Grandmother Hinckley's Blueberry Muffins

I had a bunch of blueberries that needed to be eaten or used, or else they would go bad! So I found this recipe for blueberry muffins titled Grandmother Hinckley's Blueberry Muffins at Cooks.com (no, I do not have a Grandmother Hinckley). It was quick and easy to make, and utterly delicious! I did make some slight modifications, so I've posted the recipe for the muffins I made below.

1 muffing per serving
3 WeightWatchers PointsPlus per serving

Ingredients:
3 tbsp margarine/butter, softened
2/3 c. sugar
1 large egg, beaten
1 c. all-purpose flour
1/2 c. whole wheat flour
2 tsp baking powder
1/2 tsp table salt
1-1 1/2 c. fresh blueberries

1. Mix together margarine, sugar, and egg.
2. Add flour, baking powder, and salt; whisk.
3. Fold in blueberries.
4. Spoon mixture into greased or lined regular 12-muffin pan.
5. Bake in preheated 350F oven for 20-25 minutes.

**optional: when muffins are still warm, brush with melted butter and sprinkle with coarse sugar (will add additional calories/points)
 
Recipe times: Prep - none listed; Cook - 25 minutes
My times: Prep - 10 minutes; Cook - 22 minutes
TOTAL TIME: 32 minutes

Ingredients

Step 3

Step 4

Done

Mini Flavored Cheesecakes

Time to play catch up again! I definitely need to get better about posting the recipes I try out faster!

I actually made these mini cheesecakes twice around the holidays, once for a work and once for a family party. Both times, people loved them! And the best part is they're relatively low in fat and calories (as much as a cheesecake can be). I found this recipe on All Recipes, and made it using one of the suggested modifications using flavored liqour.

48 servings (1 cake per serving)
1 WeightWatchers PointsPlus per serving

Ingredients:
3/4 c. sugar
2 large eggs
16 oz (2 8-oz pkgs) neufchatel cheese, or reduced-fat cream cheese
48 Mini Nabisco Nilla Wafers
3/4 tsp vanilla extract
1/2-3/4 tsp Kahlua coffee flavored liqueur
1/2-3/4 tsp Irish Cream liqueur
1/2-3/4 tsp Butterscotch schnapps liqueur
1/2-3/4 tsp Creme de Menthe liqueur

**Uses 1 5/8" mini muffin liners.

Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Place 1 mini wafer (flat side down) into each paper cup. *Best if used in mini muffin (tassies) pan to keep shape, but can be done by placing liners on flat cookie sheet.
Step 3: In a mixing bowl, beat cream cheese, sugar, eggs until light and fluffy.
Step 4: Split batter into 5 batches (~1/2 cup each). Add one type of flavor to each portion. *If making only 1 type, use at least 1-2 tsp of flavor. **I used food coloring to help differentiate between the different flavors.
Step 5: Fill each miniature muffin liner with this mixture, almost to the top.
Step 6: Bake for 12-15 minutes. Cool and refrigerate before serving.

Recipe times: Prep - 30 minutes; Cook - 15 minutes
My times: Prep - 25 minutes; Cook - 15 minutes
TOTAL TIME: 40 minutes

I definitely recommend this recipe if you're making desserts for a party or other form of group gathering. They're easy to make and easy to eat (essentially bite-sized)! And you don't need to use the alcohol flavoring if you don't want to; just stick with plain vanilla flavoring, or try out some of your own!

Ingredients

Step 2

Crispy Peppermint Treats

This recipe is a spin-off of Rice Krispy Treats. I found it on the WeightWatchers website, while I was looking for new lower fat dessert recipes to try out. I made this for a pot luck at work, and there were only a couple left by the end of lunch! :)

36 serving (2 treats/balls per serving)
1 WeightWatcher PointsPlus per serving

Ingredients:
1 tbsp margarine
30 large marshmallows
1/2 tsp mint extract
5 cups crispy rice cereal
20 pieces hard peppermint candy, crushed
Butter-flavored cooking spray (for coating hands)

Step 1: Melt margarine in nonstick Dutch oven or large saucepan.
Step 2: Add marshmallows and cook over low-medium heat until melted, about 5 minutes.
Step 3: Stir in extract and cereal.
Step 4: Remove from heat; stir constantly until cereal is coated with marshmallow.
Step 5: Stir in candies.
Step 6: Coat hands with cooking spray. Roll cereal mixture into 1-inch balls and place on foil-lined cookie sheet.
Step 7: Refrigerate 2 hours or until firm.

Recipe times: Prep - 15 minutes; Cook - 8 minutes
My times: Prep - 30 minutes; Cook - 8 minutes
TOTAL TIME: 38 minutes


It took me a long time to crush the peppermint candies, and to form all the balls. That is why the prep time is so long. If you're quick, you can do it in the 15 minutes the recipe says.

Ingredients

Step 2

Step 2 - melted

Quinoa Caviar

I made this recipe at the beginning of December. I just had to try it with a name like "Caviar"!! I found this recipe on Yahoo! Shine; the benefits of quinoa was one of their headliners that day: see Quinoa Caviar. It turned out pretty well, although using the blender for the eggplant mixture was a pain. I recommend using a food processor! It may not look it, but it was very tasty! And good for you too!!

Serves 4
7 WeightWatchers PointsPlus per serving

Ingredients:
1 medium eggplant
1 cup quinoa, uncooked
1/2 cup cilantro, or any other fresh herb, minced (I made the mistake of using Italian parsley)
2 tbsp low-sodium soy sauce OR 1 tbsp miso paste
2 tbsp lemon juice
1/4 tsp salt
1 medium onion, minced
2 tbsp olive oil, divided
1/4 tsp hot pepper sauce
2 cups reduced-sodium chicken broth

Step 1: Roast the egg plant - cut off ends and peel. Cut in half lengthwise drizzle with 1 tbsp olive oil, and bake at 400F until white flesh is lightly browned and tender, about 30 minutes.

While eggplant is roasting:
Step 2: Saute onions in 1 tbsp olive oil until soft.
Step 3: Stir in quinoa and cook, stirring, for about 1 minutes.
Step 4: Add chicken broth and salt, bring to a boil.
Step 5: Cover pan, reduce heat to low and simmer for 15 minutes.
Step 6: Remove pot from heat and let stand for 10 minutes; remove lid, let cool, and fluff with fork.

Once eggplant is done:
Step 7: Puree eggplant with herbs, soy sauce/miso paste, and lemon juice.
Step 8: Add eggplant puree to quinoa.
Step 9: Add hot sauce and any extra seasoning desired. Garnish with remaining herbs.

Recipe times: Prep - 10 minutes; Cook - 45 minutes
My times: Prep - 20 minutes; Cook - 35 minutes
Total time: 55 minutes 

Ingredients

Step 1

Step 3

Eggplant roasting done

Step 7

Garlic Chicken Stir fry with Quinoa

I've been really lazy about posting here the past couple of months....so now that it's the new year, it's time to play catch up!!

I made this dish back in November. I found it on the package of Trader Joe's Organic Quinoa; at the time, I was trying to find a pasta/rice-like filler that was lower WeighWatcher's points. Quinoa is an amazing food, high in protein and yet a grain. I also wanted to try this recipe because it sounded so simple, and it was! It is also an all-in-one dish, with veggies, meat, and starch.

Serves 4
1 serving = 15 WeightWatchers PointsPlus

Ingredients:
1 cup quinoa
2 cups reduced-sodium chicken broth
1 1/2 lbs chicken breast
4 tbsp olive oil
1 small onion, chopped or thinly slice
1 medium red bell pepper
1 medium yellow bell pepper (I used green instead because it was on sale)
5 garlic cloves, thinly sliced or pressed
20 basil leaves
1/4 grated Parmesan cheese

Step 1: Prepare quinoa with chicken stock, according to package intructions.
Step 2: Cut chicken into one-inch pieces.
Step 3: Heat large skillet over high heat and add oil.
Step 4: Add chicken and saute for 5 minutes or until golden brown.
Step 5: Add onions and bell peppers; saute for 1-2 minutes.
Step 6: Add garlic and saute until peppers are slightly limp, but still bright (about 1-2 minutes).
Step 7: Season with salt and pepper.
Step 8: Remove pan from heat; add basil and quinoa. Toss until basil silts; garnish with cheese.

Recipe times: Prep - 15 minutes, Cook - 10 minutes
My times: Prep - 45 minutes, Cook - 10 minutes
Total time: 55 minutes

Ingredients

Step 4

Step 5