Double Layer Pumpkin Pie

I got this recipe at a Weight Watcher meeting years ago.  When I say “years ago,” I mean back when you were given a point range (mine was 18-23 points per day) and when you ran out of points, you were stuck eating green beans for supper.  Thank goodness it’s not that way anymore!

I have made this pie with both sugar free pudding and regular, and it works well either way.  I’m not a fan of sugar substitutes so I figured the WW points both ways. I will say, however, I really can’t taste the sugar free aftertaste in this pie at all (you know what I’m talking about I’m sure, if you aren’t accustomed to using sugar substitutes).  My 11-year-old daughter didn’t even notice a difference!

I make this pie for Thanksgiving often and it’s always a popular dessert choice.  You can’t go wrong with cheesecake and pumpkin! ~Erin

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Double Layer Pumpkin Pie
    Ingredients
  • ~ 4 oz. fat free cream cheese, softened
  • ~ 1 c. plus 1 T. 2% milk
  • ~ 1 T. sugar
  • ~ 1 ½ c. Fat Free Cool Whip
  • ~ 1 9-inch graham cracker crust (regular or reduced fat – doesn’t change points per serving)
  • ~ 2 small packages vanilla instant pudding mix, dry (regular or sugar-free, fat-free)*
  • ~ 1 (16 oz.) can pumpkin puree
  • ~ 1 tsp. ground cinnamon
  • ~ ¼ tsp. ground ginger
  • ~ ¼ tsp. ground cloves
  1. Mix cream cheese, 1 T. milk, and sugar in a medium bowl until smooth.
  2. Gently stir in whipped topping.
  3. Spread all but about ½ cup of the mixture on the bottom of the crust.
  4. Pour 1 cup of milk into a medium bowl; add both packages instant pudding mix and beat with a wire whisk or mixer until smooth. The mixture will be thick.
  5. Stir in pumpkin puree and spices; mix well.
  6. Spread the pumpkin mixture over the cream cheese layer; top with dollops of the remaining cream cheese mixture.
  7. Refrigerate at least 4 hours or, preferably, overnight.

Weight Watchers info.: This recipe makes 8 servings.

*If using sugar-free, fat free instant pudding mix, each serving is 7 SmartPoints. If using regular instant pudding mix, each serving is 12 SmartPoints.

https://foursistersdish.com/2018/09/20/double-layer-pumpkin-pie/

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Roasted Garlic Hummus

I LOVE hummus.  I often eat it for lunch or a snack with homemade pita chips.  My favorite hummus flavor is roasted garlic.  For years, I bought the prepackaged kind but, in an effort to cut down on the grocery bill, I have started making many of the snacks I used to just buy.  Making it yourself is WAY cheaper and just as good (or better!).  You can store it in the fridge for up to 5 days so it makes a great snack throughout the week!  ~Erin

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Roasted Garlic Hummus
    Ingredients
  • ~ 1 (16 oz.) can garbanzo beans (a.k.a. chick peas)
  • ~ 1-2 tsp. fresh lemon juice (I admit I don’t really measure the lemon juice, I just squirt some in.)
  • ~ 3 tsp. extra virgin olive oil, divided
  • ~ 1 head of garlic
  • ~ ½ tsp. cumin
  • ~ ¼ tsp. salt (or more, to taste)
  • ~ 2-3 T. water, depending on how thick or thin you like it
  • ~ Optional: more olive oil and/or dehydrated garlic for garnish
  1. Cut off the pointy end of the head of garlic, to expose the cloves.
  2. Place it in the center of a double layer of foil & drizzle it with 1 tsp. olive oil.
  3. Wrap the head of garlic with the foil, enclosing it completely.
  4. Roast in the oven at 400°F for 30-40 minutes, or until it feels soft when squeezed. You can also roast it in the air fryer at 400° for 20 minutes, if you are lucky enough to have an air fryer. I love mine! (I’ll share more about it another time.) Set aside to cool.
  5. Drain and rinse the garbanzo beans. Remove the skins by pinching them between your fingers.*
  6. When the garlic is cool, squeeze it all into the bowl of a food processor. Make sure you don’t accidentally drop in the papery garlic skins.
  7. Add the garbanzo beans, lemon juice, remaining 2 teaspoons of olive oil, cumin, salt.
  8. Blend until well combined, scraping the sides often, adding a Tablespoon of water at a time, until the hummus is smooth.
  9. Garnish each serving with a drizzle of olive oil and a sprinkling of dehydrated garlic, if desired.

Weight Watchers Info.: This makes about a cup of hummus. Each ¼ cup serving is 1 Freestyle SmartPoint.

*It helps loosen the garbanzo bean skins if you shake them around in the colander while rinsing them. Then pinch the beans between your fingers and the skin should slide right off. This is a bit time consuming but removing the skins will make your hummus so much smoother. It’s a great activity for the kids! I mean, why do we even have kids if not to do the jobs we don’t want to do?! That’s a joke… sort of. Pretty sure my dad didn’t have to get up and change the TV channel ever in his adult life. Clearly, I’m showing my age. We had no remote but we only had 4 channels so, luckily, the manual channel surfing didn’t take long. I digress.

https://foursistersdish.com/2018/07/19/roasted-garlic-hummus/

Zucchini Soup

I recently did a 28 day challenge at a local gym, Signature Fitness.  The challenge included 4 trainer-led (killer! – but doable) workouts per week and a meal plan.  Well, I didn’t exactly follow the meal plan (I do Weight Watchers anyway so I felt no need to deviate from that) but I did try to eat more “clean” during the challenge.  I didn’t win the 4 week challenge but I did lose a few pounds (which was not my goal) and some inches (that was more my focus).  Even though I didn’t follow the meal plan exactly, I did try a few of the recipes.  This Zucchini Soup is one of those.  It’s a very summery soup… does that make sense for a soup?  It does in this situation… it’s so fresh tasting!  You have a couple options for flavors here.  The original recipe calls for fennel.  I loved it with the fennel, but not all members of my family are fennel fans so I often make it with dill instead.  I love it just as much with dill, and it’s delicious served warm or cold, either one!  ~Erin

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Zucchini Soup
    Ingredients
  • 1 tsp. extra virgin olive oil
  • 3 medium zucchini, peeled and chopped
  • ½ a medium white or yellow onion, chopped
  • 1 tsp. dried fennel seed OR ½ tsp dried dill weed (not both!)
  • 3 c. low-sodium chicken stock
  • Salt, to taste (plus black pepper if using fennel)
  1. Heat olive oil in a medium pot with zucchini, onion, and fennel seed (if using).
  2. Sautee over medium heat until onion becomes translucent.
  3. Add chicken stock and dill, if using instead of fennel.
  4. Simmer until zucchini is very tender (about 10-15 minutes).
  5. Turn off the heat and let it cool for a few minutes, then blend with an immersion blender. If you do not have an immersion blender, let the mixture cool to almost room temp and then puree in your blender. Do not put hot liquids in the blender.
  6. Add salt (and pepper if you used fennel as the spice – pepper is not necessary if you used dill) to taste.
  7. If you used fennel, you may want to strain out the seeds at this point; they don’t blend.
  8. Serve warm or cold.

Weight Watchers info: This soups makes about 4 servings of 1 cup each. Each serving is zero SmartPoints!

https://foursistersdish.com/2018/06/11/zucchini-soup/

Summer Ice Box Pie

Many years (and pounds) ago, when I first started Weight Watchers, I was given a recipe similar to this by a friend who had been a Weight Watcher for years. I was desperate for something that made me feel like I was having dessert! That was over a decade ago and my family and I are still enjoying this cool, summery treat. You can make this pie using any flavor combination of yogurt and Jello that you want. For the one pictured here, I used strawberry Jello with lemon yogurt. ~Tracy

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Summer Ice Box Pie
    Ingredients
  • ~1 (.3oz) package sugar free jello in your favorite flavor – I used strawberry
  • ~2 (8 oz.) containers low fat yogurt – I used lemon (mine were 4 points each)
  • ~1 c. boiling water
  • ~1 (8 oz.) container fat free Cool Whip
  • ~1 reduced fat graham cracker crust
  • ~fresh fruit for topping, optional
  1. Stir Jello into boiling water and mix until well dissolved.
  2. Add both containers of yogurt and mix well.
  3. Fold in Cool Whip.
  4. Pour mixture into graham cracker crust.
  5. Chill until ingredients are set.
  6. Top with fresh fruit and serve.

Weight Watchers Info: Divided into 8 servings, this dessert is 7 points per slice.

https://foursistersdish.com/2018/06/05/summer-ice-box-pie/

Mom’s Classic Meatloaf

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Meatloaf can go one of two ways.  It can be a lump of flavorless beef–or it can be a tender, hearty, flavorful, slice of comfort food.  Our mom’s meatloaf is the latter.  Her recipe is classic… made of simple ingredients and topped with good old American ketchup.  Pair it with a pile of creamy mashed potatoes, and you have the flavors of home.

͂ Erin

 

Ingredients:

2 lb. ground beef (93% lean beef)

1 c. canned tomato sauce

60 saltine crackers (about a sleeve and a half)

½ c. diced onion

1 c. diced bell pepper

1 egg

½ c. ketchup

1 tsp. salt

Instructions:  

Preheat oven to 375°F.  Combine all ingredients except ketchup until just mixed.  Do not over mix.  Spread ketchup on top of loaves.  Form two loaves on a sheet pan.  Bake for 45 minutes or until cooked through (160°F throughout).

Weight Watchers info:  This recipe makes 16 servings at 4 SmartPoints each.