Tuesday, August 31, 2010

Potato Pizza


This twist on traditional pizza is another great way to use fresh summer produce.  It was fun to make and tasted great.

serves 6 ( 1/6 of the pizza = 6 points)

1 lb. 2 oz. potatoes, whole and unpeeled
3/4 c. flour
2 T. butter
1 egg
5 oz. fresh mozzarella, sliced
1 large tomato, sliced thin
salt, pepper, fresh or dried oregano and basil to taste
2 tsp. olive oil

Preheat oven to 425 and spray a 13 x 9 pan with cooking spray. Boil whole potatoes in a large pan of water until tender. Drain and cool in cold water. Peel. Place potatoes in a large mixing bowl. Beat. Add butter, egg and flour. Mix well. Spray hands with cooking spray and press dough into the bottom of the prepared pan. Top with sliced mozzarella, tomatoes, salt, pepper, basil and oregano. 
Drizzle with olive oil. Bake for 20 minutes or until golden and cheese is bubbly. Carefully slice and serve.

Monday, August 30, 2010

Cheeseburger Pasta

serves 6 ( 6 points +)

  • 2 c. uncooked whole wheat penne pasta
  • 1 lb. extra lean ground beef ( I used 95% lean)
  • 1/2 c. chopped onion
  • 1 can ( 14.5 oz) diced tomatoes
  • 3 T. pickle relish
  • 3 T. yellow prepared mustard
  • 1/4 c. ketchup
  • garlic powder, salt and pepper to taste
  • 1-1/2 c. reduced fat shredded cheddar cheese

Cook pasta; drain.
Meanwhile, in a large nonstick skillet, brown beef with onion until beef is no longer pink. Drain.
Return beef to pan. Add pasta and remaining ingredients through spices. Cook for 5 minutes. Sprinkle with cheese. Cover pan and let cheese melt.

Texas Sheet Cake

This cake is perfect for the impatient person that I am! You can frost it as soon as it comes out of the oven. I love making this cake for birthday parties or large gatherings. I have tried lightening it in the past, but it did not turn out well. I have only slightly lightened it this time, but have cut smaller pieces. The taste is great!

serves 48 ( 3 points)

2 c. sugar
2 c. flour
2 sticks butter
4 T. baking cocoa
1 c. water
1/2 c. low-fat buttermilk
1 tsp. vanilla
2 eggs
1 tsp. baking soda

6 T. light stick butter ( Land O' Lakes)
1/4 c. skim milk
4 T. cocoa
1 tsp. vanilla
1 lb. powdered sugar

For cake, mix sugar and flour in a large bowl. In a saucepan, melt the butter, cocoa and water. Bring to a boil; remove from heat and pour over flour and sugar. Mix well. Add remaining ingredients. Pour into a jellyroll pan ( 15 x 10 x 1") coated with cooking spray. Bake at 375 for 20 minutes.

Meanwhile, about 5 minutes before cake is done, melt butter, cocoa and milk in a saucepan. Remove from heat and add powdered sugar and vanilla. Mix well. Pour over warm cake and spread.

Saturday, August 28, 2010

Blueberry- Raspberry Crumb Pie

I wanted to make a blueberry pie today, but did not have quite enough blueberries.  I did have some frozen raspberries, so I decided to add those as well. This pie was so good... a fresh taste of summer! Serve this with a low-fat or fat-free vanilla ice-cream.

Serves 8 ( 5 points)

1 refrigerated pie crust, unrolled and placed in a pie pan

3 c. fresh blueberries
2 c. frozen raspberries ( or fresh)
3 T. flour
1/3 c. Splenda
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt

1/2 c. flour
2 T. old-fashioned oats
2 T. canola oil
1 T. sugar
1 tsp. cinnamon
pinch of salt

In a large bowl, stir together filling ingredients. Spoon into pie crust.
In a small bowl, combine topping ingredients. Sprinkle over pie.

Bake pie at 375 degrees until hot and bubbly ( about 45-60 minutes). Let cool for one hour before serving.

Pork Chops Marsala

  • We tried this recipe from "Cooking Light" tonight.

  • serves 4 ( 5 points)
  • 6  tablespoons  all-purpose flour, divided
  • 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray
  • 1/3  cup  minced shallots (about 2)
  • 2  teaspoons  bottled minced garlic
  • 1  (8-ounce) package presliced mushrooms
  • 2  teaspoons  chopped fresh thyme
  • 1  cup  fat-free, less-sodium chicken broth
  • 1/4  cup  Marsala wine or dry sherry
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper

Heat a large nonstick skillet over medium-high heat. Place 1/4 cup flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add remaining 2 tablespoons flour and thyme to pan, and cook for 1 minute, stirring well. Combine chicken broth and Marsala, stirring until smooth. Gradually add broth mixture to pan, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2 minutes or until sauce thickens.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.

Friday, August 27, 2010

Lemon-Splashed Shrimp Salad

Tonight's meal was simple and light, but full of flavor. This recipe was adapted from 

serves 4 ( about 1-3/4 c. = 5 points +)

  • 2/3 c. uncooked whole wheat rotini pasta
  • 1-1/2 lbs. fully cooked shrimp
  • 1 c. cherry tomatoes, halved
  • 3/4 c. sliced celery
  • 1/2 c. chopped avocado
  • 1/4 c. chopped fresh cilantro
  • 2 tsp. grated lemon rind
  • 3 T. fresh lemon juice
  • 2 tsp. olive oil
  • 3/4 tsp. Kosher salt
  •  pepper to taste ( I used a garlic pepper seasoning)

Cook noodles according to package directions. Drain and rinse in cold water. Place noodles with thawed shrimp and remaining ingredients in a large bowl. Toss to coat.

Camping Fare

My husband, Jim, and our friend, Jeremy

13 minutes in the boiling water
Finished Omelet

Blueberry Dutch Oven Cobbler

We went camping this past week. I am not a camper by nature, but it was fun! We enjoyed these recipes.
The first recipe is called "Baggie Omelets" .You will have to figure the points on the omelets depending on which ingredients you use. Each egg is 2 points. We used 2 eggs in each of our omelets. This recipe was given to me by my friend, Virginia. It is a lot of fun to make when you have a crowd. Make sure you mark each bag with permanent marker so that you know whose is whose.

Baggie Omelets: Points vary depending on your ingredients. 2 eggs with ¼ c. reduced fat cheddar and veggies would be (4 points +)

  • 2 eggs
  • veggies of your choice
  • cheese of your choice

Place ingredients for each omelet in a quart sized ziplock baggie. Squeeze until ingredients are blended. Write name on baggie. Squeeze all air out of baggie when sealing.
Heat a large pot of water to a rolling boil. Drop in bags and cook 13-15 minutes. Omelet should slide right out of bag.

This recipe is an easy cobbler we made in our Dutch Oven. Make sure your coals are white hot.

Dutch Oven Cobbler: serves 12 ( 5 points +)

  • 2 cans no sugar added pie filling
  • 1 box Pillsbury 50% reduced sugar yellow cake mix
  • 1 can Sprite ( diet)

Heat charcoal briquettes until white.
Spray Dutch oven with cooking spray. Spread the pie filling in the bottom of the pan. Stir together cake mix with Sprite. Spoon over pie filling. Cover with lid. Place 10 coals under pot and 18-20 on top of the lid. Cook for 45 minutes turning lid 1/4 turn each 15 minutes.

Whole Wheat Buttermilk Waffles

I have my grandmother's waffle iron. It is ancient, but still works great! When I ran across this recipe in the latest "Weight Watcher's" magazine, I thought it would be fun to try.

Makes 8 waffles ( 5 points +)

  • 1-1/3 c. whole wheat flour ( I used King Arthur's white whole wheat)
  • 1/2 c. flour
  • 1-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. low-fat buttermilk
  • 1/2 c. egg beaters
  • 1/4 c. packed brown sugar
  • 1 T. canola oil
  • 1 tsp. vanilla
  • fresh berries

Preheat waffle iron according to directions. Spray with cooking spray between each waffle.
Whisk together all ingredients except berries. Drop by 1/2 cup-fuls onto hot waffle iron. Cook until done.
Sprinkle with berries and serve with a little sugar free Log Cabin syrup if desired.
You can freeze any remaining waffles for up to one month.

Saturday, August 21, 2010

Rustic Gazpacho

This recipe was so easy and tasted so fresh. It comes from my friend, Susan, over at cupcakesandcrablegs
This is perfect for a light, summer lunch with some crusty Italian bread.

Serves 6 ( 1 generous cup = 4 points +)

  • 6 tomatoes, cut into chunks
  • 1/2 cucumber, seeded and cut into chunks
  • 1 bell pepper, chopped
  • 2 garlic cloves, crushed
  • 1 c. water
  • 1/3 c. olive oil
  • 2 T. sherry or tarragon vinegar
  • 1/4 c. cilantro
  • 1 tsp. Worcestershire sauce
  • salt to taste
  • Tobasco for serving, if desired

Blend all ingredients except Tobasco in a food processor or blender until desired consistency is achieved. Refrigerate until serving.

Friday, August 20, 2010

Blueberry Bread Pudding

Instead of traditional birthday cake, I decided to try this recipe for my son's birthday celebration. He loves blueberry pie, so I thought he would like this as well. All I can say is YUM! Serve with vanilla ice-cream.
This recipe was adapted and lightened from an old "Cooking Light" magazine.

serves 12 ( 5 points)

1 c. packed brown sugar
1/4 c. light stick butter
2 T. light corn syrup
2 c. blueberries
1 ( 16 oz) loaf of Italian or French bread
1-1/2 c. 2% milk
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. salt
1-1/4 c. egg beaters
2 tsp. powdered sugar

Combine first three ingredients in a medium saucepan. Cook until butter is melted and sugar is dissolved. Pour evenly into a 13 x 9 baking pan coated with cooking spray; sprinkle evenly with blueberries.
Remove crust from bread. Break the bread into pieces and spread over blueberries.
Whisk together egg beaters, milk, vanilla, salt and cinnamon. Pour over bread. Cover and refrigerate 8 hours or overnight.
Remove from refrigerator. Uncover and let stand at room temperature for 30 minutes.
Bake at 350 for 40-45 minutes or until browned. Let stand 5 minutes. Place a large platter or jellyroll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.

Crunchy Asian Salad

This recipe was adapted from "General Mills". I made the dressing with Splenda instead of sugar for my dad who is diabetic. He loved it! I made this to go along with my son's birthday dinner of BBQ ribs, chili roasted potatoes, Hawaiian rolls and blueberry bread pudding.

serves 15-16 ( 1/2 c. = 2 points +)


  • 1/3 c. canola oil
  • 1/3 c. rice vinegar
  • 3 T. Splenda
  • 3/4 tsp. salt
  • 1/2 tsp. pepper


  • 1 pkg ramen noodle soup mix, flavor packet discarded
  • 1 bag ( 16 oz) coleslaw mix ( shredded cabbage and carrots)
  • 1/4 c. sliced almonds
  • 1 med. red bell pepper, sliced
  • 2 large cans ( 11 oz each ) mandarin oranges, drained
  • 3 c. coarsely chopped fresh spinach leaves

In a large bowl, whisk the dressing ingredients. Break up the ramen noodles in the bag before opening. Discard flavor packet. Add noodles and remaining ingredients to the bowl with the dressing. Toss to coat. Serve immediately or refrigerate until serving.

Thursday, August 19, 2010

Greek Chicken Wraps with Tzatziki Sauce

My sister's favorite food is Greek. This marinade was inspired by her, but I have come up with the measurements. The chicken in these wraps was marinated for several hours, giving it lots of flavor. The Tzatziki sauce was easy to make, but you will have lots left over. You can use it as a sandwich spread or a dip for veggies if you like. (1/4 c. sauce = 1 point)

serves 6 ( 1 wrap with up to 1/4 c. sauce = 7 points +)


  • juice of 1 large lemon
  • 2 garlic cloves, crushed
  • Kosher salt and pepper to taste
  • 1 T. oregano
  • 1 T. olive oil
  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 package Light Flat Out Bread, original flavor
  • onion, sliced thin
  • tomato, sliced

Place marinade ingredients in a large ziplock bag. Pierce chicken pieces with a fork and add to the marinade. Seal and turn to coat. Refrigerate for several hours. Remove chicken from bag. Spray a grill or grill pan with cooking spray. Grill until juices run clear. Let stand 5 minutes and slice thinly. Place equal amounts of chicken in each wrap, along with onion, tomato slices and tzatziki sauce. Cut in half.

Tzatziki Sauce:

  • 1 c. plain lowfat ( 2%) Greek yogurt ( I used Chiobani)
  • 1 c. shredded cucumber
  • 2 tsp. dried dill
  • 1 T. olive oil
  • 1 T. fresh lemon juice
  • 3 garlic cloves, minced
  • salt to taste

For sauce, combine all ingredients in a medium bowl. Refrigerate until serving.

Roasted Lemon Garlic Greek Potatoes

serves 6 ( 4 points +)

  • 2 lbs. white or gold potatoes, cubed
  • 2 T. olive oil
  • 2 lemons, divided
  • garlic powder, salt, pepper and oregano to taste ( I used fresh oregano since I had it on hand)
  • 2 T. Parmesan cheese, grated

Spray a large baking dish with cooking spray. Combine potatoes, oil, juice of one lemon, garlic powder, salt, pepper and oregano. Place in baking dish and bake at 400 degrees for 40 minutes or until tender, turning once. Remove from oven. Squeeze juice of one lemon on potatoes. Sprinkle with Parmesan cheese and toss to coat.

Apple Pie Smoothie

I came up with a new recipe using the Vanilla Smoothie mix from "Weight Watcher's". It tasted just like apple pie! You get one fruit serving and one dairy serving for only 2 points!

serves 1 ( 2 points)

1 small apple, cored and cut into wedges. Leave skin on
1 vanilla smoothie mix
1 c. water
several ice cubes
1/2 tsp. cinnamon or to taste

Spray a nonstick skillet with cooking spray. Add apple wedges. Cook, stirring often. Cover and steam until softened.
Place apples and remaining ingredients in a blender. Puree until smooth.

Tuesday, August 17, 2010

Teriyaki Grilled Chicken

This recipe comes from my Aunt Jan. It makes the most juicy chicken and is full of flavor! You do not need to double the marinade if you make more chicken. There is plenty.

serves 6 ( 4 points +)

6 boneless, skinless chicken breasts ( 4 oz. each)
3/4 c. pineapple juice ( I used the juice from a 20 oz. can of pineapples)
3/4 c. fat-free chicken broth
1/2 c. low sodium soy sauce

Place all ingredients in a large ziplock bag. Seal and turn to coat. Refrigerate several hours or overnight.
Spray a grill or grill pan with cooking spray. Cook until chicken is no longer pink.

Monday, August 16, 2010

Parmesan Skillet Chicken

Parmesan Skillet Chicken: serves 6 ( 5 points +)

  • 6 boneless, skinless chicken breasts ( 4 oz. each when raw)
  • 3 T. flour
  • 6 T. grated Parmesan cheese
  • 8 oz. sliced fresh mushrooms
  • 28 oz. can diced tomatoes
  • spices to your liking

Heat a large nonstick skillet coated with cooking spray. Coat chicken in cheese, then in flour. Brown chicken on both sides, then cover and reduce heat to simmer until chicken is cooked through. Remove chicken and keep warm. Spray your pan again and add the mushrooms. Cook until tender. Add the tomatoes and spices. Cover and simmer for 15 minutes. Serve with chicken and pasta if desired.

Zucchini Ribbon Salad- Italian style

I have seen lots of recipes with zucchini sliced to look like ribbons. I thought I would try my own version with some produce from my own garden! This is a great way to serve zucchini without having to cook it.

serves 4 ( 3 points +)

  • 1 large zucchini
  • 2 large tomatoes
  • 2 T. pine nuts, toasted
  • 2 T. parmesan cheese
  • 1 T. olive oil
  • 2 T. balsamic vinegar
  • 1 tsp. Dijon mustard
  • spices to your taste - I used Italian seasoning, garlic, salt and pepper

Shave zucchini into ribbons with a vegetable peeler. Cut tomatoes into wedges and then halve.
Carefully combine tomatoes and zucchini in a large bowl. Add pine nuts. Sprinkle with spices. Whisk together balsamic, olive oil and Dijon mustard. Pour over salad and toss to coat. Sprinkle with Parmesan cheese just before serving.

Sunday, August 15, 2010

Intense Chocolate Gelato

This recipe was made by my daughter, Jessica. She loves anything Italian or chocolate. It combined the best of both worlds for her. She made it in honor of the Bear's first pre-season game. She is a huge fan. Unfortunately, they did not play well, but this gelato helped to console her!

Makes 1 quart ~ 3 points for a 1/2 cup of gelato (approx. 2 scoops)

3 cups 2 % milk
2/3 cup sugar
3/4 cup cocoa powder ( we used Dutch processed)
2 Tbs. cornstarch

In a medium saucepan, bring 2 cups of the milk just to a simmer, which is when you start to see steam rising from the pan.
In a medium bowl, whisk the remaining cup of milk with sugar, cocoa & cornstarch. Once the milk in the saucepan has come to a simmer, add in the cocoa mixture. Cook, stirring constantly, until the mixture comes to a boil & begins to thicken. Cook for one more minute & then remove from heat.
Strain mixture into a large bowl, cover the surface with plastic wrap, and chill until cold (overnight is best).
Pour into your ice-cream maker & churn according to manufacturer's directions. Freeze until firm.

Saturday, August 14, 2010

Spoon Corn Bread

This recipe is my son's favorite cornbread recipe because it is soft, moist and you can almost eat it with a spoon!

serves 12 ( 4 points +)

  • 1 box Jiffy Corn Muffin Mix
  • 1/2 c. egg beaters
  • 2 T. light stick butter, melted ( I like Land O' Lakes)
  • 1/2 c. fat-free sour cream ( Breakstone's is best)
  • 1 can ( 14.75 oz) whole kernel corn, drained
  • 1 can ( 14.75 oz) cream-style corn

Stir all ingredients together and spread in an 11 x 7 pan coated with nonstick cooking spray.
Bake at 375 for 30-35 minutes.

Thursday, August 12, 2010

Black Forest Brownies

These brownies are so chocolate-y good! We made them for our friend, Eric, who loves chocolate!

serves 18 (4 points)

1 box Betty Crocker low-fat fudge brownie mix ( for a 13 x 9 pan size)
1 egg
1 T. canola oil
1/2 c. water
1 c. no sugar added cherry pie filling

3 T. light stick butter
1-1/2 c. powdered sugar
1/2 tsp. vanilla
3 T. baking cocoa
pinch of salt
1/4 c. cold coffee

Whisk together brownie mix, egg, oil and water until well mixed. Stir in cherry pie filling. Transfer to a 13 x 9 pan coated with cooking spray and bake at 350 for 25-30 minutes. Cool completely.
For frosting, beat ingredients until well blended. Spread over cooled brownies.

Wednesday, August 11, 2010

Italian Spinach and Chicken Skillet

This is another great recipe! I had to double this for my family because the guys want seconds and they eat the left-overs for lunch. The original recipe comes from Taste of Home's "Healthy Cooking"

serves 4 ( 1-1/2 c. = 10 points + )

  • 2 c. uncooked whole wheat egg noodles
  • 2 c. sliced fresh mushrooms
  • 2 tsp. olive oil
  • 1 garlic clove, minced
  • 1 can ( 14.5 oz) diced tomatoes, undrained
  • 1 can Campbell's Healthy Request cream of chicken soup, undiluted
  • 3/4 c. spaghetti sauce
  • 2 c. cubed cooked chicken breast
  • 1 package ( 10 oz) frozen chopped spinach, thawed and squeezed dry
  • 1/4 c. grated Parmesan cheese
  • 1-1/2 tsp. Italian seasoning
  • 1/2 c. shredded part skim mozzarella

Cook noodles according to package directions; drain.
Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms in oil until tender. Add garlic and cook 30 seconds. Stir in tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook 5-6 minutes or until heated through. Transfer to a serving bowl. Add noodles and toss to coat. Sprinkle with mozzarella.

Roasted Red Pepper and Eggplant Dip

This recipe comes from my cousin, Cara. I have lightened it a little. It is awesome! You can serve this with anything you like to dip...veggies, crackers, pita chips, tortilla chips or pretzel crisps. For those attending Weight Watcher's, this dip is great with the Rosemary Olive Oil Pretzel Crisps!

serves 6 ( 1/4 c. = 1 point + )

  • 1 medium/large eggplant
  • 2 red bell peppers
  • 1 onion
  • 1 T. olive oil
  • salt and pepper to taste

Pierce the eggplant on all sides. Place eggplant, peppers and onion on a baking sheet coated with cooking spray. Spray veggies. Bake at 425 for 40 minutes, turning once.
Place peppers in a brown paper bag or in a bowl covered with a plate. Let stand for 10 minutes. Peel charred skin off of peppers and take seeds out. Do the same for the eggplant.
Place eggplant, peppers and onion in a food processor with 1 T. olive oil. Pulse 3-4 times. You want this slightly chunky. Add salt and pepper to taste.

Tuesday, August 10, 2010

Black Bean , Cucumber, Avocado Salad

I love anything with black beans or anything that resembles salsa. When I saw this recipe from www.skinnytaste.com I knew I had to try it. I did increase the amount of onion and cilantro since I love both of those ingredients. We had this with Steak Quesedillas.

serves 10 ( makes 5 c. 1/2 c. = 2 points)

  • 1 cucumber, seeded and chopped
  • 2 medium tomatoes, seeded and chopped
  • 2 avocados, peeled and chopped
  • 1 can ( 15 oz) black beans, rinsed and drained
  • 1/4 c. red onion, finely chopped
  • 1/4 c. chopped fresh cilantro
  • juice of two limes
  • salt and pepper to taste

Carefully stir together all ingredients in a medium bowl. Cover and refrigerate until serving.

Smoothie Cookies

These "cookies" are very versatile. They would make a great "on the go" breakfast, a great snack or a great dessert. They have lots of healthy ingredients in them and are easy to make. You can choose from a variety of smoothie flavors: chocolate, vanilla, caramel latte, pomegranate, etc. These also freeze well!
The down-side? You can only buy the smoothie mixes at "Weight Watcher's", so for those who are not members, you are either out of luck or you will have to find a friend who is a member and ask them to buy you some.
The photo shows the smoothie cookie made with the caramel latte mix and dried dates. You can omit the dried fruit or use another kind. I also like the chocolate with dried cranberries!
This recipe comes from my "Weight Watcher's" leader, Virginia.

Makes 2 (3 points +)

  • 1 Weight Watcher's Smoothie Mix packet in a flavor of your choice
  • 1/3 c. quick rolled oats
  • 1 T. Splenda
  • 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 c. unsweetened applesauce
  • 2 T. dried fruit 

Stir all ingredients together. Spoon into two mounds on a cookie sheet coated with nonstick spray. Bake at 350 for 15-20 minutes.

Monday, August 9, 2010

Basil- Spinach Pesto Linguini

Tonight, we had an unexpected dinner guest! She was willing to go along with my experiment on pesto. What a brave girl! Thanks, Stephanie!
Toasting the pine nuts before making the pesto adds lots of extra, rich flavor.

serves 8 ( 1 c. = 7 points +)

  • 16 oz. box linguini, cooked and drained
  • 1 c. tightly packed basil leaves
  • 2 c. packed fresh spinach leaves
  • 3-4 crushed garlic cloves
  • 1/2 c. grated Pecorino Romano cheese
  • 1/4 c. pine nuts or walnuts, toasted
  • 1 c. fat-free chicken broth
  • extra cheese for sprinkling (optional)

Place all ingredients other than linguini in a food processor. Process until smooth. Pour over cooked linguini and toss to coat.

Zucchini Pizza Bites

I had a little bit of zucchini left over from the chocoalate zucchini cupcakes I made yesterday and decided to try this recipe from my friend, Gina, over at www.skinnytaste.com for lunch today. It was great and so easy to make!
This would be a great appetizer for a summer party too!

serves 1 ( 2 points + )

  • 4 slices large zucchini ( 1/4 " thick)
  • Italian seasoning, salt and pepper to taste
  • cooking spray
  • 2 T. marinara sauce
  • 1/4 c. shredded part-skim mozzarella

Sprinkle zucchini with seasonings. Cook in a nonstick skillet coated with cooking spray until tender. Place zucchini on a broiling pan. Top with sauce and mozzarella. Broil for 2-3 minutes.

Sunday, August 8, 2010

Chocolate Zucchini Cupcakes

You will not believe how good these cupcakes are! I really worked to get these down to just 5 points +! They taste very much like a Reese's Peanut Butter Cup. I guarantee your kids will love them if they do not know what is in them. I even fooled "Picky Nicky" with these!

makes 24 (5 points +)

  • 2 c. zucchini, shredded
  • 3/4 c. egg beaters
  • 1 c. sugar
  • 1 c. Splenda or Xylitol
  • 3/4 c. fat free vanilla yogurt (such as Dannon Light and Fit)
  • 2 tsp. vanilla
  • 1 c. all-purpose flour
  • 1 c. white whole wheat flour ( such as King Arthur)
  • 2/3 c. baking cocoa
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 c. mini chocolate chips


  • 1/2 c. reduced fat peanut butter
  • 3 T. light stick butter, softened
  • 2 T. skim milk
  • 1/2 tsp. vanilla
  • 1-1/2 c. powdered sugar

Mix first six ingredients together until blended. Mix flours with cocoa, baking soda, baking powder and salt. Add to zucchini mixture. Stir in chocolate chips.
Fill 24 paper lined or sprayed muffing cups with batter. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

For frosting, beat butter with peanut butter until blended. Add vanilla and powdered sugar. Add milk as needed for spreading consistency.

Saturday, August 7, 2010

Summer Squash Croquettes

Summer Squash Croquettes: serves 6 ( 2 croquettes = 3 points)

4-2/3 c. coarsely chopped yellow squash
1/2 c. chopped green onions
30 Saltine crackers, crushed
1/2 tsp. salt
1/2 tsp. sugar
2 eggs
1/4 c. yellow cornmeal
1 T. canola oil, divided

Steam squash and onions until tender. Drain well and mash with a fork. Stir in crackers and next 3 ingredients ( through eggs) Cover and chill for 3 hours. Drain well in a fine mesh strainer.
Place cornmeal in a shallow dish. Form squash mixture into 12 patties and coat in cornmeal.
Heat a large nonstick skillet coated with cooking spray. Add 1-1/2 tsp. oil. Cook 6 croquettes at a time for 2-4 minutes per side or until golden browned and crisp on the outside.

Strawberry Shortcakes with Sweetened Ricotta

This recipe comes from the cookbook "Slim and Scrumptious" and these pancakes are just that! Makes 16 pancakes
2 pancakes with toppings =( 6 points +)


  • 3/4 c. white whole wheat flour
  • 3/4 c. all-purpose flour
  • 2 T. sugar
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 egg whites
  • 1-3/4 c. lowfat buttermilk
  • 1 T. canola oil
  • 1/2 tsp. vanilla


  • 15 oz. container low-fat ricotta
  • 6 T. powdered sugar
  • 1/2 tsp. vanilla
  • 16 oz. fresh strawberries, stemmed and sliced

In a large mixing bowl, whisk together the first 6 ingredients. Add remaining ingredients and whisk together.

Coat a nonstick griddle with cooking spray. Heat. Drop batter by 1/4 cupful. Cook pancakes until golden brown. Flip and cook on other side.

While pancakes are cooking, prepare sweetened ricotta by whisking together ricotta, vanilla, milk and powdered sugar.

To serve, place 1 pancake in the center of a plate. Spread with a thin layer of sweetened ricotta ( about 2 tsp) and some strawberry slices. Top with remaining pancake and spread with another layer of ricotta and berries.=

Chocolate Yogurt Fruit Dip

I made this dip for my niece's graduation party today! Yum!

serves 8 ( 1 point+)

  • 1-1/2 c. fat free vanilla yogurt such as Dannon Light and Fit
  • 2 T. chocolate chips
  • 12 mini marshmallows
  • 2 T. skim milk

Place yogurt in a bowl. In a heavy saucepan, cook chocolate chips, milk and marshmallows until chips and marshmallows are melted. Cool to room temperature. Carefully stir chocolate mixture into yogurt. Refrigerate until serving. Serve with fresh fruit.

Zucchini Tomato Frittata

Tried this frittata for breakfast. One slice ( 1/4 of the pan ) is only 2 points!

Zucchini Tomato Frittata: serves 4 ( 3 points + )

  • 1/3 c. sun-dried tomatoes, not packed in oil
  • 1 c. boiling water
  • 1-1/2 c. egg beaters
  • 1/2 c. FF cottage cheese ( such as Fiber One)
  • 2 green onions, chopped
  • 1/4 c. minced fresh basil or 1 T. dried
  • 1/8 tsp. red pepper flakes
  • salt and pepper to taste
  • 1 c. sliced zucchini
  • 1 c. fresh broccoli florets
  • 1 med. sweet red pepper, chopped
  • 2 tsp. canola oil
  • 2 T. grated Parmesan cheese

place tomatoes in a small bowl and cover with boiling water. Let stand 5 minutes; drain.

In a large bowl, whisk together egg beaters, cottage cheese, onions, red pepper flakes, basil, salt and pepper and sun-dried tomatoes.

In a 10" oven-proof skillet, saute zucchini, red pepper and broccoli in oil until tender. Add egg mixture. Cover and reduce heat. Cook until almost set. Remove cover, sprinkle with cheese. Broil 3-4" from heat for 2-3 minutes or until eggs are completely set. Let stand 5 minutes.

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

Crustless Strawberry Pie

This is an old WW recipe. You can have 1/4 of the pie for only 1 point!

Crustless Strawberry Pie: serves 4 ( 2 points +)

1 quart strawberries, sliced
1 box sugar free cook and serve vanilla pudding
2 c. water
1 box sugar free strawberry jello

Place sliced strawberries in the bottom of a pie dish.
Whisk together pudding and water. Microwave on high for 6 minutes, stirring after each 2 minute period. Whisk in jello until dissolved. ( mixture may still look watery.) Pour over strawberries. Refrigerate until set ( at least 3-4 hours)

Strawberry on Foodista


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