Italian Layer Bake

This recipe comes from "Mr. Food". I have adapted it to make it more points friendly. It was still fairly high in points, so I served it along with a nice spinach salad. It was very satisfying.

serves 6 ( 10 points +)

• 1 ( 8 oz) can reduced-fat crescent roll dough
• 4 oz. deli turkey
• 4 oz. lean deli ham
• 4 oz. hard salami
• 4 oz. Sargento ultra thin sliced Provolone cheese
• 1 jar ( 12 oz) roasted red peppers packed in water, drained
• 1 c. egg beaters

Preheat oven to 350. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

Place 1 square of dough into an 8 inch square baking dish; using your fingertips, press dough to fit bottom of dish.

Layer with half the turkey, ham, salami, Provolone and roasted red peppers. Pour half of the egg beaters over peppers and repeat with remaining meats, cheese and peppers.

Place remaining dough over peppers. Pour remaining egg beaters over dough and cover lightly with foil.

Bake 20 minutes, remove foil and bake an additional 20 minutes or until golden and heated through. Let cool  15 - 20 minutes before cutting and serving.

Pumpkin Heath Caramel Cake

This original recipe comes from "somethingswanky.com". I have changed it a bit and calculated points to make this a treat worth having. It is perfect for fall!

serves 24 ( 5 points +)

• 1 box spice cake mix
• 1 can ( 14 oz) pumpkin ( not pie filling)
• 1/2 c. egg beaters
• 14 oz. can fat-free sweetened condensed milk
• 8 oz. Cool Whip Free
• 1/2 c. Heath Bits
• 4 T. caramel sauce

Preheat oven to 350.
Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray.  Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)

Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly. Refrigerate until serving or at least 1 hour or until milk has soaked into cake. 
Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.

Chicken Frittata with Cantaloupe-Tomato Salsa

Perfect for a light supper!

serves 6 ( 5 points +)

• 1 c. chopped grape tomatoes
• 1 c. chopped cantaloupe
• 1/4 c. chopped, fresh cilantro
• 8 eggs
• 1/2 c. skim milk
• 1/4 tsp. salt
• 4 oz. diced green chilies
• 1 c. shredded, cooked boneless, skinless chicken breast
• 2/3 c. kidney beans, drained and rinsed
• 2 oz. ( 1/2 c.) shredded reduced-fat Monterey Jack cheese

Preheat broiler.
For salsa, in a medium bowl combine tomatoes, cantaloupe and cilantro. Set aside.

In another bowl, whisk together eggs, milk and salt.

Spray a 12 inch cast iron or oven-proof skillet, add chilies and cook for 3 minutes. Spread chicken and beans evenly in skillet. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture, so uncooked mixture flows underneath. Continue cooking until egg mixture is almost set. 

Sprinkle with cheese. Place skillet under broiler for 1-2 minutes or until top is just set and cheese melts. Top with salsa.

adapted from "Better Homes and Gardens"

Buttermilk Cake

The first time I had this recipe, it was made by my friend, Wendy. She is an awesome cook. This recipe, which was on "Smitten Kitchen" and originally comes from "Gourmet"magazine is delicious. It is perfect for breakfast or dessert. It is a perfect, every-day cake. Try this recipe with different fruits. We seem to like strawberry the best so far. This photo had blackberries.

serves 8 ( 5 points+)

• 1 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 2/3 c. + 1 T. sugar, divided
• 1/2 tsp. vanilla
• 1/2 tsp. grated lemon zest
• 1 egg
• 1/2 c. low-fat buttermilk
• 1 c. fresh berries ( if using strawberries, slice)

Preheat oven to 400 and spray a 9 inch round cake pan.
Whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat butter and 2/3 c. sugar until pale and fluffy. Beat in vanilla and zest. Add egg and beat well.

Mix in flour in three batches, alternating with buttermilk and beginning and ending with flour. 

Spoon into cake pan and smooth the top. Scatter berries over the top and sprinkle with remaining 1 T. sugar. 

Bake until cake is golden and toothpick inserted near the center comes out clean. ( about 20 minutes). Cool in pan 10 minutes, then turn out onto a serving plate to cool. 

Hummus Cups

This quick and easy recipe was on Pinterest from the site "bakerette.com". They were quick and easy and everyone seemed to love them. They were devoured pretty quickly! How cute and fun these are for a party! I adapted them slightly by using reduced fat crescent roll dough and by omitting the salt. They are delicious!

Makes 24 ( 1 point +)

• 1 package reduced fat crescent roll dough
• about 1/2 c. store bought hummus
• English cucumber
• 12 grape tomatoes, halved

Preheat oven to 375. Roll out crescent roll dough so that seams are sealed. Using a 2 or 2-1/4 inch biscuit cutter, cut out 24 circles. Press circles into the bottom and up sides of mini muffin cups. Use remaining dough to fill in where dough seems thin. Prick dough with a fork on bottom and sides.

 Bake 8-10 minutes or until golden brown. Remove from oven. Crescent dough will be puffy, so while still hot, press a spoon against the sides to make a mini bowl. Cool completely.

Slice 12 thin rounds of cucumber and then slice those in half. Slice tomatoes in half.

Once cooled, remove dough and set on a tray. Fill each with about 1 tsp. hummus. Top with one cucumber slice and one tomato half. Refrigerate until serving.

The Mother Of All Brownies

Here you go... the mother of all brownies! This recipe comes from my friend, Heather, and is absolutely delicious. It is quick and easy to make and it is a chocolate lovers dream-come-true! I cut these in 24 pieces and they are 6 points + each, but they are worth every point. If you do not want to use that many points, cut them into 48. Make sure you are feeding a crowd with these, because you will want to eat more than one! These would be great for a potluck, bake sale, Christmas gift...

Makes 24 ( 6 points +)

• 1/2 c. butter
• 3 c. chocolate chips, divided
• 1-1/2 c. sugar
• 1-1/3 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 4 eggs
• 1 tsp. vanilla

Spray a 13 x 9 pan with nonstick spray. Preheat oven to 350. 
In a medium pot, melt butter with 2 c. chocolate chips ( that's one 12 oz. bag) over low heat. Remove from heat and add flour, sugar, baking powder, salt, eggs and vanilla. When smooth, stir in the remaining 1 c. chocolate chips. Spread in prepared pan and bake for 25-30 minutes or until edges start to crackle a bit. Don't over bake or they will get dry- and no one likes a dry brownie!. Let cool before attempting to cut. 

Chicken and Rice Salad with Orange-Pistachio Vinaigrette

 Trying not to heat up the kitchen too much yesterday, because of the record-breaking heat we were having, I decided to try this refreshing recipe. I served this along with a green salad and chilled watermelon cubes. YUM!

serves 4 ( 11 points +)

• 1 box ( 4.3 oz) Rice-A-Roni wild rice blend, made according to package directions,  omitting butter or fat
• 2 T. olive oil
• 1 T. white wine vinegar
• 1 T. fresh orange juice
• salt and pepper
• 2 c. shredded chicken ( either rotisserie, grilled or pan fried)
• 1/2 c. fresh basil
• 1/4 c. pistachios
• 4 oz. fresh mozzarella, cubed
• 2 medium tomatoes, each cut into six wedges

Combine oil, vinegar, orange juice, salt and pepper in a medium bowl. Add chicken, basil, pistachios and cheese; toss to coat. Place about 1/2 c. rice on each of four plates. Top with chicken mixture and 3 tomato wedges.

adapted from "Cooking Light"

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"

Blueberry Banana Bran Muffins

While visiting a friend this summer, she served us these delicious and oh-so-healthy muffins! They were so good that even my 1 year old granddaughter loved them! My friend was kind enough to share this recipe with me, which came from this site . I have adapted it ever so slightly.
I made these last night as a treat for my dad, who is diabetic. He was very skeptical at first, being one to avoid most things considered "healthy", but after eating FOUR of these and taking four home, I think he was convinced that they were good.
This recipe is versatile in the fact that you can add whichever fruit you like or leave it out. I plan to try these again this fall, using pumpkin in place of the banana.
This recipe also makes a good amount, so store them in an airtight container in the refrigerator. They would make a great snack, on-the-go breakfast, or dessert. Share them with neighbors and friends too. They will thank you!

Makes 27 muffins ( 3 points +)

• 2 c. organic wheat bran ( I used Bob's Red Mill)
• 1 c. organic oat bran ( Bob's Red Mill)
• 1 c. white whole wheat flour ( I used King Arthur)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 2/3 c. skim milk
• 2/3 c. low-fat, plain Greek yogurt
• 1/3 c. canola oil
• 1/3 c. sweet molasses ( not black strap)
• 1/3 c. honey
• 1 large mashed banana
• 1 tsp. vanilla
• 2 c. fresh or frozen blueberries

Preheat oven to 375 and spray or line muffin cups with paper liners. 

Combine first seven ingredients in a large bowl (through salt). 

In a medium bowl, whisk milk together with the next eight ingredients ( through vanilla). 

Add the wet ingredients to the dry ingredients and stir until just moist. Fold in blueberries.

 Fill muffin cups 2/3 full. Bake 15-20 minutes or until toothpick inserted near the center comes out clean. Do not overbake. Cool on a wire rack for 10-15 minutes.

* I did try these with 1 cup pumpkin puree in place of the banana. They are very good, although a little less sweet.

Tomato-Basil Soup

This easy soup recipe can be made in about 15 -20 minutes. I served this along with 
Prosciutto and Gruyere Stromboli. Enjoy!

Serves 4 ( 2 points +)

• 1T. olive oil
• 1/2 c. chopped onion
• 1 ( 28 oz) can whole tomatoes, undrained
• 1/2 c. water
• 1/4 c. fresh basil leaves
• 2 T. fat-free sour cream
• salt to taste

Heat 2 tsp. oil in a sauce pot. Add onion and cook until tender. Add tomatoes and water. Simmer for 10 minutes. Place tomato mixture in a blender, along with basil and sour cream. Blend until smooth. ( or use an immersion blender). Season with salt to taste.

Black Forest Parfaits

serves 4 ( 6 points +)

• 2 c. frozen, pitted, unsweetened cherries
• 1/2 tsp. cornstarch
• 2 c. Edy's slow churned vanilla ice-cream
• 14 Nabisco Famous Chocolate Wafers, crushed

Place cherries in a large bowl and mix with cornstarch. Microwave on high for 3 minutes. Mash to desired consistency.
Place half of the wafer crumbs in the bottom of parfait glasses. Top with half of the cherry mixture, then 1/2 c. vanilla ice-cream. Top with remaining cherries and wafer crumbs.

adapted from "Cooking Light"

Italian Meatballs

My grandmother was the BEST cook in the world and ever since she passed away, I have not been a fan of meatballs. No matter which recipe I tried or no matter who made them, they could not come close to grandma's.... until now. This recipe was surprisingly easy, since you do not have to brown them.  The meatballs do have to simmer on low in a pot of sauce for 3 hours, so allot plenty of time.  This recipe made 26-28 meatballs and they were devoured in about 5 minutes... not a trace left! Try them out and let me know what you think!

Makes 26-28 meatballs ( each meatball = 2 points+)

• 2 lbs. lean ground beef ( 93% lean)
• 2 eggs
• 1/2 c. skim milk
• 1 c. seasoned Italian bread crumbs
• 1 tsp. salt
• 2 tsp. oregano
• 2 tsp. dried parsley
• 1 tsp. garlic powder
• 1 tsp. pepper
• 1/2 c. grated Parmesan cheese

Mix all ingredients in a large bowl by hand. Roll meatballs about 2- 2-1/2 inch in diameter to make 26-28 meatballs.
Drop meatballs into a large sauce pot of heated marinara sauce. Simmer for about 3 hours. Stir the bottom of the pot about every half hour.

adapted from "Food.com"

Grilled Pancetta Wrapped Pork Tenderloin with Plum Chutney

Hands down, this will be one of my all-time favorite pork recipes! I plan to make this again in the fall. Everyone loved it! Hope you do too! Since this is a higher points dish, you may want to save it for a special occasion or serve it with very low point sides like sauteed veggies or a salad. You will only use about half of the chutney recipe. You can save the rest to use with another dish or you can make half of the chutney recipe. The best way to remove the skins from the plums is to cut an X into the bottom of each plum. Drop the plums into a pot of boiling water for 30-60 seconds or until the skin starts to peel back. Remove plums with a slotted spoon. Skins should slide right off. The chutney can be made in advance and reheated if desired.

serves 8 ( 9 points +)

Pork:

• 2 ( 1 lb.) pork tenderloins
• 1/2 lb. thinly sliced pancetta ( Italian bacon)
• 2 T. fresh, chopped Rosemary
• 1 T. herbs de Provence
• 1 T. olive oil

Chutney:

• 4 black or red plums, skins removed, halved, pitted and sliced into 1/2 inch wedges
• 1 T. olive oil
• 1 large shallot, sliced lengthwise
• 1/2 c. brown sugar
• 1/4 c. apple cider vinegar
• 1 T. crushed garlic
• 1 T. mustard seeds
• 2 tsp. crushed, fresh ginger ( from a jar)
• 1/2 tsp. black pepper
• 1 bay leaf
• 1/4 c. water. 
• salt to taste

For chutney, heat oil in a medium saucepan. Add shallot and cook until shallot begins to soften. Add brown sugar and next six ingredients, and 1/4 c. water. Cook until mixture is fragrant ( about 2 minutes). Stir in plums. Cover and simmer over medium heat for 8 minutes. UNcover and if fruit is softened and juices have thickened, it is done. If not, continue cooking, uncovered until fruit softens and juices thicken. Season with salt to taste.  Set aside.

For pork, combine 1 T. olive oil, herbs de provence and 2 T. fresh rosemary in a small bowl. Rub over pork. Season pork with salt and pepper. Wrap pork in pancetta and tie with kitchen twine every 2 inches to secure.

Heat all but one burner of a gas grill on high heat. Grill tenderloins over hot part of grill until a nice crust forms on all sides, turning frequently. ( 8- 10 minutes). Move tenderloins to cooler part of grill and cook through. Cover and cook until a thermometer inserted in the middle of each loin registers 145 degrees ( 15-20 minutes longer). Transfer tenderloins to a cutting board and let rest for 10 minutes. Slice thinly and serve with plum chutney.

adapted from "Bon Appetit"

Tomato and Rosemary Frittata

Frittata, which is an Italian style omelet,  is such an easy dish to make and makes for a light, satisfying breakfast. I loved using tomatoes from the garden for this recipe!

Serves 6 ( 3 points +)

• 1 T. olive oil
• 6 eggs
• 3 T. Parmesan cheese, grated
• 1 tsp. crushed garlic
• salt and pepper to taste
• 2 fresh tomatoes, sliced thinly
• 2 T. chopped, fresh rosemary

Preheat broiler.
Heat oil in a 6 - 8 inch cast- iron or oven proof skillet. Beat eggs in a medium bowl and stir in cheese, garlic, salt and pepper. Pour egg mixture into pan and cook until nearly set, but still jiggly in the center. Top with sliced tomatoes and rosemary. Place in broiler for 3-4 minutes, watching closely, until eggs are set and top is lightly browned.

Zucchini and Potatoes

Another great recipe making use of fresh, summer produce!

serves 6 ( 3 points +)

• 2 T. olive oil, divided
• 1-1/2 lbs. Yukon gold potatoes, cut into cubes
• 1 T. crushed garlic
• salt and pepper
• 2 T. fresh thyme, chopped
• 1-1/2 lbs. zucchini, cut into 1/2 inch cubes

Heat 1 T. oil in a large nonstick skillet. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to skillet. Without stirring, cook potatoes until light golden brown on one side. Using a spatula, toss potatoes and cook until golden brown on all sides and tender 
Add thyme and toss to coat. Transfer potatoes to a large bowl and set aside.
Add remaining 1 T. oil to skillet. Add zucchini and season with salt and pepper. Cool until golden brown and tender, but not mushy. Add to bowl with potatoes and toss to coat.

adapted from "Bon Appetit"

Cranberry Oat Scone

This healthy scone is a satisfying snack or accompaniment to a light breakfast. These scones are best served warm.

Makes 8 ( 5 points +)

• 3/4 c. old fashioned rolled oats
• 1-1/4 c. white whole wheat flour ( such as King Arthur brand)
• 2 T. sugar
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. dried cranberries
• 2/3 c. low-fat buttermilk
• 1/4 c. light stick butter, cubed
• 2 tsp. banilla
• 1 T. buttermilk
• 1 T. turbinado sugar

Preheat oven to 450. Mix together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add cranberries.
In a separate bowl, mix buttermilk and vanilla. Gradually add the wet mixture to the flour mixture and combine until a soft sticky dough is formed.
Turn dough onto a lightly floured surface and knead 2-3 times. Roll dough into an 8 inch circle and cut into 8 pie-shaped slices. Transfer to a baking sheet.
Brush the tops of scones with 1 T. buttermilk and sprinkle with 1 T. turbinado sugar.
Bake 12-15 minutes or until toothpick inserted near the center comes out clean.

adapted from "Weight Watchers"

Chicken Apricot Skewers

This Thai inspired marinade using peanut butter and coconut milk gives this dish a symphony of flavor. Marinate for at least 3 hours for maximum flavor. You can marinate overnight as well. I suggest using 2 small ( 6 inch) skewers for each kabob as they tend to hold the apricots on better. This recipe is perfect for a light lunch or as a party appetizer.

Makes 18 skewers ( 2 points + each)

• 3/4 c. light coconut milk
• 1/2 c. plain, low-fat Greek yogurt
• 1/2 c. reduced fat, creamy peanut butter
• 1/4 c. fresh lime juice
• 2 tsp. brown sugar
• 1 tsp. crushed garlic
• salt
• 1/4 c. chopped, fresh cilantro
• 1 jalapeno pepper, seeded and chopped ( leave seeds in for more heat)
• 1-1/2 lbs. boneless, skinless chicken breasts, cut into 36 1 inch chunks
• 18 firm ripe small apricots, halved and pitted
• 1/4 c. chopped dry roasted peanuts
• lime wedges

Puree first 6 ingredients with 3/4 tsp. salt in a blender until smooth. Add cilantro and jalapeno. Blend to combine. Transfer 1/2 c. marinade to a small bowl; cover and chill for serving. ( return to room temperature before using).

Place remaining marinade in a large ziplock bag. Add chicken, seal and turn to coat. Refrigerate for at least 3 hours or overnight.

Holding two skewers parallel to each other, thread one piece of chicken onto skewers, followed by one apricot half. Repeat with another piece of chicken and another apricot half. 
Repeat with remaining chicken and apricots for a total of 18 skewers. Season with salt and pepper. Discard remaining marinade.

Preheat grill to medium heat. Grill skewers on one side until chicken is well browned ( 3-4 minutes). Turn and grill until other side is browned and chicken is no longer pink.

Transfer to a serving platter; sprinkle with more cilantro sprigs and peanuts. Drizzle with reserved marinade. Serve with lime wedges.

adapted from "Bon Appetit"

Creamed Corn with Garam Masala Butter

Our farmer's market has the best corn. It is called Mirai and cooks up in just a couple of minutes. It is tasty and sweet and wonderful in these late summer months! I knew I wanted to try this recipe ( adapted from Bon Appetit) using this corn.  Garam Masala is an Indian spice. It is flavorful and fragrant. I think you will really love it! Look for this spice in an Indian store or if you are fortunate enough to have a local grocery store that carries ethnic items, check there!

serves 12 ( about 2/3 c. = 3 points +)

• 1-1/2 T. Garam Masala
• 10 ears of corn, husked
• 6 T. light stick butter ( Land O'Lakes)
• 1/2 c. finely chopped onion
• 1 tsp. crushed garlic
• 1 tsp. salt

Cut kernels from cobs into a large bowl ( you should have about 8 cups). Scrape cobs with the back of a spoon or knife to release juices into the bowl. Combine half of the kernels with juices ( about 4 cups) with 1/2 c. water in a blender and blend until smooth.

Melt 2 T. light butter in a large saucepan. Add onions and cook until translucent. Stir in garlic and 1 tsp. salt. Add pureed corn and remaining corn kernels. Cook, stirring constantly until corn is tender ( about 10 minutes). Transfer corn to a large bowl.

Melt remaining 4 T. butter in a small saucepan. Stir in garam masala and a pinch of salt. Drizzle over creamed corn.

Lemon-Ginger Fried Chicken

The taste of this chicken is amazing, but it is labor intensive. This would be a good one for a weekend meal.

serves 8 ( 8 points +)

• 1 tsp. grated lemon rind
• 1 c. fresh lemon juice ( about 4 lemons)
• 2 tsp. crushed ginger ( from a jar)
• 1-1/2 tsp. crushed garlic
• 8 bone-in chicken thighs, skinned
• 1 c. flour
• 2 tsp. ground ginger
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/4 c. canola oil
• 1/4 c. fat-free chicken broth
• 2 T. brown sugar
• 1 lemon, sliced

Place rind, juice and next 3 ingredients ( through chicken) in a large ziplock bag. Seal, turn to coat. Marinate in refrigerator for 1 hour. 
Sift together flour and next three ingredients ( through cayenne). Place flour mixture in a large ziplock bag. Add chicken, one piece at a time. Seal bag and shake to coat. Place chicken on a wire rack; place rack in a jelly roll pan. Cover and refrigerate 1 hour. Let stand at room temperature 30 minutes. Reserve flour.

Preheat oven to 350. Return chicken to flour mixture and coat again. Discard any remaining flour mixture.

Heat oil in a large, heavy skillet over medium-high heat. Add chicken and cook until golden ( about 3 minutes per side). Arrange chicken in a single layer in a shallow roasting pan. Combine broth with reserved marinade. Add to the roasting pan. Sprinkle chicken with brown sugar. Top with a lemon slice. Bake , uncovered, 45 minutes or until thermometer registers 165 degrees and juices run clear.

adapted from "Cooking Light"

Creamy Corn Risotto

This dish would be great as a main course, meatless meal or as a side dish with a grilled meat. I brought this to a dinner at a friend's house. Everyone loved it.

Serves 6 ( about 1 c. = 8 points +) or serves 12 as a side dish ( 1/2 c. = 4 points +)

• 1 large roasted red bell pepper, chopped ( from a jar, packed in water)
• 4 c. frozen corn kernels
• 1-3/4 c. skim milk
• 2 T. butter, divided
• 1/2 c. chopped onion
• 2-1/2 c. fat-free chicken broth
• 2 tsp. crushed garlic
• 1 c. uncooked Arborio rice
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 c. dry white wine

Combine corn, milk and 1 T. butter in a saucepan. Bring to a simmer; cook 10 minutes. Add chicken broth and keep warm over low heat.

Melt remaining 1 T. butter in a large saucepan over medium-high heat; Add onion and garlic to pan and saute 3 minutes. Stir in rice and cook 1 minute. Stir in wine; cook 30 seconds or until liquid almost evaporates, scraping pan to loosen browned bits. Reduce heat to medium. Sir in 1-1/2 c. corn mixture; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/2 c. corn mixture. Add remaining corn mixture, 1 cup at a time, stirring frequently until each portion of corn mixture is absorbed before adding the next ( 20-25 minutes total). Remove pan from heat; stir in 1/2 c. reserved corn mixture and bell pepper.

adapted from "Cooking Light"

BLT Panzanella Salad

This pretty summer-time salad could easily become one of my favorites! This is another great recipe using the abundance of fresh tomatoes available at this time of year. The butter used to toast the bread gives this an "over-the-top" delicious flavor!

serves 6 ( 4 points +)

• 1 T. butter
• 3 oz. French bread, cut into 1/4-1/2 inch cubes
• 3/4 c. frozen corn kernels, thawed
• 4 c. tomatoes, chopped ( I used Roma and grape tomatoes)
• salt and pepper
• 2 tsp. balsamic vinegar
• 2 tsp. olive oil
• 1 c. baby arugula
• 3 T. light mayonnaise
• 1 T. fresh lemon juice
• 2 tsp. finely chopped green onions or chives
• 1/4 c. basil leaves, thinly sliced
• 3 slices bacon, cooked and crumbled

Melt butter in a large skillet. Add bread; saute until bread is toasted ( about 5 minutes). Remove from heat and stir in corn.

Place tomatoes in a large bowl. Sprinkle with salt and pepper. Let stand 5 minutes. Add vinegar and oil to the tomatoes. Toss to coat. Add bread and arugula; toss to coat.

Combine mayonnaise, lemon juice and green onions in a small bowl.

Arrange tomato mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly with basil and bacon.


adapted from "Cooking Light"

Spaghetti with Parsley Pesto and Spicy Turkey Italian Sausage

The pesto in this pasta is fresh tasting and a brilliant green color.

serves 8 ( 9 points +)

• 12 oz. uncooked spaghetti noodles
• 5 links Jenny O hot turkey Italian sausage ( 19.5 oz. package)
• 1 T. crushed garlic
• 1/4 c. olive oil, divided
• 1/4 c. grated Parmesan cheese, divided
• 4-5 c. fresh, flat leaf parsley ( about 1 large bunch)
• salt

Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain, reserving 3/4 c. cooking liquid.
Heat a large skillet over medium high heat. Add turkey Italian sausage and cook until done, stirring to crumble. Remove sausage from pan. Add garlic to pan and saute 1 minute. Add 1/2 c. reserved cooking liquid and cook 1 minute. Stir in 2 T. olive oil, cook 30 seconds. Add pasta to pan;  cook 1 minute, tossing to combine. Remove from heat.

Combine 2 T. cheese and parsley in a food processor;  process until finely ground. Add 1/4 c. cooking liquid, and 2 T. olive oil. Process until smooth. Add parsley mixture to pasta mixture. Season with salt to taste. Toss to coat. Stir in Italian sausage. Top with remaining 2 T. Parmesan cheese.


adapted from "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.

Ravioli with a Fresh tomato, Shallot Sauce

Quick, easy and yum, yum, yum! This meal can be made in about 15-20 minutes and is flavorful and fresh! 

serves 8 ( 10 points +)

• 48 oz. frozen cheese ravioli
• 2 pints fresh, grape tomatoes
• 2 large shallots ( about 1 c. ) sliced
• 2 T. olive oil
• 2 T. red wine vinegar
• salt and pepper to taste
• 1/4 c. fresh basil leaves, torn
• parmesan cheese ( optional)

In a large nonstick skillet, heat oil. Add shallots and tomatoes and cook until tomatoes pop easily when pressed with the back of a spoon. Pop all tomatoes. Remove from heat and add  vinegar, salt and pepper. 

While tomato mixture is cooking, bring a large pot of water to a boil. Add ravioli and cook until pasta floats to the top ( about 5 minutes), drain. 

Place ravioli in a large bowl and toss with tomato mixture. Sprinkle with fresh basil.  Serve with grated Parmesan cheese if desired.

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.

Chocolate Zucchini Bread

It's that time of year again.... zucchini is growing in the garden and I am thinking of creative ways to use it up! This delightful bread will satisfy the chocolate craving without doing damage to the waistline! This is perfect for a light summer dessert, snack or breakfast!

Makes 2 loaves ( 24 slices total- 12 slices per loaf) ( 1 piece = 3 points +)

• 1-1/2 c. flour
• 1/2 c. white- whole wheat flour ( I use King Arthur brand)
• 1/3 c. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. egg beaters
• 1-1/2 c. sugar
• 3/4 c. unsweetened applesauce
• 1/4 c. nonfat Greek yogurt ( I used Dannon Light and Fit Vanilla Greek Yogurt)
• 1 tsp. vanilla
• 1 oz. semisweet chocolate, melted
• 2 c. grated zucchini
• 1/2 c. semisweet chocolate chips

Preheat oven to 325 and spray two 8-1/2 x 4-1/2 inch bread pans with nonstick spray.

In a large bowl, whisk together the first six ingredients ( through salt). 
In another bowl, whisk together sugar with the next 4 ingredients ( through melted chocolate). 
Add the wet ingredients to the dry, stirring until just combined. Fold in zucchini.
Spoon batter into prepared pans. Sprinkle with chocolate chips.

Bake at 325 for 50-60 minutes or until a toothpick inserted near the center come out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.

Coconut-Ginger Jasmine Rice

A perfect side dish to accompany almost any grilled main course.

serves 4 ( about 1/2 c. = 4 points +)

• 1 c. water
• 1/4 tsp. minced, fresh ginger
• 1 c. Jasmine rice
• 1/4 tsp.  salt
• 1/4 c. light coconut milk
• 1/4 c. chopped cilantro

Bring water, ginger and salt to a boil. Add rice and coconut milk. Cover and reduce heat to a low simmer until liquid is absorbed and rice is tender. ( about 15 minutes). fluff with a fork and stir in cilantro.

adapted from "Cooking Light"

Grilled Sirloin with Mango Salsa

I was in the mood for a tropical type meal tonight and this sirloin with fresh mango salsa fit the bill. I served this along with a coconut-ginger Jasmine rice, corn on the cob and a green salad. Yum!

serves 4 ( 4 points +)

• 1 mango, chopped
• 1 medium red bell pepper, chopped
• 2 T. red onion, finely chopped
• 1/4 c. fresh cilantro, chopped
• 2 T. lime juice
• 1 lb. lean sirloin
• salt and pepper to taste

Combine mango with next 4 ingredients ( through lime juice). Add salt to taste. Set aside.

Sprinkle sirloin with salt and pepper and grill to desired doneness. Let stand 5 minutes before slicing thinly against the grain.

Serve salsa over sirloin.

Almond Joy Cookies

For those of you who do not know me, I am an extreme chocoholic! This is a trait that is inherited on my maternal side and the gene is dominant and runs quite strongly in our family! All of the females have inherited it and occasionally there has been a male known to love chocolate as much as we do!

One of my favorite candy bars is Almond Joy. I love the flavor combination of coconut and chocolate. In fact, last year when I visited Italy, my favorite gelato flavors were ciocolata and coconut! I saw a similar recipe on Pinterest, but decided to try cutting some of the amounts of ingredients to cut points value.

These cookies are somewhat similar to a chocolate chip cookie recipe, but use all white sugar instead of using half brown sugar. This recipe made 52 large cookies. You could make them half the size and cut the points by half as well, but then you may have more cookies than you know what to do with and you may be dealing with quite a bit of irresistible temptation. I suggest when making these cookies to have a party, pass them out to neighbors, give them as gifts, etc. They are delicious!

Makes 48-52 cookies ( 4 points + each)

• 1 c. butter, softened
• 1-1/2 c. granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 12 oz. semisweet chocolate chips
• 2 c. flaked, sweetened coconut
• 1 c. peeled, slivered almonds

Preheat oven to 350.
Beat butter and sugar until combined. Add eggs and vanilla. Beat well. 
Combine flour, baking soda and salt. Add to butter mixture. Add chocolate chips, coconut and almonds, mixing until a thick dough forms. ( do not overmix)

Using a cookie scoop ( about 2 T.) drop dough onto cookie sheets. Bake 10-12 minutes or until golden. These cookies will firm upon standing, so do not overbake. 

Grilled Marinated Chicken Thighs with Grilled Sweet Potato and Sauteed Peppers and Onions

Another great summertime grilling recipe. Serve this with a salad for a complete, colorful meal!

serves 8 ( 10 points +)

• 3 T. Lawry's teriyaki marinade with pineapple
• 1-1/2 T. honey
• 1-1/2 T. fresh ginger
• 1/4 tsp. five spice powder
• 1 tsp. crushed garlic
• 2 T. olive oil, divided
• 8, bone-in, skinned chicken thighs
• 3 small sweet potatoes
• 1 medium yellow onion, sliced
• 3 bell peppers ( color of your choosing)
• 1/4 c. fat-free chicken broth
• salt and pepper

Combine the first five ingredients in a large ziplock bag. Add 1 T. olive oil. Add chicken, seal and turn to coat. Refrigerate at least 2 hours.

Preheat grill to medium-high heat. 

Meanwhile, bring a large pot of water to a boil. Slice sweet potatoes into 1/4 inch rounds. Boil sweet potatoes for about 10-15 minutes or until nearly done. Drain sweet potatoes. Place in a large bowl and toss with 1-1/2 tsp. olive oil and salt and pepper to taste.

Remove chicken from marinade, Sprinkle with salt and pepper. Grill for about 6-7 minutes per side or until no longer pink. Grill sweet potatoes for about 2 minutes per side or until tender.  Place chicken and sweet potatoes on a large serving platter.

Heat a large nonstick skillet coated with cooking spray. Add 1-1/2 tsp. olive oil. Add peppers and onions. Cook until beginning to soften. Season with salt and pepper. Add chicken broth and cook until peppers and onions are softened and broth is almost evaporated. Serve with chicken and sweet potatoes.