Low Fat Cookies

I found a new recipe for low-fat cookies at halfmysize.com. Not only do I think they're delicious, but Nate assures me that you can't tell they're healthy. I tried them two ways - chocolate and butterscotch. I think they're equally good!


Butterscotch Fiber One Cookies
halfmysize.com
Serves 9
2 points each

1 1/2 cups Fiber One cereal
2 Tablespoons reduced fat peanut butter
1/2 cup butterscotch chips

In a bowl, combine peanut butter and butterscotch chips. Microwave for 30 seconds. Stir and microwave an additional 30 seconds. Repeat again if necessary. Stir in cereal. Drop cookies on cookie sheet lined with waxed paper. Refrigerate until firm. Store in refrigerator.

Fiber One Cookies
halfmysize.com
Serves 9
1 point each

1 Hershey bar (regular size)
1 cup Fiber One cereal
2 Tablespoons reduced fat peanut butter

Melt chocolate and peanut butter together (on stove or in microwave). Stir in cereal. Drop cookies on cookie sheet lined with waxed paper. Refrigerate until firm. Store in the refrigerator.

Morning Glory Muffins

This morning I thought I would surprise my family with fresh-baked muffins. I saw this recipe in the latest Weight Watchers magazine, and thought I'd give it a try. It came together easily and in no time we had warm-from-the-oven muffins.

Nate and I thought they were just so-so. But Caroline ate one and a half. I guess I'm used to a sweeter muffin. But the carrots and pineapple gave this some good texture.

Morning Glory Muffins

Makes 12

2 points each

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

1/8 tsp ginger

3/4 cup low-fat buttermilk

1/3 cup drained crushed pineapple

1/4 cup fat free egg substitute

1/4 cup finely shredded carrots

1/4 cup brown sugar

2 Tablespoons oil

1/2 tsp vanilla

http://www.weightwatchers.com/Index.aspxMix flours, salt, soda, powder, cinnamon, and ginger in a large bowl. Set aside. In a separate bowl mix buttermilk, pineapple, egg substitute, carrots, brown sugar, oil and vanilla. Add liquid mixture into the flour mixture. Stir until just moistened. Do not over mix! Fill 12 muffin cups (that have been lined with a muffin liner). Bake at 350 for about 20 minutes or until done. Let cool.

Weight Watchers Pizza Burgers

I was recently flipping through the latest issue of Weight Watchers when I saw the recipe for Pizza Burgers. We like grill out in the summer and we're all about trying out new things - so this looked like a good one to try.


Hubby was a little hesitant at first since he thinks that all turkey burgers are dry. But we were both pleasantly surprised at the flavor of these burgers. What a winner for dinner!



Pizza Burgers

Weight Watchers Magazine

Serves 4
6 points each


1/2 lb ground turkey breast

1/2 lb hot Italian turkey sausage, casing removed

1/2 c shredded fat-free mozzarella cheese

1 cup fat-free marinara sauce, heated until hot

4 buns

12 fresh basil leaves (optional)



Mix the turkey and sausage in a medium bowl. Form into 4 burgers.


Grill burgers until done. Sprinkle burgers with cheese. Cook until cheese is melted.


Spoon 1/2 cup of the sauce evenly onto the bottom buns. Top each bun with one burger. Top evenly with the remaining 1/2 cup sauce and basil and top bun.

Weight Watchers Corn Bake

I found a recipe in the latest Weight Watchers magazine for a Corn Bake. I thought I'd try it since hubby likes all things corn. It turns out it's delicious. It kind of tastes like escalloped corn, but not as rich.


It was so easy to mix up and bake. Try it some night - we served it with both grilled pork and grilled chicken.


Corn Bake
WWpoints: 3
Serves 10


2 cups fresh (or frozen) corn
1 (14 3/4oz) can cream-style corn
1 (8 1/2oz) box corn muffin mix
1 cup low-fat buttermilk (or skim milk)
2 T light butter, melted


Preheat oven to 400 degrees. Spray a 9x13 pan with nonstick spray.
Mix ingredients together in a bowl. Pour the batter into the prepared baking dish. Bake until golden, about 40 minutes.