A lot of my friends have been asking that I post some recipes that I've been doing/created while on this whole meal prepping journey, so I figured I would share a bunch of them here. I think I've become a seasonal eater - is that even a thing? I feel like I've been craving foods that are reflective of the season, which is kinda new for me.
In this post I'll share some of my FAVORITE fall recipes.. quick, easy, and healthy!
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Servings: 15
Points per Serving: 2
Ingredients:
- (5) Packets of Quaker Select Starts Weight Control
Maple & Brown Sugar Oatmeal (22 points)
- (2) Medium Over-Ripe Bananas (0 points)
- 1/4 cup of Semi Sweet Mini Chocolate Chips (13 points)
Instructions:
- Preheat oven to 350 degrees.
- Mix mushed banana, mini chocolate chips and oatmeal together.
Add water until you get a consistency similar to cookie dough.
- I use an ice cream scoop to place directly onto cookie tray
(no foil or wax paper - it will stick!)
- Bake for 12-15 minutes.
- Let cool and enjoy the most DELICIOUS 3-ingredient GUILT FREE cookies ever!
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Servings: 10
Points per Serving: 1
Ingredients:
- (2) Packets of Quaker Weight Control Banana Bread Instant Oatmeal (9 points)
- (2) Medium Over-Ripe Bananas (0 points)
- 1/4 cup of Fisher Chef's Natural Chopped Walnuts (5 points)
Instructions:
- Preheat oven to 350 degrees.
- Mix mushed banana, chopped walnuts and oatmeal together.
Add water until you get a consistency similar to cookie dough.
- I use an ice cream scoop to place directly onto cookie tray
(no foil or wax paper - it will stick!)
- Bake for 12-15 minutes.
- Let cool and enjoy the most DELICIOUS 3-ingredient GUILT FREE cookies ever!
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This soup is something my mom made when she did Weight Watchers YEARS ago. Unfortunately, I can't ask her exactly how she made it... I really wish she had written it down... but I'm doing my best to make it my own. If I'm being honest, I personally think it could still use some fine tuning, but hey, it's a work in progress like I am!
I've made this on the stove in the past with a big pot, but this time around I used my Crockpot. It took about 36 hours rotating between high, low, and keep warm settings. I think if I kept it on high it would've cut the time in at least half.
I also used Vegetable Broth at first, but it ended up tasting like tomato water (YUCK!) so I got the sodium free beef broth packets and added that at the end. Even though I'm a vegetarian, the next time I make this, I will just use beef broth from the start. Mushroom broth may even be a good option - maybe I'll do half beef broth and half mushroom broth. PS. I love that I'm basically having a conversation with myself about the broth. ANYWAY...
Ingredients:
- 6 cups of broth (Beef is recommended)
- (1) Can of Stewed Tomatoes (Italian Style)
- (1) Can of Crushed Tomatoes
- Fresh Vegetables (Portions are up to you!)
- Mushrooms
- Green Beans
- Carrots
- Celery
- Onions
- Cabbage (This should be the most used veggie
in the soup. I used 3/4 of a head of cabbage)!
- Zucchini (optional, I didn't add it this time)
Instructions -
- Chop all veggies and add into crock pot along with the canned ingredients.
- Add broth on top and set crock pot to high.
- Add seasonings of choice. I used:
- LOTS of Red Pepper Flakes (because I love anything spicy)
- Normally I would use 2 cloves of fresh garlic, but I was out so I used garlic powder.
- Himalayan Salt
- Black Pepper
- Mrs. Dash Garlic & Herb Seasoning (VITAL INGREDIENT!)
- Let it simmer until veggies are soft and flavors have melded together. Cook time will vary depending on whether you cook on the stove or in a crock pot!
xo,
Skinny Minnie
