Peach Pie Smoothie - 3 pts

A few weekends ago, I was watching Food Network while feeding the baby boy. Ellie Krieger was on. If you are not familiar with her, she has a healthy cooking show and is a nutritionist and registered dietician. She always has some good tips for getting maximum nutrition out of your food. In this episode, she made a delicious looking peach smoothie. I had the ingrediants for it so I thought I would try it out for breakfast with a few alterations to the recipe. I really was pleased with the results and so was the little girl. I had to talk her into sharing with me because she was determined to keep it to herself.

Peach Pie Smoothie
3 pts
1 serving

Here is the original recipe via FoodNetwork.com.

And here is mine.

1/2 c skim milk
6 oz Weight Watchers Amerretto Cheese Cake Yogurt
1 c frozen peaches
1 T Splenda
1/4 t vanilla
1/8 t cinnamon
pinch nutmeg
pinch ginger

Put all ingredient in blender and blend till smooth.







Low in points for a large shake and a great source of calcium and vitamin C. 1 1/2 milk credits and a fruit. And kid approved! What can get better than that!

2 Point Cupcake

After my binge this week and enjoying a couple of full point regular cupcakes at a birthday luncheon, I thought I would post a better alternative (or what I should have eaten instead).


These are 2 pt cupcakes, 3 with frosting. I think that a lot of people at WW call them a 1 pt cupcake but when I plug them into the recipe builder, they come out 2 so I am trusting that. They are super duper easy and taste great. They are good enough to be served at a party. I did at my daughter Valentines party this year and everybody loved them.


2 Point Cupcake
Serves 24

1 cake mix
2 egg whites
1 can of diet soda

Combine all ingredients. Fill lined cupcake tins 2/3 full. Bake time and temperature according to cake mix package directions.

Frosting
1 point

16 oz Cool Whip Free, thawed
1 4 serving pack of sugar free pudding mix (not prepared)

Pour powder into thawed Cool Whip and mix. You can also tint with color. Store in fridge.

You can really do any flavor combo that you like. I did a chocolate mix with diet cherry coke for the cake and then vanilla pudding in the frosting because I was tinting the frosting pink.

I was thinking that carrot cake with diet cream soda and sugar free cheesecake pudding would be delicious. I also have some diet peach soda right now and think that it would be great with a white cake mix and pain cool whip and fresh peaches on top. My mom just found out that she has diabetes and they are going to be visiting around the time of my dad's birthday. I am planning on making a reduced sugar cake mix this way and using sugar free Cool Whip in the frosting.

I made 12 cupcakes. I realized that I didn't take any pictures of the cupcakes that didn't have the kids int hem until after they were gone. Too bad because they were adorable. I melted 2 mini candy canes together into the shape of a heart as a topper. They were perfect for the party.

With the other half of the batter, I made this mini cake for my daughters birthday. It turned out adorable and it was the perfect size for a small family. We cut it into 8 small slices.





I have to admit that I have a weakness for cake and could do some real damage with cake sitting around so this recipe is going to be saved for special occassions. It is wonderful to have an easy way to lighten up a celebration staple because I am usually consuming more than my share of points at the party with other things. It is nice to shave off a few on the cake.

Chicken Enchiladas - 3 pts each

Like most people who are struggling with their weight, I have tried a million different things in the past to lose weight. One that I have done several times in the past is Body for Life. It is a program by Bill Phillips. I have to say that it really works and is a awesome combination of exercise, food and mind. I did it at my highest and lost A LOT of weight on it. You may wonder why I am not doing it now. Reason is that it is very restrictive and takes a lot of dedication. There is a list of foods you eat from & do certain exercises 6 days a week. Right now that is way too much structure with 2 small children and other commitments I have.

So instead I am doing WW. I know that it works and I feel like it fits with my lifestyle and allows me the flexibility I need. I can eat what is available if I count the points and if I miss exercising, no big deal. I also feel like long term it is a better choice for me.

The purpose of all of this is that this recipe I got from a Body for Life cookbook called Eating for Life. It is still one of my favorite cookbooks. All the recipes are very healthy. They all have full color pictures of the ingredients and the final dish. All the recipes are very easy. Here is one of my favorites. Again, I have changed it over the years. I don't really know they exact recipe anymore.



Chicken Enchildas
3 pts
Serves 4-6

3 boneless skinless chicken breasts
2 green onions
12 corn tortillas
1 can green enchilada sauce (10-12 oz)
2 oz reduced fat cheddar cheese, finely shredded

Boil chicken breasts. Cool until easily handled and shred. Slice green onions and add to shredded chicken. Pour about 1/2 c of enchilada sauce into the chicken mixture and mix together.

Spray the botton of a 9x13 pan with nonstick spray. Warm tortillas one at a time in a dry skillet. After each tortilla is heated, add a scoop of chicken mixture and roll. Place seam side down in the pan. When all tortillas are rolled with chicken mixture, pour remaining enchilada sauce over the top of all the enchiladas. Top with cheese.

Bake 25 minutes at 350 degrees or until heated through and cheese is melted.

Serve with shredded lettuce, tomatoes, sour cream, olive and/or guacamole. (These are not included in the listed points.)

Seasoned Baked Potato Wedges

Baked Potato Wedges is something that I have been trying to get right for a long time, proabably several years. For some reason or another they don't turn out quite right. Too thick so they don't cook all the way through, too thin so parts burn easily, slimey because too much water in the potato, etc. I have been in search of a potato wedge that is soft and fluffy in the center but has a little crisp on the outside.

I gave up for a while, feeling that the search was hopeless and started buying bagged french fries to bake. I know, not the best option for me or my family but I felt broken and I needed a replacement. After all, the husband really like fries with any sort of sandwich on a bun that I serve. Plus, they are so so easy.

This past month, I have really buckled down on our grocery bill and tried to make do with what we have and the staples that I regularly buy. Potatoes are one of those things. I decided to parboil the potatoes before baking them and they turned out fabulous! The best yet. I have made them a few times since, just to make sure that it wasn't a fluke that they turned out so delicious. They turned out just as good then too. So here is how I made them. Not an exact science when it comes to seasoning, depends what you like.

Seasoned Baked Potato Wedges
3 pts
Serving Size - 8 Wedges

1 potato for each person
Non-stick spray or oil spritzer
Adobo seasoning (or seasoning salt)
Paprika
Dried Parsley

Bring a salted pot of water to boiling. Clean potatoes and remove any parts that look less than savory Sometimes there are a few gnarley eyes that I dig out. These were in pretty good shape. Cut each potato into eighths. Carefully drop potatoes in boiling water and boil 4-5 minutes. The potatoes should not be easily pierced but not as firm as when raw. They should hold their shape and not easily be broken or heaven forbid fall apart on you. If they do, you are having mashed potatoes for dinner instead.




Once potatoes have been parboiled. Drain and set out on a clean kitchen towel. The towel will absorb extra water and the potatoes will have steam coing from them that will help dry the inside.

The seasonings listed are the ones that I use but the potatoes can be seasoned with anything. I think that thyme is nice when serving with chicken. I also use the oil sprizer instead of non-stick spray because it is easier on my pans and bakeware. I use a Pampered Chef Stoneware Large Bar Pan for these wedges. I think it does the job well but any baking sheet is fine. My stone is non-stick from years of use but if you are using a regualr baking sheet I would give it a spray. Lay the potato wedges skin side down and spaced evenly. Make sure they had enough room between them so they can crisp up. Spray the potato wedges and season to your liking. Bake in a 400 degree oven for about 35-40 minutes. Remember this is the time it take on my stoneware so if you are using something different, I would start checking them at 30 minutes. Removed from oven and serve hot.



I usually eat mine with ketchup and sometimes a little mustard but I have some good ideas for some dipping sauces that I will have to try soon. Hope you like them as much as we do.

Candied Yams - 4 pts

Every year for Thanksgiving, each family always brings the same thing, the thing they are "famous" for. My mom brings the spinach salad, one aunt the desserts and one aunt the cranberry waldorf. Well, my Aunt Marla has two things that she always brings to Thanksgiving. The apricot jello salad and the candied yams. I love her cadied yams and have made them for my own Thanksgivings since moving away from home. Short version of her recipe: a slice of a yam, a huge slab of butter, a scooping tablespoon of brown sugar and melt in oven. Not figure friendly but oh so delicious.

Right after the holidays, Costco was clearing out their yams for $3 for a huge box. I couldn't pass on the deal so I have been searching for ways to incoporate them into our menu. They havebeen baked, mashed, and cut into fries. This, however, is our favorite way to eat them:

Candied Yams
3 pts
Serves 4 (2 slices)

2 large yams or sweet potatoes
I Can't Believe It's Not Butter spray
4 t Splend brown sugar blend

Wash and boil unpeeled yams until cooked through and easily pierced with a fork. Remove from water and let cool just until you are able to handle them. Slice each yam lengthwise into 4 slices. Remove peel on all slices. Lay flat on stoneware or baking sheet.



Spray each slice 6 to 8 times with the butter spray.



Put 1/2 t of Splenda brown sugar blend on the top of each slice. Spread sugar evenly over each slice with fingers or a butter knife. Splenda brown is 2 times as concentrated as regular brown sugar so a little goes a long way.



Put in hot oven (450 degrees) and let sugar start to melt and bubble on the top of each yam slice. Remove from oven when sugar crystals have melted.



Serve immediately. These cool quickly and are best when hot. 1 serving is 2 slices of yam. These are some of the meals that I have served these yamns with recently.

Ham, Yams & Garden Salad


Pork Ribs, Yams & Spiced Apples

Breakfast Sundae with Microwave Granola - 3 pts

This is a simple breakfast sundae. You could add more fruit to it or serve it as a parfait but it was absolutely delicious just like this. The microwave granola recipe below is very easy and fast. It is a great breakfast or even a quick homemade gift for a friend.

Breakfast Sundae
3 pts
Serves 1

1 pt worth of fruit
1 pt yogurt cup (This is Fiber One Strawberry.)
2 T microwave granola

Cut up fruit and place in bowl. Top with yogurt. Sprinkle on microwave granola.

Microwave Granola
4 pts
Serving Size 1/2 c
About 12 Servings

1/3 c sliced almonds
1/4 c walnut halves
2 1/2 c uncooked oatmeal
1/8 c Splenda Brown Sugar Blend
1/4 cup(s) honey

Place the nuts in a 13 by 9 inch glass baking dish. Cook on high for 2 minutes to lightly toast the nuts. (The time may vary with your microwave so watch them carefully.)

Stir in oats, and Splenda brown sugar blend until well mixed. Stir in honey, making sure to coat the mixture well.

Cook on high in microwave for 3 minutes. Stir well. Cook 1 minute longer. Cool slightly. Stir in raisins and/or dried cranberries (optional, but will may change pts). Store in airtight container.

Strawberries & Cream Oatmeal - 3 pts

This recipe was a Valentine's Day invention. I was up early and wanted to make something special for the holiday. My husband loves those fruit n cream instant oatmeal packets from Quacker but they are loaded with sugar plus expensive for the amount of oatmeal that it makes up. This is so simple and easy but quite delicious.

Strawberries & Cream Oatmeal
3 pts
Serves 1

1/2 uncooked whole grain oatmeal
1 c water
1 t powdered fat free coffee creamer
dash salt
6 strawberries
3 packets Splenda
1/4 - 1/2 t orange zest (optional)

Combine oats, water, creamer, salt and orange zest in microwave safe bowl. Make sure there is plenty of extra room because the mixture will bubble up while cooking and may overflow. (see picture below) Cook in the microwave on high for 3 minutes. Set aside.



If using frozen strawberries, microwave until slightly thawed. Aren't they beautiful frozen.



Put in a food processor or blender with Splenda and puree. You could squeeze a small amount of orange juice in here too if you wanted to but I didn't think of that at the time. Maybe I will try that next time.



I poured a little over half of the sauce on the bottom of a fresh bowl, topped with oatmeal and then put more on top. You could save the dish and just pour the sauce on top but as you can see by the first picture, I really needed a new bowl and it was Valentines and wanted to surprise the little girl with a heart. I wouldn't mix it all together though. It was nice to taste the diffence between the oatmeal and the sauce.



You could do this with any fruit/berry and lemon zest would be really nice with blueberries. I will have to try that soon. It is a nice change to my normaml plain oatmeal with a bit of sugar free syrup on top.