These Old-Fashioned Apple Bran Muffins are moist, lightly sweet, and wonderfully satisfying. Made with Kellogg’s All-Bran cereal and fresh shredded apple, they’re a delicious twist on a classic muffin recipe I’ve been making for decades.

I first started making the original Kellogg’s All-Bran muffins back in college. I liked them then, and I still do. There’s something comforting about a simple, dependable recipe that stands the test of time.

Recently, I decided to add a cup of shredded apple to the batter. What a delicious little change! The muffins turned out especially moist and tender, with just a hint of apple sweetness.

And the best part? My grandson James, who can be a pretty fussy eater, made a point of telling me how much he liked them.

That’s a pretty good endorsement in my book!

These easy, wholesome muffins are perfect for breakfast, an afternoon snack, or whenever you want a little something sweet with your coffee or tea.

Why You’ll Love These Apple Bran Muffins

• Moist and tender: Shredded fresh apple adds moisture and natural sweetness.
• Easy to make: Just a few everyday ingredients and simple steps.
• A good source of fiber: All-Bran cereal makes these muffins hearty and satisfying.
• Not overly sweet: Just enough sugar to make them a treat without tasting like cupcakes.
• Perfect for making ahead: They freeze well, so you can enjoy one whenever the mood strikes.
• Kid-approved: Even my picky grandson James gave them a thumbs-up!

Ingredients You’ll Need

This recipe starts with the classic Kellogg’s All-Bran muffin ingredients, with the addition of fresh shredded apple.

• Kellogg’s All-Bran Original cereal: The main ingredient that gives these muffins their hearty texture and fiber.
• Milk: Softens the bran cereal and helps create a tender muffin.
• All-purpose flour: Provides structure.
• Granulated sugar: Adds a little sweetness.
• Baking powder: Helps the muffins rise.
• Salt: Enhances the flavor.
• Egg: Helps bind everything together.
• Vegetable oil: Keeps the muffins moist and tender.
• Fresh shredded apple: My addition to the original recipe. It makes these muffins especially moist and delicious.

How to Make Old-Fashioned Apple Bran Muffins

These muffins are easy to mix together in just a few minutes.

1. Preheat the oven. Heat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper liners.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. Soften the cereal. In a large bowl, combine the All-Bran cereal and milk. Let stand for 2–5 minutes, until the cereal softens.
4. Add the wet ingredients. Stir the egg and oil into the softened cereal mixture.
5. Make the batter. Add the flour mixture, stirring just until moistened.
6. Fold in the apple. Gently stir in the shredded apple.
7. Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups.
8. Bake. Bake for about 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Let cool in the pan for about 5 minutes before transferring to a wire rack.

Tips for Making the Best Apple Bran Muffins

Don’t skip soaking the cereal. Giving the All-Bran a few minutes to soften in the milk helps create a more tender muffin.

Don’t overmix. Stir the batter just until the dry ingredients are moistened. A few lumps are perfectly fine.

Use whatever apple you have. Honeycrisp, Gala, Fuji, or Granny Smith would all work well. Sweeter apples add a little more natural sweetness, while tart apples offer a nice contrast.

Peeling is optional. I like keeping things simple, and there’s no need to peel the apple unless you prefer a smoother texture.

Check for doneness. Because the shredded apple adds moisture, the muffins may need an extra minute or two depending on your oven.

Easy Variations

One of the things I love about this basic bran muffin recipe is how easy it is to adapt.

• Apple Cinnamon Bran Muffins: Add 1 teaspoon ground cinnamon.
• Apple Walnut Bran Muffins: Stir in ¼ cup chopped walnuts.
• Apple Raisin Bran Muffins: Add ¼ cup raisins.
• Apple Cranberry Bran Muffins: Fold in ? cup dried cranberries.
• Apple Spice Bran Muffins: Add ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg.

Of course, they’re perfectly delicious just as they are.

What to Serve with Apple Bran Muffins

These moist apple bran muffins are delicious on their own with a cup of coffee or tea, but they’re also easy to turn into a more satisfying breakfast.

Here are a few simple ideas:

• Greek yogurt: Add a scoop of plain Greek yogurt for extra protein.
• Cottage cheese: One of my favorite easy ways to round out breakfast.
• Hard-boiled egg: A simple protein-rich addition that pairs nicely with a muffin.
• Fresh fruit: Serve with berries, orange slices, or whatever fruit is in season.
• Peanut butter: Spread a little on a warm muffin for a delicious, more filling snack.

For me, a warm apple bran muffin alongside a little cottage cheese and fresh fruit makes a nearly perfect breakfast. I’ve been a cottage cheese fan for as long as I can remember, and I love how the combination of something a little sweet, something savory, and something fresh leaves me feeling comfortably satisfied. Add a good cup of coffee, and I’m happy!

How to Store and Freeze Apple Bran Muffins

At room temperature: Store cooled muffins in an airtight container for up to 2 days. A paper towel in the container can help absorb excess moisture.

In the refrigerator: Refrigerate in an airtight container for up to 5 days.

In the freezer: Wrap muffins individually and freeze in a freezer-safe bag or container for up to 3 months.

To enjoy, thaw at room temperature or warm briefly in the microwave.

I love having a few muffins tucked away in the freezer for an easy breakfast or afternoon snack.

How Many Calories and WW Points?

According to my calculations, each muffin has 185 calories and 7 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

If you’ve made this recipe for Easy Old-Fashioned Apple Bran Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Old-Fashioned Apple Bran Muffins

Moist, tender apple bran muffins made with Kellogg's All-Bran cereal and fresh shredded apple. An easy, old-fashioned breakfast or snack that's full of fiber and flavor.

Course Breakfast

Cuisine American

Keyword old-fashioned apple bran muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 185kcal

Author Martha | Simple Nourished Living

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Kellogg's All-Bran cereal
• 1-1/4 cups milk
• 1 large egg
• 1/4 cup vegetable oil
• 1 cup shredded fresh apple

Instructions

• Preheat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper liners.
• In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
• In a large mixing bowl (affiliate link), combine the All-Bran cereal and milk. Let stand for 10 minutes, until the cereal softens.
• Add the egg and oil to the cereal mixture, stirring until well combined. Add the flour mixture and stir just until moistened. Gently fold in the shredded apple.
• Divide the batter evenly among the 12 prepared muffin cups. Bake for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Serving size: 1 muffins

WW Points:  Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

Recipe Notes

• There’s no need to peel the apple unless you prefer to.
• For apple cinnamon bran muffins, add 1 teaspoon ground cinnamon.
• Avoid over-mixing for the most tender muffins.
• Muffins freeze well for up to 3 months.

Easy Variations

One of the things I love about this basic bran muffin recipe is how easy it is to adapt.

• Apple Cinnamon Bran Muffins: Add 1 teaspoon ground cinnamon.
• Apple Walnut Bran Muffins: Stir in ¼ cup chopped walnuts.
• Apple Raisin Bran Muffins: Add ¼ cup raisins.
• Apple Cranberry Bran Muffins: Fold in ? cup dried cranberries.
• Apple Spice Bran Muffins: Add ½ teaspoon cinnamon and ¼ teaspoon ground nutmeg.

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Fiber: 4g

A Little Old-Fashioned Goodness

Some recipes are worth hanging on to.

I’ve been making these All-Bran muffins since college, and it’s nice to know that something so simple can still bring so much pleasure all these years later.

Adding shredded apple made an old favorite even better. And knowing that James enjoyed them makes me smile.

Maybe that’s one of the nicest things about cooking. The recipes we love have a way of finding their way to the next generation.

More Easy Muffin Recipes You Might Enjoy

If you enjoy these old-fashioned Apple Bran Muffins, here are a few more easy, homemade muffin recipes from Simple Nourished Living worth trying:

• Low Fat Apple Bran Muffins – Another variation on the classic All-Bran recipe, made lighter with whole wheat flour, applesauce, and chopped apple.
• Cinnamon Apple Mini Muffins – Soft, moist little muffins with warm cinnamon flavor. Perfect for breakfast or snacking.
• Healthy Breakfast Mini Muffins – Packed with apples, carrots, oats, raisins, and walnuts for a hearty little breakfast treat.
• Kodiak Cottage Cheese Blueberry Muffins – An easy, protein-rich muffin made with cottage cheese, Kodiak Cakes mix, and blueberries.
• Low-Calorie Fiber One Mango Muffins – Another clever way to turn bran cereal into moist, delicious muffins, with fewer than 100 calories each.

The post Old-Fashioned Apple Bran Muffins appeared first on Simple Nourished Living.

What a Qigong lesson about letting go is teaching me about food, healthy living, aging and making space for what matters.

This week I’ve been taking part in a five-day Qigong challenge with Lee Holden focused on letting go, something traditionally associated with fall in Chinese medicine.

During one of the sessions, Lee used the image of trying to add more water to a glass that’s already full.

His point was about making space. When we’re already too full, there’s no room for anything new to flow in.

That image has stayed with me.

It made me think about how often we approach healthy living by asking what else we need to add.

A better eating plan. A new exercise routine. More steps. A gym membership. A morning routine. Another book. Another podcast. Another list of things we’re supposed to be doing.

We keep pouring more water into the glass.

And I’ve begun wondering whether sometimes the more useful question is:

What could I let go of?

Making Space

When I asked myself that question, the first thing that came to mind had nothing to do with food.

Comparison.

I’ve spent more time than I’d like to admit comparing myself to other people and quietly competing with them. Who’s doing better? Who’s in better shape? Who looks younger? Who has figured something out that I haven’t?

I’m becoming more aware of how much energy that takes. And how much comparing keeps my attention focused outward—on what everyone else is doing, choosing and accomplishing.

The older I get, the less interested I am in measuring myself against someone else. I’d rather turn some of that attention inward and get better at trusting myself and my own inner wisdom.

Maybe letting go of comparison is one way of making room for that.

Letting Go of “Diet” Food

I’ve been involved with WeightWatchers and weight management for decades, and my approach to eating has changed a lot during that time.

One of the things I’ve gradually let go of is a lot of “diet” food.

At this age and stage of my life, I’d rather have a little of something I love than a lot of something I don’t.

There was a time when eating something I really liked could easily turn into eating too much of it. I’ve gotten much better at recognizing when I’m satisfied and stopping there instead of eating until I’m overstuffed.

That has given me a freedom I didn’t have when I was younger.

I don’t need the enormous low-calorie substitute nearly as much when I trust that I can enjoy the real thing and stop when I’ve had enough.

It’s taken years to get here.

Perhaps that’s part of letting go too—releasing some of the rules and strategies that helped us at one point but no longer serve us in quite the same way.

I’ve written before about the importance of finding your own way of eating for lasting success and simplifying your weight loss efforts. Both feel even more relevant to me now.

Letting Go of Perfection

Letting Go of Perfection

Perfection is another thing I’ve been learning to loosen my grip on.

The perfect day of eating. The perfect exercise routine. The perfect week. The perfect number on the scale.

Trying to get everything right can make healthy living surprisingly exhausting. There’s always something else to monitor, fix or improve.

I’ve come to appreciate a slower, steadier approach that makes room for progress instead of perfection. Do what you can today. Begin again when you wander off course. Allow life to be imperfect.

And it’s an idea I seem to keep needing to remind myself of again and again.

Some Things Simply Don’t Fit Anymore

I’m seeing this far beyond food.

I’m in a stage of simplifying and downsizing. We’re selling a house and moving into a smaller cottage that better supports the snowbird life we’re living now.

That means deciding what comes with us and what doesn’t.

I’ve been fascinated by the connection between clutter, weight and well-being for years. I even wrote about Peter Walsh’s ideas in Can Decluttering Help You Lose Weight?.

And once again, I’m experiencing something I’ve noticed for years:

I feel lighter when I let things go.

Less to store. Less to maintain. Less to organize. Less to think about.

There’s a spaciousness that comes from clearing away excess.

I’m thinking about this in other areas of my life too.

I’m still working on letting go of my tendencies to people please, procrastinate and tie my self-concept to how much I’m accomplishing.

These are much bigger things to let go of than an extra set of dishes.

Fewer Choices Can Be a Kind of Freedom

I’m also discovering that I don’t necessarily want endless choices.

More foods. More diets. More exercise programs. More clothes. More information. More possibilities.

Every additional option asks us to make another decision.

I’ve experienced this with food. Over time, I’ve settled into a fairly predictable collection of breakfasts, lunches and dinners that work for me. I still enjoy trying new things, but I don’t need endless variety at every meal.

I’ve talked about this before in The One Thing for Weight Management. Having some simple defaults frees up time and mental space for things besides thinking about food.

I’m finding the same thing elsewhere.

A smaller wardrobe. A smaller home. A handful of meals I love and make often. Movement that feels good enough that I actually want to do it. Fewer rules about how I’m supposed to eat and live.

At first, fewer choices can feel limiting.

But then the mental noise begins to quiet down.

There is a well-known idea called the “paradox of choice”—that having too many options can make choosing harder and leave us less satisfied with the choice we finally make.

I’m beginning to appreciate the freedom in enough.

What Else Could I Let Go Of?

This may be what I appreciate most about Lee’s glass metaphor.

It has me looking at healthy living differently.

Maybe I don’t always need another strategy.

Maybe I need to let go of something.

An old food rule.

An unrealistic expectation.

A complicated routine I’ve outgrown.

The belief that one imperfect meal means I’ve blown the day.

The idea that somebody else knows what’s right for me better than I do.

The need to keep up.

The need to please.

The need to prove something.

Even the idea that healthy living should take up so much of my limited time and attention.

I’ve spent much of my life learning about food, weight, movement and healthy living. I’m grateful for so much of what I’ve learned.

These days, I’m equally interested in discovering what I no longer need to carry.

Letting go can initially feel like giving something up.

But as I clear away some of the excess—in my home, my eating, my expectations and my thinking—I’m beginning to experience it differently.

I feel lighter. More spacious. More energized.

I’m curious, What are you ready to let go of? Leave me a comment and let us know.

I have a feeling we could learn a lot from one another.

Related Reading

• Lose Weight Your Way for Lasting Success
• 4 Easy Strategies to Simplify Your Weight Loss Efforts
• Slow & Steady Weight Loss Day 15: Let Go of Perfection and Embrace Progress
• Can Decluttering Help You Lose Weight?
• The One Thing for Weight Management

The post What If You Need Less, Not More? appeared first on Simple Nourished Living.

This easy Mexican-style zucchini with corn, tomatoes and green chiles is my simplified version of calabacitas, a traditional Mexican vegetable dish.

It’s a great way to use fresh zucchini, especially when summer squash is plentiful. A little onion, sweet corn, tomatoes and mild green chiles give the vegetables plenty of flavor, while a sprinkling of Monterey Jack cheese finishes everything off nicely.

I like that it comes together in about 15 minutes using everyday ingredients. It’s colorful, satisfying and makes a delicious side dish for just about any Mexican-inspired meal.

Ingredients You’ll Need

• Olive oil – For sautéing the vegetables.
• Red onion – Adds a little sweetness and flavor.
• Zucchini – The star of the dish.
• Corn kernels – Canned corn keeps things quick and easy.
• Cherry tomatoes – Add color, freshness and a little acidity.
• Canned chopped green chiles – Provide mild chile flavor without much heat.
• Salt – Enhances the natural flavors.
• Reduced-fat shredded Monterey Jack cheese – A little melted cheese brings everything together.

Easy Mexican Zucchini with Corn and Green Chiles

Step 1: Gather and prepare all ingredients.

Step 2: Heat the oil in a large nonstick skillet over medium heat. Add the onion and stir frequently until it softens, about 5 minutes.

Step 3: Increase the heat to medium-high and add the zucchini, stir frequently until it starts to soften, about 4 minutes.

Step 4: Add the corn, chilies, tomatoes and salt and stir to combine. Cook until heated through, about 3 minutes.

Step 5: Serve, sprinkled with the shredded cheese.

Recipe Notes and Easy Variations

A little about calabacitas: The word calabacitas means “little squashes” in Spanish. It’s a traditional Mexican dish built around zucchini or other summer squash, often combined with corn, tomatoes and chiles.

There are many variations, depending on the region and the cook. This is my easy, lighter version using ingredients you can find in most supermarkets.

Don’t overcook the zucchini. It’s best when tender but still holding its shape.

Use fresh corn when available. It’s especially delicious in summer, although canned or frozen corn works well, too.

Change the chiles. Fresh poblano peppers are another good option. Add a little jalapeño if you prefer more heat.

Try different tomatoes. Chopped Roma tomatoes work just as well as cherry tomatoes.

Switch the cheese. Monterey Jack melts nicely, but crumbled queso fresco is another delicious choice.

How Many Calories and WW Points?

According to my calculations, each serving of this calabacitas has just 98 calories.

To see your WW Points for this recipe, track it in te WW App!
(You must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old plan)

If you’ve made this Easy Mexican Zucchini with Corn and Green Chiles (Calabacitas), please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Easy Mexican Zucchini with Corn and Green Chiles (Calabacitas)

Course Side Dish

Cuisine Mexican

Keyword calabacitas, mexican zucchini, zucchini corn tomatoes

Servings 4

Calories 98kcal

Author Peter | Simple Nourished Living

Equipment

• Chef Knife
• Cutting Board
• Skillet

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 2 medium zucchini, cut into thick matchsticks
• 1/2 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 can (4.5 ounces) chopped green chilies
• 1/4 teaspoon salt
• 1/4 cup shredded reduced-fat Monterey Jack cheese

Instructions

• Gather and prepare all ingredients.
• Heat the oil in a large nonstick skillet (affiliate link) over medium heat. Add the onion and stir frequently until it softens, about 5 minutes.
• Increase the heat to medium-high and add the zucchini, stir frequently until it starts to soften, about 4 minutes.
• Add the corn, chilies, tomatoes and salt and stir to combine. Cook until heated through, about 3 minutes.
• Serve, sprinkled with the shredded cheese.

Notes

Serving size: 2/3 cup zucchini mixture + 1 tablespoon cheese

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old plan)

Calabacitas means “little squashes” in Spanish. This traditional Mexican dish features zucchini or other summer squash, often combined with fresh corn, tomatoes and green chiles.

Our simplified version uses convenient canned corn and chopped green chiles instead of fresh corn and poblano or jalapeño peppers. We also use cherry tomatoes, although chopped Roma tomatoes work just as well.

For the cheese, we chose reduced-fat Monterey Jack. Traditional calabacitas con queso often includes queso fresco, so feel free to use whichever cheese you prefer.

Nutrition

Serving: 2/3 cup zucchini mixture + 1 tablespoon cheese | Calories: 98kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 500mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 29mg | Calcium: 80mg | Iron: 1mg

Source: Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love by WeightWatchers

More Easy Zucchini Recipes You Might Like

Zucchini Mushroom and Tomato Skillet
The simple vegetarian dish requiring a hot skillet, a little olive oil, good fresh vegetables and about 12 minutes of your time!

Cheesy Zucchini Casserole
Just two common ingredients, zucchini and your favorite cheese, come together to create this lighter, healthier side dish.

Italian Zucchini Soup with Basil Pesto
Satisfying without being heavy, this irresistible WW-friendly soup is inspired by the beloved Italian classic. I like to serve mine with warm crusty bread and a simple mixed greens salad for a wholesome meal.

The post Easy Mexican Zucchini with Corn and Green Chiles (Calabacitas) appeared first on Simple Nourished Living.

Some of my favorite pasta dinners are the simplest ones, and this Ziti with Tomatoes, White Beans and Spinach is a good example.

I found the recipe in Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love by WeightWatchers. It combines pasta with white beans, fresh spinach and cherry tomatoes in a light garlicky broth, with just enough Parmesan to finish it off.

I especially like the addition of the white beans. They make the pasta more substantial without needing meat or a heavy sauce, while the tomatoes and spinach keep everything fresh and colorful.

It’s an easy dinner made mostly from ingredients I tend to have around, and the whole thing comes together while the pasta cooks.

Serve it on its own for a simple meatless dinner or pair with a crisp green salad—like this favorite shredded romaine and dill—for an easy, balanced meal.

Why You’ll Love This Pasta

• Simple and satisfying – Pasta and white beans make a hearty combination without a heavy sauce.
• Lots of vegetables – Spinach and cherry tomatoes add color and freshness.
• Quick to make – Prepare the sauce while the pasta cooks.
• Easy to adapt – Add mushrooms, change the pasta shape or give it some heat with crushed red pepper.
• Great for a meatless dinner – Use vegetable broth to keep it vegetarian.

Ingredients and Substitutions

Ziti – Ziti is perfect for catching the beans, tomatoes and bits of spinach, but penne, rigatoni or another short tube-shaped pasta will work just as well.

Olive oil – A small amount is all you need to sauté the garlic and start the sauce.

Garlic – Garlic provides much of the flavor in this very simple pasta, so I wouldn’t leave it out.

Baby spinach – It wilts quickly into the sauce. Regular spinach will work too; just give it a rough chop first.

Small white beans – Drain and rinse canned beans before adding them. Cannellini or Great Northern beans would also work.

Cherry tomatoes – Add color, sweetness and freshness. Grape tomatoes are a good substitute.

Reduced-sodium broth – The broth creates a light sauce that brings everything together. Use vegetable broth for a vegetarian pasta or chicken broth if that’s what you have.

Salt and black pepper – Season to taste. Go easy on the salt until you’ve added the Parmesan.

Parmesan cheese – You only need a light sprinkle to add a savory, salty finish.

Crushed red pepper flakes – Optional, but I like a little sprinkled over my pasta for some heat.

How to Make Ziti with Tomatoes, White Beans and Spinach

Step 1: Cook the Pasta

Cook the ziti according to the package directions until al dente. Drain and keep warm.

Step 2: Sauté the Garlic and Spinach

While the pasta cooks, heat the olive oil in a large nonstick skillet over medium heat.

Add the garlic and cook, stirring, until fragrant and lightly golden, about 1 minute.

Add the spinach and continue stirring until wilted, about 2 minutes.

Step 3: Add the Beans and Tomatoes

Add the white beans, cherry tomatoes, broth, salt and pepper.

Bring to a simmer over medium-high heat and cook until the tomatoes begin to soften and the broth reduces slightly, about 3 minutes.

Step 4: Toss with the Pasta

Add the drained ziti to the skillet and gently toss everything together.

Cook until the pasta is heated through and has absorbed some of the flavorful broth, about 1 minute.

Step 5: Finish with Parmesan

Divide among serving bowls and sprinkle with Parmesan cheese.

Add crushed red pepper flakes if you like a little heat.

Recipe Notes

I like this recipe just as it is, but it’s also an easy one to play around with.

For more vegetables, add about 2 cups sliced cremini or baby bella mushrooms to the skillet. Give them a few minutes to cook before adding the spinach.

If you like things spicy, add a pinch of crushed red pepper flakes along with the garlic or sprinkle them over individual servings.

The beans are what make this simple pasta especially satisfying. Cannellini, Great Northern or other small white beans can all be used, so there’s no need to buy a particular variety if you already have some in the pantry.

If the pasta seems a little dry after everything is tossed together, add another splash of broth.

How Many Calories and WW Points?

According to my calculations, each generous 1-1/4 cups serving has about 374 calories.

To see your WW Points for this recipe, track it in theWW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made this simple vegetarian pasta with spinach, tomatoes and white beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Ziti with Tomatoes, White Beans and Spinach

This easy, satisfying and flavorful pasta dinner is made with a handful of everyday ingredients and simple enough to pull together after a busy day.

Course Dinner

Cuisine Italian

Keyword pasta dinner, pasta with white beans, ziti tomatoes white beans

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 374kcal

Author Peter | Simple Nourished Living

Equipment

• 6-Quart Dutch Oven
• Colander
• Skillet

Ingredients

• 8 ounces ziti, or other tube pasta
• 1 tablespoon olive oil
• 3 large garlic cloves, minced
• 1 pound baby spinach
• 1 can (15.5 ounces) small white beans, rinsed and drained
• 1 cup grape tomatoes
• 1 cup reduced-sodium chicken broth, or water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

• Cook the pasta according to the package directions, leaving out the salt. Drain and keep warm.
• Meanwhile, heat the olive oil over medium heat in a large nonstick skillet (affiliate link). Add the garlic and cook, stirring until golden, about 1 minute. Add the spinach and continue stirring until the spinach is wilted, about 2 minutes.
• Add the white beans, grape tomatoes, broth, salt and pepper and bring to a simmer over medium-high heat. Cook until the broth is slightly thickened, about 3 minutes.
• Add the pasta and gently stir until heated through, about 1 minute. Enjoy with a sprinkle of shredded Parmesan cheese and crushed red pepper flakes, if desired.

Notes

Serving size: About 1-1/4 cups (1/4th recipe)

WW Points: 8

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

9 PointsPlus (Old WW plan)

Nutrition

Serving: 1-1/4 cups | Calories: 374kcal | Carbohydrates: 60g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 573mg | Potassium: 1419mg | Fiber: 11g | Vitamin A: 10999IU | Vitamin C: 38mg | Calcium: 189mg | Iron: 7mg

Source: Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love by WeightWatchers

More Easy Pasta Recipes

One Pot Pleasant Pasta with Ham and Peas
With just a handful of common ingredients, this one pot pasta dish comes together quickly and makes an easy comforting weeknight supper. I think this is an excellent way to use up a small amount of ham or prosciutto.

Creamy Spinach Artichoke Pasta Bake
If you’re a spinach artichoke dip lover, this pasta recipe is for you. It’s creamy, cheesy and garlicky with tender chunks of artichoke and bits of spinach throughout. Each generous serving has just 284 calories.

CrockPot Tuna Noodle Casserole
This family-friendly classic meal is perfect for busy days. It’s the old-fashioned recipe everyone knows and loves, made lighter and adapted for the slow cooker. Serve with a simple green salad for a complete meal.

The post Ziti with Tomatoes, White Beans and Spinach appeared first on Simple Nourished Living.

Every once in a while, a reader email inspires my next recipe.

Recently, Linda wrote:

“I’m 81 years old. I love pizza, but I hate to buy one because there’s so much in them these days. I would love an easy pizza recipe I can make myself. My husband passed away almost three years ago, my children live in other states, and I just need something simple that will give me two or three meals.”

Her note really resonated with me.

Whether you’re cooking for yourself, another person, or simply want enough leftovers for tomorrow, homemade pizza doesn’t have to be complicated. In fact, it’s one of the easiest—and most satisfying—meals you can make.

Most of the time, I make pizza with my easy 2-Ingredient Dough. It comes together in just a few minutes with self-rising flour and Greek yogurt—no yeast, no rising time, and very little fuss.

But here’s the thing: if you don’t feel like making dough, don’t! Naan, pita, lavash, flour tortillas, refrigerated pizza dough, and pre-baked pizza crusts all make delicious homemade pizzas too.

Why You’ll Love This Recipe

• Ready in about 30 minutes.
• No yeast or rising time.
• Perfect for one or two people.
• Easy to customize with your favorite toppings.
• A lighter alternative to takeout.
• Great for using up leftovers.
• Leftovers make a delicious lunch or second dinner.
• WW-friendly.

Ingredients

For the 2-Ingredient Dough

• 1½ cups self-rising flour, plus more for kneading and rolling
• 1 cup nonfat plain Greek yogurt

For the Pizza

• 1/4 to ½ cup pizza sauce
• ½ teaspoon Italian seasoning
• 1½ cups shredded part-skim mozzarella cheese
• 1 to 2 tablespoons grated Parmesan cheese (optional)

Optional Toppings

Choose one or several:

• Sliced mushrooms
• Bell peppers
• Red onion
• Fresh spinach
• Black olives
• Turkey pepperoni
• Cooked chicken breast
• Cooked sausage
• Canadian bacon
• Fresh basil
• Crushed red pepper flakes

Easy Crust Alternatives

No time—or no desire—to make homemade dough? Any of these work beautifully:

• Large flour tortilla (for an ultra-thin, crispy pizza)
• Naan bread
• Pita bread
• Lavash bread
• Prebaked thin pizza crust
• Boboli-style crust
• Refrigerated pizza dough
• French bread or a split baguette

Each one creates a slightly different style of pizza, and they’re all delicious. Use whatever you have on hand or whatever fits your schedule.

How to Make Homemade Pizza

Preheat the oven to 425°F. Line a pizza pan or baking sheet with parchment paper.

If Making the 2-Ingredient Dough

1. Stir together the self-rising flour and Greek yogurt until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes, adding a little extra flour if needed, until smooth.
3. Roll or gently press the dough into a 12-inch circle (or rectangle if using a baking sheet), about ¼-inch thick.

1. Transfer to the prepared pan and prick all over with a fork.
2. Pre-bake for 8 to 10 minutes, until the crust is just beginning to turn lightly golden around the edges.

If Using Another Crust

Arrange your chosen crust on a baking sheet or pizza pan.

Assemble the Pizza

1. Spread 1/4 to ½ cup pizza sauce evenly over the crust, leaving about a ½-inch border.
2. Sprinkle the Italian seasoning over the sauce.
3. Top with the mozzarella cheese, Parmesan (if using), and your favorite toppings.
4. Bake until the cheese is melted, bubbly, and the crust is crisp.

Approximate baking times:

• Homemade 2-Ingredient Dough: 10 to 12 minutes
• Flour tortilla: 7 to 9 minutes
• Lavash: 6 to 8 minutes
• Naan or pita: 8 to 10 minutes
• Prebaked crust: Follow package directions

Allow the pizza to rest for about 5 minutes before slicing and serving.

Servings

Makes one 12-inch pizza (about 8 slices).

For many smaller households, that’s the perfect amount for dinner tonight with enough leftovers for tomorrow’s lunch—or another easy dinner.

Martha’s Cooking Tips

• Prebake the homemade crust. It creates a crispier crust that holds up well under the toppings.
• Less is more. It’s tempting to pile on lots of toppings, but a lighter layer helps the crust bake evenly and keeps every slice easy to pick up.
• Freshly shredded cheese melts more smoothly than packaged shredded cheese.
• Use what you have. Homemade pizza is one of my favorite ways to use leftover vegetables, rotisserie chicken, taco meat, or the last few mushrooms in the refrigerator.
• Keep a shortcut crust on hand. I almost always have tortillas, naan, or lavash in the freezer so homemade pizza is always an easy option.

Easy Pizza Variations

Veggie Pizza
Top with mushrooms, peppers, onions, spinach, and mozzarella.

Margherita Pizza
Use fresh mozzarella, sliced tomatoes, basil, and finish with a drizzle of olive oil.

BBQ Chicken Pizza
Replace the pizza sauce with barbecue sauce and top with cooked chicken, red onion, and mozzarella.

Mediterranean Pizza
Top with spinach, tomatoes, feta cheese, olives, and oregano.

White Pizza
Skip the tomato sauce. Brush the crust lightly with olive oil and top with ricotta, mozzarella, garlic, and spinach.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat slices in:

• Air fryer: 350°F for 3 to 4 minutes
• Toaster oven: 5 to 6 minutes
• Conventional oven: 375°F until hot

The microwave works too, though the crust won’t stay quite as crisp.

How Many Calories and WW Points?

According to my calculations, each serving (1/4th recipe) without additional toppings has 322 calories and 9 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made this simple Homemade Pizza, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Easy Homemade Pizza

This easy homemade pizza is perfect for one or two people and comes together in about 30 minutes. Make it with my simple 2-Ingredient Dough or use your favorite ready-made crust, then customize it with pizza sauce, mozzarella, and the toppings you love. It's a quick, satisfying alternative to takeout that's ideal for dinner tonight and leftovers tomorrow.

Course Main Course

Cuisine American

Keyword Easy Homemade Pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 322kcal

Author Martha McKinnon | Simple Nourished Living

Ingredients

For 2-Ingredient Dough Pizza Crust

• 1-1/2 cups self-rising flour (or see notes for easy crust alternatives)
• 1 cup plain nonfat Greek yogurt

For the Pizza

• 1/2 cup pizza sauce
• 1/2 teaspoon Italian seasoning
• 1-1/2 cups shredded, part-skim mozzarella cheese
• 2 tablespoons grated Parmesan, optional

Optional Toppings

• sliced mushrooms, bell pepper, onion, olives, fresh spinach, turkey pepperoni, Cooked sausage, Cooked chicken, Canadian bacon, pineapple, spinach, etc.

Instructions

• Preheat the oven to 425°F. Line a pizza pan or baking sheet (affiliate link) with parchment paper.

If Making the 2-Ingredient Dough

• Stir together the self-rising flour and Greek yogurt until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes, adding a little extra flour if needed, until smooth.
• Roll or gently press the dough into a 12-inch circle (or rectangle if using a baking sheet (affiliate link)), about ¼-inch thick.
• Transfer to the prepared pan and prick all over with a fork. Pre-bake for 8 to 10 minutes, until the crust is just beginning to turn lightly golden around the edges.

If Using Another Crust

• Arrange your chosen crust on a baking sheet or pizza pan.

Assemble the Pizza

• Spread pizza sauce evenly over the crust, leaving about a ½-inch border. Sprinkle the Italian seasoning over the sauce.
• Top with the mozzarella cheese, Parmesan (if using), and your favorite toppings.
• Bake until the cheese is melted, bubbly, and the crust is crisp.
• Approximate baking times: Homemade 2-Ingredient Dough: 10 to 12 minutes Flour tortilla: 7 to 9 minutes Lavash: 6 to 8 minutes Naan or pita: 8 to 10 minutes Prebaked crust: Follow package directions Allow the pizza to rest for about 5 minutes before slicing and serving.

Notes

Serving size: 1/4th pizza

WW Points: 9

Check the WW Points for this recipe and track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

DIY Self Rising Flour:

Make your own by whisking together:

• 1-½ cups all-purpose flour
• 2-¼ teaspoons baking powder
• ¾ teaspoon salt

Shortcut Tip: Don’t feel like making the 2-Ingredient Dough? This recipe works just as well with a large flour tortilla, naan, pita, lavash, refrigerated pizza dough, or your favorite pre-baked pizza crust. Simply adjust the baking time as needed.

Nutrition

Serving: 1/4 pizza | Calories: 322kcal | Carbohydrates: 40g | Protein: 22g | Fat: 8g | Fiber: 2g

Frequently Asked Questions

Can I freeze leftover pizza?

Yes! Wrap cooled slices individually and freeze for up to 2 months.

Can I freeze the dough?

Absolutely. Wrap the dough tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Can I make personal pizzas?

Of course. Divide the dough in half for two smaller pizzas, or use individual naan, pitas, or tortillas so everyone can customize their own.

What if I don’t have self-rising flour?

Make your own by whisking together:

• 1½ cups all-purpose flour
• 2¼ teaspoons baking powder
• ¾ teaspoon salt

Then continue with the recipe as directed.

What are the best WW-friendly toppings?

Most vegetables are ZeroPoint foods, making mushrooms, peppers, onions, spinach, tomatoes, and fresh herbs excellent choices. Grilled chicken breast is another satisfying, high-protein option.

More Pizza Recipes You’ll Love

• 3-Cheese Garden Vegetable Pizza
• Easy Whole Wheat Pizza with Artichokes
• Tortilla Pizza for One
• English Muffin Hawaiian Pizza
• 2-Ingredient Dough Muffin Pan Deep Dish Pizzas

The post Easy Homemade Pizza appeared first on Simple Nourished Living.

When peaches are perfectly ripe, they don’t need much to become an unforgettable dessert. These Streusel-Topped Baked Peaches pair sweet, juicy peach halves with a buttery almond streusel that’s crisp on top and tender underneath.

With just five everyday ingredients and about 20 minutes from start to finish, this simple dessert feels a little special without much effort. Enjoy the peaches warm on their own, with a dollop of Greek yogurt for breakfast or brunch, or topped with a small scoop of light vanilla ice cream for an easy summer dessert.

Why You’ll Love This Recipe

• Just 5 simple ingredients
• Ready in about 20 minutes
• A delicious way to use fresh summer peaches
• Naturally portion-controlled
• Easy enough for weeknights, special enough for guests
• Great with yogurt or light ice cream

Ingredients and Notes

Fresh peaches – Choose peaches that are ripe but still slightly firm so they hold their shape while baking.

Brown sugar – Sweetens the streusel and helps it caramelize.

All-purpose flour – Gives the topping structure.

Slivered or blanched almonds – Add buttery flavor and wonderful crunch. Whole blanched almonds can be chopped if that’s what you have.

Unsalted butter – Brings the streusel together and creates a crisp, golden topping.

How to Make Streusel-Topped BakedPeaches, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 425F degrees.

Step 3: Place the peach halves, cut side up, in a shallow baking dish.

Step 4: Using a fork or clean hands, mash or rub the brown sugar, flour, almonds and butter together until a crumbly mixture forms. Top the peach halves evenly with the streusel mixture, pressing lightly into each peach.

Step 5: Bake until the peaches are tender and the streusel is golden brown, about 15 minutes. Serve alone or with a scoop of light vanilla ice cream or Greek yogurt, if desired.

Recipe Tips

• Slightly firm peaches work best—they soften beautifully without falling apart.
• If your peaches are very sweet, you can reduce the brown sugar slightly.
• Don’t overbake. The peaches should be tender but still hold their shape.
• Let the peaches cool for 5 minutes before serving so the juices have a chance to settle.

Variations

• Add a pinch of cinnamon or cardamom to the streusel.
• Swap the almonds for chopped pecans or walnuts.
• Sprinkle in a few old-fashioned oats for a heartier crumble topping.
• Add fresh raspberries or blueberries during the last few minutes of baking.
• Finish with a spoonful of vanilla Greek yogurt instead of ice cream for a lighter dessert.

Serving Suggestions

These peaches are delicious:

• Warm with light vanilla ice cream
• With vanilla Greek yogurt
• With lightly sweetened whipped topping
• Alongside pound cake or angel food cake
• For brunch with plain Greek yogurt and toasted almonds

Storage

Store leftovers covered in the refrigerator for up to 3 days.

Rewarm briefly in the microwave or enjoy cold with yogurt for breakfast.

How Many Calories and WW Points?

According to my calculations, each serving (two streusel-topped peach halves without ice cream) has about 128 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made this simple Baked Peach Dessert, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Streusel-Topped Baked Peaches

These easy Streusel-Topped Oven-Roasted Peaches turn ripe summer peaches into a simple, delicious dessert. Tender roasted peaches are topped with a golden almond streusel and are especially delicious served warm with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword oven roasted peaches, streusel roasted peaches, streusel topped peaches

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 128kcal

Author Peter | Simple Nourished Living

Equipment

• Chef Knife
• Cutting Board
• Baking Dish

Ingredients

• 4 whole peaches, halved and pitted
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons slivered or whole blanched almonds, chopped
• 1 tablespoon cold unsalted butter, cut into pieces

Instructions

• Preheat oven to 425F degrees.
• Place the peach halves, cut side up, in a shallow baking dish.
• Using a fork or clean hands, mash or rub the brown sugar, flour, almonds and butter together until a crumbly mixture forms. Top the peach halves evenly with the streusel mixture, pressing lightly into each peach.
• Bake until the peaches are tender and the streusel is golden brown, about 15 minutes. Serve alone or with a scoop of light vanilla ice cream or Greek yogurt, if desired.

Notes

Serving size: 2 streusel-topped peach halves

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old WW plan)

Nutrition

Serving: 2streusel-topped peach halves | Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 5mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by Weight Watchers

More Light Fruit Desserts You’ll Love

No-Bake Fresh Blueberry Pie
With just 5 common ingredients and very little hands-on time, you’ll have a family-favorite summer dessert that’s ideal for cookouts, family gatherings and holiday get-togethers.

Easy Apple Pie Squares
Made with flaky puff pastry crust, tender apple slices and light sprinkle of cinnamon, these squares are finished with a light apricot glaze, giving them a bakery-style look.

Cherry Berry Crunch
This berry crisp dessert can either be made in individual dishes or a single baking dish!

Fresh Raspberry Cake
A simple raspberry cake that is delicious in its own, or served with a dollop of lite whipped topping or low-fat vanilla ice cream.

The post Streusel-Topped Baked Peaches appeared first on Simple Nourished Living.

When blueberries are in season, it doesn’t take much to turn them into something special. This easy Fresh Blueberry Pie lets the fruit shine with a simple homemade filling tucked into a prepared graham cracker crust.

Inspired by a recipe from Hit the Spot by WeightWatchers, it uses just five simple ingredients and comes together with very little hands-on time. Part of the blueberries are gently cooked to create a glossy filling, while the rest are stirred in at the end so they stay whole and juicy.

It’s the kind of old-fashioned summer dessert that’s perfect for cookouts, family dinners, and holiday celebrations. Serve each slice chilled on its own or with a dollop of light whipped topping or a small scoop of vanilla frozen yogurt.

Why You’ll Love This Recipe

• Just 5 simple ingredients
• Fresh blueberry flavor in every bite
• Easy to make with a prepared graham cracker crust
• Perfect make-ahead dessert
• Light enough for summer entertaining

Ingredients & Notes

• Cornstarch – Thickens the blueberry filling without masking the fruit.
• Water – Combines with the cornstarch to create the filling.
• Fresh blueberries – You’ll cook half and stir the remaining berries in at the end for the best texture.
• Granulated sugar – Sweetens the filling while letting the blueberries remain the star.
• Reduced-fat graham cracker crust – A convenient shortcut that pairs beautifully with the blueberries.

How to Make Summertime Fresh Blueberry Pie

Step 1: Gather and prepare all ingredients.

Step 2: In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon, crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.

Step 3: Turn off the heat and stir in the remaining blueberries.

Step 4: Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.

Step 5: Cut into 8 wedges and serve.

Recipe Tips

• Stir constantly while the filling thickens.
• Fold in the remaining blueberries after removing the pan from the heat so they stay whole.
• Chill for at least 5 hours, or overnight, before slicing.
• A sharp knife wiped clean between cuts makes the neatest slices.

Variations

• Add a teaspoon of fresh lemon zest to brighten the flavor.
• Stir in a little cinnamon or almond extract.
• Substitute a traditional baked pie crust if you prefer.
• Top with light whipped topping, vanilla frozen yogurt, or Greek yogurt.

Storage

Cover and refrigerate for up to 4 days. This pie is best served well chilled.

How Many Calories and WW Points?

According to my calculations, each slice of pie has about 215.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made this lightened up 5-Ingredient Summertime Blueberry Pie, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Fresh Blueberry Pie

Just five ingredients including a prepared graham cracker crust come together with minimal effort to create this juicy fresh no-bake blueberry pie

Course Dessert

Cuisine American

Keyword blueberry pie sundae, fresh berry pie, summertime pie

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8

Calories 215kcal

Author Peter | Simple Nourished Living

Equipment

• Silicone Whisk
• Wooden Spoon
• Large Saucepan

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons water
• 3 pints fresh blueberries
• 1/2 cup sugar
• 1 (6-ounce) prepared reduced-fat graham cracker crust

Instructions

• Gather and prepare all ingredients.
• In a large saucepan, whisk together the cornstarch and water until smooth. Add 3 cups of the blueberries (about half) and the sugar to the pan. Bring to a boil over medium-high heat, stirring frequently and pressing the blueberries against the sides and bottom of the saucepan with a wooden spoon (affiliate link), crushing them. Continue cooking while constantly stirring until the mixture thickens and boils, about 1 minute.
• Turn off the heat and stir in the remaining blueberries.
• Pour the filling into the prepared graham cracker crust and chill in the refrigerator until set, about 5 hours or overnight.
• Cut into 8 wedges and serve.

Notes

Serving size: 1 slice blueberry pie (1/8th recipe)

WW Points: 9

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 PointsPlus (Old WW plan)

Nutrition

Serving: 1slice blueberry pie | Calories: 215kcal | Carbohydrates: 47g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 96mg | Potassium: 151mg | Fiber: 3g | Sugar: 31g | Vitamin A: 88IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by WeightWatchers

More Blueberry Dessert Recipes

No-Bake Lemon Blueberry Cheesecake – No need to turn on the even to make this refreshingly light and creamy dessert.

Frozen Lemon Blueberry Cheesecake Yogurt Bark – Naturally high in protein thanks to the Greek yogurt, this frozen yogurt bark gives you all the same flavors of your favorite lemon blueberry cheesecake in a subtly sweet frozen treat.

Blueberry Cheesecake Bars – Made with a simple homemade graham cracker crust, these family favorite bars have a creamy cheesecake filling paired with a layer of blueberry fruit spread and fresh blueberries.

No-Bake Blueberry Cheesecake Dessert – Simple, spoonable sweet treat with all the flavors of blueberry cheesecake.

The post Fresh Blueberry Pie appeared first on Simple Nourished Living.

One of my favorite ways to simplify lunch is to take the flavors of a favorite salad and wrap them up in a soft flatbread. These Turkey Cobb Salad Wraps were inspired by a recipe in Cooking Light 5-Ingredient 15-Minute Recipes, and they’ve become an easy lunch I come back to whenever I have cooked turkey on hand.

Filled with lean turkey, crisp romaine, juicy tomatoes, creamy avocado, and a light blue cheese yogurt dressing, they have all the flavors that make a Cobb salad so satisfying without requiring a knife and fork. They come together in just minutes, making them perfect for busy weekdays, quick lunches, or light summer dinners.

One of the things I like most about these wraps is how easy they are to customize. Add a chopped hard-boiled egg or a little crisp bacon if you want a more traditional Cobb salad experience, or keep them simple, which is how I usually enjoy them.

Why You’ll Love This Recipe

• Ready in about 15 minutes
• A great way to use leftover turkey
• High in protein and full of fresh vegetables
• Easy to customize
• Perfect for lunches at home or on the go

Ingredients & Notes

• Romaine lettuce – Crisp romaine gives the wraps plenty of crunch.
• Tomato – Ripe tomatoes add freshness and color.
• Green onion – Adds a mild onion flavor.
• Blue cheese yogurt dressing – I used Bolthouse Farms, but your favorite blue cheese dressing will work.
• Avocado – Adds creaminess and healthy fat.
• Roasted turkey breast – Deli turkey or leftover roasted turkey are both excellent choices.
• Multigrain flatbread with flax – A sturdy flatbread holds everything together nicely.

How to Make Turkey Cobb Salad Wraps

Step 1: Gather and prepare all ingredients.

Step 2: In a medium bowl, combine the shredded Romaine, chopped tomato, sliced green onion, blue cheese yogurt dressing, salt and pepper (to taste) and diced avocado.

Step 3: Lay flatbreads on a clean surface and top each one with half the turkey breast, followed by half the Romaine mixture. Roll each one and cut in half.

Step 4: Serve immediately.

Recipe Tips

• Pat the tomatoes dry if they’re especially juicy to keep the wraps from becoming soggy.
• Assemble just before serving for the freshest texture.
• If you’re packing these for lunch, keep the dressing separate and toss the salad mixture together just before rolling the wraps.

Variations

These wraps are easy to make your own.

• Substitute cooked chicken breast for the turkey.
• Use mixed greens instead of romaine.
• Add chopped hard-boiled egg.
• Sprinkle with blue cheese crumbles.
• Add 1 or 2 slices of center-cut bacon, cooked until crisp and crumbled, for a more traditional Cobb salad.
• Try turkey bacon for a lighter option.
• Swap the creamy blue cheese dressing for a red wine vinaigrette if you prefer.

I usually skip the bacon altogether. The wraps still have plenty of flavor and end up tasting like a fresh turkey-avocado wrap inspired by a classic Cobb salad.

How Many Calories and WW Points in this Turkey Cobb Salad Wrap?

According to my calculations, each wrap has about 301 calories and 7 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made these lightened up Turkey Cobb Salad Wraps, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Turkey Cobb Salad Wraps

All the classic flavors of the ever popular Cobb salad, these wraps are a lighter hand-held alternative.

Course Lunch

Cuisine American

Keyword cobb salad wrap, turkey cobb wrap, turkey wrap

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 301kcal

Author Peter | Simple Nourished Living

Equipment

• Chef Knife
• Cutting Board
• Mixing Bowls

Ingredients

• 2 cups shredded Romaine lettuce
• 1 medium tomato, chopped
• 1 green onion, thinly sliced
• 4 tablespoons blue cheese yogurt dressing (such as Bolthouse Farms)
• Salt and pepper, to taste
• 4 ounces sliced roasted turkey breast
• 1 medium avocado, diced
• 2 multigrain flatbreads with flax

Instructions

• Gather and prepare all ingredients.
• In a medium bowl, combine the shredded Romaine, chopped tomato, sliced green onion, blue cheese yogurt dressing, salt and pepper (to taste) and diced avocado.
• Lay flatbreads on a clean surface and top each one with half the turkey breast, followed by half the Romaine mixture. Roll each one and cut in half.
• Serve immediately.

Notes

Serving size: 1 turkey Cobb salad wrap

WW Points: 7

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 PointsPlus (Old WW plan)

Nutrition

Serving: 1turkey Cobb salad wrap | Calories: 301kcal | Carbohydrates: 25.1g | Protein: 28.8g | Fat: 13.3g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 381mg | Potassium: 846mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3813IU | Vitamin C: 18mg | Calcium: 67mg | Iron: 1.9mg

Source: Cooking Light 5 Ingredient 15 Minute Recipes

More WW-Friendly Lunch Ideas

• Greek Tuna Stuffed Pita
  A simple idea that comes together in minutes for a light meal. Totally customizable based on what you have available, I often make mine with a pouch of tuna, a little tzatziki, chopped Kalamata olives, a sprinkle of dill and salt and pepper.
• Fresh Tomato Sandwich
  A summer favorite, the classic combination of juicy ripe tomatoes, good bread, light mayonnaise, salt and pepper deliver all the flavor you need in mere minutes.
• Veggie Hummus Pita
  A light and tasty combination with your favorite hummus (plain or flavored), crisp veggies (cucumber, shredded carrot, radish slices, etc.) and a little crumbled feta tucked into a soft whole wheat pita.
• Chicken Caesar Wraps
  A lighter version of the often calorie-packed Caesar Salad, the addition of lean chopped chicken, crisp romaine and a little light dressing wrapped in a high-fiber tortilla offer a stressful meal with about 350 calories.

The post Turkey Cobb Salad Wrap appeared first on Simple Nourished Living.

Lately I have been gravitating toward recipes that barely qualify as recipes. You know the kind—just a few good ingredients assembled in a way that makes them even better together. This Cherry Ricotta Toast is exactly that.

I first discovered it in an older WeightWatchers cookbook, and it is one of those timeless recipes that still feels fresh today. Whether you enjoy it for breakfast, an afternoon snack, or a light dessert, it’s proof that simple really can be delicious.

Why You’ll Love This Cherry Ricotta Toast

• Ready in just 15 minutes
• Made with only 5 simple ingredients
• Perfect for breakfast, brunch, snack, or dessert
• Naturally sweetened and full of fresh summer flavor
• Easy to customize with your favorite toppings

Ingredient Notes and Substitutions

• Fresh cherries: Sweet Bing cherries work beautifully, but any sweet cherry variety will do.
• Ricotta: Low-fat ricotta keeps the recipe lighter, but whole milk ricotta creates an even creamier toast.
• Bread: Italian bread is traditional, but sourdough, whole grain, or a rustic country loaf are all delicious choices.
• Honey: Maple syrup makes a nice substitute, or try hot honey if you enjoy a sweet-and-spicy combination.

How to Make Cherry Ricotta Toast

Step 1: Macerate the cherries

Place the halved cherries and sugar in a small bowl. Stir to combine and let stand for about 10 minutes, until the cherries become juicy and the sugar dissolves.

Step 2: Toast the bread

Toast the bread until lightly crisp around the edges but still tender in the center.

Step 3: Assemble

Spread each piece of toast evenly with ricotta cheese.

Step 4: Finish

Spoon the cherries over the ricotta, dividing them evenly. Drizzle each toast with a little honey and serve immediately.

Tips for Success

• Assemble just before serving so the toast stays crisp.
• If your cherries are especially sweet, you can reduce or omit the sugar.
• Toast the bread until lightly golden—crisp enough to support the toppings but not overly hard.
• For the prettiest presentation, spoon some of the cherry juices over each toast just before serving.

Recipe Variations

Add a little crunch: Sprinkle with chopped pistachios, walnuts, or sliced almonds.

Brighten the flavor: Add a little grated lemon zest over the top.

Fresh herbs: Garnish with torn mint or basil leaves.

Make it higher in protein: Swap the ricotta for whipped cottage cheese.

Turn it into dessert: Finish with a few dark chocolate shavings or an extra drizzle of honey.

How Many Calories and WeightWatchers Points in Cherry Ricotta Toast?

According to my calculations, each serving has 175 calories and 4 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

Old WW Points: 5 Points Plus

If you’ve made this cherry ricotta toast recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Cherry Ricotta Toast with Honey

Creamy ricotta, sweet fresh cherries, and a drizzle of honey make this simple toast an easy breakfast, snack, or light dessert that's ready in just 15 minutes.

Course Breakfast, Dessert

Cuisine American

Keyword cheesy cherry toast, cherry ricotta toast with honey, ricotta toast

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 175kcal

Author Martha McKinnon | Simple Nourished Living

Equipment

• Chef Knife
• Cutting Board
• Mixing Bowls

Ingredients

• 1-1/2 cups sweet cherries, pitted and halved
• 2 teaspoons sugar
• 3/4 cup low fat ricotta cheese
• 4 slices Italian bread, toasted
• 2 teaspoons honey

Instructions

• Stir together the cherries and sugar in a small bowl (affiliate link). Let stand for about 10 minutes, until the sugar dissolves and the cherries become juicy.
• Spread the ricotta evenly over the toasted bread.
• Spoon the cherries over each slice.
• Drizzle with honey and serve immediately.

Notes

Serving size: 1 slice cherry ricotta toast

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

Recipe Variations

Add a little crunch: Sprinkle with chopped pistachios, walnuts, or sliced almonds.

Brighten the flavor: Add a little grated lemon zest over the top.

Fresh herbs: Garnish with torn mint or basil leaves.

Make it higher in protein: Swap the ricotta for whipped cottage cheese.

Turn it into dessert: Finish with a few dark chocolate shavings or an extra drizzle of honey.

Nutrition

Serving: 1piece | Calories: 175kcal | Carbohydrates: 27g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 132mg | Potassium: 218mg | Fiber: 2g | Sugar: 18g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 133mg | Iron: 1mg

Source: WeightWatchers Hit the Spot: 140 Savory, Crispy, Spicy & Sweet Recipes You’ll Love

Frequently Asked Questions

Can I use frozen cherries?
Yes. Thaw them completely and drain away any excess liquid before using.

Can I make this ahead?
The cherry mixture can be prepared up to one day in advance and refrigerated. Wait to toast the bread and assemble the bruschetta until just before serving.

Can I use cottage cheese instead of ricotta?
Absolutely. Whipped cottage cheese makes a delicious higher-protein alternative.

More Easy Toast Recipes

• Laughing Cow Cheese Raspberry Toasts
• Egg Salad Toasts (Tartines)
• Bananas Foster Cottage Cheese Toast
• Honey Walnut Yogurt Cinnamon Raisin Toast
• Cottage Cheese Toast (Savory or Sweet)

The post Cherry Ricotta Toast with Honey appeared first on Simple Nourished Living.

If you’re looking for an easy homemade chocolate treat, this Creamy Chocolate Walnut Fudge is hard to beat.

This is one of those classic refrigerator fudges that has been around for decades—and for good reason. It turns out perfectly every time.

Made with just five simple ingredients, it’s rich, smooth, chocolatey, and studded with crunchy walnuts. Best of all, there’s no candy thermometer or special equipment required. Simply melt, stir, spread into a pan, and refrigerate until firm.

Because it’s a refrigerator fudge, it’s just as welcome during the heat of summer as it is on holiday cookie trays. There’s no need to turn on the oven, making it a great warm-weather dessert when you’re craving something chocolatey without heating up the kitchen. And during the holidays, it packages beautifully for cookie platters and homemade gifts.

Why You’ll Love This Easy Fudge Recipe

• Just 5 ingredients
• No oven or candy thermometer required
• Only a few minutes of hands-on time
• Great for summer desserts and holiday cookie trays
• Rich chocolate flavor in perfectly portioned bites
• Keeps well in the refrigerator or freezer

Ingredients

• Semisweet chocolate chips – Provide the rich chocolate base.
• Unsweetened chocolate – Deepens the chocolate flavor without making the fudge overly sweet.
• Fat-free sweetened condensed milk – Creates the smooth, creamy texture while keeping the recipe a little lighter than traditional fudge.
• Chopped walnuts – Add crunch and balance the richness of the chocolate.
• Vanilla extract – Rounds out the flavors.
• Pinch of salt – Enhances the chocolate.

How to Make Creamy Chocolate Walnut Fudge, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Line a 8-inch square baking pan with foil (allowing about 2 inches of foil to hang over two opposite sides) and spray with nonstick spray. Set aside.

Step 3: In a medium saucepan set over LOW heat, add the semisweet chocolate chips, unsweetened chocolate and condensed milk. Cook for about 5 minutes, stirring until the chocolate is melted and the mixture is smooth and creamy.

Step 4: Remove pan from the heat and stir in the walnuts, vanilla and salt.

Step 5: Pour the mixture into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until chilled.

Step 6: Remove the fudge from the pan by using the excess foil as handles and place on a clean, flat surface. With a long, thin knife, cut the fudge into 6 strips and then cut each strip crosswise into 8 pieces. You will have 48 pieces of fudge.

Step 7: Store any leftover fudge in the refrigerator in an airtight container between sheets of wax paper.

Recipe Tips and Variations

• Use good-quality chocolate for the best flavor.
• Toast the walnuts first for even more nutty flavor.
• For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.
• This fudge freezes beautifully for up to 3 months.

Easy Variations

• Replace the walnuts with chopped pecans or almonds.
• Stir in mini marshmallows after removing from the heat.
• Add a teaspoon of espresso powder to intensify the chocolate flavor.
• Sprinkle flaky sea salt over the top before chilling.

How Many Calories and WW Points?

According to my calculations, each serving has about 81 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

If you’ve made these lightened up low calorie Creamy Chocolate Fudge, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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Easy Creamy Chocolate Walnut Fudge

With just five ingredients and a few minutes of hands-on time, you'll have a creamy chocolate fudge ready to chill with no candy thermometer, special equipment or complicated techniques required.

Course Dessert

Cuisine American

Keyword chocolate fudge ice box dessert, chocolate walnut fudge, creamy chocolate fudge

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 48

Calories 81kcal

Author Peter | Simple Nourished Living

Equipment

• Medium Saucepan
• Chef Knife
• 8-inch Baking Pan

Ingredients

• 14 ounces semisweet chocolate chips
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) fat-free sweetened condensed milk
• 3/4 cup chopped walnuts
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

• Gather and prepare all ingredients.
• Line a 8-inch square baking pan with foil (allowing about 2 inches of foil to hang over two opposite sides) and spray with nonstick spray. Set aside.
• In a medium saucepan set over LOW heat, add the semisweet chocolate chips, unsweetened chocolate and condensed milk. Cook for about 5 minutes, stirring until the chocolate is melted and the mixture is smooth and creamy.
• Remove pan from the heat and stir in the walnuts, vanilla and salt.
• Pour the mixture into the prepared pan and spread evenly. Cover with plastic wrap and refrigerate until chilled.
• Remove the fudge from the pan by using the excess foil as handles and place on a clean, flat surface. With a long, thin knife, cut the fudge into 6 strips and then cut each strip crosswise into 8 pieces. You will have 48 pieces of fudge.
• Store any leftover fudge in the refrigerator in an airtight container between sheets of wax paper.

Notes

Serving size: 1 piece of fudge

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old WW plan)

Nutrition

Serving: 1piece of fudge | Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 12mg | Potassium: 65mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg

Source: Hit the Spot: 140 Savory, Crispy, Spicy and Sweet Recipes You’ll Love by Weight Watchers

Frequently Asked Questions

Does this fudge need a candy thermometer?
No. That’s one of the reasons I love this recipe. Simply melt the ingredients gently over low heat, stir, and refrigerate until firm.

Can I make this ahead?
Absolutely. In fact, fudge is one of the best make-ahead holiday treats. It keeps well in the refrigerator for about 2 weeks.

Can I freeze it?
Yes. Wrap the fudge tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I use different nuts?
Certainly. Pecans, almonds, hazelnuts, or even peanuts all work well.

More Chocolate Treats You’ll Love

• Triple Chocolate Brownie Thins – Rich chocolate flavor with chewy edges and built-in portion control.
• Chocolate-Dipped Mini Caramel Rice Crisps – Sweet, salty, crunchy, and ready in minutes.
• Chocolate Chip Meringue Clouds – Crisp on the outside with soft, marshmallow-like centers.
• Raspberry Quinoa Dark Chocolate Bark – Simple to make and fun to share, A little flaky sea salt helps to balance the sweetness.
• Chocolate Yogurt – A simple everyday chocolate fix with far fewer calories.
• Brownie Batter Chocolate Hummus – Rich, creamy, and surprisingly wholesome.

The post Easy Creamy Chocolate Walnut Fudge appeared first on Simple Nourished Living.