CC's Luv for Food

Frozen Greek Yogurt “Your smile will always be the best...

Tue, 12 Feb 2013 22:48:21 -0500

Frozen Greek Yogurt

“Your smile will always be the best curve you have.”

One of the best frozen treats I’ve ever tasted! Is it obvious?!

1-2-3 Microwave Cake

Tue, 12 Feb 2013 16:32:00 -0500

From Spark People

I haven’t had the chance to post or share any recipes for awhile. 2012 saw a lot of ups and downs (unfortunately, there were more of these) for me and my family which extended up to January 2013. I’m hoping this year will be quite different.

This recipe was shared by one of the ladies in my WW meeting (she got it from the Spark People site). So easy to do and only 2PP per serving! Enjoy y’all!

Ingredients

1 package Angel Food Cake mix

1 package any other flavor cake mix (say Devil’s Food for chocolate lovers)

Directions

Mix 1 package Angel Food cake mix with any other flavor cake mix (I love chocolate!).

Store in an airtight container in your pantry.

When the craving hits, just mix 3 tbsp. cake mix with 2 tbsp. water in a coffee mug, and microwave on high for 1 minute.

Instant dessert!

**Tips to Remember:

It’s easy as 3 - 2 - 1! “3” Tbsp dry mix; “2” Tbsp water; and “1” minute in the microwave. OR Stick a piece or two of tape on the lid of your container, and write the directions on it for an easy, help-yourself for the whole family!

Mix in mini chocolate chips, fruit, nuts, etc. for a different twist. Top with ice cream, hot fudge or caramel sauce, fruit, or anything else you love! (Important: Just remember, items added to mixture will change the PP value per serving.)

Makes 35 - 46 servings (3 tbsp. mix per serving)

Per Serving : 80.8 calories, 0.9 g fat, 16.9 g carbs, 0.3 g fiber,

1.0 g protein

Points Plus Value = 2

Mini Chocolate Chip Cookies

Sun, 15 Jan 2012 11:16:22 -0500

From Weight Watchers

Ingredients

2 Tbsp salted butter, softened

2 tsp canola oil

1/2 cup(s) packed brown sugar, dark-variety

1 tsp vanilla extract

1/8 tsp table salt

1 large egg white(s)

3/4 cup(s) all-purpose flour

1/4 tsp baking soda

3 oz semi-sweet chocolate chips, about 1/2 cup

Directions

Preheat oven to 375ºF.
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving

Serves: 48; 1 cookie — PointsPlus® value 1*

Prep:
10 minutes

Cook:
6 minutes

PointsPlus® value 1*

Crab Rangoonie

Sun, 08 Jan 2012 14:01:00 -0500

From Hungry Girl

I woke up this morning and saw one of my favorite cooking shows on…Hungry Girl featured movie night snacks. I’m thinking about making this tonight as an appetizer or maybe an in-between-meal snack. So easy, simple to make and quick.

**Note: Make sure you serve this with your favorite dipping sauce (e.g. sweet & sour, honey mustard, etc)

P.S. Just made this a few minutes ago and it’s really good! Make sure to “brown” it so it’ll be crispy & crunchy! Enjoy!

Ingredients

4 oz. flaked imitation crabmeat (or high-quality crabmeat)
2 scallions, finely chopped
1/4 cup fat-free cream cheese, room temperature
2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1 tsp. reduced-sodium or lite soy sauce
1/2 tsp. chopped garlic
16 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

To make your filling, combine all ingredients except wonton wrappers in a bowl, breaking up the cheese wedges as you add them. Mix until uniform.

Lay one wonton wrapper flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.

Repeat with remaining wrappers and filling, gently placing each rangoonie flat on the baking sheet. Spray the tops with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown (6 minutes on each side or until golden brown).

Allow to cool slightly. If you like, dip your rangoonies in some sweet and sour sauce or hot mustard!

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, 4 pcs): 140 calories, 1.25g fat, 593mg sodium, 20g carbs, 1g fiber, 2g sugars, 8.5g protein — PointsPlus® value 3*

Prep:
20 minutes

Cook:
15 minutes

Super Simple Apple Cinnamon Dessert Crepes

Sat, 07 Jan 2012 23:36:00 -0500

From Hungry Girl

Ingredients

1 tsp. granulated sugar
1/4 tsp. cornstarch
1/8 tsp. cinnamon
Dash salt
1/2 cup diced Fuji apple (about 1/2 apple)
1/8 tsp. lemon juice
1 tbsp. reduced-fat/light cream cheese, room temperature
1/2 cup Cool Whip Free, thawed from frozen
Two 9-inch ready-to-use dessert crepes (like the kind by Frieda’s or Melissa’s)
1 tsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature

**Optional: powdered sugar

Directions

In a small nonstick pot on the stove, combine sugar, cornstarch, cinnamon, and salt with 2 tbsp. cold water. Stir to dissolve. Add diced apple and lemon juice and stir. Bring to medium heat and cover. Cook until apple has softened and liquid has thickened, about 5 minutes, uncovering often to stir.

Remove pot from heat and transfer mixture to a bowl. Allow to cool for several minutes. Thoroughly stir in cream cheese. Fold in whipped topping.

Lay crepes flat on a dry surface. Evenly distribute apple mixture between the crepes. Fold each crepe up envelope-style, first folding the sides in, and then folding/rolling it up from the bottom.

Bring a skillet sprayed with nonstick spray to medium heat. Place crepes in the skillet with the seam sides down. Cook them until slightly browned, about 1 minute per side. (Flip carefully.)

Plate your crepes and drizzle them with caramel dip. If you like, sprinkle with powdered sugar. Try not to pass out as you dig in!

MAKES 2 SERVINGS

Tip: Look for dessert crepes and caramel dip in the produce aisle!

PER SERVING (1/2 of recipe, 1 crepe): 130 calories, 2.5g fat, 209mg sodium, 24g carbs, 0.5g fiber, 12g sugars, 1.5g protein — PointsPlus® value 3*

Prep:
15 minutes

Cook:
10 minutes

Minty Hot Chocolate

Mon, 02 Jan 2012 08:12:00 -0500

From Hungry Girl

We all love a hot drink during a cold day to keep us nice and warm. This is a good alternative to Starbucks’ 510-calorie cup of mint-infused hot cocoa.

Just mix the following ingredients and enjoy!

1 packet - your favorite 25-calorie, sugar free or fat free hot chocolate (Nestle, Swiss Miss, etc.)

1 shot - Sugar Free Torani Peppermint syrup

Top it off with a squirt of Fat Free Reddi-Wip

Hungry Girl’s Mintylicious Hot Chocolate Surprise

40 calories, 0 fat, 9 carbs

Swiss Miss Sensible Sweets Diet 25 Calories Hot Cocoa Mix
PER SERVING (1 packet): 25 calories, 0g fat, 160mg sodium, 4g carbs, 1g fiber, 2g sugars, 2g protein — PointsPlus® value 1*

*Compare:

Starbucks Peppermint Hot Chocolate (tall, non-fat milk w/ whipped cream)

300 calories, 9g fat, 51 carb, 2g dietary fiber, 45g sugars, 10g protein

PointsPlus® Value: 9

Caramel Swirl Cream Puffs

Mon, 02 Jan 2012 08:07:00 -0500

From Hungry Girl

Just love the Hungry Girl recipes and thought I’d share this. So easy to do, yummy, and yet so low in calories. Here’s one of those desserts that you won’t feel guilty eating.

Ingredients

1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative!)

2 1/2 cups Cool Whip Free, thawed from frozen

3 tbsp. (3/4 of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix

1 sugar-free chocolate pudding snack with 60 calories or less (like the kind by Jell-O)

1/4 cup plus 2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti), room temperature

Optional: raspberries

Directions

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set aside.

Roll dough out into a 12” X 9” rectangle. Using a knife or pizza cutter, cut dough into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides to form a little dough cup.

Bake in the oven until golden brown, about 12 minutes. Remove and let cool.

Put whipped topping in a large bowl and add instant pudding mix. Stir until blended, thickened, and uniform.

Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture — do not mix until uniform.

Remove dough cups from the muffin pan and evenly distribute pudding mixture among them.

Drizzle each with 1/2 tbsp. caramel dip and use the end of a spoon or fork to swirl it into the pudding mixture. Serve with berries, if you like. Enjoy!

MAKES 12 SERVINGS

Alternative: If you can’t find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.

PER SERVING (1/12th of recipe, 1 cream puff): 120 calories, 3.5g fat, 266mg sodium, 22g carbs, 0g fiber, 6.5g sugars, 1.5g protein — PointsPlus® value 3*

Prep:
10 minutes

Cook:
15 minutes

I Can't Believe It's Not Sweet Potato Pie

Wed, 23 Nov 2011 18:16:41 -0500

From Hungry Girl

Get Squashed!

This one’s an instant classic, people. By substituting butternut squash for sweet potatoes and using some key light ingredients, you can save over 200 calories and nearly 17 grams of fat per serving on this Turkey Day classic. And it tastes EXACTLY like the real thing (yes, EXACTLY). Now THAT’S something to be thankful for! Butternut squash, with half the calories (and all the yummy fun) of sweet potato, is our new best friend.

Ingredients:

1 large butternut squash (large enough to yield 2 cups mashed flesh)

1/2 cup Egg Beaters Original

1/3 cup light vanilla soymilk

1/3 cup sugar-free maple syrup

1 tsp. cinnamon

1/4 cup SPLENDA; Granular

1 tsp. vanilla extract

2/3 cup miniature marshmallows

Directions:

Preheat oven to 350 degrees.

Peel squash and cut into large chunks (removing seeds).

Fill a large, microwave-safe dish with a half an inch of water.

Place squash into dish and cover with plastic wrap.

Microwave for approximately 8 minutes (and drain).

Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash.

Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish.

Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy.

Allow to cook for 45 - 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.

Serves 4.

Serving Size: 1/4 recipe; approx. 2/3 cup

Calories: 110

Fat: <0.5g

Sodium: 115mg

Carbs: 25g

Fiber: 1.5g

Sugars: 7.5g

Protein: 5g

PointsPlus® value 3*

Rockin' Lean Bean Casserole

Wed, 23 Nov 2011 18:15:45 -0500

From Hungry Girl

Ingredients:

(2) 16-oz. bags frozen French-style green beans, thawed, drained & thoroughly dried

(2) 10.75-oz. cans Campbell’s 98% Fat Free Cream of Celery Soup

(1) 8-oz. can sliced water chestnuts, drained

1 bag (about 1 oz.) Crispy Delites Red Onion Chips or 1 oz. (about 25 pieces) onion-flavored soy crisps, crushed

Directions:

Preheat oven to 325 degrees.

Make sure green beans are thoroughly drained and completely dry — use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 - 3 quart rectangular one works best).

Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.

Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts.

Place dish in the oven, and cook for 45 minutes.

Top with crushed soy crisps, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.

MAKES 10 SERVINGS

PER SERVING (1/10th of casserole): 76 calories, 2g fat, 431mg sodium, 13g carbs, 3.5g fiber, 4g sugars, 3g protein

PointsPlus® value 2*

Last Minute Mashed Sweet Potatoes

Wed, 23 Nov 2011 18:14:50 -0500

From Weight Watchers

Thanksgiving is finally here! I’ve been trying to make our traditional Thanksgiving dinner “healthier” than usual and I found an alternative to the famous sweet potato souffle side dish that my husband loves so much.

Baking the potatoes helps concentrate their sweetness. Couple that with naturally sweet pineapple and you’ve got a delicious, two-ingredient Thanksgiving side dish.

Happy Thanksgiving Y’all!

Ingredients:

4 large uncooked sweet potatoes, washed & dried

1 - 15 1/4 oz can pineapple chunks packed in its own juice, drained

Directions:

Preheat oven to 400ºF.

Place potatoes directly on middle rack of oven. Bake, checking for “doneness” by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes.

Remove potatoes from oven and let cool for 10 minutes. Slice in half lengthwise and cool for 5 minutes more.

Scrape potato flesh from skin into a large bowl.

Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes.

Yields about 3/4 cup per serving

PointsPlus® Value: 4
Servings: 8
Preparation Time: 3 min
Cooking Time: 40 min

Pumpkin Spice Muffins

Sun, 06 Nov 2011 19:38:00 -0500

From Weight Watchers

Our leader shared this delicious recipe in one of the meetings a few weeks ago. This recipe is yummy, easy to make and very low in calories. Hope everyone enjoys it as much as I did.

Happy Fall Y’all!

Ingredients:

1 box Spice Cake mix (Duncan Hines Moist Deluxe)

1 - 15 oz can Pumpkin

3/4 c Water

Non-stick cooking spray

Directions:

Mix pumpkin, cake mix, and water together with a hand mixer.

Divide batter into sprayed muffin tins (use ice cream scooper for ease).

Bake at 350 deg for 18-22 minutes or until muffins are slightly golden and/or when a toothpick inserted in center comes out clean.

Yields 24 Muffins

Serving size : 1 Muffin

PointsPlus® Value : 2

Butternut-Potato Swirly Mashie Casserole

Sat, 29 Oct 2011 13:27:00 -0400

From Hungry Girl

This dish is as stunning as it is delicious. Garlicky mashed potatoes — lightened up with cauliflower (shhh!) — swirled with super-cheesy squash puree!?! So good!

Ingredients:
4 cups cubed butternut squash
3 cups cauliflower florets
1 large potato (about 13 oz.), peeled and cubed
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
1/4 tsp. salt, divided, or more to taste
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. chopped garlic
2 dashes black pepper, or more to taste

Directions:
Bring 2 large pots of water to a boil on the stove.

Add butternut squash to one pot; add cauliflower and potato to the other pot. Once water returns to a boil, reduce heat to medium. Allow to cook until all veggies are very tender, 15 - 20 minutes.

Meanwhile, preheat broiler.

Carefully drain water from the pots. Transfer cauliflower and potato to a large bowl and set aside. Transfer squash to another large bowl.

Mash squash with a potato masher. Add cheese wedges, shredded cheese, and 1/8 tsp. salt, and stir until evenly distributed. Set aside.

To the bowl of cauliflower and potato, add half & half, butter, garlic, remaining 1/8 tsp. salt, and black pepper. Mash with a potato masher until completely mixed. If you like, season to taste with pepper and additional salt. Set aside.

Spray an 8” X 8” baking pan with nonstick spray. Spoon half of the squash mixture into one corner, and spoon the other half into the opposite corner. Evenly divide cauliflower-potato mixture between the two remaining corners.

Using a spoon, lightly swirl the mixtures together. (Don’t over-mix!) Broil until top is crispy, about 8 - 10 minutes. Serve it up and enjoy!

MAKES 6 SERVINGS

PER SERVING (1/6th of recipe, about 1 cup): 146 calories, 2g fat, 331mg sodium, 26g carbs, 4g fiber, 5g sugars, 6g protein

PointsPlus® value 4*

Southern Oven Fried Chicken

Mon, 24 Oct 2011 18:34:00 -0400

From Weight Watchers

I’ve been craving for some fried chicken for the longest time and found this recipe on the WW website. I haven’t had fried chicken since I started WW in January and I think it’s about time I treat myself to some good old Southern fried chicken even if it’s “oven-fried”. I know it’s not the same as the “real” thing but it’s a much healthier alternative.

Ingredients

3 spray(s) cooking spray

1 pound(s) uncooked boneless skinless chicken breast, four 4-oz pieces

1/2 tsp table salt, divided, or to taste

1/4 tsp cayenne pepper, divided, or to taste

1/3 cup(s) all-purpose flour

3 oz buttermilk

1/2 cup(s) cornflake crumbs

Instructions

Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside.

Season chicken with salt and cayenne pepper to taste; set aside.

Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.

Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking).

Yields 1 chicken breast per serving.

PointsPlus® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 30 min

Cheesecake Brownies

Sat, 22 Oct 2011 09:53:00 -0400

From Hungry Girl

Brownie Points!

Armed with our trusty can of pumpkin and a few more slick tricks, we set out to create a guilt-free version of the double whammy that is the cheesecake brownie. Read on for the fudgy 411!

Ingredients:

1 box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food
1 - 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 Tbsp warm water
1/4 tsp vanilla extract

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick).

Spread batter into a large baking pan (about 9” X 13”) sprayed with nonstick spray, and set aside.

Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract.

Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don’t worry if your swirl isn’t perfect — your brownies will taste delicious no matter what!)

Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.

MAKES 16 SERVINGS

Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g

PointsPlus® value 4*

Oreo Cheesecake For One

Sun, 16 Oct 2011 18:02:00 -0400

From Hungry Girl

Sweet Cheeses!

We’re only human, so we LOVE a good cheesecake. This may very well be our richest, most decadent cheesecake dessert EVER. Excited? You should be. Our Yo! Oreo Cheesecake for One is AWESOME… and requires no baking… and is also upside down.

Ingredients:

1/2 pack Nabisco 100 Cal Oreo Thin Crisps, divided
1/4 c fat-free ricotta cheese
2 Tbsp. fat-free cream cheese, room temperature
1 Tbsp. Splenda No Calorie Sweetener (granulated)
1/2 Tbsp. Jell-O Sugar Free Fat Free Instant Vanilla pudding mix
1/8 tsp. vanilla extract
1/4 c Cool Whip Free, thawed
**Optional topping: Fat Free Reddi-wip

Directions:

Break half of the cookies into small pieces, and finely crush the other half. Set both aside separately.

In a small bowl, combine ricotta cheese, cream cheese, Splenda, pudding mix, and vanilla extract. Stir vigorously until smooth. Fold in Cool Whip, and then gently stir in the broken cookie pieces. Cover and refrigerate for at least 20 minutes.

If you’re feeling fancy, transfer to a fun dessert dish or parfait glass. Top with the finely crushed cookies. Finish it all off with a nice squirt of Reddi-wip, if you like. Dig in!

MAKES 1 SERVING

Serving Size: entire recipe
Calories: 174
Fat: 1.5g
Sodium: 498mg
Carbs: 24g
Fiber: 0g
Sugars: 10.5g
Protein: 11.5g

PointsPlus® Value 4*

*HG Alternative: No Oreo Thin Crisps? Just use 3 chocolate graham crackers (3/4 sheets) instead. Unable to locate fat-fee ricotta? Use low-fat or light (not part-skim) ricotta in its place —then your dessert will have about 184 calories and 4g fat. PointsPlus® Value 5*

Double Chocolate Mousse Attack

Mon, 10 Oct 2011 23:49:45 -0400

From Hungry Girl

If You Give A Mousse A Cookie….

All of the items called for here are delicious on their own, so of course, they’ll be great — if not better — together. This super easy recipe is totally worth assembling after dinner or lunch or breakfast. Enjoy!

Ingredients:

1 pack Nabisco 100 Cal Oreo Thin Crisps
2 Mousse Temptations by Jell-O snack cups, any chocolate flavor
1 Jell-O Sugar Free Chocolate Pudding Snack
1/2 cup Fat Free Reddi-wip

Directions:

Roughly crush cookies and set half aside. Evenly distribute the other half between two small glasses or dessert bowls.

Spoon a container of mousse into each glass/bowl. Top each layer of mousse with half of the pudding. Squirt 1/4 cup Reddi-wip on top of each pudding layer. Sprinkle remaining crushed cookies on top of the two desserts, evenly distributing the cookies between the desserts.

MAKES 2 SERVINGS

Serving Size: 1 dessert (1/2 of recipe)
Calories: 150
Fat: 4.75g
Sodium: 270mg
Carbs: 28.5g
Fiber: 1g
Sugars: 6.5g
Protein: 3.5g

Points Plus® value 5*

Top Banana Bread

Sun, 09 Oct 2011 13:36:00 -0400

From Hungry Girl

Go Bananas!

Banana bread typically has pretty horrific nutritional values, so Hungry Girl set out to create a guilt-free version. And…..here it is.

Ingredients:

1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. salt

*Optional: any chopped nuts like walnuts or almond

*Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:

Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (all the dry ingredients).

In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).

Add this mixture to the bowl with the dry ingredients, and stir until just blended. [*Optional : mix in your favorite chopped nuts like walnuts or almonds]

Spoon batter into a large loaf pan (about 9” X 5”) sprayed with nonstick spray.

Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices.

*Optional: Spritz with some spray butter or spread on some Cool Whip Free.

MAKES 8 SERVINGS

Serving Size: 1 (thick!) slice
Calories: 140
Fat: 0.5g
Sodium: 267mg
Carbs: 31g
Fiber: 3.75g
Sugars: 7g
Protein: 5g

PointsPlus® value 4*

Butternut Squash Fries

Sat, 08 Oct 2011 15:06:00 -0400

One of my favorite recipes when I’m craving for some greasy, deep fried potatoes (we commonly call them “french fries”). This is a Weight Watchers recipe that is awesome — my husband absolutely loves them. Believe me, it is a much healthier alternative! It is slightly sweet, spicy, and has a nice roasted flavor (since it is oven-baked).

Have fun cooking and eating!

From Weight Watchers.com

Prep: 10 minutes

Cook: 18 minutes

Ingredients :

3 sprays olive oil cooking spray

1 lb butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks [see *Note]

1 tsp table salt (I use sea salt), or to taste

1/2 tsp chili powder, or to taste [optional]

Directions :

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.

Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 14-18 minutes.

Yields 4 fries per serving.

*Note: Start with a large squash. You will end up using about 1 lb if squash and have the “bulb” of the squash left over. (I use the bulb as well since I don’t want to waste any part of it). Any hard winter squash will work in this recipe.

MAKES 4 SERVINGS
Serving Size: 4 fries per serving

POINTS PLUS® value 1

Too-EZ Mac 'n Cheese

Fri, 07 Oct 2011 21:00:00 -0400

From HUNGRY GIRL

Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste

Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.

Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.

Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!

MAKES 4 SERVINGS

Serving Size: 1 cup
Calories: 202
Fat: 4.5g
Sodium: 825mg
Carbs: 36g
Fiber: 5g
Sugars: 6g
Protein: 8.5g

PointsPlus® value 5*

Chocolate Marshmallow Madness Cupcakes

Thu, 06 Oct 2011 21:12:00 -0400

From HUNGRY GIRL

Prep: 20 minutes
Cook: 15 minutes

INGREDIENTS:

CUPCAKES
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil’s food cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
1/8 tsp. salt

GLAZE
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soymilk

TOPPING
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows

DIRECTIONS:

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVINGS

PER SERVING (1 glazed and topped cupcake)

113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein — PointsPlus® value 3*