TigerFIT

Posts Tagged ‘fitblog

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I never liked bread or potatoes before I had kids. My body has changed (understatement) and now I crave bread or something sweet around 3 pm every day. Muffins are great because you can skimp on the fat, lessen the sugar, and add whole grains without compromising the texture or taste.

Does this look like cardboard to you?? NO!image

This is a great staple recipe because you can change it up! I’ve calculated the Weight Watcher Points using all sorts of different frozen fruits, and while the calorie count may change just a little, the points don’t so feel free to experiment with whatever you have on hand, fresh, canned or frozen. I guess I calculated the points so I could keep a masochistic count as I popped muffin after muffin in my mouth. Eh, can’t win them all. Here’s how I made them:

Frozen Fruit Muffins

  • 1 C white flour 8¢
  • 1/2 C oat flour 4¢ (use any flour you have really even more white)
  • 1/2 C whole wheat flour 5¢
  • 1/4 C sweetener (sugar, honey, splenda, etc) 
  • 1 T baking powder
  • 1/2 tsp salt
  • 1 C water
  • 1 egg 12¢ (forgot to add in last batch they were still good/less spongy)
  • 2 T oil 6¢
  • 1/4 C applesauce 17¢ (I substituted leftover smoothie, FREE!)
  • 1 medium banana, smashed 20¢
  • 1 C frozen fruit of your choice (Frozen Strawberries $1.06)

Preheat oven to 350. In a mixing bowl add all the dry ingredients and stir well. Add the liquid ingredients and slowly incorporate until just moist. Add frozen fruit and stir. Place in muffin tins and bake for 8-12 minutes, until muffins are firm and golden.  Cool and enjoy!

Makes 18 muffins or 36 mini muffins.

 TIP: If using large/chunky frozen fruit (i.e. strawberries, mixed blend) thaw slightly and run it through a blender to break it up a bit. You do NOT have to thaw out the fruit though. This recipe worked well with canned, fresh and frozen fruit. 

 

2 muffins or 6 mini muffins: 3 WW Points/4 WW Points+ 

Around 30 calories each mini muffin, and 15¢ a regular sized muffin.

 

Variations: We made pineapple muffins,  carrot & pineapple ones (some with pecans, YUM!) and we have made strawberry banana muffins. They were really good. The first round we used white flour but the next time we did the whole grains. I promise they aren’t “earthy” or cardboard, they were great although my only complaint is they were begging to be slathered with butter. 

I’m going to try this recipe without any oil, which will skim 6 points off the entire recipe, I’ll update with results. Happy muffining. 🙂

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Dinner always seems to sneak up on me. I had a pork roast in the crockpot cooking all day, but I needed a quick side. I usually make brown rice in the rice cooker every day or so just to have it on hand. Well, I didn’t today so I had to come up with something.

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I love the taste of Rice-a-Roni (can you say that without hearing a ‘ding ding’ in your head??) but I don’t buy boxed food. Anyway, here’s the recipe:

Carrot & Kale Pilaf

Browning the rice is very important to the flavor of the dish.

Makes 6 servings

  • 1 1/2 C brown rice
  • 3 C broth (I used water + better than bouillon)
  • 1 T olive oil
  • 1 medium carrot, chopped
  • 1/2 sweet onion, minced
  • 1/2 C kale, chopped
  • 1 T garlic powder
  • 1 T onion powder
  • salt to taste

Heat the oil over medium high heat in a medium sauce pan. Add onion and carrot, stir until almost brown. Add rice and stir until brown. Stir in the remaining ingredients, lower heat to medium, cover and simmer until liquid is absorbed, about 20 minutes. Stir occasionally and serve. 

Makes six 1/2 cup servings. 

42¢ for the entire recipe. !!!

 

No matter how busy I find myself, no matter how many excuses I make, Today I will NOT:

1) Eat candy for breakfast.

2) Skip any meals.

3) Bake anything or eat fast food.

Today I will:

1) Drink plenty of water.

2) Do one of my workouts. .

3) Remember to take care of ME.

This is another “what the *&#$ am I gonna make for dinner real quick?” kind of moment. The kids had been at the Theme Park all day and came home expecting to have dinner ready. I thought they were going to eat somewhere for dinner. That was a fun dilemma. And ensuing argument. But oh well, I made this incredible dinner in about 20 minutes.

I know I keep saying I’m not a pasta fan, BUT THIS WAS GOOD! Maybe it’s because I used bowtie pasta. I really hate spaghetti, I think it’s a texture thing. But the bowties worked well for me.

Ingredients:

  • 1 box pasta
  • 1 24-28 oz. jar pasta sauce
  • 2-3 t. Italian Seasoning (I used garlic, oregano, basil, onion poweder and salt/pepper)
  • 12 oz. can of V8 (or just add more pasta sauce. I only did this to add some nutrients)
  • 1/2 C fat free half & half
  • 8 oz. sliced mushrooms
  • 4-5 pieces of Asparagus, cut into quarters
  • 1 t. olive oil
  • 1 t. butter
  • 1/4 Parmesan Cheese + 1 tsp 

Directions:

  1. Cook pasta according to directions.
  2. In a saucepan over medium heat, combine the pasta sauce, V8, and Italian seasoning. 
  3. Meanwhile, place olive oil in a pan over medium heat. Add asparagus, and cook until tender crisp. 
  4.  In the same pan, place the mushrooms and cook them. Add the 1 tsp of butter, and cook until they brown and get almost crispy. Sprinkle 1 tsp of cheese on the veggie mixture. 
  5. The pasta sauce should have boiled down by now.  Add the half and half, and the Parmesan cheese. Continue cooking. 
  6. Add the mushroom and asparagus mixture to the sauce, reserving a little to garnish the pasta with.
  7. Pour sauce over pasta, garnish with the veggies, top with a little more Parmesan and ENJOY!

The half and half makes the sauce a little creamy, a nice blend of a white and a red sauce. 

Makes 6 Servings

Old WW Points per serving: 6

I never know what to do with Turkey Kielbasa, yet I still buy it. I’m not a big meat or sausage fan, but it needed to be cooked and I had some veggies that needed to be used, so I made a pasta salad. 

Ingredients:

  • zucchini, sliced and chopped
  • tomatoes, quartered
  • baby spinach
  • assorted colored peppers sliced
  • 1 box of pasta (I used shells)
  • 16 oz. turkey kielbasa 
  • 1/2 C fat free Italian Dressing
  • The Laughing Cow lite cheese wedge (I used herb flavored)

Directions:

  1. Boil the water for your pasta. Meanwhile, prep veggies and slice the turkey sausage and cook it in a pan until it gets browned and crisp on the surface.
  2. Once the pasta is cooked, drain and place it in a bowl. You want the pasta to still be kind of warm, so it will melt the cheese and wilt the spinach. Add veggies and sausage.

2. Pour dressing into bowl along with cheese wedge.

3. Stir and combine all the ingredients, making sure everything is evenly coated. 

You can either eat the pasta warm, or cool it off.  The longer it sits with the dressing, the more flavor it absorbs, but really it was good both cold and warm. 

I didn’t figure out the individual points values, but the entire salad is 24 points. It easily can make 6 or more servings, it just depends upon how much you eat. I’m not huge on pasta so I only ate about a 1 cup serving which I estimate to be about 4 points. 

I don’t know why I don’t think about dinner until 5. Everyone is crying and fighting and then I get a flash of inspiration “OH! They’re hungry!” 

This was born out of a moment of frustration and a lack of time. I’m sure the troops would have revolted against me if I hadn’t fed them quickly. 

I took a can of refried beans, whole wheat bagel thins, cheese, a little seasoning, and 10 minutes later I had dinner. I was the beloved hero again.

Ingredients:

5 Bagel thins or English Muffins, Split

1 Can Fat Free Refried Beans

2 t. taco seasoning (or use your own: I used 1 t. garlic powder, 1 t. chili powder, 1/2 t. cumin)

2 C shredded cheese

Toppings- Ideas include: Fresh spinach, salsa, fresh tomatoes, onions, really anything you want or have on hand.

  1. Split the bread in half. Mix the refried beans with the seasoning and spread onto the halves.

 

You notice the bite – An anonymous little redhead was too hungry to wait

2. Top with cheese and set under the broiler for 3-5 minutes. WATCH them so they don’t burn. It may take less or more time, depending upon your oven.

3. Once the cheese is melted and golden, remove from the broiler. Top with whatever you want. I only had spinach and salsa on hand. 

They were SO GOOD! And quick! 10 minutes from start to finish. 15 if you count cleaning 🙂

WW Points (old points) – 5 for two halves. Filling!

NOTE: I didn’t use the entire can, so don’t feel obligated to. You can use more or less cheese to your taste, just remember to adjust the points.

We had our good times, we had our bad. But you changed and I realized I learned everything I needed to learn from this relationship. So thank you for what I’ve learned, but I don’t like the “new” you, I know the “new” you will be a perfect fit for someone else, but I feel like I’ve grown enough to go on without you. 

GOODBYE WEIGHT WATCHERS!