Wednesday, April 27, 2011

Chocolate-Chocolate Chip Muffins

I tried this recipe from "Cooking Light". This would make a nice dessert, addition to breakfast or snack. My picky eater liked them so much, he ate 3!

makes 12 ( 5 points + )

  • 1-¾ c. flour
  • ½ c. packed brown sugar
  • ¼ c. unsweetened cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 c. warm water
  • ¼ c. canola oil
  • 1 T. red wine vinegar
  • 1 tsp. vanilla
  • 1 egg, lightly beaten
  • ½ c. miniature semi-sweet chocolate chips, divided

Preheat oven to 400 degrees and spray a 12 cup muffin tin with nonstick spray.
Combine flour and next five ingredients in a large bowl.
Combine the water with the next four ingredients ( through the egg)
Add the wet ingredients to the dry ingredients and stir until blended. Stir in ¼ c. chocolate chips. Divide batter evenly between muffin cups. Sprinkle with remaining chocolate chips. Bake for 10-15 minutes or until a toothpick inserted near the center comes out clean.

Crock Pot Pizza

I served this along with Italian Bread.
serves 8 ( 11 points + )

12 oz. whole wheat wide egg noodles
1-½ lbs. extra lean ground beef ( 95% lean)
1 onion, chopped
2 c. tomato sauce + 2 c. tomato puree, seasoned to taste
1 package ( 3.5 oz) sliced turkey pepperoni
2 c. shredded part-skim mozzarella
2 c. reduced fat shredded cheddar

Cook noodles, drain.
Meanwhile, brown beef with onion. Drain. Add tomato sauce mixture to meat. In a 5 quart slow cooker coated with nonstick spray, spread ⅓ of meat sauce. Cover with ⅓ of noodles and pepperoni. Sprinkle with ⅓ of cheese. Repeat twice more. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

Tuesday, April 26, 2011

Orange-Crumbed Baked Chicken

This recipe from "Weight Watchers" produces a moist, juicy chicken that is full of flavor. Serve it along with mashed potatoes and green beans for a total points plus value of 7!
We had guests for dinner, so I actually tripled this recipe.

serves 4 ( 4 points + )

2 T. orange juice
2 T. Dijon mustard
½ tsp. reduced sodium soy sauce
¾ c. whole wheat cracker crumbs ( I used Ritz)
1 T. grated orange zest
¼ tsp. ground pepper
4 ( 3 oz) boneless, skinless chicken thighs

Preheat oven to 375 and spray a baking sheet with nonstick spray.
In a small bowl, combine the orange juice, soy sauce, and Dijon mustard.
In another shallow bowl, combine the cracker crumbs, orange zest and pepper.
Coat chicken on both sides with mustard mixture. Then press crumbs firmly onto both sides of chicken.
Place chicken on baking sheet. Bake 15 minutes; turn over and bake an additional 15-20 minutes or until chicken is cooked through.

Monday, April 25, 2011

Strawberry Shortcake Trifle

This trifle was sooo good. Perfect for an Easter or spring dessert. If you use a box mix or store bought angel food cake that is one pound or more, then add one point.

serves 16 ( 3 points+ )

1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
fresh strawberries

Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓  of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.

Saturday, April 23, 2011

Italian Turkey Cutlets

Shown with and without tomato sauce

This dish was easy to make and was a nice alternative to chicken. You can substitute chicken if you like, though. I served this with mashed potatoes, green beans and a salad for a total combined points + value of 8!

serves 4 ( 5 points + )

roasted red bell peppers (from a jar)
2 tsp. olive oil
4 turkey cutlets ( about 4 oz. each)
salt, pepper to taste
½ c. shredded part-skim mozzarella
¼ c. white wine
¼ c. fat-free chicken broth
2 tsp. butter
4 T. tomato sauce seasoned to taste ( optional)

Heat oil in a nonstick skillet. Sprinkle turkey with salt and pepper. Brown on both sides. Top with roasted red peppers and mozzarella. Cover and let cheese melt. Remove cutlets from pan. Add wine and broth. Cook until reduced to about ¼ c. ; Add butter, stirring until blended. Spoon wine mixture over turkey and then top with 1 T. tomato sauce, if desired

Wednesday, April 20, 2011

Oatmeal Walnut Raisin Cookies

These cookies are a great combination of salty and sweet.

Makes 24 cookies ( 3 points + )

½ c. sugar
⅓ c. packed brown sugar
¼ c. butter, softened
1 tsp. vanilla
1 egg
¾ c. flour
1 c. rolled oats
¼ tsp. salt
⅔ c. golden raisins
¼ c. chopped toasted walnuts

Preheat oven to 350 and lightly spray two cookie sheets with nonstick spray.
Place first five ingredients in a large bowl and beat with a mixer at medium speed until well blended. Add flour, oats and salt to egg mixture; beat well. Stir in raisins and walnuts.
Drop by spoonfuls onto prepared baking sheets. Press to flatten slightly. Bake 12 minutes or until cookies are lightly browned. Let stand for 2 minutes before removing to cooling racks to cool completely.

from "Cooking Light"

Spring Greens Salad with Strawberries and Kiwi

A great, light-tasting spring salad!

This salad is easy to prepare and the dressing is awesome!

serves 4 ( 3 points + )

  • 1 (16 oz) container of strawberries
  • 2 T. balsamic vinegar
  • 1 T. orange juice
  • 2 tsp. olive oil
  • 1 tsp. honey
  • ½ tsp. salt
  • 1 ( 5 oz) container spring greens
  • 2 kiwis, peeled, halved and sliced

Make dressing by coarsely chopping 4-6 strawberries ( depending on size) Cut remaining berries into quarters and set aside. Puree chopped berries, vinegar, orange juice, honey and salt in a food processor.
Combine greens, quartered strawberries and kiwi in a large bowl. Drizzle with dressing. Toss and serve immediately.

Sunday, April 3, 2011

Asian Glazed Chicken Thighs

serves 6 ( 2 thighs = 8 points +)

  • ⅓ c. rice vinegar
  • ¼ c. low-sodium soy sauce
  • 3 T. honey
  • 2 T. dark sesame oil
  • 1-½ T. chili paste
  • 10 garlic cloves, minced
  • 12 boneless, skinless chicken thighs
  • ½ tsp. salt

Combine vinegar, soy sauce, chili paste, garlic and honey, stirring until honey dissolves. Transfer to a large ziplock bag. Add chicken to bag. Seal and marinate for 1 hour ( refrigerated), turning occasionally.
Remove chicken from bag and reserve marinade.
Preheat oven to 425. Place reserved marinade in a saucepan and cook until syrupy, stirring occasionally (2-5 minutes)
Place chicken in a baking pan coated with cooking spray. Baste with some of the reserved marinade. Sprinkle with salt. Bake for 10 minutes, then baste again. Bake an additional 10 minutes, then baste again. Discard any remaining marinade. Bake an additional 10 minutes or until chicken is cooked through.

from "Cooking Light"

Chicken Souvlaki Pitas

serves 8 ( 1 pita half = 5 points + )

  • 6 T. plain fat-free Greek yogurt
  • 2 T. shredded cucumber
  • 5 tsp. fresh lemon juice, divided
  • 5 garlic cloves, minced
  • salt to taste
  • 1 T. olive oil
  • 1 tsp. dried oregano
  • salt and pepper to taste
  • 1 lb. boneless, skinless chicken breast, cut into 1" cubes
  • 8 pita pocket halves
  • 1 c. shredded lettuce
  • ½ c. thinly sliced red onion
  • 16 cucumber slices
  • 16 slices plum tomato

Combine yogurt, shredded cucumber, 1 T. lemon juice and garlic in a small bowl. Season with salt to taste; set aside.
Combine remaining 2 tsp. lemon juice, olive oil, oregano, salt, pepper and chicken in a medium bowl.
Heat a nonstick skillet coated with cooking spray. Cook chicken until no longer pink and until all liquid is evaporated.
Divide chicken evenly among pita halves. Top with sauce and toppings.

adapted from "Cooking Light"

Blueberry Crumb Coffee Cake

serves 16 ( not overly sweet…just right) 4 points +

  • ¾ low-fat buttermilk
  • ¼ c. unsweetened applesauce
  • ½ c. sugar
  • 1 egg
  • 1 egg white
  • 1-½ c. flour
  • 1 tsp. baking powder
  • ¾ tsp. baking soda
  • 3 T. butter
  • 1 c. fresh blueberries


  • ⅓ c. flour
  • 2 T. brown sugar
  • 2 T. granulated sugar
  • ¼ tsp. cinnamon
  • 2 T. butter, melted

Preheat oven to 350 and spray an 8 or 9" square baking pan with cooking spray.
In a medium bowl, whisk together the first 5 ingredients.
In another bowl, combine the flour, baking powder and baking soda. Cut in butter so that coarse crumbs form. Stir wet ingredients into dry ingredients, then carefully stir in blueberries. Transfer batter to prepared pan.
For topping, combine flour, sugars and cinnamon. Stir in melted butter. Sprinkle evenly over top of the cake batter. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm or at room temperature.


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