I love my crock pot, in fact I love it so much I have two. One large and one small. Trust me if you have the space I really recommend having both, if not I'd pick my small one over the large one any day of the week. Of course I only cook for 2-3 people so it's the perfect size for me since I cut alot of recipes in half. If you cook for more go for a larger one.
This week I have been using the crock pot a lot because the kitchen light decided to blow out and it's difficult to cook in the dark. Crock pot to the rescue, plus it has the added bonus of making your house smell delicious when you walk in from work.
Tonight's post isn't going to be just one recipe, instead I'm going to give you my two favorite stand by quick and easy recipes. Please feel free to post your favorites in the comments section.
1. Creamy Salsa Chicken
This one is super easy start with chicken breast add salad then cook on low for 8-10 hours. Shred the chicken then combine salsa with light sour cream (use the ratio you like) and mix the shredded chicken in.
Options for use: over brown rice, as taco filling, or to make sour cream chicken enchiladas
Variations: creamy buffalo chicken, just substitute buffalo wing sauce of choice for the salsa. Also done with a top round steak makes delicious beef taco filling but I don't use sour cream with the beef.
2. Pulled BBQ Pork
Ok another easy one, just take boneless lean pork chops and then cover with BBQ sauce of choice. I also like to throw in chopped onions for flavor but if you are anti-onion then you don't need to. Cook on low 8-10 hours, remove from crock pot and shred before mixing with some extra BBQ sauce.
Options for use: stuffed potatoes, sandwich (perfect with a slice of smoked gouda), tacos
Variations: works equally well with beef or chicken.
Also, let me suggest that you bake your potatoes in the crock pot. Now, don't look at me like I'm crazy trust me it works and they turn our perfectly fluffy every time. The reason I'm a fan of this approach is I don't always have the time to wait an hour plus when I get home from work before dinner, and I don't really like microwaved baked potatoes. Plus it makes your house smell like french fries and who doesn't love the smell of fries.
Another fun option when you are pressed for ingredients, inspiration and time is just combine some sort of meat with a sauce you enjoy and see what happens. These are usually good served with some vegetables and say a side of brown rice or mixed into a pasta dish.
For example I love cooking chicken and pork in the following: hot mango chutney, orange marmalade, ginger preserves (or any fruit preserves actually), teriyaki sauce, sugar free pie filling (I know sounds weird but works and based off a dish I had a chicken with blueberry sauce once). Ok you get the picture. I'm a big fan of experimenting in the kitchen so take a sauce you like some protein and run with it.
Wednesday, April 27, 2011
Monday, April 25, 2011
Deep Dish Pizza
Who doesn't love pizza, well ok maybe my crazy friend Reena doesn't like pizza but she is probably the only one. This is a super quick and figure friendly way to get that deep dish pizza craving under control.
Please ignore how bad the lighting is in the pictures, my kitchen light decided to blow out.
Source: adapted from Weight Watchers 5 Ingredients 15 Minutes cookbook
Ingredients
1 can refrigerated Pillsbury original crust pizza dough
1 cup pizza sauce
1.5 cups shredded part skim mozzarella cheese
3/4 lb lean ground beef
1/2 cup diced onions
10 slices turkey pepperoni (cut into 4ths)
Directions
1. Start by preheating the oven to 425. Spray a 9x13 pan with pam and press the pizza dough into the bottom and half way up the sides of the pan.
2. Cook ground beef and onions in a skillet until completely cooked. Drain then return to skillet and combine with pizza sauce. Spread evenly over the pizza crust.
3. Sprinkle cheese over the top of the beef filling then top with diced up turkey pepperoni.
4. Bake for about 15 minutes until the crust is brown and the cheese is bubbly.
5. Let cool for 5 minutes before slicing into six squares and serving.
WWPP = 8PP per slice
Please ignore how bad the lighting is in the pictures, my kitchen light decided to blow out.
Source: adapted from Weight Watchers 5 Ingredients 15 Minutes cookbook
Ingredients
1 can refrigerated Pillsbury original crust pizza dough
1 cup pizza sauce
1.5 cups shredded part skim mozzarella cheese
3/4 lb lean ground beef
1/2 cup diced onions
10 slices turkey pepperoni (cut into 4ths)
Directions
1. Start by preheating the oven to 425. Spray a 9x13 pan with pam and press the pizza dough into the bottom and half way up the sides of the pan.
2. Cook ground beef and onions in a skillet until completely cooked. Drain then return to skillet and combine with pizza sauce. Spread evenly over the pizza crust.
3. Sprinkle cheese over the top of the beef filling then top with diced up turkey pepperoni.
4. Bake for about 15 minutes until the crust is brown and the cheese is bubbly.
5. Let cool for 5 minutes before slicing into six squares and serving.
WWPP = 8PP per slice
Friday, April 22, 2011
Beef and Ricotta Lasagna
So I am pretty sure I have mentioned before that I am a carb whore, which of course means I love pasta. Now I know I always hear from people "you can't eat pasta on weight watchers it's just too pointy" and to that I say LIES!!!!!!! Now is pasta a pointy option then say a plain chicken breast well sure, but with a little planning and combining it with good healthy ingredients it is perfectly edible.
Which brings us to today's recipe a beef and ricotta lasagna straight from the pages of yet another weight watchers cookbook I bought at my meeting a couple of months ago, Just 5. I would highly recommend this book to anyone who cooks on a budget or on a tight time schedule. As the name suggests this cookbook only contains recipes that have five ingredients, and following with weight watchers philosophy of cooking with real food you will find very few recipes call for prepackaged ingredients.
Source: Just 5
Ingredients
1.5 lbs lean ground beef
4 cups marinara sauce
8oz no boil lasagna noodles
2.5 cups fat free ricotta
1.25 cups shredded part skim mozzarella cheese
Directions
1. Preheat oven and spray a 9x13 pan with Pam.
2. Brown beef in a skillet (use salt and pepper to taste). Drain beef.
3. Put one cup of marinara sauce on the bottom of the pan then top with four lasagna noodles. Cover with half of the beef then half of the ricotta. Spread with another cup of marinara sauce then add another layer of four noodles. Cover with remaining beef followed by the remaining ricotta and another cup of marinara. Top with last four noodles then spread the last cup of marinara over the top and sprinkle with the shredded mozzarella.
4. Spray a sheet of foil with Pam then cover the lasagna and bake for 30 minutes. Remove foil and bake until cheese gets brown and bubbly (about 15 more minutes).
5. Cool for 15 minutes before cutting into 8 squares and serve.
WWPP = 10PP per serving
Now here is where I get to some of the changes I made to it. I only used 1 lb of the super lean ground beef because honestly I just thought it called for too much. Also, I ended up cutting it into 10 servings (because I wasn't very hungry) and serving it with a light ceasar salad. With those changes it ended up being only 7PP per serving.
Next time I would probably actually end up cooking it in my 7x11 pan instead of the bigger 9x13, because as you can kind of see in the picture the noodles aren't big enough to fill the pan all the way to the edges.
Which brings us to today's recipe a beef and ricotta lasagna straight from the pages of yet another weight watchers cookbook I bought at my meeting a couple of months ago, Just 5. I would highly recommend this book to anyone who cooks on a budget or on a tight time schedule. As the name suggests this cookbook only contains recipes that have five ingredients, and following with weight watchers philosophy of cooking with real food you will find very few recipes call for prepackaged ingredients.
Source: Just 5
Ingredients
1.5 lbs lean ground beef
4 cups marinara sauce
8oz no boil lasagna noodles
2.5 cups fat free ricotta
1.25 cups shredded part skim mozzarella cheese
Directions
1. Preheat oven and spray a 9x13 pan with Pam.
2. Brown beef in a skillet (use salt and pepper to taste). Drain beef.
3. Put one cup of marinara sauce on the bottom of the pan then top with four lasagna noodles. Cover with half of the beef then half of the ricotta. Spread with another cup of marinara sauce then add another layer of four noodles. Cover with remaining beef followed by the remaining ricotta and another cup of marinara. Top with last four noodles then spread the last cup of marinara over the top and sprinkle with the shredded mozzarella.
4. Spray a sheet of foil with Pam then cover the lasagna and bake for 30 minutes. Remove foil and bake until cheese gets brown and bubbly (about 15 more minutes).
5. Cool for 15 minutes before cutting into 8 squares and serve.
WWPP = 10PP per serving
Now here is where I get to some of the changes I made to it. I only used 1 lb of the super lean ground beef because honestly I just thought it called for too much. Also, I ended up cutting it into 10 servings (because I wasn't very hungry) and serving it with a light ceasar salad. With those changes it ended up being only 7PP per serving.
Next time I would probably actually end up cooking it in my 7x11 pan instead of the bigger 9x13, because as you can kind of see in the picture the noodles aren't big enough to fill the pan all the way to the edges.
Wednesday, April 20, 2011
Pineapple Cupcakes
So I love baked goods, especially cupcakes. In fact a few people at work have taken to calling me valerie crocker since I bring in treats once a week usually. So I saw this recipe on skinny taste and decided it sounded very springy and delicious so I figured I would give it a try. It also got bonus points for being so very easy.
Ingredients
1 box butter yellow cake mix (reduced sugar if you can find it)
20oz can of crushed pineapple in juice
Directions
1. Mix both ingredients in a bowl and blend using a hand mixer.
2. Using a large cookie scoop, trust me it's the easiest neatest way to get all the cupcakes even, fill lined cupcake pans with batter evenly (makes 24 cupcakes).
3. Bake at 350 until cupcakes are set. It should take 20 minutes but check a couple of minutes early because every oven is different.
4. Cool completely then top as desired.
The recipe on skinny taste had a recipe for pineapple frosting but it had to always remain refrigerated which I didn't have the space for. Also, it wouldn't be possible when I took them to work in the morning. So I dug through my cabinets for other options and came across the following:
I figured it would make the perfect easy topping, plus it would look pretty. So I put a dollop of cream cheese frosting (about 1/2 tbsp) on each cupcake and then topped with a small slice of dried pineapple.
WWPP = 3PP per unfrosted cupcake and 1PP extra if you top it the way I did
Ingredients
1 box butter yellow cake mix (reduced sugar if you can find it)
20oz can of crushed pineapple in juice
Directions
1. Mix both ingredients in a bowl and blend using a hand mixer.
2. Using a large cookie scoop, trust me it's the easiest neatest way to get all the cupcakes even, fill lined cupcake pans with batter evenly (makes 24 cupcakes).
3. Bake at 350 until cupcakes are set. It should take 20 minutes but check a couple of minutes early because every oven is different.
4. Cool completely then top as desired.
The recipe on skinny taste had a recipe for pineapple frosting but it had to always remain refrigerated which I didn't have the space for. Also, it wouldn't be possible when I took them to work in the morning. So I dug through my cabinets for other options and came across the following:
I figured it would make the perfect easy topping, plus it would look pretty. So I put a dollop of cream cheese frosting (about 1/2 tbsp) on each cupcake and then topped with a small slice of dried pineapple.
WWPP = 3PP per unfrosted cupcake and 1PP extra if you top it the way I did
Monday, April 18, 2011
Chicken Sausage Sun Dried Tomato Pizza
So yesterday at my weight watchers meeting they had a new cookbook, which of course makes me very excited and I obviously bought it immediately. It's a great looking book, full of quick and easy recipes: 30 minute, 20 minute and 15 minute ones.
Flipping though I saw a delicious pizza recipe: Turkey Sausage Tomato Basil Pizza. I was wanting to make it for dinner tonight but unfortunately I didn't have the exact ingredients as I hadn't been to the grocery store so I used the recipe as a jumping point for making a pizza from what I had on hand. It turned out great so I thought I would share.
Source: adapted from Weight Watchers Fresh, Fabulous, Fast
Ingredients
Boboli thin style pizza crust
1/4 cup pizza sauce
3/4 shredded part skim mozzarella
1/4 sun dried tomatoes
1/2 apple sausage link diced
Directions
1. Preheat oven to 450 and put pizza crust on large cookie sheet (or pizza pan if you have one).
2. Dice up sun dried tomatoes and chicken sausage into even sized pieces.
3. Spread a thin layer of pizza sauce over the crust leaving room around the edge. Sprinkle the sausage and tomato pieces evenly over the pizza. Top with shredded mozzarella.
4. Bake for 8-10 minutes until the cheese bubbles and begins to brown. Once done cut into eight pieces and enjoy!
WWPP = 8PP per serving (a serving is 2 slices or 1/4 pizza)
Flipping though I saw a delicious pizza recipe: Turkey Sausage Tomato Basil Pizza. I was wanting to make it for dinner tonight but unfortunately I didn't have the exact ingredients as I hadn't been to the grocery store so I used the recipe as a jumping point for making a pizza from what I had on hand. It turned out great so I thought I would share.
Source: adapted from Weight Watchers Fresh, Fabulous, Fast
Ingredients
Boboli thin style pizza crust
1/4 cup pizza sauce
3/4 shredded part skim mozzarella
1/4 sun dried tomatoes
1/2 apple sausage link diced
Directions
1. Preheat oven to 450 and put pizza crust on large cookie sheet (or pizza pan if you have one).
2. Dice up sun dried tomatoes and chicken sausage into even sized pieces.
3. Spread a thin layer of pizza sauce over the crust leaving room around the edge. Sprinkle the sausage and tomato pieces evenly over the pizza. Top with shredded mozzarella.
4. Bake for 8-10 minutes until the cheese bubbles and begins to brown. Once done cut into eight pieces and enjoy!
WWPP = 8PP per serving (a serving is 2 slices or 1/4 pizza)
Thursday, April 14, 2011
Breakfast Berry Cornbread
I was at the grocery store the other day and I am loving that there are so many delicious looking fresh berries to choose from. If however, you don't have access to fresh berries or they are just too expensive frozen will work just as well in this recipe.
I am, as my friend Eric says, a serious carb whore which of course means I love my muffins, pasta, breads and really any pastry. Now, if you do weight watchers new point plus program like I do you understand how pointy those items can be so as such I'm constantly trying new recipes I find and lightening them up if necessary in order to get my carb fix.
This recipe is super simple to put together and you most likely already have everything you need at home to make it if you keep a fairly well stocked kitchen cabinet. It turns out very moist and full of flavor, quite perfect for a snack with your mid morning latte/coffee.
Source: Weight Watchers PointPlus Cookbook (the one sold at meeting centers)
Ingredients
1 cup yellow cornmeal
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup fat free sour cream
1 large egg + 1 egg white
1 tsp grated lemon zest
1 tsp vanilla extract
3/4 cup fresh or frozen berries
Directions
1. Preheat oven to 375 and spray pie plate with pam.
2. Mix together sugar, cornmeal, baking powder and baking soda in one bowl. In another bowl mix together sour cream, eggs, lemon zest and vanilla. Add wet mixture to the dry and stir just until all the corn meal is moistened. Sprinkle evenly with berries.
3. Bake until a toothpick/knife tests clean, about 35 minutes. Let cool for at least 5 minutes before cutting into eight wedges.
Some quick notes about adjustments I made to the recipe ingredients. I used 1/2 cup egg beaters instead of one egg and one egg white because it's what I had in the house. Also, I used 1 cup of frozen blueberries in my cornbread you see pictured above.
Next time I may also switch up and coat the berries in a smidge of flour so they don't sink to the bottom and just stir them directly into the cornbread mixture. Just because personally I think the berries kind of rolled and clumped together a bit as the cornbread puffed up while baking and I think it may lend itself to a more even distribution.
I haven't tested to see if using splenda or another substitute changes the points but honestly it's so point friendly per serving I didn't see the point.
WWPP = 4pp per wedge
I am, as my friend Eric says, a serious carb whore which of course means I love my muffins, pasta, breads and really any pastry. Now, if you do weight watchers new point plus program like I do you understand how pointy those items can be so as such I'm constantly trying new recipes I find and lightening them up if necessary in order to get my carb fix.
This recipe is super simple to put together and you most likely already have everything you need at home to make it if you keep a fairly well stocked kitchen cabinet. It turns out very moist and full of flavor, quite perfect for a snack with your mid morning latte/coffee.
Source: Weight Watchers PointPlus Cookbook (the one sold at meeting centers)
Ingredients
1 cup yellow cornmeal
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 cup fat free sour cream
1 large egg + 1 egg white
1 tsp grated lemon zest
1 tsp vanilla extract
3/4 cup fresh or frozen berries
Directions
1. Preheat oven to 375 and spray pie plate with pam.
2. Mix together sugar, cornmeal, baking powder and baking soda in one bowl. In another bowl mix together sour cream, eggs, lemon zest and vanilla. Add wet mixture to the dry and stir just until all the corn meal is moistened. Sprinkle evenly with berries.
3. Bake until a toothpick/knife tests clean, about 35 minutes. Let cool for at least 5 minutes before cutting into eight wedges.
Some quick notes about adjustments I made to the recipe ingredients. I used 1/2 cup egg beaters instead of one egg and one egg white because it's what I had in the house. Also, I used 1 cup of frozen blueberries in my cornbread you see pictured above.
Next time I may also switch up and coat the berries in a smidge of flour so they don't sink to the bottom and just stir them directly into the cornbread mixture. Just because personally I think the berries kind of rolled and clumped together a bit as the cornbread puffed up while baking and I think it may lend itself to a more even distribution.
I haven't tested to see if using splenda or another substitute changes the points but honestly it's so point friendly per serving I didn't see the point.
WWPP = 4pp per wedge
Tuesday, April 12, 2011
Chocolate Chip, M&M, Pretzel Cookies
These delicious sugary delights come courtesy of this blog I am absolutely in love with Sugar Derby.
It's a perfect combination of sweet and salty that we all love. Plus I love all the textures present in this cookie. I made them for work today and they were very very well received.
Source: Melissa from Sugar Derby
Ingredients
batch of your favorite chocolate chip cookie dough (scratch or store bought mix)
1 cup pretzel sticks crushed
1 cup M&Ms
Directions
1. Make up chocolate chip cookie dough of choice.
2. Mix in the pretzels and m&m's into the dough. This will take some effort because the dough will be very thick.
3. Use cookie scoop (trust me this makes is so much easier to get everything even and neat) to make 36 cookies.
4. Bake at 350 for 10-15 minutes depending on size and oven.
5. Enjoy!
WWPP = 3-5 PP per cookie depending on what type of recipe for the cookie dough you used I ran a couple of options.
It's a perfect combination of sweet and salty that we all love. Plus I love all the textures present in this cookie. I made them for work today and they were very very well received.
Source: Melissa from Sugar Derby
Ingredients
batch of your favorite chocolate chip cookie dough (scratch or store bought mix)
1 cup pretzel sticks crushed
1 cup M&Ms
Directions
1. Make up chocolate chip cookie dough of choice.
2. Mix in the pretzels and m&m's into the dough. This will take some effort because the dough will be very thick.
3. Use cookie scoop (trust me this makes is so much easier to get everything even and neat) to make 36 cookies.
4. Bake at 350 for 10-15 minutes depending on size and oven.
5. Enjoy!
WWPP = 3-5 PP per cookie depending on what type of recipe for the cookie dough you used I ran a couple of options.
Monday, April 11, 2011
Baked Dried Fruit Oatmeal Bars
I love oatmeal, but honestly I rarely find the prepackaged stuff all that filling for the points. Now I know what you are thinking, well ok then just make a nice batch of steal cut oats or real oats in the morning before work. However, there is one major flaw with this theory. I'm so not a morning person, especially when I'm running around trying to get out the door to work. In fact if I didn't pick out my clothes the night before I can't be certain I would ever match at work.
This is why I love make ahead breakfast ideas: egg muffins, overnight french toast in the crock pot etc. So when I came across a few recipes for a baked oatmeal from different sources I decided to finally give it a try.
Source: adapted from weight watchers message boards and emily bites
Ingredients
2 cups quick cooking oats
1 1/2 tsp baking powder
1 tsp salt
1 cup fat free milk
1/2 cup egg beaters
1/2 cup unsweetened applesauce
14 cup brown sugar (either is fine)
1 cup diced dried fruit (I used half golden raisins and half apples)
1 tsp vanilla
1 tsp ground cinnamon
Directions
1. Combine all the dry ingredients in one bowl and all the wet ingredients in another. Stir them both to the ingredients are evenly distributed
2. Pour the wet ingredients into the dry and mix to combine. Here you can either to ahead and add in the fruit or you can wait to spread them over the top right before baking.
3. Pour into a greased 8x8 square pan. Then bake in a 360 degree oven for about 30 minutes until set.
4. Cut into portions and either store in tupperware or wrap individual pieces in wax paper and store in ziploc baggie in fridge. Or just eat straight out of the oven. If reheating in the morning just pop in the microwave for 30-45 seconds and enjoy.
For this batch I cut the pan into 8 pieces (which is the serving size you see above) since I was planning on using them for a mid morning snack more then a full meal.
WWPP = vary depending on serving size
8 servings = 4PP each
6 servings = 6PP each
4 servings = 8PP each
Now I use dried fruit from a local farm that has no added sugar which I highly recommend over the commercial ones because the flavor and texture is much better in my opinion. You can also use fresh fruit if you prefer which may effect the pp value. You can also add nuts like in the version from Emily Bites, however I am allergic so you won't see me including nuts in any recipe.
Also, if you like your oatmeal sweeter you can also add some splenda or sugar to the mix just account for the points.
Edited on 5/9/11 to add: I just made this recipe again but this time I doubled the amount of cinnamon and used 1 cup of fresh blueberries instead of the dried fruit. It turned out super delicious and 5PP per serving if you cut into six slices. Please see picture below and enjoy :)
This is why I love make ahead breakfast ideas: egg muffins, overnight french toast in the crock pot etc. So when I came across a few recipes for a baked oatmeal from different sources I decided to finally give it a try.
Source: adapted from weight watchers message boards and emily bites
Ingredients
2 cups quick cooking oats
1 1/2 tsp baking powder
1 tsp salt
1 cup fat free milk
1/2 cup egg beaters
1/2 cup unsweetened applesauce
14 cup brown sugar (either is fine)
1 cup diced dried fruit (I used half golden raisins and half apples)
1 tsp vanilla
1 tsp ground cinnamon
Directions
1. Combine all the dry ingredients in one bowl and all the wet ingredients in another. Stir them both to the ingredients are evenly distributed
2. Pour the wet ingredients into the dry and mix to combine. Here you can either to ahead and add in the fruit or you can wait to spread them over the top right before baking.
3. Pour into a greased 8x8 square pan. Then bake in a 360 degree oven for about 30 minutes until set.
4. Cut into portions and either store in tupperware or wrap individual pieces in wax paper and store in ziploc baggie in fridge. Or just eat straight out of the oven. If reheating in the morning just pop in the microwave for 30-45 seconds and enjoy.
For this batch I cut the pan into 8 pieces (which is the serving size you see above) since I was planning on using them for a mid morning snack more then a full meal.
WWPP = vary depending on serving size
8 servings = 4PP each
6 servings = 6PP each
4 servings = 8PP each
Now I use dried fruit from a local farm that has no added sugar which I highly recommend over the commercial ones because the flavor and texture is much better in my opinion. You can also use fresh fruit if you prefer which may effect the pp value. You can also add nuts like in the version from Emily Bites, however I am allergic so you won't see me including nuts in any recipe.
Also, if you like your oatmeal sweeter you can also add some splenda or sugar to the mix just account for the points.
Edited on 5/9/11 to add: I just made this recipe again but this time I doubled the amount of cinnamon and used 1 cup of fresh blueberries instead of the dried fruit. It turned out super delicious and 5PP per serving if you cut into six slices. Please see picture below and enjoy :)
Spaghetti Pie
I love comfort food (well who doesn't), the type of food that is full of carbs and oozy with a rich sauce and cheese will of course make everything better. On a day when I'm feeling run down or stressed out it's dishes like this that keep me from running for take out. This is a delicious and different Italian recipe. It combines the best of spaghetti with meat sauce and lasagna. It's easy to throw together and pleases even the pickiest of eaters (and I know some picky ones).
Source: lightened up from a Better Homes & Garden recipe
Ingredients
4 oz uncooked thin whole wheat spaghetti
1 tbsp light butter
1/4 cup egg beaters
1/4 shredded parmesan cheese
1 cup ground meat (I used Jimmy Dean Hot Sausage Crumbles)
8 oz tomato sauce
1 cup fat free ricotta cheese
1/2 cup shredded part skim mozzarella
dried oregano to taste
Directions
1. Cook noodles according to package direction. While cooking spray a pie pan with Pam and preheat the oven to 350.
2. Brown meat in pan (skip this step if you are using precooked sausage like I did). Drain then combine with tomato sauce and dried oregano and simmer to let flavors combine.
3. When noodles are done drain and then return to the pot. Melt butter into noodles, once done add egg beaters and parmesan cheese stir until combined. Press into the bottom of the pie pan to form a crust.
4. Spread the ricotta cheese evenly over the noodles leaving a little room around the edge. Top with meat mixture then sprinkle the mozzarella cheese on top. Bake for 20-30 minutes until the cheese is melted and it's bubbling around the edge.
6. Let cool for a few minutes before slicing into 6 wedges.
WW PP = 7 PP per wedge
This is great served with a light ceasar salad. Also, if you aren't dealing with picky eaters you can add 1/2 cup of chopped onion and 1/2 cup of chopped bell pepper to step two when you are browning the meat.
Another option if you are feeling more like an alfredo sauce trust me this recipe translates deliciously into a white spaghetti pie. Simply sub out the tomato sauce for an alfredo (homemade or a light jarred variety). You could also make it vegetarian, by using a bunch of roasted vegetables in either sauce (onions, baby bellas, etc) instead of the meat.
Source: lightened up from a Better Homes & Garden recipe
Ingredients
4 oz uncooked thin whole wheat spaghetti
1 tbsp light butter
1/4 cup egg beaters
1/4 shredded parmesan cheese
1 cup ground meat (I used Jimmy Dean Hot Sausage Crumbles)
8 oz tomato sauce
1 cup fat free ricotta cheese
1/2 cup shredded part skim mozzarella
dried oregano to taste
Directions
1. Cook noodles according to package direction. While cooking spray a pie pan with Pam and preheat the oven to 350.
2. Brown meat in pan (skip this step if you are using precooked sausage like I did). Drain then combine with tomato sauce and dried oregano and simmer to let flavors combine.
3. When noodles are done drain and then return to the pot. Melt butter into noodles, once done add egg beaters and parmesan cheese stir until combined. Press into the bottom of the pie pan to form a crust.
4. Spread the ricotta cheese evenly over the noodles leaving a little room around the edge. Top with meat mixture then sprinkle the mozzarella cheese on top. Bake for 20-30 minutes until the cheese is melted and it's bubbling around the edge.
6. Let cool for a few minutes before slicing into 6 wedges.
WW PP = 7 PP per wedge
This is great served with a light ceasar salad. Also, if you aren't dealing with picky eaters you can add 1/2 cup of chopped onion and 1/2 cup of chopped bell pepper to step two when you are browning the meat.
Another option if you are feeling more like an alfredo sauce trust me this recipe translates deliciously into a white spaghetti pie. Simply sub out the tomato sauce for an alfredo (homemade or a light jarred variety). You could also make it vegetarian, by using a bunch of roasted vegetables in either sauce (onions, baby bellas, etc) instead of the meat.
Sunday, April 10, 2011
Chocolate Chip Cookie Dough Stuffed Cupcakes
Well first off welcome to my blog I hope you will follow it and find it useful. Please feel free to leave comments or ask for recipes if you are looking for something in particular. I will list the weight watchers pointsplus at the end of each recipe, but I still recommend you double check with the exact ingredients you use because that can change the points.
I decided for my first post I would share a rather indulgent but still not to bad recipe for chocolate chip cookie dough stuffed cupcakes. It's really the best of both worlds if you ask me, a moist cupcake and a soft cookie all in one. You will also find this recipe is as quick and simple as you want it to be. You can use premade cookie dough and box cake mix or you can make everything from scratch if you prefer.
Source: adapted from 101 Cookie Cupcakes & Brownie Recipes
Ingredients:
chocolate chip cookie dough (tollhouse mini chocolate chip cookie dough)
yellow cake mix (pillsbury reduced sugar yellow cake mix)
chocolate frosting (pillsbury whipped milk chocolate)
1 cup fat free milk
1/2 cup butter melted and slightly cooled
1 tsp vanilla extract
3/4 cup egg beaters
Directions:
1. In a bowl combine all ingredients except frosting and cooking dough, then beat for about 2 minutes.
2. Fill lined cupcake tins 1/3 full with batter. Place one mini cookie dough square in the middle of each cupcake. Top with rest of batter.
3. Bake in a 350 degree oven for 15-20 minutes.
4. Cool completely before frosting. I used a very scant 1/2 tsp - 1 tsp frosting on each cupcake because they were already plenty sweet.
WW PP = 4-5 pp per cupcake depending on the amount of frosting used.
I decided for my first post I would share a rather indulgent but still not to bad recipe for chocolate chip cookie dough stuffed cupcakes. It's really the best of both worlds if you ask me, a moist cupcake and a soft cookie all in one. You will also find this recipe is as quick and simple as you want it to be. You can use premade cookie dough and box cake mix or you can make everything from scratch if you prefer.
Source: adapted from 101 Cookie Cupcakes & Brownie Recipes
Ingredients:
chocolate chip cookie dough (tollhouse mini chocolate chip cookie dough)
yellow cake mix (pillsbury reduced sugar yellow cake mix)
chocolate frosting (pillsbury whipped milk chocolate)
1 cup fat free milk
1/2 cup butter melted and slightly cooled
1 tsp vanilla extract
3/4 cup egg beaters
Directions:
1. In a bowl combine all ingredients except frosting and cooking dough, then beat for about 2 minutes.
2. Fill lined cupcake tins 1/3 full with batter. Place one mini cookie dough square in the middle of each cupcake. Top with rest of batter.
3. Bake in a 350 degree oven for 15-20 minutes.
4. Cool completely before frosting. I used a very scant 1/2 tsp - 1 tsp frosting on each cupcake because they were already plenty sweet.
WW PP = 4-5 pp per cupcake depending on the amount of frosting used.
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