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Pumpkin Pie Smoothie

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Pumpkin Pie Smoothie 2WW points!
Pumpkin Pie Smoothie
2WW points!

‘Tis the season for many pumpkin recipes, and here’s one for all the WW people out there. This one was given to me courtesy of my WW meeting last week and I knew I had to try it…and make a few tweaks.

Pumpkin Pie Smoothie:
2 WW Points!

  • 1 packet Weight Watchers French Vanilla Smoothie mix (or vanilla smoothie mix/whey of your choice)
  • 1 cup cold water
  • 2-4 tablespoons frozen pumpkin
  • dash of cinnamon and nutmeg

So I know what you’re thinking….what’s with the frozen pumpkin? Well a lot of recipes call for a cup of pumpkin, which means you don’t need the whole can. SO I put some parchment paper on a cookie sheet, used a tablespoon to put dollops onto the sheet then threw the sheet in the freezer. Once the dollops are frozen remove them from the cookie sheet and put them in a zip lock bag and back into the freezer for later! If you have an extra ice cube tray you could fill the compartments and freeze them that way. OR if you don’t want to go to all that trouble you can use room temperature pumpkin and then add some ice to your blender for similar results.

Add all ingredients to a blender and enjoy!

Pumpkin Spice Pancakes

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Pumpkin Spice Pancakes!
Pumpkin Spice Pancakes!

Pumpkin pumpkin everywhere! In case you haven’t had enough I thought I’d keep with my pancake fetish (this is the 4th pancake recipe I’ve posted) and give you another. I found this one from the featured recipe when I log into Weight Watchers and so long as you make sure to cook the pancakes long enough (my first couple were pretty raw) these will bring some pumpkin to your breakfast table.

Pumpkin Spice Pancakes:
5 WW Points

  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1 Tbsp butter, melted

Melt the tablespoon of butter and set aside to cool a little. In the mean time whisk together the flour, baking soda, salt and spices and set aside. In another bowl mix together the buttermilk, pumpkin and eggs. Once the wet ingredients are mixed add the melted butter and the dry ingredients. Mix until batter is smooth and then good on a griddle or non-stick pan. *I cooked my batch on medium for about 4-5 minutes per side, you may have a couple sacrificial pancakes before you get it right 🙂

Serve topped with powdered sugar, maple syrup, or like I did with vanilla yogurt and roasted pumpkin seeds! Bring on the fall flavors!

Kale Pesto

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Meatballs with Zucchini Pasta and Kale Pesto
Meatballs with Zucchini Pasta and Kale Pesto

Well I told you guys I was planning on writing a post about the book I’ve been reading recently, Eat Real Essentials by the writers of Eat Life Whole. There are SO many recipes in this little baby I want to try out, but the one that got first dibs was “Meatballs with Zucchini Pasta and Kale Pesto”. Hello yummyness!!!!! I loved the whole meal, everything was easy to make and I had lots of leftover meatballs that went into my freezer and extra pesto for pasta or sandwiches. Now I know it looks like a lot of points for one little tablespoon of pesto, but if you have a chance to splurge, go for it!

Kale Pesto
Serving size: 1 Tablespoon
estimated WW PlusPoints: 4

  • 2/3 cup basil, chopped
  • 1 cup kale, chopped
  • 1/2 tsp salt
  • 5 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup almonds, toasted
  • 1/4 cup walnuts, toasted

Add all ingredients to a food processor or blender and blend until smooth. Add more lemon juice if you think it’s too bitter and more olive oil if it’s too thick. Enjoy!

Wondering what to do with your extra kale? I’m going to try this recipe for Kale & Coconut Chips!

Ricotta and Egg Casserole

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Ricotta & Egg Casserole
Ricotta & Egg Casserole

It’s been a while since I posted a recipe but I promise this one is worth the wait. It’s super easy, tasty and paired down to size for two people.

Ricotta and Egg Casseroles with Spinach and Tomato
Adapted from America’s Test Kitchen
servings: 2
WW PlusPoints 6

Ingredients:

  • 1tsp olive oil
  • 1 shallot, minced
  • 1/4 tsp salt
  • 1 clove garlic
  • 1/2 cup part-skim ricotta cheese
  • 3 1/2 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoons parmesan cheese
  • 2 large eggs beaten
  • 1/2 tsp pepper
  • tomatoes of your choosing

Directions:

  1. Preheat your oven to 350 degrees. Grease four 3.5 ounce ramekins (or two 7 ounce ramekins) and place on a rimmed baking sheet.
  2. Heat oil in a skillet over medium heat and add shallot and salt, cook until softened. Add garlic and cook until fragrant. Transfer garlic and shallot to a bowl and stir in ricotta, spinach, parmesan cheese, eggs and pepper. Mix until combined.
  3. Divide egg mixture between ramekins and top with tomatoes. (I used yellow, orange and red grape tomatoes but you can use any kind). Bake until casserole is set, about 15-25 minutes depending on size of ramekins. Let cool 5 to 10 minutes and serve.

10 Things You Don’t Know About Me

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  1. I LOVE tacos! It’s real and it’s deep.
  2. I’m a book conservator who used to be a graphic designer.
  3. I love gardening…but don’t have a garden. Hello indoor containers!
  4. I don’t own a TV, don’t worry, I’m not a Luddite or anything. Just use my computer.
  5. I make a mean margarita.
  6. I have an entire Pinterest board called “I want a dog”.
  7. I love buying old furniture and refinishing it.
  8. I’m a recovering Diet Coke addict…who occasionally falls off the wagon 🙂
  9. I always have tissues in my purse. Yes, I’m a closeted old lady.
  10. Tomorrow I start Phase 3 of Jillian Michaels Body Revolution! And, yes as usual I’m totally scared!