Archive | May, 2014

Chicken Fajita Quesadilla

25 May

These were pretty darn tasty, and I can’t hardly believe how low the calories were. I have gone a whole year without making a quesadilla, because I thought there was no way I could get it to be calorie friendly, but these new low-carb tortillas I’ve found have really been a game changer. And they are really good. They’re not a weird texture or a weird taste. They’re just like a regular tortilla. Thank you low-carb Gods for sending me these puppies!


  • 8 low carb tortillas (the ones I used, shown below, are 60 calories each)
  • 8 oz of boneless, skinless chicken breast
  • 1 onion, sliced
  • 1 bell pepper (i used orange, just for fun)
  • 2 cups shredded 2% mexican blend (or cheddar) cheese
  • 4 tbsp diced fresh jalapeno (optional, but highly recommended)
  • salt and pepper to taste


1. Slice onions and peppers and set aside for now. Chop jalapeños into little pieces and set aside in a separate container.

2. Heat your electric skillet or griddle to 375.

3. Thinly slice chicken breast, then cut the slices in half. Season to taste with salt and pepper.

4. Heat a skillet on the stove, and spray it with non-stick spray. Sauté onions and peppers until they begin to caramelize. Then remove them to another container.

5. Re spray the skillet with non-stick spray and sauté chicken until cooked through.

6. Now turn off the stove and move all of your food items to the griddle. You’ll want everything close. This part goes quickly.

7. Spray griddle liberally with spray and place one tortilla on the skillet. Sprinkle 1/4 cup cheese evenly over tortilla.

8. Layer 1/4 of onion, pepper, chicken and jalapeño over cheese. Cover this with remaining 1/4 cup cheese.

9. Cover with a 2nd tortilla. Spray the top tortilla lightly with nonstick spray.

10. Carefully check the bottom tortilla by gently lifting the edge with the spatula. You want to use the widest spatula you have here. When it reaches the desired color, place the spatula under the bottom tortilla and carefully flip the whole thing.

11. Once each side has browned nicely, remove quesadilla to a large plate. Use pizza cutter to cut into 8 slices.

12. Repeat with remaining ingredients. Makes 4 quesadillas.

Serve with plain Greek yogurt and salsa. (not included in calories shown here)

4 servings=380 calories per serving

Approximately 10 weight watchers points plus per serving.


Oven “fried” fish with spicy tarter sauce

23 May

So, if you live in the south like me, summer means catholic picnic and fish fry season. Tonight I threw together these 2 recipes in the spirit of fried fish. The fish is really good. The tarter sauce is WICKED good! I made a small batch, but you can easily double it. Both the fish and the tarter sauce are a little spicy. Enjoy!


(2) 4 oz fish filets (I used mahi. Cod or whitefish would work too)
1/4 cup 1% milk
1/4 cup flour
1/2 cup Panko bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
Salt and pepper


1. In a shallow dish, Mix together Panko, cayenne, garlic powder and salt and pepper (to taste).

2. Pour milk into a separate dish.

3. Place flour in a 3rd shallow dish.

4. One at a time, dip each filet in milk, coating each side. Then dip in flour, covering all sides with an even layer of flour. Dip filet back in milk, and finally press filet into Panko mixture, covering it evenly with crumbs. Don’t forget the ends. Repeat with remaining fish.

5. Place prepared filets on a baking sheet that has been sprayed with nonstick spray.

6. Lightly spray tops of filets with nonstick spray and bake fish at 375 for 10-12 minutes. If fish is not desired color at the end of cooking time, you can turn the oven to broil and keep an eye on the fish until it reaches the color you like.

Serve each filet with 1 serving of spicy tarter sauce!

Tarter sauce:

3 tbsp fat free miracle whip
2 tsp sweet pickle relish
1/8 tsp paprika
1 tsp Dijon mustard
1 tsp horseradish

Mix all ingredients together. Makes 2 servings.

1 fish filet with tarter sauce= 245 calories

1 fish filet without tarter sauce= 213 calories

Fish= apps 6 weight watchers points plus. Tarter sauce = 1 pp




Penne Chicken Florentine

22 May

I love Italian food, but I typically lean more toward tomato-based sauces, which are sort of a weakness of mine. My kids and husband love a creamier sauce though, and I love a good reason to feed my kids spinach… so here goes.
  • 12 oz boneless skinless chicken breasts, cubed
  • 1/2 box frozen spinach
  • 2 TBSP minced garlic
  • 1 Tbsp olive oil
  • 2 Tbsp flour
  • 1 Tbsp lemon juice
  • 1 can fat chicken broth
  • pinch of nutmeg
  • 2 tsps dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup low fat ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 8oz. pasta (Ronzoni Smart Taste Penne Rigatta)



Cut Chicken breast into cubes, about 1 inch by 1 inch. Salt and pepper chicken to taste.

1. In a medium size pan, cook pasta al dente while preparing remaining ingredients. When it’s done, drain it and set it to the side until needed.

2. Spray a large skillet with non-stick spray, and saute chicken pieces until done through. Remove from skillet and set aside.

3. Mix Ricotta, Spinach, and parmesan cheese until all ingredients are well mixed.

4. In the skillet you used for the chicken, heat the olive oil on medium heat. Carefully add flour to the oil, and wisk together for 30 seconds or so to form a “roux” for your sauce.

5. Add chicken broth to your roux, and wisk together until sauce begins to thicken. About 2 or 3 minutes.

6. Stir in nutmeg, garlic, salt, pepper, lemon juice, and oregano and simmer sauce for about 2 minutes.

7. Remove sauce from heat, and gently fold in ricotta mixture, chicken, and pasta.

8. Pour pasta into a 9×13 pan (sprayed with nonstick spray) and cover with foil.

9. I just cooked this all together in the skillet until everything was hot and the sauce was thickened. For a “prettier” presentation, you could also Bake on 375 for 30 minutes.


Editors Note: I really liked this with crushed red pepper on top. yum.


Makes 4 Servings= 440 Calories per serving

Approximately 12 weight watchers points plus per serving



Let’s Celebrate!!! I’m having a contest, and you could win!

20 May

Today, this website has reached a milestone that I’m quite excited about! reached 20 THOUSAND views today! To celebrate, I’m launching a contest! All you have to do to be entered is go to the blog, and leave a legitimate comment on one of the recipes you have tried, or can’t wait to try. For each recipe you comment on, you get entered into a drawing. Now is a great time to leave feedback on all the recipes you’ve tried from the site. Next Friday, May 30 at 9pm EST I will draw a winner, and that winner will receive a $10 gift card to Target! Winner will be contacted, and announced on my facebook group “mommy’s on a diet.” So, remember, the more you comment, the better your chances are to win!!!! Be sure to use your real name in the comment so I know it’s you (or message me your screen name on fb). Good Luck!

Sausage, Egg, & Cheese Breakfast Quesadillas

19 May

This recipe was delicious, and will definitely be a repeat in my house! We ate them for dinner, because my family is fond of breakfast for dinner. You could use turkey bacon, or ham if you prefer, and add any veggies you might like. Just try not to over-stuff or your quesadilla won’t close!


– 4 low carb tortillas (60 cal each)
– 3 whole eggs
– 3 egg whites
– Salt and pepper
– 1/4 cup diced onion
– 8 oz cooked turkey sausage
– 12 TBSP 2% shredded cheddar cheese
– Non-stick cooking spray


1. Coat a small-medium skillet in non-stick spray, and sautéed onions until translucent. Remove from pan.

2. Mix eggs, egg whites, salt and pepper. Re-spray same skillet with nonstick spray, and scramble eggs until cooked through.

3. On a pre-heated large skillet or griddle (heated to 375), spray a generous coating of nonstick spray. Place a tortilla on the hot surface.

4. Cover one half of tortilla with 1/4 of egg, onion, and sausage. Sprinkle 3 TBSP cheese over whole tortilla, slightly heavier on the side with no egg.

5. Fold cheese side of tortilla over egg side, and press with spatula to close tortilla.

6. Flip quesadilla and cook on each side until done.

7. Repeat with remaining ingredients.


Editors Note:  For that extra pop of flavor, serve with 2 tbsp of chunky salsa!

Makes 4 servings= 307 calories per serving

Appx 8 weight watcher points plus




Homemade Taco Seasoning

18 May

So, the taco seasoning I usually use in an envelope, contains 120 calories per envelope!!! This taco seasoning, contains 40 calories in the same serving size. I don’t know what’s in that store bought stuff that makes it so caloric (spices are typically really low cal, right?) So, here’s my version, which is just as delicious, but lower in calories. I also like that i can control the ingredients to make it hotter, milder, or however I like it. This version is a little on the spicy side, but I wouldn’t call it quite “hot”.


This Recipe makes seasoning for 3 lbs of ground meat.



  • 2 beef bullion cubes, crushed
  • 1 Tbsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 Tbsp + 1 tsp cumin
  • 2 tsp black pepper
  • 1 Tbsp flour
  • 1/2 tsp cayenne
  • 1/2 tsp salt


Mix all ingredients together. Use 2 Tbsp seasoning for 1 lb of beef. After cooking beef, add 1/2 cup of water and 2 tbsp seasoning, and cook down until liquid has evaporated.

1/2 tbsp (4 oz of beef)= 10 cal per serving
0 weight watchers points plus


If you like this recipe, try it out with some of our other recipes!

Weight watchers Mexican Chicken




Cherry Lemonade Bundt Cake with Lemon Cool whip Frosting

17 May

This cake is very light, and would be great for summer. It’s the type of cake some people refer to as “poke” cake, meaning you poke holes in the cake and fill them (with jello in this case). If you love this idea, you can also check out my strawberry poke cake, or my tiramisu.


  • 1 boxed lemon cake mix
  • 3 egg whites
  • 12 oz diet or “10” 7 up. ( or diet sprite, or sprite zero, or diet ginger ale)
  • 1 Tbsp lemon juice
  • 1 small box of sugar free cherry jello
  • 1 cup boiled water
  • 1/2 cup cold water
  • 1 tub of light cool whip
  • 1 cup 1% milk
  • 1 small box (4 servings) of sugar free, instant lemon pudding
  • 2-3 drops yellow food coloring (optional)

1. Preheat oven to 350. In a large bowl, mix cake mix, soda, lemon juice and egg whites. Pour into a bundt cake pan sprayed with non-stick spray.

2. Bake cake according to directions on box. Once cake is finished, cool 30 min.

3. Once cake has cooled, use a 2 prong meat fork (or a knife, or wooden skewer) to poke many holes all the way through the cake, to the bottom of the pan.

4. Boil cup of water. Once its boiled, mix with jello until dissolved. Add cold water, mix well.

5. Pour 1/2 of jello mixture evenly over cake. Cover and refrigerate 2 hours or more. Discard remaining jello.

6. After cake has cooled 2 hours, place a large plate, or platter over the top of the pan, and flip pan over to remove cake.

7. In a medium size bowl, mix milk and pudding mix until it thickens and lumps are smooth. Fold coolwhip, and yellow food coloring (optional) into mixture until well incorporated. Ice the cake with this mixture, then refrigerate at least 2 more hours before serving.

12 Servings= 199 Calories per slice

(approximately 5 weight watchers points plus per slice)


Chicken Tikka Masala

3 May

So, on my mission to recreate delicious recipes into skinnier versions, occasionally I will run across another blogger who has already accomplished this mission on a certain dish. Oftentimes, it’s Gina over at Skinnytaste. Her goals with recipes are often similar to mine (low cal, easy, quick, kid-friendly) and I find we often have similar taste as well, so now and then I cut out the middle man and borrow an idea from a friend. This recipe below is pretty closely based on the Skinny Chicken Tikka Masala recipe at skinnytaste, and it’s pretty darn yummy. I will caution that it’s a little spicy for my kiddos, but I rather enjoyed it. Next time, I’m going to throw in some chickpeas and call it a stew! Enjoy

– 1 lb boneless, skinless chicken breast, diced into bite size cubes
– 2 tsp canola oil
– 1 small onion, minced
– 1 tbsp minced ginger
– 3 tbsp minced garlic
– 1 1/2 cups crushed tomatoes
– 1/2 cup nonfat greek yogurt, plain
– 1/2 cup 1% milk
– 1 tbsp cumin
– 1 tbsp garam masala*
– 1 tsp turmeric (optional)
– 1 tsp chili powder
– 1/4 tsp salt
– 4 tbsp fresh cilantro (optional)


1. Heat oil in a skillet on medium. Add onions and saute until golden.

2. Mix in ginger and garlic and continue to cook about 1 min. Add all spices from cumin-salt and stir.

3. Stir in crushed tomatoes, and let mixture cook for about 2 min, stirring regularly.

4. In a separate container, mix milk and yogurt until smooth. Stir in slowly, incorporating well into tomato mixture. Cook Sauce about 10 min on medium, stirring regularly, until it begins to thicken.

5. Add Chicken to mixture, stirring in well, and continue cooking another 10 min or so until chicken is cooked, and sauce has reached appropriate consistency.

Editors Note: I served this dish over Jasmine Rice. Basmati would probably be ideal, but Jasmine is what i keep on hand. It was yummy, and 1/2 cup of rice added 120 Calories to the meal.

* Garam Masala: This is an Indian spice mix. So, I live in Kentucky… ethnic spices are sometimes hard to come by. I ordered mine on ebay.

Makes 4 Servings (1 cup each)= 210 Calories per serving

Approximately 6 ww points plus per serving