Chewy Granola Mix

I tweaked this recipe from a cookbook I picked up from my hospital's book sale titled "Allergy-Free recipes for Kids" by Publications International Ltd.  It is a great cookbook and I highly recommend it to anyone who has kids with food allergies.  This recipe is very filling.


1 cup gluten-free oats
1/2 cup slivered almonds (or pumpkin seeds)
1/2 cup dried cranberries
1/2 cup raisins
2 Tbsp maple syrup
1 tsp canola oil
1/2 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 325 then line a cookie sheet (with sides) with tin foil.  I highly recommend lightly spraying the tin foil with cooking spray after placing it over the cookie sheet.  The trail mix tends to stick a bit otherwise.  Combine oats, almonds, cranberries, raisins, maple syrup, oil, cinnamon and salt in a large bowl and mix well.  Then spread thinly on the cookie sheet.  Bake 20-25 minutes (or until the oats are golden brown) stirring half way through.  Great as a snack or with almond milk for breakfast.

Makes 5 1/2 cup servings that are 7 Weight Watchers Points each.

Creamy Parmesan Chicken

4 Chicken Breasts (large, boneless, skinless)
1/2 cup Canola Mayonnaise
1/3 cup Parmesan Cheese, grated
2 Cloves Garlic
2 tsp Italian Herb Seasoning, divided
2 tsp Grilling Mrs. Dash Chicken flavor seasoning, divided
2 slices Gluten Free bread
1/2 tsp Onion powder
1/4 tsp black pepper

Preheat oven to 450 degrees.  Trim the fat off of the chicken then cut the breasts in half to make 8 servings.  Then place the chicken in a 9 x 9 baking dish.  Mix the Mayonnaise, Parmesan Cheese, Garlic, 1 tsp Italian Seasoning and 1 tsp Grilling Mrs. Dash  in a small bowl.  Spread the mixture over the chicken breasts.  Toast the gluten free bread in the toaster until crunchy but not burned on the edges.  If it gets too dark on the edges, break off and discard.  Crumble toast into a bowl, then add 1 tsp Italian Seasoning, 1 tsp Grilling Mrs. Dash, onion powder and black pepper and mix well.  NOTE: if the toast seems too moist after crumbling it up, put the crumbled mixture in a flat dish in the oven for a couple of minutes to crisp.  Sprinkle breading over the top of the chicken. Bake for about 30 minutes and serve.

8 servings - 4 Weight Watchers Points each

Low-Fat Hot Artichoke Dip

Those of you from work know this recipe well and is one of my favorites.  It tastes great with both veggies and chips.

8 oz. Neufchatel Cream Cheese
1/2 cup Light Sour Cream
1/2 cup Fat Free Original Almond Milk
1 oz. Parmesan Cheese
1/2 tsp. Salt
1/4 tsp. Black Pepper
1 tsp. Mrs. Dash Grilling Chicken blend
1 tsp. Fresh Lemon Juice
1 cup Artichoke Hearts
1 tsp Frank's Hot Sauce
1-2 Garlic Cloves, minced
1/4 cup Onion, diced
1 tsp Paprika for garnish

Add all ingredients into a food processor and mix until artichoke is diced.  Place mixture in a microwavable dish and heat for 5 mins.  Stir and heat and additional 5 mins.  Sprinkle paprika on top and serve.

Makes 12 1/4 cup servings that are 2 Weight Watchers Points each.

Texas Caviar

This is my Mom's quick and easy recipe that is great as a side or as a garnish for Tacos, Taco Salad, or Fajitas.  The ingredients don't have to be exact.  I often add a red and yellow pepper.

1 can Great Northern Beans (15 oz.) rinsed and drained
1 can Black Beans (15 oz.) rinsed and drained
1 can whole kernel Corn (8 oz.) rinsed and drained
1/2 cup Green Pepper (1 whole), chopped
1/4 cup Red Onion, chopped

Sauce:
1/4 cup Vinegar
1 clove Garlic, minced
2 Tbsp snipped fresh Cilantro (1 tsp dried)
2 Tbsp Lime juice
1 Tbsp Sugar
1 tsp Chili Powder
1 tsp ground Cumin
1/4 tsp Salt

Add beans, corn, peppers, and onion to a large bowl.  In another small bowl, combine sauce ingredients and mix until sugar is dissolved.  Pour over the bean mixture and mix well.

12 servings (1/2 cup) that are 3 Weight Watchers Points each

Gluten-Free Carrot Bran Muffins with Dates

1 1/2 c. Pamela's Products Baking Mix
1/2 c. ground flax seed
1 T. baking powder
1/2 t. baking soda
1/2 t. ground allspice
1 c. unsweetened pineapple juice
1/4 c. canola oil
1/4 c. packed brown sugar
1 lg. egg
1 lg. egg white
2 small carrots, shredded (about 1 c.)
1/4 c. dried dates

Preheat oven to 375 degrees.  Line 12 cup muffin pan with paper liners (or lightly spray pan).  Whisk together Pamela's Products Baking mix, flax, baking powder, baking soda, and allspice in large bowl.  Whisk together pineapple juice, oil, brown sugar, egg, egg white, in medium bowl.  Add pineapple mixture to flour mixture and stir just until flour mixture is moistened.  Stir in carrots and dates.  Fill muffin cups evenly with batter.  Bake until toothpick inserted into centers comes out clean, about 20 mins.  Let cool in pan on wire rack 5 mins.  then remove muffins from pan and let cool completely on rack.  

Makes 12 regular size muffins that are 4 Weight Watchers Points or 48 mini muffins that are 1 Weight Watchers Points each.

Taco Biscuits

The whole family loved these and they were not too spicy for Maggie (age 4).

2 1/2 cups Pamela's Products Baking Mix
1 cup shredded taco cheese
2/3 cup Plain almond milk ( I was a bit generous here)
2 Tbsp Butter, melted
1/4 tsp chili powder
1/4 tsp garlic powder

Preheat oven to 425 degrees.  Spray cookie sheet with non stick spray.  I have a sprayer that I can use my own olive oil with since I am allergic to soy and most of the sprays still have soy in them even if they are listed as "canola" etc.  Combine baking mix and cheese then stir in almond milk until moistened.  Divide batter into 12 mounds on the greased cookie sheet.
Bake 11-13 minutes or until golden brown.  Meanwhile combine melted butter, chili powder and garlic powder in a small bowl.  Next time I make these, I'm going to add more garlic powder and chili powder and possibly add onion powder. They turned out a lot milder than expected but were still really good.  Remove biscuits to a wire rack and immediately brush on butter mixture. 

Makes 12 servings that are 4 Weight Watchers Points each.

Quick and Easy Vegetable Stir Fry

1 medium onion, sliced
1 bag of fresh spinach
1 box of fresh mushrooms, sliced
3 cloves garlic, minced
1 cup broccoli slaw
1 cup cole slaw mix
1 tsp olive oil
1 tsp Mrs. Dash Chicken Grilling seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp Chinese Five Spices seasoning

Add olive oil to saute pan then add the garlic to the pan and brown.    Next add the onion, mushrooms, cole slaw mix, broccoli slaw mix, and saute until it starts to soften.  Then add the rest of the ingredients and cook until soft.  Serve by itself or over rice.

1 cup serving = 1 Weight Watchers Point (without rice)
2 cups = 3 Weight Watchers Points (without rice)
The whole recipe is only 6 Weight Watchers Points but good luck eating it all.  It makes at least 4 cups.

LOW-FAT Sweet & Savory Popcorn

This is also a great recipe for when you're craving something sweet.

1/4 cup popcorn kernels
1 brown paper lunch bag
2 sprays cooking spray
2 Tablespoons powdered sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Allspice
1/8 teaspoon Nutmeg
1/4 teaspoon Salt

Put the popcorn kernels in the brown paper lunch bag, fold over the top a couple of time and put the bag in the microwave.  No oil is needed contrary to all of the instant popcorn manufacturers out there!  You can use the automatic popcorn setting on the microwave or set the time for about 3 minutes.  Then in a small bowl, mix the powdered sugar and all of the seasonings well.  When the popcorn is done popping, take it out and pour it into a large bowl.  Spray the popcorn with the cooking spray while mixing it all up.  Then sprinkle the spice mixture over the popcorn again while mixing.  Serve.


This recipe makes about 8 cups which for me is one serving but since it is only 8 Weight Watchers Points Plus, I'm good with that!

LOW-FAT Chocolate Popcorn

OK this one's for all you chocolate lover's out there!  I admit it, I'm a total chocoholic and I'm addicted to popcorn too.  This recipe is a marriage made in heaven...

1/4 cup popcorn kernels
1 brown paper lunch bag
About 2 sprays of cooking spray
2 Tablespoons powdered sugar
2 teaspoons unsweetened cocoa powder


Put the popcorn kernels in the brown paper lunch bag, fold over the top a couple of times and put the bag in the microwave.  No oil is needed contrary to all of the instant popcorn manufacturers out there!  You can use the automatic popcorn setting or set the time for about 3 minutes.  Then in a small bowl, mix the powdered sugar and cocoa powder well.  When the popcorn is done popping, take it out and pour it into a large bowl.  Spray the popcorn with the cooking spray while mixing it all up.  Then sprinkle the cocoa mixture over the popcorn again while mixing.  Serve.

For me this whole recipe is a single serving but since the whole thing is only 8 Weight Watchers Points Plus, I'm good with that!