Sunday, April 21, 2013

Meal Planning Monday April 22, 2013

Hi all!

Wow it has been one heck of a week for us!  We experienced some major rainstorms and flooding in my area this week and it created a lot of stress.  We were lucky enough to not experience any damage to our home but many of our neighbors were not so lucky.  If you all could send out some positive thoughts for the flood victims in the Chicago region it would be greatly appreciated :)

Now on to this week's meal plan!

Monday: Crock Pot Catalina Chicken (5P+)

Tuesday: Baked Taquitos (5P+)

Wednesday: Italian Turkey Meatloaf (4P+)

Thursday: Leftovers   

Friday: Pizza Night!

Saturday: Leftovers or eat out

Sunday: Weight Watchers Burgers (6P+)

Breakfast: Egg Whites with kale, mushrooms and sweet peppers

Lunch: Salad in a Jar (varies based on toppings)

Dessert: Gluten Free Strawberry Zucchini Muffins (2P+)

Kid Friendly Korner: Gluten Free Tacos

Happy Eating! :)

Monday, April 15, 2013

Meal Planning Monday April 15, 2013

Hello!!  We had a beautiful weekend here and I got distracted from meal planning, so here it is a little bit late:)

Monday: Leftovers

Tuesday: Bruschetta Burgers-use turkey burgers (6P+)

Wednesday: Chocolate Chip Oat Pancakes (5P+) and turkey sausage

Thursday: Crock Pot Round Steak (8P+)

Friday: Pizza Night!!

Saturday: Leftovers

Sunday: Slow Cooker Parmesan Honey Pork Roast (6P+) and Gluten Free Oat Drop Biscuits (1P+)

Breakfast: Slow Cooker Oatmeal with Dried Cherries (4P+-I leave out the honey to lower the points and add some fresh fruit)

Lunch: Veggie and Humus Wraps- fresh veggies and roasted red pepper humus wrapped in corm tortillas (P+ vary based on tortillas ~6P+)

Dessert: Sunshine Cake (2P+)

Kid Friendly Korner: Zucchini Pizzas

Have a great week and Happy Eating! :)

Sunday, April 14, 2013

Grain Free Brownies...with a hidden mom approved ingredient :)

Last weekend Little A requested brownies.  Since we are trying very hard to reduce the amount of gluten in his diet, I began searching the web for a gluten free brownie.  Combine this search with the need to use 2 beautiful zucchinis that came in our produce box this week and this delicious recipe was born!  Knowing there was so much nutrition hidden in these babies helped me feel a lot less mom guilt when Little A ate 3 :)

I left the skin on my zucchini, but it is really up to you.  The zucchini blends in beautifully in this recipe, it practically melts into the chocolate.  I also used crunchy peanut butter but creamy is great as well.  I preferred the crunchy for texture as these are very fudgy brownies, but I will caution that the nut pieces are really noticeable so if you don't like nuts in your brownies use creamy.
This recipe was inspired by this beautiful recipe from Elana's Pantry and this scrumptious recipe from For the Love of Nutritiousness and then tweaked to fit personal preferences (and of course Little A's!)

Grain Free Brownies with Zucchini


2 medium zucchini shredded fine 
1c natural peanut butter (make sure there is no added sugar)
1/3c cocoa powder
1tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1/4c honey
pinch salt
1/2c chocolate chips

1. Preheat oven to 350
2. Line an 8x8 baking dish with parchment paper.
3. Mix all ingredients thoroughly in a bowl (I used my mixer but you can get by with a spoon I'm sure)
4. Pour into prepared baking dish.
5. Bake for ~30 minutes or until a toothpick inserted in center comes on clean.
6. Let brownies coll before serving.  They are very fudgy and hard to remove from the pan if they don't cool at least some before serving.  I put mine in the fridge so I could eat them faster :)

Store these in the refrigerator to extend their shelf life.  The moisture from the zucchini will make them counter top stable for only 3-4 days, but in the fridge mine lasted 1 week (would have lasted longer ut we ate them all!)

Hope you love these as much as we do!  I can't wait to make them again!

Happy Eating! :)

Linked Up On:

Sunday, April 7, 2013

Meal Planning Monday April 8, 2013

Hello all!!  It is finally starting to feel like Spring and I am so happy!  I can't wait to plant my garden and herbs and start making delicious fresh foods.  I am trying to pay a lot more attention to where my food comes from and growing it myself seems the safest.  Now to solve the dilemma of finding safe meat and poultry without going broke!  That being said, I am really excited about this week's Kid Friendly Korner recipe: gluten free chicken tenders from Perdue!  Will let you all know what Little A thinks of them :)

Here is this week's meal plan:

Monday: Bruschetta Garlic Shrimp Pasta (5P+) This one was inspired by a recipe I saw on Mommy Hates Cooking.  You should really check out her site, she is amazing!

Tuesday: Ginger Soy Salmon (5P+) with broccoli and brown rice

Wednesday: Apple Cinnamon Pork Chops (5-6 P+ depending on chop size)

Thursday: Burgers on the grill with corn tortilla "buns" (6 P+)

Friday: Pizza

Saturday: Leftovers

Sunday: Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms (4P+)

Breakfast: Garden Veggie Egg White Omelet (2P+)

Lunch: Spinach and Kale Salad with raspberries, blackberries, oranges, almonds and tuna (5 p+)

Dessert: Fudgy Zucchini Brownies Grain Free (I am using crunchy nut butter for texture)

Kid Friendly Korner: Perdue Simply Smart Gluten Free Chicken Tenders

Happy Eating! :)

Monday, April 1, 2013

Meal Planning Monday April 1, 2013

Happy April Fools Day all!!  Let's hope the sunshiny weather is not a joke for April 1 and we get to keep it for a few days!

Hope you enjoy this week's meal plan, and that's no joke :)

Monday: Birthday Dinner for my sister

Tuesday: Lemon Dill Salmon (5P+) and Roasted Potatoes (3P+)

Wednesday: Crock Pot Catalina Chicken (5P+)

Thursday: Crock Pot Pulled Pork Tenderloin (4P+) going to serve on tortillas for a pseudo taco night

Friday: Pizza at my parents

Saturday: Out to dinner

Sunday: Crock Pot Balsamic Chicken with Pears and Portabella Mushrooms (4P+)

Breakfast: egg whites and veggies (2P+)

Lunch: Weight Watchers Vegetable Soup (1P+)

Dessert: Strawberries and Fat Free Whip Cream (0P+) I got the most beautiful strawberries at Target 2/$4!!

Kid Friendly Korner: Mac and Cheese Cupcakes with gluten free pasta

Happy Eating! :)

Monday, March 25, 2013

Vacation Post!

Hi all!

My son and I are currently enjoying a wonderful trip to visit friends and family in Virginia so I don't have a meal plan post for this week.  Instead here are a few favorites we are enjoying this week.  Disclaimer: these are definitely not all healthy :)

Oatmeal Butterscotch Cookies

Oven Roasted Garlic Parmesan Potatoes

Berry Cobbler (Weight Watchers Friendly)

Mac and Cheese

Hope you are all having as great a week as we are!

Happy Eating! :)

Monday, March 18, 2013

Meal Planning Monday March 18, 2013

So I have been a bit absent lately, sorry to all who missed my post last week.  Things have been really hectic and while I still planned my meals, I just couldn't get the post written.  We are heading to Virginia next week for Spring Break so there won't be a formal meal plan for that week, but I will post a Take 5 Plan so I don't skip another post :)

Monday: Weight Watchers Shrimp Scampi (8P+) - I used whole grain pasta to lower the points

Tuesday: Cod with Glaze (3P+) and oven roasted green beans

Wednesday: Chicken and Potatoes in the Slow Cooker (6 P+)

Thursday: Mexican Style Chicken and Cornbread (8P+)

Friday: Order Out

Saturday: On a plane to Virginia!!!

Sunday: Vacation

Breakfasts: Cranberry Maple Slow Cooker Oats (6P+)- I leave out the the maple syrup because I prefer my oatmeal less sweet and it lowers the points :)

Lunches: Zero Point Soup - you can sub whatever 0 point veggies you like

Dessert: Chocolate Chip Clouds (1P+)

Kid Friendly Korner: Tortilla Pizzas with turkey pepperoni and veggies

Monday, March 4, 2013

Meal Planning Monday March 4, 2013

Happy Monday All!!  This week's meal plan has been a struggle for me to put together.  SO many things to do and so little time!  However I have learned the hard way that if I don't plan these meals ahead of time the week will be horrible and chaotic, so better late than never, here is this week's plan :)

Monday: Lemon Ginger Tilapia (6P+)

Tuesday: Slow Cooker Chicken Tacos (4P+ or more depending on toppings and tortillas)

Wednesday: Slow Cooker Catalina Chicken (5P+)

Thursday: Leftovers

Friday: Cheese and Veggie Pizza

Saturday: Eat Out!!

Sunday: Spice Rubbed Pork Tenderloin (4P+)

Breakfast: Egg whites with garlic sauteed kale, mushrooms and bell peppers (2P+)

Lunch: Salad in a Jar (P+ varies) I am using kale, spinach, black beans, bell pepper strips, blueberries, oranges, low sugar dried cranberries and light sesame ginger dressing

Dessert/Snack:Weight Watcher Berry Cobbler (4P+) with strawberries and lemon cake

Kid Friendly Korner: Cheesy Broccoli Bites

Happy Eating! :)

Sunday, February 24, 2013

Meal Planning Monday February 25, 2013

Hi all!  Hope you are all staying warm and dry wherever you are.  We got a bit of snow this week and the chilly weather made me crave comfort food and sweets, not a good combo when you are trying to stick to your Weight Watchers program haha!  That being said, you will notice this week's menu has a few comfort foods lightened up and an extra sweet treat :)

Monday: Chicken Pot Pie Skinny-fied (7P+)

Tuesday: Sweet and Sour Chicken in the slow cooker (5P+)

Wednesday: Beef Stew in a Crock Pot (6P+) -you can sub other 0 point veggies if you don't like the ones listed

Thursday: Leftovers

Friday: Cheese Pizza at my parents

Saturday: Light Beef Chili (4P+)

Sunday: Slow Cooker Whole Chicken (4P+)

Breakfast: Egg "Muffins" (points vary based on fillings)

Lunch: Zero Point Soup (0P+) -you can use whatever 0 point veggies you want

Dessert/Snack: Gluten Free Butterscotch Oatmeal Cookies (1P+) and Low Fat Chewy Granola Bars (4P+)-I leave out the brown sugar and cut into smaller servings to lower the points

Kid Friendly Korner: Mini Muffin Pizzas (You can use whatever toppings you like.  Make ahead: bake until cheese just melts, wrap in freezer paper and place in a freezer safe bag.  When ready to eat, just remove from freezer and bake for ~10 minutes at 350)

Happy Eating! :)

Sunday, February 17, 2013

Menu Plan Monday February 18, 2013

Hi all!  Well I survived Little A's birthday party weekend...barely :)  It was a whirlwind, but the kids all had an amazing time.  It was so much fun to see them all running around the gymnastics gym (here's a great shot of my fearless little man!)

Then we all sat down to some delicious pizza (I can not say thank you enough to Nick and Bruno's Pizza for the exceptional pizza and customer service) and of course the cake!
I searched everywhere for a Transformers Rescue Bots cake, but they don't sell them anywhere so we went with the mask and Little A was thrilled!

Thanks for indulging me and my gushing over the party :)  Now on to this week's meal plan!
*NOTE: I am entering this week's meal plan in a contest on Shrinking Kitchen, so feel free to check out the board on my Pinterest page and to check out the Shrinking Kitchen site, they are awesome!

 Monday: Weight Watchers Baked Ziti (7P+)

Tuesday: Cheeseburger Cheese Tacos at the request of the birthday boy!!  I am not including points for these because it is my little man's birthday and I will eat what he requests and exercise a bit more :)

Wednesday: Skinnytaste Mac and Cheese (7P+)

Thursday: Slow Cooker Honey Sauced Chicken (6P+)

Friday: Quinoa Bake with spinach and mushrooms (4P+) and Balsamic Brussels Sprouts with cranberries and pecans (2P+)

Saturday: Meyer Lemon Chicken (lightened up) (7P+)

Sunday: Mediterranean Veggie Pitas (points vary depending on ingredients) *note: left out the feta and added humus due to taste preference

Breakfast: Slow Cooker Chocolate Oats (4-5P+ depending on toppings)

Lunch: Hearty Vegetable Soup (3P+ *note: I left out the pasta to lower the points)

Dessert/Snack: Best Ever Banana Bread  (great way to use up the bananas that are too soft to eat!), Sesame Kale Chips - my new obsession!! (2P+),

Kid Friendly Korner: Cheeseburger Cheese Tacos (this week's kid friendly recipe is Tuesday night's dinner because that is the birthday boys actual birthday and he gets to pick dinner)

Happy Eating! :)

Monday, February 11, 2013

Meal Planning Monday February 11, 2013

Better late then never, right? :)  This weekend was so busy I forgot to put my meal plan down on paper and boy did I regret it on my way home from work today!  I realized I had no idea what we were eating, so here I am putting my plan in writing.  I didn't realize how essential the plan was to a smooth week, but now I definitely see why I make a plan!

Monday: Gluten free oat pancakes (5P+) and bacon

Tuesday: Happy Fat Tuesday!  Crock Pot Jambalaya (7P+) I plan to leave the sausage out to lower the points.

Wednesday: Lemon Dill Salmon (5P+) and Crash Hot Potatoes (4P+/potato)

Thursday: Leftovers

Friday: Mexican Shrimp Cocktail (points depend on how may shrimp you eat)

Saturday: Little A's Birthday Party!!  I will be eating pizza, cake and ice cream and using all of my 49 extra points for the week lol!

Sunday: Crock Pot Breakfast Breakfast Casserole (6P+)

Breakfast: Breakfast Burritos (4P+)

Lunch: Progresso Vegetable Classics Soups (on sale for $1 at Jewel this week!!)

Dessert: Berry Cobbler (4P+)

Kid Friendly Korner: Mac and Cheese Muffins

Happy Eating! :)

Sunday, February 3, 2013

Gluten Free Low Fat Low Sugar Oatmeal Butterscotch Cookies

Okay, I know low fat, low sugar and gluten free does not sound the best, but I swear these are delicious!!  I adapted a few different recipes to get this one and let me tell you, I am so glad Little A and I made them.  They tasted amazing with our hot cocoa after making snow angels and throwing snow balls.  Although, I am thinking teaching him how to make a snow ball may have been a mistake ;)

Gluten Free Low Sugar Low Fat Oatmeal Butterscotch Cookies
(makes 24-30 cookies 1 WW P+ each)

1.25c oat flour (gluten free)                                                
1c rolled oats (gluten free)
2tsp baking powder (gluten free)
1tsp salt
.5c powdered Stevia baking blend
1tsp cinnamon
1tsp vanilla
1 egg
3/4c unsweetened applesauce
1/3c butterscotch chips
coconut oil for greasing cookie sheet

1. Preheat oven to 350 and grease cookie sheet with coconut oil
2. Mix all dry ingredients in a bowl
3. Beat egg gently and add to the mixing bowl of a stand mixer
4. Add in all other wet ingredients
5. Add in dry ingredients .5c at a time and mix well
6. Fold in butterscotch chips
7. Place rounded teaspoonfuls on cookie sheet and bake for 8 minutes (or until just browned)
**Cookies will not spread so if you want a flatter cookie you will need to flatten them with the back of a spoon before baking**

Hot Cocoa mix

1c fat free powdered milk
1c unsweetened cocoa powder
1c powdered sugar

Mix all ingredients and store in an air tight container

To Serve:
Mix 1/4c mix with hot water and top with your favorite toppings!

Happy Eating! :)

Linked Up On:

Sassy Little Lady Show and Tell Saturday
I Should Be Mopping the Floor Mop It Up Monday

Meal Planning Monday February 4, 2013

Happy Super Bowl Sunday!!  Hope you all have a great time rooting for your favorite team (or the commercials depending on your preference!)  Today we are enjoying some delicious chips and salsa, boneless bbq wings (I cheated and bought them frozen) and making some awesome chocolate chip cookies (recipe listed as this weeks dessert).  I am also looking forward to some homemade hot cocoa with Little A after we make snow angels this afternoon :)

Have a great week everyone!!

Monday: Weight Watchers Chicken and Cheese Casserole 5P+ (using leftover Slow Cooker Whole Chicken from last week)

Tuesday: Sweet and Sour Chicken in the slow cooker (5P+)

Wednesday: Crock Pot Italian Chicken (5P+)

Thursday: Slow Cooker Beef Stew (P+)

Friday: Pizza

Saturday: Leftovers

Sunday: Weight Watchers Apple Cinnamon French Toast Bake (5P+)

Breakfast: Weight Watchers Cranberry Maple Slow Cooker Oats (6P+-I leave out the maple syrup and it goes down to 5P+)

Lunch: Salad in a Jar (Points vary based on your choice of ingredients)

Dessert: Butterscotch Chip Cookies (1P+)

Kid Friendly Korner: Cheese Taco Cheeseburgers

Happy Eating! :)

Sunday, January 27, 2013

Meal Planning Monday January 28, 2013

I am feeling a bit under the weather so today's post is  quick one.  Have a great week all!

Monday: Quinoa Beef Stew (6P+)

Tuesday: Lemon Dill Salmon (5P+)

Wednesday: Whole Chicken in the slow cooker (4+)with skinny mashed red potatoes (4P+)

Thursday: Leftovers

Friday: Pizza

Saturday: Leftovers

Sunday: Slow Cooker Chicken Tacos (4P+ with no tortilla or toppings) with a taco bar

Breakfast: Slow Cooker Steel Cut Oats- I leave out raisins and use all water (4P+ plain)  topped with fresh blueberries and 5 almonds chopped (5P+)

Lunch: Slow Cooker Vegetable Soup- leave out potatoes and use 7c water and 7c fat free chicken broth (1P+)

Dessert: Fat Free Sugar Free Brownies- use gluten free flour, add 1/4c skim milk and1tsp baking soda(1P+ for 1/16 of the pan)

Kid Friendly Korner: Gluten Free Mac and Cheese with tomatoes

Happy Eating! :)

Sunday, January 20, 2013

Meal Planning Monday January 21, 2013

Well this past week was a bit harder than I had anticipated when it came to healthy eating.  We had a family funeral on Monday which always involves eating in my family, then we went out to dinner with family on Tuesday before everyone returned home and I had final exams at work which altered my teaching and eating schedule.  Needless to say I did not do as well as I had hoped, but today is a new day!!  Time to plan out this week's meals and stick to it! :)

Monday: Deep Dish Pizza Casserole (6P+/serving) note: while I try not to do this, this is a repeat from last week that I never made and I need to use the ground turkey before is spoils

Tuesday: Slow Cooker Catalina Chicken (4P+/serving) note: this is a favorite in our house and here is a link to 5 different ways to use the leftovers, if there are any! :)

Wednesday: Parmesan Chicken Cutlets (4P/serving)

Thursday: Leftovers

Friday: Pizza at my parents

Saturday: Nachos (4P+/serving) or Chicago Style Hot Dogs (6P+/each) followed by a movie and make your own microwave popcorn!!

Sunday: Slow Cooker Pork Tenderloin with Apples (5P+/serving)

Breakfast: Breakfast Tacos (3P+/2 tacos)

Lunch: Zero Points Soup (0P+/serving) This is a very versatile recipe and can be changed to add any zero point vegetable you have on hand.

Dessert: Not making anything this week, I am indulging in Fiber One Chocolate Squares (only 2P+ for 3/4 of a cup!!!)

Kid Friendly Korner: Chicken Nuggets (I will sub gluten free flour and rice chex for the corn flakes)

Linked up at:

Sassy Little Lady Show and Tell Saturday

Sunday, January 13, 2013

Meal Planning Monday January 14, 2012

This week's meal plan is focused on filling and low Weight Watchers Points Plus foods.  I am working hard to get back on my WW track but finding I am hungry a lot, so my goal is to get the most "bang for my buck" in terms of filling foods.  Let's hope it works!

Monday: We have a funeral so will be eating out

Tuesday: Slow Cooker Chicken Tacos (3p+/serving)

Wednesday: Ginger Soy Salmon (5P+) with roasted broccoli and brown rice

Thursday: Weight Watchers Deep Dish Pizza Casserole (6P+) add veggies of your choice

Friday: Pizza

Saturday: Leftovers

Sunday: Slow Cooker Chicken Parmesan (7p+)

Breakfasts: Biggest Loser Oat Cakes (4P+) sub vanilla Greek yogurt for cottage cheese

Lunches: Tomato Basil Caprese Soup  3P+

Dessert: Chocolate Chip Cookies (1P+/2 cookies) sub gluten free all purpose flour and 1tsp xantham gum

Kid Friendly Korner: Burger "Tacos" with gluten free corn tortillas

Sunday, January 6, 2013

Meal Planing Monday January 7, 2013

Happy 2013!!  Hope you all rang in the New Year with friends and loved ones and that your 2013 is off to a happy and healthy start.  We are doing pretty well with our healthy eating plan so far, now to just get more movement time step at a time :)

This week I go back to work after a a very restful and fun filled 2 week winter break, so there will be plenty of easy prep, slow cooker meals this week.

Monday: Ground Turkey Soup (sub quinoa for barley) with pita bread (4 Points+)

Tuesday: Bunless Turkey Burgers (thinking I may use my Italian Turkey Meatloaf recipe - 4 Points+) using the George Foreman grill and oven roasted broccoli

Wednesday: Slow Cooker Beer Chicken (3 Points+)

Thursday: Leftovers

Friday: Cauliflower Pizza 5 Points+ depending on toppings (didn't make this last week, so it is on the plan again because I really want to try it!)

Saturday: Eat Out

Sunday: Cocoa Crusted Pork Tenderloin (5 Points+)

Breakfasts: Individual Baked Oatmeal Cups (4 Points+)

Lunches: Weight Watchers Taco Soup (3 Points +)

Dessert: Weight Watchers Berry Cobbler (4 Points +)

Kid Friendly Korner: Gluten Free Tortilla Pizzas

Happy Eating! :)

Linked Up At:
I Should Be Mopping The Floor
A Dose of Dannie 

Recipe Review: Gluten Free Chocolate Chip Oat Pancakes (5 Points +/serving)

Sunday morning Little A woke up and was begging for pancakes.  Since we are trying gluten free and I have yet to get a gluten free pancake mix, I went to my favorite place in search of a solution...Pinterest :)  Of course there were more options than I knew what to do with so it took a while to settle on one.  After looking over recipes and what I had in my pantry I settle on this one.  It can be made gluten free, dairy free even vegan with tweaks given by the author which makes it usable for almost anyone!  The only other change I could see would be sunbutter and coconut or soy milk for anyone with nut allergies, but I haven't tried it yet so I'm not sure if it would work.  If you try it, let me know how it works! (My version is listed below.)

So on to the review.  (Disclaimer: for this recipe I used fat free milk, peanut butter, oat flour and coconut oil because that's what I had in my pantry and I doubled the recipe to make sure I had enough.)

1. These pancakes have a really hearty texture and mildly sweet taste which is perfect for us.  I love that I was full after 2 small pancakes.

2. Next time I will but back on the banana a bit (1.5 bananas for a double batch) because the overall banana taste was too strong for me, but that really is to taste.

3. I would be remiss if I didn't mention that these are REALLY hard to flip.  Your best bet in cooking these is to make them silver dollar size not full pancake size.  If you make them too big they will fall apart when you flip them.  (I used a 1/4c measuring cup and filled it about 2/3 full.)  They also don't bubble like a traditional pancake so you just have to check them frequently to know when to flip.

Overall this is a great recipe and I will definitely make it again!
 Gluten Free Chocolate Chip Oat Pancakes (adapted from Minimalist Baker.)
Serving Size: 2 pancakes  Points Plus: 5  Makes approximately 12 pancakes
  • 2 very ripe medium bananas
  • 2 teaspoons baking powder
  • 2 eggs
  • pinch salt
  • 1 teaspoon vanilla extract
  • 2 Tablespoons peanut butter
  • 1 Tablespoon coconut oil (liquid)
  • 1/3 cup fat free milk
  • 1 gluten free oats
  • 1/2 cup oat flour
  • 4 Tablespoons dark chocolate chips
  1. Mash your bananas and baking powder together in a medium sized mixing bowl.  Very easy if you use a fork.
  2. Add eggs, coconut oil (liquid), salt, vanilla, peanut butter and milk.  Mix thoroughly with a fork.
  3. Stir in oats and oat flour until just combined. (Note: I made the oat flour by grinding 1/2c gluten free oats in my coffee grinder.)
  4. Sprinkle in chocolate chips and mix.
  5. Heat skillet over medium flame and place 1 tablespoon coconut oil on the skillet to grease it.
  6. Fill 1/4 cup measuring cup about 2/3 full with batter and pour onto prepared skillet.
  7. Cook for 2-4 minutes on each side – until golden brown.  Check frequently as these will not bubble like a regular pancake!
Linked Up At:
I Should Be Mopping The Floor

Wednesday, January 2, 2013

Gluten Free Drop Biscuits - 1 Points+/Biscuit

So I am trying out this gluten free thing because I know I need to.  I don't have a diagnosis requiring it, I just know based on what my body is telling me that I will feel better if I remove (or at the very least significantly reduce) gluten in my diet.

That being said, I am sucker for all thing bread, cake, cookie and biscuit so I know I will be playing around with recipes a lot in the next few months.  Yesterday Little A asked for biscuits and I was struggling to come up with something.  I searched my trusty friends Pinterest and Google and found a lot of choices, but most had way too much fat.  I stumbled on this recipe on Whole Lifestyle Nutrition (a site I think I will be frequenting a lot in the coming months) and it seemed easy enough.  The problem was I was still not wanting quite so much fat when I knew I would be eating at least 2 (or 3) of these.  After a few episodes of trial and error, I knew I got it right when Little A was sneaking back into the kitchen to grab more when I cut him off after 4!

Adapted Slightly From:

  Oat Flour Drop Biscuits (1 WW Points+/biscuit)
1c Oat Flour (I just ground GF oats in my coffee grinder)
2tsp GF Baking Powder
.5tsp Salt
1T cold, unsalted butter
3T unsweetened applesauce
fat free milk (if needed)

1. Preheat oven to 425.
2. Mix all dry ingredients in a bowl with a fork.
3. Cut butter into small cubes.  Using a fork or pastry mixer, incorporate cold butter into dry mix.  (This will create a very crumbly mixture.)
4. Add applesauce and mix thoroughly.  This will create a doughy mixture but it will not be liquidy, it actually looks a bit like oatmeal cookie dough.
*Optional: If your dough is not sticking together, add milk 1T at a time until a sticky dough forms*
5. Grease a baking sheet with coconut oil.  Using a tablespoon, drop dough onto baking sheet.(~10 biscuits)
6. Bake at 425 for 8-10 minutes or until tops begin to brown.
*Note: because there is very little fat in this recipe the biscuits will not spread much, so if you want a flatter biscuit make sure to flatten them with the back of a spoon a bit before baking*

You can top these will butter, jam, honey, peanut butter, nutella, the possibilities are endless.  To be honest though, they are so good I eat them plain!

Hope you enjoy these as much as we did!

Happy Eating! :)

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