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Showing posts with label alpetizers. Show all posts
Showing posts with label alpetizers. Show all posts

SKINNY ONE POINT WEIGHT WATCHER PANCAKES


These skinny pancakes are perfectly fluffy and delicious and you would never know that they are just one Weight Watcher Smart Point each! These pancakes have no added sugar or fat and are made with greek yogurt so they have 3 grams of protein in each pancake. I haven’t had a chance to officially share on the blog, but I’ve been using the Weight Watchers Smart Point program for a little over a year and have lost 60 pounds so far. I think a big part of my success with the program is that I make the same recipes for our whole family. I’m always trying to create point-friendly options that my kids love too. These pancakes are kid and parent approved!


Skinny One Point Weight Watcher Pancakes

Prep Time  10 mins
Cook Time  10 mins
Total Time  4 mins

Servings: 14 pancakes
Calories: 40 kcal

Source :  number-2-pencil.com

Ingredients

  • 2 over-ripe bananas mashed
  • 2 egg whites
  • 1 cup of fat-free plain greek yogurt
  • 1/2 cup of fat-free milk
  • 1 teaspoon of pure vanilla extract
  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of cinnamon



Instructions


  1. Preheat a nonstick electric skillet to 325 degrees.
  2. In a medium sized bowl, combine mashed bananas, egg whites, greek yogurt, milk and vanilla extract. Whisk until well combines.
  3. In a larger bowl, combine flour, baking powder and cinnamon and whisk.
  4. ............................................




BEFORE YOU GO…
CHECK OUT THESE RECIPES


SLOW COOKER ITALIAN MEATBALL SOUP




This hearty and rich Italian meatball soup is made easily in the slow cooker. With only 4 WW smart points, it’s a delicious dinner or lunch idea!

author:amanda(Thank You)
saurce:.thechunkychef.com

INGREDIENTS:


  • 3 medium carrots , sliced
  • 2 ribs celery , sliced
  • 1 medium yellow onion , diced
  • 1 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 12 oz frozen Italian meatballs (the fully cooked kind)
  • 32 oz beef broth (reduced sodium)
  • 2 cups water
  • 5 oz dry red wine (like a cabernet sauvignon)
  • 2 (15 oz each) cans diced tomatoes with Italian seasonings
  • 3/4 cup dry ditalini pasta
  • 3-5 oz fresh baby spinach
  • sprinkle of freshly grated Parmesan cheese (optional and not included in point value)





INSTRUCTIONS:


  1. To a 6 quart or larger slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, bay leaf, meatballs, broth, water, wine, and canned tomatoes.
  2. Stir to combine, cover and cook on LOW for 6-7 hours, until vegetables are tender and flavors are combined.
  3. Stir in ditalini pasta, cover and cook on HIGH for 15 minutes, until pasta is tender. Remove bay leaf and stir in spinach until wilted.
  4. ...........................................





                                            

Old-Fashioned Cajun Cake – An EASY cake recipe filled with crushed pineapple and topped with a warm coconut pecan glaze.




When I show up at my mom’s, quite often she has a dessert baked.  I’ll admit that I get the best ideas from her.  One-Pot Cabbage Casserole is a reader favorite, and I owe that one to her.  Well, this Old-Fashioned Cajun Cake is no exception!  I went over there one day and got to sample this cake.  I immediately asked for the recipe, so I could share it with you guys.

author:jaren(Thank You)
saurce:.diaryofarecipecollector.com

INGREDIENTS:


  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tsp baking soda
  • 1 15 oz. can crushed pineapple, undrained
  • 2 eggs
  • Icing:
  • 1 stick (8 tbsp) butter
  • ¾ cup granulated sugar
  • ½ cup milk
  • 1 tsp vanilla
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans





INSTRUCTIONS:


  1. Preheat oven to 350.
  2. In a large bowl, stir flour, 1½ cups sugar, and baking soda.
  3. Add pineapple and eggs and stir well to combine.
  4. Bake for 30-35 minutes.
  5. Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil. Stir often.
  6. Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes.
  7. ..................................



                                          



Creamy Spinach Roll Ups Recipe!




Bite sized appetizers are perfect for Super Bowl Parties! This Creamy Spinach Roll Ups Recipe is a great one to try this year!

author:norma guevera(Thank You)
saurce:.passionforsavings.com

INGREDIENTS:


  • 8 Oz. Cream Cheese
  • 8 oz. Monterey Jack Cheese Shredded
  • 1/4 tsp. Garlic Powder
  • 1/4 Yellow Onion Diced Small
  • 1 – 10 oz. Package of Frozen Spinach, Thawed and Drained Really Well
  • 1 Box of Puff Pastry Sheets (2 Sheets)
  • 1 Egg
  • 1 Tbsp. Water






DIRECTIONS: 


  1. Combine the Egg and Water and Beat untill well mixed.
  2. Combine Softened Cream Cheese, Monterey Jack Cheese, Garlic Powder and Onion in a bowl and mix well.
  3. Add Spinach into the Cream Cheese Mixture and stir.
  4. Unroll Puff Pastry Sheets and Brush both sides with Egg and Water Mixture.
  5. Spread Cream Cheese and Spinach Mixture over one side of the Puff Pastry.
  6. Roll Up the Puff Pastry and Slice.
  7. ..................................





                                             

Steak Stir Fry with Zucchini Noodles




Steak Stir Fry with Zucchini Noodles – Intensely flavorful and wonderfully delicious Stir Fry Steak and Zucchini Noodles prepared in just one pan for a quick low carb meal that you’ll go back to again and again!

author:katerina(Thank You)
saurce:diethood.com

Ingredients:


  • 1 pound flank steak, sliced against the grain into 1-inch strips
  • 4 medium zucchini, (peel zucchini lengthwise with a vegetable peeler to create long and thin strips)
  • 2 tablespoons coconut oil
  • 1/3 cup low sodium soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons toasted sesame seeds, optional







Instructions:


  1. Heat coconut oil in a wok or a frying pan over medium-high heat.
  2. Add steak strips to the frying pan and saute for 3 to 4 minutes, or until browned.
  3. Add in the zucchini strips and continue cooking for 2 to 3 minutes, or until zucchini is tender.
  4. In the meantime, prepare the sauce by combining soy sauce and garlic in a small mixing bowl; whisk until well incorporated.
  5. .........................................





                                             

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