Tasty Tuesday: Microwave Cake

This is one of my all time FAVORITE Weight Watcher’s Recipes.  Yes, it is 105 calories and *5 WW SmartPoints BUT it is so much better than eating a box of cookies or a bag a chips.  My hubby even said it wasn’t bad when I topped it with some chocolate frosting!

This skinny 3-2-1 mug cake is a simple way to satisfy a craving for cake in minutes with just two ingredients, a mug and a microwave.  Add a little bit of whipped topping and a few pieces of chopped fruit for a yummy treat.

It is low in calories and naturally portion controlled for those of us in Weight Watchers who are tempted by an entire cake sitting on the counter.  Admit it, you shave just a little bit off each time you walk by, right?  I know I am not the only one.

STEP 1 – MAKE THE BASE

You’ll need a box of angel food cake mix (make sure it is the one step kind) and a box of another cake mix of your choice.  I love chocolate so I picked Devil’s food (gluten free). But you can use whatever flavor you like best.  Whisk together the cake mixes in a large clear bowl with a balloon whisk. Whisk the two dry mixes together until they are free of lumps and well combined. Now you have enough “321 cake mix” for about 31 little microwave mug cakes.  Store your 3-2-1 microwave cake mix in an airtight container (like a gallon zipper lock plastic bag). Be sure to label it with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A MUG CAKE

Gather your tools:  a 10 ounce mug, measuring spoons, nonstick cooking spray and your mix. Coat the mug with nonstick spray. Then add 3 level tablespoons of dry cake mix and 2 level tablespoons of water.  Stir together cake mix and water with a fork.  Stirring with a fork (acts like a little whisk) until the mixture is well combined. It is okay if it bubbles up.  Microwave your mug cake for approximately one (1) minute and voila – you have cake!

NOTE:  The actual time may vary depending on the wattage of your microwave. My microwave is 900 watts and takes 60 seconds. If your microwave has higher wattage set your time for a little less.

I will admit, it is not the prettiest thing but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.  You can even add a little bit of chocolate frosting while it is still warm and it will melt down the sides.

It is a great recipe for playing with different cake mix flavors, additions and/or accompaniments. If you are a Weight Watcher concerned about calories and/or tracking your points be sure to adjust accordingly.

You can use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.  Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Unknown.jpegMake a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Let us know what you think…. Have a ThirtyOne-derful day!

 

Tasty Tuesday: Stuffed Jalapeño Poppers

I love everything HOT and spicy so I was excited to see this Hungry Girl recipe.

Prep: 25 minutes                 Cook: 30 minutes   Makes 4 servings.

1/4th of recipe (3 poppers with about 2 tbsp. dip): 118 calories, 3.5g total fat (2g sat fat), 385mg sodium, 12g carbs, 2g fiber, 3.5g sugars, 9g protein.  SmartPoints® value 3*

Ingredients

1/2 cup whole-wheat panko breadcrumbs
1 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1/3 cup light/low-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/8 tsp. each salt and black pepper
12 slices turkey pepperoni, chopped
6 jalapeño peppers, halved lengthwise, seeds and stems removed (see HG Tip)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/2 cup canned crushed tomatoes

Directions

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  • In a wide bowl, combine breadcrumbs, 1 tsp. Parm., 1/4 tsp. Italian seasoning, and 1/4 tsp. garlic powder. Mix well.
  • In a small bowl, combine ricotta cheese, mozzarella cheese, salt, and black pepper. Add 1/4 tsp. Italian seasoning, 1/4 tsp. garlic powder, and remaining 2 tsp. Parm. Mix well. Stir in chopped pepperoni.
  • Evenly spoon and spread mixture into the pepper halves.
  • Place egg whites/substitute in another wide bowl. One at a time, coat pepper halves with egg whites/substitute, shake to remove excess, and coat with breadcrumb mixture.
  • Evenly place on the baking sheet, stuffed sides up. Top with any remaining breadcrumbs.
  • Bake until outside is crispy and pepper halves have softened, 25 – 30 minutes.
  • In a medium microwave-safe bowl, combine tomatoes with remaining 1/2 tsp. Italian seasoning and 1/2 tsp. garlic powder. Mix well.
  • Microwave until hot, about 30 seconds.

Serve poppers with seasoned tomatoes for dipping.

HG Tip: Use a spoon to seed your jalapeños. When handling jalapeños, don’t touch your eyes — pepper juice can STING. And wash your hands well immediately afterward.

I am always looking for more recipes, send me your favorite so you can be one of our Tasty Tuesday guest cooks.

Have a ThirtyOne-derful day!

Tasty Tuesday: Veggie-Loaded Quinoa Stir Fry  

Thank you Hungry Girl for another YUMMY recipe.  I LOVE this one.

MAKES 4 SERVINGS: 1/4th of recipe (about 2 cups): 323 calories, 4g total fat (<0.5g sat fat), 788mg sodium, 59g carbs, 8.5g fiber, 18.5g sugars, 12.5g protein.  SmartPoints® value 8*

Prep: 5 minutes     Cook: 30 minutes

Ingredients

  • 1 cup uncooked quinoa, rinsed thoroughly
  • 1 tbsp. chopped garlic
  • 6 cups frozen stir-fry veggies
  • 4 cups broccoli florets
  • 1/2 cup all-natural thick teriyaki marinade or sauce (like the kind by Annie Chun’s)

Directions

  • In a medium pot, combine quinoa, 1/2 tbsp. garlic, and 2 cups water. Bring to a boil, and then reduce heat to low. Cover and let simmer for 15 minutes, or until water has been absorbed and quinoa is fully cooked. Transfer to a large bowl, and cover to keep warm.
  • Bring a very large skillet sprayed with nonstick spray to medium heat. Add remaining 1/2 tbsp. garlic, stir-fry veggies, broccoli, and 1/4 cup water. Cover and cook until veggies have mostly softened, 6 – 8 minutes.
  • Uncover, and cook and stir until excess liquid has evaporated and veggies are fully softened, about 2 minutes.
  • Add teriyaki sauce and cooked quinoa and mix well. Cook and stir until hot, about 1 minute. Serve up and enjoy!

Have leftovers?  What better what to take them to work the next day then in a Thirty One Thermal?  Did you know they are on special in June?  50% off any thermal with a $35 purchase.  The Go-To Thermal is great for kids (and messy adults)….

It can be yours for $9 with a $35 purchase.  Get a jump on the back to school sales.  Grab a gift for an upcoming wedding, anniversary or birthday.

Remember to share your favorite recipe with us…

Have  a ThirtyOne-derful day!

Tasty Tuesday – Slow-Cooker Veggie Soup

I LOVE this healthy recipe from Hungry Girl.  It is worth the 10 minutes event the night before to get everything ready in the crock pot BEFORE you leave for a busy day.  When you come home, you have dinner just add some rolls or garlic bread…I know that kills the “low cal” and “no points” but it is yummy!

Prep: 10 minutes           Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tsp. chopped garlic
2 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. each salt and black pepper
2 bay leaves
6 cups reduced-sodium chicken broth
14 oz. (about 2 medium) zucchini
4 cups roughly chopped spinach leaves
Optional seasonings: additional salt and black pepper

Directions:
Add all ingredients to a slow cooker except zucchini and spinach. Mix well.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until veggies have softened.

Once soup is almost done cooking, use a spiral vegetable slicer to cut zucchini into spaghetti-like noodles.  If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip. (This can be done when you are prepping and placed in the refrigerator)  Roughly chop for shorter noodles.

If cooking at high heat, decrease heat to low. Remove and discard bay leaves. Stir in zucchini noodles and spinach. Re-cover, and cook for 10 minutes, or until zucchini noodles have slightly softened and spinach has wilted.  Just enough time to cook some of that garlic bread maybe even melt some cheese on it!  🙂

MAKES 6 SERVINGS: 1/6th of recipe (about 1 1/3 cups): 56 calories, 0.5g total fat (0g sat fat), 701mg sodium, 10g carbs, 2.5g fiber, 4.5g sugars, 3g protein — SmartPoints™ value 0*

 

Tasty Tuesday – Balsamic Roasted Beets & Brussel Sprouts

Today’s recipe is courtesy of “inspiralized.com“.  Since I am on this new eating plan, I am loving checking out other option vegetable options…

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The only beets that I remember having were canned or mixed with vinegar and onions courtesy of my grandmother.

I have heard that roasting beets is the best way to cook with a hint of balsamic vinegar! They become tangy, which works really well with the salty taste of the brussels sprouts, which are roasted in soy sauce.

As for the hummus dressing, I like the sounds of this as an alternative since there are so many things I can’t have right now. If you’re making this as a side dish for dinner, omit the dressing. But, if you’re making this for lunch or a starter salad to a meal, keep the dressing! The hummus dressing with lemon is a recipe direct from Martha Stewart.  That lady knows her stuff!

It saves well in the refrigerator, for up to 3-4 days!

Prep time:  15 mins     Cook time:  15 mins      Total time:  30 mins
 Serves: 2
Ingredients

For the brussels sprouts:

  • 1 heaping cup halved brussels sprouts
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons soy sauce, low sodium
  • pepper, to taste

For the beets

  • 1 medium beet, peeled, noodle thin
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon garlic powder
  • salt and pepper, to taste

For the hummus dressing:

  • ¼ cup hummus
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon water
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
  2. On one of the baking sheets, lay out the brussels sprouts. In a small bowl, whisk together the oil and soy sauce and drizzle over the sprouts. Toss the sprouts to combine and then season with pepper. Roast for 15 minutes.
  3. Meanwhile, prepare the beets. In a small bowl, whisk together the olive oil, balsamic vinegar and garlic powder.
  4. On the other baking sheet, lay out the beet noodles and drizzle with the balsamic mixture. Toss the noodles together until combined and season with salt and pepper. Roast for 7 minutes or until al dente.
  5. While the beets and brussels sprouts roast, combine all of the ingredients for the dressing into a small bowl and whisk together to combine.
  6. Divide the beet noodles and brussels into two bowls and top with hummus dressing.

NUTRITIONAL INFORMATION:   Weight Watchers SmartPoints*: 7 points

Fat: 14g; Carbohydrates: 16g; Fiber: 6g; Sugars: 5g; Protein: 6g

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

 

Can’t wait to hear what you think….