Weight Watchers Friendly 2 Ingredient Dough

It’s the beginning of a new year and many of us have probably been reflecting on our lives; ourselves, wants, goals and projects etc. Many of us, seriously a lot of us, are always making new goals that involve our bodies. Whether that goal is to lose weight, get into shape, eat better or maybe all three of those . I myself am one of those people, but not as a “New Year Resolution”and not as a “goal for 2018”. Since early December I’ve been doing some soul searching, thinking of my “whys” and “is this where I want myself to be”. A voice inside my head piped up and said, “No way, get your shit together and be better for you”. And better sounds good…and achievable.

In the spirit of “a better me” I am follower of a group on Facebook called “No Finish Line Nation”, and it’s pretty cool. I can honestly say it is one of the most positive, supportive, helpful and interesting groups on FB that I’ve come across. Many people who are in the group are following a Weight Watchers program but many also are not.

Lately, a hot topic on the NFLN FB group has been “2 Ingredient Dough”. Everyone has been asking how to make it, what to make with it and “does it taste gross” (seriously).

Well over this weekend I made it for the first time. I made three different items using the dough recipe and had my family as taste testers. I was pleasantly surprised how easy it was, how few weight watcher smart points it is and how many family begged me to make more!

The recipe is basically one part plain non-fat Greek yogurt and one part self-rising flour.

For two bagels for a total of 5 WW smart points:

1/2 Cup Plain Non-Fat Greek Yogurt

1/2 Cup Self-Rising Flour

Mix both ingredients, knead on floured surface for about 1 min (dough will be sticky so spray your hands with cooking spray). Shape dough into two rings.

Now top with egg wash (if you like), and your favorite toppings/seasonings, the possibilities are endless!

I used Trader Joe’s (I love TJ’s) Everything But The Bagel Seasoning on my two bagels.

Bake at 350 degrees for approx 22-25 min then Broil for 2 minutes, DONE.

I have to say I was so surprised at how easy this all was and how good they really tasted! My daughter and my husband (who is very picky) really enjoyed these. The the flavor kind of reminded my husband of a sourdough bread. It was a hit!

After making the bagels, I was ready to try something else. So figured I would try small cinnamon rolls.

For 8 Small Cinnamon Rolls – 2 WW Smart Points each

1 Cup Plain Non-Fat Greek Yogurt

1 Cup Self-Rising Flour

1/4 Cup Stevia

1 Tbsp Cinnamon

Same directions as before.

Then roll out dough, top with Cinnamon and Stevia. Then roll the dough up into one large log and cut pieces out onto baking sheet.

Bake at 350 Degrees for 21-25 min (depending on your oven).

When baked you can add an icing of your choosing, but I didn’t (more points)

So the cinnamon rolls turned out fine. My daughter loved them and kept wanting to eat them all. I thought they were just ok, I wish they had icing but…I didn’t want to use any points on that😜

Personal Size Pizza – 5 WW Smart Points (for the whole thing👍) 1/2 Cup Plain Non-Fat Greek Yogurt

1/2 Cup Self-Rising Flour

Mix both ingredients, knead for a minute (I added some seasonings and garlic into my dough), then let dough rest for about 10 minutes.

Spread dough out into desired shape onto lined baking pan.

Add desired sauce and toppings (don’t forget to track your toppings if you are following WW)

Bake at 450 degrees for about 14-16 minutes.

These pizzas were AMAZING!!! My daughter, husband and myself each made our own personal pizzas for dinner tonight with our own topping choices. We were honestly shocked at how delicious our pizzas turned out! First thing my daughter said was, “Mom, this so super good, way better than Papa John’s! Wow!”. My husband loved how the pizzas turned out so much he asked when an we make them again and we should add it into the weekly meal shuffle… Seriously folks, these pizzas were just too good!

I hope this has helped you in taking the plunge and making the “2 Ingredient Dough”.

I can’t wait to make more and experiment with what it can do!

Please feel free to share this post on FB, Pinterest or with your fellow peeps at your next WW meeting😉

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Kind of Healthier Coconut Muffins

I have been using coconut oil a lot lately in many things.  I even experimented with some marshmallow pumpkin bars to share with you all, but those did not turn out so good, so those are currently on the re-do list.  Anyway, I have two very good friends that just love coconut everything…  I bumped into one today and I will be visiting with the other one tomorrow and they inspired me to try a coconut baked good.  But as they are also always trying to beat me in my daily step count (yes I have a fitbit) I decided to substitute some ingredients to make the a bit more “healthy-fied” (yes I know that’s not a word). So below is what I came up with, enjoy!
photo(1)1/2 Coconut oil (melted)
1 1/4 Flour
1 1/2 tsp Baking powder
1/4 tsp Kosher salt (optional)
1 cup Shredded coconut
1 cup Coconut Greek yogurt
1/3 cup Sugar
1 Egg (at room temperature)
1 tsp Vanilla extract
1/2 cup Toasted almonds chopped

Preheat oven to 375°F. You can line a muffin tin with paper liners or spray with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut.
In a large bowl (stand or hand mixer) mix together coconut oil, yogurt, sugar, egg and vanilla.
Stir dry ingredients into wet ingredients slowly until just combined. Gently mix in chopped almonds.
Using a large cookie scoop or spoon, divide batter among prepared muffin cups and sprinkle the top with remaining 1/4 cup shredded coconut.

Bake in the oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack.

Blueberry Yogurt Cake and with a Lemon Vanilla Glaze

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Looking for something new, yummy and fresh?  This may be the treat, reward or just something to try for you. This cake uses non-fat Greek yogurt and surprisingly no butter.
I made it this morning, shared with a few friends and it’s already half gone!

Ingredients

2 Eggs
1 Cup Blueberry Greek Yogurt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 1/1 Tsp Vanilla Extract
1 1/2 Cups Flour
2 Tsp Baking Powder
1 1/4 Cup Fresh Blueberries

For the Glaze:
3 Tbsp Fresh Lemon Jui8ce
1 1/2 Tsp Vanilla Extract
3/4 Cup Confectioners Sugar sifted
-(you may need more depending on desired consistency)

For the cake – Preheat oven to 350. Spray a 9 x 9″ pan with cooking spray.

In a large bowl combine eggs, yogurt, sugar, oil, vanilla and whisk until smooth. Add flour, baking powder and mix just until combined. Fold in 1 cup of blueberries and gently stir.

Pour batter into prepared pan.  Lightly sprinkle 1/4 cup of remaining blueberries over the top.

Bake 35-40 minutes, until a toothpick comes out clean.  Allow cake to cool, then drizzle glaze over cake.

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Chive Risotto Cakes

It’s been about almost 2 weeks since I have posted anything new and I apologize. I have been so busy with preschool starting, my mom coming to visit, a mild freak out when I thought my coffee pot broke (don’t worry false alarm) and then Little Diva got sick after only 1 week of preschool.

Anyways, I found this recipe that I have had flagged in one of my favorite cook books by the Barefoot Contessa (Ian Garten). I have always wanted to make these Chive Risotto Cakes, they looked so yummy and didn’t sound too difficult to make. So I thought I would try it out and share with you all the results. 🙂
 *I know that today is the official first day of Autumn, and it sure is up here in Washington, so by today or tomorrow I will be posting (and hopefully good) Pecan Pie Bars recipe. So check back soon!*

Chive Risotto Cakes

1 cup uncooked Arborio rice

1/2 cup Greek yogurt (I used nonfat)

2 extra-large Eggs

3 Tbsp Minced fresh chives

1 1/2 cup Grated Italian Fontina cheese

1/2 tsp Fresh ground pepper

3/4 cup Panko

Good olive oil

Bring a large pot of water to a boil and add 1/2 tbsp of salt and the Arborio rice, cook for 20 minutes. Drain the rice in a sieve and run under cold water until rice is cool, drain well.

Meanwhile, whisk together yogurt, eggs, chives, Fontina, 1 1/4tsp salt and pepper in a medium bowl. Add cooled rice and mix well.

Cover with plastic wrap and refrigerate for 2 hours or overnight. (I let mine sit overnight)

Spread panko in shallow dish. Heat 3 tbsp olive oil in a large skillet over medium heat. Form balls of rice mixture using a standard (2 1/4 inch) ice-cream scoop or large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick. Place 4 to 6 patties in the panko to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.

You can place them on a sheet pan and keep warm in the oven for up to 30 min at 250 degrees until serving.