1. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken broth, and cornstarch until smooth. Set aside.
2. Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and sauté for about 30 seconds until fragrant. Add the chicken slices and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
3. Stir-Fry the Vegetables: In the same skillet, add a bit more oil if necessary. Add cabbage, carrots, and half of the green onions. Stir-fry until the vegetables are just tender, about 3-4 minutes.
4. Combine and Finish: Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the top and stir to combine. Add the crispy chow mein noodles and toss everything together until well coated and heated through. Cook for an additional 2-3 minutes to allow flavors to meld.
5. Serve: Garnish with the remaining green onions. Serve hot.
This dish is so quick and satisfying, you’ll be making it on repeat! Enjoy your homemade chow mein!
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the chopped pecans and toffee bits.
Bake Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare Caramel Drizzle:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and amber in color.
Carefully add the butter, stirring until melted and combined.
Slowly pour in the heavy cream, stirring constantly until smooth. Be cautious as the mixture will bubble up.
Remove from heat and stir in the vanilla extract and sea salt.
Allow the caramel to cool slightly to thicken.
Drizzle and Serve:
Once the cake is completely cool, drizzle the caramel sauce over the top of the cake.
Slice and serve.
Notes:
This cake is perfect for special occasions or holiday gatherings.
Store leftovers in an airtight container at room temperature for up to 3 days.
Prep Time: 20 mins | Cooking Time: 60 mins | Total Time: 1 hr 20 mins | Kcal: 450 per serving | Servings: 12
In a large bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Form the mixture into small meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs until browned on all sides and fully cooked, about 8-10 minutes. Set aside.
In the same skillet, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a simmer.
Add Parmesan cheese and stir until the sauce thickens. Mix in chopped spinach until wilted.
Return the meatballs to the skillet and toss them in the creamy spinach Alfredo sauce. Serve hot over pasta or rice.
Notes:
Try adding red pepper flakes to the sauce for a little spice.
Serve with garlic bread for a complete meal!
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 500 | Servings: 4
1 ½ cups wheat flour (240 g)
½ cup powdered sugar (75 g)
½ cup cold butter (130 g, cubed)
1 teaspoon baking powder
5 tablespoons milk
¼ teaspoon salt (only if using unsalted butter)
Directions:
Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.
Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.
Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.
Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Enjoy with a cup of tea or coffee for a classic pairing.
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.
Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.
Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.
Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.
Oatmeal: A rich source of fiber and essential nutrients, providing a hearty base for this dish.
Cranberries: Add a touch of natural sweetness and a burst of flavor.
Dried Apricots: Provide natural sweetness and are rich in vitamins and minerals.
Nuts: Offer healthy fats, protein, and a delightful crunch. You can choose your favorite nuts such as walnuts, almonds, or pecans.
Banana: Adds natural sweetness and moisture to the baked oatmeal.
Apple: Contributes a fresh, crisp texture and natural sweetness.
Oat Flakes: Enhance the texture and add extra fiber to the dish.
Directions in Detail: Preheat Oven: Preheat your oven to 180°C (360°F) to ensure it’s ready for baking.
Prepare Ingredients:
Slice the banana and apple into small pieces.
Chop the dried apricots into smaller bits to distribute evenly throughout the dish.
Roughly chop the nuts of your choice for added texture and flavor.
Mix Ingredients: In a large bowl, combine the oatmeal, cranberries, dried apricots, nuts, banana slices, and apple pieces. Mix well to ensure all ingredients are evenly distributed.
Add Oat Flakes: Add the oat flakes to the mixture and stir until everything is well combined. The oat flakes add extra texture and help bind the ingredients together.
Bake: Transfer the mixture into a baking dish and spread it out evenly. Bake in the preheated oven for 30 minutes, or until the top is golden brown and the mixture is set.
Cool and Serve: Let the baked oatmeal cool slightly before serving. This allows the flavors to meld together and makes it easier to slice and serve. Enjoy your delicious and healthy baked oatmeal warm or at room temperature.
Tips for Perfect Baked Oatmeal:
Uniform Slicing: Ensure the banana and apple pieces are evenly sized for consistent baking.
Nutritional Boost: Add a tablespoon of chia seeds or flaxseeds for an extra nutritional boost.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
Nutritional Benefits:
High in Fiber: Oatmeal, oat flakes, and fruit provide a good amount of dietary fiber, which aids in digestion and helps keep you full longer.
No Added Sugar: This recipe relies on the natural sweetness of fruits, making it a healthier alternative to sugar-laden snacks.
Rich in Vitamins and Minerals: The combination of dried and fresh fruits, along with nuts, provides a range of essential vitamins and minerals.
Experience the magic of the famous Orange Cake! In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.
– In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
– Gradually add vegetable oil while continuing to whisk.
– Mix in orange juice and grated orange zest.
Combine Dry Ingredients:
– In a separate bowl, sift together flour and baking powder.
Mix the Batter:
– Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Bake:
– Pour the batter into a prepared cake pan.
– Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.
Finish with Sweetness:
– While the cake is still warm, drizzle honey over the top for a sweet touch.
Garnish:
– Sprinkle shredded coconuts over the honey-drizzled cake.
Serve and Enjoy:
– Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!
2 packets pineapple-flavored gelatin (about 14 g total)
1 box (approximately 395 g) condensed milk
2 cans (about 400 g each) cream
Method of Preparation
1. Prepare the Pineapple
We start by cutting the pineapple into small cubes and placing them in a saucepan. To enhance the natural sweetness, we add 2 tablespoons of sugar and stir the mixture gently, allowing the sugar to begin dissolving and infusing the pineapple with flavor.
2. Cook the Pineapple
Next, we pour 500 ml of water into the pan with the pineapple and bring it to a boil over medium heat. Once it reaches a boil, we turn off the heat, allowing the mixture to cool slightly. This step helps soften the pineapple and brings out its juicy flavor.
3. Add the Gelatin
Once the pineapple mixture has cooled, we add 2 packets of pineapple-flavored gelatin. We mix well until the gelatin is completely dissolved, ensuring an even distribution throughout the mixture. We set this mixture aside to cool completely.
4. Blend the Cream Mixture
In a blender, we combine 1 can of condensed milk and 2 cans of cream. We blend these ingredients for about 1 minute until smooth and well incorporated. This creamy mixture will form the base for our dessert, adding richness and sweetness.
5. Combine the Mixtures
Now, we pour the blended cream mixture over the cooled pineapple and gelatin mixture in the pan. We gently mix everything together, ensuring that the pineapple is evenly distributed within the creamy base.
6. Set in the Mold
To prepare for freezing, we grease a mold with a little oil to prevent sticking. We then pour the combined mixture into the prepared mold, smoothing the top with a spatula. This ensures an even surface for the final product.
7. Freeze
We place the mold in the freezer and allow it to set for at least 2 hours. This chilling time allows the dessert to firm up and develop its delightful texture.
8. Unmold and Serve
Once set, we carefully unmold the dessert onto a serving plate. The vibrant layers of pineapple and creamy mixture will create an eye-catching presentation. Slice and serve chilled, enjoying the refreshing combination of flavors.
Nutritional Information
This recipe serves approximately 8. Each serving contains:
Ingredients: 1 ½ cups almond milk (or any milk of choice) 1/4 cup chia seeds 2 tbsp honey or maple syrup 1/2 tsp vanilla extract 1/2 cup strawberries, chopped 1/2 cup banana, sliced Instructions: 1. Prepare the Chia Pudding:
In a mixing bowl, whisk together the almond milk, chia seeds, honey (or maple syrup), and vanilla extract. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to expand and form a pudding-like consistency. 2. Assemble the Pudding:
When ready to serve, give the chia pudding a good stir. In bowls or glasses, layer the pudding with the chopped strawberries and banana slices. 3. Serve:
Optionally drizzle with additional honey or top with extra fresh fruit for added sweetness. Enjoy chilled! Prep Time: 5 minutes Chill Time: 4 hours Servings: 2
This Strawberry Banana Chia Seed Pudding is not only delicious but also a great source of fiber and omega-3s, making it a perfect snack or light dessert!
In a small bowl, combine the crushed pretzels, melted butter, and 2 tablespoons of sugar. Press about 2 tablespoons of the mixture into the bottom of an 8-ounce cup or jar to form the crunchy base.
Step 2: Creamy Cheesecake Layer
In another bowl, mix the softened cream cheese, whipped topping, and 6 tablespoons of sugar until smooth and creamy. Add about ¼ cup of this cheesecake mixture on top of the pretzel base in each cup. Use the back of a spoon to smooth it out to the edges. Place the cups in the freezer for 20 minutes to firm up.
Step 3: Prepare the Gelatin Layer
Boil ¾ cup of water, then stir in the orange-flavored gelatin until dissolved (about 1 minute). Add ½ cup cold water with ice until the total amount reaches 1 ½ cups. Stir the cold water mixture into the hot gelatin, and continue stirring until the mixture begins to thicken. You may need to add more ice if it’s not thickening enough. Refrigerate the gelatin for 5 minutes to help it set slightly.
Step 4: Assemble the Parfaits
Once the gelatin is slightly thickened, pour it over the cheesecake layer in the cups. Top each parfait with mandarin oranges from the can. Place the cups in the refrigerator and chill until the gelatin is fully set, about 20 minutes or longer.
Optional: Top with Whipped Cream
For an extra touch of sweetness, garnish the parfaits with a dollop of whipped cream before serving.
Enjoy!
These refreshing Mandarin Orange Pretzel Parfaits are the perfect no-bake treat for summer picnics, holidays, or a quick dessert to satisfy your cravings. The combo of salty pretzel crunch, smooth cheesecake, and citrusy orange gelatin will have everyone asking for seconds!
Here’s the full recipe for Lemon Ice Cream along with the method and Weight Watchers points calculation:Ingredients:2 cups heavy cream, cold1 can (14 oz) sweetened condensed milkJuice from 2-3 lemons (about 1/3 to 1/2 cup, depending on desired lemon flavor)Zest from 2 lemonsMethod:1. Prepare the Lemons:Zest the lemons and then juice them to get about 1/3 to 1/2 cup of fresh lemon juice. Set aside.2. Whip the Cream:In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer. Whip on medium-high speed until stiff peaks form, usually 3-4 minutes.3. Mix Condensed Milk and Lemon:In a separate bowl, mix the sweetened condensed milk with the lemon juice and lemon zest. Stir until well combined.4. Combine Mixtures:Gently fold the whipped cream into the condensed milk and lemon mixture. Fold until the mixture is smooth and well-combined.5. Freeze:Pour the mixture into a loaf pan or any freezer-safe container. Cover with plastic wrap or a lid.Freeze for at least 6 hours, or overnight, until fully set.6. Serve:Once frozen, scoop and enjoy your creamy lemon ice cream!Points Calculation (per serving):Here’s the breakdown of the points based on the ingredients:Heavy cream (2 cups): 72 pointsSweetened condensed milk (1 can): 28 pointsLemon juice and zest: 0 pointsTotal: 100 points for the entire recipe.If you divide this into 10 servings, each serving will be 10 points. Adjust the serving size if needed for different point values.
If you’re anything like me, you love a good slice of banana bread, especially when it’s warm from the oven. But traditional banana bread recipes are often high in sugar, butter, and calories, which can quickly add up on the Weight Watchers plan. That’s where this Weight Watchers Low Point Banana Bread comes in!
With just 2 WW Points® per slice, it’s the ideal recipe to satisfy your sweet tooth while staying on track with your health goals. Plus, it’s super easy to make and packed with wholesome ingredients like ripe bananas, sugar substitutes, and light butter or applesauce.
This healthy banana bread recipe is perfect for breakfast, an afternoon snack, or even dessert. And with just 93 calories per slice, it fits perfectly into your Weight Watchers bread recipe collection. Whether you’re following the plan or simply looking for a low-calorie banana bread that doesn’t compromise on taste, this one’s for you.
Look at the Recipe
What I love most about this Weight Watchers Low Point Banana Bread is that it’s so easy to whip up, yet feels like such a treat. The bananas give it a natural sweetness, and by swapping regular sugar with Lakanto Golden and Classic sweeteners, we cut back on unnecessary calories while keeping that deliciously sweet flavor intact.
Whether you enjoy it as part of your breakfast spread or a satisfying snack, this low-calorie banana bread is a great way to indulge without breaking your WW Points® budget. It’s a must-try for anyone looking for delicious Weight Watchers bread recipes!
Ingredients
Here’s what you’ll need to make this Weight Watchers Low Point Banana Bread:
Self-rising flour – This simplifies the recipe since it already contains leavening agents.
Baking powder & baking soda – Helps give the banana bread that perfect rise.
Ripe bananas – The star of the show! Make sure your bananas are super ripe to bring out their natural sweetness.
Egg – Adds structure and moisture to the bread.
Vanilla extract – A little vanilla goes a long way in enhancing the flavor.
Brown sugar substitute – I use Lakanto Golden Sweetener for that deep, molasses-like flavor without the points.
White sugar substitute – Lakanto Classic Sweetener works great for the sweetness without adding sugar.
Light butter or unsweetened applesauce – Your choice! Light butter adds richness, while applesauce keeps it moist without extra fat.
Tip: The unsweetened applesauce option is ideal if you’re trying to reduce fat, while light butter adds a little extra richness if you’re craving that buttery taste.
How to Make Weight Watchers Low Point Banana Bread
Quick Overview:
Preheat oven to 350°F and grease a loaf pan with nonstick spray.
Mash ripe bananas in a bowl until smooth.
Mix wet ingredients: Add egg, vanilla, and sugar substitutes (Lakanto Golden & Classic).
Combine dry ingredients in a separate bowl: self-rising flour, baking powder, and baking soda.
Fold dry ingredients into the banana mixture, then stir in melted light butter or applesauce.
Pour batter into the prepared pan and bake for 30-45 minutes, or until a toothpick comes out clean.
Cool the banana bread before slicing and enjoy 2 WW Points® per slice!
Health Benefits and Why It Fits the WW Plan
This Weight Watchers low-carb bread is not only low in points, but it also provides a healthier option compared to traditional banana bread. By swapping out full-fat butter for light butter or applesauce, and using sugar substitutes like Lakanto, we significantly reduce the calorie count while keeping the flavor intact.
Here’s why this recipe is a perfect fit for your Weight Watchers baking recipes:
Low in Calories and Fat: Each slice of this low-calorie banana bread has just 93 calories and only 1g of fat.
High in Fiber: Bananas are a great source of dietary fiber, which is important for digestion and helps you feel fuller for longer.
Natural Sweetness: Using ripe bananas means you don’t need to add a lot of extra sugar, and by using sugar substitutes, we keep this recipe diabetic-friendly and lower in carbs.
Versatile: This recipe can easily be adapted to fit gluten-free diets by using gluten-free self-rising flour, making it an excellent addition to your collection of gluten-free banana bread options.
Tips & FAQs:
How can I make this recipe gluten-free?
To make this banana bread gluten-free, simply substitute the self-rising flour with a gluten-free flour blend that includes a leavening agent (or add 1 tsp baking powder to your gluten-free flour if it doesn’t have one).
Can I use regular sugar instead of sugar substitutes?
Yes, you can substitute regular sugar, but keep in mind it will increase the WW Points® and calorie count per slice. Using Lakanto or other sugar substitutes helps keep this recipe low in points.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Feel free to add about ¼ cup of chopped walnuts, pecans, or even mini chocolate chips. Just remember that these additions will increase the points and calorie count, so adjust accordingly.
Can I use frozen bananas?
Yes! If you have bananas in the freezer, thaw them first and then mash them. Frozen bananas tend to release extra moisture, so you might want to reduce the applesauce or butter slightly if using.
Can I make muffins instead of a loaf?
Definitely! This recipe works well as muffins. Simply divide the batter into a greased 12-count muffin tin and bake for about 18-20 minutes, or until a toothpick comes out clean.
Description
This Weight Watchers Low Point Banana Bread is a healthy, low-calorie option perfect for breakfast or a snack. Only 2 WW Points® per slice!
Ingredients
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan or a 12-cup muffin tin with nonstick spray.
Mash the Ripe Bananas in a large mixing bowl until smooth.
Whisk in the Egg, vanilla extract, brown sugar substitute, and white sugar substitute until well combined.
In a separate bowl, combine the Self-Rising Flour, Baking Powder, and Baking Soda. Mix well.
Fold the Dry Ingredients into the banana mixture, stirring gently to avoid over-mixing.
Add the Melted Light Butter (or applesauce) and stir just until incorporated.
Pour the Batter into the prepared loaf pan and spread evenly.
Bake for 30-45 Minutes (or 18-20 minutes for muffins), until a toothpick inserted in the center comes out clean.
Cool in the Pan for about 10 minutes, then transfer to a wire rack to cool completely.
Slice and Enjoy your Weight Watchers Low Point Banana Bread, with just 2 points per slice!
Nutrition Facts
Servings 12
Amount Per Serving
Calories93kcal
% Daily Value *
Total Fat1g2%Cholesterol16mg6%Sodium264mg11%Total Carbohydrate17g6%
Dietary Fiber1g4%
Sugars4g
Protein2g4%
Points per serving 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
I’ve been making this banana bread for years, and it’s become a household favorite! As a mom of two and someone who follows the WW lifestyle, I’m always looking for ways to enjoy treats without overloading on calories. This banana bread hits the spot every time—it’s sweet, tender, and perfect with a cup of tea in the afternoon. I hope you enjoy it as much as my family does!
Think of the rich, creamy, indulgent joy of Fettucine Alfredo. Good. Now, imagine you have layers upon layers of it and some melty mozzarella, chicken, and spinach to round things out. That’s our Chicken Alfredo Lasagna for you.
INGREDIENTS
12-15 lasagna noodles
2 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
10 oz fresh baby spinach
4 cups heavy cream
1 1/2 cups Parmesan cheese, freshly grated
15 oz ricotta cheese
1 teaspoon dried basil
3 cups cooked and shredded chicken
4 cups mozzarella cheese, grated
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, minced, for serving (optional)
How To Make Chicken Alfredo Lasagna
Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
Stir in spinach and cook briefly until spinach wilts.
Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!
The original recipe asked for a different sort of pasta sauce, but this one calls for three cheeses. Since I like this one better, I choose to utilize it.
crescent dinner rolls, 8 oz., in a can
3/4 cups of a combination of shredded Italian cheeses (6 ounce)
“Dried basil leaves” quarter teaspoon
Get the sauce and meat mixture started in a pan. Bring to a boil while stirring periodically over medium-high heat.
Cut the dough into eight equal triangles. Arrange the dough in a spoke pattern in a 9-inch glass pie dish that has not been oiled. Make sure the thin points of the dough overlapping the rim of the pan by about 3 inches. Form a crust by pressing the dough into the bottom and sides; top with 1 cup of cheese. Transfer meat mixture to cheese using a spoon. Meet in the middle, bringing the tips of the dough over the filling; do not overlap. The remaining half cup of cheese and basil should be sprinkled on top.
Put it in the oven and cook it for 20 minutes at 375\F.
