Posts Tagged ‘points plus’


I love roasting vegetables, and Brussels sprouts are delicious prepared this way.

What you need:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup
  • 1/2 cup coarsely chopped hazelnuts

How to prepare:

  1. Preheat oven to 375.
  2. Toast nuts in a frying pan (no oil) till golden; set aside.
  3. Cut Brussels sprouts in half; place in a large bowl.
  4. To the bowl add oil, salt, pepper and toss well.
  5. Place sprouts into a baking dish.
  6. Roast for 15 minutes.
  7. Stir to even out browning, then continue roasting 30 minutes more.
  8. Stir once more, then drizzle maple syrup on top and roast 15 minutes more or till tender.
  9. Toss with nuts.

6 servings.  Weight Watcher Points Plus value:  6  (4 without nuts)

Sorry, I can’t remember which cookbook this recipe came out of.


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Yummy to eat and fun to make!  Use whatever nut butter you like.  Experiment and have fun with it.  I found my mini candy liners at the dollar store.

What you need:

  • 12 oz vegan semisweet chocolate chips
  • unsalted nut butter of your choice – about 1/3 cup
  • 30 candy liners – miniature peanut butter cup size

To prepare:

  1. Place candy liners on baking tray.
  2. Put chocolate chips in a microwave safe bowl and microwave till melted.
  3. Put a little bit of melted chocolate in each candy liner, top with a small amount of nut butter and then top off with more chocolate.
  4. Put tray in refrigerator for one hour until chocolate is hard.

30 servings.  Weight Watcher PointsPlus value: 2

Original recipe from What Stephanie Made.

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If you like sloppy joes, this version is delicious and has a kick.  Made with three convenience ingredients and made in the microwave or skillet, this can be made in minutes!  Serve on a vegan roll with a thick slice of onion or even make a taco salad with it.  If you’re not a big fan of spice, use a mild salsa.  Don’t have a Trader Joe’s nearby?  Just substitute the ingredients for different brands.   Have fun, improvise, and enjoy 😀

What you need:

1 pkg Trader Joe’s Steamed Lentils

1 pkg Trader Joe’s Soy Chorizo

1 jar of Trader Joe’s Autentica Salsa

To prepare:

  1. Combine all ingredients.
  2. Either put in a microwave-safe bowl and heat till warm or warm in skillet

Approximately 8 servings, about 1/4 cup each.  Weight Watchers Points Plus value: 4 

I say approximate because you can really use a couple of tbsp on each sandwich and get double the servings and half the points, a little goes a long way with this stuff.

Recipe from Trader Joe’s.



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Hi everyone.  Finally back in the swing of things after the wedding, then hubby had emergency eye surgery.  When my daughter got back from her honeymoon, I made her and her husband a vegan brunch of breakfast potatoes, cheesy chorizo tofu scramble (next week’s post), chocolate chip pancakes, and mimosas.  Here is the recipe for the  yummy breakfast potatoes.  This dish is so simple to make, but start early because it takes 45 minutes to bake and gives you plenty of time to make other dishes.   Enjoy!


  • Vegetable oil spray
  • 2 tsp vegetable oil
  • 2 pounds baked red or russet potatoes, cooled and cubed 1/2 inch thick
  • 1 green bell pepper diced
  • 2/3 cup diced yellow onion
  • 2 tbsp sliced pimentos
  • 2 large cloves garlic minced
  • 1/2 tsp salt or to taste
  • freshly ground pepper to taste

Preheat oven to 400.

  1. Spray a 9-by-13 baking dish with cooking spray.
  2. Put all ingredients in baking dish and mix gently.
  3. Bake uncovered for 45 minutes or until browned.

6 side dish servings.  Weight Watcher PointsPlus value:  3

Modified recipe from Follow Your Heart Cookbook.

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A few weeks ago, I was snowed in for about a week and was in the mood to bake.  I had very little in my house and couldn’t get out of the driveway.  I found this simple recipe that will use only ingredients in your pantry.  The cookies are cake-like, delicious, easy to make, and inexpensive.  Enjoy!


  • 1/2 cup olive oil
  • 1 cup sugar
  • 15 oz. canned pumpkin
  • 1 tsp vanilla
  • 2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/4 or 1/2 tsp pumpkin pie spice to taste
  1. Preheat oven to 375.
  2. Set aside two nonstick cookie sheets or cookie sheets lined with silicone sheet or parchment paper.
  3. Mix all ingredients together in a large mixing bowl.
  4. Using a cookie batter scoop or spoon, make 24 cookies.
  5. Bake for 12 to 15 minutes.

Serving size: 1 cookie  Weight Watcher PointsPlus value:  3

Sure, I could have made them a little lower in points, however I was working with very little in my pantry during the snow storm.

Original recipe from Yummly.Pin It

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Ever since I made the General Tso’s Tofu, my family wants more and more.  I decided to use the same technique but to go with a teriyaki flavor this time.  It turned out great!  Hope you enjoy it.


  • 1 block of tofu drained and pressed then cubed (mine was 14 0z)
  • Ener-G Egg Replacer mixed according to package for one or two servings
  • 1/2 cup or so of cornmeal
  • 1/4 cup or so of cornstarch
  • 2 tbsp or more of canola oil
  • 1/2 cup Soy Vay Teriyaki Sauce or Trader Joe’s imposter version (or other but this is yummy)
  1. Put Ener-G egg replacer in small to medium bowl and place tofu cubes in bowl.  Mix to well coated.
  2. Mix cornmeal and cornstarch and dredge tofu cubes into this mixture.
  3. Put oil in nonstick skillet and fry tofu till golden.
  4. Place tofu on paper towels to drain.
  5. In a microwave safe bowl, heat teriyaki sauce for a minute or so in microwave.
  6. Toss sauce together with tofu until well coated.

Serve over rice with steamed broccoli and garnish with sesame seeds.

4 servings.  Weight Watcher PointsPlus value:  7

With rice and steamed broccoli:  12  points

My own recipe.


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Looking for a new soup to try?  This Lebanese soup/stew from Appetite for Reduction is delicious.  The whole family loved it, and it’s very easy to make.   Enjoy!


  • Olive oil cooking spray
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 tsp salt
  • pinch of black pepper
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 1/2 cups diced carrots
  • 1 cup dried red lentils (I think I used yellow)
  • 1/2 cup brown basmati rice
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • 6 cups vegetable broth
  1. Spray olive oil into a 4 quart pot over medium high heat and saute onions till translucent.
  2. Add garlic, pepper, salt, cumin, coriander and stir a minute.
  3. Add carrots, lentils, rice, zest, broth.
  4. Cover pot and bring to boil, then simmer for 40 minutes stirring occasionally and adding water if necessary.
  5. Add lemon juice and salt and pepper to taste.
  6. Let soup sit for 10 minutes before serving.

6 servings.  Weight Watcher PointsPlus value:  5

This recipe is not modified from the original and is from Appetite for Reduction.

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