February 9, 2017
by Ashley
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Tomato Soup

I don’t know how many soups I have written about yet, but I think soup may be one of my favorite foods. It is so versatile. Hot, cold, sweet, savory, thick, thin….so many different options of flavors. The list can go on and on. My girlfriend once gave me a Zola diet tomato bisque recipe, and I have changed it some to make it a 0 point recipe to fit my eating. Add in meat, cream (if you like) or more vegetables.

Pictured here is the 0 pt. soup with a Chipotle Chicken Sausage cut up and put into make it to make it a more filling for lunch today.

Tomato Soup

1 can 28oz crushed tomatoes
1 14oz can diced tomatoes
6 green onions, finely chopped whites and light greens only (could sub one leeks)
1 tsp dried oregano
1 tsp dried basil
1 tbsp balsamic vinegar
4 cups vegetable broth

On weight watchers, you are allowed to eat 2 tsp of a good healthy oil a day. I used 1 tsp olive oil to saute the green onions, but you could substitute that for cooking spray if you have used up your oil allotment for the day.

Back to the soup….Saute green onions for 1 minute. Add in the crushed and diced tomatoes. Season with the oregano and basil and let boil together for another minute. Pour in the vegetable broth and let simmer for 30 minutes covered on low. Before serving, stir in the vinegar and enjoy. This made 5 good portions.

February 8, 2017
by Ashley
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Rosettes

I have tried to lighten a lot of my recipes, and this is another one in the long line. Not only did I lighten it, but then I fried it. So I am not sure really how much that actually did for me, but at last I felt better about it.

My dad’s mom, Grandma Grace, always would make these special little fried cookies. They are like puffy, crunchy little doughnuts.

I made them on our recent “vacation” day. We decided we would pretend we were on vacation one Saturday recently. We got up, had these Rosettes for breakfast, went to the Children’s Museum, out for lunch, to an inside garden, out for Nitro Coffees (kids got a brownie) and then to the Memorial Union for a beer (kids played games). We topped it off with getting Poke take-away for us, and the kids got pasta when we got home. It was a real vacation and we were all happy with the day.

So here is the box and an example of what you can make from the batter. I make them all, but used the Timbale (cups) to make a dessert with the Greek Yogurt Cream and fruit.

Rosettes

2 eggs
1 tbsp sugar
1 cup Unsweetened Almond Milk
1 cup All purpose Flour
1/4 tsp kosher salt

Put everything into a blender and blend. Pour into a shallow bowl. Heat at least 2 inches of vegetable oil to 325°F. Immerse the rosette cookie mold in the hot oil before using. Shake off the excess oil. Carefully place in the batter so the mold is covered but not over the top of the mold (otherwise the cookie can’t be removed from the mold). Immerse the mold again into the oil covering it completely. Let cook until the rosette slips off of the mold. It may need a little help to be removed.

That’s it! Shake a little powdered sugar over the cookies or leave them as is. The timbale molds I use to make a cup of the pastry. Then I like to make a tart like dessert out of topped with fruit.

February 8, 2017
by Ashley
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Greek Yogurt Cream

This is a great cream topping alternative. I use this a cream in a Rosette with fruit, Eclair, or over a camp biscuit for dessert. I bet frozen it could be a fun alternative to ice cream.

Greek Yogurt Cream Filling

1/2 cup Nonfat Greek yogurt
2 tsp powdered sugar
1 tsp lemon zest or lemon extract

October 7, 2016
by Ashley
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Pumpkin Scones

I love making scones. They are such an easy breakfast, yet they feel like you are eating something special. Best of all, the kids love them!

Pumpkin Scones

2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp ground nutmeg
6 tbsp cold butter
1/2 cup pumpkin puree
2 tbsp molasses
3 tbsp half and half
1 large egg
1 tsp vanilla extract

Mix the dry ingredients in a bowl. Add in cut, cold butter and mix until butter is in small pieces. Add in the remaining ingredients and mix until it just comes together. Cut in biscuits. Will make about 18 scones.

These have a point value of 4 smartpoints for anyone doing weight watchers.

August 18, 2016
by Ashley
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Quinoa Granola

My second granola of the day. I am posting as I am baking.

Quinoa Granola

3 cups old fashioned oats
2 cups cooked quinoa
1/4 cup sunflower seeds
1/2 cup sliced almonds
1/4 cup wheat germ
2 tsp cinnamon
1/4 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cardamom
2/3 cup unsweetened applesauce
1 tbsp vanilla
1/4 cup maple syrup

Mix dry ingredients. Mix wet ingredients in a separate bowl. Pour wet ingredients over the dry and mix well. Pour granola onto a baking sheet covered with a silpat or parchment paper. You will need two prepared baking sheets for this entire recipe. Spread out evenly and bake at 325F for 20 minutes. Stir and bake another 20 minutes or until crunchy.

20 servings in this recipe. 1/4 cup per serving for 4 points.

August 18, 2016
by Ashley
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Applesauce Granola

This was a fun experiment. I decided to try to make a granola that wasn’t as heavy as some oil ladened granolas. So I played with this recipe and it came out pretty well. I personally liked it, but I think that next time it needs to be baked without the craisins. They became hard and crunchy (which I like the texture of) but a little too crunchy for a normal person. Maybe adding them in for the last 10 minutes of baking would be enough.

Applesauce Granola

3 cups old fashioned oats
1/2 cup sunflower seeds
2 tablespoons sesame seeds
3 tablespoon wheat germ
1 cup dried cranberries, 1/3 less sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
2/3 cup unsweetened applesauce
1/4 cup pure maple syrup
1 tbsp corn syrup
1 tablespoon vanilla extract

Mix all dry ingredients together. In a seperate bowl, mix maple syrup, corn syrup, applesauce and vanilla. Pour over dry ingredients and bake at 325F for 20 minutes. Stir and bake another 20 minutes or until crispy. Let cool and store in an air tight container.

Makes 20 servings. A serving is 1.24 ounces or 1/3 cup for 4 points.

August 16, 2016
by Ashley
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Lightened Up Pad Thai

I love Pad Thai and have found a good way to still enjoy it while I am keeping track of points. Here is a great full flavored meal, that can be beefed up with veggies to make it more filling.

Pad Thai

8 oz cooked rice noodles
1/2 cup water
12 oz House Foods Tofu, Extra Firm
3 tbsp Thai Kitchen Fish Sauce
1 Tbsp sugar
2 Tbsp fresh lime juice
1 Tbsp vegetable oil
1 tsp minced garlic
2 cups bean sprouts
½ cup chives
4 Tbsp sambal oelek
1/4 cup Tamarind Paste
3 medium uncooked carrots, shaved
2 cups cabbage, cooked down

cilantro

Place 8 oz rice noodles into a large bowl and cover with cool water. Let sit for 1 hour.

Put the tamarind paste in a seperate bowl and pour 1/2 cup boiling water over it. Let sit for at least 15 minutes.

Measure out fish sauce, lime juice, sambal oelek and sugar into another bowl. Once tamarind paste is ready, use a sieve to press out the paste from the seeds. Discard seeds and add paste to the fish sauce mixture.

When you are ready to make the pad thai, warm up 1 tbsp vegetable oil in a wok. Saute garlic and tofu for about 1 minute. Add in rice noodles and let cook 30 seconds. Add in fish sauce mixture and carefully stir all ingredients until it is well mixed.

Add in chives (or green onions) and bean sprouts. If you want to make this a little heartier, add in shaved carrots and cabbage that has been cooked down a little.

Garnish with cilantro.

When I make this for the kids, I leave the sambal oelek out and let the adults add as much as they desire.

Serves 4 people for 6 smartpoints per serving.

August 8, 2016
by Ashley
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Overnight Banana Oatmeal

To be completely honest, oatmeal isn’t my favorite. I like it in cookies, energy bites, muffins…but when I make it just in its regular form, it doesn’t do much for me. I have noticed all over pinterest a new form of oatmeal however. I thought it worth a try. So I bought some jars with reusable lids, and everyone put their own oatmeal concoction together. After some trial and error, this one is our favorite so far.

Overnight Banana Oatmeal

1/2 cup oats
1/2 banana, mashed up
3/4 cup almond milk
1 tsp slivered almonds
1 tsp cinnamon
1 tbsp JIF Peanut Powder
1 tsp honey

Mix all ingredients in a container and refrigerate overnight. In the morning, I topped my oatmeal with blueberries. This felt like a light breakfast, that was filling.

Smart Points – 6 points

August 2, 2016
by Ashley
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Spring Minestrone Soup

I check a book out at the library recently. There are many recipes that looked fasinating and since I am such a soup lover, I had to try it. I did change a few things according to my own diet, rather than going by the actual recipe.

Spring Minestrone Soup

3 carrots, diced
4 celery stalks, diced
1 onion, diced
1 cup chicken stock

1/2 cup white wine
2 -3 cups white beans
1/2 cup dry quinoa, rinced and drained
1 cup chopped sugar snap peas
4 cups chicken stock
1 handful spinach

Place the first four ingredients in a dutch oven and bring to a simmer. Let simmer for 5 – 10 minutes. Add in white wine and let cook another minute. Add in beans, rinced quinoa, peas and stock. Let cook covered for 20 minutes. Throw in the handful of spinach and taste. Add salt & pepper according to taste.

I also took a suggestion from the original recipe and made a pesto for the top.

1 garlic clove, minced
2 cups spinach
5 basil leaves
1/4 cup chives
1 – 2 tbsp olive oil
1 tbsp lemon juice (half a lemon)
Kosher salt

I used a small blender to mix all ingredients together.

August 2, 2016
by Ashley
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Venison Kofta

During hunting season, we are very fortunate to be gifted different cuts of venison. Coming up with different recipes has been fun, and I have found that I enjoy the taste of the meat and look forward to dinners made with it. This I made up and baked in the oven to cook through. I put the meat in a 375°F oven for around 35 minutes. This would be great with ground beef, turkey or chicken as well.

Venison Kofta
Servings: 6

1lb uncooked venison
½ cup dried plain breadcrumbs (I use homemade)
½ cup chopped onion
5 cloves garlic clove, minced
1 tsp ground ginger
1 tsp ground allspice
1 Tbsp fresh parsley

2 points per serving

Mix together all ingredients and make 12 balls or rolls of meat. Place in a baking dish and bake for 35 minutes.