Wednesday, November 12, 2014

Lemon cranberry banana bread

I tried this last week and tweaked a few things and it really didn't work out so I decided to try it again today.

I printed out this recipe and just tweaked a couple of things today. I replaced the sugar with sweetener and used lemon extract instead of orange. With the tweaks and making 3 mini loaves that had 6 slices each they came out to 1pp/slice.

Think of the possibilities: cocoa/white chocolate chip, banana pecan, pumpkin cranberry, lemon poppyseed etc

Lemon cranberry banana bread

1 cup of all purpose flour
1/2 cup of whole wheat flour
1/2c sweetener that measures like sugar
1/2 tsp vanilla vanilla extract
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup of egg substitute or 2 eggs
1/2 cup of unsweetened apple sauce
3 mashed very ripe bananas approximately 1 cup
1 tsp of lemon extract
1 cup of fresh or frozen cranberries cut in half
1 tbsp lemon zest

mix together all dry ingredients
in a separate bowl mix eggs, applesauce, vanilla extract, lemon extract, lemon zest and mashed bananas
stir banana mixture into dry mixture then fold in cranberries
do not over stir, stir just till dry ingredients are incorporated
baked in 3 mini pans for 30 minutes at 350 degrees
loaves are done when toothpick comes out clean.

3 mini loaves 6 slices each

Tuesday, November 11, 2014

Turkey or Chicken Caesar salad Simply Filling + 3pp

This salad is what I consider a good reason to use a few weekly points :)

Turkey or Chicken Caesar salad Simply Filling +3pp

Lilydale pre-cooked Turkey or Chicken breast
Romaine lettuce
2 slices of President's choice pre-cooked bacon heated in the microwave 1pp
7g President's choice sour dough Caesar croutons 1pp
2 Tbsp of President's choice blue menu light Parmesan cheese today I didn't have any so I used 15g light cheese either one is 1pp
Renee's fat free Caesar salad dressing 0pp if you don't like fat free use the light and adjust the points
Today I needed to get my oils in so I added 2 tsp olive oil to the dressing plus some lemon juice.

Hint: I put the lettuce, the Turkey and the dressing with oil in a large container with a lid and shake, shake, shake and it really helps to coat each piece of lettuce with dressing :)

Top with the cheese, crumbled bacon and croutons.

Friday, November 7, 2014

cauliflower hash browns Simply Filling style

Now I'm not one of those people who like replacing mashed potatoes with cauliflower. No thank you just give me the potatoes :)

However I love these cauliflower hash browns. It is what it is. It's also simply filling!

Cauliflower hash browns

Cauliflower broken into small pieces. I cut the stems off.
Olive oil today I used 2 tsps for my daily healthy oils
Seasonings I love using some sea salt, pepper, smoked paprika and a bit of garlic

It's that easy. The secret is the sea salt and the smoked paprika definitely worth buying if you haven't already got it.

Just put all in a pan and fry away. Keep cooking till really nice and browned. Today I added some onion but I usually don't.

Tuesday, November 4, 2014

Roasted butternut squash with pecans and blue cheese

This is amazing if you like blue cheese :) I will be making this again
Original recipe is here but I tweaked it quite a bit.

Roasted butternut squash with pecans and blue cheese Simply Filling +3pp
I buy the already peeled and cut squash so I used 1/2 of the packet
1 tsp of olive oil
3/4 tsp of honey
sea salt and pepper
7g pecan bits 1pp
22g blue cheese crumbled 2pp

Put the squash in a ziplock and drizzle with 1 tsp of olive oil, sea salt and pepper. Close bag and toss. This is the secret to making a tsp of oil go a long way :)

I like to use the non stick foil. So I just put the cubes of squash on there. Or a non stick pan/ or pan sprayed with non stick or a bit of olive oil.

I cooked in my toaster oven for 20 minutes then turned them over and cooked for another 15 minutes or until cooked. Sprinkle the pecans and drizzle the honey over everything. Pop back in the oven for 5 minutes.

Take out of the oven and put into a bowl. Let sit a few minutes to cool down a little then sprinkle the blue cheese crumbles on. Toss all together and enjoy :)

Monday, November 3, 2014

Baked cream cheese spaghetti casserole

Original recipe is here. Thanks to Kathleen M for sharing this recipe.

I tweaked it to be more Simply Filling :) It ended up Simply Filling plus 1pp for the PC blue menu Parmesan cheese that is 1pp for 2 Tbsp!

Baked cream cheese spaghetti casserole Simply Filling +1pp

12oz uncooked whole wheat spaghetti
1 can of President's choice tomato sauce with basil that has no sugar
1 lb extra lean ground beef
2 tsp Italian seasoning
1 clove of garlic minced or garlic powder
1 package of Kraft 95% fat free cream cheese
1/2 cup of President's choice blue menu light Parmesan cheese

Preheat oven to 350
Brown the ground beef until cooked and drain any fat.
Stir in tomato sauce. Set aside.

Cook spaghetti noodles according to package. Drain and put in a large bowl. Add cream cheese, Italian seasoning and garlic. Stir until spaghetti is thoroughly coated with cream cheese.

Spray a 9x13 pan with non stick and spread small amount of meat sauce on the bottom. Top with the spaghetti mixture. Top with remaining tomato sauce. Sprinkle Parmesan cheese on top.

Bake for 30 minutes until bubbly.

Two thumbs up from the hubs :)
Next time I'd add sauteed mushrooms and light mozzerella instead of the Parmesan cheese!

Sunday, November 2, 2014

Sugar Free Crockpot pumpkin apple butter simply filling

This is the original recipe here

I tweaked it just a bit as my crock runs hot so I made it the same way as I made the crockpot pumpkin steel cut oats. Just be sure to use a bowl that's oven proof.

Here's the oat recipe to show how I used my slow cooker

Sugar Free Crockpot Pumpkin Apple Butter with my tweaks I high lighted the tweaks I made

1 15oz can of pure pumpkin
1 large apple chopped small as I like to leave the apple chunks in the finished butter
1 cup of unsweetened apple sauce
1/4c sugar free pancake syrup
1/2c sweetener that measure like sugar
1 tsp Saigon cinnamon as it's a stronger cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp ground ginger I actually used 1 tsp but I like it very gingery
1 tsp vanilla
1/2 tsp lemon juice
I didn't add any salt

I mixed all together and put into my bowl inside of my crockpot and cooked on high for 2 hours then turned on low stirring every now and then for another 3 hours or until it's a darker color and the apple is soft.

Click on the link to the oat recipe to see how I made it in my slow cooker without burning it.

Individual Apple Crisp Simply Filling

I decided to play around with making an apple crisp which I love. Of course you can use other fruits like peaches, cherries, plums etc.

This is not overly sweet and has a crisp topping. Best eaten while still warm.

It's Simply Filling plus 0pp for the syrup and margarine
1 serving

Individual Apple Crisp
1 apple peeled and sliced
Sweetener of your choice
1/3c quick oats
1/2 Tbsp of water
1 tsp becel calorie reduced margarine 0pp or other light margarine or butter
1 Tbsp sugar free pancake syrup 0pp
1/2 tsp cinnamon divided in half

I used a 6" individual baking dish. Spray with non stick spray.

Lay the apple slices in the dish.  Sprinkle with 1/2 the cinnamon a little sweetener depending on how sweet the apple is and the water.

In a small bowl mix the oats, 1 Tbsp of sugar free pancake syrup, 1/2 the cinnamon and 1 tsp of light margarine. Mix with fingers until all mixed together.

Put on top of the apples. Cover with foil.

Bake for 20 minutes at 350. Take off the foil and bake another 5 minutes or until topping is crisp :)