Thursday, June 28, 2012

Melon Salad with Prosciutto

I love watermelon in the summer. I also love prosciutto, so to combine them in one recipe was amazing! 
I know that I love each salad that I make, but this one is perfect for summer! You can try this salad for a nice, refreshing lunch too.

serves 4 ( 5 points +)

  • 2 c, chopped, seeded watermelon
  • 2 c. chopped honeydew melon
  • ⅓ c. thinly sliced red onion
  • 2 ripe nectarines, pitted and sliced
  • ¼ tsp. salt
  • 3 T. fresh lemon juice
  • 2 T. olive oil
  • 1-½ T. honey
  • 4 c. arugula
  • ¼ c. fresh mint leaves, chopped
  • 3 oz. prosciutto, very thinly sliced
  • ½ oz. Parmesan cheese, shaved

Combine the first 4 ingredients; sprinkle with salt,
Combine juice, oil and honey, stirring well. Drizzle over fruit mixture and toss gently.
Arrange 1 c. arugula and 1 T. mint on each of 4 plates; Top each serving with about 1-¾ c. fruit; Divided prosciutto evenly among plates; top evenly with cheese.

Pork Medallions with Port Chocolate Pan Sauce

serves 6 ( 6 points plus)

  • 1 c. ruby port or red wine of your choice
  • ⅓ c. dried cranberries
  • 1 tsp. Dijon mustard
  • 1 T. canola oil
  • 1-½ lbs. pork tenderloin
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ oz. unsweetened chocolate, chopped

Combine port ( or red wine), cranberries and mustard in a small bowl; set aside.
Heat oil in a large nonstick skillet for 2 minutes. Cut pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
Place the pork in the pan and cook for 4 minutes on each side or until golden brown. Remove pork from pan. Stir in the wine mixture, scraping the pan to loosen any browned bits. Increase heat to high and bring to a boil. Cook until reduced to about ½ c.. Remove sauce from heat. Stir in chocolate and whisk until smooth. Serve sauce over pork.

from the cookbook "Enlightened Chocolate"

Tuesday, June 26, 2012

Pepper, Onion and Sausage Calzones

This tasty meal is sure to please!

Serves 8 ( 8 points +)
  • 1 lb. frozen bread dough, thawed and left to rise
  • 1 large onion, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 1 lb. hot Italian turkey sausage
  • 2 c. pizza sauce, divided
  • 1-⅓ c. part- skim shredded mozzarella

Brown sausage with peppers and onions; drain. Stir in 1-¾ c. pizza sauce.
Divide bread dough into 8 equal sections; roll each section into a circle about 8" in diameter. Place sausage mixture in the center of each circle. Top with equal amounts of cheese. Fold dough over and seal by crimping with a fork. 
Place calzones on baking sheets coated with nonstick spray. Spray calzones.
Bake at 500 degrees for 15 minutes. Let stand for 5 minutes. Serve with extra pizza sauce if desired.

Salad with Cherries, Goat Cheese and Pecans

The cherries in this salad offer a nice balance to the peppery greens and tanginess of the cheese.

serves 4 ( 5 points +)

  • 4 c. arugula
  • 2 c. baby spinach
  • ⅓ c. sliced red onion
  • 1-½ T. fresh lemon juice
  • ½ tsp. Dijon mustard
  • ½ tsp. honey
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 garlic clove, minced
  • 2 T. olive oil
  • 1 c. pitted halved Bing cherries
  • 1 oz. ( about ¼ c.) crumbled goat cheese
  • ¼ c. chopped pecans

Combine arugula, spinach and onion in a large bowl. Combine lemon juice with the next 6 ingredients ( through olive oil). Drizzle over salad.
Divide salad evenly on each of 4 plates. Top each salad with ¼ c. cherries, 1 T. cheese and 1 T. pecans

adapted from "Cooking Light"

Friday, June 22, 2012

Orzo Crab Salad

One of my all-time favorite pasta salads… the ingredients are simple and the taste is light and fresh…perfect for a summer dish!

serves 8 ( 1 c. = 6 points +)

  • ¼ c. lime juice
  • 2 T. olive oil
  • 2 T. cooking sherry
  • 2 T. tarragon wine vinegar
  • 1 tsp. salt
  • 1 tsp. pepper
  • ⅛ tsp. red pepper flakes
  • 2 tsp. sugar


  • ½ lb. orzo pasta, cooked and drained then rinsed in cold water
  • 1 lb. Roma tomatoes, seeded and chopped
  • 1 c. red onion, chopped
  • 1 lb. imitation crab meat, chopped

Combine dressing ingredients and pour over cooled pasta. Cover and refrigerate for 1 hour. Add remaining ingredients, toss to coat. Cover and refrigerate until serving.

Red and Yellow Pepper Gratin

Simple to make, tasty to eat!

serves 6 ( 2 points+)

  • ½ c. boiling water
  • ¼ c. sun dried tomatoes, julienne cut ( not packed in oil)
  • 1 tsp. chopped, fresh thyme
  • ½ tsp. salt
  • ½ tsp. Hungarian sweet paprika
  • ¼ tsp. black pepper
  • 2 large red bell peppers, cut into ¼ inch strips
  • 1 large yellow bell pepper, cut into ¼ inch strips
  • 2 small yellow squash, halved lengthwise and thinly sliced ( about 1 c.)
  • 1 medium yellow onion, halved lengthwise and thinly sliced
  • 2 tsp. olive oil, divided
  • 1 c. fresh bread crumbs ( any kind of white bread)
  • 2 T. grated Parmesan cheese

Combine boiling water with sun dried tomatoes. Let stand for 20 minutes. Drain. 
In a large bowl, combine tomatoes with the next 8 ingredients ( through yellow squash). Drizzle with 1 tsp. olive oil and toss to coat. 
Transfer pepper mixture to an 11 x 7 inch baking dish coated with nonstick spray.
Bake at 400 degrees for 45 minutes or until vegetables are tender, stirring once.

Place bread in a food processor and process until crumbs form. Measure out 1 c. bread crumbs and combine with remaining 1 tsp. olive oil and 2 T. Parmesan cheese. Sprinkle over pepper mixture.
Bake for an additional15-20 minutes or until bread crumbs are golden brown.

Monday, June 18, 2012

Spinach, Onion and Tomato Ricotta Pie

This rich and flavorful pie is perfect for a meatless meal! The prep work is a snap and is great for a quick weeknight meal.

serves 6 ( 7 points +)

  • 1 ( 11 oz) can Pillsbury refrigerated pizza crust dough
  • 1 c. thinly sliced green onions
  • 2 c. packed fresh baby spinach leaves
  • 1-1/3 c. part-skim ricotta
  • ½ c. thinly sliced chives
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 eggs, lightly beaten
  • 1 egg white, lightly beaten
  • 2 T. Parmesan cheese, grated
  • 1 Roma tomato, thinly sliced

Preheat oven to 375. Spray a pie plate or tart pan with nonstick spray. Press pizza dough into the bottom and up the sides of the pan.
In a medium nonstick skillet coated with spray, cook onions and spinach until spinach wilts.
Combine spinach mixture, ricotta, chives, salt, pepper, eggs, and egg whites. Pour into pan. Sprinkle with Parmesan cheese and top with tomatoes.
Bake for 35 minutes or until center is set. Let stand 5 minutes before slicing.

Wednesday, June 13, 2012

Crescent Strawberry Napoleons

Today I went strawberry picking with this dessert in mind. My neighbor, Christynna, sent me this recipe last week. She had tried it and really liked it. I adapted it to make it points friendly. This dessert was amazing…simple to make, light and tasty ( although a bit messy… you will have to eat it with your hands). I will definitely make this recipe regularly!

serves 8 ( 4 points +)

  • 1 can Pillsbury reduced-fat crescent roll dough
  • 1 tsp. sugar
  • 1 c. skim milk
  • 1 pkg. sugar-free, instant vanilla pudding
  • 1-½ c. Cool Whip Free
  • 1-½ c. sliced strawberries

Heat oven to 375. Unroll dough and separate into 4 rectangles. Press perforations to seal. 
Cut each rectangle into quarters. Place on an ungreased cookie sheet and press each rectangle into a 3 x 2 inch rectangle. Sprinkle with sugar.
Bake for 8-10 minutes or until golden brown on the bottoms. Cook completely.
Meanwhile, beat pudding with milk until thickened. Fold in Cool Whip.

Just before serving, place 8 rectangles on a serving platter or tray. Reserve ½ c. pudding mixture. Spread remaining pudding evenly over rectangles. Top with sliced berries. Top with remaining baked rectangles. Garnish each with 1 T. reserved pudding mixture and 1 small strawberry.

Grilled Fruit Kabobs with Savory Cocoa Ginger Glaze

serves 8 ( 2 skewers = 3 points+)

  • 3 T. packed brown sugar
  • 2 T. unsweetened cocoa powder
  • 2 T. Hoisin sauce
  • 2 T. low-sodium soy sauce
  • 1 T. minced fresh ginger
  • 1 tsp. grated lemon zest
  • 2 T. fresh lemon juice
  • 4 firm, ripe plums, cut into pieces
  • 1 pineapple, cored and cut into cubes
  • 2 ripe peaches, cut into pieces
  • 16 wooden skewers, soaked in water for 1 hour

Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl.
Thread fruit onto skewers and brush with sauce. Grill on a rack coated with nonstick spray for about 5 minutes, turning and basting once, until browned and slightly softened.
Serve fruit on skewers with remaining glaze on the side.

adapted from the cookbook "Enlightened Chocolate"

Flank Steak Tacos

I love Mexican food and these steak tacos met my expectation for great taste!

serves 8 ( 2 tacos= 7 points+) add points for toppings

  • 2 T. olive oil
  • 1 T. paprika
  • 2-¼ tsp. cumin
  • 1-½ tsp. brown sugar
  • ½ tsp. cayenne pepper
  • 3 garlic cloves, minced
  • salt and pepper to taste
  • 1 ( 2 lb.) flank steak
  • 16 small, flour tortillas

Combine first 8 ingredients ( through salt and pepper). Rub over both sides of steak. Cover and refrigerate for at least 2 hours.
Grill steak to desired doneness. Let stand 10 minutes. Slice against grain.
Divide steak evenly among tortillas and top with your favorite toppings.

adapted from "Cooking Light"

Tex-Mex Bean Salad with Creamy Salsa Dressing

Wow! What a symphony of flavor in this salad! This would be a perfect side dish for any grilled entree.  You are sure to love it!

serves 8 ( 5 points +)

  • ⅓ c. salsa
  • 3 T. fat-free sour cream
  • 1 T. apple cider vinegar
  • 2 cans ( 15 oz) black beans, drained and rinsed
  • 2 c. grape tomatoes, halved
  • 1 medium avocado, peeled and diced
  • 4 scallions, thinly sliced
  • ½ c. chopped, fresh cilantro
  • 8 c. shredded Romaine lettuce
  • 4 oz. cubed pepper jack cheese

To make dressing, combine the first three ingredients in a large bowl. Add all remaining ingredients except for lettuce and toss to coat. 
Arrange 1 cup of lettuce on each of 8 plates. Top with bean mixture.

adapted from "Weight Watcher's"

Monday, June 11, 2012

Oatmeal Raisin Pancakes

This recipe reminds me of an oatmeal raisin cookie, but with pancake consistency.

serves 8 ( 2 pancakes= 5 points +)

  • 2 c. quick rolled oats
  • 2 c. low-fat buttermilk
  • ½ c. egg beaters
  • 2 T. canola oil
  • ½ c. flour
  • 2 T. sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ c. golden raisins

In a large bowl, combine oats and buttermilk. Let stand for 5 minutes.
In a small bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir dry ingredients into wet ingredients until just moist. Stir in raisins.

Heat a nonstick griddle coated with nonstick spray. Drop batter by ¼ cupfuls onto hot griddle. Cook until bubbles form on the top. Flip and cook until golden.

adapted from "Healthy Cooking"

Wednesday, June 6, 2012

Indonesian Peanut Chicken

This is a great recipe for one of those busy days. You can just throw all of the ingredients in the crock pot and forget about it until dinner time. I even used frozen chicken breasts! This recipe is a bit on the spicy side, but everyone still really enjoyed it!

This was an easy crock pot recipe and was quite tasty!
Indonesian Peanut Chicken: serves 6 (1/2 c. rice with 1/2 c. chicken mixture = 9 points +)
  • 1-1/2 lbs. boneless skinless chicken breasts
  • 1/3 c. chopped onion
  • 1/3 c. water
  • 1/4 c. reduced fat creamy peanut butter
  • 3 T. chili garlic sauce 
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 3 c. cooked brown rice ( I used Minute Rice)
  • 6 T. chopped salted peanuts
  • 6 T. chopped sweet red pepper

Place chicken in a crock pot along with next seven ingredients ( through black pepper). Stir. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Shred chicken with two forks. Serve with rice. Sprinkle with peanuts and red pepper.

Bell Pepper, Tomato, Cucumber and Grilled Bread Salad

A perfectly fresh salad for the warmer weather. This would make a great lunch too!

serves 6 ( 5 points +)

  • 4 ( 1 oz. slices day old country style bread
  • 4 c. coarsely chopped tomatoes
  • 1 c. finely chopped red onion
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • ½ c. fresh basil leaves, torn
  • 1 English cucumber, peeled and coarsely chopped
  • ¼ c. red wine vinegar
  • ¼ c. olive oil
  • 2 garlic cloves, crushed
  • salt and pepper to taste

Prepare grill pan. Grill bread for one minute on each side or until golden brown. Remove from grill and tear into pieces.
Combine next 6 ingredients ( through cucumber) in a large bowl. Add bread and toss to coat.
Combine vinegar, oil, garlic salt and pepper. Drizzle over salad and toss to coat.

adapted from "Cooking Light"

Pan Fried Polenta with Spicy Steak

This dish was quick to make and tasted great! I hope you enjoy it!

serves 6 ( 7 points +)

  • 4 tsp. canola oil divided
  • ¾ tsp. salt
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. black pepper
  • 1-½ lbs. flank steak
  • 1 ( 16 oz) tube of polenta, sliced into 12 slices
  • ½ c. fresh cilantro
  • ½ c. queso fresco
  • ¾ c. refrigerated salsa ( or homemade)

Heat a large cast iron skillet over medium-high heat. Combine 1 tsp. oil with spices. Rub over steak. Cook steak until desired doneness. Let stand 10 minutes and slice thinly across the grain.
Meanwhile, brush polenta slices with remaining 1 T. oil. Cook for 3 minutes on each side or until browned.
Arrange 2 polenta slices on each plate. Top with 3 oz. steak, salsa, cilantro and queso fresco.

adapted from "Cooking Light"

Monday, June 4, 2012

Rhubarb Bread

I am not a great fan of rhubarb, but this bread is outstanding! I like it even better than banana bread. This is an old family recipe, lightened just a bit. I hope you like it!
I like to cut each loaf into 8 slices and then cut those slices in half so that it feels like you are getting a thick piece.

Makes 2 loaves ( 16 slices each loaf) 1 slice = 3 points +


  • 1-½ c. brown sugar
  • ⅓ c. unsweetened applesauce
  • ⅓ c. canola oil
  • 1 egg
  • 1 c. sour milk( 1 c. skim milk with 1 T. vinegar. Let stand for a few minutes)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 2-½ c. flour
  • 1-½ c. rhubarb, sliced thinly


  • ½ c. sugar
  • 1 T. softened butter

Mix ingredients in order given. Pour into 2 loaf pans coated with nonstick spray.  For topping, combine butter and sugar until crumbly.  Sprinkle with topping. Bake at 350 for 45 -60 minutes.

Cheddar Cheese Burgers with Caramelized Onions

I love a good burger in the summertime! This one hit the spot!

serves 8 ( 8 points +)

  • 1 T. olive oil, divided
  • 2 c thinly sliced yellow onion
  • ¾ tsp. salt, divided
  • 1 T. white wine vinegar
  • 4 garlic cloves, minced
  • 2 lbs. lean ( 93%) ground beef
  • ½ c. shredded cheddar cheese
  • 2 c. baby spinach leaves
  • 4 hamburger buns ( 2 points, such as Healthy Life)
  • 8 T. light mayonnaise

Heat a nonstick skillet over medium heat. Add 2 tsp. oil; swirl to coat. Add onions and ¼ tsp salt.; cook 15 minutes or until golden brown. Add vinegar. Cook 1 minute, then remove from heat.

Combine garlic with beef. Form into 8 patties. Sprinkle patties with remaining salt.
Heat a large cast iron skillet over medium heat. Add 1 tsp. oil. Cook burgers for 3 minutes on each side or until desired doneness. Top with shredded cheese. Cook 1 minute or until cheese melts.

Place ¼ c. spinach leaves on the bottom of each bun. Top with patty, then onions. Spread mayo on top half of bun and place on top of burgers.

adapted from "Cooking Light"

Friday, June 1, 2012

Southwest Flank Steak

This is another quick and easy recipe that if full of flavor…perfect for a summer cookout!

serves 6 ( 5 points +)

  • 3 T. packed brown sugar
  • 3 T. chili powder
  • 4-½ tsp. ground cumin
  • 1 T. garlic powder
  • 1 T. cider vinegar
  • 1-½ tsp. Worcestershire sauce
  • ½ tsp. cayenne pepper
  • 1-½ lbs. flank steak
In a small bowl, combine all ingredients except steak. Rub spice mixture over both sides of steak. Grill until desired doneness. Let stand 10 minutes before slicing thinly.

Smoky Corn Salad

serves 6 ( ¾ c. = 3 points +)

  • 4 c. frozen corn, thawed
  • 2 T. lime juice
  • ½ tsp. salt
  • ¼ tsp. ground red pepper
  • 1 tsp. chili powder
  • 2 red bell peppers, chopped
  • ½ c. fresh cilantro, chopped
In a large skillet coated with nonstick spray, cook corn until lightly browned. Transfer to a serving bowl and stir in remaining ingredients.

adapted from "Healthy Cooking"

Mini German Pancakes

photo taken by son, Joey

My daughter, Jessica, found this recipe on Pinterest and decided to make it for breakfast. These little mini pancakes ( at only 2 points +) are wonderful! Top them with berries of your choice, a little powdered sugar and syrup.

Makes 16-18 ( 2 points + each)

  • 1 c. skim milk
  • 6 eggs
  • 1 c. flour
  • ½ tsp. salt
  • 1 tsp. vanilla
  • ¼ c. butter, melted

Preheat oven to 400 degrees. Blend first 5 ingredients in a blender. Make sure flour is well blended. Blend in butter a little at a time.
Spray muffin tins with nonstick spray and spoon batter evenly between tins, Bake for 15 minutes or until puffy and golden on top.


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