Black Bean- Cilantro Rice

serves 4 ( 1/2 c. rice and 2/3 c. bean mixture = 5 points +)

• 2 c. cooked rice
• 3/4 c. chopped onion
• 1 T. crushed garlic
• 1/4 tsp. ground cumin, 1/2 jalapeno, seeded and chopped
• 1 T. olive oil
• 15 oz. can black beans, drained and rinsed
• 1 c. fat-free chicken broth
• 1/4 tsp. salt1/4 c. cilantro, chopped
• 2 T. queso fresco, crumbled

Heat a nonstick skillet over medium-high heat. Add onion, jalapeno,  garlic,  and cumin. Cook until onion softens. Add beans and chicken broth. Cook 6 minutes. Lightly mash with a fork. Top rice with bean mixture. Sprinkle with cilantro and queso fresco.

"Cooking Light"

Tilapia with Pineapple Salsa

serves 4 ( 1 filet with 1/4 c. salsa = 4 points +)

Salsa:

• 1 c. chopped, fresh pineapple
• 2 T. finely chopped onion
• 2 T. chopped cilantro
• 1/2 jalapeno pepper, seeded and finely chopped
• 1 T. lime juice
• salt to taste

Fish:

• 4 ( 4 oz) tilapia filets
• 1 T. olive oil
• 1/2 tsp. cumin
• 1/4 tsp. chili powder
• salt to taste

For salsa, combine all ingredients in a medium bowl.
For fish, season with salt, cumin and chili powder. Heat a nonstick skillet coated with spray. Add oil and swirl to coat. Add fish and cook 3 minutes on each side or until fish flakes easily with a fork.

adapted from "Cooking Light"

Grilled Flank Steak with Grilled Tomato Bruschetta

Love this entire recipe made on the grill!

Serves 6 ( 7 points +)

Steak:

• 1-1/2 lbs. flank steak
• 1 T. olive oil
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp.pepper

Bruschetta:

• 6 oz. French bread baguette
• 1 pint grape tomatoes
• 1 T. olive oil
• 2 tsp. balsamic vinegar
• salt and pepper to taste
• 1/2 tsp. crushed garlic
• 2 T. chopped, fresh basil

Heat grill to medium-high heat
For steak, combine olive oil with spices and rub over both sides of steak. Grill until desired doneness. Let stand 5 minutes before slicing thinly against the grain.

For bruschetta, string tomatoes on skewers. Grill about 3 minutes per side or until lightly charred and soft.
Slice bread into 12 ( 1/2 oz.) pieces. Spray one side of bread with nonstick spray and place with the sprayed side down on the grill. Grill until golden and crisp. Watch carefully, because this will only take a couple of minutes.

Place olive oil, balsamic, garlic, salt and pepper in a bowl; whisk to combine. Add tomatoes and smash lightly with a potato masher. Stir to combine. Sprinkle with basil and stir gently.

Place tomato mixture on grilled bread slices.

Enjoy!

Peach Studded Bulger

This side dish was so good and was the perfect accompaniment to peach glazed chicken! Any leftovers would be great for lunch the next day. A 1 c. serving size = 5 points +

serves 8 ( 1/2 c. = 3 points +)

• 1-1/3 c. water
• 3/4 c. bulger
• 1 T. canola oil
• 1-1/2 T. white wine vinegar
• 2 tsp. chopped, fresh thyme
• 1 tsp. crushed ginger
• 2 c. chopped, fresh peaches
• salt and pepper
• 1 oz. ( 1/4 c. ) soft goat cheese, crumbled

Combine water and bulgur in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes; drain. Rinse in cold water.
Combine oil, vinegar, thyme and ginger in a large bowl. Add bulgur, peaches, salt, pepper, and goat cheese. Toss to combine.

"Cooking Light"

Peach Glazed Chicken

Serves 4 ( 5 points +)

• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• salt and pepper to taste
• 1 T. canola oil
• 1/2 c.  fat-free chicken broth
• 1/4 c. peach preserves
• 1 T. white wine vinegar
• 2 tsp. Dijon mustard

Heat a large nonstick skillet. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to the pan and cook about 4 minutes per side or until done. Remove from pan and keep warm.

Add chicken broth, preserves, vinegar, and mustard to the pan, scraping to loosen browned bits. Cook until liquid reduces and thickens to form a glaze. Spoon glaze over chicken.

adapted from "Cooking Light"

Watermelon- Cucumber Salad

Light, refreshing, and easy to make!

Serves 6 ( 1-1/2 c. = 3 points +)

• 6 c. watermelon, cut into 1 inch cubes
• 1 c. coarsely chopped watercress
• 3/4 c. thinly sliced red onion
• 1 English cucumber, halved lengthwise and sliced thinly
• 2 T. chopped fresh mint
• 2 T. chopped fresh cilantro
• 2 T. fresh lime juice
• 2 tsp. olive oil
• 1/4 tsp. salt
• 2 oz. reduced-fat feta cheese, crumbled ( about 1/2 c. )

Combine first 4 ingredients in a large bowl. Combine mint and next 3 ingredients in a small bowl ( through oil). Add juice mixture and salt to watermelon mixture; toss gently to combine. Sprinkle with feta.

"Cooking Light"

Pork Tenderloin with Roasted Cherries and Shallots

We had company for dinner last night and I wanted to make sure there was enough, so I quadrupled this recipe, but only doubled the cherry mixture. We had plenty! This pork was very moist and juicy and the cherry topping is perfect for this time of year.

Serves 4 ( 3 oz. pork and about 2/3 c. sauce = 5 points +)

1 T. canola oil
3/4 tsp. salt, divided
1/2 tsp. pepper
1/2 tsp. cumin
1/8 tsp. cinnamon
1 ( 1 lb) pork tenderloin
3 shallots, quartered
8 oz. fresh cherries, pitted and halved
1/4 c. fat-free chicken broth
2 T. balsamic vinegar
1 tsp. brown sugar

Preheat oven to 425. Heat a large cast iron skillet ( or oven-proof skillet) over medium-high heat. Add 1 T. oil Swirl to coat. 
Combine 1/2 tsp. salt with the remaining spices. Rub pork evenly with spice mixture. Add pork to pan; cook 4 minutes. Turn pork over and place pan in oven for 15 minutes or until a thermometer registers 140-145 degrees. Remove pork from pan; place on a cutting board. Let pork stand 10 minutes. Cut into thin slices.

Add shallots and cherries to pan and sprinkle with 1/4 tsp. salt. Add broth, vinegar and brown sugar to pan. Place pan back in the oven and cook 15 minutes or liquid is syrupy.

Serve cherry mixture over pork. 

adapted from "Cooking Light"

Blueberry Coffeecake with Almond Streusel

This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

• 2 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 1/3 c. packed brown sugar
• 1/4 c. old-fashioned rolled oats
• 2 T. sliced almonds
• 1 T. flour
• 1/4 tsp. cinnamon
• 2 T. butter, melted
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 T. canola oil
• 1 egg
• 1 c. low-fat buttermilk
• 2 tsp. grated lemon rind
• 1 T. fresh lemon juice

Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients ( through cinnamon) in a medium bowl. Drizzle with 2 T. melted butter; toss to combine.

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"

Lemon Rosemary Chicken Breasts

Nice and summery and low in points!

Serves 8 ( 3 oz. chicken with sauce = 3 points +)

• 8 boneless, skinless chicken breast halves ( 4 oz. each)
• 1 T. olive oil
• salt and pepper to taste
• 1-1/2 c. fat-free chicken broth
• 1/3 c. fresh lemon juice
• 1 rosemary sprig

Preheat oven to 375 degrees.
Heat a large nonstick skillet coated with cooking spray. Add olive oil. Sprinkle chicken with salt and pepper and add to the pan. Brown on both sides. 
Place chicken in a large baking dish and bake 20-25 minutes or until cooked through. Cover and let stand 5 minutes.
In the same skillet, add rosemary, broth and lemon juice. Cook until reduced to about 1/3 c. Drizzle over cooked chicken.

Pork Tenderloin With Mango Salsa

Easy and delicious!

Serves 8 ( 3 oz. cooked pork with mango salsa = 5 points +)

• 2 ( 1 lb each) pork tenderloins
• salt and pepper
• 2 mangoes, peeled and diced
• 1/4 c. chopped red onion
• 2 tsp. sugar
• 1/2 tsp. grated lemon rind
• 1 small jalapeno pepper, seeded and diced
• 2 T. olive oil
• 1 T. cider vinegar
• 1/4 c. chopped, fresh cilantro

Season pork with salt and pepper. Heat a large nonstick skillet coated with cooking spray. Add pork. Brown on all sides and cook until internal temperature reaches 145 degrees. Let stand 5 minutes before thinly slicing.

Meanwhile, combine remaining ingredients in a medium bowl. Season with a dash of salt. Serve with pork.

Parsley Orzo

serves 4 ( 1/2 c. = 4 points +)

• 1 c. uncooked orzo pasta
• 1/4 c. chopped fresh parsley
• 1 T. olive oil
• salt and pepper to taste

Cook pasta; drain. Combine pasta with olive oil, parsley, salt and pepper.

Blueberry Buttermilk Panackes

I tried this recipe today for breakfast. The pancakes are fluffy and taste delicious! The original recipe was found on this site.

serves 8 ( 2 pancakes = 5 points +)

• 1 c .fresh blueberries
• 2 c. flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 2 T. sugar
• zest of one lemon
• 2 eggs
• 2 c. low-fat buttermilk

In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.

Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter. 

Serve with syrup if desired.

Fettuccine with Grape Tomatoes, Zucchini, and Ricotta

A great, fresh-tasting weeknight dinner full of the taste of summer produce!

Serves 4 ( 1-1/2 c. = 8 points +)

• 8 oz. uncooked fettuccine
• 1-1/2 c. grape tomatoes, halved
• 2 medium zucchini, halved length-wise and cut crosswise
• 1 T. olive oil
• salt and pepper to taste
• 2 tsp. crushed garlic
• 1/2 c. light ricotta
• 1 T. grated Parmesan cheese

Boil pasta; drain.
Meanwhile, heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add zucchini and season with salt and pepper. Cook until crisp-tender. Add tomatoes and garlic and cook until tomatoes soften. 
Place pasta and zucchini mixture in a large bowl and toss to coat. Season pasta with additional salt and pepper as needed. Top with dollops of ricotta and sprinkle with Parmesan.

Orzo Salad with Spicy Buttermilk Dressing

A great pasta salad to serve with any Mexican dish or grilled entree.

Serves 8 ( about 3/4 c. = 5 points +)

• 1 c. uncooked orzo pasta
• 1 c. frozen whole-kernel corn, thawed
• 24 grape tomatoes, halved
• 3 green onions, sliced
• 1 ( 15 oz.) can black beans, drained and rinsed
• 1/4 c. low-fat buttermilk
• 3 T. chopped, fresh cilantro, divided
• 3 T. fresh lime juice
• 2 T. fat-free sour cream
• 2 T. light mayonnaise
• 1 tsp. chili powder
• salt
• pepper
• 1 tsp. crushed garlic
• 1 peeled, diced avocado
• 1 T. fresh, chopped parsley

Cook pasta; drain and rinse in cold water. 
Place orzo, corn and next 3 ingredients ( through beans) in a large bowl; toss.

Combine buttermilk, 2 T. cilantro and next 7 ingredients ( through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Gently stir in avocado. Garnish with remaining 1 T. cilantro and 1 T. parsley.

adapted from "Cooking Light"

Flank Steak with Creamy Lemon Sauce

Easy and quick~ you will love this recipe! It is perfect for summertime grilling! I made this recipe with an orzo and black bean salad, fruit salad, and green lettuce salad.

Serves 4 ( 3 oz. steak and about 3T. sauce = 4 points+)

• 1 ( 1 lb. ) flank steak
• salt and pepper
• 1/4 c. fat-free sour cream
• 1 T. light mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. grated lemon rind
• 1 T. fresh lemon juice
• 2 T. chopped, fresh cilantro
• 1 T. chopped, fresh parsley

Preheat grill. Sprinkle steak with salt and pepper. Cook 5 minutes per side or until desired doneness. Remove and let stand 5 minutes. Slice thinly against the grain.

Meanwhile, in a small bowl, whisk together remaining ingredients. Serve sauce with steak.

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"

BLT Pasta Salad with Chicken

This is a perfect side dish for any summertime meal! This would also be a great main course lunch dish.

serves 10 ( about 1 c. = 4 points +)

• 8 oz. uncooked rainbow rotini pasta
• 6 c. torn Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1-1/2 c. cooked cubed chicken breast
• 4 reduced fat bacon strips, cooked crisp and crumbled
• 1/3 c. light mayonnaise
• 1/4 c. water
• 2 T. fat-free sour cream
• 1-1/2 tsp. white vinegar
• 1T. barbecue sauce
• black pepper to taste

Cook pasta al dente; drain and rinse in cold water.
In a large bowl, combine Romaine, chicken, bacon, tomatoes and pasta.
In a medium bowl, combine mayo, sour cream, water, vinegar, barbecue sauce and pepper. Pour over salad and toss to coat. Serve immediately.

adapted from "Taste of Home"

Pork Schnitzel

This yummy German recipe is quick to make and very satisfying! Traditional schnitzel is made with veal, but pork or chicken are also great substitutes and are easier on the budget!

Serves 8 ( 7 points +)

• 1/3 c. low-fat buttermilk
• 1 egg, lightly beaten
• 3/4 . dry breadcrumbs
• garlic powder, salt and pepper to taste
• 8 ( 4 oz) boneless center loin pork chops, pounded to 1/8 inch thickness
• 2 T. olive oil
• lemon wedges

Combine buttermilk and egg in a shallow dish. In another dish, combine breadcrumbs, garlic powder, salt and pepper.
Heat a large nonstick skillet coated with cooking spray. Add 1 T. olive oil. Working in batches, dip four pork chops in buttermilk mixture, then dredge in breadcrumb mixture. Place in skillet and cook 3 minutes on each side or until done. Repeat procedure with remaining 1 T. olive oil and remaining chops. Serve with lemon wedges.

Peach Kuchen

While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "Allrecipes.com". I have adapted it slightly.  Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.

Serves 12 ( 4 points +)

• 1/2 c. butter
• 1/4 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 medium peaches, sliced
• 3 T. sugar
• 1/2 tsp. cinnamon

Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.

In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.

Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.

Bake for 30-40 minutes or until golden brown.

Oven-Roasted Sausage and Vegetables

This is probably one of the easiest meals I have made. It was so good that people had trouble stopping at one helping! I saw a similar recipe on Pinterest, but decided to add zucchini and also to measure out the ingredients so as to get an accurate points value. I hope you like it!

serves 12 ( about 1 c. = 6 points +)

• 13 oz. Hillshire farm turkey smoked sausage
• 2 medium zucchini, halved lengthwise and sliced
• 2 bell peppers, sliced
• 2 c. onion, sliced
• 4 large Yukon Gold potatoes, chopped ( leave skins on)
• 3 T. olive oil
• salt and pepper to taste

Preheat oven to 400 degrees.
Spray a large jelly-roll pan with nonstick spray. Place sausage and veggies on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake for 35-45 minutes or until potatoes are tender. Stir twice during baking time.

Strawberry, Peach, Basil Salad with Orange Vinaigrette

A very fresh, sweet-tasting summer salad that is loaded with flavor!

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

• 1 c. fresh orange juice
• 1-1/2 T. sugar
• 1-1/2 T. raspberry vinegar ( or another flavored vinegar of your choice)
• 1 T. olive oil
• dash of salt
• 2 peaches, sliced into thin wedges
• 1 lb. strawberries, sliced
• 2-3 T. fresh basil, torn

Combine first 3 ingredients in a saucepan; bring to a boil. Cook until reduced to about 1/2 c. ( about 15 minutes)
Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
Combine peaches and strawberries. Add juice mixture, stirring gently. Add basil and stir gently.
Serve immediately.

Spring Vegetable Penne with Lemon Cream Sauce

A quick weeknight dish!

Serves 10 ( about 1-1/2 c. = 9 points +)

• 1 T. olive oil
• 1 Vidalia onion, chopped
• 1 ( 8 oz) package pre-sliced mushrooms
• 1 tsp. dried thyme
• 1 T. crushed garlic
• 2 T. flour
• 1 c. fat-free chicken broth
• 1 c. fat-free half and half
• 1-1/2 c. frozen green peas
• 6 T. grated Parmesan cheese, divided
• 1 T. grated lemon rind
• 2 T. fresh lemon juice
• salt and pepper to taste
• 1 lb. uncooked penne pasta
• 1 lb. (1 inch) diagonally cut asparagus

Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat. Add onions and mushrooms; saute 5 minutes or until tender. Stir in thyme and garlic. Cook 1 minute. Sprinkle with flour. Cook 30 seconds, stirring constantly. 
Stir in broth and half and half; cook until slightly thickened ( 2-3 minutes). Add peas, 4 T. cheese, lemon rind, juice, salt, and pepper. Cook until peas are heated through.

Cook pasta according to package, omitting salt and fat. During the last 3 minutes of cooking, add asparagus to pan; drain. Add pasta mixture to mushroom mixture. Toss to coat. Transfer to a serving bowl and sprinkle with remaining 2 T. cheese.

adapted from "Cooking Light"

Grilled Asian Flank Steak with Mango Salad

The marinade for the this steak is outstanding! I also like the fact that you only need to marinate the steak for 15-30 minutes! The salad was the perfect accompaniment to this "Thai" style meal.

serves 8 ( 3 oz. steak with salad = 6 points +)

Marinade:

• 1/4 c. chopped cilantro
• 1 T. sugar
• 1 T. crushed ginger
• 1 T. crushed garlic
• 1 T. oyster sauce or fish sauce
• 1 T. low-sodium soy sauce
• 1 ( 2 lb. ) flank steak

Salad:

• 3 T. lime juice
• 2 T. water
• 1 T. reduced-fat peanut butter
• 1/2 tsp. crushed red pepper flakes
• 6 c. shredded Romaine lettuce
• 2 c. shredded cabbage
• 1/2 c. chopped cilantro
• 1/4 c. sliced green onions
• 1 mango, peeled and diced

Preheat grill to medium-high heat

Combine marinade ingredients in a large ziplock bag. Add steak and turn to coat. Marinate 15-30 minutes.
Remove steak from marinade. Place on grill. Drizzle with any remaining marinade from the bag. Grill 5 minutes on each side or until desired doneness. Let stand 5 minutes. Slice thinly across the grain.

For salad, combine lime juice, water, peanut butter and crushed red pepper flakes in a large bowl. Add Romaine, cabbage, cilantro and green onions. Toss to coat. Add mango and toss gently.

adapted from "Cooking Light"

Chicken Scaloppine with Peperonata

This recipe is very easy and fairly quick to make. The pepper mixture can even be made ahead of time.

serves 8 ( 6 points +)

• 2 T. olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 c. vertically sliced onion
• 1 T. crushed garlic
• 1 c. halved grape tomatoes
• 1 tsp. dried basil
• 2 tsp. balsamic vinegar
• salt
• 2 lbs. boneless skinless chicken breasts, cut into 8 ( 4 oz. ) cutlets
• pepper
• 6 T. flour
• 3 T. butter

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes. Add tomatoes; cook until tomatoes wilt. Remove from heat, stir in basil, vinegar and 1/4 tsp. salt.  Transfer to a bowl and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. 

Working in 2 batches, melt half of the butter in the skillet that was used for pepper mixture. Place half of the chicken in the skillet and cook 2-3 minutes on each side or until done. Repeat with remaining butter and chicken. 

Serve chicken with peperonata mixture.

adapted from "Cooking Light"

Double Blueberry Scones

Delish!

Serves 8 ( 8 points +)

• 1 c. rolled oats
• 1-1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 4 T. light stick butter
•  1/2 c. fresh or frozen blueberries ( thawed )
• 1/3 c. dried blueberries
• 1 T. grated lemon zest
• 1 tsp. vanilla
• 1/2 c. low-fat buttermilk
• 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"

Penne with Roasted Vegetables and Fresh Mozzarella

The thing I love about this recipe is that roasted vegetables taste wonderful and are so easy to make! You can make the vegetables ahead of time and just stir them into the pasta before serving. This fresh-tasting, healthy meal is oh-so-satisfying!

Serves 10 ( generous 1 c. = 8 points +)

• 1 lb. penne pasta
• 3 small zucchini, halved lengthwise, sliced and cut into 2 inch pieces
• 4 medium carrots, sliced thinly, lengthwise into 2 inch pieces ( about 1/2 inch thick)
• 1 onion, sliced
• 1 pint cherry tomatoes
• 2 roasted red bell peppers ( packed in water) diced
• 4 T. olive oil
• salt and pepper to taste
• 4 oz. mozzarella pearls
• 1/4 c. freshly grated Parmesan cheese

Preheat oven to 400 degrees. Place zucchini, carrots, onion and tomatoes on a large baking sheet. Drizzle with 2 T. olive oil. Sprinkle with salt and pepper and toss to coat. Bake 20-30 minutes, turning a couple times during baking. Remove from baking sheet and set aside.

Boil pasta; drain. Place pasta in a large bowl. Season with salt and pepper to taste. Stir in 2 T. olive oil. Gently stir in vegetables and mozzarella pearls. Sprinkle with Parmesan and toss to coat.

Curried Chicken Salad With Cashews and Grapes

Another great recipe adapted from the cookbook " Eating in Color" by Frances Largeman-Roth. This is perfect for a luncheon or light supper.

Serves 8 ( 2/3 c. = 5 points +)

• 2 lbs. boneless, skinless chicken breast, cooked and chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. low-fat plain Greek yogurt
• 1/4 c. low-fat mayonnaise
• 1 T. grated lemon zest
• 1 T. fresh lemon juice
• 2 tsp. curry powder
• 1/2 c. chopped celery
• 1 c. red grapes, quartered
• 1/4 c. dried cranberries
• 1/3 c. chopped cashews
• Romaine lettuce

For dressing, whisk together yogurt, mayo, salt, pepper, lemon zest, lemon juice, and curry powder. 
Place cooked, chopped chicken in a large bowl. Stir in dressing to coat. Add celery, grapes, cranberries and cashews. Stir gently to mix. Serve on top of Romaine lettuce leaves. 

Lemon Berry Trifle

A couple of weeks ago, I tried a recipe for lemon pound cake. It was easy to make and tasted awesome. I decided to make it again, this time using it in a trifle. A trifle is a traditional English dessert made with layers of cake, some kind of custard or whipped cream, berries, etc. Since it is spring, I thought lemon would be a nice flavor to try.

Serves 16 ( about 2/3 c. = 5 points +)

• 1 lemon pound cake ( recipe here)
• 2 small boxes lemon, sugar-free, fat-free instant pudding
• 3 c. skim milk
• 1 ( 8 oz) container Cool Whip Free
• 4 c. berries of your choice. I used raspberries and blackberries.

After your lemon pound cake is made and cooled, cut into cubes.

For filling, whisk together pudding and milk until thickened. Let stand 2 minutes to thicken more. Fold in Cool Whip.

Place about 1/2 c. filling in the bottom of your trifle dish. Top with 1/3 of cake, 1/3 and remaining filling and 1/3 of berries. Repeat twice. Cover and refrigerate until serving.

Orecchiette with Snap Peas and Tuna

Orecchiette means "little ears" in Italian. These noodles are not only cute, they hold sauce very nicely.
Serve this pasta warm or cold.

serves 8 ( about 1-1/4 c. = 7 points +)

• 1 lb. orecchiette noodles
• 1/2 lb. sugar snap peas, cut in half
• 2 tsp. lemon zest
• 1 T. lemon juice
• 2 T. olive oil
• 2 T. grated Parmesan cheese
• 1 can ( 4 oz) tuna packed in water, drained
• salt and pepper to taste

Bring a large pot of water to a boil. Add pasta according to package directions. Steam the pas for 2 minute or just until the color begins to brighten. If you have a steamer basket that is larger than the diameter of your pasta cooking pot, you can set it directly on top and utilize the steam from the boiling water below.

While pasta is cooking, whisk together lemon zest, juice, olive oil, Parmesan, salt and pepper. Stir in tuna and peas. Drain pasta and stir into tuna mixture.

Chocolate Chunk Pumpkin Muffins

With no added fat and warm chocolate oozing from these muffins, what's not to love?

Makes 18 muffins (4 points +)

• 2 medium bananas ( ripe)
• 1 c. canned pumpkin puree
• 2 eggs
• 1/3 c. sugar
• 1/2 c. sugar-free maple syrup
• 1/4 c. flax seed, ground
• 1/4 c. wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 3/4 c. semisweet chocolate chunks
• 1/4 c. shelled raw pumpkin seeds ( Pepitas)

Preheat oven to 375 and spray muffin tins with nonstick spray.

In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.

Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds. 

Bake 18-20 minutes or until done. Transfer to a wire rack to cool.

adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth

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.

Nectarine Salad With Ricotta and Pecans

This is a wonderfully quick and easy spring or summer salad that is loaded with flavor!

serves 4 ( 4 points +)
Salad:

• 6 c. mixed greens
• 1 nectarine, thinly sliced
• 1/2 c. low-fat ricotta cheese
• 1/4 c. chopped pecans, toasted

Dressing:

• 1 T. olive oil
• 1 T. flavored vinegar ( I used a peach white balsamic)
• 1 tsp. honey
• 1/2 tsp. dijon mustard
• salt and pepper to taste

Place 1-1/2 c. mixed greens on each plate. Top with nectarine, 2 T. ricotta and 1 T. pecans.

For dressing, whisk all ingredients together until well blended. Drizzle over salads.

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.