Sunday, October 31, 2010

Chicken Tamale Casserole

Adapted from Cooking Light

Serves: 8 (7 points +)

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

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

Tuesday, October 26, 2010

Hamburger Noodle Casserole

serves 10 ( 7 points +)

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

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

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

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

Monday, October 25, 2010

Smothered Chicken Italiano

serves 8 ( 5 points +)

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

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

Creamy Noodles

serves 6 ( 5 points + )

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

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

Pumpkin Pie Dip

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

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

serves 16 ( ¼ c. = 3 points +)

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

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

Walnut Cake with Praline Frosting

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

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

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

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

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

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

Saturday, October 23, 2010

Banana Pudding Squares

serves 16 ( 5 points +)

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

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

Friday, October 22, 2010

Thai Chicken with Peanut Butter Sauce

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

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

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

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

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

Peanut Butter Cookies

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

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

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

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

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

Monday, October 18, 2010

Beer Cheese Bread

serves 16 ( 3 points +)

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

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

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

Adapted from "Cooking Light"

Friday, October 15, 2010

Butterfinger Dessert

So good!

Serves 15 ( 5 points +)

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

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

Thursday, October 14, 2010

Caramel Apple Salad

Perfect as a side dish or dessert at this time of year.

serves 10 ( 3 points +)

4 apples, chopped
20 oz. crushed pineapple, undrained
1 box sugar-free instant butterscotch pudding
8 oz. Cool Whip Free
1/4 c. chopped peanuts

Whisk together the pudding and pineapple. Fold in Cool Whip. Stir in apples and peanuts. Refrigerate until serving. Yum!

Fruit and Walnut Stuffed Pork Loin

You can substitute any dried fruit you like in this recipe. In fact, this time, I bought a bag of mixed dried fruit. That was cheaper and easier than buying three separate kinds!

serves 8 ( 8 points +)

  • 1/2 c. dry red wine
  • 1/4 c. chopped dried cherries
  • 1/4 c. chopped dried apricots
  • 1/4 c. chopped dried plums
  • 2 T. orange juice
  • 1/3 c. finely chopped walnuts
  • 2 T. chopped shallots
  • 1-1/4 tsp. salt, divided
  • 1/2 tsp. grated lemon rind
  • 2 ( 1 oz) slices French bread
  • 1/4 tsp. dried thyme
  • 1/4 tsp. black pepper
  • 2 garlic cloves, minced
  • 1 ( 2.5 lb) boneless, center cut pork loin roast
  • 2 T. Dijon mustard

Preheat oven to 400 degrees and spray a broiler pan with cooking spray.

Combine first five ingredients in a microwave safe bowl. Microwave for 2 minutes. Let stand 10 minutes. Drain liquid.
Combine fruit, walnuts, shallots, 1/4 tsp. salt and lemon rind.
Combine 3/4 tsp. salt, French bread, spices and garlic in a food processor. Process until crumbs form.

Cut pork in half lengthwise, cutting to, but not through, other side; Cut each half in half lengthwise, cutting to, but not through, other side. Open and lay flat. Cover with plastic wrap and pound to even thickness.
Discard plastic wrap. Spread fruit mixture over pork, leaving a 1/2" border. Roll pork, jelly roll fashion, starting with one long side. Secure with toothpicks. Sprinkle pork with 1/4 tsp. salt. Brush with mustard. Press bread mixture over pork on all sides.
Carefully place pork on broiler pan. Bake for 55-60 minutes or until done. Let stand 10 minutes before slicing. Remove toothpicks.  Slice into 16 slices. Serving size is 2 slices.

This recipe adapted from "Cooking Light".

Monday, October 11, 2010

Bruschetta Chicken Bake

An easy and tasty recipe!

Serves 6 ( 7 points +)

1 can ( 14 oz) diced tomatoes, undrained
1 package STove Top chicken flavored stuffing mix
2 garlic cloves, minced
1/2 c. water
1-1/2 lbs. boneless, skinless chicken breasts, cubed
1 tsp. basil
1 c. part-skim mozzarella, shredded

Spray a 13 x 9 baking dish with cooking spray. Place chicken in the bottom of the pan. Sprinkle with basil and mozzarella.
In a large bowl, combine the stuffing, tomatoes, garlic and water, stirring until moistened. Spoon over chicken mixture.
Bake at 400 degrees for 30 minutes or until chicken is cooked through.

Baked Potato Soup

You will have a hard time finding a potato soup recipe to top this one! It is super thick and creamy!

serves 8 ( about 1-1/2 c. = 7 points + )

  • 1/3 c. light stick butter ( Land O' Lakes)
  • 2/3 c. all-purpose flour
  • 3 c. fat-free chicken broth
  • 4 c. skim milk
  • 4 c. peeled,  cubed baked potato ( I cook mine in the microwave)
  • 4 green onions, sliced
  • 12 Oscar Mayer fully cooked bacon strips, cooked for 1 minute in microwave, cooled and crumbled
  • 1 c. reduced fat shredded cheddar cheese
  • 1 c. fat-free sour cream ( Breakstone's)
  • salt and pepper to taste

In a large kettle melt butter, Add flour and stir. Gradually whisk in chicken broth and milk. Cook, stirring constantly until mixture thickens. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted.

Wednesday, October 6, 2010

Italian Tortellini Sausage Soup

We are entering soup season. I love soup and I Love this recipe!

serves 8 (7 points +)

  • 1 lb. turkey Italian sausage, casings removed
  • 2 tsp. olive oil
  • 1 c. chopped onion
  • 3 minced garlic cloves
  • 5 c. fat-free chicken broth
  • 28 oz. canned crushed tomatoes
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1/2 c. red wine
  • 2 T. dried basil
  • 2 T. dried oregano
  • salt and pepper to taste
  • 10 oz. frozen cheese tortellini
  • parmesan cheese ( optional)

Cook sausage in a large saucepan, breaking into small pieces. Drain, remove and set aside.
Heat oil in same pan. Cook onion until tender. Add garlic and cook one minute. Add all remaining ingredients besides tortellini. Bring to a boil, cover and reduce heat. Simmer for 20 minutes or until vegetables are tender. Add tortellini and sausage and cook until tortellini is done 6-8 minutes. Sprinkle with Parmesan cheese if desired.

S'more Trifle

This recipe was adapted from "Healthy Cooking"

serves 16 ( about 3/4 c. = 6 points)
1 package reduced sugar chocolate cake mix
1 can ( 12 oz) diet soda
2-1/2 c. + 2 T. skim milk, divided
2 packages ( 1.4 oz) sugar free instant chocolate pudding
1 carton ( 8 oz) Cool Whip Free
1/2 c. chocolate chips
8 reduced fat graham crackers, divided
1 jar ( 7 oz) marshmallow creme

In a large bowl, combine the cake mix and diet soda. Beat for 2 minutes. Pour into a 13 x 9 pan coated with cooking spray and bake at 350 for 30-35 minutes or until done. Cool completely.

Meanwhile, in a large bowl, whisk together the pudding with 2-1/2 c. milk until thickened. Fold in Cool Whip.
Coarsely crush 6 graham cracker sheets; set aside.
In microwave, melt chocolate chips with remaining milk. Stir until smooth.
Cut cake into 1" cubes.

In a trifle bowl or glass bowl, layer half of the cake cubes, pudding, crackers, chocolate chips and marshmallow creme. Repeat layers.
Crush remaining 2 graham cracker sheets and sprinkle over the top of the dessert.

Pizza Margherita

Makes 8 slices (4 points+ per slice)


  • 1 T. active dry yeast
  • 1/2 c. warm water
  • 1-1/4 - 1-1/2 c. all-purpose flour
  • 1 tsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. sugar

Dissolve yeast in warm water. Sir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle.
Place dough on a lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in a sprayed bowl, turning to grease on all sides. Cover and let rise in a warm place for 20 minutes.
Puch dough down, Cover and refrigerate at least 2 hours.


  • Homemade crust
  • 4 oz. fresh mozzarella, drained
  • 2 Roma tomatoes, thinly sliced
  • salt and pepper
  • basil
  • oregano
  • 1 T. olive oil

Roll or press pizza dough into a 12" circle. Top with mozzarella and tomatoes. Sprinkle with salt, pepper, basil and oregano. Drizzle with olive oil. bake at 425 for 20-25 minutes or until crust is golden and cheese is melted.

Peanut Butter Banana Mini Muffins

These little muffins are packed full of flavor along with some healthy ingredients. You will love them!

makes 4 dozen ( 2 muffins = 4 points +)

  • 1 c. quick cooking oats ( not instant)
  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 1/2 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg
  • 3/4 c. skim milk
  • 3/4 c. mashed ripe banana
  • 1/2 c. reduced fat creamy peanut butter
  • 1/3 c. unsweetened applesauce
  • 1/2 tsp. vanilla
  • 3/4 c. mini chocolate chips


  • 1/3 c. packed brown sugar
  • 1/3 c. dry roasted peanuts, coarsely chopped
  • 1/3 c. mini chocolate chips

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk, bananas, applesauce, peanut butter and vanilla. Stir wet ingredients into dry ingredients. Fold in chocolate chips.
Fill sprayed mini muffin tins 3/4 full. In a small bowl, combine topping ingredients. Sprinkle over muffins.
Bake at 350 for 10-13 minutes or until a toothpick inserted near the center comes out clean.

From "Healthy Cooking"

Monday, October 4, 2010

Chicken Tacos

This is the easiest chicken taco recipe. It is my son, Nick's, favorite dinner. I throw the chicken in the crockpot frozen and cook on low for 6 hours -7 hours.

Makes 20 tacos ( 1 taco with 2 oz. meat, lettuce and tomatoes = 3 points +)

  • 40 oz. boneless, skinless chicken breasts
  • 1 package taco seasoning
  • 1/4 c. salsa
  • La Tortilla Factory whole wheat tortilla shells ( 6 ") or another low-carb whole wheat tortilla

Place chicken with taco seasoning and salsa in a crockpot. Cook on low for 6 or more hours until easily shreddable. Shred 30 minutes before serving. This will help absorb some of the juice. Serve using a slotted spoon.
Wrap tortillas in foil and heat in a 350 degree oven for 10-15 minutes.
Top with lettuce and tomatoes. Add points for any additional toppings such as cheese or sour cream.

Sunday, October 3, 2010

Apple Cake with Cream Cheese Frosting

This is one of my favorite fall cakes. I made this for my great uncle's 86th birthday party.

serves 16-24 ( 16 = 8 points +, 20 = 6 points +, 24 = 5 points +)

  • 2 eggs
  • 1/4 c. canola oil
  • 1/4 c. unsweetened applesauce
  • 2 c. sugar
  • 2 c. flour
  • 1/4 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 4 c. peeled, chopped apples


  • 3 T. butter, softened
  • 3 oz. reduced fat cream cheese
  • 1 tsp. vanilla
  • 1-1/2 c. powdered sugar
  • milk

Beat eggs, oil and applesauce until foamy. Add sugar and beat until light and thick. Mix dry ingredients and gradually add to oil mixture. Mix well. Fold in chopped apples and vanilla. Spread in a 13 x 9 pan coated with cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, beat butter and cream cheese. Add powdered sugar and vanilla. Add milk as needed to achieve spreading consistency. Frost cake. Serve semi-warm or at room temperature.

Macaroni and Cheese

I have tried many Macaroni and Cheese recipes, but none tops my old stand-by, so I have decided to post it. It is really simple, but can't be beat. Although it is higher in points, it is very satisfying and filling, especially when accompanied by a salad.

Serves 10 (8 points +)

1 box (16 oz)  Creamette Jumbo Springs ( Cavatapi pasta)
24 oz. Light Velveeta Cheese ( 2%), cubed
2 c. skim milk

Boil pasta; drain. Place pasta in a baking dish coated with cooking spray. Add cheese and milk. Cover with foil and bake at 375 degrees for 40-45 minutes. Stir well, making sure cheese is mixed in.
The cheese in this recipe thickens quickly, so eat it as soon as it comes out of the oven.
You can also make this recipe in the crock pot. Cook on low for 1-1/2 -2 hours or until cheese is melted and can be easily stirred into the macaroni.

Friday, October 1, 2010

Chocolate Cream Delight

Another one for all of the chocolate lovers out there!

serves 9 ( 4 points +)

  • 1 c. chocolate wafer crumbs-about 15 cookies ( Nabisco Famous Chocolate Wafers)
  • 1 T. sugar
  • 2 T. light butter, melted
  • 2 packages cook and serve sugar-free chocolate pudding ( small boxes)
  • 3-1/2 c. skim milk
  • 3 oz. reduced-fat  cream cheese, cubed
  • 2 c. Cool Whip Free
  • 2 T. chopped pecans or walnuts ( optional)

In a small bowl, combine wafer crumbs, sugar and butter. Press into the bottom of an 8" pan coated with cooking spray.
In a saucepan, combine pudding and milk. Bring to a boil, stirring constantly. Remove from heat. Cool slightly.
Spread half of pudding mixture over crust. Stir cream cheese into remaining pudding mixture until smooth. Spread over pudding layer. Cover and refrigerate until serving. Right before serving, Spread with Cool Whip and sprinkle with nuts.

Iced Pumpkin Cookies

Yummy~ What could be better than frosted cookies?
Makes 36 ( 3 points+)

  • 2-1/2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 c. butter softened
  • 1-1/2 c. brown sugar
  • 1 c. canned pumpkin
  • 1 egg
  • 1 tsp. vanilla
  • 2 T. milk


  • 3 oz. reduced fat cream cheese
  • 3 T. butter, softened
  • 1-1/2 c. powdered sugar
  • 1/2 tsp. vanilla
  • milk

Preheat oven to 350. Combine first 7 ingredients. Set aside. Beat butter and sugar until crumbly. Add pumpkin, egg and vanilla. Beat until smooth.  Gradually add dry ingredients, then milk. Mixture will be sticky. Drop on cookie sheets by tablespoonfuls. Flatten slightly. Bake 12-15 minutes. Cool.

For frosting, beat cream cheese and butter. Add powdered sugar and vanilla. Add milk as needed to achieve spreading consistency. Frost cookies.

Chicken Parmesan Sandwiches of my favorites!

serves 4 (7 points + )

  • 1/4 c. fat-free Italian dressing
  • 1/3 c. seasoned bread crumbs
  • 4 boneless, skinless chicken breast halves ( 4 oz. each)
  • 1/2 c. tomato sauce seasoned to your liking
  • 1/4 c. shredded mozzarella cheese
  • 8 slices light Italian bread, toasted

Dip chicken in dressing, then in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 400 degrees for 15 minutes. Top with sauce and cheese and bake an additional 10 minutes. Serve on toasted bread.

Greens with Pears, Gorgonzola and Cheese Ravioli

This is a perfect salad for fall!

serves 8 (6 points +)


  • 1/4 tsp. cinnamon
  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 1/4 tsp. salt


  •  8 c. mixed salad greens
  • 2 pears, coarsely chopped
  • 1/4 c. chopped walnuts, toasted
  • 1/2 c. gorgonzola cheese
  • 9 oz. cheese ravioli, cooked and cooled to room temperature

Whisk together dressing ingredients.

Toss salad ingredients in a large bowl. Drizzle with dressing. Toss to coat.


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