Pumpkin Pie Cupcakes

You are going to LOVE these little treats! I first saw this recipe on the "Krazycouponlady" 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.

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 2 points +)

• 1 ( 15 oz) can pumpkin 
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 c. egg beaters
• 1 tsp. vanilla
• 3/4 c. ( 2%) evaporated milk
• 2/3 c. flour
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 16 T. Cool Whip Free

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.

Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.

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.

Couscous with Spiced Zucchini

Here's an easy recipe that is full of wonderful middle-eastern flavor and is low in points!

Serves 6 ( a generous 1/2 c = 2 points +)

• 3/4 c. fat-free chicken broth
• 1/2 c. couscous
• salt
• 1 T. olive oil
• 1/2 c. chopped onion
• 2 c. cubed zucchini
• 1 tsp. crushed garlic
• 1/2 tsp. ground coriander
• 1/2 tsp. chili powder
• 1/4 tsp. cumin
• 1/4 tsp. pepper
• 1/4 c. chopped, fresh mint
• 1 T. lemon juice

Bring broth to a boil. Pour over couscous in a bowl, cover and let stand 5 minutes. Fluff with a fork and set aside.
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. 
Carefully stir zucchini mixture into couscous. Let cool to room temperature. Just before serving, stir in lemon juice and mint.

Flourless Peanut Butter Chocolate Chip Cookies

Easy -Peasy and pretty delicious!

Makes 24 ( 1 cookie = 2 points +)

• 1 egg white
• 1/4 tsp. salt
• 1/3 c. sugar
• 1/4 c. brown sugar
• 1 c. chunky reduced-fat peanut butter
• 1/4 c. mini chocolate chips

Preheat oven to 275 and line a baking sheet with parchment paper.

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.
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.

Bake 10 minutes or until golden. Cool.

"Cooking Light"

Zucchini Mini Muffins

I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

• 1-1/3 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 2/3 c. shredded zucchini
• 3 T. canola oil
• 2 T. butter, melted
• 2 T. skim milk
• 1 tps. vanilla
• 1 egg

Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

Nutty Broccoli

Another quick and fresh-tasting side dish. To toast the nuts, place on a baking sheet or small baking pan like a loaf pan. Cook in the oven at 350 degrees for 5-10 minutes or until fragrant. Let cool.

Serves 4 ( 2 points +)

• 1 large head broccoli ( about 4 c.)
• 1 T. olive oil
• 2 T. chopped pecans, toasted
• salt and pepper to taste
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. fresh lemon juice

Heat a large nonstick skillet. Add oil and swirl to coat. Add broccoli and cook until crisp-tender. Toss broccoli with salt and pepper, red pepper flakes, lemon juice, and pecans.

Crispy Cauliflower Fritters

This recipe was adapted from "Cooking Light". I would describe it as a combo between a fritter and a latke. We all enjoyed them. At 2 points each, they make for a nice satisfying side dish.

Makes 8 fritters ( 2 points + each )

• 1 ( 10 oz.) package frozen cauliflower florets
• 1/2 c. chopped onion
• 2 T. white whole wheat flour
• 2 tsp. crushed garlic
• salt and pepper
• 1/4 tsp. grated lemon rind
• 3/4 c. shredded hash brown potatoes, thawed
• 1/2 c. shredded reduced-fat cheddar
• 2 eggs, lightly beaten
• 2 tsp. olive oil
• 1/4 c. plain low-fat Greek yogurt
• 2 T. minced green onions
• 2 T. low-fat mayonnaise
• 2 tsp. lemon juice

Boil cauliflower until tender; drain, place in a large bowl and mash with a potato masher.
Stir in onion, flour, garlic, salt and pepper to taste, rind, potatoes, cheese and eggs. 

Form into 8 patties. Heat a large nonstick skillet over medium heat. Add oil. Cook patties 4 minutes on each side or until golden brown.

Combine yogurt and remaining ingredients. Season with salt to taste. Serve with fritters.

Green Apple- Watercress Salad with Avocado Buttermilk Dressing

This was my first time trying watercress and may I say that I can see why the English like it so well. It tastes great and is fun to eat! I think this would make a nice topping to a sandwich in place of the usual lettuce, too!
Watercress is only 4 calories per cup and is packed with isothiocyanates, which may help prevent cancer by ridding the body of carcinogens.
This is another great recipe from the library book I found entitled, "Eating in Color" by Frances Largeman-Roth.

serves 4 ( 2 points +)

• 1 bunch watercress ( about 4 c.)
• 1/2 green apple, sliced thinly
• 1 stalk celery, diced small
• 1/4 c. low-fat buttermilk
• salt and pepper to taste
• 1/4 avocado
• 1/2 tsp. lemon zest
• 1/2 T. lemon juice
• 1/2 tsp. honey

Place watercress on a platter. Top with apple and celery.

In a blender, combine remaining ingredients until smooth. Drizzle over salad.

Simply Red Fruit Salad

While at the library last week, I came across a book entitled, "Eating In Color" by Frances Largeman-Roth. The pictures and recipes looked beautiful and full of fresh produce. This recipe was slightly adapted from this book as the original called for pomegranate seeds and they are not in season right now. The sauce made from this recipe gives a fresh and sweet flavor. This recipe could easily be used as a dessert.

serves 8 ( 1/2 c. = 2 points +)

• 1/2 c. dried cherries
• 1 lb. strawberries, hulled and quartered
• 1 c. red grapes ( cut in half if they are large)
• 2 blood oranges
• finely grated zest and juice of 1/2 lime
• 1 T. strawberry jam

In a small microwaveable bowl, cover cherries with enough water just to cover. Microwave 1 minute. Let stand 10 minutes. Drain and reserve the liquid.

Place cherries, strawberries and grapes in a bowl.

Remove the skin and white pith from the oranges, collecting any juices in a bowl. Remove segments from oranges and cut into thirds. Add to the bowl with the fruit mixture.

In a small saucepan, combine reserved liquid from cherries, reserved juice from oranges and lime zest and juice. Add jam and bring to a boil, whisking until smooth. Boil 3 minutes or until sauce has reduced by half. Let cook completely at room temperature.
Drizzle sauce over fruit and toss to coat.

Asparagus- Greek Style

Asparagus is back in season. I love when the shoots are thin and tender. Try this easy recipe and see how you like it!
serves 4 ( 2 points +)

• 1 lb. asparagus
• 1 c. cherry tomatoes
• 1 T. olive oil
• sea salt to taste
• 1/4 c. reduced-fat feta cheese

Preheat oven to 425 degrees. Place tomatoes on a baking sheet. Drizzle with olive oil. Bake 4 minutes. Add asparagus to pan. Toss to coat with olive oil. Sprinkle with sea salt. Return pan to oven and bake 9 minutes or until done. Remove pan and sprinkle with feta. 

Chocolate Brownie Cookies

I can pretty much guarantee that if you love chocolate, you will love these decadent tasting cookies! There are just four ingredients involved and they do not have any flour or butter. The cookies taste like a combination of brownie and chocolate chip cookie. The best part is that they are only 2 points +

Makes about 30 cookies ( 1 cookie = 2 points +)

• 3 c. powdered sugar
• 3/4 c. baking cocoa (unsweetened)
• 1 egg
• 2 egg whites
• 4 oz. Baker's bittersweet chocolate, chopped

Preheat oven to 350. In a large bowl, whisk together powdered sugar and cocoa. Whisk in egg and egg whites until blended. Fold in chopped bittersweet chocolate. 
Line cookie sheets with parchment paper. Drop dough by tablespoonfuls onto paper. Bake, rotating sheets once, until cookies are puffed, crackled looking and just set around the edges, about 14-16 minutes. Let cool on baking sheets. They will firm up a bit.

adapted from "Bon Appetit"

Tomato-Basil Soup

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

Serves 4 ( 2 points +)

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

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

Italian Meatballs

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

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

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

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

adapted from "Food.com"

Chicken Apricot Skewers

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

Makes 18 skewers ( 2 points + each)

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

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

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

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

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

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

adapted from "Bon Appetit"

Roasted Tomatoes with Garlic, Gorgonzola and Parsley

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

Makes 12 ( 2 points +)

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

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

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

In another bowl, combine bread crumbs and gorgonzola.

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

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

Arrange tomatoes on a platter and sprinkle with parsley.

adapted from the cookbook: "Giada at Home"

Arugula Salad with Nectarines, Walnuts, Bacon and Gorgonzola

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

serves 8 ( 2 points +)

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

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

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


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

Pecan Dainties

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

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

Cookies:

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

Frosting:

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

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

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

Lemon Melt-Aways

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

Makes 40 ( 1 cookie = 2 points +)

Cookies:

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

Frosting:

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

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

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

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

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

Zucchini, Yellow Squash and Tomato Tian

Super easy, super healthy, super delicious!

serves 6 ( 2 points +)

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 Roma tomatoes, sliced
• 1 onion, chopped
• 1 T. olive oil
• salt and pepper to taste
• 3 T. Parmesan cheese, grated

Preheat oven to 350
Place onion in the bottom of a large deep-dish pie pan or large round baking dish. Arrange zucchini, squash and tomatoes in spiral fashion over onions. Drizzle with 1 T. olive oil. Season with salt and pepper. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and bake an additional 15-20 minutes or until browned.

Spinach-Radish Salad

A fun, colorful, fresh-tasting, spring-time salad!

serves 6 ( 2 points +)

• 6 T. white wine vinegar
• 2 T. olive oil
• 1 tsp. honey
• salt and pepper to taste
• 6 oz. fresh, baby spinach
• 2 c. sliced radishes
• 2 oz. soft goat cheese, crumbled

Combine first 4 ingredients for dressing. Set aside.
Place spinach on a large platter. Top with radishes and goat cheese. Drizzle with dressing.

Glazed Carrots

You will want to make this simple, tasty recipe again and again!

serves 4 ( 2 points +)

• 12 oz. small, thin carrots ( or fresh baby carrots), peeled
• 1/4 c. water
• 1/4 c. apple cider vinegar
• 2-1/2 T. brown sugar
• 1 T. butter
• salt and pepper

Combine water, vinegar and brown sugar in a medium skillet. Add carrots and cook over medium-high heat. Bring to a boil. Reduce heat and simmer 6-8 minutes or until carros are crisp-tender. Increase heat to medium-high, Cook until liquid is syrupy ( about 2 minutes). Stir in butter. Season with salt and pepper.

adapted from "Cooking Light"