Yogurt Banana Bread

Ingredients:

1 1/4 c sugar

1/4 c Smart Balance Light butter

3 egg whites

4 ripe bananas

3/4 c low fat vanilla or banana yogurt

1 tsp vanilla

2 3/4 c flour

1 1/4 tsp baking soda

1 tsp salt

1 tsp cinnamon

(Optional) 3/4 c chocolate chips

(Optional) 3/4 c walnuts

Directions:

Pictured with chocolate chips
*add additional WW Points for chocolate chips

1. Preheat oven to 350. Lower oven rack to bottom third of oven. Spray 2 9x5x3 inch loaf pans with non-stick cooking spray. Set aside.

2. Cream together butter and sugar. Mix in egg whites, yogurt, mashed bananas, and vanilla.  Beat for 1 minute.

3. Add in flour, baking soda, salt, and cinnamon. Stir only until dry ingredients are just blended or combined. Do NOT over mix.

4. Pour batter into prepared loaf pans and level the batter evenly with a knife or spoon.

5. Bake for 1 hour or until a knife inserted in the center comes out clean.

6. Cool pan on wire cooling rack for at least 30 minutes before slicing.

 

Yields 20 slices (10 slices/loaf), serving size 1 piece

4 points on Weight Watchers Points+ System

*add additional points for choc. chips or walnuts

I use this as an end of the year gift for my girls’ classroom teachers. We make fun banana notes to tape onto them.

 

I am in no way affiliated with Weight Watchers.

 

Recipe from www.cooks.com

Jalapeno Bagels

Tops of bagels should be smooth. Bottoms should be golden brown.

Ingredients:

1 3/4 cup lukewarm water
1/2 teaspoon dry yeast
2 teaspoons salt
1 1/2 tablespoon sugar
4 to 4 1/2 cups flour
1/3 cup jalapenos, chopped
1/2 tsp crushed red pepper flakes

Directions:

1. Preheat oven to 400. Move center rack up to the top 1/3 position (not the highest position, but higher than the middle rack position)

2. In a stand mixer, add water, yeast, salt and sugar. Mix on low speed with paddle attachment until well combined.

3. Add flour 1 cup at a time. After the second cup, switch to a dough hook attachment. Add remainder of flour 1 cup at a time.

4. Add jalapenos and crushed red pepper flakes. Mix into a ball and knead 5-7 minutes or until flour is all mixed in. Dough should be slightly tacky but able to be handled and rolled. Remove dough from bowl and knead with palms of your hands on a flour dusted counter top for 3 minutes. If dough is too sticky, knead in more flour. Let dough rest 10 minutes in a ball in counter top.

5. Cut dough into 12 equal pieces with a pizza cutter (about 3.5 to 3.75 oz. per piece).

6. Roll each piece of dough on a table to form snake-like shapes. Overlap the two ends of the snake-shape to form a circle or ring with each piece, making sure to connect each joint securely by pinching the dough together or it will come apart while boiling. Place each dough ring on a cookie sheet.

7. Cover with a damp towel and let rise 1 to 1 1/2 hours in a warm spot.

8. Bring a large pot of water to a rolling boil. Place bagels in boiling water for 30 seconds each. Remove with a slotted spoon and place on a lightly greased cookie sheet.

9. Bake bagels for 10 to 15 minutes. Allow bagels to cool on cooling rack before eating.

 

Yields 12 servings, serving size 1 bagel

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.cdkitchen.com

Cavatini Supreme

Ingredients:

2 c penne pasta, dry

2 c Prego Italian Light Smart pasta sauce

1/2 green pepper, diced

1/2 medium onion, diced

4 turkey sausage patties (I used Jimmy Dean’s Heat N’ Serve), chopped

2 oz. (about 28) Armour turkey pepperoni, cut in half

3 tbsp + 1 tsp Kraft Naturals grated Parmesan and Romano Cheese blend

Directions:

1. Preheat oven to 375. 

2. Boil penne pasta according to package directions or until al dente. Drain noodles.

3. Cook onion and green pepper over medium heat in a large skillet until tender (about 5 minutes). Add diced turkey sausage and pepperoni halves. Continue to cook an additional 5-7 minutes or until meat is heated through. Add Prego to onion mixture. Reduce heat to low and simmer. Add cooked noodles to sauce mixture. 

4. Transfer cavatini to oven-safe dish (I used individual cavatini dishes but a casserole dish works just as well.) Top evenly with grated cheese (if you are using individual cavatini dishes, top each with 2 tsp of grated cheese). 

5. Bake 15-20 minutes or until sauce begins to bubble, cheese is melted, and cavatini is heated through.

 

Yields 5 servings, serving size 1 cup

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Hot Turkey & Cheese Pocket

Ingredients:

1/2 c warm water

2 1/2 tbsp + 1/2 tsp dry milk powder

1/2 tbsp yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp butter (I use Smart Balance Light) + 1 tsp melted to brush on top

1 tbsp egg beaters

1 2/3 c all-purpose flour + up to another 1/2 c

12 slices ultra thin, oven roasted turkey (ham is good in this too)

8 slices fat free cheese slices

 

*This recipe uses the dough from the original homemade crescent rolls found here.

Directions:

1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.

2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 

3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 

4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  

5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.

6. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 

7. Use a pizza cutter to cut into 4 equal pieces. Place one slice of cheese onto each dough piece.  Add three pieces of turkey on top of each piece of cheese. Then, add one more slice of cheese on top of the turkey.

8. Fold dough over from end to end, pulling the dough over turkey and cheese.  Pinch the outside of the dough together to form a pocket encasing meat and cheese. Be sure dough is sealed tight all the way around the pocket or all of the cheese will melt out of it.

9. Place on an ungreased baking sheet. Brush the top of each pocket with a little bit of melted butter. Bake at 375 for 15 minutes or until golden brown.

10. Allow to cool on baking sheet for 5 minutes. Slice pocket in half with a knife. Serve immediately. 

 

Yields 4 pockets, serving size 1 pocket

8 Points on Weight Watchers Points+ System

Fruit Pizza

Ingredients:

1 Betty Crocker Sugar Cookie pouch mix (you could also use a homemade sugar cookie dough)

1/2 c Smart Balance Light butter, softened

2 tsp water

1 egg

1 tub (8 oz.) fat free whipped topping

1 package sugar free cheesecake flavored pudding mix, dry (you can use any flavor you like; vanilla and french vanilla are also very good)

2 kiwi, sliced

1/2 c strawberries, sliced

1/2 c blueberries

1/2 c mandarin oranges

Directions:

1. Preheat oven to 375. Spray a glass baking dish with non-stick cooking spray. Set aside.

2. Pour sugar cookie pouch into large mixing bowl. Add water, softened butter, and egg. Mix until well combined. Spread mixture into prepared baking dish. Bake for 18-20 minutes, or until golden brown and cooked through.

3. After removing from oven, place baking dish on cooling rack. Allow to cool completely (until dish and cookie are no longer warm, at all. I usually leave mine cool over night and top the next day).

4. In a medium mixing bowl, combine whipped top and dry pudding mix. Stir until pudding mix is completely mixed in. Spread whipped topping mixture on top of cooled cookie. 

5. Top with alternating rows of different fresh fruit. Cut into 24 equal-sized squares. Serve immediately. Store, covered, in refrigerator. 

 

Yields 24 servings, serving size 1 piece

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Cheesy Broccoli & Bacon Stuffed Baked Potato

Ingredients:

4 russet potatoes (7 oz. each)

1 tbsp olive oil

2 1/2 tsp all-purpose flour

1/8 tsp nutmeg

1/4 tsp salt + more for seasoning outside of potatoes

1/4 tsp chili powder

1/8 tsp black pepper + more for seasoning outside of potatoes

1/8 tsp garlic powder

1/8 tsp onion powder

3/4 c fat free milk

3/4 c reduced fat (2%) sharp cheddar cheese, shredded

10 oz. broccoli, thawed (if frozen), chopped

3 pieces Canadian Bacon, diced

sour cream (optional)

Directions:

1. Preheat oven to 425. Scrub potatoes under running water.  Pat potatoes dry. Using your hands, rub the outside of each potato with olive oil. Sprinkle salt and pepper on all sides of each potato. 

2. Pierce potatoes several times with a knife or fork. Bake potatoes on the oven rack, or  on a foil-lined baking sheet. Bake for 60 minutes, flipping potatoes every 20 minutes. Check for doneness by pricking the potato with a knife.  When the inside is soft, they are done.

3. When potatoes have about 10 minutes of cook time left, begin preparing broccoli cheese sauce.  Add flour, salt, nutmeg, chili powder, onion powder, garlic powder, salt, and pepper to a medium-sized pot.  Over medium heat, gradually whisk in milk. Allow to cook, uncovered, for about 5 minutes or until it thickens. 

4. Reduce heat to low. Stir in cheese until smooth. Add in broccoli and diced Canadian bacon pieces. Simmer until broccoli is tender and heated through, about 5-7 minutes.

5. Remove potatoes from oven. Allow potatoes to cool enough able to be handled. Place each potato on a plate. Make a slit in each potato and squeeze the ends to open the potato. Top each potato with 1/3 c of the broccoli bacon cheese sauce.

6. Top with a dollop of sour cream, if desired.

 

Yields 4 cheesy broccoli & bacon stuffed potatoes, serving size 1 stuffed potato

7 points on Weight Watchers Points+ System

*add additional points for sour cream

 

I am in no way affiliated with Weigh Watchers.

Mini Meatball & Broccoli Stroganoff

Ingredients for Broccoli Stroganoff:

8 oz. extra broad no yolk egg noodles (I prefer Ronzoni Smart Taste)

1 tbsp Smart Balance Light butter

1 tsp salt

1 tsp black pepper

1 garlic clove, minced

2 tbsp flour

2 reduced fat cans cream of chicken soup (about 2 cups)

1/2 c onion, diced

1 c plain fat free yogurt

12 oz. broccoli, chopped, thawed (if frozen)

Ingredients for Mini Meatballs:

1 1/4 extra lean ground turkey
1/2 c oats (I used quick oats)
1/4 c egg beaters
1 tsp chili powder
1 garlic clove, minced
1/4 tsp pepper
1/2 tsp salt
1/2 tsp onion flakes

Directions:

1. Prepare meatballs first by preheating oven to 350. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine ground turkey, chili powder, onion flakes, garlic, salt and pepper.

3. Once combined well, add in oats and egg. Mix until well combined.

4. Scoop out 1/2 tablespoon sized balls (I used a melon ball sized-scooper) of turkey mixture onto prepared baking sheet.
5. Bake for 8 minutes then flip each meatball.  Return to oven and cook an additional 8 minutes or until cooked through. Set meatballs aside.

6. Bring a large pot of water to boil over high heat. Add noodles. Cook according to package directions or until al dente. 

7.  While noodles are cooking, in a large skillet, cook onion, garlic, and butter over medium-high heat until onion is tender. Stir in flour, salt, and pepper. Cook about 3 minutes, stirring constantly. 

8. Stir in cream of chicken and broccoli. Reduce heat, cover, and simmer 10 minutes or until broccoli is heated through and tender.

9. Turn off heat. Stir in yogurt, leave uncovered, over residual heat until yogurt is heated through.

9. Drain noodles.

Serving options:

Option 1. Place noodles back into large pot. Add meatballs to noodles. Pour broccoli & sauce mixture onto noodles in large pot. Stir until all ingredients are well combined. 

Option 2. Scoop out 1 serving noodles to plate. Spoon broccoli & sauce over noodles. Top with 5-6 mini meatballs.

 

Yields 15 servings, serving size 2/3 c (serving option 1)

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Honey Glazed Ham & Swiss Sandwiches

Ingredients:

8 oz. thin sliced ham

2 tsp Smart Balance Light butter, melted

2 tbsp honey

4 slices fat free Swiss cheese slices

*4 buns/biscuits/hawaiian rolls (or any other bread of your choice)

Directions:

1. Preheat oven to 400. Line a baking sheet with aluminum foil sprayed with non-stick cooking spray.

2. Open buns and lay cut side up on the prepared baking sheet.

3. In a small dish, combine melted butter and honey. Brush 1/2 of the honey mixture on the cut side of each top bun. Reserve the remaining honey glaze.

4. Add 2 oz. of ham to each bottom bun and top with one slices of Swiss cheese. Bake in oven for 8-10 minutes or until cheese is melted and top bun begins to toast golden brown.

5. Spoon remaining honey glaze evenly over ham & cheese side of the sandwich. Top with toasted top bun.

 

Yields 4 honey glazed ham & swiss sandwiches, serving size 1 sandwich

5 points on Weight Watchers Points+ System

*to calculate points for this recipe, I used Aunt Millies 90 calorie Slimwiches. Points will vary depending on the bread you use.

 

I am in no way affiliated with Weight Watchers.

Mini Pumpkin Pies

  

Ingredients:

3/4 c sugar
1 tbsp cornstarch
1 tsp cinnamon, ground
1/2 tsp ginger, ground
1/2 tsp salt
2 egg whites
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Fat Free Evaporated Milk
2 cup fat free whipped topping

If you want a graham cracker crust, you will need:

3 packages mini graham cracker ready crust

If making without crust, you will need:

16 regular-sized foil baking cups
Nonstick cooking spray

Directions:

1. Preheat oven to 350. If using baking cups, spray 16 cups with cooking spray. Then, place in a regular-sized muffin pan. If using pie crusts, place 16 pie crusts on a baking sheet (depending on the size of your baking sheets, it may be necessary to use 2 sheets). Set aside.
2. Break egg whites into a large mixing bowl and beat.  In a separate small bowl, combine sugar, cornstarch, cinnamon, ginger and salt. Stir pumpkin and sugar mixture into large bowl with egg whites until well combined. Gradually add in evaporated milk, stirring as you pour to combine.

3. Scoop a scant 1/3 c of mixture into each prepared baking cup/pie crust.

                          

4. Bake for 30-35 minutes or until toothpick comes out clean. Cool on baking sheet/muffin pan for 20 minutes. Refrigerate for at least 1 hour. Pop them out of the tin or baking cups and onto a plate. Top each with 2 tbsp whipped cream.

 

Yields 16 servings, serving size 1 mini pumpkin pie

2 points (without crust) on Weight Watchers Points+ System

5 points (with crust) on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.verybestbaking.com

 

Chicken Parmesan Crescents

Ingredients:

*For crescents:

1/2 c warm water

2 1/2 tbsp + 1/2 tsp dry milk powder

1/2 tbsp yeast

1 tbsp sugar

1/2 tsp salt

2 tbsp butter (I use Smart Balance Light) 

1 tbsp egg beaters

1 2/3 c all-purpose flour + up to another 1/2 c

*if you don’t want to make these from scratch, store bought crescents would work fine too

*For Parmesan Chicken:

1 1/2 lbs. chicken tenderloins

1 1/2 egg whites

1/3 c bread crumbs, plain

1 1/2 tbsp all-purpose flour

1/4 tsp black pepper

1 c Prego Light Smart (or your favorite spaghetti sauce)

8 tsp Kraft Naturals Parmesan & Romano blend cheese, grated

1/2 tbsp Smart Balance Light butter, melted

Italian seasoning

Garlic powder

*if you don’t want to make the chicken tenders from scratch, you could use store bought breaded chicken tenders and omit the first 5 ingredients

Directions:

1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.

2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 

3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 

4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  

5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.

6. Preheat oven to 350°. Line a baking sheet with foil then place wire rack over it.

7. Rinse and pat dry chicken tenderloins with paper towl. 

8. Combine flour, black pepper and dry chicken tenderloins in a large Ziplock bag and seal shut. Shake until well coated with flour. Set aside on a plate.
9. Heat bread crumbs in a large dry skillet over medium heat. Cook for a few minutes, continually stirring until golden brown. Transfer to shallow dish. Set aside.
10. In a shallow bowl, lightly beat the 2 egg whites. Set aside.

11. Dip each coated tenderloin in egg white, coating all sides, then press it into the bread crumbs. Flip the breast to coat the other side with crumbs.

12. Place the coated breast on the prepared baking sheet. Repeat with remaining tenderloins.
13. Bake tenderloins for 15 minutes on each side (30 min total) on wire rack.

14. While chicken is in the oven, retrieve dough for crescents.

15. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 

16. Use a pizza cutter to cut into 8 triangles. Place triangles onto a baking sheet. Spoon 1 tsp grated Parmesan & Romano cheese onto each triangle. 

17. Heat pasta sauce in a small skillet over low heat.  Dip each chicken tender in pasta sauce so it is coated on both sides.  Place one coated chicken tender in the middle of each crescent triangle. 

18. Roll up each crescent around the chicken tender and secure dough by pressing so that the small end sticks to the larger end pulled around the tender.

19. Brush each crescent with melted butter.  Sprinkle each with Italian seasoning and garlic powder. Bake at 375 for 10-12 minutes or until crescents are golden brown.

 

Yields 8 servings, serving size 1 Chicken Parmesan Crescent

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from sixsistersstuff.com