Wednesday, June 30, 2010

Tomatoes with Zucchini



This recipe comes from a library book called "Recipes from an Italian Summer".

serves 8 ( 2 points)

1 T. olive oil
8 tomatoes
2 small zucchini
parsley, garlic powder, salt and pepper to taste
7 oz. part skim mozzarella, sliced very thin

Preheat oven to 350 and spray a large baking pan with cooking spray.
Thinly slice tomatoes without cutting them all the way through, leaving them joined at the bottom ( cut about 2/3 of the way down). I cut mine into 16 wedges each.
Halve zucchini lengthwise and then cut each half into 32 half moons. Place 1 slice of zucchini in between each tomato slice. Place on the baking sheet. Repeat with remaining tomatoes. Sprinkle with spices, drizzle with oil, and bake for 30 minutes. Remove from the oven and carefully slip the slices of mozzarella between the slices of tomato and zucchini. Bake an additional 10 minutes or until cheese is melted.

Peach Cobbler

Best ever peach cobbler!


This is my favorite cobbler recipe. It comes from my friend, Theresa. I have lightened it, though.

serves 12( 6 points +)

  • 5 c. sliced frozen peaches
  • 1-3/4 c. sugar, divided
  • 1/2 c. light stick butter
  • 1/2 tsp. salt
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/2 c.  skim milk
  • 1 T. cornstarch
  • 1 c. boiling water

Spread fruit in an 11 x 7 baking dish.
Beat Splenda with butter. Add salt, baking powder, flour and milk. Mix well and spread over fruit.
Combine 1 c. sugar with cornstarch. Sprinkle over batter. Pour boiling water over all. Bake at 350 for 1 hour or until light golden brown. Serve with light vanilla ice-cream.

Chicken with Nectarine Salsa




This is one of my all-time favorite summer dishes! The chicken is baked with a light breading and turns out very moist. The salsa is amazing!

serves 8 (5 points +)


  • 1 large egg white
  • 2 T. fresh lime juice
  • 1/2 c. bread crumbs
  • 1-1/2 tsp. chili powder
  • 1-1/4 tsp. cumin
  • 2 tsp. olive oil
  • 8 boneless, skinless chicken breast halves ( 4 oz. each)
  • 4 medium nectarines, diced 
  • 1/2 c. diced red bell pepper
  • 1/4 c. red onion, finely chopped
  • 1/4 c. fresh cilantro, chopped
  • 1 T. honey
  • salt and pepper to taste

Spray a large baking sheet with cooking spray. Preheat oven to 450 degrees.
Beat egg white with 1 T. lime juice. In another bowl, mix the bread crumbs with spices. Dip chicken in egg white mixture, then coat in bread crumb mixture. Place on the prepared baking sheet. Drizzle with oil. Bake for 10 minutes, turn and bake an additional 5 minutes or until chicken is cooked through.
Combine remaining ingredients, including 1 T. lime juice for salsa. Serve chicken with salsa.

Mediterranean Chicken with Spaghetti Squash


Mediterranean Chicken with Spaghetti Squash: Serves 6 ( 1 c. squash topped with about 3/4 c. chicken mixture = 7 points)

1 spaghetti squash, halved and seeded.
1-1/2 lbs. boneless, skinless chicken breasts, cubed
5 center cut bacon strips, chopped
4 green onions, sliced
4 garlic cloves
3 T. all purpose flour
1 c. FF chicken broth
1/2 c. white wine or additional chicken broth
1/3 c. half and half cream
2 plum tomatoes, chopped
1 can ( 2-1/4 oz) sliced black olives, drained
1/3 c. grated parmesan cheese
1/2 tsp. dried sage
1/4 tsp dried thyme
salt and pepper to taste


Place halved seeded squash in a microwave safe dish. Microwave on high for 18 minutes or until tender ( Mine took about 25 minutes)


Meanwhile, in a large nonstick skillet coated with cooking spray, cook the chicken unti no longer pink. Remove from the skillet. Cook bacon and green onion in the same skillet until bacon is crisp, Remove bacon with a slotted spoon to a plate covered with paper towel. Add garlic. Cook for 1 minute. Stir in flour until blended. Add broth, wine and cream. Bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon. Heat through.


When squash is cool enough to handle, use a fork to separate strands. Serve topped with chicken mixture.

Slow Cooked Pork and Beans



Serves 12 ( 1 c. = 5  points +)
from Taste of Home's "Comfort Food Diet" cookbook

  • 1 boneless whole pork loin roast ( 3 pounds)
  • 1 onion, sliced
  • 3 can s( 15 oz each) pork and beans 
  • 1-1/2 c. barbeque sauce * We like Sweet Baby Ray's
  • 1/4 c. packed brown sugar
  • 1 tsp. garlic powder

Cut roast in half and place in a 5 at. slow cooker. Top with onion. Combine the beans with the remaining ingredients. Pour over meat. Cover and cook on low until meat is tender and shreds easily ( about 6-8 hours) I did cook mine on high for a couple of hours in the afternoon.
Remove pork from crock and shred with two forks. Return to pot and stir. Heat through.

Pumpkin Spice Cake



Pumpkin Spice Cake: Serves 16 ( 4 points)

We had this with that wonderful pumpkin ice-cream from Edy's!

1 can ( 15 oz) solid pack pumpkin
3/4 c. sugar
3/4 c. Splenda
1/2 c. (1%) buttermilk
1/3 c. canola oil
1/3 c. water
2 eggs
2 egg whites
1 tsp. vanilla
2 c. flour
1 T. baking cocoa
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each of ground nutmeg, ground cloves and allspice
1/2 c. raisins ( we used golden)
1/4 c. mini chocolate chips
powdered sugar for sprinkling

In a large bowl beat the first 8 ingredients ( through vanilla) until well blended. In a small bowl combine the flour, cocoa, cinnamon, baking soda, baking powder, salt , nutmeg, cloves and allspice. Gradually add to pumpkin mixture and beat well.


Transfer to a bundt or 10" tube pan coated with cooking spray. Bake at 350 for 50-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to cool completely. Sprinkle with powdered sugar if desired.


Chocolate Chip Cream Cheese Bars



Chocolate Chip Cream Cheese Bars: serves 24 ( 5 points +) or serves 32 ( 4 points + )



  • 1 package ( 18-1/4 oz) German chocolate cake mix
  • 1/3 c. canola oil
  • 1 egg



Filling:

  • 1 pkg ( 8 oz) reduced fat cream cheese
  • 1/3 c. sugar
  • 1 egg
  • 1 c. semisweet miniature chocolate chips



In a large bowl, combine the cake mix, oil and egg. Set aside 1 c. for topping. Press the remainder into a 13 x 9 pan coated with cooking spray.
For filling, beat cream cheese and sugar until smooth. Add egg and beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
Bake 18 - 20 minutes or until set. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Swiss Broccoli Casserole



Swiss Broccoli Casserole: Serves 8 ( 2 points)

2/3 c. 2% milk
3/4 tsp. salt
1/4 tsp. pepper
1 can Campbell's 98% FF cream of mushroom soup, undiluted
1/2 c. shredded Swiss cheese
1 c. cooked rice
20 oz. frozen chopped broccoli, thawed
1 slice white bread

Preheat oven to 350 and spray an 11 x 7 pan with nonstick cooking spray.
Combine first 4 ingredients in a large saucepan over medium high heat. Bring to a simmer. Add the cheese and stir until melted. Remove from heat; stir in cooked rice and broccoli. Tranfer to prepared pan.
Place bread in a food processor and pulse until fine crumbs form. Sprinkle over broccoli mixture. Cover and bake for 15 minutes. Uncover and bake an additional 15 minutes.

Open Face Philly Cheesesteak Sandwiches




Open Face Philly Cheesesteak Sandwiches: serves 4 (8 points +)

  • 2 tsp. olive oil
  • 1/2 lb. top round steak or sirloin
  • 1 green pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 T. Worcestershire sauce
  • 1/2 tsp. hot sauce ( Tobasco)
  • 1/4 tsp. salt
  • 4 slices whole grain bread
  • 4 slices reduced fat Swiss cheese



Preheat broiler and spray broiler pan with nonstick cooking spray; set aside.


Heat 1 tsp. oil in a large nonstick skillet. Add beef and cook, turrning occasionally until browned, 3-4 minutes. Transfer to a plate. Add remaining 1 tsp. oil to the skillet. Add pepper and onion and cook until veggies are tender. Slice the beef into thin strips. Add back to the pan with Worcestershire, hot sauce and salt. Stir. Transfer even amounts to bread slice and top with cheese. Broil until cheese is melted and bubbly, about 1-2 minutes.

Crunchy Pumpkin Squares

from Taste of Home's" Healthy Cooking"

Crunchy Pumpkin Squares: Serves 20 ( 5 points)

1 can ( 30 oz) pumpkin pie filling
1 can ( 12 oz) FF evaporated milk
3 eggs
1 package 50% reduced sugar yellow cake mix ( Pillsbury makes this)
2/3 c. chopped pecans
1 c. light stick butter ( 2 sticks) melted
Cool Whip Free

In a large bowl beat the pumpkin, milk and eggs until smooth. Pour into an ungreased 13 x 9 baking pan. Sprinkle dry cake mix over the pumpkin mixture. Sprinkle pecans over the cake mix. Drizzle the melted butter over the cake. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with a dollop of Cool Whip Free on each serving if you like.

Crispy Oven Fried Chicken with Sage Gravy



Crispy Oven Fried Chicken With Sage Gravy: Serves 4 ( 1/4 of chicken = 7 points)
"Cooking Light"

1/2 c. + 2 T. flour, divided
2 egg whites, lightly beaten
1-1/3 c. cornflake crumbs
2 bone in chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 c. lowfat buttermilk
1 T. butter
1 C. FF chicken broth
1/4 tsp. dried sage
1/8 tsp black pepper

Preheat oven to 375 and line a large shallow baking pan with foil. Place a rack in the pan and spray with nonstick spray.

Place 1/2 c. flour in a shallow bowl, place egg whites in another dish, place cornflake crumbs in another dish.

Sprinkle chicken with salt and cayenne. Place in a large bowl. Add buttermilk and turn to coat. Press chicken into flour, then egg white, then corn flake crumbs. Place on rack. Bake uncovered for 45-60 minutes or until chicken is cooked through. Do not turn.
For gravy, melt butter in a sauce pan. Stir in flour and cook for 1 minute. Add chicken broth. Whisk and cook until thickened. Stir in sage and pepper. Drizzle over chicken.

Boston Cream Pie


adapted from Taste of Home's "Healthy Cooking" magazine
Boston Cream Pie: Serves 12 ( 5 points)

1/3 c. light stick butter
3/4 c. sugar
2 eggs
1/3 c. unsweetened applesauce
1-1/2 tsp. vanilla
2-1/4 c. cake flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. skim milk

Filling:
1-1/4 c. skim milk
1 package ( 1 oz) sugar free instant vanilla pudding

Glaze:
1 c. powdered sugar
2 T. baking cocoa
1/2 tsp. vanilla
2-3 T. skim milk

In a large bowl, beat butter and sugar until crumbly. Add eggs and beat well. Beat in applesauce and vanilla. Combine dry ingredients. Add to butter mixture alternately with milk.

Coat 2 9" round baking pans with cooking spray. Add batter. Bake at 350 for 12-15 minutes or until done. Cool for 10 minutes before removing from pans to cool completely.

Whisk pudding with milk until thickened.

Place one layer of cake on a serving plate. Spread filling over this layer. Top with the other layer of cake.

To make glaze, whisk ingredients together, adding milk as needed for desired consistency. Spread over top of cake and let some glaze drape down the side.

Double Chip Pumpkin Cinnamon Muffins



I LOVE these muffins. They are a fall favorite and I have made them several times! This is from Taste of Home's "Healthy Cooking"


Double Chip Pumpkin Cinnamon Muffins: Serves 24 ( 4 points +)



  • 1 can ( 15 oz) solid pack pumpkin
  • 1 c. sugar
  • 1/2 c. lowfat buttermilk
  • 1/3 c. canola oil
  • 2 eggs
  • 2 egg whites
  • 1 tsp. vanilla
  • 2 c. all purpose flour
  • 1/2 c. oat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 c. cinnamon baking chips ( I think Hershey's makes them)
  • 1/2 c. miniature semisweet chocolate chips



Topping:

  • 1/4 c. sugar
  • 1 T. cinnamon



In a large bowl, beat the first seven ingredients well. Combine the next seven ingredients and gradually add to the batter. Stir in chips. Fill paper lined muffin cups 2/3 full.
Mix topping ingredients and sprinkle over muffins. Bake at 400 degrees for 12-15 minutes. Cook for 5 minutes before removing from pan to a wire rack to cool completely.

Almond Apple Streusel Cupcakes





Almond Apple Streusel Cupcakes: serves 12 ( 5 points +)
  • 1-1/2 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 3/4 c. sugar
  • 2 oz. reduced fat cream cheese
  • 1/4 c. light stick butter
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 c. FF sour cream
  • 1/4 c. skim milk
  • 3/4 c. finely chopped Gala Apple
  • 1 T. flour



Streusel:
  • 2 T. flour
  • 2 T. brown sugar
  • 1/4 tsp. cinnamon
  • 2 T. light stick butter


Glaze:
  • 1/2 c. powdered sugar
  • 2-3 tsp. milk
  • 1/8 tsp. vanilla



Mix flour, baking powder, salt and baking soda in a small bowl. Set aside.
In a large mixing bowl, beat sugar, cream cheese, butter. Add almond extract, vanilla extract and egg. Combine sour cream with 1/4 c. milk. Now add flour mixture alternately with sour cream mixture to batter. Mix well.
Combine apple with 1 T. flour. Stir into batter.
Spoon into muffin cups lined with paper liners.


For streusel, mix flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over muffins. Bake at 350 for 22-25 minutes or until a toothpick inserted near center comes out clean.
Cool cupcakes for 15 minutes.
To prepare glaze, mix powdered sugar, milk and vanilla with a whisk. Drizzle over cupcakes.


adapted from Cooking Light

Powder Keg Chili



Powder Keg Chili: Serves 6 ( 1c  = 4 points +)



  • 1 lb. extra lean ground beef ( at least 95% lean)
  • 1 onion, chopped
  • 1 ( 28 oz) can diced tomatoes
  • 1 ( 15 oz.) can tomato sauce
  • 1 ( 15 oz) can pinto or kidney beans, rinsed and drained
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. sugar
  • 1/4 tsp. cayenne pepper
  • 1 grated carrot ( optional)
  • 1 small diced zucchini( optional)



Combine beef and onion. Brown until beef is no longer pink. Drain. Add remaining ingredients. Cover and simmer on low for 30 minutes.

Pumpkin Bars




These are the best pumpkin bars ever!  Since you can cut these small, they are great to make for a party and will still be low points. You decide what size piece you would like. 36 servings =4 points +, 48 servings =3 points +. They are super yummy! This recipe comes from my friend, Lisa.


Pumpkin Bars: Serves 36-48 ( 36 = 4 points + 48 = 3 points +)



  • 1 can pumpkin ( 15 oz)
  • 2 c. sugar
  • 1/2 c. canola oil
  • 1/2 c. unsweetened applesauce
  • 4 eggs
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt



Frosting:

  • 3 oz. reduced fat cream cheese at room temperature
  • 5 T. butter, softened
  • 1 tsp. vanilla
  • 1-3/4 c. powdered sugar
  • 3-4 tsp. milk
  • candy pumpkins or candy corn for garnish *optional



Beat pumpkin, sugar and oil. Add eggs and beat well. Combune dry ingredients and add to batter. Mix until well blended. Pour into a jelly roll pan coated with nonstick cooking spray ( 15 x 10" pan) Bake at 350 for 25 - 30 minutes. Cool completely.


For frosting, beat cream cheese, butter and vanilla until blended. Add powdered sugar. Add milk as needed. Frost cooled bars. Let frosting set and then decorate with candy if desired.

Caramel Pecan Apple Pie






Caramel Pecan Apple Pie: Serves 8 ( 6 points)

7 c. sliced peeled apples
1 tsp. lemon juice
1 tsp. vanilla
1/4 c. finely chopped pecans
1/4 c. packed brown sugar
2 T. Splenda
1 T. cornstarch
4-1/2 tsp. cinnamon
1 unbaked refrigerated pie crust ( Pillsbury)

Topping:
2 T. flour
2 T. sugar
2 T. light stick butter
1/4 c. finely chopped pecans
1/4 c. caramel ice-cream topping ( fat free, which most of them are)

In a large bowl, toss the apples with lemon juice and vanilla.
Combine the pecans, sugar, Splenda, cinnamon, and cornstarch. Add to the apple mixture and toss to coat.
Line a 9 " pie pan with crust. Pour apple mixture into crust.
To make topping, mix flour and sigar. Cut in butter. Stir in pecans. Sprinkle over the top of the pie. Bake at 350 for 55-60 minutes or until browned and filling is bubbly. I had to cover mine with foil for about 15 minutes to get it to be bubbly because the top was getting browned. Remove from oven and drizzle immediately with caramel sauce. Cool on a wire rack.

adapted from "Healthy Cooking"

Baked Ravioli




Baked Ravioli: Serves 12 (8 points +)



  • 1 bag ( 48 oz) frozen cheese ravioli
  • two boxes ( 10 oz each) frozen spinach, thawed and squeezed dry
  • 4 c.  marinara sauce
  • 2 c. reduced fat or part-skim shredded mozzarella cheese



Boil ravioli until they float on the top of the water. Drain.
Place 1 c. sauce in the bottom of a 13 x 9 pan. Top with 12 ravioli. Top this with 1/2 of the spinach, then another cup of sauce, then another 12 ravioli, then the other half of the spinach, then another cup of sauce, then another 12 ravioli, then another cup of sauce and finally the cheese. Cover with foil and bake at 400 degrees for 15 minutes. Uncover and bake an additional 5-10 minutes or until top is golden.

Spiced Pear Crisp



Spiced Pear Crisp: Serves 6 ( 5 points)

4 medium pears, peeled and chopped
1/4 c. dried cranberries
2 tsp. lemon juice
2 T. light stick butter
1/2 c. reduced sugar orange marmalade
1/4 c. sugar free maple syrup ( I like Log Cabin best)
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tps. ground allspice
1 tsp. vanilla
1-1/2 c. crushed reduced fat vanilla wafers
1-1/2 c. reduced fat vanilla ice-cream

In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8" square baking pan coated with cooking spray.
In a small saucepan, melt butter. Stir in marmalade, syrup, cinnamon, ginger, allspice until blended. Bring to a boil. Remove from heat. Stir in vanilla. Drizzle over pear mixture. Sprinkle with vanilla wafers.
Bake, uncovered at 375 for 20-25 minutes or iuntil pears are tender and topping is golden.

Chicken and Biscuit Pot Pie



Chicken and Biscuit Pot Pie: serves 5 ( 1 scant cup with 1 biscuit = 6 points +)



  • 1-1/2 c. FF chicken broth
  • 1/2 c. FF half and half
  • 2 T. flour
  • 1 T. Dijon mustard
  • salt and pepper to taste
  • 1 T. butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 tsp. dried thyme
  • 2 c. frozen mixed vegetables
  • 1-1/2 c. cooked cubed chicken breast
  • 1 ( 6 oz package) low-fat refrigerated biscuit dough



Preheat oven to 425 adn spray a 3 qt. casserole dish with cooking spray.
Whisk together broth, half and half, Dijon, flour salt and pepper in a bowl.
Melt butter in a large nonstick skillet. Saute onion until tender.Add garlic and thyme. Stir in mixed vegetables and chicken. Heat through. Stir in broth mixture and bring to a boil. Cook and stir until thickened. Transfer to prepared baking dish. Top with biscuits. Bake for 10-12 minutes or until biscuits are cooked.

Fresh Tomato, Sausage and Romano Pasta




This one is a keeper!


Fresh Tomato, Sausage, and Romano Pasta: Serves 6 (8 points + )



  • 8 oz. uncooked penne pasta
  • 8 oz. sweet Italian sausage
  • 2 tsp. olive oil
  • 1 c. vertically sliced onion
  • 2 tsp. minced garlic
  • 1-1/4 lbs. tomatoes, chopped
  • 6 T. fresh Romano Cheese, divided
  • salt and pepper to taste
  • 1/4 c. torn fresh basil leaves



Cook pasta according to package directions omitting salt and fat. Drain.
Heat a large nonstick skillet. Add oil to pan. Remove sausage from casings and add to pan, stirring to break up sausage. Add onion to the pan. Cook until onion is tender and sausage is cooked through. Add garlic to pan and cook 2 minutes. Add tomatoes to pan and cook 2-4 minutes. Add 2 T. fresh Romano cheese to the pan. Remove from heat. Stir in pasta, salt, pepper, remaining cheese and torn basil leaves.

Mixed Berry Cake



Mixed Berry Cake: Serves 8 ( 4 points)

1-3/4 c. flour, divided
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 egg whites
1 egg
2/3 c. unsweetened applesauce
1/4 c. fiber one yogurt * either vanilla or strawberry
2 T. sugar
1 tsp. grated lemon peel
1 package ( 12 oz) unsweetened frozen mixed berries
1/4 c. packed brown sugar
1/2 tsp. cinnamon
2 T. cold butter ( you can also use light stick butter)
8 T. Cool Whip Free

In a small bowl, combine 1-1/2 c. flour, baking powder, salt and baking soda.

In another large bowl, whisk the egg whites, egg, applesauce, yogurt, sugar and lemon peel. Add the flour mixture to this, stirring gently until blended.

Transfer to a 9" round baking pan coated with cooking spray.

Sprinkle with berries ( You do not need to thaw first)

Combine brown sugar, 1/4 c. flour, and cinnamon. Cut in butter until crumbly. Sprinkle over berries. Bake at 350 fro 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 15 minutes.


Serve with Cool Whip.

Cauliflower Casserole



Cauliflower Casserole: Serves 6 ( 4 points)

Preheat broiler. Mix 1/2 c. shredded low fat Swiss cheese ( If you cannot find low fat shredded Swiss, use the slices from Sargento and cut them into tiny pieces) and 1/4 c. parmesan cheese in a small bowl. Set aside.

Put 6 c. ( this is 2 -16 oz. bags of frozen) steamed cauliflower florets in a 2 qt. casserole dish sprayed with cooking spray.

Heat 3 T. olive oil in a saucepan. Add 3 T. flour, 1/4 tsp. salt, a pinch of cayenne pepper; cook, whisking 2 minutes. Whisk in one minced garlic clove. Slowly add 1-1/2 c. FF half and half, whisking until thickened. Add another 1/2 c. shredded Swiss, 3 oz. Canadian bacon, diced. Stir until cheese is melted. Pour over cauliflower. Top with reserved mixed cheeses. Broil for 3-5 minutes.

Apple Crumb Pie



Apple Crumb Pie: Serves 10 ( 5 points)

Crust:
1 c. all purpose flour
1/4 c. whole wheat flour
3 T. reduced fat shredded cheddar
1/4 tsp. salt
1/4 c. canola oil
1 T. light stick butter, melted
2-4 T. water

Filling
1 large lemon
1/3 c. sugar
1 tsp cinnamon
1/4 tsp. salt
pinch of ginger
pinch of nutmeg
2 large Granny Smith or other green apple, peeled and cut into 1/4 " slices
2 large golden Delicious or Jonagold apples, peeled and cut into 1/4 " slices

Topping:

1/4 c. all purpose flour
1/4 c. whole wheat flour
2 T. quick cooking oats ( not instant)
2 T. canola oil
1 T. brown sugar
1/4 tsp. ground allspice

Preheat oven to 375. To make crust, combine the first four ingredients in a bowl. Combine the melted butter and oil in a cup and pour over dry ingredients. Toss with a fork. Add water 1 T. at a time until dough holds together. Shape into a disk and roll between 2 pieces of plastic wrap until dough will fit a 9" pie plate..


To make filling, grate the zest of one whole lemon. Cut the lemon in half and squeeze the juice of half of the lemon into a bowl. Add the zest, apples, sugar, cinnamon, salt, ginger and nutmeg. Toss to coat. Transfer to crust.


For topping, combine all ingredients and toss until crumbs form. Sprinkle over filling. Bake until filling is bubbly and top is golden, about 55 minutes.( I had to bake mine longer) Loosely cover with foil during last 15 minutes of baking.


Cool and serve warm. Top with a dollop of Cool Whip Free if you like.

Eggplant Parmesan Sandwich




serves 8 (4 points)

1 eggplant, sliced into 16 slices
1 T. grated Parmesan cheese
1 c. Panko Japanese bread crumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
2 large egg whites, lightly beaten
3/4 c. tomato sauce
1 c. fat free ricotta cheese
1 lb. boneless, skinless chicken breasts
1/2 c. shredded part skim mozzarella cheese

Slice chicken into 2 oz. cutlets. Spray a large nonstick skillet or grill with cooking spray. Cook chicken until no longer pink.
Mix Panko with spices and Parmesan cheese.
Dip eggplant in egg white, then coat in Panko mixture. Place on a baking sheet coated with cooking spray and bake at 375 for 20-25 minutes, turning half way through. Spray eggplant after turning. Cook until lightly browned and crisp.
Place chicken on one piece of eggplant. Top with ricotta cheese, tomato sauce seasoned to your liking and mozzarella. Top with another slice of eggplant. Bake until cheese is melted and everything is heated through. ( about 10 minutes)

Tomato Peach Salad



The flavor combination in this salad is Amazing! This is another great one from
 "Cooking Light"

Yield: 8 servings (serving size: 1 cup = 2 points)

Ingredients

1/3 cup thinly vertically sliced red onion

3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)

1/2 pound heirloom beefsteak tomatoes, cut into thick wedges

1/2 pound heirloom cherry or pear tomatoes, halved

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil

2 teaspoons honey

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup (2 ounces) crumbled feta cheese

1/4 cup basil, sliced thin

Preparation

Combine first 4 ingredients in a large bowl.

Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.


Peach Iced Tea




Serves 8 (0 points)

4 c. boiling water
4 c. cold water
8 bags Celestial Seasonings Peach Passion Tea
4 small peaches, pitted and sliced into 8 slices each
1/2 c. Splenda

Place boiling water in a heat proof pitcher. Add the tea bags and steep for 6-8 minutes. Add the Splenda and stir until dissolved. Add cold water to this mixture. Place 4 peach slices in each glass along with ice. Pour tea over ice.

Chocolate Schmear





This is the best thing since the invention of butter! Try it on a Carb Check bagel or on a Thomas' 100 calorie English muffin. This recipe comes from my "Enlightened Chocolate" cookbook.

1-1/2 T. = (2 points + )


  • 8 oz. reduced fat cream cheese
  • 2 T. unsweetened cocoa
  • 3-1/2 T. brown sugar
  • 2 T. skim milk
  • 1 tsp. vanilla

Beat cream cheese with a mixer until smooth. Add remaining ingredients and beat until well blended. Store in refrigerator.

Tuesday, June 29, 2010

Blueberry Oatmeal Muffins


from Taste of Home's "Healthy Cooking" magazine

Makes 12-16 muffins ( 12 = 4 points +, 16 = 3 points+)


  • 1- 1/4 c. flour
  • 1 c. quick cooking oats
  • 1/2 c. packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1 egg, lightly beaten
  • 1 c. fat free vanilla yogurt
  • 1/4 c. light stick butter, melted
  • 1 c. fresh blueberries

In a large bowl, combine the first 8 ingredients. In a small bowl, combine the egg, yogurt and butter. Stir into the dry ingredients until moistened. Fold in blueberries. Coat muffin cups with cooking spray or use paper liners. Fill cups 3/4 full. Bake at 400 degrees for 18-22 minutes.

Grilled Chicken with Pineapple Mango Salsa

Grilled Chicken with Pineapple Mango Salsa: Serves 4 ( 4 points)

Salsa:
2/3 c. diced mango ( I bought a jar of mango already sliced)
2/3 c. fresh diced pineapple
2 T. minced red onion
1 T. jalepeno pepper, seeded and diced
2 T. chopped fresh cilantro
1 T. fresh lime juice
salt and pepper to taste.

Mix together. Cover and refrigerate for 30 minutes

Chicken:
4 ( 4 oz) boneless skinless chicken breast halves
1/4 c. pinepple juice ( I crushed some of the leftover fresh pineapple to make the juice)
2 T. soy sauce
1/4 c. FF chicken broth
2 T. honey
1 tsp. fresh lime juice
dash of crushed red pepper.

Place chicken in a gallon sized ziplock bag. Add remaining ingredients and turn to coat. Refrigerate for 30 minutes.

Prepare grill. Remove chicken from bag, reserving marinade. Place chicken on rack coated with nonstick cooking spray. Grill 3 minutes on each side or until done.
Place reserved marinade in a small saucepan. Heat until reduced ( about 5 minutes) Drizzle over chicken. Serve salsa with chicken.

This chicken was very moist and tasty. We had it with baked potato, green beans and a salad

Cherry Upside Down Cakes

from "Weight Watcher's" magazine

Cherry Upside Down Cakes: makes 4 (6 points+)

  • 3 T. packed light brown sugar
  • 24 sweet red cherries, halved and pitted ( You may use less if the cherries are large)
  • 2/3 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. baking powder
  • 1/3 c. sugar
  • 2 T. light stick butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/3 c. lowfat buttermilk

Preheat oven to 350. Spray 4 ramekins with cooking spray.
Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with 12 cherry halves.
Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.

Aunt Til's Cornbread



This cornbread is so good, it tastes like cake! The recipe comes from our dear Aunt Til in Tennessee.


serves 12 ( 4 points + )

  • 2 T. canola oil
  • 1 c. self rising white cornmeal
  • 1 c. self rising flour
  • 2 eggs
  • 2 c. lowfat buttermilk



Place oil in an 11 x 7 pan coated with cooking spray. Place in a 400 degree oven for 10-15 minutes.Meanwhile, whisk together the remaining ingredients. Remove hot pan from the oven. Pour in cornbread mixture. Bake until done.... not sure how long as I forget to set the timer, but it cooks fairly quickly. I would guess in about 20 minutes.

Buffalo Chicken Chili with Whipped Blue Cheese

Picture shown without whipped blue cheese topping. This is from a cookbook called "Slim and Scrumptious"




Buffalo Chicken Chili with Whipped Blue Cheese: serves 8 ( 1 generous c = 5 points +)



  • 6 carrots, peeled, halved lengthwise, and sliced into half moons
  • 6 stalks celery, sliced
  • 6 cloves garlic, minced
  • 2 lbs. ground chicken ( 99% lean)
  • 2 T. chili powder
  • 2 T. flour
  • 4 c. tomato juice
  • 1/4 c. - 1/2 c. hot sauce
  • Kosher salt to taste


Topping:


  • 1/4 c. FF sour cream ( Breakstone's is best)
  • 1/4 c. blue cheese crumbles



Coat a large Dutch oven or pot with cooking spray. Heat over medium high heat. Add carrots and celery and saute until tender, adding water a couple of tablespoons at a time to prevent scorching. ( about 10-15 minutes)Add garlic and saute 1 minute.


Add ground chicken , stirring continuously and breaking chicken into small pieces, for 5 minutes or until cooked through. As chicken cooks, continue scraping the bottom of the pan with a wooden spoon to dislodge any large bits.


Sprinkle in the chili powder and flour, and stir quickly to distribute evenly. Add the tomato juice and hot sauce and salt. Bring to a boil. Reduce heat, cover and simmer for at least 20 minutes.While chili is simmering, prepare blue cheese topping by mashing together the sour cream and blue cheese with a fork until well combined. Ladle chili into bowls and top with blue cheese topping.

BBQ Chicken Pizza



BBQ Chicken Pizza: serves 6 ( 6 points)


1 Boboli ( 12 oz) thin crust pizza

2 c. shredded chicken breast ( use a rotisserie chicken)

1/2 c. thin BBQ sauce such as Open Pit

1/2 c. shredded mozzarella cheese

1/2 c. reduced fat cheddar cheese

Roma tomatoes

dried basil


Shred chicken from a rotisserie chicken. Mix with BBQ sauce. Place chicken over crust. Mix mozzarella and cheddar cheeses together. Spread over chicken mixture. Slice tomatoes thinly and place on pizza. Sprinkle with basil. Bake at 425 for 20 minutes. Bake pizza directly on an oven rack, not on a pan. Use a pan to slide pizza onto from the oven.

Chicken Tetrazzini

Chicken Tetrazzini: Serves 6 ( 6 points)

1/2 lb. uncooked spaghetti
1/4 c. finely chopped onion
1 garlic clove, minced
1 T. butter
3 T. cornstarch
1 can ( 14.5 oz) FF chicken broth
1 can (12 oz) FF evaporated milk
2 boneless skinless chicken breasts, cooked and cubed ( 1 lb. before cooking)
1 can ( 4 oz) mushrooms, drained
salt and pepper to taste
2 T. Parmesan cheese, grated
paprika to taste

Cook spaghetti according to package directions; drain.
In a large saucepan, saute onion and garlic in butter until tender. Combine cornstarch and broth until smooth. Stir into the onion mixture. Brong to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the milk; cook and stir for 2-3 minutes. Stir in the spaghetti, chicken, mushrooms, salt and pepper.

Transfer to an 8" square baking pan coated with cooking spray. Bake, covered at 350 for 20 minutes. Uncover and sprinkle with Parmesan cheese and paprika. Bake, uncovered for 5-10 minutes longer or until heated through.

Pork Chops with Country Gravy and Mashed Potatoes


from "Cooking Light Super Fast Weeknight Meals"

Pork Chops with Country Gravy and Mashed Potatoes: Serves 4 (7 points per serving)

3/4 tsp. salt, divided
4 ( 4 oz. ) boneless, center cut pork chops ( about 1" thick)
1 tsp butter
1-1/3 c. low fat milk or buttermilk (1%)
3 T. flour
1/4 tsp poultry seasoning
1/4 tsp. black pepper

1 (20 oz.) bag refrigerated mashed potatoes- such as "Simply Potatoes" ( I prefer to make my own, but this is a convenient option)

Heat a large non-stick skillet sprayed with Pam non-stick cooking spray. Add the butter and melt. Add the pork to the pan and cook 3 minutes per side. Remove from pan and keep warm.

Combine the milk and flour in a bowl with a whisk. Add this mixture to the pan, stirring with the whisk. Stir in remaining salt and seasonings. Return pork to pan. Cover, reduce heat, and simmer 7 minutes ( I like to cook it longer) or until gravy is thickened and pork is done.

While pork chops cook, prepare the mashed potatoes according to package directions ( or make your own).

The serving size is 1 pork chop with 2/3 c. of mashed potatoes ( a usual serving of mashed potatoes is only 1/2 c.,so enjoy this! ) and 1/4 c. gravy.

We had this with salad and green beans as well as Italian bread. The total for the dinner was 9 points

Strawberry Cheesecake Trifle




Strawberry Cheesecake Trifle: serves 12 ( 4 points)

1 box angel food cake mix ( fat free) made according to package directions, cooled, then cubed

2 boxes instant sugar free cheesecake pudding mix 3 c. skim milk

8 oz. Cool Whip Free

1 lb. strawberries, sliced


Mix pudding with milk until thickened. Fold in Cool Whip. Layer a trifle dish with half of the angel food cake, then half of the pudding mixture, then half of the strawberries. Repeat layers.

Steak Salad




This recipe is from my long-time friend, Susan W. Our family has loved this recipe ever since the first time we tasted it at Susan's house!


Steak Salad: serves 6 ( 10 points +)

  • 1.5 lb. sirloin steak
  • 1 package frozen French Fries ( I like Oreida Crispers) cooked
  • lettuce
  • tomatoes chopped
  • cucumber chopped
  • 6 T. part skim shredded mozzarella cheese
  • 12 T. Marzetti light honey French dressing


Season steak according to your liking. Grill to desired doneness. Let stand 10 minutes, slice thinly.Layer your plate with lettuce, then tomatoes and cucumbers. Top with steak, then fries, then cheese and finally drizzle with dressing. YUM!

Tomato, Mozzarella Salad




Tomato Mozzarella Salad: makes 16( 1 tomato slice = 1 point + )



  • 2 Tomatoes, sliced into 8 slices each
  • 8 oz. fresh mozzarella, sliced into 16 pieces
  • fresh basil
  • salt, pepper, oregano to taste
  • balsamic vinegar




Slice tomatoes, top with mozzarella, then basil. Sprinkle with spices and drizzle with balsamic vinegar.

Heavenly Chocolate Pie





Chocolate Pie: serves 8 ( 6 points +)



  • 1 c. FF vanilla frozen yogurt, softened
  • 2 c. skim milk
  • 1 package ( 1.4 oz) sugar free instant chocolate pudding
  • 1 package ( 1.4 oz) sugar free instant vanilla pudding
  • 1 carton ( 8 oz ) Cool Whip FRee
  • 1 reduced fat graham cracker pie crust
  • Chocolate curls * optional



In a large bowl, whisk together ice cream and milk until blended. Add pudding mixes and whisk 2 minutes longer. Let stand 2 minutes. Fold in 1 c. Cool Whip. Transfer to crust. Top with remaining Cool Whip and sprinkle with chocolate curls if desired. Refrigerate for at least 4 hours.


from "Healthy Cooking"

Broccoli and Chicken Casserole



Broccoli and Chicken Casserole: serves 8 ( 6 points)

6 oz. whole wheat narrow egg noodles
2 lbs. boneless, skinless chicken breast, cooked and cubed
16 oz. frozen chopped broccoli, thawed
2 cans 98% FF cream of chicken soup
1 c. skim milk
1 c. shredded swiss cheese
basil, salt and pepper to taste
Paprika

Cook noodles according to package directions. Drain.
Mix noodles, chicken and broccoli in a large bowl.
Stir together soup, milk, cheese, basil, salt and pepper. Stir this mixture into the noodle mixture. Transfer to a 13 x 9 pan coated with cooking spray. Cover and bake at 350 for 40-45 minutes. Sprinkle with paprika.

Parmesan Chicken Tenders




These are really good. I hope you like them. This is my sister's recipe, but I measured the ingredients to get the points value.


We had this with a side of whole wheat spaghetti and a salad.

Parmesan Chicken Tenders: Serves 8 ( 6 points + )
You can reduce ingredients by half for a serving for 4



  • 16 Boneless, skinless chicken breast tenders ( 2 oz each)
  • 1/2 c. egg beaters
  • 1/2 c. seasoned bread crumbs
  • 1/2 c. grated Parmesan cheese
  • 2 c. marinara sauce
  • 1 c. part skim shredded mozzarella cheese



Mix bread crumbs with Parmesan cheese. Heat a large nontstick skillet coated well with cooking spray.
Dip chicken in egg beaters, then in bread crumb mixture. Place in the pan and brown on each side, respraying pan as necessary. You just want to brown the chicken, not cook all the way through.
Place the chicken in a baking dish coated with cooking spray. Top with marinara, then sprinkle with mozzarella. Cover loosely with foil and bake at 375 for 20 minutes or until chicken is cooked through. Remove foil during last 5 miuntes of baking.

Fajita Pork and Pasta

Fajita Pork and Pasta: Serves 4 ( approx 2.5 c. = 8 points)

1-1/2 c. whole wheat penne pasta
6 T. lime juice
2 T. olive oil
1 tsp. ground cumin
1 tsp. chili powder
garlic powder, salt and pepper to taste
1 ( 1 lb.) pork tenderloin, trimmed and thinly sliced
1 yellow pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 medium onion, cut into wedges
1 carrot, shredded or chopped
1 ( 4 oz.) can diced green chilies
1 medium zucchini, sliced

Cook the penne according to package directions. Drain and cover to keep warm.
Meanwhile, combine 2 T. lime juice, 1 T. oil and remaining spices in a bowl. Add the pork and toss to coat. Heat the remaining tablespoon of oil in a large nonstick skillet coated with Pam. ( or a wok) Add the pork mixture and cook, stirring occasionally, until the pork is browned, approx. 2-3 minutes.
Add the peppers, onions, carrots, chilies and zucchini. Cook until desired tenderness. Add the remaining 4 T. lime juice. Add the penne and toss to coat.

We had this dinner with a nice salad and Italian bread.

Apricot Crusted Roast Pork



Apricot Crusted Roast Pork: Serves 8 ( 4 oz. = 5 points)

2-1/4 lb. boneless pork loin roast
sugar free apricot jam
reduced at wheat thins or 2 packets of WW thin crisp crackers

Crush crackers and place in a shallow dish or on wax paper. Brush roast with apricot jam. Roll in crushed crackers. Bake at 350 for 2 to 2-1/2 hours or until meat thermometer registers 160 degrees. Let stand 10 minutes. Slice thin.

Candy Bar Cupcakes

adapted from Taste of Home's "Healthy Cooking"
These cupcakes are quite addictive, so make sure you give some away!


Candy Bar Cupcakes: makes 18 ( 7 points +)

  • 1 c. sugar
  • 1 c. buttermilk ( 1%)
  • 2 T. canola oil
  • 2T. FF yogurt (we used vanilla)- if you do not want to use yogurt, then use 1/4 c. canola oil
  • 1-1/2 c. flour
  • 1 tsp. vanilla
  • 1/3 c. baking cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt




Filling:



  • 6 oz. reduced-fat cream cheese
  • 2 T. powdered sugar
  • 1 egg
  • 2 Snicker's candy bars ( 2.07 oz. each), finely chopped




Frosting:



  • 1/3 c. butter
  • 1/3 c. packed brown sugar
  • 3 T. skim milk
  • 1-1/2 c. powdered sugar




In a large bowl, beat the sugar, buttermilk, oil ( yogurt if using) and vanilla.


Combine the flour with cocoa, baking soda and salt. Gradually beat into sugar mixture until well blended.For filling, beat cream cheese and sugar until light and fluffy. Add egg and mix well. Stir in candy bars.


Fill 18 paper lined muffin cups about 1/3 full with batter. Drop filling by tablespoonfuls onto the center of each cup.


Bake at 350 for 20-25 minutes or until done.


Cool completely.


For frosting, in a small saucepan, melt butter. Stir in brown sugar and bring to a boil; cook for 2 minutes, stirring occasionally. Remove from heat. Stir in the milk, then powdered sugar. Cool until frosting reaches spreading consistency.

Nacho Chicken Casserole


This recipe comes from my Aunt Jan. We love it! The recipe is rich, so adding a nice green salad will make it a complete meal.

serves 12 ( 8 points +)

  • 2 lbs. boneless, skinless chicken breasts, cooked and cubed
  • 1 pound Velveeta Light Cheese, cubed ( 2%)
  • 2 cans Campbell's Healthy Request or 98% FF cream of chicken soup, undiluted
  • 1 can ( 10 oz) diced tomatoes with green chilies
  • 1 c. chopped onion
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1 package ( 8 oz.) Baked Nacho Cheese Doritos, crushed


In a large mixing bowl, combine the first seven ingredients. Mix well. Crush chips; set aside 1 c. for topping. Add remaining chips to chicken mixture. Stir until blended. Spoon into a 13 x 9 pan coated with cooking spray. Sprinkle with reserved chips. Bake, uncovered, at 350 for 30 minutes or until cheese is melted and edges are bubbly.

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