#becauseitworks

I don't know about y'all, but chicken tortilla is my all-time favorite soup. Never had a bowl I didn't like. My version is a little different than what you might get at a restaurant in that it's super low in calories and fat, albeit without sacrificing the flavor. "But Misty, I don't don't have time to cook. I'd rather just grab a bowl from Panera." Skip the drive-thru. This is literally the easiest thing ever to throw together. No pre-cooking required. Just dump everything in your slow cooker and go! It takes less than ten minutes, and that includes the time it takes to chop an onion. Don't feel like cutting one up? Buy frozen diced onion. Easy-peasy! Even if you swear you're useless in the kitchen, you can make this. I promise. So get on it. ;) 

 If you make this for yourself, post a pic and tag #OhHealthYes so I can see! Thoughts? Questions? Let me know! 

 Happy cooking!

Kickin’ Chicken Tortilla Soup

Serves: 8 | Serving Size: 1½ cups

Calories: 196 | SmartPoints™: 5

Prep: 10 min. | Cook: 4-8 hr.

Ingredients

1 lb. boneless, skinless chicken breasts

1 small onion, diced

1 can black beans, drained and rinsed

1 12-oz. bag frozen sweet corn kernels

1 16-oz. jar salsa

1 4-oz. can chopped green chilies

1 packet low-sodium taco seasoning

4 cups low-sodium chicken broth

Directions

1. Add the chicken to the bottom of your slow cooker. Then top with onion, beans, corn, salsa, and chilies. Sprinkle on the seasoning, then pour the broth over everything.

2. Cover and cook on high for 4 hours or low for 8 hours.

3. When done, turn off the heat then remove the chicken and shred well. Return to the pot then give the soup a good stir. Serve hot and enjoy!

Notes

Calories: 196 | Fat: 2g | Saturated Fat: 0g | Carbs: 26g | Fiber: 3g | Sugar: 4g | Protein: 18g

Weight Watchers SmartPoints™: 5

I like to top this soup with tortilla strips, a sprinkle of reduced-fat shredded cheese, a couple splashes of hot sauce, a dollop of fat-free Greek yogurt or sour cream, and sometimes even a little chopped cilantro. Garnishes are not included in nutritional information.

Okay, okay. Maybe this is more of a soup or a stew than an actual pot pie. But flavor-wise, I beg to differ. Regardless of how you look at it, this meal is light, filling, and oh so tasty! You are gonna love this stuff.

Let me know what ya think, and be sure to tag your pictures with #OhHealthYes so I can peep your creations! 

Happy cooking!

Chicken {Crock} Pot Pie

Serves: 6 | Serving Size: 1 cup filling + 1 biscuit

Calories: 221 | SmartPoints™: 6

Prep: 10 min. | Cook: 4-8 hr.

Ingredients

1 lb. boneless, skinless chicken breast, fresh or frozen

1 small onion, diced

2 cans light cream of chicken soup

1 cup skim milk

2 tsp. garlic powder

1½ tsp. fresh thyme or 1 tsp. dried

salt + pepper, to taste

16 oz. frozen mixed vegetables (green beans, peas, carrots, corn, etc.)

1 can junior flaky buttermilk biscuits

Directions

1. Grab your slow cooker and coat well with olive oil cooking spray or use a slow cooker liner. Place the chicken and onions in the slow cooker. In a medium mixing bowl, whisk together the soup, milk, garlic powder, thyme, salt, and pepper. Pour over the chicken. Cover and cook on high for 3.5 hours or low for 7.5 hours.

2. Remove the chicken from the slow cooker and shred well. Return to the slow cooker and add in the frozen veggies. Mix well. Re-cover and cook for an additional 30 minutes on high or until veggies are soft and cooked through.

3. Preheat your oven and cook the biscuits according to package directions.

4. To serve, scoop one heaping cup of the pot pie “filling” into a bowl, then top with a biscuit. Garnish with parsley, if desired. Enjoy!

Notes

Calories: 221 | Fat: 4g | Saturated Fat: 2g | Carbs: 22g | Fiber: 2g | Sugar: 5g | Protein: 22g

Weight Watchers SmartPoints™: 6

I was inspired by a recent trip to one of my favorite restaurants in Columbus, Hot Chicken Takeover, to develop a lightened up version of this classic southern dessert. Banana pudding has always been a favorite of mine, so this was an exciting feat for me. And boy, is this recipe good! My banana pudding shooters are creamy and decadent with a crisp sweet and salty topping. You may almost feel guilty for indulging, but they’re 100% Weight Watchers™ friendly, clocking in at only 123 calories and 1 gram of fat each. What?!

This recipe yields 12 cups. It’s perfect for large gatherings, or even just to make ahead for a grab-and-go sweet treat!

Don’t forget to tag me in your pics using #OhHealthYes so I can see what you’re making and how ya like it!

Happy Cooking!

Southern Style Banana Pudding Shooters

Serves: 12 | Serving Size: 1 shooter

Calories: 123 | SmartPoints™: 5

Prep: 15 min. | Cook: n/a

Ingredients

1 box sugar-free, fat-free banana creme flavored pudding mix

1 box sugar-free, fat-free vanilla flavored pudding mix

4 cups skim milk

1 large or 2 small bananas

1 container fat-free whipped topping, thawed

24 reduced fat vanilla flavored wafer cookies

3 tsp. 1:1 sweetener (I use Splenda™)

1½ tsp. sea salt

Directions

1. In a medium mixing bowl, combine both boxes of pudding mix with the milk. Whisk well for 2-3 minutes until it starts to thicken. Cover bowl with plastic wrap and place in the fridge until set. I usually wait a few hours.

2. Get your plastic cups ready.

3. Place the wafers into a food processor along with the sweetener and salt. Pulse until crushed mostly fine with a few larger pieces.

4. Slice the banana(s) into 24 thin slices.

5. When the pudding is set, pour it into a piping bag or large freezer bag. Use a rubber spatula to make sure you get it all. Trim the corner. Pipe the pudding into each cup, filling each just a little bit under halfway.

6. Place 2 banana slices on top of the pudding in each cup.

7. Scoop the whipped topping into a piping/freezer bag and trim the corner. Pipe just enough into each cup to cover the banana slices and pudding, but don’t fill it to the very top.

8. Sprinkle an even amount of the wafer crumb topping on top of each cup.

9. Place lids on the cups and refrigerate or serve immediately. Enjoy!

Notes

Calories: 123 | Fat: 1g | Saturated Fat: 0g | Carbs: 24g | Fiber: 0g | Sugar: 12g | Protein: 3g

Weight Watchers SmartPoints™: 5

I found my 5.5 oz. cups at Walmart™ in the same aisle as the paper plates.

This dessert is a great finisher for my Nashville Style Baked Hot Chicken! ;)

I hope you guys like chocolate! Because these muffins are super chocolatey, if you can’t already tell. I’m not much of a breakfast eater personally, but you can enjoy these tasty little morsels anytime your chocolate-loving heart desires. If you’ve got some overripe bananas and aren’t sure what to use them for, make these. I promise you won’t regret it.

Happy cooking!

Double Chocolate Banana Muffins

Serves: 18 | Serving Size: 1 muffin

Calories: 87 | SmartPoints™: 3

Prep: 20 min. | Cook: 30 min.

Ingredients

⅓ cup 1:1 sweetener, I use Splenda™

2 tbsp. light buttery spread, softened

3½ ripe bananas, mashed well

¼ cup unsweetened applesauce

6 tbsp. egg white substitute

½ tsp. vanilla extract

1¼ cup whole wheat flour

¼ cup unsweetened cocoa powder

¾ tsp. baking soda

¾ cup semisweet chocolate chips

Directions

1. Preheat your oven to 325°F. Line muffin tins with 18 cupcake liners.

2. With an electric mixer in a large mixing bowl, cream together the butter and sweetener. Then pour in mashed bananas, applesauce, egg whites, and vanilla. Mix until well incorporated.

3. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Add to the wet ingredients and mix just until incorporated. Do not over-mix. Then fold the chocolate chips into the batter using a rubber spatula. 

4. Spoon the batter into the liners, only filling until half-full. Pop ‘em in the oven for 30 minutes, until an inserted toothpick comes out clean. Then let cool on a wire rack for about 10 minutes.

5. Because there is no oil in this recipe, trying to remove the liner while they’re still warm will result in a crumbly, sticky mess. Chill in the freezer for 30 minutes to an hour before enjoying. The muffins will be much easier to unwrap this way! If you prefer to eat your muffin warm, just pop it in the microwave for a few seconds after freezing and removing the liner.

Notes

Calories: 87 | Fat: 3g | Saturated Fat: 2g | Carbs: 14g | Fiber: 2g | Sugar: 4g | Protein: 2g

Weight Watchers SmartPoints™: 3

I love love love beef stew. Coming home to the aroma of this stuff gives me serious nostalgia. It takes a little time to throw together, but it is well worth every moment of labor. During a whole day of cooking low and slow, the flavors really combine to make this stew incredibly decadent. If you’re looking for a rich and hearty meal to make for your Sunday dinner (or any other day of the week!), make this. 

Happy cooking!

Hearty Slow Cooker Beef Stew

Serves: 8 | Serving Size: 1½ cups

Calories: 177 | SmartPoints™: 4

Prep: 40 min. | Cook: 8 hr.

Ingredients

2 tsp. extra virgin olive oil

1½ lbs. beef stew meat, fat trimmed, cubed

salt + pepper, to taste

4 cloves garlic, minced

3 carrots, sliced into rounds

3 stalks celery, sliced thin

1 medium onion, diced

1 lb. red skin potatoes, diced

4 cups low-sodium beef broth

splash of red wine* (optional)

6 oz. can tomato paste

1 tbsp. worcestershire sauce

4 bay leaves

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then add to the skillet. Cook the beef just until brown on all sides, but not cooked through.When browned, add the garlic to the pan and cook 1-2 minutes, until fragrant. Remove from heat.

2. Add all of the vegetables and the browned beef and garlic to your slow cooker. In a medium mixing bowl, whisk together the broth, tomato paste, and worcestershire sauce until well incorporated. Pour over the meat and veggies. Add a splash of red wine*, if desired. Lay the bay leaves flat over the stew.

3. Cover and cook on low for 8 hours. When done, be sure to remove and discard the bay leaves. Serve hot and enjoy!

Notes

Calories: 177 | Fat: 4g | Saturated Fat: 2g | Carbs: 14g | Fiber: 2g | Sugar: 3g | Protein: 22g

Weight Watchers SmartPoints™: 4

*I didn’t include the red wine in the nutritional value. It depends on how much you add, if any.

Fun fact: Did you know that red wine actually has several health benefits? It’s packed full of antioxidants and boosts heart health, improves cholesterol, can help manage diabetes, and can even aid in weight loss! Just a few great reasons to enjoy a glass with your dinner!

I tried to make this pretty for you guys. I really did. Let’s face it: this is just an ugly, sloppy dish. HOWEVER, it is so. freaking. good. This stuff is all the best flavors of Thanksgiving mixed into one warm, moist, hearty, savory meal. And it honestly couldn’t possibly be any easier to make. This is good news for all you busy bees! It only requires a few quick steps and by the end of the day, you’ve got a delicious meal ready to enjoy! 

Happy cooking!

Slow Cooker Chicken + Stuffing

Serves: 7 | Serving Size: 1 cup

Calories: 351 | SmartPoints™: 8

Prep: 10 min. | Cook: 4-8 hr.

Ingredients

2 lbs. boneless, skinless chicken breast, fresh or frozen

salt + pepper, to taste

2 stalks celery, sliced thin + diced small

1 small onion, diced small

1 box chicken-flavored instant stuffing

2 cans light cream of chicken soup

2 cups low-sodium chicken broth

Directions

1. Grab your slow cooker and coat well with some olive oil cooking spray or use a slow cooker liner. Season the chicken breasts with salt and pepper, then lay in the bottom of the slow cooker. In a medium mixing bowl, mix the stuffing, soup, onions, and celery. Spread evenly over top of the chicken. Pour the chicken broth over top of everything ensuring that all of the stuffing is moistened. 

2. Cover and cook on high for 4 hours or low for 8 hours. When done, shred the chicken and mix well with the stuffing. Enjoy!

Notes

Calories: 351 | Fat: 9g | Saturated Fat: 2g | Carbs: 30g | Fiber: 0g | Sugar: 4g | Protein: 35g

Weight Watchers SmartPoints™: 8

Two things I absolutely love are Italian food and convenience. This lasagna takes both of those things and wraps them in a warm hug. It’s super easy to throw together and best of all, after a long day of work, you get to walk through the front door to your home smelling amazing and a healthy dinner ready to eat!

“Healthy” and “lasagna” are two words I never thought I’d see in the same paragraph, but y’all, I did it. And it was as simple as making a few simple swaps. Low-fat cottage cheese and ground turkey/turkey sausage help transform this traditionally high-fat dish into a light, lean meal!

As always, if you make this, let me know and tag your pics with #OhHealthYes so I can see your creations! 

Happy cooking!

Lazy Day Lasagna

Serves: 8 | Serving Size: ⅛ or 11 oz.

Calories: 388 | SmartPoints™: 9

Prep: 45 min. | Cook: 6 hr.

Ingredients

2 tsp. olive oil

1 med. yellow onion, diced

4 cloves garlic, minced

½ lb. Italian turkey sausage (2 links), casings removed

½ lb. lean ground turkey

28 oz. crushed tomatoes

16 oz. fire-roasted diced tomatoes

salt + pepper, to taste

3 tsp. dried basil

3 tsp. dried oregano

3 tsp. dried red pepper flakes, optional

2 tbsp. worcestershire sauce

1 cup water

8 oz. oven-ready lasagna noodles

2 cups 1% low-fat cottage cheese

2 cups part-skim mozzarella, shredded

¼ cup parmesan cheese, grated

Directions

1. In a large pot or dutch oven, heat 1 tsp. of olive oil over medium heat. Add the onions and garlic and cook until fragrant. Then add the remaining 1 tsp. of olive oil and add the sausage and turkey. Cook until browned.

2. To the pot, add the crushed tomatoes, diced tomatoes, seasonings, worcestershire sauce, and water. Mix well and bring to a low boil. Give everything a good stir, cover, and simmer for about 10 minutes.

3. While the sauce is simmering, in a medium mixing bowl, mix together the cottage cheese, parmesan, and 1½ cups of mozzarella, reserving the remaining ½ cup of mozzarella for topping. Set aside.

4. Once the sauce is finished, grab your slow cooker. Coat well with some olive oil cooking spray or use a slow cooker liner.

5. Pour about 1 cup of sauce in the bottom of the slow cooker. Then break up the lasagna noodles into small-ish pieces. Lay some of the pieces in a single layer on top of the sauce. Spread ⅓ of the cheese mixture on top of the noodles. Repeat the layers (sauce-noodles-cheese) two more times. Pour the rest of the sauce over the top and sprinkle with the remaining ½ cup of mozzarella cheese.

6. Cover and cook on low for 6 hours. Serve hot. Enjoy!

Notes

Calories: 388 | Fat: 13g | Saturated Fat: 3g | Carbs: 31g | Fiber: 5g | Sugar: 5g | Protein: 38g

Weight Watchers SmartPoints™: 9

Don't forget the garlic bread! For a quick, healthy version of everyone’s favorite Italian side dish: Take some low-cal sliced bread and coat both sides with spray butter, garlic salt, and Italian seasoning. Bake at 350°F until golden brown. Only 30-45 calories (depending on the brand) or 1 SmartPoint™ per slice!