Sunday, August 17, 2014

Applesauce Sour Cream Coffee Cake

16 Servings
3 WW Points Plus per slice
Ingredients
Cooking spray
1 1/2 cups all-purpose flour
3/4 cups packed light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
3/4 cups fat free sour cream
2 Tbsp vegetable oil
1 cup unsweetened applesauce

Instructions
Preheat oven to 350 degrees.  Coat a 9 inch square pan. (I used a cake pan).

Stir together flour, sugar, baking soda, baking powder, cinnamon and salt in a large bowl.  Stir together sour cream, oil, and applesauce in a small bowl.  Stir sour cream mixture into flour mixture just to mix. Do not beat.

Spoon batter into prepared ban and bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes.  Allow cake to cool to warm or room temperature before slicing.

Wednesday, July 23, 2014

Spice Pumpkin Muffins

5 WW Points Plus per serving
12 Servings
183 calories, 3.5g fat, 301mg sodium, 37g carbs, 1.25g fiber, 20.5g sugar, 2g protein

Ingredients
1 box moist-style spice cake mix
One 15-ounce can pure pumpkin

Directions
Preheat oven to 400 degrees.  Line a 12-cup muffin pan with baking cups, or spray with non-stick spray.

In a large bowl, mix cake mix with pumpkin until completely smooth and uniform (batter is very thick).

Evenly distribute batter into the cups of the muffin pan.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Wednesday, July 16, 2014

Death By Chocolate Brownies

5 WW Points Plus
16 Servings
Per Serving-174 calories, 4g fat, 33.5g carbs, 1.5g fiber, 19.5g sugar, 2g protein

Ingredients
1 sugar-free chocolate pudding snack with 60 calories or less
1/3 cup chocolate frosting
2 tablespoons light chocolate syrup
1 box moist-style devil's food cake mix
One 15-ounce can pure pumpkin
1/4 cup mini semi-sweet chocolate chips

Directions
Preheat oven to 400 degrees. Spray a 9X13 inch baking pan with nonstick spray.

In a medium bowl, mix pudding, frosting, and syrup.  Cover and refrigerate.  

In a large bowl, thoroughly mix cake mix, pumpkin, and chocolate chips. Batter will be thick.   Spread mixture into the baking pan.

Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Let cool completely.

Evenly spreading pudding/frosting mixture over brownies.  Refrigerate until topping is set, about 15 minutes.  (Refrigerate leftovers)

Thursday, July 10, 2014

Philly Cheeseburger

5 Weight Watcher Points Plus
Makes 4 Servings
200 calories, 5g fat, 8.5g carbs, 1g fiber, 29g protein, 4.5g sugar

Ingredients
1 cup finely chopped onion
1 cup finely chopped mushrooms
1 cup finely chopped green bell pepper
1 pound raw extra-lean ground beef (I use Laura's)
1/4 teaspoon each of salt and pepper
4 slices of fat-free American cheese (I use WW Cheese, so add 1 point if you do so)

Directions
Bring a large skillet sprayed with nonstick spray to medium-high heat.  Cook and stir onion, mushrooms, and bell pepper until slightly softened, 8 to 10  minutes.

Transfer veggies to a large bowl and pat dry.  Add all remaining ingredients except cheese and thoroughly mix.  Evenly form into 4 patties.

Bring a grill pan sprayed with nonstick spray to medium heat. (I used the grill).  Cook patties for 4 to 8 minutes per side, or until cooked to your preference.  Top each patty with a cheese slice and cook until cheese has melted.  

Thank you to Hungry Girl for the recipe!


Thursday, July 3, 2014

Red Hot and Blue Burger


Red Hot and Blue Burger

4 WW Points Plus
Four Servings
1 Patty=183 Calories, 7g fat, 2g carbs, 0g fiber, 0.5g sugar, 26g protein

Ingredients
1 lb raw extra-lean ground beef
1/3 cup chopped onion
1/4 cup crumbled blue cheese
2 tablespoons Frank's RedHot Original Sauce
2 tablespoons fat-free liquid egg substitute
1/4 teaspoon garlic powder
1/8 teaspoon salt and pepper

Directions
In a large bowl, thoroughly mix all ingredients.  Evenly form into 4 patties.


Bring a grill (or a grilling pan) to medium-high heat.  Cook patties until cooked to your preference.

Monday, June 23, 2014

Cha-Cha Cherry BBQ Chicken

Woohoo, yay for teaching and having the summer off.  Thank you Hungry Girl for the recipe!
1/2 of recipe (about 1 cup): 294 calories, 2g fat, 874mg sodium, 33.5g carbs, 1.5g fiber, 24.5g sugars, 34g protein 

7 WW Points Plus per serving

Ingredients
10 ounces raw boneless skinless chicken breasts
1/8 teaspoon each salt and pepper
1 cup slice onion (used Vidalia)
½ cup frozen unsweetened pitted dark sweet cherries, thawed, roughly chopped
½ cup BBQ sauce with 45 calories or less per 2-tablespoon serving

Directions
Preheat oven to 375 degrees.  Lay a large piece of heavy-duty foil on a baking sheet and spray with non-stick spray

Season chicken with salt and pepper.  Distribute onto the center of the foil and top with onion.

In a medium bowl, mix chopped cherries with BBQ sauce.  Pour mixture over the onion and chicken.  Cover with another large piece of foil.

Fold together and seal all four pieces, forming a well-sealed packet.  Bake for 25 minutes, or until chicken is cook thoroughly (one hour for us).

Cut packet to release steam before opening entirely.  Eat up.

*I added whole grain rice to the meal (1/2 cup) for an extra 2.5 WW points.