White Chocolate & Berry Oatmeal Cookies

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20130927-225423.jpgIngredients:

4 oz. unsweetened applesauce
1/2 c brown sugar, packed
1/2 medium banana, mashed
1/4 c egg beaters
1/2 tsp vanilla
3/4 c flour
1/2 tsp baking soda
1 1/2 c multi grain oatmeal
1/4 tsp salt
1/3 c dried cranberries or dried berry mix
1/3 c white chocolate chips
1/4 c pecans, chopped

Directions:

1. Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, combine applesauce, brown sugar, banana, egg beaters, and vanilla.
3. In a medium mixing bowl, stir together cinnamon, flour, baking soda, oats, and salt.
4. Add dry ingredients to wet. Stir until just combined. Fold in dried berries, white chocolate chips, and pecans.
5. Scoop 1/8 c spoonfuls of cookie mix onto prepare baking sheet.
6. Bake for 15 minutes. Cool on pan for 5 minutes then transfer to wire rack to finish cooling.
 
Yields 14 servings, serving size 1 cookie
4 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

Sausage, Egg, & Cheese Crescent Boats

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sausage egg cheese crescentIngredients:

for the dough-
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 + a tad more for dusting counter top
for the filling-
3/4 c egg beaters
1/4 tsp black pepper
4 turkey sausage patties (I use Jimmy Dean’s), chopped (Use BOCA crumbles for vegetarian option)
6 tbsp fat free cheddar cheese, shredded

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 425°. Spray a 6-cup mini loaf pan with non-stick cooking spray. Set aside.
7. 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 rectangle. 
sausage egg cheese crescent 28. Use a pizza cutter to cut dough into six equal rectangles. Press each piece of dough into the prepared loaf pan, pressing the dough up the sides of the pan. 
9. In a small bowl, combine egg beaters and pepper. Spoon 1/8 c of egg beater mixture into each dough boat. 
10. Divide pieces of sausage evenly on top of egg mixture into each boat. Top each with 1 tbsp shredded cheese. 
11. Bake for 30-35 minutes or until egg is set and cooked through. Allow to cool 5 minutes in pan before removing. 
 
Yields 6 servings, serving size 1 crescent
6 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

Pumpkin Spread/Dip

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photo 4 (31)Ingredients:

8 oz. tub fat free whipped topping
1 c pure pumpkin, canned
1 small box fat free, sugar free instant vanilla pudding, dry

Directions:

1. Combine all ingredients in a medium bowl. Whisk together until ingredients are well incorporated. 
2. Serve immediately. Keep chilled.
Serving suggestions:
photo 3 (65)as a spread on whole wheat pumpkin bread
as a dip with fresh fruit
as a dip with cinnamon graham cookies
 
 
 
 
Yields about 30 servings, serving size 2 tbsp
0 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

Whole Wheat Pumpkin Bread

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whole wheat pumpkin breadIngredients:

1 1/2 c whole wheat flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ginger, ground
1/4 tsp cloves, ground
1/4 c Egg Beaters egg substitute
3/4 c brown sugar, packed
1/2 c homemade pumpkin pie yogurt, or 0% plain yogurt
1 c pumpkin, canned
1/2 small banana, mashed (about 3 tbsp)
1 1/2 tsp vanilla extract
 

Directions:

whole wheat pumpkin bread 21. Preheat oven to 350°. Spray a bread pan with non-stick cooking spray. Set aside.
2. In a large bowl combine flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Stir until well integrated.
3. In a medium bowl combine egg beaters, brown sugar, yogurt, pumpkin, and vanilla. Stir until combined. Fold in banana.
4. Add wet ingredients to dry ingredients. Stir until just combined, do not over mix.
5. Pour batter into prepared bread pan.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow loaf to cool in pan for 10 minutes. Then, remove from pan and cool on wire rack.
8. Cut into 16 equal slices. Serve with pumpkin butter spread or cream cheese.
 
Yields 12 servings, serving size 1 slice
3 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.

Homemade Yogurt

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yogurt5Ingredients:

basic plain recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
 
**This recipe will make 1 serving, if whey is strained off. To make a whole batch, use one gallon of milk and 1/2 c yogurt starter.
vanilla-honey recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
1 tsp vanilla extract
3 tbsp honey
pumpkin pie recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
1 tsp vanilla extract
3 tbsp honey
1/8 c pumpkin, canned
1-2 tbsp homemade granola, or your favorite variety
fruit/berry mix-in recipe-
1/4 c fruit or berries (blueberries, raspberries, peaches, or your favorite fruit)
1 tsp honey
1/4 tsp cornstarch
1/2 tsp water
1/4 tsp fresh squeezed lemon juice
 

Directions:

yogurt 1  yogurt 2  yogurt 4  photo 3 (64)    
1. Add milk (add honey at this point, too, if making vanilla-honey yogurt) to a small sauce pan over medium heat. Clip candy thermometer to side of pan. Bring temperature of milk up to 180°, stirring constantly. Allow milk to be at that temp for at least 60 seconds.
2. Turn burner off and remove pan completely from heat. 
3. Allow milk to cool to 110° in pan (takes about 35-40 minutes).
4. Whisk in yogurt starter (and vanilla extract, if making vanilla-honey yogurt).
5. Pour mixture into a glass mason jar. Just set lid on top, do not screw on tight.
6. Incubate for about 5 hours, anywhere up to 10 hours. You can do this in a number of different ways. For me the easiest is to set the glass jars right into a crock pot set on the warm setting (no water bath necessary). Cover with a towel and let it do its thing. 
7. When the incubation period is done, you can stir it up and chill it in the refrigerator. If you choose to stir in the whey that has collected on the top, it will have a runnier consistency. I personally prefer to strain the whey off and make a nice thick, creamy yogurt similar to the consistency of Greek yogurt. Just pour the yogurt out of the mason jar onto a cheese cloth and let it set for about 45 minutes or until it is strained. A bit of advice…if you are going to strain it, DON’T stir it before pouring it on the cheese cloth. It will still strain but it will take a lot longer. If you strain it and it’s took thick for your liking, stir a little bit of the whey back in.
8. Once strained, scrape yogurt off of cheese cloth and into a dish (it will look like ricotta cheese). Whisk vigorously until smooth and creamy. Chill in refrigerator for several hours or overnight.
9. Serve yogurt plain or topped with granola or fruit/berry mix in.
 
Yields 1/2 c yogurt
 

Directions for fruit/berry mix-in:

1. Add fruit/berries and honey to a small pan over medium low heat for 3-4 minutes. 
2. Combine water, lemon juice, and cornstarch in a small dish. Stir until no lumps remain.
3. Add cornstarch mixture to pan. Reduce heat to low. Stir continuously for an additional 2 minutes or until thickened. 
4. Allow to cool. Mix into yogurt. 
 
Yields 1/8 c or about 2 tbsp of fruit mix-in
 

Directions for pumpkin pie:

1. Make vanilla-honey yogurt. 
2. After yogurt has chilled, stir in pumpkin.
3. Sprinkle with a dash of cinnamon & sugar.
4. Top with 1 to 2 tbsp granola.
 

Lasagna Soup

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lasagna soupIngredients:

4 c beef broth
1/2 c water
4 cloves fresh garlic, minced
1 tbsp dried parsley
1 tbsp dried basil
1 c onion, chopped
28 oz canned crushed tomatoes
6 oz. tomato paste
2 cans (5.5 oz cans) V8 (I use one original and one hot spicy)
2 c whole wheat natural rotini noodles, dry
1/4 tsp black pepper
1/4 tsp table salt
1 1/4 lb extra lean ground turkey
(optional) fat free mozzarella cheese, to sprinkle on top 
(optional) sour cream
 

Directions:

1. Add beef broth, garlic, parsley, basil, onion, tomatoes, tomato paste, v8, salt, and pepper to crockpot. Stir to combine.
2. In a large skillet, cook ground turkey until no longer pink. Drain excess liquid from meat. Add cook ground turkey to crockpot. 
3. Cover and cook on high for 4-6 hours (cook times may vary). 
4. With about 45 minutes of cook time remaining, add dry rotini noodles and water to crockpot. Cover and allow to cook the remainder 45 minutes.
5. Serve in bowls topped with fat free mozzarella cheese and a dollop of sour cream, if desired.
 
Yields 12 servings, serving size 1 c
3 points on Weight Watchers Points+ System
*Add additional points for cheese and sour cream
 
I am in no way affiliated with Weight Watchers.
 
recipe modified from www.familyfreshmeals.com

Individual Samoa French Toast Bake

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ft1Ingredients:

1 French Bread loaf, cubed, crust removed (about 8.5 oz. of bread)
1 c egg beaters
1/4 + 1/8 c Samoa Coffee Mate Coffee Creamer
1/3 c shredded coconut
1/2 tsp vanilla extract
1 tsp cinnamon & sugar mixture, divided (to sprinkle on top)
(optional) Caramel sauce, for drizzling
(optional) Chocolate sauce, for drizzling

Directions:

photo 4 (29)1. Preheat oven to 350. Spray four sections of a mini loaf pan with non-stick cooking spray. Set aside.
2. Cube french bread loaf into chunks. (I didn’t use the crust, just a personal preference, but you are certainly can. If you use the entire loaf, you will have to alter the amount of ingredients you use.) Place bread in a large mixing bowl.
3. In a smaller mixing bowl add egg beaters, creamer, coconut, and vanilla extract. Whisk together until well combined.
4. Pour egg mixture over bread pieces. Stir until all bread pieces are well coated. Allow to soak for about 10 minutes or until the egg mixture is all absorbed into the bread.
5. Evenly divide coated bread pieces into the 4 sections of prepared loaf pan. Sprinkle 1/4 tsp cinnamon & sugar mixture over each individual french toast. 
ft6. Bake for 30 minutes or until egg is set and golden brown.
7. Remove french toast bake from pan, drizzle with caramel sauce, chocolate sauce, or both!
 
Yields 4 servings, serving size 1 individual french toast bake
6 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 

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