Blueberry Muffins

It's Monday.

sigh.

How did you arrive so quickly? I just closed down my computer for the weekend and got my work bag unpacked...and yet it's time to turn back on already?

We had such a nice weekend and yet it flew by so quickly. I can't believe that it's Monday yet again. By the time Sunday evening crept up on us, I realized that I didn't really do many of the things I had planned...like laundry and tidying and cleaning the bathroom. No one will really be affected by not having done these things...however, I hate starting off the week with a cluttered kitchen table, overflowing laundry bins and an unpacked overnight bag from the weekend. 

Luckily, I did find time to squeeze in some muffin-making.

{It's all about priorities, right?}

Today is my Secret Recipe Club reveal for Group C and I had Canela kitchen. With so many A-mazing recipes to choose from, I had a really tough time narrowing it down. Though I really {really} wanted to make her blueberry cobbler, I ended up going with a treat that I could make even healthier, and give it to Penelope to enjoy as well. And so I landed on the Healthy Blueberry Muffins. Made with whole wheat flour, these muffins are packed with blueberries, giving them a beautiful bluish hue. They puffed up so big and pretty, and my favorite part is that I could leave 6 out for the week and freeze the rest for a later date (or whenever we need a treat!). I made one adjustment, which was to make these oil-free and sub in applesauce in its stead. 

Oil free = woo to the hoo (!) for this WW gal. These clock in around 4Points+ per muffin.

Thanks to Gloria for this great recipe!

Blueberry Muffins

*Adapted from Canela kitchen

1 C all purpose flour

1 1/2 C whole wheat flour

3/4 C sugar

2 eggs

1/2 C water

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1/3 C applesauce

1 C blueberries (I used frozen)

Preheat oven to 375 degrees. In a mixing bowl, mix together the flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the eggs, water and applesauce. Make a well in the flour and pour in the wet ingredients. With a wooden spoon, stir until just combined. Fold in the blueberries. Pour into a 12 cup muffin tin, lined with paper or foil liners. Bake for 18-20 minutes or until toothpick comes out clean. Let cool and eat.

I hope this helps your case of the Mondays this morning!

What treat(s) are you looking forward to this week?

An InLinkz Link-up

Pepperoni Pizza Rolls

Happy long weekend!

I'm off from work today and really in disbelief that it's President's Day. Wasn't I just neglecting to make my New Year's Resolutions? And here we are past the middle of February…and that means it's time for another Secret Recipe Club!

This month, I received Making Memories with Your Kids. I really love this blog because Erin has so many fun and easy ideas for recipes that she does with her kids. It makes me so excited for the days in the {hopefully} near future when Penelope can join me in the kitchen, or at least get excited about heart-shaped lollipops and Play Doh cookies.

This month, I chose her pepperoni pizza rolls for a weekend away. These were so simple and a definite crowd pleaser. With just 4 ingredients, these can also be made healthy with reduced fat crescent rolls and cheese and turkey pepperoni. That's how I made 'em!

Pepperoni Pizza Rolls

*Adapted from Making Memories with Your Kids

1 tube crescent rolls, reduced fat

16 sliced turkey pepperoni

3/4 C shredded mozzarella, part skim

1 1/2 C tomato sauce, of your choice

Preheat oven to 375 degrees. Unroll the crescents and separate them. Add 1 Tbsp+ of cheese and 2 slices of pepperoni to each and roll up. Bake for 11-12 minutes. Serve with sauce for dipping.

These were quickly gone!

Next time I make these, I will try to incorporate a tiny bit of sauce into the mix since with using reduced fat ingredients, these were just a teeny tiny bit dry. But otherwise, so delicious!

Thanks to Erin for this simple and fun recipe!

An InLinkz Link-up

Dill Pickle Dip

How was your weekend?

Mine is still going on since I am off from work tomorrow for MLK Day. I'm so looking forward to a relaxing day at home and easing into the week. As I always say, I'm not sure what's better...a 3 day weekend or a 4 day work week! We spent the weekend celebrating my cousin Taylor's birthday and watching football. I love football Sunday and am so bummed that they are just about done for the season. When I wanted to bring a dish to my aunt's house for football watching, I came across this dill pickle dip from Melissa's Cuisine. 

Let's get real for a moment.

I was a little thrown by the idea of this dip. I love dill pickles, and won't can't eat a sandwich without my pickle slices (it really makes the whole sandwich), but the idea of a pickle-flavored dip really...well...really weirded me out. And so, of course, I simply had to try it.

The verdict? It's not for the pickle feint of heart, but if you like dill pickles and you love dip (who am I kidding? who doesn't love dip?!), then I recommend giving this dip a try. It's not the most photogenic dip I've ever made, but it's so simple with just 4 ingredients and no baking necessary. Add in the fact that it's oddly addictive is just the pickle on top of a delicious sandwich, if you know what I mean.

Dill Pickle Dip

*Adapted from Melissa's Cuisine as part of the Secret Recipe Club

1 pkg reduced fat cream cheese, softened

1 C + 1 Tbsp dill pickles, chopped finely, divided

1 Tbsp pickle juice

1 Tbsp Worcestershire sauce

Mix the cream cheese, 1 C pickles, pickle juice and Worcestershire sauce together until completely combined. Pour into a serving bowl, smooth the top and garnish with 1 Tbsp pickles. Serve with potato chips, pretzel chips, veggies or any dippers ya like! My favorite vehicle was Triscuits, which seems to be my cracker of choice lately.

Thanks Melissa for this awesome dip recipe to add to my arsenal of party food!