Thursday, July 17, 2014

Lemony Orzo- Veggie Salad with Chicken



YUMMMM!

Serves 4 ( about 1-1/4 c. = 7 points +)


  • 3/4 c. uncooked orzo pasta
  • 1/4 tsp. grated lemon rind
  • 3 T. fresh lemon juice
  • 1 T. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. crushed garlic
  • 1/4 tsp. honey
  • 1/8 tsp. pepper
  • 1 c. shredded skinless, boneless chicken breast
  • 1/2 c. diced English cucumber
  • 1/2 c. chopped orange bell pepper
  • 1/3 c. sliced green onions
  • 1 tsp. dried dill
  • 1/2 c. crumbled goat cheese


Cook orzo; drain and rinse with cold water. Place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients ( through pepper), stirring with a whisk. Drizzle juice mixture over orzo; toss to coat.
Add chicken and next 4 ingredients ( through dill), toss to combine. Sprinkle with goat cheese.

adapted from "Cooking Light"

Cherry Crisp



Another great recipe from "Cooking Light" using in- season produce!

Serves 8 ( 9 points +)

Filling:

  • 6 c. halved and pitted sweet cherries
  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1 T. lemon juice
  • 1/2 tsp. almond extract
  • 1/8 tsp. salt


Topping:

  • 1/2 c. flour
  • 1/2 c. old-fashioned rolled oats
  • 1/2 c. light brown sugar
  • 1/8 tsp. salt
  • 6 T. chilled butter, cut into small pieces
  • 1/3 c. sliced almonds


Preheat oven to 375 and spray an 11 x 7 inch baking dish with nonstick spray.

For filling, combine cherries, sugar, cornstarch, juice, almond extract in a large bowl; toss gently. Transfer to prepared baking dish.

For topping, combine, flour, oats, brown sugar, and salt. Cut in chilled butter until mixture looks like coarse meal ( I used my fingers for this), Stir in sliced almond. Sprinkle oat mixture over cherry mixture. Bake 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.


Honey Lemon Chia Seed Muffins



My niece recently returned from Spain and brought me a jar of the most delicious honey. I knew I wanted to try them out for this recipe! This recipe is a variation of the "Tuscan Lemon Muffins" on my blog. They are the ultimate summery muffin! The ricotta makes these muffins light and airy and full of flavor. I hope you like them. The adapted recipe came from a site called " Table forTwo ".

Makes 12 muffins ( 5 points +)


  • 1-3/4 c. flour
  • 3/4 c. sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. part-skim ricotta
  • 1/2 c. water
  • 1/4 c. olive oil
  • zest of 2 lemons
  • 2 T. fresh lemon juice
  • 1 egg
  • 2 T. chia seeds
  • 2 T. honey, melted


Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.

In a large bowl, whisk together, flour, sugar, baking powder and salt.

In a medium bowl, mix together, ricotta, water, olive oil, lemon zest, lemon juice, and egg.

Make a well in the center of the dry ingredients, pour the wet ingredients into the dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.

Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.

Let cool for 5 minutes then brush with melted honey. Cool completely.

Parmesan Roasted Potatoes


This recipe comes from a site called "Whats gaby cooking". They were delicious.

Serves 6 ( about 2/3 c. potatoes = 4 points +)


  • 4 c. cubed yukon gold potatoes
  • 3 T. olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 tsp. paprika
  • 1 tsp. pepper
  • 4 T. grated Parmesan cheese


Preheat oven to 425 degrees.
Place potatoes on a baking pan coated with nonstick spray. Add olive oil and spices. Using your fingers, toss to coat.
Bake for 20 minutes, turn and cook an additional 10-20 minutes or until golden and crispy.

Pancetta- Wrapped Pork Tenderloin with Cantaloupe- Red Pepper Salsa



Yummy and easy to make on the grill!

Serves 4 ( 3-1/2 oz. pork and 1/3 c. salsa = 4 points +)


  • 1 lb. pork tenderloin
  • salt and pepper
  • 2 oz. thinly sliced pancetta ( Italian bacon)


Preheat grill to medium-high heat. Pat pork dry with paper towels and sprinkle with salt and pepper. 
Wrap pork in pancetta, with slices slightly overlapping,

Place pork on grill coated with cooking spray; grill 18 minutes or until thermometer reads 145 degrees, turning occasionally to brown on all sides. Let pork stand 10 minutes before slicing.

Salsa:

  • 1 c. finely chopped cantaloupe
  • 1/2 c. finely chopped red bell pepper
  • 1/4 c. finely chopped red onion
  • 3 T. chopped, fresh mint
  • 1 T. chopped jalapeno pepper
  • 1 T. lime juice
  • salt to taste


Combine all ingredients in a medium bowl. Cover and chill 1 hour.

from "Cooking Light"

Deep Dish Strawberry Frozen Pie


A great summertime dessert!

Serves 10 ( 7 points +)


  • 30 Nabisco Famous Chocolate Wafers
  • 5 tsp. butter, melted
  • 1 egg white, beaten
  • dash of salt
  • 1 lb. fresh strawberries, divided
  • 1/4 c. strawberry jam, divided
  • 1 tsp. fresh lemon juice
  • 2/3 c. fat-free sweetened condensed milk
  • 4 c. Cool Whip Free


Preheat oven to 350. 

Finely grind wafers in a food processor, Add butter, egg white and salt; process until well combined. 
Gently press mixture into bottom and up sides of a 9.5 inch deep dish pie plate coated with cooking spray. Bake for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

Slice 1 c. strawberries; place in a large bowl. Add 1 T. strawberry jam and lemon juice; stir in sweetened condensed milk. Gently fold in Cool Whip. 
Spoon mixture into crust. Freeze 4 hours or overnight.
Quarter remaining berries. Combine with remaining 3 T. jam. Arrange mixture over pie and serve immediately.


adapted from "Cooking Light"

Tuesday, July 8, 2014

Sweet and Sour Chicken



I have tried many a sweet and sour chicken recipe in my lifetime. This one has topped them all! I saw the original recipe on a site called "carlsbadcravings.com" and I have adapted it slightly to make it just a little more points friendly. Never-the-less, it is still fairly high in points and should be saved for a real treat.

serves 8 ( 1/2 c. cooked rice + 1/8 chicken mixture = 13 points +)

Chicken:

  • 1-1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 egg, beaten
  • 1 T. water
  • 1/2 c. flour
  • 2/3 c. cornstarch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. ground ginger
  • 2 T. coconut oil or oil of your choosing


Sweet and Sour Sauce:

  • 1/2 c. pineapple juice ( from a 20 oz. can of pineapple tidbits)
  • 1 c. red wine vinegar
  • 1-1/2 c. sugar
  • 6 T. ketchup
  • 1 small onion, diced
  • 2 T. low-sodium soy sauce
  • 1 T. crushed garlic
  • 1 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 1 tsp. crushed ginger


Vegetables/ Pineapple

  • 1 ( 20 oz) can pineapple tidbits ( drain and use juice in sauce)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 c. very thinly sliced carrots

Preheat oven to 375 degrees.

Add sweet and sour sauce ingredients to a medium or large pot. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
Meanwhile, beat 1 egg and add 1 T. water. Place flour in a gallon sized ziplock bag. In another gallon sized bag, combine cornstarch, garlic powder, salt, pepper, and ground ginger.

Dip chicken pieces in egg and then place in bag with flour. Shake to coat. Remove chicken from bag and place in bag with cornstarch mixture. Shake to thoroughly coat.

Heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add chicken and cook 2 minutes per side or until just browned, but not cooked through. Transfer chicken to a 13 x 9 inch baking dish coated with nonstick spray.

Add the vegetables and pineapple to the sweet and sour sauce. Stir. Pour over chicken and stir to combine.

Bake at 375 for 30-45 minutes or until sauce is thickened. Stir occasionally. Serve over rice. 

Farro, Cherry, and Pecan Salad


I made this hearty, healthy salad for the 4th of July. I really enjoyed it! If you cannot find farro at your grocery store, you can substitute wheat berries or barley. Cook according to package directions.

serves 8 ( 2/3 c. = 6 points +)


  • 5 c .water
  • 1-1/2 c. uncooked farro
  • 1/2 tsp. salt, divided
  • 2 c. cherries, halved and pitted
  • 1 c. sliced celery
  • 1/2 c. chopped pecans, toasted
  • 1/4 c. fresh, flat-leaf parsley
  • 2 T. fresh lemon juice
  • 1 T. Dijon mustard
  • 1 T. honey
  • 1/4 tsp. black pepper
  • 3 T. olive oil


Bring water to a boil in a large pot. Add farro and 1/4 tsp. salt and cook 15 minutes or until al dente; drain and cool at room temperature for 15 minutes.
Combine farro, cherries, celery, pecans, and parsley in a large bowl.
Combine lemon juice, mustard, honey, pepper, remaining 1/4 tsp. salt and olive oil in another bowl. Pour over farro mixture and toss to coat.

adapted from "Cooking Light"

Wednesday, June 25, 2014

Individual Blueberry Upside-Down Cakes



This is another great dessert idea for the 4th of July or any summertime event. I originally tried this with cherry upside- down cakes and it was also very good. The blueberry cakes are a bit easier since you do not have to prep the berries.


Blueberry Upside- Down Cakes: makes 4 (6 points+)


  • 3 T. packed light brown sugar
  • 2 c. blueberries
  • 2/3 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking soda
  • 1/3 c. sugar
  • 2 T. light stick butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/3 c. lowfat buttermilk

Preheat oven to 350. Spray 4 ramekins with cooking spray.
Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with equal amounts of blueberries.
Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.

Breakfast On-The-Go


This idea comes from my friend, Tina. I made a dozen of these and froze them so that anyone could grab one on the way out the door. Just microwave for 1 minute and you are set!

Serves 12 ( 7 points+)


  • 12 Light ( 100 calorie) English Muffins
  • 12 oz. Jimmy Dean reduced-fat pork sausage, cut into 12 patties
  • 12 eggs
  • 6 slices 2% American cheese, halved


Preheat oven to 350. Split muffins open and lay on 2 baking sheets. Bake until toasted
Cook sausage until no longer pink. You can either do this in a large frying pan or on a rimmed baking sheet in the oven once the muffins are done.
Whisk together the eggs in a bowl. Ladle by 1/4 cupfuls into muffin tins coated with nonstick spray. Bake about 10-15 minutes or until eggs are done.

Place one egg on each muffin bottom, top with sausage and 1/2 slice cheese. Top with muffin top. Wrap individually in wax paper and then place in large ziplock freezer bags.

Flourless Peanut Butter Chocolate Chip Cookies


Easy -Peasy and pretty delicious!

Makes 24 ( 1 cookie = 2 points +)


  • 1 egg white
  • 1/4 tsp. salt
  • 1/3 c. sugar
  • 1/4 c. brown sugar
  • 1 c. chunky reduced-fat peanut butter
  • 1/4 c. mini chocolate chips


Preheat oven to 275 and line a baking sheet with parchment paper.

In a mixing bowl, beat egg white and salt until frothy. Add sugars and beat. Add peanut butter and beat until combined. Stir in chips.
Roll into 24 balls the size of a walnut. Place on baking sheet. Press with the tines of a fork. Turn fork and press again to make a criss-cross pattern.

Bake 10 minutes or until golden. Cool.

"Cooking Light"

Tuesday, June 24, 2014

Flaky Cherry Turnovers


I love looking for new cookbooks when I go to the library. Recently I came across a book called "Breakfast Comforts" from Williams Sonoma. This cherry turnover recipe was in the book and I knew I wanted to try it. This is quite a treat and should be saved for special occasions, since it is 9 points +. I think it would be fun to try for the 4th of July! What is more festive or American than a cherry pie-like dessert?

Serves 9 ( 9 points +)


  • 1 box ( 1.1 lb) Pillsbury Puff Pastry, thawed
  • 2-1/2 c. Bing cherries, halved and pitted
  • 1/4 c. sugar
  • 1 tsp. lemon juice
  • 1 T. cornstarch
  • flour for rolling dough
  • 1 egg beaten
  • 1 T. turbinado sugar


Have a large bowl of ice-water ready.
In a heavy medium saucepan, combine cherries, 1/4 c. sugar and lemon juice. Cover and cook over medium heat, stirring often, until cherries give off juices and are tender. ( about 5-7 minutes)
In a small bowl, sprinkle cornstarch over 1 T. water and stir to dissolve. Stir into th esimmering cherry mixture and cook until thickened, about 30 seconds. Transfer the pot to the bowl of ice water and let cool about 20 minutes, stirring occasionally.

Line a rimmed baking sheet with parchment paper.
Lay out sheets of pastry and roll on a lightly floured surface until you have a square that measures 15" x 15". Cut into 9 equal squares ( 5"x5" )
Place about 2 T. cherry filling in the center of each. square. Fold the square in half diagonally so two points meet and enclose filling. Using a fork, press and seal edges closed. Place on baking sheet. Refrigerate, uncovered, for 30 minutes.

Preheat oven to 375. Brush tops of pastries with some of the beaten egg. Sprinkle with turbinado sugar. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough ( 20-25 minutes) Let col on baking sheet 10-15 minutes. Serve warm or at room temperature.

Thursday, June 19, 2014

Lemon-Almond Souffles



Serves 6 ( 6 points +)


  • 1/2 c. + 2 T. sugar, divided
  • 2 egg yolks
  • 3/4 c. low-fat buttermilk
  • 1 T. grated lemon rind
  • 1/3 c. fresh lemon juice
  • 2 T. butter, melted
  • 1/4 c. flour
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/4 c. sliced almonds


Place a baking sheet in the oven. Preheat oven to 425.
Lightly coat 6 ( 8 oz.) ramekins with cooking spray; sprinkle evenly with 2 T. sugar, tilting dishes to coat sided completely.

Combine 1/4 c. sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale ( about 2 minutes). Add 3/4 c. buttermilk and next 4 ingredients ( through flour); beat at medium speed until just blended.

Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until soft peaks form. Gradually add remaining 1.4 c. sugar, 1 tablespoon at a time until medium peaks form.

Gently stir 1/4 of egg whites into lemon mixture; gently fold in remaining egg whites.
Gently spoon into ramekins. Sharply tap dishes 2-3 times on counter to level. Sprinkle evenly with almonds.

Place dishes on preheated baking sheet and return to oven. Immediately reduced oven temperature to 350. Bake for 20 minutes or until puffy and lightly browned. Serve immediately.

"Cooking Light"

Tuesday, June 17, 2014

Tomato- Avocado Salad



Serves 4 ( about 1 c. =  4 points +)

  • 2 T. lime juice
  • 1 T. olive oil
  • 1/2 c. thinly sliced onion
  • 2 medium Roma tomatoes, cut into wedges
  • 1 avocado, chopped
  • 1/4 c. chopped, fresh basil
  • salt to taste


Combine all ingredients in a small bowl.

"Cooking Light"

Black Bean- Cilantro Rice


serves 4 ( 1/2 c. rice and 2/3 c. bean mixture = 5 points +)


  • 2 c. cooked rice
  • 3/4 c. chopped onion
  • 1 T. crushed garlic
  • 1/4 tsp. ground cumin, 1/2 jalapeno, seeded and chopped
  • 1 T. olive oil
  • 15 oz. can black beans, drained and rinsed
  • 1 c. fat-free chicken broth
  • 1/4 tsp. salt1/4 c. cilantro, chopped
  • 2 T. queso fresco, crumbled


Heat a nonstick skillet over medium-high heat. Add onion, jalapeno,  garlic,  and cumin. Cook until onion softens. Add beans and chicken broth. Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture. Sprinkle with cilantro and queso fresco.

"Cooking Light"

Tilapia with Pineapple Salsa


serves 4 ( 1 filet with 1/4 c. salsa = 4 points +)

Salsa:

  • 1 c. chopped, fresh pineapple
  • 2 T. finely chopped onion
  • 2 T. chopped cilantro
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 1 T. lime juice
  • salt to taste


Fish:

  • 4 ( 4 oz) tilapia filets
  • 1 T. olive oil
  • 1/2 tsp. cumin
  • 1/4 tsp. chili powder
  • salt to taste


For salsa, combine all ingredients in a medium bowl.
For fish, season with salt, cumin and chili powder. Heat a nonstick skillet coated with spray. Add oil and swirl to coat. Add fish and cook 3 minutes on each side or until fish flakes easily with a fork.

adapted from "Cooking Light"

Saturday, June 14, 2014

Grilled Flank Steak with Grilled Tomato Bruschetta


Love this entire recipe made on the grill!

Serves 6 ( 7 points +)

Steak:

  • 1-1/2 lbs. flank steak
  • 1 T. olive oil
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp.pepper


Bruschetta:

  • 6 oz. French bread baguette
  • 1 pint grape tomatoes
  • 1 T. olive oil
  • 2 tsp. balsamic vinegar
  • salt and pepper to taste
  • 1/2 tsp. crushed garlic
  • 2 T. chopped, fresh basil


Heat grill to medium-high heat
For steak, combine olive oil with spices and rub over both sides of steak. Grill until desired doneness. Let stand 5 minutes before slicing thinly against the grain.

For bruschetta, string tomatoes on skewers. Grill about 3 minutes per side or until lightly charred and soft.
Slice bread into 12 ( 1/2 oz.) pieces. Spray one side of bread with nonstick spray and place with the sprayed side down on the grill. Grill until golden and crisp. Watch carefully, because this will only take a couple of minutes.

Place olive oil, balsamic, garlic, salt and pepper in a bowl; whisk to combine. Add tomatoes and smash lightly with a potato masher. Stir to combine. Sprinkle with basil and stir gently.

Place tomato mixture on grilled bread slices.

Enjoy!

Friday, June 13, 2014

Peach Studded Bulger


This side dish was so good and was the perfect accompaniment to peach glazed chicken! Any leftovers would be great for lunch the next day. A 1 c. serving size = 5 points +

serves 8 ( 1/2 c. = 3 points +)


  • 1-1/3 c. water
  • 3/4 c. bulger
  • 1 T. canola oil
  • 1-1/2 T. white wine vinegar
  • 2 tsp. chopped, fresh thyme
  • 1 tsp. crushed ginger
  • 2 c. chopped, fresh peaches
  • salt and pepper
  • 1 oz. ( 1/4 c. ) soft goat cheese, crumbled


Combine water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse in cold water.
Combine oil, vinegar, thyme and ginger in a large bowl. Add bulgur, peaches, salt, pepper, and goat cheese. Toss to combine.

"Cooking Light"

Peach Glazed Chicken


Serves 4 ( 5 points +)

  • 4 boneless, skinless chicken breast halves ( 4 oz. each)
  • salt and pepper to taste
  • 1 T. canola oil
  • 1/2 c.  fat-free chicken broth
  • 1/4 c. peach preserves
  • 1 T. white wine vinegar
  • 2 tsp. Dijon mustard


Heat a large nonstick skillet. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to the pan and cook about 4 minutes per side or until done. Remove from pan and keep warm.

Add chicken broth, preserves, vinegar, and mustard to the pan, scraping to loosen browned bits. Cook until liquid reduces and thickens to form a glaze. Spoon glaze over chicken.

adapted from "Cooking Light"

Thursday, June 12, 2014

Watermelon- Cucumber Salad


Light, refreshing, and easy to make!

Serves 6 ( 1-1/2 c. = 3 points +)


  • 6 c. watermelon, cut into 1 inch cubes
  • 1 c. coarsely chopped watercress
  • 3/4 c. thinly sliced red onion
  • 1 English cucumber, halved lengthwise and sliced thinly
  • 2 T. chopped fresh mint
  • 2 T. chopped fresh cilantro
  • 2 T. fresh lime juice
  • 2 tsp. olive oil
  • 1/4 tsp. salt
  • 2 oz. reduced-fat feta cheese, crumbled ( about 1/2 c. )


Combine first 4 ingredients in a large bowl. Combine mint and next 3 ingredients in a small bowl ( through oil). Add juice mixture and salt to watermelon mixture; toss gently to combine. Sprinkle with feta.

"Cooking Light"

Pork Tenderloin with Roasted Cherries and Shallots


We had company for dinner last night and I wanted to make sure there was enough, so I quadrupled this recipe, but only doubled the cherry mixture. We had plenty! This pork was very moist and juicy and the cherry topping is perfect for this time of year.

Serves 4 ( 3 oz. pork and about 2/3 c. sauce = 5 points +)

1 T. canola oil
3/4 tsp. salt, divided
1/2 tsp. pepper
1/2 tsp. cumin
1/8 tsp. cinnamon
1 ( 1 lb) pork tenderloin
3 shallots, quartered
8 oz. fresh cherries, pitted and halved
1/4 c. fat-free chicken broth
2 T. balsamic vinegar
1 tsp. brown sugar

Preheat oven to 425. Heat a large cast iron skillet ( or oven-proof skillet) over medium-high heat. Add 1 T. oil Swirl to coat. 
Combine 1/2 tsp. salt with the remaining spices. Rub pork evenly with spice mixture. Add pork to pan; cook 4 minutes. Turn pork over and place pan in oven for 15 minutes or until a thermometer registers 140-145 degrees. Remove pork from pan; place on a cutting board. Let pork stand 10 minutes. Cut into thin slices.

Add shallots and cherries to pan and sprinkle with 1/4 tsp. salt. Add broth, vinegar and brown sugar to pan. Place pan back in the oven and cook 15 minutes or liquid is syrupy.

Serve cherry mixture over pork. 

adapted from "Cooking Light"

Blueberry Coffeecake with Almond Streusel



This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

  • 2 c. flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. fresh blueberries
  • 1/3 c. packed brown sugar
  • 1/4 c. old-fashioned rolled oats
  • 2 T. sliced almonds
  • 1 T. flour
  • 1/4 tsp. cinnamon
  • 2 T. butter, melted
  • 3/4 c. sugar
  • 1/4 c. butter, softened
  • 2 T. canola oil
  • 1 egg
  • 1 c. low-fat buttermilk
  • 2 tsp. grated lemon rind
  • 1 T. fresh lemon juice


Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients ( through cinnamon) in a medium bowl. Drizzle with 2 T. melted butter; toss to combine.

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"

Thursday, June 5, 2014

Lemon Rosemary Chicken Breasts


Nice and summery and low in points!

Serves 8 ( 3 oz. chicken with sauce = 3 points +)


  • 8 boneless, skinless chicken breast halves ( 4 oz. each)
  • 1 T. olive oil
  • salt and pepper to taste
  • 1-1/2 c. fat-free chicken broth
  • 1/3 c. fresh lemon juice
  • 1 rosemary sprig


Preheat oven to 375 degrees.
Heat a large nonstick skillet coated with cooking spray. Add olive oil. Sprinkle chicken with salt and pepper and add to the pan. Brown on both sides. 
Place chicken in a large baking dish and bake 20-25 minutes or until cooked through. Cover and let stand 5 minutes.
In the same skillet, add rosemary, broth and lemon juice. Cook until reduced to about 1/3 c. Drizzle over cooked chicken.

Monday, June 2, 2014

Pork Tenderloin With Mango Salsa


Easy and delicious!

Serves 8 ( 3 oz. cooked pork with mango salsa = 5 points +)


  • 2 ( 1 lb each) pork tenderloins
  • salt and pepper
  • 2 mangoes, peeled and diced
  • 1/4 c. chopped red onion
  • 2 tsp. sugar
  • 1/2 tsp. grated lemon rind
  • 1 small jalapeno pepper, seeded and diced
  • 2 T. olive oil
  • 1 T. cider vinegar
  • 1/4 c. chopped, fresh cilantro


Season pork with salt and pepper. Heat a large nonstick skillet coated with cooking spray. Add pork. Brown on all sides and cook until internal temperature reaches 145 degrees. Let stand 5 minutes before thinly slicing.

Meanwhile, combine remaining ingredients in a medium bowl. Season with a dash of salt. Serve with pork.

Parsley Orzo



serves 4 ( 1/2 c. = 4 points +)


  • 1 c. uncooked orzo pasta
  • 1/4 c. chopped fresh parsley
  • 1 T. olive oil
  • salt and pepper to taste


Cook pasta; drain. Combine pasta with olive oil, parsley, salt and pepper.

Friday, May 30, 2014

Blueberry Buttermilk Panackes


I tried this recipe today for breakfast. The pancakes are fluffy and taste delicious! The original recipe was found on this site.

serves 8 ( 2 pancakes = 5 points +)

  • 1 c .fresh blueberries
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 2 T. sugar
  • zest of one lemon
  • 2 eggs
  • 2 c. low-fat buttermilk


In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.

Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter. 

Serve with syrup if desired.

Fettuccine with Grape Tomatoes, Zucchini, and Ricotta


A great, fresh-tasting weeknight dinner full of the taste of summer produce!

Serves 4 ( 1-1/2 c. = 8 points +)

  • 8 oz. uncooked fettuccine
  • 1-1/2 c. grape tomatoes, halved
  • 2 medium zucchini, halved length-wise and cut crosswise
  • 1 T. olive oil
  • salt and pepper to taste
  • 2 tsp. crushed garlic
  • 1/2 c. light ricotta
  • 1 T. grated Parmesan cheese


Boil pasta; drain.
Meanwhile, heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add zucchini and season with salt and pepper. Cook until crisp-tender. Add tomatoes and garlic and cook until tomatoes soften. 
Place pasta and zucchini mixture in a large bowl and toss to coat. Season pasta with additional salt and pepper as needed. Top with dollops of ricotta and sprinkle with Parmesan.

Thursday, May 29, 2014

Orzo Salad with Spicy Buttermilk Dressing



A great pasta salad to serve with any Mexican dish or grilled entree.

Serves 8 ( about 3/4 c. = 5 points +)


  • 1 c. uncooked orzo pasta
  • 1 c. frozen whole-kernel corn, thawed
  • 24 grape tomatoes, halved
  • 3 green onions, sliced
  • 1 ( 15 oz.) can black beans, drained and rinsed
  • 1/4 c. low-fat buttermilk
  • 3 T. chopped, fresh cilantro, divided
  • 3 T. fresh lime juice
  • 2 T. fat-free sour cream
  • 2 T. light mayonnaise
  • 1 tsp. chili powder
  • salt
  • pepper
  • 1 tsp. crushed garlic
  • 1 peeled, diced avocado
  • 1 T. fresh, chopped parsley


Cook pasta; drain and rinse in cold water. 
Place orzo, corn and next 3 ingredients ( through beans) in a large bowl; toss.

Combine buttermilk, 2 T. cilantro and next 7 ingredients ( through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Gently stir in avocado. Garnish with remaining 1 T. cilantro and 1 T. parsley.

adapted from "Cooking Light"

Flank Steak with Creamy Lemon Sauce


Easy and quick~ you will love this recipe! It is perfect for summertime grilling! I made this recipe with an orzo and black bean salad, fruit salad, and green lettuce salad.

Serves 4 ( 3 oz. steak and about 3T. sauce = 4 points+)


  • 1 ( 1 lb. ) flank steak
  • salt and pepper
  • 1/4 c. fat-free sour cream
  • 1 T. light mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. grated lemon rind
  • 1 T. fresh lemon juice
  • 2 T. chopped, fresh cilantro
  • 1 T. chopped, fresh parsley


Preheat grill. Sprinkle steak with salt and pepper. Cook 5 minutes per side or until desired doneness. Remove and let stand 5 minutes. Slice thinly against the grain.

Meanwhile, in a small bowl, whisk together remaining ingredients. Serve sauce with steak.

Wednesday, May 28, 2014

Zucchini Mini Muffins


I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

  • 1-1/3 c. flour
  • 1/2 c. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 2/3 c. shredded zucchini
  • 3 T. canola oil
  • 2 T. butter, melted
  • 2 T. skim milk
  • 1 tps. vanilla
  • 1 egg


Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

BLT Pasta Salad with Chicken


This is a perfect side dish for any summertime meal! This would also be a great main course lunch dish.

serves 10 ( about 1 c. = 4 points +)

  • 8 oz. uncooked rainbow rotini pasta
  • 6 c. torn Romaine lettuce
  • 2 Roma tomatoes, seeded and diced
  • 1-1/2 c. cooked cubed chicken breast
  • 4 reduced fat bacon strips, cooked crisp and crumbled
  • 1/3 c. light mayonnaise
  • 1/4 c. water
  • 2 T. fat-free sour cream
  • 1-1/2 tsp. white vinegar
  • 1T. barbecue sauce
  • black pepper to taste


Cook pasta al dente; drain and rinse in cold water.
In a large bowl, combine Romaine, chicken, bacon, tomatoes and pasta.
In a medium bowl, combine mayo, sour cream, water, vinegar, barbecue sauce and pepper. Pour over salad and toss to coat. Serve immediately.

adapted from "Taste of Home"

Wednesday, May 21, 2014

Pork Schnitzel


This yummy German recipe is quick to make and very satisfying! Traditional schnitzel is made with veal, but pork or chicken are also great substitutes and are easier on the budget!

Serves 8 ( 7 points +)

  • 1/3 c. low-fat buttermilk
  • 1 egg, lightly beaten
  • 3/4 . dry breadcrumbs
  • garlic powder, salt and pepper to taste
  • 8 ( 4 oz) boneless center loin pork chops, pounded to 1/8 inch thickness
  • 2 T. olive oil
  • lemon wedges


Combine buttermilk and egg in a shallow dish. In another dish, combine breadcrumbs, garlic powder, salt and pepper.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. olive oil. Working in batches, dip four pork chops in buttermilk mixture, then dredge in breadcrumb mixture. Place in skillet and cook 3 minutes on each side or until done. Repeat procedure with remaining 1 T. olive oil and remaining chops. Serve with lemon wedges.

Peach Kuchen


While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "Allrecipes.com". I have adapted it slightly.  Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.

Serves 12 ( 4 points +)


  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 medium peaches, sliced
  • 3 T. sugar
  • 1/2 tsp. cinnamon


Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.

In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.

Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.

Bake for 30-40 minutes or until golden brown.


Monday, May 19, 2014

Oven-Roasted Sausage and Vegetables


This is probably one of the easiest meals I have made. It was so good that people had trouble stopping at one helping! I saw a similar recipe on Pinterest, but decided to add zucchini and also to measure out the ingredients so as to get an accurate points value. I hope you like it!

serves 12 ( about 1 c. = 6 points +)


  • 13 oz. Hillshire farm turkey smoked sausage
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 bell peppers, sliced
  • 2 c. onion, sliced
  • 4 large Yukon Gold potatoes, chopped ( leave skins on)
  • 3 T. olive oil
  • salt and pepper to taste


Preheat oven to 400 degrees.
Spray a large jelly-roll pan with nonstick spray. Place sausage and veggies on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 35-45 minutes or until potatoes are tender. Stir twice during baking time.

Strawberry, Peach, Basil Salad with Orange Vinaigrette


A very fresh, sweet-tasting summer salad that is loaded with flavor!

serves 6 ( about 3/4 c. = 3 points +)

  • 1 c. fresh orange juice
  • 1-1/2 T. sugar
  • 1-1/2 T. raspberry vinegar ( or another flavored vinegar of your choice)
  • 1 T. olive oil
  • dash of salt
  • 2 peaches, sliced into thin wedges
  • 1 lb. strawberries, sliced
  • 2-3 T. fresh basil, torn


Combine first 3 ingredients in a saucepan; bring to a boil. Cook until reduced to about 1/2 c. ( about 15 minutes)
Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
Combine peaches and strawberries. Add juice mixture, stirring gently. Add basil and stir gently.
Serve immediately.

Wednesday, May 14, 2014

Spring Vegetable Penne with Lemon Cream Sauce


A quick weeknight dish!

Serves 10 ( about 1-1/2 c. = 9 points +)


  • 1 T. olive oil
  • 1 Vidalia onion, chopped
  • 1 ( 8 oz) package pre-sliced mushrooms
  • 1 tsp. dried thyme
  • 1 T. crushed garlic
  • 2 T. flour
  • 1 c. fat-free chicken broth
  • 1 c. fat-free half and half
  • 1-1/2 c. frozen green peas
  • 6 T. grated Parmesan cheese, divided
  • 1 T. grated lemon rind
  • 2 T. fresh lemon juice
  • salt and pepper to taste
  • 1 lb. uncooked penne pasta
  • 1 lb. (1 inch) diagonally cut asparagus


Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add onions and mushrooms; saute 5 minutes or until tender. Stir in thyme and garlic. Cook 1 minute. Sprinkle with flour. Cook 30 seconds, stirring constantly. 
Stir in broth and half and half; cook until slightly thickened ( 2-3 minutes). Add peas, 4 T. cheese, lemon rind, juice, salt, and pepper. Cook until peas are heated through.

Cook pasta according to package, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture. Toss to coat. Transfer to a serving bowl and sprinkle with remaining 2 T. cheese.

adapted from "Cooking Light"

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