Blueberry lemon cake - 3 WW pts

Summer is coming! This great cake has all the summer flavors you crave and less guilt.

Even though I'm trying to eat healthy, sometimes I still feel like baking. I mean I want to eat the baked goods too but sometimes you really just feel like baking. Just me?

So I decided I would bake something to take to my friends house. That would kill the urge and I'd only eat 1-2 pieces.

Even though it was for non-WW people, I baked it WW style and planned to warn them that it was healthy.

This cake is light and summery. You could almost eat it for breakfast with a side of yogurt! It's not overly sweet, with about half the amount of sugar of similar cakes. I avoid artificial sugars, if you want it sweeter you could add some stevia or drizzle some honey on top.

Ingredients
2 large eggs
1/2 brown sugar
1 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/4 tsp salt
2 cups self-rising flour
1 Tb lemon juice (approximately the juice of half a large lemon)
16 oz frozen blueberries, thawed
1 Tb corn starch


Directions:
Preheat oven to 375 degrees and grease a 9-inch square cake pan.

Whisk eggs with sugar until it's light in color and thick. I use the whisk attachment on my Kitchenaid stand mixer.

Fluffy egg sugar

Add yogurt, applesauce, vanilla and salt and whisk on low speed until mixed thoroughly. Add flour and whisk until incorporated fully. Add the lemon juice and stir well until fully combined.

Rinse thawed blueberries thoroughly. Pat dry with a paper towel and toss with corn starch until no white remains from the corn starch.

See the white corn starch? Keep mixing!

Pour half of the batter into the greased cake pan and top with half of the blueberries. Add the remaining batter and top with remaining blueberries.

Bake at 375 for 38-40 minutes or until an inserted toothpick comes out clean. Cut into 12 servings, each piece is 3 points on WW freestyle or 2 pieces for 7 points.

This post contains affiliate links. If you make a purchase from one of these links this blog may receive a small commission, thank you for your support. This blog is not affiliated with Weight Watchers in any way. Points were calculated in April 2018 using the WW freestyle program.

Peanut sauce - 2 points on WW

Anyone who has met me, can tell you that I love Thai food. Cooking it the dishes I love from take out at home has been an ongoing project (see here my attempts at Pad See Ewe).

One of my frustrations since I started Weight Watchers, is that there aren't as many entries ethnic foods (hint hint WW powers that be). For example, I couldn't find a point count for my beloved Thai iced tea.

If you've read any of my recent posts, you also know that I am obsessed with low calorie powdered peanut butter. I might have to start ordering PB Fit by the case, unfortunately Amazon only sells the chocolate variety by the case.

I decided to try making a peanut sauce out of PB Fit so I could have it for Asian dishes, store bought peanut sauces can have a lot of sugar. You could easily use 1-2 points worth for an Asian dipping sauce. 1/4 of this recipe is 2 points, compared to 2 points for a Tb of most  pre-made peanut sauces, that's barely a dollop. This whole recipe is 8 points.

I initially used this sauce on a rice noodle stir-fry but it would also make a great dipping sauce for grilled chicken. I'm planning to try it shortly in my Instant Pot recipe for Asian style peanut chicken.

Ingredients:

1/2 cup of PB Fit (or similar powdered peanut butter such as PB2)
1 Tb dark soy sauce (or you preferred soy sauce)
1/2-3/4 cup of water

Place PB Fit in a small bowl and add soy sauce. Whisk in 1/2 a cup of water. Gradually add small amounts of additional water until sauce reaches desired thickness.

If you are using it as a sauce on noodles like I did below, you might want a thinner sauce. If you are using it as a dip for chicken, you might want it a little bit thicker.

Each serving is 2 points on Weight Watchers Freestyle, the recipe makes 4 servings. The size of each serving will vary based on how much water you add. If you add more water, the serving will have a large volume but still be 2 points. With the full amount of water it's maybe 1/4 cup for a serving but to be honest I didn't measure because I poured it  all on some noodles and just included the full count for the sauce in my recipe. I put one batch of this sauce on a whole box of rice noodles, made with the full amount of water.

Peanut sauce on rice noodle stir-fry was 8 points/serving.

This post contains affiliate links. If you make a purchase from one of these links this blog may receive a small commission, thank you for your support. This blog is not affiliated with Weight Watchers in any way. Points were calculated in April 2018 using the WW freestyle program. 

Apple muffins - 2 points on weight watchers

These apple muffins make a great snack when you craving the carbs but trying to behave. They are not very sweet, which is why I'm calling them "muffins" but they could easily be a cupcake if you wanted to toss some frosting on them. They have a moist bread-y texture and are great fresh from the oven or if you microwave them for about 10 seconds.

They are only 2 points each for a full-sized muffin on Weight Watchers freestyle!

This recipe grew out of the two-ingredient dough (1 part self-rising flour and 1 part fat free Greek yogurt) that is all over Weight Watchers circles. I was using that to make bagels one Sunday and thought, "what else can I do with this?" A few test batches later and these apple muffins were born.

After a little tweaking, my official taste tester (also known as my husband) pronounced them delicious.

If you leave out the sugar, or use a point-free sugar substitute you can actually get the recipe down to 1 point each, however, I prefer to use real sugar when possible. I made a sugar-free batch and honestly, they're not bad but I'll take the extra point for the sugar.

I am using brown sugar because it's fewer points than white! I seriously sat with the recipe builder and looked at how much sugar I could use before the points went up.

Yum! Brown sugar.

They stick to the paper cupcake liners a little bit at the bottom, I would recommend using silicone liners if possible.

Ingredients
1 cup self-rising flour
1 cup fat free Greek yogurt
1/2 cup unsweetened apple sauce
2 eggs
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/3 cup unpacked brown sugar
1 Tbsp vanilla extract
1 small/medium apple, cored and diced into small pieces

Ready to mix!

Directions:
Preheat oven to 350 degrees. In a large mixing bowl, whisk together all ingredients until thoroughly blended. Line a cupcake pan with cupcake liners (ideally silicone ones) and place 1/4 cup of batter in each liner. Bake in preheated oven for 17-20 minutes.

Makes 12 muffins. Each muffin is 2 points on Weight Watchers freestyle. Muffins can be stored in an air-tight container in the fridge for up to a week.

If you like these, try my 2 point pumpkin muffins, they also don't have any artificial sugar.

This post contains affiliate links. If you make a purchase from one of these links this blog may receive a small commission, thank you for your support. This blog is not affiliated with Weight Watchers in any way. Points were calculated in April 2018 using the WW freestyle program. 

High protein peanut butter pancakes - 2 smart points each

Sometimes you just want some carbs for breakfast? Right?

These pancakes satisfy the carb cravings while sneaking in protein. They are Weight Watchers friendly and the whole recipe is only 8 points on WW Freestyle. Even if you eat them all, that's not too bad!

To keep the points low, I cook them in my cast iron skillet. I give a quick spray of cooking spray beginning and don't need to use any additional oil.

They get the peanut butter flavor from using powdered peanut butter, I like PBFit. When it's mixed it tastes very similar to peanut butter in my opinion. I also mix it up to have with celery as a low-fat snack. Even my dog loves it! The PBFit  also adds extra protein to these pancakes.

The recipe makes 4 medium-sized pancakes, using 1/3 cup batter for each. I split the recipe with my husband and we have two. I top mine with a low fat berry cream and he puts as much butter and syrup on his as he likes. His are a little less WW friendly :)

Ingredients:
1/2 cup Krusteaz Protein Butermilk pancake mix
4 Tbsp of PBFit powdered peanut butter
1 egg
2/3 cup of water
1 tsp of ground cinnamon
Cooking spray

Directions:
Turn on oven to medium-high temperature and heat up your cast iron skillet. When the pan is heated, turn the heat down to medium. In a medium sized mixing bowl, whisk together all ingredients.

Spray skillet with cooking spray. Pour 1/3 cup of batter into the middle of the heated skillet. After the top of the pancake begins to look cooked (approximately 2-3 minutes) using a large spatula, flip the pancake over to continue cooking (approximately 2 additional minutes).  Repeat until the batter is used.

Makes 4 pancakes. Each pancake is 2 points on WW freestyle and it's 8 points for the whole recipe.

Top as desired, I suggest this one point berry cream topping!

This post contains affiliate links. If you make a purchase from one of these links this blog will receive a small commission. Thank you for your support. This blog is not affiliated with weight watchers in any way. Point values were checked in April 2018 for the WW Freestyle program.

Low fat berry cream topping - 1 WW point

This berry cream makes an excellent low-fat topping for pancakes. It saves me from smothering them with syrup! Try it on my high protein peanut butter pancakes. The best part is that it's only 1 point per 1/2 cup serving and 4 points for the whole recipe on Weight Watchers Freestyle program.

It can also be used as a healthy dip for fruit for a point-friendly snack. I haven't tried on ice cream yet but I can see it being used as sundae topping too.

I like that it's naturally sweetened by the fruit but if you want to toss in a little Stevia I won't judge. However it's sweet enough from the fruit for me.

I blend it up in my mini food processor in just a few minutes. In fact, you can do it in between flipping your pancakes.

Ingredients
4 oz fat free cream cheese
1/4 cup fat free greek yogurt
1/2 cup mixed frozen berries

Add all ingredients to a mini food processer and pulse for 2-3 minutes. Makes about 2 cups. 1/2 cup is 1 point on Weight Watchers freestyle. It can be stored in the fridge for 3-4 days.

The post contains affiliate links. If you make a purchase from one of these links I may receive a small commission. Thank you for your support. This blog is not affiliate with Weight Watchers in any way. Point counts were checked in April 2018 under the Weight Watchers Freestyle program.

6 minute fajitas with the Instant Pot

I really love oven fajitas except that they take 40 minutes in the oven. That means I normally only make them on the weekends when I am home to start them. Otherwise we'd be eating dinner at 7pm and I'd be all hangry.

This recipe actually came about because I came home from work one day, had everything I needed to make fajitas except time and they sounded so good. I was a hungry woman, so this recipe is as easy as possible.

I'm also doing weight watchers and I wasn't in a great point situation....cake happens. Sometimes, the same week that baklava happened.

This led me to think....why can't I make fajitas in my Instant Pot???? Well, turns out, I can.

Making fajitas in the instant pot is quicker than making them in the oven and also healthier because you don't need to use any oil.

Now, I will say that I slightly prefer the taste of my oven fajitas and I expect I will continue to make them. However, on work nights, I will definitely look to my Instant Pot for my fajita needs, as I do for so many other things.

Ingredients:

• 1 1/2lbs chicken breasts cut into 1 inch strips (you can also use thighs or tenderloins)
• 3 bell peppers, cut into strips
• 1 onion sliced (I don't like onions, so I skip this but I listed it as I realize most people do :))
• 1 package of taco season (I use reduced sodium)
• 1 cup water

You'll also want shells, lettuce, shredded cheese, sour cream and anything else you like on your fajitas!

Directions:

Pour 1 cup of water in the bottom of your Instant Pot. Place your sliced vegetables in the pot and sprinkle with half of the taco seasoning.

Place your sliced chicken on top of the vegetables and sprinkle with remaining taco seasoning. Place your lid on your Instant Pot and set to sealing. Cook on manual, high pressure for 6 minutes.

When the cooking cycle has ended quick release the pressure.

There is a fair amount of cooking liquid remaining in the pot at the end (water, juices from the chicken) so I recommend using either tongs or a slotted spoon to remove the meat and vegetables make your fajitas.

I made these in my 6 quart Instant Pot Duo. You could easily make a larger batch in the 8 quart and this might be small enough to make in a mini - if you try it let me know!

This recipe is zero points on Weight Watchers! The only points are from the shells, cheese and other accompaniments. I had mine with La Bandarita low carb shells (1pt each), reduced fat cheese (3pts for 1/4 cup) and light sour cream (2pts) for a total of 7 points for 2 very filling and large fajitas.

This post contains affiliate links. If you make a purchase from one of these links this blog will receive a small commission, thank you for your support. This blog is not affiliated with Weight Watchers in any way.

Instant Pot lemon garlic chicken & rice - 4 WW freestyle points

This satisfying chicken and rice dish is a great weeknight meal and quickly cooks up in the 6 quart Instant Pot or other electric pressure cooker.

When made with chicken breasts, it's also only 4 points on the Weight Watchers Freestyle program! The recipe makes 6 servings.

You can also substitute chicken thighs, if you don't care about the points or prefer the taste of thighs. You do not need to adjust the cooking time if you use thighs.

Ingredients:
1 Tbsp olive oil
2 Tbsp minced garlic
2 cups water
2 tsp of better than bouillon garlic base
1 1/2 pounds of boneless, skinless chicken breasts
1 cup jasmine rice
1 Tbsp dried basil
1 lemon, juiced
salt to taste

Cut chicken breasts into 1 inch cubes. Turn Instant Pot on saute, high and add olive oil. After the pot has heated up, saute the garlic for 2-3 minutes until it's slightly brown.

Pour in the water and add the garlic base. Stir the base in until it's well combined. Add the chicken, rice, basil and the juice of one lemon to the pot. Press cancel to turn off the saute function on the pot.

All the basil was at the top!

Put the lid on the Instant Pot and turn the vent to "sealing." Set the Instant Pot to manual, high pressure for 10 minutes. At the end of the cooking cycle, quick release the pressure.

If there is any residual water in the pot at the end of the cooking cycle, turn the saute function back on and allow the water to cook off before serving. I suggest tasting it and then adding a little salt if needed.

I served it with some bell pepper strips, I was planning to make edamame as a side but I wasn't in the kitchen since my IP was doing all the work and time got away from me!

We had plenty for dinner (I had two servings...) for the two of us and also for good sized lunch portions the next day.

This blog is not affiliated with Weight Watchers in any way. Points were calculated using the official Weight Watchers recipe builder in March 2017. This post contains some affiliate links, if you make a purchase via one of these links this blog will receive a small commission. Thank you for your support.