Posts Tagged ‘food5k


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. 🙂



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.


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. !!!



Lunch 94¢ Cupboard Price; $2.97 Buy it All Price

6 oz pork shoulder roast – 89¢

2 oz cheese – 32¢

2 Tbls pineapple chunks – 5¢

3 whole wheat tortillas 81¢

1/4 C salsa – 25¢

sliced bell peppers 10¢

half an apple, sliced 26¢

half an avocado, sliced 29¢

Underlined items are grocery items I have purchased, everything else is either pantry/storage items or already accounted for items. 


Lunch time snuck up on me. School isn’t in session today and things always seem to be … busier with all 3 at home. While I was making this lunch, the babymonster decided it would be a great idea to dump out the bottle of salsa onto tortillas on the floor and lick it all up. Luckily he left me about 1/4 C.

And just some advice, don’t come over for taco night for a couple weeks…you know I poured the rest back in the bottle. 

I’ve been cooking a shoulder pork roast since last night and it smells AMAZING. I decided to make us all a quick lunch. First I took whole wheat tortillas, put 2 oz shredded pork on each, sprinkled with cheese and pineapple and rolled them up. For the kids I cut them into little pinwheels and served them with salsa for dipping and slices of avocado, red/yellow/orange bell peppers, and apples. I love the combo of pork and pineapple. If I were to make this for myself again I would definitely season the pork with some cumin or chili powder and mix the salsa with the pork. All 4 of us ate this for lunch without any leftovers, much to the chagrin of the dog. 

Snacks – Cupboard Price 20¢; Buy it All Price$1.97

Bag of popcorn  67¢

2 clementines – 34¢

1/2 apple – 26¢

1/2 C pineapple – 20¢

1 yoplait -50¢

I estimate the prices on things I already have in the pantry based upon what I normally pay for them. 


Breakfast was the usual. Smoothies and cereal. 


I found this site when researching how many cups of kale is in a pound. There is a huge list of other foods, it makes a nice reference especially for food that isn’t really “bulky” and you can’t say 1 C = 8 oz. Apparently there are 6 cups of kale in a pound! Anyway, here are the ingredients I used:

1 C kale greens – 21¢

1 ripe banana – 20¢

2 whole carrots – 20¢

1 large naval orange – 75¢

1/4 frozen pineapple – 10¢

1/4 C light yogurt – 27¢

1/2 C frozen strawberries – 53¢

2-3 C water (add more water to stretch it!)

ice (optional)

Makes about four 16 oz servings $2.26; 57¢ a serving

What I learned: 2 things- At first I didn’t add the strawberries because I didn’t want to walk to the deep freeze (lazy) but the kids really didn’t like the smoothie without it and I have to admit, I had to choke it down. But after adding them and reblending, we all loved it. This time I have 1 serving of leftovers and I will pour it into popsicle molds and either use them for the kids (never tried that before) or pop them into the next smoothie I make.  I’m really mad about these navel oranges (petty!) but now I’ve learned my lesson. I should go with the clementines because in a 10 lb bag I’d get about 60 of them while I only get 10 large oranges. It would save 25¢ a smoothie if I used 3 clementines! 

What I’m thankful for: My VitaMix blender! I use it every day for making smoothies, grinding grains for flour, and chopping. I love that I am getting whole nutrition from the ingredients as opposed to juicing where you lose the pulp and most of the fiber. I never add sweetener to the smoothies, instead opting for fruit. 

What I’ll do next time:  I won’t forget to add the strawberries at first, I’ll use a different citrus to decrease costs, I’ll add a little more water to stretch the smoothie but compensate by adding more pineapple and carrots. Usually all kids drink 16 oz each, as do I. 

For anyone counting, I estimate this to be 1 old WW point, and 3 PointsPlus. Around 80 calories for 16 oz, 4 grams of fiber.