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)

 



The finest eating establishment anywhere!

I have been keeping out dining room table clean.  I have tried to create a lovely eating atmosphere.  The meals taste so much more lovely with the candles burning and the lovely flowers.  Such a simple idea that makes a big impact.  I don't want to eat out when my experience there cannot possibly match the quiet, lovely scented atmosphere at Chez Lynch.

What is your super power?

Sweet Vinegar Cucumbers

Such an easy and delicious way to serve cucumbers!  Peel and slice your cucumbers and place in a mason jar.  Dissolve ¾ cup of your sugar substitute, I used Splenda sugar blend in 1½ cups of water.  Add 1½ cups of distilled vinegar into your sugar water.  Stir it up and then pour into your mason jar of cukes.  Place in the refrigerator overnight.  I leave it alone for 24 hours at the least.  The longer they marinade the better they taste.  I also flip the jar over about 12 hours in because sometimes they ones at the top are not completely immersed.  You can also put other sliced veggies in like green onions, peppers or cauliflower.  Sweet and sour goodness awaits you!