Fudgy Brownies

serves 20 ( 4 points + )

• ¾ c. flour
• 1 c. sugar
• ½ c. brown sugar
• ¾ c. cocoa
• ½ tsp. baking powder
• ¼ tsp. salt
• ⅓ c. skim milk
• 6 T. butter, melted
• 1 tsp. vanilla
• 2 eggs

Preheat oven to 350 and spray a 9" square baking pan with nonstick spray.
In a large bowl, whisk together the flour, sugars, cocoa, baking powder and salt. Whisk in remaining ingredients. Spread in prepared pan and bake 18-20 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool and cut into 20 squares.


adapted from Cooking Light

Cheese and Pear Stuffed Pork

Pears and pork or apples and pork just seem to go hand in hand during the autumn season. I hope you like this recipe that I have modified from Cooking Light.

serves 8 ( 2 slices of stuffed pork = 6 points +)

• 1 T. olive oil, divided
• 1 onion, chopped
• 1 c. chopped, firm red pear
• ½ c. white wine
• 1 T. chopped fresh thyme
• dash of cayenne pepper
• ½ c. chopped walnuts
• ½ c. gorgonzola cheese, crumbled
• ⅓ c. fresh bread crumbs
• 1 tsp. dried parsley
• 2 ( 1 lb) pork tenderloins
• ½ tsp. salt
• 1-¼ c. fat-free chicken broth

Preheat oven to 425.

Heat ½ T. oil in a large nonstick skillet coated with cooking spray. Cook onions until tender. Add pear, wine, thyme, and cayenne. Cook for 2 minutes. Remove and cool. Stir in nuts, cheese, bread crumbs and parsley.

Cut tenderloins lengthwise, cutting to, but not through the other side. Place pork between 2 sheets of plastic wrap and pound to ¼" thickness. Spread pear mixture evenly down the center of each pork loin. Roll, starting with long side. Secure with toothpicks.

Heat remaining ½ T. oil in a nonstick skillet. Brown pork on all sides.

Place pork in a roasting pan coated with nonstick spray. Bake 12-15 minutes or until cooked through. Remove pork and let stand 5 minutes before slicing into 16 slices. Add chicken broth to roasting pan, scrape and pork bits off the bottom. Serve pork with chicken broth mixture.

Cheesy Hashbrown Casserole

This cheesy casserole is a great accompaniment for almost any meal!


serves 8-12 ( 8 servings = 4 points +, 12 servings = 3 points + )

• 1 bag frozen, shredded hashbrowns ( 24 oz. )
• 1 onion, chopped
• 1 can Campbell's Healthy Request cream of chicken soup
• 1 can Campbell's Healthy Request cheddar cheese soup
• 1 c. fat-free sour cream
• ½ c. reduced fat shredded cheddar cheese

Preheat oven to 400 degrees.
In a 13 x 9 baking pan coated with cooking spray, combine the hashbrowns, onion, cream of chicken soup, cheddar cheese soup and sour cream. Spread evenly, then top with shredded cheddar. Bake, uncovered until bubbly and lightly browned on top, about 45 minutes to one hour.

Parmesan Crusted Cod Filets

serves 8 ( 4 points + )

• ½ c. skim milk
• 1 c. Panko Japanese bread crumbs
• ½ c. grated Parmesan cheese
• salt, pepper and paprika to taste
• 8 cod filets ( 4 oz. each)
• 2 tsp. olive oil

Preheat oven to 350 and spray a baking pan with nonstick spray.
Place milk in a shallow dish. In another bowl, combine Panko, Parmesan cheese, salt, pepper and paprika.
Dip chicken in milk, then coat in bread crumb mixture. Place on baking sheet, spray with nonstick spray, then drizzle with olive oil. Bake 12=15 minutes or until fish flakes easily.

Steak Wraps

This recipe is a bit more time consuming, but the taste of the home-made flat bread wraps makes it worth it!


serves 4 ( 8 points + )


Wraps:

• 1 tsp. dry yeast
• ½ c. warm water
• 1 tsp. olive oil
• ½ tsp. salt
• ⅓ c. white whole wheat flour
• 1 c. all-purpose flour

Filling:

• 1 lb. flank steak
• salt, pepper and garlic powder to taste
• 1 medium green pepper, sliced in strips
• 1 onion, sliced
• fresh tomato, sliced

In a mixing bowl, dissolve yeast in water. Add oil, salt, whole wheat flour and ¾ c. all-purpose flour. Using a dough hook, beat for 2 minutes. Gradually add remaining flour and continue to mix for 5-7 minutes. Turn into a bowl coated with cooking spray. Cover and place in a warm spot until doubled ( about 1 hour)
Punch dough down and divide into 4 balls. Roll into 8 inch circles. Heat a frying pan coated with cooking spray. Cook each wrap until puffed and golden on each side. 


Heat another nonstick skillet coated with cooking spray. Saute onions and peppers until tender.


Season steak and grill until desired doneness. Let stand 5 minutes, then cut against the grain into thin slices. Fill each pita with ¼ of steak mixture. Top with onions, peppers and fresh tomato slices

Squash Souffles

Fall is the perfect time of year for squash. Butternut squash is one of my favorites and this recipe is one of my favorites for butternut squash. I actually got seven souffles out of this recipe.

serves 6 ( 4 points +)

• 1 ( 1.5 lb) butternut squash, cut in half and seeded
• 1 egg
• ¼ c. light stick butter
• 2 T. flour
• ¾ tsp. salt
• ¼ tsp. cinnamon
• ¼ c. + 2 T. sugar, divided
• 2 egg whites

Set out 2 eggs to come to room temperature ( for the egg whites)
Preheat oven to 400 degrees. Place squash, cut side down on a baking sheet. Cook until soft and tender. ( about 45 minutes to 1 hour). Reduce oven temperature to 350 degrees.
Remove squash from skin. Place in a large mixing bowl. Add egg, butter, flour, salt, cinnamon and ¼ c. sugar. Beat until smooth.
Spray 6 ramekin dishes with cooking spray. 
In a mixing bowl, beat two egg whites until soft peaks form. Gradually add 2 T. sugar and beat until stiff peaks form. Fold into squash mixture. Pour into ramekins and bake until center is set and tops are puffed. ( 20-30 minutes). Serve immediately.

Honey Wheat Bread

Makes 2 loaves (12 slices each. One slice = 3 points + )

• 3 c. all-purpose flour
• 1 T. active dry yeast
• 1-¾ c. water
• ⅓ c. honey
• 3 T. light stick butter
• 1 tsp. salt
• 2 c. white whole wheat flour

Combine 2 c. all -purpose flour and yeast in a mixing bowl.
Combine water with honey and butter and microwave 1-2 minutes or until butter is almost melted. Add water mixture to flour mixture. With hook attachment, beat on low speed for 30 seconds, scraping down the side of the bowl. Add salt and 2 c. white whole what flour. Continue beating, adding remaining all-purpose flour as necessary. Knead the dough with the dough hook for 5-7 minutes. Place in a bowl coated with cooking spray. Cover and place in a warm spot until doubled ( about 1 hour). Gently punch dough down and form into 2 loaves. Place into loaf pans coated with cooking spray. Cover and let rise until doubled. Bake at 375 for 35-45 minutes or until bread sounds hollow when slightly tapped.

Sofrito Chicken Stew

This recipe was adapted from "Skinny Taste" using the ingredients I had on hand.

serves 8 (1 thigh = 3 points + )

For Sofrito:

• 1 tbsp olive oil
• 6 scallions, chopped
• 4 cloves garlic, chopped fine
• 2 tomatoes, diced
• 1/3 cup diced red bell pepper
• 1 tsp ground cumin
• 2 tsp salt
• 1 packet sazón 

For Stew:

• 8 pieces chicken thighs on the bone, skin removed
• 1/2 tsp garlic powder
• 1-¾ c. fat-free chicken broth
• salt to taste
• 1/2 cup cilantro, chopped (or to taste)

Directions: 

Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón. Set aside.
Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add broth and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.

Grilled Chicken and Spinach Basil Pesto Farfalle

Today I harvested the basil from the garden. I wanted to make a pesto recipe and remembered an old pesto recipe I had tried before. This recipe was easy, filling and super yummy! I hope you like it!

Serves 8 ( 8 points + )

• 1-½ lbs. boneless, skinless chicken breasts
• salt, pepper and garlic powder to taste
• 12 oz. farfalle noodles ( bow-tie pasta)
• 2 c. cherry or grape tomatoes, halved
• 3 garlic cloves, crushed
• 1 c. packed basil leaves
• 2 c. packed fresh spinach leaves
• ½ c. grated Parmesan cheese
• ¼ c. walnuts, chopped
• 1c. fat-free chicken broth

Season chicken with salt, pepper and garlic powder. Grill chicken over medium heat until juices run clear. Cut into bite-sized pieces.

Cook pasta according to package directions.

Place pasta, chicken and tomatoes in a large serving bowl. Combine garlic cloves, basil, spinach, Parmesan cheese, walnuts and chicken broth in a food processor and process until smooth. Pour over pasta mixture and toss to coat.

Bourbon Chicken

Does anyone else love that Bourbon Chicken that you can get at the mall? I found this recipe on my friend, Susan's site. You have to marinate the chicken all day or overnight, then discard the marinade before cooking the chicken. I have figured points based on how much marinade was actually used in this recipe. I served this over rice and added a green salad too. Add additional points for rice.

Serves 8 ( 7 points + )

• 1/2 bottle teriyaki marinade ( I used Lawry's teriyaki with pineapple)
• 1/2 cup low-sodium soy sauce
• 1/3 cup orange juice
• 1/4 teaspoon grated fresh ginger
• Crushed red pepper flakes
• 1 tablespoon garlic powder
• 1/4 cup bourbon
• 1/2 cup packed dark brown sugar
•  3 pounds boneless skinless chicken thighs, fat cut off

In a large ziplock bag, combine all ingredients except chicken. Cut chicken into bite sized pieces and add to the marinade. Seal, turn to coat and refrigerate several hours or overnight. Remove chicken from marinade ( discard extra marinade) and place in a baking dish coated with cooking spray. Bake at 350 for 1 hour or until chicken is cooked through and tender.

Lasagna Soup

Very tasty and filling!

serves 8 ( 7 points + )

• 8 oz ( 2) hot turkey Italian sausage links, casings removed ( I used Jenny O)
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 garlic cloves, crushed
• 28 oz. can diced tomatoes
• 28 oz. can tomato puree
• 3 chicken bouillon cubes
• 1 beef bouillon cubes
• 4 c. water
• 1 tsp. basil
• 1 tsp. oregano
• ½ tsp. crushed red pepper
• 8 lasagna noodles
• 1 c. low-fat ricotta cheese
• 1 c. part-skim mozzarella, shredded

Remove sausage from casing and crumble in a large stock pot or Dutch oven. Add onion, garlic and celery. Cook until sausage is no longer pink and onions are tender. Add diced tomatoes, tomato puree, water, bouillon cubes, basil, oregano and crushed red pepper. Bring to a boil; reduce heat and simmer 30 minutes. Break up lasagna noodles and add to pot. Cook on medium heat until noodles are tender ( about 15 minutes). Ladle soup into bowls. Top each serving with 2 T. ricotta and 2 T. mozzarella.

Prosciutto and Gruyere Stromboli

dough laid out with the filling

Yum!

These are a fun and easy little thing to make. They are a perfect accompaniment to soup. I served this along with lasagna soup. My son, Joey, loved them!

serves 4 ( 7 points +)

• 1 ( 11 oz) can refrigerated French bread dough ( Pillsbury)
• 2 oz. thinly sliced prosciutto
• 1 c. baby spinach
• ½ c. shredded Gruyere cheese

Preheat oven to 425. Unroll dough onto a baking sheet and pat into a 14 x 11" rectangle. Cut into quarters to form 4 rectangles. Top each rectangle with prosciutto, spinach and Gruyere. Bake for 10 minutes or until golden brown. Serve with marinara sauce if desired.

from "Cooking Light"

Meatloaf with Carmelized Onions and Mushrooms

Ready to go into the oven

Ready to eat!

This meatloaf is very hearty and gives a huge portion. I am not much of a mushroom fan, but they sure taste good in this recipe!

serves 6 ( 6 points + )

• 2 tsp. olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tsp. sugar
• ½ lb. fresh mushrooms, sliced
• 1-½ lbs lean ground beef ( at least 93% lean)
• 1 c. tomato sauce
• ½ c. plain dry bread crumbs
• 2 eg whites, lightly beaten
• 1 tsp. dried basil
• 1 tsp. salt
• ¼ tsp. pepper

Preheat oven to 375 and spray a baking dish with cooking spray.
Meanwhile, heat 1 tsp. oil in a large skillet coated with cooking spray. Add the onions, garlic and sugar; cook until golden ( about 10 minutes). Remove onions from skillet. Heat remaining teaspoon of oil and cook mushrooms until tender. Place mushrooms and onions in a large bowl. Add ground beef, bread crumbs, egg whites, basil, salt, pepper and ½ c. tomato sauce. Mix by hand and form into a loaf. Place in baking dish. Top with remaining ½c. tomato sauce. Bake 45 minutes to 1 hour or until desired doneness.

from Weight Watcher's Turn Around cookbook

Baked Italian Spaghetti Squash

Spaghetti Squash Shredded

Add the peppers and onions

Sauce and Cheeses

Ready to eat!

This is a great side dish to go along with almost any main course. I served it with meatloaf.

Serves 8 ( 4 points + )

• 1 large spaghetti squash, halved and seeds removed
• ½ c. diced green or red pepper
• ½ c. finely chopped onion
• 3 c. marinara sauce
• salt and pepper to taste
• 1-¼ c. part-skim mozzarella, shredded
• 3 T. grated parmesan cheese

Place spaghetti squash cut-side down in a large pot with about 1 inch of water. Cover and cook for about 15-20 minutes or until squash easily shreds to look like spaghetti. Remove shredded squash to a large bowl. Save shells.  Add the peppers and onions, salt and pepper. Stir in 2 c. marinara, ¾ c. mozzarella and 2 T. parmesan cheese. Fill shells with squash mixture. Top mixture with remaining marinara, ½ c. mozzarella and 1 T. parmesan cheese. Place shells in a large baking dish. Bake at 375 for 20-25 minutes or until cheese is melted and squash is heated through.

Apple Coffee Cake

half of the batter topped with apples

remaining batter topped with brown sugar and walnut topping

Finished Coffee Cake

On a cool fall day, this coffee cake is perfect for breakfast, afternoon coffee or dessert.


Serves 20 ( 4 points + )

• ⅓ c. light stick butter, softened ( Land O' Lakes Light butter)
• ⅔ c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. baking soda
• 1 c. fat-free sour cream ( Breakstone's)
• 2 medium apples, peeled and thinly sliced

Topping:

• ⅓ c. chopped walnuts
• ⅓ c. packed brown sugar
• 1 tsp. cinnamon

Preheat oven to 350 and spray an 11 x 7 baking dish with nonstick spray.
In a large bowl, beat the butter and sugar until crumbly. Add eggs and mix well. Combine flour with baking soda and add alternately with sour cream.
Carefully spread half of the batter into the prepared pan. (batter will be sticky). Top with sliced apples, then remaining batter.
In a small bowl, combine topping ingredients. Sprinkle over batter. Bake 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Buffalo Chicken Thighs

serves 8 ( 4 points+)

• 6 t. flour
• ½ tsp. salt
• ¼ tsp. garlic powder
• ¼ tsp. cayenne pepper
• 8 bone-in chicken thighs, skinned
• 1 T. olive oil
• 3 T. hot sauce
• 1 T. butter

Preheat oven to 375 and spray a baking sheet with nonstick spray. 

Place flour and spices in a large ziplock bag. Add chicken and shake to coat. 

Heat a large nonstick skillet coated with cooking spray. Add the oil and swirl to coat. Brown chicken on both sides. Remove chicken, place on prepared baking sheet and bake until juices run clear ( 10-15 minutes)

In a microwave safe bowl, melt butter with hot sauce. Brush over cooked chicken.

 from Cooking Light

Italian Chips

These chips are made with one ingredient- Parmesan cheese! I got this idea from my friend, Susan, at cupcakes and crablegs.

Serves 6 ( 8 chips = 3 points +)

1-½ c. freshly grated Parmesan cheese

Preheat oven to 375 and line baking sheets with parchment paper. Drop cheese by spoonfuls onto parchment paper. Bake until golden and crisp. Drain on paper towels.

Oatmeal Blueberry Pancakes

serves 4 ( 3 pancakes = 5 points +)

• ¼ c. flour
• 1c. quick cooking oats
• 1 T. sugar
• ½ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. cinnamon
• ⅛ tsp. salt
• 1 c. low-fat buttermilk
• 2 T. light stick butter, melted
• 1 egg
• 1 c. blueberries

Combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Add buttermilk, egg and melted butter. Whisk until combined. Stir in blueberries.

Coat a nonstick griddle with cooking spray and spoon about 3 T. pancake mix onto hot griddle. Turn pancakes over when bottoms are lightly browned.

Pean Crusted Chicken

serves 4 ( 6 points+)

• ¼ c. skim milk
• 1-1/4 c. soft bread crumbs
• ½ c. finely chopped pecans
• ¼ c. grated Parmesan cheese
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. garlic powder
• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• 2 tsp. canola oil

Place milk in a shallow bowl, combine the bread crumbs with the next 5 ingredients ( through garlic powder) in another shallow bowl. Dip chicken in milk, then coat in bread crumb mixture. Heat oil in a large nonstick skillet coated with cooking spray. Brown chicken. Remove and place in a baking dish coated with cooking spray. Bake at 350 for 20-25 minutes or until cooked through.


adapted from "healthy cooking"

Corn Pudding

serves 12 ( 5 points+ )

• ⅓ c. flour
• 2 T. sugar
• 1 c. skim milk
• ¾ c. egg beaters
• 1 T. light butter, melted
• 1 tsp. salt
• 8 c. frozen corn, thawed
• 1 can ( 14.75 oz) cream style corn
• 1 c. reduced fat sharp cheddar cheese, shredded

In a large bowl, combine the flour and sugar. Whisk in the milk, egg beaters, butter and salt. Stir in the corn, cream style corn and cheese.
Pour into a 13 x 9 pan coated with cooking spray. Bake, uncovered, at 375 for 50-55 minutes or until a knife inserted near the center comes out clean.


adapted from "Healthy Cooking"

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Tonight we tried this recipe from "Skinny Taste".  We all thought it was great. I served this along with Zucchini and Pepper Risotto, green beans and a salad. Enjoy!

serves 8 ( 4 points + )


Ingredients: 

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, addmozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately.