Ultimate Blueberry Muffins

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I made a second batch of these without the brown sugar topping on them, and liked them better.

It has been a long Birthday Weekend and I’m glad to finally be home. Birthday Weekend is when everyone goes up to the cabin to celebrate 4 birthday’s that happen all in one week in my husbands family. There were about 13 people there and 5 dogs. And if you’re wondering how 13 people can fit into one cabin, they can’t, cause there’s actually 2 cabins. We had sloppy joes, corn on the cob, watermelon, ice cream birthday cake and probably the best damned gaucamole I’ve ever had. Which I plan on sharing with everyone on this site soon. It was so stinking good and I couldn’t stop eating it.

Oh yes, and there were ducks too. I snapped a couple pics of them diving into the water for dinner.

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The weather was kind of drab cause it was cloudy and on Saturday night there were a few thunderstorms. Then it was really muggy and the sun finally decided to come out on Sunday. Why couldn’t it have been that way on Saturday?

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My favorite type of muffin is blueberry.  I like jumbo muffins with a crunchy topping. Have you ever tried blueberry muffin ice cream? Wow, is that every good. It almost reminds me of cake batter ice cream but with blueberry muffin batter in it, instead.  One of these muffins is only 6 Weight Watcher points and it was very filling for breakfast.  They have a cinnamon sugar topping on the top and lots of fresh blueberries in the middle. A very good low calorie muffin to keep you satisfied through the morning.

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Ultimate Blueberry Muffins
  • 1½ cup(s) all-purpose flour
  • ⅔ cup(s) whole wheat flour
  • 2 tsp baking powder
  • ½ tsp table salt
  • 2 Tbsp dark brown sugar, packed
  • ½ tsp ground nutmeg
  • ⅔ cup(s) sugar, granulated
  • ⅓ cup(s) light butter, stick
  • 1 large egg(s)
  • 2 item(s) egg white(s)
  • ½ tsp vanilla extract
  • ¾ cup(s) fat free skim milk
  • 1¼ cup(s) fresh blueberries, fresh
  1. Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
  2. To make the topping, combine the brown sugar and nutmeg in a bowl.
  3. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
  4. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Recipe adapted from Weight Watchers



Chicken Tortilla Rollups

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I’ve been reading romance novels on my ipad lately. Don’t look at me that way, they were free.

I just love it how this one couple in my book met. Over bacon sandwiches with a can of coke. This girl stumbled into this guys apartment whom she thought was her friends apartment but it wasn’t. The number was upside down.  She ended up having lunch there with some strange man she’d never met before. The guy was cooking bacon on his stove top and just put the bacon between two pieces of buttered bread and served a can a coke with it. Now, that is my kind of romance novel. Bacon and coke.

Fajita rollups can be made ahead of time and taken out just before a party or before your ready to serve them.  The dipping part is fun, cause you can use whatever it is you like to dip these in. Ranch, Sour Cream, Salsa, Gaucamole. Heck, I’d chose every one of the dips for these. Just don’t double dip. To lighten them up, I used lighter cream cheese, and a low carb high fiber tortilla wrap.

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Chicken Tortilla Rollups
  • 8 ounces of cream cheese
  • 1 cup of cooked chicken breast, deboned and diced
  • ¼ pound cheese, shredded
  • 1 teaspoon of dried coriander
  • 2 tablespoons of fresh or canned jalapeno peppers, diced
  • 2 teaspoons of ground cumin
  • 3 pieces ground tortillas, (10-inch diameter and first class quality)
  • Vegetable oil, as needed
  • Salsa, as needed
  • Sour cream, as needed
  1. Mix together cream cheese, chicken, cheese, coriander, jalapeno peppers, and cumin.
  2. Divide mixture into 3 parts and spread each part evenly over each tortilla.
  3. Roll up tortilla tightly around chicken mixture.
  4. Wrap firmly in plastic wrap and refrigerate for at least 2 hours.
  5. Just before serving, cut each tortilla roll into ½ inch slices.
  6. Arrange tortilla slices on lightly-oiled baking sheet, brush with oil, and bake in oven preheated at 350 degrees, for 12 to 15 minutes or until lightly browned.
  7. Salsa and sour cream serve as dip sauce.
Points Plus: 8
Nutrition Information
Serving size: 8 Calories: 176 Fat: 12.2g Carbohydrates: 5.6g Fiber: 0.8g Protein: 11.2g

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Weight Watcher’s “Unfried” Chicken

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This recipe took me a couple tries to get right. The first time was a disaster. The chicken turned out really dry and the recipe didn’t say what to do with the cornflakes  so I just crushed them in a bag until they were done. It also called for mayo to coat the chicken. The second time I tried making this I changed a few things. I still used cornflakes as the bread crumbs and made sure to pulverize them in the food processor. Completely pulverize them. You don’t want chunks of cornflakes sticking though. The second thing I changed was used dijon mustard to to help the bread crumbs stick. That  gave the chicken a lot more flavor. Ditch the mayo to save on even more fat and calories if you want! It’s up to you. We dipped our chicken in Trader Joe’s Roasted Garlic Marinara sauce. You can use honey mustard or Ranch dressing that would be good too.

One of my favorite thing to get at the deli in the grocery store I go to is the chicken strips and their mashed potatoes. Making that at home is way healthier because you can control the salt content. Next time I make this I’m going to make wedge fries. It will be added to our collection of chicken recipes that we already have. Don’t like mustard or mayo? Try using ranch dressing or bbq sauce to get the bread crumbs to stick!

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Recipe adapted from Food.com

Servings: 6

WW points 6

Weight Watcher's "Fried" Chicken
  • ¼ cup reduced-calorie mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons grated lemon zest
  • ½ teaspoon salt
  • 4 drops hot pepper sauce
  • 1 (3½ lb) chicken, cut into eighths, skin removed
  • ¾ cup corn flake crumbs
  1. Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
  2. Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
  3. Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
  4. Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.


Berry Quinoa Muffins

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I made these Quinoa muffins for breakfast this week. I’ve been getting pretty sick of having greek yogurt in the morning for breakfast and have been wanting something different. Something baked and healthy like these quinoa muffins. They’re filling and low in sodium which I’ve been trying to watch lately. I’ve been counting my calories and have noticed I’ve been eating way too much sodium lately. It sucks cause salt is in everything.


Next time you make muffins, try adding some cooked quinoa to them.  These muffins aren’t like normal muffins. The muffins are a little bit heavier than regular muffins and have more of a chewier texture. They’re still really good and taste the same as a regular muffin would.

Freeze them in a bag and take them out the next morning and warm them up in the microwave.

They will last for 1 – 2 month in the freezer.

The recipe calls for chocolate chips. I used 1/2 cup of frozen blueberries and 1/2 cup of dried cherries.


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  • 2 cups cooled, cooked quinoa
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup packed dark-brown sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup mini chocolate chips
  • ¼ cup canola oil
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 1 tsp. vanilla extract

For the rest of the recipe please visit Yummy Healthy Easy!

per muffin:

6 points plus

Calories 223
Total Fat 5.92g
Total Carbohydrates 36.89g
Dietary Fiber 2.1g
Protein 6.48g



Baked Eggs in Avocado

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This may sound kind of gross to people, who have never had a warm avocado. I first tried warm avocados when I made some kind of roll-ups and it was good.

Do not let the size of the avocado seed fool you. It is not big enough to fit the egg in there. You have to scoop out some of the avocado in order for it to fit. I ended up having an egg white mess all over my tin-foil. A good thing I made these over tin foil right? Easy clean up.

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This is with almost half of the egg whites gone. Don’t let it fool you! I just decided to go with it.

Sprinkle the egg with salt and pepper and bake in an oven at 375. If you want the egg to get done faster cook it at a higher temp. Mine took a bit longer than 15 minutes, maybe because it was inside an avocado?

Top with whatever you like. I like bacon and scallions and used that. Some tuna maybe? I don’t know, what you fancy the most.  I like my yolks creamy so when you cut into the avocado with a fork and get the bacon and scallions on top of everything, it’s pretty much heaven. Avocados have 13.5 grams of fiber and 4 grams of protein. This is a good snack or maybe morning breakfast and you’ll get both the fiber  and protein all in one!

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Calories: 231; Fat: 19.73; Fiber: 6.75; Protein: 8.01

Points Plus: 6


Slow Cooker Pork Carnitas

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I don’t know what happened to my one plug-in for all my recipes. I have Get Me Cooking and it’s a plug-in that keeps track of all your recipes and you can format it to put them in a fancy box like I have been doing for quite awhile now. I’m guessing that it won’t let me do that any more because it’s at the number of recipes it can hold. If that’s the case then I am bummed. Until then, I’ll just be posting recipes without it, until I can figure out what is going on.

I am going to come out and say, I do not like corn tortillas. I decided to give them another try since I haven’t for awhile, and I’m just going to stick with flour from now on. I assembled my pork tacos as you normally would with any taco, and since the pork ends up really juicy and moist in the end, the corn tortillas kind of just fall apart after awhile. I can’t stand that! Even with a soggy taco crust these pork carnitas were just delicious. Very spicy too and they’re pretty low in calories. Can’t wait to make some quesadillas with the leftover pork. I topped mine with cilantro,avocado, and pico de gallo. These are also Weight Watcher friendly!.

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I got some of this syrup. I will be trying out many alcoholic drinks with it soon!

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Recipe and Nutrition Info from the Slender Kitchen

Points Plus: 6
Nutritional Info: 224.9 calories, 7.7g of fat, 1.3g of carbohydrates, .1g of fiber, 25.8g of protein
Servings: 8


2.5 lbs. pork shoulder,lean only, trimmed of fat
1 onion, diced
3-4 garlic cloves, minced
3/4 tsp salt
1/2 tsp. pepper
1 tsp oregano
1 tsp cumin
1-2 diced chipotle peppers and 2 tbsp adobo sauce
3/4 cup light beer or chicken broth
1-2 bay leaves


Season the pork with salt and pepper. Place it in the crockpot.
Mix together the remaining ingredients in a bowl and pour over the pork.
Cook for 6-8 hours on low until the pork is fork tender and easily shreds.
Preheat the oven to 500 degrees. Lay pork out in a single layer on a non-stick baking sheet. Roast for 4-5 minutes until the edges become crispy and toasted.

Skinny Chocolate Peanut Butter Swirl Cupcakes

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Did you know when you cream bananas and sugar together it almost looks exactly like it would when you cream butter and sugar together? Not to mention, it’s a lot healthier too! I want to try this method out on cookies, and I plan on making a batch this weekend using bananas and sugar. I love it when I can find a healthy recipe for baking that doesn’t make something taste like crap. I had these cupcakes for breakfast this week.  There is protein in the peanut butter, bananas, and some greek yogurt for even more protein. Why would you not have these for breakfast? They are awesome!



Servings: 12

Calories: 226, Fat: 8.57, Carbs: 36.36g, Protein: 5.23g, Fiber: 3.2g

Recipe from Sally’s Baking Addiction

[gmc_recipe 6673]

Crock Pot Creamy Italian Chicken – Weight Watchers


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Well, It’s been almost 2 1/2 weeks since I’ve had a cold. I can’t seem to get rid of this cough either. I’m hoping by next week it’s gone. The flu season is really nasty this year and it seems like everyone I know is getting sick. I’ve been eating a lot of soup lately  because of that. This weekend I made a big pot of potato soup and I’m so sad it is gone. It was so good. I might make another pot of it this weekend. We shall see.

This dish was super easy and delicious! I served it over noodles (gotta stock up the pantry again) and had some garlic bread. The seasoning packet makes the cream of chicken soup almost taste like a fancy gravy you’d  get at a restaurant.  I love easy crock pot recipes like this with only 4 ingredients. This one is a keeper. I’m usually not a fan of  much processed junk but canned cream of chicken soup and seasoning packets make cooking really super easy. Cook or not, anyone could make this.

Points Plus figured without noodles and using 98% ff cream of chicken soup and low fat cream cheese. :)

Recipe adapted Life as a Loft House

Servings: 6

Points Plus: 6

Fat 11.65g, Carbohydrate 9.48g, Protein 26.17g, Fiber 0.7g

[gmc_recipe 6360]