Pineapple Cupcakes

Easy and tasty recipe! Thanks Cari! :o)

1 box yellow cake mix (I used Betty Crocker SuperMoist)

1 can of CRUSHED pineapple (in 100% juice)

Whipped cream

Add cake and pineapple together. Mix well (do not drain). Separate into cup cake liners and bake according to directions on the box.

Once the cup cakes have cooled add fruit bits to the top for extra garnish or flavor.

(NOTE: Do not add any other ingredients to the mix that are listed on the box. Just the pineapple w/ juice and cake mix) Also, I got the wrong kind of pineapple.. DUH! So I sent it (juice and all) through my ninja for a quick chopping!)

Optional topping recipe: 

8 oz Philadelphia 1/3 less fat cream cheese

20 oz can pineapple in pineapple juice, DRAINED - SQUEEZE WELL

3/4 cup fluff marshmallow spread

Combine all three ingredients, mix with a hand mixer and top cooled cupcakes! 

Refrigerate after topping.

Enjoy!

Heather

Peanut Butter Banana Oatmeal

This is soooooo yummy and warm. Makes you feel so comfy and cozy!

1/2 cup of 1 minute oats

1 cup of water

1 cup milk of choice (I use Almond Breeze 40 calories)

1/4 tsp salt

1 ripe banana

1 T peanut butter (I use Better N' Peanut Butter from Trader Joe's)

1/4 tsp pure vanilla extract

 1 or 2 Splenda

Cook the oats, salt, water and  milk on the stove top. Meanwhile, smash together the pb and  1/2 the banana. Then add in your vanilla and splenda. In a bowl add oatmeal to the pb/banana mix and stir.  Add remaining chopped banana in and stir.  You can smash the full banana with the pb, but I thought it would be better to have larger chunks of banana in the oatmeal.  =)


The weight watcher points plus for this oatmeal is 5 pp.
3 for the oats, 1 for the almond milk and 1 for the peanut butter.

Enjoy!!!!

Alicia  

Wendy's Chili Knockoff

2 lbs. fresh ground beef ( I use lean 93% / 7%)
1 qt. tomato juice

1 (29 oz.) can diced tomatoes
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less, some people find this is too much)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 1/2 - 2 hours, stirring every 15 minutes. Serves: 8

Optional toppings cheese, scallions, crushed crackers, crushed Fritos

This tastes EXACTLY like Wendy's Chili and my family LOVES it! This is what's for dinner tonight! 

Enjoy!

Heather

Low Fat Crab Rangoon

CRAB RANGOON

Made a great recipe yesterday for my dear friends after holiday party. 

They were so yummy and NO ONE knew they were low calorie!!!

I got the recipe from Hungry Girl.  If you have not heard of Hungry Girl you MUST look her up.  She has great recipes and provides Weight Watchers Points Plus with ALL her recipes.

I prepared them prior to the party at my home, then brought them with and popped them in my friend's oven.  So I would say you can freeze these and eat them anytime.

I served mine with Trader Joe's Sweet Chili Sauce.

Ingredients

• 4 oz. flaked imitation crabmeat (or high-quality crabmeat)
• 2 scallions, finely chopped
• 1/4 cup fat-free cream cheese, room temperature
• 2 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
• 1 tsp. reduced-sodium or lite soy sauce
• 1/2 tsp. chopped garlic
• 16 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
• Optional: sweet and sour sauce, Chinese-style hot mustard

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

To make your filling, combine all ingredients except wonton wrappers and optional ingredients in a bowl, breaking up the cheese wedges as you add them. Mix until uniform.

Lay one wonton wrapper flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal.

Repeat with remaining wrappers and filling, gently placing each rangoon flat on the baking sheet. Spray the tops with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown.

Allow to cool slightly. If you like, dip your rangoon in some sweet and sour sauce or hot mustard!

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, 4 crab rangoon): 140 calories, 1.25g fat, 593mg sodium, 20g carbs, 1g fiber, 2g sugars, 8.5g protein -- PointsPlus® value 3*

Hope you Enjoy!!!
Thanks,
Alicia (AKI)