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by Danica

Featured Recipe of the Week: Tropical Banana Berry Smoothie

February 17, 2011 in 2 Points, Breakfast, Low Point Ideas, Recipes

One of my FAVORITE ways to get in my 5 a day fruits and veggies is by having a HUGE smoothie that is packed with both fruits and vegetables.  I bulk up my smoothies with a combination of Fresh fruit for sweetness, frozen fruit for creaminess and greek yogurt with flax seed so it has staying power.  I LOVE adding a handful of greens because it boosts the nutrition without changing the flavor.  The RESULT is one awesome ~ super thick, creamy and refreshing smoothie that leaves you enough points+ you can enjoy a muffin on the side.  Power UP!

Weight Watcher Smoothie Recipes

INGREDIENTS

  • 1/2 c fresh organic berries
  • 1/2 c frozen mango or pineapple
  • 1/2 c frozen banana
  • 1/2 c TJ’s FF Greek Yogurt (for protein)
  • 1/2 c FF Milk
  • 1 Tbsp Ground Flax Seed (fiber & omega’s)
  • 1 c Spinach or Kale
  • 1 tsp Tj’s Organic Raw Honey or Agave Nectar, optional

INSTRUCTIONS

1.  Combine everything in your blender and process until smooth, about 1 minute.

Makes 1 HUGE Smoothie 2 Point+ (3 with the honey/agave) and it counts as 2 1/2 Fruit/Veggie Servings

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by Danica

Featured Recipe of the Week: Deviled Eggs

February 4, 2011 in 2 Points, Appetizers, Low Point Ideas, Recipes

 Deviled Eggs are an excellent protein packed snack that you will fill you up and keep you satisfied in between meals.  I like using half mayo and half greek yogurt in recipes that call for all mayo.  You get all the flavor with less fat and even more protein.

Weight Watchers Deviled Eggs

INGREDIENTS

  • 4 Hard Boiled Eggs, halved
  • 1 Tbsp Low Fat Mayo
  • 1 Tbsp Fat Free Greek Yogurt
  • 1 tsp dijon mustard
  • Sea salt & Black Pepper to Taste
  • Paprika Sprinkles

 INSTRUCTIONS

1.  Place eggs in a large stock pot, cover with water, add1 tsp baking soda and bring to a boil.  Once the eggs reach a rolling boil, remove from heat, cover and let stand for 15 minutes.  Remove lid, rinse with cold water and peel.

2. Peel then slice the eggs in half and remove the yolks. Combine the yolks with everything through the Black Pepper.  Mix and “stuff” your egg shells. Sprinkle with paprika.

Makes 4 servings, 2 Points+ each

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by Danica

Featured Recipe of the Week: Spicy Bean Dip

February 2, 2011 in 2 Points, Appetizers, Low Point Ideas, Recipes

You probably have everything in you kitchen to whip up a batch of Homemade Spicy Bean Dip.  The BEST part of making your own is that you get a HUGE 1/2 cup serving for only 2 points+  This dip is amazing cold or topped with cheese and served hot.  Serve this up at your Super Bowl party and everyone will be pretty impressed when you tell them you made it yourself.

Weight Watchers Bean Dip Recipe

INGREDIENTS

  • 15 oz can organic pinto beans, drained and rinsed
  • 1 roma tomato, quartered
  • 1/2 red onion, chopped
  • 1 small jalapeno, seeded, cleaned and chopped
  • 1 clove garlic, minced
  • 1 Tbsp freshly squeezed lime juice
  • 1/4 C of our favorite salsa
  • Sea Salt & Pepper to Taste
  • A few dashes of HOT sauce to spice things up, optional

INSTRUCTIONS

1.  Whirl it all up in your food processor (or blender) until it is smooth.

2.  Serve it up with Baked Tostitos Scoops and your favorite vegetables.

Makes four 1/2 cup servings, 2 points+ each

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by Danica

Featured Recipe of the Week: Carrot Cake Cupcakes

January 7, 2011 in 2 Points, Dessert, Low Point Ideas, Recipes

This is one of my favorite go to Weight Watcher Recipes for super easy cupcakes that I learned about when I joined Weight Watchers years ago.  You can use pumpkin in ANY cake mix to replace the fats.  In this mix the pumpkin enhances the flavor and with chocolate cake, you don’t even taste the pumpkin!

Weight Watchers Low Point Cupcakes

INGREDIENTS

  • 1 Box Carrot Cake Mix
  • 15 oz canned Pumpkin
  • 1/2 c water

** Optional: Add in raisins, chopped walnuts and/or 1 c shredded carrots with an additional 1/2 c water or possibly 1/2 c mini chocolate chips to add to the flavor of these E-Z cupcakes

INSTRUCTIONS

1.  Preheat oven to 350 degrees or according to your box directions.

2.  Combine cake mix, pumpkin and water.  Beat for 2 minutes.

3.  Line 2 muffin pans with liners and fill each cup about 1/2-2/3 full.

4.  Cook for 15-20 minutes or until the cupcakes are cooked through and spring back to touch.

5.  Allow to cool and frost.

** Frost with Homemade Whipped Cream, your favorite frosting or enjoy plain.

Makes 24 cupcakes, 2 Points+ Each

WHIPPED FROSTING

  • 1/2 pint Heavy Whipping Cream (sometimes you just have to!)
  • 3 Tbsp Powdered Sugar
  • 1 tsp Pure Vanilla Extract

Beat whipping cream, sugar and vanilla until fluffy ~ about 1-2 minutes.  Do NOT overbeat or you will end up with cream cheese.

1 Tbsp = 1 points+.

** Since you saved a little on the cake mix (omitting the oil, eggs, etc), you can indulge a little in REAL whipped frosting.  However, if you choose, you can use Fat Free Cool Whip ~ 2 Tbsp is 0 points+

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