Hungry Girl Mini Pizzas

I saw these both on the Hungry Girl website, and also in her cookbook. They were a great little treat and still on our Weight Watcher's diet. While her recipe called for using English Muffins, I opted for Sandwich Thins.

1 Sandwich Thin, Opened to create 2 Flats
2 Oz Candadian Bacon, cubed
Store Bought Marinara
1 Stick Mozzerella String Cheese (I sliced into rounds)
Pineapple

Preheat oven to 350 degrees.

Place the sandwich thins flat, and place desired amount of marinara on top. Place half of the cheese onto each flat. Place half of the candian bacon onto each round (1oz each) and then top with desired amount of pineapple.

Bake for 8-10 minutes or until cheese is melted and toppings are heated thru.

Feedback: I would make these again for sure! The only variation I would make is I probably would follow the Hungry Girl instructions and use english muffins. The sandwich thins, while more pizza crust like, didn't hold up well to the marinara.

Santa Fe Chicken

I saw this recipe on another blog which I read (www.thesouthernbellebaby.com), and she got it from www.skinytaste.com. As I've stated before I LOVE my crockpot - but being on Weight Watchers I always fear making things up as I go along because I'm afraid I will calculate the points wrong. Skinny Taste does all of that for me - I love her site!



Ingredients

1 1/2 pounds boneless, skinless chicken breast
14 ounce can diced tomatoes with mild green chilies
15 oz can of black beans
8 oz frozen corn
1/4 Cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Directions

Combine all of the ingredients but the chicken. Place the mixture into your crock pot. Season the chicken with salt and lay on top of mixture. Cook on low heat for 10 hours, or high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to slow cooker, stir in. Serve over rice.

Feedback:

I loved this recipe, though I did make some adjustments. I never removed the chicken to shred it, and we ate it whole. Next time however, I will follow the shredding durections because I think this would make a great taco mixture. I cooked the recipe on high for 6 hours, using frozen chicken breasts, and I didn't use any cayenne pepper. I don't like things very hot and I felt that my ROTEL tomatoes would add enough spice to the dish. For myself and my taste, I was right.

Husband liked it, I am so pleased that it was WW friendly, and I can't wait to make it again!