Roasted Tomatoes with Garlic, Gorgonzola and Parsley

This was a perfect appetizer for the Italian-themed dinner I planned for my mom's birthday. It was easy to make and full of delicious flavor. Try it and let me know how you like it!

Makes 12 ( 2 points +)

• 6 plum tomatoes, sliced in half lengthwise and seeded.
• 2 T. olive oil, divided
• 1 tsp. crushed garlic
• salt and pepper to taste
• 6 T. plain, dried breadcrumbs
• 6 T. crumbled Gorgonzola cheese
• 1 T. chopped, fresh, flat-leaf parsley

Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper.
Place seeded tomatoes, cut side down on paper towels to drain for 5 minutes.

In a medium bowl, combine 1 T. olive oil, garlic, salt and pepper. Place tomatoes in the bowl and using hands, carefully coat tomatoes in this marinade. Let stand in the marinade for 10 minutes.

In another bowl, combine bread crumbs and gorgonzola.

Place marinated tomato halves, cut side up, on the baking sheet. Fill each tomato half with the bread crumb mixture. Drizzle with remaining 1 T. olive oil. 

Bake for 20-25 minutes or until tomatoes are slightly softened and undersides browned. 

Arrange tomatoes on a platter and sprinkle with parsley.

adapted from the cookbook: "Giada at Home"

Arugula Salad with Nectarines, Walnuts, Bacon and Gorgonzola

The sweet and savory flavor combinations of this salad make it delicious. The warm bacon vinaigrette puts it over the top!

serves 8 ( 2 points +)

• 5 oz. arugula lettuce
• 2 medium nectarines, sliced
• 4 slices Oscar Mayer fully cooked bacon
• 2 T. chopped walnuts
• 1/4 c. gorgonzola cheese
• 2 T. olive oil
• 2 T. white wine vinegar
• 1 tsp. honey
• salt and pepper to taste

Place arugula on a large platter. Top with nectarines and sprinkle with walnuts and gorgonzola.

In a frying pan, cook bacon until crisp. Remove bacon and drain on paper towel. Crumble bacon over salad.


Scrape any bacon grease from pan ( there will be little) into a small bowl. Let cool slightly. Add olive oil, vinegar, honey salt and pepper. Whisk until smooth. Drizzle over salad.

Grilled Tuscan Sirloin and Potatoes with Lemon

Oh the fresh flavors of Italian cooking! This recipe is perfect for summertime grilling. This recipe made enough for 8 people and believe me, there was not a scrap left! The steak is marinated for several hours, so leave enough time in your day for preparation!

Serves 8 ( 8 points +)

• 2 lbs. sirloin steak
• 4 T. olive oil, divided
• 2 T. crushed garlic
• 2 T. lemon rind, grated
• 8-10 fresh thyme sprigs
• 2 lemons
• salt and pepper
• 2 lbs. medium-sized red potatoes

Place 2 T. olive oil, garlic and lemon rind in a large gallon sized ziplock bag. Add steak and make sure that marinade covers both sides of steaks. Refrigerate for 4 hours. Remove steak from marinade, sprinkle with salt and pepper.
Meanwhile, place potatoes in a pot of water, bring to a boil for about 15 minutes or until somewhat tender, but not too tender. Remove from water. Cool enough to handle and slice into 1/4 inch rounds. 

Place potatoes in a bowl and toss with 2 T. olive oil.

Slice lemons into 8 slices.

Grill steaks to desired doneness. Remove and let stand 10 minutes before slicing thinly against the grain.
Carefully place potatoes on grill rack and grill for a couple minutes per side or until done. Remove and sprinkle with salt and pepper.

Grill lemons for about 2 minutes per side. Serve steak with potatoes and lemon slices.

Blueberry Crisp

I love using produce that is in season! This blueberry crisp was gone in the blink of an eye! I hope you like it! I suggest serving warm with a scoop of low-fat vanilla ice-cream. Yum!

serves 9 ( 4 points+)

• 2 pints fresh blueberries
• 4 T. sugar
• 3 T. flour
• 1/4 tsp. ground cinnamon

Topping:

• 1/4 c. brown sugar
• 1/2 c. rolled oats
• 1/4 c. flour
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/4 c. light stick butter, cubed
• 1/4 c. chopped pecans

Preheat oven to 375 degrees.
Combine blueberries, sugar, 3 T. flour and cinnamon. Transfer to a 9 inch square baking dish coated with nonstick spray.
In another bowl, combine first 5 topping ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over blueberry mixture. Bake 30-35 minutes or until bubbly and topping is browned.

Caprese Burgers

Ahh! The fresh taste of summer...burgers on the grill with fresh tomatoes and basil from the garden! This Italian-inspired burger will leave you with fond memories of warm, summer evenings!

serves 6 ( 9 points +)

• 1-1/2 lbs. ground sirloin
• salt, pepper, oregano and garlic powder to taste
• 6 oz. fresh mozzarella, sliced thin
• 2 Roma tomatoes, thinly sliced
• fresh basil leaves
• 6 low-calorie buns ( 2 points +)

Combine sirloin with spices and form into 6 patties. Grill until desired doneness. Add cheese and cook until melted.  Place burger on bottom half of bun. Top with tomato and basil.

Basil-Parsley Chicken

This basil-parsley chicken over farfalle and topped with zucchini, balsamic glaze and Parmesan cheese is light, fresh-tasting and delicious! This meal is complete with just a green salad. Our family loved it!

serves 6 ( 11 points +)

• 6 boneless, skinless chicken breast halves
• 1/4 c. chopped, fresh basil
• 1/4 c. chopped, fresh flat-leaf parsley
• salt and pepper
• 3 medium zucchini, sliced thinly into 1/8 inch slices
• 12 oz. uncooked farfalle noodles ( bow ties)
• 6 tsp. Parmesan cheese, grated

Balsamic Glaze:

• 1 T. balsamic vinegar
• 2 T. olive oil
• 1 T. lemon juice
• salt and pepper

Bring a large pot of water to a boil. Add farfalle pasta and cook until done ( al dente); drain. Toss with 1 T. olive oil and salt and pepper to taste.

Meanwhile, whisk together balsamic glaze ingredients and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Add olive oil. Add chicken to pan and cook until no longer pink, turning halfway through. Remove chicken from pan and keep warm. Drain any liquid in pan.

Spray pan with nonstick spray. Add zucchini and cook until crisp-tender. Season with salt and pepper.

Place equal amounts of pasta on each of six dishes ( about 1 c. ). Top with chicken, then zucchini. Drizzle each with about 1/2 T. balsamic glaze. Sprinkle with Parmesan cheese, basil and parsley.

Watermelon- Cucumber Salad with Feta and Mint

Did you know that watermelon is loaded with iron? What a delicious way to make sure that your iron levels remain high so that you have tons of energy for fun summer activities!
This salad is refreshing and full of flavor. I used an orange infused olive oil, but feel free to use a plain olive oil as well. Have fun experimenting with different oil or vinegar flavors!

serves 8 ( 4 points +)

Salad:

• 8 c. cubed, seedless watermelon
• 1 English cucumber, sliced
• 1/4 c. sliced green onion
• 1/4 c. chopped, fresh mint
• 1/2 c. reduced fat feta cheese, crumbled

Dressing:

• 1/4 c. orange infused olive oil ( or plain)
• 1/4 c. balsamic vinegar
• 1 T. honey
• salt and pepper to taste

Combine all salad ingredients in a large bowl. Whisk together dressing ingredients and drizzle over salad. Toss to coat. Chill until serving.

Pork with Potatoes and Peppers

This was a quick meal made in one pan on the stove top. It was perfect for a warm, summer evening. I served this with a refreshing watermelon, cucumber, feta salad.

serves 8 (9 points +)

• 3 T. olive oil
• 2 T. red wine vinegar
• 1 T. chopped, fresh basil
• 1 tsp. dried oregano
• 2 tsp. crushed garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 ( 6 oz) boneless pork chops, cut into 1 inch cubes
• 3 various colored bell peppers, sliced
• 2 lbs. red potatoes, sliced into 1/4 inch slices
• 1/2 c. fat-free chicken broth

In a large bowl, combine olive oil, vinegar and next 3 ingredients ( through garlic). Add pork and turn to coat. Let stand 15 minutes. Reserve marinade.

Spray a large nonstick skillet with cooking spray and heat over medium high heat. Remove pork from marinade with a slotted spoon. Cook until browned ( about 4 minutes), stirring often.
Remove pork from pan and drain any liquid.

Spray pan again with nonstick spray. Add reserved marinade. Add peppers and potatoes. Cook stirring often, until potatoes begin to soften ( about 5 minutes). Add 1/2 c. chicken broth, cover, reduce heat to simmer and cook until potatoes are tender (about 15 minutes). Return pork to pan and heat through.
Season with salt and pepper.

Steak Braciole Roll

Braciole is a flank steak stuffed and rolled. In this case, it is stuffed with prosciutto, provolone and parmesan cheese! This dish is easy to make, but looks and tastes gourmet! This steak would go perfectly with a green salad, a small side of pasta or some potatoes.

serves 6 ( 8 points +)

• 1-1/2 lbs. flank steak
• 4 oz. thinly sliced prosciutto
• 6 slices Sargento reduced fat provolone cheese
• 1/4 c. grated Parmesan cheese
• 1 T. olive oil
• salt and pepper
• 2 T. chopped, fresh, flat-leaf parsley

Preheat oven to 400 degrees.

To cut open steak, place in front of you with the grain of the meat running vertically. Using a sharp knife, Start at a long end and make an incision into the center of the steak. Keep cutting until you are about 1/4 inch from the opposite side. Open steak and lay flat.

Top meat with prosciutto, then Provolone, then Parmesan. Roll up, jelly-roll fashion and secure with toothpicks or tie about every 2 inches with kitchen twine.

Heat a large cast iron skillet over medium-high heat, Sprinkle steak with salt and pepper. Add oil to the pan. Add steak to the pan and sear well on one side ( about 8 -10 minutes). Turn steak over. Immediately place the pan in the oven and cook an additional 10-15 minutes or until desired doneness.

Let stand 5 minutes before removing toothpicks and slicing.

Panko Crusted Chicken WIth Corn and Red Pepper Hash And Buttermilk Dressing

Delicious!

serves 4 ( about 3/4 c. corn hash and 1 chicken breast = 10 points +)

• 1-1/4 c. low-fat buttermilk, divided
• 1/2 tsp. paprika, divided
• 1/4 tsp. cayenne pepper, divided
• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• 2 c. frozen corn, thawed
• 1 T. fresh flat-leaf parsley, chopped
• 1 tsp. lemon juice
• 1/2 c. pank Japanese bread crumbs
• salt
• 4 Oscar Mayer fully cooked bacon strips
• 1 T. olive oil
• 3 green onions, sliced
• 2 bottled, roasted red bell peppers, chopped

Combine 1 c. buttermilk, 1/4 tsp. paprika and 1/8 tsp. cayenne in a large ziplock bag. Add chicken to bag, seal and turn to coat. Refrigerate for 30 minutes.

Combine remaining 1/4 c. buttermilk, lemon juice and parsley. Set aside.

Combine remaining 1/4 tsp. paprika, 1/8 tsp. cayenne pepper and Panko in a shallow dish. Remove chicken from marinade. Sprinkle chicken with salt and coat in panko mixture. ( discard marinade)

Place bacon in a large cast iron or nonstick skillet. Cook until crisp. Remove. Add oil to pan.
Add chicken to pan and cook 4 minutes per side or until golden brown and done.

In a medium cast iron or nonstick skillet, cook corn until starting to brown. Place in a medium bowl. add bacon, green onions, roasted red pepper and salt to taste.

Divide corn mixture evenly among four plates. Top with chicken and drizzle with 1 T. buttermilk dressing.

adapted from "Cooking Light"

Pecan Dainties

This little gem of a cookie will also be made for my niece's wedding. This recipe is definitely a keeper. It is another one that comes from my friend, Beverly. You will want to make it again and again!

Makes about 40 cookies ( 1 cookie = 2 points +)

Cookies:

• 1 c. butter, softened
• 1/4 c. powdered sugar
• 1/8 tsp. salt
• 2 c. flour

Frosting:

• 2 T. butter
• 1-1/2 c. powdered sugar
• 1 T. hot water
• 1/4 c. chopped pecans
• milk

In a large mixing bowl, cream butter, Add sugar and salt, mix well. Add flour and blend well. Shape into 2 rolls, 1-1/2 inches in diapeter. Refrigerate several hours. Cut into slices about 1/4 inch thick ( you may get more than 20 slices per roll)
Bake on ungreased cookies sheets for about 15 minutes or until just lightly browned. Cool completely.

For frosting, brown butter in a saucepan, remove from heat. Add powdered sugar and hot water, stir until smooth. Add enough milk to make a spreading consistency. Frost cookies and sprinkle with nuts.
( you need to work quickly with this frosting, because it will thicken. You may need to add a tiny bit more hot water or milk at a time to get it back to spreading consistency)

Lemon Melt-Aways

Baking is like cheap therapy for me. There is something about it that is so relaxing and brings that happy feeling! My niece's wedding is this weekend and that gave me an opportunity to bake in bulk! I am making 5 different delights for her sweets table. This cookie, the lemon melt-away, is light and melt in your mouth delicious. The recipe comes from my friend, Beverly. I think they would be splendid for any party, even a Christmas cookie tray!

Makes 40 ( 1 cookie = 2 points +)

Cookies:

• 1-1/4 c. flour
• 3/4 c. butter, softened
• 1/2 c. cornstarch
• 1/3 c. powdered sugar
• 1 T. lemon juice
• 1 tsp. grated lemon peel

Frosting:

• 3/4 c. powdered sugar
• 1/4 c. butter, softened
• 1 tsp. lemon juice
• 1 tsp. grated lemon peel

In a large mixing bowl, combine all cookie ingredients. Beat at low speed, scraping bowl, often until well mixed. 

Divide dough in half. Shape each half into an 8 x 1 inch log. Wrap in plastic wrap and refrigerate until firm ( 1-2 hours)

Heat oven to 350. With a sharp knife, cut each roll into about 20 slices ( about 1/4 " thick... you may get more than 20 slices per roll. )
Place 2 inches apart on cookie sheets. Bake 8-12 minutes or until set. ( Cookies will not brown) Cool completely.

For frosting, in a small mixing bowl, combine all frosting ingredients, Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.

California Burger

Visited with some old friends yesterday who now live in California. This burger was made in remembrance of them.

serves 8 ( 8 points +)

• 2 lbs. lean ground sirloin
• Salt and pepper
• 1 c. avocado
• 1/4 c. diced, seeded tomato,
• 1/4 c. finely chopped red onion
• 1 small jalapeno pepper, seeded and finely chopped
• 2 T. lime juice
• salt to taste
• 1/4 c. chopped, fresh cilantro
• 2 c. alfalfa sprouts
• tomato slices
• 8 reduced fat buns ( 2 points each)

Season sirloin with salt and pepper. Form into 8 patties. Heat a grill to medium- high heat, Cook burgers 4 minutes per side or until desired doneness.

Meanwhile, mash avocado and combine with the next six ingredients ( through cilantro)

Place about 1/4 c. alfalfa sprouts on the bottom half of a bun. top with burger, then guacamole, then a tomato slice and the top half of the bun.

Beef Tenderloin with a Cherry Red Wine Sauce

Here is another dish ( one among many) that I tried out for our fourth of July celebration this year. Cherries are in season right now and the color made this dish very festive. It was full of flavor and was enjoyed by all. I think this would be great for any holiday meal.

serves 12 ( 6 points +)

• 3-1/4 lb. beef tenderloin, trimmed
• salt and pepper
• 2 T. olive oil
• 1/2 c. finely chopped red onion
• 2 c. cherries, halved and pitted
• 1-1/2 c. red wine
• 2 T. butter

Preheat oven to 425 degrees.
Sprinkle beef with salt and pepper. Cut beef into thirds. Heat oil in a large cast iron or oven-proof skillet. Sear on one side. Turn beef and place pan in an oven heated to 425. Cook until meat registers 135 degrees for medium rare. ( about 30-40 minutes). Remove beef from pan and let stand 10 minutes. Slice thinly.

Meanwhile, heat the skillet over medium heat. Add onion and cook until tender. Add cherries and cook 1 minute. Add red wine and cook until mixture begins to thicken. Season with salt and pepper. Stir in butter. Serve cherry sauce with beef.

Roasted Potato Salad with Creamy Dijon Vinaigrette

This potato salad was a huge hit when I served it on the 4th of July! I did triple the recipe for the amount of people I was serving. This salad is great served warm.

serves 8 ( 4 points +)

• 2 lbs. Yukon gold potatoes, cut into about 1 inch pieces
• 3 T. olive oil, divided
• 1 tsp. crushed garlic
• 1/2 tsp. dried thyme
• salt and pepper to taste
• 1-1/2 T. white wine vinegar
• 2 T. minced red onion
• 2 tsp. Dijon mustard

Preheat oven to 400 degrees. Place potatoes on a large baking sheet and combine with 1-1/2 T. oil, garlic and thyme. Sprinkle with salt and pepper. Toss to coat. Bake 30-40 minutes or until browned and tender, stirring once after 20 minutes.

Combine remaining 1-1/2 T. oil, salt and pepper to taste, Dijon, vinegar and onion. Pour over potatoes and toss to coat.

adapted from "Cooking Light"

Cheesy Chicken, Tomato and Artichoke Bake

Perfect with a side of pasta or a nice salad.

serves 8 ( 6 points +)

• 8 boneless, skinless chicken breast halves ( 4 oz. each)
• 1 can  ( 13.75 oz) artichoke hearts ( not packed in oil), drained
• 6-7 Roma tomatoes, seeded and diced
• 1 T. olive oil
• 2 T. flour
• salt and pepper to taste
• 1 T. crushed garlic
• 2 c. shredded, part-skim mozzarella

Preheat oven to 375
Combine artichoke hearts, tomatoes, salt, pepper, garlic, olive oil and flour. Spread in the bottom of a 13 x 9 glass baking dish. Top with chicken seasoned with salt and pepper.
Bake until chicken is nearly done ( about 25 minutes). Top with cheese and place under a broiler for a few minutes ( watch carefully so as not to burn). Otherwise place back in the oven until cheese melts.

Let stand 10 minutes before serving. Serve with a slotted spoon.

Honey Lime Chicken Skewers

Perfect for a light lunch or  as an appetizer for a party!

serves 8 ( 2 skewers = 4 points +)

• 2 lbs. boneless, skinless chicken breasts, cut into 64 cubes
• 2 T. honey
• 1 T. olive oil
• 2 T. lime juice
• 2 tsp. crushed garlic
• salt and pepper to taste
• 1/4 c. cilantro, chopped
• wooden skewers

Combine honey, olive oil, lime juice, garlic, salt and pepper in a large resealable baggie. Add chicken and turn to coat. Refrigerate for at least 1 hour.

Soak wooden skewers in water for at least 30 minutes.

Preheat grill to medium-high heat. Thread 4 chicken cubes onto each skewer. Grill until chicken is no longer pink. Top with chopped cilantro.

Bourbon Barbecue Burger

July is the perfect month for grilling out and what better to grill than the all-American burger?

serves 6 ( 9 points +)

• 6 fully cooked bacon slices ( such as Oscar Mayer)
• 1 tsp. olive oil
• 2 c. thinly sliced red onion
• 4 T. bourbon, divided
• 1 T. balsamic vinegar
• salt
• 1/2 c. ketchup
• 1 T. Dijon mustard
• 2 tsp. honey
• 2 tsp. Tabasco or hot pepper sauce
• 2 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1-1/2 lbs. ground sirloin
• 6 slices tomato
• 6 reduced fat buns ( 2 points each)

Cook bacon in a large skillet until crisp. Remove from pan. Add oil and onion to pan. Cook until onion is browned and very tender. Add 2 T. bourbon, vinegar and 1/4 tsp. salt. Cook until liquid almost evaporates. Remove mixture from pan and cool 5 minutes.

Combine remaining 2 T. bourbon, ketchup and next 7 ingredients ( through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until thickened. Remove from heat.

Preheat grill to medium-high heat. Coarsely chop 1/2 c. onion mixture and stir into beef. Divide beef into 6 equal portions, shaping into a patty. Sprinkle patties with salt. Cook 4 minutes per side or until done.
Spread each top and bottom of bun with 1 T. sauce. Place patties on bottom halves, top with 1 tomato slice and remaining onion mixture. Top each serving with 1 bacon slice and top half of bun.

adapted from "Cooking Light"

Flour-less Cinnamon Banana Pancakes

Easy and a nice treat for one!

serves 1 ( 5 points +)

• 2 eggs, lightly beaten
• 1 banana
• 1/2 tsp. cinnamon
• 1/4 c. sugar-free maple syrup

In a mixing bowl, beat eggs, banana and cinnamon until smooth.
Heat a nonstick griddle over medium high heat. Spray with nonstick spray. Spoon batter by 1/4 cup onto hot griddle. Cook until top looks a little dry. Flip and cook other side. Serve with syrup if desired.

Lemon Dill Chicken

I was in the mood for some Greek tasting food and decided to try this recipe, which I adapted from a site called "Eating Well". I made this along with Greek Lemon Potatoes and a lovely salad with feta cheese.

Serves 6 ( 4 points +)

• 6 boneless, skinless chicken breast halves ( 4 oz. each)
• salt and pepper to taste
• 3 tsp. olive oil, divided
• 1/4 c. finely chopped onion
• 1 tsp. crushed garlic
• 1 c. fat-free chicken broth
• 2 tsp. flour
• 2 T. chopped fresh dill, divided
• 1 T. lemon juice

Heat a large skillet ( cast iron if you have one) and add 1-1/2 tsp. oil. Sprinkle chicken with salt and pepper. Sear until well browned on both sides. Remove and set aside.

Add remaining oil to pan. Add onions and garlic. Cook 1 minute.

Whisk together broth, flour, 1 T. dill and lemon juice. Add to onion mixture in the pan and cook until thickened. ( about 1 minute). Return chicken to pan with any juices that have accumulated. Cook until heated through ( 3-4 minutes). 

Place chicken on a platter. Pour sauce over the top and garnish with remaining 1 T. chopped dill.

Chocolate Filled Strawberries

Another great party treat! These were made for a graduation party and disappeared in about 30 seconds flat! That are much easier ( less messy) to make than dipping the berries. I have a feeling I will be making these for many more parties this summer!

Makes at least 32 berries ( 1 filled berry = 1 point +)

• 2 quarts fresh strawberries
• 6 oz. chocolate almond bark or candy coating

Slice a small piece off of the bottom of each berry ( horizontally) so that they stand upright. Core and hollow out the center of each berry, but make sure there are no holes in the bottom for your chocolate to leak out.
Melt almond bark in microwave until smooth ( about 2 minutes , stirring after each minute). Fill each berry. Let chocolate harden. Place in mini muffin liners on a tray and refrigerate until serving.

Watermelon- Mint Skewers in a Balsamic Syrup

What a fun party treat! I made these for a bridal shower this weekend and then made another batch for my niece's graduation party. I will be making them again for my granddaughter's first birthday party in a couple of weeks. This recipe makes a lot, so plan to make them for a party, or make in smaller amounts. You will love this little treat because it is 1 points +

Makes 100 ( 2 skewers = 1 points +)

• 1 seedless watermelon
• 1 package fresh mint
•  salt and pepper
• 1/2 c.balsamic vinegar
• 1/2 c. sugar
• 2 T. olive oil
• toothpicks

Cut watermelon into small cubes. Place 2 cubes onto each toothpick. Top with a small piece of torn mint. Combine balsamic with sugar. Bring to a boil and cook until sugar dissolves ( 1-2 minutes). Remove from heat. Stir in olive oil, salt and pepper to taste. Place skewers in a large dish with sides. Drizzle with balsamic syrup. Refrigerate until serving.

Lemon Cheesecake Bars

Makes 32 ( 4 points +)

• 1 c. + 1 T.  flour, divided
• 1/2 c. powdered sugar
• 1/2 c. light stick butter
• 6 eggs, divided
• 2-1/2 c. sugar, divided
• 1 T. lemon zest
• 1/2 c. fresh lemon juice
• 2 ( 8 oz. ) packages reduced fat cream cheese

Preheat oven to 350 and coat a 9 x 13 pan with nonstick spray.

Whisk together 1 c. flour and powdered sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Press into the bottom of the baking dish. Bake 15 minutes or until golden. Remove from oven and set aside.

Whisk together 4 eggs, 1-12/ c. sugar, 1 T. flour, lemon zest and lemon juice in a bowl. Pour over crust.

Mix cream cheese and 1 c. sugar in a mixing bowl until blended. Whisk in 2 eggs and carefully spread over lemon mixture.  

Bake about 30 minutes or until the center is nearly set. Remove and let cool Chill and cut into bars.

While browsing Pinterest last week, I came across a similar picture to this one. The recipe originally came from a site called "Our Life in Food". I decided to come up with my own measurements to make this salad points friendly. It is full of antioxidants, protein, healthy fat and iron. I hope you like it!

serves 2 ( 6 points +)

• 4 oz. boneless, skinless chicken breast
• 1 tsp. olive oil
• salt and pepper to taste
• 1 c. fresh blueberries
• 4 c. fresh, baby spinach
• 1/2 c. diced avocado
• 1 oz. diced Colby or cheddar cheese
• balsamic vinegar

Heat a nonstick skillet. Add oil. Sprinkle chicken with salt and pepper. Add to the pan and cook until no longer pink. ( 3-4 minutes per side). Remove and let stand 5 minutes before cutting into cubes.

Place 2 c. spinach on each plate. Top with blueberries, cheese, avocado and chicken. Drizzle with balsamic vinegar.

No- Bake Cheesecake

This is the easiest cheesecake recipe ever. It can be made in no time and with just four ingredients in the filling, you will find yourself making this over and over...especially on hot summer days when you do not want to turn on your oven. Our dinner guests devoured this pie in no time flat!

serves 10 ( 7 points +)

• 1 pre- made Oreo or graham cracker pie crust
• 1 can fat-free sweetened condensed milk
• 1 ( 8 oz) block light cream cheese
• 1 ( 8 oz) tub Cool Whip Free
• 1/3 c. fresh lemon juice

The secret to this creamy pie is letting your cream cheese come to room temperature so that it is easily spreadable. Let the cream cheese stand out for 1-2 hours before making this cheesecake.

Place cream cheese in a mixing bowl and beat until smooth. Add sweetened condensed milk and beat until combined. Add Cool Whip and beat until combined. Finally add lemon juice . The juice will immediately start to firm up your mixture and this is why you add it last. Beat until all ingredients are combined. Scrape into your crust. Refrigerate for 2-3 hours or until serving.

Grilled Chicken with Tomato-Avocado Salad

A nice, light and flavorful summertime dish!

serves 4 ( 8 points +)

Dressing:

• 1/4 c. low-fat buttermilk
• 3 T. light mayonnaise
• 2 T. chopped, fresh, flat-leaf parsley
• 2 tsp. chopped, fresh thyme
• 1 tsp. cider vinegar
• 1/4 tsp. pepper
• 1/8 tsp. salt
• 1/2 tsp. crushed garlic

Chicken:

• 4 ( 4 oz) boneless, skinless chicken breast halves
• 1 T. olive oil
• 2 tsp. dried, minced onion
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. chili powder

Salad:

• 1 c. frozen corn kernels, thawed
• 1/2 c. sliced red onion
• 1c. red grape tomatoes
• 1 c. yellow grape or cherry tomatoes
• 1 sliced, peeled avocado

Preheat grill.

Combine dressing ingredients in a small bowl and refrigerate until serving.

In another small bowl, combine olive oil, minced onion, cumin, salt and chili powder Rub over chicken. Grill chicken until no longer pink. Let stand 5 minutes, slice into thin slices.

Heat a skillet over medium-high heat. Coat with nonstick spray. Add corn and onion and cook until onion is tender. Add tomatoes and cook 1-2 minutes. 

Place one sliced chicken breast on each plate. Place corn mixture next to chicken. top with avocado slices and drizzle corn mixture with dressing.


adapted from "Cooking Light"

Sun- Dried Tomato Rosemary Focaccia Bread

We have a little coffee shop in town that has amazing focaccia bread sandwiches. My favorite bread is the tomato herb focaccia. One day, I hope to replicate that recipe, but for today, I have made this focaccia bread and it was very good. I love this bread served warm. This recipe will make two loaves, so plan to either give one away, have lots of people over to share or try freezing one.

Makes 2 loaves with 8 wedges each ( 1 wedge = 4 points +)

• 1-1/2 c. warm water
• 1 packet quick rise yeast
• 1 tsp. sugar
• 1 tsp. salt
• 4 c. flour
• 3 T. olive oil, divided
• 1/4 c. sun-dried tomatoes, cut into julienned strips
• fresh rosemary
• coarse sea salt

Dissolve yeast in a mixing bowl with warm water. Add sugar and 1 tsp. salt. Stir in 2 T. olive oil. Add 3 c. flour and mix. Add more flour, a little at a time until mixture starts to pull away from the bowl. If you have a stand mixer, such as a Kitchen -Aid, with the dough hook, you can continue mixing for about 5 minutes until dough is smooth and elastic. If not, you will have to knead your dough on a lightly floured surface until smooth and elastic ( 6-8 minutes)

Place dough in a large bowl coated with nonstick spray. Turn dough to coat. Cover and keep in a warm place until dough doubles in size. ( I keep mine on top of my stove with my oven pre-heated). The dough will take 30-60 minutes to rise.

Heat 1 c. water to boiling. Add sun-dried tomato pieces. Let stand 30 minutes; drain.

Preheat oven to 425. Coat two 9 inch round cake pans with nonstick spray. Punch dough down; Divide dough into two equal portions and place in cake pans. Press dough with fingertips to form indentations. Brush with remaining 1 T. oil. Top with sun-dried tomato pieces, rosemary and coarse sea salt. Bake 16-17 minutes or until bread is golden. Let stand 10-15 minutes before serving.

Baby Potatoes with Tomato Corn Saute

This easy recipe only took about 15 minutes to make! It was delicious!

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

• 12 oz. small baby potatoes, quartered
• 1 T. olive oil
• 1 c. frozen corn kernels, thawed
• 1 tsp. crushed garlic
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper flakes
• 1 c. halved grape tomatoes
• 1/3 c. chopped fresh cilantro
• 1 oz. ( about 1/4 c. ) shaved Parmesan cheese

Place potatoes in a medium saucepan. Cover with water. Bring to a boil. Boil 10 minutes or until tender; drain.
Heat a large nonstick skillet over medium-high heat. Add olive oil. Add corn and next three ingredients, through crushed pepper flakes. Saute 2 minutes. Add potatoes and tomatoes to pan. Cook 1 minutes. Top with cilantro and cheese.

adapted from "Cooking Light"

Herbed Ricotta Tart

Savory and a good source of protein, this makes a nice meatless meal choice!

serves 6 ( 7 points +)

• 1 ( 11 oz.) can refrigerated pizza crust dough
• 1-1/3 c. low-fat ricotta cheese
• 2 eggs
• 1 egg white
• 1/2 c. grated Parmesan cheese
• 2 T. chopped fresh parsley
• 2 T. chopped fresh basil
• 1 tsp. dried oregano

Preheat oven to 375 degrees. Coat tart dish or large pie pan with nonstick spray. Press pizza crust into bottom and up sides of pan.
Lightly beat eggs and egg whites together in a large bowl. Add remaining ingredients and stir to mix. Pour into crust. Bake for 30-35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

Beef Tenderloin with Mustard and Herbs

This was my first time grilling a beef tenderloin. It was delicious and cooked fairly quickly! Keep an eye on it and turn about every 5 minutes.


serves 10 ( 5 points +)

• 1 ( 2-1/2 lb. beef tenderloin)
• salt and pepper
• 1/3 c. finely chopped parsley
• 2 T. chopped fresh thyme
• 3 T. Dijon mustard

Prepare grill. Lightly coat meat with nonstick spray. Season with salt and pepper. Place beef on grill over medium heat. Grill until a thermometer reads 140 degrees or until desired doneness. Let beef stand 10 minutes. 
Sprinkle parsley and time onto a sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap and roll to coat. Slice thinly.

adapted from "Cooking Light"

Grilled Steak with Baby Arugula and Parmesan Salad

The lemon in this dressing, combined with the shaved Parmesan really make the arugula shine!

serves 4 ( 5 points +)

• 1 lb. lean sirloin steak
• 2 tsp. chopped, fresh thyme
• salt and pepper
• 2 lemons, halved
• 1 T. olive oil
• 1/2 tsp. Dijon mustard
• 5 oz. baby arugula
• 1/4 c. ( 1 oz) shaved, fresh Parmesan cheese

Heat a cast iron skillet or grill pan over medium-high heat. Spray with nonstick spray. Rub thyme, salt and pepper over both sides of steak. Grill 4-5 minutes per side or until desired doneness. Remove and let stand 5 minutes before slicing thinly against the grain.

 For dressing, place lemon halves, cut side down on skillet. Cook for 2 minutes. Remove and squeeze juices into a small bowl. Add olive oil, Dijon and salt and pepper to taste. Whisk well. 

Place arugula in a large bowl. Drizzle dressing over the top and toss to coat. Divide arugula evenly among 4 plates. Top with steak and shaved Parmesan.

Banana, Oatmeal, Chocolate Chip Pancakes

This recipe will have your taste buds singing for joy! It is healthy, yet satisfies the chocolate craving!

serves 4 ( 2 pancakes = 7 points +)

• 2 medium bananas ( ripe)
• 2 tsp. baking powder
• 1 tsp. vanilla
• 1 T. canola oil
• 1 egg
• 1/2 c. low-fat buttermilk
• 1 c. quick rolled oats
• 1/4 c. white whole wheat flour
• 1/4 c. mini semi-sweet chocolate chips
• Maple Syrup ( optional)

In a mixing bowl, mash bananas. Add baking powder, vanilla, oil, egg and buttermilk. Mix well. Add oats and flour. Mix to combine. Stir in chocolate chips.

Heat a griddle over medium-high heat. Spray with nonstick spray. Spoon batter by 1/4 cupfuls onto hot griddle. Grill until bottoms are browned. Flip and grill other side until browned.

Serve with syrup if desired.