Tomato-Ricotta Tart

I love this time of year when garden tomatoes are fresh and so delicious! This recipe was not hard to make, but you will need about an hour or so. This is a great recipe for a meatless meal. I served it with a salad and corn on the cob.

Serves 6 ( 7 points +)

Crust:

• 1-1/4 c. flour
• 2 T. pine nuts, toasted
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. black pepper
• 1/4 c. olive oil
• 3-4 T. cold water

Filling:

• 3/4 c. part-skim ricotta
• 1 egg
• 2 tsp. crushed garlic
• 1/2 tsp. salt
• 1 T. dried basil
• 6 T. part-skim mozzarella, shredded
• 1 lb. heirloom tomatoes, sliced

Preheat oven to 450.
Place flour and next 4 ingredients ( through pepper) in a food processor and process until combined. Combine oil and 3 T. water. With the processor running, add oil mixture slowly through chute and process until dough is crumbly. Add 1 T. extra water if needed.

Sprinkle dough into a 9 inch glass or ceramic pie plate coated with nonstick spray. Press dough onto the bottom and up sides of dish. Bake for 10 minutes. Remove from oven.

Whisk together ricotta, egg, garlic, basil and 4 T. mozzarella. Spread over crust. Arrange tomatoes in a circular pattern over ricotta mixture. Sprinkle with remaining 2 T. mozzarella. Bake for 25 minutes or until filling is set. Let stand 10 minutes before slicing and serving. 

adapted from "Cooking Light"

Greek Chicken Wraps

Serves 6 ( 7 points +)

• 1 c. grape tomatoes, halved
• 3 T. chopped, pitted Kalamata olives
• 6 T. reduced-fat feta, crumbled
• 1 T. fresh lemon juice
• 1 tsp. dried oregano
• 1 T. olive oil
• 1 c. cooked shredded boneless, skinless chicken breast ( you can use rotisserie chicken if you like)
• 1 c. chopped cucumber
• 6 T. roasted red pepper hummus
• 6 ( 8 inch) La Tortilla Factory whole wheat tortillas

Place tomatoes, olives, feta, lemon juice, oregano, olive oil, cucumber, and chicken in a bowl. Toss to coat. 
Spread 1 T. hummus on each tortilla. Top with chicken mixture. Roll wraps and cut in half.


adapted from "Cooking Light"

Summer Squash, Bacon, and Mozzarella Quiche

Summer squash is ripening in the garden, so I thought I would put it to use in this recipe!

Serves 8 ( 7 points +)

Crust:

• 1-1/2 c. flour
• 1/2 tsp. salt
• 3 T. chilled butter, cut into pieces
• 2 T. shortening
• 1/4 c. ice water

Filling:

• 1 T. olive oil
• 2 c. sliced yellow squash
• 2 c. sliced zucchini
• 1/4 c. chopped onion
• 1T. fresh thyme
• 1c. 2% milk
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 4 slices center-cut bacon, cooked crisp and crumbled
• 3 egg whites
• 3 eggs
• 3/4 c. shredded, part-skim mozzarella

For crust, combine flour 1/2 tsp. salt, butter and shortening in a food processor until mixture resembles coarse meal. Gradually add water through food chute, processing just until the mixture is combined. Press into a 4 inch circle and wrap in plastic wrap. Chill for 1 hour.

Preheat oven to 400.
Place dough between 2 sheets of plastic wrap. Roll into a 12 inch circle. Press into a 9 inch deep-dish pie plate and flute edges. Pierce bottom and sides of dough with a fork. Bake 15 minutes. Cool on a wire rack.

Reduce oven temperature to 350.

For filling, heat a large nonstick skillet over medium-high heat. Add oil to pan. Add squash, zucchini, onions and thyme. Saute for 5 minutes or until squash and zucchini are tender. Cool slightly.

Combine 1 c. milk and next five ingredients ( through eggs) in a large bowl, stirring with a whisk. Arrange squash mixture over crust and sprinkle with mozzarella. Pour egg mixture over cheese. Bake 45 minutes or until filling is set. Cool 15 minutes before slicing. 

"Cooking Light"

Lemony Orzo- Veggie Salad with Chicken

YUMMMM!

Serves 4 ( about 1-1/4 c. = 7 points +)

• 3/4 c. uncooked orzo pasta
• 1/4 tsp. grated lemon rind
• 3 T. fresh lemon juice
• 1 T. olive oil
• 1/2 tsp. salt
• 1/2 tsp. crushed garlic
• 1/4 tsp. honey
• 1/8 tsp. pepper
• 1 c. shredded skinless, boneless chicken breast
• 1/2 c. diced English cucumber
• 1/2 c. chopped orange bell pepper
• 1/3 c. sliced green onions
• 1 tsp. dried dill
• 1/2 c. crumbled goat cheese

Cook orzo; drain and rinse with cold water. Place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients ( through pepper), stirring with a whisk. Drizzle juice mixture over orzo; toss to coat.
Add chicken and next 4 ingredients ( through dill), toss to combine. Sprinkle with goat cheese.

adapted from "Cooking Light"

Deep Dish Strawberry Frozen Pie

A great summertime dessert!

Serves 10 ( 7 points +)

• 30 Nabisco Famous Chocolate Wafers
• 5 tsp. butter, melted
• 1 egg white, beaten
• dash of salt
• 1 lb. fresh strawberries, divided
• 1/4 c. strawberry jam, divided
• 1 tsp. fresh lemon juice
• 2/3 c. fat-free sweetened condensed milk
• 4 c. Cool Whip Free

Preheat oven to 350. 

Finely grind wafers in a food processor, Add butter, egg white and salt; process until well combined. 
Gently press mixture into bottom and up sides of a 9.5 inch deep dish pie plate coated with cooking spray. Bake for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

Slice 1 c. strawberries; place in a large bowl. Add 1 T. strawberry jam and lemon juice; stir in sweetened condensed milk. Gently fold in Cool Whip. 
Spoon mixture into crust. Freeze 4 hours or overnight.
Quarter remaining berries. Combine with remaining 3 T. jam. Arrange mixture over pie and serve immediately.


adapted from "Cooking Light"

Breakfast On-The-Go

This idea comes from my friend, Tina. I made a dozen of these and froze them so that anyone could grab one on the way out the door. Just microwave for 1 minute and you are set!

Serves 12 ( 7 points+)

• 12 Light ( 100 calorie) English Muffins
• 12 oz. Jimmy Dean reduced-fat pork sausage, cut into 12 patties
• 12 eggs
• 6 slices 2% American cheese, halved

Preheat oven to 350. Split muffins open and lay on 2 baking sheets. Bake until toasted
Cook sausage until no longer pink. You can either do this in a large frying pan or on a rimmed baking sheet in the oven once the muffins are done.
Whisk together the eggs in a bowl. Ladle by 1/4 cupfuls into muffin tins coated with nonstick spray. Bake about 10-15 minutes or until eggs are done.

Place one egg on each muffin bottom, top with sausage and 1/2 slice cheese. Top with muffin top. Wrap individually in wax paper and then place in large ziplock freezer bags.

Grilled Flank Steak with Grilled Tomato Bruschetta

Love this entire recipe made on the grill!

Serves 6 ( 7 points +)

Steak:

• 1-1/2 lbs. flank steak
• 1 T. olive oil
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp.pepper

Bruschetta:

• 6 oz. French bread baguette
• 1 pint grape tomatoes
• 1 T. olive oil
• 2 tsp. balsamic vinegar
• salt and pepper to taste
• 1/2 tsp. crushed garlic
• 2 T. chopped, fresh basil

Heat grill to medium-high heat
For steak, combine olive oil with spices and rub over both sides of steak. Grill until desired doneness. Let stand 5 minutes before slicing thinly against the grain.

For bruschetta, string tomatoes on skewers. Grill about 3 minutes per side or until lightly charred and soft.
Slice bread into 12 ( 1/2 oz.) pieces. Spray one side of bread with nonstick spray and place with the sprayed side down on the grill. Grill until golden and crisp. Watch carefully, because this will only take a couple of minutes.

Place olive oil, balsamic, garlic, salt and pepper in a bowl; whisk to combine. Add tomatoes and smash lightly with a potato masher. Stir to combine. Sprinkle with basil and stir gently.

Place tomato mixture on grilled bread slices.

Enjoy!

Blueberry Coffeecake with Almond Streusel

This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

• 2 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 1/3 c. packed brown sugar
• 1/4 c. old-fashioned rolled oats
• 2 T. sliced almonds
• 1 T. flour
• 1/4 tsp. cinnamon
• 2 T. butter, melted
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 T. canola oil
• 1 egg
• 1 c. low-fat buttermilk
• 2 tsp. grated lemon rind
• 1 T. fresh lemon juice

Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients ( through cinnamon) in a medium bowl. Drizzle with 2 T. melted butter; toss to combine.

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"

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.

Orecchiette with Snap Peas and Tuna

Orecchiette means "little ears" in Italian. These noodles are not only cute, they hold sauce very nicely.
Serve this pasta warm or cold.

serves 8 ( about 1-1/4 c. = 7 points +)

• 1 lb. orecchiette noodles
• 1/2 lb. sugar snap peas, cut in half
• 2 tsp. lemon zest
• 1 T. lemon juice
• 2 T. olive oil
• 2 T. grated Parmesan cheese
• 1 can ( 4 oz) tuna packed in water, drained
• salt and pepper to taste

Bring a large pot of water to a boil. Add pasta according to package directions. Steam the pas for 2 minute or just until the color begins to brighten. If you have a steamer basket that is larger than the diameter of your pasta cooking pot, you can set it directly on top and utilize the steam from the boiling water below.

While pasta is cooking, whisk together lemon zest, juice, olive oil, Parmesan, salt and pepper. Stir in tuna and peas. Drain pasta and stir into tuna mixture.

Barley Risotto with Butternut Squash and Sausage

This dish is a little bit of work, but oh . so . satisfying! My little granddaughter, who is 20 months old, ate 3 bowls of this!
Risotto is a traditional Italian dish using Arborio rice, but I decided to use barley since I had it on hand. The flavor is nutty and hearty. 

serves 8 ( 1 c. = 7 points +)

• 4c. fat-free chicken broth
• 1/4 c. red wine
• 1/2 tsp. tumeric
• 1 T. olive oil
• 1 c. diced onion
• 1 garlic clove, crushed
• 1-3/4 c. uncooked barley
• 3 hot turkey Italian sausage links, casings removed
• 2 lbs. butternut squash, peeled and diced into 1/2 inch pieces
• salt and pepper to taste
• 1/3 c. Parmesan cheese, grated

In a medium saucepan, combine 3-1/2 c. wine and tumeric. Bring to a boil, then reduce heat to keep warm.

Heat a large saucepot over medium-high heat. Add oil, onion and garlic. Cook until onion is translucent. Stir in barley. Cook for 3 minutes.

Using a 1/2 c. ladle, add broth mixture to barley, stirring occasionally. Allow each addition to be absorbed before adding more broth` 5-7 minutes.

In a large saute pan coated with nonstick spray, add sausage and break apart with a spoon. Cook until no longer pink. Remove sausage and place on a plate lined with paper towel to drain.

Add squash to saute pan. Season with salt and pepper and cook, stirring occasionally 7-10 minutes. Ad remaining 1/2 c. broth to pan. Cover and simmer 10-15 minutes or until squash is tender. 

Add squash and sausage to pan and heat through. Stir in Parmesan cheese before serving.

Avocado Crab Toasts

The fresh taste of the avocado in this recipe made my heart smile! I hope you like it as much as I did!

serves 4 ( 7 points +)

• 1 ( 8 oz) French baguette
• 1 avocado
• 2 T. fresh lemon juice
• 2 T. low-fat Greek yogurt
• 1/8 tsp. sweet paprika
• 1/8 tsp. cayenne pepper
• 1 tsp. grated lemon zest, divided
• 4-1/4 oz. lump crab meat ( I used canned), drained
• 3 T. frozen corn, thawed
• 2 T. finely chopped green pepper
• 1 T. basil leaves
• salt and pepper to taste

Cut baguette in half and then slice open so that you have four pieces. Toast in a toaster oven or in a regular oven on 400 degrees until crisp.

Mash avocado with 2 T. lemon juice. Salt to taste. Spread avocado over toasted bread.

Combine yogurt, paprika, cayenne pepper and 1/2 tsp. lemon zest in a bowl; set aside.

In a medium bowl, combine crab, corn, green pepper, basil, salt and pepper. Stir in yogurt mixture.

Place crab mixture on top of avocado mixture and serve.

Parmesan and Pine Nut Crusted Oven-Fried Chicken

serves 6 ( 7 points +)

• 3 T. pine nuts
• 1 T. ground yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 tsp. finely chopped fresh Rosemary
• 1/2 c. flour
• 1/4 c. grated Parmesan cheese
• salt
• pepper
• 1/2 c. low-fat buttermilk
• 1 egg white
• 2 T. canola oil

Preheat oven to 425. Combine first three ingredients in a food processor and process until smooth. Combine nut mixture, baking soda and next five ingredients ( through pepper) in a shallow dish. In another dish, combine egg white and buttermilk.
Dip chicken in egg white mixture, then dredge in flour mixture.
Heat an oven-proof skillet over medium-high heat. Add canola oil. Fry chicken until browned on one side. Flip. Put the pan in the oven and cook 10 minutes or until chicken is done.
Serve with a slice of lemon if desired.

adapted from "Cooking Light"

Chicken Thighs with Cilantro Sauce

This recipe comes from "Cooking Light Magazine". It has a bit of an Asian flair. The recipe only takes about 15-20 minutes total and is full of flavor and a special treat for a weeknight meal. The points value is 7+ for two thighs, which is great. If you opt for one thigh, it is 4+. 

serves 4 ( 2 thighs and 1 T. sauce = 7 points+)

• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1/2 tsp. salt, divided
• 2 T. finely chopped onion or shallot
• 1 tsp. crushed garlic
• 1/3 c. chopped, fresh cilantro ( I think I used more)
• 1-1/2 T. dark sesame oil
• 1 T. low-sodium soy sauce
• 1/2 tsp. Sriracha sauce ( hot chile sauce)
• 1/2 tsp. grated lime rind

Heat a large skillet over medium-high heat. Spray with nonstick spray. Sprinkle chicken with 1/4 tsp. salt. Add to pan and cook until browned on one side ( about 6-7 minutes). Turn and cook until chicken is done. Place chicken on a platter. 
Meanwhile, place remaining ingredients in a food processor and pulse until blended. Serve about 1-1/2 tsp. cilantro mixture over each chicken thigh.

Sirloin, Arugula and Roasted Red Pepper Salad

We have actually had a couple of days that felt like "spring" might be arriving! This has put me in the mood for fresh-tasting salads! My husband and son, Joey, made this dinner for us over the weekend. It is simple, but delicious. The peppery taste of the arugula pairs nicely with the sirloin.  I hope you like it!

serves 4 ( 7 points +)
Salad:

• 1 lb. lean sirloin, trimmed
• salt and pepper to taste
• 2 roasted red peppers, sliced
• 8 c. ( or more) of Arugula lettuce
• 4 tsp. grated Parmesan cheese

Dressing:

• 2 T. balsamic vinegar
• 2 T. olive oil
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• salt and pepper to taste

Sprinkle steak with salt and pepper. Grill or cook in a skillet until desired doneness. Let stand 5 minutes before slicing.

Place 2 c. ( or more, depending on how much lettuce you would like) in each of the four bowls. Top with steak and peppers. Sprinkle with cheese. Drizzle with dressing.

For dressing, whisk all ingredients together until blended.

Fettuccine with Butternut Squash Carbonara

Last night I made this pasta dish. My granddaughter, who is 19 months old, absolutely loved it. She kept saying "more"! This is a great way to get some vegetables into those picky eaters! This is also another great weeknight dish as the prep and cooking time are not that long.

Serves 8 ( 1 c. pasta = 7 points +)

• 1/4 lb. reduced-fat bacon, 
• 1 T. finely chopped fresh sage
• 3 c. peeled, diced butternut squash
• 1 c. chopped onion
• 2 garlic cloves, crushed
• 2 c. fat-free chicken broth
• salt and pepper to taste
• 16 oz. uncooked fettuccine
• 1/4 c. grated, fresh Parmesan cheese

Spray a large nonstick skillet with cooking spray, Cook bacon until crisp, stir in sage. Remove bacon and sage with a slotted spoon and place on paper towels; set aside.
Add squash and onion to the pan and cook until onion is translucent. Add broth. Bring to a boil, reduce heat, cover and simmer until squash is soft and liquid is reduced by about half ( 15-20 minutes). Let cook slightly, then puree in a blender until smooth, Season with salt and pepper to taste. 
Place squash mixture back in skillet.

Cook pasta in a large pot of water until al dente. Drain, reserving 1 c. pasta liquid.
Combine pasta, sauce and 1/4 c. cooking liquid from pasta. Cook over medium heat until hot. Add more liquid as needed until sauce coats pasta. Mix in Parmesan cheese. 
Serve pasta topped with reserved bacon and sage.

Succotash

Succotash is what I like to call the southern version of Asian stir-fry. It is a vegetable- lovers dream come true! This dish is hearty and quite satisfying. There is some prep work involved, but the overall dish comes together rather quickly if you cook the sweet potatoes and red potatoes ahead of time. I hope you like it!

serves 12 ( 1 generous cup = 7 points +)

• 2 T. olive oil, divided
• 1 lb. boneless, skinless chicken breasts, cubed
• garlic powder, salt and pepper to taste
• 2 medium zucchini, halved lengthwise and sliced
• 2 sweet potatoes, cooked, peeled and cubed ( 4 c.)
• 3 medium red potatoes, cooked, peeled and cubed
• 4 c. snow peas
• 1lb. carrots, sliced thinly
• 1 can ( 15 oz.) whole kernel corn, drained
• 2 bell peppers, chopped
• 1 can ( 15 oz) cannellini beans, drained and rinsed
• 2 large onions, chopped
• 1 can ( 8 oz) unsweetened pineapple tidbits

Spray a large wok or skillet with nonstick spray. Add 1 T. olive oil. Season chicken with salt and pepper and add to the pan. Cook until chicken is no longer pink. Remove chicken and set aside. Drain any juices in the pan. 
Add remaining 1 T. oil. Add carrots and cook until starting to soften. Add zucchini, onion and bell peppers. Cook until veggies are tender. Add sweet potatoes, red potatoes, chicken, cannellini beans and corn; heat through. Add pineapple tidbits with juice. Season with garlic powder, salt and pepper to taste.

Chicken and Pierogies

Serves 4 ( about 1-1/4 c. = 7 points +)

• 3/4 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
• salt and pepper to taste
• 3/4 c. diced onion
• 1/2 c. chopped celery
• 1/2 c. chopped carrot
• 1 T. fresh thyme
• 2 c. fat-free chicken broth
• 1 c. ( 2%) milk
• 5 T. flour
• 20 frozen mini cheddar pierogies ( such as Mrs. T's)

Heat a large skillet or Dutch oven over medium heat. Season chicken with salt and pepper. Spray the pan, add the chicken and cook 4 minutes, browning on all sides. Remove chicken and drain any juice.

Spray pan, add celery, onion, carrot and thyme. Cook until vegetables are tender and lightly browned.

Combine broth, milk and flour in a bowl, stirring with a whisk. Gradually add broth mixture to pan, stirring constantly; bring to a boil, cook 2 minutes or until thickened. Return chicken to pan and add pierogies. Cook until chicken is done and pierogies are warm. Season with salt and pepper to taste.

"Cooking Light"

Grilled Chicken Cobb Salad with Avocado Dressing

We were having a picnic at the lake and I decided to make something light, yet healthy to bring along. This was a nice satisfying, summer meal served with a small dinner roll and fresh watermelon slices. 

serves 4 ( 7 points +)

• 1 lb. boneless, skinless chicken breasts
• salt and pepper to taste
• 2 c. grape tomatoes, halved
• 2 hard boiled eggs
• 1 cucumber, sliced
• 4 slices Oscar Mayer fully cooked bacon ( microwaved according to instructions)
• 1.5 oz. crumbled gorgonzola cheese
• 8-12 c. Romaine lettuce, torn

Dressing:

• 1/2 c. avocado
• 2 T. olive oil
• 1 tsp. crushed garlic
• salt and pepper
• 4-5 T. water

Season chicken with salt and pepper. Spray chicken with nonstick spray and then grill until chicken is no longer pink ( 5-7 minutes per side). Let chicken stand 5 minutes before slicing.

Place equal amounts of lettuce on four plates. Top with chicken and remaining ingredients.

For dressing, place avocado, oil garlic, salt and pepper in a food processor. Process until smooth. Add water, as needed to achieve desired consistency. Drizzle dressing over salad.

Grilled Raspberry-Thyme Chicken over Fruited Spinach Salad

A refreshing summer salad, perfect for a lunch or light supper.

serves 4 ( 7 points +)

• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• 3 T. raspberry preserves, divided
• 1 T. fresh lemon juice
• 2 tsp. reduced-sodium soy sauce, divided
• 1 tsp. grated lemon peel
• 1 tsp. dried thyme leaves
• 8 c. fresh baby spinach leaves
• 1 small cantaloupe or about 3-4 c. cubed
• 2 c. fresh strawberries, quartered
• 2 T. rice wine vinegar
• 2 tsp. olive oil

Place 2 T. raspberry preserves, lemon juice, 1 tsp. soy sauce, lemon peel and thyme in a large ziplock bag. Add chicken, seal and turn to coat. Refrigerate 1-2 hours.

Remove chicken from marinade, Grill chicken until no longer pink ( about 4-6 minutes per side). Let chicken stand 5 minutes, slice thinly.

Arrange 2 c. spinach on each plate. Top with equal amounts of cantaloupe, strawberries and grilled chicken.

For dressing, combine vinegar, remaining 1 T. raspberry preserves, 1 tsp. soy sauce and olive oil. Drizzle over salads.