I've posted this recipe before when I made it with blackberries, but I thought I would give it a re-post since I'm on a blueberry baking spree today. :)



Ingredients 

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp baking soda
1 cup sugar
1/2 cup stick butter or margarine
2 eggs
1/4 cup sour cream or plain yogurt
1 tsp vanilla
2 cups blueberries

For topping:
1/4 cup sugar
1/2 tsp cinnamon

Directions

Grease bottom and sides of 13x9x2 baking pan.  Preheat oven to 350 degrees.
Mix flour, baking powder, salt, ginger, and baking soda.  Set aside.
Cream the sugar and butter.  Mix in eggs, sour cream, and vanilla.
Stir in flour mixture.  Carefully fold in 1 pt. blueberries.  Spoon into pan. 
(Tip: This batter is really thick and sticky. To get it into the pan nicely, cover your hand with a plastic bag sprayed with nonstick spray and use that to press the batter into the pan.)
Mix sugar and cinnamon for topping; sprinkle over batter.
Bake about 25-30 minutes or until golden brown.

Recipe Source: Bonnie Matzat

This is a great cake to make during blueberry season. It's loaded with berries and topped with a sweet, sugary glaze.



Ingredients:

For Cake:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
6 eggs
1 cup plain Greek yogurt
1 teaspoon vanilla extract, store-bought or homemade
1/2 teaspoon almond extract
2 pints (4 cups) fresh blueberries coated with 2 T flour

For Glaze:
1 cup powdered sugar
2-3 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F. Spray a bundt pan with nonstick spary with flour like Baker's Joy.

In a large bowl, whisk together flour, baking powder, baking soda and salt until combined.

Using an electric mixer with the paddle attachment, cream butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce speed to medium-low. Add vanilla, almond extract, and eggs (one at a time). Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything is well mixed. Add in half of the flour mixture, and beat on low speed until just combined. Add in half of the Greek yogurt, and beat on low speed until just combined. Repeat with the remaining flour mixture and Greek yogurt, beating until just combined. (Do not overbeat.) Fold in the blueberries by hand.

Pour batter evenly into the pan and spread the top of the batter with a spoon until it is smooth.. Bake for 60 to 75 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for at least 30 minutes, or until the metal pan is lukewarm to the touch (and not hot). 
Invert the cake onto a cooling rack or serving dish, and let it cool completely. 

To make the blaze, whisk ingredients together in a small bowl until smooth. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar. Drizzle the cooled cake with the glaze.

Serve immediately, or store covered for up to 5 days.

Recipe modified from Gimme Some Oven

This is a really delicious, moist blueberry bread recipe. I often choose to make it in muffin form instead of loaf form. You just have to cut back the cook time. I also make mini loaves (makes about 4 mini loaves).



Ingredients:
1 cup blueberries + 1 tablespoon flour
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup plain yogurt or sour cream
2 eggs
1/2 cup oil (you can substitute applesauce if you want to lighten the calories a bit)
1 teaspoon vanilla
1/2 cup rolled oats

Directions:


Preheat oven to 375 degrees. Butter and flour a 9x5 inch loaf pan.

In a small bowl, toss blueberries with 1 tablespoon flour. In a large bowl, combine 2 cups flour, sugar, baking powder and salt.

In another bowl, whisk together yogurt, eggs, oil and vanilla. Fold into dry ingredients. Gently stir in oats, followed by the blueberries. Batter with be thick and sticky.

Spread mixture into prepared pan. Bake for 50-55 minutes until golden brown and a toothpick inserted comes out clean. Remove to a wire rack to cool for 10 minutes before turning onto a wire rack to cool completely.

Recipe Source - Let's Dish










This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!



Makes 8 servings
WW Freestyle Points - 3 (4 if you use full fat cream cheese)

Ingredients: 

2 large boneless skinless chicken breasts, uncooked
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese

Directions:

Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock. 


Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching. 

Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.

In the pot, shred the chicken breasts with  and stir everything together in the pot to melt the cream cheese into the chili. 

Recipe adapted from Natasha's Kitchen
This is an incredibly tasty salmon dish that's also quick and easy to prepare. My husband didn't even notice the cauliflower rice, and proclaimed this dish delicious.



Makes 4 servings
WW Freestyle Points - 5

Ingredients:

3 tbsp low-sodium soy sauce (I often use Tamari)
6 tbsp mirin (Japanese sweet rice wine)
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces (I just use the frozen kind in the bag from Walmart)
12 ounce asparagus, ends trimmed cut 1-inch
1 pkg frozen riced cauliflower

Directions:

1. Combine the soy sauce, mirin, and honey in a resealable bag.
2. Add the salmon and mix to coat. Refrigerate for 15 minutes.
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.
5. Line a large sheet pan with foil and spray with olive oil. Put asparagus in a single layer on half the sheet pan. Mist the asparagus with olive oil and sprinkle with salt and pepper. Add the salmon to the other side of the sheet pan and cook in oven until tender, about 10 to 12 minutes.
5. Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
6. Cook the cauliflower rice in in microwave according to package directions.
7. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. 

Recipe adapted from Skinnytaste



    This is a wonderful, hearty stew.



    Makes 6 servings
    WW Freestyle Points - 6


    Ingredients:

    1 tablespoon olive oil
    1 medium onion, chopped
    3 medium carrots, chopped
    2 large ribs celery, chopped
    4 cups low-sodium chicken broth
    1¼ pounds boneless, skinless, antibiotic-free chicken breasts (about 2 large)
    8 ounces Yukon Gold potatoes (about 2 medium), peeled and cut into ½-inch cubes
    4 tablespoons unsalted butter, softened
    ¼ cup all-purpose flour
    2 egg yolks
    ½ cup half-and-half
    ⅔ cup fresh or frozen peas
    1 teaspoon salt
    ½ teaspoon ground black pepper

    Directions:

    1. Warm the oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 6 minutes. Add the broth, chicken, and potatoes; cover; and bring to a gentle simmer over high heat. Uncover, reduce the heat to low, and poach at a bare simmer until the chicken is no longer pink in the center (160ºF internal temperature), about 15 minutes.

    2. Remove the chicken to a cutting board to cool.

    3. Meanwhile, in a small heatproof bowl, use a fork to stir together the butter and flour into a smooth paste. Gradually stir the paste, a few bits at a time, into the stew and simmer over low heat until the stew thickens, 3 to 4 minutes.

    4. In the same bowl, whisk together the egg yolks and half-and-half. Whisk ¼ cup of the hot stew into the eggs; then whisk the egg mixture back into the stew. Cook over low heat for 1 minute.

    5. Cut the chicken into bite-size cubes and stir them into the stew along with the peas, salt, and pepper. Heat through; serve.

    Tip: For more flavor, stir in ½ teaspoon of dried thyme along with the broth. You can also add a tablespoon of chopped fresh parsley just before serving. The stew can be made up to 3 days ahead of time and refrigerated in an airtight container. Reheat it in the microwave or a saucepan just before serving.


    Recipe Source - Panera Bread

    This is a super flavorful and healthy way to make grilled chicken to use in burrito bowls, tacos, salads, and more. It is my go-to recipe when I want to make any Mexican-style recipe that calls for grilled chicken.






    Ingredients:
    2 lbs uncooked boneless skinless chicken breasts
    1/2 large red onion, cut into large chunks
    Embasa Chipotle Peppers in Adobo Sauce (1 pepper plus 2 T of sauce from can)
    2 tsp dried oregano
    2 1⁄2tsp ground cumin
    1 cup water
    juice of one lime

    Directions:
    1. Put all ingredients except for the chicken in a food processor or blender and mix until liquid.
    2. Cut the chicken breasts lengthwise to make them thinner for more even cooking. Place in large zip top bag.
    3. Pour marinade over chicken in bag, seal, and refrigerate for 6 to 8 hours.
    4. Grill chicken over medium heat until cooked through. Cut in bite-sized pieces and use for burritos bowls, tacos, salads etc.

    Makes 5 servings
    WW Freestyle Points - 0