Maple and Soy Glazed Flank Steak

The marinating time on this recipe is fairly short, making this a good weeknight choice.

serves 4 ( 5 points +)

• 1 ( 1 lb.) flank steak
• 1/4 c. less-sodium soy sauce
• 3 T. sugar free maple syrup ( I used Log Cabin)
• 2 T. dry sherry or white wine
• 2 tsp. dark sesame oil
• 1 tsp. Sriracha ( Asian hot chile sauce)
• 1/8 tsp. black pepper

Preheat broiler. Pierce steak gently on both sides. Combine steak and remaining ingredients in a shallow dish; turn to coat. Marinate at room temperature for 20 minutes, turning occasionally.

Remove steak from marinade and reserve marinade. Place steak on a broiler pan coated with nonstick spray. Pour reserved marinade in a small saucepan; bring to a boil, stirring well. Cook about 3 minutes or until thick and syrupy.

Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired doneness. Place steak on a cutting board; let stand 5 minutes. Cut diagonally across grain into thin slices.

adapted from "Cooking Light"

Mango Black Bean Salad

serves 6 ( 2/3 c. = 4 points +)

• 1-1/2 c. diced mango
• 1 c. thinly sliced green onions
• 1/2 c. cooked brown rice ( I used Minute Rice to save time)
• 1/4 c. chopped, fresh cilantro
• 2 T. salsa verde
• 2 T. lime juice
• 2 T. olive oil
• salt and pepper to taste
• 1 ( 15 oz) can black beans, drained and rinsed

Combine all ingredients in a bowl. Toss lightly to mix.

adapted from "Cooking Light"

Stacked Chicken Enchiladas

This recipe is adapted from Cooking Light. The portion size is quite hearty. You will definitely be full after this meal!

serves 6 ( 10 points +)

• 1 T. canola oil
• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1 tsp. ground cumin
• salt and pepper to taste
• 2 c. chopped onion
• 1 T. crushed garlic
• 15 oz. crushed tomatoes ( canned)
• 1 c. chopped fresh cilantro, divided
• 3 T. lime juice
• 1 c. salsa verde
• 12 ( 6 inch) corn tortillas
• 3/4 c. shredded pepper-jack cheese
• 6 T. fat-free sour cream

Preheat oven to 425 degrees.

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook until done. Remove and let stand 5 minutes before shredding.
Meanwhile, add onion to pan and cook until translucent. Add garlic, tomatoes, cumin, salt and pepper to taste. Stir in shredded chicken.

In a medium bowl, stir together salsa verde and 3/4 c. cilantro.

Spoon 1/4 c. salsa mixture on the bottom of an 11 x 7 inch pan coated with nonstick spray. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture. Sprinkle evenly with cheese. Bake 15 minutes or until golden. Sprinkle with remaining 1/4 c. cilantro. Top each serving with 1 T. sour cream.

Spicy Sausage and Vegetable Soup

Easy and perfect for a cool afternoon or evening meal.

serves 12 ( 1-1/3 c. = 4 points +)

• 20 oz/ Jenny O hot turkey Italian sausage links, casings removed
• 2 c. chopped onion
• 2 medium zucchini, halved and sliced
• 2 medium carrots, sliced thinly
• 2 celery ribs, sliced
• 1 T. crushed garlic
• 1 can ( 15 oz.) whole tomatoes, undrained
• 6 c. ( 48 oz) fat-free chicken broth
• 2 ( 15 oz) cans cannellini beans, drained and rinsed
• salt and pepper to taste

Heat a large saucepan over medium heat. Add sausage, onions, carrots, celery and zucchini. Cook until meat is no longer pink and onions are translucent. Stir in tomatoes, garlic, broth, beans, salt and pepper. Bring to a boil. Reduce, heat, cover and simmer 30-45 minutes or until vegetables are tender.

Ploughman's Platter

In honor of St. Patrick's Day, I made this pub-style platter meal. Everyone seemed to enjoy it. The foods are simple, yet satisfying. For the bread recipe, go here brown soda bread. You will end up with leftover chutney. Feel free to use it on another occasion.


serves 8 ( 1 whole sausage, 1 slice bread, 2 slices cheese, 1/8 salad, 2 T. chutney, 1 pickle = 12 points +)

salad:

• 8 c. red leaf lettuce
• 2 c. sliced English cucumber
• 1 c. halved cherry tomatoes
• 3 T. tarragon vinegar
• 3 T. olive oil
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• salt and pepper

Place lettuce in a large bowl with cucumbers and tomatoes. Whisk together remaining ingredients. Pour over salad and toss to coat, just before serving.

• 8 chicken apple sausages ( I used Usinger's ) 3 points each
• 8 slices brown soda bread
• 8 oz. reduced- fat cheddar, sliced into 16 pieces
• 8 mini dill pickles

Tomato Chutney:

• 1-1/4 c. cider vinegar
• 1/2 c. sugar
• 2 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. cardamom
• 1/4 tsp. ground cloves
• 1 c. chopped onion
• 1/2 c. dried cranberries or golden raisins
• 2 T. crushed garlic
• 1 T. olive oil
• 1/4 tsp. pepper
• 7 plum tomatoes, quartered

For chutney, place ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour or until thick, stirring occasionally.

Arrange all ingredients on a platter and serve.

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. 

Parmesan and Pine Nut Crusted Oven-Fried Chicken

serves 6 ( 7 points +)

• 3 T. pine nuts
• 1 T. ground yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 tsp. finely chopped fresh Rosemary
• 1/2 c. flour
• 1/4 c. grated Parmesan cheese
• salt
• pepper
• 1/2 c. low-fat buttermilk
• 1 egg white
• 2 T. canola oil

Preheat oven to 425. Combine first three ingredients in a food processor and process until smooth. Combine nut mixture, baking soda and next five ingredients ( through pepper) in a shallow dish. In another dish, combine egg white and buttermilk.
Dip chicken in egg white mixture, then dredge in flour mixture.
Heat an oven-proof skillet over medium-high heat. Add canola oil. Fry chicken until browned on one side. Flip. Put the pan in the oven and cook 10 minutes or until chicken is done.
Serve with a slice of lemon if desired.

adapted from "Cooking Light"

Chicken Thighs with Cilantro Sauce

This recipe comes from "Cooking Light Magazine". It has a bit of an Asian flair. The recipe only takes about 15-20 minutes total and is full of flavor and a special treat for a weeknight meal. The points value is 7+ for two thighs, which is great. If you opt for one thigh, it is 4+. 

serves 4 ( 2 thighs and 1 T. sauce = 7 points+)

• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1/2 tsp. salt, divided
• 2 T. finely chopped onion or shallot
• 1 tsp. crushed garlic
• 1/3 c. chopped, fresh cilantro ( I think I used more)
• 1-1/2 T. dark sesame oil
• 1 T. low-sodium soy sauce
• 1/2 tsp. Sriracha sauce ( hot chile sauce)
• 1/2 tsp. grated lime rind

Heat a large skillet over medium-high heat. Spray with nonstick spray. Sprinkle chicken with 1/4 tsp. salt. Add to pan and cook until browned on one side ( about 6-7 minutes). Turn and cook until chicken is done. Place chicken on a platter. 
Meanwhile, place remaining ingredients in a food processor and pulse until blended. Serve about 1-1/2 tsp. cilantro mixture over each chicken thigh.

Sirloin, Arugula and Roasted Red Pepper Salad

We have actually had a couple of days that felt like "spring" might be arriving! This has put me in the mood for fresh-tasting salads! My husband and son, Joey, made this dinner for us over the weekend. It is simple, but delicious. The peppery taste of the arugula pairs nicely with the sirloin.  I hope you like it!

serves 4 ( 7 points +)
Salad:

• 1 lb. lean sirloin, trimmed
• salt and pepper to taste
• 2 roasted red peppers, sliced
• 8 c. ( or more) of Arugula lettuce
• 4 tsp. grated Parmesan cheese

Dressing:

• 2 T. balsamic vinegar
• 2 T. olive oil
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• salt and pepper to taste

Sprinkle steak with salt and pepper. Grill or cook in a skillet until desired doneness. Let stand 5 minutes before slicing.

Place 2 c. ( or more, depending on how much lettuce you would like) in each of the four bowls. Top with steak and peppers. Sprinkle with cheese. Drizzle with dressing.

For dressing, whisk all ingredients together until blended.

Lemon Blueberry Waffles

We enjoyed these healthy, home-made waffles for breakfast this week. The original recipe comes from a site called "The Gracious Pantry"www.thegraciouspantry.com". I have adapted it slightly and I cut the recipe in half since there were only a few of us for breakfast that morning. These can also be made into pancakes if you do not have a waffle maker.

Makes 5 waffles ( 5 points + each. Add additional points for syrup)

• 1-1/2 c. white whole wheat flour
• 2 c. vanilla almond milk
• 1 egg
•  1 egg white
• 1 tsp. baking powder
• 1 tsp. vanilla
• zest of one lemon
• 1 c. fresh blueberries

Whisk all ingredients together, except for blueberries in a large bowl. Stir in berries.
Spray your waffle maker well as blueberries can stick. Cook as you normally would cook your waffles.

Herbed Chicken and Tomatoes Over Fettuccine

You will enjoy this quick weeknight meal. I chose to use spinach fettuccine because of the nice color. I was needing to see something green after this long winter!

serves 6 ( 1 chicken breast half with 2/3 c. pasta = 8 points +)

• 8 oz. fettuccine
• 1-1/2 tsp. dried basil
• 1-1/2 tsp. garlic powder
• 1 tsp. dried Rosemary
• 3 T. flour, divided
• 6 ( 4 oz) boneless, skinless chicken breasts
• 1 T. olive oil
• 1 small onion, finely chopped
• 1 can ( 15 oz) diced tomatoes, drained
• 1-1/2 c. fat-free chicken broth
• 2 T. fat-free half and half

Cook pasta until al dente, drain.
Meanwhile mix seasonings in a small dish. Combine 2 T. flour with 2/3 of spice mixture in another dish.
Coat chicken in seasoned flour. Heat oil in a large skillet over medium heat. Add chicken. Cook until golden and cooked through. Remove and keep warm.
Spray skillet with nonstick spray. Add onion and cook until softened. Add 1 T. flour and stir. Add drained tomatoes, broth and remaining spice mixture. Bring to a boil, stirring occasionally. Reduce heat and simmer 5-10 minutes or until beginning to thicken. Stir in half and half. Return chicken to skillet and heat through. Serve chicken and sauce over pasta.

Mini Philly Cheeseburgers

serves 8 ( 4 points + each)

• 2 tsp. olive oil
• 1 c. chopped onion
• 1 c. chopped bell pepper ( I used 1/2 c. red and 1/2 c. green)
• 1/2 c. sliced, fresh mushrooms
• 2 tsp. Worcestershire sauce
• salt and pepper to taste
• 12 oz. 93% lean ground beef 
• 1/4 c. shredded part-skim mozzarella
• 8 ( 1 oz. ) slider buns

Heat oil in a large skillet over medium high heat. Add onions, peppers and mushrooms and cook until tender.
Transfer onion mixture to a large bowl. Add ground beef, Worcestershire sauce, salt and pepper. Form into 8 patties.
Heat grill pan or frying pan over high heat. Spray with nonstick spray. Cook burgers 3 minutes, flip and top with cheese. Cook an additional 2-3 minutes or until done.
Serve on buns. ( toast buns if desired)

adapted from "Cooking Light"

Cheesy Pimiento Stuffed Chicken

These little stuffed chicken breasts are great for only 4 points +. If you do not like spicy, you can omit the Tabasco.

serves 4 ( 4 points +)

• 1 slice reduced fat bacon
• 1/2 c. reduced-fat shredded cheddar
• 2 T. finely chopped red onion
• 1 T. diced pimientos
• 1 T. low-fat mayonnaise
• 2 tsp. fresh lemon juice
• 1/4 tsp. Tabasco sauce
• salt and pepper to taste
• 4 ( 4 oz) boneless, skinless chicken breast halves

Preheat oven to 400 degrees.
Cook bacon in a large oven-proof skillet until crisp, Remove bacon and reserved drippings in pan. Crumble bacon and combine with next 6 ingredients.
Cut a slit into the thick end of each breast half; carefully cut down to the center of the chicken to form a pocket. Divide cheese mixture evenly among chicken. Secure with wooden toothpicks.
Sprinkle chicken with salt and pepper.
Cook chicken in reserved bacon drippings on one side until browned ( about 3-4 minutes). Turn and place the pan in the oven for 7-10 minutes or until chicken is cooked through. Let stand 5 minutes before removing picks.

Spicy Sausage, Potato and Kale Soup

This soup is very much like the "Zuppa Toscana" soup at "Olive Garden". In my opinion, it is even better! 
The recipe was adapted from the site "thecandidappetite.com". 

Serves 10 ( 1 generous cup = 4 points +)

• 20 oz. Jenny O hot Italian sausage links, casings removed
• 2 c. chopped onion
• 1 T. crushed garlic
• 1 tsp. salt
• 1 tsp. black pepper
• 2 bunches of kale, stemmed and chopped
• 1/4 tsp. ground nutmeg
• 3 c. sliced and halved Yukon Gold potatoes ( slice about 1/4 inch thick)
• 8 c. fat-free chicken broth
• 1/2 c. fat-free half and half

Heat a large heavy pot, such as a Dutch oven, over medium-high heat. Coat with nonstick spray and dd sausage, breaking apart with spoon. Cook until no longer pink. Remove sausage with a slotted spoon and drain on paper towels.
Add onion to the pan and cook until onion begins to soften. Add garlic, salt and pepper and cook until onions are tender. Stir in kale and cook until it begins to wilt. Stir in nutmeg. Cook kale until it is completely wilted down ( about 3 more minutes).
Add sliced potatoes and cooked sausage. Stir in chicken broth and bring to a boil. Lower heat and simmer until potatoes are tender and soft. Stir in half and half. Serve immediately.

Linguini with a Light Bolognese Sauce

This light sauce comes together in a jiffy! It is also another way to get some vegetables into your children's diets!

serves 8 (  1 c. pasta with sauce and 1 T. Parmesan cheese = 10 points +)

• 1 T. olive oil
• 1 onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 12 oz. ( 3 links) Jenny O hot Italian sausage, casings removed
• 1 ( 15 oz.) can tomato sauce
• 1 ( 6 oz) can tomato paste
• 1 c. water 
• 1 c. white wine
• 2 tsp. oregano
• 1 tsp. dried basil
• salt and pepper to taste
• 16 oz. uncooked linguini
• 8 T. Parmesan cheese, grated

Heat oil in a large nonstick saucepan over medium heat. Add onion, carrot and celery. Cook until onion is translucent. Stir in garlic and cook 1 minute. Stir in sausage, breaking apart with a wooden spoon. Cook until sausage is no longer pink. Add tomato sauce, paste, water, wine and spices ( through salt and pepper). Bring to a boil, reduce heat, cover and simmer for 30 minutes or up to 2 hours. If sauce thickens too much add just a bit more water.

When nearly ready to serve, boil pasta until al dente. Drain. Serve sauce over pasta. Top each helping with 1 T. grated Parmesan cheese.

adapted from the cookbook "Fast and Fit" by Theresa Guidice

Mexicali Chicken and Rice

This recipe is one of those awesome slow-cooker recipes where you just throw in the ingredients and forget about it. In fact, I had forgotten to start dinner earlier and just decided to cook this on high. I had the whole dinner ready in under three hours. I opted to add avocado to my serving and later added sour cream. If you opt for this as well, use 1/8 of an avocado and 1 T. fat-free sour cream for an additional 1 point. I saw the original recipe on a site called "budgetbytes.com" and just slightly adapted it. I hope you like it.

serves 8 (1/2 c. rice and a generous 1/2 c. chicken mixture = 8 points +)

• 1-1/2 lbs. boneless, skinless chicken breasts
• 1 ( 16 oz. ) jar salsa
• 1 ( 15 oz) can black beans, rinsed and drained
• 1 c. frozen whole kernel corn
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• salt and pepper to taste
• 1 c. reduced fat cheddar
• 4 c. cooked white rice
• cilantro, chopped
• 1 avocado, chopped ( optional)
• 8 T. fat-free sour cream ( optional)

Add everything to the slow cooker except rice, cheese, cilantro, avocado and sour cream.
Cook on high 3-4 hours or low 6-8 hours. Shred chicken about 10 minutes before serving. Serve chicken mixture over rice. Top with cheese and cilantro. Add avocado and sour cream if desired.

Fettuccine with Butternut Squash Carbonara

Last night I made this pasta dish. My granddaughter, who is 19 months old, absolutely loved it. She kept saying "more"! This is a great way to get some vegetables into those picky eaters! This is also another great weeknight dish as the prep and cooking time are not that long.

Serves 8 ( 1 c. pasta = 7 points +)

• 1/4 lb. reduced-fat bacon, 
• 1 T. finely chopped fresh sage
• 3 c. peeled, diced butternut squash
• 1 c. chopped onion
• 2 garlic cloves, crushed
• 2 c. fat-free chicken broth
• salt and pepper to taste
• 16 oz. uncooked fettuccine
• 1/4 c. grated, fresh Parmesan cheese

Spray a large nonstick skillet with cooking spray, Cook bacon until crisp, stir in sage. Remove bacon and sage with a slotted spoon and place on paper towels; set aside.
Add squash and onion to the pan and cook until onion is translucent. Add broth. Bring to a boil, reduce heat, cover and simmer until squash is soft and liquid is reduced by about half ( 15-20 minutes). Let cook slightly, then puree in a blender until smooth, Season with salt and pepper to taste. 
Place squash mixture back in skillet.

Cook pasta in a large pot of water until al dente. Drain, reserving 1 c. pasta liquid.
Combine pasta, sauce and 1/4 c. cooking liquid from pasta. Cook over medium heat until hot. Add more liquid as needed until sauce coats pasta. Mix in Parmesan cheese. 
Serve pasta topped with reserved bacon and sage.

Red Beans and Rice with Smoked Sausage and Butternut Squash

On Sundays, I like to have a meal ready when we come home from church. This often means that I am looking for something that can be made ahead of time and made quickly. This recipe fit the bill. It was nice a cold, wintry day!

serves 6 ( 1/2 c. rice  and about 3/4 c. squash mixture = 8 points +)

• 13 oz. pkg. Hillshire farm turkey kielbasa, sliced
• 1 can ( 15 oz) kidney beans, rinsed and drained
• 2 cups, cubed butternut squash
• 1 medium bell pepper, chopped ( color of your choice)
• 1 c. chopped onion
• 1 c. chopped celery
• 1 c. fat-free chicken broth
• 3/4 c. water
• 6 oz. can tomato paste
• 1 bay leaf
• garlic powder, salt and pepper to taste
• 4 c. hot, cooked brown rice ( I used Minute Rice for the sake of time)

In a large nonstick skillet coated with nonstick spray, cook sausage until lightly browned. Add remaining ingredients, except for rice. Bring to a boil, reduce heat and simmer 15 minutes, covered. Uncover and simmer until mixture looks thickened and squash is tender. ( about 5-10 minutes longer). Serve over rice.

Apricot Orange Gem Muffins

I love the fact that muffins are so versatile. There are endless possibilities to the flavor combinations you can come up with, they can be eaten as a dinner accompaniment, a dessert or even a breakfast. I also love the fact that muffins are made without a mixer and that they can be made quickly.
These apricot orange gem muffins were perfect for a winter day. There is just something about the citrus flavor that lifts the mood in the middle of winter.

Serves 12 ( 4 points +)

• 1-1/2 c. white whole wheat flour
• 1/2 c. all-purpose flour
• 1/4 c. brown sugar, packed
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground ginger
• 2 eggs
• 3/4 c. fat-free sour cream
• 3/4 c. low-fat buttermilk
• 2 T. butter, melted
• 1/3 c. dried apricots, chopped
• 2 T. orange marmalade

Preheat oven to 400 degrees and line a muffin tin with paper liners. Lightly spray liners with nonstick spray.
Place first seven ingredients in a large bowl ( through ginger). Make a well in the center of the flour mixture.
In a small bowl, whisk together eggs, sour cream, buttermilk and butter. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. Stir in apricots.

Spoon batter into muffin cups, filling  3/4 full. Make a small indent in the center of each muffin. Fill each with 1/2 tsp. orange marmalade. Bake 14-15 minutes or until muffins spring back when lightly pressed. Cool on a wire rack for 5 minutes. Serve warm.

Winter Salad

Blood Oranges, Mango and Pomegranate make this a perfect winter salad. The colors are so bright and cheery that they will lift your mood, and the fruits and mixed greens are loaded with vitamin C and antioxidants making this a very healthy choice. For the dressing, I used an orange- infused olive oil and a white balsamic vinegar. Feel free to substitute whatever flavors you like for olive oil or vinegar, though.

serves 8 ( 5 points +)
Salad:

• 1 c. pomegranate arils
• 1 mango, peeled and chopped
• 3 blood oranges, peeled and thinly sliced
• 1 bunch green onions, sliced thinly
• 1/4 c. pine nuts, toasted
• 5 oz. mixed salad greens

Dressing:

• 2 oz. orange olive oil
• 2 oz. white balsamic vinegar
• 1 T. honey
• 1 tsp. dijon mustard
• salt and pepper to taste

Place mixed greens in a large bowl. Top with remaining salad ingredients. 
For dressing, place all ingredients in a jar with a lid. Cover and shake well. Drizzle dressing over salad right before serving and toss gently to coat.

Grilled Pork Chops with Ancho Avocado Orzo

I originally saw this recipe at a site called diabeticlivingonline.com. Since it has avocado, I knew I had to try it. This combination pasta  and pork dish was amazing! I think you will really enjoy it! I have adapted it slightly by adding more beans and more tomatoes. I also added an olive oil and lime juice to the pork to make it extra tender when grilling. Since it is still winter here, I grilled inside on my George Foreman grill. If you have a stovetop grill pan, that will work too.


serves 8 ( 1 chop and a generous 1 c. pasta = 11 points +)

• 2 fresh poblano chili peppers, seeded and halved
• 8 ( 4 oz) boneless pork loin chops
• 2 tsp. olive oil
• 2 tsp. lime juice
• salt and pepper to taste
• 2 avocados , halved, seeded and peeled
• 1 c. fat-free half and half
• 1/4 c. lime juice
• 1 tsp. ancho chili powder
• 4 c. cooked orzo pasta
• 1 can ( 15 oz) black beans, drained and rinsed
• 1 pint grape tomatoes, halved
• 1 bunch green onions, sliced
• 2/3 c. frozen whole kernel corn, thawed
• 1/2 c. chopped, fresh cilantro

Preheat oven to 425. Line a baking sheet with foil. Place poblano peppers, cut side down on the foil. Roast 20 minutes or until peppers are charred and tender. Bring foil up around peppers and let stand 15 minutes. Loosen edges of skin, peel and coarsely chop peppers.

Combine 2 tsp. olive oil and 2 tsp. lime juice. Brush over both sides of pork chops. Sprinkle with salt and pepper. Grill until pork is no longer pink and juices run clear.

Meanwhile, combine avocado, half and half, 1/4 c. lime juice, ancho chili powder and about 1 tsp. salt in a food processor or blender. Process until smooth.

In a large bowl, combine poblano peppers, orzo, black beans, tomatoes, onions, corn, cilantro and avocado mixture. Serve with pork chops.

Chicken and Stuffing Casserole

A good comfort food classic!

serves 6  ( 6 points +)

• 1-1/2 lbs boneless, skinless chicken breasts, sliced thinly
• 1 can Campbell's Healthy Request cream of mushroom soup
• 1/3 c. fat-free sour cream
• 1 box Stove Top chicken flavored stuffing
• 2 c. hot water

Preheat oven to 400 degrees and spray a 13 x 9 inch baking dish with nonstick spray. place chicken strips in the bottom of the dish. Combine soup with sour cream and spread over chicken. 
Mix stuffing with 2 c. boiling water. Spread stuffing over soup mixture. Bake, uncovered 20-25 minutes or until chicken is cooked through and casserole looks hot and bubbly.

Banana Chia Seed Pudding

Chia seeds seem to be one of the new super foods being promoted. They have many benefits, some of which you can read about here. I decided to try this recipe last night as a healthy dessert. I adapted the recipe from this site. This would also make a nice, little breakfast. 

serves 4 ( 4 points +)

• 1-1/2 c. vanilla almond milk
• 2 medium bananas
• 1/4 c. chia seeds
• 4 T. aerosol whipped cream ( or make your own, but add additional points)

Place almond milk and 1 banana in a blender. Blend until smooth. Add chia seeds and blend until mixed in. Pour into dessert glasses and chill at least 2 hours. The more you chill, the thicker the pudding will become, because the chia seeds are gelatinous and will absorb liquid. 
Garnish each serving with sliced banana and 1 T. whipped cream.

Pumpkin Chocolate Chip Bread

Today was one of the coldest days of the year thus far. I decided to turn on the oven to warm things up a bit. This pumpkin bread was so good, it was hard to stop at one piece. You will be pleased to know that I worked hard to get this down to 3 points per slice! I like to cut my bread into 16 pieces by first cutting into 8 thick slices and then cutting those slices in half. It gives the perception of being a more hearty helping! Enjoy!

Makes 2 loaves, 16 slices each ( 1 slice = 3 points +)

• 3/4 c. sugar
• 3/4 c. brown sugar
• 6 oz. fat-free vanilla or plain Greek yogurt
• 1/4 c. canola oil
• 1 c. egg beaters
• 2-1/3 c. white whole wheat flour
• 1 c. all-purpose flour
• 2 tsp. baking soda
• 1-1/2 tsp. salt
• 1-1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 c. water
• 1 ( 15 oz) can pumpkin
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray two loaf pans with nonstick spray.
Beat sugars, yogurt, oil, and egg beaters.

In a medium bowl, combine flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture alternately with water to sugar mixture. Beat until just mixed. Add pumpkin and beat until just blended. Stir in chocolate chips.
Pour batter into loaf pans. Bake 45 minutes or until toothpick inserted near the center comes out clean. 

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

Gorgonzola Mashed Potatoes

The creaminess, little zing, and extra boost of protein make these potatoes a nice and unique accompaniment to any meal, but especially beef.

serves 12 ( 1/2 c. = 3 points +)

• 3 lbs. russet potatoes, peeled and chopped
• 1/2 c. low-fat, plain Greek yogurt
• 3/4 c. skim milk
• 1/2 c. crumbled Gorgonzola or Blue Cheese
• salt and pepper to taste

Boil potatoes until tender. Drain. Place potatoes in a large bowl and mash with yogurt. Add milk as needed to achieve desired consistency. Fold in Gorgonzola and season with salt and pepper to taste.

Seared Steak with Red Wine, Onions and Mushrooms

This recipe was delicious and could easily rival any restaurant! My camera is acting up and so this picture is not the best quality. I will have to make this recipe again and get a better picture.

serves 6 ( 6 points +)

• 1-1/2 lbs. lean sirloin or strip steak
• salt and pepper to taste
• 1 T. canola oil
• 1 c. sliced onion
• 8 oz. sliced, fresh mushrooms
• 1 tsp. chopped, fresh rosemary
• 2 tsp. flour
• 3/4 c. red wine
• 1 T. butter

Heat a large cast iron or heavy skillet over medium high heat. Add oil and swirl to coat. Sprinkle steak with salt and pepper. Cook, browning on both sides, until desired doneness. Remove steak from pan.
Spray pan with nonstick spray if needed. Add onions, mushrooms and rosemary. Cook until tender. Stir in 2 tsp. flour. Stir in red wine and cook until thickened ( about 1 minute). Stir in butter until melted. Season with salt and pepper to taste.
Slice steak thinly against the grain. Serve onion mixture over steak.

adapted from "Cooking Light"

Chicken Fajita Casserole

Easy, fairly quick and a good way to get some extra veggies into your diet.

serves 8 ( 6 points +)

• 3 c. cooked boneless skinless chicken breast, shredded
• 1 can ( 16 oz) fat-free refried beans
• 1 can ( 15 oz) tomato sauce
• 1 package fajita seasoning mix
• 1 bag ( 16 oz) frozen stir-fry bell peppers and onions, thawed and drained
• 8 ( 6 inch) La Tortilla Factory whole wheat tortillas or another low carb tortilla
• 2 c. shredded, low-fat cheddar

Preheat oven to 375 and spray a 13 x 9 inch glass baking pan with nonstick spray.
In a medium bowl, mix refried beans, tomato sauce and fajita seasoning. Stir in chicken.

Spread about 1/2 c. bean mixture over the bottom of baking dish. Top with 4 tortillas, overlapping as necessary. Top with half the remaining bean mixture, half of the stir-fry vegetables and 1 c. cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

Cover baking dish with foil. Bake 30 minutes. Uncover and bake and additional 15-20 minutes or until hot and bubbly. Let stand 5 minutes before cutting.

adapted from "Betty Crocker"

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"

Roasted Acorn Squash with Dried Cranberries and Slivered Almonds

Winter Squash is so healthy and there are a variety of ways to make it. I loved roasting this squash and then topping it with a combination of sweet and salty items.

serves 4 ( 4 points +)

• 2 medium acorn squash, halved and seeded
• 3 T. dried cranberries
• 2 T. slivered almonds
• salt and pepper to taste
• 2 tsp. butter
• 1 tsp. olive oil

Preheat oven to 400 degrees. Place squash, cut side down on a baking sheet. Bake 45 minutes or until very tender.
Place cranberries in a microwave safe dish, cover with water and microwave 1 minute. Drain water. 

Melt butter in a saucepan until lightly browned. Stir in olive oil.

Sprinkle squash with salt and pepper, top with plumped cranberries and almonds, drizzle with butter mixture.

Sweet Potato Rolls

This past November, we did not get Thanksgiving dinner. Our youngest son was hurt in a sporting accident and we spent the entire day in the emergency room. As a result of breaking his nose and almost every bone in his face, he was on a soft food diet for awhile. He asked that I would make "Thanksgiving Dinner" once he could eat it again. I decided to try making these homemade rolls from a recipe I found in an old "Midwest Living" magazine. They were delicious and surprisingly only 3 points +. 

Makes 16 rolls ( each roll = 3 points +)

• 1/2 c. warm water
• 2 T. sugar
• 1 packet active dry yeast
• 1/2 c. mashed cooked sweet potato or canned pumpkin
• 2 eggs
• 3 T. butter, softened
• 1 tsp. salt
• 2 c. white whole-wheat flour ( I used King Arthur)
• 1-1-3 c. all-purpose flour
• 1 T. melted butter

In a large bowl, mix warm water, 1 T. sugar and yeast. Let stand 5 minutes. Stir in remaining sugar, sweet potato ( or pumpkin, eggs, softened butter and salt. Gradually stir in whole wheat flour. Turn onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. ( 6-8 minutes). You can also mix your dough with a stand mixer if you have a dough hook attachment.
Shape dough into a ball. Place in a large bowl coated with nonstick spray; turn once to grease surface. Cover; let rise in a warm place until doubled ( about one hour). I usually let my dough rise on top of my stove with the oven turned on.
Punch dough down; turn onto a lightly floured surface, cover and let rest 10 minutes. 
Spray a 13 x 9 inch baking pan, Shape dough into 16 balls; place in pan. Cover and let rise in a warm place until nearly doubled. Bake at 375 for 20 minutes or until golden. Brush with melted butter. Serve warm.

Orange Mustard Glazed Pork Chops

Citrus fruits are at their best in Mid-winter and add a pop to roasted meats, desserts and salads. Oranges, limes and orange marmalade are used in this recipe. 

serves 6 ( 5 points +)

• 1/2 c. fresh orange juice ( about 2 oranges)
• 2 T. orange marmalade
• 1 T. Dijon mustard
• 1 T. canola oil
• 6 ( 4 oz) boneless, lean pork chops
• salt and pepper to taste
• 1 medium red onion, cut into wedges
• 2 T. lime juice

Preheat oven to 425.
Combine orange juice, marmalade and mustard in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 15 minutes or until syrupy.
Heat a large ovenproof skillet over meidum-hig heat. Add oil; swirl to coat. Sprinkle pork with salt and pepper. Add to the pan and cook 5 minutes or until browned. Turn pork. Add onion to the pan. Pour juice mixture over pork Bake for 10 minutes or until a meat thermometer registers 140. Remove onion from pan. Return pan to medium-high heat; add lime juice. cook until mixture is syrupy. Transfer pork to a platter and drizzle with sauce.

adapted from "Cooking Light"

Orange Cranberry Wheat Germ Muffins

I love the combination of orange and cranberry. The key to making muffins that are moist rather than dry and stiff is not to over mix them. Stir wet ingredients into dry until just moist.  These muffins are hearty, healthy, and delicious!

Makes 12 ( 5 points+)

• 1-1/2 c. all-purpose flour
• 1/2 c. wheat germ
• 1/2 c. sweetened dried cranberries
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 3/4 c. packed brown sugar
• 1/4 c. canola oil
• 1 tsp. grated orange rind
• 1/2 c. fresh orange juice
• 2 eggs
• 1 T. Turbinado sugar

Preheat oven to 375 and spray or muffin cups with nonstick spray.

Combine flour and next seven ingredients ( through nutmeg) in a large bowl, stirring with a whisk. Make a well in the center of the mixture.
Combine brown sugar, oil, orange rind, juice and eggs; stir until just combined. Spoon into muffin cups. Sprinkle with turbinado sugar. Bake for 15 minutes or until muffins spring back when center is touched.

"Cooking Light"