Tasty Tuesday Recipes

Tasty Tuesday: Oatmeal Raisin Bites

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Tasty Tuesday is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing they are healthy.  I mean oatmeal is good for you, right?  The funny thing is I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

When I joined Weight Watchers many years ago, oatmeal was a staple on my shelf.  I used to love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.  I have even changed them up since I am gluten free and dairy free………they are still YUMMY!

I am still working on making these bites gluten free.  Despite many attempts, I can’t seem to get the almond flour right.  I feel like I should be using less.  Who is a pro at “alternate” flours, I would love some input.

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INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

DIRECTIONS

  • Heat oven to 350° F.
  • In a large bowl, beat butter and sugars until creamy.
  • Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
  • Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
  • Add oats and raisins. Mix well.
  • Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
  • Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Why not make a batch and “boo” someone?  Grab one of Thirty One’s Little Carry Alls, fill it with yummy treats and leave it for a friend as a surprise. These are  the perfect solution for organizing the little things in your life. From office supplies to eating utensils and cosmetics, this caddy helps keep your life in order by keeping everything right at your fingertips. Great for gifts, small toys, crafts, office desks, candy and seasonal home décor.

Have a blessed day!

Tasty Tuesday Recipes

Tasty Oatmeal Raisin Bites

No, today is NOT Tasty Tuesday BUT with so many awesome recipes floating around, I decided to do an edition of Tasty Thursday.  Today’s recipe is courtesy of Jen at THE HAUTE MOMMY HANDBOOK.  I LOVE oatmeal raisin cookies.  Maybe it is because I can trick myself into believing that they are healthy.  I mean oatmeal is good for you and it is a POWER food with Weight Watchers, right?  The funny thing is that I can remember NEVER wanting to eat oatmeal as a child.  In fact, I didn’t even put milk on my cereal.  Who wants to eat soggy Frosted Flakes?

disappearing-oatmeal-raisin-bites21

Since joining Weight Watchers many years ago, oatmeal is a staple on my shelf.  I love to make Hungry Girl’s GIGANTIC Oatmeal Bowls for breakfast filled with any combination of apples, bananas, blueberries or cinnamon.

disappearing-oatmeal-raisin-bites-oven

 

 

INGREDIENTS

1/2 cup + 6 Tbsp butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins

PREPARATION

  • Heat oven to 350° F.
  • In a large bowl, beat butter and sugars until creamy.
  • Beat eggs and vanilla in separate bowl, then add to large bowl. Beat all wet ingredients well.
  • Combine flour, baking soda, cinnamon, and salt, and mix well with wet ingredients.
  • Add oats and raisins. Mix well.
  • Drop rounded tablespoons onto cookie sheets and bake for 8-10 minutes or until golden brown and fork inserted in center comes out clean.
  • Cool 1 minute on cookie sheets, then move to wire rack to cool completely. Makes 4 dozen of bite size cookies.  They don’t spread when baking.

If anyone makes a batch and needs a taste tester, I’m available!!!

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Spaghetti Squash

Today’s tasty Tuesday recipes are courtesy of Hungry Girl.  If you haven’t tried this AWESOME veggie out of FEAR, here are some simple ways to make it THEN just add your favorite toppings just like spaghetti.

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Last week while grocery shopping, I ended up teaching many how to cook spaghetti squash.  It was on sale and as I picked up some for me, others began asking questions.  Before I knew it, I had about 6 people stopping me to ask how I prepared it and whether it was good or not.  So for all of you doubters…

This big, solid vegetable can turn into a perfect pasta swap, which is why it’s called a spaghetti squash! I love that a cup of the cooked squash strands has just 42 calories and 10g carbs, while the same amount of cooked traditional spaghetti has around 200 calories and 40g carbs.  If you are following Weight Watchers – it is a power food so there are no points!

As for how to transform the spaghetti squash into noodles, here are three foolproof methods…

In a Microwave (The Quickest)
Cook Time: 20 minutes
The fastest, but it’s also pretty hands-on.  To get the squash soft enough to cut, first microwave it for about 6 minutes. Once cool enough to handle, carefully cut it in half lengthwise and scoop out the seeds. Place one squash half in an extra-large microwave-safe bowl with 1/4 cup water. Cover and microwave for 7 minutes, or until tender. Repeat with remaining squash half. I have actually put both halves on a microwave safe plate instead of using a bowl.

In the Oven (The Classic)
Cook Time: 50 minutes
Preheat the oven to 400 degrees. Meanwhile, microwave the squash for 6 minutes, or until soft enough to cut. Once cool, carefully cut it in half lengthwise, and scoop out those seeds. Fill a large baking pan with half an inch of water, and place squash cut-sides-down in the pan. Bake until tender, about 40 minutes.

In a Slow Cooker (The Easiest and HG Favorite!)
Cook Time: 2 1/2 hours
What makes it so easy? You don’t even need to cut through the tough skin of a raw squash… Just put the squash in your slow cooker whole! Add 1/2 cup water, and cook on high for 2 1/2 hours, or until soft. Then you can easily slice the squash in half lengthwise and scoop out the seeds.

After your squash is cooked…
Once it’s cool, just use a fork to scrape out the spaghetti-like strands. You’ll be surprised how simple it is! The spaghetti squash strands will have a lot of excess moisture, though. So place them in a strainer to drain, and then thoroughly blot dry. The drier they are, the more pasta-like they’ll taste!  A standard spaghetti squash yields about 5 cups of strands. So cook one up, and use the strands in tour favorite recipe!

Share your favorite recipe with me and I will highlight it on Tasty Tuesday!  Have a ThirtyOne-derful day!