Just ever now and then I will eat a banana. I’ve been wanting to try this frozen banana “ice cream” for a while. Well now I have.
Yesterday I finally made the frozen banana “ice cream”. I processed a banana that I had cut into 1″ chunks and froze, with a tablespoon of natural peanut butter and Swerve sweetener to taste.
It reminded me of a soft serve ice cream.
Now, on to the review…
The good: Bananas are a good source of dietary fiber, Vitamin C, Potassium and Manganese, and a very good source of Vitamin B6.
The bad: A large portion of the calories in this food come from sugars.
So, while this is a reasonably healthy recipe for some, it’s highly unlikely that I will make this recipe again. 🙂
October 29, 2014 is National Oatmeal Day!
I really didn’t know that when I decided to make this baked oatmeal. So glad I did. It’s not very sweet (I’m sure you could adjust the sweetness), but it was very filling.
This fits in as an E (energizing) meal in the Trim Healthy Mama plan.
Pumpkin Pie Spice Baked Oatmeal
1/4 cup egg whites
½ cup unsweetened applesauce
½ cup pure pumpkin
1 cup unsweetened almond milk
5 packs stevia (or your favorite sweetener to your taste)
2 tsp pumpkin pie spice blend
½ tsp salt
1/3 cup oat flour (made from ground oats)
2 cups old fashioned oats
Preheat oven to 350º.
With a wire whisk, mix the egg whites, applesauce, pumpkin, almond milk and stevia until blended.
Add the spice blend, salt, oat flour, and oatmeal. Stir until well mixed.
Pour into a 9×9 dish that has been lightly coated with coconut oil.
Bake for 30 minutes or until done.
Optional: I sprinkled some stevia and cinnamon on top of my serving, but I really think it would be good with just a little sugar free maple syrup and maybe some nonfat greek yogurt.
I had this along with 2 thin slices of very lean pan seared deli ham.
Makes 9 servings.
COOK’S NOTE: I suppose this same recipe might be made with gluten free oats and possibly a gluten free flour blend, but might have to adjust the quantities.
For 9 servings:
Fat 2 g
Carbohydrate 20 g (Dietary Fiber 3 g)
Protein 4 g
Posted in Breakfast, Trim Healthy Mama, Weight Watchers Low Calorie Low Points
Tagged autumn, baked oatmeal, Breakfast, old fashioned oats, pumpkin, pumpkin pie, spiced, thm, trim healthy mama
Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…
Enter Chocolate Cola Cupcakes!
With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!
I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.
Chocolate Cola Cupcakes
1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional
Blend the cake mix and the cola together.
Spoon into cupcake liners. Bake according to mix instructions.
Makes 18 regular size cupcakes.
Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1
Sharing with everyone over at
Our family has a potluck dinner almost every Sunday. I’m always looking for recipes that will feed a crowd, as we have a large family.
I had several Russet potatoes but didn’t want to make just regular creamed potatoes and I needed something that would stay warm in my crockpot, so I came up with this easy roasted potato recipe.
(I’m sure this has been done before, but I didn’t really follow a recipe, so I guess I can call this mine. :))
I cubed about 10 medium Russet potatoes with the skin on and tossed them with some oil, dry Ranch dip seasoning, garlic, salt and pepper.
I roasted them at 425º for about an hour.
If you’re one of those lucky people that don’t have to watch calories too closely, how about topping these with a tasty homemade Ranch Dressing?
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small bunch of chives
- 1 small handful of parsley leaves
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper (white pepper, preferred)
- 1/4 to 1/2 cup buttermilk
So if you get a chance, maybe you can try this lovely addition to these potatoes. I think I will try maybe juusst a little…next time.
Have a great weekend!
Here’s a fruit tray I made for our Sunday Covered Dish dinner at church.
At the dinner, someone wondered where the Fruit Dip was. Although I was tempted to dip some in chocolate, I didn’t. But I do love me some chocolate dipped strawberries!
Speaking of fruit dip…have you ever tried that super easy recipe of mixing cream cheese with marshmallow cream? Dee-licious!
If you’re watching your sugar, try sweetening sour cream with a little low calorie sweetener and adding a teaspoonful of vanilla extract for a great tasting fruit dip.
Fruit is naturally low in calories, but if you’re low carbing you might want to go easy on the strawberries and pineapple while skipping the grapes all together.
I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.
And it’s quick and easy! That’s a plus, right?
I fix this all the time and use whatever veggies I may have. This time I used a bag of frozen stir fry veggies and the preparation was even faster.
Spicy Shrimp Stir Fry
1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce
First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil. I toss in a little Cajun spice and soy sauce and give it a quick stir.
When the veggies are tender, I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done. You don’t want to overcook the shrimp or they’ll be tough.
You can serve over rice for those who want it, but I usually eat it as is. Fewer calories and carbs that way. 🙂
Nutritional info I found on the shrimp and veggies:
Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g
Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g
A friend of mine turned me on to my new favorite website, My Fitness Pal. What a neat and easy way to keep up with my nutritional intake! Check it out.
Last year at this time, I was trying the Weight Watcher diet.
As usual, I was off on a hunt for the best recipes. Being a potato lover, this recipe immediately grabbed my attention.
It was very good!
My problem is…I just can’t eat sugar or starch without it showing up…so I eventually went back to low carb.
If you are one that can do WW’s successfully, then this is a great recipe to try.
(Click on the picture below to lead you to the actual post and recipe.)
. . . . .
Today I am linking to
Au Gratin Potatoes
(3 Points per Serving using skim milk)
1 sprays cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup fat-free skim milk (I prefer 2%)
2 pounds Yukon Gold potato(es), thinly sliced
1 cup low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper
Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.
Yum, yum! These potatoes are worth the effort!
One of the Weight Watcher recipes I’ve tried recently…
The cornbread was very moist and had great flavor. I am a big fan of using buttermilk in baked breads and cakes and the buttermilk flavor came through strong for me. I could’ve almost eaten this with a fork. It was very good and I’ll definitely be making it as long as I do Weight Watchers.
Weight Watcher Skillet Cornbread
1 cup uncooked cornmeal, yellow
1 cup all-purpose flour
2 tsp baking powder
3/4 tsp table salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg whites
2 tsp corn oil
Preheat oven to 400ºF. Coat an 8-inch square cake pan or 8″ skillet as I’ve done here, with cooking spray. (I used my pastry brush and brushed the skillet with oil.)
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.
Weight Watcher Points Value 3 per serving.
Stay tuned for more great Weight Watcher recipes.
Here’s a tasty high fiber snack…
1 spray(s) olive oil cooking spray
2 cup(s) canned chickpeas, rinsed and drained and patted dry
1/4 tsp garlic powder
1/8 tsp red pepper flakes
1/4 tsp seasoned salt
Preheat oven to 425ºF. Lightly coat a rimmed baking sheet with cooking spray.
Spread chickpeas on baking sheet and sprinkle with garlic powder, red pepper and seasoned salt; toss to coat.
Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving. Yields about 1/2 cup per serving.
WW Points 2 pts per serving
Around this time every year, I get a desire for certain foods…
Chex Party Mix!
Cinnamon and Brown Sugar Oatmeal!
…so, I’ve made a scary decision.
I’ve decided to start counting Weight Watcher Points.
I’m not attending local meetings, just starting a food journal and keeping up with my points. It’s kinda like calorie counting, I’ll just be watching my fat intake more than usual. I’ve not worried about fats for a very long time, but apparently I need to make some changes.
I’ve gotta do something to shake up my metabolism. Hopefully this will be it.
So, in over the next few days, I’ll begin to share Weight Watcher recipes with you. I made some pretty good stuff this weekend!
This is a big change from low carb. I know low carb works for me, if I work at it, so I’ll be trying to stick more to fresh veggies and some fresh fruit, yogurt, almonds, lower carb and cal bread, and lean meats. That means more stir-fries, but I get to add a little long grain rice or pasta.
We’ll just see how it goes.
I’ll be adding a new Weight Watcher page, similar to my low carb page.
Cross your fingers and say a prayer for me! 🙂