Tasty Tuesday: Flourless Pumpkin Pancakes

It is the Pumpkin Spice time of year from coffee to cookies to marshmallows….These yummy pancakes will surely be a hit in your house.

Nutrition facts for the entire recipe: 169 calories, 4g total fat (0.5g sat fat), 420mg sodium, 16g carbs, 6.5g fiber, 4.5g sugars, 19.5g protein

Prep: 5 minutes     Cook:  5 minutes     Freestyle™ SmartPoints® value 2*  Makes: 1 serving

Ingredients:

• 1/4 cup powdered peanut butter
• 1 packet natural no-calorie sweetener (like Truvia)
• 1/2 tsp. baking powder
• 1/4 cup canned pure pumpkin
• 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
• 1/4 tsp. vanilla extract

Seasonings:

• 1/2 tsp. cinnamon
• 1/4 tsp. pumpkin pie spice
• Optional toppings: lite pancake syrup, light butter

Directions:

1. In a medium bowl, mix powdered peanut butter, sweetener, baking powder, cinnamon, and pumpkin pie spice.
2. Add pumpkin, egg, and vanilla extract, and stir until uniform. (Batter will be thick.)
3. Bring a large skillet sprayed with nonstick spray to medium heat.
4. Add batter to form three medium pancakes (about 1/4 cup each).
5. Cook until solid enough to flip, about 2 minutes. Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 2 minutes.

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Have a blessed day!

Tasty Tuesday: Cinnamon Muffin Recipe

Thank you to “The Staten Island Family” for today’s recipe.  These yummy muffins are only TWO points on the Weight Watchers (WW) program.  You are definitely going to want to give them a try.  I’m still working on a gluten free version.  I need to find a Kodiak-like mix which is gluten free.  If anyone knows of one, please let me know!

Despite the newest health struggle and the restriction AGAIN to more things, I am trying to stick with my points.  My goal is to get back to Weight Watchers soon (maybe by mid-June).

Ingredients

• 2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix 19 Points
• ¹⁄₄ tsp table salt 0 Points
• ¹⁄₂ tsp baking powder 0 Points
• 2 tsp ground cinnamon 0 Points
• ¹⁄₄  cup Sugar-free syrup, maple flavor 1 Point
• 3 eggs 0 Points
• 1 cup plain unsweetened almond milk 1 Points
• 1 tsp vanilla extract 0 Points
• 5 sprays Cooking spray 0 Points

Directions 

1. Preheat oven to 350 
2. In a large bowl, mix together all the ingredients.
3. Spray muffin tin with cooking spray.
4. Pour batter evenly into the 12 muffin cup tins
5. Bake for 17 minutes.

Once they are all done, you can freeze them individually for a quick easy on the go breakfast.  Just take them out the night before OR zap them in the microwave to warm them up.  You can drop one in ThirtyOne’s Cool Zip Snacker and take with you as you head out the drop.  These are food safe and reusable.  This cute thermal pouch  has a zipper top and adorable critter design! Choose from our fun Pink Flamingo, snappy Crabby Claws or magical Mermaid Tail, plus our popular Shark and Unicorn! Snack in style all season long.  They will only be available till the end of the month so be sure to grab yours NOW!

Let us know how you like the recipe.  AND if you have a favorite recipe you want to share, if we use in our blog……….YOU will receive some FREE happy mail from ME!  Share as many as you want, as often as you want.

Have a ThirtyOne-derful day!

Tasty Tuesday: Microwave Cake

This is one of my all time FAVORITE Weight Watcher’s Recipes.  Yes, it is 105 calories and *5 WW SmartPoints BUT it is so much better than eating a box of cookies or a bag a chips.  My hubby even said it wasn’t bad when I topped it with some chocolate frosting!

This skinny 3-2-1 mug cake is a simple way to satisfy a craving for cake in minutes with just two ingredients, a mug and a microwave.  Add a little bit of whipped topping and a few pieces of chopped fruit for a yummy treat.

It is low in calories and naturally portion controlled for those of us in Weight Watchers who are tempted by an entire cake sitting on the counter.  Admit it, you shave just a little bit off each time you walk by, right?  I know I am not the only one.

STEP 1 – MAKE THE BASE

You’ll need a box of angel food cake mix (make sure it is the one step kind) and a box of another cake mix of your choice.  I love chocolate so I picked Devil’s food (gluten free). But you can use whatever flavor you like best.  Whisk together the cake mixes in a large clear bowl with a balloon whisk. Whisk the two dry mixes together until they are free of lumps and well combined. Now you have enough “321 cake mix” for about 31 little microwave mug cakes.  Store your 3-2-1 microwave cake mix in an airtight container (like a gallon zipper lock plastic bag). Be sure to label it with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A MUG CAKE

Gather your tools:  a 10 ounce mug, measuring spoons, nonstick cooking spray and your mix. Coat the mug with nonstick spray. Then add 3 level tablespoons of dry cake mix and 2 level tablespoons of water.  Stir together cake mix and water with a fork.  Stirring with a fork (acts like a little whisk) until the mixture is well combined. It is okay if it bubbles up.  Microwave your mug cake for approximately one (1) minute and voila – you have cake!

NOTE:  The actual time may vary depending on the wattage of your microwave. My microwave is 900 watts and takes 60 seconds. If your microwave has higher wattage set your time for a little less.

I will admit, it is not the prettiest thing but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.  You can even add a little bit of chocolate frosting while it is still warm and it will melt down the sides.

It is a great recipe for playing with different cake mix flavors, additions and/or accompaniments. If you are a Weight Watcher concerned about calories and/or tracking your points be sure to adjust accordingly.

You can use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.  Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Make a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Let us know what you think…. Have a ThirtyOne-derful day!

 

Tasty Tuesday: Stuffed Jalapeño Poppers

I love everything HOT and spicy so I was excited to see this Hungry Girl recipe.

Prep: 25 minutes                 Cook: 30 minutes   Makes 4 servings.

1/4th of recipe (3 poppers with about 2 tbsp. dip): 118 calories, 3.5g total fat (2g sat fat), 385mg sodium, 12g carbs, 2g fiber, 3.5g sugars, 9g protein.  SmartPoints® value 3*

Ingredients

1/2 cup whole-wheat panko breadcrumbs
1 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1/3 cup light/low-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/8 tsp. each salt and black pepper
12 slices turkey pepperoni, chopped
6 jalapeño peppers, halved lengthwise, seeds and stems removed (see HG Tip)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/2 cup canned crushed tomatoes

Directions

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
• In a wide bowl, combine breadcrumbs, 1 tsp. Parm., 1/4 tsp. Italian seasoning, and 1/4 tsp. garlic powder. Mix well.
• In a small bowl, combine ricotta cheese, mozzarella cheese, salt, and black pepper. Add 1/4 tsp. Italian seasoning, 1/4 tsp. garlic powder, and remaining 2 tsp. Parm. Mix well. Stir in chopped pepperoni.
• Evenly spoon and spread mixture into the pepper halves.
• Place egg whites/substitute in another wide bowl. One at a time, coat pepper halves with egg whites/substitute, shake to remove excess, and coat with breadcrumb mixture.
• Evenly place on the baking sheet, stuffed sides up. Top with any remaining breadcrumbs.
• Bake until outside is crispy and pepper halves have softened, 25 – 30 minutes.
• In a medium microwave-safe bowl, combine tomatoes with remaining 1/2 tsp. Italian seasoning and 1/2 tsp. garlic powder. Mix well.
• Microwave until hot, about 30 seconds.

Serve poppers with seasoned tomatoes for dipping.

HG Tip: Use a spoon to seed your jalapeños. When handling jalapeños, don’t touch your eyes — pepper juice can STING. And wash your hands well immediately afterward.

I am always looking for more recipes, send me your favorite so you can be one of our Tasty Tuesday guest cooks.

Have a ThirtyOne-derful day!

Tasty Tuesday: Veggie-Loaded Quinoa Stir Fry

Thank you Hungry Girl for another YUMMY recipe.  I LOVE this one.

MAKES 4 SERVINGS: 1/4th of recipe (about 2 cups): 323 calories, 4g total fat (<0.5g sat fat), 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein.  SmartPoints® value 8*

Prep: 5 minutes     Cook: 30 minutes

Ingredients

• 1 cup uncooked quinoa, rinsed thoroughly
• 1 tbsp. chopped garlic
• 6 cups frozen stir-fry veggies
• 4 cups broccoli florets
• 1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions

• In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.
• Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.
• Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.
• Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

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Remember to share your favorite recipe with us…

Have  a ThirtyOne-derful day!