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.
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)
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.
I know it’s been so long since I’ve posted this summer. But after moving, family visiting and volunteering at a scout camp, I am ready to get back to normal and hopefully on an even better “track”.
Here is a great, healthy and easy recipe for summer. This is one of my family’s favorites during summer. With the fresh lime and cilantro, this has a nice refreshing taste that we really enjoy (especially me since I can’t eat chicken). And it’s only 3 wwpts!
I hope that you give this one a try and please feel free to share or hey even post a comment to let me know what you think!☺
1 whole Pork Tenderloin (approx 1 lb.)
1 Lime, zest grated
½ cup Fresh lime juice
¼ cup Honey
1 ½ tsp Kosher salt
½ tsp Garlic powder
1 tbsp Chopped fresh cilantro
Trim of any excess fat and silver skin off pork.
Place the lime zest, lime juice, honey, salt and garlic powder in a small lidded container and shake to combine. Pour only half of the marinade mix into a gallon ziploc bag, add the pork tenderloin to the bag and seal. Marinate in the fridge for about 6-24 hours. Place remaining marinade in a covered container and refrigerate.
Remove the tenderloin from the bag and allow to sit at room temperature while preparing the BBQ grill. Also remove the reserved marinade from the fridge.
Preheat BBQ on medium-high. Brush grill with approx 1 tsp of vegetable oil.
Remove the tenderloin from the bag and place in the center of grill. Discard the bag with the used marinade. Cover and cook for approx 13-16 minutes, making sure to turn every 2 minutes. Cook until the internal temperature of tenderloin is at least 140 degrees.
Remove the tenderloin form the grill and place on a large piece of aluminum foil folded at the edges to create a “basket” and pour all of the reserved marinade on top of the cooked tenderloin. Wrap foil tightly to seal and let it rest for about 10 minutes.
Remove to a cutting board and slice, then top with fresh chopped cilantro.
*Recipe adapted from Alton Brown
This recipe is one that I’ve known for years and I haven’t come across one person who doesn’t like it yet. I don’t know what the official name is for this but we just call it “Sprite Cake”.
My favorite things about this cake recipe are:
- weight watcher friendly (approx 2 points)
- very inexpensive
- kids love it
- 2 ingredients to make the cake
- my husband loves it
- so easy to make!
All it takes is one can of diet 7UP or diet Sprite, one box of French Vanilla or Yellow cake mix* and one tub of fat free cool whip.
Mix the can of soda with the pack of dry cake mix. Pour into a greased 9 x 13 pan. Bake at 350 for about 28 to 30 minutes. When the cake has cooled completely spread the cool whip over the top like frosting and that’s it!
*Tip: I have found that the Betty Crocker Super Moist cake mix works the best.