Coz’s French Toast Strips

french toast

Sexy strips du toast a la francais. Oui oui!

I know I said that last week was “breakfast week” and then I posted only one breakfast recipe before socking you in the face with some lamb stock. How very rude of me. I should have given you at least ONE other breakfast dish! I’ll make up for that now.

Jess is utterly fantastical at breakfast food. I’ve mentioned before how she used to lure me out of my slumber with hot breakfast sandwiches and fresh coffee. These days, she’s been doing it with french toast sticks. I’m not complaining.

I don’t even remember the last time I had french toast at a restaurant. It’s just something that’s so easy to make at home that it seems silly to overpay for unhealthy versions of it at a local chain. I’ve seen some of the stats for restaurant french toast. SCARY. The Strawberry Banana French Toast at IHOP tops out at 1060 calories! That’s around 28-30 PP? FOR BREAKFAST?!?! Noooo thank you. In the Original Pancake House’s Sourdough French Toast, one plate is 1250 calories. Sweet Jesus! I feel like a clogged an artery just reading about it.

Well, this french toast is absolutely delicious and will NOT clog your arteries. It tops out below 250 calories and is sure to leave you satisfied. You can even put some slices of fresh strawberry and banana on it AND a dollop of Cool Whip Free and you won’t even be adding on any extra points. Take THAT, food chains!

french toast

Basking in the sunlight for a photo shoot before ending up in mah belly

Coz’s French Toast Strips
Servings: 2 (8 strips total)
PointsPlus per Serving: 6

Ingredients

  • 4 slices of your favorite 2 PP bread (I use Meijer Organics Multigrain), 9 PP
  • 1 egg, 2 PP
  • 2 egg whites, 1 PP
  • 1 tbsp soy milk
  • 1/2 tsp vanilla extract
  • cooking spray

Directions

1. Whisk together all ingredients except the bread in a large bowl (because you need the space on the bottom to fit a slice of bread). Get a non-stick skillet or panini pan heated up to right above medium low.

2. Dip your first piece of bread into the mixture and let it sit for a minute to soak up the flavor. Spray the pan with cooking spray and then put bread on. Cook about 1 minute each side. Repeat with other remaining slices. Cut each finished slice into four strips. Top with some sugar-free syrup (around 1 PP per 1/4 cup) and a sprinkle of powdered sugar or coconut flakes and enjoy!

Sweet Potato Hashbrowns

sweet potato, breakfast, hash browns, breakfast potatoes

Oh so sweet

Breakfast is easily one of my favorite meals of the day, but only when it’s done right. Like most people, I can live with a bowl of cereal and a piece of fruit and then go about my day if I have to, but I’d always rather have something homemade. The only thing that frustrates me about breakfast is the monotony that we’ve settled for! Eggs, bacon, pancakes, cereal, rinse, repeat. Sure, there’s a little more differentiation than that, but it sure feels like there isn’t sometimes.

In order to break up that monotony, I try using ingredients that aren’t normally found on a breakfast menu. I’ve already posted some delicious recipes using wonton wrappers, salad fixings and polenta, but I definitely need to bulk up that section of my recipe index! Here are some examples of different, delicious breakfast foods that I’ve been enjoying lately:

Giardiniera and veggie-cheese omelets
Vanilla chai pancakes (cooked in coconut oil.  YUM.)
– Sweet potato hashbrowns

All these things are extremely yummy and satisfy that need for change. The recipe I’m sharing with you today is for my sweet potato hashbrowns. I’ve been making them for a couple years now, ever since we had run out of regular potatoes and I was craving some hashbrowns. We mash them, soufflé them, bake them, French fry them and turn them into hummus, so why not turn them into hashbrowns as well? I made them for my parents on Christmas Eve morning and they went bonkers. I think they forgot how well the natural sweetness of sweet potatoes lends itself to savory dishes.

I’m actually going to share two variations. One is low-sodium and includes onions and the other is just well spiced and doesn’t have onions. At least one of them is sure to please anyone in your household who likes sweet potatoes!

sweet potato, breakfast, hash browns, breakfast potatoes

Jess took these photos. She calls this one “sweet hash”…. :)

Simple Sweet Potato Hashbrowns
Servings: 4
PointsPlus per Serving: 3

Ingredients

  • 1 large sweet potato, 8 PP
  • 2 tbsp light butter/margarine, 4 PP
  • salt
  • pepper
  • garlic powder
  • onion powder
  • paprika

OR A LOW-SODIUM VERSION WITH ONIONS

  • 1 large sweet potato, 8 PP
  • 1/2 medium onion
  • crushed red pepper or chili powder
  • 2 tbsp light butter/margarine, 4 PP

Directions
1. Get a bowl of warm water.  As you dice up your sweet potato, throw it into the bowl with water.  Letting them soak in the water for a little bit as you are preparing everything will soften them up just enough.  Chop up your onions and set them aside (not in the water).

2. Warm up a non-stick skillet or cast iron pan (my preference).  Once it gets to a medium heat, put in the butter and let it melt.  If you’re doing the version with the onions, put the onions in and let them soften up just a little.  Then put in the drained potatoes.  Sprinkle your spices over top (I just do a sprinkling of each and use a little more of the flavors I really want in there), mix around the potatoes so they are well coated with butter and spice and then let them sit for about 4 minutes.  Once they start to brown up on the bottom, scrape them all over to one end and give them a flip.  Let them sit for another 4 minutes or so.  Do this until they meet your level of satisfactory softness/crispness and then transfer them to a plate.

**PLEASE NOTE** – If you are doing the version with the onions, you’ll have to stir them up more often so the onions don’t burn!

What are some other things that you eat for breakfast that you’d consider “different”?

Goetta Breakfast Salad (uhh.. salad for breakfast?)

Oh boy was this tasty.

No, no. Breakfast food in a salad and eaten for lunch! Although, I’m sure it would be delicious and filling as a breakfast dish, but I just can’t get myself to eat salad for breakfast. Weird.

How did this fusion of German breakfast food and salad come to be, you ask? This is just what happens when two people start making two different things for lunch and decide that they both want a bit of what the other is having! Hee hee. No, literally. I’m sitting here giggling because I find it kind of funny. I wandered in the kitchen with a desire to cook up some of the goetta we brought back from OH last weekend and she was already in there washing some salad and putting it into bowls for us. I asked her if she wanted some goetta too and she said yes. I asked if she wanted an egg too and she said yes. I said, “what if we make it into a salad?” She said sure! BAM! Idea was born.

You can’t just put an egg and goetta on some lettuce and call it a new and interesting recipe, though. So, I mixed it up with some sauteed mini sweet peppers (because their flavors blend so well with egg and goetta) and threw in some zucchini as well because, let’s face it, you can pretty much add it to anything savory and it’ll taste good and fill you up.

Cheese and croutons were added in there too because we are a house that looooves cheese and croutons. In fact, during our latest visit to OH, we bought a bag of croutons to have with salad one night for dinner and the next night my dad decided to bring home FOUR MORE BAGS because… he figured we needed to eat them like french fries? I don’t know, lol, but they certainly didn’t last long.

They were good in this salad, but they didn’t add too much to the salad other than some more texture and a bit of cheesey/carby goodness, so if you want to save yourself some points you can go ahead and leave them out. I was just excited that I made up a new recipe using goetta that’s different than just slicing and pan-frying them up or inserting them into a breakfast sandwich. And it was definitely satisfying to both my palate and my stomach! Yum :)

Goetta Breakfast Salad
Servings: 1
PointsPlus Per Serving: 11 (or 8 without cheese or croutons since they’re more of an afterthought)

Ingredients

  • 2 to 3 handfuls of salad greens
  • 2 oz goetta, 5 PP
  • 1 egg, 2 PP
  • 3 mini sweet peppers
  • 1/2 medium zucchini
  • 1 tbsp low-fat french dressing, 1 PP
  • 1/2 oz dill havarti cheese (or another cheese of your choice), 2 PP (optional)
  • 2 tbsp croutons, 1 PP (optional)

Directions
1. Get out goetta and slice off two 1-oz rounds. Heat up a non-stick skillet to medium heat and cook goetta on both sides until nicely browned.

2. While the goetta is cooking, wash lettuce, drain and put in a bowl or on a plate. Wash zucchini and peppers. Slice peppers in half long-ways and slice zucchini into rounds.

3. Once the goetta is done cooking, cut each slice into quarters and put on lettuce. Cook up peppers and zucchini with a sprinkle of salt and pepper until slightly tender. Once done, slice the peppers into strips and put those and the zucchini rounds onto the salad.

4. Cook up your egg over-easy (so that the yolk will mix with the french dressing and be generally amazing.) While it’s cooking, cut up or shred your havarti cheese and put on salad.

5. Once egg is done, put it on top of the salad, add your croutons (if you’re using them) and drizzle the french dressing over top. Cut up with a knife and fork, mix it all up together and enjoy the delicious flavors!

Angela’s Nut Bread

I once posted a family recipe on this blog. WON’T MAKE THAT MISTAKE AGAIN. Lord! I thought I was gonna lose my fingers one at a time to my Aunts. So, when I made my Great-Grandma’s nut bread on St. Patty’s Day and thought to myself that I wanted to share it, I nixed that notion and decided to re-work it so that I would have an original nut bread recipe to share!

You know what? I think I enjoyed this version even more. It’s lower in PP and calories and has a bit of a lighter texture to it. I’ll probably make a loaf of it every week so that I can slice off a couple pieces each day to enjoy for breakfast and a snack! And for all those people who have dairy or yeast allergies/sensitivities, this bread is perfect for you.

Beautiful photo taken by my very talented Fiance!

Angela’s Nut Bread (inspired by my Great-Grandma’s Nut Bread)
Servings: 12
PointsPlus Per Serving: 4

Ingredients

  • 1 cup white cake flour, 13 PP (or all-purpose white, but it’s denser, so the bread will be too)
  • 1 cup white whole wheat flour, 11 PP
  • 1/2 cup white sugar, 11 PP
  • 1 pinch salt
  • 4 tsp baking soda, 1 PP
  • 1/3 cup chopped walnuts, 8 PP
  • 1/3 cup golden raisins, 4 PP
  • 1/4 cup diced dried apricot, 2 PP (optional)
  • 1 cup vanilla almond milk, 2 PP (skim milk works fine if you don’t buy almond milk)

And the sexy inside view.

Directions
1. Preheat oven to 350.

2. Mix all ingredients in a bowl until well combined. Spray a loaf pan with cooking spray all until well coated and then pour the mixture inside. Let sit 10 minutes before putting into the oven.

3. Bake for 1 hour. If you’d like to give it a nice shiny look on top, take the bread out when there’s only 10 minutes left to bake, rub some light butter over top (or fake butter or canola oil) and then put it back in for the last 10 minutes. Best served warm with a little butter or peanut butter spread on top!

Now, when I make bread like this, my way of controlling portion sizes is to make little notch marks with a knife along one edge of the bread.  Thank GOD I do this too otherwise I’d be eating 2-3 servings at a time without knowing it!  If you struggle with figuring out how much bread to slice off a tasty homemade loaf, you should probably try out this technique.

Oh, one more thing.  I actually tracked every morsel that went into my mouth for an entire week!  WOOT WOOT!  Now, I’m on to week two of tracking and I started the day off with a slice of this fantastical stuff, a blueberry yogurt, a banana and a glass of vanilla almond milk.  It’s gonna be a good week, I can feel it :)

Havarti Ham and Veggie Frittata

Delicious. Photo by Jess!

“The secret to a great frittata is a very hot pan… because that’s what makes it fluffy.”
– Harrison Ford as Mike Pomeroy

Thank you, Morning Glory, for such a fantastic one-liner that it actually stayed in my culinary brain.  It’s great advice, by the way, because it actually IS the secret.  That one line (and one scene where he actually made one) was all I needed to be convinced that frittatas actually ARE that easy to make (and that I never want to be a news anchor.  Early morning drama?  No thanks.)

Making this frittata was quite possibly the easiest egg dish I’ve ever made.  Aaaaaaannnnnndddd… the cleanup was ridiculously easy!  You know how your pan gets all egg-crusty when you make scrambled eggs or breakfast scrambles and you have to clean it all out before you can even think of using it again?  Yeah, none of that with frittatas.  If you cook it right (with a really hot pan), it’ll slide right out and your pan it perfectly usable for another frittata the next day!

Here’s what you do: pick your fillings, cook em up and then pick your cheese, mix into eggs, pour over fillings, saute, bake.  VOILA.  Seriously.  It’s that easy.  And I figured this out from a freakin’ movie.  It was a hilarious movie, though, so that makes it double awesome.  Here’s my very first frittata recipe for you to enjoy!

Double Awesome. Photo by Jess!

Havarti Ham and Veggie Frittata
Servings: 4
PointsPlus Per Serving: 4


Ingredients

  • 2 oz ham, 2 PP
  • 2 oz creamy havarti cheese, 6 PP (if you have a lighter version, use that!)
  • 3 eggs, 6 PP
  • 3 egg whites, 1 PP
  • 1 medium scallion, sliced
  • 5 mini sweet peppers, diced
  • 1/4 zucchini, diced
  • salt and pepper

Directions
1. Turn oven on to 350. Then heat up a skillet to medium heat.

2. Cut up the zucchini, peppers, scallion and ham. Spray the skillet with Pam and pour in the veggies. Saute until desired tenderness (about 3-5 minutes).

3. While your fillings are cooking, mix your cheese into your eggs (shred it first if you need to) and add the salt and pepper to taste. Pour egg mixture over fillings. Put away all your utensils, now! Leave it be until it browns slightly around the edges.

4. Once it’s slightly browned, stick the whole skillet onto the top rack of the oven and let it finish cooking for about 10-12 minutes. This will finish baking it and let it get nice and bubbly on top. Once the time goes off, check to make sure it’s cooked thoroughly. If it is, there should be no excess liquid on top and it should be able to slide right out of the skillet once you loosen the edge. Slice into fours and enjoy!

We topped ours with Sriracha the first time and this morning when I had my other piece, I topped it with my favorite mix of Chobani 0% Plain and Spicy Guacamole with fresh chopped cilantro on top. Aaaahhhmazing. I can’t wait to try some other combinations soon!

Oh, and I lost a few more pounds this week when I wasn’t really trying.  I just ate less and made better decisions.  I love when that happens :)

Bacon Egg and Cheese Wonton Cups and some Exciting News!

Guess who dropped 2.5 lbs this week?  ME!  Annnddddd, that means I’ve officially hit (and passed) my 10% mark!  33.2 lbs down.  If you recall, I came up with a list of milestones and rewards a while back and the reward for hitting my 10% mark was purchasing my blog domain.  DONE AND DONE!  This blog is officially housed at www.reluctantwwfoodie.com now!  I have always wanted a website of my own and now it’s official.  It’s been a great morning :)  Snuggles with my baybsie (who lost a pound too!), goetta breakfast bagel sandwiches, good weigh-ins and a newly purchased official blog domain!  Now, onto the foods….

O. M. G.

How could I have not ever cooked with these before!!??!?!  These being the incredibly versatile wonton wrappers that I found in the freezer section of my local Asian food mart.  For $1.99 I got a package of 60 wonton wrappers, and after doing the math, I figured out that they are only 1 PP for two wrappers!  Awesome.  Whether you get the round ones or the square ones, they have the same PP value.

Click here for this similar recipe by the Eat Drink Repeat blog!

Bacon Egg and Cheese Wonton Cups
Servings: 5
PointsPlus Per Serving: 3

Ingredients

  • 10 wonton wrappers, 5 PP
  • 1 eggs, 2 PP
  • 3 egg whites, 1 PP
  • 3 slices cooked low-sodium bacon, chopped, 3 PP
  • 2 oz low-fat shredded cheddar cheese, 2 PP
  • salt and pepper
  • garlic, chili, tamarind powders (optional)
  • sriracha sauce (optional)

Directions
1. Preheat oven to 375.

2. If you haven’t cooked up the bacon and chopped it up yet, do this now.

3. Get out a cupcake pan and lay your wonton wrappers inside, 2 in each, forming a little cup. IMPORTANT – do not use non-stick spray. You don’t need to use ANY spray as long as the cupcake pan is non-stick. The wonton wrappers will cook perfectly and come right out.

4. Mix together all eggs and season with salt, pepper and other spices if using. Divide egg amongst wonton cups, making sure not to get any egg on the actual pan. Keep it inside the wonton wrappers (otherwise it will stick to the pan while cooking). Put chopped bacon into each egg cup and then top each cup off with shredded cheese.

5. Bake for 18-20 minutes. Take out of oven, put on a plate and top off with a little sriracha sauce if you want a little extra kick (that was my fiancee’s idea!) and enjoy!

I have a picture of the ones we made, but they are on my other computer!  Pictures of OUR delicious wonton cups will be up later.  And after searching all over the internet, it seems that this is possibly the first recipe posted of this kind on the internets!  How crazy is that?  I CLAIM THIS ONE, PEOPLE!

Cinnamon Peach Pecan Zucchini Muffins

Before I dive into any recipes, I have to say thank you.  Thank you to all of you who sent me such beautiful supportive comments after my last post.  After a hard week, it was so wonderful to read all the love on wordpress and facebook; to get private messages and texts from friends and family who wanted to let me know that they love and support me and my girlfriend.  My grandparents even sent us flowers!  It was so humbling.  So, thanks you all from the bottom of my heart.  It was exactly what I needed to jump start my tracking and exercising again!

A nice healthy glow from all the good eating and exercise.  And also from knowing how much I am loved and supported!

In fact, I earn 33 activity points this week from all the working out I did!  After my small weight loss of 3/10ths on Friday, I woke my ass up early and went to the gym before work on both Friday AND Monday, and I did 25 minutes of weights and some cardio each time.  It felt great and I don’t even mind the fact that my arms and legs are sore from it all.  I also did a MUCH better job tracking my food.  I’ve barely used any of my 33 AP or 49 Weekly Points.  And now I have a gym buddy (Sarah from the Reluctant Losers Page) and we’re going to the gym every Monday and Wednesday morning!  So, I will continue to get great exercise.  Lucky for us, one of the benefits of working for Wolfram is a SUPER discounted gym membership.  I basically pay 18 bucks a month for TWO “gold” memberships  (me and the girlfriend) at a local gym.  I have no excuses for not working out.  Period.

So, life is back on track, the weather is becoming manageable again, and cooking has been happening a lot lately!  On Saturday, I made a tasty gourmet sandwich for lunch using chicken, “zucchini linguine”, feta and tomatoes… that delicious recipe is definitely coming soon as I convinced the girlfriend to take a picture before we all dug in.  Last night I made a mexican pizza with homemade dough, refried beans, green enchilada sauce, chobani ‘gurt, corn, tomatoes, sliced up marinated beef, jalapeno, cheese and adobo spice.  It was gooooood!  Although, some guacamole or avocado would have cinched it.  Tonight, we’re finishing up our latest round of ravioli making using the ravioli recipe I posted last year (that was my girlfriend’s doing.  She loves those ravs!).  So good!  And tomorrow, I’m cooking up another batch of my Fried Rice with Prawns and Ham, although I think chicken will be replacing the ham since I no longer have any ham in the house.  That’s quite possibly our favorite leftovers meal, which is hard to come by since the girlfriend isn’t a huge fan of the leftovers.  But that’s the thing about fried rice, it always tastes better the second day!

Now… for the recipe that claimed the title of this blog!  I LOVE these muffins.  They absolutely are the best right out of the oven or warmed up in the microwave and slathered in a bit of light butter.  My girlfriend doesn’t like nuts in baked things and she really liked these ones!  I didn’t take a pictures because, really, they look almost exactly like the Lemon Walnut Zucchini ones that I posted a while back.  Just a little more “peachy” than “lemony” :)  So just trust me, they look tasty!

Cinnamon Peach Pecan Zucchini Muffins
Servings: 12
PointsPlus Per Serving: 3

Dry Ingredients

  • 1 cup all-purpose unbleached flour, 11 PP
  • 1/2 cup whole wheat flour, 5 PP
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda

Wet Ingredients

  • 1 6-oz container of peach chobani, 4 PP
  • 1/2 cup sugar, 11 PP
  • 1 1/2 cups grated zucchini (and carrot if you want), drained
  • 1 egg, 2 PP
  • 1 tbsp vanilla extract, 1 PP
  • 1/4 cup chopped pecans, 8 PP
  • 1 tsp cinnamon

Directions
1. Preheat oven to 315 degrees.

2. Grate zucchini and drain. I used my awesome food processor for quick grating and squeezed it all by hand to get out as much liquid as possible.

3. Put all the dry ingredients in one bowl and mix with a wooden spoon. Then put all the wet ingredients in another bowl and mix with the same wooden spoon. Mix the dry ingredients into the wet ingredients just until fully blended.

4. Spray your muffin pan with some Pam and scoop the batter evenly into the pan. Cook for 40-45 minutes. They should be perfectly done once the timer goes off, so take em out and enjoy! I highly recommend heating them up if they’ve cooled down before you got a chance to eat one, then slice apart and put a little bit of butter on each side. It just brings it all together!

Raspberry Chocolate Chip Zucchini Muffins

Mmmmmmm chocolate.

WOW.  Does it feel like it’s been forever since I blogged?  Sure does on my end.  Sometimes life just gets busy and you don’t have time to cook; that’s what life has been like for the past few days.  Luckily, that was not the case last night, and I had the chance to try out a couple new recipes with some of the Chobani ‘gurt from the extra free case of it that the amazing people over at Chobani sent me!

I can’t even express in words how much I love baking with yogurt now.  No butter, no oil, just pure awesome.  Add a little chocolate in there (like I did) and you’re basically biting into a little piece of heaven.

My girlfriend and I have a favorite chocolate chip.  It’s the Hershey’s Special Dark chocolate chips.  We don’t use any other kind anymore.  During the Christmas season, we went through about SIX bags of these chips in baking, eating them frozen, etc.  So, on our last trip to the grocery store… as we passed them in the aisle… they mysteriously ended up in our cart.  It was fate!  We had to buy them.  So last night, they became part of my new muffins.  And every bite was awesome.

See all the chocolate inside???

Raspberry Chocolate Chip Zucchini Muffins
Servings: 12
PointsPlus Per Serving: 6 (4 PP if you only use 1/2 cup of the chocolate chips!)

Dry Ingredients

  • 1 cup all-purpose unbleached flour, 11 PP
  • 1/2 cup whole wheat flour, 5 PP
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda

Wet Ingredients

  • 1 6-oz container of raspberry chobani, 4 PP
  • 1/2 cup sugar, 11 PP
  • 1 1/2 cups grated zucchini, drained
  • 1 egg, 2 PP
  • 1 tbsp vanilla extract, 1 PP
  • 1 cup special dark chocolate chips, 36 PP

Directions
1. Preheat oven to 315 degrees.

2. Grate zucchini and drain. I used my awesome food processor for quick grating and squeezed it all by hand to get out as much liquid as possible. You don’t want the extra juices, believe me!

3. Put all the dry ingredients in one bowl and mix with a wooden spoon. Then put all the wet ingredients for your muffin of choice in another bowl and mix with the same wooden spoon. Mix the dry ingredients into the wet ingredients just until fully blended. No need to over-mix!

4. Spray your muffin pan with some Pam and scoop the batter evenly into the pan. Cook for 40-45 minutes. They should be perfectly done once the timer goes off, so take em out and enjoy! I highly recommend heating them up if they’ve cooled down before you got a chance to eat one, then slice apart and put a little bit of butter on each side. It just brings it all together!

Stay tuned later this week for another muffin recipe: Cinnamon Peach Pecan. These muffins were AMAZING too! Even the girlfriend, who doesn’t like nuts in baked goods, really really liked these muffins. Tastes a little like the holidays :)

Other recipes on the blog that I’ve used the Special Dark Chocolate Chips for:
Chocolate Chip Cookies
Five Ingredient Cookies
Pumpkin Spice Chocolate Chip Cookies

Cho Cho! Giveaway and Deeeelicious Muffins CLOSED

Out of the shadows comes a glimmer of lemony light (muffins)!

PEOPLE!!!  I’ve earned one of my baking stripes!  I’m not sure how many there, but I definitely earned one of them Monday night when I perfected these zucchini muffins.

But before I got any further, I need to give a HUGE shout out to the folks over at Chobani for being so kind as to choose me as their featured blogger of the week!  Little did they know that when they sent me a case of different flavored Chobani ‘gurt that I’d go so far as to perfect healthy gourmet muffins using their product!  Well, I did tell them on twitter that I’d go crazy with recipes and I can safely say I lived up to my word.  AND…. they have a whole case of it for me to give away to one lucky reader!!  More about that towards the bottom….

Did you know that oil and butter isn’t always necessary in order to make a tasty muffin?  When I was looking through pages and pages of different zucchini muffin recipes, I was shocked at the amounts of sugar and oil that people put in their muffins.  One could easily amount to 9 PP and that’s just RIDIC.  Who wants to waste 9 of their daily points for a freaking muffin??  Not me.  Not unless it’s a gourmet muffin made by a world renowned chef using pure ingredients and it comes slathered in freshly churned butter (like the Amish person who churned it is just now sitting down in their porch rocker to wipe the sweat from their brow).  Even then, I might have to pass.

Black and White Cake Cookies using Chobani Honey ‘gurt! Click for the recipe.

You may need to pass on the copious amounts of butter and oil, but you do NOT need to sacrifice flavor when you are dieting.  That’s one of the reasons why, although I’m the “reluctant weight watchers foodie”, I ultimately flipped the switch when a joined Weight Watchers; I can eat whatever I want!  It’s just about making better choices and being conscious of your portions.  I haven’t had to sacrifice flavor at all.  I’m a spice junkie anyway, so I ain’t giving it up!

Flavor was definitely not sacrificed with these muffins.  In fact, these are some of the most delicious muffins I’ve ever had (especially when heated up)!  Seriously, I never considered myself a baker.  I’ve never created my own baked-good recipe before.  I just followed directions from other ones.  But this was an experiment, a challenge and ultimately, a HUGE success!  And because I lurve you all so very much, I’m sharing with you not one, but TWO muffin recipes!!

There’s no butter, no oil and no applesauce in these puppies.  The secret to the moistness and the ultimate flavor comes from one 6-oz container of Chobani Greek Yogurt in each batch.  These are just two of my creations.  I have no doubt that I am well on my way to becoming a muffin queen… and I have no doubt I’ll be using Chobani in every single batch.  It’s chocked full of protein, it’s rich and creamy and each different flavor holds it’s own.  So take a look at these recipes and make sure to proceed to the bottom so that you can find out how to win a free case of flavored Chobani ‘gurts!

Nuked and buttered… oh. so. delish.

Black Cherry Zucchini Muffins OR Lemon Walnut Zucchini Muffins
Servings: 12
PointsPlus Per Serving: 3!

Dry Ingredients (same for both muffins)

  • 1 cup all-purpose unbleached flour, 11 PP
  • 1/2 cup whole wheat flour, 5 PP
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda

Berry Banana ‘Gurt Smoothie made with Chobani Pineapple ‘Gurt. Click for the recipe!

Wet Ingredients for Black Cherry Zucchini

  • 1 6-oz container of black cherry chobani, 4 PP
  • 1/2 cup sugar, 11 PP
  • 1 1/2 cups grated zucchini, drained
  • 1 egg, 2 PP
  • 1 tbsp vanilla extract, 1 PP
  • 1/4 tsp almond extract

Wet Ingredients for Lemon Walnut Zucchini

  • 1 6-oz container of lemon chobani, 4 PP
  • 1/2 cup sugar, 11 PP
  • 1 1/2 cups grated zucchini (I didn’t have enough zucchini so I threw in some grated carrot too!), drained
  • 1 egg, 2 PP
  • 1 tbsp vanilla extract, 1 PP
  • 1/4 cup chopped walnuts, 6 PP

Directions
1. Preheat oven to 325 degrees.

2. Grate zucchini (and carrot if you’re using it) and drain. I used my awesome food processor for quick grating and squeezed it all by hand to get out as much liquid as possible. You don’t want the extra juices, believe me!

3. Put all the dry ingredients in one bowl and mix with a wooden spoon. Then put all the wet ingredients for your muffin of choice in another bowl and mix with the same wooden spoon. Mix the dry ingredients into the wet ingredients just until fully blended. No need to over-mix!

Greek Style Burger with Tzatziki Sauce using Chobani Plain ‘Gurt! Recipe coming soon!

4. Spray your muffin pan with some Pam and scoop the batter evenly into the pan. Cook for 40 minutes. They should be perfectly done once the timer goes off, so take em out and enjoy! I highly recommend heating them up if they’ve cooled down before you got a chance to eat one, then slice apart and put a little bit of butter on each side. It just brings it all together!

I also have to give a shout out to Brackett Farms, my local CSA, for providing me with a BEAUTIFUL Romanesco zucchini that I used for both of these muffins.  Romanescoes are the “original” zucchini.  They have a milder taste and a slightly nutty flavor.  You can use any kind of zucchini, or even yellow squash for these muffins so don’t worry about having exactly the right one.

Think these sound tasty? How about winning your own case of Chobani?? That sounds even tastier!! How can you win, you ask? Why, there are multiple ways to enter. Just make sure to leave a separate comment for each one! The winner will be chosen on Tuesday, July 19th using www.random.org, so all entries MUST be recieved by Monday, July 18th at MIDNIGHT!

Perfect Parfaits made with Chobani Peach and Pomegranate ‘Gurts! Click for the recipe.

1. “Like” Chobani on Facebook and leave a comment on their wall telling them how you found their page and what product you’re trying to win and then leave a comment on this blog post telling me that you did.
2. Follow @ReluctantFoodie on Twitter and leave a comment on this blog telling me that you did or already do.
3. Subscribe to my blog through RSS feed or through email and leave a comment telling me that you did or already do.
4. Share my blog post link on Facebook with the following in the comment box, “Win a free case of flavored Chobani ‘gurt on The Reluctant WW Foodie blog!” and leave a comment on this blog telling me that you did.
5. Tweet the following message “Win a case of flavored Chobani ‘gurt from @ReluctantFoodie! Enter here – http://wp.me/p1cn3Q-mh” and leave a comment on this blog telling me that you did.
6. Leave a comment on this blog telling me what flavor you are super excited to try!
7. Leave a comment on this blog telling me what combination of flavors you’d like to try in a muffin using their product (ie. lemon walnut zucchini, pineapple banana coconut, strawberry pecan, etc)!

Perfect Parfaits!

Tasty layers!

To get you all ready for the Chobani giveaway tomorrow, I’m posting this beautifully simple yummy parfait recipe!  No muss, no fuss, just fresh fruit, a nice layer of carby goodness and two containers of Chobani ‘gurt (my favorite ‘gurt!). I’ve thoroughly enjoyed making yummy things with the case of yogurt they sent me. I wish I could get free ‘gurt EVERY DAY!! Stay tuned tomorrow (the start of my week as their featured blogger!) for a couple different muffin recipes and later this week for some WWF tzaziki sauce!

Perfect Parfaits
Servings: 2
PointsPlus Per Serving: 6

Ingredients

  • 2 6-oz containers of your favorite Chobani (I used peach and pomegranate), 7 PP
  • 1/4 cup uncooked old fashioned oats, 2 PP
  • 1 whole sheet reduced-fat graham crackers, 2 PP
  • 1 packet splenda or truvia
  • 3/4 cup Fiber One 80 cereal, 2 PP
  • 3 handfuls total of chosen fruit

I didn’t mean to create a patriotic theme… but those colors lend themselves quite well to parfaits!

Directions
1. Pick out the berries you’re going to use and wash them. Set aside.

2. Put oats, graham crackers, your sweetener of choice and cereal into a food processor and blend until it’s broken up (not too much though, you still want it kinda chunky). That will be your crust. Open up yogurts and stir them in their containers.

3. Grab a glass and start with a layer of crust on the bottom. Then yogurt, crust, berries, yogurt, crust and a few more berries on top. Eat right away or refrigerate to enjoy later!

This is just how I did it. You can certainly put more fruit in there if you’d like, or even make more layers. Blueberries and raspberries were our fruits of choice, but really any fruit will do! I’d recommend mandarin oranges, pineapple, strawberries, blackberries, and peaches. All those go really well with yogurt. As for the yogurt, the flavor combinations are entirely up to you!

And in case you didn’t realize this, because of the ingredients used, this is actually a VERY healthy parfait.  Each one packs 5 grams of fiber (from the Fiber One 80 cereal), 10-20 grams of protein (depending on which Chobani you use), and LOTS of healthy vitamins from the fresh fruit.  You’ll be satisfied in both your mouth and your belly when you’ve finished yours!