“Lavish” Mexican Pizza Recipe
This morning I knew I wouldn’t get a chance to have breakfast until late so I made sure to stop for a Grande FF Decaf Latte with Caramel Drizzle (2.5 pts) to make sure I broke “the fast” 
When I finally got into work after my morning appointment, I couldn’t wait to dig into breakfast. My Smiley Egg Whites started out cute, but, turned sorta creepy by the time I took pictures LOL….
1 1/4 c Watermelon/Cantaloupe (1 pt)
1 serving Instant Grits (2 pts)
1/3 c Liquid Egg whites with a “HOT” Sriracha Smile (1 pt)
I ventured out at lunch for a quick 2-3 mile jog/walk to keep my legs loose for the race on Sunday. I warmed up walking for 10 minutes, then, starting jogging and my left hip immediately kicked in. GRRR…I tried doing a few 1 minute jogs but decided after the first mile it wasn’t worth hurting my hip again. So, I walked a total of 2 miles, stretched a bunch and called it good.
I couldn’t wait to get back for the salad I dreamed up last night. It was entirely centered around my latest obsession ~ The Harvest Grain Salad (4 pts).
Plus 2 oz leftover BBQ Chicken and 1 Sargento Low Fat Colby Square (3 pts).
Crunchy baby bell peppers.
Topped with just a drizzle of Anniie’s Lite Herb Balsamic Dressing. This salad was so good I was sorta sad when it was all gone 
I didn’t really wait for the afternoon to bust into my afternoon snack. I pretty much had it as dessert for my lunch. It all started with a few tastes of frosting from a chocolate cake my co-worker made (she had me at double the frosting) ~ 2 pts. So….I HAD to have a few pieces of my favorite ChocoLOVE ~ Dark Chocolate with Sea Salt & Almonds to keep me from eating more cake See the logic ~ chocolate takes chocolate cravings away 
(3 pts).
I ran around after work enjoying the 67 degree SUNSHINE before I came home to make this AWESOME, FAST and very ‘”LAVISH” dinner.
“LAVISH” MEXICAN PIZZA
INGREDIENTS:
1 Whole Wheat Lavish Wrap (save pts, buy the ones at Whole Foods!)
1/2 c heated fat free salsa refried or whole beans
1/4 c enchilada sauce
2 oz or ~ 1/2 c cooked LEAN Ground Turkey, beef, veggie crumbles seasoned with Taco Seasoning & a little Salsa
1 oz low fat finely shredded colby cheese
Favorite toppings: tomatoes, avocado, bell peppers, jalapeños, cilantro, salsa, sour cream, etc.
INSTRUCTIONS:
1. Start out placing foil or parchment paper on a cookie sheet and preheating your oven to 400 degrees. Add one Whole Wheat Lavish Wrap and top with a 1/2 cup prepared Fat Free Salsa Beans and 1/4 c enchilada sauce.
2. Add 1/2 c of prepared “turkey” taco meat and 1/4 Trader Joe’s Corn Salsa.
3. Top with 1 oz Low Fat Colby Cheese and bake at 400 for 7-10 minutes. 7 minutes for a slightly crispy crust and 10 minutes for a super crispy crust. While your pizza cooks, chop up your favorite toppings.
4. Remove your pizza from the oven. Add your toppings. Slice into 6 pieces Enjoy!
Makes 1 BIG serving for 8.5 points, but, you save 2 pts if you use the WF Lavish Bread !
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STEP-BY-STEP:
Start out placing foil or parchment paper on a cookie sheet and preheating your oven to 400 degrees. Add one Whole Wheat Lavish Wrap and top with a 1/2 cup prepared Fat Free Salsa Beans and 1/4 c enchilada sauce.
Add 1/2 c of prepared “turkey” taco meat and 1/4 Trader Joe’s Corn Salsa.
Top with 1 oz Low Fat Colby Cheese and bake at 400 for 7-10 minutes. 7 minutes for a slightly crispy crust and 10 minutes for a super crispy crust.
While your pizza cooks, chop up your favorite toppings.
Remove your pizza from the oven.
Add your toppings.
Slice into 6 pieces
And Enjoy it ALL! You don’t have to share if you don’t want to….The Husband stole 2 slices of my LAVISH Mexican Pizza even though he said he didn’t want any 
That is sort of one indicator I know a healthy recipe is good….He is totally anti-wheat so if he eats it, you know it’s tasty
Dessert was a couple of my LAVISH Agave Cinnamon Chips! I made up a batch for my guest post on Snack-Girl ~ recipe to be shared with you all soon.
Off to relax and enjoy Iron Chef a movie with my “Oak-Y” Husband. He finally caved today and saw the doctor so hopefully he will get better soon!
Just one more day…..I CANNOT WAIT FOR THIS WEEKEND ~ AHHHH ~ SO EXCITED! My sis picked up our race packets today!
Night all!
A Must Try Harvest Grain Salad!
Happy Biggest Loser Day!! Do you all ever have days where you are so tired when you wake up that you cannot for the life of you think of what to eat for the day? This is pretty rare for me because I honestly I dream up what I am eating the night before. But, today, for some reason, my brain was broken and nothing came to mine.
I picked an easy breakfast that involved two of my FAVORITE Cereals ~ Kashi Cinnamon Harvest and the new “kid” on the Block Udi’s BanaBerry Granola.
Since I was running late for work, I packed the ENTIRE boxes to take with me to work (now you all know why my lunch box is a re-usable grocery bag
28 Biscuits (since I didn’t have my scale)
1/2 c banana slices
Sprinkle of Banaberry Granola
1/2 c FF Milk
I LOVE cereal, but, for 5 points, I was STILL hungry after I ate it I waited my 3 hours though before snack and decided to have a high protein 3 point snack ~ Egg Plus Cheese!
As odd of a combo as it sounds, it totally did the trick in filling me up. When I looked at the other contents of my lunch bag (organic cottage cheese, yogurt, fruit, tortillas (not sure why) plus a frozen dinner, they just didn’t appeal (broken brain!). I happily accepted an offer to hit up Thai Kitchen!
I started off with a one won ton soup plus chili sauce ~ HOT! (1 pt)
I almost always order Broccoli Chicken when at Thai or Chinese food because it’s so low in points. 1 cup is only TWO POINTS!!! I added more Chili sauce ~ HOT! (2 pts)
Plus 1 Cone Cup of Brown Rice (4 pts) – I want to get a cone shaped cup just so I can make Brown Rice Mountains like this
I think today topped the charts as one of the LONGEST days ever. Long days make my mouth think it NEEDS something sweet even though my belly is totally happy.
My Co-worker offered up some of the ChocoLOVE Peppermint Bar I gave her yesterday and I happily accepted 2 squares for 1 point. I LOVED this flavor – it’s not too strong in mint, but, it’s super creamy and decadent.
Since I wanted to share back, I broke out the Qbel Peanut Butter Wafers that I picked up at Whole Foods this past weekend.
I LOVE the stats (130 cal, 7 g fat, <1 g fiber) for both bars….3 points.
But, only one bar is ONE POINT so of course I had just one. I LIKE how flakey and creamy and crunchy they are. I am totally buying more of the choco-peanut butter wafer sticks!
I have had this bag of Harvest Grains from Trader Joe’s for awhile now and have been trying to think of ways to have it.
I LOVE all the different grains and such that are included ~ who knew they made Baby garbanzo beans?
When I stopped at Trader Joe’s to buy some chicken tonight, they were sampling up a Harvest Grain Salad. I LOVE the idea of using this grain to make a salad and had to recreate it!
I portioned out 1/2 the bag (approximately 1 1/4 cups) and boiled it for 10 minutes in chicken broth to cook it. I omitted the butter that the packaged instructions suggested because well, I didn’t see a need.
After it was done cooking, I added the following:
1/2 jar chopped marinated artichokes
1/2 jar chopped sun dried tomatoes, drained and rinsed
1/4 c white balsamic vinegar
Big Dashes of TJ’s 21 Spice Salute
Freshly Ground Black Pepper
Chives
Stir to combine and enjoy hot or cold. So delicious! Makes 6 servings, 1/2 cup for 4 points. It’s SO GOOD! Even the non-couscous eating Husband LOVES it
I grilled up the Organic Chicken Breast Tenders with Gayle’s Original BBQ Sauce while I prepared the salad and The Husband’s Garlic Fries.
I decided to use these Lavish Bread’s I bought at Trader Joe’s to make up BBQ Chicken Wraps to go with out Harvest Grain Salad.
I LOVE Lavish Bread Stats ~ 1/2 for 2 pts, whole for 4 pts. I am totally thinking a LAVISH Pizza is in order this week using these
1 wrap topped with some Gayle’s Original BBQ sauce.
Then, I added the rest…
TJ’s Organic Herb Spring Mix Lettuce
Red Bell Pepper Slices
2 oz BBQ Chicken Tenders
1 Tbsp Finely Shredded Low Fat Cheddar Cheese
1/8 AVOCADO
Wrapped like a Pro ~ Lavish bread makes wrapping E-Z! The Husband decorated my plate with a few of his fries, some “greens” and a little Harvest Salad.
MMMMM!!! 7 pts for the wrap, plus 2 pts for 1/4 salad and my fries .
The Husband was pretty proud of his plate with THREE wraps (with salsa tortillas), so he took pictures to share He does a pretty good job at plating, huh?
BIGGEST LOSER TIME!!!! Hasta Manana!
I LOVE Grits!
Happy Friday Eve all! Today was a FANTASTICALLY FREEZING sunny day, but, I pretty much figure the cold (California Cold in the 60’s) doesn’t matter ~ all that matters is that it isn’t raining. I was so glad to get outside and knock off a 4.25 mile run today. I felt FAST too
So I am just your typical California girl who LOVES, LOVES Grits! I can eat them straight up, sweet or savory, but, they are honestly one of my FAVORITE things to eat (I LOVE that they are a FILLING FOOD too!)
Since I picked some up last night, I had 2 points of Quaker Instant Grits topped with just a sprinkle of whipped butter and a sprinkle of brown sugar.
Plus 2 points of Eggsellant Protein.
1 1/2 cups Strawberries (1 pt)
Totally delicious and satisfying for 5 points!
Mid morning I wasn’t feeling my yogurt, so I grabbed a Low Fat Sargento Colby Cheese. I actually remembered to take a picture of the front for those who asked.
And the back ~ 1 point of cheesy goodness that totally doesn’t taste low-fat at all. I buy them at Sam’s Club.
I stole a few of my co-workers crunchy snacks (swapped for ChocoLOVE of course!). 6 Olive Oil & Rosemary Triscuits (2 pts).
Plus, my NEW FAVORITE THING! Have you all tried these Alexia Crunchy HOT Waffle Fries (3 points a serving). They taste like spicy waffle fry chips LOL. I am counting this as a point since 8 are in a serving. The HEAT totally grows on you.
After my lunchtime run, I came back for my last 8 point serving (with AVOCADO) of my Slow Cooker Turkey & Bean Burrito Bake. I am so sad it’s gone, but, I am sure you all are tired of seeing it. I topped today’s with Sriracha ~ some like it HOT! I WISH I did this all along.
I really think that Sriracha Hot Sauce is totally addictive. You start out with just a little, but, you always end up adding more and MORE!
I had some mini peppers on the side for crunch.
Served up on my FAVORITE fun plate with Sobe Vitamin Water.
I was STILL hungry after lunch, but, I waited an hour before I broke out some Snackimals!
3 points a serving (1/2 the bag)
Awesome ingredients!
I totally LOVED these little animal crackers and how the monkey is rubbing his belly/touching his head I have to admit for being Wheat Free, you couldn’t even tell.
I had a fun meal planned for tonight but I learned the hard way my Plantains were not ripe (I couldn’t peel them at all!) I drove to TWO stores looking for ripe Plantains but everybody had GREEN ones like me
I whipped up a POM Nectarine Mocktail while I pondered what else to make for dinner. Plain POM and POM Blueberry are still my favorite two flavors ~ this one tastes flowery to me
I decided to go for Quick & Easy. I pulled out my Eat Smart Precision Pro Scale and measured out an ounce of Chicken.
Plus an house of TJ’s Spicy Marinated Mozzarella.
I HONESTLY use my scale every day ~ each time you see me listing the ingredients in oz, grams or what not, it’s because I weighed it out to get more. I cannot be trusted to eye ball my servings because my 1 cup typically is like 1 1/2 cups
I used my chicken and mozzarella to make a quick 4 point salad.
TJ’s Organic Herb Mixed Greens
Chopped Mini Peppers
Sliced Carrot
Cherry Tomatoes
1 oz Chicken Breast
1 oz TJ’s Marinated Mozzarella
1/8 AVOCADO
A couple of Organic Herbed Croutons
Topped with Newman’s Light Lime Vinaigrette.
I went lighter on dinner so I could thoroughly enjoy some ChocoLOVE while I watch a movie with The Husband.
5 points for 8 squares in this mini bar and 100 million % worth busting into my Weekly Points Allowance!
I think it’s cute that they still go with their poem theme using quotes in the mini bars.
Tomorrow is the LAST DAY to enter to WIN THREE FREE Eat Smart Precision Pro Scales!
Movie TIME!!!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
I LOVE using my BBQ grill year round, even in the rain. There is just something about the way it tastes all smoky, crispy and grilled to perfection. This recipe comes close to bringing that BBQ deliciousness. Using your slow cooker, you can whip up a tender barbecued beef or chicken sandwich inside and have dinner ready as soon as you walk in the door with little to get it served up and on the table.
This recipe could be used for fun mini BBQ Sliders at your Super Bowl Sunday party tomorrow…let the smell drive your guests crazy all day during the game, then, put these out at half time and watch them disappear.
My inspiration for this recipes comes from the Weight Watcher’s Slow CookIt! Cookbook…I added a few more ingredients to spice it up and of course went with a Healthy Asian Slaw versus a Mayo based slaw. Enjoy!
Crockpot Spicy BBQ Brisket with Healthy Asian Slaw Recipe
INGREDIENTS:
1 Tbsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp Pink Course Sea Salt
1/4 freshly ground black pepper
3 tsp canola oil
1 1/2 lbs LEAN beef brisket or other lean cut of beef
1 large onion, sliced
1 c ketchup
1/2 c sweet jalapeño or chili sauce, 1/4 c for less spice
1/4 molasses
2 Tbsp strong brewed coffee
1/2 tsp liquid smoke, optional
Whole Wheat Hamburger Buns
Healthy Asian Slaw, Recipe Below
INSTRUCTIONS:
1. Combine chili powder through black pepper to create a “rub” mixture. Rub your spice mixture generously over both sides of your brisket and set aside.
2. Heat a nonstick pan with 1 teaspoon canola oil over medium heat. Add sliced onion and cook, stirring often, until slightly golden, about 7-8 minutes. Remove from heat and set aside.
3. In a large 4 quart pan or your removable crockpot pan, heat remaining 2 tsp canola oil over medium high heat. Add your brisket, searing it on each side for about 4-5 minutes or until a nice golden crust forms. Remove pan from heat and add brisket to your crockpot and top with onions.
4. To create your spicy BBQ sauce, combine ketchup through coffee and pour over your beef/onion mixture. Be sure to coat your brisket thoroughly including lifting it to make sure sauce is underneath as well.
5. Slow cook is for 7-9 hours or until fork tender. Remove brisket from crockpot and cut across the grain to shred. Serve on buns with additional sauce and Healthy Asian Slaw.
Makes 8 servings, approximately 1/3 c brisket/3 slices and 1 Tbsp Spicy BBQ Sauce),
7 pts a serving with your bun!
NUTRITIONAL INFORMATION PER SERVING (including the buns, but, not the slaw):
Calories 331.1, Total Fat 14.0 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.7 g, Monounsaturated Fat 1.2 g, Cholesterol 79.0 mg, Sodium 717.7 mg, Potassium 296.1 mg, Total Carbohydrate 24.8 g, Dietary Fiber 2.1 g, Sugars 4.4 g, Protein 29.8 g
HEALTHY ASIAN SLAW
Whenever I have a spicy BBQ sandwich, I LOVE to have a cool, crunchy salad to go with it. I think this Healthy Asian Slaw takes the flavor of this Spicy BBQ Brisket Sandwich to a whole new level without adding the calories and fat you’d find with regular Cole Slaw. This slaw also makes an AWESOME side dish topped with toasted almond slices or add some grilled chicken for a complete meal.
INGREDIENTS:
1/4 cup fresh orange juice
1 tablespoon rice vinegar
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1/2 teaspoon honey
1/2 cup chopped green onions or cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
1 tablespoon toasted sesame seeds
Sea salt & pepper to taste
INSTRUCTIONS:
Whisk together orange juice through honey to form slaw sauce. Combine green onions with slaw mixture and pour sauce. Top with sesame seeds stirring well to combine. Sea Salt and pepper to taste.
**It’s VEGAN, if you use Agave
Makes 8 servings, 1/2 cup each (1 pt per 1/2 cup)
NUTRITIONAL INFORMATION PER SERVING
Calories 48.9, Total Fat 2.3 g, Saturated Fat 0.3 g, Polyunsaturated Fat
0.4 g, Monounsaturated Fat 1.5 g, Cholesterol 0.0 mg, Sodium 1.9 mg, Potassium
38.8 mg, Total Carbohydrate 6.1 g, Dietary Fiber 1.3 g, Sugars 2.4 g, Protein 0.9 g
STEP-BY-STEPS:
1. Cook your onions until slightly golden.
2. Sear your prepared “rubbed” brisket on both sides until a nice brown crust forms, about 4-5 minutes over medium high heat.
3. Whisk together your Spicy BBQ Sauce. I wasn’t sure I could handle a full 1/2 cup of chili sauce, so I opted for it’s sweeter friend ~ Sweet Jalapeño Sauce from Bolani. I LOVE this sauce ~ it’s slightly spicy, slightly sweet and amazing on anything form eggs to breads to sauces. It used to only be available at my local Farmer’s Market, but, now Foodzie is helping local growers get their products out there. I am all about supporting local sustainable farmers ~ Thanks Foodzie!
4. Place your brisket and onions in your crock pot, Cover with sauce and cook slow and low for 7-9 hours.
5. Remove brisket from your crock pot and shred/slice.
6. Top half your bun with your brisket mixture and additional spicy BBQ sauce ~ 1-2 Tbsps.
7. Top with a heaping spoonful of Healthy Asian Slaw.
8. Top with your other bun top.
9. Dig in!!!
You can SpringIt to Save Both Recipes with this button or save the Healthy Asian Slaw separately with this button.
ENJOY!!!
Caribbean Citrus & Beet Salad with a “How-To”
I never used to like beets at all until I tried them roasted. I know it’s obvious that FRESH beets should be better than canned beets, but, wow ~ what a HUGE difference it makes to have fresh, crunchy beets versus the soggy canned versions. Roasting beets brings out their sweetness and I think gives them a tab bit of a nutty flavor.
This recipe was inspired by the BEST Beet & Orange Salad I’ve ever had at Mammarella’s. They serve up HUGE beets with pistachios, mixed greens and a fantastic citrus dressing. I always add a little grilled chicken for protein and it makes a complete meal.
Who knew that I could make a version at home that has FANTASTIC stats and is only 6 points a serving. Roasting beets is really easy so I’ve included a How-To at the end of this recipe to show you all you do not have to be scared to make your own. I hope you all enjoy this as much as I do
CARIBBEAN CITRUS & BEET SALAD
SALAD:
8 cups Organic Romaine Lettuce, chopped
2 beets, roasted and cut into cubes (one yellow & one red beet) ~ see below
2 oranges, segmented
4 Tbsp blueberries, optional
4 Tbsp shelled pistachios
1 lb chicken breast sprinkled with Mrs. Dash Caribbean Citrus Spice & Grilled, sliced
4 tsp shaved parmesan
DRESSING:
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Good Quality Balsamic Vinegar
1 tsp honey
1 orange, juiced, approximately 1/4 c
1 Tbsp roasted sesame seeds
Sea salt & freshly ground black pepper to taste
INSTRUCTIONS:
1. Roast your beets as noted below. While your beets are roasting, grill your Caribbean Citrus Chicken and prepare all vegetables.
2. Create 4 salads by layer your salad starting with 2 cups Romaine, 1/4 beets, 1/4 orange segments, 1 Tbsp pistachios and blueberries, 4 oz grilled chicken and ending with 1 Tbsp parmesan.
3. Drizzle each salad with 2 Tbsp dressing. Enjoy!
Makes 4 LARGE salads
Approximate Nutritional information per salad, calculated using sparkrecipes.com:
Calories 310.4, Total Fat 9.7 g, Saturated Fat 1.9 g, Polyunsaturated Fat 3.5 g, Monounsaturated Fat 3.6 g, Cholesterol 67.0 mg, Sodium 220.1 mg, Potassium 1,229.7 mg, Total Carbohydrate 24.6 g, Dietary Fiber ,7.8 g, Sugars 10.9 g, Protein 32.9 g
HOW TO ROAST BEETS
WHAT YOU NEED:
Beets, I used two large beets I picked up at Whole Foods
2 tsp Extra Virgin Olive Oil
2 tsp Balsamic Vinegar
Sea Salt & Pepper, if desired
Foil
Preheat your oven to 400 degrees and prepare a cookie sheet with a layer of foil or parchment paper.
1. Rinse/scrub your beets to remove any residual dirt. Trim the stem and and the bottom so that it can stand up on its own.
2. Place two layers of foil down and place your prepare beet on top. Drizzle with 1 tsp of Extra Virgin Olive Oil.
3. Drizzle with 1 tsp balsamic vinegar. Sprinkle with sea salt and freshly ground pepper if desired.
4. Wrap your beet up tightly in the foil to make sure it seals and will steam as it roasts. Repeat this for your second beet.
5. Place on your prepared cookie sheet and roast for 20-60 minutes depending on the size of your beets. Since I had large beets, I roasted them for 60 minutes. You should be able to poke with a fork and have it be soft yet crunchy.
6. Allow your beets to cool then carefully unwrap them. You may with to wear gloves for this next part. Use a paper towel to rub the skin off the outside and it should come off fairly easily.
Perfectly roasted deliciousness!!!
7. Slice your beets into circles and quarter. They are awesome straight up or in salads such as the Caribbean Citrus and Beet Salad above.
RED BEET!
Golden Beet!
All together with my FAVORITE new salad. Super easy, right?
See, I think this salad totally deserves it’s own post, what do you think?
We both have the day off ~ woohoo! I am hopefully doing a little blog catch up, taxes and having some fun too this weekend. Off to enjoy the sunshine and maybe a movie!
Have a great Friday all!
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