Italian Sausage Pizza Burgers

So simple, yet so delicioso!

serves 8 (8 points +)

• 1-1/2 lb. extra lean ground beef ( 95% lean)
• 1/2 lb. Jenny O hot turkey Italian sausage links, casings removed
• garlic powder, salt and pepper to taste
• ½ c. marinara sauce
• 8 slices Sargento part skim mozzarella cheese
• 8 Healthy Life or other 2 point buns

Thoroughly mix ground beef, Italian sausage and spices. Form into 8 patties. Grill or fry in a nonstick skillet coated with cooking spray until done. Place a slice of mozzarella on each burger and let melt. Place burger on buns and top with a spoonful of marinara sauce.

Poached Peaches with Cream Cheese Filling

A nice summer dessert! Make sure you cool completely before peeling and halving peaches.

This recipe comes from Taste of Home's "Healthy Cooking".

serves 4 ( 3 points)

4 c. water

1 c. sugar

1 tsp. vanilla

1/4 tsp. cinnamon

2 medium peaches

3 oz. reduced fat cream cheese

2 T. powdered sugar

2 T. miniature chocolate chips

1 T. orange juice

In a large saucepan, combine water with sugar, vanilla and cinnamon. Add peaches, whole. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes. Remove from pan, discarding cooking liquid. Cool completely to room temperature. Peel and halve, removing pits. Chill halved peaches.

Beat cream cheese with powdered sugar and orange juice. Spoon cream cheese mixture into the center of each peach half. Top with mini chocolate chips.

Southwest Cornbread Salad

This salad is awesome. No-one would ever know it was light!

serves 12 (6 points +)

• 1 box Jiffy corn muffin mix
• 1 egg
• 1/3 c. skim milk
• 1 can diced green chilies ( 4 oz)
• 1/8 tsp. ground cumin
• 1/8 tsp. dried oregano
• 1 c. Miracle Whip Free or Fat Free Mayonnaise
• 1 c. fat free sour cream ( Breakstone's)
• 1 package dry Ranch dressing mix
• 1 can ( 15 oz) pinto beans, drained and rinsed
• 1 can ( 15 oz) whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. green pepper, chopped
• 1 c. green onions or chives, chopped
• 10 reduced fat bacon strips, cooked crisp
• 1 c. shredded reduced fat cheddar cheese

Mix corn muffin mix with egg, milk, green chilies, cumin and oregano. Place in an 8" pan coated with cooking spray and bake at 400 degrees for 15-20 minutes. Cool.

In a small bowl, combine mayo, sour cream and Ranch dressing mix; set aside.

Crumble half of the cornbread into the bottom of a 13 x 9 pan. Mix beans with corn and place half over the cornbread in the pan. Top with half of the mayo mixture, tomatoes, green onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours before serving.

Tres Leche Cake

This dessert is a perfect ending to a Mexican meal. I think it is my niece, Alyssa's, new favorite! It is very similar to my coconut cake, but with three milks and no coconut. If you like a moist cake, this is it! Make sure you have people over or neighbors to share with, because you do not want to be tempted to eat the whole pan. It is that good! You can also decide the serving size. This recipe was modified from "General Mills"

serves 24 ( 5 points +)

• 1 box Pillsbury yellow cake mix
• 1-1/4 c. water
• 1 T. canola oil
• 2 tsp. vanilla
• 2 whole eggs
• 3 egg whites
• 1 can ( 14 oz) fat free sweetened condensed milk
• 1 can ( 12 oz) fat free evaporated milk
• 1/2 c. skim milk
• 8 oz. Cool Whip Free

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

Mix cake mix, water, oil, vanilla and eggs on high for 2 minutes. Transfer to prepared pan and bake 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.

Poke holes in the top of the cake with a fork or wooden skewer, wiping fork occasionally to reduce sticking.

In a medium bowl, stir together condensed milk, evaporated milk and skim milk until well blended. Slowly pour evenly over the top of the cake. Cover and refrigerate at least 1 hour or until mixture is absorbed into cake. Top with Cool Whip and refrigerate until serving. This cake is best served cold.

Bean Dip

Another great way to get in some veggies! This dip is low points and tastes great!

serves 8 ( 1/8 of the recipe = 2 points +)

• 1 can ( 16 oz ) fat-free refried beans
• 1 c. fat-free sour cream ( I like Breakstone's)
• 1 T. taco seasoning
• iceberg lettuce, chopped fine
• 2 tomatoes, seeded and diced
• 1 can ( 4 oz) sliced black olives, drained
• 1/4 c. shredded reduced fat cheddar cheese

On a large dinner sized plate, spread beans. Top with sour cream and sprinkle with taco seasoning. Top with lettuce, then tomato, then olives and finally cheese. Serve with tortilla chips or use it as a topping with tacos!

Chicken and Guacamole Tostadas

This was a great no-cook recipe for a hot, summer night! This recipe was modified from "Cooking Light"

serves 4 ( 2 tostadas = 8 points or 4 points for 1 tostada)

1 avocado, peeled

1 lb. tomatoes, seeded and diced

1 small onion, finely chopped

2 limes, divided

salt

1/4 c. fresh cilantro, chopped

1 small jalepeno pepper, seeded and chopped

2 c. shredded boneless, skinless rotisserie chicken breast

1/4 tsp. paprika

8 ( 6") corn tostadas

For Pico de gallo, place chopped tomatoes, onion, cilantro, jalepeno, salt to taste and juice of one lime in a bowl.

In another small bowl, mash avocado. Add salt to taste and juice of 1/2 of a lime. Add 2 T. pico de gallo mixture.

Combine chicken with paprika and juice of 1/2 lime.

Spread about 1 T. guacamole over each tostada. Top with chicken mixture and about 2 T. pico de gallo.

Zucchini Pineapple Bread

This is my favorite zucchini bread recipe! It is super moist and yummy!

Makes 2 loaves 12 slices per loaf ( 1 slice = 3 points +)

• 3/4 c. egg beaters
• 1 c. sugar
• 1/2 c. Xylitol sugar substitute ( Ideal Brand)
• 1/2 c. brown sugar
• 2 tsp. vanilla
• 2 c. zucchini, grated
• 3/4 c. fat free plain or vanilla yogurt
• 2 c. flour
• 1 c. whole wheat flour
• 2 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1-1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 20 oz. crushed pineapple, drained but leave some juice

Beat egg beaters, sugar and vanilla. Add yogurt. Add zucchini and pineapple. Combine flours, baking powder, baking soda, cinnamon, nutmeg and salt. Pour into two loaf pans sprayed with cooking spray. Bake at 350 for one hour or until a toothpick inserted near the center comes out clean.

Salisbury Steak

When my family members request a certain recipe, I like to accommodate them. This recipe is a favorite of my son, Anthony. It is very filling and easy to make. I served this with a small baked potato, green beans and corn on the cob. If you are still hungry, add a salad!

serves 6 ( 8 points +)

• 1-1/2 lbs. extra lean ground beef
• 1 package Stove Top chicken flavored stuffing mix
• 1-1/2 c. water, divided
• 3/4 c. chopped onions
• 8 oz. sliced fresh mushrooms
• 1/2 c. BBQ sauce

Preheat oven to 375 and spray a baking dish with cooking spray.

Mix the ground beef, stuffing mix, onions, and 1-1/4 c. water. Form into six oval patties. Place on the baking sheet. Bake for 25-30 minutes.

Meanwhile, spray a nonstick skillet with cooking spray. Saute mushrooms until tender. Add BBQ sauce and 1/4 c. water. Heat through. Serve over salisbury steaks

Strawberries and Cream Pie

This pie was very good, but a bit runny. I would like to try it frozen next time. You decide which way you would like to make it!

serves 8 ( 5 points)

1 Pillsbury premade refrigerated pie crust

1 package ( 8 oz ) reduced fat cream cheese

2 T. sugar

6 oz. vanilla fat free yogurt

1/2 tsp. vanilla

1/4 tsp. almond extract

1 c. Cool Whip Free

4 c. fresh whole strawberries

2 T. semisweet chocolate chips

1/2 tsp. canola oil

Heat oven to 425. Unfold crust and press into a pie pan. Prick with a fork. Bake 10-15 minutes or until golden. Cool completely.

In a large bowl, beat cream cheese until fluffy. Add sugar until blended. Add yogurt, vanilla and almond extracts, beating until blended. Fold in Cool Whip. Spoon into cooled crust. Refrigerate at least 4 hours or freeze.

Right before serving, top pie with whole strawberries, pointed ends up.

In a small bowl, microwave chocolate chips with canola oil for 30-45 seconds, stirring until smooth. Drizzle over pie. Cut and serve.

Fresh Corn Flans

This recipe from "Weight Watcher's" Magazine was so good! If you are fortunate enough to live in the northern Illinois area or southern Wisconsin area, you may have access to Mirai corn which is so good and tender that you do not have to cook it. If so, skip the part of the directions for steaming corn.

serves 4 ( 3 points)

3 ears corn on the cob, husked

1/2 c. skim milk

1/2 c. egg beaters

1 tsp. salt and 1/2 tsp. pepper

1 tomato, seeded and diced

2 scallions, thinly sliced

1 T. rice vinegar

Preheat oven to 350. Steam corn. Rinse until cool. Cut off kernels.

Puree 2 c. kernels, milk, egg beaters, 1/2 tsp. salt and 1/4 tsp. pepper in a blender. Divide puree among 4 ramekins coated lightly with cooking spray. Place ramekins in a larger baking dish and add enough boiling water to come half-way up the sides of ramekins. Bake until just set in the center ( 30-35 minutes) Cool. Transfer to refrigerator to cool completely, about 3 hours.

For salad, mix tomato, scallions, vinegar, remaining corn kernels, 1/2 tsp. salt and 1/4 tsp. pepper in a bowl.

Run knife around the edges of flans to loosen. Unmold flans and top with salad.

Chicken Kabobs with Peach Glaze

These kabobs were great! There was enough sauce for at least a double batch, so if you make more kabobs, do not double the sauce.

This recipe is adapted from Taste of Home's Healthy Cooking.

serves 4 ( 2 kabobs = 5 points +)

1 T. cornstarch

1/4 tsp. curry powder

1/8 tsp. ground cinnamon

1/8 tsp. chili powder

11 oz. peach nectar

1 lb. boneless, skinless chicken breasts, cut into 1" cubes

2 medium peaches, cut into chunks

1 small green pepper, cut into 1" pieces

1 small red pepper, cut into 1" pieces

In a small saucepan, combine the first five ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.

On metal skewers or wooden skewers that have been soaked in water for 30 minutes, thread, chicken, peaches and peppers.

Spray a grill or grill pan with cooking spray ( I used a George Foreman grill). Grill kabobs, covered until chicken is done, basting occasionally. Save extra sauce for dipping if you like.

Pineapple Salad

Today was my mom's birthday party. It was a Hawaiian themed party. This pineapple salad was perfect!
This recipe comes from my friend, Virginia. I love this in the summer. It is light and refreshing! It is good enough to be a dessert!

serves 12 ( 2 points +)

• 8 oz. fat free cream cheese
• 20 oz. crushed pineapple, undrained
• 1 package sugar free vanilla instant pudding
• 20 oz. pineapple chunks, drained
• 8 oz. Cool Whip Free

Beat cream cheese with crushed pineapple. Add pudding and beat until thickened. Fold in pineapple chunks and Cool Whip Free. Refrigerate until serving.

Tinga

Maria shredding the chicken

The chicken with onion, garlic, tomatoes, chipotle peppers and tomato sauce.

The finished Tinga!

Last night, our new friend Maria made dinner for us. She made an authentic Mexican dish called "Tinga". The boys absolutely loved it! This dish does have a bit of heat, but you can either add less peppers or use more tomato sauce to make it less spicy.

Tinga: serves 8 ( 2 tostadas with toppings = 7 points +)

• 2 lbs. boneless, skinless chicken breasts
• 2 onions, divided
• 4 garlic cloves, divided
• 16 oz. tomato sauce
• 1 small can ( 8-12 oz) chipotle peppers in adobo sauce ( the San Marco brand seems less spicy)
• 3 tomatoes, diced
• iceberg lettuce, shredded
• 1 c. Breakstone's fat free sour cream
• 16 tostada shells

Boil the chicken with one sliced onion, two crushed garlic cloves and salt. Cook until chicken is no longer pink. Shred chicken and reserve some of the cooking liquid.

In a large nonstick skillet coated with cooking spray, saute thinly sliced and halved onion, 2 garlic cloves, minced and salt to taste. Add diced tomatoes, chipotle peppers and tomato sauce. Use cooking liquid to thin as desired. Bring to a boil. Add the shredded chicken and heat through.

Layer each tostada with 1 T. sour cream, a little of the chicken mixture and the shredded lettuce.

Enjoy!

Pork Tenderloin Salad

I made this yummy salad with left-over pork tenderloin from last night's meal. You can find the recipe for the pork in the post entitled "Marinated Pork Tenderloin"

Pork Tenderloin Salad: serves 1 ( 5 points with nuts, 4 points without nuts)

2 oz. cooked pork tenderloin, sliced thin

2 c. green or red leaf lettuce

sliced cucumber

1 T. dried cranberries

1 T. feta cheese

1 T. chopped pecans

1 T. Ken's Light Raspberry Walnut Dressing

Arrange lettuce on a plate. top with remaining ingredients. Drizzle with dressing.

Marinated Pork Tenderloin

This recipe comes from my neighbor, Christynna. It is awesome! You can either grill the tenderloin or bake it in the oven at 400 degrees until juices run clear. I have tried it both ways and actually like it baked the best! The picture shown is with the tenderloin baked in the oven.

Marinated Pork Tenderloin: Serves 6 ( 4 points)

1/4 c. reduced sodium soy sauce
1/4 c. packed brown sugar
2 T. cooking sherry
1-1/2 tsp. dried minced onion
1 tsp. ground cinnamon
2 T. olive oil
1 pinch of garlic powder
1.5 lbs. pork tenderloin

Place the first 7 ingredients in a gallon sized ziplock bag. Shake to mix. Add the pork tenderloin. Refrigerate for 6-12 hours. ( I marinated mine for 8 hours)
Preheat grill for high heat and spray rack with Pam. ( We used the George Foreman). Place tenderloin on grill. Discard marinade. Cook 20 minutes or until desired doneness, Slice into 12 medallions and serve. If baking, preheat oven to 400 degrees and place meat on a rack in a roasting pan. Cover and cook until juices run clear. I cooked mine for one hour.

Barbecued Potato Wedges

from Taste of Home's Comfort Food Diet Cookbook"

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

2 lbs. small red potatoes, cut into wedges

2 T. butter, melted

1 T. honey

1 T. chili powder

salt, pepper and garlic powder to taste.

Place the potato wedges on a large baking sheet coated with cooking spray. Drizzle with butter, then honey. Sprinkle with spices. Toss to coat.

Bake at 450 for 20-30 minutes or until tender, turning once.

Peanut Ice-Cream Cake

shown before caramel sauce was added

I love to make ice-cream cakes in the summer. I usually make an Oreo crust topped with hot fudge and ice-cream. I decided to change it up a little this time. My husband thought this tasted like the "Peanut Buster Parfait" from Dairy Queen.

( 24 servings = 6 points +)

• 1 ( 9 oz) package Nabisco Famous Chocolate Wafer Cookies, crushed
• 1/3 c. light stick butter, melted ( I like Land O' Lakes)
• 1.5 quart sized container low- fat slow churned Edy's vanilla ice-cream
• 1/2 c. salted peanuts, chopped

Chocolate Sauce:

• 1 can ( 14 oz) fat-free sweetened condensed milk
• 4 squares ( 1 oz. each) semisweet chocolate, chopped
• 2 T. light stick butter
• 1 tsp. vanilla
• 1 jar ( 12 oz) caramel ice-cream topping

Mix crushed wafer cookies with butter and press into the bottom of a 13 x 9 pan. Top with softened ice-cream. Sprinkle with peanuts. Cover and freeze for 1 hour.

For sauce, combine condensed milk, chocolate and butter in a saucepan. Cook until chocolate is melted. Remove from heat and stir in vanilla. Cool.

Spread chocolate sauce over ice cream. Cover and freeze for 2 hours or until firm. Remove from freezer 10 minutes before serving.


adapted from "Healthy Cooking"

Summer Squash Casserole

If you love cheesy casseroles, you will love this one!

serves 10 ( about 2/3 c. = 3 points +)

• 2 medium to large yellow summer squash, diced
• 1 large zucchini, diced
• 1 onion, diced
• 2 c. reduced fat shredded cheddar
• 1 can Healthy Request cream of chicken soup
• 1/2 c. fat free sour cream
• salt to taste
• 1 c. ( about 25) reduced fat Ritz crackers, crushed

In a large skillet coated with cooking spray, cook squash, zucchini and onion until tender; drain.

Combine squash mixture with sour cream , soup and cheese. Transfer to a 13 x 9 baking dish coated with cooking spray. Sprinkle with crushed crackers. Bake at 350 for 25-30 minutes or until bubbly. Let stand 5-10 minutes before serving.

Lemon Chicken

This chicken was very juicy and tasted great! It was another great use for lemon balm.

(3 oz. cooked chicken without skin= 4 points +)

1 large roasting chicken ( 6-7 pounds)

1 lemon, sliced

1 large bunch of lemon balm

garlic powder, salt and pepper

Rinse the chicken cavity. Stuff with lemon slices and lemon balm. Sprinkle chicken with garlic powder, salt and pepper. Bake at 350 until juices run clear. Let stand 10 minutes before slicing.

Peanut Butter Swirled Brownies

Peanut Butter Swirled Brownies: Makes 20 ( 3 points)

4 oz. FF cream cheese
1-1/2 c. packed brown sugar, divided
3 T. creamy reduced fat peanut butter
1 T. flour
1-1/2 tsp. vanilla, divided
2 eggs, divided use
2/3 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
2 large egg whites
1/4 c. canola oil
1/4 c. water.

Preheat oven to 350 and spray an 11 x 7 pan with cooking spray.
In a small bowl, bat cream cheese and 1/4 c. brown sugar until smooth and creamy. Add peanut butter, 1 T. flour, 1/2 tsp. vanilla and 1 egg, beating until well blended; set aside.
In a small bowl, whisk the 2/3 c. flour, cocoa and salt.
In a large bowl, beat the egg whites, remaining 1 egg and 1-1/4 c. brown sugar until smooth. Add oil, water and remaining 1 tsp. vanilla. Stir in the flour-cocoa mixture with a wooden spoon until just blended.
Spread about 1/2 of the brownie mixture in the bottom of the 11 x 7 pan. Slowly spread the peanut butter mixture over the top. Drop remaining brownie batter in large dollops over peanut butter mixture. Swirl with a knife.
Bake 18-20 minutes or until the top is just firm to the touch ( do not overbake) Cool completely. Cut into 20 squares.

BBQ Potato Bacon and Corn Salad

BBQ Potato, Bacon and Corn Salad: serves 12 ( 5 points +)

• 1/3 c. light Ranch dressing
• 1/3 c. BBQ sauce
• 2 T. Dijon mustard
• 3 lbs. small red potatoes, cooked and quartered
• 1 can (15 oz.) whole kernel corn, drained
• 2 celery ribs, chopped
• 1 red bell pepper, chopped
• 1/2 c. red onion, chopped
• 8 slices Oscar Mayer fully cooked bacon, cooked and crumbled

Mix dressing, BBQ sauce and mustard in a large bowl. Add all remaining ingredients and toss to coat. Refrigerate until serving.

Crispy Fish with Lemon Dill Sauce

from "Cooking Light" magazine

Crispy Fish with Lemon Dill Sauce: serves 4 ( 5 points)

2 large egg whites, lightly beaten
1 c. panko ( Japanese bread crumbs)
1/2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
4 ( 6 oz) skinless cod fillets
salt and pepper
1/4 c. canola mayonnaise
2 T. chopped dill pickle
1 tsp. fresh lemon juice
1/4 tsp. dried dill
Lemon wedges

Preheat broiler and spray broiling pan with cooking spray.
Place egg whites in a shallow dish. Place bread crumbs, paprika, onion powder and garlic powder in another dish. Sprinkle cod with salt and pepper, dip in egg whites, then dredge in panko mixture. Place on broiling pan. Broil 3-4 minutes per side or until flaky.
Mix mayo, pickle, lemon juice and dill in a small bowl. Serve with fish. Garnish with lemon wedges.

Hearty Tomato Soup with Lemon and Rosemary

from the cookbook "Giada at Home"

Hearty Tomato Soup with Lemon and Rosemary: serves 6 (3 points +)

• 1 onion, peeled and chopped ( 1 c.)
• 2 carrots, peeled and chopped ( 1 c.)
• 2 garlic cloves, minced
• 1 ( 15 oz) can cannellini beans, rinsed and drained
• 1 ( 28 oz) can crushed tomatoes
• 3 c. FF chicken broth
• 1 bay leaf
• 1 tsp. dried rosemary
• 1/2 tsp. red pepper flakes
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 6 T. FF sour cream ( Breakstone's)
• lemon zest

In a large pot coated with cooking spray, saute the onion, carrot and garlic about 4 minutes. Add the beans, tomatoes, broth, bay leaf, rosemary and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 30 minutes, covered ( or until carrots are tender)
Puree soup in a blender, first removing the bay leaf.
Return soup to the pot and keep warm. Season with salt and pepper.
Ladle soup into bowls. Top each serving with 1 T. sour cream and fresh grated lemon zest.

Pecorino Crackers

from the cookbook "Giada at Home"

These crackers go great with tomato soup!

Pecorino Crackers: makes 24 ( 2 points + ) 

• 1-1/4 c. grated Pecorino Romano cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/8 tsp. ground cayenne pepper
• 1/2 c. light stick butter, softened
• 1 c. flour

Preheat oven to 350 and line a large baking sheet with parchment paper.
Combine cheese, salt, black pepper and cayenne pepper. Add butter and beat with a mixer until combined. Add the flour, 1/4 c. at a time until incorporated.


Place tablespoon sized balls on the parchment paper and flatten with the bottom of a glass to about 1/4" thick. Bake for 15 minutes or until edges brown. Cook on baking sheets.

Toasted Coconut Chocolate Chunk Cookies

from "Cooking Light" magazine

Toasted Coconut Chocolate Chunk Cookies: makes 25 ( 2 points)

1 c. flaked sweetened coconut, toasted
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. packed brown sugar
1/4 c. butter, softened
1 tsp. vanilla
1 egg
2 oz. dark chocolate, chopped

Preheat oven to 350. Arrange coconut in a single layer on a baking sheet. Bake for 7 minutes or until lightly toasted, turning once. Set aside to cool.

Combine flour, baking powder, baking soda and salt in a medium bowl.
Place sugar and butter in a large bowl and beat on medium speed. Beat in vanilla and egg. Add flour mixture, beating until just combined. Stir in toasted coconut and chocolate.
Drop by level tablespoonful onto baking sheets coated with cooking spray. Bake for 10 minutes or until bottoms of cookies just begin to brown. Remove from cookie sheets to wire racks to cool completely.

Maple Pecan Cake

This is like a pancake in cake form! This recipe was adapted from "Cooking Light" magazine.

Maple Pecan Cake: serves 16 ( 5 points +)

• 1 c. Log Cabin sugar free maple syrup
• 1 c. Breakstone's FF sour cream
• 1/4 c. butter, melted
• 1 tsp. vanilla
• 1 egg
• 2-1/2 c. flour
• 1 tsp. baking soda
• 1/4 c. chopped pecans, toasted
• 1/2 tsp. salt

Frosting:

• 1-1/2 c. powdered sugar
• 2-1/2 T. Log Cabin sugar free syrup
• milk to desired consistency ( about 1 T.)
• 1/8 tsp. salt
• 1/4 c. chopped pecans, toasted

Preheat oven to 350 and spray an 8 or 9" square pan with cooking spray.
Mix first 5 ingredients until blended. Combine flour with baking soda, pecans and salt. Add to the butter mixture and blend. Spread in the prepared pan. Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool completely.


For frosting, combine all ingredients except pecans, mixing well. Frost cake and sprinkle with pecans.

Quick Skillet Asparagus

This recipe was modified from "Cooking Light" magazine. Another great way to make asparagus is to cook it in the oven at 400 degrees, drizzled with olive oil and sprinkled with Kosher salt for about 10-15 minutes.

Quick Skillet Asparagus: serves 4 ( 1 point)

1 lb. asparagus trimmed and cut into thirds
1 T. olive oil
1 tsp. lemon juice
salt

Heat a large cast iron or nonstick skillet over medium high heat. Add olive oil and swirl to coat. Add asparagus and cook 3-5 minutes or until crisp tender. Remove to a platter. Drizzle with lemon juice and sprinkle with salt.

Sauteed Chicken with Cherries

from "Weight Watcher's" magazine

Sauteed Chicken with Cherries: serves 4 (6 points +)

4 ( 1/4 lb) skinless, boneless chicken thighs
1/2 c. onion, thinly sliced
1 c. frozen sweet pitted cherries, halved
3 T. raspberry all fruit preserves
1/8 tsp. salt
1/2 tsp. thyme
1 tsp. red wine vinegar

Spray a medium nonstick skillet with cooking spray and place over medium high heat. Add chicken, skinned side down and cook 5 minutes. Turn chicken over. Add the onions. Cover and cook 8-9 minutes. Turn chicken again; add cherries, preserves and salt. INcrease heat and cook, uncovered until chicken is cooked through and sauce is slightly thickened ( 2-3 minutes) Stir in thyme and vinegar.

Oaty Rhubarb Streusel

serves 12( 4 points +) 

• 1-1/2 c. quick rolled oats
• 1 c. flour
• 3/4 c. packed brown sugar
• 1/2 c. light stick butter ( Land O' Lakes)
• 1 T. canola oil
• 1/4 c. sugar substitute ( such as Xylitol)
• 2 T. flour
• 1/2 tsp. ground ginger
• 2 c. chopped rhubarb ( fresh or frozen)

Ginger Icing:

• 3/4 c. powdered sugar
• 1/4 tsp. ground ginger
• 1-4 tsp. milk

Preheat oven to 350 and spray an 8" square pan with cooking spray.
Stir together oats, 1 c. flour, brown sugar. Cut in butter or use fingers to make coarse crumbs. Work 1 T. canola oil into the mix to make crumbs. Reserve 1 c. crumb mixture for topping. Press remaining crumb mixture into the bottom of the pan.
Stir together rhubarb, sugar, 2 T. flour and ginger. Spread over crumb mixture in pan. Sprinkle with reserved crumbs. Bake 30-40 minutes or until golden and bubby or until rhubarb is tender. Cool.
Mix icing ingredients together. Drizzle over bars. Cut into 12 squares. Refrigerate leftovers.

Asparagus Risotto

Asparagus Risotto: serves 8-10 or 16-20 ( 1 c = 4 points or 1/2 c. = 2 points)

1 lb. asparagus, cut into 1" pieces
1 onion, chopped
2 garlic cloves, minced
2 c. Arborio rice
1 c. white cooking wine
4 c. FF chicken broth
1/3 c. grated Parmesan cheese
1 T. grated lemon peel
1/4 tsp. sage
salt and pepper to taste

In a large pot sprayed with cooking spray, cook onion, garlic and rice for 4 minutes. Add wine and broth. Increase heat to high and bring to a good boil. Reduce heat to low, cover and simmer 10-15 minutes or until most of the liquid is absorbed and rice is tender. Add asparagus and cook 3 minutes, stirring constantly. Stir in cheese, lemon peel, sage, salt and pepper. Serve immediately.

Bruschetta Minute Steaks

Bruschetta Minute Steaks: serves 6 (7 points +)

• 6 boneless, thin sliced sirloin tip steaks ( about 1-1/3 lb)
• 2 tomatoes, chopped
• 1 bell pepper, finely chopped
• 1/4 c. FF Italian dressing
• 1 package Stove Top chicken flavored stuffing
• 1 c. part skim mozzarella cheese, shredded

Mix stuffing mix with 2 c. hot water. Let stand 5 minutes. Fluff with fork.
Spray a large skillet with cooking spray. Cook steaks 1 minute per side. Mix tomatoes and peppers with dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese. Cover and let cheese melt.

Chicken Enchiladas with White Sauce

Recently, I got a great deal on Breakstone's fat-free sour cream. This recipe makes good use of it!

Makes 10 ( 7 points +)

1 pkg.( 10 ) flour tortillas ( 8") that are 2 points each ( I used Azteca)

1 c. Breakstone's fat-free sour cream

1 can Campbell's Healthy Request Cream of Mushroom Soup

2 cans diced green chilies

1 c. reduced fat shredded cheddar

2 lbs. diced cooked boneless, skinless chicken breast

green onions for garnish

Mix soup, sour cream , green chilies and cheese in a medium bowl. Mix chicken with half of the sour cream mixture.

Spread chicken mixture evenly down the center of each tortilla. Roll and place seam side down in a large baking dish coated with cooking spray. Spread remaining sour cream mixture over the enchiladas. Cover with foil and bake at 350 for 45 minutes.

Garnish with sliced green onions.

Pico de Gallo with Avocado

I love making pico de gallo in the summer with fresh veggies from the garden. I added avocado to this batch for the added color and healthy fat. If you would like this recipe to be zero points, omit the avocado.

serves 4 ( 2 points)

3-4 tomatoes, seeded and diced

1 small onion, finely chopped

1 jalepeno pepper, seeded and chopped

1 medium avocado, peeled and diced

1/4 c. fresh cilantro, chopped

juice from 1 lime

salt to taste

Lemon Snowflake Cookies

This year, I decided to grow some herbs. I grew lemon balm because it smells so good. However, after it started growing I wondered what to do with it! I found this recipe for Lemon Snowflake Cookies that uses lemon balm in the icing!

This recipe is adapted from a Gooseberry Patch cookbook called "For Bees & Me". It is a neat book with all kinds of recipes for how to use up that summer produce and herbs.

If you would like some lemon balm, let me know!

Lemon Snowflakes: makes 48 cookies ( 2 points each)

1 c. butter, softened

1/2 c. sugar

3/4 c. cornstarch

1-1/2 c. flour

1/2 c. pecans, finely chopped

Icing:

1 c. powdered sugar

2 T. light stick butter, melted

3-4 lemon balm leaves, finely chopped

fresh lemon juice to achieve desired consistency

Beat butter and sugar until well mixed. Sift together the flour and cornstarch. Gradually add to the butter mixture and mix well. Cover and refrigerate for at least 1 hour.

Shape dough into 48 small balls. Scatter finely chopped pecans on a sheet of waxed paper. Drop each ball of dough on nuts and flatten with the bottom of a glass dipped in flour. Place nut side up on baking sheets coated with cooking spray. Bake at 350 for 13 minutes. Cool completely.

For icing, whisk all ingredients together to achieve spreading consistency.

Swirl on top of each cookie. Let set before serving.

Barbecue Chicken and Cheddar BLT Wraps

A nice twist on your traditional BLT!
serves 6 ( 8 points +)

• 6 La Tortilla Factory Tomato Basil or Whole Wheat burrito sized tortillas
• 16 oz. boneless, skinless chicken breast
• 6 slices Sargento reduced fat cheddar cheese slices
• 12 slices reduced fat bacon, cooked crisp
• 3 roma tomatoes, sliced
• iceberg or Romaine lettuce
• 1/4 c. barbecue sauce

Grill chicken until no longer pink and juices run clear. Just before removing from grill, baste with barbeque sauce. Remove and let stand 5 minutes. Slice chicken very thin. Cook bacon until crisp. We grilled ours on a George Foreman.

Top each tortilla with equal amounts of chicken, 2 slices of bacon, 1 slice of cheese, lettuce and tomato. Roll and cut in half diagonally. Serving size is two halves.

Mediterranean Chicken Salad

Adapted from Taste of Home's "Healthy Cooking"

serves 6 ( 1 c. = 7 points +)

Salad:

• 3 c. cubed cooked chicken breast
• 1-1/2 c. seeded chopped tomatoes
• 1 c.water-packed artichoke hearts, quartered
• 1/2 c. crumbled feta cheese
• 1/2 c. pitted Kalamata olives, halved
• 1/3 c. dried cranberries
• 1/4 c. finely chopped red onion

Dressing:

• 1/4 c. olive oil
• 2 T. tarragon vinegar
• 1-1/2 tsp. lemon juice
• 1-1/2 tsp. Dijon mustard
• salt and pepper to taste

In a large bowl, combine the first seven ingredients.

In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Refrigerate until serving. Serve on top of lettuce leaves.

Eggplant, Tomato and Zucchini Tian

This is great for using up those fresh summer veggies!

Eggplant, Zucchini and Tomato Tian: serves 6 ( 5 points +)

• 1 lb eggplant, sliced 1/4" thick
• 1 lb. zucchini, sliced 1/4 " thick
• 1 lb. beefsteak tomatoes, seeded and sliced 1/4" thick
• 1-1/2 T. olive oil, divided
• salt and pepper to taste
• 4 oz. French bread baguette
• 1 c. grated fresh Parmesan
• 2 tsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 garlic cloves, minced
• 1/4 c. fat-free chicken broth

Preheat oven to 375

Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Spray vegetables. Bake for 15 minutes.
Arrange half of eggplant in a single layer in an 11 x 7" baking dish coated with cooking spray. Top with half of zucchini and half of tomatoes. Drizzle with 2-1/4 tsp. oil over vegetables. Sprinkle with salt and pepper.
Place bread in a food processor; process until crumbs are fine. Add cheese and next four ingredients. Process until combined. Sprinkle half of bread mixture over vegetables. Repeat layers with remaining vegetables, oil, salt and pepper and bread crumb mixture. Pour broth over top. Bake for 1 hour or until vegetables are tender and topping is browned.

Caprese Salad with Chicken Wraps

A perfect recipe for a light, summer meal.

Caprese Salad with Chicken Wraps: serves 4 (8 points + )

Dressing:

• 2 T. olive oil
• 2 T. white wine vinegar
• 1/4 tsp. each salt and pepper

Salad:

• 4c. chopped Romaine lettuce
• 1-1/2 c. shredded chicken breast from a rotisserie chicken
• 3/4 c. ( 3 oz) fresh mozzarella cheese, chopped
• 1/2 c. fresh basil leaves, torn
• 1 pint cherry tomatoes, quartered
• 4  flat breads, such as Flat Out Bread

Heat each flat bread in a nonstick skillet coated with cooking spray.
Whisk dressing ingredients. Toss salad ingredients in a large bowl. Drizzle with dressing and toss to coat. Arrange about 1-1/2 c. salad in the center of wrap. Roll and slice in two.

Spiced Bacon Twists

This recipe comes from Taste of Home's "Healthy Cooking "

You will never think of bacon the same way again after trying these. They are awesome!

Before going in the oven

After baking

Spiced Bacon Twists: serves 6 ( 2 bacon twists = 2 points +)

1/4 c. packed brown sugar
1-1/2 tsp. ground mustard
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
12 reduced fat center cut bacon strips ( I used Farmland 30% less fat)

Mix first five ingredients in a shallow dish. Press each bacon strip into mixture. Flip so that you coat both sides. Twist bacon and place on a rack in a jelly roll pan ( 15 x 10 x 1" ).
Bake at 350 for 25 - 30 minutes or until desired doneness.=

Sweet Potato Dippers

from Taste of Home's "Healthy Cooking"

 serves 4 ( 3 points for about 1 c. sweet potatoes and 2 T. dip)

• 1-1/4 lbs. sweet potatoes ( about 2 medium), peeled and cut into 1/8" slices
• 1 T. olive oil
• 1/4 tsp. each of salt and pepper

Dip:

• 3 oz. FF cream cheese
• 3 T. FF sour cream * Breakstones
• 1/4 c. chopped green onion
• garlic powder and salt to taste

Place cut sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Place in a single layer on baking sheets coated with cooking spray. Bake at 400 degrees for 20-30 minutes or until tender, turning halfway through.
For dip, beat the cream cheese with a mixer until smooth. Add sour cream and beat to combine. Stir in onions and spices.