Posts tagged Weight Watchers

Ground Turkey, Corn and Black Bean Chili

I love chili any time of year, not just in the fall or winter. I think it is the perfect meal that is both satisfying and comforting and is also quick and easy to make. Ground turkey has less fat than ground beef which is in traditional chili and all of the vegetables in this chili will help keep you full and satisfied. Chili is also a great meal to make because you can easily sneak in those vegetables that your kids or husband are always pushing around on their plates.

This recipe is adapted from Six Sisters Stuff’s Black Bean Taco Soup


1 pound of ground turkey

1 packet taco seasoning, or 3 tsp taco seasoning

1 14 oz can of corn

1 14 oz can of black beans, drained (or your favorite type of beans)

3 14 oz cans of diced tomatoes

1 14 oz can of stewed tomatoes

2 tbsp tomato paste

1 bell pepper, diced

3 tsp chili powder

1 tsp garlic powder

Freshly ground pepper, seasoned to taste

Brown ground turkey in a pan, drain excess grease. In a large pot, mix together all ingredients. Heat over medium heat for 25 minutes. Makes 10 servings.

This chili will make your day, and at only 4 Weight Watchers Points Plus per serving you can enjoy all of the flavor, with none of the guilt. Feel free to add your favorite vegetables, jalapenos to give it some kick, or top with sour cream and cheddar cheese to make it a chili all your own!


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Healthy Snack Ideas

Snacks have always been my downfall. I hit 2:30 pm and have to resist the urge to start mindlessly working my way through a bag of chips or several cookies. I believe the key to snacking and feeling full is not to skip the snack all together but to choose your snacks wisely. What makes a good snack you may ask? I think a good snack is one that will keep you full between meals and is also delicious. In the past most of my snacks were things like granola bars or chips and salsa, which you eat and then 20 minutes later you are hungry again. Since I have been trying to lead a healthier life and lose some pounds, with the help of Weight Watchers I have learned the importance of fruits and vegetables. I know that we’ve all heard a thousand times to eat your fruits and vegetables but most of us aren’t eating them like we should be. I have always viewed myself as a healthy eater but I realized when I was hungry and in need of a snack I wasn’t reaching for fresh fruit or vegetables, I was reaching for carbs. I love carbs as much as the next girl, but my high carb snacks were just giving me empty calories due to their low amount of fiber and I found myself eating more because I wasn’t feeling full.

The solution? Try snacking on your favorite fruits and vegetables whenever the cravings hit. Here are some of my favorites:

Berries – I could eat berries all day; they are sweet which helps satisfy your sweet cravings, they are also high in fiber which makes them a sweet snack that’s actually filling! As an added bonus they are 0 points for those who follow Weight Watchers; even if you don’t it’s helpful to know which foods are basically “free” foods that you can snack on without guilt.

Carrots – I don’t know how anyone can dislike carrots; they’re sweet, crunchy and a great food for snacking. I usually eat mine just plain since I love them so much but if you need something more to get you into eating vegetables try them with hummus or a low fat dip. Buy baby carrots for easier snacking, so you don’t have to waste time peeling.

Peaches, nectarines, apples etc. – whatever fruits you love, peel or chop them ahead of time and put them in Tupperware in the fridge for some easy snacking whenever you’re hungry. It will save time and prevent you from taking the easy way out and grabbing that bag of chips that are sitting on the counter.

It’s not easy to turn down those sweet or salty snacks that are calling to you from the cupboard every afternoon but grabbing a bowl of fruit with some Splenda sprinkled on top instead can be a first step towards a healthier you!

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Zucchini Mini Muffins – my first post!

Welcome to thesweethealthylife, a blog about healthy living with the occasional sweet to see you through! As a girl with a real sweet tooth, I am embarking on a journey to a healthier (and slimmer) me but there are those things that I just can’t live without! About once a week I am seized by the urge to bake,   inevitably I find myself in the kitchen baking up something delicious. My husband doesn’t share my sweet tooth; sure he will have a cookie or one mini muffin (who can have only one?) but he doesn’t crave sweets like I do. If I make cookies I have to lock them away somewhere where I won’t eat them all by the next morning.

This Zucchini Mini Muffin recipe is from my Betty Crocker cookbook which I just love and think it is a great basic cookbook. My mom has a Betty Crocker cookbook from the 1970’s which I used to bake from all the time in high school, so I love baking this recipe as it reminds me of all the great times I have had baking with her.

I love this time of year when you can find zucchini everywhere. I am so jealous of everyone who has a garden and can grow it themselves.  We live in an apartment in Plymouth, Minnesota so we don’t have room for a vegetable garden but hopefully sometime in the future!  I like to make this recipe because for one thing they are delicious, and they also won’t undo your whole day of healthy eating.  So instead of going for that stash of candy or goodies you’ve got hidden away grab 1 or 2 of these!  At 2 Weight Watchers Points Plus per muffin, they won’t make you feel too guilty about have a sweet treat.

Zucchini Mini Muffins! Delicious, trust me they taste way better than they look!


3 Cups grated zucchini (about 2-3 medium)

1 2/3 Cups sugar

2/3 Cup canola oil

2 tsp vanilla

4 eggs

3 Cups all-purpose flour

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp baking powder

Preheat oven to 350F.  Spray 2 mini muffin pans with Pam.  Stir together grated zucchini, sugar, canola oil, vanilla and eggs in a large bowl.  Sift together dry ingredients and stir into zucchini batter.  Pour batter into muffin pans.  Bake for 15 minutes or until golden brown and toothpick inserted in the middle comes out clean.  Let cool and enjoy!

This recipe could also be used to make 2 loaves of zucchini bread or regular sized muffins.  Or you could go crazy and make a combination of all 3!

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