Monday, December 27, 2010

Brunch Bake

This is what we had for breakfast on Christmas morning. YUM!

serves 12 ( 5 points + )

  • 12 small refrigerated buttermilk biscuits
  • 24 oz. egg beaters ( 3 c. )
  • 5 oz. Canadian bacon, chopped
  • 1 c. reduced fat shredded cheddar cheese
  • 1 c. part-skim mozzarella, shredded

Arrange biscuits in a 13 x 9 pan coated with cooking spray. In a bowl, combine the remaining ingredients. Pour over the biscuits. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.

Chicken Thighs with Sausage

shown here with roasted potatoes on the side.
adapted from "Healthy Cooking"

serves 8 (7 points + )
2 medium carrots, chopped
2 celery ribs, chopped
1 large onion, chopped
8 bone-in chicken thighs, skin removed ( about 3 lbs.)
1 package ( 14 oz) smoked turkey kielbasa
¼ c. ketchup
6 garlic cloves, minced
1 T. hot sauce
1 tsp. each of dried basil, paprika adn thyme
½ tsp. oregano
salt and pepper to taste

In a Dutch oven or large pot, place all ingredients. Stir, cover and cook on medium- low for 2-3 hours or until chicken is tender and vegetables are tender.

Tuesday, December 21, 2010

Orange Buttermilk Dinner Rolls

These rolls were a perfect accompaniment to my marinated pork tenderloin . Enjoy!

Makes 13 rolls ( 4 points +)

  • 1-¼ c. warm buttermilk
  • 2 T. sugar
  • 1 T. honey
  • 1 package dry yeast
  • 3 T. butter, melted and divided
  • 4 tsp. grated orange rind
  • 1 tsp. salt
  • 3 c. flour

Combine first three ingredients in a large bowl of an electric mixer. Sprinkle yeast over mixture and let stand for 5 minutes. Stir in 2 T. butter, orange rind and salt. Add flour to yeast mixture and beat on low speed until soft and elastic ( about 5 minutes.) dough will be sticky.
Place dough in a large bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place until doubled ( about 1 hour). Punch dough down and turn onto a lightly floured surface. Cut into 13 sections. Roll dough into balls by pushing against the surface with the palm of your hand. PLace dough on baking sheet coated with cooking spray. Brush with remaining melted butter. Cover and let rise until doubled. Bake at 375 for 20 minutes or until golden. Cool slightly.

"Cooking Light"

Chocolate Hazelnut Thumbprints

A rich, chocolatey cookie…hard to eat just one!

Makes 28 cookies ( 3 points + each)

1 c. flour
1 c. powdered sugar
⅓ c. unsweetened cocoa
¼ tsp. salt
½ c. butter, softened
2 large egg yolks
1 tsp. instant espresso ( optional)
½ tsp. vanilla
⅓ c. finely chopped hazelnuts, toasted
⅓ c. chocolate hazelnut spread ( such as Nutella)

Whisk together first four ingredients.
Place butter in a large mixing bowl and beat until fluffy. Add egg yolks and espresso and vanilla. Add flour mixture to butter mixture and beat until just combined. Turn onto wax paper and knead until dough sticks together. Form dough into 28 balls and roll in hazelnuts. Place on cookie sheets coated with cooking spray or lined with parchment paper. Make a small indentation in the center of each cookie with your thumb. Bake at 350 for 10 minutes. Cool completely on wire racks. Fill each indentation with about ½ tsp. Nutella.

adapted from "Cooking Light"

Friday, December 17, 2010

Potato and Swiss Frittata

adapted from "Weight Watcher's Comfort Food" cookbook.

serves 4 ( 7 points +)

  • 4 large eggs
  • 4 egg whites
  • ½ c. lowfat milk
  • ¼ c. shredded Swiss cheese
  • 1 tsp. dried parsley
  • 3 small red potatoes, thinly sliced
  • salt and pepper
  • 1 T. butter

Preheat broiler.
Whisk eggs, egg whites, milk, cheese and parsley together; set aside.
Spray a 10 inch oven -proof skillet with cooking spray. Add potatoes and cook until tender and lightly browned. Remove from pan.
Add butter to pan and melt. Return potatoes to pan. Pour in egg mixture; reduce heat to medium-low and cook, undisturbed, until the bottom of the frittata is firm, 8-10 minutes.
Place skillet under the broiler and broil until frittata is set in the center 2-3 minutes. Cut into 4 wedges.

Kung Pao Chicken with Coconut Jasmine Rice

This Kung Pao Chicken packs a little punch, but it goes perfectly with this coconut jasmine rice!

Kung Pao Chicken: serves 4 ( 1 c  = 7 points +)

  • 2 T. dark sesame oil
  • 1 c. chopped onion
  • 2 garlic cloves, minced
  •  1 pound boneless, skinless chicken thighs, cut into 1" pieces
  • ¾ c. water
  • 3 T. low sodium soy sauce
  • 2 tsp. cornstarch
  • 1 tsp brown sugar
  • ½ tsp. bottled minced ginger
  • 1-1 ½ tsp. crushed red pepper flakes
  • 1 large red pepper, thinly sliced
  • 1 c. snow peas or canned green beans
  • 2 T. chopped dry roasted peanuts

Heat oil in a large skillet. Saute onion until softened. Add garlic and cook 30 seconds. Remove from pan. Add chicken to pan and cook until no longer pink; remove from pan.
Combine water and next five ingredients, stirring with a whisk. Add peppers and snow peas to pan and cook until crisp tender. Return chicken and onions to pan. Stir in sauce. Bring to a boil and cook until thickened. Sprinkle with nuts. Serve with rice.

Coconut Jasmine Rice: seves 4 ( 5 points +)

  • 1 c. uncooked jasmine rice
  • 1-¼ c. water
  • ½ c. light coconut milk
  • ¼ tsp. salt

Combine all ingredients in a saucepan. Bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed and rice is tender.

adapted from "Cooking Light"

Beef Tenderloin with Port Plum Reduction

An awesome dish for the holiday season!

serves 8 (6 points + )

  • 1-¾ lb. beef tenderloin
  • salt and pepper
  • 1-½ c. thinly sliced shallots
  • 1 T. butter
  • 1-½ c. fat free chicken broth
  • 1 c. ruby port or red wine
  • ½ c. plum jelly or red currant jelly
  • 2 T. balsamic vinegar
  • ½ tsp. each dried thyme and rosemary

Lightly coat beef with cooking spray and sprinkle with salt and pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
Preheat oven to 450.
Spray a large, heavy nonstick skillet with cooking spray. Brown beef on all sides. Place beef on broiler pan or in a roasting pan on a rack. Bake at 450 for 20 minutes or until desired doneness ( meat thermometer registers 130 degrees). Let stand 15 minutes.
Return skillet to heat. Add butter and shallots, scraping to loosen browned bits. Cook 1 minute. Stir in broth, wine, vinegar, jelly, thyme and rosemary; bring to a boil and cook until reduced to about 1-½ c. ( about 20 minutes) Season with salt as desired.
Cut beef crosswise into 16 slices. Serve with sauce. adapted from "Cooking Light"

Sunday, December 12, 2010

Peppermint Cheesecake Brownies

A nice treat for the holidays!

Makes 16 ( 6 points + )

Cheesecake batter:
1 ( 8 oz.) block reduced fat cream cheese
⅓ c. sugar
¼ tsp. peppermint extract
1 large egg
1 egg white
1 T. flour

Brownie Batter:
1 c. flour
½ c. unsweetened cocoa
½ tsp. salt
1-½ c. packed brown sugar
¼ c. canola oil
¼ c. lowfat buttermilk
2 tsp. vanilla
2 egg whites
1 egg

Preheat oven to 350 and spray a 9" square baking pan with cooking spray.

To prepare cheesecake batter, beat cream cheese until smooth. Add sugar and peppermint extract. Beat well. Add 1 egg and 1 egg white; beat well. Add 1 T. flour, beating until just blended.

To prepare brownie batter, measure 1 c. flour into a bowl. Add cocoa and salt, whisking until mixed.
Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites and 1 egg in a large bowl. Beat until blended. Add flour mixture to sugar mixture, beating until just blended. Reserve ½ c. brownie batter.
Spread remaining batter in prepared pan. Pour cheesecake filling over the top, spreading to the edges. Dot cheesecake batter with reserved brownie batter. Swirl the top two layers together using the tip of a knife. Bake at 350 for 25-35 minutes or until top is set. Cool completely on a wire rack.

From "Cooking Light"

Friday, December 10, 2010

Easy Arroz con Pollo

otherwise known as chicken with rice. This dish was adapted from "Taste of Home"

serves 6 ( 6 points +)

1-¾ c. uncooked instant rice
24 oz. boneless, skinless chicken breasts
1 can ( 14.5 oz) fat free chicken broth
1 c. salsa
8 oz. can tomato sauce
1 medium green pepper, chopped
½ c. shredded reduced fat cheddar cheese

Spray a 13 x 9 pan with cooking spray. Spread rice over the bottom of the pan. Slice raw chicken into strips and place over rice. In a large bowl, stir together the broth, salsa, tomato sauce and green pepper. Pour over chicken. Cover and bake at 350 for 55 minutes or until rice is tender and chicken juices run clear. Uncover, sprinkle with cheese and bake 5 minutes longer.

Sausage, Tomato and Spinach Fettuccini

adapted from "Cooking Light"
serves 4 ( 1-⅓ c. = 9 points + )

1 ( 9 oz) package refrigerated fettuccini
1 T. olive oil
6 oz. Italian turkey sausage, casings removed (I like the hot Italian turkey sausage)
2 tsp. minced garlic
1 pint grape tomatoes
salt and pepper to taste
3 c. baby spinach
2 oz. shaved Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain and reserve ⅔ c. of the cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet. Remove casings from sausage and break sausage into bite sized pieces. Cook until meat is no longer pink. Add garlic and cook 30 seconds. Add tomatoes. Cover and cook until tomatoes are tender ( about 4-5 minutes) Mash tomatoes with the back of a spoon. Add salt and pepper. Remove pan from heat. Add reserved cooking liquid, pasta, and spinach. Toss to coat. Sprinkle with shaved Parmesan cheese.

Wednesday, December 8, 2010

Parmesan and Sage Crusted Pork Chops

adapted from "Cooking Light"

serves 4 ( 7 points +)

1-¼ oz. white bread
¼ c. grated Parmesan cheese
1 tsp. dried sage
¼ tsp. salt
¼ tsp. pepper
¼ c. flour
2 egg whites
4 ( 4 oz) boneless pork chops
1-½ T. canola oil

Place bread in food processor and process until coarse crumbs form. Combine bread with cheese, sage, salt and pepper in a shallow dish.
Place flour in another dish and egg whites ( beaten) in another dish.
Heat a nonstick skillet with the oil.
Dredge pork chops in flour, then coat in egg whites, then coat in bread crumb mixture. Cook for 3-4 minutes per side or until done.

Monday, December 6, 2010

Vegetable Beef Stew

The combination of the butternut squash, carrots and apricots makes this stew recipe awesome! I adapted this recipe from a "Taste of Home" cookbook.

Serves 4 ( 1-½ c. = 7 points +)

  • ¾ lb. lean beef stew meat, cut into ½ inch cubes
  • 2 tsp. canola oil
  • 1 can ( 14.5 oz) beef broth
  • 1 can ( 14.5 oz) stewed tomatoes
  • 1-½ c. cubed, peeled butternut squash
  • 6 dried apricots halves, chopped
  • ½ c. chopped carrot
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 2 T. cornstarch
  • ¼ c. water

In a nonstick skillet, cook beef in oil until no longer pink. Place beef along with remaining ingredients through salt and pepper in a slow cooker. Cook on high for 4-5 hours or until beef and veggies are tender.
Mix cornstarch with water. Stir into beef mixture. Cover and cook until gravy is thickened ( about 30 minutes).

Macadamia Butter Cookies

This recipe was adapted from "Cooking Light". I have added some white chocolate chips, which makes these cookies outstanding.  These would be fun to make for Christmas. You will not believe that these cookies do not have butter in them. The macadamia nuts are ground to make the "butter". I am using the new Weight Watcher's point system called "points plus".

Makes 30 ( each cookie is 3 points plus)

⅔ c. macadamia nuts
½ c. sugar
½ c. packed brown sugar
1 tsp. vanilla
1 egg
1-¼ c. flour
½ tsp. baking soda
¼ tsp. salt
⅛ tsp. ground nutmeg
½ c. dried sweetened cranberries
½ c. white chocolate chips
1 T. sugar

Preheat oven to 375 and spray cookie sheets with nonstick spray.

Place nuts in a food processor and process until smooth. Combine macadamia butter, ½ c. sugar, and brown sugar in a large bowl. Mix well. Add egg and vanilla, mixing well. Combine flour with baking soda, salt and nutmeg. Add to macadamia mixture. Stir in cranberries and chips. Refrigerate and chill for 15-30 minutes. Form dough into 30 balls. Place 1 T. sugar into a bowl. Lightly press each ball into sugar. Place balls, sugar side up on baking sheets. Gently press the top of each cookie in a criss-cross pattern with a fork.
Bake for 9 minutes or until golden. Remove from pan and cool on a wire rack.

Thursday, December 2, 2010

Dinner Rolls

This recipe comes from "Cooking Light"

Makes 16 rolls ( 4 points +)

  • 2 tsp. sugar
  • 1 package dry yeast
  • 1 ( 12 oz) can evaporated fat-free milk, warmed
  • 4 c. flour, divided
  • 1 large egg, lightly beaten
  • 1 tsp. salt
  • 1 tsp. cornmeal
  • 2 T. butter, melted
  • poppy seeds ( optional)

Dissolve sugar and yeast in warm evaporated milk. Let stand 5 minutes.
Add 3 c. flour and egg to milk mixture, stirring until smooth. Cover and let rest for 15 minutes.
Add about ¾ c. more flour and salt. Stir until stiff dough forms. Turn onto a lightly floured surface and knead 6-8 minutes or until smooth and elastic, using remaining flour as necessary to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place for 40 minutes or until doubled in size. Punch down and divide dough into 16 equal sections. Shape each piece into desired form.
Place shaped dough portions onto cookie sheets lightly sprinkled with cornmeal. Cover lightly with a towel or plastic and let rise until doubled. ( about 20 minutes)
Preheat oven to 400 degrees. Brush rolls with melted butter and sprinkle with poppy seeds if desired. Bake for 10 minutes. Rotate baking sheets and bake an additional 5-10 minutes or until lightly browned on top and hollow sounding when tapped on bottom. Place on wire racks. Serve warm or cool completely.

Tuesday, November 30, 2010

Hamburger Soup

This recipe was adapted from "Healthy Cooking"

Serves 10 ( 1-½ c. = 5 points +)

  • 1 lb. lean ground beef ( 95% lean)
  • 2  c. chopped celery
  • 1 c. chopped onion
  • 2 tsp. minced garlic
  • 4 c. hot water
  • 2 medium potatoes, cubed
  • 2 c. frozen corn
  • 1-½ c. uncooked small pasta shells
  • 28 oz. can diced tomatoes
  • 4 c. tomato juice
  • salt and pepper to taste

Brown beef with celery and onion until meat is no longer pink. Drain. Add garlic, water, potatoes, corn and pasta. Bring to a boil. Cover and reduce heat to simmer for 15 minutes or until pasta is done. Add remaining ingredients and heat through.

Spicy Chicken Sandwiches with Cilantro Lime Mayo

This recipe was adapted from "Cooking Light".  It has a nice little bite to it which is balanced nicely with the cilantro lime mayo. Plan ahead because the chicken will need time to marinate.

Serves 8 ( 6 points +) add additional points for bun

½ c. fat-free mayo or Miracle Whip
¼ c. chopped fresh cilantro
1 T. fresh lime juice
1 garlic clove, minced


⅓ c. egg beaters
3 T. hot sauce such as Tabasco
1 tsp. dried oregano
½ tsp. salt
4 ( 8 oz) chicken breasts, cut in half horizontally to make 8 ( 4 oz) chicken cutlets
2 T. olive oil
4-½ oz. ( about 6 c. ) baked tortilla chips, crushed

Remaining ingredients:
8 buns
lettuce leaves
red onion slices
tomato slices

To prepare chicken, combine egg beaters, hot sauce, oregano and salt in a large ziplock bag. Add chicken cutlets, seal and turn to coat. Refrigerate for 2 hours or up to 8 hours.

Crush tortilla chips. Remove chicken from bag and press into tortilla chip crumbs. Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil. Cook 4 cutlets at one time until browned and cooked through. Repeat with remaining cutlets and oil.
Serve on buns with cilantro lime mayo and desired toppings.


A nice change of pace for breakfast. We stuffed these with fried apples and strawberry jam today. They are easy to make and the filling possibilities are almost endless. You can even use these for a luncheon, filling them with chicken salad or some other yummy option.

Makes 10-12 ( 2 points + each. Add points for fillings of your choice)

  • 2 eggs, beaten
  • 1-½ c. skim milk
  • 1 c. flour
  • 1 T. canola oil

Whisk all ingredients together. Heat a 6-8" nonstick skillet and coat with cooking spray. Add a scant ¼ c. batter and swirl pan to coat. Cook until lightly browned on one side. Flip and cook until other side is browned.

Sunday, November 21, 2010

Beef Barley Soup

This recipe from "Cooking Light" is very hearty and filling! You can have the full serving size of 2 cups for 10 points + or have 1 cup for lunch for just 5 points.
I served this along with a salad and walnut bread.

Serves 4 ( 2 c. = 10 points +)

  • ¾ lb. boneless chuck roast, trimmed and cut into ½ inch pieces
  • 1-½ c. thinly sliced carrot
  • 1-½ c. thinly sliced celery
  • ⅔ c. chopped onion
  • 8 oz. package sliced mushrooms
  • 4 c. fat free beef broth
  • 1 bay leaf
  • ⅔ c. uncooked pearl barley
  • salt and pepper to taste

Heat a large pot or Dutch oven over medium heat. Coat pan with cooking spray. Brown beef. Remove beef from pan. Add carrot, celery, onion and mushrooms. Cook until tender. Add beef, broth and bay leaf. Cook for 30 minutes. Add barley. Cover and cook 1 hour or until barley is tender. Stir in salt and pepper. Discard bay leaf.

Breakfast Sausage

This recipe is very simple and tastes great! You can have two patties for only 2 points! It comes from "Taste of Home"

serves 8 ( 2 patties = 4 points +)

  • 2 lbs. lean ground turkey
  • 1-½ tsp. salt
  • 1 tsp. dried sage
  • 1 tsp. pepper
  • ½ tsp. ground ginger
  • ½ tsp. cayenne pepper

Mix all ingredients by hand. Form into 16 patties. Cook in a nonstick skillet coated with cooking spray for 4-6 minutes per side or until meat is no longer pink.

Wednesday, November 17, 2010

Cream Cheese Cranberry Muffins

Baking ahead for Thanksgiving. I thought these would be fun to serve along with dinner rolls.

Cream Cheese Cranberry Muffins: makes 24 (4 points +)

  • 1/2 c. light butter, softened
  • ½ c. unsweetened applesauce
  • 8 oz. reduced fat cream cheese
  • 1-1/2 c. sugar
  • 1-½ tsp. vanilla
  • 1 c. egg beaters
  • 2 c. flour
  • 1-½ tsp. baking powder
  • ½ tsp. salt
  • 2 c. fresh cranberries
  • ½ c. chopped pecans

Beat butter, applesauce and cream cheese until blended. Add sugar and vanilla. Add egg beaters.
Combine dry ingredients and add to creamed ingredients. Fold in cranberries and pecans.
Fill sprayed or paper lined muffin cups ¾ full. Bake at 350 for 20-25 minutes.

Wednesday, November 10, 2010

Sloppy Joes

serves 8 ( 4 points +) ( add additional points for bun)

  • 1-½ lbs. extra lean ground beef
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1-½ c. ketchup
  • 2 tsp. yellow mustard

Brown ground beef until no longer pink; drain. Return to pan, add remaining ingredients. Cover and simmer for 20-30 minutes.

Tuesday, November 9, 2010

Cream of Chicken Wild Rice Soup

serves 10 ( 1 c. = 5 points +)

1 large onion, chopped
1 large carrot, shredded
1 celery rib, chopped
¼ c. light butter
½ c. flour
8 c. fat free chicken broth
3 c. cooked wild rice
1 lb. boneless, skinless chicken breast, cooked and cubed
salt and pepper to taste
1 c. (2%) evaporated milk

In a large pot, saute carrot, onion and celery in butter until tender. Stir in flour. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil; cook and stir until thickened. Stir in evaporated milk. Cook an additional 3-5 minutes.

Saturday, November 6, 2010

Barbeque Meatballs

These meatballs are very good!
serves 12 ( 4 meatballs = 5 points +)

  • 1 egg
  • 5 oz. fat-free evaporated milk
  • 1 c. quick cooking oats
  • ½ c. chopped onion
  • 1 tsp. salt
  • 1 tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. pepper
  • 1-½ lbs. extra lean ground beef ( 95% lean)

Mix ingredients and form into 48 balls. Place on baking dishes coated with cooking spray. Bake at 350 for 18-20 minutes


  • 1 c. ketchup
  • ¾ c. packed brown sugar
  • 2 T. Worcestershire sauce
  • garlic powder and chili powder to taste

Bring sauce ingredients to a boil. Simmer for 5-10 minutes. Spoon sauce over meatballs and bake an additional 10 minutes.

Cranberry Upside-Down Cake

Another good one adapted from "Cooking Light"

serves 12 (6 points +)
⅓ c. packed brown sugar
2 T. light butter
6 oz. fresh cranberries

1-½ c. flour
2 tsp. baking soda
1 c. sugar
½ c. light butter, softened
2 egg yolks
1 tsp. vanilla
½ c. skim milk
2 egg whites

Preheat oven to 350 and spray a 9" round cake pan with cooking spray.
Heat brown sugar and 2 T. butter in a small saucepan. Cook until butter melts and sugar dissolves. Pour sugar mixture into cake pan and tilt to coat the bottom of the pan. Sprinkle evenly with cranberries.
To prepare cake, mix flour, baking powder and salt  in a small bowl.

Place sugar and butter in a large bowl. Beat until light and fluffy. add egg yolks, beating well. Beat in vanilla. Fold flour mixture into sugar mixture, alternately with milk, beginning and ending with flour mixture.
Beat egg whites with a mixer until stiff peaks form. Fold into batter. Spoon batter over cranberries, spreading evenly. Bake at 350 for 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen cake from sides of pan and invert onto a serving dish. Serve warm.

Mixed Peppercorn Beef Tenderloin with Shallot Port Reduction

This recipe is awesome! I have adapted it from "Cooking Light"
I served this with Sweet Potato Butternut Gratin. I think you will love both recipes!

serves 8 ( 3 oz. beef with 2 T.  reduction sauce = 6 points +)

  • 1 ( 2 lb. beef tenderloin)
  • 1 tsp. salt
  • 1-½ T. mixed cracked peppercorns


  • 2 c. port or other red wine ( I just used red cooking wine)
  • 1-½ c. fat free beef broth
  • ¼ c. finely chopped shallots
  • ⅛ tsp. salt
  • ¼ tsp. each parsley and thyme
  • 1-½  T. flour
  • 3 T. water
  • 1 T. butter
  • ½ tsp. balsamic vinegar

Preheat oven to 450 and spray a roasting pan with cooking spray.

To prepare beef, sprinkle with salt and peppercorns, pressing firmly to adhere.
Place beef in roasting pan and bake, uncovered for 33 minutes or until meat thermometer reads 135 degrees or to desired doneness. Remove and let stand for 10 minutes before slicing. If meat is not done, place the slices back in the oven for 5-10 minutes. They will cook quickly.

To prepare reduction, combine the wine with the broth, shallots, salt, parsley and thyme. Bring to a boil and cook until reduced to about 1-¼ c.
Mix flour with water. Stir into reduction. Cook until thickened. Remove from heat. Stir in butter and balsamic vinegar. Serve with meat.

No Knead Herb Bread

My soon to be son, Joey

Makes 2 loaves ( 12 slices per loaf. Each slice is 2 points +)

  • 4 c. flour
  • 1 pkg. yeast
  • 2 c. warm water
  • 1 T. sugar
  • 1 tsp. salt
  • 1 tsp. each parsley, sage, rosemary and thyme

Dissolve yeast and sugar in warm water. Add remaining ingredients and beat well.  Cover and allow dough to rise in mixing bowl until doubled in size. Stir down and divide into two bread pans. Cover and let rise again. Bake at 400 degrees for 25-30 minutes or until it sounds hollow when thumped on top and is browned.

Tuesday, November 2, 2010

Taco Soup

serves 12 ( 3 points + )

Easy and Good!

1 ( 14 oz) can fat free chicken broth
1 ( 16 oz) can fat free refried beans
1 ( 16 oz) can black beans, undrained
1 ( 15 oz) can great northern beans, undrained
1 ( 15 oz) can whole kernel corn, drained
2 cans diced tomatoes with green chilies or seasoned with Mexican spices

Stir all together in a large pot. Simmer for 30 minutes.

Sunday, October 31, 2010

Chicken Tamale Casserole

Adapted from Cooking Light

Serves: 8 (7 points +)

  • 1c. reduced- fat cheddar cheese, divided
  • 1/3c.skim milk
  • 1/4c. egg beaters
  • 1 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1 (14.75 oz) can cream style corn
  • 1 (8.5 oz) box corn muffin mix
  • 1 (4 oz) can diced green chiles, drained
  • 1 (10 oz) can red enchilada sauce
  • 16 oz. boneless, skinless chicken breast, cooked and shredded
  • 1/2 c. fat free sour cream

Preheat oven to 400 degrees. Combine 1/4 c. cheese and the next 7 ingredients in a large bowl. Pour into a 13 x 9 baking dish coated with cooking spray. Bake for 15 min. Pierce the entire surface with a fork; pour enchilada sauce over the top. Top with chicken; sprinkle with remaining 3/4 c. cheese. Bake for 15 minutes. Remove from oven and let stand for 5 min. Cut into 8 pieces and top each piece with1T.  sour cream.

Tuesday, October 26, 2010

Hamburger Noodle Casserole

serves 10 ( 7 points +)

  • 5 c. uncooked whole wheat egg noodles
  • 1-½ lbs. extra lean ground beef
  • 2 garlic cloves, minced
  • 3 ( 8 oz) cans tomato sauce
  • ½ tsp. sugar
  • salt and pepper to taste
  • 8 oz. fat-free cream cheese
  • 1 c. reduced fat ricotta cheese
  • ¼ c. fat-free sour cream
  • 3 green onions, sliced and divided
  • ⅔ c. reduced fat shredded cheddar cheese

Boil noodles until done; drain.
Meanwhile, in a large nonstick skillet, brown beef and garlic until beef is no longer pink; drain.
Stir in tomato sauce, sugar, salt and pepper. Add noodles and stir to combine.

In a mixing bowl, beat cream cheese, ricotta and sour cream. Stir in half of the green onions.

Spray a 13 x 9 pan with cooking spray. Place half of the beef mixture in the pan. Top with the ricotta mixture. Top with remaining beef mixture. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with cheddar cheese. Bake an additional 5 minutes. Sprinkle with remaining green onions.

Monday, October 25, 2010

Smothered Chicken Italiano

serves 8 ( 5 points +)

½ tsp. oregano
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
8 boneless, skinless chicken breast halves ( 32 oz. total)
2 tsp. olive oil
1 c. part-skim ricotta cheese
1 c. crushed tomatoes
4 slices part- skim mozzarella cheese ( such as Sargento)

In a small bowl, combine spices. Rub over chicken.
In a large nonstick skillet coated with cooking spray, heat oil and cook chicken in oil for 3-4 minutes per side. Remove to a baking dish coated with cooking spray. Top with ricotta, then crushed tomatoes. Bake at 350 for 15 minutes. Top each piece of chicken with ½ slice cheese. Bake an additional 5 minutes.

Creamy Noodles

serves 6 ( 5 points + )

8 oz. uncooked thin spaghetti
garlic powder
3 T. butter, light stick
6 oz. fat-free cream cheese, cubed
3 T. fat-free sour cream
3 T. skim milk
¾ tsp. salt
¼ tsp. cajun seasoning
¼ tsp. pepper
1 tsp. dried parsley

Cook spaghetti; drain.
Meanwhile, melt butter in a saucepan. Add garlic powder to taste. Stir in remaining ingredients. Whisk and cook until cream cheese is melted and mixture is thickened. Pour over noodles and toss to coat.

Pumpkin Pie Dip

One of my favorite things to make in the fall. This recipe was adapted from one I received from my friend, Susan.

I love to serve this with Ritz Brown Sugar Cinnamon Crackers or Gingersnap Cookies!

serves 16 ( ¼ c. = 3 points +)

  • 8 oz. reduced fat cream cheese
  • 2 c. powdered sugar
  • 1 c. canned pumpkin
  • ½ c. fat-free sour cream ( Breakstone's is best)
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ½ tsp. ground ginger

In a large bowl, beat the cream cheese and powdered sugar until smooth. Add the remaining ingredients and beat until combined. Refrigerate until serving.

Walnut Cake with Praline Frosting

adapted from "Cooking Light"
serves 16 (7 points +) or cut small for a nice little treat ( 32 servings =4 points +)
2 c. flour
½ tsp. baking soda
½ tsp. salt
7 T. light stick butter, softened
1 c. sugar
¼ c. packed brown sugar
⅓ c. egg beaters or 2 eggs + 1 egg white
1 tsp. vanilla
1 c. (1%) low-fat buttermilk
4 T. chopped walnuts, divided

½ c. packed brown sugar
6 T. skim milk, divided
2 T. butter
1 T. light corn syrup
dash of salt
2 c. powdered sugar
½ tsp. vanilla
2 T. chopped walnuts, toasted

Preheat oven to 350 and spray a 13 x 9 inch pan with cooking spray.

Combine flour, baking soda and salt in a small bowl. Set aside.

Beat 7 T. butter with 1 c. sugar and ¼ c. brown sugar. Add eggs. Beat in vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 4 T. walnuts. Transfer to prepared pan. Bake for 25-28 minutes or until done. Cool completely.

For frosting, place brown sugar, ¼ c. milk, 2 T. butter, corn syrup and salt in a saucepan over medium high heat. Bring to a boil, stirring occasionally. Cook 2 minutes. Add powdered sugar and remaining 2 T. milk. Beat until smooth. Cool until thickened. Beat in vanilla. Spread over cooled cake and sprinkle with 2 T. walnuts.

Saturday, October 23, 2010

Banana Pudding Squares

serves 16 ( 5 points +)

40 reduced fat vanilla wafers, crushed
5 T. light stick butter, melted
8 oz. reduced fat cream cheese
1/2 c. powdered sugar
8 oz. Cool Whip Free
3 medium ripe bananas
3 c. skim milk
2 packages sugar-free instant vanilla pudding
1/2 oz. Baker's semisweet chocolate, grated

Mix the vanilla wafers with melted butter and press into the bottom of a 13 x 9 " pan.
Beat cream cheese with powdered sugar. Fold in half of the Cool Whip. Carefully spread over crust.
Slice bananas and place over cream cheese layer.
Whisk pudding and milk until thickened. Spread over bananas. Top with remaining Cool Whip and grated chocolate. Cover and refrigerate for at least 3 hours.

Friday, October 22, 2010

Thai Chicken with Peanut Butter Sauce

I must have really been in the mood for peanut butter yesterday with making this recipe and peanut butter cookies!
This recipe is quick to make, although there is just a little prep work with cutting the peppers and onions and combining ingredients for the sauce. This is one of my favorite Thai recipes.
I have adapted this recipe from "Healthy Cooking"

serves 4 ( about 1 c. stir-fry and 1/2 c. rice = 8 points +)

  • 2 T. cornstarch
  • 1 T. brown sugar
  • 1/4 tsp. pepper
  • 1 can ( 14.5 oz) fat-free chicken broth
  • 2 T. rice vinegar
  • 2 T. reduced sodium soy sauce
  • 2 T. reduced fat peanut butter
  • 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
  • 2 tsp. sesame oil, divided
  • 1 large onion, halved and sliced
  • 1 med. sweet red bell pepper, julienned
  • 2 garlic cloves, minced
  • 2 c. hot cooked rice

In a large bowl, combine the cornstarch, brown sugar, pepper and chicken broth, whisking until smooth. Whisk in the vinegar, soy sauce and peanut butter; set aside.

In a large nonstick skillet or wok coated with cooking spray, heat 1 tsp. of oil. Add the chicken and cook until no longer pink. Remove from pan. Add remaining 1 tsp. oil and cook the peppers and onions. Stir in the sauce and cook until thickened. Return chicken to pan and heat through. Serve over rice.

Peanut Butter Cookies

These cookies are great and at only one point, you can afford to eat a few! They are a little small, but you can also double the size for 2 points per cookie!

makes 36-72 ( 36 = 2points + each, 72 = 1 point + each)

1/2 c. reduced fat peanut butter
1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 tsp. vanilla
1-1/4 c. all-purpose flour
granulated sugar

In a large mixing bowl, beat the peanut butter and butter for 30 seconds. Add the sugars, baking soda and baking powder. Beat until combined. Add the egg and vanilla, beating until combined. Beat in the flour.
Cover and refrigerate until easy to handle. ( I put mine in the freezer for 20 minutes)

Shape dough into balls and roll in sugar. Place on ungreased cookie sheets. Flatten by making criss-cross marks with the tines of a fork. Bake at 375 for 7-9 minutes. Transfer to a wire rack to cool completely.

Monday, October 18, 2010

Beer Cheese Bread

serves 16 ( 3 points +)

  • 1 T. olive oil
  • 1/2 c. finely chopped onion
  • 1/4 tsp. black pepper
  • 1 garlic clove, minced
  • 3 c. flour
  • 3 T. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 c. shredded reduced fat cheddar cheese
  • 1 ( 12 oz) can of beer
  • 2 T. light stick butter, divided

Preheat oven to 375 and spray a loaf pan with cooking spray.

Heat oil in small skillet. Add onion and cook until tender. Add garlic and pepper. Cook 1 minute.
Mix flour with sugar, baking powder and salt in a large bowl. Make a well in the center of the flour mixture. Add the onion mixture, beer and cheese. Stir until combined. Transfer to loaf pan. Drizzle with 1 T. melted butter. Bake for 35 minutes. Drizzle with remaining 1 T. butter and bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to cool completely.

Adapted from "Cooking Light"

Friday, October 15, 2010

Butterfinger Dessert

So good!

Serves 15 ( 5 points +)

1 package sugar-free instant vanilla pudding
1-1/2 c. skim milk
2 ( 8 oz) containers Cool Whip Free
4 regular sized Butterfinger candy bars, crushed
1 angel food cake

Spray a 15 x 9 baking dish with cooking spray. 
Whisk together pudding and milk. Fold in Cool Whip. 
Crumble half of angel food cake into the bottom of the 13 x 9 pan. Top with half of the pudding mixture and half of the Butterfinger crumbs. Repeat. Cover and refrigerate until serving.


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