Apples with Salted Caramel Sauce

When I think of fall, I automatically think of apple and pumpkin recipes.

This recipe comes from "Weight Watcher's"magazine. If you have never made caramel this way, it is a bit tricky, but the taste is well worth it. This caramel needs to be served while warm or it gets very thick, like candy. Do not try to serve it over ice-cream or it will become rock hard as soon as it touches the cold.

 serves 6 ( 4 points)

1/4 c. fat-free half and half
2 T. light stick butter
1/4 tsp. sea salt
1 c. sugar
3 T. water
4 Gala or Golden Delicious apples

Combine half and half, butter and salt in a small saucepan. Cook until butter is melted and mixture is hot. Remove from heat.
In a large, heavy-duty saucepan, combine the sugar and water. Cook over medium heat, stirring until sugar is dissolved. Increase heat to high and bring to a boil. Do not stir, but use a pastry brush dipped in cool water to wash down the sides of the pan to dissolve any sugar crystals. Cook until mixture turns a dark amber color ( do not burn). Remove from heat and let cool for 1 minute. VERY CAREFULLY, slowly whisk in half and half mixture until caramel is smooth and blended.  Cool for 10 minutes before serving with apple wedges.

Ham Steaks with Spiced Pineapple Sauce

Tonight I made ham recipe along with cornbread and white beans for my husband who is half hillbilly. He loves it when I make these dishes!

serves 6 ( 4 points)

1 c. unsweetened pineapple juice ( use the juice from a can of pineapple tidbits)
1/8 tsp ground cloves
1/2 tsp ground cinnamon
3 T. brown sugar
1 T. cornstarch
2 T. cider vinegar
1 c. unsweetened pineapple tidbits, drained ( use the juice to make 1 c. )
6 ( 4 oz) fully cooked ham steaks

In a saucepan, combine all ingredients besides pineapple tidbits and ham steaks. Bring to a boil, whisking constantly until thickened. Stir in pineapple.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook ham until browned and heated through. Serve pineapple sauce over ham.

Black Forest Brownies

These brownies are so chocolate-y good! We made them for our friend, Eric, who loves chocolate!

serves 18 (4 points)

1 box Betty Crocker low-fat fudge brownie mix ( for a 13 x 9 pan size)

1 egg

1 T. canola oil

1/2 c. water

1 c. no sugar added cherry pie filling

Frosting:

3 T. light stick butter

1-1/2 c. powdered sugar

1/2 tsp. vanilla

3 T. baking cocoa

pinch of salt

1/4 c. cold coffee

Whisk together brownie mix, egg, oil and water until well mixed. Stir in cherry pie filling. Transfer to a 13 x 9 pan coated with cooking spray and bake at 350 for 25-30 minutes. Cool completely.

For frosting, beat ingredients until well blended. Spread over cooled brownies.

Chicken and Guacamole Tostadas

This was a great no-cook recipe for a hot, summer night! This recipe was modified from "Cooking Light"

serves 4 ( 2 tostadas = 8 points or 4 points for 1 tostada)

1 avocado, peeled

1 lb. tomatoes, seeded and diced

1 small onion, finely chopped

2 limes, divided

salt

1/4 c. fresh cilantro, chopped

1 small jalepeno pepper, seeded and chopped

2 c. shredded boneless, skinless rotisserie chicken breast

1/4 tsp. paprika

8 ( 6") corn tostadas

For Pico de gallo, place chopped tomatoes, onion, cilantro, jalepeno, salt to taste and juice of one lime in a bowl.

In another small bowl, mash avocado. Add salt to taste and juice of 1/2 of a lime. Add 2 T. pico de gallo mixture.

Combine chicken with paprika and juice of 1/2 lime.

Spread about 1 T. guacamole over each tostada. Top with chicken mixture and about 2 T. pico de gallo.

Pork Tenderloin Salad

I made this yummy salad with left-over pork tenderloin from last night's meal. You can find the recipe for the pork in the post entitled "Marinated Pork Tenderloin"

Pork Tenderloin Salad: serves 1 ( 5 points with nuts, 4 points without nuts)

2 oz. cooked pork tenderloin, sliced thin

2 c. green or red leaf lettuce

sliced cucumber

1 T. dried cranberries

1 T. feta cheese

1 T. chopped pecans

1 T. Ken's Light Raspberry Walnut Dressing

Arrange lettuce on a plate. top with remaining ingredients. Drizzle with dressing.

Marinated Pork Tenderloin

This recipe comes from my neighbor, Christynna. It is awesome! You can either grill the tenderloin or bake it in the oven at 400 degrees until juices run clear. I have tried it both ways and actually like it baked the best! The picture shown is with the tenderloin baked in the oven.

Marinated Pork Tenderloin: Serves 6 ( 4 points)

1/4 c. reduced sodium soy sauce
1/4 c. packed brown sugar
2 T. cooking sherry
1-1/2 tsp. dried minced onion
1 tsp. ground cinnamon
2 T. olive oil
1 pinch of garlic powder
1.5 lbs. pork tenderloin

Place the first 7 ingredients in a gallon sized ziplock bag. Shake to mix. Add the pork tenderloin. Refrigerate for 6-12 hours. ( I marinated mine for 8 hours)
Preheat grill for high heat and spray rack with Pam. ( We used the George Foreman). Place tenderloin on grill. Discard marinade. Cook 20 minutes or until desired doneness, Slice into 12 medallions and serve. If baking, preheat oven to 400 degrees and place meat on a rack in a roasting pan. Cover and cook until juices run clear. I cooked mine for one hour.

Asparagus Risotto

Asparagus Risotto: serves 8-10 or 16-20 ( 1 c = 4 points or 1/2 c. = 2 points)

1 lb. asparagus, cut into 1" pieces
1 onion, chopped
2 garlic cloves, minced
2 c. Arborio rice
1 c. white cooking wine
4 c. FF chicken broth
1/3 c. grated Parmesan cheese
1 T. grated lemon peel
1/4 tsp. sage
salt and pepper to taste

In a large pot sprayed with cooking spray, cook onion, garlic and rice for 4 minutes. Add wine and broth. Increase heat to high and bring to a good boil. Reduce heat to low, cover and simmer 10-15 minutes or until most of the liquid is absorbed and rice is tender. Add asparagus and cook 3 minutes, stirring constantly. Stir in cheese, lemon peel, sage, salt and pepper. Serve immediately.

Triple Layer Lemon Pie

Triple Layer Lemon Pie: serves 8 ( 4 points)

2 c. skim milk
2 packages ( 1 oz. each) sugar free instant lemon pudding
1 T. lemon juice
1 premade graham cracker pie crust ( Keebler)
8 oz. Cool Whip Free

Whisk pudding with milk. Spread 1 c. pudding in the bottom of the pie crust. Mix half of the Cool Whip with remaining pudding. Spread over first pudding layer. Top with remaining Cool Whip. Refrigerate until serving.

Pepper Stuffed Pork Tenderloin

from "Weight Watcher's" magazine

Pepper Stuffed Pork Tenderloin: serves 6 ( 4 points)

2 tsp. canola oil
2 ( any color) small, diced bell peppers
4 scallions, chopped
2 garlic cloves, minced
2 T. plain dried bread crumbs
1 tsp. dried thyme
salt and pepper
1-1/2 lb. pork tenderloin

Preheat oven to 425. Spray a cast iron skillet with cooking spray and heat. Add oil. Saute the peppers, onion and garlic until tender. Stir in the bread crumbs and thyme. Transfer to a medium bowl.
Cut the pork 3/4 of the way through. Open like a book. Place between 2 sheets of plastic wrap and pound to 1/4" thickness. Spread pepper mixture down the center, leaving a 1" border. Roll and secure with cotton twine or toothpicks.
Reheat cast iron skillet coated with cooking spray ( or use a roasting pan if you do not have a skillet) Brown the pork on all sides ( about 5 minutes) Place pan in oven. Cook until a meat thermometer registers 160 degrees. Remove pan from oven. Let pork stand for 10 minutes. Remove string or toothpicks and cut into 6 equal slices.

Balsamic Chicken

from Taste of Home's "Healthy Cooking"

Balsamic Chicken: serves 4 ( 4 points)

1/4 c. flour

1/2 tsp. pepper

1/8 tsp. salt

4 boneless skinless chicken breast halves ( 4 oz)

1 T. canola oil

1 onion, thinly sliced

1/4 c. water

2 T. balsamic vinegar

1/2 tsp. dried thyme

1/8 tsp. dried rosemary

Place flour salt and pepper in a large resealable bag. Add chicken and shake to coat.

In a large nonstick skillet coated with cooking spray, cook chicken in oil for 4-5 minutes per side or until done. Remove and keep warm. Respray pan. Add onion and cook until tender. Stir in water, Add vinegar , thyme and rosemary. Cook for 3-4 minutes. Serve with chicken.

Sweet Potato and Butternut Gratin

This was awesome! The recipe was adapated from "Cooking Light"

serves 8 ( 6 points +)

• 2 T. light butter
• 5 slices fully cooked, chopped
• 1/4 c. chopped shallots
• 2 garlic cloves, minced
• 5 T. flour, divided
• 1/4 tsp. dried thyme
• 2 c. (2%) milk
• 3/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. ground red pepper
• 1 lb. Yukon Gold potatoes, cut into 1/8" slices
• 8 oz. sweet potato, peeled and cut into 1/8" slices
• 8 oz. butternut squash, peeled and cut into 1/8" slices
• 1/3 c. shredded Gruyere cheese

Preheat oven to 375

Melt butter in a small saucepan. Add pancetta or bacon and cook 1 minute. Add shallots and garlic and cook 2 minutes. Add 1/4 c. flour to the pan; cook 2 minutes, stirring constantly with a whisk. Stir in thyme. Gradually add milk, stirring with a whisk until thick ( about 3 minutes) Stir in Parmesan cheese. Cook until cheese melts. Stir in salt, pepper and red pepper (cayenne). Remove from heat.

Cook potatoes and squash in boiling water until almost tender. Drain. Sprinkle vegetables with remaining 1 T. flour. Arrange potato mixture in an 11 x 7 " pan coated with cooking spray. Spoon sauce over the mixture. Top with Gruyere. Bake at 375 for 40 minutes.

Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.

Strawberry and Mascarpone Granita

from the "Giada at Home" cookbook

Perfect for a summer evening!

Strawberry and Mascarpone Granita: serves 6 ( 4 points) or 8 ( 3 points)

1/2 c. + 1T. sugar

1/2 c. chopped fresh mint leaves

2 c. coarsely chopped strawberries + 1 c. finely diced strawberries

1/2 c. mascarpone cheese ( Italian cream cheese)

3 T. freshly squeezed lemon juice

pinch of salt

Place 1/3 c. sugar and mint leaves in a small saucepan with 1 c. water. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 5 minutes. Strain out mint leaves. Set syrup aside.

In a food processor, combine 2 c. strawberries with 1 T. sugar, Puree berries. Add mascarpone cheese, lemon juice and salt. Process until fully incorporated. Add the mint syrup and combine.Pour into an 8" glass pan. Cover with plastic wrap and freeze for at least 4 hours.

To serve, use a form to scrape the granita. Spoon mixture into small bowls. Top with finely diced strawberries.

Harvest Salad

I adapted this recipe from my friend, Susan, over at www.cupcakesandcrablegs.blogspot.com

serves 12 ( 4 points)

Mixed salad greens

1/2 c. pecans, chopped

1/2 c. dried cranberries or cherries

2 apples, matchstick slices

Dressing:

1/4 c. FF Miracle Whip or Mayo

1/4 c. sugar free maple syrup

2 tsp. sugar

3 T. champagne vinegar ( I did not have this, so I used cider vinegar)

1/2 c. canola oil

1/2 tsp. salt

1/4 tsp. pepper

Place salad ingredients in a bowl. Whisk together mayo, syrup, vinegar and sugar until smooth. Whisk in canola oil, salt and pepper until well blended.

Chocolate Raisin Cake

from Taste of Home's "Healthy Cooking"

Chocolate Raisin Cake: serves 16 ( 4 points)

1/3 c. light stick butter
1 c. brown sugar
2 eggs
1-1/2 c. unsweetened applesauce
1/2 c. + 3 T. brewed coffee at room temp, divided.
2 c. flour
1/4 c. + 3 T. baking cocoa, divided
1-1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. ground cloves
1-1/2 c. raisins
1-1/3 c. powdered sugar
1-2 T. milk

In a large bowl, beat butter and brown sugar until blended. Add eggs, beating well after each. Beat in applesauce and 1/2c. coffee.
Combine flour, 1/4 c. baking cocoa, cinnamon, allspice, baking soda, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins.
Pour into a bundt pan coated with cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to cool completey.
In a small bowl, combine the powdered sugar, remaining cocoa, remaining coffee and enough milk to make a thick drizzling consistency. Drizzle over cake.

Cheesy Potatoes

from "Weight Watcher's" magazine

Cheesy Potatoes: serves 10 (4 points)

Preheat oven to 400 degrees and spray a 13 x 9 pan with cooking spray.
Mix 1 container ( 16 oz) FF sour cream, 1 can Campbell's Healthy Request Cream of Chicken soup, 1 ( 8 oz) package reduced fat shredded cheddar cheese, 1/4 c. light stick butter, 1 tsp. thyme and 1/4 tsp. pepper in a saucepan. Cook over medium heat until the cheese melts. Transfer to a large bowl and add 1 (32 oz) bag of frozen shredded hashbrowns, stirring until blended. Transfer to the prepared baking pan and bake 55 minutes to 1 hour.

Chicken and Barley Bake

from "Better Homes and Gardens New Dieter's Cookbook"

This dish was fairly easy to make, is super healthy, tasted GREAT and was very low in points. In fact, it is so low, you can afford to double up! I did double everything but the chicken for this recipe for our family.

Chicken and Barley bake Serves 4 ( 4 points)

1 c. chopped onion
3/4 c. chopped carrot
3/4 c. water
1/2 c. pearl barley
1-1/2 tsp. chicken bouillon granules
1/2 tsp. poultry seasoning
1 clove garlic, minced
4 boneless, skinless chicken thighs ( 4 oz each)
salt, pepper and parsley flakes to taste

In a medium saucepan, combine the first 7 ingredients (through garlic) Bring to a boil. Pour hot mixture in a casserole dish coated with cooking spray. Top with chicken thighs. Sprinkle chicken with salt, pepper and parsley. Cover and bake for 1 to 1-1/2 hours or until barley and chicken are tender.

Italian Garden Frittata

from Taste of Home's "Healthy Cooking"

Italian Garden Frittata: serves 4 (4 points)

6 egg whites
4 eggs
1/2 c. grated Romano cheese, divided
1 tsp. dry sage
1/2 tsp. salt
1/4 tsp. pepper
1 small zucchini, sliced
1 onion, chopped
1 tsp. olive oil
2 plum tomatoes, thinly sliced

In a large bowl, whisk the egg whites, eggs, 1/4 c. Romano cheese, sage, salt and pepper; set aside.
In a 10" ovenproof skillet coated with cooking spray, saute the zucchini and onion in oil for 2 minutes. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover; top with tomato slices and remaining cheese. Broil for 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Pecan Pavlovas with Lemon Curd and Berries

Pecan Pavlovas with Lemon Curd and Berries: serves 8 ( 4 points)

Meringues:
1/4 tsp. cream of tartar
4 large egg whites
3/4 c. sugar
1/4 c. chopped pecans
1 tsp. vanilla

Preheat oven to 250. To prepare meringues, cover 2 baking sheets with parchment paper. Draw four inch circles on each sheet of paper. Turn over and secure with masking tape.
Place cream of tartar and egg whites in a mixing bowl. Beat on high speed until foamy. Gradually add 3/4 c. sugar, 1 T. at a time, beating until stiff peaks form. Divide egg white mixture evenly among 8 drawn circles. Shape meringues unto nests with 1 inch sides using the back of a spoon. Sprinkle evenly with nuts. Bake at 250 for 1 hour, rotating sheets after 30 minutes. Turn oven off, and cool meringues in oven for 2 hours. Remove from oven and carefilly remove meringues from paper.

Lemon Curd: ( you will have plenty left over to use for other recipes or on crackers or toast) I will use it, mixed with Cool Whip to fill cupcakes I am making for another baby shower.

1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice ( about 5-6 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind

For lemon curd, combine the first three ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring until butter is melted. Cool and spoon into a container. Cover and refrigerate 6 hours or overnight ( mixture will thicken as it cools) Yields 2-1/2 c.

Topping:
2 package fresh raspberries ( 6 oz each )
1 T. powdered sugar

To serve, arrange about 1/4 c. berries on each meringue nest; top with 2 T. lemon curd and sprinkle with powdered sugar.

Strawberry Almond Cream Tart

adapted from a "Cooking Light" recipe.

Strawberry Almond Cream Tart: serves 10 ( 4 points)
Crust:
9 sheets reduced fat graham cracker crumbs
2 T. sugar
2 T. light stick butter, melted
4 tsp. water

Filling:
5 oz. reduced fat cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract

Topping:
6 c. fresh strawberries, hulled and divided
2/3 c. sugar
1 T. cornstarch
1 T. fresh lemon juice
2 T. sliced almonds, toasted

Preheat oven to 350.
To prepare crust, place crackers in a food processor; process until crumbly. Add 2 T. sugar, butter and 4 tsp. water; pulse until just moist.
Press in a tart pan or pie dish coated with cooking spray. Bake 10 minutes. Cool completely.

To prepare filling, combine cream cheese, 1/4c. sugar and extracts in a medium bowl. Beat until smooth. Spread evenly over bottom of tart shell.

To prepare topping, place 2 c. strawberries in food processor and process until smooth. COmbine strawberry puree, 2/3 c. sugar and cornstarch in a small saucepan over medium heatl Stir with a whisk. Bring to a boil stirring constantly. Reduce heat and cook on low for 1 minute. Cool to room temperature, stirring occasionally.

Combine remaining 4 c. strawberries with lemon juice. Place bottoms up on top of cream cheese filling. Spoon HALF of glaze evenly over berries. ( reserve remaining glaze for another use) Sprinkle nuts around the edge. Cover and chill at least 3 hours.

Cherry Pie Cups

I made this one for my dad who is diabetic. He loved it!

Cherry Pie Cups: serves 8 (4 points)

2 cans ( 20 oz) no sugar added cherry pie filling
1 roll refrigerated pie crust
1 egg white
1T. water
coarse sugar ( turbinado)
Cool Whip Free

Divide pie filling evenly among 8 ramekins. Bake in a 450 degree oven for 20-30 minutes or until bubbly.

Unroll dough from package and roll a little larger. Cut strips 1/2" wide with a pizza cutter. Make into a lattice pattern. Mix 1 egg white with 1 T. water and brush over crust. Sprinkle with coarse sugar. With a floured 2" biscuit cutter, cut out 16 circles ( cookies) Place on an ungreased baking sheet and bake at 450 for 8-10 minutes or until golden.

Place 2 cookies in each cup and top with a dollop of Cool Whip