Skinny Double Chocolate Zucchini Pecan Muffins

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Mmm… chocolate for breakfast! These were good! You could barely even tell they were healthy!

Original recipe from http://www.carlsbadcravings.com

Recipe makes 24 muffins
1 muffin = 2 weight watchers points+
= 2 weight watchers smart points

Ingredients –
1 1/2 cups whole wheat flour
1 tbsp truvia
1/4 cup truvia brown sugar blend
1/2 cup cocoa powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup semisweet chocolate chips
1/2 cup pecans chopped fine
1/4 cup egg beaters or better’n eggs
1/3 cup unsweetened apple sauce
1/2 cup nonfat greek yogurt
1/4 cup 1% milk
1 tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups shredded zucchini

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In a large bowl stir together shredded zucchini, vanilla extract, lemon juice, milk, yogurt, apple sauce, & eggs.

In a medium sized bowl stir together flour, baking soda, cinnamon, nutmeg, truvia, truvia brown, & salt.

Slowly combine wet & dry ingredients. Once well blended stir in chocolate chips & pecans.

Fill muffin tins lined with cupcake wrappers. I would spray them also with non stick cooking spray.

Bake in a preheated 350 degree oven for 15-20 minutes.

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Enjoy!

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Henry loved them!

Mexican Haystacks

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This was one of the best dishes I have made in a long time! My husband doesn’t like cilantro so he wasn’t a fan of it, but I had to force myself to stop eating! Such a great combination of flavors & textures.

Original recipe from http://www.wholeandfree.blogspot.com

Recipe makes 6 servings
1 serving = 9 weight watchers points+
= 8 weight watchers smart points

Ingredients –
2 1/2 cups cooked brown rice
1 bunch cilantro roughly chopped
1 tbsp olive oil
1 yellow onion diced
1 lb lean ground turkey
2 cups salsa
1 avocado peeled, pitted, & chopped
1 mango peeled, pitted, & chopped

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Once your rice is cooked stir in chopped cilantro & set aside.

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Saute your diced onion in 1 tbsp olive oil. Once onion is softened add ground turkey & cook thoroughly. Stir in salsa & bring to a boil. Stir & remove from heat.

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Stack your rice, meat, avocado, & mango. I just eyed the portions…& then went back for more!
Enjoy!

Parmesan Baked Summer Squash

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I could have eaten this entire batch. These are amazing!

Original recipe from http://www.cantstayoutofthekitchen.com

Recipe makes 4 servings
1 serving = 2 weight watchers points+
= 3 weight watchers smart points

Ingredients –
2-3 yellow summer squash sliced
1/4 cup yellow cornmeal
1/2 cup shredded parmesan
Salt & pepper to taste

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Dip squash slices in cornmeal & lay out of a baking sheet that has been sprayed with non stick cooking spray.

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Sprinkle with salt, pepper, & parmesan.

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Bake in a preheated 350 degree oven for 25-30 minutes.

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Enjoy!

Smashed Chickpea, Avocado, & Pesto Salad Sandwich

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This has such great flavor! I am in love with pesto lately. I prefer to make my own, but since I only needed 2 tbsp for this recipe I bought a little jar of it.

Original recipe from http://www.twopeasandtheirpod.com

Recipe makes 3 sandwiches
1 sandwich = 11 weight watchers points+
= 9 weight watchers smart points

Ingredients –
15 oz can chickpeas drained & rinsed
1 avocado peeled & pitted
2 tbsp pesto  (I used Alessi pesto)
Juice of 1/2 lemon
Salt & pepper to taste
6 slices bread (I used Arnold Seedless rye bread)
Spinach

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After rinsing the chickpeas pour them in small batches on a paper towel. Lightly press your hand down on them & roll them around. The skins will come right off. You don’t have to do this, but the skins can have a weird texture in a salad like this.

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Using a potato masher smash up the chickpeas & avocado. I leave mine a bit chunky. Stir in pesto, lemon juice, salt, & pepper.

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Divide the salad up into 3 sandwiches & add spinach. I left it off the kids sandwich.

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Enjoy!

Skinny Blueberry Muffins

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I love blueberry muffins! These are so good. They turned out a really nice texture with just enough sweetness.

Recipe makes 12 muffins
1 muffin = 3 weight watchers points+
= 4 weight watchers smart points

Ingredients –
3/4 cup all purpose flour
3/4 whole wheat flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup egg beaters or better’n eggs
1/2 cup unsweetened apple sauce
1/4 cup honey
2 tbsp vegetable oil
1 cup fresh blueberries

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In a large bowl stir together dry ingredients.

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In a small bowl stir together wet ingredients.

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Stir wet ingredients into dry ingredients & then fold in blueberries.

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Spoon into a paper lined or greased muffin tin.

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Bake in a preheated 350 degree oven for 15 minutes.
If you try to eat them right away they will stick to the papers if that is what you use so let them cool a bit.

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Enjoy!

Shredded Brussel Sprouts & Kale Salad with Bacon & Parmesan

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I wasn’t sure how I was going to feel about raw brussel sprouts, but this was so good! There wasn’t enough dressing though so next time I will double the dressing since it was so yummy.

I used a food processor to shred the brussel sprouts & to chop up the kale. Just make sure you only do a little at a time if that is the way you choose to do it.

Original recipe from http://www.sugarandgrace.com

Recipe makes 8 servings
1 serving = 3 weight watchers points+
= 4 weight watchers smart points

Salad Ingredients –
12 oz brussel sprouts shredded
1 large bunch kale finely chopped
1/4 cup oven roasted almonds chopped
1/2 cup shredded parmesan
4 slices of bacon fried & then chopped (I used Oscar Meyer center cut)

Dressing Ingredients –
2 tbsp fresh lemon juice
1/4 cup olive oil
1 clove garlic finely minced
1 tbsp shallot finely minced
1 tbsp dijon mustard
1/2 tsp salt
1/4 tsp pepper

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Blend all dressing ingredients up in a food processor. Set aside.

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Mix all salad ingredients together in a large bowl. Drizzle dressing over top & then mix a little more.
Enjoy!

Broccoli, Apple, & Walnut Salad

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We really liked this! The dressing sort of tasted like coleslaw dressing, but didn’t seem out of place or anything. I doubled the raisins from the original recipe & my husband said it could have used even more.

Original recipe from http://www.natashaskitchen.com

Recipe makes 6 servings  (I just eye it)
1 serving = 5 weight watchers points+
= 7 weight watchers smart points

Salad Ingredients –
2 heads broccoli chopped into bite size pieces
1 cup matchstick carrots
1 large or 2 small apples thinly sliced & tossed in 1 tsp lemon juice to keep them from turning brown (I used 2 small gala)
1/2 cup walnuts toasted & chopped
1/2 cup raisins
1/4 cup red onion chopped

Dressing Ingredients –
1/2 cup light mayo (I used light & fit)
1/2 cup fat free sour cream
2 tbsp fresh lemon juice
1 tsp sugar
Pinch of salt & pepper

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Stir all salad ingredients together in a large bowl.
In a separate bowl stir together dressing ingredients.
Stir dressing into salad.
Enjoy!

Chicken Pesto Grilled Cheese with Roasted Tomatoes & Avocado Aioli

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This was by far the best sandwich I have ever had! It had an amazing combination of flavors!

Recipe makes 6 large sandwiches
1 sandwich = 15 weight watchers points+ (Yikes! Totally worth it though! )

Pesto Ingredients –
2 cups loosely packed fresh basil leaves
2 garlic cloves
1/4 cup shredded parmesan
1/4 cup pine nuts
1 tbsp lemon juice
1/4 cup olive oil
Salt & pepper to taste

Aioli Ingredients – There will be some left over after making sanwiches
1 large egg yolk
1 ripe avocado peeled & pitted
3 tbsp olive oil
2 garlic cloves
2 tsp fresh lemon juice
1/2 tsp dijon mustard
Salt & pepper to taste

Roasted Tomatoes Ingredients –
1 pint cherry tomatoes halved
1 tbsp olive oil
Salt & pepper

Remaining ingredients –
Bread of choice (I used Pane Turano Italian Bread)
12 oz grilled boneless skinless chicken breasts chopped
12 slices low moisture part skim mozzarella cheese slices
6 Tbsp Land O lakes light butter

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Mix all pesto ingredients in a food processor until fairly smooth. Set aside.

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Mix all aioli ingredients in a food processor until smooth. Set aside.

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Toss tomato halves in olive oil & sprinkle with salt & pepper.

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Roast in a preheated 375 degree oven for 15-20 minutes stirring half way through. Set aside.

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Using 1 tbsp butter for each sandwich butter the outside of the bread. Lay flat & spread 1 tbsp pesto on one side & 1 tbsp aioli on the other side.

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Spoon 1 tbsp roasted tomatoes onto 1 side & place 2 oz chicken on the other side.

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Lay 2 pieces mozzarella on top of chicken.

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Grill sandwich until both sides are golden & cheese is melted.

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Enjoy!

Gluten Free Zucchini Pizza Crust

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This was so much easier & more flavorful than the cauliflower crust I made!

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It made 2 cute little personal sized pizzas!

Original recipe from http://www.kalynskitchen.com

Recipe made 2 small pizza crusts
1 pizza crust (not including sauce, cheese, or toppings) = 6 weight watchers points+

Ingredients –
4 cups shredded zucchini  (2 medium zucchini )
1/2 cup shredded mozzarella
5 tbsp almond meal
3 tbsp shredded parmesan
1 tsp italian seasoning
1/2 tsp garlic powder
1 egg beaten
Pinch of salt

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Once the zucchini is shredded place the bowl of zucchini in the microwave for 5 minutes.
Once it comes out place it in a colander to cool.

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Once cool wrap it in cheesecloth & squeeze as much liquid out of it as you can.

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Mix zucchini with remaining ingredients. Split in half & press into 2 balls. Place on a parchment paper lined baking sheet.

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Press out into about 5″ circles. Don’t let the edges get too thin or they will burn.

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Bake in a preheated 450 degree oven for 15-20 minutes.

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Top with whatever ingredients you wish. I topped with pizza sauce, mozzarella, parmesan, ham, & mushrooms.

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Put back in the oven for a few more minutes until cheese is fully melted.

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Enjoy!

Flourless Black Bean Brownies

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I know what you are thinking. Brownies made with black beans? Yuck!! I thought it too, but you really can’t even tell there are beans in them! My husband was extremely skeptical & he ate half the batch!

Original recipe from http://www.chocolatecoveredkatie.com

Recipe made 32 small brownies
1 brownie = 2 weight watchers points+

Ingredients –
15 oz can black beans drained & rinsed well
2 tbsp unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup light agave syrup
1 tbsp truvia
1/4 cup vegetable oil
2 tsp vanilla extract
1/2 tsp baking powder
3/4 cup semisweet chocolate chips divided

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Place all ingredients other than the chocolate chips in a food processor & blend for several minutes until smooth.

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Stir in 1/2 cup chocolate chips & spread into a greased 9×5 pan.

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Sprinkle 1/4 cup chocolate chips on top.

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Bake in a preheated 350 degree oven for 12-15 minutes. Let sit at least 10 minutes before cutting.
I cut into mine too soon & they fell apart.

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Enjoy!