Lower Fat Banana Strawberry Muffins

Tender Banana Strawberry Muffins would be a terrific treat for mom this Mother's Day or anyone, any day of the year!  Fresh bananas and strawberries make this muffin moist and delicious. 

Cheesy Sausage Pinwheels

When I made the Skinny Zuppa Toscana Soup the other day, I decided to brown up some extra turkey Italian sausage to use in other recipes during the week.  I kept thinking about this combination I put together below and Cheesy Sausage Pinwheels were born!  Oh my goodness...these are delish!  Turkey Sausage, cheese, and banana peppers all rolled into a slightly sweet crescent roll base.   They would be a great addition to any spread this weekend for the Superbowl! 

Dark Chocolate Chip Cherry Cake Mix Cookies

Still looking for a sweet treat to serve your favorite Valentine tomorrow?  Dark Chocolate Chip Cherry Cake Mix Cookies are an easy way to say, "I love you!"

Amazing Buttermilk Pancakes

There's nothing fancy about these amazing buttermilk pancakes. They do not have any kind of special ingredient in them to make them "amazing." What this recipe is, is a good solid, old fashioned, made from scratch, buttermilk pancake recipe that will deliver the best pancakes you will ever make...period.

RITZ Cuban Minis

I have to confess...I am really NOT much of a football fan, although I hear we are down to the final four teams for the Big Game. 

It's because I'm not much of a football fan, when the Big Game rolls along this time of year, I don't get too excited.  That is...until I think about the food!!!  Football food.  I AM a HUGE fan of football food!

Herbed Turkey Sliders

Recipe ideas and inspirations can come from the weirdest places sometimes.  Take this one for instance...my husband was sitting in the waiting room at the Dr.'s office, browsing a mini magazine, when this recipe caught his eye.

WW Thanksgiving Ideas 6P+ and Under

Pumpkin Yeast Bread 3P+ (can be made into rolls as well)

Roasted Brussels Sprouts w/ Maple-Balsamic Drizzle 3P+

Carrot Cake w/Maple Cream Frosting 6P+

Easy Butterfinger Dessert 5P+

Lightened Up Sweet Potato Pie 6P+

Roasted Delicata Squash 2P+

Creamy Cauliflower Mash 2P+

Fresh Apple Cinnamon Quick Bread 4P+

Garlic Roasted Green Beans, Mushrooms and Tomatoes 2P+

Microwave Escalloped Pears and Cranberries 3P+

Oatmeal Bread 3P+

Broccoli, Cranberry and Pepper Salad 4P+

Lightened Up Classic Spinach Dip 2P+

Lightened Up Cheesy Scalloped Potatoes 4P+

Apple Cranberry Sauce 2P+

Buttermilk Mashed Potatoes and Cauliflower 4P+

Lightened Up Pumpkin Spice Cupcakes with Cool Whip Cream Cheese Frosting

Fast, Easy and WW friendly. 

But let me warn you...these aren't light and fluffy cakes.  They are dense and thick...almost gooey brownie like...which I am still on the fence whether I like or not...but they taste wonderful and I am in love with the frosting...so I decided to share.  The cupcakes are made from a boxed spice cake mix, pumpkin puree, and pumpkin pie spice. 

What I am really excited about is the frosting.  It's a new food find for me...and I have only seen it at one store I shop at.  It's Cool Whip Frosting, and it's available in cream cheese (pictured), chocolate, and vanilla.  I have sampled them all and they all taste quite good.  And the best part?  They are only 60 calories per 2 TBSP (2P+), which is about the amount of frosting pictured on the cupcake above.

Now I know it has a lot of ingredients in it that are less than healthy, but this is a once in awhile product.  You won't be eating this everyday (well, at least you shouldn't be eating this daily!)...and it is so much better than the canned stuff!  Lower in calories, fat and sugar...and it tastes better! 

This stuff is so new I can hardly find any product information on it.  That's why I haven't provided any links to follow.  They just don't exist.  

So how does it taste?  You can definitely taste the cool whip component in it.  It's light and fluffy, yet it has enough body to stand up to piping.  It has a richness to it, even though it's light.  You can definitely taste the vanilla in the vanilla flavor, the cocoa in the chocolate flavor, and the cream cheese in the cream cheese flavor, although the vanilla flavor and the cream cheese flavor are more subtle than the chocolate flavor .  Please note that I bought this product with my own money and the opinions expressed are mine.  I have not been compensated by Kraft in anyway.  

You can find this product in the freezer section, by the other cool whip products.  To use, you simply defrost. 

It's really hard to find a decent frosting that is low enough in calories to top lightened up cake recipes.  This one really fits the bill.  Plus, doesn't it look beautiful piped on top of these cupcakes?

 

Lightened Up Pumpkin Spice Cupcakes with Cool Whip Cream Cheese Frosting

Servings - 18     Serving Size - 1 cup cake with 2 TBS Cool Whip Cream Cheese Frosting   

Points Plus per serving - (WITHOUT frosting) 3 Points+,  (WITH frosting) 4 Points+

For Cupcakes WITHOUT frosting - Calories - 91.2,   Total Fat - 0.9g,   Carbs - 20.5g,   Protein - 1.2g,   Fiber - 0.2g  (3P+)

For Cupcakes WITH frosting - Calories - 151.2,   Total Fat - 4.4g,   Carbs - 28.5g,   Protein - 1.2g,   Fiber - 0.2g  (4P+) *don't ask me how, but this is just how the math turns out.  

1 - 15.25 oz. box of Spice Cake Mix ( I used Betty Crocker brand)

1 - 15 oz. can of 100% pure pumpkin puree

3/4 cup water

1 - 2 tsp. pumpkin pie spice

1- 10.6 oz. container of Cool Whip Frosting, Cream Cheese flavor (you won't use all of it)

1.  Preheat oven to 350 degrees F.  Line cupcake pan(s) with 18 liners or generously spray wells with cooking spray.  

2.  Combine cake mix, pumpkin puree, water and pumpkin pie spice.  With electric mixer on low, combine ingredients then turn up to med-high and beat for 2 minutes.  The batter will be thick.  Portion out the batter into the wells, filling each about 2/3 full to 3/4 full.  ( I used a scoop to put the batter into the wells...it's thick and this worked well)  

3.  Bake in oven for approx. 20-25 minutes.  This batter doesn't spread well.  It does raise a bit, but less than traditional cupcake batter, and the tops get a crackle appearance.  Cool on wire rack.  When completely cool, frost each one with 2 TBS of Cool Whip Frosting.  

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Dense, almost pumpkin pie-like, texture to these cupcakes.  I've made chocolate cake with pumpkin puree before, but used a bundt pan to make an entire cake...which we really enjoyed.  Like I said, I am on the fence about the texture of these cupcakes, as I like my cupcakes light and fluffy.  But the pumpkin taste is most definitely there, unlike how it hides in chocolate cake.  Because I made my cupcakes small, and got 18 out of the mix, I was able to reduce the PP to 3P+ per cake, which is great!

The real star of these cupcakes is this wonderful frosting though!  I love this new for me food find.  And how crazy is it that you can eat a well frosted cupcake for 4P+??  Love that! 

Homemade Hummus

Can I just tell you this is the first time I have ever made hummus from scratch...and the question is...why on earth did it take me so long?  It is so super easy (with the help of a food processor) and so much tastier than any store bought brands.  Not to mention....more economical. 

You can spice this up as little or as much as you like, control the consistency, and put as much or as little garlic in it as you desire.

You can serve it with cut up raw veggies ( I like cukes and carrot sticks) or serve it with a wonderfully soft and chewy flat bread such as the one pictured below.

This Brownberry Pocket Thins Flatbread is a recent great product find for me.  It's soft and chewy and 3p+ for half a pocket.  It's high in fiber and contains no HFCS.  When I served it with the hummus, I cut each half into three, nice-sized, triangles for dipping.  This product is also great for pocket sandwiches.  My son has been taking a hummus and cuke or baby spinach sandwich to school in his lunches this week with it.  If you can't find Brownberry, look for Arnold Pocket Thins Flatbread.  Both Brownberry and Arnold are a part of the Bimbo Bakery, so it's the same product.  

You will need to purchase a jar of Tahini to make this hummus.  Tahini is sesame paste and it can be found in most larger grocers and specialty shops.  To be honest, if I can find it here in the greater Cleveland area, you can probably get it anywhere in the country.  If you can't find it, you can make your own , but I personally have not tried it. 

If you are like me and have never made your own hummus before, what are you waiting for?  Dust off that food processor and see what you've been missing!

Homemade Hummus

Printable Recipe

Servings - approx. 16 (recipe yields about 1 quart of hummus)   Serving size - 1/4 cup   Points Plus per serving - 3 Points+

Calories - 116.9,   Total Fat - 5.9g,   Carb. - 13.1g,   Protein - 4.1g,   Fiber - 3.1g

*if you take a smaller serving, 2 TBS, it will be 2 Points+.  The nutritional values for a 2 TBS serving are as follows:  Calories - 58.5,   Total Fat - 2.9g,   Carb. - 6.6g,   Protein - 2g,   Fiber - 1.5g

Ingredients:

2 - 15oz. cans of chickpeas (garbanzo beans), rinsed and drained

2/3 cup tahini

juice of 1 lemon

1 tsp. kosher salt

4 garlic cloves, roughly diced

hot sauce, to taste

water

Directions:

1.  Combine all ingredients except hot sauce and water in food processor.  Process until a smooth thick paste.  Add in enough water, while it's running through the top, until it is smooth with a spreading consistency.  ( I think I may have used about 1/3 cup...but put in as much or as little as you desire for the consistency you like)  Add in hot sauce to taste. Garnish with some extra virgin olive oil (not included in the nutrition info above) and some smoked paprika, if desired.   Serve with pita, pita chips, crackers or assorted raw vegetable dippers.  It may taste a bit garlicky at first, but as the hummus sits the garlic flavor mellows. 

2.  Store any leftovers covered in refrigerator.

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This is some serious yum.  It so easy as long as you can find the tahini.  Tahini is a great source of Omega 3 fatty acids. The jar of tahini I purchased has enough in it to make this recipe approximately 4 times.  So worth the splurge.  

Easy and Delicious Granola and Two Product Reviews!

This granola is some of the best I have ever made...and I've already made this three times since discovering the recipe HERE last week.  Amy has a nice blog where she focuses on unprocessed foods and this recipe is a hit! 

I love it because it is totally customizable.  You can use whatever mix of seeds/nuts you like.  You can even mix up the sweetener and fat binders.  On this batch I used coconut oil and honey.  I also made a batch with maple syrup and coconut oil and a batch with honey and peanut butter.  They all came out wonderful!

My youngest son just can't seem to get enough of this stuff!  It really is delicious and full of healthy ingredients.  For me, portion control is the biggest issue...

It's great with milk (how my son eats it), as a topping for nonfat yogurt, or eaten right out of hand. The recipe makes roughly 8 cups of fresh granola and stores beautifully in an airtight container in your pantry.  I can't tell you how long it's good for, because it hasn't lasted past a few days in my house.  lol

I was really excited to try this recipe with Tropical Traditions Gold Label Virgin Coconut Oil. (Disclaimer:  Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review in return for the free product.) I have used other brands of coconut oil (in my BEST Chocolate Chip Cookies), but I have to say, I like this one the best.  If you'd like to learn more about this coconut oil you can go HERE.  The original recipe for this granola called for butter, so I simply replaced the butter with coconut oil, and used a bit less than the the amount called for.  The results were outstanding!!

Easy and Delicious Granola

adapted from A Little Nosh

Printable Recipe

Servings - 32   Serving Size - approx. 1/4 cup of granola   Points Plus per serving - 3 Points+

Calories - 123.4,   Total Fat - 6.4g,   Carb. - 15.6g,   Protein - 2.5g,   Fiber - 2.1g

(Please note that although you may substitute any ingredients you like in this granola, the nutrition information provided is specific to the way the recipe is written below.  Any substitutions might change values.)

3 1/2 cups Old Fashion Oats, dry ( I save a boatload of money and use my store brand!)
1 cup sliced almonds, raw
1/2 cup sunflower kernels, raw
1/2 cup pumpkin seeds, raw ( pepitas )
1/2 cup pecan pieces, raw
1/4 cup unsweetened shredded coconut ( if you can't find unsweetened, sweetened is fine too)
1/2 cup dried cranberries
1/2 cup dried chopped dates
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. kosher salt
1/2 cup honey
1/4 cup coconut oil ( I used Tropical Traditions )
2 tsp. pure vanilla extract

1.  Preheat oven to 250 degrees F.  Line a large ( I used a 1/2 sheet size ) baking sheet with parchment or use a silpat.  ( I used a silpat )  You might want to use two baking sheets, and split the granola between them to, but I found using one was just fine, as long as I stirred the granola while it was baking.  I really hate to wash dishes! 

2.  In a large bowl, combine all ingredients except honey, coconut oil, and vanilla.  Stir to mix well.

3.   In a large glass measuring cup, pour in 1/2 cup honey.  Add in the coconut oil.  ( depending on the temperature it is stored at it will either be liquid or solid)  Heat the mixture in the microwave for 1 - 2 minutes on high, or just enough to melt the coconut oil.   Stir the two together.  Add the vanilla extract.

4.  Pour the liquid honey mixture over the oat mixture and mix well.  Spread the granola onto the prepared baking sheet ( or sheets, you can split it onto two sheets, but I found using one was just fine as long as I periodically stirred the granola while it was baking)  Bake for 65 -70 minutes until the granola is smelling great and looks a bit toasted.  It will still be "wet" when you remove it from the oven, but will crisp up quickly as it cools.  Store in airtight container. 

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I love, love, love this granola recipe.  It is basically a dump and bake deal, making it super easy.  

As I mentioned above, some of the variations I have played around with are:

Maple Walnut Granola - sub the pecans for walnuts, the honey for pure maple syrup, and the vanilla extract for maple flavoring

Peanut Butter Granola - sub the coconut oil for natural peanut butter and the pecans for raw peanuts.  

All were delicious! 

Speaking of DE-licious.....have you seen these products at your grocers yet?

Last week I was sent a package of these wonderful seasonal flavored Thomas' Pumpkin Spice products for review.  (Disclaimer: I was sent this product for free for review.  The opinions expressed are mine and I have not been paid for this review) 

O. M. G.  What a delicious treat! 

With all three products, the pumpkin flavor was just right, not overpowering with little bursts of sweet pumpkin flavor.  The English muffins are 4p+ each, the Bagels are 7p+ each, and the Bagel Thins are 3p+.  All three products are low in fat.  

These products really speak "fall" to me.  They are a nice change to mix up your breakfast or lunch.  The Pumpkin Spice Bagel Thins make a great sandwich with some smoked turkey!  And for breakfast, I really enjoyed the Pumpkin Spice English Muffin with a bit of butter.  Low enough in points+ I could enjoy one beside my eggbeater omelet for a very respectable point plus breakfast. 

Look for these in a grocer near you!  Remember, they will only be available for a limited time, (from mid-September to early December) so grab them while you can.  They are worth it! 

Fruity Summer Spinach Salad with Goat Cheese

Inspiration comes from many places.  Sometimes I feel so uninspired in the kitchen.  I hate when I go through those phases.

My son and I ate lunch at a local restaurant the other day, and I ordered a version of the above salad.  It was absolutely DELICIOUS and it inspired me to recreate it in my own kitchen.  My recreation was just as wonderful as the original.  With careful measurements, it ended up coming in at 6p+ *for the whole yummy thing!  Not bad at all. * (6p+ when you count all the fruit and spinach as 0 point plus foods)

Fruity Summer Spinach Salad....Tender baby spinach surrounded by a medley of fresh summer fruits....strawberries, kiwi, and blueberries, and finished with sliced almonds and goat cheese, then topped with your favorite bottled poppyseed dressing.  YUM!  

The poppyseed dressing I used was Kraft.  To easily measure out the perfect portion, put your salad filled plate on your kitchen scale and zero it out, then pour the dressing to the amount indicated for one serving.

Fruity Summer Spinach Salad with Goat Cheese

inspired by Houlihan's Spinach Salad

Printable Recipe

Servings - 1   Serving size - one salad   Points Plus per serving - * SEE BELOW

(Salad NO DRESSING) Calories - 312.5,   Total Fat - 10.8g,   Carb. - 48.6g,   Protein - 11.3g,   Fiber - 12.6g

*Please note, you can either count the fruit and spinach as 0 pp, and use the pp values for the almonds and goat cheese, which would give the salad a pp value of 3p+ OR you can calculate the nutrition information to give the salad an 8p+ value, WITHOUT the dressing. 

Ingredients: 

2 cups of organic baby spinach leaves

1 cup of fresh strawberries, halved

1 cup or fresh blueberries

1 large kiwi, peeled and sliced

1 TBS sliced almonds

1 oz. soft goat cheese, broken up into pieces 

Directions: 

Assemble salad on plate with spinach as base topped by the rest of the ingredients.  Finish with your favorite dressing ( I used poppyseed)  Remember to add the calories/point plus values for the dressing. 

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FINALLY!  My life seems to be coming to a more manageable speed.  Both of my older kids are off to college and all settled in.  I have to admit.  Sending away my middle son proved to be a heart wrenching experience for me.  But I will be fine!  lol  

My youngest is back in high school and the craziness that was the summer of 2012 is behind me...I hope!  I am hoping to be back to regular blogging soon!  It seems in my hiatus, I have stumbled into a cooking slump!  Bad timing.  I'm sure it's nothing that an afternoon of pinterest browsing and food blog reading won't cure though!  :)  

Make this salad while the last bit of summer is still with us!  It will make you HAPPY!  I know it made me very happy!  

THE BEST Chocolate Chip Cookies!

OK...not exactly a healthy or light recipe...but I have made this chocolate chip cookie recipe now 5 times in the past few weeks...yes five...it's that good.  Maybe they are a bit healthier than traditional chocolate chip cookies because coconut oil is the fat component in these wonderful cookies instead of butter.  What I've learned about coconut oil is that although it is high in saturated fats...the fat chains are different ( smaller)  from those found in animal fats, and are processed more efficiently by the body. You can read all about Coconut Oil HERE on Prevention RD, as Nicole, a registered Dietician answered my question about this fat.  All I know is that this cookie is fabulous in texture and taste.  The coconut oil ( depending on the brand you use ) can impart a slight coconut flavor to the cookie.  If you like coconut, it is really a pleasant surprise.

In the five times I've made this recipe in the past month, the batches I made with coconut oil that was almost tasteless, did not leave the cookies with any coconut flavor and you couldn't tell the coconut oil was in there.  I made other batches with Trader Joe's Organic Virgin Coconut Oil, and it DOES impart a light coconut flavor...so whether or not you get the coconut flavor from the oil depends upon the oil you use. 

I also made a batch with some added toasted coconut and traded out part of the flour for whole wheat.  My family unanimously decided just the plain cookies made with all AP flour were the best tasting. 

The cookie, thanks to brown sugar exclusively as a sweetener, is soft and chewy on the inside and slightly crisp on the outside...but after they are stored in a closed container, the cookies go all soft and chewy. 

The best part?  you don't have to wait for your butter to soften...lol

I give very few recipes the title of "THE BEST"...but this one has definitely earned this honor.  

THE BEST Chocolate Chip Cookies!

Printable Recipe

Servings - approx. 40   Serving Size - 1 cookie   Points Plus per Serving - 3 Points +

Calories - 109.1,   Total Fat - 5.5g,   Carb. - 17.3g,   Protein - 1.2g,   Fiber - 0.6g 

1/2 cup coconut oil

1 cup + 1 TBS brown sugar, packed

2 large eggs, room temperature

1 TBS. pure vanilla extract

1 3/4 cup all purpose flour ( you can sub part of the flour for whole wheat) 

1/2 tsp. salt

1 tsp. baking powder

1/4 tsp. baking soda

12 oz. semisweet chocolate chips 

1.  Preheat oven to 375 degrees F.  Line baking sheets with parchment paper or use silpat.  

2.  In large bowl, beat together the coconut oil and brown sugar with mixer.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 

3.  In med bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips and mix well.  

4.  Drop by rounded TBS onto prepared baking sheets.  ( I used a cookie scoop ) Flatten the balls a little with your fingers, if desired before baking.  Bake for approx. 8 - 10 minutes or until slightly browned around the edges.  Let rest on cookie sheet for a few minutes before removing to rack to cool completely.  Store covered.  

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I want to give credit to the original site I found this recipe off of...although truth is, I altered it quite a bit.  The problem is, this site didn't have a print option, and I had to copy and paste and don't have the  original link.  I will need to go back and see if I can find it and then I will add it.  

Honestly, I will say it again...my NEW go to chocolate chip cookie recipe...Soooo good!  

Want more chocolate chip cookie recipes?  Give Chocolate Chunk Walnut Cookies from A Flavor Mosiac a try! 

Frozen Banana Bites and Blogger Secret Ingredient!

When I saw this super simple sweet treat idea on Pinterest a while back, I knew I just had to try it. More of an idea than a recipe with such little work and few ingredients.  Such delicious end results. 

and they're healthy treats too!

Frozen Banana Bites

adapted from (Neverhome)Maker

Printable Recipe

Servings - 10   Serving size - 2 banana bites   Points Plus per Serving - 3 Points+

Calories - 105,   Total Fat - 4.1g,   Carb. - 18.4g,   Protein - 0.5g,   Fiber - 1.2g

(* Weight Watchers - the information on calories and points plus above includes the nutrition information for the banana.  If you choose to count the banana as 0 points+, then the points will be 2+ for one serving.)

4 medium sized ( 7"-8"), not too ripe, bananas

1/2 cup semi-sweet chocolate chips

1 tsp. coconut oil

1 TBS. shredded coconut, for topping

1.  Peel and slice banana each into 5 pieces, so you have 20 bites.  Cover sheet pan with waxed paper for nonstick foil and place bites on pan.  Set aside. 

2.  In microwave safe bowl, melt the chocolate chips and the coconut oil gently or melt them over a double boiler on the stove.  

3. Dip the banana pieces into the melted chocolate with a fork, letting excess drip off.  Just put a thin coating of chocolate on each bite so you have enough chocolate for all the bites. ( I did end up using ALL the chocolate, so if you find you need more coating, you could increase the chips by 1/4 cup for an additional point+ per serving)  If chocolate starts to harden, reheat in microwave for a few seconds.  As you dip the banana bites, place them on prepared sheet pan.  

4.  Sprinkle coated banana bites with coconut and place in freezer until firm.  Mine took about 30 minutes.  Once the bites are firm, remove them from the pan and place in a freezer safe container or zipper plastic bag for storage.  Keep stored in freezer.  Enjoy!  

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Biz, from MyBizzyKitchen, has resurrected BSI ( blogger secret ingredient)  and I have offered to host this week, as her daughter's birthday is this week....Happy Birthday to Hannah!  

Tried as I did yesterday, I just never got a chance to post this weeks BSI!  so without further adieu this week's secret ingredient is...

Parmesan Cheese!!!  

So put your thinking caps on and get to work finding and making recipes that highlight this special ingredient and post about it. You can find all the information you need to submit an entry to BSI HERE.  Remember you do not need to have a blog or a recipe picture to enter.   You can also enter any recipe you have in your archives as well. One recipe or post link per person please. Leave a link in the comments to this post to enter or send me an email with a link or recipe.  The deadline for submitting entries is Sunday, March 11.  A winner will be chosen by me and a prize will be mailed out to you! The winner and lineup will be announced on Tuesday, March 13. 

Remember, you must leave a link to this post on the post you are submitting.   

This is a totally informal and fun blogger event and if you have never done anything like this, I encourage you to give it a try!! 

This post is being shared with:
A Little Nosh

Lightened Up Twice-Baked Potatoes

These twice baked potatoes were the perfect accompaniment to my fancy shamcy Valentine's Day dinner over the weekend.  I served steamed green beans and strip steak cooked perfectly to medium rare and these gems.  Since the steak and green beans were anything but fancy....the addition of this potato side dish really jazzed up the meal and made it special.  The best part of this side dish, is that most of the work is done ahead of time. 

The potatoes are baked ahead of time, cooled long enough to handle, then cut in half.  The pulp is scooped out and cheese, Greek yogurt, turkey bacon bits and green onions are added to the pulp, which is then spooned back into the potato shell and then topped with more cheese and a sprinkle of paprika for color.  They are flavorful and creamy and we loved them!

I used shredded reduced fat Swiss cheese in and to top these potatoes..but you can use whatever reduced fat cheese you like.  Cheddar or Colby would be awesome too!  If you don't have the laughing cow cheese on hand, you could substitute reduced fat cream cheese, for about the same calories..but a bit more fat.

Lightened Up Twice-Baked Potatoes

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving size - 1 twice baked potato ( 1 cut half of a whole potato with filling)   Points Plus per serving - 3 Points+

Calories - 125.1,   Total Fat - 1.9g,   Carb. - 19.3g,   Protein - 7.8g,   Fiber - 1.9g

4 medium russet potatoes ( 2 1/4" - 3 1/4" diameter ) , scrubbed 

1/2 cup non fat plain Greek yogurt

2 wedges of Light Creamy Swiss Laughing Cow Cheese

2 TBS. Oscar Mayer Turkey Bacon Bits

2 green onions ( whites and greens), chopped 

salt and pepper, to taste

fat free half and half, if needed to thin out potato mixture ( optional ) 

1 cup reduced fat cheese ( Swiss, cheddar, colby...your choice), divided

sprinkle of paprika

1.  Poke each potato with a fork and wrap in foil ( to help keep skin soft so it's easier to cut).  Bake in oven ( 350 degrees F ) until they are soft.  

2.  Allow potatoes too cool enough to handle.  Unwrap a potato and slice down middle longways.  With spoon, scoop out insides leaving about a 1/8" potato in skin all around.  Place scooped out potato in large bowl.  Set "potato shell" on baking sheet lined with foil.  Repeat with all potatoes.  Sprinkle potatoes with salt and pepper and set aside. 

3.  To the scooped out potato in the bowl, add the Greek yogurt and Laughing Cow Cheese Wedges.  With electric mixer, whip until fluffy.  You might need to add a bit of fat free half and half or skim milk at this point to thin them out enough to fluff...maybe not.  Depends on the potato.  Stir in the turkey bacon bits, green onion, and 1/2 cup of the shredded cheese.  Season with salt and pepper,to taste.  

4. Spoon mixture evenly into the 8 potato shell halves.  Top with remaining shredded cheese and sprinkle with paprika.  

5.  At this point you can cover with plastic wrap or foil and refrigerate until you are ready to bake them or you can bake them right away.  Set oven at 350 degrees F.  Place potatoes uncovered in oven and bake until heated through and cheese is melted, about 30 min for refrigerated potatoes and about 15 minutes for unrefrigerated ones. 

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Because this recipe makes 8, we had leftovers which will definitely be part of my lunch today!  I'm excited about that....cheese....what's not to love?  lol  

Winter made an appearance over the weekend...much to my dismay.  But I do have to keep reminding myself it is only FEBRUARY after all.  One good thing about the snow is that I can take the dog for a walk in the woods, as the ground is covered and not muddy right now.  I hate winter, but I do love walking through the woods in the winter time...so peaceful and siren.  Really beautiful.  How about you?   Do you like to walk outside in the winter? 

Low-Fat Chocolate "Love" Cakes w/Strawberry Creme

Thank you Pinterest for yet another great inspiration.  After seeing these absolutely adorable cupcakes on Pinterest last week, I knew I could lighten them up and turn them into a guilt free dessert to serve to your sweetie(s) for Valentine's Day next week!  I was really happy with how these turned out!  And yes, they taste as wonderful as they look!

The cake part of this dessert begins with a boxed mix.  I used Duncan Hines Dark Chocolate Fudge.  I did the old Weight Watchers standby of mixing in soda and some egg white.  No oil.  No egg yolk.   I like to use flavorless club soda, but any diet soda will work.  For the filling, I pureed some fresh strawberries and folded the puree into a tub of Cool Whip FREE.  Really simple.

To make the heart "window", I carefully cut the top off of half of the cupcakes and then used a small heart shaped cookie cutter to cut the shape into the top.  I found cutting the shape out of the top was easier if I put the cut side up to do it.  The cake is very tender, and this prevented the cake from sticking to the cutting board. 

Once the cupcake top was cut out, I dropped a dollop of strawberry creme on the cut side of the cupcake and replaced the top, cut side down.  Then I dusted them with powdered sugar.  I did this with half the cupcakes.

For the remainder of the cupcakes, I frosted with the strawberry creme and then topped them with the cut outs from the first half of the cupcakes.  Sooo cute!

What I ended up with was a half and half mixture sure to please any Valentine looking to keep their waistbands from expanding!

Low-Fat Chocolate "Love" Cakes w/Strawberry Creme

inspired by a post by Glorious Treats

Printable Recipe

Servings - 18  Servings Size - 1 cake    Points Plus per servings - 3 Points +

Calories - 137.6,   Total Fat - 1g,   Carb - 25.4g,   Protein - 1.6g,   Fiber - 1.5g

For Cakes:
1 (18.25 oz.) box of chocolate cake mix without the pudding ( I used Duncan Hines)

1 egg white

1 + 1/4 cup club soda or any diet soda

For Strawberry Creme:

1 (8 oz.) container of cool whip FREE, thawed

1/2 cup fresh strawberry puree ( about 1 cup sliced strawberries whizzed in food processor or blender)

1.  Preheat oven to 350 degrees F.  Line two muffin tins with paper liners.  ( Use paper liners here, as this cake is very tender and tends to fall apart...the liners will prevent that)

2.  Combine the boxed mix with the egg white and the club soda and mix with electric mixer on low until combined then on med speed for about 2 minutes.  

3.  Divide batter up equally into 18 cupcakes.  You want to fill them enough to get a little crown but not too much that they spill over while baking. ( I found 18 was just about the right amount to achieve this.  You end up filling them somewhere between 2/3rds of the way and 3/4th of the way up)

4.  Bake according to box directions, or until a toothpick inserted into the center of a cake comes out clean.  I baked mine about 22 minutes.  

5.  Allow the cakes to sit for a few minutes in the hot pan, then remove to a wire rack to cool completely.  

6.  For the strawberry creme:  Fold the puree into the cool whip gently.  I was very surprised at how well this stood together.  Be gentle though, you don't want to loose the fluffy part of the cool whip.  It's ok to have a few white streaks.

7.  Once the cakes are completely cool, slice the tops off of half of them right at the base of the liner with a sharp knife.  Turn the tops cut side up, and with a small heart shaped cookie cutter, cut out hearts.  Reserve the cut outs for the tops of the other half of the cupcakes.  ( see pictures above ) * tip, wipe off the cake that sticks to the cookie cutter and the knife between cakes for an easier cleaner cut. 

8.  Top all the cakes with a dollop of the strawberry creme.  Top the cut cakes with the cut out tops and the non cut cakes with the cut out middles.  Dust with powdered sugar.  Refrigerate leftovers.

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Everyone in my house agreed these were the cutest!  I loved the cool whip mixed with the fresh strawberry puree.  It really complimented the cakes nicely.  Next time I might throw a few mini chocolate chips into the cake batter for a bigger chocolate punch.  

I am not going to lie, cutting out the hearts was a bit intense, because this low fat cake is so tender.  I found wiping off my knife and the cutter between cuts made life easier, as the cake really wanted to stick to the utensils.  This is probably why I elected to do only half...besides...what else was I going to do with those pretty hearts I cut out?  I liked how they both looked and I liked how they both looked on the serving platter together and 3p+ per cake?  I am so in!
They are a little messy to eat, so I suggest a fork...instead of out of hand....

We don't have any big plans for next week.  We really never do.  But who knows?  Maybe hubby will surprise me this year?  Sometimes he does that.  How about you?  Do you have any plans for VD?  

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Tastetastic Thursday@A Little Nosh