Let LaaLoosh be your ultimate resource for healthy, Weight Watchers Baking Recipes that not only taste delicious, but are low in Points too! I’m always staying on top of ways to recreate a healthier version of the most popular baking recipes, so you can enjoy baking tasty treats, without ruining your Weight Watcher Diet Plan!

One Pan Crispy Parmesan Chicken

One Pan Crispy Parmesan Chicken Recipe – 7 Smart Points

We are winding down to the last few weeks of the school year, and I am running out of steam. That means I need fast and easy weeknight dinners that are healthy, and Weight Watchers friendly. This One Pan Crispy Parmesan Chicken Recipe is perfect for the days when I want a fabulous, home cooked meal, without requiring a lot of effort.

Almond Butter Chocolate Chip Cookies – 3 Smart Points

I have a recipe for quinoa almond butter blondies that is just wonderful. It’s a great one to make for people who have food intolerances to things like eggs, gluten and even dairy since the recipe either has none (eggs and gluten) or is easily modified (applesauce instead of butter). One of the downsides of using quinoa flour is that it tends to be very expensive in the grocery store. However, with some regular, whole quinoa and a coffee grinder, you can make your own quinoa flour very easily. Since the brownies turned out really delicious, I thought I’d try a chocolate chip cookie version. Cookies work better for me, since I can have them frozen and just get out a couple (either in the dough and then cook them up or already cooked and just thaw them) and they stay fresh and I don’t have to eat the whole…

Cauliflower Nachos

Cauliflower Nachos Recipe – 5 Smart Points

Notch-yo average nacho (see what I did there?), these healthy Cauliflower Nachos are an absolutely decadent treat that are completely guilt free. Nachos are one of my favorite guilty indulgences, and just by making a couple of healthy changes, I can enjoy a big heaping serving of them.

Baked Falafel with Tahini

Baked Falafel Recipe with Tahini Sauce – 6 Smart Points

I truly believe that this Baked Falafel Recipe is actually much better than the traditional fried version. The flavors from the spices and fresh parsley and cilantro are bright and bold, and the garbanzo beans are thick and meaty. The outside is crisped to perfection, and the inside is soft and creamy. Topped with homemade tahini sauce and fresh cucumber salad, and stuffed into a whole pita, it’s one seriously satisfying meal. You can even skip the pita, and serve the falafel and on top of a big salad. With lots of protein, fiber, and flavor, this healthy homemade falafel recipe is an excellent one to try this New Year. Enjoy!

Baked Hawaiian Pineapple Chicken Teriyaki

Baked Hawaiian Pineapple Chicken Teriyaki Recipe – 6 Smart Points

This Baked Hawaiian Pineapple Chicken Teriyaki Recipe is one that my kids ask for again and again. I love that it’s super easy to make, that it tastes fantastic, and is just 6 Smart Points per serving. Just pour the sauce over the chicken pineapple, and peppers, and bake! You could make this even lighter by using chicken breasts instead of thighs, but my family tends to prefer the dark meat. Breasts would work really well though, given that they are cooked in the sauce, so that would help keep them super moist and juicy. Traditional Teriyaki sauces use a lot more sugar, which also helps give a thicker sauce, but this sauce is still deliciously sweet and flavorful without being too sweet. It’s also a perfect topper for steamed rice, which I highly recommend with it. Enjoy!

Mini Cherry Pies – 10 Smart Points

I typically do most of the cooking in our house. We have a great deal – one cooks and the other one cleans. However, there is one thing that my husband does that is far, far superior to my efforts. Pie – my husband makes incredible pies. We usually have a number of pie fillings (peach and apple) made up and frozen so all he has to do is make the crust and plop in the filling. However, recently, I thought it’d be fun to have a slight change from the normal. So, instead of the usual large pie, we made little individual cherry pies. They were amazing. It was really fun to have little individual pies that we could share with some ice cream for a sweet treat after dinner one night. The remainder can be easily frozen so that they’re ready to thaw, warm and serve. It’s a…

Strawberry Cake Roll – 7 Smart Points

Around the holidays last year I made a couple of Swiss cake rolls. I really enjoyed making the cake rolls. It turns out they’re not as difficult as I thought they were. The trick is to roll them while the cake is still warm, then they can be unrolled, filled and rerolled fairly easily. I used parchment paper to roll my cake and it worked perfectly. With some leftover fresh strawberries, I decided to try a strawberry cake roll – and it was fabulous. I started with my favorite frosting recipe – cool whip and low fat cream cheese. While I prefer to use real whipped cream, I can get almost the same flavor with cool whip, but without the fat! Then I added fresh chopped strawberries for my filling. I went the easy route and used a plain box mix for the cake. You can use any flavor you…

Strawberry Blender Muffins – 5 Smart Points

Fresh strawberry muffins are one of my favorites. About a year ago, my mother-in-law gave me a recipe for fresh strawberry muffins that I fell in love with. They were so tender, delicious and moist. The fresh strawberries made them really tasty. My only problem with them was the fact that they were a little involved to make. The way to get them to turn out perfectly involved sifting dry ingredients, creaming butter and sugar, and so on. I’m someone who likes to toss baking recipes together all in one bowl, mix and be done. So I went on the search for a simple and delicious replacement for my favorite strawberry muffins. I found these blender muffins that were just perfect. Originally, they had bananas in the recipe, so I tried it without first and just added the strawberries. They’re OK that way, but the bananas add the extra moistness…

Baked Lemon Chicken – 5 Smart Points

I love baked chicken. It’s so easy and simple, a great and healthy way to prepare chicken. As long as I don’t overbake it, then it’s juicy and moist. I like to check the local grocery ads, and stock up on chicken when it’s on sale (legs, thighs and breasts). That way I have some in the freezer and can just stick it in the oven for dinner that night. Citrus and chicken go so well together that I thought I would combine them with a little honey, some garlic and rosemary. I made a basting sauce with broth, lemon juice, honey, garlic and Italian seasoning. I added some extra cloves of garlic and sprigs of rosemary while baking the chicken. The end result was delicious. It was a little tart, garlicy and succulent. I will definitely be doing this again. Browning the chicken before baking it ensured the juices…

Fresh Blueberry Muffins – 6 Smart Points

In addition to some projects we were working on last weekend, my in-laws also brought us some really delicious, fresh, ripe blueberries. I love blueberries. Growing up, my grandparents lived on the coast of Washington. Grandma had the most amazing blueberry patch ever. It was about 6 feet by 10 feet and completely encased in a large chicken wire cage, to keep the birds out. The only downside was the bugs, because we could go in there and have as many blueberries as we could eat. Each summer, I try to get some fresh blueberries so that I can freeze them to add to sauces, muffins and all sorts of other things the rest of the year. A few blueberries have to be saved to be eaten fresh, and a few have to be used in a special recipe. This years special recipe was fresh blueberry muffins.

Peach Dumplings – 5 Smart Points

I’ll admit I’m kind of addicted to Pinterest. As someone who not only write recipes and meal plans for a living, but also sews, quilts and knits, I can spend hours looking at projects and ideas. When I saw a recipe for peach dumplings, I just had to try it. I ended up combining several recipes, since I wanted to use fresh peaches, not canned peaches. I love how easy these were to make and they were so delicious! They’re a cute little dessert that goes so well with ice cream (at least for the family and friends). But they go just as well with a dab of fat free cool whip or a little non fat Greek yogurt. If you’re looking for a little twist, these can also be made with wonton wrappers, and be just as cute and delicious. Just be sure to keep an eye on them,…

Double Chocolate Banana Muffins – 7 Smart Points

This banana muffin is probably my all time favorite banana recipe. It is moist, delicious and very easy to put together. I’ve made it about a dozen times and it has yet to fail me. The original recipe was for a banana bread, but I rather dislike making banana breads. They take so long to bake and a piece of banana bread isn’t nearly as convenient as a muffin. I almost always make my quick breads into muffins. In fact, I love to make these as mini muffins. The mini muffins are just perfect for a couple of bites of a snack without going overboard. As much as I love mini muffins, I left this one as regular sized muffins for this recipe. These regular muffins are great for me as a treat after a walk or bike ride, or as a mid afternoon snack with some fruit or veggies.…

Dutch Babies – 5 Smart Points

I have a few go-to breakfasts that I make on the weekend, and they’re usually a little more involved than my regular breakfasts. I love pancakes and hashbrowns with fried eggs. But probably my all time favorite breakfast is Dutch Babies. Growing up, I’m sure my mom made lots of different breakfasts on Saturday mornings, but the one I remember is Dutch Babies with fruit sauce. I loved it then, and I love it even more now. The part I really love about it now is how simple it is to put together. I like to set my oven to preheat itself about the time I know I need to get up. A hot oven is key to Dutch Babies, so this ensures that I don’t have to wait (and wait and wait) for my oven to finally get up to 400 degrees. I usually preheat it to about 425…

Sundried Tomato & Basil Clover Rolls – 5 Smart Points

I was recently asked to design a recipe with frozen basil in it. I decided to go with classic clover rolls, and then add sundried tomatoes and basil to it. They were delicious! They were light and fluffy (provided you don’t over bake them like I did with my first batch), and had just the right blend of tomato and basil flavor. I find the sundried tomato flavor is often too strong when just mixed into salads and pastas, but with this, the basil seemed to temper it a bit. They were perfect with some spaghetti and a side salad. My original recipe used all purpose flour, but you can substitute whole wheat and get a little more fiber and whole grain nutrition in them. I’ve also made them with gluten free flour. They didn’t rise quite as well, so they were a little denser, but were still delicious. Give…

Ciabatta – 4 Smart Points

Oprah has said what everyone else is thinking – it’s possible to lose weight without giving up anything. One of the keys to loosing weight and keeping it off is to find a way to compromise. To find a way to enjoy your favorite foods while not going overboard. For many people I know, one of those things you want to keep enjoying is bread. Baked goods are something that just about everyone loves. Whether you’re try to lose weight, diabetic and counting carbs or gluten intolerant, there is something about a chewy and delicious piece of bread that can’t be replaced. One way to make bread healthier is to use whole wheat flour. Just make sure that the flour is finely ground. If your flour isn’t finely ground, your bread could be grainy. Whole wheat flour adds a richer texture and flavor to these traditional Italian rolls. Ciabatta are…

Classic French Macarons – 6 Smart Points

I don’t typically have desserts around since I just want to eat them, but sometimes, it’s nice to have some desserts. I had some coconut macaroons recently, and they were delicious, but I wanted something a little lighter, so I went with these macarons. These are classic French meringue based cookies that are just delightful little things. They are light and just a little sweet, but not overpowering. You can serve them with frosting in the middle, which is traditionally how they’re served. Or, you can serve them with some frozen yogurt, pudding or some lemon curd instead. These cookies are naturally gluten free, and are really quite easy to make. I dyed my several colors (just separate the batter to do that), so I had a little more variety without making tons of cookies. Be careful not to over handle the batter though, or they might end up falling.…

Baked Ratatouille – 3 Smart Points

A couple of years ago, my sister convinced me to watch Ratatouille. It’s an adorable animated film about a little rat who is a fabulous chef. I loved it. Ever since then, I’ve wanted to make Ratatouille. Ratatouille is traditional French, a vegetable side dish stewed with herbs and spices. I thought I would try a baked version though. The baked version I tried is much less labor intensive than the traditional one, since you don’t have to watch it and stir it. Just season it, pop it in the oven and fix the rest of the meal. I love side dishes (and main dishes) like that. It gives me time to set the table and get caught up on the dishes. Not to mention that when you layer the vegetables into the pan like this, they turn out so beautifully, you can just serve it in the pan. If…

Chocolate Chip Banana Bread – 4 Smart Points

I’m not sure about everyone else’s house, but we almost always seem to have bananas that are getting overripe. As a result, I’m frequently making something that requires overripe bananas. Well, to be perfectly honest, I frequently make things like banana bread, but I also usually have a half a dozen bananas in the freezer. If your bananas are getting ripe, and you don’t have time to make something, just stick them in the freezer. Those bananas are perfect for making this banana bread. The number of bananas, along with the way that the liquid is reserved and then reduced from the bananas adds to the rich banana flavor and also the incredibly moist texture of this banana bread. I typically cover the banana bread with foil about half way through cooking. This helps the center cook without the top getting too brown. Really, this is a fabulous recipe. If…

Berry Crisp – 5 Points +

There’s always those days when you just feel like you need a dessert. One of the tough things to find is a dessert that is packed with flavor, nutrition and doesn’t have too many points. This fruit crisp is just the thing. Since it’s packed with berries – it’s also packed with fiber and vitamins. You can use frozen or fresh fruit, but I typically use frozen since that’s what I have on hand. Just keep in mind that frozen berries will be a little more juicy. Since there’s some brown sugar in the crisp part, I don’t add extra to the berries, but you can sweeten the berries with a bit of sugar. You can garnish the crisp with a little whipped cream, yogurt or ice cream. This dessert has everything – simple and easy to put together, delicious, nutritious and something that everybody loves.

Frittata – 6 Points +

When we left from my in-laws after Thanksgiving, my sister-in-law gave us some farm fresh eggs. Since we’ve had some company this week, I’ve been up making delicious egg-filled breakfasts every day. The first morning was omelets filled with veggies and ham, and next up was a delicious frittata. I love quiche, but there are three things that always get to me – the pie crust, the baking time and the high fat. I’m not terribly good at making gluten free pie crusts, and pie crusts are so high in fat that I really don’t like to use them. Not to mention that it takes forever to bake the quiche! The last one I made took more than an hour. The answer is the frittata. It’s just baked scrambled eggs filled with any vegetables and meat you’d like to add. It’s quick to cook and even quicker to put together.…

Yogurt & Oat Banana Muffins – 4 Points +

Wendy’s on a one dish kick right now (who can blame her, nobody likes dishes, and these are fabulous recipes), and I’m back to finding new recipes to use ripe bananas for. Since bananas are only eaten fresh in our house if they’re still green, sometimes we have an overabundance of bananas to use. These muffins hit the spot. It’s a very simple recipe, all you need is a blender or food processor to mix it in, and you’re ready to go. It doesn’t even require flour since it uses oats that are ground up while you’re mixing up the batter. The yogurt gives it protein and a delicious richness. These muffins are seriously fabulous. I’m going to have a hard time eating just one, I think my husband might have to hide the rest!

Ginger Walnut Bundt Cake – 7 Points +

One of the gifts that we got for our wedding was a Bundt pan, along with a recipe book with Bundt pan recipes. Several years later, I’ve used it for the first time and this recipe is a keeper. Ginger is a delicious spice – that sweet and spicy flavor is just fabulous. Combined with the rich brewed coffee and crunchy walnuts, it’s a delicious combination. I tweaked the recipe a bit, since the original called for a cup of canola oil – which I thought was overkill. I substituted applesauce for it, and it worked perfectly. It was moist and delicious. Top it with a dollop of whip cream or a little frozen yogurt or ice cream and it’s a perfect dessert. If you don’t have cake flour, you can use all purpose flour. I used cake flour because its lighter and more finely ground that all purpose flour,…

Peanut Butter Oatmeal Cookies – 2 Points +

I typically don’t make too many desserts, because, well, we have to eat them once they’re made. Cookies are frequently the exception to that rule. With cookies, they’re so easy to just keep a few out and stick the rest in the freezer. Then I can take out a cookie or two when I really need something sweet. These peanut butter cookies are just perfect for that. They’ve only got five ingredients, so they’re made in no time. I completely forgot to make the traditional peanut butter cookie cross hatch in them before I baked them, and they still turned out fine. The baking soda and the amount of oil in the peanut butter help these cookies to spread. If you’re having trouble with that though, baking soda helps cookies to spread and baking powder helps them to puff, so just add a little of whichever you need. I enjoy…

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