Weight Watcher Wednesday with Skinnytaste

Low Fat Peanut Butter Banana Muffin

Today, I am highlighting Skinnytaste blog. Gina has a blog that offers low fat, family-friendly, healthy recipes. Gina has been featured in several publications and is a wonderful resource for Weight Watcher participants. Gina gives the nutritional value, along with WW points plus values, along with her recipe. I am so excited to have found this blog and know our family will benefit from the wonderful recipes available. 

With trying to lose weight, one of my greatest challenges is finding good substitutes for bad food choices. I love carbs and especially any sweet breads. I am thrilled to find a recipe for Low Fat Peanut Butter Banana Muffins! I have an addiction to peanut butter and I love banana bread. To be able to combine these two ingredients into a WW point that is doable makes me very happy! 🙂

I want to thank Gina for allowing me to use her photo and for all those wonderful recipes waiting to be cooked. 

On another note, I had my second weigh in on Friday. I lost 5 pounds! Yay!

Self-Rising Butter Biscuits and Chocolate Gravy

Chocolate Gravy is not a recipe that is well-known outside of the deep south. I grew up in MS and this was a special occasion recipe or when someone needs some really great comfort food. I have carried that tradition on with my children. We have Chocolate Gravy on Christmas morning, birthdays, and the odd day here or there throughout the year. If you are a chocolate lover, BEWARE. This gravy is rich, creamy and oh, so good!  

Chocolate Gravy Recipe

2 1/2 cups milk (whole or 2%)
1/3 cup flour
pinch of salt
3 scant tablespoons cocoa

Mix dry ingredients in a large pot. Stir with a whisk to get all the lumps out and it is well-mixed. 

Add 1/2 cup of milk and stir smooth. Turn heat on the high to medium-high. Slowly add remaining milk while whisking. Stir constantly to keep from sticking and to remove any lumps. Heat until gravy is smooth and bubbling slowly. It will be the consistency of gravy. Remove from heat. Serve over warm biscuits or in a bowl with a pat of butter and biscuit on the side. Serves 4.
Self-rising Butter Biscuits


2 cups self-rising flour – I prefer White Lily brand
1/4 cup butter – Half stick
2/3-3/4 cup of buttermilk

Preheat oven to 450*. 

In a medium mixing bowl, add flour. Cut butter into small pieces and then cut into the flour with a pastry blender or two knives or a fork until well-blended. Make a hole in the center of the flour mix. Pour buttermilk in the hole and stir until blended. Add milk until you have enough to make a dough. 

Pour a small amount of flour on wax paper. Spread across and pour the dough on top of the flour. Work the dough by kneading just a few times. You want your dough soft and pliable. You can roll out the dough or pat it out. I pat. Use a biscuit cutter or small glass or cookie cutter to cut out biscuits. Place on a cookie sheet that has been sprayed with non-stick spray. Melt a pat of butter and brush on to the raw biscuits. Bake for 10-12 minutes or until lightly golden brown. 

Bowl of Chocolate Gravy with a pat of Irish butter and a hot biscuits. 
Linking up:

Recipe Monday – Cornbread Salad

As I have mentioned before, not only do I live in a southern state, South Carolina, but I also grew up in the deep south of Mississippi. One of the staples in our home was cornbread. If we had a meal with any vegetable, especially any type of bean or pea, we had cornbread. Naturally, I love cornbread. One of my favorite ways to eat cornbread is in Cornbread Salad. I hope you are intrigued enough to give this recipe a try. I promise, you will not be disappointed. 🙂

Cornbread Salad

1 package of cornbread mix, make according to package directions and let cool
1 can Pinto Beans, warmed (I like Bush’s)
lettuce, I like romaine but you can use iceburg or your choice
1 large tomaoto, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces or green onions (3-4)
2 cups cheddar cheese
6-8 slices of bacon cooked crisp and crumbles or 1 small package of pre-cooked bacon
Ranch salad dressing, 1 small bottle

In a casserole dish or large bowl, layer in the following order:

Cornbread, crumble in the bottom of the bowl,
Pinto Beans, pour evenly over the cornbread,
Lettuce, tomotoes, bell pepper, onion and salad dressing,
Bacon, and sprinkle the cheese over everything last.

Serve immediately. This is hearty enough for a complete meal but also works as a side to any grilled meat or other veggies. To make this dish vegetarian, just omit the bacon. 🙂

I have one friend who always request this salad for any dinner we do together. Yes, it is that good and simple.

Bunny Tales

Sweet Sophistication with a Touch of Whimsy

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

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