tag:blogger.com,1999:blog-32840078024304435332024-03-27T18:53:31.787-05:00"Point-less" MealsPointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.comBlogger1140125tag:blogger.com,1999:blog-3284007802430443533.post-66246012524356809702014-10-09T14:53:00.004-05:002014-10-09T14:53:31.397-05:00Cherry-Port Glazed Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaz3rlPfD9stw5Yd9Xo44VBlVkWvXDY0DDZZxpjKXucErgkhWL_Xpp1Cr-9C-683gJapU-F2AnzuqfHTZwZXnGgyG-HHUFC3H6Pg-9DlNFq2_1p3QQ4bPnYvXjk-7tlpMlT1FoO54OuQ/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkaz3rlPfD9stw5Yd9Xo44VBlVkWvXDY0DDZZxpjKXucErgkhWL_Xpp1Cr-9C-683gJapU-F2AnzuqfHTZwZXnGgyG-HHUFC3H6Pg-9DlNFq2_1p3QQ4bPnYvXjk-7tlpMlT1FoO54OuQ/s1600/photo.JPG" height="640" width="478" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQajkrgIOzB9l1PIvJPMA-6ID09ObSPycOyetrrygtHhzog3CGkMDCHfebNnF2weLQtGqybCyKEa_bbvDUYuRbLjeXLgU5GhqZbfLbyTecMd1UdjLGehcTVJYzqMVFP1mpkqCPn87JhA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQajkrgIOzB9l1PIvJPMA-6ID09ObSPycOyetrrygtHhzog3CGkMDCHfebNnF2weLQtGqybCyKEa_bbvDUYuRbLjeXLgU5GhqZbfLbyTecMd1UdjLGehcTVJYzqMVFP1mpkqCPn87JhA/s1600/photo.JPG" height="640" width="478" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love pork in the fall. This roast was especially easy to make and full of flavor.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 12 ( 3 oz. pork = 5 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. ruby port ( or any red wine)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. cherry preserves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. chopped fresh thyme</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. garlic powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 ( 3 lb.) boneless pork loin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. olive oil</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine garlic powder, salt, and pepper. Rub over pork.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
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<span style="font-size: x-small;"><a href="http://www.cookinglight.com/">"Cooking Light"</a></span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com39tag:blogger.com,1999:blog-3284007802430443533.post-69927707039936554162014-10-03T08:49:00.001-05:002014-10-03T08:49:20.898-05:00Pumpkin Pie Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-a83U25oEEX0FkwUvZ_V0kVhYIaPl-MSJxy0BLh6Ezla-fVEqthqH-y2M6OlunLv-Dbjj151ZKmvlSQGCTGTh8DAWAs7MM0eQvYJ9pXzoQmtYB-IyunjpFpLV8hdZbM9pHrZECcYGprw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-a83U25oEEX0FkwUvZ_V0kVhYIaPl-MSJxy0BLh6Ezla-fVEqthqH-y2M6OlunLv-Dbjj151ZKmvlSQGCTGTh8DAWAs7MM0eQvYJ9pXzoQmtYB-IyunjpFpLV8hdZbM9pHrZECcYGprw/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You are going to LOVE these little treats! I first saw this recipe on the "<a href="http://thekrazycouponlady.com/at-home/irresistable-pumpkin-pie-cupcakes/">Krazycouponlady</a>" 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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 2 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 ( 15 oz) can pumpkin </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. brown sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. egg beaters</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. ( 2%) evaporated milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. pumpkin pie spice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">16 T. Cool Whip Free</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix the pumpkin with the next 5 ingredients ( through evap. milk).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com86tag:blogger.com,1999:blog-3284007802430443533.post-79706226554512295182014-10-01T19:16:00.002-05:002014-10-01T19:16:20.633-05:00Banana Bread with Chocolate Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Rhw4yiyIsf8bwFUPdO3c7Bj6DP8xhY6pWzGlRWTa5QdF1qWb0KUSqm6grC7yRQtnAcTpu-ZDiaUXJriPd0dYYzw5WeQ2Pk7veFj5Yz3486Q7gV6qDIE47MOfZu-Ly1jqlrpIShdX254/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Rhw4yiyIsf8bwFUPdO3c7Bj6DP8xhY6pWzGlRWTa5QdF1qWb0KUSqm6grC7yRQtnAcTpu-ZDiaUXJriPd0dYYzw5WeQ2Pk7veFj5Yz3486Q7gV6qDIE47MOfZu-Ly1jqlrpIShdX254/s1600/photo.JPG" height="478" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciZP1fuAPESzKwRwLeSbCc9-VqB_uB2QM8HU5jLS8wfi6d95d98tEN_nGpWBXs0h-mVXz-7N6qXeSZPK3xRQpZ4_AExlDaGLbdI8jHZpZb-BAiWEXIsB7sNebCJhdNJf_H6zjEjR8rTA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciZP1fuAPESzKwRwLeSbCc9-VqB_uB2QM8HU5jLS8wfi6d95d98tEN_nGpWBXs0h-mVXz-7N6qXeSZPK3xRQpZ4_AExlDaGLbdI8jHZpZb-BAiWEXIsB7sNebCJhdNJf_H6zjEjR8rTA/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This banana bread tastes just like grandma's old-fashioned recipe, but with the added bonus of chocolate glaze! We all loved it!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 16 ( 5 points +)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. sugar</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. butter, softened</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 bananas, mashed</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. skim milk</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. reduced-fat sour cream</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 egg whites</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 c. flour</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. baking soda</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-1/2 T. half and half</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 oz. semisweet chocolate, chopped ( I used mini chocolate chips)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 350 and spray a loaf pan with nonstick spray</span></li>
</ul>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine sugar and butter in a mixing bowl and beat until blended well. Add bananas, milk, sour cream, and egg whites.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">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.</span><br />
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<a href="http://www.cookinglight.com/">"Cooking Light"</a>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com7tag:blogger.com,1999:blog-3284007802430443533.post-29809496738643309552014-10-01T19:05:00.003-05:002014-10-01T19:05:39.158-05:00Caprese Chicken Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWuLWcv2WCT-m-T4BQtRtrpAW2AsLirxY2HDWyK1oLHwY5tdgHRtPBps-KOlW2eorR9_CgP_tZDpSL4oTs68Y4hw869z97dccKvDkfD_tnrNv_1lCfiIZRJWNRstSvSbVevew-gfulk4/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWuLWcv2WCT-m-T4BQtRtrpAW2AsLirxY2HDWyK1oLHwY5tdgHRtPBps-KOlW2eorR9_CgP_tZDpSL4oTs68Y4hw869z97dccKvDkfD_tnrNv_1lCfiIZRJWNRstSvSbVevew-gfulk4/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You will love this comfort food "Mac and Cheese" with a twist! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 10 ( 1 c. = 9 points +)</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 lb. boneless, skinless chicken breasts, cooked and shredded</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 c. grape tomatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">12 oz. uncooked penne pasta</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. crushed garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">10 tsp. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3-1/2 c. skim milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 c. part-skim shredded mozzarella</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. Parmesan cheese, grated</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. torn basil leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. Panko Japanese bread crumbs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. crushed red pepper flakes</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cook pasta; Drain. Return pasta to pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">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.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com3tag:blogger.com,1999:blog-3284007802430443533.post-89037209003485184222014-09-23T21:58:00.002-05:002014-09-23T21:59:33.810-05:00Couscous with Spiced Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoSPsY9X_arzfRywrFJyUgWlJJ4K1SeMIq7fQICVXTgjzK_ZFDK7GyAq-ZqXZ2FJZkB5mpjxij4AfBFzdfIvVnI8C8YKFJHMG91RX7CgmBxu4SFbXCfB3kkwAnVxDtv6hBTPLEMEJiGw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWoSPsY9X_arzfRywrFJyUgWlJJ4K1SeMIq7fQICVXTgjzK_ZFDK7GyAq-ZqXZ2FJZkB5mpjxij4AfBFzdfIvVnI8C8YKFJHMG91RX7CgmBxu4SFbXCfB3kkwAnVxDtv6hBTPLEMEJiGw/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's an easy recipe that is full of wonderful middle-eastern flavor and is low in points!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6 ( a generous 1/2 c = 2 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. fat-free chicken broth</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. couscous</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. chopped onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 c. cubed zucchini</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. crushed garlic</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. ground coriander</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. chili powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. cumin</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. chopped, fresh mint</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. lemon juice</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bring broth to a boil. Pour over couscous in a bowl, cover and let stand 5 minutes. Fluff with a fork and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, heat oil in a large nonstick skillet. Saute onion with salt to taste until onion is tender. Add zucchini and a bit more salt and cook until tender. Stir in garlic and spices ( through pepper). Cook 2 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Carefully stir zucchini mixture into couscous. Let cool to room temperature. Just before serving, stir in lemon juice and mint.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com1tag:blogger.com,1999:blog-3284007802430443533.post-43800185841063826432014-09-17T08:23:00.001-05:002014-09-17T08:23:15.363-05:00Cherry, Chicken, Pecan Barley Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Xj9QwmxpbDGwEuRYl3bJt93fbbx5Dfm0sipXJkruA4OZ_Eo91O0ME71KdZYY9RCSD8v6TxLQoXM-dOoU7V6JktfelINTwlGqawI3LMLYlCFzHHXXDQQxyOvkCliG2nZdttzwsb0uj1c/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Xj9QwmxpbDGwEuRYl3bJt93fbbx5Dfm0sipXJkruA4OZ_Eo91O0ME71KdZYY9RCSD8v6TxLQoXM-dOoU7V6JktfelINTwlGqawI3LMLYlCFzHHXXDQQxyOvkCliG2nZdttzwsb0uj1c/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This salad will make your taste buds sing! It is hearty and full of wonderful, healthy ingredients! Try using different grains. I had barley on hand, so that is what I used. I think this would be great with farro or wheat berries too.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 4 ( 1-1/4 c. = 10 points +)</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 T. olive oil, divided</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. cider vinegar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 c. cooked barley</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. chopped pecans, toasted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">8 oz. boneless, skinless chicken breast, cooked and shredded</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. chopped onion</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. chopped, fresh thyme</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. dried cherries</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 oz. baby arugula</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 oz. goat cheese, crumbled</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine 2-1/2 T. oil, vinegar, salt, pepper and sugar in a large bowl. Add barley, nuts, and chicken.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place cherries in a small bowl. Cover with 1/2 c. boiling water. Let stand 10 minutes; drain and chop.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat remaining 1-1/2 tsp. oil in a nonstick skillet. Add onion and thyme and cook until onion is tender. Stir onions and cherries into barley mixture. Stir in arugula. Sprinkle with goat cheese.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">adapted from "Cooking Light"</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com2tag:blogger.com,1999:blog-3284007802430443533.post-15351912584664442782014-08-28T16:24:00.002-05:002014-08-28T16:24:24.359-05:00Chicken Schnitzel with Mustard Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFyuIOSN-vH7goMCb8-WvoFdyMTFeksLoIuErWEeSaPKvXi-nxIefsgoyf6Nx23jg4XFsBDSG-E9wllNUDXDMJatBRwuttYcHEPRnyA_me_9dvVs0pSGUNb1IsAP4I0gfuuMGI_ldMgI/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFyuIOSN-vH7goMCb8-WvoFdyMTFeksLoIuErWEeSaPKvXi-nxIefsgoyf6Nx23jg4XFsBDSG-E9wllNUDXDMJatBRwuttYcHEPRnyA_me_9dvVs0pSGUNb1IsAP4I0gfuuMGI_ldMgI/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The only thing I can say about this recipe is YUM! My family devoured it! We have had traditional schnitzel in Germany made with real veal, but this chicken recipe is a very close second and is way cheaper!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 8 ( 1 chicken cutlet with 1/2 c. potatoes = 8 points +)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Potatoes:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 lbs. red potatoes, cut into quarters</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2/3 c. fat-free chicken broth</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 T. Dijon mustard</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 c. sliced green onions</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Chicken:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">8 ( 4 oz) boneless, skinless chicken breast halves, pounded to 1/4 inch thickness</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt and pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 T. flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 c. skim milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 c. dried plain bread crumbs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. garlic powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 c. chopped fresh flat-leaf parsley</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 T. olive oil, divided</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">lemon wedges</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Place potatoes in a large saucepan, cover with water and boil until tender. Drain and mash with broth, mustard, salt, and pepper. Stir in green onions.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">For chicken, place egg and milk in a shallow dish and whisk until combined.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In another shallow dish, place flour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a third shallow dish, place bread crumbs and garlic powder.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle chicken on both sides with salt and pepper. Dredge chicken in flour, then dip in egg mixture, then coat in bread crumb mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil and swirl to coat. Add four pieces of chicken. Cook for about 3 minutes per side or until golden and cooked through. Repeat with remaining 1 T. oil and remaining chicken. Let chicken stand 5 minutes before serving. Serve with lemon wedges.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">adapted from "Cooking Light"</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com2tag:blogger.com,1999:blog-3284007802430443533.post-58202312804691483642014-08-28T16:06:00.001-05:002014-08-28T16:06:19.650-05:00Berries and Cream Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg3GDNxIEyfVuVL7Sy7udBV6uhb8CSz-JMm7XPo_g22g_tfM2I5RT4MAUBeOtEbwzblO4JdxJ8FNRpix929kSGKieTXMa40fGKbdxZUt4qXQlY7TlGUHUFATYZU0WcbwoBsTL_APWGzs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg3GDNxIEyfVuVL7Sy7udBV6uhb8CSz-JMm7XPo_g22g_tfM2I5RT4MAUBeOtEbwzblO4JdxJ8FNRpix929kSGKieTXMa40fGKbdxZUt4qXQlY7TlGUHUFATYZU0WcbwoBsTL_APWGzs/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a fresh and light-tasting summer dessert packed with produce of the season. The crust is easy to make, but will require chilling time before baking. The crust is like a shortbread or cookie crust.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves 8 ( 6 points +)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Crust:</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. butter ( 1 stick), softened</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. powdered sugar</span></li>
</ul>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 box sugar-free instant vanilla pudding</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 c. skim milk</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Cool Whip Free</span></li>
</ul>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Topping:</span></div>
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</div>
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 c. blueberries</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">halved strawberries</span></li>
</ul>
<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, combine flour, butter and powdered sugar until well mixed and formed into a dough. Form into a disc and cover with plastic wrap. Refrigerate for 1 hour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375. Press dough into the bottom and up sides of a tart or pie pan. Bake for 10 minutes. Cool completely.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix pudding with milk until thickened. Fold in Cool Whip. Spread filling in cooled crust.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Line halved strawberries around the outside edge of filling and place blueberries in the center. Use a few remaining berries in the center if desired.</span></div>
Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-22471817306638197242014-08-26T15:00:00.006-05:002014-11-03T09:47:16.993-06:00Tomato-Ricotta Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvVg8WLL-0PYu7kIr_aUOs20PUPjsFhnaeQQ_tlTVYEuorJCOx2p5ByMJdqRBLwCpjWbk7UGTsfWTTe-nsXKkZlJkVeqHu_VGSGbxNTBo9fc5WyYKXOCrPGTA8_40ciOP3y34Q2klIRY/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvVg8WLL-0PYu7kIr_aUOs20PUPjsFhnaeQQ_tlTVYEuorJCOx2p5ByMJdqRBLwCpjWbk7UGTsfWTTe-nsXKkZlJkVeqHu_VGSGbxNTBo9fc5WyYKXOCrPGTA8_40ciOP3y34Q2klIRY/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 6 ( 7 points +)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Crust:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1-1/4 c. flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 T. pine nuts, toasted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. black pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 c. olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3-4 T. cold water</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Filling:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 c. part-skim ricotta</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 egg</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp. crushed garlic</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 T. dried basil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 T. part-skim mozzarella, shredded</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 lb. heirloom tomatoes, sliced</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 450.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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. </span><br />
<br />
<span style="font-size: x-small;">adapted from "Cooking Light"</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com6tag:blogger.com,1999:blog-3284007802430443533.post-6422181222548045282014-08-25T10:46:00.000-05:002014-08-25T10:46:12.730-05:00Zucchini- Carrot Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBd8reQRtAskg-KfQtvm-w_hZasZUkno2_JPESRGh3Lq7aBQaLZgtJTow2K1xaGfIkmEmUtAd956rURbCa5lIIAK29JZZl681_4KKwfIlzzu4T7_JHcESxKqb_Yt0sVKUx3mKq7nXp4s/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBd8reQRtAskg-KfQtvm-w_hZasZUkno2_JPESRGh3Lq7aBQaLZgtJTow2K1xaGfIkmEmUtAd956rURbCa5lIIAK29JZZl681_4KKwfIlzzu4T7_JHcESxKqb_Yt0sVKUx3mKq7nXp4s/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe slightly adapted from <a href="http://www.kingarthurflour.com/recipes/zucchini-and-carrot-muffins-recipe">King Arthur Flour</a> is delectable! I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 8 ( 5 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. canola oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. grated zucchini</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. grated carrot</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. dried fruit</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. ground flax seed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. white whole wheat flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. cinnamon</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add flax seed, flour, baking powder and cinnamon. Stir until just combined. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-86935617649433327872014-08-20T09:43:00.004-05:002014-08-20T09:44:19.246-05:00No-Bake Peach Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClF92YGLsLPFAIUOsCbGQA7LtUQl8G1Z9UByiGZjUTjrsT3q-N6x1Rfjpn8-PAagHQHQw_LSAzc0O_sa5-z1pLsPHgyv7soF3eOnnP716tDl-zF11w8ity1iMd2_H9WvIw-Bdhe9g-Nw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgClF92YGLsLPFAIUOsCbGQA7LtUQl8G1Z9UByiGZjUTjrsT3q-N6x1Rfjpn8-PAagHQHQw_LSAzc0O_sa5-z1pLsPHgyv7soF3eOnnP716tDl-zF11w8ity1iMd2_H9WvIw-Bdhe9g-Nw/s1600/photo.JPG" height="478" width="640" /></a></div>
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<br />
Ahh! The lazy, warm days of August~ a perfect time for a no-bake pie, and what better pie to make this month than peach? This pie is a snap to put together, but does require a few hours of chilling time.<br />
<br />
Serves 10 ( 5 points +)<br />
<br />
<br />
<ul>
<li>3/4 c. graham cracker crumbs ( about 5 sheets)</li>
<li>1/4 tsp. salt. divided</li>
<li>1 T. butter</li>
<li>3-1/2 oz. white chocolate, finely chopped</li>
<li>5 oz reduced-fat cream cheese</li>
<li>1/3 c. powdered sugar</li>
<li>1/2 tsp. vanilla</li>
<li>2 c. frozen Cool Whip Free, thawed</li>
<li>2 T. peach preserves</li>
<li>1 tsp. fresh lemon juice</li>
<li>3 medium peaches, pitted and cut into wedges</li>
</ul>
<br />
<br />
Combine crumbs, 1/8 tsp. salt in a food processor; process until combined. Place butter and chocolate in a microwave safe bowl. Microwave on HIGH for 30 seconds, stirring until chocolate is smooth. Add to the processor; pulse until combined. Press mixture into bottom and up sides of a 9 inch pie plate coated with cooking spray. Freeze 20 minutes or until set.<br />
<br />
Place cream cheese, powdered sugar, and vanilla in a medium bowl; beat with a mixer until smooth. Gently fold in Cool Whip.<br />
Carefully spread filling over bottom of crust.<br />
Place preserves in a large microwave safe bowl; microwave 30 seconds or until bubbly. Stir in remaining 1/8 tsp. salt and lemon juice. Add peaches and toss to combine.<br />
Arrange peach wedges over pie. Chill for 3 hours before serving.<br />
<br />
<span style="font-size: x-small;">adapted from "Cooking Light"</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-75534768471594177562014-08-12T15:42:00.002-05:002014-08-12T15:42:32.717-05:00Greek Chicken Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhibBr4xJm4dilcFSliv4nDBZjLmhuadzIPuzQJC8LLU2BzPzHwSsE7CVxrzSx9d5CjqtyOOxPU1M2grj0caTKnSBwcb7WLPiG0zFnYEasCei28r4X_QeeG-26XWqr_CwvLdddINw3wg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhibBr4xJm4dilcFSliv4nDBZjLmhuadzIPuzQJC8LLU2BzPzHwSsE7CVxrzSx9d5CjqtyOOxPU1M2grj0caTKnSBwcb7WLPiG0zFnYEasCei28r4X_QeeG-26XWqr_CwvLdddINw3wg/s1600/photo.JPG" height="478" width="640" /></a></div>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6 ( 7 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. grape tomatoes, halved</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 T. chopped, pitted Kalamata olives</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 T. reduced-fat feta, crumbled</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. fresh lemon juice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. dried oregano</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. cooked shredded boneless, skinless chicken breast ( you can use rotisserie chicken if you like)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. chopped cucumber</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 T. roasted red pepper hummus</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 ( 8 inch) La Tortilla Factory whole wheat tortillas</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Place tomatoes, olives, feta, lemon juice, oregano, olive oil, cucumber, and chicken in a bowl. Toss to coat. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spread 1 T. hummus on each tortilla. Top with chicken mixture. Roll wraps and cut in half.</span><br />
<br />
<br />
<span style="font-size: x-small;">adapted from "Cooking Light"</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-49742548491726973232014-07-29T16:44:00.003-05:002014-07-29T16:44:39.336-05:00Double Chocolate Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcXIgP1QYN_bqd-nV1Qjrgkvobos4Dwy6T5ly4E4tDFgGeQLCt0iBQU5WtFPovV6vEEj1Mvi7ArOgE1hRvSkMcAU-lr20Vp4RlbqRrzFbHwnxFLzCNlF6zSNKVv1cQSsM2O9tqzreOGc/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCcXIgP1QYN_bqd-nV1Qjrgkvobos4Dwy6T5ly4E4tDFgGeQLCt0iBQU5WtFPovV6vEEj1Mvi7ArOgE1hRvSkMcAU-lr20Vp4RlbqRrzFbHwnxFLzCNlF6zSNKVv1cQSsM2O9tqzreOGc/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this this double <a href="http://www.itsalwaysautumn.com/2014/03/05/decadent-double-chocolate-banana-bread-recipe.html">chocolate banana bread</a> , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 16 ( 4 points + or if using sugar 5 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. Xylitol ( or sugar)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. canola oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 ripe bananas, mashed</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. vanilla</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. unsweetened baking cocoa</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. mini chocolate chips</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 and spray a loaf pan with nonstick spray.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com2tag:blogger.com,1999:blog-3284007802430443533.post-4483774806843703322014-07-24T11:32:00.000-05:002014-07-24T11:32:02.043-05:00Summer Squash, Bacon, and Mozzarella Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweyzI3b3ZYjc7Ugy0_cz4IkPiBUowCXRP3HG1EE0RyFV4J9ScCcG5icdx56y-UjxXrxs0MounCnaVd2fc9Vp6f4gdJqsYMWiMXLMiJDBzSGdaAc2h7WHy7CoHiVLNq0GF-0D_FYydelE/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjweyzI3b3ZYjc7Ugy0_cz4IkPiBUowCXRP3HG1EE0RyFV4J9ScCcG5icdx56y-UjxXrxs0MounCnaVd2fc9Vp6f4gdJqsYMWiMXLMiJDBzSGdaAc2h7WHy7CoHiVLNq0GF-0D_FYydelE/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Summer squash is ripening in the garden, so I thought I would put it to use in this recipe!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 8 ( 7 points +)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Crust:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1-1/2 c. flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 T. chilled butter, cut into pieces</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 T. shortening</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 c. ice water</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Filling:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 T. olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 c. sliced yellow squash</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 c. sliced zucchini</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 c. chopped onion</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1T. fresh thyme</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1c. 2% milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp. salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp. pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 slices center-cut bacon, cooked crisp and crumbled</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 egg whites</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 c. shredded, part-skim mozzarella</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 400.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Reduce oven temperature to 350.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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. </span><br />
<a href="http://www.cookinglight.com/"><br /></a>
<span style="font-size: x-small;"><a href="http://www.cookinglight.com/">"Cooking Light"</a></span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-41914323884618289102014-07-17T12:29:00.003-05:002014-07-17T12:29:29.312-05:00Lemony Orzo- Veggie Salad with Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LJc9NQ_Poovz5RhBKzMJz9XmZUTnuCKzg5VNwkGzX4gTJ-nOqn86c6EPj7w3cCkwhP5YNew-82rYbbzEumqZ9P9GJVGPAkoSCembbtdkEhs1DHu3gzZullEPI8QlxEc0iJgrOcUcP8c/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LJc9NQ_Poovz5RhBKzMJz9XmZUTnuCKzg5VNwkGzX4gTJ-nOqn86c6EPj7w3cCkwhP5YNew-82rYbbzEumqZ9P9GJVGPAkoSCembbtdkEhs1DHu3gzZullEPI8QlxEc0iJgrOcUcP8c/s1600/photo.JPG" height="478" width="640" /></a></div>
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">YUMMMM!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Serves 4 ( about 1-1/4 c. = 7 points +)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">3/4 c. uncooked orzo pasta</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. grated lemon rind</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 T. fresh lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 T. olive oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. crushed garlic</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp. honey</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/8 tsp. pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 c. shredded skinless, boneless chicken breast</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 c. diced English cucumber</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 c. chopped orange bell pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/3 c. sliced green onions</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp. dried dill</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 c. crumbled goat cheese</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cook orzo; drain and rinse with cold water. Place in a large bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">While orzo cooks, combine lemon rind and next 6 ingredients ( through pepper), stirring with a whisk. Drizzle juice mixture over orzo; toss to coat.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add chicken and next 4 ingredients ( through dill), toss to combine. Sprinkle with goat cheese.</span><br />
<br />
<span style="font-size: x-small;">adapted from "Cooking Light"</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com3tag:blogger.com,1999:blog-3284007802430443533.post-8597750931263752022014-07-17T12:22:00.000-05:002014-07-17T12:22:01.641-05:00Cherry Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiklQB1ooOJvZlkEt9IRXo8PvUj2n7M-R5jHe9IZ6AO2ldhPWp_ajmrDbj9LDbpJ4mzIFjdx75waW3ve8YkGl-Aza570VwvCtPCu3rEt9WB0TwBnkhCfDRlv_jCJjC5fL3bIcv7TcgZTw/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiklQB1ooOJvZlkEt9IRXo8PvUj2n7M-R5jHe9IZ6AO2ldhPWp_ajmrDbj9LDbpJ4mzIFjdx75waW3ve8YkGl-Aza570VwvCtPCu3rEt9WB0TwBnkhCfDRlv_jCJjC5fL3bIcv7TcgZTw/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Another great recipe from <a href="http://www.cookinglight.com/">"Cooking Light"</a> using in- season produce!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 8 ( 9 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Filling:</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 c. halved and pitted sweet cherries</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. cornstarch</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. lemon juice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. almond extract</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. salt</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Topping:</span><br />
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. old-fashioned rolled oats</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. light brown sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">6 T. chilled butter, cut into small pieces</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. sliced almonds</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 and spray an 11 x 7 inch baking dish with nonstick spray.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For filling, combine cherries, sugar, cornstarch, juice, almond extract in a large bowl; toss gently. Transfer to prepared baking dish.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For topping, combine, flour, oats, brown sugar, and salt. Cut in chilled butter until mixture looks like coarse meal ( I used my fingers for this), Stir in sliced almond. Sprinkle oat mixture over cherry mixture. Bake 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.</span><br />
<br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-44607337543702584882014-07-17T12:10:00.001-05:002014-07-17T12:12:11.566-05:00Honey Lemon Chia Seed Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vC30tUXQiStalXfIw67rBd3sbp6gGGjhWJxrIEbeZeBoiIU3GZQeGofR1jJsDKHQPFEBMURUcN9LR1E-a8KSrNZ6wC-cyUrLDCcEBBHAY4bQ2aaDqQ0WCTbkVcvUPbZvlm5KZw2Tc5Y/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vC30tUXQiStalXfIw67rBd3sbp6gGGjhWJxrIEbeZeBoiIU3GZQeGofR1jJsDKHQPFEBMURUcN9LR1E-a8KSrNZ6wC-cyUrLDCcEBBHAY4bQ2aaDqQ0WCTbkVcvUPbZvlm5KZw2Tc5Y/s1600/photo.JPG" height="478" width="640" /></a></div>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">My niece recently returned from Spain and brought me a jar of the most delicious honey. I knew I wanted to try them out for this recipe! This recipe is a variation of the <a href="http://pointlessmeals.blogspot.com/2013/05/tuscan-lemon-muffins.html">"Tuscan Lemon Muffins" </a>on my blog. They are the ultimate summery muffin! The ricotta makes these muffins light and airy and full of flavor. I hope you like them. The adapted recipe came from a site called <a href="http://www.tablefortwoblog.com/honey-lemon-chia-seed-muffins/">" Table forTwo "</a>.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 12 muffins ( 5 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-3/4 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2-1/2 tsp. baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. part-skim ricotta</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">zest of 2 lemons</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. fresh lemon juice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. chia seeds</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. honey, melted</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, whisk together, flour, sugar, baking powder and salt.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, mix together, ricotta, water, olive oil, lemon zest, lemon juice, and egg.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Make a well in the center of the dry ingredients, pour the wet ingredients into the dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Let cool for 5 minutes then brush with melted honey. Cool completely.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-57650879606979554282014-07-17T11:51:00.001-05:002014-07-17T11:54:21.893-05:00Parmesan Roasted Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5IXXPs3aDL3mGc2dI438rudYReyF0Y7HZ51KKTQlo663vHbfsOSkfPlh7iVw_Ba-Y1sJYJiswa_cihu-SHb41-_dHhnW27s3VF9krfMivcjy_a6K3UrefdWZJvYNa9lZBl1Or7Xjd1o/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5IXXPs3aDL3mGc2dI438rudYReyF0Y7HZ51KKTQlo663vHbfsOSkfPlh7iVw_Ba-Y1sJYJiswa_cihu-SHb41-_dHhnW27s3VF9krfMivcjy_a6K3UrefdWZJvYNa9lZBl1Or7Xjd1o/s1600/photo.JPG" height="478" width="640" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe comes from a site called<a href="http://whatsgabycooking.com/parmesan-roasted-potatoes/"> "Whats gaby cooking"</a>. They were delicious.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serves 6 ( about 2/3 c. potatoes = 4 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 c. cubed yukon gold potatoes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 T. olive oil</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. garlic powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. paprika</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">4 T. grated Parmesan cheese</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place potatoes on a baking pan coated with nonstick spray. Add olive oil and spices. Using your fingers, toss to coat.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 20 minutes, turn and cook an additional 10-20 minutes or until golden and crispy.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com1tag:blogger.com,1999:blog-3284007802430443533.post-41281143178176857972014-07-17T11:43:00.000-05:002014-07-17T11:43:08.751-05:00Pancetta- Wrapped Pork Tenderloin with Cantaloupe- Red Pepper Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_D4adGz1Og7CI0bcnTUNlqyGh5CDIIFIId4TYyocjKtrXpmVP32bVvMXNYyJ2nbkAn8_gBJht738fBoUOK3mJoQObanIYtRiGIHEULTn5DnTIoRplnD5nB1kpRZr3iYfoRKK4Zxkl7A/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_D4adGz1Og7CI0bcnTUNlqyGh5CDIIFIId4TYyocjKtrXpmVP32bVvMXNYyJ2nbkAn8_gBJht738fBoUOK3mJoQObanIYtRiGIHEULTn5DnTIoRplnD5nB1kpRZr3iYfoRKK4Zxkl7A/s1600/photo.JPG" height="640" width="478" /></a></div>
<br />
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Yummy and easy to make on the grill!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 4 ( 3-1/2 oz. pork and 1/3 c. salsa = 4 points +)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lb. pork tenderloin</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt and pepper</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 oz. thinly sliced pancetta ( Italian bacon)</span></li>
</ul>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat grill to medium-high heat. Pat pork dry with paper towels and sprinkle with salt and pepper. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wrap pork in pancetta, with slices slightly overlapping,</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place pork on grill coated with cooking spray; grill 18 minutes or until thermometer reads 145 degrees, turning occasionally to brown on all sides. Let pork stand 10 minutes before slicing.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salsa:</span><br />
<br />
<ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. finely chopped cantaloupe</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. finely chopped red bell pepper</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. finely chopped red onion</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 T. chopped, fresh mint</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T. chopped jalapeno pepper</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T. lime juice</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt to taste</span></li>
</ul>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine all ingredients in a medium bowl. Cover and chill 1 hour.</span><br />
<br />
<span style="font-size: x-small;">from <a href="http://www.cookinglight.com/">"Cooking Light"</a></span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com1tag:blogger.com,1999:blog-3284007802430443533.post-33846045917053628532014-07-17T11:33:00.006-05:002014-07-17T11:33:59.725-05:00Deep Dish Strawberry Frozen Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3EBWgqFx-eSuJXaKljxdGlrObOOoLJLTmqq07XHM26J7a2NWV2bV0s6pZANuAsG50gm7y1O3e9RffHI5ITKzBigJZqmh8Fu-bjFDVHlc1V_7n6jvnghwVlG0yI8W4CSgw_CKwIqN71s/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3EBWgqFx-eSuJXaKljxdGlrObOOoLJLTmqq07XHM26J7a2NWV2bV0s6pZANuAsG50gm7y1O3e9RffHI5ITKzBigJZqmh8Fu-bjFDVHlc1V_7n6jvnghwVlG0yI8W4CSgw_CKwIqN71s/s1600/photo.JPG" height="478" width="640" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">A great summertime dessert!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Serves 10 ( 7 points +)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">30 Nabisco Famous Chocolate Wafers</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">5 tsp. butter, melted</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg white, beaten</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">dash of salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 lb. fresh strawberries, divided</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 c. strawberry jam, divided</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. fresh lemon juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2/3 c. fat-free sweetened condensed milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 c. Cool Whip Free</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Finely grind wafers in a food processor, Add butter, egg white and salt; process until well combined. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">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. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Spoon mixture into crust. Freeze 4 hours or overnight.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Quarter remaining berries. Combine with remaining 3 T. jam. Arrange mixture over pie and serve immediately.</span><br />
<br />
<br />
<span style="font-size: x-small;">adapted from "Cooking Light"</span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-35622054750687692962014-07-08T19:34:00.001-05:002014-07-08T19:34:27.656-05:00Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl76bdpOt3KQcvrH3aAR9RGkiCPARI1wnwkOszjsRScpaTAmsRs9HehVo3aQvU_CQ26bg0hIRTlOvfqrxGFkFpbFEoIBz5VrmsJQg5uVYXo2jJuSwF33oGc5ylsHI6GKnzbJiKJ0rS8Y/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl76bdpOt3KQcvrH3aAR9RGkiCPARI1wnwkOszjsRScpaTAmsRs9HehVo3aQvU_CQ26bg0hIRTlOvfqrxGFkFpbFEoIBz5VrmsJQg5uVYXo2jJuSwF33oGc5ylsHI6GKnzbJiKJ0rS8Y/s1600/photo.JPG" height="478" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I have tried many a sweet and sour chicken recipe in my lifetime. This one has topped them all! I saw the original recipe on a site called "carlsbadcravings.com" and I have adapted it slightly to make it just a little more points friendly. Never-the-less, it is still fairly high in points and should be saved for a real treat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">serves 8 ( 1/2 c. cooked rice + 1/8 chicken mixture = 13 points +)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Chicken:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1-1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 egg, beaten</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 T. water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 c. flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2/3 c. cornstarch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. garlic powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp. pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp. ground ginger</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 T. coconut oil or oil of your choosing</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Sweet and Sour Sauce:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 c. pineapple juice ( from a 20 oz. can of pineapple tidbits)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 c. red wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1-1/2 c. sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 T. ketchup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 small onion, diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 T. low-sodium soy sauce</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 T. crushed garlic</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp. red pepper flakes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp. crushed ginger</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Vegetables/ Pineapple</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 ( 20 oz) can pineapple tidbits ( drain and use juice in sauce)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 green bell pepper, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 red bell pepper, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 c. very thinly sliced carrots</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375 degrees.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add sweet and sour sauce ingredients to a medium or large pot. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, beat 1 egg and add 1 T. water. Place flour in a gallon sized ziplock bag. In another gallon sized bag, combine cornstarch, garlic powder, salt, pepper, and ground ginger.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Dip chicken pieces in egg and then place in bag with flour. Shake to coat. Remove chicken from bag and place in bag with cornstarch mixture. Shake to thoroughly coat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add chicken and cook 2 minutes per side or until just browned, but not cooked through. Transfer chicken to a 13 x 9 inch baking dish coated with nonstick spray.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the vegetables and pineapple to the sweet and sour sauce. Stir. Pour over chicken and stir to combine.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake at 375 for 30-45 minutes or until sauce is thickened. Stir occasionally. Serve over rice. </span><br />
<br />Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-15770061249959596622014-07-08T19:17:00.000-05:002014-07-08T19:17:06.115-05:00Farro, Cherry, and Pecan Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX_o4jSSjrmYu2lol6kn8Dd8SRUcDI7y6IIYaqbEVQt_LQMdBMKYaHTqvgekSssgh9rQl5nltyLJHebW1yZ-hr8ULxdoYIK-iR1cQxmF_9e678Qm4OAJpC0ga69H0tjz5BDlfE3gpSec/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSX_o4jSSjrmYu2lol6kn8Dd8SRUcDI7y6IIYaqbEVQt_LQMdBMKYaHTqvgekSssgh9rQl5nltyLJHebW1yZ-hr8ULxdoYIK-iR1cQxmF_9e678Qm4OAJpC0ga69H0tjz5BDlfE3gpSec/s1600/photo.JPG" height="478" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I made this hearty, healthy salad for the 4th of July. I really enjoyed it! If you cannot find farro at your grocery store, you can substitute wheat berries or barley. Cook according to package directions.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">serves 8 ( 2/3 c. = 6 points +)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">5 c .water</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 c. uncooked farro</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt, divided</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 c. cherries, halved and pitted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. sliced celery</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. chopped pecans, toasted</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. fresh, flat-leaf parsley</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. fresh lemon juice</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. Dijon mustard</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 T. honey</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. black pepper</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 T. olive oil</span></li>
</ul>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Bring water to a boil in a large pot. Add farro and 1/4 tsp. salt and cook 15 minutes or until al dente; drain and cool at room temperature for 15 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine farro, cherries, celery, pecans, and parsley in a large bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine lemon juice, mustard, honey, pepper, remaining 1/4 tsp. salt and olive oil in another bowl. Pour over farro mixture and toss to coat.</span><br />
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<span style="font-size: x-small;">adapted from "Cooking Light"</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0tag:blogger.com,1999:blog-3284007802430443533.post-45523358849748466322014-06-25T21:30:00.001-05:002014-06-25T21:31:48.252-05:00Individual Blueberry Upside-Down Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_Waz4Ob5YTIIVrq6NiUubjTaJrjnlDTfM3BtFsrKSXVQhRgLiN-NjL7_2BnrfVitd1dR4vyBL_Jpo7L6EDnuCCBV6bqkGc9-UOtTbijtE7Dr64KeqjFxDiM55ZvpTdMuAQUFJYyr2z0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_Waz4Ob5YTIIVrq6NiUubjTaJrjnlDTfM3BtFsrKSXVQhRgLiN-NjL7_2BnrfVitd1dR4vyBL_Jpo7L6EDnuCCBV6bqkGc9-UOtTbijtE7Dr64KeqjFxDiM55ZvpTdMuAQUFJYyr2z0/s1600/photo.JPG" height="478" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sAFT684PNazzdoLqOWgEbNUetNyS6dzqEV23cjzblfBaL9JCLA-qLQguPA-9nl3FMKoU4eDLNqDF47pVthlXXvCIGYZZtyKszU1FvwZbI242csmR81FCHGyIPsQBkn8U-Gf4MOBrB7U/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sAFT684PNazzdoLqOWgEbNUetNyS6dzqEV23cjzblfBaL9JCLA-qLQguPA-9nl3FMKoU4eDLNqDF47pVthlXXvCIGYZZtyKszU1FvwZbI242csmR81FCHGyIPsQBkn8U-Gf4MOBrB7U/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is another great dessert idea for the 4th of July or any summertime event. I originally tried this with<a href="http://pointlessmeals.blogspot.com/2010/06/cherry-upside-down-cakes.html"> cherry upside- down cakes </a>and it was also very good. The blueberry cakes are a bit easier since you do not have to prep the berries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Blueberry Upside- Down Cakes: makes 4 (6 points+)</span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">3 T. packed light brown sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 c. blueberries</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. flour</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. baking powder</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. baking soda</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">2 T. light stick butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. vanilla</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. lowfat buttermilk</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350. Spray 4 ramekins with cooking spray.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with equal amounts of blueberries.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.</span></div>
Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com1tag:blogger.com,1999:blog-3284007802430443533.post-10224781126322672622014-06-25T12:29:00.002-05:002014-06-25T12:29:35.562-05:00Breakfast On-The-Go<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6Qt67QMg0SZ1Nd1ipbIwNeDx-cjbZs16Pj69GHTtXriFglwZFXyhP3k5J06TBomfWNFWVLSqyzfJn-oB9f2A8obExZ5u4m7NXR93afD_RzdUMkjLd5w16vCedKfJ1Pj6qmTFL2IdaWU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii6Qt67QMg0SZ1Nd1ipbIwNeDx-cjbZs16Pj69GHTtXriFglwZFXyhP3k5J06TBomfWNFWVLSqyzfJn-oB9f2A8obExZ5u4m7NXR93afD_RzdUMkjLd5w16vCedKfJ1Pj6qmTFL2IdaWU/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">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!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 12 ( 7 points+)</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 Light ( 100 calorie) English Muffins</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 oz. Jimmy Dean reduced-fat pork sausage, cut into 12 patties</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 eggs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 slices 2% American cheese, halved</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 350. Split muffins open and lay on 2 baking sheets. Bake until toasted</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">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.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">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.</span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com1tag:blogger.com,1999:blog-3284007802430443533.post-39140364875109742852014-06-25T12:07:00.003-05:002014-06-25T12:07:23.643-05:00Flourless Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj0A7CLOZG71YNC4kjvFWaeWALkeWAs9nk_02mFkWRUtFqtOI8peaiKPE0TiWX8531Vln1eOTORxRGcRZh-AHBosi5m58v9mg-bX8rESBKjicR72RJRnHt3CJgHwXZJmGBjkg4L7WeBA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj0A7CLOZG71YNC4kjvFWaeWALkeWAs9nk_02mFkWRUtFqtOI8peaiKPE0TiWX8531Vln1eOTORxRGcRZh-AHBosi5m58v9mg-bX8rESBKjicR72RJRnHt3CJgHwXZJmGBjkg4L7WeBA/s1600/photo.JPG" height="478" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Easy -Peasy and pretty delicious!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 24 ( 1 cookie = 2 points +)</span><br />
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/3 c. sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. brown sugar</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1 c. chunky reduced-fat peanut butter</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. mini chocolate chips</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 275 and line a baking sheet with parchment paper.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, beat egg white and salt until frothy. Add sugars and beat. Add peanut butter and beat until combined. Stir in chips.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll into 24 balls the size of a walnut. Place on baking sheet. Press with the tines of a fork. Turn fork and press again to make a criss-cross pattern.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake 10 minutes or until golden. Cool.</span><br />
<a href="http://www.cookinglight.com/"><br /></a>
<span style="font-size: x-small;"><a href="http://www.cookinglight.com/">"Cooking Light"</a></span>Pointless Mealshttp://www.blogger.com/profile/13231345933397864442noreply@blogger.com0