Weight Watcher Wednesday – Cheesy Veggie Chowder

Our daughter was here this week for a visit and to spend Halloween with our 6 year old niece. They had a wonderful time Trick or Treating and having a sleep over. Yes, our daughter is 23 and our niece is 6 but they have a wonderful relationship. Jordan is thrilled to have her “big-up” cousin all to herself.

While our daughter is in town, I try to make recipes the entire family will eat and will also meet Hanna’s vegetarian needs. I made a Mac and Cheese that was to die for. I had planned to take a photo but it was eaten so quickly by the family that there was none left! I will take that as a compliment. The next night I made this wonderful chowder. I had found a similar recipe that called for chicken broth and I changed it to vegetable broth and lowered the fat with 2% milk and low-fat cheese. It was so yummy. I will say that the night before my son asked where was the meat. I didn’t think I could get away with having two entirely meat-free dinners in a row. I made bacon and let Stan and Cody crumble it on top. They loved it and it satisfied their need to be carnivores!

Now on to the recipe:

Cheesy Veggie Chowder


2 Tablespoons Butter
1/2 cup chopped onion
1 cup chopped carrots
1 finely chopped celery stick
1 Tablespoon minced garlic
4 cups vegetable broth
2 cups cubed style hashbrowns or peel and cube 2 large baking potatoes
1 Tablespoon flour
1/2 cup warm water
2/3 cup 2% milk
2 cups chopped broccoli, I used frozen
2 cups low-fat shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots and celery. Saute over medium heat until tender. Add garlic and cook 2 more minutes. Add broth and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Mix flour and water and add to the soup. Simmer until slightly thickened. Add milk and broccoli. Cook until broccoli is just tender, about 15 minutes. Stir in cheese and heat until melted. 

Serves 6, Weight Watcher points 5

I served with a side of Sweet Potato Muffins and crackers.



Weight Watcher Wednesday Recipe – Sick friend? Make Chicken Soup!

Our friend, Michael, has had a bad case of bronchitis. Ugh! It has been a while since I have been as sick as my poor friend. He felt so bad and of course, was coughing and feverish. What to do? Make Chicken Soup, of course! 

I made my soup with potatoes but you can substitute egg noodles for a more traditional Chicken Noodle.  I doubled the recipe and kept a pot at home for our family. It was lip-smacking yummy…even not sick. 🙂 


1 teaspoon olive oil
2 cloves of garlic, chopped fine
1/2 cup chopped green onion (about 8) or any sweet onion
1 cup chopped carrots
2 cups cooked chicken, cut into bite size pieces
2 cups cubed frozen hashbrowns or egg noodles
1 tablespoon fresh chopped parsley or 1 teaspoon dried 
1/4 teaspoon pepper
1 dried bay leaf
5 1/2 cups chicken broth, I use Better than Bouillon. It makes a very rich broth.

Over medium heat, heat oil and add garlic, onion and carrots.
Cook 4 minutes, stirring occasionally.
Stir in rest of the ingredients and bring to a boil. Reduce heat. Cover and simmer at least 10 minutes or until veggies are done. I like to simmer a little longer with the potatoes, about 30 minutes. 

This is a quick and easy but delicious and filling recipe. 

Makes 4 servings.

Weight Watcher points – 8


Weight Watcher Wednesday – Skinny Potato Soup

Oops! All day yesterday I thought it was Tuesday. You see, these things happen when you stay at home and you are a menopausal woman!! I completely missed my WW Wednesday recipe. So, today, Thursday, I will post the recipe. 

This Skinny Potato Soup does not taste skinny at all. It is creamy and delicious, just like you want potato soup to taste. You can always load it up with low-fat cheese, bacon and onion to make it a loaded potato soup but I find that I enjoy it without the extras. 

Skinny Potato Soup

1 bag Ore-Ida frozen hash brown potatoes, cubed
4 cans or 8 cups of fat-free chicken broth

Pour broth in to a large pot. Add potatoes and bring to a gentle boil. Reduce heat and simmer 20 minutes.

1 package envelope Pioneer fat-free country white gravy mix (this is what makes it creamy without adding all the heavy cream that is normally in potato soup)
1/2 cup water

In a small bowl, blend water and gravy mix. Add gravy mixture to potatoes. Simmer an additional 20 minutes.

Serving size is 1 1/2 cups and equals 2 points.

This soup is a generous serving and very filling and delicious. I have served this to many people and everyone is astounded that it is fat-free. Enjoy!

Do you have a favorite low-cal, low-fat recipe? If so, I would love for you to leave me your link in the comments section! 


Weight Watchers Wednesday – Skinny No-Bake PB Pie

I have tried several recipes from Skinny Taste. My favorite is the Skinny No-Bake Peanut Butter Pie. My entire family loves it and can’t believe it is low fat. I can’t believe it only 5 WW points! 

Instead of using traditional peanut butter, this recipe uses Better’n Peanut Butter. I found mine at Target. It mixes smooth and still gives that great peanut butter taste for way less fat.

5 oz. reduced fat cream cheese, softened
1/2 cup confectioner sugar
1/3 cup Better ‘n Peanut Butter
8 oz. fat free frozen whipped topping, thawed
reduced fat graham cracker pie crust
3 Tbsp Hershey’s chocolate syrup (I omit this. I am not a huge chocolate syrup fan)

Beat cream cheese and sugar together with a mixer until smooth, add BnPB. Fold in whipped topping and spread in to pie crust. Refrigerate for a couple of hours or until firm. If you desire chocolate syrup, add before serving.

Check out Gina’s version on her site. She has mixing photos and a finished photo with the chocolate syrup.


Weight Watcher Wednesday – Pumpkin Chocolate Brownie Bites

Kristen at Slender Kitchen has graciously allowed me to use this photo and the recipe from her site. This is just one of many great recipes. I chose this recipe and am looking forward to making it because I love all things pumpkin and when you add chocolate, well…you just can’t go wrong!  Thanks, Kristen, for a great recipe!
This simple recipe combines pumpkin, chocolate, and chocolate chips and makes a delicious brownie bite. The recipe was inspired by Chocolate Covered Katie and is a great recipe to use up any last pumpkin you have sitting around. This could also be used to create a pan of brownies in an 8 by 8 dish.
Weight Watchers Pumpkin Chocolate Brownie Bites
Points: 3 weight watchers pointsplus
Servings: 12
Serving Size: 1 brownie bite
Nutritional Information: 132.2 calories, 5.1 g of fat, 21.8 g of carbohydrates, 1 g of fiber, .6 g of protein
1/4 cup Dutch cocoa powder processed with alkali
1/2 cup white pastry flour
1/4 tsp baking powder
1/4 tsp
2/3c sugar
1 packet Stevia
1/2 cup canned pumpkin puree
2 tbsp vegetable oil
2 tbsp low fat milk
1.5 tsp pure vanilla extract
1/2 cup chocolate chips
1. Preheat the oven to 350 degrees.
2. In a medium bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients. Then stir the wet ingredients into the dry ingredients. Fold in the chocolate chips.
3. Pour into a mini muffin tin and cook for 20 minutes until cooked through.

Weight Watcher Wednesday with Skinnytaste

Low Fat Peanut Butter Banana Muffin

Today, I am highlighting Skinnytaste blog. Gina has a blog that offers low fat, family-friendly, healthy recipes. Gina has been featured in several publications and is a wonderful resource for Weight Watcher participants. Gina gives the nutritional value, along with WW points plus values, along with her recipe. I am so excited to have found this blog and know our family will benefit from the wonderful recipes available. 

With trying to lose weight, one of my greatest challenges is finding good substitutes for bad food choices. I love carbs and especially any sweet breads. I am thrilled to find a recipe for Low Fat Peanut Butter Banana Muffins! I have an addiction to peanut butter and I love banana bread. To be able to combine these two ingredients into a WW point that is doable makes me very happy! 🙂

I want to thank Gina for allowing me to use her photo and for all those wonderful recipes waiting to be cooked. 

On another note, I had my second weigh in on Friday. I lost 5 pounds! Yay!

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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