LaaLoosh » Bread

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

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

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

Thanksgiving Stuffing Recipe – 5 Points +

LaaLoosh — Wed, 09 Nov 2011 15:33:00 +0000

What would Thanksgiving dinner be without the stuffing?!? That heavenly, carb-laden dish is the one I look forward to the most each year, but not surprisingly, it’s also one of the most fattening. After some putting some time in the kitchen this past weekend, I was able to create a MUCH healthier version that has about 1/3 of the fat and calories most traditional Thanksgiving Recipes have. I simply took my mom’s recipe (which is THE BEST stuffing in the world, by the way), and altered it. It was easier than I thought, and the end result was pretty darn good! For just 5 Points +, you get a huge 1 1/2 cup serving! Now, that’s what I’m talking about. It does require you to make your own bread cubes vs. using prepared ones out of a box, but considering the Points is saves you, it’s so worth it. With stuffing this yummy and healthy, there’s no need to wait til Thanksgiving!

Thanksgiving Stuffing Recipe

Make your own delicious, homemade Thanksgiving Stuffing with this easy, low calorie recipe. With all the traditional flavors you’d expect, but a lot less Points +. It’s the perfect healthy Thanksgiving side dish recipe!

Ingredients

12 slices of low calorie, high fiber bread (I used Sara Lee Delighful), dried and cut into bite size cubes (see Tip)
4 cups water
2 extra large chicken bouillon cubes (about 1oz)
5 celery stalks, chopped
1 large onion chopped
1/4 cup liquid egg substitute
2 tbsp light butter (I used Brummel and Brown)
1 tsp fresh sage, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1/2 tsp black pepper

Instructions

Preheat oven to 400 degrees.
In a large saucepan, heat water, butter and bouillon to a boil.
Add in celery, onion, sage, thyme, rosemary and pepper, and turn heat down to medium. Simmer until celery and onion are soft, about 15-20 min.
In the meantime, put bread cubes into a large oven safe bowl or casserole dish.
Pour broth over bread cubes and combine gently until all bread cubes are saturated.
Gently mix in the egg substitute.
Place stuffing into the oven and bake for about 20 minutes, or until stuffing reaches desired texture.

Quick Notes

TIP: To dry out your bread, turn your oven onto the lowest setting (mine was 175 degrees) and evenly spread out all the slices of bread on a large, un-greased cookie sheet. Let bread slowly toast in the oven for about 4-6 hours. As soon as bread stiffens, turn off oven and leave it in there overnight. Bread should be fully stiffened, with all moisture removed, but not burned or charred.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 5 Points +

PER SERVING: 175 calories; 4.5 g fat; 28 g carbohydrates; 10 g protein; 7 g fiber

Bacon, Mushroom and Cheese Breakfast Muffin Recipe – 4 Points +

LaaLoosh — Thu, 15 Sep 2011 00:37:35 +0000

These unbelievably delicious Breakfast Muffins make the perfect idea for a healthy, low calorie breakfast on the go. Each muffin has just 4 Points +, and are very filling! Loaded with bacon, mushrooms and cheese, these savory muffins taste so good, it’s hard to believe they are Weight Watchers friendly. Since we are often running around like crazy in the morning, it’s nice to make these the night before, and then we have a quick and healthy breakfast to grab on the way out the door the next morning. You can also bake an extra batch or two and freeze them, so you’ve always got a good, low Points breakfast food on hand that you can re-heat in a pinch.

Bacon, Mushroom and Cheese Breakfast Muffin Recipe

A great idea for an easy low calorie breakfast on the go, these savory muffins have just 4 Points + each. Not bad for a quick breakfast that tastes amazing, is very filling, and is super easy to make.

Ingredients

2 cups whole-wheat flour
1 cup all-purpose flour
1/2 cup liquid egg substitute
1 1/3 cups non-fat buttermilk
1 cup green onions, finely chopped
3/4 cup extra-lean turkey bacon, diced and cooked
1/2 cup grated reduced fat Cheddar cheese
1/2 cup mushrooms, finely diced
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp freshly ground pepper
1/4 tsp sea salt
1/2 tsp garlic powder
3 tbsp extra-virgin olive oil
2 tbsp light butter, melted (I used Brummel & Brown)

Instructions

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
In a large bowl, combine both types of flour, baking powder, baking soda, garlic powder, salt and pepper
Whisk eggs, buttermilk, oil and butter in a medium bowl.
Fold in green onions, bacon, cheese and mushrooms.
Add the wet ingredients and mix with a rubber spatula until just moistened.
Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 muffin
Each serving = 4 Points +

PER SERVING: 176 calories; 4 g fat; 22 g carbohydrates; 8 g protein; 3 g fiber

Banana Blueberry Muffins Recipe – 5 Points +

LaaLoosh — Wed, 18 May 2011 21:33:10 +0000

photo credit: recipe bridges

If you are a fan of big, fluffy, fruit filled muffins, you came to the right place today! This easy Banana and Blueberry Muffin Recipe delivers a most delicious, low calorie muffin that’s full of good for you ingredients and low in Points +. The average muffin at Starbucks clocks in around 9-12 PointsPlus each…..so why not make a healthier version yourself and save PointsPlus and $$$? By just making a few changes in a traditional blueberry and banana muffin recipe, it’s not hard to create a muffin that is a lot lower in fat and calories and that doesn’t sacrifice taste. They are perfect for breakfast, brunch side dish recipes, or to have with your morning coffee. Make a few batches of these and freeze them so that you always have a guilt free snack on hand!

Banana Blueberry Muffins Recipe

A good low calorie and healthy muffin recipe, is not always easy to find. But this Banana and Blueberry Muffin Recipe will really wow. They are moist, fluffy, and have just 5 Points + each. Perfect for a healthy breakfast idea on the go!

Ingredients

2 1/4 cups whole-wheat flour
3/4 cup packed light brown sugar
1/2 cup liquid egg substitute (like Eggbeaters)
3/4 cup reduced fat buttermilk
1/4 cup applesauce
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup mashed ripe bananas
1 1/4 cups blueberries, fresh or frozen
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Instructions

Preheat oven to 400°F.
Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
Whisk buttermilk, brown sugar, applesauce and egg substitute in a large bowl. Stir in mashed bananas.
Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.
Divide the batter among the prepared muffin cups (they will be full).
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Meal type: breakfast

Culinary tradition: USA (Traditional)

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

PER SERVING: 147 calories; 2g fat; 36 g carbohydrates; 6 g protein; 4 g fiber

Homemade Strawberry Bruschetta Recipe – 5 Points +

LaaLoosh — Tue, 03 May 2011 22:59:06 +0000

photo credit: delish.com

This American take on a popular Italian Recipe is another deliciously decadent idea for a Mother’s Day Breakfast or Brunch. Strawberry Bruschetta is such a versatile dish — it can be used as a side dish with breakfast or brunch, an appetizer or even as a quick, low calorie dessert recipe. Just by making a few small changes to the traditional strawberry bruschetta that Giada DeLaurentis makes, I was able to get the Points + Value to just 5 Points + per serving. It’s such an easy and effortless dish to make if you’ve got a serious sweet tooth and need a fast, low calorie alternative to a high calorie dessert. I also love the idea of using this as a finger food recipe to serve at parties and get togethers! The warm berries release so much flavor, and the sweet syrup is such a delicious contrast to the cream cheese. If you are looking to add another tasty dish to your list of Mother’s Day Brunch Recipes this year, this one will not disappoint.

Homemade Strawberry Bruschetta Recipe

A deliously sweet and flavorful WW breakfast or dessert idea, this Strawberry Bruschetts is sure to impress! Rather than indulge in a high calorie dessert, try this palate pleaser instead, for just 5 Points + per serving. It’ll make a great addition to your Mother’s Day Breakfast or as a weekday dessert idea.

Ingredients

4 thick slices whole-wheat bread
3 cups diced fresh strawberries
2 tsp lemon juice
5 tbsp light brown sugar
4 tbsp reduced fat cream cheese

Instructions

Toast bread in a toaster.
Meanwhile, heat a large skillet over high heat. Add sugar and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute.
Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
Spread 1 tbsp light cream cheese on each piece of toast. Top with the warm berries.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Diet (other): Reduced fat

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1 slice
Each serving = 5 Points +

PER SERVING: 166 calories; 3g fat; 38 g carbohydrates; 5 g protein; 4 g fiber

Whole Wheat Buttermilk Biscuits Recipe – 3 Points +

LaaLoosh — Fri, 01 Apr 2011 01:38:43 +0000

A couple of weeks ago, I posted a delicious recipe for Country Fried Steak and Gravy, and said I was going to work on a good, low calorie buttermilk recipe to go along with it. Well, it turns out that I already had one! But just for fun, I decided to alter my own version just a bit, and make it with whole wheat flour and reduced fat buttermilk instead. O M G. They were so good!! Usually, I find that recipes with whole wheat flour, just never taste quite as good as all purpose flour, but these healthy buttermilk biscuits were a real surprise. Fluffy, moist, and pretty darn big, they ended up still having 3 Points +, but the nutritional stats were better. And any way I can sneak something healthy into my family’s meals without sacrificing flavor, you can bet I’m going to do it. My husband and 2yr old gobbled these down in seconds – they were a definite hit and will be on my menu many times to come. Now….my next goal is to find out how to make a low calorie Red Lobster Cheddar Bay Biscuits Recipe!!

Whole Wheat Buttermilk Biscuits Recipe

A healthier version of traditional homemade buttermilk biscuit recipes, these moist and fluffy biscuits have packed on some great nutritional stats, while still keeping the Points + count low. Though not an official one of Weight Watchers Buttermilk Biscuit Recipes, this tasty version is a must try for anyone counting Points or Points +!

Ingredients

1 cup whole wheat flour
1/2 cup reduced fat buttermilk
2 tbsp fat free mayonnaise
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp baking soda

Instructions

Preheat oven to 375 degrees and spray a 6 cup muffin tin with cooking spray.
Stir ingredients together and divide evenly between 6 muffin cups.
Bake for 12 minutes or until golden brown.

Cooking time (duration): 15

Diet type: Vegetarian

Diet (other): Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (Southern)

Entire recipe makes 6 servings
Serving size is 1 biscuit
Each serving = 3 Points +

PER SERVING: 99 calories; 1 g fat; 19 g carbohydrates; 8 g protein; 3 g fiber

Pumpkin Muffins Recipe – 3 Point Total

LaaLoosh — Tue, 28 Sep 2010 15:06:55 +0000

photo credit: diets in review

Even though it’s 108 degrees outside today, I’ve been fantasizing about delicious fall pumpkin recipes for days. This weekend, while luxuriously sipping my Starbucks Pumpkin Spice Latte, I found myself ogling the case of beautiful pastries, and wishing that there was at least ONE that I could eat that wasn’t an obscene amount of Weight Watchers Points. I was inspired and determined to come up with some unofficial Weight Watchers Pumpkin Recipes that would let me enjoy the fabulous flavors of fall without destroying my diet. And in doing so, I made these delicious Pumpkin Muffins that have just a 3 Point Total each. A perfect seasonal snack recipe to serve with your morning coffee or tea, or to indulge in as a late night snack. Regardless, if you are a fan of all things pumpkin, definitely give this low calorie pumpkin muffin recipe a try!

Pumpkin Muffins Recipe

Ingredients:
- 1 18oz box of spice cake mix
- 1 15oz can of pure pumpkin
- ½ cup applesauce
- ¼ tsp pumpkin pie spice

Directions:
Mix all ingredients together until smooth. Spoon into muffin tins, either lightly sprayed or lined with muffin cups. You’ll use about 1/4 cup of batter per cup. Bake as directed on cake box.

Entire recipe makes 24 muffins
Serving size is 1 muffin
Each serving = 3 Point Total

Goat Cheese and Bruschetta Appetizer Recipe – 2 Point Total

LaaLoosh — Thu, 26 Aug 2010 23:06:53 +0000

kim’s simple recipes

While browsing through some Weight Watchers Appetizer Recipes the other day, I came across a traditional bruschetta recipe that looked pretty good. I gave it a try and was not impressed. Bland and boring. But in a desperate attempt to justify eating more bread, I wasn’t ready to give up on the idea of a good Italian Brushetta Recipe. My spin on this popular appetizer recipe adds a TON of flavor and texture while still keeping it Weight Watchers friendly. Each nicely sized serving has just a 2 Point Total. But be forewarned….it was SO INCREDIBLY YUMMY it was almost impossible to stop myself from eating the entire 12 slices. Seriously. I could totally do it. If you need a delicious appetizer recipe that will be enjoyed by weight watchers and non-weight watchers alike, you must give this one a try!

Goat Cheese and Bruschetta Appetizer Recipe

Ingredients:
- 1 loaf French baguette bread, sliced into 12 even slices
- 6 Roma tomatoes, finely diced
- 4 medium garlic cloves, minced
- ¼ cup fresh basil, finely chopped
- 6oz package of goat cheese, room temp
- 1 tsp olive oil
- salt and pepper to taste

PS. I’m a garlic fanatic, and even though this recipe is my mild version, if it still has too much garlic for you, feel free to cut some out :)

Directions:
Preheat oven to 350°F.
Coat a baking sheet with nonstick cooking spray. Place bread slices on baking sheet, and then lightly spray the bread slices with the nonstick cooking spray. Bake until lightly browned, flipping once, about 10 minutes.
Meanwhile, combine tomatoes, garlic, basil, olive oil and salt and pepper in a bowl. Evenly divide the goat cheese among all the bread slices and spread the cheese onto each slice. Top with tomato bruschetta mixture evenly onto bread slices. Serve immediately.

Entire recipe makes 12 servings
Serving size is 1 slice of bruschetta
Each serving = 2 Point Total