Chobani Flip Key Lime Crumble


When Chobani Flips started popping up on my local grocery store shelves, I in turn started seeing them posted all over social media outlets. I admit, I was intrigued by some of the flavor options but in a way, talked myself out of purchasing right away because in the past I have found Chobani Greek yogurts to be a lot sourer than my taste buds enjoy. I admit, I had found a few flavored Chobani yogurts that I enjoyed, but overtime even those began to make my face pucker.
Just recently while at the store, I spotted the Chobani Flip Key Lime Crumble which is the flavor I initially wanted to try first but couldn’t find. This particular flip is a delicious blend of key lime low-fat yogurt which comes with a side of graham crackers and white chocolate bits. The yogurt itself is mildly sour on its own, but once the graham crackers and white chocolate bits are folded into the yogurt it becomes a deliciously yummy experience. All the flavors blend together perfectly and make for a scrumptious breakfast, snack, or even a dessert.  Way to go, Chobani!
A container is 180 calories or 5 points plus values.

Garlic Naan Pizza

I originally purchased Trader Joe’s Garlic Naan after seeing it posted on Instagram (see that post here). Around that same time, I started seeing garlic naan pizza from a fellow instagrammer who has as much of a love for Trader Joe’s as I do.  That of course imprinted on my brain and I had wanted to try it since.  I finally got around to planning having garlic naan pizza … and having garlic naan pizza I did!
I always fawn over DiGiornio’s garlic bread pizza but now I can have my own version at home which is far less guilty – plus it can be personalized however I want it. Another great part is that my little personal pizza is done in a matter of minutes after a trip into the toaster oven.  So how did I assemble my pizza?
1 frozen garlic naan, 2 tbsp pizza sauce (I used Trader Joe’s), 1/3 oz Kraft fat free mozzarella, 4 slices Hormel turkey pepperoni, and a few sautéed peppers and onions. Delicious, simple and only 5 points plus values!

Meatball & Pepperoni Pita Pizza

This is a special little treat I had made for myself for nearly half a week. I was in the mood for pizza, but since I was trying to be “good” and not order out pizza I decided to make some healthier pita bread pizzas for myself.  They turned out to be delicious, extremely low in points and nailed the pizza want on the head.
I used 2 Joseph’s Flax Oat Bran & Whole Wheat Pita Breads and between the two bases topped it with ¼ cup canned tomato sauce that I doctored up with a bit of spices (salt, pepper, red pepper flakes, garlic, Italian seasoning). I then divided out 1/3 cup of Kraft Fat Free Shredded Mozzarella and topped each pizza. I had some thick cut turkey pepperoni in the fridge so I took 2 slices (0pp) and cut it into quarters and topped each pizza. I then took 1 Trader Joe’s Turkey Meatball and cut it up into pieces and topped my pizzas with it. Since I enjoy my pizza with veggies I cut up some red onion and sprinkled it over the top.
I popped the pizzas in a 350 degree oven for roughly 8-10 minutes and took them out when the bread was crispy. They were perfect, tasty and delicious. Plus they were a guilt-free 5 points plus values! 3 for the pita, 1 for the meatball and 1 for the cheese.
Winner winner, pizza dinner!

Trader Joe’s Trader Giotto’s Penne Arrabbiata

Every time I shop at Trader Joe’s, I notice their frozen Italian meals, but have always decided to pass on them for the time being to try something different. Well, I finally bit the bullet and picked up a bag of Trader Giotto’s Penne Arrabbiata after seeing them purchased in a YouTube video.
I had the bag stashed away in the freezer and one night when I wasn’t really feeling the idea of cooking dinner, I pulled this out and popped it into a pan. Frozen pasta dishes can usually be hit or miss because pastas sometimes don’t fair well after being frozen. But I have to say, this dish was perfect. The pasta came frozen along with quarter size bits of sauce. That definitely was interesting to me because I was anticipating a bag of frozen pasta, along with a bag of frozen sauce. The dish itself came together quickly; the sauce was melted and blended with the pasta in less than 7 minutes.
The pasta is a perfect al dente and the sauce is delicious. It’s a smooth tomato sauce, which has a slight bite of spice to it, which becomes more and more noticeable as you eat it.  It’s definitely not overwhelmingly hot, but it has a nice spice in the background which is a perfect, delicious dish.
The one thing I noticed was that even though the package listed 3 servings, there was a little less than 2 servings in the bag (a little over 1 ¾ cup).
A serving is 1 cup, which is 200 calories or 5 points plus values.

Chipotle Chorizo Sauce

I purchased a package of Al Fresco Chipotle Chorizo chicken sausage (see here) at the grocery store. I’ve honestly never tried chipotle chorizo sausage in the past, but I’ve heard it’s a great flavorful meat selection. Al Fresco makes a line of one of my favorite chicken sausages, so I decided to give it a whirl.  The chipotle chorizo sausage actually is mixed with mango and adobo. Taking it out of the freezer I wasn’t quite sure what I was going to do with it or how I was going to serve it.  After some thinking I decided on making a simple little sauce to serve with spaghetti squash and pasta.
The sauce was perfect. The sausage brought a level of heat to the dish which was unique and delicious.  Those with a blander palette may not enjoy this dish, but if you’re a fan of a bit of heat this may be right up your alley.
I served mine over spaghetti squash, which I topped with some fat free mozzarella. It was perfect, spicy and filling!
Serves 4. 5 Points Plus Values.
Ingredients:
  • 1 package (4 links) Al Fresco All Natural Chipotle Chorizo Chicken Sausage, sliced
  • 26 oz canned crushed tomatoes
  • 2 medium bell peppers, sliced
  • 1 medium onion, chopped
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp Cajun seasoning
In a large non-stick pan sprayed with non-stick cooking spray, over medium high heat add in sliced sausages and cook on both sides until crisped.
Once sausage is browned, place in a bowl and set aside.  Add onions, garlic and peppers to the pan. Season vegetables with black pepper, salt, garlic, oregano and Cajun seasoning. Cook until onions are slightly translucent and peppers are a bold green shade (the onions should be softer, but the peppers slightly crunchy).
Add sausage and any juices into the pan then add in canned tomatoes. Stir to combine.
Allow the sauce to simmer for 5-10 minutes.
Adjust seasonings to your liking.

Annie Chung’s Organic Chicken & Vegetable Potstickers

Chinese potstickers used to be one of my favorite side dishes to order from my local Chinese restaurant. These days I don’t order them any longer because I’m really the only one who likes them, and an order is just too much and possibly a little too tempting to have.
One day while shopping at Whole Foods I decided to pick up a bag of the Annie Chung’s Organic Chicken & Vegetable Potstickers because they were exceptionally low in points plus/calories and they were in a comfortable serving size for me.  After watching The Big Bang Theory re-runs back-to-back my boyfriend and I were both craving Chinese food (incase you don’t watch the show the gang tend to eat Chinese food quite often). So much for television swaying food choices, huh?  My boyfriend ended up ordering Chinese food for himself and I decided to take these potstickers out of the freezer.  I cooked them up in a non-stick pan, fried them for a couple of minutes on each side to get coloring on it, then steamed them. They came out perfectly. I asked my boyfriend to get potsticker sauce for me from the Chinese restaurant so I used tat to drizzle over my potstickers and they were absolutely perfect.
The potstickers contain no preservatives, no MSG, no trans fats and are made from organic chicken, cabbage and onions in a light wrapper. The wrapper isn’t as thick as traditional potstickers, but they’re light, flavorful and delicious.
A serving is 7 pieces which is 220 calories or 5 points plus values.

Slow Cooker Sweet & Tangy Chicken Dinner


I was looking for something different to make for dinner, but I wanted something I could throw together in the crock pot because I had a busy day on my hands. After not being too impressed with the ideas I came up with I decided to check out Emily Bites blog. I know a lot of folks enjoy her recipes and I’ve looked but haven’t truly tried many of her dishes.
Looking over the dishes I opted to try out the Slow Cooker Sweet & Tangy Chicken(see recipe here) because I had all the ingredients on hand.
Like typical crock pot meals it was super simple to throw together.  Then before I knew it, the main dinner dish was ready. As the directions state, I removed the chicken from the sauce, transferred the sauce to a pot and thickened the sauce up on the stove. My sauce thickened up, perhaps a little too much – but nonetheless it was a great addition to place over the cooked shredded chicken.
I served this over white rice and paired it with fresh steamed green beans and some canned carrots.  Definitely a delicious diner!
A ½ cup serving of chicken with sauce is 209 calories or 5 points plus values.
The entire meal as pictured is 10 points plus values.

Trader Joe’s Pecan Pumpkin Instant Oatmeal

When I was on my autumn filled pumpkin kick, I picked up a box of the Trader Joe’s Pecan Pumpkin Instant Oatmeal solely because 1) it was pumpkin and 2) it was a unique blend and one I had never seen before.  I’m pretty sure this is still available at Trader Joe’s locations until they’re sold out for the season.
I was in an oatmeal mood so I decided on giving this a go. I followed the package instructions – which include using 2/3 cups water along with the oatmeal, then into the microwave it goes.   After I let it cool for a couple minutes, I found the oatmeal thickened up a bit more than it was straight out of the microwave. Flavor wise it definitely smells more pumpkiny than it tastes. It tastes like classic mildly sweetened oatmeal that has a smooth, not overwhelming brown sugar flavor to it. There are pecan bits and chunks throughout the oatmeal, which give the oatmeal a classic nutty flavor.  The pecan bits definitely bump the oatmeal up a few notches. I found the oatmeal was definitely satisfying, far more than an instant Quaker Oat.
A serving, 1 packet, is 180 calories or 5 points plus values.
QUESTION:
Have you tried the pecan pumpkin oatmeal from Trader Joe’s?

Quick & Easy Vegetable Fried Rice

A few weeks ago I needed a quick side dish to go along side some satay peanut chicken. Since potato and plain rice wasn’t my idea of ideal I poked through the cabinets and decided to make a quick vegetable fried rice. Since I didn’t have frozen vegetables on hand I used a few canned vegetables along with a packet of fried rice seasoning mix.
Overall the dish came out perfect. It was packed with flavor, was filling and it made for a pretty large and in charge serving. It was definitely far more satisfying than a vegetable fried rice I could have ordered from any Chinese food restaurant.
I didn’t have any scallions (green onions) on hand but when I make this again I will definitely be adding those to the dish. The scallions would not only give it color but it would give it a complimentary mild onion flavor which I love.
Of course I used peas, carrots and water chestnuts but ideally you could make this exact recipe with anything you enjoy. Bean sprouts, onions, egg, etc., and you could even add a protein of your choice to it to make it a meal instead of a side dish.
5 Points Plus Values. Serves 6. 1 ¼ cup serving.
Ingredients:
  • 4 cups cooked white rice, room temperature
  • 15 oz canned peas & carrots, drained
  • 1 packet Fried Rice Seasoning (I used Sun-Bird)
  • 8 oz can whole water chestnuts, drained and chopped into quarters
  • 2 tbsp reduced sodium soy sauce
  • 4 tbsp water
  • 1/3 cup baby corn, cut into smaller chunks
Spray the bottom of a nonstick skillet with Pam. Add in white rice and let heat through, crisping up slightly.
In a small bowl mix together water, soy sauce and fried rice seasoning packet.  Once well incorporated pour over rice and mix together until rice is coated with seasoning.
Add in canned peas & carrots, baby corn and water chestnuts. Stir to combine. Allow the mixture to heat through for 2-3 minutes (just enough for the vegetables to warm) before removing from the flame.
Serve and enjoy!

13-Bean Soup with Chicken Meatballs

13-bean soup is a soup that I’ve been making for over 2-years … but I primarily make it for myself in the fall/winter months because that’s when I enjoy soups/stews the most.  Every time I have made the soup, I change up the flavoring a bit and incorporate different meats into it (chicken sausage, chicken meatballs, diced ham) but this last batch of soup has been the best I have made.
The one thing about this soup is that after it’s put into containers in the refrigerator the bean tend to swell up further and retain the water, so I add additional water to the serving to thin it out as much as I’d like.  I find I enjoy it best the way I make it (by not soaking the beans overnight) because it allows my soup to be on the thicker side.  After the second day I tend to put the entire batch of soup back into a soup pot and add in some boiled Jamaican dumplings. It gives it a bit more body and just makes it feel a little homier.
Serves 17. 1 cup serving. 5 Points Plus Values.
Ingredients:
  • 29 oz. Bob’s Red Mill 13-Bean Soup Mix
  • 1 pack Al Fresco Tomato & Basil Chicken Meatballs (16 meatballs), cut into smaller chunks
  • 20 cups water, plus additional when cooking
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 pound baby carrots, cut into chunks
  • 1 tbsp minced garlic
  • 1 packet Goya Sazon Seasoning
  • 3 packets Goya Ham Flavored Concentrate
  • 1 pod Knorr Homestyle Chicken Stock
  • 2 packets Swanson Beef Flavored Concentrate
  • 1 tsp black pepper
  • 1 tsp salt
Empty bag of beans into a bowl and rinse. Place beans into a big soup pot and cover with water, leaving about 2 inches of liquid above the beans. Place pot onto an open flame and bring to a rumbling boil then cook for 30 minutes.  When done strain the liquid from the beans using a colander.
Spray the bottom of soup pot with non-stick cooking spray. Add in onions, celery and garlic and cook for 2-3 minutes. Add beans and water to the pot, and then stir in chopped carrots. Add in salt and black pepper.
Cover and let the mixture gently boil together for roughly an hour. Stir the mixture occasionally, keeping an eye on the water as it will evaporate and the beans will soak up some of the water.  Add 1 cup of water at a time, as needed.
Sprinkle soup with sazon and ham concentrate, stir in. Add in 2 packets of Swanson beef concentrate and gently stir in the Knorr homestyle chicken stock (make sure it melts completely).
Gently incorporate the chopped up chicken meatballs and stir to combine. Cover and allow to gently boil for an additional hour, until beans are softened and no longer hard/crunchy.
If the soup liquid starts to get low, add in 1 cup of water at a time.