KMU – Veggie style – WW 3pts

hmm, lots of squash, soooo much squash….

Ok, I sliced it with the slicer, then sliced an apple, then layered them in a pan,

squash, mix of oats, flour, cinnamon, walnuts, brown sugar, Apple, squash, mix of oats, flour, cinnamon, walnuts, brown sugar, Apple, squash, mix of oats, flour, cinnamon, walnuts, brown sugar, Apple mix of oats, flour, cinnamon, walnuts, brown sugar.       Then I baked it for 30 min at 350.  only 3pts for it.

It is ok as is, but it is AWESOME with cool whip or ice cream!

 

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KMU – Corn Bread muffins with a twist..

So as you know, I make tweaks to recipes so I can eat as vegetarian and low WW points as possible, while using items I have in the kitchen at that moment….so without further ado….

Corn Muffins with Corn and Black Beans & Corn Muffins with Pineapple….Yeah es good!

  • 1 Cup flour = my current flour mix includes whole wheat as the base, 50-60%, then almond flour, soy flour, Flax Seed flour…..yummy and less carby
  • 3/4 Cup corn meal
  • 1 tsp baking powder
  • couple shakes of sugar or splenda, maybe 1/8 of a teaspoon at most
  • salt = couple grinds (to much salt is not good for you)
  •  1 blended apple (peel and all) – instead of butter
  • 2 egg –
  • 3/4 cup of juice from can of corn + 1/4 unsweetened almond milk –
  • 1 can of corn

Halve the mixture and add 1/2 can black beans to one half and 1/2 can crushed pineapple to other half.

Pour in to muffin tin ( I use silicon cup liners) and bake at 350 for 25 min

2 WW pts per muffin!  I am telling you the corn and pineapple is YUMMY!

 

 

WW Frittata recipe adjustment …

You can find recipes all over that you can adapt for WW or any reason…like…oh….you don’t have what it calls for???

  • 1 large handful baby spinach leaves, shredded – *Yeah, didn’t have these, so I used basil from my garden
  • 12 cherry tomatoes, halved – I grow tomatoes, they be very small, so I didn’t cut them up
  • *I added 2 Morning Star Sausage Patties cooked then broken up (WW 1 pt for 1 patty)
  • 10 large eggs
  • Salt and pepper, to taste – *I used Italian Seasoning instead
  • 2 tablespoons fresh parsley, chopped – didn’t use cause I didn’t have it

Preheat the oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray ( I use silicone muffin cups for all my baking, so much better!).

Evenly distribute the spinach or Basil 🙂 between the 12 muffin cups and top with two cherry tomato halves (to much work, just dropped them in whole).

Whisk together the eggs, salt, pepper and parsley (or in my case seasonings) in a large bowl, until blended. Transfer this mixture to a pouring jug. Carefully pour the egg mixture evenly between the 12 cups and bake for 15-20 minutes until firm and lightly golden.

*I will either do 12 eggs, since eggs are ZERO points, or only fill 6/9 cups, as they are slightly small.

** I would say, even with the Patties at most this is WW 1 pt  per 2 frittatas.

Once cooled, you can store the frittatas in the fridge.

Kayla Itsines’ Spinach and Tomato Mini Frittatas

Jackfruit….my new fave…

so I went and bought a bigger slice of the fruit, takes a while to get all the goodness out.  But then I found a can of crushed pineapple in the cupboard, so I made Jackfruit and Pineapple muffins and jelly butter.

I call it jelly butter because the pineapple and jackfruit are kind of chuncky and chewy so i blended about 75% of it and then mixed it up, it is sooo good on waffles!

Since nothing but fruit, water, banana (to thicken), and vanilla it is a 0 point food on weight watchers, and it freezes well.

Jack fruit OMG good!

So I know of jack fruit for it being used as a meat substitute.  I found out that it is the green unripe ones they use for that.

But ripe jack fruit is the BOMB! It is however very big and intimidating, so lucky for me, my local grocery store was selling slices of it.  So I picked up a slice to check out at home.

I of course went to Youtube for how to peel it, because, lets face it, everything is on youtube.

It was very easy to get the fruit pieces out, and even the “seed” is edible, however, I am still working on that one.

So, check out your local market, if they have slices of Jack Fruit take one home, you won’t be disappointed!

So I had some strawberries in the freezer

I pulled them out to cook with later this week, but when I went in fridge I noticed “juice” at the bottom of the bag….then light bulb…..I poured the juice in my tea and it was tasty!

So I mushed them up and sieved out the seeds and know I have ZERO point sweetener for my tea!   Plus all the goodness of the strawberries with no additives!  SWEET!

KMU – chicken pot pie(s) …….

so we had a bbq over the weekend, ended up with left over chicken carcass (eewwwhhh), but it is great for chicken broth.

So I bought some netting type bags for veggies for my mom, I kept a few, I have found out that these are great to put the chicken and anything else for the broth in, then set in the pot, lets out the juices, keeps in the bones, seeds, peels, ect. (upcycling 🙂

So while the broth was going (to which I had added veggies that weren’t gonna last much longer, carrots (purple and white), clove of garlic, orange pepper ect., I pulled out some of my mom’s prepper food , the peas and mashed potatoes.

After broth was done, pulled about a cup of meat off the bones, then I added good veggies, carrots, small potatoes, some of those dyhd peas, and the mashed potatoes and let them simmer.  Used the potatoes instead of flour to thicken the soup and give it some flavor.

I then pulled out my refriged dough, I could make some, but….I be lazy today,  plus the points are the same.  I poured the mix of chicken pot pie in to small containers, then cut the dough to fit over the mix and baked.  Yummers.  Plus the containers have lids so I can freeze the others to eat later, about 6 pts each but worth it!

 

Kitchen Mash-Up

Hmmm, my husband fired up the grill so I cooked my squash on it.  But what to do with it?

Oh look, a can of diced tomatoes, oohhh, button mushrooms,  hmmmm artichoke hearts…WALA

spaghetti squash in a tomato, mushroom and artichoke sauce, high digits in a restaurant, and full of who knows what!

Yummy, low cal, low cost, low points…..SCORE!

Kitchen Mash-up bean style

I bought dried beans at the store, 3 different kinds.  They were in my pantry.

I had some veggies that were getting soft so I threw them in a pot and made Veggie broth.

Later that week I had a left over piece of chicken, sooo, I pulled out my veggie broth and boiled the chicken it in, now I have a chicken soupy type broth.

I then decided to soak my beans overnight in my chicken broth!  Sometimes I even surprise myself!

Then the next day, after draining the old broth, I cooked them in some new broth, when they were almost done, I added a bunch of veggies from the fridge and pantry, and make a chicken veggie bean soup.  YummY!

And it was souper (see the joke?) good and make 6 servings, for about $4.00 dollars!

Kitchen Mash-Up

For breakfast I had some sliced apples in the fridge, so I put them in a pan with some water, vanilla, ginger, and cinnamon.   I let them simmer for a bit, then I pulled out my topping.  You know how at the bottom of the box of cereal it is all kind of crushed up?  Don’t throw it away!!!  Use it for toppings, like I did on my hot apples, kind of like a deconstructed apple pie!  Or use it to make a crust, use your imagination peeps, don’t throw it away!

For Lunch I went to EPL and got the chicken tortilla soup, es muy spicy!  So of course I  couldn’t eat it there.  I took it home and added a can of chicken broth, some celery and tomatoes.  It is still a bit hot, but I will add sour cream to cool it off.

Woop Woop!