I thought it would be a good time to share another Weight Watcher’s dessert. These banana puddings are great served in individual dishes/cups and the perfect summer treat for these humid days. Each serving has about 4 points and if you do not follow the Weight Watchers plan, that means you can have 2!!! Bon Appetit!!!
adapted from midlife healthy living
- 2 Boxes (small), 3 oz Fat Free Vanilla Pudding Cook and Serve (Sugar free boxes are less than an ounce but the 4 serving size)
- 4 Cups Low Fat Milk
- 3 Cups Fat Free Cool Whip, Divided
- 10 Large Bananas, Ripe, Chopped
- 16 Reduced Fat Vanilla Wafers, Crushed
- Prepare pudding according to box directions using low-fat milk. Chill until set then fold in 2 cups of Cool Whip.
- Makes 16 9 oz parfaits. Layer in 9 oz cups or parfait glasses.
- Use 1/3 Cup banana and 1 1/2 Tbsp pudding in alternating layers (2 sets of each)
- Chill until ready to serve. (Don’t wait too long or your bananas will start to brown.)
- Top with 1 Tbsp whipped topping and 1 crushed wafer before serving.
This awesome recipe was in my inbox today from Aerin Lauder’s mailing list…it is her favorite Sangria recipe. I have been asking friends over for a social distance outdoor dinner during the past few summer Friday nights. It is a nice way to catch up on the many weeks missed, spend some quality time together al fresco, and try dishes and drinks that have been on our list. I just love the idea of this easy refreshing Sangria and I think I am going to make it this weekend. Bottom’s Up!!
Aerin’s Sangria
Add 2 types of fresh fruit to a bottle of light, fruity white wine
Whatever fresh fruit you have on hand will do…sliced strawberries, cut melon, orange slices, blackberries, raspberries
A splash of Cognac and throw in a clove or 2
Add a teaspoon or 2 of sugar (depending on how sweet you prefer)
Refrigerate for at least an hour and serve over ice in really pretty GLASS.
June is here!!! WOOOOO HOOOOO…this has not been the summer kick off we are use to but we made it!!! I am so looking forward to a fun, safe and long summer. One of my favorite memories is spending days on the beach with one of my closest friends, JB. We always sat in the same spot on sand and shared a BLT for lunch. I am thinking this is the summer to bring back the BLT. With Picnic lunches around for a while, here is my take on what makes the perfect summer sandwich!!!
adapted from spend with pennies
- 4 slices bread your favorite variety (but make sure it is thick)
- 6 slices thick-cut bacon. The bacon MUST be cooked in the OVEN so it comes out just right…WHO KNEW????!!!????
- 2 tomatoes large, RIPE. Beefsteak or Roma are good choices!
- 4 leaves lettuce iceberg, bibb or romaine (I LOVE bib)
- 4 tablespoons mayonnaise
- salt & pepper
- Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
- Cook bacon until crisp, drain on paper towel and set aside.
- Toast bread until lightly browned, butter if desired and set aside.
- Spread each slice of bread with 1 tablespoon mayonnaise.
- Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
- Cut in half and serve.
For the perfect bacon….
To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.
I predict we are going to have A LOT of picnics this summer, with the uncertainty of dining out upon us. But I am actually looking forward to it. I love getting together with my friends. I miss them so much right now. A picnic lunch sounds so divine. Just sit, unpack and talk….wipe the past 11 weeks away and make up for lost time. I think I will make these Greek Salads. I read that there is a special way to assemble these jar salads so they come out just right. First, you add the dressing and any “Juicy” ingredients, then the heavy more sturdy ingredients and finally the delicate lettuce on top. Seal your jar and you are good to go!!! Bon Appetit!!!
adapted from Simply Nourished Living
3 oz Turkey breast, roast or grilled chicken
4 peppadew peppers chopped
1/4 cup Grape tomatoes
1/4 cucumber
2 cups Romaine lettuce
4 Greek kalamata olives
2 tbsp Lemon Tahini (they sell this at whole foods) or Greek Dressing
2 tbsp Feta cheese
In honor of my mom’s, an entertainer extraordinaire, Birthday today, I choose the fab book, Platters & Boards for this week’s Book Club selection. In the past couple of years, cheese boards, and charcuterie platters have taken center stage in entertaining. I love putting one together when friends come over or when we meet for a picnic on the beach. This book is so full of great ideas and suggestions from how to choose a board to arranging your treats…..
Platters and Boards — Entertaining dishes and party dishes your guests will love
Entertaining and party dishes from Platters and Boards: Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy) in her bestselling Platters and Boards cookbook. This visual cornucopia of a cookbook is the guide to entertaining with effortless style.
Platters and Boards is an inspiring resource for throwing unforgettable get-togethers: Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.
Helpful advice includes:
- Tips on portioning
- Guides to picking surfaces and vessels
- Recommendations for pairing complementary textures and flavors
- A handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers)
For more information or to order this book, click HERE.
What I hear the most from everyone in quarantine is that they are sick of cooking but I have the most delicious, easy, 2 ingredient chocolate mousse recipe for Mother’s Day. I promise you that if you make this once, you will have a hard time not making it every week!!!!
adapted from instrupix.com
Ingredients
- 1 box instant pudding (any flavor and size)
- 2-3 cups heavy whipping cream
Instructions
- Using a hand mixer, make the instant pudding according to the package directions, only substitute heavy cream for the milk.
- After the pudding and heavy cream are well combined, place it in the refrigerator for about 10 minutes, and mix it again until it’s super thick.