LaaLoosh » Baking

White Chocolate Macadamia Nut Cookies – 2 Points +

LaaLoosh — Thu, 02 Feb 2012 15:50:15 +0000

I have recently become obsessed with Subway’s White Chocolate Macadamia Nut Cookies, but given that they are 6 Points + each (according to my handy Weight Watchers Dining Out Companion), that’s just not a treat I can afford to indulge in often. So I’ve been baking away in the kitchen trying to come up with my own knock-off version for a healthy White Chocolate Chip Macadamia Nut Cookie Recipe, and boy oh boy was I successful! Each cookie is just 2 Points +, making them an ideal low calorie snack to indulge in. It took me a few tries to get the ingredients just right, and in my attempts, I realized that I couldn’t use certain types of butter substitutes and/or egg substitutes. So I had to figure out a way to fit all the good ingredients in, but still keep it a low calorie, low fat cookie. In the end, an amazing, low Points White Chocolate Macadamia Nut Cookies Recipe was born that tastes just as good as the higher fat version, but is a lot better in helping you reach your weight loss goals. Now you can have your cookie and eat it too! Enjoy!

White Chocolate Macadamia Nut Cookies

A divine way to satisfy your sweet tooth, these low Points White Chocolate Macadamia Nut Cookies are soft, chewy and just 2 Points + each.

Ingredients

1 ¼ cups white whole wheat all-purpose flour
1/2 cup light butter-like spread, at room temp (I used Country Crock)
1/2 cup brown sugar
1 egg
1/2 cup white chocolate chips
1/3 cup roughly chopped raw macadamia nuts
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp vanilla extract
1/4 tsp almond extract

Instructions

Preheat oven to 350 degrees.
In a medium sized bowl, combine the butter and sugar and smooth. Then add in the egg, the vanilla extract and the almond extract.
In a large bowl, mix together the flour, salt and baking soda.
Slowly stir the sugar mixture into the flour mixture and stir until combined.
Stir in the white chocolate chips and nuts. Drop the dough by tablespoon onto cookie sheet. There should be enough dough for 24 cookies.
Bake for 10 minutes. Remove from oven and let sit on cookie sheet for another 10 minutes before transferring to a wire rack to finish cooling.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 24 cookies
Serving size is 1 cookie
Each cookie = 2 Points +

PER SERVING: 92 calories; 5g fat; 10 carbohydrates; 1.5g protein; 1g fiber

Spiced Yam Chips Recipe with Lime Yogurt Dip – 5 Points +

LaaLoosh — Wed, 01 Feb 2012 15:10:13 +0000

When I first came across this Spiced Yam Chips recipe on the amazing eat make read blog, I was BEYOND excited to try it. The flavor combination sounded incredible, and the idea of a lime yogurt dip intrigued me. I couldn’t wait to get in the kitchen and try this, and I am so glad I did…WOW! They were delicious. At just 5 Points +, it’s a wonderfully filling and flavorful healthy snack recipe, that would also be a good side dish recipe, and is super easy to make. The sweet and spicy flavors of the yam chips perfectly contrast the deliciously tart lime yogurt dipping sauce, and it is oh so yummy. I really didn’t have to do much to her original recipe. But most importantly, I used a non-fat cooking spray instead of using olive oil. This cut way back on Weight Watchers Points in the recipe, so the yam chips won’t have that fried, crispy texture, but I feel that it’s definitely worth the sacrifice, and it really doesn’t affect the overall taste. Truly, an amazingly decadent snack recipe, these Spiced Yam Chips are perfect to add to your list of Weight Watchers Super Bowl Recipes for Sunday’s big game, or to just indulge in by yourself, any old time you want.

Spiced Yam Chips Recipe with Lime Yogurt Dip (adapted from eat make read)

The prefect gourmet snack idea for your healthy Super Bowl Recipes collection, these Spiced Yam Chips are just as tasty as they are good for you. Just 5 Points + gets you a nice serving of yam chips and dipping sauce!

Ingredients

2 medium sweet potatoes (about 2” diameter, 5” long)
1 tsp sea salt
1 tsp cumin
1 tsp cinnamon
1/2 cup plain, non-fat Greek yogurt
1 tbsp sugar
Zest from 1 lime
Juice from ½ lime
Non-fat cooking spray

Instructions

Preheat oven to 350.
To make the dipping sauce, mix the yogurt, sugar, lime juice and lime zest in a small bowl and set aside.
Scrub, peel and thinly slice the sweet potatoes.
In a small bowl, combine salt, cumin, and cinnamon.
Spray a baking sheet with non-fat cooking spray and lay the potatoes out on the sheet. Then spray the potatoes with the non-fat cooking spray.
Gently sprinkle the potatoes with the ½ of spice mixture and bake for 20 minutes.
Flip the potatoes, spray with the non-fat cooking spray, and sprinkle with remaining spice mixture. Place back in the oven and bake for another 15-20 minutes, until potatoes are browned and crisped.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is ½ of entire recipe
Each serving = 5 Points +

PER SERVING: 184 calories; 0g fat; 33g carbohydrates; 14g protein; 4g fiber

Maple Pear Muffins Recipe – 5 Points +

LaaLoosh — Tue, 24 Jan 2012 15:51:39 +0000

This weekend, I was a baking madwoman, experimenting with a couple new Weight Watchers recipes and having lots of fun! One of my baking triumphs was this Maple Pear Muffins Recipe. Each muffin has just 5 Points + per serving, which isn’t bad for a carb-based food using sugar AND maple syrup. They were the perfect wintery treat, and were so delicious when served warm with a tablespoon of Brummel & Brown Yogurt Spread. They were sweet, dense, moist and satisfying, and make a great idea for a healthy breakfast on the go. So instead of buying on of those atrociously fattening (and overpriced) muffins at Starbucks, make a batch of these delicious low fat Maple Pear Muffins, and save yourself some calories and some cash!

Maple Pear Muffins Recipe

Sweet and healthy Maple Pear Muffins makes a great low calorie breakfast idea if you need something quick. It also makes a satisfying, low fat snack when you are craving something sweet.

Ingredients

1 ¾ cup whole wheat all-purpose flour
1 ¼ cup quick oats
2 large pears, peeled, cored and diced
1 cup non-fat buttermilk
1/3 cup pure maple syrup
1/4 cup liquid egg substitute
½ cup dark brown sugar
1 tbsp vegetable oil
1/4 cup applesauce or pureed pears
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp sea salt

Instructions

Preheat oven to 400 degrees.
Spray a 12-cup muffin tin with non-fat cooking spray.
In a large bowl, combine together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl, mix the pears, oats, sugar, buttermilk, maple syrup, applesauce (or pear puree), oil and egg substitute. Let stand for about 5 minutes.
Mix the wet mixture into the flour mixture and stir until blended.
Spoon the batter into the muffin pan cups. Bake for about 18-20 minutes, or until an inserted toothpick comes out clean.
Place muffins on a wire rack to cool.

Preparation time: 10 minute(s)

Cooking time: class="cooktime">20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire Maple Pear Muffins recipe makes 12 servings
Serving size is 1 muffin
Each serving = 5 Points +

PER SERVING: 175 calories; 2g fat; 38g carbohydrates; 5g protein; 4g fiber

Turkey Lasagna Recipe with Spinach and Mushrooms – 6 Points +

LaaLoosh — Tue, 10 Jan 2012 15:58:21 +0000

This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.

Turkey Lasagna Recipe with Spinach and Mushrooms

An easy Turkey Lasagna Recipe that has just 6 Points + for a nicely piece is the perfect idea for a healthy Italian food dinner.

Ingredients

11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8oz bag fresh spinach leaves
1 10oz package baby Portabello mushrooms, sliced
1 cup low fat mozzarella cheese, shredded
2 28oz jars prepared marina sauce (about 6 cups)
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper

Instructions

Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1/12 of lasagna pan
Each serving = 6 Points +

PER SERVING: 194 calories; 5g fat; 17g protein; 36g carbohydrates; 6g fiber

Baked Kale Chips Recipe – 1 Points +

LaaLoosh — Wed, 04 Jan 2012 15:48:52 +0000

If you haven’t tried a Baked Kale Chips Recipe yet, you are really missing out! When you are craving something crunchy and salty, this is a MUCH healthier alternative to potato chips, Pop Chips or popcorn. I admit that I was a bit reluctant to believe that roasted kale would actually taste good, but I was pleasantly surprised and I’ve been a fan of baked kale chips ever since. I also love that these are a kid friendly veggie. My 3 year old son gobbles these down, which says a LOT! If a picky toddler eats them, then they’ve got to taste good, right? They are easy and cheap to make, and each 1 cup serving is just 1 Points +. Which means you don’t have to fee guilty about mindlessly eating them while watching TV at night :). So the next time you are thinking about grabbing a bag of potato chips, just make this Baked Kale Chips Recipe instead, and save yourself a ton of Weight Watchers Points Plus, while still feeling satisfied.

Baked Kale Chips Recipe

A delicious and healthy alternative to potato chips, this Baked Kale Chips Recipe has all the crunch and flavor you crave but for just 1 Points + per cup.

Ingredients

1 large bunch of fresh kale leaves
1 tsp sea salt
Light misting of olive oil

Instructions

Preheat an oven to 350 degrees F (175 degrees C).
Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner. Pat excess water with a paper towel.
Lightly spray kale with olive oil from an oilve oil mister and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (General)

Entire recipe makes 2 servings
Serving size is about 1 cup
Each serving = 1 Points +

PER SERVING: 44 calories; 1g fat; 7g carbohydrates; 2g protein; 3g fiber

Oven Roasted Cauliflower with Gruyere Cheese Sauce Recipe – 3 Points +

LaaLoosh — Mon, 02 Jan 2012 15:57:25 +0000

Happy New Year, everyone!! I hope you all had a wonderful, safe, and delicious holiday season. But, the party is over – it’s 2012 now, and there are no more excuses to avoid getting back on track with healthy eating. Sorry for the delay in recent recipe posting, but I was slammed with holiday gatherings and then spent a few days in Vegas chowing down at some fabulous restaurants and getting inspired to make some devilishly delicious new dishes this year! Though I ate way more than I should have in Vegas (um, hello buffets), I am ready to get back on the bandwagon, get back to my Weight Watchers meetings, and start shedding some serious pounds. And to start this new year, I’m sharing a new and easy low calorie side dish recipe for Oven Roasted Cauliflower with a creamy Gruyere cheese sauce. I’m from the school of thought that anything tastes good with cheese on it. So if you need a tasty way to get those veggie servings in, this dish will do it. You get a nice 1 1/4 cup serving for just 3 Points +, so it’s very satisfying too. Enjoy!

Oven Roasted Cauliflower with Gruyere Cheese Sauce Recipe

A quick and easy side dish recipe, this Oven Roasted Cauliflower with Gruyere Cheese Sauce is heavenly. Just 3 Points + for a nicely sized serving makes this a wonderful Weight Watchers Recipe idea for the New Year.

Ingredients

1 large head of cauliflower, chopped into florets
4 tsp all-purpose flour
1 cup fat free buttermilk
2 tbsp white wine
1/2 cup Gruyere cheese, shredded
1 tbsp shallots, minced
1 tbsp fresh chives, finely chopped
3 garlic cloves, minced
1 tsp salt, or to taste
1/4 tsp black pepper

Instructions

Preheat the oven to 450 degrees.
Spray a large casserole dish with non-fat cooking spray.
Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper.
Put into oven and roast for 25 min or until cauliflower is golden brown.
Meanwhile, whisk flour with 2 tbsp buttermilk until smooth.
Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming.
Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper.
Spoon over the cauliflower and serve.

Quick Notes

Can’t find fat free buttermilk at the store? Here’s a quick and easy way how to make fat free buttermilk by yourself! Mix 1 tbsp vinegar or lemon juice +1 cup fat-free milk and let stand for 10 minutes.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 3 Points +

PER SERVING: 124 calories; 4 g fat; 12 g carbohydrates; 11 g protein; 5 g fiber

Goat Cheese and Fig Muffins Recipe – 5 Points +

LaaLoosh — Mon, 19 Dec 2011 04:35:08 +0000

photo credit: delish

Need a healthy idea for something to serve on Christmas morning? Well these amazingly delicious Goat Cheese and Fig Muffins are not only tasty and festive, they are just 5 Points + each. Each healthy fig muffin is stuffed with a rich, creamy honey and goat cheese filling. They are moist and fluffy, and oh-so yummy! The combination of the sweet figs and honey combined with the tangy goat cheese make for a wonderfully decadent treat. These yummy muffins also make a great gift to bake for your friend, neighbor, or child’s teacher!

Goat Cheese and Fig Muffins Recipe

Make a batch of these healthy Goat Cheese and Fig Muffins for Sunday morning, and then enjoy one for breakfast all week long. They’d also make a great Christmas morning breakfast recipe idea!

Ingredients

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/4 cups chopped dried figs
1 cup crumbled goat cheese at room temp
1/2 cup liquid egg substitute (like Eggbeaters)
1 large egg white
3/4 cup packed dark brown sugar
1 cup low fat buttermilk
1/3 cup canned pure pumpkin
2 tbsp honey
1 tsp freshly grated lemon zest
1 1/4 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with non-fat cooking spray.
Thoroughly combine goat cheese, honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
Whisk flours, baking powder, baking soda and salt in a large bowl.
In another bowl, beat liquid egg substitute and egg white; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute.
Gradually whisk in buttermilk and pumpkin until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined; don’t mix too much.
Fold in figs.
Spoon half the batter into the prepared muffin cups.
Add 1 teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter.
Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 muffins
Serving size is 1 muffin
Each serving = 5 Points +

PER SERVING: 200 calories; 3g fat; 38g carbohydrates; 7g protein; 3g fiber

Potato and Zucchini Latkes Recipe – 5 Points +

LaaLoosh — Wed, 14 Dec 2011 15:21:45 +0000

This Hanukkah, instead of preparing the usual greasy and oily latkes, try this Potato and Zucchini Latke Recipe! You get 3 latkes with a side of tzatziki sauce for just 5 Points +. They are made with potato and zucchini which helps lighten them up and get the Points + value lower. But the best thing though, is that these latkes are SO incredibly delicious! And I truly think they are even better than traditional, all potato latkes. The flavors are delicious and the fact that they aren’t soaked in oil makes them light and crisp. Served with a side of fresh homemade tzatziki sauce, these are a MUST make for Hanukkah. Even if you don’t spin the dreidel, serve these Potato and Zucchini Latkes up anytime and treat the family to a healthy and delicious side dish!

Potato and Zucchini Latkes

Light and delicious, these non-traditional latkes are the perfect Hanukkah treat. Served with a fresh tzatziki sauce, each serving has just 5 Points +!

Ingredients

1 pound zucchini, shredded
2 cups shredded cooked potato
1 medium onion, peeled and shredded
2 medium shallots, minced
1/4 cup liquid egg substitute
2 cups whole-wheat breadcrumbs
1/2 cup crumbled fat free feta cheese
1 cup fat free plain Greek yogurt
1/2 cucumber, seeded and shredded
2 tbsp chopped fresh dill, divided
1 tbsp red-wine vinegar
1 1/4 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 450° F. Coat a baking sheet with cooking spray.
Toss zucchini, potato, onion, and egg substitute in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
Generously spray a large nonstick skillet with non-stick cooking spray and set over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down.
Repeat with the remaining latkes, and re-spray pan with cooking spray as needed.
Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the minced shallot, 1 tbsp dill and the remaining salt and pepper in a small bowl. Serve the latkes with the tzatziki sauce on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 3 latkes and ¼ cup tzatziki sauce
Each serving = 5 Points +

PER SERVING: 225 calories; 2g fat; 38g carbohydrates; 15g protein; 10g fiber

Chewy Chocolate Peanut Butter Cookies Recipe – 2 Points +

LaaLoosh — Tue, 13 Dec 2011 15:09:45 +0000

Since I cannot stop fantasizing about cookies lately, I decided to try out this recipe for Chewy Chocolate Peanut Butter Cookies, and I am SO glad I did! The original version uses regular, chunky peanut butter, but I decided to use my favorite peanut butter substitute – Better’n Peanut Butter, so that I could eat more cookies for less Points. It worked out really well, and the end result was a deliciously sweet and satisfying treat that will for sure be on my tray of Chrismukkah Cookies this year! I use the term Chrismukkah because I celebrate Christmas and Hanukkah, which means more presents and yummy food!! Each cookie is just 2 Points +, which isn’t bad considering how rich and flavorful they are. I’m satisfied with eating just two or three of them, and I don’t go overboard. So if you are looking for another great Christmas cookie that won’t blow all your Weight Watchers Points, then this Chewy Chocolate Peanut Butter Cookies Recipe is a must try. I mean, really, does it get any better than peanut butter and chocolate together in a moist and chewy cookie? No, it doesn’t. So get yourself to the kitchen pronto and whip up some of these low calorie Christmas cookies ASAP!

Chewy Chocolate Peanut Butter Cookies Recipe

Get your chocolate-peanut butter craving satisfied quickly, with these moist and chewy Chocolate Peanut Butter Cookies. Sweet and rich, they pack a big peanut butter punch for just 2 Points +.

Ingredients

1 cup Better’n Peanut Butter
3/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
1/2 cup liquid egg substitute
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/4 cup Turbinado sugar
1/4 cup canola oil
4 tbsp fat free plain Greek yogurt
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 350°F.
Beat Better n’ Peanut Butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in egg substitute, yogurt and vanilla until combined.
Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.
Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on un-greased cookie sheets.
Dip the bottom of a glass in water and then in Turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, re-wetting the glass as needed.
Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not over-bake or they will be dry.)
Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.

Quick Notes

Turbinado sugar is a coarse looking sugar and is light brown in color. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 36

Culinary tradition: USA (General)

Entire recipe makes 3 dozen
Serving size is 1 cookie
Each serving = 2 Points +

PER SERVING: 96 calories; 3g fat; 12 g carbohydrates; 3g protein; 1 g fiber

Sage and Sausage Cornbread Stuffing Recipe – 6 Points +

LaaLoosh — Thu, 08 Dec 2011 19:56:04 +0000

Christmas will be here before you know it, so it’s time to start thinking about that fabulous holiday dinner! Instead of the stuffing I make for Thanksgiving, I like to shake things up and serve this Sage and Sausage Cornbread stuffing recipe instead. Inspired by Ina Garten’s Cornbread Stuffing, the unique flavor combination is amazing and it’s made with delicious ingredients that are quite satisfying at 6 Points + per 1 cup serving. It goes great as a side dish with a roast turkey, chicken or Christmas ham. Put this decadent Christmas Cornbread Stuffing recipe on your dinner table this year and your family and friends will enjoy an amazing meal without even knowing that it’s a healthier version.

Sage and Sausage Cornbread Stuffing Recipe

Looking for a tasty Christmas Stuffing Recipe that the family will love, but will still keep you on track to meeting your Weight Watchers goals? Well this healthier version of the Barefoot Contessa’s Sage and Sausage Cornbread Stuffing Recipe is not only delicious, it’s just 6 Points + per serving.

Ingredients

1 3/4 lbs prepared cornbread, cut into small cubes
1 lb sweet Italian lean turkey sausage, casings removed
1 1/2 cups water
1 large chicken bouillon cube
1 tbsp light butter
2 cups finely chopped onion
1 cup mushrooms, chopped
2 Granny Smith apples, unpeeled, cored and large-diced
2 cups finely chopped celery
1/4 cup chopped fresh parsley
2 tbsp chopped fresh sage
1/2 tsp salt
1/4 tsp pepper

Instructions

Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.
Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add apple, mushroom, onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
Bring water to a simmer in a small saucepan and add in the butter and bouillon.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 6 Points +

PER SERVING: 238 calories; 8 g fat; 32 g carbohydrates; 12 g protein; 3 g fiber