Pudding Yogurt

I started experimenting with different pudding mixes and yogurt.  I love how creamy it comes out and with a higher protein content, they are more filling than a regular pudding made with milk.  I have tried pistachio, white chocolate, and cheesecake so far, and they are all yummy!  This picture is of the white chocolate pudding yogurt.

Ingredients
2 cups nonfat plain yogurt (I like Dannon all natural)
1 box sugar free, fat free pudding mix (so far I like white chocolate, cheesecake, and pistachio)

Directions
Using a whisk, mix yogurt and pudding mix together very well until blended.  Divide into 5 individual containers evenly.

Weight Watcher Points: only 1 point each!

Pineapple Pistachio Pudding

My mom came up with this recipe and it reminds of a watergate salad, or as my family always called it, "Green Junk."  :-)  It is a healthier, creamy option.  It is yummy and satifying.

Ingredients
2 cups nonfat plain yogurt (I like Dannon all natural)
1 package sugar free, fat free, pistachio pudding
1 can crushed pineapple in juice, drained

Directions
Combine all ingredients well.  Divide into 5 containers equally and refrigerate for at least 30 minutes.

Weight Watcher Points: 2 points each serving!

Cherry Pie Pudding

This is so yummy and creamy and delicious!  I came up with it from the original Cherry Pie Fluff recipe, just using yogurt instead of cool whip.  I like this this is thick and has a higher protein level to keep you feeling full longer. 

Ingredients
1 can lite cherry pie filling (could use sugar free if you want)
2 cups nonfat plain yogurt (I like Dannon all natural)
1 box sugar free, fat free, cheesecake (or white chocolate) pudding mix

Directions
Combine all ingredients and mix very well until all blended together.  Divide into 7 different containers and refrigerate for at least 30 minutes.

Weight Watchers Points: 2 points per serving!

No Bake Cherry Cheesecake

This is like a light, delicious cheesecake, yet no bake and the easiest recipe ever!  I have made this a few times now and it's a big hit and absolutely delicious!  I would like to try it with all light/low fat ingredients and see how it comes out sometime, but I haven't tried it that way yet.  I found the original recipe on allrecipes and they call it cherry cheese pie, but that just sounded weird to me.  It only called for 2 cups of whipped topping, but I just used the whole container.  If you like cheesecake, this is light and not heavy and so delicious!

Ingredients
1 graham cracker crust
8oz cream cheese, softened
1/2 cup sugar
8oz frozen whipped topping, thawed
21oz can cherry pie filling

Directions
In a medium bowl, mix together cream cheese and sugar until light and fluffy.  Fold in whipped topping until smooth.  Pour into pie crust.  Top with cherry pie filling.  Cover and chill at least 2 hours.  So easy and so yummy!!!

Light Creamy Poppy Seed Dressing

I set out to find a delicious light dressing.  I love my Nana's poppy seed dressing, but it is not really diet friendly.  I am doing Weight Watchers and needed to find a yummy dressing.  This is more than I could have hoped for.  I am not a huge salad person.  I like a good salad, but I'm not one to go order one at a restaurant usually or anything.  I LOVE this dressing!  I will eat this on a diet or not!  I have been eating it almost every day on a salad, sometimes twice a day.  My favorite combo so far is romaine, sunflower seeds, and craisins with this dressing.  I actually went to the store and bought 2 other light dressings that I found a website had rated as some of the top best light dressing.  I do not even want to touch those now due to this dressing.  It is a sweet and creamy, delicious dressing!  I know this would be wonderful on a spinach and strawberry salad.  I've also put grilled chicken on my salad and it's yummy that way too!  It is also super easy to make!

Ingredients
1/2 cup light mayo (I like to use the Kraft one made with Olive Oil)
1/4 cup sugar
1/4 cup milk (1% or fat free)
2 Tbsp white vinegar
1 Tbsp poppy seeds

Directions
Combine all in a small jar, put on lid, shake vigorously until combined.  Store in fridge.

Weight Watcher Points/Calories: 2 Tbsp is only 1 point or 61 calories!

Crockpot Chicken Spaghetti

I have started looking at recipes on the Crockin Girls Website.  This is the first one I made off of their website, and if you go to the link, you can see a video of them making this.  I did lighten it up some and used whole grain pasta (as well as some brown rice pasta I had on hand... hence the different looking noodles).  This was very yummy and made a LOT.  I did accidentally grab a can of cream of mushroom instead of cream of celery.  If you want to half the recipe, I would just use one can of cream of something soup and omit the other.  The recipe makes this a freezer meal, but I made it right away.

Ingredients
1 1/2 to 2 pounds boneless skinless chicken, cubed (could leave out and make vegetarian) 

1 bell pepper, chopped                        

1 onion, chopped

2 pounds 2% Velveeta, cubed

1 1/2 cups light sour cream

1 can cream of chicken (I used reduced fat - watch for allergens, can make your own)

1 can cream of celery or cream of mushroom (I used reduced fat - watch for allergens, can make your own)                    

1 (7-ounce) can diced green chilies (optional)

1/2 cup milk (I used 1%) 

1-2 cloves garlic, minced                      

salt and pepper to taste

32oz noodles of your choice

Directions
Combine all ingredients except salt and pepper in a bowl.
EITHER: put into a gallon freezer bag and freeze for later.
OR: Dump everything into crockpot.  Cook on low 6-8 hours.
Cook noodles according to package directions and add to cheese sauce and mix well.  It will thicken as it cools.

South of the Border Chicken & Pasta Skillet

I got this recipe off the Kraft website and lightened it up and used whole wheat pasta.  It was a winner in our house, very simple, and I will definitely make it again!  I also doubled the recipe for my family, so you can half it if you are only serving a few people.

Ingredients
1 lb whole wheat penne (or other medium size pasta) (use brown rice pasta for GF)
2 lbs chicken breasts, cut into bite size pieces (leave out for vegetarian)
2 -16oz jars salsa
20oz frozen corn
8oz package reduced fat cream cheese (neufchatel), cubed
1/2 tsp cumin
7oz package reduced fat Mexican cheese

Directions
Cook pasta according to package directions.  Meanwhile, cook and stir chicken in a large skillet sprayed with cooking spray on medium-high heat until chicken is cooked through.  Add next 4 ingredients and stir well.  Simmer on medium-low heat about 6 minutes, until cream cheese is melted, stirring occassionally.  Drain pasta, add to chicken mixture with half the shredded cheese.  Simmer 3 minutes, stirring occassionally.  Top with remaining cheese, cover, and remove from heat and let cheese on top melt.