Vegetable Tian

Here's another recipe that seems to have gone viral on Facebook.....and another recipe that people keep posting/sharing but no one seems to make! Well, once again, I did!!! This is really good. I asked my husband to rate it.....1 being 'yucky' and 5 being 'scrumptious'......he rated it a 4! I rated it a 5!!!

VEGETABLE  TIAN

Makes 6 Servings

1 Serving = 2 PointsPlus™

1 TBSP olive oil
1 medium yellow onion, finely diced
1 tsp minced garlic
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium potato, thinly sliced
1 medium tomato, thinly sliced
1 tsp thyme
salt & pepper to taste
1 cup shredded Italian cheese

Preheat oven to 400º.

Saute' onion & garlic in olive oil until softened, @5 minutes.

 

Spray the inside of an 8x8” baking dish. Spread the onion/garlic in the bottom. Place the other veggies vertically in the dish, alternating to look 'pretty'. Season with thyme, salt & pepper.

Cover with foil and bake 30 minutes.

Remove foil, top with cheese and bake uncovered for 15 – 20 minutes more or until the cheese is golden brown.

MY SPIN: I used a red onion because that's what I had on hand. I discovered that I didn't have any thyme so I used Herbes de Provence. I would use a lot more garlic....but that's a personal preference. I think I would also put some Italian seasoning on the cheese.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Facebook Cucumber Salad

I'm calling this 'Facebook Cucumber Salad' because it seems to have gone viral on Facebook.  A friend of mine was going to make it.....but I had to do it because she wasn't going to share with me! (sorry Stefanie!!!)  

FACEBOOK CUCUMBER SALAD

Makes 2 quarts

It's Pointless!!

7 cups unpeeled pickling cucumbers, thinly sliced
1 cup thinly sliced onion
1 cup thinly sliced red, yellow or green bell pepper
1 tsp salt
1 cup white vinegar
2 cups Splenda granulated
1 tsp celery seed
1 tsp mustard seed

Mix cucumber, onion and pepper slices in a large bowl. Sprinkle with salt; set aside.

Put vinegar, Splenda, celery and mustard seeds in a medium saucepan and bring to a boil. Remove from heat and let cool for 1 hour.

Pour liquid over the veggies and stir. Spoon/pour into 2 quart jars. Store jars in fridge for up to 2 months......if they last that long!!

 

MY SPIN: The original recipe called for 1 TBSP salt.....way too much in my opinion! The next time I make this, I'm going to use a few more of the cucumbers to fill the jars completely. Also will use more vinegar......these taste a lot like Bread & Butter Pickles and think more vinegar will give them more of a cuke salad taste. They're good this way, tho!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

 

Later!

Loving Life(time)!

Jan

Lemon Shortbread Cuppies

I was in dire need of some Kitchen Therapy!! I originally planned on doing something with bananas but needed 3 really ripe bananas and I only had 2. So, instead, I went to the store and bought 4 lemons because this just sounded delicious. And guess what.....it is!!! This went to my Weight Watchers meeting tonite and I was told it's a "keeper"! Yay me!  So go get some lemons and try this!

LEMON SHORTBREAD CUPPIES

Makes 24 Cuppies

1 Cuppie = 2 PointsPlus™

CUPPIES:
2 cups all-purpose flour
1/4 cup cornstarch
1 cup powdered sugar
3 TBSP finely grated lemon peel (3 or 4 lemons)
3/4 cup light butter, softened
1 TBSP lemon juice
1/2 tsp salt
1/2 tsp vanilla

 

GLAZE:

1/2 cup powdered sugar

1 TBSP lemon juice
1/2 tsp vanilla
(more lemon juice as needed to give it a 'drizzle' consistency)

 

Preheat oven to 300º. Line a mini cupcake pan with papers. Set aside.

In a medium bowl, stir together the flour and cornstarch.

In a small bowl, combine the powdered sugar and lemon peel. Using a wooden spoon, press the sugar and lemon peel against the side of the bowl unil the sugar is yellowish and very fragrant; set aside.

In a large bowl, combine the butter, lemon juice, salt and vanilla. Beat with an electric mixer on medium until combined. Gradually add the powdered sugar mixture, beating until combined. Using a wooden spoon, stir in the flour mixture.

 

Press dough together to form a ball. Divide into 24 equal portions. With lightly floured fingers, press the dough evently into the bottom of each papered cup.

Bake 20 – 24 minutes until the edges are lightly browned. Cool on a rack for 5 minutes in the pan and then remove the cuppies from the pan.

While the cuppies are cooling, combine the glaze ingredients. Immediately spoon a little bit of the glaze onto the cuppies and spread evenly. Cool completely.

Ready to go to my Weight Watchers 'Stay & Sample' meeting!

 

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Vegan Chocolate Cake With Frosting

Today, 4/19/13, I had to do my last Weight Watchers meeting at Rhea Medical Center.  This is the meeting I went to when I began my weight loss journey on 9/19/07 and then in April 2008 I 'took over' as Leader for this meeting. So many memories were going through my mind at today's meeting. I've been baking and sharing at this meeting for 5 years and thought I would do the same for the last meeting.  This recipe was given to me a few years ago from my friend, Cathy H.  I've made it before and it's already on here, but this time I've added pictures and the most delicious frosting. I used White Chocolate Pudding mix in the frosting......but you can use whatever flavor tickles your tongue!

VEGAN CHOCOLATE CAKE

Makes 12 Servings

1 Serving = 3 PointsPlus™

 

2 cups all-purpose flour

1 cup whole wheat flour

1 tsp salt

5 TBSP unsweetened baking cocoa

2 cups Splenda granulated
1 1/2 tsp baking soda
3/4 cup unsweetened applesauce
2 tsp vanilla
2 TBSP white vinegar
2 cups water

Preheat oven to 350º.

Mix dry ingredients together in a large bowl. Make a 'well' by pushing the ingredients to the sides of the bowl.

 

 

Add liquid ingredients into the well and mix together.

 

 

Pour the batter into a 9 x 13-inch pan or two 9” round cake pans that have been lightly sprayed with non-stick spray.

 

 

Bake for 30 minutes.

Again....thanx Cathy Huff for the most delicious cake recipe!!!

This is the frosting recipe I used this time:

WHITE CHOCOLATE PUDDING/COOL WHIP FROSTING

1 (1 oz.) box Jell-O brand White Chocolate sugar-free/fat-free instant pudding mix

1 cup fat-free milk
1 (8 oz.) tub of fat-free whipped topping, thawed

Whisk together the pudding mix and milk until it begins to thicken.

 

 

Fold in the whipped topping.

Frost the cake.

 

 

Not enough of the frosting used is enough to add any PointsPlus™ value to the cake because it made so much that I had some leftover. But if you use all of the frosting, add 1 PointsPlus™.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

LemonBerry Cheesecake

What better way to do away with stress than to bake!  I just love the lemon/blueberry combo. And then to make that into a cheesecake.....heaven!!!  This is kind of high in PointsPlus™ but so incredibly worth every bit. And this used up the last bag of blueberries I had. <sigh>

LEMON BERRY CHEESECAKE

Makes 9 Servings

1 Serving = 8 PointsPlus™

OR

Makes 12 Servings

1 Serving = 6 PointsPlus™

CRUST:
9 low-fat graham cracker 'sheets'
2 TBSP Splenda granulated
1 tsp lemon peel, grated
1/4 cup light butter, melted

FILLING:
2 pkgs (8 oz each) Neufchatel cream cheese, softened
1/2 cup fat-free egg substitute
2 TBSP lemon peel, grated
1/4 cup fresh lemon juice
1/2 cup Splenda granulated
1 1/2 cups blueberries

TOPPING:
1/2 cup brown sugar
1/3 cup all-purpose flour
3 TBSP light butter, cold

Preheat oven to 350º. Spray 9” square baking pan.

CRUST: Crush graham crackers and combine with Splenda granulated and grated lemon peel until 'crumbly'. Add butter until just mixed. Press evenly in the bottom of the pan. Bake 10 minutes. Cool on rack.

This is my Mom's rolling pin. Definitely an 'antique'. You can take 1 end off and put ice cubes in it.

THE best lemon zester!

 

FILLING: In a large bowl, combine all filling ingredients EXCEPT the blueberries until smooth. Pour over the crust. Top with blueberries.

TOPPING: In a medium bowl, combine all topping ingredients with a fork until crumbly. 'Sprinkle' over filling.

Bake 35 – 40 minutes or until the topping is lightely browned and the center is almost set (will jiggle when moved).

Cool 1 hour on a rack. Refrigerate an additional 2 hours before serving.

Store in refrigerator.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Pumpkin Raisin Muffins

It's Springtime and I'm still hooked on pumpkin! This recipe looks like it would be complicated because it has a 'few' ingredients, but you probably have them in your pantry.  The raisins give them a nice 'kick'!

PUMPKIN RAISIN MUFFINS

Makes 20 Muffins

1 Muffin = 2 PointsPlus™

2 cups Splenda granulated
1 (15 oz.) can pumpkin puree (NOT pie filling)
1 cup fat-free egg substitute
1 cup unsweetened applesauce
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins

Preheat oven to 350º. Spray muffin pans; set aside.

In a large bowl, beat Splenda, pumpkin, egg substitute and applesauce until well combined.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Gradually beat this into the pumpkin mixture. Stir in raisins.

Fill 20 muffin cups @3/4 full. Bake @30 minutes or until a wooden toothpick comes out clean.

Cool OUT of pan on a rack.

MY SPIN: The first time I made these, I used cupcake papers and they stuck to the paper. These went to my Friday WW meeting......we ate them.....but I was so dissapointed that they stuck to the papers that I HAD to make them again. These are awesome!!!

 

These last 2 pictures are from the first batch.....with the cupcake papers.



Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan