White Chocolate & Berry Oatmeal Cookies

Ingredients:

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

Ingredients:

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. 

8. 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

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:

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

Ingredients:

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:

1. 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

Ingredients:

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:

          

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

Ingredients:

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

Ingredients:

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:

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. 

6. 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.

 

BBQ Chicken Tenderloin Salad with Avocado dressing

Ingredients:

1/2 c (5.3 oz.) Stonyfield nonfat organic Greek yogurt
1 avocado, mashed
1 clove of garlic, minced
1/2 tsp table salt
1/2 tsp black pepper
2 Tbsp fresh lime juice
1 can corn, drained
1 can black beans, drained, rinsed
1.5 lbs chicken tenderloins

1/2 c homemade bbq sauce (or your favorite kind), divided 

Cherry tomatoes

12 c lettuce (any variety)

1/4 cup extra virgin olive oil

Directions:

1. Preheat oven to 350. Line a baking sheet with aluminum foil and place a wire rack on top of the foil. Set aside.

2. Rinse and pat dry chicken tenderloins. Season both sides of each tenderloin with salt and pepper. Place chicken on wire rack. Brush the top side of each tenderloin with 1/2 of the BBQ sauce. Reserve the remaining BBQ sauce. 

3. Bake chicken in oven for 15 minutes.

4. Remove chicken from oven, flip, and brush on remaining BBQ sauce. Place back in oven and bake an additional 15 minutes.

5. While chicken finishes baking, add avocado, salt, pepper, lime juice, garlic, and yogurt to food processor. Puree together. Add extra virgin olive oil and blend until well combined. 

6. Remove chicken from oven and allow to rest for at least 5 minutes. Slice each tenderloin into bite-sized pieces.

7. Build your salad by placing two cups of lettuce in each bowl. Add the following to each bowl:

about 3 tbsp of corn

about 3 tbsp of black beans

5-7 cherry tomatoes

1.5-2 BBQ chicken tenderloins, cut into bite-sized pieces

8. Drizzle each with 2 tbsp avocado dressing.

 

Yields 6 servings, serving size 1 complete salad with all listed components 

8 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.sharedappetite.com

Homemade Barbecue Sauce

Ingredients:

1/2 c + 1/8 c ketchup
1/4 c brown sugar, packed
1/8 c molasses
1/8 c pineapple juice
1/2 tbsp Worcestershire sauce
1 tsp paprika
1/8 tsp cayenne pepper
3/4 tsp salt
4 tsp brown mustard
1 tsp cornstarch
1 tbsp water

Directions:

1. In a medium sauce pan, add ketchup, brown sugar, molasses, pineapple juice, Worcestershire sauce, paprika, cayenne pepper, salt, and brown mustard over medium high heat.

2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. In a small dish, add 1 tsp cornstarch and 1 tbsp water. Mix until cornstarch is dissolved. Add to sauce mixture. Simmer an additional 2 minutes or until sauce reaches desired consistency. 

 

Yields about 2 c

Pepperoni Pizza Pull-Apart Bread

Ingredients:

2 1/2 c whole wheat flour
1 tsp table salt
1 tsp sugar
1 c warm water
2 c fat free shredded mozzarella cheese, divided
1 tbsp active yeast, dry
2 tbsp extra virgin olive oil, divided

1/2 tsp garlic powder
20 slices Hormel Pepperoni, Turkey
1 cup Prego Pizza Sauce

bundt pan 

Directions:

1. Combine flour, salt, sugar, and yeast in stand mixer mixing bowl. Add water and 1 tbsp of oil into bowl with dry ingredients. Knead dough for 5 minutes with dough hook attachment.

2. Scrape dough down from sides and remove dough from bowl. Spray mixing bowl with non-stick cooking spray and return dough ball to bowl. Toss to coat dough with non-stick spray. Cover with plastic wrap. Set in a warm area for 20 minutes to let rise.

3. Preheat oven to 450.

4. Turn dough out onto lightly floured counter top. Press dough with finger tips to stretch out to a larger circle (do not use rolling pin). I kept my pretty thick, maybe 8-10 inches in diameter. 

5. Using a pizza cutter, cut dough into horizontal strips. Then, cut vertically to create small square pieces of dough. 

6. Pour the remaining 1 tbsp of oil and garlic powder to mixing bowl. Add cut pieces of dough and toss until all pieces are coated well. 

7. Layer half of the dough evenly in the bottom of a bundt pan. Sprinkle 1 c mozzarella cheese over dough pieces. Add 10 turkey pepperoni slices on top of cheese. Add remaining dough pieces and layer again with 1 c mozzarella cheese and top with remaining 10 turkey pepperonis. 

8. Bake 12-15 minutes.

9. Turn pizza bread out onto large plate. Cut into 8 equal sections. Serve with 2 tbsp pizza sauce on the side for dipping.

 

Yields 8 servings, serving size 1 piece

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.