Stevie’s Triple Decker Sammie

One day at work, the subject of sandwiches came up.  I mentioned that I love a good BLT sandwich.  A coworker asked me if I’d ever had one with peanut butter, onion, and a fried egg – the way his mom had always made them.   My response?  “Um, no!  That sounds nasty!!”  He tried his best to convince me that it was the best sandwich you’ll ever eat.  I didn’t believe him.  I went on my merry way and forgot all about that conversation.  Except not really.  Every once in a while I’d think about that nasty sounding sandwich.  Would it really be that gross?  Well, I finally decided about a week ago that I’d give it a shot.  Only I eliminated the onion.  I don’t do raw onion.  Otherwise, I followed his intructions exactly – I mean, you have to put the ingredients together in the right order for it to REALLY be Stevie’s Triple Decker.  So if you make this sandwich, please, for the love of all things holy, put it together in the right order! 

Stevie’s Triple Decker Sammie

  • 3 slices bread, toasted
  • mayonnaise
  • lettuce
  • fried egg
  • tomato
  • bacon
  • onion
  • peanut butter

Okay…start with a slice of toast.  Spread on a layer of mayo.  Then add a few pieces of lettuce.  Top with a fried egg.  Spread a layer of mayo on a second piece of toast and place it mayo side down onto the sandwich.  Spread a thin layer of peanut butter on the top of the toast.  Top with tomato slices.  Then add bacon.  Finally, add the onion.  Take your last piece of toast and spread a thin layer of peanut butter on one side, and place it peanut butter side down onto the sandwich.

You’re ready to eat! 

Serves: 1 or 2, depending on how hungry you are!  I could only eat half!


Paw Paw Muffins

About a week ago, I went to a friend’s house to pick up something I had ordered from her.  When I stepped on her porch I could smell this really sweet, fruity scent.  When she opened the door the first thing I said was “what smells SO GOOD out here???”  It smelled absolutely divine.  I can’t even describe it.  She informed me that it was Paw Paw fruit from her Paw Paw tree.  Seriously?  I had only heard of them from The Jungle Book movie!  Is there really such a thing?  Yes, there really is.  She gave me a bag of them to take home and try.  She told me that they are an ‘acquired taste’ for most people, so don’t be alarmed if you take a bite and don’t really like it at first.  So, I took my little bag of Paw Paws home and was anxious to taste one and make something with them. 

First, I just cut one open, and ate a bit of the flesh with a spo0n.  Hmm…she’s right.  I didn’t love it.  But I didn’t hate it either.  I couldn’t decide.  So, I made muffins with a few.  I did like the muffins better than the plain paw paw, but I still didn’t love it.  My husband really liked the muffins though.  Here’s the recipe, in case you ever come across some Paw Paw fruit yourself!

Paw Paw Muffins

  • 1/2 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 medium-large paw paws (or 4 small ones), flesh removed
  • 1/4 cup brown sugar
  • 3 tbsp butter, melted
  • 3/4 tsp vanilla
  • 1 egg yolk
  • 1/4 cup walnuts

Combine flour, baking powder, baking soda and salt.

In seperate bowl, combine paw paw flesh, brown sugar, butter, vanilla, and egg yolk.  Stir just until mixed together.  Add dry ingredients and walnuts to paw paw mixture, stirring just until combined.  Don’t overmix.

Divide evenly into 5 or 6 muffin cups (grease the muffin cups or use papers).  Bake at 350 for 15-18 minutes, or until a tester inserted comes out clean.  Cool slightly before serving.

Skinny Banana Nut Muffins

When you have bananas that are so ripe you just can’t bring yourself to eat them, it’s time for Banana Nut Bread.  Or, in my case, Banana Nut Muffins.  I’ve created a healthier version that won’t make you feel guilty for indulging a little!

Skinny Banana Nut Muffins

  • 4-5 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 3/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 2/3 cup chopped walnuts

Line two muffin pans with 16  paper liners.  Preheat oven to 350 degrees.

In a medium bowl, combine the flours, baking soda, salt, allspice, and cinnamon.  In a seperate bowl, beat together the eggs and sugar until creamy.  Beat in the applesauce and bananas.  Fold in the dry ingredients.  Fold in the nuts.  Spoon batter into paper liners and bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Cool on a wire rack for 5 minutes.  Remove from pan to cool completely.  Serve warm or at room temperature.


Serves:  16

Weight Watchers Points + : 3 points each



Skinny Whole Wheat Pita Bread

Last week I decided to try something totally new…pita bread!  I was going to make individual pizzas that night for dinner, and I always use pita bread as my ‘crust’ for those.  But, I was out of store-bought pita bread.  I went to my trust friend, Google, and found the recipe.  I was surprised at how easy they were to make!  They do take some time to prepare, as any yeast based bread does.  But, they really were easy.  Give them a try and see for yourself!

Skinny Whole Wheat Pita Bread

  • 2-1/4 tsp instand yeast (1 packet)
  • 1 tbsp honey
  • 1-1/4 cups warm water, divided
  • 1-1/2 cups bread flour, divided
  • 1-1/2 cups whole wheat flour, divided
  • 1/4 cup olive oil
  • 1 tsp salt
  • cornmeal, for dusting

In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the warm water.  Stir gently to blend.  Whisk in 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and place the bowl on the mixer, fitted with the dough hook.  Add in the remaining 3/4 cup water, 1-1/4 cup bread flour, 1-1/4 whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  (Add more flour a little at a time, if needed)  Transfer the dough to a lightly oiled bowl, turning once to coat, and let rise in a warm place, about 1 hour, or until doubled in bulk.

Place oven rack in the middle position.  Place a baking stone in the oven and preheat oven to 500 degrees.

Once the dough has risen, transfer to a lightly floured work surface, punch down and divide the dough into 8 equal pieces.  Form each piece into a ball and roll out into a disk about 6-7 inches in diameter.  Transfer the disks onto baking sheets dusted with corn meal.  Cover loosely with kitchen towels.  Let stand for about 30 minutes or until slightly puffy.

Transfer pitas onto preheated baking stone.  Bake until puffy, about 2-4 minutes.  Glently flip over with tongs and bake another 1-2 minutes.  Transfer to a cooling rack and let cool completely.  Repeat with remaining disks.


Makes: 8 pitas

Weight Watchers Points + : 6 each

Skinny Corn Bread Muffins

These quick to prepare corn bread muffins are sure to please even the pickiest eaters in your family!  They take just minutes to mix up and less than 10 minutes in the oven.   These are a great side dish with a warm bowl of soup.  (I’ll be sharing a great Chicken & Wild Rice Soup recipe tomorrow!)

Skinny Corn Bread Muffins

  • 1 cup white cornmeal
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 2 cups lowfat buttermilk

Preheat oven to 400 degrees.  Whisk together all ingredients.  Spoon into muffin tins sprayed with cooking spray.  Bake for 8-10 minutes or until golden brown and cooked through. 


Makes approximately 16 muffins.

Weight Watchers Points + : 2 points each

Cookie Dough Stuffed Sweet Rolls

I try to eat healthy foods.  Lean meats and plenty of fruits and veggies.  But there are times when a person just needs to just high dive into a plate of sugary bliss.  This week was one of those times for me.  I went on a three day staff retreat with my coworkers and treated them (and myself!) to a high-calorie, sugar-laden, coma-inducing breakfast.  Eight pans of ooey-gooey sweet rolls.  But I didn’t settle for your everyday-run-of-the-mill-cinnamon-rolls.  No sir-ee bob.  I took it up a notch and created Cookie Dough Stuffed Sweet Rolls.  Well, actually, I made both.  Four pans of Cinnamon Rolls.  Four pans of Cookie Dough Stuffed Sweet Rolls.  The cookie dough version was scarfed up in no time flat.  Everyone loved them. 

They really aren’t the complicated to make, but they do take some time, so you’ll want to save these for a day when you have a few hours to spare – about three to four hours to be more specific. 

Cookie Dough Stuffed Sweet Rolls

  • 4 cups milk
  • 1 cup sugar
  • 1 cup oil
  • 9 cups all purpose flour
  • 2 packages (4-1/2 tsp) active dry yeast
  • 1 heaping tablespoon salt
  • 1 tsp baking soda
  • 1 heaping teaspoon baking powder
  • 1 stick butter. softened
  • 2 tsp vanilla
  • 1-1/2 to 2 cups brown sugar
  • 1 tsp salt
  • 1-1/2 cups chocolate chips
  • 1/2 cup chocolate chips, chopped


  • 1 pound powdered sugar
  • 1/2 cup brown sugar
  • 1/2 cup milk (or more to reach desired consistency
  • 1/4 melted butter
  • pinch salt

Mix the milk, oil and one cup of sugar in a large pan (I use a dutch oven).  Scald the mixture by heating it just to the point it starts to boil.  Turn off the heat and leave to cool for about 45 minutes, or until lukewarm.  Sprinkle the yeast over the milk mixture.  Let sit for a minute.  Add 8 cups of flour.  Stir mixture together until well combined.  Cover and let rise for one hour.

After one hour, add remaining one cup flour, baking powder, baking soda, and salt.  Stir together until combined.  Cover dough and refrigerate for at least an hour (this makes the dough easier to handle), or up to 2 days.

Divide dough in half.  Turn one half of dough onto a large floured surface and roll into a think rectangular shape.  This will be a BIG piece of dough!  Spread half a stick of butter onto dough (I use my hands for this).  Sprinkle on half of the brown sugar, salt, and chocolate chips.  Roll up the dough tightly.  Pinch seam to seal. 

Place 1 tbsp melted butter in each of 8 pie pans.  Cut rolls approximately 1 inch thick and lay in the buttered pans.  Repeat with remaining half of dough.  Let rolls rise for 20-30 minutes, and bake at 400 degrees for 15-28 minutes, or until golden brown.

While rolls are baking, prepare glaze by combining powdered sugar, brown sugar, salt and milk,  Add enough milk to make a glaze thin enough to pour.  Pour over warm rolls.  Sprinkle with chopped chocolate chips.  Serve warm or at room temperature.

You can let the rolls cool completely, wrap in plastic wrap and then in 2-3 layers of foil and freeze them for later use.  When ready to eat, simply thaw out, and pop in the oven to warm them up!

Skinny Strawberry Cheesecake Muffins

Are these muffins for breakfast?  Or dessert?  Or beakfast for dessert?  Or maybe dessert for breakfast?  Oh, who cares!!  They are delicious and that’s all that matters! If you don’t like strawberries, you can certainly substitute other fruits or berries. 

Skinny Strawberry Cheesecake Muffins

  • 1 cup plus 1 tbsp all purpose flour
  • 1 cup plus 1 tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 packets splenda
  • 1/2 tsp salt
  • 1/2 cup skim milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 2 tbsp canola oil
  • 2 tsp vanilla
  • 1/2 cup egg substitute
  • 4 oz fat free cream cheese, very cold – cut into small pieces
  • 1 cup diced fresh strawberries

Preheat oven to 350 degrees.  Line muffin tins with paper cups.  Coat cups lightly with cooking spray.

In large bowl, combine flours, baking powder, baking soda, splenda and salt.  Whisk together.  In seperate bowl, combine milk, honey, applesauce, oil, vanilla, and egg substitute.  Add wet ingredients to dry ingredients and stir until well combined.  Fold in the cream cheese pieces and diced strawberries.  Spoon into muffin cups and bake for 18-20 minutes or until done.