Sunday, December 1, 2013

Instant pumpkin ice cream!

I saw this recipe here and new I had to make it! The only change I made was to use light coconut milk. Oh and it said it made 4 servings but I made 2 :)

Instant pumpkin ice cream 2 servings 3pp each

1/2c light coconut milk
1 cup pumpkin puree frozen in an ice cube tray
2 tbsp maple syrup
1 tsp pumpkin pie spice
1 banana frozen in chunks

Allow the frozen pumpkin cubes to sit at room temperature for 10 mins or so then process everything in a food processor. I used my Nutribullet.


Crockpot beef vegetable and barley soup

Found this fantastic recipe at Skinny Kitchen! Simply Filling or 4 points plus

I did tweak it a little as I don't really like zucchini in soup and used extra lean ground beef and less broth but other than that it was fantastic!

1 lb extra lean ground beef
3/4c dried barley
2 tetra packs of low sodium fat free beef broth (not quite 2 as it didn't fit in my crockpot)
1 15oz can of diced tomatoes I bought the one with garlic and black pepper
1 big carrot sliced thinly on my mandoline
1 onion shredded thinly
2 big handfuls of baby spinach which I forgot to put in :(
2 stalks of celery
2 cloves of garlic
2 tbsp Worcestershire sauce
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried sage
pepper

Brown the ground beef and strain to get rid of the excess fat. Add the beef and all the rest of the ingredients to your crockpot. Turn on low for 7-8 hours.

One serving is 1 1/2 cups :) 4pp or simply filling






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