Anna is almost 19 months old, and we just now had our first play date. One of my eating club friends, SS, invited us over to have lunch, hangout and play. Our eating club was invited, but only one other friend, T, and her daughter, S, were able to make it. A church friend of SS also came with her daughter. Anna was shy when we first got there, which always surprises me since she's so friendly. She just had to check everyone out and make sure they were okay. By the end of the afternoon, she had sat on the other moms' laps and made friends with all the little girls.
Anna was the oldest of the 4 babies. I wasn't sure how she would act towards the other girls, so I just watched her to be sure she was being gentle. Even though she can't say "mine", she has the behavior down - Anna has a toy, another baby tries to take the toy, Anna jerks it back and whines, I remind her that we share toys. It was fun to watch her play and interact with other kids; I realized today that even though she plays at daycare all day I don't get the chance to see her do that often because 1) we don't live close to family/cousins and 2) it was her first play date.
We had a good time with some good food. I hope we can do it again soon.
I brought pumpkin spice muffins. A teacher at school brought these muffins last year. They were so yummy, and without the chips, I think they are 2 Weight Watchers Points.
1 box of spice cake mix (do not add the oil or the eggs)
1 15 oz can of pumpkin
1 cup of water
1 cup of white chocolate chips or butterscotch chips
Mix all of the ingredients.
Spoon mix into muffin tins.
I followed the baking temp and time from the back of the cake box. I have the dark coated pans, so I baked at 325 for about 23 minutes. I usually bake cupcakes for 18 minutes, but these are supper moist, so the extra time was needed.
Definitely a repeat-worthy recipe.
Showing posts with label Weight Watchers recipe. Show all posts
Showing posts with label Weight Watchers recipe. Show all posts
Saturday, November 14, 2009
Tuesday, February 10, 2009
A Weight Watchers recipe - sort of
My mom did Weight Watchers a few years ago; she gave me a few Weight Watchers cookbooks because she knows I like to make easy and healthy recipes. I've tried several recipes in both books, and this is one Bryan and I fall back on frequently. I don't make it to the specifications usually (bc I don't have all the ingredients, so I'll write my changes to the right in red).
The book: Dining for Two. The recipe: Black Bean-Corn Cakes with Cilantro Sour Cream p. 198.
1 (10-oz) can of black beans, rinsed, drained, and coarsely mashed 1 (15-oz) can
1/4 c shredded reduced-fat sharp cheddar cheese 1/3 c shredded cheddar
1/4 c frozen corn, thawed 1/3 c corn (microwaved about 1 minute)
3 T yellow cornmeal
2 T chopped fresh cilantro I don't always use this - they are good with or without
1 egg white
1 chipotle en adobo, minced I use 1/4 t McCormick chipotle chili powder (use sparingly -it's really spicy)
1 scallion, chopped I've never used it
1 clove garlic, minced
1 1/2 t ground cumin
1/4 t salt
1 T corn oil
I've only made the sour cream once. It was good, but I don't usually have the sour cream.
1/4 c fat-free sour cream
1 t grated lime zest
1 t lime juice
1. combine the beans, cheese, corn, 1 T of the cornmeal, 1 T of the cilantro, the egg white, chipotle pepper (or powder), scallion, garlic, cumin, and salt in a medium bowl until mixed well. Divide the mixture into 4-5 balls.
2. Place the remaining 2 T cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4-5 min on each side. Keep warm under foil while you make the sour cream.
4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 T cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream.
The book: Dining for Two. The recipe: Black Bean-Corn Cakes with Cilantro Sour Cream p. 198.
1 (10-oz) can of black beans, rinsed, drained, and coarsely mashed 1 (15-oz) can
1/4 c shredded reduced-fat sharp cheddar cheese 1/3 c shredded cheddar
1/4 c frozen corn, thawed 1/3 c corn (microwaved about 1 minute)
3 T yellow cornmeal
2 T chopped fresh cilantro I don't always use this - they are good with or without
1 egg white
1 chipotle en adobo, minced I use 1/4 t McCormick chipotle chili powder (use sparingly -it's really spicy)
1 scallion, chopped I've never used it
1 clove garlic, minced
1 1/2 t ground cumin
1/4 t salt
1 T corn oil
I've only made the sour cream once. It was good, but I don't usually have the sour cream.
1/4 c fat-free sour cream
1 t grated lime zest
1 t lime juice
1. combine the beans, cheese, corn, 1 T of the cornmeal, 1 T of the cilantro, the egg white, chipotle pepper (or powder), scallion, garlic, cumin, and salt in a medium bowl until mixed well. Divide the mixture into 4-5 balls.
2. Place the remaining 2 T cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
3. Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through, 4-5 min on each side. Keep warm under foil while you make the sour cream.
4. To make the cilantro sour cream, combine the sour cream, lime zest, lime juice, and remaining 1 T cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream.
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