Weight Loss Wednesday- You’re going to Love Me!—Seriously… You Will!

Ok peeps…  You are so going to love me for this.  I mean really.  I love myself for this….  Many of you have tried my Green Smoothie and have told me how much you love it…

Well….  I have a new concoction…  MINT CHOCOLATE CHIP MILKSHAKE!!!  Oh my lick the blender…… 

What do you think about eating a Mint Chocolate Chip Milkshake for breakfast and checking off your healthy oils for the day, 1 milk serving, 1 liquid, and 1 vegetable?  How’s that for starting the day off right? 

Looks good, huh?????

Mint Chocolate Chip Milkshake
Serves 1, WW Points+ =5 pts
Fulfills 1 veg, 1 milk and 2 oils in Good Health Guidelines

Ingredients:
1 Cup COLD water (if you don’t have water in the fridge you can add a few extra ice cubes)
1 Cup Fresh Spinach
1 Packet WW Smoothie Mix
8 Ice Cubes
2 tsp Healthy Oil
1/8 tsp Peppermint Extract
3/4 TBS Mini Chocolate Chips

Directions:
Place everything except the chocolate chips in the blender in the order listed.  Blend well on Smoothie speed until well mixed with a smooth green color.  Fold in Chocolate Chips and serve!

*Note- the Recipe builder online puts this at 6 points, but that’s cause it sometimes adds extra points in there…  I figured with 2 points for the smoothie mix, 2 points for the oil, and 1 point for the chocolate chips.

*Also, if you don’t want to use your WW Smoothies on the kids (because they’re going to want one!) I’m sure you could use like an instant breakfast packet with similar results

Supper Sunday- Crustless Pumpkin Pie

This is a go-to item for me during the fall…  I love love love pumpkin pie and when I first made this I was skeptical.  But, I really don’t miss the crust- especially if I put a dollop of whip cream on top Please forgive the quality of the picture…  This is the second slice I “had” to eat because I got it out for a picture….. When this one didn’t turn out wonderful either I decided it was just too bad…. LOL

Crustless Pumpkin Pie
Makes 8 Servings, WW Points+ 4 pts.

Ingredients:
3/4 cup sucanat (You can substitute white or brown sugar)
1/2 tsp salt
1 1/2 TBS Pumpkin Pie Spice,
     ----or 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves
1/2 cup Egg Beaters (or 2 eggs, but may change points)
1 can pure Pumkin (Not the Pie Filling)
1 can Pet Milk (Evaporated Milk)

Directions:
Preheat oven to 425.  Spray a pie pan with oil.  Mix all ingredients together in a large bowl with a whisk until smooth and well combined.  Pour into pie pan and bake for 15 minutes at 425.  Then turn down heat to 350 and bake an additional 40 minutes or until a knife inserted comes out clean.  Let cool, and store in refrigerator

You can skinny it up even further by using Splenda instead of sugar (I just have some major issues with the use of Splenda and it’s possible health consequences)… And you can use Fat Free Evaporated Milk as well

Supper Sunday-The Best Chocolate Chip Cookie Ever

You would think after 2 weeks of being gone I’d have some fabulous recipe for you, but actually, I’m just going to share some blog love.   

I’ve been a reader of Amanda’s blogs for a while now…..  She really has a way of motivating me ….  So, as my niece was here this weekend from her dorm at Rice, I decided to make all the roomies some cookies…  I went straight to Amanda’s Cookin.  There is so much good stuff on this blog!

I decided on The Best Chocolate Chip Cookie Recipe Ever, and let me tell you, the name definitely speaks for the cookie!  Wanna know what the secret ingredient is?  You’ll be surprised!  Head over there and find out, and make a batch today!

Supper Sunday- Cinnamon Vanilla Frosting

I created a new frosting yesterday as I prepared my post for Tuesday, which I do hope you’ll come back for….  I frosted both sugar cookies and snicker doodles with this frosting.  I would also be good on yellow cake, or even carrot cake in place of cream cheese frosting.

Cinnamon Vanilla Frosting

Ingredients:
2 Cups Shortening
6 Tablespoons Water
2 Teaspoons Vanilla
1 2lb Bag Powdered Sugar
2 Tablespoons Cinnamon

Directions:
Cream shortening, water, and vanilla in a mixer until liquid is incorporated with the fat.  Add powdered sugar and cinnamon.  Mix on low speed until combined and then med-high speed for 6-7 minutes.

Supper Sunday- Mock Ice Cream Sandwiches

Mock Ice Cream Sandwiches
WW Points + =2 points per sandwich

Ingredients:
1 Chocolate Graham Cracker (4 small rectangles)
4 TBS Cool Whip Free

Directions:
Break the cracker in half forming 2 squares.  Spread Cool Whip over one half and top with other half.  Place in freezer for at least 2 hours before eating.

This recipe is an old WW recipe and very good.  Cool Whip isn’t the healthiest thing on the planet, however, so I’d limit how much you eat, and/or substitute the cool whip with real whipped cream, but that will raise the points back up….  But, it’s a good snack in a pinch!

Supper Sunday- Cinnamon Sugar Crustos

I worked at Taco Maker as a teenager and I still love their food.  Unfortunately the closest store to me now is in San Antonio   Oh well, I can have Cinnamon Sugar Crustos any time I want   And now, you can too!

Cinnamon Sugar Crustos

Ingredients:
Flour Tortillas
Oil
Sugar
Cinnamon

Directions:
Cut the Tortillas into 1 inch wide strips.  Heat oil in a large pot until it bubbles when something is put in.  Mix Cinnamon and Sugar together.  Mix enough cinnamon into sugar that it has a light brownish color (like you make it up for cinnamon toast).  Place tortillas in oil a few strips at a time and cook until light golden brown and firm.  Remove from oil and place on paper towels to drain.  Sprinkle cinnamon sugar over them while still hot.

I have no idea how many points, not sure how to figure the oil from frying….  Sorry!

Supper Sunday- Chocolate Covered Strawberries

I made these the other night for my husband and I and it is such an easy dessert to make. You know when you buy them in the store you'll often spend like $5 for a box of 4???? You'll never do that again after this!!!

Chocolate Covered Strawberries

WW Points+ 1 Pt per strawberry

Ingredients:

1 pint Strawberries

6 oz Baker's Chocolate squares- Semi Sweet

1 oz Baker's  Chocolate squares- White

Directions:

Wash and thoroughly dry strawberries on paper towels.  The key to the chocolate sticking is that they're dry, so don't skip this!  

Melt semi sweet chocolate in microwave safe bowl in 30 second increments stirring in between each cooking cycle until the chocolate is completely melted.  

Hold the strawberries by the stem and dip in chocolate spinning around to coat all sides.  Place on waxed paper to set.   

Melt White chocolate in microwave safe bowl in 30 second increments as well until melted, stirring between each cooking cycle. 

Take two spoons to drizzle the white chocolate on the strawberries that are setting on the waxed paper to give a more decorative effect.

 Chill in refrigerator until ready to eat!  :)

You can mix this up by adding finely chopped nuts, or layers of chocolate, cover pretzels, etc.  Your imagination is your only limit!

 

Supper Sunday- Frog Eye Salad

As promised, here is my Grandma's Frog Eye Salad recipe. This dish brings up so many wonderful memories for me. I hope you enjoy it :)

Frog Eye Salad

Ingredients:

1 Cup Sugar

2 TBS flour

1  3/4 cup pineapple juice (I use what's left from the cans of pineapple and it's almost always the right amount)

2 eggs beaten

1 TBS lemon juice

3 quarts water

1 TBS oil

16 oz Acini De Pepe Pasta

3 cans mandarin oranges

2 20 oz  cans pineapple tidbits

1 (8 oz) and 1 (16 oz) tub of whipped cream

1 cup mini marshamallows

1 cup coconut (optional)

Directions:

Boil acini de pepe in 3 quarts of water and 1 TBS oil.  Drain and cool.  Combine first 6 ingredients in a LARGE bowl.  Add cooled pasta, then fold in remaining ingredients by hand being careful not to over stir.