Weight Watchers Key Lime Pie

Weight Watchers Key Lime Pie

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Weight Watcher’s Key Lime Pie is a light, frozen dessert best served in the Summer at a Barbeque when it’s 90 degrees outside. There is no baking required either. I love simple pie recipes like this. It takes less than 10 minutes to make especially if you buy one of those pre-made graham cracker crusts at the store. I was so happy to find the lower fat graham cracker pie crust.You could do so many different flavor combinations with this pie. Just think of all the light yogurt’s that Yo-Plait makes and all the different Jell0′s there are at the store. Strawberry would be good with this. Oh there is so many different ways this pie could be made and I can’t wait to experiment with some of the different ways!

We now have a Home Goods where I live and I just scored me some new dish towels and 2 new plates. With all the plates, dishes, and napkins I buy for this blog, I need to start finding baskets and organizing all my stuff better. This new plate below I just picked up today. I just love the blue dots around the edge of the plate.

Weight Watchers Key Lime Pie

Weight Watchers Key Lime Pie

Recipe adapted from Food.com

 

Weight Watcher's Key Lime Pie
 
Ingredients
  • 1 reduced fat graham cracker crust
  • 1 (1/16 ounce) package sugar-free lime gelatin
  • ¼ cup boiling water
  • 1 (8 ounce) container fat-free whipped topping
  • 2 (6 ounce) key lime pie yogurt
Instructions
  1. In a large bowl, dissolve gelatin in boiling water.
  2. Stir in yogurt with wire whisk.
  3. Fold in whipped topping with wooden spoon.
  4. Spread in crust.
  5. Refrigerate for at least 2 hours.
Notes
2 PP per serving
Nutrition Information
Serving size: 8 Calories: 73.8 Fat: 6.3 g Carbohydrates: 3.6 g Fiber: 0.0 Protein: 0.9 g

 

Slow Cooker Hawaiian Pulled Pork

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I woke up on Sunday and was craving some pulled pork. Our smoker was in the patio and it sucks to drag it outside so I was lazy and decided to just throw it in the crock pot. I even had every ingredient to make this too. It calls for only 3 things. Canned pineapple, a red onion, and a cup of barbeque sauce. Canned pineapple is one of those pantry staples I like to keep on hand all the time a long with barbeque sauce.

So, I’ve been seeing recipes everywhere that call for King’s Hawaiian Rolls. Ever tried them before? I found them in my bakery and they were about 3.79 for 12 of these soft buttery rolls. The buns are rather small and are made for slider type sandwiches.

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There’s lots you can make with leftover pulled pork. You can put it on top of pizza, make more sandwiches, stuff it inside some empenadas. I put it on top of nachos. But you had nachos the other day you’re wondering? Yep, I had nachos twice this week. So what! At least there’s healthy pineapple and avocado on top it! :)

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Recipe from Iowa Girl Eats

Slow Cooker Hawaiian Pulled Pork
 
Ingredients
  • 3-4lb pork butt, large pieces of fat removed then cut in big hunks
  • garlic salt
  • 15oz can chopped pineapple
  • 1 cup BBQ sauce, divided (plus more for serving)
  • 1 large red or sweet onion, sliced
Instructions
  1. Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, ½ cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining ½ cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.

For 2 ounces of pork:

Calories: 90

Total Fat: 3 g

Fiber: 0 g

Protein: 13 g

Carbs: 1g

Weight Watcher Points Plus: 2 for 2 ounces, would be 4 for 4 ounces, etc…

Nutritio figured without bun.

 

 

Roasted Cherry Tomatoes

I’m trying to watch the Next Food Network Star right now, but my dog keeps on whining. His friend is at the vet getting stitched up because he doesn’t like getting a hair cut from Ben. Guess, we’ll just have to go and get him a hair cut at one of the pet places from now on.  Anyways, I love Food Network Star. I’m really liking team Alton. He has a lot of unique people on his team. The one with the interesting hair cut I like so far, sorry I don’t really know his name. I don’t think I’d ever qualify for that show, because I’m not good with coming up with my own recipes. There’s thousands of recipes out there, and who needs 10 different versions of chicken pot pie? That’s why I like to search for most of my recipes.

These tomatoes are slow roasted in the oven, giving them a sweet taste. No oil needed to roast these either so they’re very low in points. You can season them with whatever spices you like too. They almost taste like candy. I’ve roasted other vegetables in the oven before, like carrots, onions, and potatoes. Onions are my favorite because they come out tasting very sweet, kind of like these.

Points Plus: For 2 cups of cherry tomatoes it’s 2 points. That’s not bad for all those tomatoes.

Roasted Cherry Tomatoes

1 pint of cherry tomatoes, cut in half
salt
pepper
1 tablespoon of brown sugar

Directions:

Cut cherry tomatoes in half and place them in a casserole dish or on a sheet pan. Sprinkle with salt, pepper, and
sugar. Roast in the oven at 400 degrees for 40 minutes.

Chocolate Dipped Macaroons

Not really sure what to say about these cookies, except for they’re very coconut-y. I’ve made macarons before but not macaroons. Macaroons are way easier to make than macarons. I always thought they were somehow made the same. Macarons take a lot of mixing and folding and with macaroons all you do is dump all the ingredients into a bowl and stir. The good thing about these cookies is, I can eat them all by myself. Why? Because my husband doesn’t like coconut at all. He’ll eat stuff with coconut water in it, but not the shredded stuff. :)

This is another recipe from Weight Watcher’s website. I plan on trying another recipe for pancakes later on this week from that site also.

Recipe from Weight Watchers

Servings: 32
Points Plus: 2

Ingredients:

3 large egg white(s)
2/3 cup(s) sugar
1 1/2 tsp vanilla extract
2 1/2 cup(s) dried shredded and sweetened coconut meat, unsweetened
3 oz bittersweet chocolate, chopped into small bits

Directions:

Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.

In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.

Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.

Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.

Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.