Monday, June 17, 2013

Weight Watchers Monday: Steak Wraps

 Don't you just love steak wraps?
It is a simple meal that packs a great punch. 
Full of veggies and very little meat. 
Can't beat that.
 I love color in the kitchen.
Especially cooking with it.
And I have to capture it every time......
Gorgeous!
This is how I packed my whole wheat tortilla....
Very little meat and very little cheese.
And according to Food.com, this wrap is only 1 WW point.

Weight Watchers Steak Wrap

1 pkg. sandwich steaks (I used sizzle steaks. Cooked them and cut them into strips)
1/2 c. sliced white onion
1/2 c. sliced red pepper
1/2 c. lettuce
Avocado slices
Shredded cheese
Sour cream
Whole wheat sandwich wraps
1 TBS olive oil
Low sodium soy sauce

Drizzle the sizzle steak patties with soy sauce. Allow them to sit for a couple hours. Cook the patties until done and then cut into strips. Set aside and cover. Using olive oil saute the onion and red pepper. Fill your wraps and enjoy.

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Monday, June 3, 2013

Weight Watchers Monday: Lemon Curd Blueberry Cornmeal Mini Muffins

 When I ran across these beauties I just knew I had to make them.
Lemon
Blueberry
Cornmeal
Perfect combination!
And these bad boys were taken to my associates at work.
I am now in charge of weekend goodies......
And just to let you know, the associates loved them!
2 mini muffins = 2 WW points

Lemon Curd Blueberry Cornmeal Mini Muffins

1 c. yellow cornmeal
1 c. all-purpose flour
1/4 c. Splenda Blend sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 c. light vanilla yogurt
1/4 c. canola oil
1 c. fresh blueberries
1 container lemon curd (you will have a little left over)

Preheat oven to 375 degrees F.
Lightly grease or line mini-muffin tin
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In large bowl, whisk together eggs, yogurt, and oil.
Add yogurt mixture to the flour mixture, and stir the batter until it is just combined. 
Stir in blueberries.
Divide batter among the muffin tins (filling half way). Take a small dab of lemon curd and place in the center of each muffin. Cover with more batter.
Bake the muffins in the middle of the oven for 20 minutes, or until tester comes out clean.
Let the muffins cool in the tins on a rack for 3 minutes. Turn them out onto the cooling rack, and allow them to cool completely.

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