Saturday, 9 October 2010

Pumpkin Spice Latte (NEW)

Pumpkin Spice Latte

1 cup 1% Milk
1 tbsp pure pumpkin
1 tsp instant espresso
1 tsp vanilla
1/2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp ginger * maybe change to cloves next time??? I found the ginger overpowering..
2 tsp sugar

Heat saucepan over medium high heat. Add ingredients. Whisk. Once its steamed, almost to a boil, pour into blender and mix for a minute or two so it gets frothy.Pour into a glass and cover with Whipped Cream.

Thursday, 23 September 2010

Quick Apple Pies

Quick Apple Pies
Makes 4 Servings (1 point each)

1 can Pillsbury Crescent Dough (low fat)
1 tsp sugar
1 tsp cinnamon
1 tsp brown sugar
1/2 tsp lemon juice
1 apple

Preheat oven to 375F. Cut the dough into 4 rectangle pieces. Pinch the seams together. Sprinkle with the sugar and cinnamon. Bake for 5 minutes.
Meanwhile, peel and slice the apple into pieces. Add the brown sugar and lemon juice. Spread on the baked crescent dough, and bake for another 5-8 minutes.

Pumpkin Overnight Oatmeal

Pumpkin Spice Oatmeal
(5 points)

1/2 cup Oatmeal
1/2 cup ff milk
1 heaping tsp pumpkin
a dash of nutmeg/cloves/cinnamon

Put ingredients into a jar and shake. Let sit overnight in fridge. In the morning microwave for a minute. Add a splash of milk, 1/2 tsp brown sugar, and some raisins.


This was sooo good this morning. I love pumpkin, and fall is the perfect time for it!

Sunday, 29 August 2010

Tex-Mex Chicken Salad

Tex-Mex Chicken Salad
-makes 3 servings, 4 points each-

1 chicken breast, uncooked, boneless, skinless

1/4 cup(s) fat-free mayonnaise
1/4 cup(s) fat-free sour cream
1/2 tsp cajun seasoning
1 tsp taco seasoning
1 small sweet red pepper, chopped
1/2 canned yellow corn, rinsed and drained
1/2 canned black beans, rinsed and drained
3 leaves of lettuce

Cut the chicken into small pieces. In a small skillet, sprayed with a nonstick cooking spray, fry the chicken over high heat. Add the cajun seasoning. Transfer to a plate and let cool.

Combine mayonnaise, sour cream, and taco seasoning in a medium bowl.

Stir in chicken, peppers and corn; mix well. Gently fold in beans. Cover and chill at least two hours. To serve rip up a lettuce leaf, and place the salad ontop of it.

*Really good with Tostitos Baked! Chips

Friday, 27 August 2010

Lemon Scones

Lemon Scones
- 3 points, 8 servings -

2 cups white flour
1 tablespoon baking powder
1 teaspoon ground cardamom or 1 teaspoon coriander
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon canola oil
3 egg whites
1/2 cup fat-free lemon yogurt

Heat oven to 400°F Coat baking sheet with cooking spray.

In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the sugar. Drizzle with oil and mix with fork until evenly distributed.

Reserve 1 tablespoon egg whites. Stir yogurt, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together.

Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.

Bake 15 minutes, or until golden brown.