I modified a Weight Watchers Recipe for Gingerbread cupcakes due to lack of an ingredient, and they were 2 points instead of 3
So hear it is. (i bet based on the chocolate pumpkin muffin I could have left the eggs out too.) I also ignored the whipped topping which saved some points too.
Ingredients:
2 spray(s) cooking spray
1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
16 oz Tree of Life Organic pumpkin puree
Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add pumpkin, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.
Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve
Here is the original if you want that one:
Ingredients:
2 spray(s) cooking spray
1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
1 1/2 cups unsweetened apple sauce
Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.
Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve with whip topping.
Connor and Julianna enjoyed these as a treat after coming out to StrollerFit is the cold weather today, I know you will too, either version.
Monday, December 21, 2009
Saturday, December 19, 2009
Minestrone
I is about to Snaw and I love soup when it is cold out. this week I have been researching healthy recipes that use rutabagas and found this one. It was quick to make and tasted good, so good I think Joey has eaten more than half the pot in 2 days.
Ingredients
1 spray(s) cooking spray
1 large onion(s), chopped
2 medium stalk(s) celery, chopped
1 1/2 medium carrot(s), chopped
8 oz rutabagas, chopped (thank god for my ww kitchen scale, that was about 1/4 of my rutagagas)
2 cube(s) vegetable bouillon cube, dissolved in 3 1/2 cups hot water (i used low sodium vegetable broth)
14 oz canned tomatoes, chopped
2 tsp dried oregano, or a combination of dried Italian herbs
1 oz uncooked whole-wheat pasta, shells or other small shape
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped (for garnish)
Instructions
Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes.
Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes.
Add pasta to saucepan. Cook until pasta is tender, about 10 minutes more. Taste soup and season to taste as necessary. Ladle into individual serving bowls and sprinkle with parsley.
Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.
makes 6 servings - 1 point each.
I frooze half in individual servings, I now have 8 different soups in my freezer to use in the snow storm and turkey broth. I hope my Strolelrfit moms will enjoy this one too.
Ingredients
1 spray(s) cooking spray
1 large onion(s), chopped
2 medium stalk(s) celery, chopped
1 1/2 medium carrot(s), chopped
8 oz rutabagas, chopped (thank god for my ww kitchen scale, that was about 1/4 of my rutagagas)
2 cube(s) vegetable bouillon cube, dissolved in 3 1/2 cups hot water (i used low sodium vegetable broth)
14 oz canned tomatoes, chopped
2 tsp dried oregano, or a combination of dried Italian herbs
1 oz uncooked whole-wheat pasta, shells or other small shape
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp parsley, fresh, chopped (for garnish)
Instructions
Coat a large saucepan with cooking spray and heat over medium-high heat. Add onion, celery, carrots and rutabaga; cook for about 3 minutes.
Pour in prepared vegetable stock; add tomatoes and oregano. Bring to a boil, reduce heat, cover and simmer over a very low heat for about 15 minutes.
Add pasta to saucepan. Cook until pasta is tender, about 10 minutes more. Taste soup and season to taste as necessary. Ladle into individual serving bowls and sprinkle with parsley.
Cook's tip: Cool, cover and refrigerate any soup that you don’t use, and eat within three days, or freeze the soup to use another time.
makes 6 servings - 1 point each.
I frooze half in individual servings, I now have 8 different soups in my freezer to use in the snow storm and turkey broth. I hope my Strolelrfit moms will enjoy this one too.
Monday, December 14, 2009
Cookies made with Joey -Ginger Snap People
I am trowing a prty at StrollerFit tomorrow to welcome some new moms and some returning moms and said I would bring a healthy snack for the kids. Joey and I made Ginger Snap People (and dreidels, and other crazy shapes) and they taste better then store bought Ginger Snaps and have none of my least favorite ingredient High Fructose Corn Syrup.
Easy to make, I would make them a eat them with the Weight Watchers Pumpkin Mouse (posted the recipe previously)
POINTS® Value: 1 - Servings: 60
Preparation Time: 20 min
Cooking Time: 10 min
Ingredients:
2 cup(s) all-purpose flour
1 cup(s) whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 Tbsp ground ginger, or less to taste
1/4 pound(s) butter, softened (1 stick)
1 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
1/2 cup(s) Blackstrap molasses
1 tsp vanilla extract
2 spray(s) cooking spray
1 Tbsp all-purpose flour, for rolling out dough
1 1/2 cup(s) powdered sugar
2 Tbsp fresh lemon juice, or less to taste
2 tsp lemon zest
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
We wills ee after class who likes them
Easy to make, I would make them a eat them with the Weight Watchers Pumpkin Mouse (posted the recipe previously)
POINTS® Value: 1 - Servings: 60
Preparation Time: 20 min
Cooking Time: 10 min
Ingredients:
2 cup(s) all-purpose flour
1 cup(s) whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 Tbsp ground ginger, or less to taste
1/4 pound(s) butter, softened (1 stick)
1 cup(s) packed brown sugar, dark-variety
1 large egg(s), beaten
1/2 cup(s) Blackstrap molasses
1 tsp vanilla extract
2 spray(s) cooking spray
1 Tbsp all-purpose flour, for rolling out dough
1 1/2 cup(s) powdered sugar
2 Tbsp fresh lemon juice, or less to taste
2 tsp lemon zest
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice and ground ginger; mix well and set aside.
Using an electric mixer on high speed, in a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses and vanilla; beat until thoroughly combined.
With mixer on low speed, add flour mixture, a little at a time, beating after each addition (dough will be stiff).
Divide dough into 2 equal-sized balls and shape each into a rectangle; wrap with plastic wrap and refrigerate for 1 to 2 hours.
Preheat oven to 375˚F. Coat 2 nonstick cookie sheets with cooking spray.
Unwrap dough and place on a lightly floured surface; let stand for about 15 to 20 minutes. Roll dough out to 1/4-inch thickness; cut cookies using a 3-inch gingerbread man cookie cutter.
Place cookies on prepared cookie sheets and bake until crisp, about 7 to 10 minutes. Remove from oven to wire rack and let cool.
Meanwhile, in a small bowl, to make icing, combine powdered sugar with lemon juice and zest; decorate cookies as desired. Yields 1 cookie per serving.
We wills ee after class who likes them
Tracy's Oatmeal Muffins
SO this is a few weeks late, but I kept forgetting to bring the recipe in the house after tracy made them and gave them out at StrollerFit
makes 12 muffins - 4 points each
1 cup dry oatmeal
60z cup yoplait custard blackberry yogart
2 tbsp skim milk
1 medium egg
1/2 cup brown sugar
1/3 cup canola oil
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
in a large bowl, combine oatmeal and yogurt and milk. Let it stand for a few minutes so the oatmeal absorbs wet ingregients. Add egg, sugar and oil. Beat well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again until all the dry particles are moistened. Do not over beat. It should only take 20-30 beats to mix by hand. Spoon the matter into 12 well oiled muffin tins and bake at 400 degrees for about 20 minutes. Best if served hot.
makes 12 muffins - 4 points each
1 cup dry oatmeal
60z cup yoplait custard blackberry yogart
2 tbsp skim milk
1 medium egg
1/2 cup brown sugar
1/3 cup canola oil
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
in a large bowl, combine oatmeal and yogurt and milk. Let it stand for a few minutes so the oatmeal absorbs wet ingregients. Add egg, sugar and oil. Beat well with a wire whisk. Add the flour, baking soda, salt and baking powder. Mix again until all the dry particles are moistened. Do not over beat. It should only take 20-30 beats to mix by hand. Spoon the matter into 12 well oiled muffin tins and bake at 400 degrees for about 20 minutes. Best if served hot.
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