Frozen Peanut Butter Cups

This are awesome! They kind of tasting like ice cream and a peanut butter cup. They are so yummy and only about one point. You really just need to try these.

Frozen Peanut Butter Cups 12 Servings at 1 wwpp

3 Tbsp. Peanut Butter
1 tub of Fat Free Cool Whip (make sure it is thawed)
Lite Hersey's syrup

Line a cupcake pan with 12 cupcake liners. Mix together the peanut butter and cool whip. Evenly distribute the mixture into the 12 cupcake liners (a little more than a spoon full each).

Put a little chocolate syrup in each one.

Freeze.

Keep them in the freezer and eat. They are amazing.

Hope you enjoy. Please comment or tell me on facebook how this or any of the recipes turn out. I really want to know.
Have a great day.

Makeover Hash Brown Soup

I took this from Taste of Home Light Slow Cooker magazine. I am in love with this magazine. We got it when we started on Weight Watchers in January but it is amazing. I wish all of you could buy this magazine. I will probably be using a ton of these recipes. This recipe when I made it did not come out like the picture in the magazine though...The picture in the magazine looks more soup-y, whereas mine looks more potatoe-y

Makeover Hash Brown Soup Serving Size 3/4 cup and 5 wwpp

2 green onions, chopped
2 teaspoons canola oil
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups 2% milk
1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
6 turkey bacon strips, diced and cooked (We did not use turkey bacon when we used it.)
1/2 cup shredded cheddar cheese

In a small skillet, saute onions in oil until tender.

In a 5-qt. slow cooker, combine the potatoes, milk, soup, and onions. (Of course, I didn't read that the potatoes needed to be thawed so mine sat in the slower cooker for like 30 minutes after adding all the ingredients into the slow cooker)

Cook and cover on low for 6-7 hours or until heated through. (I cooked it for 6 hours). Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

What I do when I get home from shopping. 1st edition

We do quite a lot when we get home from the store. This is the first part of me showing you what I do. These are the things that really help me stay on my diet.

I love chips. Especially after we made that salsa recipe. Chips and salsa are my favorite part of going to a tex mex resturant. I weigh out the chips according to the serving size. This makes it so much easier because I am the kind of person who will eat an entire bag of chips if I sit down with it.


After weighing all the chips on the scale, I bag them up in little snack sized bags then I write the points on all of the little bags. To save space I put all the little bags into the big bag they originally came in and put all that in the pantry. It works. Really.

Try it, it helps me.

Five-Ingredient Upside-Down Cake

I LOVE this recipe. Trust me, people who are not on weight watchers and do not like anything "diet" love this dessert. This is a weight watcher recipe but it is not one that tastes like it. The edges taste buttery and crunchy and the rest tastes soft and wonderful. It is a perfect after dinner dessert.

Five-Ingredient Upside-Down Cake. Serves 10 WWPP 4

What you need:

1/4 cup unsalted butter, divided
1/4 cup packed light brown sugar
3/4 pound canned pineapple rings in juice (I just get the normal can with the pineapple rings in juice.), reserve 1/4 cup juice
1/4 pound unprepared vanilla cake mix, a little less than a cup
1 large egg
Preheat oven to 375˚F. Melt 2 tablespoons butter in a 9-inch round, flameproof, aluminum pan over medium-low heat (make sure to cover entire pan bottom); sprinkle sugar over top. If you see, I have a problem with putting the pan right on the stove top, so I put a skillet on the heat and then put the pan on there. Works great.

Carefully place pineapple rings in a single layer in bottom of pan.

Increase heat to medium-high and cook until pineapple caramelizes, flipping once, about 2 minutes per side; remove pan from heat.

Melt remaining 2 tablespoons butter on stove top or in microwave. In a medium-size mixing bowl, beat egg with remaining melted butter. Add cake mix and reserved pineapple juice; combine well.

Pour batter over pineapple;

I take a spoon and spray the back of it with PAM then spread the batter across the pineapple slices

Bake until a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes.

 Allow cake to cool for about 15 to 20 minutes; when still warm, loosen sides with a knife and invert cake onto a serving plate.

Slice into 10 pieces and serve. I use a pizza cutter to slice it.

 That it great. Have a great day. Thank you for stopping by the blog. Please share with your friends if you like. As always please comment if you like, or dislike.

Salad-in-a-jar

I hate salads. I HATE salads. I HATE SALADS!

Ok now that we have that out of the way, I have to admit, I like french fries more. Here's the reason, french fries are easy to make. Salads I have to cut the vegetables, and wash the vegetables, and measure the dressing. If it's not fat free you are looking at 4 points, easily. Which is no fun because I LOVE ranch dressing.

I LOVE salad-in-a-jar. The reason why is because you can easily make it ahead of him. So I do not have to worry when I have days I have to sub because I have a full lunch ready for me. I have read that you can make it ahead of time, up to 4 days. I have not let it stand for 4 days because that is kind of long time to have a salad prepared. The salad in a jar works great because the lettuce never gets soggy, which is part of the reason I hated salads in the first place. One jar makes 1 big salad OR 2 side salads.

This is the side salad version

Full size salad after I ate a bit of it

The way you have to layer it is...
1. Dressing on the bottom
2. Mushrooms, squash, cucumbers (anything that needs to be marinated because it will be drowned in dressing)
3. Broccoli
4. Tomatoes
5. Spinach
6. As much lettuce as you can fit in there. I mean pack it in good. I do.
7. In this one I tried pecans on top because I like crunch in my salad but I did not love the pecans in there. I make it without now.

All you have to do is shake the bottle up and when you are ready to eat it and it's done. Really it is great when you are in a rush in the mornings.

I will next buy plastic jars because these glass ones scare me when they are in my lunch box.

Also, wide mouth jars would be more convenient because you can get things in and out easier.