2-4 PointsPlus

Black Bean Corn and Avocado Salad

by Steph

Black Bean Corn and Avocado Salad

2 Weight Watchers Points Plus


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Here is a great summer recipe, for BBQ’s, picnics or just any day.  You can use canned or frozen corn.  You could also try roasted or grilled corn, which I am sure would be delicious.  Its super simple, very few ingredients and very healthy. A great alternative to the heavy mayo filled salad usually at summer BBQ’s.

 

Ingredients

1 – 15oz can Black beans, drained and rinsed

1 – 15 oz can Corn, drained and rinsed (or 1.5 cup frozen, defrosted)

1 small avocado, diced

2 red peppers, diced

½ tsp Goya, all purpose seasoning

 

 

Mix all ingredients and seasoning, except Avocado.

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Fold in the Avocado. Chill for at least 1 hour before serving

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Enjoy!

 

Nutritional Information

10 Servings

2 Weight Watchers Points Plus per serving

93 Calories; 3.5g Fat; 0.5g Sat. Fat; 13.2g Carbohydrates; 4.1g Fiber; 1.9g Sugar; 3.4g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

 

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Quinoa Patties

by Steph

Quinoa Patties

12 Servings

3 Weight Watchers Points+

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I absolutely adore quinoa. Unfortunately, my husband (AKA Mr. Picky Pants) does not like it.  He thinks its weird.  I could not disagree more with him, I think its wonderful and delicious. So, with that being said, I can never make it as a side dish with dinner.  I have to find ways to make it for myself for lunches.  I found this recipe for quinoa patties on my favorite place, Pinterest.  It’s OUTSTANDING!  Definitely a must try people.  I plan next time on adding some other veggies to the mixture.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • ½ tsp salt
  • ¾ cup reduced fat shredded cheddar
  • ½ cup reduced fat cottage cheese
  • 2 small carrots, shredded
  • 2 egg whites
  • 2 whole eggs
  • 2 TBS chopped onions
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp garlic powder

Instructions

Pre-heat oven to 425

Rinse Quinoa (if not pre-rinsed) and cook in 2 cups water with ½ tsp salt.

Shred the carrots and mix all ingredients, including cooked quinoa, in a bowl.

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Form into generous patties using a generous ¼ cup.

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Place patties on a baking sheet.  Bake for 15 minutes, flip and bake for 10 more minutes.

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Enjoy!!

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Nutritional Information

12 Servings

3 Weight Watchers Points Plus per serving

102 Calories; 3.3g Fat; 1.2g Sat. Fat; 37mg Cholesterol; 11g Carbohydrates; 1.3g Fiber; 0.6g Sugar; 7.1g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

 

 

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Banana Nut Oatmeal Muffins

by Steph

Banana Nut Oatmeal Muffins

3 Weight Watchers Points Plus

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I just love muffins, but ones from the bakery are just terrible for you.  I enjoy making them at home because they are a great thing to have for quick meals or snacks on the go.  I found this recipe a while back for strawberry shortcake muffins, but since strawberries are out of season by me right now and cost about $100 a pint (if you can even find them) I decided to change them to banana nut oatmeal muffins.  They came pretty yummy, but I will definitely be trying the strawberry version once summer rolls around.

Ingredients:

  • 2 ½ cup quick oats
  • 4 TBS honey
  • 1 Egg
  • 2-egg white
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup wheat germ
  • ½ cup chopped walnuts
  • 1-Cup Non-Fat Greek Yogurt
  • 2 Bananas

Instructions

Preheat oven to 400 degrees

In a food process pulse the oatmeal a few times.

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Add all remaining ingredients (except walnuts) and process until smooth.

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Fold in walnuts. Spray a muffin tin and divide batter among 12 tins.

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Bake for about 20 minutes, or until a toothpick comes out clean when inserted in the middle.

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Enjoy with some butter or jam!  Or both :-)

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Nutritional Information

12 Servings

3 Weight Watchers Points Plus per serving

151 Calories; 5.2g Fat; 0.7g Sat. Fat; 15mg Cholesterol; 20.7g Carbohydrates; 2.5g Fiber; 7.1g Sugar; 6.8g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

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Flourless Peanut Butter Cookies – 3 Weight Watchers Points Plus

by Steph

Flourless Peanut Butter Cookies

3 Weight Watchers Points Plus

First of all, I need to apologize…I went AWOL.  I have a lot of eggs in my basket right now and just haven’t had the time to write :-( I have a lot of exciting things going on, and will give more details later…I promise!! So I am going to try to be diligent and write more often.  So here is a sweet treat to make up for my absence.

 

I usually like to keep some type of sweet in the house for when the craving hits, we are big sweet tooth people in my house.  I feel that is so much better to have a homemade treat than something packaged.  It’s better for you, and tastes so much better, but that’s just my humble opinion.  These flourless peanut butter cookies are a simple and quick to make, they really only have 4 ingredients. These are flourless too (duh) so if you are watching your carb intake, these are good choice as far as cookies go.

 

Ingredients

  • 3/4 cup brown sugar
  • ¾ tsp baking soda
  • 1 large egg
  • 1 cup natural peanut butter.
  • 24 peanuts, split in half (optional)

 

Instructions

Preheat oven to 350. Gather your ingredients.

In a stand mixer mix all ingredients except the peanuts.

 

Using a teaspoon, measure out 48 balls and place on a baking sheet lined with parchment paper.

 

Press ½ peanut into each cookie.

 

Bake for 10 minutes, rotating pans halfway through cooking.

 

Let cool for a few minutes on the baking sheet then transfer to a cooling rack to cool completely (Good Luck!)

Enjoy!!

 

Nutritional Information

24 Servings, 2 cookies per serving

3 Weight Watcher Points+

89 Calories; 6g Fat; 1.3g Sat. Fat; 8mg Cholesterol; 6.7g Carbohydrates; 0.7g Fiber; 5.5g Sugar; 3.2g Protein

** Nutritional information calculated through weight watchers online recipe builder and calorie-count.com. Some data may not be accurate.

** I am not a nutritionist and am not affiliated with Weight Watchers. Please consult a doctor before starting any new nutritional program or diet

 

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Roasted Potatoes with Herbs De Provence

by Steph

Roasted Potatoes with Herbs De Provence

4 Weight Watchers Points Plus

4 Servings

 

Herbs De Provence is a wonderful spice to keep in your pantry.  It’s a blend of different spices, typically lavender, basil, thyme, fennel and savory.  Its great on potatoes, poultry, fish and vegetables.  One of our regular side dishes in our house is roasted potatoes, its such an easy delicious side dish.  Sometimes I make it with garlic and onion, or carrots, or just salt pepper & garlic. But often I add some Herbs De Provence. You can add onions to this dish as well, I often do.

I use the bags of either the small red potatoes or baby Yukon golds (1.5lb bag)

Tell me, whats your stand by side??

Ingredients

  • 1.5lb bag of baby potatoes
  • 3 tsp. olive oil
  • 1 tsp. Herbs De Provence
  • ½ tsp. garlic powder
  • ¼ tsp. salt

 

Instructions

Preheat your oven to 350.  Cut the potatoes into quarters.

Place them in a bowl and toss with olive oil and seasoning.

Lay potatoes in an even layer on a baking sheet coated with cooking spray.

Bake for 35-40 minutes, flipping halfway through, until potatoes are golden brown and crispy.

Enjoy!!

 

Nutritional Information

4 Servings

4 Weight Watchers Points Plus per serving

150 Calories; 3.7g fat; 0.6g Sat Fat; 27.3g Carbohydrates; 2.9g Fiber; 1.8g Sugar; 3.3g Protein

**Nutritional Information calculated through Weight Watchers Online Recipe builder and Calorie-Count.com. Some Data may not be accurate

 

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Crescent Roll Apple Turnovers

by Steph

Crescent Roll Apple Turnovers

4 Weight Watchers Points Plus

8 Servings

I have some great friends, they always let me experiment and try new recipes.  Sometimes they work out, sometimes they don’t.  I made this vegetable lasagna once for a friend and my husband. I think Tom took two bites and pushed it aside, HAHA.  It was not the best.  Oh well.  However, this time, these apple turnovers were a success.  They were pretty simple to make, just using crescent rolls and a simple apple pie filling.

I made these ahead of time and then cooked them at a friend’s house.  So, I apologize for the final pictures, they were done with my husbands IPhone because I forgot my camera. Now they do only live three doors down, but it was raining.  I wasn’t going out in the rain :-)  I will update with better finished product pictures when I make them again, which will likely be soon.

 

Ingredients

  • 1 package reduced fat crescent rolls
  • 2 granny smith apples
  • 1 TBS butter
  • 1/8 tsp. nutmeg
  • 1 ½ tsp. cinnamon
  • 1 TBS brown sugar
  • 3 TBS truvia (about 12 packets)
  • 1 tsp. cornstarch

 

Instructions

Preheat oven to 375.  In a bowl, mix together the truvia, brown sugar, spices and cornstarch

Peel and Dice the apples into small pieces.

Toss the apples with the spice mixture. Melt butter over medium heat in a pan.

Add apples and cook until the apples start to soften. About 7 minutes, stirring often.

Turn the heat off and let the apples cool.

On a baking sheet, lined with parchment paper, lay out the crescent rolls. Evenly distribute the apples in the center of each crescent roll.  Now, I was originally going to make each turnover with 2 crescents, but that’s kind of a lot for one serving so I made it one, and just sorta folded the ends over to make a little packet.

 

Its not always that pretty but who cares when it tastes good right?? Place them seam side down.

Brush the packets with a little bit of milk and sprinkle with a little bit of truvia.

Bake for 15 minutes until golden brown.

Of course while we were eating them, everyone was saying they should go with vanilla ice cream.  So get some ice cream before hand!

Enjoy!

 

Nutritional Information

8 Servings

4 Weight Watchers Points Plus

118 Calories; 5.9g Fat; 2.9g Sat Fat; 4mg Cholesterol; 16g Carbs; 0.7g fiber; 2.1g protein

* Nutritional Information Calculated through Weight Watchers Online Recipe Builder and calorie-count.com. Some Data May Not be accurate

* I am not a certified Nutritionist; please consult your doctor before starting any diet or exercise regime.

 

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Italian Cucumber Salad

by Steph

Italian Cucumber Salad

 2 Weight Watchers Points Plus

Only a few official weeks left of summer and this recipe for Cucumber Salad is a perfect summer recipe.  It is best in the summer when the cucumbers are plentiful, and the tomatoes are in season and delicious.  Cucumber Salad is great either as a light meal with a slice of Italian bread, or a side for some hamburgers.  It can be made ahead and let sit in the fridge, the flavors just get better.  The servings are any where between 2 and 4, depending on if you are eating it as a side or light meal, the points plus value stay the same.

 

Ingredients

  • 2 Large Cucumbers, peeled and sliced
  • 3 small tomatoes
  • 2 TBS fresh basil, minced
  • 1 TBS Fresh oregano, minced (optional)
  • 1 Garlic clove, minced
  • 1 TBS olive oil
  • 1-2 TBS wine vinegar (depending on taste)
  • Salt to Taste

 

Peel and slice the cucumber into rounds

Add the fresh herbs

Seed the tomatoes and cut into bite size pieces, add to the salad

Add Garlic, Olive oil, Vinegar and Salt.

Mix Well and let sit for at least 1 hour

Enjoy!

Nutritional Information (4 servings)

2-4 Servings = 2 Weight Watchers Points Plus

61 Calories; 4g Fat; 0.5g sat fat; 6.2g Carbohydrates; 1.8g fiber; 1.9g sugar; 1.4g protein

*** Nutritional Information calculated through weight watchers online recipe builder and Calorie-Count.com. Some Data may not be accurate

 

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Texas Toast Garlic Bread Pizza

by Steph

Texas Toast Garlic Bread Pizza

4 Weight Watchers Points+

 

As some of you may know on Friday Nights we normally have homemade pizza.  Love pizza, all types, cant get enough of it.  So when my husband and I were watching TV the other night a commercial came of for Pizza Huts Garlic Bread Pizza, I was drooling.  Now, I normally do not drool over pizza hut. If I order pizza, its from our local pizzeria, not Pizza Hut. But boy do they have a good idea here.   It’s a very simple thing to make, but was it genius.  All you need is Texas Toast Garlic Bread, pizza sauce and cheese, How easy is that???  (did I just sound like Ina??). Why give Pizza hut your money! When its this easy, who needs take out :-)

The Texas toast garlic bread I used was 3 Weight Watchers points+ per slice, just know that the points value may vary depending on the garlic bread brand you buy.  You could even use a baguette and make your own garlic bread, the skinny loaves of French bread would make awesome appetizers!!

Ingredients

  • 6 Slices Texas Toast Style Garlic Bread
  • 6 TBS pizza Sauce
  • 12 TBS Part Skim Shredded Mozzarella
  • 18 Slices Turkey Pepperoni (optional)

Instructions

Preheat the oven to 425 degrees.  Lay the garlic bread on a baking sheet.

Top 1 TBS of pizza sauce on each slice

Top with 2 TBS of cheese on each slice and any topping of your choice, We used Turkey Pepperoni.

Bake for 8-10 minutes until its browned and cooked to your liking.

Yuuuuummmmm

 

Nutritional Information

4 Weight Watchers Points+ Per slice

179 Calories; 4.9g fat; 2.8g sat. Fat; 21mg Cholesterol; 22 Carbohydrates; 1g Fiber; 9g Protein

***Recipes Calculated through the Weight Watchers Recipe Builder and Calorie-Count.com; Some data may not be accurate

 

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Egg White Breakfast Burrito

by Steph

Egg White Breakfast Burrito

5 Weight Watchers Points+

I don’t know about you, but mornings are really hard for me.  I am never really in the mood for anything, I get bored very easily, and I don’t really care for cereal in the morning. But, I have been on a breakfast burrito kick lately, It’s pretty simple to make and is packed with protein and fiber to keep you full until lunchtime.  I have made it both with and with out egg whites, either way is filling and delicious.  When made with out eggs it’s a great portable breakfast, you can just roll it up and take it with you. It’s still really good at room temperature.  With out the egg whites is only 4 points+

 

Ingredients

  • 1 (2 point) whole-wheat or multigrain tortilla
  • 1 wedge laughing cow Swiss cheese (or 1 point cream cheese)
  • ¼ cup black beans
  • 2 TBS finely chopped onion
  • 2 TBS finely chopped bell pepper
  • 2 TBS finely chopped mushrooms
  • Splash of chicken stock
  • 2 Egg whites (optional)

 

Instructions

Heat a small pan coated with cooking spray, sauté the onion, pepper and mushrooms.  Sauté about 5 minutes until veggies soften.

Add the black beans and a splash of chicken stock.

Cook for about 2-3 minutes until beans soften a little bit.  Using a spatula, lightly smash the beans, making a paste like mixture.

Meanwhile, spread the cheese on the tortilla.

Spread the bean mixture on top of the cheese.

If you are not using eggs, just roll it up at this point and eat. If you are using eggs, scramble two eggs whites and place on the bean mixture.

Roll the tortilla up and enjoy!! Yummy yummy in my tummy

 

Nutritional Information

5 Weight Watchers Points+

226 Calories; 4.7g fat; 1g sat. fat; 10mg cholesterol; 29.6g carbohydrates; 12.6g fiber; 4.3g sugar; 18.5g protein

 

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Tropical Smoothie

by Steph

Tropical Smoothie

3 Weight Watchers Points+

I want to apologize for my lack of posting recipes.  Its not that I am not trying, its just that a lot of the recipes lately have just been so-so.  And I don’t want to post anything that isn’t good. This post will be short and sweet, and not just because its a smoothie recipe…bud-ump-bump! Sorry, that was a bad one huh?

This tropical smoothie is a great breakfast, mini meal or snack.  Add some protein powder instead of the yogurt for a great post workout meal.  Did you know you should eat with in 30-45 minutes of a workout for your muscles to get the maximum benefit?  This recipe has Kiwi in it, which is a great summertime superfood. Its high vitamin C, fiber and potassium.  There is also an option to make it a “green” smoothie.  Try it, trust me, its good…despite the color :-)

Ingredients:

  • 1 Cup unsweetened almond milk (or skim milk, PP would be increased to 4)
  • 1/2 cup fat free plain greek yogurt
  • 1/2 frozen banana
  • 1/4 cup diced pineapple
  • 1 kiwi
  • 1 cup spinach (optional)

Equipment

  • Blender

Add Milk, fruit and yogurt to the blender…turn on…Simple :-)

Add ice and blend until smooth.  Pour into a large glass, insert straw an enjoy!

OPTIONAL –  At the very end, add 1 cup of baby spinach and blend.

 

Nutritional Information

Makes 1 Smoothie

3 WW points plus

158 Calories; 3.6g Fat; 0.1g Sat. Fat; 31 Carbs; 5.4g Fiber; 17.9g Sugar; 2.7g protein

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