Things I Love Thursday: Summer Food Edition

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Iowa Sweet Corn

It’s that time of year again when the fridge is filled with juicy Iowa sweet corn from my father-in-law’s garden. The corn is especially flavorful this year and so it makes a frequent appearance on our dinner table!

Baked Parmesan Zucchini Rounds

A friend (Hi Traci!) introduced me to this recipe via Pinterest and let me tell you, this recipe is AMAZING and so simple. The zucchini turns out creamy, cheesy, and delicious. This is the perfect way to use up all of that zucchini!

Colby’s Kettle Corn – Salty Sweet Addiction

I received a bag of this kettle corn from a new partner, GourmetGifter.com. Kettle corn is a favorite food of mine, so this was perfect. I love the combination of sweet and salty—yum! This is the perfect snack at only 3 PointsPlus per serving, which is a generous 1.5 cups. I love that the only ingredients are popcorn, corn oil, sugar, and salt.

Fresh Garden Tomatoes

One of my favorite things about summer…fresh & juicy garden tomatoes! My favorite way to eat them is sandwiched between two pieces of light Miracle Whip slathered toast. My stomach is growling just thinking about it.

Tyson Grilled & Ready Diced Chicken Breast

I bought a bag of the oven roasted diced chicken breast a couple of weeks ago. It is perfect for the times that I have not planned appropriately and it’s lunchtime and the Little One is ready to eat. I can just pop these in the microwave and we’re ready to go with a healthy meal. I especially like to add them to a salad.

What are you loving this Thursday?

Baked Creamy Chicken Taquitos- 3 Points Plus

I followed this recipe (from ourbestbites.com) and modified it to my own liking and tried to make it as low calorie as I could. Basically, I’m just sharing a really good recipe—this isn’t my original creation!

Ingredients:

• 3 oz. FF Cream Cheese
• 1/4 cup salsa
• 1 Tbs. Lime juice
• 1/2 tsp. Cumin
• 1 tsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/8 cup chopped green onions
• 2 Cups of cooked and shredded chicken breast
• 1 Cup shredded Pepperjack Cheese
• 15 small corn tortillas

Directions:

1. Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and spray it with cooking spray.
2. Heat the cream cheese in the microwave for about 30 seconds. Stir in the salsa until mixed well and then add all other ingredients except the corn tortillas, of course. Mix until well combined.
3. I let my corn tortillas sit out until they were at room temperature and then I microwaved them for about 20 seconds right before use.
4. Fill each tortilla with about 2 Tbs. of the chicken mixture towards one side of the tortilla. Roll the tortillas up tightly and place them on the cookie sheet.
5. Bake for about 15 minutes until the edges are crispy.

I ate mine dipped in 0% plain Greek yogurt and salsa. They are DELICIOUS! They are 3 points each or 3 for 10 points when entered into the Recipe Builder. It makes 15 servings.

I’ve had some requests for nutritional information on previous recipes. This is just a general idea…when I enter this information into the Points calculator it only comes out as 2 Points Plus, so take it or leave it. You really have to figure out the nutritional data on the EXACT brands you are using—but this will give you an idea!

Nutrition Facts
Calories
75.4
Total Fat
1.5 g
Cholesterol
18.7 mg
Sodium
93.0 mg
Potassium
108.2 mg
Total Carbohydrate
7.0 g
Dietary Fiber 0.2 g
Protein
9.2 g