Grain Free Almond Baked Donuts

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The texture of these were a bit different, but the flavor was so good!

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

Recipe makes about 8 donuts
1 donut = 3 weight watchers points+
= 4 weight watchers smart points = 112 calories

Ingredients-
1 cup almond meal/flour
2 eggs
3 tbsp maple syrup
1 tbsp vanilla extract
1/4 tsp baking soda

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Stir all ingredients together in a medium sized bowl.

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Spray a donut pan with non stick cooking spray. Spoon mixture into pan filling each spot halfway.

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Bake in a preheated 300 degree oven for 10-15 minutes.
Let cool in pan for several minutes before removing.

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Enjoy!

Pumpkin Pecan Muffins

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These turned out delicious! Pumpkin muffins have become a staple in our home, but I wanted to switch them up a bit. The pecan mixture on top gets nice & crunchy & the muffin is moist & tasty!

Recipe makes 1 dozen muffins
1 muffin = 4 weight watchers points+
= 7 weight watchers smart points

Ingredients-
1 betty crocker butter pecan cake mix
15 oz can pureed pumpkin
1/4 cup egg beaters or better’n eggs
1 tsp vanilla extract
1/4 cup finely chopped pecans
1 tbsp truvia brown sugar blend
1 tsp cinnamon

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In a large bowl stir together cake mix, pumpkin, egg beaters, & vanilla extract.

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In a small bowl stir together pecans, truvia, & cinnamon.

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Spray a muffin pan with non stick cooking spray. Fill 2/3 full of muffin batter. Sprinkle pecan mixture on top.

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

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Enjoy!

Vegan Pumpkin Pie with Graham Cracker Crust

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This was one of the best pumpkin pies I have ever had! The molasses gives it a nice richness.

Recipe adapted from http://www.onceuponacuttingboard.com

Crust Ingredients-
10 full sheets of Nabisco graham crackers
1 tsp cinnamon
1/4 cup melted coconut oil

Filling Ingredients-
2 cups canned pumpkin puree
1 cup unsweetened almond milk
3 1/2 tbsp cornstarch
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp molasses
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt

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Put all graham crackers in a food processor & pulse until you have fine crumbs.

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Stir cinnamon & melted coconut oil into graham cracker crumbs.

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Press into a 9″ pie plate. Bake in a preheated 350 degree oven for about 7 minutes.

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In a large bowl whisk together all filling ingredients until smooth.

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Pour into baked crust.

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Bake in a preheated 350 degree oven for 50-60 minutes or until the middle has just a little jiggle left to it.
Let cool & put in the fridge for at least 8 hours to set.

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Enjoy!
I served it with regular & coconut whipped cream since it was being served to vegans & non-vegans.

Vegan Maple Pecan Pie

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I am not a huge fan of pecan pie, but this was pretty darn good! The maple flavor is very subtle. This is one of the 2 pies I took for our family Thanksgiving dinner & everyone loved it!

Crust recipe adapted from http://www.savvyvegetarian.com

Pie filling recipe adapted from http://www.thatssovegan.blogspot.com

Crust ingredients-
1 1/2 cups all purpose flour
2/3 cup frozen earth balance spread
Ice water

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Place your pastry cutter, flour, & earth balance in the freezer for at least half an hour.
Using a pastry cutter or fork work the earth balance into the flour until it becomes a crumb like mixture.
Add about 2 tbsp ice water to the mixture & work into a ball. It will seem dry & crumbly but just work with it. If it gets too wet it will be impossible to roll out.
Once you have it in a ball roll it out onto a lightly floured surface.
To be honest I got pretty frustrated at this point & had my husband step in.
Once dough is rolled out press it into a 9 inch pie pan, cut off any excess, & decorate the edges however you desire.

Pie Filling Ingredients-
1/2 cup sugar
1/2 cup brown sugar
1/2 cup maple syrup
1/4 cup earth balance spread
6 oz extra firm tofu
1/4 cup plain unsweetened almond milk
2 1/2 tbsp cornstarch
1/2 tsp salt
1 tsp vanilla extract
2 cups pecan halves

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In a medium saucepan combine sugar, brown sugar, & maple syrup.

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Cook over medium low heat until bubbles form. Once bubbles form stir constantly & continue cooking for 10 minutes. It should turn into a thick syrupy caramel.

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After 10 minutes stir in the earth balance, remove from heat, & pour into a bowl to cool.

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Crumble drained tofu into a food processor. Add milk, cornstarch, & salt. Puree until smooth.

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Once the caramel has cooled (it can still be warm) stir it together with the tofu mixture & vanilla. Fold in pecans.

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Pour into pie crust.

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Bake in a preheated 350 degree oven for 45-60 minutes or until the middle barely has any jiggle to it. Once cooled store in the fridge until you are ready to serve it.

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Enjoy!

Kid Friendly Ham & Cheese Spirals

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We all love these! These are perfect for a picnic, potluck, or even just for an easy lunch or dinner!
We had a busy day planned so I rolled these up in the morning, stuck them in the fridge, & then sliced them up & served them for an easy dinner!

Ingredients –
4 flour tortillas (I used taco size)
8 oz cream cheese (I used Green Mountain Farms Whipped Cream Cheese & Greek Yogurt Blend)
1/4 cup sweet pickle relish
20 slices of ham
8 pieces of american cheese

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Let cream cheese warm up to room temperature or soften slightly in the microwave. Stir relish into cream cheese.

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Spread 1/4 cream cheese mixture onto 1 tortilla.

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Lay 5 pieces of ham over the cream cheese mixture. Place 2 slices of cheese on whichever side you plan to start rolling it.

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Tightly roll it up & repeat with remaining tortillas.

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Wrap tightly in cling wrap & put in fridge for at least 2 hours so the cream cheese firms up.

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Using a sharp knife cut 1/2 inch slices, discarding the end pieces. Make sure you cut in a sawing motion so you don’t squish the rolls as you cut.
Enjoy!

One Pan Honey Garlic Chicken with Potatoes & Broccoli

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Everyone loved this! Even our picky 3 year old ate it! Not only was it easy, but it didn’t make a ton of dishes!

Recipe adapted from http://www.damndelicious.net

Recipe makes 6 servings
1 serving = 9 weight watchers points+ (this may seem high but it includes a decent size piece of chicken, potatoes, & broccoli)
= 9 weight watchers smart points

Ingredients-
1 1/2 lbs boneless skinless chicken breasts
1 1/2 lbs red skinned potatoes
2 large heads of broccoli
3 tbsp olive oil divided
2 tbsp light butter (I used land o’ lakes)
2 tbsp honey
2 tbsp brown sugar
1 tbsp dijon mustard
3 cloves garlic minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & pepper to taste

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In a small bowl whisk together melted butter, 2 tbsp olive oil, honey, brown sugar, dijon mustard, garlic, oregano, basil, salt, & pepper. Set aside.

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Spray a baking pan with non stick cooking spray. Chop your potatoes into decent sized chunks & place on the baking sheet. Drizzle with the remaining 1 tbsp oil & stir to coat.

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Pound you chicken breasts pretty flat & cut in half if they are really large. Place on baking pan with potatoes in a single layer.

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Brush the chicken breasts with the honey garlic mixture.

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Bake in a preheated 400 degree oven for 35 minutes. Place chopped broccoli on the same baking sheet & cook an additional 10 minutes.

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Set oven to broil & cook for about 2-3 more minutes.

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Spoon potatoes & broccoli onto your serving dish. Sprinkle with salt & pepper.

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Place chicken breasts on top. Don’t forget the juices on the pan. I poured it right over top.
Enjoy!

Baked Lemon Donuts

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These disappeared quickly in our home! They were so light & fluffy!

Recipe makes 18 donuts
1 donut = 2 weight watchers points+
= 3 weight watchers smart points = 68 calories

Ingredients –
1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup egg beaters or better’n eggs
3/4 cup plain non fat greek yogurt
1/3 cup unsweetened applesauce
1/3 cup milk (I used unsweetened plain almond milk)
Zest of 1 lemon

Glaze:
Lemon juice
Powdered sugar

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In a medium bowl stir together flour, sugar, baking powder, baking soda, & salt. Set aside.

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In a large bowl whisk together egg beaters, yogurt, milk, applesauce, & lemon zest.
Gradually add dry ingredients together with wet ingredients.

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Pour into a piping bag or a large ziploc. Cut a corner off & pipe into a donut pan that has been sprayed with non stick cooking spray.

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Bake in a preheated 325 degree oven for 10-15 minutes.

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Let cool in the pan for a few minutes before transferring to a cooling rack.

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Make a glaze with some powdered sugar & lemon juice. Drizzle glaze on donuts. I juiced a whole lemon & then it took 2 cups of powdered sugar to make it into a glaze. I ended up tossing most of it.

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Enjoy!

Brown Sugar Dijon Pork Tenderloin

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My husband is pretty excited that I have finally started making pork & am actually enjoying it too! This was the first time I have made a pork tenderloin in the oven. The dijon mustard & brown sugar gave it such a great flavor & it came out so tender & juicy. I will definitely be making this again!

Recipe adapted from http://www.simplystacie.net

Recipe makes 9 servings
1 serving = 3 weight watchers points+
= 3 weight watchers smart points

Ingredients –
1 1/2 lb pork tenderloin
1 tbsp olive oil
Salt & pepper to taste
2 tbsp dijon mustard
1/4 cup brown sugar

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Generously season all sides of tenderloin with salt & pepper. Heat oil in a pan over medium heat. Brown all sides of pork. About 4 minutes on each side. I did about 1 minute on the ends too.

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Place pork in an oven safe dish. Brush with dijon mustard.

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Sprinkle brown sugar on top & pat a bit so it melts into the mustard.

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Bake uncovered in a preheated 400 degree oven for 30-45 minutes or until the internal temperature is 170 degrees. The juices burnt a bit but it didn’t affect the flavor at all.

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Slice & serve.
Enjoy!

Parmesan & Thyme Roasted Acorn Squash

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I really enjoyed this! My husband was skeptical because he prefers squash be made with sweeter ingredients, but he liked it too!

Recipe adapted from http://www.realsimple.com

Recipe makes 6 servings (I just eyed it)
1 serving = 3 weight watchers points+
= 2 weight watchers smart points

Ingredients –
2 lbs acorn squash seeds removed & sliced into 1/2″ – 3/4″ slices
2 tbsp olive oil
1 tsp dried thyme (or more if desired)
Salt & pepper to taste
1/4 cup grated parmesan cheese

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Spread squash out on a large rimmed baking sheet. Drizzle olive oil over squash & stir with hands until evenly coated.

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Sprinkle thyme, salt, pepper, & parmesan on top.

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Bake in a preheated 400 degree oven for 25-30 minutes.

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Enjoy!

Hard Cider Pork Chops with Apples & Onions

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This dish was really good! The combination of flavors with the well seasoned pork chops, apples, & onions was amazing!

Recipe adapted from http://www.aggieskitchen.com

Recipe makes 9 servings
1 serving = 5 weight watchers points+
= 6 weight watchers smart points

Ingredients –
2 pounds lean boneless thin cut pork chops
1 tsp garlic powder
1 tsp ground pepper
1 tsp salt
1 1/2 tsp dried rosemary
2 tbsp olive oil
1 sweet onion sliced
1 red onion sliced
2 apples cored & sliced (I used fuji)
8 oz hard cider (I used Angry Orchard)

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In a small bowl stir together garlic powder, pepper, salt, & rosemary.

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Season both sides of pork chops with seasoning mixture. Heat olive oil in a large pan & cook pork chops for about 4 minutes on each side.

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Once pork chops are cooked set them to the side. In the same pan add your hard cider, apples, & onions.

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Cook uncovered over medium heat for about 5 minutes.

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Turn of heat, place pork chops back in the pan with the onions & apples, cover, & let sit for a few minutes.

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Place pork chops on serving platter & spoon apple onion mixture & juices over top.
Enjoy!