Celery-Apple Salad

This light, refreshing salad is perfect for fall and scores high on the "crunch" scale!

serves 8 ( about 1/2 c. = 1 point +)

• 2 T. olive oil
• 2 T. fresh lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 c. thinly sliced apple
• 2 c. sliced celery
• 1/3 c. thinly sliced red onion
• 1/2 c. loosely packed fresh flat-leaf parsley

Combine first 4 ingredients in a bowl. Add apple and remaining ingredients. Toss to coat.

from "Cooking Light"

Hummus Cups

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

Makes 24 ( 1 point +)

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

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

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

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

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

Chocolate Filled Strawberries

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

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

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

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

Creamy Avocado Dressing

I love all things avocado. This dressing is full of delicious flavor and is healthy to boot! The recipe did make quite a bit, but it can be stored in the refrigerator or even used as a sandwich spread. Feel free to make just half of a recipe too. 

 Makes about 3-1/2 to 4 c. (2 T. = 1 point +)

• 2 c. avocado
• 1/2 c. olive oil
• 1/2 c. low-fat Greek yogurt
• 2 T. lime juice
• 1 tsp. crushed garlic
• salt and pepper to taste
• water

Place all ingredients in a blender. Blend, adding water until you achieve desired consistency * I think I used at least 1/2 c. water. Store in an airtight container in the refrigerator.

Deviled Eggs with Pickled Onion

I made these eggs for Easter. Not only were they pretty, they were very tasty! At only 1 point plus each, you can enjoy them!

Makes 16 egg halves ( each egg half = 1 point +)

• 8 large eggs
• 1/4 c. water
• 1/4 c. cider vinegar
• 1 T. sugar
• 1/4 c. finely chopped red onion
• 2 T. plain 2% Greek yogurt
• 2 T. canola mayonnaise
• 2 tsp. Dijon mustard
• salt and pepper to taste
• 2 T. finely chopped chives

Place eggs in a pot of water so that water covers the eggs. Bring to a boil. Turn off heat, cover and let stand for 15 minutes. Rinse eggs in cold water until cooled. Peel and halve.
Meanwhile combine water, vinegar and sugar in a microwave safe bowl. Microwave on high for 2 minutes. Stir in onion and let stand for 15 minutes. Drain.

Combine yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Add 6 yolks from the hard boiled eggs to the mixture and mash until very smooth. Stir in 2 T. red onion. Spoon egg mixture into whites. Garnish with remaining red onion and chives.

adapted from "Cooking Light"

Swiss Chard with Warm Bacon Vinaigrette

Today, I decided to try something new, as in a food that I have never tasted in my entire life. I came across 4 recipes for Swiss chard in the "Cooking Light" magazine and so decided to try this one first.
This Swiss chard was an organic rainbow Swiss chard. It was so pretty!

serves 4 (1 point +)

• 6 c. chopped Swiss chard
• 2 slices applewood smoked bacon
• 2 tsp. cider vinegar
• 1/4 tsp. black pepper

Heat a medium nonstick skillet over medium heat. Add 2 slices applewood smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add cider vinegar and pepper, stirring with a whisk. Pour over Swiss chard. Toss to coat. Serve immediately.

Mini Bruschetta Tarts

These mini Bruschetta Tarts are an amazing hors de ouvres. You will not believe they are only one point each!

serves 20 ( 1 point +)

• 1-1/2 c. seeded, finely diced plum tomatoes
• 1/4 c. finely chopped red onion
• 2 tsp. olive oil
• 2 tsp. champagne or white wine vinegar
• salt, pepper and basil to taste
• 5 tsp. parmesan cheese, grated
• 1 sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.
Combine tomatoes, onion, oil, vinegar, salt, and pepper in a medium bowl.
Roll out puff pastry on a lightly floured surface. Using a 2-1/2 inch biscuit cutter, cut 20 circles. You may have to re-roll dough to get enough circles.
Place dough circles on a baking sheet. Sprinkle each circle with 1/4 tsp. Parmesan cheese. Top with tomato mixture and sprinkle with basil.

Bake for 20-25 minutes or until golden.

Cranberry Curd

Being a lover of all things cranberry, I could not resist trying this recipe from "Cooking Light". I decided to make it as a hostess gift for a New Year's Eve party I was attending. I just managed to keep some for myself too! I have tried this on whole wheat buttermilk pancakes, in yogurt, on an English muffin and in oatmeal. It is delicious!

Makes about 40 T. ( 1 T.= 1 point +)

• 1/2 c. water
• 2 T. lemon juice
• 1 ( 12 oz) bag fresh cranberries
• 2/3 c. sugar
• 1/4 c. packed brown sugar
• 2 T. butter, softened
• 2 egg yolks
• 1 egg
• 1-1/2 tsp. cornstarch
• 1/8 tsp. salt
• 2 T. orange juice

Combine first 3 ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until cranberries pop. PLace cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a large bowl. Use the back of a spoon to smash berries through the sieve. Discard solids.

Combine sugars and butter in a bowl; beat until well combined. Add egg yolks and egg, beating well after each. Stir in cranberry mixture, cornstarch and salt. Place mixture int he top of a double boiler.
Cook over simmering water until thermometer registers 160 degrees and mixture thickens ( about 10 minutes), stirring frequently.

Remove from heat; let stand 5 minutes. Sir in orange juice. Cover and refrigerate for up to 1 week.

Italian Vegetable Soup

Just got back from a trip to Italy! After all of the heavy eating we did, including pastries and gelato every day, I wanted to make something light for lunch this week. This soup was easy, light and tasted great.

serves 12 ( 1 c. = 1 point +)

• 4 c. vegetable broth
• 1 c. water
• 1 T. crushed garlic
• 2 c. fresh broccoli florets
• 1 onion, chopped
• 2 c. chopped cabbage
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 can ( 15 oz) green beans, drained
• 1 can ( 28 oz) crushed tomatoes
• salt and pepper to taste
• 12 tsp. parmesan cheese

Place all ingredients, except Parmesan cheese in a large sauce pot. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. ( about 30 minutes). Top each serving with 1 tsp. Parmesan cheese.

Balsamic Green Beans

serves 8 ( 1 point + )

• 1 T. butter, divided
• 1 c. yellow onion, sliced
• 1 c. red onion, sliced
• 3 garlic cloves, crushed
• ½ c. fat-free beef broth
• 4 c. green beans, trimmed
• 2 T. balsamic vinegar
• salt to taste

Melt 1 tsp. butter in a large nonstick pan. Add onion and saute 6 minutes. Add garlic; cook 30 seconds. Add beef broth and cook until onions are tender and broth is almost dissolved. Stir in green beans and balsamic. Cover and cook until beans are crisp-tender. Season with salt to desired taste.

adapted from "Cooking Light"

Butternut Squash Soup

This soup is not only healthy and low points, it is also delicious!


serves 6 ( 1 c. = 1 point +)

• 1 lb. butternut squash, peeled and cubed
• 1 apple, peeled and chopped
• ½ Vidalia onion
• 4 c. fat-free chicken broth or vegetable broth
• ¼ tsp. cinnamon
• ⅛ tsp. nutmeg
• salt and pepper to taste

Place broth, squash, onion and apple in a large pot. Cover and cook until vegetables are tender. Puree in a blender. Return to pot and season.


adapted from "Weight Watchers"

Keema Samosas

The chicken filling

before going in the oven

they turned out crispy!

This is only half of what was made!

Samosas are little pastries stuffed with ground meat, chicken (Keema), vegetables or a combination. They are a specialty of roadside vendors in India. Although traditionally made with pastry dough and fried, this low-fat version uses wonton wrappers and bakes them in a hot oven, resulting in a crisp texture. Try them with your favorite dipping sauce if you like. These little cuties would be great for an appetizer at a party since they make so many. You can even make them up and then freeze for up to two months. Bake when you are ready to eat them ( thaw for 15 minutes, first). The recipe says that they make 34, but I made over 40 and still had more filling to go. I used round wonton wrappers, but you can use square as well.
Try these along with Tandoori Chicken  or Dal with spiced tomatoes and potatoes for an Indian themed meal.

Makes 34-44 ( 1 point+)

• 2 T. canola oil
• ½ c. finely chopped onion
• 1 jalepeno, seeded and chopped
• 2 cloves minced garlic
• 1 tsp. garam masala ( Indian spice blend)
• ¾ tsp. curry powder
• ¼ tsp. ground tumeric
• 1 lb. skinless ground chicken breast
• ¾ tsp. salt
• 3 T. chopped fresh cilantro
• 1 T. fresh lime juice
• 34-44 wonton wrappers ( 3")

To make filling, heat a nonstick skillet over med-high heat. Add oil, then onion, jalepeno and garlic, Cook until onion begins to soften. Stir in garam masala, curry and tumeric. Add chicken and salt, breaking up chicken into small pieces and cooking until no longer pink. Remove from heat. Stir in cilantro and lime juice. Cool 10 minutes.

Preheat oven to 425. Spray a baking sheet with nonstick spray.

Arrange 6 wonton wrappers at a time on your counter. Place one scant tablespoon of chicken mixture in the center of each. Wet edges with water. Fold in half and press to seal. Repeat with remaining wrappers and filling.

Place samosas on baking sheet. Spray with nonstick spray. Bake, turning once, until crisp and golden
(11-14 minutes)

from "Weight Watcher's Take-Out" cookbook

Cibatta "slipper" bread.

Jessica made this bread for sandwiches at lunch today. It was SO good!

Makes: 2 loaves, 16 slices each 1 slice = 1 point +

sandwiches with ham, mozzarella, roasted red pepper & marinara

Jessica (my daughter)

• 2 packages active dry yeast
• 1 ½ C very warm water
• 3- 3 ¼ C flour
• 1 tsp salt
• ½ tsp sugar
• 1 T olive oil

1. Stir yeast in warm water in small bowl & let stand 5 min. Meanwhile, mix 3 C flour, salt & sugar in a large mixing bowl. Stir yeast mixture into flour mixture, stir in oil. If you have a mixer with a hook attachment, you can knead in mixer for 5-7 min. Otherwise, knead on flour surface 5-10 min until dough is smooth & springy (dough will be slightly sticky)

2. Place dough in a greased & floured large bowl. Cover & let rise in warm place about 40 min, or until doubled.

3. Push fist into dough to deflate. Place dough on lightly floured surface. Divide dough in half, & shape each half into a ball. Cover and let rise on surface about 40 min, or until doubled.

4. Spray & lightly flour 2 cookie sheets. Stretch each ball of dough into an 18x6 in rectangle by pulling the edges away from each other. Place on cookie sheet, gently flatten with fingers until about 1 in think. Cover and let rise 30 min, or until doubled.

5. Heat oven to 375. Dust loaves lightly with flour. Bake 35-40 min, or until golden (sound hallow when tapped)..

ENJOY!

Peanut Butter Cookies

These cookies are great and at only one point, you can afford to eat a few! They are a little small, but you can also double the size for 2 points per cookie!

makes 36-72 ( 36 = 2points + each, 72 = 1 point + each)

1/2 c. reduced fat peanut butter
1/2 c. butter, softened
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 tsp. vanilla
1-1/4 c. all-purpose flour
granulated sugar

In a large mixing bowl, beat the peanut butter and butter for 30 seconds. Add the sugars, baking soda and baking powder. Beat until combined. Add the egg and vanilla, beating until combined. Beat in the flour.
Cover and refrigerate until easy to handle. ( I put mine in the freezer for 20 minutes)

Shape dough into balls and roll in sugar. Place on ungreased cookie sheets. Flatten by making criss-cross marks with the tines of a fork. Bake at 375 for 7-9 minutes. Transfer to a wire rack to cool completely.

Chocolate Yogurt Fruit Dip

I made this dip for my niece's graduation party today! Yum!

serves 8 ( 1 point+)

• 1-1/2 c. fat free vanilla yogurt such as Dannon Light and Fit
• 2 T. chocolate chips
• 12 mini marshmallows
• 2 T. skim milk

Place yogurt in a bowl. In a heavy saucepan, cook chocolate chips, milk and marshmallows until chips and marshmallows are melted. Cool to room temperature. Carefully stir chocolate mixture into yogurt. Refrigerate until serving. Serve with fresh fruit.

Spinach Salad with Maple Dijon Vinaigrette

serves 8 ( 1 points +)

• 1/4 c. sugar-free maple syrup
• 2 T. red wine vinegar
• 1 T. canola oil
• 1 T. Dijon mustard
• 1/4 tsp. each of salt and pepper
• 1 garlic clove, minced
• 1 c. sliced mushrooms
• 1/2 c. vertically sliced red onion
• 1 Braeburn apple, chopped
• 4 Oscar Mayer fully cooked bacon slices, cooked and crumbled
• 1 ( 5 oz) package fresh spinach

Combine first 6 ingredients in a bowl ( through salt and pepper) Whisk until combined. Add mushrooms and stir. Add remaining ingredients. Toss well to coat.

adapted from "Cooking Light"

Tomato, Mozzarella Salad

Tomato Mozzarella Salad: makes 16( 1 tomato slice = 1 point + )

• 2 Tomatoes, sliced into 8 slices each
• 8 oz. fresh mozzarella, sliced into 16 pieces
• fresh basil
• salt, pepper, oregano to taste
• balsamic vinegar

Slice tomatoes, top with mozzarella, then basil. Sprinkle with spices and drizzle with balsamic vinegar.

Tomato, Watermelon and Basil Skewers

serves 12 ( 2 skewers = 1 point +)

• 1/4 c. balsamic vinegar
• 1/4 c. sugar
• 4-5 c. seedless watermelon, cubed into 1.5" cubes
• basil leaves
• 1 pint grape or cherry tomatoes, halved
• 1 T. olive oilcoarse
• Kosher salt
• 24wooden skewers

Combine the balsamic vinegar and sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from heat and set aside.Assemble the skewers by pushing a basil leaf to the end of one skewer. Then skewer a cube of watermelon, then a tomato half. Continue with another watermelon cube, basil leaf and another tomato half, ending with one more watermelon cube a basil leaf. Repeat to make 23 more skewers.Drizzle with balsamic syrup and olive oil. Sprinkle with salt.

adapted from the cookbook: Giada at Home