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 :)

Double baked potatoes with broccoli, bacon and cheese

These are simply filling + 2pp for the light cheese because we don't have fat free cheese here.

Double baked potatoes with broccoli, bacon and cheese

Large baking potato
Fat free cream
Green onion sliced thinly
Salt and pepper and garlic powder
30g light shredded cheese 2pp
Lou's peameal bacon chopped and cooked
Broccoli I just steamed some in my Weight Watchers steamer but you could use leftover

I sprayed the potato with non stick and rubbed it over the potato skin then sprinkled with a bit of sea salt. Pierced each side 4 times with a fork. Put into a 350 oven for approximately an hour or until the skin is crisp and it's cooked inside. I love doing it in the oven because it makes the skin nice and crispy.

Let cook a bit until you can handle it comfortably.

I slice mine in half across as it was a huge potato :) Carefully scoop the cooked potato out of the skin keeping the skin as intact as possible.

Put the cooked potato in a bowl. Sorry I didn't measure but I added approximately 2 Tbsp of fat free cream and 1 tsp of becel pro-active light margarine. I used my hand blender to mash it all together. I added a little sea salt/pepper/powdered garlic and 1/2 the sliced green onion.

Now add the potato mix back into the skins.

Top with the broccoli/bacon/green onion and finish with the cheese.

Put back into the oven until the cheese is melted and the potato is heated through.

1/2 would be a great lunch and the whole potato is a very filling dinner :)

Salisbury steak with mushroom gravy Simply Filling or 5sp or 8pp

I found this recipe and decided to tweak it to be Simply Filling

Salisbury steak with mushroom gravy Simply Filling style :)
Update today I made this with ground turkey but followed the rest of the instructions to a T and it turned out great!

1 lb of extra lean ground beef
2 medium onions thinly sliced you could use 1 but I love onions
2 tsp olive oil divided became part of my daily healthy oils
1/4c of bread crumbs made from bread that is a power food for me that was Ezekiel bread that had been dried out before making into crumbs
2 Tbsp egg substitute
1 cup of low sodium beef broth plus 2 Tbsp for the steak patties
salt and pepper to taste
1 package of mushrooms thinly sliced you could use less but I love mushrooms as well :)
1 Tbsp flour
1 Tbsp tomato paste
1 tsp vinegar
1 tsp Worcestershire sauce
1/2 tsp mustard I used dijon
2 Tbsp water

Saute the onion in the olive oil until browned and caramalized. Take out of pan and divide into 2.

Mix half the cooked onions with the ground beef, bread crumbs, 2 Tbsp of egg substitute, 2 Tbsp beef broth. Divide into 4 patties and brown in the same pan as the onions were cooked. Just brown on both sides as they will cook more later.

When browned remove from pan and put the mushrooms, salt and pepper in the pan and cook for 4 or 5 minutes.

In a bowl mix the rest of the beef broth, flour, tomato paste, vinegar, Worcestershire sauce, mustard and water and the 1/2 cooked onions together.

Put the browned patties on top of the cooked mushrooms. Pour the broth mixture over the patties and mushrooms and cover and simmer on low for 20 minutes stirring every now and then.

The flour/tomato paste when divided between the 4 servings are equal to 0pp so it keeps it Simply Filling!

Serve one patty with 1/4 of the sauce.

Makes 4 servings

Pina colada pancakes Simply Filling

Pina colada pancakes Simply Filling

1/2c of quick oats
1/4c egg substitute or 1 egg or 2 egg whites
1/4c light yogurt I used Astro 0% pineapple passion
1/2 tsp baking powder
2g unsweetened coconut I put 1/2 in the mix and half sprinkled on top 0pp
1/4c chopped pineapple which is all I had next time I'd use crushed pineapple
1/4 tsp coconut extract
If you use plain yogurt you might want to add some sweetener

Mix all together saving a little coconut and pineapple to put on top.

Cook as you normally would cook pancakes

Polenta hash browns Simply Filling

This is what the polenta I used looks like but there are many brands which would work

Polenta hashbrowns

Polenta sliced into thick 1/2" slices then cut into hash brown sized chunks.
I had some peppers cut up in the fridge so I chopped a few
chopped onion
olive oil I used 2 tsp for my daily healthy oils
sea salt, garlic powder and whatever other seasoning you like I used this

It's important that you start with a hot skillet.
Heat your oil until hot but not smoking :)
Add the polenta cubes and let sizzle for a few minutes before tossing them over to coat the other sides with a bit of oil.
Sprinkle seasonings over it.
Cook till it's starting to brown a bit.
Add the peppers and onions.
Continue to cook until polenta is starting to get crispy and peppers and onions are cooked.
Enjoy

Slow cooker black bean soup simply filling

Thanks Ida for passing along this Weight Watcher recipe! The only change I made was that I threw it all in my slow cooker :) Items in the red were add in's that I added but weren't in the original recipe

Black bean soup

• 1 med onion, chopped
• 29 oz chicken or vegetable broth (reduced sodium)
• 15.5 oz black beans, drained and rinsed next time I'd add 2 cans of black beans
• 11 oz corn
• 15.5 oz tomatoes with green chilies 
• ½ c uncooked brown rice I just used leftover cooked brown rice that I added just a bit before I served it
• garlic I added 3 cloves chopped
• cilantro to taste which I added

Red pepper flakes (Optional)

Sauté onion in broth. Add all ingredients. Bring to boil. Cover and simmer for 50-60 minutes until rice cooks. I just threw everything in the slow cooker

6 servings. 3 pts each.  If you are counting points

Cheesy scalloped potatoes simply filling + 1pp

Cheesy scalloped potato Simply Filling +1pp for the cheese

I used a small individual dish that was oven proof.
First I sprayed non stick spray in it.
Then in a small saucepan I melted 1 tsp calorie reduced becel margarine. Then I sprinkled in 1/2 Tbsp whole wheat flour and stirred letting it bubble for a couple of minutes.
Stirred in 1/2 cup of skim milk, sea salt to taste, pepper and parsley.
Cooked on medium until it comes to boil whisking constantly till it thickens. When it was thick enough I stirred in 1 tbsp ultra light cream cheese. Put aside.
I used a medium potato that I sliced with my mandoline very thin.
Now take the dish and put enough sauce in just to cover the bottom.
Put 1/2 the sliced potato in.
Cover with 1/2 the remaining sauce.
Put the other 1/2 of the sliced potato in.
Cover with the last of the sauce.
Now put foil over the dish and put into the oven for 20 minutes.
Take the foil off and put bake into the oven for 10-15 minutes or until the potato is soft.
Sprinkle on 15g of very finely grated light cheese and put in the oven till melted.