Whole Wheat Gnocchi Carbonara

Ingredients:

for the gnocchi-

2 large russet potatoes
1/4 c egg beaters
3/4 c whole wheat flour
1 tsp table salt

for the carbonara sauce-

5 oz (about 7 slices) Canadian-style bacon, diced
1 garlic clove, minced
4 eggs, beaten
1/2 c fat-free half-and-half
1 c Parmesan cheese, shredded
1/2 tsp black pepper
1/2 Tbsp dried parsley
1 1/4 c peas peas, frozen

Directions:

1. Bring a large pot of water to boil on stove top.

2. While water comes to a boil, begin preparing gnocchi dough. Wash and pierce potatoes with a knife for fork. Microwave for about 10 minutes (times may vary) or until a knife can be inserted into the flesh easily. Allow potatoes to cool for a few minutes or until cool enough to handle. 

3. Cut potatoes in half and remove the skin. Place 16 oz. of the potato flesh in a medium bowl (you may have some extra left over that you can discard). Mash with your hands, a fork, or a potato masher. When the consistency of the potatoes is no longer lumpy, add in egg beaters and salt. Stir to combine.

4. Gently mix flour into potato mixture 1/4 c at a time until it begins to form a dough ball. Be careful not to over mix the dough as it will result in chewier gnocchi. Add enough flour to create a soft dough.

5. Break dough ball into four equal pieces. Roll into long strips on a floured surface. Cut the strip into 1 inch gnocchis and place on a tray until  ready to cook them. You can also roll each gnocchi down the tines of a fork to get the traditional imprint look. 

6. In a small bowl, combine half-and-half, eggs, salt, pepper, and cheese. Mix until well combined. Set aside.

7. In a large skillet, cook Canadian bacon over medium heat until heated through and just begins to brown. Add minced garlic clove. Add half-and-half mixture in with Canadian bacon and garlic. Stir in peas. Reduce heat to low and simmer until peas are cooked through.

8. Drop gnocchi gently into boiling water. When it floats to the surface, it is finished cooking (usually only takes about a minute). I added mine in a few different batches. Remove cooked gnocchi from boiling water with a slotted spoon and add to sauce mixture. Repeat until all gnocchi is cooked and added to sauce mixture. Gently stir to coat all gnocchi well.

 

Yields 6 servings, serving size 1 c

8 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Chicken & Broccoli Alfredo

Ingredients:

1 1/2 c whole wheat medium pasta shells, dry
2 1/2 cups fresh broccoli florets, chopped
2 cups cooked chicken breast, cubed
1 (16oz) jar Bertolli Light Alfredo Sauce
1 c reduced fat Colby & Monterey Jack cheese, shredded
1/4 tsp Pepper
1/2 tsp Garlic Powder

Directions:

1. Preheat oven to 350°. Spray a glass baking dish with non-stick cooking spray. Set aside.
2. Cook pasta according to package directions until al dente. Then, drain pasta and return to pan.
3. In a medium pan, over medium low heat, combine Alfredo sauce, pepper, and garlic powder.

4. Place broccoli in a microwave safe bowl with a two-three tbsp of water. Cover loosely and cook for 3 minutes on high. Drain any excess water off after cooked.

5. Add broccoli and chicken to Alfredo sauce. Stir until broccoli and chicken are well coated. Simmer for about 5 minutes. Turn heat off and stir in 3/4 c shredded cheese.
6. Pour Alfredo mixture over cooked shells and stir until all ingredients are well coated.
7. Spread mixture into prepared baking dish. Top with remaining 1/4 c cheese. Cover with aluminum foil. Bake for 20 minutes.
8. Remove foil. Continue baking for an additional 5 minutes.Yields 7 servings, serving size 3/4 c

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.dessertnowdinnerlater.com

Cheesy Fiesta Chicken Bake

Ingredients:

2 c cooked chicken breast, cubed

1 1/2 c whole wheat medium pasta shells, dry

1 can 98% fat free cream of chicken soup

1 can Rotel, drained

1/2 c skim milk

1/4 tsp black pepper

1/2 tsp garlic powder

1 1/4 c reduced fat Colby & Monterey Jack cheese, shredded

Directions:

1. Preheat oven to 350°. Spray a glass baking dish with non-stick cooking spray. Set aside.

2. Cook pasta according to package directions until al dente. Then, drain pasta.

3. In a medium bowl whisk together cream of chicken and milk until smooth. Then, stir in Rotel, pepper, and garlic powder until well combined. Add cubed chicken and 1 c of cheese. Stir until all ingredients are well incorporated.

4. Stir cooked pasta shells into mixture until well coated and all ingredients are mixed together.

5. Spread mixture into prepared baking dish. Top with remaining 1/4 c cheese. Cover with aluminum foil. Bake for 20 minutes.

6. Remove foil. Bake for an additional 5 minutes.

 

Yields 7 servings, serving size 3/4 c

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Quesadilla Sauce

Ingredients:

1/4 c light mayo

3/4 tsp sugar

1/2 tsp cumin

1/2 tsp paprika

1/8 tsp cayenne

1/8 tsp garlic powder

2 tsp buffalo sauce

pinch of salt

Directions:

1. Combine all ingredients in a small bowl. Mix until well combined. Store any unused sauce in an air tight container in the refrigerator.

 

*This is super yummy on chicken or cheese quesadillas. Just spread it on, top with cheese and/or chicken (and any other toppings you may want), and cook on a griddle/pan/or in a quesadilla maker. Easy peasy! 

 

Yields 5 servings, serving size about 1 tbsp

 

Slow Cooker Pumpkin Butter

Ingredients:

6-8 c fresh pumpkin, gutted, peeled, cubed

1/2 c honey

1/4 c molasses

4 tsp lemon juice

1/3 c maple syrup

1 1/2 tsp vanilla

1 tbsp cinnamon, ground

3/4 tsp nutmeg

 

Directions:

    

1. Add honey, molasses, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg to slow cooker.  Stir together until combined. Add in pumpkin and stir until pumpkin is well coated.

2. Cook on low for 6-8 hours, or until pumpkin is tender.

3. With a slotted spoon, remove pumpkin from slow cooker and add into a food processor or blender. Pulse three to four times, or until pumpkin is broken down. Ladle in the liquid from the slow cooker 1/2 c at a time. Each time that you add liquid, puree the mixture until smooth and well incorporated. Continue ladling in liquid until it reaches the desired consistency (I add about 1 to 1.5 c of liquid). *The consistency should be a little thicker than applesauce. Keep in mind that it will thicken some as it cools in the refrigerator. After it cools, you should be able to turn your spoon/knife upside down without the “butter” sliding off. If you add too much liquid, you can always strain some of it out.

4. Spoon pumpkin butter into mason jars. Store sealed jars in the refrigerator for about a week. Freeze any pumpkin butter you are not going to use right away.

 

serving suggestions:

• spread on homemade English muffins
• spread on pumpkin waffles
• spread on whole wheat pumpkin bread
• spread on pumpkin pancakes

 

Yields three 8 oz. jars

Homemade Cinnamon Rolls

Ingredients:

for dough-

1/2 c + 1 tbsp water, at room temperature

1/4 c skim milk, at room temperature

1 tbsp Smart Balance Light butter, at room temperature

2 1/2 c bread flour

3 tbsp sugar

1 tsp salt

1 1/2 tsp active yeast for bread machines

for filling-

1 tbsp Smart Balance Butter

1/4 c brown sugar

2 tsp cinnamon, ground

for glaze-

1 c powdered sugar

1 tsp Smart Balance Light butter, softened

1 1/2 tbsp skim milk

1/2 tsp vanilla

 

Directions:

1. Add ingredients for dough to bread machine pan as directed by your bread machine manufacturer. Mine has me add them in the order listed above.

2. Set bread machine to a regular size loaf on the dough setting.

3. When the dough cycle is complete, turn dough out onto a lightly floured, flat surface. Roll dough out to a 12 x 9 inch rectangle.

4. Spread butter (for filling) evenly over rolled out dough.

5. In a small dish combine brown sugar and cinnamon for filling. When well combined and no lumps remain, sprinkle sugar mixture over butter.

6. Begin rolling dough tightly into a log shape. Stretch roll gently to make it even and pinch ends to seal.

7. Cut into eight equal pieces. Place rolls, spaced evenly, in a greased pan.

8. Cover pan with a towel and place in a warm, draft place. Allow to rise for 40 minutes.

9. Preheat over to 375°. Remove towel and place in oven to bake for 25 minutes.

10. While rolls are baking, combine ingredients for glaze in a small dish. Stir until smooth.

11. Remove warm rolls from oven and spread glaze over top.

 

Yields 8 servings, serving size 1 roll

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Check out my other cinnamon roll recipes (no bread machine required):

• Gluten-free Cinnamon Rolls
• Strawberry & Blackberry Cinnamon Rolls

Homemade English Muffins

Ingredients:

1 c water, at room temperature

2 tbsp Smart Balance Light butter, at room temperature

2 1/4 c bread flour

1/4 c nonfat milk powder

1/4 c whole wheat flour

1/4 c multi grain oats

2 tbsp sugar

1 tsp salt

2 tsp active dry yeast for bread machines

1/8 c cornmeal

Directions:

1. Add all ingredients to bread machine according to your manufacturers recommendations. Mine has me add them in the order listed above. 

2. Set your bread machine to a large loaf on a normal dough setting.
3. Allow the bread machine to do all the work while you sit and eat bon bons for an hour and a half.
4. At the end of the dough cycle, remove dough onto a flat surface dusted with cornmeal.  Roll the dough out to about 1/4 inch thickness. Cut out about twelve 3 inch circles.

5. Place circles, cornmeal side down, on an ungreased baking sheet.
6. Cover with a towel and place in a warm place for a final rise (I put it in the oven with just the light turned on. It’s a 

draft free place and the light keeps it just warm enough for a rise period). Let it rise for 

30 minutes up to 1 hour.
7. After the final rise period, preheat your electric griddle to 250°. Cook about 8 minutes on each side, or until golden brown.

8. Cut in half and toast. Serve with jam or even as an egg & cheese  English muffin.

   

 

Yields 12 English muffins, serving size 1 muffin

3 points on Weight Watchers Points+ System

*add additional points for jam or other toppings

 

I am in no way affiliated with Weight Watchers.

Pumpkin Pie Spice Sugar Scrub

*This recipe is for a homemade hand/body scrub. It is not to eat…although, there’s nothing in it that would hurt you if you did want to eat it 😉

Ingredients:

2 c brown sugar, packed

1 c white sugar

2 tbsp pumpkin pie spice

1 c oil (I used vegetable oil, but you could use any that has a mild smell)

Directions:

1. In a large bowl, combine both sugars and pumpkin pie spice. Mix until there are no lumps (i did this with my paddle attachment on my stand mixer).

2. Add in oil and mix until well combined.

3. Store in well sealed glass jars. Should keep for a few months…perfect for gifts!

 

Yields four 8 oz. jars

 

This and other great sugar scrub recipes from www.bystephanielynn.com 

Apple Pie Spice Bread

Ingredients:

for the dough-

 

1 c apple cider (or apple juice)

1 egg

2 tbsp Smart Balance Light dairy free butter

3 3/4 c bread flour

1/2 c walnuts (optional)

1/4 c brown sugar, packed

1 1/4 tsp apple pie spice

1 tsp salt

1/2 tsp baking soda

2 tsp active dry yeast for bread machines

for the topping-

1 tbsp caramel sauce, warmed

1 1/2 tbsp multi grain oats, dry

Directions:

1. Add all ingredients for the dough to bread machine according to your bread machine recommendations. Mine has me add them in the order listed above. 

2. Set your bread machine to a large loaf on the sweet dough setting.

3. Allow the bread machine to do its thing for a while. Tidy up your kitchen, make a grocery list, take your kids to softball practice…

4. At the end of the dough cycle, remove dough onto a lightly floured surface and knead bread two or three times. Shape bread into a loaf and place in a bread pan that has been sprayed with non-stick cooking spray. 

5. Cover dough with a towel and place in a warm place for a final rise (I put it in the oven with just the light turned on. It’s a draft free place and the light keeps it just warm enough for a rise period). Let it rise until it’s at least double in size…anywhere from 1 to 3 hours. The longer you let it rise, the bigger the loaf will be.

6. After the final rise period, preheat your oven to 350°. 

7. Brush warmed caramel sauce over the top of the loaf. Then, sprinkle oats on top of the caramel sauce.

8. Bake for 30-35 minutes or until golden brown.

9. Cool bread in pan for about 5 minutes. Remove from pan and cool on a wire rack for at least an hour before slicing.

 

Yields 1 large loaf