Monday Menu Weight Watchers Friendly Recipes with Points

Monday Menu Weight Watchers Friendly Recipes with Points

Coming Soon…

Weight Watchers meal plans with SmartPoints and recipes coming January 1. We are excited to share with you some of our favorite healthy meals from our home to yours, every Monday here on All Things Pueblo.  Join us as we create tasty skinny recipes.

*The SmartPoints and PointsPlus values for all my recipes were calculated by All Things Pueblo and are provided for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS, SmartPoints, and PointsPlus trademarks.
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Pueblo Green Chili Recipe

Pueblo Green Chili Recipe

Pueblo Green Chili Recipe

Pueblo Green Chili is not like any other Chile you have tried.  It’s different, but delicious to say the least!  Pueblo Chile taste great with warmed tortillas or on top of an open face hamburger (in Pueblo we call that a Slopper).  Typically Pueblo green chili is pretty hot, so if you like a more mild flavor you can use Anaheim peppers instead.


1 1/2 pounds of diced pork (or hamburger)
6-8 Pueblo roasted green chilies, skin removed, cut into small pieces
1 small yellow onion diced
1/4 cup of vegetable oil
1/4 cup of flour (approx.)
30 ounces of water or chicken broth (your choice)
2 garlic cloves, crushed
1 cup of diced fresh tomatoes or 1 (12 ounce) can of Rotel tomatoes & chilies
1 teaspoon cilantro
1/2 teaspoon salt and pepper


1. In large skillet brown pork in oil, until the meat is slightly pink.
2. Add onion and garlic, cook until they become soft. Add flour and stir, browning flour like if you were making gravy.
3. Add water (or chicken broth) slowing and keep stirring until it’s bubbling.
4. Add the rest of the ingredients and bring to a boil, then turn heat to low.

Tip: For picky eaters that don’t like chunks of tomato, peppers, or RoTel, place them into a blender and puree them!

Common Uses

Served in bowl
Smothered burritos
Inside breakfast burritos
Open face hamburgers (we call these sloppers)
Smothered enchiladas

It also freezes well too!

Green Chile Mac and Cheese

Green Chile Mac and Cheese



I love Green Chile! But twelve years ago, before moving to Pueblo? I have to admit (sadly) that Green Chile was nothing to me, aside from the weird looking sauce poured over my burrito when the local Mexican Restaurant in my Nebraska hometown messed up my order and put green sauce instead of red. But the past few years? It’s become a regular staple in our diet, buying a huge bag each year at Chile Fest and then using it throughout the year!

Mac & Cheese is a favorite in our house, of course that’s not surprising since I have a six year old! I’ve always added veggies in to sneak them into her diet – broccoli, peas and green beans being her favorite. But a few months ago I decided to try Green Chile, and what I got? Was a winner! It’s a bit spicy for my six year old, but this is my perfect “Grown Up” Mac N Cheese! (Super bonus? It freezes well! So you can just reheat later!)

If you don’t have a reserve of Green Chile in your freezer, and it’s not Fall in Pueblo? (Where we are fortunate enough to have chile’s roasting at the local grocery store/wal mart!) Then you still have several options for your chiles! My favorite option is to buy from from one Pueblo’s Farms! (Most all of them have online ordering, if you’re not from the area!) Musso and DiSanti are two of the local farms that offer online ordering! Or, you can order frozen product from Amazon as well, but those are mostly New Mexico Hatch Chiles. (Which are still good, but we’re partial to the Pueblo Chile!)



Green Chile Mac and Cheese
Recipe Type: Casserole
Author: Jacque
Prep time:
Cook time:
Total time:
Serves: 4
Who doesn’t love Mac and Cheese? When paired with Pueblo’s Signature Chiles, this dish is a rich and creamy favorite with a hint of spice!
  • 4 oz. elbow macaroni noodles
  • 3 qts. water
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/4 cup Heavy Cream
  • 2 Tbsp sour cream
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1 cup cheddar cheese, shredded
  • 3/4 cup monterey jack cheese, shredded
  • 1/2 Cup Green Chiles
  • Salt and Pepper, to taste
  • bread crumbs for topping
  1. Preheat oven to 375 degrees.
  2. In a large pot bring the water to boil, add the noodles. Cook the noodles until they are just a slight bit “crunchier” than you desire your mac n cheese. (I find that if I undercook the instructions by about 2 minutes, it makes for the PERFECT Mac N Cheese once baked!)
  3. In a large skillet melt the butter over low heat. Slowly add in the flour, whisk then cook for 3-4 minutes. Slowly add in the milk while whisking. (Whisk regularly to avoid clumping.) Cook for 5 minutes, sauce will thinken. Add in the sour cream, garlic powder, paprika, salt and pepper. Stir in both cheeses and green chiles. Add the noodles and mix until all noodles are coated generously with the mixture.
  4. Transfer your mixture to a casserole dish, top with bread crumbs and then bake -uncovered- for 25 minutes. Switch your oven to broil and cook an additional 4-7 minutes to brown the top.


Pueblo Chile Beer Can Chicken

Pueblo Chile Beer Can Chicken

Beer Can Chicken


Beer Can Chicken is a pretty simple favorite at our house! It’s super moist, has simple prep and can be done on the grill – so my hubby is cooking dinner and not me! But I started to wonder if I couldn’t jazz it up a bit, and decided to try green chile! This recipe was a huge hit at our house, and I’m happy to be able to share it with you all!


Pueblo Chile Beer Can Chicken
Recipe Type: Chicken, Dinner
Author: Jacque
Prep time:
Cook time:
Total time:
A delicious recipe for beer can chicken with a kick!
  • 1 Roasting Chicken (3-4 lbs)
  • 1 medium Pueblo Green Chile, sliced
  • 1 small yellow onion thinly sliced
  • 1 (12oz) your favorite beer beer
  • Vegetable Oil
  • Rub
  • 1 tsp smoked paprika
  • 1 tsp Mrs. Dash Original
  • 1 tsp garlic salt
  • ½ tsp brown sugar sugar
For The Rub
  1. In a small bowl mix smoked paprika, Mrs. Dash Original, garlic salt and brown sugar sugar, set aside.
For the Chicken
  1. Preheat your grill to medium-high heat.
  2. Rub the chicken (inside and out) with the vegetable oil. Season the chicken with rub mixture, make sure you remember to get the rub thoroughly coating the inside of the chicken to!. Insert the onions and chiles under the chicken skin.
  3. Take your can of beer and pour out about 1/4 of the can, then set your chicken over the top of the can and carefully transport to the center of the grill! (The can will prop the chicken just fine.)
  4. Cook for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Remove from the grill and cover loosely with foil for 10 to 15 minutes before serving.


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