Pepperoni and Veggie Pizza Quinoa

Quick casserole gets a twist, bitches!

Oh my. That was rude. You’re not bitches. But this dish IS bitchin. And I made it up this morning. SCORE. And then I eated it and it was yummy.

Now I share.

Pepperoni and Veggie Pizza Quinoa
Servings: 1
PointsPlus Per Serving: 9


  • 1 cup cooked quinoa, 5 PP (or couscous, rice, etc)
  • 1 wedge light creamy swiss Laughing Cow cheese, 1 PP
  • 1/2 oz shredded RF colby jack cheese, 1 PP
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 2-3 tbsp low-sodium marinara sauce, 1 PP
  • 1/4 cup diced mini sweet peppers
  • 1/4 cup diced white onion
  • 1/4 medium zucchini, sliced and diced
  • 9 slices turkey pepperoni, quartered, 1 PP

1. If you haven’t done this yet, cook up your quinoa. Mine has a nice reddish-orange color because i put a packet of Goya Achiote spice in the water before I cooked it. You can do the same with other spices or even cook it in chicken/veggie stock to add more flavor!

2. Add your cheese, spices and marinara sauce to your cup of quinoa. Then add the pepperoni and veggies. Nuke for one minute; stir. Nuke for another minute. DONE! Perfection.

You can certainly switch up the cheeses, meat or veggies.  This is just a good balance between carb, protein and veggie.  I did the same thing with couscous last week only i used mozzarella and swiss cheeses and put in a little minced garlic instead of putting in the powder.  It was scrumptious.  And I bet your kids would love it too!

Chicken and Corn Enchiladas

I have made quite a lot of dishes in my time, so when I realized that I’d never made enchiladas, I smacked myself in the face. How could I have waited this long to make them? It’s pretty much the easiest mexican dish you could ever make. Enchiladas to Mexican cuisine is like lasagna to Italian cuisine. You put whatever filling you want inside the carb and top it all with whatever sauce you want and sprinkle on your cheese of choice.

Even my pickiest of pickiest-eater friends love to eat and make enchiladas. They just don’t add much spice and cover it in cheese. As delicious as that can be, it wreaks havoc on my tummy with all that dairy, so I wanted to fill my enchiladas with lots of different flavors and ingredients that wouldn’t make me a personal methane gas distributor.

When I took these out of the oven and gave some to Jess, she started singing praises by the second bite! That’s usually a sure sign of success around here :) So, cook these up, eat em, and let me know how much you love them!

Some for now, some for later!

Chicken and Corn Enchiladas
Servings: 5 (or 10 if you count each enchilada separately)
PointsPlus Per Serving: 9 (or 4 if you count them individually)


  • 1 1/2 cups red enchilada sauce, 4 PP (I used Trader Joe’s Enchilada Sauce)
  • 10 four-inch corn tortillas, 8 PP (I used La Tortilla Extra Thin ones that are 40 calories each)
  • 1 cup frozen corn kernels, 4 PP
  • 1/2 cup black beans, 2 PP
  • 1/4 medium onion, diced
  • 2 small red peppers, diced
  • 1 medium jalapeno, diced
  • 7 oz reduced-fat colby cheese, 15 PP
  • 1 chicken breast, 6 PP
  • 1 tsp cumin
  • 1/2 tsp ground coriander (or 1 tbsp fresh cilantro)
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped cilantro (optional)
  • 2 tsp olive oil, 2 PP

1. Preheat oven to 375. Slice the chicken into 1/2 inch thick slices, put into a bag or bowl and cover with all the spices from cumin through black pepper and one tsp of olive oil. Mix it all up and let it marinate while you get the veggies ready.

2. Next, heat a medium sized skillet over medium heat with the other tsp of olive oil. Cut up the red peppers, jalapeno and onion and put into a mixing bowl with the corn. Pour into pan and cook for about 5-7 minutes or until veggies are just barely tender. Put back into the bowl and mix in black beans. Add a little salt and pepper and the cilantro if you are using it. Mix up.

3. Now, cook up the chicken slices in the same pan until thoroughly cooked (around 5 minutes). Dice up and pour into the bowl with the veggies. Stir everything up.

4. Take a 9×13 glass dish, coat with cooking spray and set to the side. Get out the enchilada sauce and pour about half of it into that same skillet along with around 1-2 tbsp water. Mix it in. Then, take each tortilla and dip it into the sauce so that both sides are coated. Then, put it in the pan, put in around 1 tbsp cheese and 2 tbsp chicken/veggie mix. Roll up and position it with the overlapped edges on the bottom. Repeat with other 9 tortillas.

5. Pour any remaining mixture into the sides of the dish, then pour the rest of the enchilada sauce over top of the whole pan. Sprinkle remaining cheese over the enchiladas. Bake for 30 minutes and enjoy!

Cuban Marinated Steak

If you haven’t noticed already, one of my absolute favorite things to do during the summers is GRILL!! Last summer I used a lot of regular charcoal and lighter fluid to start my grill, but then I did some reading and learned about all the chemicals that can be cooked onto the food by doing that. So, I adjusted.

Now, I can get hot coals in half the time without using ANY chemicals! I use all natural wood lump charcoal, put a bottom layer into a charcoal chimney, put in two of my favorite 100% biomass firelighters and light them, fill up the rest of the chimney with the charcoal and then step away for about 10-15 minutes while it gets nice and hot.  All natural grilling perfection!  Seriously, no chemicals needed.

Since I’ve perfected the “all natural” grill set up, there’s been more grilling in our home than ever before.  This recipe was the second steak recipe we’ve tried this season and it was great!  I knew I wanted something a little different than my regular marinades and I wanted it to be something that didn’t necessarily have to marinate overnight (who remembers to marinate meat a whole day ahead of time unless you have your menu for the week written down and in a visible place!?!)  I came across this one on Kalyn’s Kitchen, it looked delicious and we loved it!  She used flank steak for her recipe, which looked amazing, but I only had three small shoulder steaks, so I beat them down with a meat tenderizer and it worked perfectly.  I had to make a few changes to the marinade based on what I had in my kitchen and it still tasted like heaven.  I highly recommend this recipe!  It’s delicious, different, and perfect for summer.

Grilled to perfection!

Cuban Marinated Steak (Adapted from Kalyn’s Kitchen)
Servings: 3
PointsPlus Per Serving: 9 (unless you cut the steaks in half. then it’s 4.)


  • around 1 lb of lean steaks, 19 PP
  • 3 tbsp fresh lime juice, 1 PP
  • 1/8 cup olive oil, 7 PP
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder (optional. i didn’t have any so i added more garlic powder.)
  • 1/2 tsp garlic powder
  • 1/2 tbsp soy sauce
  • 1/4 tsp ground chipotle chile powder (or use your favorite hot sauce)
  • 1 tsp lime zest (optional. i didn’t use any as i’m not a fan of zest.)

1. Combine marinade ingredients. Take steaks (I used a package of three smaller shoulder steaks, covered them in saran wrap and beat them to about 1/2 inch thick with a meat tenderizer). Put meat into a ziploc bag and pour marinade in. Massage into meat before putting into refrigerator. Let marinate for at least 2 hours up to overnight.

2. Take meat out of refrigerator and let it come to room temperature before grilling. Oil the grill with a paper towel dipped in olive or grapeseed oil (or don’t. it’s not necessary), then preheat gas or charcoal barbecue grill to medium-high (you can only keep your hand there for a few seconds.)

3. Grill meat to desired done-ness, approximately 4-5 minutes per side for rare to medium rare or 6 minutes for medium. Cooking time will depend on the thickness of your steak, the best way to judge the done-ness is to use an instant-read meat thermometer, cooking to 140-145 for medium rare or 155-160 for medium (I just cut mine open to check the juices and that worked just fine.)

4. Remove meat from grill and let rest about 5 minutes. (You can cover with foil to keep it warm if needed.) Slice across the grain and serve hot, with slices of fresh lime to squeeze on the meat (if you have them).

PS – stayed tuned… I’m planning my first giveaway in the next week or two!

A St. Patty’s Day Feast!

In the words of my mother…. Erin Go Bragh-less!

The rest of the world may think that Thanksgiving and Christmas feasts are unbeatable, but for us Irish… St. Patty’s Day is a BEAST of a feast!  Don’t get me wrong, I love my turkey and mashed potatoes, but there’s something special about corned beef and cabbage.  My mom does an amazing job of putting together that feast, which is why my girlfriend and I are headed to Ohio for the weekend!

I’m so excited to share that part of my heritage with her; to experience her first St. Patty’s Day feast ever while sitting side by side.  I hope that you all will indulge a little and find a place with some nice corned beef and cabbage and enjoy it!  And if you can’t just yet, here’s a recipe I found on the Weight Watchers website so that you can enjoy it another time.

Photo Courtesy of: Weight Watchers Online

Corned Beef and Cabbage with Red Potatoes
Servings: 4
PointsPlus Per Serving: 9


  • 16 oz lean beef round, 15 PP
  • 1/8 tsp table salt
  • 1/8 tsp black pepper
  • 1 tbsp yellow mustard seed, 1 PP
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/2 tsp coriander seeds
  • 1/2 tsp ground cloves
  • 2 bay leaves
  • 8 small uncooked red potatoes, 13 PP
  • 16 baby carrots
  • 1 head medium green cabbage

1. Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.

2. Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.

3. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.

Here are some other St. Patty’s Day-inspired dishes that you should check out!
– Corned Beef Brisket from Burp!
– Beer Bread from Closet Cooking
– Skinny Guinness Irish Pub Beef Stew from Skinny Kitchen
– Irish Car Bomb Cupcakes from Brown Eyed Baker

Curried Chicken Corn Chowder

A beautiful, tasty bowl of some awesome soup!

Sometimes it’s just a soup day. You wake up in the morning, get ready for work, walk outside and realize you want soup today. It could be the lingering winter chill in the air or a dreariness to the day that convinces you that a night on the couch with a bowl of soup is literally the only way you can end your evening…. Or maybe you’re just like me and you love soup! Either way, today you are getting a soup recipe.

I’ve been on a bit of a recipe binge these last few days. I’ve made brown sugar ham and arugula crepes, crisp pecan cookies, a chicken and veggie general tso’s stir-fry and now this soup. Every time I open up my cookbooks there is something new to try! And since yesterday was a soup day and I just happened to have all the recipes in my fridge, I knew exactly what I was going to make.

This recipe comes from my Cooking Light Complete Cookbook (like so many of my other favorite recipes!), but I did modify it a bit. I followed the recipe exactly, but cut the servings in half and after eating and discussing it with my #1 taste tester (my girlfriend), we thought a few changes were needed. So here’s our modified version. It’s sure to make you feel all warm and satisfied!

Calorie break-down: 32% fat, 42% carbs, 26% protein.

Curried Chicken Corn Chowder
Servings: 3 (2 cups each)
PointsPlus Per Serving: 9
Calories Per Serving: 479


  • 1 chicken breast, cubed and cooked with a bit of garlic and curry powder, then roughly chopped, 6 PP
  • 1 tbsp olive oil (for cooking the chicken), 4 PP
  • 3 cups corn kernels (frozen or fresh), 12 PP
  • 1 half yellow onion, chopped
  • 1 jalapeno, seeded and chopped (2 if you want more spice!)
  • 1 garlic clove, minced
  • 3 cups chicken broth (reduced sodium), 1 PP
  • 1 tbsp light butter, 2 PP
  • 1 tsp curry powder
  • 1/3 cup all-purpose flour, 3 PP
  • 1/3 cup 1% milk, 1 PP
  • 2 tbsp fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

1. Make sure your chicken is prepared first; put in a bowl and set aside. Melt butter in a Dutch oven over medium heat. Add onion, garlic and jalapeno; cook 10 minutes, stirring frequently.

2. Add curry; cook 30 seconds, stirring constantly. Add broth and corn; bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes.

3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook 3 minutes or until mixture thickens, stirring frequently.

4. Stir in chicken, cilantro, salt, and black pepper. Cook until thoroughly heated.

Breakfast and Bliss

I am experiencing bliss right now (technically, it was last night, but for the sake of the entry, just pretend it’s in the present tense =P).  My belly is full of surprisingly tasty food from Ruby Tuesdays (top sirloin steak, lobster tail, salad, mashed potatoes and broccoli!), I’m watching Julie and Julia with all my adorable furry babies and my lovely girlfriend and I’m writing in my blog!  I also got some more tasty groceries from the store, INCLUDING masa flour to make homemade tortillas with!!

This bliss is well deserved.  Why?  Because I worked out at the gym today!  I have to thank two of my awesome co-workers for inviting my girlfriend and I to come along!  Knowing that they were expecting me (since I said yes without thinking) kept me from backing out.  No one likes a work-out no-show!  I did two miles on the treadmill and about 40 minutes in the weight machine room.  I’ve gotta get started on that toning or those arm wings and thigh puffs will never go away!  I’m not looking forward to the soreness tomorrow, but I’m definitely looking forward to the end result.

So we’ve talked about bliss, but what about breakfast??  Well, many of you may not know this, but my girlfriend is a whiz with breakfasts.  In order to entice my lazy butt to get out of bed in the mornings, she used to make coffee and breakfast sandwiches with Canadian bacon, egg and cheese on a multigrain english muffin.  Yummo!  Needless to say, I converted.  My not-as-lazy butt gets up around 7:15 every weekday now (except when I stay up late playing mahjong on my droid!).  Anyway, she was inspired one morning when she looked in the fridge and saw the goetta that we bought in Cinci after Dad made it for breakfast during Christmas break. Goetta is a German food made of ground meats and pinhead oats.  It’s so good!  Her brain went a spinning and her hands went a cooking and my taste buds went A YUMMY!  It was tasty and filling and really got me through the morning without needing to have a snack!  She said I could share the recipe with you!  Without further ado….

Bella’s G.P.E. Breakfast Sandwich
Servings: 1
PointsPlus Per Serving: 9


  • Goetta, 2 slices (2 oz), 5 points
  • Polenta, 2 slices (2 oz), 1 point
  • 1 egg, 2 points
  • 1 slice reduced-fat cheese (american or cheddar), 1 point

1. Warm up a skillet pan and spray with cooking spray. Once warmed, put slices of goetta and polenta on it and brown them on both sides. About 7 minutes. Take off and put them on your plate. Cover.

2. Cook egg to your liking. Top with cheese and let it melt. Putting a lid over the egg and cheese for about 1/2 a minute melts it nice and fast.

3. Stack in this order – polenta, goetta, egg/cheese, goetta, polenta. Eat with a knife and fork!

If you happen to find some lower fat goetta or turkey goetta, that will adjust your PointsPlus. Same thing if you use just an egg white or egg beaters. It’s just such a tasty dish and so filling that using regular goetta and egg is worth it! You probably won’t even need salt. The flavor of the goetta provides enough of that.

**This blog post is officially marked in history on Foodista; the Wikipedia of the foodie world. Thanks to the foodie blog roll on the sidebar of my blog, someone from Foodista came across this entry and now I’m included in the list of bloggers who’ve blogged about goetta. How ridiculously awesome is that!?!?!**
Goetta on Foodista

Perfect Pita Pizzas

I put a status update on Facebook a few days ago about needing ideas for a quick, easy and tasty meal to make for dinner. My friend Johnell gave me this great idea and I figured I would share it with you! I didn’t have any pitas to use, so I didn’t actually make the meal, but I thought I could share it with you anyway since figuring out points is an easy task!

The perfect pita pizza is a relative concept.  It’s based solely on the person eating the pizza. Luckily, these little slices of goodness are quick and easy to prep AND cook!  I’ll be stocking up on pitas soon!  One day I might be in a hawaiian mood, so my perfect pita pizza would be turkey bacon, pineapple and onion.  My girlfriend might be in a greek mood, so her perfect pita pizza would probably be an olive oil and herb base topped with chicken, feta cheese and spinach.  The possibilities are endless!  (Seriously, how many times have I said this on my blog already?)

Points values are based on the ingredients used, but typically any type of small pita would be 2 points.  You’ll probably use one that’s closer to 6 inches in diameter, though, so that will be 4 points.  Most spaghetti sauces are about 3 points for a 1/2 cup and you’d probably use about 2 tbsp max on a pita pizza, so it would only be 1 point for the sauce.  Cheese is typically about 2 points for a 1/4 cup (as long as it’s reduced-fat).  I’d probably use that amount since I LOVE cheese.  So…. if you did just a cheese pita pizza with 2 tbsp of sauce and a 1/4 cup of cheese, it would be 7 points!  Add some veggies on there and it’s STILL only 7 points!  Here are some easy directions for those of you that want them and I’ll list some ingredient suggestions at the end (with point values!)

Photo Courtesty of:

Perfect Pita Pizzas
Servings: 1
PointsPlus Per Serving: 7 (including pita, 2 tbsp spaghetti sauce and 1/4 cup reduced-fat cheese)

1. Preheat oven to 400 degrees. Put pitas on a nonstick pan. Put sauce down (or olive oil) and spread around. Put on some herbs if you like.

2. Top with preferred toppings. Put on cheese. Repeat if desired.

3. Put in oven (either on pan or directly onto rack) and bake for about 10 minutes.

4. Take out, slice, enjoy!

Ingredient Suggestions
Hawaiian (8 PP) – 1/4 cup pineapple, 1 slice ham/bacon, onion, 1/4 cup RF mozzarella cheese
Mexican (10 PP w/o enchilada sauce) – 1/4 cup ground turkey/beef/chorizo with taco seasoning, diced tomatoes, no sauce (or enchilada sauce), lettuce, diced onions, 1 tbsp sour cream, hot sauce, 1/4 cup mexican blend cheese
Italian (8 PP with red sauce) – 1 1/2 oz chicken sausage, sauteed onions and peppers, mozzarella cheese, PBO (parsley, basil, oregano), a bit of chopped garlic, either spaghetti sauce or a light rub of olive oil
Greek (9 PP) – 1 oz grilled chicken, feta cheese, diced onion, spinach, black olive, diced tomato
Veggie (7 PP)– black olives, sauteed onions and peppers, broccoli, spinach, mushrooms, mozzarella/cheddar cheese
Chili (10 PP) – 1 oz ground beef/turkey, chili powder, 1/4 cup chili beans or cannelini beans, diced onion, 2 tbsp sour cream, cheddar cheese
Breakfast (9 PP) – asparagus pieces, fresh sliced mushrooms, olive oil w/ salt, pepper and spices, colby/mozzarella cheese, cracked egg right on top of everything
Fire-Breather (9 PP) – pepperjack cheese, jalapeno slices (or habanero!), diced onion, chorizo/chicken, chili powder, tabasco/green chile sauce, sour cream, (either a low-fat ranch, enchilada sauce or red sauce on the bottom)

Well, I hope that you enjoy these different combinations. Remember, you can try any mix of ingredients that you like! Make a couple different kinds. Make sweeter ones if you want with sweetened ricotta cheese, fruit and a light whipped cream or yogurt on top. And if you make one and you shock yourself with it’s tasty goodness, comment on this entry and share the wealth! Good luck to you all in your future pita adventures!

Funky Fiery Fajita Burritos

Burrito 2I was in the mood for something different last night.  I made a very “homey” meal the night before, and the night before that, oh and the night before that.  Lots of comfort foods, lots of monotony.  Bad foodie!  But last night, I wanted something quick, easy and vastly different than anything that had been on my palate lately.  I took a look in the fridge and freezer and realized I had just enough familiar ingredients to do a good burrito!

Never have I been the kind of person that could just microwave a bean and cheese burrito and be content.  BORING.  In fact, beans and I don’t really get along.  Let’s just say our relationship can be a bit… explosive.  But I did find a long lost can of mexican style refried beans that were beckoning to be used and abused!  How could I resist? I also found some leftover fajita seasoning and a fresh farmer’s market jalapeno to give me an official burrito flavor.  I can’t list the rest of the ingredients just yet since I’m about to give you the recipe, but let me just say… this combination of flavors was shockingly tasty!  I impressed myself!

Funky Fiery Fajita Burritos
Servings: 3-4
PointsPlus Per Serving: 9

IngredientsBurrito Setup

  • Tortillas (I like Tumaro’s Jalapeno & Cilantro 95% fat-free), 4 PP each
  • Half a bag of medium sized shrimp, 1 pp per 1/2 cup
  • 1 small onion (I used a yellow onion)
  • 1 jalapeno
  • 1 cup spring mix lettuce (mine was fresh from the farmer’s market)
  • 1/2 cup refried beans (mexican style), 3 PP
  • 1/2 cup cooked brown rice w/ adobo spice, 3 PP
  • 1/4 cup mild cheddar cheese, 2 PP
  • 5 diced cherry tomatoes
  • Light sour cream, 1 PP per tbsp
  • El Yucateco Green Chile Habanero Sauce
  • Goya Adobo spice

1. First, get your rice going. It takes the longest to cook, so it needs to go on first. I use a rice cooker for mine, although I haven’t mastered the art of cooking brown rice in my cooker. I also mix some adobo spice into the water so that the rice gets a little flavor. I cooked a 1/2 cup of dried rice and it turned into 1 cup cooked, so adjust according to your needs.

2. Get the shrimp under some cool water to thaw while you prep other things. If you already have them thawed, fantastic! Just drain them, take off the tails and set them aside in a bowl. Put a medium sized skillet on medium-high heat to warm up before you start on the cutting!

Onions/Jalapenos3. Slice up your onion. I usually cut off the ends, peel it and then slice about 1/3 inch rings and then slice each ring in half. Then, slice and dice your fresh jalapeno. Spray the hot pan for about 2 whole seconds with Pam Canola spray and toss in your onions and jalapenos. You need to make sure you move them around constantly for the first minute or so as not to burn them. Then, pour in about two tbsp of water to help them along in the cooking process. Keep em moving! Cooking the onion and the jalapeno together gives it just the perfect amount of heat… for me at least, it might be a little too hot for others! Once they are golden in color, wilted, but not mushy (about 10 min or so), put them in a little bowl and cover with some tin foil to keep them hot.

Fajita Shrimp4. Next, spray the skillet with Pam and throw in the shrimp. Generously sprinkle on some fajita mix. I use Simply Organic Fajita Seasoning and it gives it a great flavor. I also sprinkled on some Goya Adobo spice. Adobo spice is the perfect seasoner. It gives anything that it’s sprinkled onto a more savory flavor with its mixture of salt, garlic, oregano, black pepper and turmeric. Trust me, it’s awesome. It’s typically found in the ethnic food section of a store or in an indian/asian grocery store. But back to shrimp! Keep it turning so it doesn’t burn and cook it about 5-10 minutes. Once done, put in a bowl and cover with tin foil.

5. Take your refried beans, scoop out a 1/2 cup into a bowl, mix in some adobo spice and pop into the microwave for a minute or two. Now, all your hot ingredients are done!

6. Dice up cherry tomatoes and put in a bowl. Now, just layer it all up! I used just a heaping spoonful each of the beans and rice spread on the burrito first, then I put on the lettuce, 1/4 cup shrimp, tomatoes, onions/jalapenos, sprinkle of cheese, tbsp of sour cream and then about 4-7 drops of the habanero sauce. Wrap up and enjoy!

The flavors just work so well. The spring mix lettuce is so much nicer than the bland flavor of chopped up iceberg lettuce. Iceberg is BORING. The cherry tomato brings a sweetness to the dish that you wouldn’t get with other tomatoes. The onions and jalapenos give it a fantastic kick! And everything else just works so perfectly with the adobo spice mixed in. There’s nothing monotonous about this dish. And the best part? When you just use heaping spoonfuls of the beans and rice, it cuts down on the points. My burrito breakdown was:

– Burrito (4 PP)
– Beans (1 PP)
– Rice (1 PP)
– Shrimp (1 PP)
– Sour Cream (1 PP)
– Sprinkle of Cheese (1 PP)

TOTAL PointsPlus = 9!!

Everything else was 0 pts. The burrito was so yummy and filling, but I still had leftover points for the day, so I ate TWO!! Heaven… I’m in heaven!!! You can mix up what you want to put in the burrito according to how many points you have left for the day, but no matter how you eat it, this dish is most definitely Weight Watcher Friendly.  It gave me flavor and heat and quite a satisfying aftertaste. The monotony of burritos has been obliterated! VICTORY IS MINE! And yours too if you try it :)
Burrito 1