Sunday, July 17, 2011

Buffalo Chicken Burger

These have fast become my husband's favorite - we literally fight over the left overs.


  • 1 pound ground chicken - I've been buying 98% fat free and very happy with it.
  • 1/3 cup of hot sauce - I use Franks Hot Sauce. 
  • 4 Light burger buns
  • 1/2 tsp chili powder
  • 1/2 tsp paprika 
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 4 wedges laughing cow blue cheese
  • 4 tsp fresh blue cheese crumbles
  • Lettuce, tomato, onion - whatever you'd like to top your burger with. Though we eat ours plain
Servings: Recipe makes 4 burgers, 1 burger per serving

  1. In a small bowl, combine ground chicken, hot sauce, chili powder, paprika, salt and pepper. Mix well - I've found that a rubber spatula works well to blend everything perfectly. 
  2. Divide mixture into 4 equal parts and form into thin patties. 
  3. Cook in a skillet on medium-high heat until juices run clear, 6-8 minutes per side.
  4. Remove the cooked burgers and place them on buns
  5. Spread 1 laughing cow blue cheese wedge per burger
  6. Sprinkle 1 tsp of blue cheese crumbles
  7. Add lettuce, tomato, onion... whatever makes your burger perfect.
I'm able to make these delightful burgers for 7 WW points+ per burger. Be sure to plug your ingredients into your PP calculator or recipe builder to track how they work out for you. 

Thursday, July 14, 2011

Weight Watchers Update

So back in March I was a bit optimistic with how long it would take me to lose my 25 pounds.

: )

But I'm almost there...

I've lost almost 23 pounds, just about 2-4 to go. I'm down 3 sizes, from a 12 to a tight 6. The 8's are too big, but the 6's are creating a lovely muffin top that no one wants to see.

So, I've adjusted my goal, from 25 pounds, to a size 6 - with NO muffin top.

Hopefully I'll be there by the end of the summer.

And since I'll be facing down an 8 day trip to New Orleans in October, I might need to take off a few extra pounds to make sure the muffin top does not return.

Monday, July 11, 2011

Bruschetta Tortilla Pizza

I know, I haven't blogged in forever... long story for another day.

My creativity has been diverse lately, going into a lot of new areas for me - but mostly, recipes. Which is odd. Generally, I'm not creative with food. But 6+ months on weight watchers, I've gotten creative with my meals and have had requests to share my recipes. Here is the first:


  • Tortilla of choice - 1 per pizza 
    There are so many options, if you're on WW, you can find them for between 2-4 points per tortilla. They've got options for low fat, low salt, low carb. Go with what works for you.
  • Tomato sauce - 2-3 tbsp per pizza 
  • Diced roma tomato - 1 per pizzaIf I were making this for guests, I'd peel and seed the tomato, for myself, I don't bother. 
  • Shredded mozzarella cheese - 1 oz per pizza  
  • Fresh basil - 4 leaves per pizza 
  • Garlic clove (minced) - 1 per pizza
  • Olive oil - 1 tsp per pizza
  • Balsamic vinegar - 1 tsp per pizza
  • Kosher salt - 1 pinch per pizza
Servings: 1 tortilla pizza per serving.

  1. Place tortilla on baking sheet and bake for 2-4 minutes at 425° in oven or toaster oven to get it just a bit crispy. (I'm a big toaster oven fan...)
  2. Prepare bruschetta topping by combining the diced tomato, basil, garlic, olive oil, balsamic vinegar, 1/2 of the mozzarella and salt in a bowl and set aside.
  3. Remove tortilla from oven and spread the tomato sauce over the tortilla 
  4. Top with brushetta and remaining cheese
  5. Bake for 4-5 minutes until cheese is melted and tortilla is lightly browned around the edges. 
  6. Slice into 6 wedges and enjoy!
I'm able to make these for roughly 7 points per serving. WW point values will vary depending on your ingredients so be sure to use your point calculator or recipe builder. 
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