Fresh Papaya

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Fresh Papaya | Simply Scrumptious by SarahHi Everyone!  Since I started doing Weight Watchers I have been eating a lot more fruits and vegetables, mostly because they are zero points.  They are also a healthy and delicious snack!   I normally take a couple pieces of fruit or some cut up veggies with me to work every day to snack on, and this helps to keep me from being tempted by cookies or other unhealthy snacks that may be readily available at work.

Fresh Papaya | Simply Scrumptious by Sarah

When I go shopping, especially at Wegmans, there are TONS of different types of fresh produce to look at.  I often try to look for one new type of fruit or vegetable that I have not eaten before and buy it and give it a try.  I have found a lot of yummy foods this way and it helps to keep me excited about fresh fruits and vegetables!  One of my favorite foods that I found like this is papaya!  Fresh Papaya | Simply Scrumptious by Sarah

Let me tell you a little bit about this yummy snack:

  • Papayas are a tropical fruit, native to the Americas [1]
  • They have pink or orangeish flesh, black seeds in the core, and a green skin on the outside
  • The flesh has a very sweet and delicious taste
  • The black seeds are actually edible and have a peppery taste
  • They are a good source of Vitamin C, Vitamin A, Folate, Dietary Fiber, and Potassium [2]
  • Papayas contain carotenoids, which are powerful antioxidants.  Eating them may reduce your risk of dying from cancer or heart disease. [3]
  • Eating raw papayas may aide digestion and calm an upset stomach [3]
  • Papayas may also help to prevent ulcers [3]

So what are you waiting for?  Go eat a papaya!! :-)

WW P+: 0

[3] Yeager, Selene. Prevention’s New Foods For Healing, 1998.

 

Buttermilk Spelt Biscuits

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Buttermilk Spelt Biscuits | Simply Scrumptious by SarahHappy Friday everyone!!!  I don’t know about you all, but I am so glad its the weekend!!!  This weekend is Mother’s Day… and this recipe is perfect to make for Mom this Sunday!  I was trying to think of a way to use up the left over buttermilk from my ranch dressing, and I thought of buttermilk biscuits.  I had been wanting to try to make some biscuits ever since I had them with my yummy breakfast in South Carolina at Walnut’s anyways, so I decided to give them a try!

Buttermilk Spelt Biscuits | Simply Scrumptious by Sarah

I started with a base recipe from my Better Homes and Gardens Cookbook [1], which is really a staple if you do not own one.  Instead of wheat flour, I decided to use whole grain organic spelt flour.  I also made drop biscuits, instead of rolled and cut biscuits.  For those of you that do not know, spelt is an alternative grain to wheat.  It still has some gluten in it, but less than wheat.  I feel like in our current North American diet we tend to get wayyy to much wheat, and very little of other grains, so it is good to mix it up sometimes!  Also, spelt just tastes really yummy!  You can buy it at your local health food store, or for those of you that have a Wegmans close by, they sell it too.

Warm biscuits just out of the oven!

Warm biscuits just out of the oven!

These biscuits are really good plain, but I like them best when they are toasted with some butter!  I also like them with some jam, or a little bit of honey.  In these pictures I am showing them with some of my homemade strawberry jam! Simply Scrumptious!

Ingredients:

  • 2 cups spelt flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp of baking soda
  • 5 tablespoons of butter, cold and sliced into pats
  • 1 cup buttermilk

Instructions:

Whisk all of the ingredients except the butter and buttermilk together in a large bowl.  If you have a pastry cutter, cut the butter into the flour next.  If not, and I do not have one, use a fork to “cut” the butter into the flour.  Then work the butter in even more by rubbing it into the flour with your fingers.  The goal is to get the butter and flour to form a bunch of crumbs.  Stir in the butter milk until all of the ingredients are well combined.  Spoon the batter onto a cookie sheet covered with parchment paper.  Bake at 450F until the biscuits are lightly browned, or about 12-15 minutes.  Enjoy your warm buttery biscuits!

Makes 12 biscuits, WW P+ = 3 per biscuit

This is what the butter flour crumb mixture should look like.

This is what the butter flour crumb mixture should look like.

[1]  Better Homes and Gardens new Cook Book, (1953 Edition), Author:  Better Homes and Gardens

Homemade Ranch Dressing

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Homemade Ranch Dressing | Simply Scrumptious by SarahHi everyone!  Tonight I want to share with you a recipe for ranch dressing.  Ranch dressing is my Dad’s favorite salad dressing and I have tried time and again to make it for him, but not with the best results.  I was stupidly trying to make ranch dressing without buttermilk, because I don’t normally keep it in my kitchen and my Mom doesn’t keep it in hers either.  I tried sour cream, mayonnaise, milk, yogurt, and various other combinations of ingredients, with only so-so results.

Homemade Ranch Dressing | Simply Scrumptious by Sarah

I finally broke down, and tried a recipe with buttermilk, and I am telling you; it is the key ingredient!  Totally worth it, and I have found many ways to use the leftovers, such as making buttermilk biscuits!  This ranch dressing was really yummy, and a hit with my Dad!  Here is the recipe!

Homemade Ranch Dressing | Simply Scrumptious by Sarah

Ingredients:

  • 1 cup of Mayonnaise
  • 1 cup of 1% buttermilk
  • 1 Tbsp finely minced onion
  • 1 Tbsp finely minced fresh chives
  • 1 Tbsp finely minced fresh cilantro
  • 1/2 tsp of dried dill
  • 1/2 tsp of garlic powder
  • 1/2 tsp of ground black pepper
  • 1/2 tsp of salt

Directions:

Combine all ingredients together in a bowl and whisk together until the ingredients are well combined.  Refrigerate for a couple of hours or overnight for the best results.  This gives some time for the flavors of the spices to come out.  Serve over a salad, or with fresh veggies as dip!

Makes approximately 16 servings.  WW P+: 2 points per 1/8 of a cup (1 serving)

CIMG2269

Inspired by this recipe.

Homemade Ranch Dressing | Simply Scrumptious by Sarah

Crock-Pot Broccoli Beef

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Crock-Pot Broccoli Beef | Simply Scrumptious By SarahFor those of you who work, do you ever want to come home from work and enjoy a home cooked healthy and delicious meal that is already made?  Do any of you enjoy Chinese take-out, but wish you could have the food without the MSG, high-fructose corn syrup, and other unhealthy ingredients that are commonly added to take out?  If you answered yes to any of the above, then this recipe is for you!

Well I do work, and my Crock-Pot is a miracle!  Do you know how nice it is to come home to a delicious smelling apartment with food that is ready to eat???  It is AMAZING!!!!  The other thing about this recipe is that it is easy.  I mean like REALLY easy, which brings me to why I decided to share this recipe tonight.

Crock-Pot Broccoli Beef | Simply Scrumptious By Sarah

I was talking to my leader at Weight Watcher’s this past weekend and she really does not cook, unless it is really easy.  She was telling me that she has a Crock-Pot on her counter that she has not used at all!  I immediately began telling her about the benefits of a Crock-Pot and how amazing it is to come home to a warm ready to eat meal. I also mentioned this particular recipe.  So if you are reading Lynn, this post is for you!  I know that even you will be able to make this recipe.  I hope you will try out your Crock-Pot and enjoy this recipe!!!

My yummy dinner bubbling in the Crock-Pot!

My yummy dinner bubbling in the Crock-Pot!

Ingredients

  • 1.5lbs of uncooked lean beef meat, cut into small chunks (The butcher can do this for you at the grocery store.)
  • 15 1/2 oz can of low sodium beef broth
  • 1/3 cup soy sauce
  • 1/3 cup unpacked brown sugar
  • 1 Tbsp olive oil
  • 1 tsp crushed red pepper flakes
  • 3 cloves of garlic (minced)
  • 1 Tbsp ginger root (minced)
  • 1 large head of broccoli or however much broccoli you would like, chopped (I chop this myself, but at Wegmans they sell pre-chopped veggies to make it even easier)
  • 1 cup of chopped bell peppers (orange, yellow, or red is fine)
  • 2 Tbsp Corn Starch

Instructions

Ok, this is the easy part.  The night before (because who really has time in the morning??)  put all of the ingredients, except the last three, into the crock.  Put the cover on, and let it sit in the refrigerator until you are ready to start the cooking.  This will also give the meat time to marinate.  4-6 hrs before you are ready to eat take your meat mixture out of the fridge and set it cooking on low.  I bet it would be okay if you let it go a full 8 hrs too, but I haven’t tried it because I start mine during my lunch break.  When you are ready to eat, turn the Crock-Pot to high and add in the broccoli, bell peppers, and corn starch and give the mixture a quick stir.  Let it go for about 15 more minutes and it is ready to eat!  That’s it!  Serve it over rice and you are good to go!

Makes 6 Servings, WW PP: 6 per serving
I got the idea for this recipe from this blog, but I changed it a little to suit my own taste.
Crock-Pot Broccoli Beef | Simply Scrumptious By Sarah

If you would like to buy a Crock-Pot, I recommend this one:

Caramelized Onion Spinach and Mushroom Omelette

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Caremelized Onion Spinach Mushroom Omelette | Simply Scrumptious By SarahHello Everyone!  Do you every have breakfast for dinner?  I do, actually quite often.  Breakfast food can be fast, nutritious, and delicious!  And I don’t know about you guys, but I am always rushing early in the morning and don’t spend too much time making a real breakfast, so the only time I make an elaborate breakfast, like an omelette, is in the evening.

Caremelized Onion Spinach Mushroom Omelette | Simply Scrumptious By SarahCaremelized Onion Spinach Mushroom Omelette | Simply Scrumptious By SarahCaremelized Onion Spinach Mushroom Omelette | Simply Scrumptious By Sarah

Today I am sharing a breakfast omelette recipe that I like to make myself for dinner.  Although I do think I am a pretty good cook, unfortunately my omelette making skills are a little bit lacking.  Part of this may be due to the fact that I refuse to use Teflon coated pans.  (Teflon is reeaaaallly bad… check out this article of you are interested)  Anyways,  I realize that this particular attempt is not the prettiest, but it did not fall apart, and that is pretty awesome for me!  It looks like an omelette, so I seem to be improving!  It was also pretty delicious!  Here is the recipe!!!

 

Ingredients:

  • 2 tsp olive oil
  • 2 eggs (I recommend farm fresh, or free range)
  • 1/2 of a small cooking onion, chopped
  • 4 large mushrooms, chopped
  • 1 large hand full of spinach
  • 1 slice of American cheese (real cheese, thinly sliced, from the deli, if you use thicker cheese add 2 WW PP to the total)
  • Salt and pepper

Instructions:

Crack open your two eggs in a bowl and whisk them together until the yolk and egg white are completely combined.  Heat the olive oil in a pan until it is hot, but not hot enough to smoke.  Add the onions and saute over medium high heat until they start to turn brown or caramelize.  This brings out the sweetness of the onions.  Add the mushrooms and saute for a couple more minutes.  Add the spinach and saute until it is just wilted.

At this point spread out your veggie mixture evenly in the pan.  It is also important to make sure your pan is heated over medium heat at this point.  If you are too hot, or too cold, the egg will stick really badly to the pan.  Add the egg mixture to your saute pan, and the egg should start cooking immediately.  I like to try to run a knife or spatula along the edge of my egg to make sure that it doesn’t stick.  Place the cheese on top of your egg mixture and let it continue to cook.  Once you think that the egg is solid enough, use a spatula to flip one half over to create the omelette shape; this is the hard part… and I am not going to lie, it takes some practice.  After this, I like to put a cover on my pan to help the egg to cook through.  I also flip the omelette a couple of times, but it is probably best to keep the flipping to a minimum.  That’s it!

Serves: 1, WW PP: 7