3 Point Granola


3 point granola

One of my favorite breakfasts has always been yogurt, fresh fruit, and homemade granola. I have made homemade granola for years, and some of my favorite recipes are on NJSD. It’s an easy and satisfying breakfast when you don’t have time to cook.

I recently came up with a 3 Point Granola that I can eat without sacrificing a day’s worth of points. It’s a two-tablespoon serving, but I prefer the taste of this homemade granola over anything I have found in the store.

If you aren’t looking for a lighter granola check out my two favorite recipes below.


3 Point Granola
Serves: 40
  • 2 c. old-fashioned oats
  • 1 c. broken pecan halves
  • 1 c. sliced almonds
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 tbsp. brown sugar
  • ¼ c. extra-virgin olive oil
  • ¼ c. honey
  • ¼ c. Smucker's Natural Creamy Peanut Butter
  • 1 tsp. vanilla extract
  1. Preheat oven to 300℉, Spray a large sheet pan with nonstick cooking spray, set aside.
  2. In a large bowl mix the oats, pecans, and almonds, set aside.
  3. In a saucepan mix the salt, cinnamon, brown sugar, olive oil, honey and peanut butter. Heat over medium heat until melted and combined. Remove from heat and add the vanilla. Pour over the oat mixture and toss to coat.
  4. Pour onto prepared pan, spreading to cover the pan. Cook in preheated oven for 10 minutes. Remove from oven and stir. Return to over and cook 10 more minutes. Remove for oven and stir. If the granola is nice and brown at this point, let stand outside oven to cool completely. If the granola has not browned nicely return to the oven, watching it very closely and bake a few more minutes.
  5. Store in an airtight container.
  6. Serving= 2 tbsp.
  7. tbsp. + 3 WW Freestyle Points


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Healthy Huevos Rancheros

Healthy Huevos Rancheros

Here we are, in the third week of January, how many of our resolutions are still unbroken? I admit, I did not resolve and I did not start anything because of New Years. I have, however, been trying to discover new and healthy recipes.

I have been in somewhat of a slump in the kitchen for the past couple of months. My desire to cook and find new recipes just has not been there. That’s not good for someone that writes a food article and has a food blog.

Recently it seemed that everyone I talked to was trying some new weight loss program. I have needed to do the same thing, but after years of making the same resolution, I just do not do that any longer.

I have a whole new attitude about cooking though. I have tried new recipes that are amazing and healthy. Who would have thunk that you could say that about something that’s not full of fat and calories? I’m excited again, and I can’t wait to share some of the recipes with you.  I found this recipe in one of my mom’s magazines, Diabetic Living.

Today’s recipe is for Huevos Rancheros, and it is so full of flavor and possibly the best breakfast I’ve ever had. Yes, this lover of French toast, pancakes, and scones just admitted to loving this healthy breakfast. If you would like to receive the Weight Watchers points email me at notjustsundaydinner@yahoo.com and I will send them your way.


Healthy Huevos Rancheros
Serves: 4
  • 2 tbsp. light sour cream
  • ½ tsp. lime zest
  • 1 tsp. fresh lime juice
  • 4- 5" corn tostada shells
  • ½ c. refried black beans
  • Olive Oil cooking spray
  • 4 lg. eggs
  • 2 c. fresh spinach, chopped
  • 4 tbsp. fat free refrigerated salsa, or to taste
  • 2 tbsp. Queso Cotija,
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper
  1. Preheat oven to 350℉. In a small bowl combine the sour cream, lime zest, and lime juice, set aside.
  2. Place tostada shells on a large baking sheet. Spread refried beans evenly over shells. Bake 5 minutes or until beans are warm and tostada shells are golden.
  3. Meanwhile, heat a skillet and spray with nonstick cooking spray. Fry egg as desired.
  4. Top warm tostadas evenly with spinach, fried eggs, salsa, cheese, sour cream mixture, cilantro, and salt & pepper.
Weight Watchers Points=4 per serving


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Spiced Apple Scones

Spiced Apple SconesMost of us look forward to vacation. We make reservations and plan for months, even years in advance. However, have you ever noticed how nice it is to come home, whether you have been away days, weeks, or months?

Webster’s says that home is a place where one lives; a residence, the physical structure within which one lives, such as a house or apartment, a dwelling place together with the family or social unit that occupies it; a household. In reality, home means so much more. It is the place we relate to love, family, and special memories.

I don’t even have to be in the driveway. I can see the house in the distance and breathe a sigh of relief. At my age, with a home of my own, there is still something special about going to mama’s house too. I recently visited mama for a few days, and we went on our annual Ellijay apple trip, with a pit stop at the Dawsonville Pool Room for a Bully Burger, yum! This year we had five extra family members join us, which was fun.

Scones are one of my favorite foods. With apples galore, I adapted my blueberry scone recipe to make these fabulous scones. With cinnamon, nutmeg and loads of apples, these scones are precisely what a crisp fall morning breakfast should be!
Spiced Apple Scones

Spiced Apple Scones
  • 2 c. all-purpose flour
  • ⅓ c. packed brown sugar
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 stick unsalted butter, frozen, and grated with a cheese grater
  • ½ c. whipping cream
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • 1½ to 2 c. peeled and diced apples (I used a combination of Granny Smith and Braeburn)
  • Spiced Glaze:
  • 1 c. confectioners' sugar
  • ½ tsp. cinnamon
  • pinch nutmeg
  • ¼ c. whipping cream, use more if the consistency is too thick for dipping
  • Glaze for piping:
  • 1 c. powdered sugar
  • 2 to 3 tbsp. whipping cream (you want this stiff enough to pipe onto scones without it running, as mine did)
  1. For the scones:
  2. Preheat oven to 400°F.
  3. Line a baking sheet with parchment paper and set aside.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl, combine the flour, brown sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
  6. In a small bowl, whisk together the whipping cream, egg, and vanilla.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the egg mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten the dough, using your fingers, into a 12" x 12" square. Sprinkle with apples and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan.
  11. Bake 15 to 20 minutes in preheated oven. Remove from oven and cool 10 minutes.
  12. For glazes: In the meantime mix up the glaze mixtures. Brush the spiced glaze onto each scone using a pastry brush. Cool for a few minutes.
  13. Spoon white glaze into a ziptop bag. Snip off a small section of the corner of the bag. Pipe the glaze on top of each spiced glazed scone.
  14. Allow glaze to air dry at room temperature then serve.


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Puff Pastry Quiche Lorraine

While traveling in Florida recently, Greg and I discovered the lovely little town of Venice. We enjoyed great restaurants and friendly people. One little French cafe in the downtown area was so charming that I would make the drive again just to go there.

The pastries were divine, and we ended up splitting a few things so that we could try more. While there we had a delicious puff pastry quiche that I had to recreate when we returned home. It is a simple quiche made with prosciutto and Swiss cheese, and the crust was a delicious, flaky puff pastry.

When we returned home, I had to try to recreate the amazing quiche. I would prefer homemade puff pastry crust, but the purchased frozen puff pastry that I used was a good substitute. Feel free to substitute a regular pie crust.

Puff Pastry Quiche Lorraine
  • 1 sheet frozen puff pastry, thawed
  • 2 tbsp butter
  • 3 oz. to 4 oz. prosciutto, cut into strips
  • ¼ c. finely diced onion
  • 6 lg. eggs
  • 1½ c. whole milk or half and half
  • 2 c. grated Swiss cheese
  • pinch cayenne pepper
  • salt and pepper, to taste
  1. Thaw puff pastry in refrigerator overnight.
  2. Preheat oven to 425℉.
  3. Sprinkle a board with flour and roll out puff pastry to fit into a 9-inch pie plate. Fit pastry in pie plate and refrigerate until ready to fill.
  4. Melt butter in a skillet. Cook prosciutto quickly, in batches, in butter, until crisp. Remove to a paper towel lined plate.
  5. Saute onion in skillet, until tender, adding more butter if needed.
  6. In a large bowl whisk eggs and milk until well blended. Add prosciutto, onion, cayenne, salt, and pepper and stir to blend.
  7. Remove pastry from refrigerator and put egg mixture into crust.
  8. Bake at 425℉ oven for 15 minutes. Reduce oven temperature to 325℉ and continue cooking for 30 to 40 minutes or until set and lightly browned. Cool 5 to 10 minutes before serving.


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Almond Poppy Seed Muffins


I have a question for the ladies out there. Do you ever take your purse and dump it out? Dump every little coin, paperclip, hair tie and piece of trash out of it? Then pick through the contents, get rid of those things that are cluttering it up and placing your necessities neatly back inside your purse.

With the painter almost finished here at our house I have been thinking about what I have that is really necessary and what can be considered clutter. It’s as if I have “dumped” it out and I am starting over. Just thinking about the purge makes me feel invigorated.  Imagine if you will, how much better our lives would be if we applied “dumping the unnecessary” to ourselves.  How much better would we feel to get rid of the negative thoughts that are cluttering our minds every day?

These muffins are wonderfully moist and delicious. The finishing touches are not necessary, but I love the added crunch on top. I promised easy recipes, and that is still my goal. This week’s recipe is easy, but I’m not sure how many of you will have almond paste lying around. These muffins are well worth the trip to the grocery store though. This recipe is from one of my favorite cookbooks. One that is well worn with plenty of vanilla splashes and creased pages. Almond Poppy Seed Muffins is from Marcy Goldman’s The New Best of Better Baking.com. You may add one teaspoon of lemon extract and a little lemon juice for a fantastic lemon poppy seed muffins.


5.0 from 1 reviews
Almond Poppy Seed Muffins
  • 1 c. sugar
  • 4-oz. almond paste, minced
  • ½ c. finely ground almonds
  • ½ c. (4-oz.) unsalted butter
  • ¼ c. canola oil
  • 2 eggs
  • 1 c. sour cream
  • ⅓ c. milk
  • 1 tsp. almond extract
  • 1 tsp. pure vanilla extract
  • 2¾ c. all-purpose flour
  • 2½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 2 tbsp. poppy seeds
  • Slivered almonds
  • Coarse Sugar for sprinkling
  1. Preheat oven to 375° F. Position the oven rack in the upper third of the oven. Line 12 muffin cups with paper liners. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, blend the sugar and almond paste together well, about 2 to 4 minutes. Add the ground almonds, butter, and oil and blend well. Fold in the flour, baking powder, baking soda, salt, and poppy seeds and blend, scraping the bottom of the bowl occasionally to ensure nothing gets stuck in the well of the mixing bowl. If the mixture seems too loose, add a touch more flour. It should be the consistency of thick cake batter.
  3. Scoop the batter into the prepared muffin cups. Top each muffin with some slivered almonds and sugar. Place the muffin cups on the prepared baking sheet.
  4. Bake about 30 to 35 minutes, until the muffins are nicely browned and spring back when lightly touched. Let them cool in the pan for 15 minutes before turning them out onto a rack to cool completely.


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