Cranberry Banana Muffins
Friday, November 14th, 2008 | recipes | No Comments
I’ve never actually bought fresh cranberries, but this has been a year of firsts so when the huge bag was calling to me at Sam’s Club this week, I caved. Of course, then comes the challenge; to find things do do with the pounds of cranberries that are now taking up residence in the refrigerator. Since I also left four little bananas to die on the counter this week, I began the search for a cranberry banana muffin recipe for this morning.
After finding several recipes that were pretty high in points, I came across one that used honey and molasses along with the natural sweetness of the ripe bananas. Here is my adaptation along with a lovely picture of the results. The pan is my grandparents so no jokes about the condition; they old up much better than my five year old Wilton one.
2 Egg beaters — whipped
3 tablespoons Applesauce — at room Temperature
3 tablespoons Honey
3 tablespoons Molasses
3 tablespoons Orange juice — at room Temperature
1 teaspoon Vanilla
1 cup Banana — mashed
1 cup flour — sifted
½ teaspoon Baking powder
½ teaspoon Baking soda
1 cup Cranberries — chopped
Preheat oven at 350. Prepare muffin tins.
In a mixing bowl, combine egg beaters, applesauce, honey, molasses, orange juice, vanilla, and banana. In another mixing bowl, combine flour, baking powder, baking soda and cranberries. Use an ice cream scoop to fill prepared tins. Bake for 15-20 minutes.
Yield 12 servings. 2 WW points per muffin.
Party Dip
Friday, November 14th, 2008 | recipes | No Comments
This recipe exchange has been entertaining. I keep getting recipes from people I’m not sure I know. This one is from someone my dad know.
2 cups mayonnaise
3 cups shredded sharp cheddar cheese
1 bunch of green onions, cut up (green part only)
1 bag of bacon bits
almonds, as many as you’d like for topping
Mix mayo, cheese, onion and bacon together. Spread mixture in pie plate. Toast almonds in dry skillet (watch them, they brown quickly) and sprinkle over top of mixture.
Crackers to use - triscuit or Keebler wheat crackers.
Amber’s Veggie Chili
Tuesday, November 11th, 2008 | recipes | No Comments
This one came from my friend Amber during this recent recipe swap. I’m excited to try it next week while Kelvin is away so I can load up the beans.
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 can chick peas
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Crustless Pumpkin Pie
Tuesday, November 11th, 2008 | recipes | No Comments
Someone gave this to me at a WW meeting last week. It’s a crustless pie and the entire pie is 4/5 points.
1 15 oz can pumpkin
1/2 cup egg beaters
1 1/2 cup skim milk
3/4 cup regular Splenda (not the cooking Splenda)
1/2 teaspoon salt
1 teaspoon pumpkin spice
Beat until smooth. Spray pie plate with Pam. Bake 400 degress for 15 minutes; reduce heat to 350 and cook an additional 45 minutes.
Serve with Fat Free Cool Whip if you like.
* If you really must have some crust; crush up 4 whole low-fat graham crackers. Line bottom of Pam sprayed pie plat with crackers. Cook as above. This DOUBLES the points; bringing it to approximately 9 for the whole pie.
Mini Bacon and Cheese Quiches
Tuesday, November 11th, 2008 | recipes | No Comments
1 spray(s) cooking spray
36 item(s) wonton wrapper(s), 3 1/2-inches square each
1 small onion(s), finely chopped
1 cup(s) fat-free egg substitute
1 1/2 cup(s) fat-free evaporated milk
1/2 cup(s) low-fat shredded cheddar cheese
4 slice(s) cooked crisp turkey bacon, crumbled
Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.
Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.
Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.
Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Yields 2 quiches per serving. 18 servings. 3points per serving
from WeightWatchers.com
Tater Tot Casserole
Monday, November 10th, 2008 | recipes | No Comments
This one is from a dear family friend, Michelle. She lived in a cottage behind our house, and was like an older sister to me when I was in high school.
1 to 1 1/2 pounds ground beef
1 can cream of mushroom soup
Splash of milk
½ a small package of tater tots
Shredded cheese
Brown ground beef and drain. Add mushroom soup and milk, mix together. (Not too much milk to make it runny, about ¼ can) Pour into 9X13 dish that has been sprayed with Pam. Top with tater tots and cheese. Bake as the tater tots package says to bake. I don’t have my recipe, so I don’t remember the temp and time.
Corn & Frito Salad
Monday, November 10th, 2008 | recipes | No Comments
2 large cans of whole kernel sweet corn, drained
1 chopped purple onion
1 chopped green bell pepper
1 chopped red bell pepper
1 cup Helmann’s Mayonnaise
1 bag grated cheese (I like Colby & Cheddar)
1 bag of original (small) Fritos — regular or chili-flavored
Combine the corn, chopped vegetables, mayo & cheese in a bowl and toss until mayo is distributed evenly. Right before serving, add the Fritos and toss lightly. If you make it ahead of time, refrigerate, and then add the Fritos right before serving so they will be crunchy.
Crawfish Pie
Monday, November 10th, 2008 | recipes | No Comments
½ stick butter
1 tsp concentrated crab boil
½ small yellow onion
1 can cream of mushroom with roasted garlic
1 tbsp garlic
1 bag Louisiana Fish Fry brand etoufee mix
1 lb crawfish tails
2 frozen pie crusts
1. Cut off pinched edge of one frozen pie crust and let both crusts defrost
2. Saute garlic and onion in butter, then add c-fish tails and crab boil
3. Cook down and add cream of mushroom soup (At this time place uncut pie crust into 400 degree oven for 7 minutes)
4. Once soup is mixed well, add etoufee mix slowly to thicken (at this time it is time to remove pie crust from oven); add mixture to bottom pie crust and lie the 2nd pie crust on top pinching the edges
5. Melt butter to top of pie crust and bake at 400 degrees until golden brown (approx. 10 minutes)
Pizza Dip
Monday, November 10th, 2008 | recipes | No Comments
1 cream cheese
1 bag Mozzarella cheese
1 can Pizza Sauce
Italian Seasoning
Let cream cheese stand at room temp. then spread it into a 9×9 pan or a round pan. Top cream cheese with 1/2 bag Mozzarella cheese. Sprinkle Italian Seasoning on top of cheese. Pour can of sauce on top. Top sauce with remaining bag of Mozzarella cheese.
Bake 350 for 10mins. or until melted
Italian-ish Spaghetti Squash
Friday, November 7th, 2008 | recipes | No Comments
One of our new favorite fall/winter vegetables is Spaghetti Squash. I generally just bake it, strip out the flesh and douce it with a generous shot of salt, pepper and spray butter. Last night I was feeling like doing a little more work so I adapted a veggie side dish to go with it inspired by my friend Brenda.
- 1 onion, chopped
- 1 tbsp crushed garlic
- 1 large can diced tomatoes
- 1 small can black olives sliced
- 2-4 tbsp grated Parmesan cheese
Saute the onion and garlic in a touch of olive oil (I use the spray olive oil by Pam). Add tomatoes and simmer 15-20 minutes. Add the olives and simmer another 5-7 minutes. Add parmesean when ready to serve.
To go with this, I put two chicken breasts in a glass baking dish with a couple of tablespoons of balsalmic vinigar, a dash of liquid smoke and a heavy sprinkling of coarse seasoned pepper. I covered that in foil and baked at the same time as the spaghetti squash.
It would have been terrific all mixed together, but I plated it just so everything overlapped a little.
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