Peach Cobbler

Peach Cobbler

1 box Betty Crocker Super Moist Yellow Cake mix
2-16 oz packages of frozen peaches
8 oz Diet 7 Up
Cinnamon

Spray the bottom of a 9x13 pan with cooking spray.  Preheat your oven to 350°.  Dump your peaches, still frozen, in the bottom of the pan.  Sprinkle cinnamon over the peaches.  Spread dry cake mix over that and then pour over the top the 7Up. There will be dry spots and that is okay.  Pop in your oven, I let my cook for 1 hour and 20 minutes.

Cut into 12 servings.  3 points each.

This was absolutely delicious!  Orin destroyed it.  I will make it again.  Preparation is easy, baking time long but the results are yummy!  This is a Weight Watcher Girl recipe.

Asian Ground Turkey Stir-Fry

This was very good and I didn't have ground turkey so I cut up chicken breasts.  I thought about serving it with rice but didn't.  I bought the Green Giant Broccoli Slaw mix in a bag.  Next time I will add water chestnuts and mushrooms.  I enjoyed this recipe very much.  I will definitely make this again.  The recipe is from Slender Kitchen and you can follow the link to see the original recipe. 

Asian Ground Turkey Stir-Fry Servings: 4 Serving Size: about 1.5 cups Nutritional Info: 231 calories, 8.7g of fat, 9.8g of carbohydrates, 3.3g of fiber, 28.6g of protein Weight Watchers^® PointsPlus^®: 6 *

1 tbsp. olive oil

1 tbsp. sesame oil

2 cloves of garlic, peeled and minced

2 tbsp. ginger, minced

1 lb 99% lean ground turkey

16 oz. Asian vegetable mix

4 tbsp. low sodium soy sauce

2 tbsp. rice vinegar

 

Heat olive oil and sesame oil over medium high heat. Add the ground turkey, garlic, and ginger. Brown until turkey is fully cooked. Add the vegetables. Cook until vegetables are just tender, about 4-5 minutes. Add the soy sauce and rice vinegar. Cook for 1 minute. Taste and season with additional soy sauce if needed.

My cooking essentials

This is my must have list of panty item:

Splenda Brown Sugar/Splenda Mix
Spelda Baking Sugar/Splenda Mix
Unsweetened apple sauce individual containers
Pureed prunes (baby food)
Sea Salt
Kosher Salt
Red Salt
Minced Garlic
Light Soy Sauce

Brown and Brummel Yogurt Butter Spread
Almond Milk, unsweetened
Mexican Cheese, grated Weight Watcher brand
Greek Yogurt
HyVee Fat Free Cottage Cheese
Egg Beaters

HyVee Salad light dressings, French, 1000 Island
Hellman's Light Mayo

Frozen Vegetables

Smuckers Breakfast Syrup
Hershey's Light Chocolate Sauce
PB2
Honey

Cocoa powder
Oatmeal
Cream of Wheat
Sugar Free Jello mix
Wheat Flour
Rice
Pasta

Balsamic Vinegar
Distilled Vinegar
Apple Cider Vinegar
Ranch Dressing dry mix
Taco dry mix
Chili dry mix
Panko
Reduced Fat Bisquick

Fat Free Refried Beans
Water chestnuts, canned
Bean Spouts, canned
Diced tomatoes, canned
Black beans, canned
Kidney beans, canned
Garbanzo beans, canned
Mandarin Oranges, canned
Mushrooms, canned
Pure Pumpkin, canned
Pineapple, crushed, canned

Reduced Fat Cream of Mushroom Soup
Fat Free Chicken Broth

Weight Watchers Family, Friends and Fun

All Bran Muffins (4SP)

I love this muffins.  They are easy to make and no one off ingredients.  They are dense, moist and delicious.  They freeze well.  This is a recipe from the late 1980's.  I made them then and still make them.  They are my favorite! I have used egg substitute, Splenda brown sugar blend and almond milk.  They still taste great.  They have my mother's seal of approval!

All-Bran Muffins 

2 cups all bran cereal (11sp)

1¼ cup unsweetened almond milk (1sp)

2 egg white substitutes (0sp)
1/3 cup Splenda brown sugar blend (25sp)

½ shredded carrot (0sp)

1 tsp vanilla (0sp)

½ cup unsweetened applesauce (0sp)

1 cup flour (12sp)

2 tsp baking soda (0sp)

1 tsp cinnamon (0sp)

½ tsp salt (0sp)

½ cup raisins-optional (12sp)

Soak cereal in milk for 10 mins. Mix in remaining ingredients. Bake at 400° for 10 mins. Makes 12 muffins with ¼ cup of batter per muffin. 4 SP w/o raisins, 5 SP w/raisins

Hungry Girl Flourless Chocolate Cake

To say I was skeptical is an understatement.  How can a cake, flourless no less, be good?  Well let me tell you this cake is decadent and satisfying and only 3 points per serving!  I really did not think the Truvia was good, my batter was not sweet enough and it had that yucky after taste.  I put in a quarter of a cup of the Splenda Sugar blend and that took care of the problem.  I will use the Splenda Sugar blend in the future.  It is so chocolaty and just sweet enough and 8 servings, 3 points per serving.  I went out and bought a case of canned black beans at Aldi's and plan on making another cake today.  A co-worker loved it and I am thinking this would be perfect for a co-worker who is diabetic.  This is definitely going in my toolbox for my lifetime!  I am in love!

 

Hungry Girl's Flourless Chocolate Cake

 One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.  Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.  Fold in 1 tbsp. chocolate chips.  Spread mixture into the baking pan, and smooth out the top.  Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.  Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour.  Refrigerate leftovers. (This cake tastes great chilled.)  MAKES 8 SERVINGS HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

 

Skinny Kitchen Breakfast Quiche

 

This breakfast quiche recipe from Skinny Kitchen is delicious!  6 big servings, 3 points each.  I used Egg Beaters and Weight Watchers Shredded Mexican Cheese.  It did freeze pretty well but not sure I am going to do that again.  I bought a package of diced ham to save me steps.  I will definitely make this again.  It would be great for a celebration breakfast.  I took it to work for something different to eat for breakfast.  It was quite filling!

 

Skinny  Kitchen Breakfast Quiche

2 cups frozen hash brown potatoes (not thawed) diced not shredded, see shopping tips
1 cup (4 ounces) lean ham, chopped, see shopping tips
½ cup red sweet pepper, chopped
½ cup onion, chopped
2 eggs, see shopping tips
4 egg whites
⅔ cup from a (10 ¾ oz) can Campbell’s Healthy Request cream of mushroom soup (condensed)
¼ cup fat-free milk
Black pepper, to taste

Ingredients for Topping:
½ cup reduced-fat cheddar cheese, shredded

Instructions
1. Preheat oven to 400 degrees. Coat a 9 x 9 inch baking pan with cooking spray.
2. In a large bowl, mix together the frozen hash browns, ham, red bell peppers and onions. In a medium bowl, whisk together eggs, egg whites, condensed soup, milk and black pepper. Pour over potato mixture and toss to mix. Add mixture to baking pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with cheese and bake an additional 20 minutes until golden brown and cheese is melted.
3. Cut into 6 slices. Using a spatula, carefully remove each slice.
4. This casserole freezes great once baked. I like to wrap into individual servings and store in the freezer. Great for a quick breakfast any day of the week!
Makes 6 servings (each serving, 1 slice)