Chef Mom

healthy low fat baked apples
Author: Simple Nourished Living
Recipe type: Weight Watchers Recipes: Dessert
Serves: 4

Nutritional Estimates Per Serving (1/2 apple): 116 calories, 3 g fat, 23 g carb, 3 g fiber, 1 g protein, and *3 WW PointsPlus Value, 2 SmartPoints

Ingredients: 
  • 2 large apples
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅓ cup water or apple juice
Directions: 
  1. Preheat oven to 350 degrees. Cut the apples in half around the middle. Remove the core and seeds with a small spoon or knife. Place the apples in an ovenproof baking dish.

  2. In a small bowl, combine the brown sugar, butter, cinnamon and nutmeg. Spoon this mixture into the centers of your apple halves. Pour water or apple juice into the baking dish.

  3. Bake apples for 40 to 45 minutes or until the apples are tender, basting them occasionally with the juices from the baking dish.

  4. Serve warm with low fat ice cream, whipped cream or plain or vanilla yogurt and a drizzle of maple syrup.

Crock Pot Honey Sesame Chicken Lettuce Wraps

Ingredients: 

    2 lbs boneless, skinless chicken breast
    black pepper, to taste
    1/3 cup low-sodium soy sauce (tamari for gluten-free)
    1/4 cup honey
    1/4 cup tomato paste
    3 tbsp rice wine vinegar
    2 cloves garlic, minced
    1 tbsp water
    1 tsp sesame oil
    1 tsp onion powder
    1 tsp sriracha hot chili sauce, or more to taste (optional)
    1 heaping tbsp cornstarch
    1/4 cup water
    1/2 tbsp sesame seeds
    2 medium scallions, chopped for garnish
    Lettuce for lettuce cups

Directions: 
  1. Place the chicken in the slow cooker and season with black pepper.

  2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

  3. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.

  4. In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well. Serve chicken and sauce in lettuce cups and top with sesame seeds and chopped scallions for garnish. This could also be served over rice if you prefer that over the lettuce cups.

Servings: 8

• Serving Size: over 2/3 cup

• Weight Watchers Points+: 4 Calories: 185.5

 

 

Recipe by: Savvy Naturalista

Ingredients: 
  • 2 ½ cups rolled oats
  • 3 tbsps. pb2 (or any powdered peanut butter)
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • 5 tbsps. almond milk
  • 1 tbsp. peanut butter
  • ¼ cup mini chocolate chips (optional)
  • Sprinkles for decoration (optional)
  • Plastic eggs
Directions: 
  1. In a medium bowl mix dry ingredients and set aside.
  2. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.  Once combined add chocolate chips and sprinkles.
  3. Place in plastic eggs and let set in the fridge for 1 hour. Once done, gently open them from the plastic eggs and decorate with sprinkles.

 Baked Avocado Fries

 

Serves: Two

Recipe from: Spaceships and Laser Beams

Fact: Avocados are a versatile fruit. They contain 8% of your daily value for fiber and as a fresh fruit is a great way to boost fiber intake. Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.

Ingredients: 

 

  •     1 avocado from Mexico
  •     1/2 cup bread crumbs with seasoning
  •     1/2 cup egg white

Cilantro Lime Dipping Sauce

    1/4 cup of light sour cream
    1/2 clove garlic
    1/2 teaspoon chopped fresh cilantro
    1 teaspoon fresh lime juice
    Optional: 1/4 chopped shallot

Directions: 

Preheat oven to 350 degrees. Slice avocado lengthwise and twist to separate and remove pit. Slice each half avocado into 5 slices. Fully coat in egg white and then roll in bread crumbs. Bake for 24 minutes, flipping halfway.

Cilantro Dressing simply combine ingredients and enjoy!

Valentine's Day Rice Krispies

Recipe from: SheKnows Canada

Ingredients: 
  • 3 tablespoons butter or margarine
  • 1 package (10 ounces, about 40) regular marshmallows or 4 cups miniature marshmallows
  • Food coloring (optional)
  • 6 cups Kellogg's Rice Krispies cereal
  • Canned frosting or decorating gel
  • Assorted candies
Directions: 
  1. In a large saucepan, melt butter over low heat. Add marshmallows and stir slowly until completely melted. Stir in food coloring (if desired). Remove from heat.

       
  2.  Add Rice Krispies cereal into the pan and stir until well coated.
       
  3. Using a buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly.

  4. Using cookie cutters coated with cooking spray, cut into desired shapes. Decorate with frosting and candies. Best if served the same day.

    Microwave directions:

    In a microwave-safe bowl, heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

avocado bacon and eggs

Recipe from: lil luna

Ingredients: 
  • 1 medium Avocado
  • 2 eggs
  • 1 piece of cooked bacon, crumbled
  • 1 TB of low-fat cheese pinch of salt
Directions: 
  1. Preheat oven to 425. Begin by cutting the avocado in half and removing the pit. With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk.
  2. Place in a muffin pan to keep the avocado stable while cooking. Crack your egg and add it to the inside of your avocado.
  3. Sprinkle a little cheese on top with a pinch of salt. Top with cooked bacon. Cook for 14-16 minutes. Serve warm.

Candy Cane Marshmallows 

Recipe from: Liv Life

 

Ingredients: 
  • 1 child to crush candy canes (optional, but fun)
  • large marshmallows
  • mini candy canes
  • melted chocolate (we use Trader Joe's Dark Chocolate block)
  • crushed candy canes
Directions: 
  1. Stick a mini candy cane into the large marshmallow. 
  2. Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane. 
  3. Place on a waxed paper lined baking sheet and allow to set.

Pumpkin Spice Pancakes 

Recipe and picture from: Real Food Whole Life

Makes 12-15 medium sized pancakes.

 

Ingredients: 
  • ¼ cup coconut oil, melted (can substitute butter)

  • 1 cup canned pumpkin puree

  • 1 tablespoon apple cider vinegar

  • 2-4 tablespoons pure maple syrup

  • 1 tablespoon vanilla extract

  • 4 large eggs

  • 2 cups whole oats or oat flour*

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1  teaspoon ground cinnamon

  • 1 ¼ cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
Directions: 
  1. In a large bowl stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.

  2. Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.

  3. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Once the pan is hot,  lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.

  4. Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.

  5. Serve the pancakes immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup.

  6. *Notes: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep recipe gluten-free.

  7. To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.

  8. Makes 12-15 medium sized pancakes.

Owl Cupcakes

Recipe From: www.budgetsavvydiva.com

Ingredients: 
  • 1 Box of Chocolate Cake Mix  (or make from scratch)
  • Eggs
  • Oil
  • Chocolate frosting
  • Oreos – Split – Keep the side that has the frosting
  • Reese’s Pieces – Brown and Yellow Pieces
Directions: 
  1. Bake cupcakes according to the cake box instructions ( this is when you will be using the egg and oil)

  2. Let the cupcakes completely cool

  3. Frost each cupcake – I dabbed the frosting with a knife to give it more texture)

  4. Place 2 oreo sides on each cupcake — make sure the oreos are not touching

  5. Frost one side of 2 brown reese’s pieces and place on each oreo

  6. Place one yellow piece in the middle of the cupcake to be the owl’s beak

    AND you are done!!! Simple and cute!

 roasted brussel sprouts

Recipe from Wives with Knives

Prep time: 5-10min

Cook time 20-27 min (depending how crispy you like them)

Ingredients: 
  • 1-1/2 lbs. brussel sprouts
       
  • 3 tablespoons olive oil
       
  • ¾ teaspoon salt
       
  • ½ teaspoon freshly ground black pepper
       
  • 3 tablespoons balsamic vinegar
       
  • 2 tablespoons honey
Directions: 
  1. Preheat oven to 425F. Line a baking sheet with aluminum foil or use a silpat mat.

  2. Trim tough outer leaves from brussel sprouts and cut in half. In a large bowl toss brussel sprouts with 2 tablespoons olive oil, salt and cracked pepper to coat thoroughly.

  3. Transfer the brussel sprouts to the baking sheet and roast until tender and nicely browned, about 20 minutes.

  4. Put the hot brussel sprouts back into the bowl and toss with the remaining tablespoon olive oil, balsamic vinegar and honey. Be sure they are coated well.

  5. Put back on the baking sheet and bake another 5-7 minutes. Season with salt if necessary and serve. Delicious served warm or at room temperature.