January 30, 2014
January 30, 2014
Directions:1. Steam potatoes according to package directions in microwave. 2. In a large bowl with lid, combine thyme, rosemary, salt, pepper, and butter. Set aside. 3. Carefully remove potato package from microwave and open to allow the steam to escape. Cut each potato into eights and place in prepared bowl with seasonings. 4. Place lid on bowl and shake potatoes around until well coated with seasonings and butter is melted. 5. Divide potatoes into four equal portions. Serve. Yields 4 servings 3 points on Weight Watchers Points+ System I am in no way affiliated with Weight Watchers.
January 12, 2014
Ingredients:2 1/2 c multi grain oats (or your favorite gluten-free oats) 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1 tbsp Smart Balance Light butter 2 tbsp honey 1 tsp vanilla 1/2 c crunchy peanut butter 3 large, ripe bananas, mashed 3/4 c semi-sweet or milk chocolate chips (or Enjoy Life dairy free chocolate chips)
Directions:1. Preheat oven to 350°. Line two baking sheets with Silpat baking mats. Set aside. 2. In a small bowl combine oats, baking powder, cinnamon, and salt. Stir until well combined. Set bowl aside. 3. In a large mixing bowl, or in the bowl of your stand mixer with paddle attachment, combine mashed bananas and peanut butter until smooth. 4. Add butter, honey, and vanilla to banana mixture. Stir until combined. 5. Gradually add oat mixture to banana mixture. Stirring to combine after each addition of dry ingredients. Combine until well incorporated. 6. Fold in chocolate chips. 7. Drop scoops, about a tablespoonful, of mixture onto prepared baking pans. Bake for 13-15 minutes (mine were perfect at exactly 15 minutes). 8. Allow to set on the pan after baking for about 4-5 minutes. Transfer to cooling rack to cool completely. Yields 25 cookies, serving size 1 cookie 3 points on Weight Watchers Points+ System I am in no way affiliated with Weight Watchers.
January 9, 2014
Ingredients:1 can pure pumpkin 1 Spice Cake box mix, dry (optional) 2/3 c chocolate chips
Directions:1. Preheat oven to 350°. Line a regular-size muffin pan with paper liners (18 total). 2. Pour dry cake mix into a large bowl. Add pumpkin. Stir until just combined and all cake mixture is incorporated. 3. Fold in chocolate chips, if desired. 4. Scoop muffin mix into prepared pan (I used my medium cookie scoop). 5. Bake muffins for 20 minutes. Allow to cool on a wire rack. Muffins come out of the paper liners easier if they are cooled completely. Yields 18 muffins, serving size 1 muffin 3 points on Weight Watchers Points+ System (without chocolate chips) 4 points on Weight Watchers Points+ System (with chocolate chips) I am in no way affiliated with Weight Watchers.
January 8, 2014
Directions:1. Preheat oven to 400°F. Spray a glass pie dish with non-stick cooking spray. 2. Add apple chunks to a small bowl. Stir in cinnamon and 2 tbsp brown sugar until apples are well coated. 3. Spread apples into bottom of prepared pie plate in a single layer. Bake for 5 minutes. 4. While apples bake, prepare batter. Whisk together remaining 2 tbsp of brown sugar, Egg Beaters, milk, molasses, flour, salt, nutmeg, and ground ginger. Whisk until smooth and no lumps remain. 5. Carefully remove apples from oven and pour batter over apples. Return pie plate to oven. 6. Bake for 25 minutes until it puffs and is golden brown. 7. Slide pancake out of pie plate and onto cutting board. Cut into 8 wedges. Serve with Cinnamon-molasses syrup and dust with powdered sugar, if desired. Yields 8 servings, serving size 1 piece 3 points on Weight Watchers Points+ System I am in no way affiliated with Weight Watchers. Recipe modified from www.simplebites.net
January 8, 2014
1/4 c molasses
6 tbsp water
1/2 tsp cinnamon, ground
1 tbsp Smart Balance Light butter
Directions:1. Whisk together brown sugar, molasses, water, and cinnamon in a small sauce pan over medium heat.
2. Bring to a boil. Allow to boil for 3-5 minutes. Stir constantly until all ingredients are well incorporated.
3. Remove from heat and whisk in butter. Allow to cool slightly 4. Transfer to a container for serving or storing. Store any remaining syrup in air-tight container in refrigerator for up to two weeks. Yields 1 cup, serving size 2 tbsp Find this recipe and other great homemade syrup recipes from Aimée over at www.simplebites.net
January 3, 2014