Saturday, January 21, 2012

Sugar-Free Pineapple Upside-Down Individual Cakes

Sugar-Free Pineapple Upside-Down Individual Cakes

For the top
1 can sliced pineapple
1 jar maraschino cherries
4 TBS butter
1/2 cup honey

For the cake batter
1/2 c whole wheat flour
1/2 c white whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c butter, softened
1/4 c honey
1 eggs
1/2 c buttermilk
3/4 tsp vanilla

Melt the 4 TBS butter in a skillet. Once melted, add the honey and stir until combined. Cook a couple of minutes until the mixture is nice and bubbly. Place pineapple slices in pan. Continue to cook another couple minutes, turn the slices over, and turn off heat.

Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.  Next cream together the 1/4 c butter and the 1/4 c honey until light and fluffy. Add the egg and then stir in the vanilla.  Alternating between flour mixture and buttermilk, add them into creamed mixture, stirring just until combined.

Butter each individual cup in an extra large cupcake pan.  Place one pineapple in each cup.  Place a cherry in the center of the pineapple.  Divide equally and pour the heated honey/butter mixture into each cup.  Spoon the cake batter equally into each cup.

Bake for 25 minutes or until a toothpick comes out clean.  Cool in pan for 5 minutes.  Then run knife around the edges to loosen cakes from the sides and quickly tip over onto a flat dish. 

The original recipe can be found at

Tuesday, January 17, 2012

Cowboy Soup

Cowboy Soup
1 lb ground beef
1 small onion, chopped
3 cans Minestrone Soup
1 can Rotel
1 can Ranch style beans
Add water till you have the consistency that you like.

Brown beef and onion and drain.  Add all ingredients and cook until warm.

6 Servings at 8 WW Points Plus

8 Can Soup

8 Can Soup
1 can Hormel Chili with beans
1 can Hormel Chili without beans
1 can diced tomatoes
1 can sliced potatoes
1 can Veg-all
1 can Campbell's Old Fashion Vegetable soup
1 can green beans
1 can del Monte Summer Crisp Corn (If you can't find this just a small can of corn)

Put all cans in crockpot and cook on low till warm.

2 cups = 5 WW Points Plus

Monday, January 16, 2012

Weight Watcher's Garden Vegetable Soup

Weight Watcher's Garden Vegetable Soup
Makes 6 Servings

1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat free chicken broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 TBS tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini, diced

I also like to add 1/2 cup bok choy, diced and 1/2 cup celery, diced.

Spray a large saucepan with nonstick cooking spray, heat.  Saute' the carrot, onion, garlic, and celery over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, bok choy, tomato paste, basil, oregano, and salt, bring to a boil.  Reduce heat, simmer, covered, about 15 minutes.  Stir in the zucchini, and cook 3-4 minutes more.  Serve hot.

1 Serving = 0 WW Points Plus / 2 Servings = 1 WW Points Plus

Here's some pointers on Bok Choy.  If you're like me then the first time I read about Bok Choy and all the vitamins it has - I wanted to use it but didn't know how.  So, to learn I always head over to Youtube.  I found these awesome videos.  I'm so glad there are people willing to share.  The first video shows you how to clean and prepare it and the second video shows you how to cut it.  It is soooooo easy!!!  To read about the nutritional benefits of Bok Choy head over to

Thursday, January 12, 2012

Salmon Loaf

Salmon Loaf

1 can Salmon, drained
2 slices fresh bread crumbs (I used Nature's Own 40 Calorie Wheat Bread)
2 TBS butter, melted
2 eggs, well beaten
1 TBS green pepper, chopped
1 TBS onion, chopped
1 tsp parsley flakes
1/4 tsp garlic salt
1/4 tsp Worcestershire sauce

Preheat oven to 350.  Lightly spray a loaf pan with nonstick spray.  Combine all ingredients and mix well. Press mixture into prepared loaf pan. After baking it, let stand for 10 minutes.