Peanut Butter Oatmeal

I discovered this great thing from a weight watchers meeting. It is called BP2. It is basically dried peanut butter that doesn't have any of the peanut oils. It is a powder so you can put it in smoothies, hot cocoa, oatmeal, stir fry and many other things. I have tried a few things but my recent favorite is oatmeal.

1/2 cup instant oatmeal
1 tablespoon brown sugar
1 tablespoon PB2
1 cup lowfat milk
1 teaspoon canola oil

I mix all the dry ingredients then add the milk and oil and cook it on high in the microwave about 2-3 minutes or until done. It is really good and tastes like a treat instead of like yucky oatmeal.

Lighter Libby's Famous Pumpkin Pie

We had this for my Birthday and it turned out great and is only 6 points a piece.

1 unbaked 9 inch deep dish pie shell
3/4 cup granulated sugar
1 Tbsp conrstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large egg whites
1 can (15 oz) Libby's 100% Pure Pumpkin
1 can (12 fl oz) Fat Free Evaporated Milk

Preheat oven to 425 degrees
Combine sugar, cornstarch, cinnamon, ginger, cloves, and salt in a small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

I like it served really cold but don't put it in the freezer

Cranberry Orange Muffins

Cranberry and orange together is one of my favorite combinations, so I'm always looking for good recipes that combine the two. This one did the trick. I made a bunch of substitutions to make it healthier since I'm on WW, but I'll include both the real ingredients and my substitions. Your choice.

Cranberry Orange Muffins (makes 12 large muffins)

2 cups flour (I used whole wheat)
3/4 C sugar (I used 1/2 c Splenda and 1/4 c sugar)
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries (I used dried, which worked just as well)
1 egg (I used two egg whites)
3/4 C orange juice
1/4 c vegetable oil (I used 1/4 c fat free yogurt)
1 tsp orange zest

Combine the dry ingredients together. Stir in cranberries. Mix the egg, orange juice, oil, and zest together. Add in all dry ingredients at once and stir just until moistened. Fill muffin cups 3/4 of the way full. Bake at 400 F for 15-20 minutes. (I cooked mine at 375 for 16 minutes).

Enjoy. If you have all of the substitutions I did, these muffins are only two WW points each.