Cooking Through A Cookbook

Vermouth Mussels with Tarragon Oven Fries Review


Recipe 52 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So I'm calculating this to be 14 points if you split between 2 people or 7 points if you make it split 4 ways. You might be able to sub out the butter and save your points there if you wanted to try… Continue reading Vermouth Mussels with Tarragon Oven Fries Review

Cooking Through A Cookbook

Spaghetti Squash and Black Bean Tacos with Queso Fresco Review


Recipe 48 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: Happy to report that this recipe is very WW friendly at 3 points a taco, or dependant on your tortilla and cheese. If you use 1 point tortillas, and skip on the cheese these guys go down to 1 point a taco! Happy… Continue reading Spaghetti Squash and Black Bean Tacos with Queso Fresco Review

Cooking Through A Cookbook

Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review


Recipe 27 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes:¬†Your points will come from the quinoa and the balsamic and then of course the olive oil if you count it. But without counting the olive oil, this 4 portion salad comes to 2 points a piece. Add extra points if you decide to… Continue reading Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review

Cooking Through A Cookbook · My Cooking Diaries

Big Cluster Maple Granola Review


Recipe 9 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: This luxury is 22 points per cup. Ooft...If you sub out the maple syrup for sugar free syrup you can drop it to 19 points. This may not be an easy one! I love quick and easy recipes, don't you?? This is one… Continue reading Big Cluster Maple Granola Review