These muffins taste incredible and are packed with 3 grams of fiber each, hardly any fat and only 1 weight-watcher 'point' a piece! Very good for you and great tasting.
Kashi Friendly Fiber Muffins
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1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 + 3/4 cups kashi good friends cinna-raisin crunch cereal (or you can substitute another type of kashi cereal)
3/4 cup skim milk (can substitute soy milk)
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana, mashed
Spray 12-cup muffin pan with non-stick cooking spray and set aside. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking powder, and salt. Set aside. In a large mixing bowl, combine cereal and milk and let sit for 5 minutes. Add the honey and egg whites and beat well (there will still be chunks, that's OK). Stir in applesauce and banana until combined. Stir in flour mixture just until combined (overmixing will cause muffins to be tough). Bake in muffin tins at 375 degrees 20-25 minutes or until muffin springs back lightly when touched. Makes 12 muffins, each muffin is 100 calories, 0.5g fat, 3g fiber, 1 weight-watcher point.
Sunday, April 26, 2009
Saturday, April 25, 2009
Chicken Delicious
Katie, another nurse I work with, gave me this recipe. It is yummy and would be perfect to take to a potluck or church dinner! When I made it I used reduced-fat soup, crescent rolls, and shredded cheddar and it was still delicious.
Chicken Delicious
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1 lb. boneless, skinless chicken breasts, cooked completely and shredded (can also substitute canned chicken if you like)
1 can cream of chicken soup + 1 can full of water
2 cans crescent rolls
1/2-1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cube or shred chicken if not already done, take all crescent rolls out of packages and unroll. Put a spoonfull of chicken and a little bit of shredded cheese in center of each crescent roll and roll up. Place filled crescent rolls in 9x13 pan in 2 rows. Combine condensed cream of chicken soup and 1 can full of water in small saucepan, heat until warm. Pour over crescent rolls and sprinkle top with a little shredded cheese if desired. Bake at 350 degrees for 20-30 minutes or until golden and crescents are done. Makes 6-8 servings.
Chicken Delicious
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1 lb. boneless, skinless chicken breasts, cooked completely and shredded (can also substitute canned chicken if you like)
1 can cream of chicken soup + 1 can full of water
2 cans crescent rolls
1/2-1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Cube or shred chicken if not already done, take all crescent rolls out of packages and unroll. Put a spoonfull of chicken and a little bit of shredded cheese in center of each crescent roll and roll up. Place filled crescent rolls in 9x13 pan in 2 rows. Combine condensed cream of chicken soup and 1 can full of water in small saucepan, heat until warm. Pour over crescent rolls and sprinkle top with a little shredded cheese if desired. Bake at 350 degrees for 20-30 minutes or until golden and crescents are done. Makes 6-8 servings.
Chris' Pulled Pork Rub
This is a delicious pork rub that Chris uses to put on pork before he smokes it. It is sooo yummy! We serve the finished pork with BBQ sauce (any kind) on the side for dipping. It always turns out great...enjoy!
Pulled Pork Rub
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1/4 cup light brown sugar
1/4 cup paprika
2 tbsp. black pepper
2 tbsp. salt
1 tbsp. cayenne pepper
2 tsp. dried mustard (ground mustard)
Mix all ingredients. Rub mixture into meat (pork - we use a boston butt pork roast) with your hands an hour before cooking it (we always cook it in the smoker but I am sure you could also bake it in the oven or grill it). Save some of the rub to put on the pork during cooking, because when turning the meat during cooking some of the rub will come off. When pork is cooked, shred with forks and serve on buns with BBQ sauce if desired.
Pulled Pork Rub
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1/4 cup light brown sugar
1/4 cup paprika
2 tbsp. black pepper
2 tbsp. salt
1 tbsp. cayenne pepper
2 tsp. dried mustard (ground mustard)
Mix all ingredients. Rub mixture into meat (pork - we use a boston butt pork roast) with your hands an hour before cooking it (we always cook it in the smoker but I am sure you could also bake it in the oven or grill it). Save some of the rub to put on the pork during cooking, because when turning the meat during cooking some of the rub will come off. When pork is cooked, shred with forks and serve on buns with BBQ sauce if desired.
Tuesday, April 14, 2009
Weight Watchers Pumpkin Muffins
These pumpkin muffins are another amazing recipe I learned in weight watchers. An extremely simple recipe that hardly anyone can believe how easy & moist they turn out! Enjoy!
WW Pumpkin muffins
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1 box spice cake mix (2 layer size), any brand
1 can (15-16 oz) packed pumpkin
In a mixing bowl, hand mix both ingredients together until combined. Spoon batter into muffin cups and bake at 350 degrees for 13-16 minutes or until toothpick inserted into center of muffin comes out clean. Makes 12-24 muffins, depending on size. Store in an airtight container or in the fridge. These also freeze wonderfully!
* You can also make this in a 9x13 cake pan (bake for about 5 mins. less than cake box instructs for 9x13 size) and top with a low-fat cream cheese icing or cool whip light or fat free. YUM!
WW Pumpkin muffins
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1 box spice cake mix (2 layer size), any brand
1 can (15-16 oz) packed pumpkin
In a mixing bowl, hand mix both ingredients together until combined. Spoon batter into muffin cups and bake at 350 degrees for 13-16 minutes or until toothpick inserted into center of muffin comes out clean. Makes 12-24 muffins, depending on size. Store in an airtight container or in the fridge. These also freeze wonderfully!
* You can also make this in a 9x13 cake pan (bake for about 5 mins. less than cake box instructs for 9x13 size) and top with a low-fat cream cheese icing or cool whip light or fat free. YUM!
Weight Watchers Low-fat pineapple cake
I learned how to make this cake at Weight Watchers. It is so easy to make, takes very little prep time, and no one can ever tell it's low fat! No one can believe how few ingredients are in this recipe, but it turns out very moist! A super delicious treat you won't feel guilty eating. Also check out the variations to this recipe below.
WW Low-fat Pineapple Cake
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1 box (2-layer size) yellow cake mix, any brand
1 can (20 oz) crushed pineapple in it's own juice
1 (8oz) cool whip light or fat-free, thawed
maraschino cherries (optional)
In a mixing bowl, hand mix dry cake mix and can of crushed pineapple until blended. Pour into 9x13 pan and bake for about 5 minutes less on whatever temperature is indicated than what the cake mix box instructs for a 9x13 cake. Cool cake completely. When cool, cover top of cake with cool whip and top with a maraschino cherry for each serving if desired. Store in the refrigerator. Makes 12 servings.
* Variations: can also make this cake using 1 box chocolate cake mix and 1 can light cherry pie filling, or any other cake mix/pie filling combo you prefer, or 1 box any flavor cake mix and 1 12oz. can diet soda in place of fruits/pie fillings. It really works, trust me!
WW Low-fat Pineapple Cake
---------------------------
1 box (2-layer size) yellow cake mix, any brand
1 can (20 oz) crushed pineapple in it's own juice
1 (8oz) cool whip light or fat-free, thawed
maraschino cherries (optional)
In a mixing bowl, hand mix dry cake mix and can of crushed pineapple until blended. Pour into 9x13 pan and bake for about 5 minutes less on whatever temperature is indicated than what the cake mix box instructs for a 9x13 cake. Cool cake completely. When cool, cover top of cake with cool whip and top with a maraschino cherry for each serving if desired. Store in the refrigerator. Makes 12 servings.
* Variations: can also make this cake using 1 box chocolate cake mix and 1 can light cherry pie filling, or any other cake mix/pie filling combo you prefer, or 1 box any flavor cake mix and 1 12oz. can diet soda in place of fruits/pie fillings. It really works, trust me!
Monday, March 23, 2009
Cheesy Potatoes
This is a wonderful, cheesy potato dish that goes great with any type of meat, especially BBQ chicken! The homemade flavor sets this apart from any other scalloped potatoes. The beauty of this recipe is that you can bake it at several different temperatures, so it can cook right along your meat! My recipe only makes a small amount (4 servings) but can easily be doubled or tripled to serve a larger group.
Cheesy Potatoes
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2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/4 cups milk
3/4 cup velveeta cheese (can use 2%)
3 medium potatoes, peeled and thinly sliced
In a saucepan on low heat, melt butter. Add the flour, salt and pepper; increase heat to medium and cook and stir until a thick paste forms. Add milk, cook and stir until mixtuyre begins to thicken. Add cheese, cook and stir until melted. Place potatoes in a 1 qt. baking dish and pour sauce over potatoes. Bake, uncovered at 300 degrees for 1 hr. 30 mins. or 325 degrees for 1 hr. 15 mins. or 350 degrees for 1 hour or until top is lightly golden brown and potatoes are tender. Makes 4 servings.
* For a larger amount, double ingredients and cook in a 2 qt. baking dish or triple ingredients and cook in a 9x13 pan.
Cheesy Potatoes
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2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 1/4 cups milk
3/4 cup velveeta cheese (can use 2%)
3 medium potatoes, peeled and thinly sliced
In a saucepan on low heat, melt butter. Add the flour, salt and pepper; increase heat to medium and cook and stir until a thick paste forms. Add milk, cook and stir until mixtuyre begins to thicken. Add cheese, cook and stir until melted. Place potatoes in a 1 qt. baking dish and pour sauce over potatoes. Bake, uncovered at 300 degrees for 1 hr. 30 mins. or 325 degrees for 1 hr. 15 mins. or 350 degrees for 1 hour or until top is lightly golden brown and potatoes are tender. Makes 4 servings.
* For a larger amount, double ingredients and cook in a 2 qt. baking dish or triple ingredients and cook in a 9x13 pan.
Friday, February 6, 2009
Ham and Bean Soup
This recipe is a great tasting and economical way to use up leftover ham. It is such a hearty and filling soup and goes great with cornbread.
Ham and Bean Soup
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1 tablespoon oil
1 cup diced or sliced carrot
1 cup diced celery
1 cup chopped onion
2 cups diced ham
1/2 teaspoon minced garlic
3 1/2 cups chicken broth, vegetable broth, or ham stock (water can be substituted)
3 (15 1/2 ounce) cans great northern beans, not drained
4 tablespoons tomato sauce
dash of pepper
Heat vegetable oil in a soup pot. Add carrots, celery and onion. Sauté for about 4 minutes, just until onion is beginning to soften. Add ham, sauté 2 minutes. Add garlic, sauté one more minute. Add 3 cups stock, bring to a boil over medium heat and cook for about 10 minutes, stirring once or twice. Meanwhile, in a food processor, combine 2 cans of beans, including juice, pepper, and the tomato sauce. Process until smooth. Add remaining stock to processor to thin mixture. Process to combine. Add mixture from processor into ham mixture. Add remaining can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes. Serve hot!
Ham and Bean Soup
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1 tablespoon oil
1 cup diced or sliced carrot
1 cup diced celery
1 cup chopped onion
2 cups diced ham
1/2 teaspoon minced garlic
3 1/2 cups chicken broth, vegetable broth, or ham stock (water can be substituted)
3 (15 1/2 ounce) cans great northern beans, not drained
4 tablespoons tomato sauce
dash of pepper
Heat vegetable oil in a soup pot. Add carrots, celery and onion. Sauté for about 4 minutes, just until onion is beginning to soften. Add ham, sauté 2 minutes. Add garlic, sauté one more minute. Add 3 cups stock, bring to a boil over medium heat and cook for about 10 minutes, stirring once or twice. Meanwhile, in a food processor, combine 2 cans of beans, including juice, pepper, and the tomato sauce. Process until smooth. Add remaining stock to processor to thin mixture. Process to combine. Add mixture from processor into ham mixture. Add remaining can of beans, stir to blend, bring to a boil, lower heat, cover and simmer for 30 minutes. Serve hot!
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