Tuesday, July 31, 2012

Chicken Marinades

There’s a supplier around here that provides chicken for restaurants. It’s cheaper and somehow has a better flavour. When I say around here, I mean it’s not too far, but it’s not close enough that I want to go there regularly. And I don’t have a chest freezer so I can only buy so much at a time.

Last week I was at Costco so I bought a bunch of chicken from there this time. I decided to marinate it before freezing. I got a pack of boneless, skinless breasts and a pack of boneless, skinless thighs. The thighs are for the kids since they’re not picky. I don’t mind it usually, but I’d rather use the extra PointsPlus for something else. I don’t have the patience to stand there de-boning chicken. It takes up too much of my time, but I suppose if you wanted to save a bit of money you could do that. I also removed the tenders from the breasts and froze them separately to use as chicken fingers.

I re-pinned a few items similar to what I’ve done here, but I haven’t had time to visit the sites yet. I’m sure they have some fabulous recipes, and I will try to look at them this week.

To make these marinades, I lined up a few bowls on the counter and starting putting stuff in. I can’t give you measurements because I didn’t measure anything, but I CAN tell you what’s in each one. I didn’t add oil to any of them to save fat and points. You can just oil your grill a little if you want. And if any of them seem a bit thick, add a little bit of chicken stock to thin them out.

As far as the PointsPlus values go, I’m just going to calculate how many ounces of chicken I’ll be consuming. You don’t really eat the marinades so how could they really count? And anyway, most of the ingredients (except maybe the honey or teriyaki sauce) don’t even count.

Just line the bowls up and start putting things in. I ended up making 7 flavours in the end.

Store them in bags with the flavour written on them. The bag at the top was a second bag of teriyaki which we grilled that day.

Teriyaki
Bottled Teriyaki sauce from Teriyaki Experience.
Yes, I cheated here but I don’t think any teriyaki sauce I make myself could taste as good as theirs. Use whatever brand you like or make your own.

Greek
Greek oregano
Fresh lemon juice
Onion powder
Paprika
Salt
Pepper
Crushed fresh garlic
A splash of soy sauce

Honey Mustard
Honey
Dijon mustard
Yellow mustard
Salt
Pepper
Splash of chicken stock

Southwest
Fresh lime juice
Tex-Mex seasoning blend

Chili Lime
Chili powder
Ground cumin
Fresh lime juice
Crushed fresh garlic
Onion powder
Salt
Pepper

Lemon Saffron
Saffron
Turmeric
Fresh lemon juice
Crushed fresh garlic
Onion powder
Salt
Pepper

Tandoori
Fresh lemon juice
Crushed fresh garlic
Grated fresh ginger
Onion powder
Chili powder
Ground cumin
Tandoori Masala
Salt
Pepper

Here are some pins for your viewing pleasure.





Marinated Feta 2

Normally I don’t buy light cheese, but I’m trying to change my ways a little bit. You can use any kind of feta you want. The real Greek feta is made with sheep’s milk. I don’t like the flavour of sheep or goat milk (or cheese) so I always choose one that’s made from cows milk. But apparently a cow’s milk feta really shouldn’t be called feta. Anyway, it’s all Greek to me. And I’m not a chef, so I don’t have to pretend to like everything I put in my mouth.

I was Googling marinated feta recipes yesterday and they’re all pretty much the same. You take cubes of feta, herbs and spices and drown it all with a nice olive oil. Some added lemon peel which is a great idea. I just used lemon juice. Maybe I should be calling this a feta salad instead? Some of them used fresh herbs which are nice, except the only one I have at the moment is Italian parsley. So I chose to go with dry. Nothing beats the dried Greek oregano! And I still don’t have any Kalamata olives so I used the green ones again.



Marinated Feta 2
1 Serving | PointsPlus per Serving: 4

Ingredients
1/3 cup cubed light feta (60 grams)
5 olives, sliced
1/8 cup thinly sliced cubanelle pepper, (or other small sweet pepper)
1 teaspoon olive oil
1 teaspoon fresh lemon juice
½ teaspoon Greek oregano
¼ teaspoon dried rosemary
Salt
Pepper
Pinch of hot pepper flakes

Directions
Combine all the ingredients and let them sit in the fridge overnight or longer. Serve with bread. I used rye today. Pita is a good choice too.


Here are some of the delicious looking recipes I found in my searches.

I just started a cheese board on pinterest. It’ll take me some time to find all my cheesey pins and move them over to that board, but any new marinated feta recipes I find will be pinned to that board. You can follow my cheese board if you wish.




Sunday, July 29, 2012

Teriyaki Chicken Meatballs

My kids love meatballs. I'm pretty sure I say that with every meatball post, but it's true. They gobbled these up and I really enjoyed them too.

I really like the teriyaki sauce from Teriyaki Experience. They actually bottle this yummy stuff, so last time I was there I picked one up. I chose the lower sodium variety. You can use any teriyaki sauce that you like, or make your own.




Teriyaki Chicken Meatballs
16 Servings | PointsPlus per Serving: 2

Ingredients
1 1/4lbs extra lean ground chicken
1 large egg
2/3 cup plain panko
1/2 teaspoon crushed garlic
1/2 teaspoon fresh grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1 scallion, chopped
1 teaspoon Worcestershire sauce
2 medium button mushrooms, chopped small
1/2 cup teriyaki sauce, divided

Directions
Preheat the oven to 425F and spray a glass baking dish with cooking spray.

Combine all ingredients (except sauce) in a bowl with your hands. Mix it very well, then roll meatballs about the size of golf balls. I got 16. Place them in the pan (not touching if possible).

Bake for 20 minutes then flip them over and brush them with sauce. Bake for another 10 minutes or so until no longer pink inside. Cooking time will depend on the size of your meatballs. Drizzle with more sauce.

You could serve these with rice or noodles.

Check out my other meatball recipes!
Juicy Chicken Meatballs
More Juicy Chicken Meatballs
Meatballs with Hidden Vegetables
Mom's Meatballs
Spaghetti and Meatball Soup
Meatballs
Meatballs 2

Linking to
Recipe of the Week: Anyting Goes

Friday, July 27, 2012

Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy

This is like Thanksgiving dinner! Normally when we make a roasted turkey we use a good amount of butter under the skin. The stuffing starts with onions and celery frying in another large amount of butter with a side of mashed potatoes oozing with even more butter. I love butter, but today, we’re measuring it and using only what we need to just give our food that little hint of buttery flavour. We’re watching portion size here too. I made only enough food for 2 servings with no left-overs. Or you could do one adult size serving and plus 2 kids. Actually, I only ended up eating half the turkey on my plate. My kids ate the rest. I used a smaller than average plate and as you can see below, it's nice and full. Use this trick often so you don't feel the need to fill up an empty looking plate. Serve this meal with a side of vegetables for 0 additional PointsPlus. I chose broccoli.

I served this with Ocean Spray cranberry sauce. I like it better than the store brands, and with all the other items that I was making, I wasn’t about to start with cranberry sauce on top of it. I like the canned stuff, but if you’re one of those fancy people who never eats food from a can, go ahead and make your own. This meal took me about an hour to prepare and the points value for it is unbelievable! But I entered it in the Weight Watchers recipe calculator, so I have to assume they've programmed that correctly and the value is true!




Turkey Dinner - Turkey, Stuffing, Mashed Potatoes and Gravy
2 Servings | PointsPlus per Serving: 8

Ingredients
Mashed Potatoes
1 medium potato
1 teaspoon butter
1/8 cup 2% milk
Salt and pepper
Stuffing
2 slices of bread
1 small onion, diced
¼ cup diced celery
1 teaspoon butter
½ teaspoon ground sage
½ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon dried rosemary
Salt and pepper
1/2 cup low sodium chicken broth
Turkey
4 2oz turkey cutlets (pounded if you want)
Salt and pepper
1 teaspoon canola oil
Gravy
1 cup low sodium chicken broth
1 tablespoon all purpose flour
Cranberry Sauce
4 tablespoons whole berry cranberry sauce (from a can!)

Directions
Let’s get the potatoes going first. Peel your potato and boil it for about 15 or 20 minutes until tender. You can speed up the cooking process but chopping it up first. If you insert a knife it should slip right back out for you. Drain well. In the same pot, mash the potatoes along with 1 teaspoon of butter and the milk. Season with salt and pepper. I also put some dill in there sometimes. Keep warm.

You’ll want to toast your bread for the stuffing. My mom always let’s the bag sit open for a few days so it dries like that, or she’ll turn the oven on low and let it dry that way the day she’s making the stuffing. But in this case we’re not going to turn on the oven to toast 2 pieces of bread. Just use your toaster. You don’t want to burn it obviously, but make sure it’s nice and golden. Tear the bread into bite size pieces and set aside.

In a nonstick pot, fry the onions and celery in 1 teaspoon of butter for about 5 minutes or until tender. Stir in the sage, thyme, parsley, rosemary and season with salt and pepper. Now stir in the bread pieces. Add some chicken broth a little at a time until the stuffing comes together. Keep the stuffing warm too.

The turkey is easy. Just place 1 teaspoon of oil into a nonstick pan over medium high heat. Season the turkey with salt and pepper and fry for 2 or 3 minutes on each side (depending on the thickness of your meat). Set it aside and cover with foil for a few minutes while you whip up a quick gravy.

Take the rest of the broth and mix ¼ cup of it with the flour until there are no lumps. Add the rest of the broth to the pan that you cooked your turkey in and bring it up to a simmer. Stir in the flour mixture and keep simmering until it thickens.

That’s it. Your dinner is done. Serve it with the cranberry sauce on the side.

Linking to
Recipe of the Week: Anyting Goes

Swiss Chocolate Pumpkin Muffins

Earlier in the week I made Pumpkin Spice Muffins using a boxed cake mix and canned pumpkin. I had some pumpkin left so I put it in the freezer. Tonight I was in the mood for something sweet again so I took out a box of swiss chocolate cake mix and went to work. You can't taste the pumpkin in here by the way!

When you make cupcakes with pureed fruit or vegetables, the texture is not the same as cupcakes made with eggs and oil. It's hard to describe. They're very moist and they're not fluffy. I guess you'll just have to make some to find out for yourself! And kids love them. They have no idea there's pumpkin in there!





Swiss Chocolate Pumpkin Muffins
12 Servings | PointsPlus per Serving: 3

Ingredients
1/2 a box swiss chocolate cake mix
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup strong coffee
1/3 cup white chocolate chips, melted

Directions
Preheat the oven to 350F and line 12 muffin cups with paper liners.

Combine all ingredients except chocolate well with a fork and divide among the muffin cups.

Bake for 15 minutes or until a tester comes out clean.

Allow the cupcakes to cool, then drizzle with melted white chocolate and add a few sprinkles if your heart desires.

Creamy Chicken and Mushroom Soup

I had one chicken breast left in the fridge that I either needed to use up. But what can you do with just one breast? Then I remembered I also still had a lot of mushrooms left. So I had to decide what to do with a chicken breast and a bunch of mushrooms. I decided on soup. It’s been awhile since I made soup and my kids like it. I like to put dried thyme in my creamy soups. It adds a really nice flavour, but be careful not to add too much or that’s all you’ll taste.


Creamy Chicken and Mushroom Soup
4 servings | PointsPlus Per Serving : 6

Ingredients
1 teaspoon canola oil
3 cups mushrooms, thinly sliced
1 medium onion, diced
1 bay leaf
1 teaspoon sweet paprika
¼ teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon salt (or to taste depending on your broth)
2 cups low (or no) sodium chicken broth
¼ cup brown rice, uncooked
1 ½ cups 2% milk
¼ cup flour
½ cup fat free sour cream
1 8oz chicken breast, cooked and diced

Directions
In a nonstick pot, fry the mushrooms and onions over medium heat until they turn golden. About 5 minutes or so. If the pan gets dry, add a splash of broth (or more oil if you’re not concerned about the amount you’re using).

Stir in the bay leaf and spices followed by the broth. Add the uncooked rice and simmer on medium low for about 15 minutes or until the rice is tender. Watch it and add more broth if needed.

Once the rice is tender, stir in the milk. Mix the flour and sour cream in a bowl until smooth, then drizzle into the soup while stirring. Bring this up to a simmer and let it cook for a few minutes to thicken. Stir in the chicken and allow to heat through.

Marinated Feta with Olives and Sun-dried Tomatoes

One of my favourite breakfasts is marinated cheese with bread. I like bocconcini too, but feta is my first choice. I used to stop off in the morning and pick up a fresh bun or croissant, and some marinated cheese from Real Canadian Superstore (a grocery chain we have here). They have a small antipasto bar (near the bakery) with olives, marinated cheeses and a few other things. Next time I go there, I’ll try to get a picture of it. Their bocconcini is also marinated and is mixed with roasted red peppers. Their versions are swimming in oil but are SO delicious. I would eat it every day if I could. I’ll have to try and come up with a bocconcini and roasted red pepper recipe too, but first, the feta!

But now that I’m on Weight Watchers, having a buttery croissant and cheese dripping with oil every morning is not really an option (except maybe occasionally). So what’s a girl to do? Give up her favourite breakfast? No way! I came up with own version instead. Superstore has slices of pepperoncini in theirs, which I didn’t have at home, but I’m going to keep making this breakfast using different ingredients. The one I made for breakfast today had sun-dried tomatoes and olives. Yummy! I loved my breakfast today!

We get the oregano from a specialty Greek store. The flavour is different from the one you pick up in the grocery store. I use the grocery store variety for Italian cooking, and the Greek one for everything else, especially salads or anything that’s not going to be cooked.

This was the last of my feta so tonight I’m going to try marinating some mozzarella for tomorrow’s breakfast. I’m not sure what I’ll be putting in to it yet.



Marinated Feta with Olives and Sun-dried Tomatoes
1 Serving | PointsPlus per Serving: 6

Ingredients
2oz feta cheese, cubed (I used regular, but you can use light)
1 piece sundried tomato, packed in oil, drained and chopped (about 1 tablespoon)
5 olives, sliced (I didn’t have kalamata so I used Manzanilla)
½ teaspoon Greek oregano
1 teaspoon olive oil
Squeeze of lemon juice (about 1 teaspoon)
Black pepper

Directions
Mix all ingredients gently together in a bowl and allow to marinate for several hours or over night. Serve with bread (don’t forget to add points for it depending on which kind you choose). I used pita today.

Check out these other wonderful recipes using Feta Cheese!




Tuesday, July 24, 2012

2 Ingredient Pumpkin Spice Muffins

Okay, if you include the pumpkin seeds on top it's 3 ingredients but anyway! It really doesn't get any easier than this. These Pumpkin Spice Muffins are delicious! Actually, the original recipe was for a cake, but muffins cook faster and are easier to just grab and go. I adapted this from Allrecipes.com but I've seen it posted elsewhere too. Actually, I saw somewhere that the canned pumpkin mixed with devil's food cake works out to be like a brownie. I'm definitely trying that next time! I LOVE brownies! Don't you?

I froze the rest of the canned pumpkin. You can measure it out first and write it on the bag. The recipe called for a 15oz can, but I couldn't find that size. That works out to a little less than 2 cups, but I wasn't about to try and measure 1.875 cups.








Pumpkin Spice Muffins
22 servings | PointsPlus per serving : 2

Ingredients
1 box spice cake mix
2 cups canned pumpkin (not pumpkin pie filling)
4 teaspoons pumpkin seeds

Directions
Preheat the oven to 350F and line 22 muffin tins with paper liners. I suppose you could make your muffins a bit larger, but then your points value will go up of course.

In a large bowl, mix the cake mix and pumpkin together. At first I was unsure about this recipe, because the pumpkin seemed a little thick. I was mixing and it really wasn't coming together. But after mixing some more, it finally turned into a thick batter.

Use a large cookie scoop to divide the batter among the paper liners, then flatten it in the middle a little. Sprinkle a few seeds on top and bake for 15 minutes. Don't over cook these, they may end up dry. Test them after 13 minutes and if the tester comes out clean, remove them from the oven. They're nice and moist on the inside despite looking a little dry on the outside.

LINKING TO
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Linking to Gooseberry Patch : Pumpkin

Monday, July 23, 2012

Grilled Portobello and Vegetable Sandwich

Who said the grill is only for meat? This sandwich was really good and there was no meat involved here. Portobello, portabella ... same thing. I've always called it a portobello so I'm sticking with that =).

As it turns out, crimini mushrooms (which are baby portobellos) weren't the only thing I bought from Costco during my last visit. I also picked up a tray of these beautiful portobellos. I have 2 left. I have to decide what to do with them soon.

I used a slice of barbari bread, which I couldn't find nutritional information for on Weight Watchers, so I figured it to be about the same points as 2 slices of white bread. If you know the nutritional information on the bread you're using, then you can do your own calculation. The pesto is worth 1 point, and the vegetables are free. So add 1 point for the pesto plus whichever bread you choose, and you have the total for this sandwich. You can add a second piece of course, but I was more than happy to save the points and eat it just like this.



Grilled Portobello and Vegetable Sandwich
1 Serving | PointsPlus Per Serving : 4

1 big portobello mushroom
seasoning salt
1/2 sweet red or green pepper
9 cherry tomatoes
1 teaspoon store-bought pesto
bread

Directions
Heat the grill to high while you're getting your veggies ready.

Sprinkle a little seasoning salt on your mushroom, remove the seeds from your pepper, and skewer your tomatoes.

Now, grill your veggies for 10 minutes or however long it takes for them to get a bit charred and soft.

Spread the pesto on your bread then top it with the grilled vegetables. So good! Add a medium corn on the cob for 2 points.

Another Quick Salmon Recipe

This salmon was ridiculously easy and delicious (and only 1PointsPlus per oz)! Salmon is my favourite fish to cook at home, and you can do so many things with it. Both of my girls love it with rice and plain yogurt on the side. Another reason I like cooking fish and seafood is because it's so quick. It cooks up in no time.



Another Quick Salmon Recipe
1 Servings | PointsPlus per serving : 4

Ingredients
4oz skinless salmon filet
salt
pepper
2 teaspoons barbecue sauce
cooking spray
lemon wedges

Directions
Heat a small nonstick pan over medium heat and spray with cooking spray.

Season the fish on both sides with a little salt and pepper, then fry for about 4 minutes on each size (depending on thickness). Brush each side with barbecue sauce and cook for another 30 seconds or so.

Serve it with 1/2 cup of steamed rice for 3 additional points, and lemon wedges.

Honey Mustard Chicken

This was really delicious! I adapted the recipe a little from How Sweet It Is. Actually, I followed a Pin which took me to Six Sisters' Stuff, where I found 50 links to mouthwatering chicken recipes. Tonight I chose to go with the honey mustard and I was not disappointed! I had a few bites and packed the rest up for tomorrow's lunch and dinner. One thing I did a bit different is that I brushed the honey mustard on both sides of the chicken once it was cooked, and then let it cook for a minute longer on each side. Jessica brushed hers on at the end.


Honey Mustard Chicken
4 servings | PointsPlus per serving : 4

Ingredients
1 teaspoon honey
2 teaspoons yellow mustard
1 tablespoon Dijon mustard
2 teaspoons olive oil
2 8oz chicken breasts, sliced in half
salt
pepper

Directions
Combine honey and both mustards. Set aside.

Heat the oil in a nonstick pan over medium high heat.

Dry the chicken with paper towels (a nice tip from How Sweet It Is), and season both sides with salt and pepper.

Fry the chicken on one side for about 4 minutes. Remember we sliced them in half so they're thinner, but if you keep yours thick, you'll need to cook them longer. Flip them over and cook for another 4 minutes. Brush one side with the honey mustard and let the chicken cook on that side for another minute. Brush the other side with honey mustard and let that side cook for another minute.

I'm serving mine with salad, but you could serve it with rice, potatoes or bread. I'm sure it would make an amazing sandwich with all that honey mustard flavour!

Chicken and Mushrooms with Corn

I bought a thingy of sliced mushrooms at Costco the other day, so if you noticed a lot of mushrooms around here lately, that's the reason. I doubt I'll ever buy mushrooms from there again because you really have to either have a giant family, or eat them with every meal until they're gone. Anyway, I love mushrooms so I'll work with it this time.

Last night I was trying to come up with something quick to take to work today, and I didn't really feel like cooking, but I had no choice. It was either cook, or take a frozen entree, and I wasn't in the mood for one of those either.

Here's what I came up with. 



Chicken and Mushrooms with Corn
4 servings | PointsPlus per serving : 5

Ingredients
1 medium onion, diced
2 cups chopped crimini or button mushrooms
1/2 cup corn kernels
8oz boneless, skinless chicken breast, cubed
1/2 cup chunky salsa (I used store-bought - mild)
8 teaspoons fat free sour cream
1 small tomato, diced
1 scallion, chopped
4 whole wheat tortillas

Directions
Set the stove to medium high and spray a nonstick pan with cooking spray. Sautee the onions, mushrooms and corn (I cut mine off the cobb, but I'm sure frozen would be fine) for about 5 minutes, stirring occasionally until they start to brown. Stir in the chicken and cook for 6 minutes or until the chicken is cooked through.

Stir in the salsa and allow to heat through.

Serve on tortillas with sour cream, chopped tomatoes and scallions. (I forgot to take a picture of my tortilla all put together at lunch time.)

Saturday, July 21, 2012

Egg Wraps for Breakfast

Since I started Weight Watchers, I've been eating a lot of egg wraps for breakfast. I cook the egg up the night before or in the morning, and I re-heat them at work. I wrap them up in a 9" whole wheat tortilla and put a little hot sauce or ketchup on it.

Since today is Saturday and I'm not in a rush to go anywhere, I decided to fancy my wrap up a bit. I added mushrooms, tomatoes and scallions. I'd have added my hot sauce but the kind I like is the little packets from Taco Bell, and my stash is in my drawer at work. You can also buy taco sauce at the store, but I wasn't thinking about it yesterday when I was shipping. Maybe next week.

Again, the calculation on this depends on how you enter it in the tracker. If you enter it as a recipe, it's 5 PointsPlus with liquid eggs, or 7 PointsPlus with 2 large eggs. But veggies really don't count so if you enter it as a meal, it would be 4 PointsPlus with liquid eggs, or 6 PointsPlus with 2 large eggs.



This is the before. The simple breakfast I take to work during the week.


Breakfast Egg Wraps
1 serving | Points Plus per serving : 4
                          made with 2 eggs : 6

Ingredients
1 whole wheat tortilla
1/2 cup liquid eggs (I used veggie)
1 cup sliced crimini mushrooms
1/4 cup diced fresh tomato
1 scallion, chopped
salt, pepper and hot sauce to taste

Directions
Fry your eggs in a nonstick pan sprayed with a little cooking spray. Medium heat is best. You can scramble them or keep them in the shape of an omelette.

Place the eggs on the wrap. Then, spray the same pan with a little more cooking spray and fry the mushrooms until they're tender. About 5 minutes will do it. Add the mushrooms, tomato and scallion to the wrap. Top with salt, pepper and hot sauce if you like it.

Good luck trying to roll this up!

Weight Watchers Recipes from 1977

Check out this thrift store find! As I read through the recipes I was amazed at how anyone could lose weight on this program back then. One serving included 6-8oz of meat! These days that’s considered 2 portions.

None of the recipes include points values or any nutritional information whatsoever, so whatever I make from this book I’ll have to enter in the Recipe Calculator, and adjust the serving sizes of course!

Baking Soda and Vinegar Fun

Here’s something else I found on Pinterest that’s really fun for kids. Mine spent at least an hour at this. We went out and came back and they played some more. Then, the little one put way too much vinegar in and it got flooded. The fun was over at that point. When you leave it and it dries, it get’s crisp. But that was before the flood happened.

All you need for this is a bowl of baking soda, white vinegar and food colouring.


I purchased a larger quantity of baking soda from the bulk store. The 2 bowls that you see cost me just over $2. I already had vinegar and food colouring at home. I got the little bottles from the craft section of the dollar store. 3 for $1 or something like that. I also saw different types of bottles in the cosmetics section. Browse the whole store until you find something you like. Just make sure the lid screws on well or you’ll have a big mess.

Fill the bottles with vinegar and a few drops of liquid food colouring. Let the kids drop the vinegar into the baking soda and see what happens. Fizz. Just like the volcano that you may have made in elementary school for the science fair.






 

Thursday, July 19, 2012

I Joined Weight Watchers

I just joined Weight Watchers (for the 2nd time) a little over a week ago, so if you’re following Jenny’s Cookbook, you may notice that the recipes I post now are more low fat/low calorie. I still have a few recipes sitting over on Facebook that I haven’t had time to transfer over here yet. I was doing Weight Watchers on my own for 2 weeks before I actually signed up for WW online. It was time consuming calculating recipes on one site, then taking that nutritional info and calculating the PointsPlus value on another site. But I lost 2lbs anyway. It’s just easier to join (even though you do have to pay). You also get the app for free so you can calculate points on your phone at the grocery store before purchasing items, or if you end up eating out, you can pull up the app really quickly and search for the best option.

WW Online provides PointsPlus values for the recipes that I enter there, but it doesn’t provide a calorie count. I’ve included both the PointsPlus values and the calories for some of the recipes over the past few weeks, but since I don’t have time to enter every recipe into 2 different programs, I’ve decided not to include the calorie counts in my posts. If you’d like more detailed information on a recipe from anywhere, you can enter them in SparkRecipes and get all the nutritional details. I have to enter the recipes in the WW site anyway to get the points value for my food tracker, so it’s easy enough for me to add the PointsPlus values to my blog posts.

If you want to read more about Weight Watchers or my never-ending weight loss journey, you can follow me on my weight loss blog. I’ll put a tab at the top of the blog as well.

Here are some other places you can find Weight Watchers recipes

You can also follow my boards on Pinterest. I have a Weight Watchers board as well as several other recipe boards that are not Weight Watchers friendly. The sweets board is particularly naughty.

Baked Eggplant with Mozzarella and Tomato Sauce

I made this for dinner last night and brought some for lunch today. It’s an easy meatless dish and you can serve it with a salad on the side.

If you can’t find Italian seasoned Panko, use the regular kind and add ½ teaspoon Italian seasoning to the blender with the veggies instead. I probably wouldn’t add any additional salt to the dish.




As you can see, part-skim mozzarella doesn’t melt like the regular stuff. It was nice and crispy instead of gooey. If you’re not on Weight Watchers, then go ahead and use regular mozzarella if you wish. I prefer regular cheese myself but I bought the part-skim the other day because it was on sale and thought I might give it a try.

Baked Eggplant with Mozzarella and Tomato Sauce
4 servings | PointsPlus Per Serving : 3

Ingredients
1 large eggplant
1 tablespoon salt
1 medium tomato
1 small onion
1 clove garlic
½ sweet red pepper
1 teaspoon tomato paste
½ cup Italian seasoned Panko
½ cup grated part-skim mozzarella

Directions
Slice the eggplant into 1/2” rounds. Place them in a collander and sprinkle both sides with salt. Let them sit for about ½ hour. You’ll see liquid start to come out. Rinse the eggplant in the colander and set aside.

Preheat the oven to 400F.

Place the tomato, onion, garlic, red pepper and tomato paste in a blender and puree until smooth.

Place half the puree into a glass baking dish and layer the eggplant on top. Pour the rest of the puree over the eggplant.

Sprinkle the Panko over the eggplant followed by the cheese, and bake uncovered for 30 minutes. Let it cool a bit before serving.

Individual Lemon Angel Food Cakes

So far I’ve used a few different liquids with the boxed angel food cake mix. Pineapple is good, raspberry was a flop, mocha was tasty and lemon was my favourite so far. I wanted to put poppy seeds in it but I couldn’t be bothered looking for them last night since I’d just spent over 2 hours assembling our new coffee and end tables.
I also thought I would try to microwave it because it was getting late and I wanted something fast. It works, but the texture is almost like bread. I just didn’t want to turn on the oven last night for 1 little cake. Last time I was already baking something so it was okay, I just put the little ramekin in with it.

Oh, and my friend did try to use peach puree but the result was the same as my raspberry cakes. It was gooey in the middle and any chunks of peaches that were left sunk to the bottom. She said it was yummy though. The puree’s appear to be too heavy for this cake mix. But they work much better with regular boxed cake mix. Pumpkin puree mixed with spice cake mix is a good one. But we’ll get to that when Autumn comes around.

Also, I weighed and measured the cake mix once again just to confirm how much 38 grams really is. It worked out to a scant 1/3 cup. If you’re not counting points, go ahead and use 1/3 cup just to make things easier. If you’re counting and you don’t have a food scale, see my image below for what my scant 1/3 cup looks like.

Here's what my scant 1/3 cup looks like.

Here's my raspberry flop cake (lol). Delicious and really pretty, but gooey in the middle.


Individual Lemon Angel Food Cakes
1 serving  | PointsPlus Per Serving : 4

Ingredients
38grams angel food cake mix
2 tablespoons fresh lemon juice
¼ teaspoon lemon zest
1 tablespoon cold water

Directions
Spray a ramekin lightly with cooking spray and preheat the oven to 400F if you’re going to bake this.

Mix everything together with a fork and pour it into the ramekin.

Bake for 10-15 minutes or until firm and no longer sticky.

If you’re using the microwave, make sure the batter doesn’t go more than half way up the ramekin. Let it go on high for 60 seconds. It’ll puff up but when you open the door it will deflate again. Make sure your ramekin is big enough to handle the puff. Or use a mug!

So what’s next? How about a doughnut flavoured angel food cake? I’m going to add some nutmeg to the cake mix and make a quick glaze with icing sugar.