Breakfast or dinner

Course: main meals PointsPlus™ Value:    7 Servings:  6 Preparation Time:  22 min Cooking Time:  37 min Level of Difficulty:  Easy

Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature.

Ingredients

	1 spray(s) cooking spray
	1 Tbsp olive oil
	1 medium red onion(s), chopped
	2 clove(s) garlic clove(s), chopped (medium)
	20 oz chopped frozen spinach, thawed and squeezed dry in a dish towel
	10 oz frozen winter butternut squash, thawed
	4 large egg(s)
	6 item(s) egg white(s)
	1/2 tsp table salt
	1/4 tsp black pepper
	2 Tbsp low-fat shredded cheddar cheese
	3 serving(s) orowheat sandwich thins
	1/4 cup(s) low-fat milk
	2 medium mushroom(s)
	1 medium zucchini
	1 1/2 serving(s) Jennie-O Turkey Store Lean Italian sausage link, sweet
	1/8 cup(s) grated Parmesan cheese

Instructions

Preheat oven to 375ºF.
Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes.  Yields 1 piece per serving.

* I didn't use olive oil, just cooking spray. I also added the zucchini and mushrooms. Original recipe called for Canadian bacon, which is prolly leaner but we had turkey sausages at home so I used them. Original recipe available on online tools and is much lower in points. I just tried to use what we had around the house.  But I also reduced the servings down to 6, so the portions are decently sized. 

And you thought biscuits would be off limits...

Cody made these Monday and they were really good! Bacon Biscuits by Weight Watchers Magazine Course: breakfast PointsPlus™ Value: 2 Servings: 16 Preparation Time: 10 min Cooking Time: 20 min Level of Difficulty: Easy These old-fashioned Southern-style biscuits are dropped, not rolled. Ingredients 2 cup(s) white all-purpose flour 2 1/2 tsp baking powder 1/2 tsp table salt 1/8 tsp baking soda 3 Tbsp regular butter, cold unsalted, cut into bits 4 slice(s) cooked crisp turkey bacon, chopped 1 cup(s) buttermilk, low-fat 1/4 cup(s) Over the Moon Fat free milk, or other brand Instructions Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough. Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once. Notes For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes. Chop it after cooking. Although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier. *I have no idea what is happening with my line breaks- sorry!

Workout Playlist

Okay, so this isn't a recipe BUT in hopes of other folks posting their song list I am posting my workout playlist. I'm hoping that if I share mine, y'all will share yours and perhaps I'll see some new songs to put on my list and vice versa.

 Okay, some of these are embarrassing to post so....don't hate.

Dirrty  4:59   Christina Aguilera Feat. Redman AM
SexyBack  4:03 J  ustin Timberlake FutureSex / LoveSounds
Drop the Tough  3:37   Groove Armada
One More Time  5:21   Daft Punk Discovery
Harder, Better, Faster, Stronger  3:44   Daft Punk Discovery Electronic
Coconuts (Movie Edit)   2:37   Junior Senior D-D-Don't Stop the Beat
Hot N Cold  3:40   Katy Perry One of the Boys
I Gotta Feeling  4:49   Black Eyed Peas The E.N.D. (The Energy Never Dies)
Someone To Love  3:53   Fountains Of Wayne Traffic And Weather
What You Waiting For?  3:41   Gwen Stefani Love, Angel, Music, Baby Pop
Try It Again  3:30   The Hives The Black And White Album
Hate To Say I Told You So  3:22   The Hives Veni Vidi Vicious
The Way You Make Me Feel  4:57   Michael Jackson Number Ones
I Want You To    3:29   Weezer Raditude
The Hand That Feeds  3:32   Nine Inch Nails With Teeth
Just Dance  4:02   Lady GaGa & Colby O'Donis The Fame
I Hate This Part  3:38   The Pussycat Dolls Doll Domination
The Stroke  3:37   Billy Squier 80's Super Hits
Poker Face    3:57   Lady GaGa The Fame
California Gurls  3:56   Katy Perry California Gurls (feat. Snoop Dogg)
Tik Tok  3:20   Ke$ha Animal
You Get What You Give  5:01   New Radicals Maybe You've Been Brainwashed Too
The Middle  2:46   Jimmy Eat World Jimmy Eat World
Eye of the Tiger  4:04   Survivor Now That's What I Call the 80s
Take It Off    3:35   Ke$ha Animal Pop
Party Hard  3:05   Andrew W.K. I Get Wet
Uprising  5:03   Muse The Resistance
Teenage Dream  3:48   Katy Perry Teenage Dream
Peacock  3:52   Katy Perry Teenage Dream
Derezzed  1:44   Daft Punk TRON: Legacy
End of Line  2:36   Daft Punk TRON: Legacy
Galvanize  6:34   The Chemical Brothers Push the Button
Tie Your Mother Down   3:46   Queen Classic Queen
A Kind Of Magic 4:25   Queen Classic Queen
Don't Stop Me Now 3:32   Queen Queen: Greatest Hits
Brown Sugar  3:50   The Rolling Stones Hot Rocks, 1964-1971 [Disc 2]
Rock And Roll  3:41   Led Zeppelin Mothership [Disc 1]
The Power Of Love  3:54   Huey Lewis & The News Greatest Hits
Hot For Teacher    4:43   Van Halen The Best Of Both Worlds [Disc 1]
Dreams     4:54   Van Halen The Best Of Both Worlds [Disc 1]
Hip To Be Square  4:01   Huey Lewis & The News Greatest Hits
Take It Off   2:40   The Donnas Spend The Night
The Difference  3:50   The Wallflowers Bringing Down The Horse Rock
Somebody to Love  3:33   Leighton Meester Somebody to Love
Don't Get Me Wrong  3:47   Pretenders The Singles
Get Outta My Way   3:39   Kylie Minogue Aphrodite (Deluxe Experience Edition)
F**k You   3:44   Cee Lo Green F**k You - Deluxe Single
Found Out About You   3:53   Gin Blossoms 20th Century Masters -
Hey Jealousy   3:56   Gin Blossoms 20th Century Masters -
Til I Hear It from You   3:51   Gin Blossoms 20th Century Masters -
Nothing Lasts Forever    3:08   Maroon 5 It Won't Be Soon Before Long
Can't Stop   2:33   Maroon 5 It Won't Be Soon Before Long
Breathless   3:29   The Corrs In Blue
Life In Technicolor   2:30   Coldplay Viva La Vida Or Death And All His Friends
Hash Pipe     3:07   Weezer  (Green Album)
We R Who We R   3:25   Ke$ha We R Who We R - Single Pop
Raise Your Glass   3:23   P!nk Raise Your Glass - Single Pop
Chelsea Dagger   3:35   The Fratellis Fearless: Zoom Jasari + Mixed Run Pop
Heavyweight Champion     3:30    Reverend and the Makers Heavyweight Champion of the World - Single

Made this one today. Two thumbs up.

Course: main meals PointsPlus™ Value:    5 Servings:  6 Preparation Time:  20 min Cooking Time:  0 min Level of Difficulty:  Easy Ingredients 4 slice(s) crisp cooked bacon      1 1/4 pound(s) Jennie-O Turkey Store Turkey breast tenderloins      1 1/2 small uncooked potato(es)      1 medium baby carrots      1 small raw onion    2 cup(s)  or two can Campbell's Healthy Request Cream of Mushroom Soup    2 cup(s) or 1 can canned chicken broth    1/2 tsp dried sage    1/2 tsp dried thyme    Instructions 1) In a medium skillet, cook bacon until crisp. Chop when cool. 2) put everything in crockpot,. Sitr well to combine. Cover and cookon low until soup is think and turkey is tender. (8-10 hours) Add salt to taste.

Crockpot chili.

• 1 pound ground buffalo
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chiles
• 1 (10.75 ounce) can tomato soup
• 1 (14.5 ounce) can kidney beans, drained
• 1 (14.5 ounce) can black beans, drained
• 1/2 medium onion, chopped
• 1/2 teaspoon minced garlic
• 1 Anaheim chile pepper, chopped
• 1 poblano chile pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Directions

1. Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cayenne pepper and 1/2 teaspoon cumin; drain.
2. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt in a slow cooker. Cover and cook on Low overnight or 8 hours.

Calories: 220 | Total Fat: 2.4g | Cholesterol: 39mg

I also use the as a foundation for the veggie chilli. I leave out the meat and the tomato soup and add corn.

Vegan Chocolate Cookies

Vegan Chocolate Cookies


Course: desserts
PointsPlus™ Value: 1
Servings: 50
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


These chocolate-coconut cookies are rich, moist and chewy. If you eat dairy, try swapping melted butter for the coconut oil for an entirely different flavor.*

Ingredients


1 1/2 cup(s) all-purpose flour
2/3 cup(s) unsweetened cocoa
1/2 tsp baking soda
1/2 tsp table salt
1 cup(s) sugar
1/3 cup(s) vegetable oil, coconut variety
1 tsp vanilla extract
3/4 cup(s) hot water, almost boiling, divided
1 cup(s) packaged shredded coconut, unsweetened


Instructions
Preheat oven to 350ºF. Line two cookie sheets with parchment paper.

In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).

Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.



Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.
Notes
You can melt the coconut oil over a low heat to make it easier to combine with the sugar, if desired.

*Could affect PointsPlus values.