Thursday, October 9, 2014

Cherry-Port Glazed Pork Tenderloin

I love pork in the fall. This roast was especially easy to make and full of flavor.

Serves 12 ( 3 oz. pork = 5 points +)

  • 3/4 c. ruby port ( or any red wine)
  • 1/2 c. cherry preserves
  • 1 tsp. chopped fresh thyme
  • 1 tsp. garlic powder
  • 1-1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 ( 3 lb.) boneless pork loin
  • 1 T. olive oil

Preheat oven to 425.
Bring port to a boil and cook until reduced to 2 T. ( about 10 minutes). Stir in cherry preserves; cook 1 minute. Remove from heat and stir in thyme.

Combine garlic powder, salt, and pepper. Rub over pork.
Heat oil in a cast iron ( or nonstick ) pan. Brown pork on all sides. Place cast iron pan in the oven (if you don't have a cast iron pan, transfer pork to a jelly roll pan ). Cook for 20-30 minutes or until thermometer registers 135 degrees. Let stand 10 minutes before slicing.

"Cooking Light"

Friday, October 3, 2014

Pumpkin Pie Cupcakes

You are going to LOVE these little treats! I first saw this recipe on the "Krazycouponlady" and thought I would give them a try. I tweaked them ever so slightly... just to make them even more points friendly. I also got 16 cupcakes out of one recipe.

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 2 points +)

  • 1 ( 15 oz) can pumpkin 
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1/2 c. egg beaters
  • 1 tsp. vanilla
  • 3/4 c. ( 2%) evaporated milk
  • 2/3 c. flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 16 T. Cool Whip Free

Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.

Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.

Fill each muffin cup 2/3  full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.

Wednesday, October 1, 2014

Banana Bread with Chocolate Glaze

This banana bread tastes just like grandma's old-fashioned recipe, but with the added bonus of chocolate glaze! We all loved it!

Serves 16 ( 5 points +)

  • 1 c. sugar
  • 1/4 c. butter, softened
  • 3 bananas, mashed
  • 1/4 c. skim milk
  • 1/4 c. reduced-fat sour cream
  • 2 egg whites
  • 2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2-1/2 T. half and half
  • 2 oz. semisweet chocolate, chopped ( I used mini chocolate chips)

  • Preheat oven to 350 and spray a loaf pan with nonstick spray

Combine sugar and butter in a mixing bowl and beat until blended well. Add bananas, milk, sour cream, and egg whites.

Combine flour, baking soda, and salt in a medium bowl. Add flour mixture to banana mixture; beat until just blended. ( do not overbeat). Spoon batter into loaf pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Remove from pan and cool on a wire rack.

Place half and half and chocolate in a microwave -safe dish. Microwave on high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly. Spread over bread.

"Cooking Light"

Caprese Chicken Pasta

You will love this comfort food "Mac and Cheese" with a twist! 

Serves 10 ( 1 c. = 9 points +)

  • 1 lb. boneless, skinless chicken breasts, cooked and shredded
  • 4 c. grape tomatoes
  • 2 T. olive oil
  • 12 oz. uncooked penne pasta
  • 1 T. crushed garlic
  • 10 tsp. flour
  • 3-1/2 c. skim milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1-1/2 c. part-skim shredded mozzarella
  • 2/3 c. Parmesan cheese, grated
  • 1/2 c. torn basil leaves
  • 1/4 c. Panko Japanese bread crumbs
  • 1/4 tsp. crushed red pepper flakes

Preheat broiler to high. Combine tomatoes with 1 T. oil on a jelly roll pan. Broil 3 minutes or until tomatoes begin to break down.

Cook pasta; Drain. Return pasta to pan.
Heat a saucepan over medium heat. Add 1 T. oil. Add garlic and cook 1 minute. Stir in flour. Add milk, salt, pepper, stirring with a whisk. Bring to a simmer; cook until thickened. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss.Stir in chicken. Stir in tomato mixture and basil. Spoon into a 13 x 9 pan coated with nonstick spray. Sprinkle with Panko and red pepper flakes. Broil 2-4 minutes or until Panko is browned.


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