Monthly Archives: February 2013

Morning Glory Muffins

Posted on February 25, 2013 by four sweetie pies

Happy Monday Morning friends,

As promised, here is the recipe for these super yummy and very filling Morning Glory Muffins! I love this kind of muffin and I’ve revamped this one to make it a healthy, low-fat 4 PointsPlus per muffin option! You could easily add nuts to this recipe, but it will raise your PointsPlus numbers, and since my daughter has a serious tree nut allergy, you’ll notice I do not bake with any nuts in my recipes. My next endeavor is re-working a nut-free granola recipe…stay tuned for that!

If you need a hearty, wholesome treat, I would recommend this choice:)

Dry Ingredients

1 cup all-purpose flour

1/4 whole wheat flour

1/2 cup brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp cinnamon

1/2 tsp salt

1 cup uncooked old-fashioned oats

Wet Ingedients

2 TBL applesauce

1/2 cup skim milk

1-2 mashed bananas

1 egg

1 TBL canola oil

Add-in Ingredients

1/3 cup shredded coconut

1 cup shredded carrots

1/4 cup golden raisins

1/4 dried cranberries

Directions

Mix the wet ingredients together and add the dry ingredients. Do not overmix. Stir in the add-in ingredients. Line 12 muffin cups with liners. Divide batter among the cups. Bake muffins at 400 degrees for 23-25 minutes or until set. Makes 12 muffins.

Recipe adapted from www.marthastewart.com

***Disclaimer- PointsPlus numbers are simply my own calculations, not officially from Weight Watchers.

Mardi Gras Cupcakes

Posted on February 23, 2013 by four sweetie pies

Happy Friday everyone!

Yes, it’s past Mardi Gras I know….but tonight is the Daddy Daughter Dance at my daughters school and the theme is a Masquerade Ball! My daughter is all set with her hair, nails and mask…so I decided to bake a cupcake that carried the theme. They were really quite simple, no real “recipe” here. I simply made a vanilla boxed cake mix and divided it into 3 bowls.

I colored the cake mix gold, purple and green with food coloring gel, found in craft and decorating stores, to make the color more vibrant. I spooned the batter into some gold foil cupcake wrappers. The method is tried to use was to put the 3 colors side by side in the cupcake wrapper.

I baked the cupcakes according to the package directions. I left them “naked” with only a dab or frosting on the top. Allison actually prefers them without frosting, I know…how can this be?! But, it’s true, that’s what she likes :) The frosting-free cupcake also allowed the multi-colored tie-dye look to be more showcased. I surfed the web for some cute printables that were already created, I downloaded them to my computer, punched them out and added the sticks. Ta da!

I purchased some edible glitter and stars and arranged on trays, scattered with Mardi Gras beads. I hope they all have fun dancing the night away and munching on some yummy cupcakes :)

Jumpin’ Jambalaya!

Posted on February 13, 2013 by four sweetie pies

Hello foodie friends and Happy Fat Tuesday!

We’ve had our fill of Paczki‘s (pronounced poonchkis)! What is a Paczki’s you ask?!?! A delicious Polish inspired donut-type treat that is either jelly or cream filled, they are extremely popular tradition in the Chicagoland area. My kids have really come to look forward to this tradition and came home from school searching for the Paczki’s!

For the past few years I’ve been making Jambalaya for dinner on Fat Tuesday in honor of the Mardi Gras festivities. Tonight I hit the jackpot with a recipe we all really enjoyed! Even Allison, who eats little meat, was able to pick around the sausage and enjoyed the dinner. I was able to make the recipe a little healthier with a few modifications. I hope you enjoy as much as we did!

Jumpin’ Jambalaya (low fat)

Ingredients

24 shrimp (i bought already cooked from the seafood counter, took off the tails and cut in half)

1 rotisserie chicken ( I saved time here too and bought one at the deli-simply cut the breast meat only into bite-size pieces)

2 cups of turkey sausage or kielbasa (like an Eckerich brand), sliced

3/4-1 TBL Creole seasoning ( I used Cajun’s Choice)

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/3 cup chopped celery

1 cup okra, chopped (I used frozen)

2 TBL chopped garlic

1 can diced tomatoes, drained

3 bay leaves

1 cup brown rice (raw)

3 cups of chicken broth

1 tsp Worcestershire sauce

1 tsp hot sauce (I used Franks Hot Sauce)

Directions

In a bowl, toss the shrimp and chicken with the creole seasoning. In a large saute pan, sprayed with olive oil spray, saute the peppers, celery,and onions. Saute about 3-4 minutes or until tender. Add garlic, drained tomatoes, bay leaves, Worcestershire and hot sauce. Stir in raw rice and slowly add the chicken broth. Reduce heat to medium and cook with a lid until the rice absorbs the liquid, stirring occasionally for about 15-20 minutes. Add the meat (chicken, shrimp, and sausage) and stir. Cook until the meat is cooked through (if you have used meats that are already cooked as I did, this wont take long) If desired, season with addition creole seasoning depending on your “heat” tolerance.

Enjoy!

Recipe adapted from www.foodnetwork.com