperature for 20-30 minutes.
5. Remove the chicken from the marinade and discard the marinade.
6. If cooking in the oven, sear the pineapple in a skillet coated with cooking spray until browned in places, about 3 minutes / side.
7. If cooking on a grill, sear the pineapple on a grill rack coated with cooking spray for about 3 minutes per side or until lightly charred.
8. When the pineapple has cooled, chop and place in a bowl.
9. Add 1/3 cup scallions, 1 Tbsp. lime juice, 1 1/2 tsp. water, bell pepper and 1/4 tsp. Kosher salt; toss to combine.
10. Sprinkle the chicken with 1/2 tsp. Kosher salt. Place chicken on a rack coated with cooking spray and bake in preheated oven for about 20 minutes or until cooked through; or grill until cooked through.
11. Allow chicken to rest for 5 minutes before slicing and serving with pineapple salsa.

Enjoy!

Pineapple-Mango Salad

Pineapple-Mango Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

Makes 2 servings                                            0 WW Blue points / serving

1 cup pineapple chunks, canned or fresh

1/2 cup cubed mango

1/4 cup red bell pepper, chopped

1 clementine

1 Tbsp. finely chopped jalapeno

1 tsp. sugar substitute

1. Place the pineapple, mango, and bell pepper in a bowl and set aside.
2. Grate 1/2 tsp. rind from the clementine. Add to the bowl.
3. Peel the clementine and cut out the sections; add to the bowl.
4. Squeeze out 1 Tbsp. of juice from the membranes; add to the bowl.
5. Add the jalapeno and sugar substitute to the bowl.
6. Toss gently before serving.

Enjoy!

Zero Point Vegetarian Chili

 Zero Point Vegetarian Chili

adapted from DIY Candy

Use any canned beans you have on hand such has black beans, cannellini beans, pink beans etc.

This is a mildly spicy chili. If you want it hotter use a canned diced tomatoes with habaneros.

Alternatively, this can be cooked in a slow cooker. Sauté the zucchini, onion, carrots, celery and pepper in a pan coated with cooking spray, about 5 minutes or until tender. Add the veggies and the remaining ingredients to a slow cooker coated with cooking spray and cook on high for 3-4 hours or low for 7-8 hours.

Makes 3 servings                                                     0 WW Blue points / serving

1  15-oz can pinto beans, drained & rinsed

1  15-oz can kidney beans, drained & rinsed

1 10 oz. can diced tomatoes with green chiles

5 oz. tomato sauce

1 small zucchini, diced

1 carrot, peeled & diced

2 small yellow bell peppers, seeded & diced

2/3 celery stalk, diced

1/2 cup canned or frozen corn, drained

1/2 tsp. cumin

1/2 tsp. dried oregano

1 tsp. chili powder

1 cloves garlic, minced

1/3 onion, diced

1. Put all ingredients in a small electric pressure cooker, stir to combine.
2. Select the Beans / Chili or Meat / Stew button depending on your cooker. 
3. Make sure the pressure valve is closed. Start the machine. It will cook for 20-30 minutes depending on your machine. (min is 30 minutes).
4. Release the pressure and serve.

Enjoy!