Tasty Tuesday: Oatmeal Raisin Bites

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.

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 – Balsamic Roasted Beets & Brussel Sprouts

Today’s recipe is courtesy of “inspiralized.com“.  Since I am on this new eating plan, I am loving checking out other option vegetable options…

The only beets that I remember having were canned or mixed with vinegar and onions courtesy of my grandmother.

I have heard that roasting beets is the best way to cook with a hint of balsamic vinegar! They become tangy, which works really well with the salty taste of the brussels sprouts, which are roasted in soy sauce.

As for the hummus dressing, I like the sounds of this as an alternative since there are so many things I can’t have right now. If you’re making this as a side dish for dinner, omit the dressing. But, if you’re making this for lunch or a starter salad to a meal, keep the dressing! The hummus dressing with lemon is a recipe direct from Martha Stewart.  That lady knows her stuff!

It saves well in the refrigerator, for up to 3-4 days!

Prep time:  15 mins     Cook time:  15 mins      Total time:  30 mins

 Serves: 2

Ingredients

For the brussels sprouts:

• 1 heaping cup halved brussels sprouts
• 2 teaspoons extra virgin olive oil
• 2 teaspoons soy sauce, low sodium
• pepper, to taste

For the beets

• 1 medium beet, peeled, noodle thin
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon garlic powder
• salt and pepper, to taste

For the hummus dressing:

• ¼ cup hummus
• 1 tablespoon freshly squeezed lemon juice
• ½ tablespoon water
• salt and pepper, to taste

Instructions

1. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
2. On one of the baking sheets, lay out the brussels sprouts. In a small bowl, whisk together the oil and soy sauce and drizzle over the sprouts. Toss the sprouts to combine and then season with pepper. Roast for 15 minutes.
3. Meanwhile, prepare the beets. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic powder.
4. On the other baking sheet, lay out the beet noodles and drizzle with the balsamic mixture. Toss the noodles together until combined and season with salt and pepper. Roast for 7 minutes or until al dente.
5. While the beets and brussels sprouts roast, combine all of the ingredients for the dressing into a small bowl and whisk together to combine.
6. Divide the beet noodles and brussels into two bowls and top with hummus dressing.

NUTRITIONAL INFORMATION:   Weight Watchers SmartPoints*: 7 points

Fat: 14g; Carbohydrates: 16g; Fiber: 6g; Sugars: 5g; Protein: 6g

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

 

Can’t wait to hear what you think….

Tasty Tuesday – Vegetarian Mediterranean Farro Salad

 

I have been on the hunt for recipes that are high in veggies plus are quick and easy to prepare.  I found this recipe in my “in box” the other day and it sounded YUMMY!  Now, I am not a feta cheese kind of girl PLUS I can’t have dairy now so the fact that it was optional was HUGE!  I liked that this made enough to divide over a few days to have for lunch or a salad with dinner.

Ingredients:

1 cup farro
1 large cucumber
1/2 red onion
1/4 cup parsley
2 Roma tomatoes
1/2 lemon
salt and pepper to taste
Optional: 1/4 cup feta cheese

Directions

Boil the farro for 10-12 minutes in large pot. (I like the pre-cooked farro from Trader Joe’s.) As the farro boils, chop the cucumber, onion, tomatoes and parsley. (If desired, chop the feta cheese as well.)

When the farro is finished, strain the grain and rinse with cold water for about 30-45 seconds.

Scoop the farro into a large bowl and add the chopped veggies.

Squeeze the fresh lemon on top of the salad and add salt and pepper to taste. (I prefer just lemon and pepper.)

Mix all together and enjoy!

If you haven’t tried farro, it is a GREAT grain to use instead of rice.  Hubby prefers it when it is used with stir-fry or chili, something that has some “juice” or gravy or sauce.  I, on the other hand, love to eat it as a side with just a few veggies.

Share your favorite recipes with us.  I would love to highlight YOUR favorites (and your business).

Have a ThirtyOne-derful day!

 

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?

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.

 

 

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 – Sweet Potato Bundt Cake with Marmalade Ribbon

Today’s Tasty Tuesday is courtesy of LouisianaCooking.com who shared this recipe by By Cindy Nerat of Menominee, Michigan.  I have lots of people who tell me that they don’t like sweet potatoes but I am sure that this will convince them how YUMMY they really are.

Ingredients

1 (8-ounce) package cream cheese, softened
¼ cup sugar
¾ cup orange marmalade, divided
3 large eggs, divided
1 (16-ounce) can candied yams, drained, syrup reserved
¼ cup vegetable oil
1 (15.25-ounce) box yellow cake mix* (They used Betty Crocker Super Moist Yellow Cake Mix)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1½ cups confectioners’ sugar

Directions:

Preheat oven to 350°. Spray a 12-cup Bundt pan with baking spray.
In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add ½ cup marmalade and 1 egg, and beat until combined. Set aside.
In a large bowl, mash yams until smooth. Add oil, cake mix, cinnamon, cloves, nutmeg, ½ cup reserved syrup, and remaining 2 eggs; beat with a mixer at medium speed for 2 minutes. Place half of the cake batter in prepared pan, spreading it evenly. Spoon marmelade filling on top, staying away from the edges of pan. Spoon remaining cake batter over marmelade.

Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes before inverting onto a cake plate. Let cool completely.
In a small bowl, microwave butter until melted. Stir in vanilla, remaining ¼ cup marmalade, and confectioners’ sugar. Stir in 3 teaspoons of reserved syrup. Spread glaze over cake.

The best way to travel with this YUMMY treat to your friend or family’s house is with Thirty One’s Family Fun Thermal.

Place your Bundt Cake on a plate, set it inside and away you go.  This thermal let’s you take the party anywhere. It’s perfect for picnics, tailgates or block parties. With new Leak Lock lining you can even fill it with ice and use it as a beverage bin. Easy to tote with a detachable shoulder strap.  It is approximately. 9.5”H x 14”L x 10”D.

Let me know what you think of this AWESOME recipe.  I’m not a baker but I am tempted to give it a try.  Want to have YOUR favorite recipe featured in my Tasty Tuesday blog?  Email me at HopeWs31@gmail.com.

Hope you have a ThirtyOne-derful day!