Oatmeal Cookie Pancakes
I spent a lot of time in the hospital this week with family. I’ve read a total of 45 magazines (mostly quality ones like US Weekly or People) and watched more hours than I can count of “Who Wants to Be a Millionaire?”. I finally got hold of the clicker and turned to it Food Network. Rachael Ray of 30 Minute Meals was on making Brinner: breakfast for dinner. Most of what she made I tried to tune out due to the ratio of butter, sugar and cream. She did however make the above Oatmeal Cookie Pancakes which were just too good to pass up.
When we got home I found the recipe on the Food Network website and I tweaked it a little to make it Weight Watchers friendly. You can make one HUGE pancake for 7 points (6 if you don’t add Flax).
Click “read more” for the recipe and more pictures!
I’ll admit, this isn’t my first corn dog. Shocked, aren’t you? This is however, my first attempt to make them a) from home and b) “healthy”. Corn dogs were considered a novelty item in my house growing up. My Mother hated novelty items and as a result we never experienced a lot of them ’till well past high school. She grew up “digging in the dirt” for her supper, or something along those lines. Truth is, she is one of 9, and to help alleviate a big grocery bill my grandmother planted big fields of vegetable gardens and my grandfather hunted through the winter for meat. Very Little House on The Prairie, I know.
Anyway back to this millennium.These didn’t turn out exactly as I had hoped. They were a little runny on the pan which resulted in flat, oval shaped corn dogs. Not company appropriate for sure. Next time I’ll cut a little liquid out of the regular recipe. Still, they were delicious and since I used 1pt hot dogs, they came out to be 2pts a piece. Score!
I can procrastinate no longer, the treadmill is calling my name…
Without further ado, the recipe…
I hymned and hawd all week about what to make for tonight’s Good Friday Potluck at church. I was going to make chicken stuffed with spinach, but chicken is really expensive right now, so I opted not to do that. Then I thought “maybe I’ll make chili”, but its annoying to carry a plate and a bowl through the buffet line, so I opted not to do that either. Finally, I decided to make an old standby with a twist: Macaroni with four cheeses. Sounds naughty doesn’t it?
Not this recipe!
You remember the SNL skit back in, oh ’94 (!) when Adam Sandler and the late Chris Farley performed “Lunch Lady Land” don’t you? The chorus of the song goes something like this:
Slop, sloppy joe.
Slop, sloppy joe.
Slop, sloppy joe.
I’ve been singing it all night while making that —>
Click on more for the recipe and lots of pictures!
Since The Mister is flying somewhere over Nebraska right now, on his way to sunny (read: not cold and snowy) California, I have decided to declare this week Chick Food week. I started with tonight’s dinner: Whole-Wheat Pasta Salad with Walnuts and Feta Cheese. Yup, no meat in sight. To add insult-to-injury I served it with a side of steamed broccoli and a pumpkin muffin with no butter. Boy would this meal have him in a tither. “Luckily” he is enjoying delicious re-hydrated plane food. That should hit the spot.
Whole-Wheat Pasta Salad with Walnuts and Feta Cheese
Another Recipe by Ellie Krieger
1/2lb whole-wheat pasta (I used fusilli)
1/2c walnut pieces
1/2c feta cheese (I used reduced fat, but whatever your into)
1/4c diced red onion (chopped finely, no one wants a big hunk of onion)
1 1/2c baby spinach, shredded
2 tbsp olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1/2 tsp dijon mustard
salt & pepper to taste
1. Measure out 1/2 lb of pasta
1/2 lb or 8oz. Weird is that Rachael Ray in the background? It is! She has her own stocks now! I found her beef stock at the grocery store last Thursday. It has nothing to do with this recipe, but I just like her. Now where were we?
2. Cook the pasta according to package directions (ie. boil water)
3. In a small dry skillet toast walnuts for 3-5 minutes or until fragrant. Set aside to cool.
Diet Food? Um, Sorta.
It was a looooooong day at work today so I planned to come home and make some cookies for dessert. I was craving chocolate and Andy has been begging me to make something that didn’t have flax seed or spinach in it. So I purposely saved enough points throughout the day to indulge just a little while still staying on track. My plans were deterred however when a friend called who was having a really, really bad day. We ended up taking her and her daughter to dinner and accompanied them to worship night at church. We didn’t get home until after 8pm. Usually the time I turn into a pumpkin (these early morning workouts are killing me).
I succumbed to my husbands desperate stares and ended up making them tonight. And I’m glad I did! They are the most delicious 2pt cookie I’ve had! Small. Tiny even, but delicious!
Oatmeal, Chocolate Chip, and Pecan Cookies
1 1/4c. all purpose flour
1c. regular oats
3/4 tsp baking powder
1/2 tsp baking soda
3/4 granulated sugar
1/2c. brown sugar, packed
1/3c. butter, softened
1 1/2 tsp vanilla
1 large egg
1 egg white
1/4c. chopped pecans
1/4 c. mini chocolate chips
Preheat oven to 350
Mix together first 4 ingredients in seperate bowl.
Add remaining ingredients (minus the pecans and chocolate chips) in another bowl and mix until smooth.
Slowly add dry ingredients. Mix until well incorporated.
Add in 1/4c. chocolate chips (I didn’t have any mini)
Chop nuts and add to mixture.
I remember one time when I watching Rachel Ray she said ” Now remember GUYS, keep your NUTS in the freezer when your done with them’. Ha ha. Crass, yes! But so funny!
It should look like this. Resist the temptation to eat the raw dough!
In order to ensure correct points value per cookie. I measure the dough and then divide it into three equal balls.
Because the recipe makes 36 cookies, I roll the three equal balls into logs and cut them into 12 equal portion cookies.
12 equal portions
Place on greased cookie sheets and bake for 10 minutes.
Now go buy a lock for the cookie jar.
Recipe yields 36 cookies. Each cookie is 81 Calories, 3gm of Fat, .5gm Fiber, 2 points each.
It’s leap year, so technically today is an extra day! I celebrated by trying out a recipe I’ve always wanted to try: Spicy Black Bean and Zucchini over at Green Light Bites. Honestly, I really wasn’t prepared for it to knock my socks off because I thought I hated zucchini … well, I was wrong! It’s ridiculously good. You must try it. Right now. Go.
Start by chopping up a zucchini in teeny tiny bits
Saute about 1/4c. of onions in a pan
Mix in 1 8oz can of drained corn (or put a few handfuls of frozen corn, like I did), add 1 tsp. chili powder, 1/2tsp cumin and a 15oz can of drained black beans. Heat through and we’re done! That was easy wasn’t it? Full the full recipe click here
This is where it gets good!
Grill two corn tortillas on a stovetop grill sprayed with cooking spray (I use Mission Style
– 90 calories for 2 – 1pt for both). Add 1/3c Weight Watchers shredded Mexican cheese, melt, and then put 1/3c of Zucchini bean mixture in each.
Top with 1 tbsp. light sour cream.
Lick your plate clean for 6 pts total!
Spicy Black Bean and Zucchini Mixture – 2pts for 2/3c.
Mission White Corn tortillas – 1pt for 2
Weight Watchers Shredded Mexican cheese – 2pts for 1/3c.
Light Sour cream – 1pt for 3 tbsp.
The Spicy Black Bean and Zucchini mixture also turns into great appetizers by using wonton wrappers! Click here for the full recipe!
Careful not to over stuff
Beautiful, crisp and delicious!