Friday, May 30, 2014

Blueberry Buttermilk Panackes

I tried this recipe today for breakfast. The pancakes are fluffy and taste delicious! The original recipe was found on this site.

serves 8 ( 2 pancakes = 5 points +)

  • 1 c .fresh blueberries
  • 2 c. flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 2 T. sugar
  • zest of one lemon
  • 2 eggs
  • 2 c. low-fat buttermilk

In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.

Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter. 

Serve with syrup if desired.

Fettuccine with Grape Tomatoes, Zucchini, and Ricotta

A great, fresh-tasting weeknight dinner full of the taste of summer produce!

Serves 4 ( 1-1/2 c. = 8 points +)

  • 8 oz. uncooked fettuccine
  • 1-1/2 c. grape tomatoes, halved
  • 2 medium zucchini, halved length-wise and cut crosswise
  • 1 T. olive oil
  • salt and pepper to taste
  • 2 tsp. crushed garlic
  • 1/2 c. light ricotta
  • 1 T. grated Parmesan cheese

Boil pasta; drain.
Meanwhile, heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add zucchini and season with salt and pepper. Cook until crisp-tender. Add tomatoes and garlic and cook until tomatoes soften. 
Place pasta and zucchini mixture in a large bowl and toss to coat. Season pasta with additional salt and pepper as needed. Top with dollops of ricotta and sprinkle with Parmesan.

Thursday, May 29, 2014

Orzo Salad with Spicy Buttermilk Dressing

A great pasta salad to serve with any Mexican dish or grilled entree.

Serves 8 ( about 3/4 c. = 5 points +)

  • 1 c. uncooked orzo pasta
  • 1 c. frozen whole-kernel corn, thawed
  • 24 grape tomatoes, halved
  • 3 green onions, sliced
  • 1 ( 15 oz.) can black beans, drained and rinsed
  • 1/4 c. low-fat buttermilk
  • 3 T. chopped, fresh cilantro, divided
  • 3 T. fresh lime juice
  • 2 T. fat-free sour cream
  • 2 T. light mayonnaise
  • 1 tsp. chili powder
  • salt
  • pepper
  • 1 tsp. crushed garlic
  • 1 peeled, diced avocado
  • 1 T. fresh, chopped parsley

Cook pasta; drain and rinse in cold water. 
Place orzo, corn and next 3 ingredients ( through beans) in a large bowl; toss.

Combine buttermilk, 2 T. cilantro and next 7 ingredients ( through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Gently stir in avocado. Garnish with remaining 1 T. cilantro and 1 T. parsley.

adapted from "Cooking Light"

Flank Steak with Creamy Lemon Sauce

Easy and quick~ you will love this recipe! It is perfect for summertime grilling! I made this recipe with an orzo and black bean salad, fruit salad, and green lettuce salad.

Serves 4 ( 3 oz. steak and about 3T. sauce = 4 points+)

  • 1 ( 1 lb. ) flank steak
  • salt and pepper
  • 1/4 c. fat-free sour cream
  • 1 T. light mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. grated lemon rind
  • 1 T. fresh lemon juice
  • 2 T. chopped, fresh cilantro
  • 1 T. chopped, fresh parsley

Preheat grill. Sprinkle steak with salt and pepper. Cook 5 minutes per side or until desired doneness. Remove and let stand 5 minutes. Slice thinly against the grain.

Meanwhile, in a small bowl, whisk together remaining ingredients. Serve sauce with steak.

Wednesday, May 28, 2014

Zucchini Mini Muffins

I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

  • 1-1/3 c. flour
  • 1/2 c. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground allspice
  • 2/3 c. shredded zucchini
  • 3 T. canola oil
  • 2 T. butter, melted
  • 2 T. skim milk
  • 1 tps. vanilla
  • 1 egg

Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

BLT Pasta Salad with Chicken

This is a perfect side dish for any summertime meal! This would also be a great main course lunch dish.

serves 10 ( about 1 c. = 4 points +)

  • 8 oz. uncooked rainbow rotini pasta
  • 6 c. torn Romaine lettuce
  • 2 Roma tomatoes, seeded and diced
  • 1-1/2 c. cooked cubed chicken breast
  • 4 reduced fat bacon strips, cooked crisp and crumbled
  • 1/3 c. light mayonnaise
  • 1/4 c. water
  • 2 T. fat-free sour cream
  • 1-1/2 tsp. white vinegar
  • 1T. barbecue sauce
  • black pepper to taste

Cook pasta al dente; drain and rinse in cold water.
In a large bowl, combine Romaine, chicken, bacon, tomatoes and pasta.
In a medium bowl, combine mayo, sour cream, water, vinegar, barbecue sauce and pepper. Pour over salad and toss to coat. Serve immediately.

adapted from "Taste of Home"

Wednesday, May 21, 2014

Pork Schnitzel

This yummy German recipe is quick to make and very satisfying! Traditional schnitzel is made with veal, but pork or chicken are also great substitutes and are easier on the budget!

Serves 8 ( 7 points +)

  • 1/3 c. low-fat buttermilk
  • 1 egg, lightly beaten
  • 3/4 . dry breadcrumbs
  • garlic powder, salt and pepper to taste
  • 8 ( 4 oz) boneless center loin pork chops, pounded to 1/8 inch thickness
  • 2 T. olive oil
  • lemon wedges

Combine buttermilk and egg in a shallow dish. In another dish, combine breadcrumbs, garlic powder, salt and pepper.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. olive oil. Working in batches, dip four pork chops in buttermilk mixture, then dredge in breadcrumb mixture. Place in skillet and cook 3 minutes on each side or until done. Repeat procedure with remaining 1 T. olive oil and remaining chops. Serve with lemon wedges.

Peach Kuchen

While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "". I have adapted it slightly.  Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.

Serves 12 ( 4 points +)

  • 1/2 c. butter
  • 1/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 medium peaches, sliced
  • 3 T. sugar
  • 1/2 tsp. cinnamon

Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.

In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.

Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.

Bake for 30-40 minutes or until golden brown.

Monday, May 19, 2014

Oven-Roasted Sausage and Vegetables

This is probably one of the easiest meals I have made. It was so good that people had trouble stopping at one helping! I saw a similar recipe on Pinterest, but decided to add zucchini and also to measure out the ingredients so as to get an accurate points value. I hope you like it!

serves 12 ( about 1 c. = 6 points +)

  • 13 oz. Hillshire farm turkey smoked sausage
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 bell peppers, sliced
  • 2 c. onion, sliced
  • 4 large Yukon Gold potatoes, chopped ( leave skins on)
  • 3 T. olive oil
  • salt and pepper to taste

Preheat oven to 400 degrees.
Spray a large jelly-roll pan with nonstick spray. Place sausage and veggies on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 35-45 minutes or until potatoes are tender. Stir twice during baking time.

Strawberry, Peach, Basil Salad with Orange Vinaigrette

A very fresh, sweet-tasting summer salad that is loaded with flavor!

serves 6 ( about 3/4 c. = 3 points +)

  • 1 c. fresh orange juice
  • 1-1/2 T. sugar
  • 1-1/2 T. raspberry vinegar ( or another flavored vinegar of your choice)
  • 1 T. olive oil
  • dash of salt
  • 2 peaches, sliced into thin wedges
  • 1 lb. strawberries, sliced
  • 2-3 T. fresh basil, torn

Combine first 3 ingredients in a saucepan; bring to a boil. Cook until reduced to about 1/2 c. ( about 15 minutes)
Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
Combine peaches and strawberries. Add juice mixture, stirring gently. Add basil and stir gently.
Serve immediately.

Wednesday, May 14, 2014

Spring Vegetable Penne with Lemon Cream Sauce

A quick weeknight dish!

Serves 10 ( about 1-1/2 c. = 9 points +)

  • 1 T. olive oil
  • 1 Vidalia onion, chopped
  • 1 ( 8 oz) package pre-sliced mushrooms
  • 1 tsp. dried thyme
  • 1 T. crushed garlic
  • 2 T. flour
  • 1 c. fat-free chicken broth
  • 1 c. fat-free half and half
  • 1-1/2 c. frozen green peas
  • 6 T. grated Parmesan cheese, divided
  • 1 T. grated lemon rind
  • 2 T. fresh lemon juice
  • salt and pepper to taste
  • 1 lb. uncooked penne pasta
  • 1 lb. (1 inch) diagonally cut asparagus

Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add onions and mushrooms; saute 5 minutes or until tender. Stir in thyme and garlic. Cook 1 minute. Sprinkle with flour. Cook 30 seconds, stirring constantly. 
Stir in broth and half and half; cook until slightly thickened ( 2-3 minutes). Add peas, 4 T. cheese, lemon rind, juice, salt, and pepper. Cook until peas are heated through.

Cook pasta according to package, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture. Toss to coat. Transfer to a serving bowl and sprinkle with remaining 2 T. cheese.

adapted from "Cooking Light"

Saturday, May 10, 2014

Grilled Asian Flank Steak with Mango Salad

The marinade for the this steak is outstanding! I also like the fact that you only need to marinate the steak for 15-30 minutes! The salad was the perfect accompaniment to this "Thai" style meal.

serves 8 ( 3 oz. steak with salad = 6 points +)


  • 1/4 c. chopped cilantro
  • 1 T. sugar
  • 1 T. crushed ginger
  • 1 T. crushed garlic
  • 1 T. oyster sauce or fish sauce
  • 1 T. low-sodium soy sauce
  • 1 ( 2 lb. ) flank steak


  • 3 T. lime juice
  • 2 T. water
  • 1 T. reduced-fat peanut butter
  • 1/2 tsp. crushed red pepper flakes
  • 6 c. shredded Romaine lettuce
  • 2 c. shredded cabbage
  • 1/2 c. chopped cilantro
  • 1/4 c. sliced green onions
  • 1 mango, peeled and diced

Preheat grill to medium-high heat

Combine marinade ingredients in a large ziplock bag. Add steak and turn to coat. Marinate 15-30 minutes.
Remove steak from marinade. Place on grill. Drizzle with any remaining marinade from the bag. Grill 5 minutes on each side or until desired doneness. Let stand 5 minutes. Slice thinly across the grain.

For salad, combine lime juice, water, peanut butter and crushed red pepper flakes in a large bowl. Add Romaine, cabbage, cilantro and green onions. Toss to coat. Add mango and toss gently.

adapted from "Cooking Light"

Chicken Scaloppine with Peperonata

This recipe is very easy and fairly quick to make. The pepper mixture can even be made ahead of time.

serves 8 ( 6 points +)

  • 2 T. olive oil
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 c. vertically sliced onion
  • 1 T. crushed garlic
  • 1 c. halved grape tomatoes
  • 1 tsp. dried basil
  • 2 tsp. balsamic vinegar
  • salt
  • 2 lbs. boneless skinless chicken breasts, cut into 8 ( 4 oz. ) cutlets
  • pepper
  • 6 T. flour
  • 3 T. butter

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes. Add tomatoes; cook until tomatoes wilt. Remove from heat, stir in basil, vinegar and 1/4 tsp. salt.  Transfer to a bowl and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. 

Working in 2 batches, melt half of the butter in the skillet that was used for pepper mixture. Place half of the chicken in the skillet and cook 2-3 minutes on each side or until done. Repeat with remaining butter and chicken. 

Serve chicken with peperonata mixture.

adapted from "Cooking Light"

Double Blueberry Scones


Serves 8 ( 8 points +)

  • 1 c. rolled oats
  • 1-1/2 c. flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4 T. butter
  • 4 T. light stick butter
  •  1/2 c. fresh or frozen blueberries ( thawed )
  • 1/3 c. dried blueberries
  • 1 T. grated lemon zest
  • 1 tsp. vanilla
  • 1/2 c. low-fat buttermilk
  • 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"

Thursday, May 1, 2014

Penne with Roasted Vegetables and Fresh Mozzarella

The thing I love about this recipe is that roasted vegetables taste wonderful and are so easy to make! You can make the vegetables ahead of time and just stir them into the pasta before serving. This fresh-tasting, healthy meal is oh-so-satisfying!

Serves 10 ( generous 1 c. = 8 points +)

  • 1 lb. penne pasta
  • 3 small zucchini, halved lengthwise, sliced and cut into 2 inch pieces
  • 4 medium carrots, sliced thinly, lengthwise into 2 inch pieces ( about 1/2 inch thick)
  • 1 onion, sliced
  • 1 pint cherry tomatoes
  • 2 roasted red bell peppers ( packed in water) diced
  • 4 T. olive oil
  • salt and pepper to taste
  • 4 oz. mozzarella pearls
  • 1/4 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Place zucchini, carrots, onion and tomatoes on a large baking sheet. Drizzle with 2 T. olive oil. Sprinkle with salt and pepper and toss to coat. Bake 20-30 minutes, turning a couple times during baking. Remove from baking sheet and set aside.

Boil pasta; drain. Place pasta in a large bowl. Season with salt and pepper to taste. Stir in 2 T. olive oil. Gently stir in vegetables and mozzarella pearls. Sprinkle with Parmesan and toss to coat.


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