Lifestyle & Travel

These moist and tasty Mini Peanut Butter & Jelly Muffins are a great treat for breakfast, after school snack, or tucked into the back to school lunch box instead of the usual PB&J sandwich.  Simple to make and easy to customize by simply changing out jelly flavors (we like to make a mix of strawberry and grape) . They freeze well and are perfect for grab and go snacks or light meals.  Get the kids in the kitchen and let them help you make a big batch for tomorrows lunch or to stock up the freezer.

Mini Peanut Butter & Jelly Muffins

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I think most kids would love to open their lunch box and find some of these mini peanut butter & jelly muffins tucked into one of their lunch box containers (and maybe a Thermos of milk to go with them).

While peanut butter and jelly isn’t something I would give my kids every day, it is a classic treat that they will love and I won’t feel guilty about when using organic and natural or unsweetened versions.  These muffins are a super tasty treat that I know everyone in the family will love to see me pull out and add to the breakfast or lunch menu.

You start with the usual preparation of heating your oven and getting muffin tins ready, but then you will combine flour, baking powder, salt, and peanut butter in stand or hand mixture until it has turned to crumbs.  I love using my KitchenAid stand mixer for things like this!  So much easier to get the quality I want.

Adding in your wet ingredients is next.  This is the part the kids love watching the most.  They always think it is cool to see the wet and dry go from separate to combined with the mixer!

Scoop the batter into muffin tins and top with your choice of jam, jelly or preserves.  We of course like the classics strawberry and grape, but you can use any flavor you want to use.  I imagine things like apple butter, pumpkin butter or pear butter would be equaly delicious.

Mini Peanut Butter & Jelly Muffins

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 24

Ingredients

• 2 cups all-purpose flour
• ½ cup brown sugar
• 2 eggs, large
• 1 cup milk
• 2 tsp. vanilla extract
• ¼ cup vegetable or coconut oil
• 1 tsp. salt
• 2 tsp. baking powder
• 1 cup peanut butter, creamy
• ½ cup jam, jelly, or preserves.

Instructions

1. Preheat oven to 375
2. Grease mini muffin tins with oil.
3. Combine flour, baking powder, salt, and peanut butter in stand or hand mixture until it has turned to crumbs.
4. Mix in vanilla, eggs, oil, and milk.
5. Scoop batter into mini muffin tin to fill ½ -2/3 full.
6. Scoop a generous dollop of jelly on top of peanut butter batter. We made half grape and half strawberry but you could use any flavor you like.
7. Bake for 14-16 minutes.
8. Allow to cool completely if freezing, then transfer to a freezer safe bag- date your bag with a sharpie.

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Check out some of our other favorite kid friendly breakfasts and recipes!

Moist Pumpkin Muffins

Sugar Free Lemon Poppy Seed Muffins

Coconut Lime Muffins

Peanut Butter & Jelly Overnight Oatmeal

20 Yummy Kid Friendly Recipes

Everyone loves a good comforting pasta dish, and this amazing Low-Fat Alfredo Sauce with Cream Cheese is going to be a hit with your family. My friend Emilee made this one for us since I am no longer eating dairy. While I haven’t personally tested this recipe, it was a hit with her family last week and has been popular with others who have tried a similar version.

Low-Fat Alfredo Sauce with Cream Cheese

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Making a homemade Alfredo sauce isn’t as complicated as some have been led to believe.  Making Alfredo sauce with cream cheese is a hack that works amazingly!  Plus, it is so easy to make it low-fat and Weight Watchers friendly.

It really only takes a few simple ingredients. That makes it one of those recipes you can throw together in under 30 minutes, and impress guests. Add some grilled chicken or grilled shrimp to the side, and you’ve made a meal that everyone will ask for time and again.

Ingredients for Alfredo Sauce with Cream Cheese: 

1/2 block of that Neufchâtel cheese (4 ounces)

1/2 block fat-free cream cheese (4 ounces)

2 cups fat-free half and half

1 cup Parmesan, grated

1/2 teaspoon black pepper

Directions for Alfredo Sauce with Cream Cheese: 

In a large saucepan, whisk Neufchatel cheese, fat-free cream cheese, half & half, and parmesan until well combined.

Heat over medium heat for 5-7 minutes

Reduce to low heat, and add in black pepper.

Taste and add salt and more pepper if needed

We love to garnish this recipe with a bit of freshly cracked black pepper or parsley. You might also add some freshly shaved Parmesan.

See Related Article: 8 Healthy Fat-Free and Low-Fat Pimento Cheese Recipes

4.0 from 1 reviews

Low-Fat Alfredo Sauce with Cream Cheese

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Serves: 4

Ingredients

• ½ block of that Neufchâtel cheese (4 ounces)
• ½ block fat-free cream cheese (4 ounces)
• 2 cups fat-free half and half
• 1 cup Parmesan, grated
• ½ teaspoon black pepper

Instructions

1. In a large saucepan, whisk Neufchatel cheese, fat-free cream cheese, half & half, and parmesan until well combined.
2. Heat over medium heat for 5-7 minutes
3. Reduce to low heat, and add in black pepper.
4. Taste and add salt and more pepper if needed
5. We love to garnish this recipe with a bit of freshly cracked black pepper or parsley. You might also add some freshly shaved Parmesan.

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12 PointsPlus per serving

10 SmartPoints Per Serving on Beyond the Scale, FreeStyle, and FlexPlan

As you can see, this comes together easily for a fast meal. For a vegetarian dish, you can simply serve over pasta with broccoli or other steamed veggies on the side. If you are also eating a lower carb diet, you can use a spiralizer to create zoodles and serve over veggies instead!

While it is a bit high in points compared to other Weight Watchers meals, it is much lower in fat and is a lot lower in points than a traditional option.  This has a great rich and thick texture and taste that you are going to love!

More Weight Watchers Friendly Recipes:

Ground Turkey and Vegetable Soup

Greek Pasta Salad

Healthy Creamy Pasta Salad with Ham & Peas

Weight Watchers SmartPoints Spaghetti

Have you ever thrown together a meal that was just way easier than it tasted?  That was the case with this Easy Chicken & Spinach Pasta.  I simply tossed together a few ingredients and came up with what is now a favorite meal in our house.  While we use gluten free pasta for ours, you can truly use any preferred pasta.  Spaghetti works really well, but I could see this mixture working well with rotini, shells or even fettuccine or angel hair pastas.  It is one of those dishes that is light, yet rich and savory.  It has umami for sure!

Easy Chicken & Spinach Pasta

This has very little pre work involved, which is something I really love.  Slicing and caremalizing onions is the only real step that takes much time.  After that, you simply have to cook the chicken through, then add the canned tomatoes, spinach and wine for a splendid little sauce that is bright, fresh and seriously perfect for entertaining.  While not quite a one pot dish, this s a great easy to throw together meal that your family will love.  I always have a hard time keeping my Beau and the Wee Child from snagging a few bites before I get it on the table!

Easy Chicken & Spinach Pasta

 

Print

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 8

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 12oz can diced tomatoes (we prefer fire roasted)
• 1 small onion sliced thin
• 1 small bell pepper sliced thin
• 3 cloves garlic minced
• 3 cups baby spinach
• 1 cup white wine
• ½ cup fat free low sodium chicken broth
• 1 teaspoon oregano
• 1-2 teaspoons salt
• 1 teaspoon basil
• 1-2 tablespoons olive oil
• 1 package spaghetti or pasta of choice

Instructions

1. Prepare pasta as directed on package (drain and set aside)
2. In large skillet, heat oil, onions, garlic and bell pepper. Saute over medium heat until cooked through and beginning to caramelize.
3. Cut chicken into 1"-2" pieces. Season liberally with oregano, salt and basil.
4. Remove onions and peppers from skillet.
5. Add chicken to skillet and cook on medium-high heat for 4-5 mintues on each side. Stir or turn chicken to prevent sticking and cook evenly.
6. Reduce heat to medium and add back peppers & onion mixture, canned tomatoes and baby spinach.
7. Pour in chicken broth and bring mixture to a boil.
8. Add in white wine and cook on medium high heat for another 5-6 minutes. Stir occasionally to prevent sticking.
9. Pour sauce over pasta and toss well. May add salt to taste if needed
10. Serve with shaved Parmesan

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Check out some of our other favorite recipes!

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I am lucky to have a great local baker as a friend, and she recently made these Disney Inspired Dole Whip Cupcakes.  Not only did I get to try some out first hand, but she let me share the recipe here with you since I will be at Disneyland in a few weeks.  Make sure to check out all of Amber & Krista’s amazing cupcake recipes on their website as well.

Disney Inspired Dole Whip Cupcakes

One thing we love when we visit Disneyland are Dole Whips.  Of course, my first Dole Whip experience was actually at the Dole Plantation on Oahu, Hawaii.  Ever since I tried one there, I knew I would love them forever.  The fact that I love pineapple, cupcakes and Dole Whips meant this was cupcake I knew I wanted to share.

Amber is a great baker and often lets me taste her fun new recipes.  This one is super moist, full of flavor and a favorite in our house.  It is reminiscent of the frozen treat at Disneyland, but also simply a delicious cupcake recipe that I know you’ll love.  The cupcake itself uses pineapple extract for flavoring, but I bet it would be great if you added fresh crushed pineapple directly into the batter.

Disney Inspired Dole Whip Cupcakes

 

Print

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

½ C unsalted butter, room temp 2 egg whites 2 eggs 2 C flour 1 tsp baking powder ½ tsp salt ¼ baking soda ¾ C buttermilk 1½ C sugar 1 tsp vanilla 1 TBSP pineapple extract

Serves: 12

Ingredients

• ½ C unsalted butter, room temp
• 2 egg whites
• 2 eggs
• 2 C flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ baking soda
• ¾ C buttermilk
• 1½ C sugar
• 1 tsp vanilla
• 1 TBSP pineapple extract
• Frosting:
• 1 C Butter (room temp)
• 4 + C Powdered sugar
• 4 TBSP Heavy whipping cream
• 1 tsp pineapple extract
• Several small pineapple wedges

Instructions

1. Preheat oven to 350 degrees.
2. Line cupcake pan with paper liners.
3. Sift flour, baking powder, salt, and baking soda together in a bowl.
4. Beat butter on high for 30 seconds.
5. Add sugar, vanilla and pineapple extract to the butter until well combined.
6. Add egg whites, one at a time, mixing after each.
7. Add eggs, one at a time, mixing after each.
8. Add flour mixture to the wet mixture; alternating with the buttermilk on low speed until it is thoroughly blended.
9. Scoop the batter into the lined cupcake holders till ⅔ filled.
10. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
11. Cool for 10 minutes.
12. Remove to a wire rack until fully cooled.
13. Beat butter until creamed.
14. Add powdered sugar, ½ C at a time.
15. Cream both until light and creamy.
16. If not creaming slowly add a little whipping cream.
17. Mix the pineapple extract with the butter and powdered sugar.
18. Test to see if the frosting can make and hold a stiff peak.
19. Test by pulling out a spoonful of frosting holding it upside down. If it doesn't drop then your frosting is done.
20. If not add ½ C powdered sugar.
21. Test again to make sure the frosting can make and hold a stiff peak.
22. Spoon frosting into a pastry bag with a frosting tip.
23. Twist open end to push frosting to the tip.
24. Frost cupcakes.
25. Place a small pineapple wedge on top of the frosted cupcake.

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Now, with Amber’s cupcakes the one thing that is simply to die for is the icing.  She makes some of the most creamy and delightful rich icings I have ever tasted  This recipe is one you will want to make in large batches and eat with a spoon, or perhaps some animal cookies.  Seriously, it is one of the best icing recipes you will ever find on the Internet.

These Disney Inspired Dole Whip Cupcakes are really delicious, and a great choice for a Disney inspired birthday party, summer barbecue or just because!

Check out some other yummy desserts! 

25 Coconut Recipes For Summer

Weight Watchers Mini Apple Pies

Weight Watchers Icebox Lemon Pie

Another great idea for birthday parties!

How To Host A Cheap Themed Birthday Party