Seems like we are right in the middle of autumn here in the Pacific Northwest. Everywhere I go I see pumpkin flavored everything, seriously everything has a pumpkin flavor now. Don’t get me wrong I really enjoy pumpkin, but I’m more of a “enjoy pumpkin in more common things” kind of person. You know what I’m saying😉
So anyway, I have seen everywhere the idea where you mix canned pumpkin with a box of spice cake mix for muffins but what if you make cookies with the same ingredients…🤔
Turns out YES you can! It is a great, easy, low point weight watcher way to make some pumpkin cookies. See recipe below:
1 box Spice cake mix
15 oz of canned pumpkin (not pie filling)
1 cup Chocolate chips
Any added spices 😉
Heat oven to 350. Combine all ingredients and mix thouroghly. Scoop out dough onto lined cookie sheets. Bake for about 10 minutes.
I got 36 cookies from one batch making them 3 weight watcher smart points each. However, if you don’t add the Chocolate chips they would be much less in points.
Easy Strawberry Balsamic Salad
I don’t know about you but I am really getting burned out on salad this summer. So I was trying to play around with something new. I really wanted to use strawberries, especially since we had a few pounds of them in the fridge that had to be used up. Also I was looking for something that would be low in fat and calories, so that would also be a great weight watchers recipe.
After a few tries, I think I did it!
I figured it was only about 2 points plus on the weight watchers scale. Now please keep in mind that I didn’t use the whole bag of spinach and this recipe made enough for 4 salads.
1/2 Cup Chopped Strawberries
1/4 Cup Balsamic Glaze
1 Bag of fresh Spinach
Optional – 1/4 Cup Fat Free Feta Cheese
1 Tbsp Pine Nuts
- In a small pan heat up balsamic glaze for about 3 minutes on medium-medium/low heat.
- Then add strawberries to glaze. Let strawberries and glaze cook together for about 5 minutes on medium/low heat. Remove from heat.
- On small plates place desired amount of spinach.
- Drizzle strawberry glaze over spinach.
- Top with a few sprinkles of feta cheese and pine nuts if you like for some added flavor and texture.
Well school is officially out, my girl scout troop has bridged up the brownies, the garden is growing and the weather here in the Pacific North West is much hotter than normal…yup summer has arrived like a relative kicking in the front door. BAM!
Along with all that summer brings are also the day dreams…
For some these day dreams include the beach, the smell of coconut oil and the sounds of waves and seagulls. Others may think of breathing mountain air, the sounds of woodpeckers and walking through a forest. But my family’s day dreams mostly consist of eating a Dole Whip from Disneyland while washing our hands at the kitchen sink for the 6th time that day with that island pineapple scented foaming soap from Bath & Body works.
So, I was digging around in my pile of recipes to see if I could make a low fat (weight watcher friendly version) of something that had that pineapple flare to it. Something to make that was different, refreshing, healthy and satisfying.
I finally came across a recipe that is an oldie but goodie. My mom used to make it years ago and after talking to a few fellow weight watcher meeting pals they have heard of it too but never tried it.
It’s such an easy recipe, and the little cakes are so good they feel like a little treat but are not overly sweet that they taste great for a snack.
A great thing about this recipe…it’s only 2 ingredients and thats it!
But the best thing ever about this recipe is that each “cake” or”muffin” (whatever you call it) is only 1 ww pts+!!!
**6/29/16 UPDATE- 4 Smart Points per cake**
1 Box Angel Food Cake
1 20 oz Can Crushed Pineapple
Mix both ingredients together well in large bowl.
Scoop mix into 24 cupcake lined muffin or brownie pans.
Bake at 350 for about 15 minutes
Makes: 24 regular sized muffins
(I apologize my pictures did not come out too well, so I will have some update ones on here in about a week or so)
Lately I have been in such a cooking rut…
I look at the upcoming week on the calendar and stare blankly, always thinking “I need to try to make some new stuff”.
April was, and still is, such a busy month for my family and I haven’t been the greatest, so motivation has been semi-low. I have been looking everywhere for some inspiration for great new low calorie and weight watcher friendly ideas, I don’t mind tweaking a recipe to make it fit better for me and my family.
After looking at Pinterest (for way too long), old magazines and cookbooks I decided to just do it and dedicate about 20 minutes a day to find something new to try for the next coming week….we will see how long I can stick with this👍
I’ve seen so many recipes for cakes that use the cake mix, some cool whip and another wet ingredient such as pineapple, soda etc. I think I have finally found a great cookie recipe! It’s only 1 wwpts+ and about 50 calories each!😉
**6/29/16 UPDATE-4 Smart Points per cookie or 3 Smart Point per cookie if made with no powdered sugar**
So here is all you need and what to do:
1 Box Chocolate Cake Mix
16oz Fat Free Cool Whip
1/2 Cup Powdered Sugar
Preheat oven to 350.
Combine cake mix, Cool Whip and eggs in bowl and mix until well combined.
Place in refrigerator and chill for at least one hour.
Drop by using small cookie scoop into powdered sugar and roll to coat.
Place on greased cookie sheet. Bake for about 12-14 minutes.
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!
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.
So it’s been hot and unfortunately humid too where I live😓
Lately those Starbucks Frappuccinos have been so tempting, but even though I have a big love for coffee, I can’t part with the money paying for them. (Maybe I’m just finally totally awake by that time of day 😜)
So I was on a mission and finally concocted a homemade recipe that was low fat and used all the ingredients I already had in my kitchen. I also calculated the weight watchers points and it’s only 2 pts for the whole drink! (Big bonus)
I hope you give this a try and please let me know what you think my fellow coffee lovers!!!😊❤️☕️
-1/2 Cup Espresso (or coffee)
-1/2 Cup Non Fat Milk (approx amount)
-2 Tbsp Non Fat/Sugar Free Chocolate instant pudding mix
-Fat free Whipped cream
Fill cup with ice, 1/2 cup espresso, pudding mix and fill with milk. Now I don’t have a blender, only a magic bullet, so try and make the adjustments you think for your blender.😉
Blend it, and cover your ears! Blend till you don’t hear the ice or till your desired time.
Top with the fat free whipped cream and enjoy. Hey even dump it into a Starbucks cold cup if you like and make it “fancy”. Enjoy!
Most people who have a summer garden is usually over run with zucchini.
Besides grilling it on the BBQ, and using it in baking, this recipe for zucchini is one of my family’s personal favorite.
It’s easy to make and we love the flavors of Parmesan cheese, zucchini and lemon!
(also a great weight watcher recipe)
3 tbsp Margarine (or butter if you like)
3 cloves Garlic, chopped
4 Zucchinis, thinly sliced to about 1/2” thick rounds
Zest of 1 Lemon
Ground Black pepper and Kosher salt, to taste
¼ cup Grated Parmesan
2 tbsp Fresh squeezed lemon juice, or more if you like
Melt margarine in a large skillet over medium-high heat. Add garlic and cook, stirring frequently, for about 1 minute.
Working in batches, add zucchini and lemon zest. Cook, flipping once, until golden/brown. About 1-2 minutes on each side. Season with salt and pepper to your liking.
Sprinkle with Parmesan and lemon juice, then serve immediately.