My life as a woman, wife and mother.

2 New Recipes!

on February 17, 2013

Oatmeal Cookies

Oatmeal Cookies
Weight Watchers Recipe
Prep time: 10 min
Cook time: 14 min
Other time: 0 min
Serves: 16 (mine made 26 small scoops NOT 32)
Vary your batch of this homespun hero by adding 1/2 cup of raisins to the batter.


  3/4 cup all-purpose flour   
  1 1/2 cup uncooked quick oats   
  1/2 tsp baking soda   
  1/4 tsp table salt   
  1 tsp ground cinnamon   
  1/2 tsp ground ginger   (omitted)
  1/4 tsp ground cloves   (omitted)
  1/2 cup salted butter, softened   
  3/4 cup packed light brown sugar   
  1/4 cup sugar   (used 2 T.)
  1 large egg white   


  • Preheat oven to 350°F.
  • Whisk together flour, oats, baking soda, salt, cinnamon, ginger and cloves in a medium bowl. Place butter in a large bowl or in the bowl of a mixer and beat butter for a few seconds. Gradually add sugars and beat to combine.
  • Add egg white to butter mixture and beat to combine. Add dry ingredients and beat to combine.
  • Drop batter by tablespoonfuls onto 2 ungreased cookie sheets, leaving 2 inches between each cookie. Bake until set and golden, about 11 to 14 minutes. Remove cookies to wire racks to cool. Yields 2 cookies per serving.


  • Adding 1/2 cup of raisins to the batter does not increase the PointsPlus value per serving (2 cookies per serving).

So with my alterations and how many cookies I got, each cookie was 2 PointsPlus. Not too shabby. There were delicious too! I savored mine while it was still warm out of the oven. The rest are in the freezer ready to go into lunches.

Recipe number two was part of tonight’s supper. I liked it and so did hubby, but the girls didn’t like it. I probably won’t make this very often, but I’m glad I tried something new. Oh, and I’ll be eating leftovers of it for a bit even though I made 1/2 of the recipe.

Lentil Sweet Potato Curry Recipe

Lentil Sweet Potato Curry Recipe


Prep: 20 min. Cook: 35 min.
  • Yield: 6 Servings



  • 1 cup dried lentils, rinsed  (1/2 c.)
  • 3 cups water, divided  (1 1/2 c.)
  • 1 large onion, chopped (1/2 c.)
  • 1 tablespoon olive oil (1/2 T.)
  • 2 medium carrots, chopped (1/2 c.)
  • 3 garlic cloves, minced (2 cloves)
  • 2 medium sweet potatoes, peeled and chopped
  • 4 teaspoons curry powder (2 t.)
  • 3/4 teaspoon salt (1/4 t.)
  • 1/2 teaspoon pepper (1/4 t.)
  • 2 medium tomatoes, chopped (1 tomato)
  • 1 medium apple, peeled and chopped
  • 1 tablespoon brown sugar (1/2 T.)
  • 3 cups hot cooked brown rice (no rice)


  • In a small saucepan, combine lentils and 1 cups water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain.
  • Meanwhile, in a large saucepan, saute onion in oil until tender. Add carrots and garlic; cook 2 minutes longer. Stir in the sweet potatoes, curry, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Add the tomatoes, apple and brown sugar; cover and cook 10-15 minutes longer or until apple is tender. Stir in lentils; heat through. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 cup lentil mixture with 1/2 cup rice equals 333 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 325 mg sodium, 63 g carbohydrate, 15 g fiber, 13 g protein.

I divided mine into 5 servings at 3 PointsPlus each.



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