Strawberry Oatmeal Bars

strawberryoatbars 016

Yesterday, I was cooking up a storm in my kitchen. I made some potato soup, homemade soft pretzels with ranch seasoning, and these oatmeal square bars. I think this was my favorite recipe that I made all day.

Have you ever had jars of jelly or jam in your fridge just sitting there waiting to get used up? For some reason, I end up with 4 or 5 different flavored jams in my fridge. I go kind of crazy whenever I find some Stone Wall kitchen jams that I haven’t tried yet. I’ve got a little jar of pepper jelly waiting to get used up. I think that would be good on top of some cream cheese with crackers. Not sure how well that would work with this recipe? lol Normally, I just use jam to put on some toast or a bagel. This is a good recipe to use up those extra jars sitting in your fridge. Go crazy and try different flavors with this. These bars are delicious and are only 5 points per bar. Not too bad. You could use sugar free jam to lighten up the carbs a bit.

strawberryoatbars 013

Calories: 177; Total Fat: 7 grams, Carbs: 28, Fiber: 1, Protein 2 g

Points Plus: 5

Recipe from the Ree Drummond

[gmc_recipe 6342]

Asian Marinated Pork Tenderloin

This recipe originally calls for pork chops, but I prefer pork tenderloin instead and that’s what I used.  I made the marinade for this recipe, and stuck the pork tenderloin and the marinade inside a freezer storage bag for a few hours. The flavor for the pork was an orange/spicy marinade and if you make the Peanut Noodle Salad that goes a long with this recipe it’s a great meal.

I found this recipe on Food Network, when I was watching Melissa D Arabian. Her recipes never seem to disappoint me and she’s my favorite Food Network Star winner, so far. Use a digital thermometer to keep track of what the temperature of the pork is, while it’s cooking on the grill. That way you’ll get a really juicy and moist pork tenderloin in the end.

In the first picture for this blog post you can see a blue, green, and purple mosaic type table. I got that for my birthday from my Mom and I love to take my food pictures on it now. It’s pretty awesome and right now it’s sitting in our patio next to the matching papisan (sp?) chair that I got at Pier 1. I love that store, that and White House Black Market. We just got one of those stores in the mall where I live, and I could spend a fortune there. :)

To make this recipe lighter, I left out the oil for the marinade. Pork Tenderloin is a very lean cut of meat, so it isn’t very fattening. I also used about 2 14 oz pork tenderloins to figure out the points plus.

Servings: 6

Points Plus: 5


Ingredients from Melissa D Arabian

1/4 cup plus 1 teaspoon vegetable oil
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon Sriracha
2 teaspoons sesame oil
3 cloves garlic, minced
Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick)
2 tablespoons chopped fresh cilantro, for garnish
2 green onions, sliced


Preheat the oven to 375 degrees F.

Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processo,r and process for 15 seconds. Put the pork chops in a heavy-duty resalable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.

Preheat the oven to 375 degrees F.

Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.

Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.

Strawberry Yogurt Cake

Fresh strawberries are in season right now and the ones I picked up at the grocery store this weekend were ginormous! I’ve been eying this strawberry cake that’s been on pinterest lately. This cake is very moist and delicious even without the whole stick of butter it called for. If I ever make this cake again, which I probably will… I’d add a lot more strawberries than what the cake called for. This cake would be good even with rhubarb in it which I have plenty of that in my garden right now. This cake used to be 469 calories and 16 grams of fat per serving with all that butter. I got it down to 191 calories  and 4.7 grams of fat per serving and made the slices a little bit smaller.

I like to experiment with baking and see how much butter I can get rid of in a recipe and still have it taste good. Some recipes call for 2 or 3 sticks of butter sometimes, and lately I’ve been getting away with only using 4 tablespoons of butter. I still think baked goods need at least some kind of fat in them whether it’s butter or oil. Otherwise, they just don’t seem to taste right using real healthy ingredients ya know?

Recipe adapted from
Servings: 15

Points Plus: 5


1/4 cup of butter, softened
1 cup of sugar
3 eggs
3 tablespoons of lemon juice
1 lemon zested
2 1/2 cups of all purpose flour
1 /2 teaspoons of baking soda
1/2 teaspoon salt
8 oz of plain fat free greek yogurt
12 oz of fresh strawberries


1. Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Peanut Butter and Jelly Bars

The first time making these peanut butter and jelly bars it didn’t turn out so well. That’s because I was experimenting with the dough. I thought I could mix together the flour with the butter and peanut butter and have it be a short bread type crust. That didn’t turn out so well. Instead it was a big crumbly mess.

The second time, I creamed the butter and the sugar together first. That worked a lot better. Hey, we all learn from our mistakes an sometimes, for some reason I like to mention them on this blog. Bet you all get a kick out of that. Oh yah, I also wrote this blog post after drinking a manhatten. This was inspired by Ina Garten’s Peanut Butter and Jelly Bars too. Try them if you love peanut butter and jelly sandwiches.

Servings: 12 bars
Points Plus: 5
If using with Better N Peanut Butter it’d be 4. Not sure about Pb2. Couldn’t find that on the Weight Watchers site.


1/4 cup of butter
1/2 cup sugar
1/2 cup of peanut butter
1 cups of flour
1/2 cup of flour
1 teaspoon vanilla extract
1 egg
3/4 cup of your favorite jelly
1 teaspoon of baking soda


Mix together butter and sugar until soft and creamy. Add in peanut butter and vanilla. Next add in all the dry ingredients and the egg at the very end. You can add the dry ingredients into a seperate bowl
if you wish but they’ll come together eventually.

Layer about 3/4 of the dough mixture on to the bottom of the pan. I used an 8 X 8 pan. Next spread the jelly on top of the dough, and then sprinkle on the remaining dough. Bake at 350 degrees for 25 minutes.

Pizza Cupcakes

pizza cupcakes 010

I think I killed my sodium intake for the day making these, but I was craving pizza. Pizza isn’t the best to eat while watching that kind of thing because pepperoni has a ton of sodium in it.  However, I am still counting my calories and making sure I don’t go over 1,500. If I can lose 10 pounds and help my blood pressure I’ll be happy.

I wouldn’t necessarily call these cupcakes, they were more like a muffin. I believe the website where I got these from said that too, so call them what you likes. Or maybe another good term for these would be savory cupcake?!  These were really good with some pizza sauce. Also added some seasoning to the batter

pizza cupcakes 012

Recipe from Kirbie’s Cravings

Pizza Cucpcakes
Points Plus: 5
Yield: 12


1 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup mini pepperonis
1 cup shredded mozzarella cheese

Additional 1 cup of mozzarella cheese and 1 cup of mini pepperonis for topping

1. Preheat oven to 400 degrees F. Line a 12 cupcake pan with liners.

2. Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in vegetable oil, egg and milk into flour mixture and stir until batter is smooth. It will be sticky. Fold in cheese and pepperoni. Fill muffin cups about 2/3 full.

3. Bake for about 18 minutes until muffins turn out golden and knife inserted comes out clean. Right before eating, top muffins with more cheese and about five slices of mini pepperoni and bake for 4-5 minutes at 350F until cheese is melted. Serve immediately.

Red Velvet Whoopie Pies


In honor of Saint Patrick’s Day, I made you a red velvet whoopie pie. I know what you’re thinking…. shouldn’t it be green? Well… a whoopie pie really isn’t Irish now is it? ;)  Ha, just kidding.

I managed to make a whoopie pie for only 5 points a pie. I tried making it lighter but I couldn’t think of what else to change.  Some muffins are around 5 points a piece  so I thought this was ok. If you really want to, you could have a whoopie pie in place of your muffin for breakfast. It wouldn’t be a very healthy breakfast but oh well, right? ;) I also think I found a new favorite frosting. I used some marshmallow fluff in place of all the butter that goes into frosting and it turned out pretty good.

Servings: 22
Points Plus: 5 (1 whoopie pie)


1 box of Red Velvet Cake Mix (18.25oz)
3 eggs
1/8 cup of canola oil
3/4 cup of water

2 cups of powdered sugar
4 tablespoons of light butter
1 cup of marshmallow creme/fluff
1 tsp vanilla extract


In a bowl combine the cake mix, 3 eggs, 1/8 cup of oil, and 3/4 cup of water. Stir until well combine. Drop the batter in tablespoons
onto a cookie sheet tray. Bake at 350 degrees F for 8 minutes.

Meanwhile, while the whoopie pies are cooking… Mix together in another bowl 2 cups of powdered sugar, 4 tablespoons of light butter,
1 cup of marshmallow fluff, and 1 tsp of vanilla extract.

I used a piping bag to frost the whoopie pies. Makes 22 servings.

Cheddar and Scallion Scones

I was trying to make homemade pasta tonight, but I got so frustrated. The pasta got all stringy, when running it through the pasta machine. I tried different settings and nothing worked. so, I decided to say screw this! And I made scones instead.

Baking is really easy once you figure it out. It seems to me, there’s a different process for cakes, biscuits, breads, etc. Once you learn that process, you can put together your own recipes. Adjust them to what you like. If you cut back on the butter, that are in biscuits, you can still make a pretty good one. Add some scallions and cheddar cheese into the biscuit or try different spices. If you want a sweet scone, add in some sugar and dried fruit. I came up with this recipe myself and wrote it all down right away after I was done. Thought they turned out really well. Better than my pasta anyway. ;) Hope you like them too!

Recipe Diaries Original

Servings: 8
Points Plus: 5


1 1/2 cups of flour
1 teaspoons baking soda
1 teaspoon baking powder
3 tablespoons cold butter
1/2 teaspoon salt
1/2 cup low fat butter milk

1/2 cup cheddar cheese
3 tablespoons of scallions


In a food processor combine flour, soda, baking powder, and salt, and butter. Pulse 3 times or until butter resembles peas. Add in cheddar, and chopped scallions. Gradually add in milk until the dough comes together to form a ball.

Roll out dough about 8 inches round. Cut 8 wedges and brush egg wash on top of the scones. This will help them get that golden color on top. Bake at 450 for 10- 12 minutes.

Mexican Bean Pizza

I really love those store bought pizza doughs you can get from Pillsbury. I used that to make this pizza. If you like Mexican food then you’ll really like this. This pizza has fat free re-fried beans, salsa, cheese, lettuce, tomatoes, and green onions. You can top it with fat free sour cream or guacamole but that wold be more points.

I’ve been eating a lot of re-fried beans lately and just can’t seem to get enough of them. Ortega is my favorite brand, and I like to buy the fat free kind. The grocery store where we normally shop at has their own brand of re-fried beans with nearly not enough flavor in them. They’re very bland.

Servings: 9 ( cut into 9 equal pieces)
Points Plus: 5
Jenna’s Weight Watcher Recipes


10 oz pizza crust
3/4 cup of refried beans
3 tablespoons of fat free salsa
2 tablespoons taco seasoning
1 1/2 cups of reduced fat mexican cheese blend
1 cup of ice berg lettuce
3 tablespoons of chopped scallions
1 cup of diced tomatoes

1. Preheat Oven to 400 degrees.

2. In a bowl mix together beans and taco seasoning. Spread onto pizza leaving about 1/2 inch
for the crust. Next spread 3 tablespoons of salsa on top of the beans and then layer on the

3. Bake at 400 for 15 minutes or until the crust is golden brown. Layer on lettuce, tomatos,
and scallions. Serves 9 people.