Tuesday, August 30, 2011

Summer Squash and Corn Chowder

Perfect for a cool, late summer evening!

serves 6 ( 1 c. = 4 points + )

  • 4 Oscar Mayer fully cooked bacon strips, cooked crisp and crumbled
  • ¾ c. sliced green onions, divided
  • 1 lb. yellow summer squash, chopped
  • 1 lb. frozen corn kernels, thawed and divided
  • 2-¼ c. skim milk
  • salt and pepper to taste
  • 6 T. reduced fat shredded cheddar

In a large nonstick Dutch oven coated with cooking spray, cook ½ c. onions and squash until tender ( about 8 minutes). Set aside 1 c. corn kernels. Place remaining corn kernels and milk in a blender and process until combined. Add the milk mixture along with the reserved corn kernels, bacon, salt and pepper to the squash and onions. Cook until heated through. Ladle soup into six bowls. Top with remaining green onions and 1 T. cheese per bowl.

Monday, August 29, 2011

Double Chocolate Spiced Apple Cake

With apple picking season upon us, I thought this was a nice alternative to traditional apple recipes.

serves 16 ( 6 points+ )

  • ⅓ c. light stick butter, softened
  • 1-⅔ c. sugar
  • ¾ c. egg beaters
  • ½ c. low-fat buttermilk
  • ½ c. Danon Light and Fit vanilla yogurt
  • 2 tsp. vanilla
  • 2-½ c. flour
  • ½ c. baking cocoa
  • 1 tsp. cinnamon
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. allspice
  • 2 c. grated peeled tart apples
  • ½ c. mini chocolate chips
  • ½ tsp. powdered sugar

In a large mixing bowl, beat butter and sugar until crumbly. Add egg beaters, buttermilk, yogurt and vanilla and mix well. Combine the dry ingredients (through allspice) and add to the wet ingredients, mixing until just blended. Stir in apples and chocolate chips. Transfer to a bundt or tube pan coated with cooking spray. Bake at 350 for 45-60 minutes or until a toothpick inserted near the center comes out clean. Let cool in pan for 10 minutes before removing to cool completely. Sprinkle with powdered sugar.

Saturday, August 27, 2011

Cherry Stuffed French Toast

Our family spent last weekend in Door County. After seeing so many cherry items, I was inspired to try making a stuffed French toast. I hope you like this!

serves 4 (6 points+)

French Toast"

  • 8 slices whole wheat reduced fat bread ( Sarah Lee Delightful)
  • ½ c. egg beaters
  • ¼ c. skim milk
  • ½ tsp. vanilla
  • cinnamon


  • 3 oz. reduced fat cream cheese
  • 2 T. powdered sugar
  • ¼ tsp. vanilla
  • 4 T. no sugar added cherry pie filling

Beat cream cheese with powdered sugar and vanilla until smooth. Spread evenly on four pieces of bread. Top cream cheese mixture with 1 T. cherry pie filling. Top with remaining slice of bread.
Whisk together egg beaters, milk and ½ tsp. vanilla. Dip bread into egg mixture coating both sides of "sandwich".
Heat a nonstick griddle with cooking spray. Place the stuffed French toast onto the griddle and cook until browned. Sprinkle with cinnamon while cooking. Flip and cook other side until browned. Serve with sugar free syrup if desired.

Friday, August 26, 2011

Chicken Tostadas and Avocado Dressing

serves 4 ( 1 tostada = 7 points+)

  • 2 T. fat-free sour cream
  • 2 T. fat-free chicken broth
  • 2 T. lime juice
  • 2 tsp canola oil
  • salt to taste
  • 2 garlic cloves, minced
  • ½ avocado
  • ¼ c. fresh cilantro
  • 1 T. canola oil
  • 4 ( 6") flour or whole wheat tortillas
  • 2 c. shredded skinless, boneless rotisserie chicken breast
  • 1 c. shredded iceberg lettuce
  • ½ c. chopped tomato
  • ¼ c. reduced fat shredded cheddar
Combine first 8 ingredients in a food processor and process until smooth.
Heat a large nonstick skillet over medium heat. Add ¾ tsp. oil. Cook one tortilla for 2 minutes on each side or until golden brown. Repeat procedure with remaining 2-¼ tsp. oil and remaining tortillas.
Top each tortilla with ½ c. chicken, ¼ c. lettuce, 2 T. tomatoes, 1 T. cheese and drizzle with avocado dressing.

adapted from "Cooking Light"

Thursday, August 25, 2011

Salted Caramel Brownies

Since I have a slight addiction to the salty sweet combination, I knew I could not resist these brownies! I could have eaten the whole pan, but that is where having guests for dinner and having a good neighbor to pass along these treats to comes in! I hope you like these as much as I did!

Makes 20 ( 4 points + )

  • ¾ c. flour
  • 1 c. sugar
  • ¾ c. unsweetened cocoa
  • ½ c. brown sugar
  • ½ tsp. baking powder
  • 6 T. light stick butter, melted
  • 2 eggs
  • 1 tsp. vanilla


  • 4 T. butter
  • ¼ c. brown sugar
  • 3-½ T. milk, divided
  • ¼ tsp. vanilla
  • ½ c. powdered sugar
  • 1 oz. semisweet chocolate, chopped
  • ⅛ tsp. coarse sea salt

Preheat oven to 350 and spray a 9" square baking dish with nonstick spray.
For brownies, combine flour and next four ingredients. Combine melted butter, eggs and vanilla. Add butter mixture to flour mixture, stirring to combine. Scrape batter into baking dish and bake for 19 minutes or until toothpick inserted near the center comes out with moist crumbs clinging. Cool in pan on a wire rack.

For topping, melt 4 T. butter in a saucepan. Add ¼ c. brown sugar and 1-½ T. milk; cook 2 minutes. Remove from heat and whisk in vanilla and powdered sugar until smooth. Spread over brownies and let stand until set ( about 30 minutes)

Combine 2 T. milk and chocolate in a microwave-safe bowl. Melt and drizzle over caramel. Sprinkle with sea salt; let stand until set.

adapted from "Cooking Light"

Wednesday, August 24, 2011

Balsamic Roast Chicken

The chicken was moist and juicy. I left the skin on a few pieces for those who wanted it. It also gave some nice contrast to the picture.

It was hot and humid in Wisconsin today, so I did not want to turn on my oven late in the day. I decided to make this recipe in my roaster. You can try this in your oven on a cooler day :)

serves 12 ( 3 oz. cooked chicken = 5 points+)

  • 6-7 lbs. chicken pieces
  • garlic powder, salt and pepper to taste
  • 2 medium onions, halved and sliced
  • ½ c. fat-free chicken broth
  • ½ c. balsamic vinegar

Place onions in the bottom of a roasting pan. Sprinkle chicken with garlic, salt and pepper. Place chicken over onions. Mix chicken broth with balsamic vinegar and pour over chicken. Bake or roast at 350 until juices run clear. (about 1-½ - 2 hours). Remove skin from chicken before serving. Serve with onions and a little of the balsamic sauce.

Peanut Butter Cup Blondies

These little treats are amazing! They are a nice alternative to the traditional chocolate brownie too!

Makes 20 ( 4 points + )

  • 1-¼ c. flour
  • 1 c. sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ⅓ c. creamy peanut butter
  • ¼ c. butter, melted and slightly cooled
  • 2 T. 2% milk
  • 1 tsp. vanilla
  • 2 eggs
  • ¼ c. mini chocolate chips
  • 4 ( 0.75 oz) peanut butter cups, coarsely chopped

Preheat oven to 350 and spray a 9" square baking pan with nonstick spray.

Stir together flour with next three ingredients. In a separate bowl, whisk together peanut butter with next four ingredients (through eggs). Add flour mixture to peanut butter mixture and stir until combined. Stir in chocolate chips. Spread in baking dish and top with chopped peanut butter cups. Bake for 19 minutes or until a toothpick inserted near the center comes out with moist crumbs clinging. Cool in pan on a wire rack.

adapted from "Cooking Light"

Thursday, August 18, 2011

Chocolate Chip Zucchini Bread

Tomorrow, we are leaving on a little vacation. I am trying to use up some food I have around the house, so I came up with this recipe today. It was really good!

Makes 2 loaves ( 12 slices each, 1 slice = 4 points+)

  • 2 c. all-purpose flour
  • 1 c. white whole wheat flour
  • ½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. baking soda
  • ¾ c. egg beaters
  • 2 c. sugar
  • 1 c. Danon light and Fit Vanilla Yogurt
  • 2 tsp. vanilla
  • 2 c. grated zucchini
  • 1 c. semi-sweet chocolate chips

Preheat oven to 375 degrees.
Sift together dry ingredients.
In a mixing bowl, combine egg beaters, sugar, yogurt and vanilla. Gradually add dry ingredients until combined. Stir in chocolate chips and zucchini. Spoon into two loaf pans coated with cooking spray and bake until toothpick inserted near the center comes out clean (approx. 1 hour)

Wednesday, August 17, 2011

Blueberry Streusel Muffins

Me, Joey, Jessica and my husband, Jim

My daughter, Jessica, who was recently married has become quite a good cook in her own right :) She has learned to adjust recipes to make them healthier and more points friendly. Try these muffins and see what you think. They are pretty awesome in my opinion!

The streusel topping will go for 3 batches of muffins. Store the topping in a ziplock bag for further use.

Streusel Topping: ( for 36 muffins)

  • ½ c. flour
  • ½ c. sugar
  • ¼ tsp. cinnamon
  • ½ stick butter

Mix the dry ingredients with the butter by hand until the mixture resembles coarse crumbs. The mixture can be stored in a ziplock bag in the refrigerator for two weeks.

Muffins: Makes 12 ( 4 points + with streusel topping)

  • 4 T. ( ½ stick) light butter
  • ½ c. sugar
  • ½ tsp. vanilla
  • 1 c. flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 egg
  • ½ c. Danon Light and Fit Vanilla Yogurt
  • 1 c. fresh blueberries
  • ⅓ of the streusel topping ( about 2 tsp. per muffin)

Preheat oven to 350 and line 12 muffin cups with liners or spray with nonstick spray.
With a mixer, cream the butter, sugar and vanilla.
Sift the dry ingredients together in a bowl. Add egg to the butter mixture and blend until combined. Add yogurt, alternately with dry ingredients to the batter until combined. End with dry ingredients.
Fold in blueberries and spoon evenly into muffin tins, leaving room at the top for the streusel. Sprinkle with streusel topping. Bake 22-28 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing muffins from pan.

Tuesday, August 16, 2011

Fried Green Tomato BLT Stack

browned and crisp

Top one slice with 1 tsp. mayo

add the lettuce and bacon

finished tomato stack

Tomatoes are finally coming in from the garden! However, several are green, which prompted me to try this recipe. I hope you like it!

serves 1 ( 5 points+)

  • Large green tomato, cut 2 slices about ¼ " thick
  • 2 T. Panko Japanese bread crumbs
  • 2 T. dry bread crumbs
  • salt and pepper to taste
  • 1 egg white, beaten
  • 2 Oscar Mayer fully cooked bacon strips ( cooked crisp)
  • 1 tsp. light mayonnaise

Combine Panko and regular bread crumbs; season with salt and pepper to taste.
Dip tomato slices in egg white, then coat both sides with bread crumb mixture.
Heat a nonstick skillet coated with cooking spray. Fry tomatoes until browned and crisp on one side. Spray the tops of the tomatoes and flip, cooking the other side until browned and crisp.
Spread mayo on one tomato slice, top with lettuce, then bacon, then remaining tomato slice. You will need to eat this with a fork and knife.

Friday, August 12, 2011

Italian Brunch Casserole

serves 12 ( 8 points+)

  • 1 lb. ground Italian sausage
  • 1 c. onion ,chopped
  • 1 roasted red pepper, chopped
  • 10 oz. frozen chopped spinach, thawed and squeezed dry
  • 1 c. flour
  • ¼ c. Parmesan cheese
  • 1 tsp. basil
  • ½ tsp. salt
  • 8 eggs
  • 2 c. skim milk
  • 1 c. shredded part-skim mozzarella

Cook sausage and onion, until sausage is no longer pink; drain.
Transfer to a 13 x 9 pan coated with cooking spray.
Sprinkle sausage mixture with half of the roasted red pepper and all of the spinach.
Combine flour, Parmesan, basil and salt in a large bowl. Combine eggs and milk. Add egg mixture to flour mixture, whisking until fairly smooth. Pour over spinach. Bake at 425 for 25-30 minutes or until center is set. Sprinkle with mozzarella and remaining red pepper. Bake an additional 5 minutes.

Thursday, August 11, 2011

Double Chocolate Zucchini Banana Muffins

Inspired by a these muffins from "Skinny Taste", I decided to change up the recipe using ingredients I had on hand. These muffins, were moist and very tasty and at only 4 points plus, they are a real treat! Make these for breakfast, a mid-afternoon snack or a dessert.

serves 12 ( 4 points+)

  • 2 medium bananas, mashed
  • 1 c. grated zucchini
  • ¼ c. Dannon Light and Fit vanilla fat-free yogurt
  • 1-¼ c. flour
  • ¼ c. unsweetened cocoa powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 2 T. butter, softened
  • ⅓ c. sugar
  • 2 large egg whites
  • ½ tsp. vanilla
  • ½ c. semisweet chocolate chips
  • 2 T. powdered sugar

Preheat oven to 350 and spray or line 12 muffin tins with liners.

In a large mixing bowl, beat butter and sugar. Add yogurt, egg whites, vanilla, bananas and zucchini.
In a small bowl, combine flour, cocoa, baking soda and salt. Add to banana mixture, blending until combined. Fold in chocolate chips and pour evenly into muffin tins.
Bake for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Mix powdered sugar with enough water to make a glaze. Drizzle over muffins.

Pesto Caesar Salad

While thinking of an idea for a light lunch and wanting to use some leftover pesto sauce, I came across this recipe from "Taste of Home". This would make a perfect lunch or side salad for dinner. I omitted the anchovy paste, becauseI do not care for it. If you would like to add it to the dressing, the amount is 1 tsp.
I also had only grated Parmesan cheese. This recipe calls for shaved Parmesan on top of the salad.

serves 6 ( 5 points +)

  • 3 oz. French baguette, cut into ½" cubes
  • 1-½ tsp. olive oil
  • 2 oz. Parmesan cheese
  • ¼ c. canola mayonnaise or low-fat mayo
  • 3 T. pesto sauce ( you can use store bought, refrigerated pesto)
  • 4 tsp. water
  • 2 tsp. lemon juice
  • ½ tsp. Worcestershire
  • ½ tsp. Dijon mustard
  • ⅛ tsp. Tobasco
  • 1 garlic clove, minced
  • 12 c. torn Romaine lettuce

Preheat oven to 400 degrees.
Place bread in a large bowl, drizzle with dressing and toss to coat. Arrange bread on a baking sheet coated with cooking spray. Bake for 10 minutes, turning once.

Grate 2 T. cheese; shave remaining cheese to equal about 6 T. Set shaved cheese aside.
Combine grated cheese with all ingredients except bread cubes and lettuce.
Place bread cubes and lettuce in a large bowl. Toss with dressing. Divide salad among six plates and sprinkle with shaved cheese.

Tuesday, August 9, 2011

Steak Baguettes with Pesto Mayo

This sandwich was awesome! My youngest son, Nick, ate three of them! You can also try these grilled with fresh mozzarella…YUM!

serves 4 ( 9 points+)

  • 12 oz. boneless sirloin steak
  • salt and pepper to taste
  • 2 T. light mayo
  • 2 T. refrigerated or homemade pesto sauce
  • 12 oz. baguette or French bread, cut into four pieces
  • 1 c. mixed greens
  • sliced red onion
  • sliced tomato

Sprinkle steak with salt and pepper. Grill to desired doneness. Slice thinly.
Combine mayo with pesto.  Cut bread in half; Spread mayo mixture evenly over cut sides of bread. Top with lettuce, tomato, onion and steak.

recipe from "Cooking Light"

Minted Watermelon Cucumber Salad

Light, fresh, and perfect for summer!

serves 16 ( 2 points +)

  • 8 c .cubed seedless watermelon
  • 2 English cucumbers, halved lengthwise and sliced
  • ¼ c. fresh chopped mint
  • ¼ c. olive oil
  • ¼ c. raspberry vinegar
  • ½ tsp. each salt and pepper

In a large bowl, combine the watermelon, cucumbers,  and mint.
In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over salad. Toss to coat and serve immediately.

adapted from "Healthy Cooking"

Healthy Baked Chicken Nuggets

Last night, I was cooking for about a dozen people. I was looking for something simple to make, using what I had on hand, since I am still trying to avoid going to the grocery store! I ran across this recipe for Chicken Nuggets at "Skinny Taste", so I thought I would give it a try. I made two large pans of nuggets and everyone loved them. Not one nugget was left! I hope you like these too. They should satisfy even your picky eaters. Serve them with whichever dipping sauces you choose. We chose BBQ, Ketchup or Honey Mustard.

Just before going into the oven

Just coming out of the oven

        Healthy Baked Chicken Nuggets: serves 4 ( ¼ of chicken = 4 points + )

  • 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
  • salt and pepper to taste
  • 2 tsp olive oil
  • 6 tbsp Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 2 tbsp grated parmesan cheese
  • olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

Monday, August 8, 2011

Eggplant Parmigiana

An excellent recipe! Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Serves 4 ( 3 points + )

  • ⅓ c. seasoned bread crumbs
  • 1 T. grated Parmesan cheese
  • 1 medium raw eggplant
  • 2 egg whites, beaten
  • 1-½ c. tomato sauce ( seasoned to your liking)
  • ½ c. part-skim shredded mozzarella

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Peel eggplant and slice into 12 ( ¼ ") slices. Dip eggplant in egg whites.
Combine bread crumbs with Parmesan cheese. Dredge eggplant in bread crumb mixture, coating both sides. Place on baking sheet. Bake for 25-30 minutes, or until lightly browned, turning once.
Coat a 9 x 13 pan with cooking spray. Place 4 eggplant slices in the bottom of the pan. Top with ⅓ tomato sauce and ⅓ mozzarella cheese. Repeat layers two more times. Bake, uncovered for 10 minutes or until cheese is melted.

adapted from "Weight Watcher's"

Sunday, August 7, 2011

Black Forest Brownies

serves 24 ( 4 points + )


  • 1 box low-fat brownie mix
  • 1 c. low-fat cherry pie filling


  • 3 T. light stick butter
  • 2 c. powdered sugar
  • 2 T. cocoa powder
  • dash of salt
  • 1 tsp. vanilla
  • brewed coffee

Mix brownies according to package directions. Stir in cherry pie filling. Spread in a 13 x 9 pan coated with cooking spray and bake at 350 for 25-28 minutes or until done. Cool completely.
For frosting, beat butter, powdered sugar, cocoa, salt and vanilla. Add coffee as needed to make a spreading consistency. Frost brownies.

Corn on the Cob with Spiced Honey Butter

serves 4 ( 3 points + )

  • 4 medium ears of corn, cooked
  • 1-½ T. light stick butter, melted
  • 1 T. honey
  • ⅛ tsp. salt
  • ⅛ tsp. black pepper
  • dash of cayenne pepper

Stir honey into melted butter; add spices and stir to mix. Brush on cooked corn.

Saturday, August 6, 2011

Peanut Sauced Chicken Pitas

This recipe has a lot of great texture and flavor. If you like Thai food, you should like this!

serves 2 ( 7 points + )

  • 1 c. shredded, skinless, boneless rotisserie chicken
  • ⅓ c. thinly sliced green onion
  • 2 T. thinly sliced red bell pepper
  • 2 T. peanut satay sauce
  • ⅛ tsp. salt
  • 1 tsp. chili garlic sauce
  • ½ c. bean sprouts
  • 2 T. matchstick cut carrots
  • 1 ( 6") whole wheat pita, cut in half ( use pita pockets)

Toss all ingredients ( except pita) in a bowl. Fill two pita halves with chicken mixture.

Prosciutto, Peach and Sweet Lettuce Salad

This salad recipe from "Cooking Light" is just packed full of all kinds of flavor! This would make a nice, light lunch or a great accompaniment to a light dinner.

serves 4 ( 6 points + )

  • 2 T. fresh lemon juice
  • 2 tsp. honey
  • ¼ tsp. pepper
  • ⅛ tsp. salt
  • 2 T. olive oil
  • 1 T. freshly chopped mint
  • 1 ( 6.5 oz) package sweet butter lettuce mix
  • 2 large peaches, cut into wedges
  • 3 oz. very thinly sliced prosciutto, cut into 1" pieces
  • 3 oz. ricotta salata cheese, divided into four equal pieces ( you can substitute feta or goat cheese as well)
  • 2 T. dry roasted sunflower seed kernels

Combine first four ingredients, stirring with a whisk. Gradually drizzle in olive oil. Stir in mint.
Combine lettuce and peach wedges; drizzle with dressing. Arrange about 2 c. salad in each of four bowls. Top with prosciutto, 1 piece of ricotta salata and 2 tsp. sunflower kernels.

Lemon Meringue Cups

These little desserts are perfect for those who love lemon and for those who have a sweet tooth… Okay… they are a little indulgent at 10 points +, but they are nice for a special occasion or for when you want to use up some activity points!

serves 4 ( 10 points + )

  • 1 can ( 14 oz) fat-free sweetened condensed milk
  • 2 eggs, separated ( at room temperature)
  • juice and zest of 2 lemons
  • ¼ c. sugar

Whisk together sweetened condensed milk with 2 egg yolks, lemon zest and lemon juice. Divide evenly among four ramekins. Freeze for 5 minutes.
Meanwhile, beat egg whites until stiff peaks form. Beat in sugar in a thin stream until peaks are stiff and glossy.
Place ramekins on a baking sheet and top with meringue. Make peaks using the tip of a knife. Broil for 2-3 minutes until browned. Watch carefully because these can burn quickly. Serve immediately.

Thursday, August 4, 2011

Southwestern Cobb Salad

This would make a great lunch, light dinner or nice side dish!

serves 8 ( 5 points + ) add additional points for dressing of your choice

  • 16 oz. boneless, skinless chicken breast, grilled and chopped
  • 1 avocado
  • 1 c. pico de gallo
  • 16 c. Romaine lettuce
  • 1 c. reduced fat shredded cheddar
  • 8 slices Oscar Mayer fully cooked bacon, cooked crisp
  • 1 can ( 15 oz) black beans, rinsed and drained

Place 2 c. lettuce on each plate. Divide remaining ingredients evenly and place on top of lettuce. Serve with whatever dressing you choose.

Grilled Haddock with Peach Salsa

serves 6 ( 7 points + )


  • 2 peaches, coarsely chopped
  • 1 red pepper, chopped
  • ¼ c. red onion, chopped
  • ⅓ c. lime juice
  • 1 tsp. honey
  • ¼ tsp. salt
  • ¼ c. chopped cilantro


  • 2 T. fresh lemon juice
  • 2 T. olive oil
  • 2 garlic cloves, minced
  • ¼ tsp. each salt, pepper
  • 1 tsp. paprika
  • 6 ( 6 oz) haddock filets

To prepare salsa, combine ingredients and let stand for 30 minutes.
To prepare fish, combine lemon juice, olive oil, garlic, salt and pepper in a bowl. Add fish and turn to coat. Let stand for 15 minutes. Remove fish from marinade. Coat grill rack with nonstick spray. Grill 3 minutes on each side or until fish easily flakes. Serve with salsa.

Wednesday, August 3, 2011

Parmesan Zucchini Sticks with Marinara

This is a nice way to use up that zucchini from the garden! This side-dish is a great accompaniment to almost any meal. I served it with "Healthy Baked Chicken Nuggets" and a salad.

Serves 8 ( 3 points + )

  • 3 zucchini ( about 1-½ lbs)
  • 1 c. dry bread crumbs
  • ½ c. Panko bread crumbs
  • ¼ c. Parmesan cheese, grated
  • ½ tsp. black pepper
  • ½ c. egg beaters
  • marinara sauce for dipping

Cut each zucchini in half cross-wise. Cut each half length-wise and then each of those halves into 8 wedges so that you end up with 48 zucchini sticks, total.
Place bread crumbs, Panko, Parmesan and pepper in a bowl. Place egg beaters in another bowl.
Dip zucchini sticks into egg beaters and then coat in bread crumb mixture. Discard any leftover bread crumb mixture. Place zucchini sticks on a baking sheet coated with cooking spray. Spray zucchini sticks with cooking spray as well. Bake at 400 degrees for 25 minutes or until golden. Serve with marinara.

Monday, August 1, 2011

Frozen Berries with White Chocolate Sauce

This summer dessert tastes like cold, frosty fruit with a bit of frosting. Yum!

serves 4 ( 3 points +)

  • 1 bag frozen mixed berries
  • ½ c. white chocolate chips
  • 2 T. (2%) milk
Divide frozen fruit among four small glasses; let stand while making sauce.
Place white chocolate chips and milk in a small saucepan. Place small saucepan over a larger pan filled with water. Heat, stirring constantly until chips melt. Drizzle over fruit.


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