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.

 

 

No-Bake Energy Balls

These little balls of energy have peanut butter, oatmeal, chocolate chips, and coconut in them. There is no baking required. All it takes is a little effort to role the balls out and place them on a sheet pan. I had to use some water to help me roll the balls and a really small cookie scoop. I didn’t have any coconut so I used some rice crispies instead and they turned out pretty good. I also subbed some agave nectar for the honey. Be careful though, they’re very addicting. I think they’d be a great little snack to have after a work out.

Recipe from Gimme some Oven
Servings: 25
Calories 81 | Fat 4.43g | Carbohydrate 9.41g | Fiber 1.6g | Protein 2.21g
Points Plus: 2

Ingredients:

1 cup oatmeal
1 cup toasted coconut flakes
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Fish Taco Cups

You know it wasn’t going to be long before you saw someone make a fish taco cupcake. I don’t like the term cupcake because it really isn’t a cupcake. The taco isn’t baked with anything like flour, eggs or salt, so I prefer to call them cups. This is a really fun appetizer and if you’re still on the prowl to find something to make for the Super Bowl this weekend, you should give it a try. You can basically use your favorite fish taco recipe and just sub the shells with wonton wrappers. I prefer tropical fruits with fish tacos like mangoes, pineapple, or avocado but since the only fruit we had in the house were blood oranges, I decided to use those. Wonton wrappers are so versatile you can do anything with them pretty much. Still want to try making baked egg rolls.

I’m leaving for Jamaica on Friday, but don’t worry. I’ll be updating my blog with pictures during the week of what we eat there, drinks we have and whatever other picture I feel like posting. I’m so pumped, I can’t wait!

Fish Taco Cups inspired by Giada De Larentis

Servings 10 (one cup)
Calories 66 | Fat 1.36g | Carbohydrate 7.72g | Fiber 0.8g | Protein 5.78g

Ingredients
Jenna’s Weight Watcher Recipes

2 3 oz tilapia filets
old bay seasoning
10 wonton wrappers
2 cups of cabbage mix
2 tablespoons of green onion
1 blood orange, diced
2 teaspoons of chipotle en adobe sauce
lemon juice
1 tablespoon light mayonaise
2 tablespoons of light sour cream
salt & pepper

1. Place wonton wrappers into 12 cupcake tins. Bake at 375 for 10 – 15 minutes or until
crispy. Spray with cooking spray to get crispy if needed.

2. Heat a non stick skillet. Sprinkle fish with old bay seasoning or whatever your favorite fish seasoning is. Cook fish until they’re white in the middle.

3. In a bowl combine cabbage, blood orange, and green onion.

4. In another bowl combine chipotle sauce, mayonaise, sour cream, a dash of lemon juice.
Season with salt and pepper, just a dash of each.

5. Layer taco cups with cabbage mix, fish, and then sauce. Enjoy!

Kale Chips

I’ve been trying a lot of new things lately. My latest culinary adventures have been blood oranges and kale. Blood oranges are beautiful on the inside. I tried making my own marinade with blood oranges and after I cooked the chicken it wasn’t very flavorful when it was done. I think the chicken needed to marinade more, than just 1/2 an hour.

Kale chips are like a healthier alternative to potato chips and I was surprised at how good they taste. They smelled kind of funny baking away in the oven but in the end they were nice and crispy. Ben said it was like eating a dried out leaf. I guess that’s a good way to describe it. Eating Kale chips is a good way to eat your greens! You can get Kale greens at the Wal-Mart supermarket.

Kale is high in beta carotene, Vitamin K, vitamin C, lutein, and Zeaxanthin.

Servings: 2 about half of the bowl
Points Plus: 2
Weight Watcher Recipes

Ingredients from Anne Burrell

1 large bunch Tuscan kale
Extra-virgin olive oil (I used two teaspoons
Kosher salt
Pinch crushed red pepper

Directions

Preheat the oven to 250 degrees F.

Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.

Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.

Serve as a snack or side dish.

Baked Blueberry Doughnuts

I’ve been trying to come up with more of my own recipes and I think starting off with baked goods like doughnuts is a good way to start. I’m really happy at how low in calories these came out. Only 82 calories per doughnut! Blueberries really aren’t in season right now, and they had some reduced in price at the grocery store this weekend. I was surprised at how sweet and big these were. Almost ate the whole container before getting around to make these doughnuts. I hope you like these and if you don’t have a doughnut pan use a mini muffin pan instead.

Servings 8

Calories 82.0 | Fat 0.2 g | Carbohydrate 18.0 g | Fiber 1.0 g | Protein 2.4 g

Points Plus: 2 (without glaze)

Doughnuts:

1/4 cup wheat flour
1/2 cup white flour
1/4 teas salt
1 teaspoon baking powder
1/4 cup sugar
2 tablespoons of low fat milk
2 egg whites
3 tablespoons applesauce
1 teaspoon cinnamon
1/2 cup of blueberries

Glaze:

3/4 cup of powdered sugar
1 to 2 tablespoons powdered sugar

Directions:
In a bowl mix together flour, salt, baking powder, cinnamon, and sugar.
In a nother bowl mix togeher milk, eggs whites, and applesauce. Pour the wet ingredients into the dry ingredients and stir unti well blended. Preheat oven to 325. In a dough pan, use a tablespoon and drop one tablespoon full of the batter into each side of the doughnut pan. Bake
for 16 minutes.

While the doughnuts are baking make the glaze. Mix together powdered sugar and milk together and drizzle over doughnuts when they’re cooled. Makes about 8 large doughnuts. I have a doughnut pan with at 6 holes in it. Not the mini kind.