Roast Pork Sandwiches with Peach Chutney

serves 4 (9 points +)

• 1 pork tenderloin ( 1 pound)
• 2 T. Dijon mustard

Peach Chutney:

• 1/4 c. peach preserves
• 3 T. finely chopped onion
• 1 small garlic clove, minced
• 1/4 tsp. dried mustard
• 1/8 tsp. salt
• 1/8 tsp. ground ginger
• 1/8 tsp. ground cinnamon
• dash cayenne pepper
• dash ground cloves
• 1/4 c. fat free mayo
• 4 onion rolls, split and toasted
• lettuce or spinach leaves

Brush pork with mustard, place on a rack in a shallow roasting pan. Cover and bake at 425 for 40-45 minutes or until meat thermometer reads 160 degrees. Let stand for 5 minutes. Slice thinly.


Meanwhile, for chutney, in a small saucepan, combine preserves, onion, garlic and seasonings. Bring to a boil. Reduce heat to low and cook 7 minutes or until thickened. Set aside to cool.


Spread mayo over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.


adapted from "Healthy Cooking"

Applesauce Bread

serves 16 ( 4 points +)

• 1 c. all-purpose flour
• 1 c. whole wheat flour ( I used King Arthur's white whole wheat)
• 1/2 c. sugar
• 1-1/2 tsp. ground cinnamon, divided
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. ground nutmeg
• 2 egg whites
• 1 egg
• 1-1/4 c. unsweetened applesauce
• 1/4 c. canola oil
• 3 T. skim milk
• 1/4 c. packed brown sugar

In a large bowl, combine the flours, sugar, 1 tsp. cinnamon, baking soda, salt, baking powder  and nutmeg.
In another bowl, whisk together the egg, egg whites, applesauce, oil and milk. Add to dry ingredients, stirring until blended.
Transfer to a 9 x 5 x 3 " loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon. Sprinkle over the top. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool and slice.

from "Healthy Cooking"

Chicken Piccata

serves 8 ~ (5 points +) Yum!

• 8 ( 4 oz. ) boneless, skinless chicken breast halves
• 1/2 c. egg beaters
• 2 T. + 1/4 c. chicken broth, divided
• 5 T. lemon juice, divided
• 3 garlic cloves, minced
• 1/8 tsp. Tobasco sauce
• 1/2 c. flour
• 1/2 c. grated Parmesan cheese
• 1 T. dried parsley
• 1/2 tsp. salt
• 1 T. olive oil
• 2 T. light butter

Flatten chicken to 1/4". In a dish, combine egg beaters, 2 T. chicken broth, 2 T. lemon juice, garlic and Tobasco.
In another dish combine flour, Parmesan, parsley and salt.
Dredge chicken in flour mixture, then in egg mixture, then again in flour mixture.
In a large nonstick skillet coated with cooking spray, heat 1-1/2 tsp. oil. Cook half of the chicken until browned and cooked through. Repeat with remaining oil and chicken. Remove chicken from pan and keep warm.
In same pan, melt butter. Add remaining broth and lemon juice. Drizzle over chicken.

Glazed Apple Strudel

Love to make this in the fall! This recipe comes together fairly quickly, especially if you have an apple peeler, corer, slicer.

serves 4 ( 5 points +)

• 2 apples, peeled and thinly sliced
• 3 T. granulated sugar
• 3 T. dried cranberries
• 2 T. flour
• 1 T. grated lemon zest
• 1 T. lemon juice
• 3/4 tsp. cinnamon
• 1/8 tsp. salt
• 6 ( 9 x 14 inch ) sheets frozen phyllo dough, thawed
• 6 T. powdered sugar
• milk

Preheat oven to 350 and spray a large baking sheet with cooking spray.
To prepare filling, combine the apples, sugar, cranberries, flour, lemon zest, lemon juice, cinnamon and salt in a large bowl.
Working quickly with phyllo, place one sheet on your counter and spray with cooking spray. Repeat, layering the remaining five sheets. Spoon filling down the center, leaving a 2 inch border on each short side. Fold short sides over the filling and gently roll up.
Place seam side down on the baking sheet. Spray with cooking spray. Lightly score the top of the strudel to indicate 4 portions.
Bake until golden brown, about 35-45 minutes. Let cool for 15 minutes.
Meanwhile mix powdered sugar with enough milk to make a drizzling consistency. Drizzle over strudel. Cut and serve warm.
This recipe is originally from "Weight Watcher's".

Italian Bread

This recipe is fairly easy with only four ingredients! It is a perfect accompaniment to almost any meal. You can change it up, by making it into garlic bread or herb bread. Add your favorite spices or herbs.

serves 12 ( 3 points +) or

serves 16 ( 2 points +)

• 3 c. bread flour or all purpose flour
• 1 c. warm water
• 1 T. active dry yeast
• 1 tsp. salt

Combine water and yeast. Let stand 5 minutes. Stir in salt. Add 2 c. flour. If you have a stand mixer, you can gradually add the rest of the flour and mix for 5-6 minutes. Otherwise, you must knead the dough by hand, adding flour as needed. Knead 6-7 minutes or until smooth and elastic.

Cover and put in a warm place. I place mine on top of my stove with the oven lit. Let rise until doubled.

Punch down. Form into a loaf on a baking sheet coated with cooking spray. Cover with a damp towel and let rise again. Bake at 375 until golden and until hollow sounding when tapped ( about 30-40 minutes). Cool and slice.

Phyllo- Wrapped Cream Cheese Stuffed Chicken

Looks kind of fancy, but easy to make and tastes very good!


serves 8 ( 6 points +)

• 8 (4 oz) boneless, skinless chicken breast halves
• 8 T. low-fat garden vegetable flavored cream cheese
• 4 T. walnuts, finely chopped
• 16 sheets phyllo dough
• Cooking Spray

Slice each chicken horizontally to make a pocket ( do not slice all the way through)
Fill with 1 T. cream cheese and 1/2 T. chopped walnuts.
Lay 2 sheets of phyllo on your counter top or work space. Spray with cooking spray. Place chicken at one short end. Fold in long sides and roll starting on the short end nearest the chicken. Place seam-side down on a baking sheet coated with cooking spray. Spray the phyllo bundle. Bake at 375 until golden and chicken is cooked through ( 20-30 minutes)

Cheese Flatbread

This is an easy recipe using frozen bread dough and dried herbs and spices. It goes well with many meals. My kids loved this!

serves 16 ( 3 points +)

• 1 loaf (1 lb) frozen bread dough, thawed
• 2 T. light tub butter
• 2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1 c. shredded part-skim mozzarella cheese

On a lightly floured surface, roll dough into a large rectangle. Transfer to a 15 x 10 x 1" pan coated with cooking spray. Build up edges slightly. Spread with butter, sprinkle with spices. Prick the dough several times with a fork; sprinkle with cheese. Cover and let rise in a warm place for 30 minutes. Bake at 375 until golden and cheese is melted ( 20-25 minutes )

adapted from "Healthy Cooking"

Quick Black Bean and Corn Soup

This soup was just what the title says... 

It goes well with cornbread!

serves 4 ( 7 points +)

• 1 c. frozen corn kernels
• 3 ( 15 oz) cans black beans, rinsed and drained and divided
• 1-1/2 c. fat free chicken broth
• 1 ( 14.5 oz) can diced tomatoes, undrained
• 1 T. chili garlic sauce or paste
• salt to taste
• 4 T. Breakstone's fat-free sour cream

Heat a large pot with cooking spray. Add corn and saute until slightly browned.

Place two cans of beans with broth in a blender and puree until smooth. Transfer to the pot with the corn. Add the tomatoes, chili garlic sauce and salt. Bring to a boil; reduce heat and simmer, covered, for 15 minutes.

Top each serving with 1 T. sour cream.

recipe adapted from "Cooking Light"

Apples with Salted Caramel Sauce

When I think of fall, I automatically think of apple and pumpkin recipes.

This recipe comes from "Weight Watcher's"magazine. If you have never made caramel this way, it is a bit tricky, but the taste is well worth it. This caramel needs to be served while warm or it gets very thick, like candy. Do not try to serve it over ice-cream or it will become rock hard as soon as it touches the cold.

 serves 6 ( 4 points)

1/4 c. fat-free half and half
2 T. light stick butter
1/4 tsp. sea salt
1 c. sugar
3 T. water
4 Gala or Golden Delicious apples

Combine half and half, butter and salt in a small saucepan. Cook until butter is melted and mixture is hot. Remove from heat.
In a large, heavy-duty saucepan, combine the sugar and water. Cook over medium heat, stirring until sugar is dissolved. Increase heat to high and bring to a boil. Do not stir, but use a pastry brush dipped in cool water to wash down the sides of the pan to dissolve any sugar crystals. Cook until mixture turns a dark amber color ( do not burn). Remove from heat and let cool for 1 minute. VERY CAREFULLY, slowly whisk in half and half mixture until caramel is smooth and blended.  Cool for 10 minutes before serving with apple wedges.

White Beans- Southern Style

This recipe will take a few hours to make, but the flavor is wonderful with ham and cornbread!

(1/2 c. = 2 points)

2 c. dry white beans ( Great Northern or Navy)
water
4 slices center cut bacon or a ham bone
salt and pepper to taste.

Place beans in a large pot and cover with water. Bring to a boil for 10-15 minutes. Drain. Refill pot with cold water to cover beans by 1". Add bacon or ham bone. Season with salt and pepper. Cook on low until beans are tender and can be mashed easily with a fork. If your water runs low, add more. This recipe is another one that is even better the second day!

Ham Steaks with Spiced Pineapple Sauce

Tonight I made ham recipe along with cornbread and white beans for my husband who is half hillbilly. He loves it when I make these dishes!

serves 6 ( 4 points)

1 c. unsweetened pineapple juice ( use the juice from a can of pineapple tidbits)
1/8 tsp ground cloves
1/2 tsp ground cinnamon
3 T. brown sugar
1 T. cornstarch
2 T. cider vinegar
1 c. unsweetened pineapple tidbits, drained ( use the juice to make 1 c. )
6 ( 4 oz) fully cooked ham steaks

In a saucepan, combine all ingredients besides pineapple tidbits and ham steaks. Bring to a boil, whisking constantly until thickened. Stir in pineapple.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook ham until browned and heated through. Serve pineapple sauce over ham.

Black Bean Pork and Zucchini Stir-Fry

There are three things I love about stir-fry:
1. It's  healthy
2. It's quick to make
3. It's low points


Here are some keys to making a good stir-fry:

• Cut all of your ingredients about the same size; this assures even cooking
• Make sure your wok or pan is hot.
• Never fill the wok more than half full. Cook in batches.

This recipe serves 4 ( 3/4 c. pork mixture and 1/2 c. cooked rice = 7 points +)

Pork:

• 3/4 lb. pork tenderloin, cut into small cubes
• 1 T. sherry
• 1 T. low sodium soy sauce
• 1 tsp. cornstarch

Sauce:

• 1/2 c. water
• 2 T. sherry
• 1 T. black bean and garlic sauce
• 2 tsp. cornstarch
• salt and pepper to taste

Remaining ingredients:

• 1 lb zucchini, cubed
• 1 T. canola oil, divided
• 1 T. minced peeled fresh ginger
• 2 c. hot cooked rice

Mix pork with cornstarch, sherry and soy. Cover and refrigerate for 20 minutes.

Combine sauce ingredients and set aside.

Heat a wok coated with cooking spray and 1 tsp. oil. Add zucchini and ginger. Cook until crisp tender ( about 1-2 minutes). Remove zucchini to a bowl.

Add 1 tsp. oil to wok. Add half of pork mixture and cook until no longer pink. Remove and add to the bowl with the zucchini.

Add remaining 1 tsp. oil to wok. Cook remaining pork until no longer pink. 

Return previously cooked pork and zucchini to wok. Stir in sauce and cook until thickened. ( 1-2 minutes)

Serve over rice.

Honey Cheesecake Bars

A nice way to make a light cheesecake dessert. This recipe comes from "Healthy Cooking"

serves 16 ( 3 points)

Crust:
1 c. flour
1/3 c. packed brown sugar
1/4 c. light stick butter
1/2 c. finely chopped walnuts

Filling:

1 package ( 8 oz) reduced fat cream cheese
1/4 c. honey
2 T. milk
1 T. lemon juice
1/2 tsp. vanilla
1 egg, lightly beaten

In a small bowl, combine the flour and brown sugar. Cut in butter until crumbly. Stir in walnuts. Press into the bottom of an 8" pan coated with cooking spray. Mixture may look dry.
Bake at 350 for 10-12 minutes.
Meanwhile, beat cream cheese with honey, milk, lemon juice and vanilla until smooth. Add egg and beat until just combined. Pour over crust and bake an additional 202-5 minutes or until center is set. Cook completely on a wire rack. Refrigerate until serving.

Steak Hash + Baked Apple Pancake = breakfast for dinner

Every once in awhile, I like to make breakfast for dinner. Since I have boys who have different tastes, I have to make something with meat for one and something sweet for the other. Tonight we tried this steak hash and baked apple pancake.

Hash without egg

Hash with egg over easy

Steak Hash:
Serves 6 ( 5 points +. Add 2 points for each egg)

• 1 T. olive oil
• 1-1/4 lb. Yukon Gold potatoes, cubed small
• salt and pepper to taste
• 1 c. finely chopped onion
• 1 c. roasted red pepper, chopped ( I used jarred)
• 1 pint grape tomatoes
• 12-14 oz. sirloin rubbed with garlic powder, salt, pepper and chili powder
• eggs ( optional)

Spray a baking dish with cooking spray. Toss the potatoes with olive oil, salt and pepper. Bake at 400 degrees until golden and crisp ( 30-45 minutes, turning once)


Heat a nonstick skillet coated with cooking spray. Cook onions and tomatoes until tender. Stir in peppers.


Grill steak until desired doneness. Let stand 10 minutes. Slice thin and then cube.


Stir together potatoes, onion mixture and steak. Heat through. Top with an egg made your favorite way if desired.

Baked Apple Pancake

Baked Apple Pancake: serves 6 ( 5 points +)

Batter:

• 1/2 c. flour
• 1/2 tsp. baking powder
• 1 T. sugar
• 1/8 tsp. salt
• 1 c. egg beaters
• 1 c. skim milk
• 2 T. butter, melted
• 1 tsp. vanilla

Apple Mixture:

• 1/2 c. sugar, divided
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 c. thinly sliced Granny Smith apple
• 1 T. powdered sugar

To prepare batter, whisk together flour, baking powder, sugar and salt. Add egg beaters, milk, butter and vanilla. Whisk together well. Let stand 30 minutes.

Meanwhile, spray a 10" cast iron skillet with cooking spray. Sprinkle with 1/4 c. sugar, cinnamon and nutmeg. Place apples in an even spoke-like layer in the pan. Sprinkle with remaining 1/4 c. sugar. Cook over medium heat until mixture bubbles. Slowly pour batter over apple mixture.

Bake at 425 for 15 minutes. Reduce heat to 375 and bake an additional 13 minutes or until center is set. ( I did not have to bake any longer than the first 15 minutes, so check your pancake then. Bake the additional 13 minutes only as needed)

Carefully loosen pancake with a spatula. Flip or slide onto a serving plate. Sprinkle with powdered sugar. Cut into 6 wedges and serve immediately.
The baked apple pancake recipe comes from "Cooking Light"

Eggplant Rollatini with Tomato-Basil Sauce

This dish was awesome and a great way to use up the final remains of my eggplant from my summer garden! I adapted this recipe from a Weight Watcher's cookbook called "Best Eats".


serves 4 ( 2 rollatini = 3 points +)

• 1 medium eggplant, unpeeled, cut length-wise into 8 slices
• 1 tsp. olive oil
• 3 crushed garlic cloves ( I use crushed garlic from a jar)
• 2 c. canned crushed tomatoes
• 4 T. chopped fresh basil, torn
• 1 small zucchini, diced
• 1/4 c. onion, finely chopped
• 1/2 c. part-skim ricotta cheese
• 1 T. dried parsley
• 3 T. fresh Parmesan cheese, grated
• salt and pepper to taste

Preheat oven to 450. Place eggplant on a rimmed baking sheet coated with cooking spray. Bake 10 minutes per side. Remove from oven and lower temperature to 400 degrees.


For sauce, heat oil in a medium saucepan. Add 2 cloves of garlic and cook one minute. Add tomatoes and 2 T. basil. Simmer for 10 minutes.


To make filling, spray a nonstick skillet with cooking spray. Add zucchini, onion and remaining garlic clove. Cook until vegetables are softened. Transfer to a medium bowl and cool slightly. Add ricotta, 2 T. Parmesan, parsley, salt and pepper and 2 T. basil leaves.


To assemble rollatini, spray a baking dish with cooking spray. Spread 3 T. sauce in the bottom of the dish. Place equal amounts of filling at one end of each eggplant slice. Roll and place seam-side down in baking dish. Spoon remaining sauce over rollatini. Bake for 20-25 minutes or until heated through. Sprinkle with remaining 1 T. Parmesan cheese.

Spaghetti Squash with Marinara

Tonight I made a vegetarian meal. This squash was one of the dishes I served along with eggplant rollatini and corn on the cob. Spaghetti squash is especially good served with Marinara sauce.

serves 6 or more ( 1 c. squash =0 points plus + marinara)

2 spaghetti squash, halved and seeded

Your favorite marinara sauce ( add points accordingly)

Parmesan cheese ( optional)

Place squash, cut side down on a baking sheet coated with cooking spray. Bake at 400 degrees for 1 hour or until squash is easily shreddable with a fork.

Shred squash and place in a serving dish. Sprinkle with salt and pepper. Serve with Marinara and Parmesan if desired.

Pizza Meatballs

A twist on my traditional Italian meatballs, but fun and tasty!

Makes 18-20 ( 3 points + each)

• 1 lb. extra lean ground round or ground beef ( 93%-95% lean)
• 1 package hot turkey Italian sausage links, casings removed ( 19 oz. package)
• 1/2 c. bread crumbs
• 1/2 c. grated Parmesan cheese
• garlic powder and pepper to taste
• 6 oz. part-skim mozzarella, cubed ( 18-20 cubes)

Mix ground round, Italian sausage, bread crumbs, Parmesan, garlic powder and pepper. Form into meatballs. Press a cube of cheese into each ball and form meat around cheese making sure cheese is completely encased.
In a large nonstick skillet coated with cooking spray, brown meatballs on all sides, making sure to sear the meat so that cheese does not leak out.
Cook cheese in your favorite marinara sauce for several hours. I cooked mine in a crock pot on low heat for 7-8 hours.

Pasta with Fresh Tomato Basil Sauce

This dish tastes especially fresh when using refrigerated pasta and tomatoes from the garden!


serves 4 ( 9 points +)

• 1 ( 9 oz) package refrigerated fresh fettuccini or linguini
• 2 T. olive oil
• 3 garlic cloves, crushed
• 4 c. grape tomatoes
• 1/2 tsp. salt
• 1 c. fresh basil leaves, torn
• 1/4 tsp. black pepper
• 2 oz. Parmesan or Romano cheese, shaved

Cook pasta according to package, omitting fat.
Drain and place in a large bowl.


Meanwhile, heat oil in a large nonstick skillet. Add garlic and cook 1 minute. Add tomatoes and salt; cover and cook 4-5 minutes. Remove from heat; stir in basil and pepper.  Add tomato mixture to pasta. Toss to coat. Top with cheese.

Bacon, Egg, and Cheese Hashbrown Stacks

I originally saw a similar recipe to this in a Weight Watcher's cookbook. I decided to change it up a little and add ingredients I liked.

serves 4 ( 3 points  +)

• 4 hashbrown patties
• 2 large eggs
• 3 egg whites
• 3 slices Canadian bacon
• salt and pepper to taste
• 1/2 c. green pepper, diced
• 1/4 c. onion, diced
• 1/2 c. reduced fat shredded cheddar cheese

In a large nonstick skillet coated with cooking spray, brown the hashbrowns until golden and crisp.

Meanwhile, whisk together eggs, egg whites, Canadian bacon, salt and pepper.

In another nonstick skillet coated with cooking spray, saute peppers and onions until almost tender ( about 5 minutes) Add egg mixture and cook until nearly done. Sprinkle with cheese. Let melt.

Serve over hashbrowns.

Breakfast Cake

This is a perfect breakfast cake for a cool, fall morning. It is sweet, but is full of protein, fiber and lots of healthy ingredients. Serve it with fresh fruit, if desired.

Serves 20 (5 points +)

• 1 c. low-fat buttermilk
• 3/4 c. sugar
• 1/2 c. unsweetened applesauce
• 2 eggs
• 2 T. canola oil
• 1-1/2 c. whole wheat flour
• 1-1/4 c. all-purpose flour
• 1/2 c. quick rolled oats
• 1/2 c. ground flaxseed
• 2 tsp. cinnamon
• 1-1/4 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda

Topping:

• 1 c. packed brown sugar
• 1/4 c. all-purpose flour
• 2 T. butter, melted

In a large bowl, beat the buttermilk, sugar, applesauce, eggs and oil until well blended.
Combine the flours, oats, flaxseed, baking powder, cinnamon, salt and baking soda. Add to buttermilk mixture and combine unti well blended.
Coat a 13 x 9 pan with cooking spray. Add batter.
Mix topping ingredients and sprinkle over batter. Bake at 350 fro 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Serve warm.
This recipe originally comes from "Healthy Cooking".

Chicken and Dumpling Soup-Southern Style

My husband's Aunt Til, in Tennessee, is an amazing cook! She taught me how to make this recipe....very simple, yet very good! The serving size is at least 1 cup, unless using more water. This soup is even better the second day!


serves 8 (6 points +)

• 1 ( 3.5 lb) whole chicken- use 4 c. chicken without skin and bone after cooked
• 2 medium carrots, sliced
• 2 celery ribs, sliced
• 2 T. chicken bouillon granules
• 10 small flour tortillas
• salt and pepper to taste
• 8-10 c. water

Place chicken in a large pot with water. Cover and boil until chicken is cooked through and is easily shreddable. Remove chicken from pot. Remove skin and shred chicken. Use one pound of cooked chicken.
Meanwhile, add celery, carrot and bouillon to pot. Cover and cook until veggies are tender.
Return chicken to pot. Halve tortillas and then slice into strips about 1" thick. Stir into chicken mixture. Cook until softened, about 10-15 minutes. Season with salt and pepper ( I did not use any additional salt)
Let stand 5 minutes.

Prosciutto, Fresh Fig and Parmesan Sandwiches

Figs are amazing! They have long been prized for their delicious taste. The Romans held figs in high regard and planted them in all of the lands they conquered. Pliny, a Roman writer of the first century, said " Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles."
The irresistible taste of the fig was the undoing of Cleopatra. Knowing she would reach for a fig, her enemies hid an asp in a basket of them!
Prosciutto and fresh figs are a classic Italian combination. This recipe was adapted from Cooking Light, using ingredients I had on hand. The combination of flavors is amazing!

Serves 4 ( 6 points)

4 tsp Dijon mustard
8 ( 3/4 oz) slices of Italian bread ( toasted)
Romaine lettuce leaves
2 oz. very thinly sliced prosciutto
2 oz. fresh Parmesan cheese, shaved
8 fresh figs, cut into thin slices
2 T. strawberry jam ( or fig jam if you can find it)

Spread 1 tsp. mustard over 4 slices of bread.  Arrange lettuce leaves over each bread slice. Divide prosciutto evenly over bread slices. Top evenly with cheese, then figs. Spread 1-1/2 tsp. jam over top piece of bread. Top each serving with 1 bread slice, jam side down.

Toasted Coconut Chocolate Chip Gelato

My daughter, Jessica, has done it again! I did not think anything could top the Intense Chocolate Gelato, being the extreme chocolate addict that I am, but this one did it! Coconut is such a summer-time flavor to me, so that could have something to do with it, but in all reality, this gelato flavor was amazing!

serves 6-8 ( 6 servings = 6 points)  (8 servings = 5 points)

2 c. + 3 T. 2% milk, divided
1-3/4 c. light coconut milk
1/2 c. coconut, toasted
1/2 c. sugar
1 tsp. coconut extract
1 tsp. vanilla extract
1 T. cornstarch
pinch of salt
1/2 c. semisweet chocolate chips, chopped

In a heavy saucepan, add 2 c. milk, coconut milk, sugar and salt. Bring to a low boil on med. heat. Be careful not to scorch. In a separate bowl, add remaining milk and cornstarch. Stir together until blended.
When milk and coconut milk come to a boil, add  the cornstarch mixture and extracts. Cook on low, whisking often so that clumps do not form. The mixture is cooked when slightly thickened. This takes about 10-15 minutes. Cool mixture to room temperature, then cool in refrigerator for a minimum of 12 hours.

Add the mixture to your ice-cream maker and follow manufacturers directions. When half the time has elapsed, slowly add the toasted coconut and chocolate chips. Freeze.

Contest Winner!

Awhile back, I entered a contest on the foodie blogroll and was selected to win a goat's milk soap and two lip balms from Elmore Mountain Farm. I received the prizes yesterday and I love them! You can order all natural products from Elmore Mountain Farm.

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Enchilada Casserole

One of my favorite Mexican casseroles! This recipe was passed down to me from my Aunt, Jan. I have lightened it a little, but it is still full of wonderful flavor!


serves 9 ( 7 points) or 12 ( 5 points)


1 can whole kernel corn ( 15 oz) drained
12 corn tortillas
1 package taco seasoning
1.5 lbs. extra lean ground beef ( 95% lean)
1 c. onion, chopped
1 can Campbell's Healthy Request cream of chicken soup, undiluted
1/2 c. skim milk
2 c. reduced fat shredded cheddar cheese
2 c. ketchup
1/2 can ( about 3 oz) tomato paste
3 oz. water ( you can fill half of the tomato paste can with water )
2 T. flour


In a large nonstick skillet, brown beef and onion until meat is no longer pink. Drain and return to pan.
Add taco seasoning, corn, flour, ketchup, tomato paste and water. Heat through.
Place 6 corn tortillas, overlapped in a large baking dish ( 15 x 10 x 2") Spread meat mixture over tortillas. Top with remaining six tortillas. 
In a small bowl, combine the soup with milk. Spread over top layer of tortillas. Sprinkle with cheese. Bake at 350 for 45 minutes or until hot and bubbly.