LaaLoosh » Halloween

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

Pumpkin Spice Latte Recipe – 1 Point +

LaaLoosh — Wed, 07 Dec 2011 16:08:03 +0000

photo credit: heyhoneyimhome

Truly an amazing seasonal drink, this Pumpkin Spice Latte Recipe is a real treat at just 1 Points + per serving! Creamy, pumpkin-y and everything you’d expect, and it still has the whipped cream. I love the popular coffee shop version, but I’d rather save myself the $$ and the extra Points, as Starbucks’ Pumpkin Spice Latte Recipe has about 300 calories and 11 g of fat, making it 8 Points +. Yikes. This is a great drink to serve at your favorite fall holiday party, or to just enjoy yourself at anytime of the year!

Pumpkin Spice Latte Recipe

Treat yourself to a low calorie version of Starbucks Pumpkin Spice Latte, and indulge in the fabulous flavors of fall for just 1 Points +. It’s the perfect low calorie holiday latte recipe to enjoy this season!

Ingredients

2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
3 tbsp canned pure pumpkin
1 cup Unsweetened Vanilla Almond Breeze Almond Milk
4 tbsp fat free liquid Coffee-mate creamer, Original flavor
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
1/2 cup Fat Free Reddi-wip

Instructions

Brew coffee.
In a blender puree the canned pumpkin, Coffee-mate, Almond Breeze, pumpkin pie spice and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
For each serving: Pour 1/2 cup of the pumpkin milk mixture into your coffee mug and 1 cup of brewed coffee.
Top each cup with ¼ cup Reddi-wip.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

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 ½ cups
Each serving = 1 Points +

PER SERVING: 70 calories; 2 g fat; 3 g protein; 5 g carbohydrates; 1 g fiber

Baked Maple Glazed Apple Cider Doughnut Recipe – 6 Points +

LaaLoosh — Mon, 14 Nov 2011 13:15:58 +0000

photo credit: indulging in guilty pleasures

Though I can’t give a new Mini Doughnut Maker to all of you, I can share this delicious recipe for Baked Apple Cider Doughnuts with Maple Glaze that I found. Bake your own low fat doughnuts and indulge in a decadent treat for less Points Plus than most doughnut recipes. Made with delicious apple cider and pure maple syrup, these tasty doughnuts are made by using a mini Bundt pan, and taste so good, it’s hard to believe they are just 6 Points + each. I wish I could get the Points even lower, but these are doughnuts after all, and I didn’t want to sacrifice too much of what we all LOVE when eating doughnuts!

Baked Maple Glazed Apple Cider Doughnut Recipe

Indulge in a big, delicious, guilt-free Apple Cider Doughnut with Maple Glaze. For just 6 Points +, these baked doughnuts are made by using a mini Bundt pan, so they are just as pretty as they are tasty.

Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup liquid egg substitute
2/3 cup packed brown sugar
1/2 cup apple butter
1/4 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat vanilla yogurt
3 tbsp canola oil
2 tsp ground cinnamon
Maple Glaze
1 1/4 cups confectioners’ sugar, sifted
1 tsp vanilla extract
1/4 cup pure maple syrup

Instructions

To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
Whisk together flours, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
Whisk together egg, brown sugar, apple butter, 1/4 cup maple syrup, cider, yogurt and oil in another bowl.
Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 tablespoons of batter into each mold.
Bake about 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool.
Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.
To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl.
Gradually whisk in enough maple syrup to make a coating consistency.
Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

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

PER SERVING: 234 calories; 3 g fat ; 49 g carbohydrates; 5 g protein; 2 g fiber

Roasted Pumpkin and Apple Soup Recipe – 3 Points +

LaaLoosh — Mon, 31 Oct 2011 14:35:06 +0000

photo credit: delicious dish recipes

Happy Halloween!! After a night of trick or treating, and trying your best to avoid the barrage of candy, come home and treat yourself to the amazingly delicious, and low calorie, Roasted Pumpkin and Apple Soup Recipe. Creamy and thick, and seasoned with amazing Fall spices, this pumpkin soup is not only tasty, it’s super healthy too. With lots of fiber, and a good dose of protein, each 1 cup serving has just 3 Points +. Pair it with a fabulous fall salad, and you’ve got yourself one awesome Halloween Night dinner that tastes incredible and is Weight Watchers friendly. Granted, this recipe does take some work, but the roasted flavor of the apples and pumpkin in what gives this dish it’s unique taste. Most other versions call for using canned pumpkin, which can certainly be done, but I so love the flavor of the fresh, cooked pumpkin. Enjoy!! And stay away from that candy bowl!!

Roasted Pumpkin and Apple Soup Recipe

Indulge in this creamy and decadent Roasted Pumpkin and Apple Soup Recipe with absolutely zero guilt. Each serving has just 3 Points + and has amazing Fall flavors that will make you forget it’s low calorie.

Ingredients

4 lbs fresh pumpkin peeled, seeded and cut into bit sized chunks (see Tip)
4 large granny smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth
1 cup fat free plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh sage
1 tsp nutmeg
1/2 tsp ground ginger
2 tsp salt
1/4 tsp freshly ground pepper

Instructions

In a large bowl, toss pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper. Spread evenly onto a large rimmed baking sheet.
Roast, mixing once, for 30 minutes.
Add in sage, mix again, and continue roasting until very tender and starting to brown, 15 to 20 minutes more.
Transfer about one-third of the pumpkin and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches.
Add in yogurt, ginger, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.

Quick Notes

Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 3 Points +

PER SERVING: 134 calories; 2 g fat; 22 g carbohydrates; 6 g protein; 6 g fiber

Chocolate Crunch Snack Mix Recipe – 3 Points +

LaaLoosh — Thu, 27 Oct 2011 15:04:54 +0000

Want a healthier, but tasty sweet treat snack recipe to indulge in instead of digging into all that high calorie Halloween candy? Well this Chocolate Crunch Snack Mix is sure to fit the bill. Sweet and salty, it’s a deliciously satisfying snack that has just 3 Points + per serving, so it will satisfy your sweet tooth without using up a lot of your daily Points Plus allowance. Make it as a healthy Halloween treat for kids! It makes a fantastic Fall snack recipe to serve at parties too.

Chocolate Crunch Snack Mix Recipe

Chewy and crunchy, sweet and salty, this Chocolate Crunch Snack Mix has it all! And for just 3 Points + per serving, it’s a great low calorie snack to indulge in when that sweet tooth strikes.

Ingredients

1 cup Wheat Chex cereal
1 cup pretzel sticks broken in half
1/4 cup dried cranberries
3 tbsp bittersweet chocolate chips, melted

Instructions

Combine Chex, pretzels and cranberries in a medium sized bowl.
Drizzle with melted chocolate; stir to combine.
Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is ¾ cup
Each serving = 3 Points +

PER SERVING: 200 calories; 2 g fat; 27 g carbohydrates; 4 g protein; 4 g fiber

White Chicken Chili Recipe – 5 Points +

LaaLoosh — Mon, 17 Oct 2011 14:13:15 +0000

photo credit: incredifood

This low calorie White Chicken Chili recipe has been one of my go to Weight Watchers Recipes whenever I need a quick and healthy dinner idea that can be ready in a pinch. To save time, I usually buy a rotisserie chicken at the grocery store, peel the skin off the breasts and then shred the breast meat. It’s a super easy chili to prepare and has just 5 Points + for a 1 1/4 cup serving. Sometimes, I’ll add a few of my favorite crumbled Reduced Fat Organic Tortilla Chips. Loaded with delicious spices and packed with protein, it’s the perfect, spicy chili for a cold Fall or Winter night!

White Chicken Chili Recipe

Tasty and hearty, this low calorie White Chicken Chili Recipe is not only an easy dish to make, it has just 5 Points + per serving, making it a great idea for a healthy Weight Watchers dinner.

Ingredients

8 oz cooked skinless chicken breast, shredded
2 15-ounce cans great northern beans, drained and rinsed
2 4-ounce cans chopped green chiles
4 cups fat free chicken broth
1 1/2 cups onion, chopped
2 medium jalapeno peppers, seeded and minced
2 limes, juiced
1 tsp canola oil
4 garlic cloves, minced
1 1/2 tsp ground coriander
1 tbsp ground cumin
1 tsp chili powder
1/4 cup cilantro, finely chopped
3 tbsp reduced fat sour cream
1 tsp Kosher salt
1/2 tsp black pepper

Instructions

In a large pot or Dutch oven, heat oil over medium-high heat.
Add garlic and onion; cook, stirring occasionally, until softened, about 5 minutes.
Stir in chiles, jalepenos, cumin, coriander, chili powder and salt & pepper.Cook, stirring occasionally, for 5 minutes.
Add in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes.
Mix in chicken, lime juice and cilantro and cook for 5 minutes more.
Dollop each serving with 1/2 tbsp sour cream.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 ¼ cups
Each serving = 5 Points +

PER SERVING: 223 calories; 3 g fat; 20 g carbohydrates; 29 g protein; 6 g fiber

Apple Cupcakes with Cinnamon Vanilla Frosting Recipe – 5 Points +

LaaLoosh — Tue, 11 Oct 2011 12:12:12 +0000

Nothing says Fall like a fresh, crisp apple! Well, today I’ve got an even yummier way to enjoy those fall apples. These delicious Apple Cupcakes with Cinnamon Vanilla Frosting are moist, sweet, fluffy, and everything you could hope for in a cupcake. The creamy vanilla frosting has a hint of cinnamon that really completes the flavor palate. And the best part is that these low calorie cupcakes are just 5 Points + each! They make the perfect dessert or snack and are a great way to satisfy your sweet tooth without using up a lot of Weight Watchers Points. Enjoy!

Apple Cupcakes with Vanilla Cinnamon Frosting Recipe

The perfect Fall dessert recipe, these low calorie Apple Cupcakes are to die for. Covered in a rich vanilla cinnamon frosting, it’s hard to believe each cupcake is a mere 5 Points +.

Ingredients

Cupcakes:
2 cups apples, peeled and shredded
3/4 cup and 2 tbsp whole-wheat pastry flour
3/4 cup cake flour
1 cup light brown sugar
1/2 cup nonfat buttermilk
1/3 cup applesauce
1/2 cup liquid egg substitute
2 tbsp light butter, melted
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
Frosting:
1 cup light brown sugar
4 tsp dried egg whites
1/4 cup water
1/4 tsp cream of tartar
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt

Instructions

Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine shredded apples in a bowl with 1/4 cup brown sugar and 1/4 tsp allspice. Set aside.
Mix applesauce, melted butter and the remaining 3/4 cup brown sugar in a large mixing bowl until well combined.
With an electric mixer, beat in egg substitute until combined.
Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon allspice in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Stir in the reserved apple mixture until just combined.
Divide the batter among the prepared muffin cups.
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler.
Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
Remove the top pan from the heat and continue beating for 1 minute more to cool.
Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Preparation time: 20 minute(s)

Cooking time: 1.5 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

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

PER SERVING: 197 calories; 3 g fat; 36 g carbohydrates; 5 g protein; 2 g fiber

Blueberry and Cranberry Pumpkin Bars Recipe – 3 Point Total

LaaLoosh — Mon, 01 Nov 2010 21:11:28 +0000

photo credit: the other side

As we enter the Bermuda Triangle of Dieting (Halloween, Thanksgiving, Christmas), it can be pretty easy to toss our Weight Watchers plan to the side and indulge in all the holiday yumminess that bombards us on a daily basis. BUT, by trading out traditional holiday recipes for healthier, lower calorie Weight Watchers Holiday Recipes, you can still enjoy all the taste of the season without blowing your weight loss goals. This delicious Blueberry and Cranberry Pumpkin Bars Recipe is a fabulous low calorie dessert idea that delivers all the flavors of fall, but with just a 3 Point Total per bar. The cranberries and blueberries add a delicious zing to the moist and delicious pumpkin bar. They make a great healthy recipe idea to use for a potluck, family dinner, or just to bring in to work as a sweet snack.

Blueberry and Cranberry Pumpkin Bars Recipe

Ingredients:
- 1 cup pure pumpkin, canned
- 1 ½ cup whole wheat, all-purpose flour
- 1/3 cup reduced fat buttermilk
- 1 ¼ cup uncooked old fashioned oats
- 2/3 cup dried cranberries
- 1 cup fresh blueberries
- 1 cup packed light brown sugar
- 3 tbsp light butter, room temp
- ¼ cup liquid egg substitute
- 1 large egg white
- 1 ½ tsp vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp table salt

Directions:
Heat oven to 350ºF. Spray a 9×13-inch baking dish with butter flavored non stick cooking spray, then dust lightly with a bit of flour. In a large bowl, cream sugar and butter with an electric mixer; beat in egg, egg white, pumpkin, vanilla and buttermilk. In a separate bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add blueberries and cranberries and gently mix. Pour batter in pan, spread evenly and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 16 bars.

Entire recipe makes 16 servings
Serving size is 1 bar
Each serving = 3 Point Total

Homemade Apple Cobbler Recipe – 4 Point Total

LaaLoosh — Tue, 26 Oct 2010 19:55:59 +0000

With Halloween, and all those other food focused holidays just around the corner, I’ve been in the kitchen a LOT, looking for some yummy Weight Watchers Holiday Recipes to share with all of you! I’m a sucker for all the delicious homemade Halloween Recipes that are all over the place right now, and thought this tasty, low calorie Apple Cobbler Recipe was something everyone would enjoy. Just by making a few, simple substitutions to the traditional cobbler recipe, I was able to get the Point Total to just 4 per serving. Not bad. Your guests are in for both a trick and treat if you serve this delicious dessert at your Halloween party this year. No one will have any idea that this homemade apple cobbler is Weight Watchers friendly!

Homemade Apple Cobbler Recipe

Ingredients:
- 8 medium Granny Smith apples, peeled and sliced
- 1/4 cup light butter, chilled and cut into small pieces
- 1/3 cup apple cider
- 1/2 cup whole wheat, all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 tbsp light brown sugar
- 1 tbsp fresh orange juice
- 1 tbsp whole wheat, all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves

Directions:
Preheat oven to 375°F. In a blender or food processor, combine ½ cup flour, ¼ cup sugar, ¼ cup light brown sugar and butter; pulse 3-4 times or until crumbly. Set aside.
Combine remaining ingredients in a bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with non fat, butter flavored cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm.

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 Point Total

Sweet Potato Soup Recipe – 4 Point Value

LaaLoosh — Sun, 01 Mar 2009 02:06:17 +0000

This fantastically healthy Weight Watchers Sweet Potato Soup Recipe is the perfect dish to heat up as the temperature drops. It’s loaded with lots of vitamins and antioxidants and packs a lot of nutritional value for the 4 Weight Watchers Points that it carries. Not to mention, it’s incredibly yummy! It’s warm and creamy, and has such a delicious seasonal flavor, it’ll make a great Thanksgiving Recipe and Christmas Recipe. But of course, it’s perfect to serve at any time of the year! I love this soup because it adds a little variety in flavor compared to other soup recipes. Try serving it with a nice low Point salad for a tasty and healthy lunch!

Weight Watchers Sweet Potato Soup Recipe

Ingredients:
- 2 large sweet potatoes
- 2 cups canned chicken broth, divided
- 1 tbsp reduced-calorie margarine
- 1 tbsp all-purpose flour
- 1/4 tsp ground ginger
- 1 cup fat-free evaporated milk
- 1 tbsp chopped pecans

TIP: For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger. And toast the pecans to help maximize their flavor.

Directions:
Preheat oven to 400ºF.
Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans.

Serving size is 1 cup
Each serving = 4 Weight Watchers Points