Tuesday, October 30, 2012

Baked Mozzarella Bites

I don't know about you, but I love Pinterest! There are so many cool finds and tons of recipes. I saw this idea for mozzarella sticks which used string cheese. WW has their own string cheese for 1 point each. I used that along with seasoned whole wheat bread crumbs, and then baked. The key to making sure the cheese doesn't spill out is putting the cut cheese in the freezer for about 15 minutes. Serve with your favorite low-fat marinara sauce for dipping.

Baked Mozzarella Bites
Serves 1

2 WW Mozzarella String Cheese
1 egg white, beaten
1/4 cup seasoned whole wheat bread crumbs

Line a baking sheet with aluminum foil and spray with olive oil spray. Cut each string cheese into 6 equal pieces. Place on a plate and put in the freezer for 15 minutes.

Preheat oven to 400°F. Place the beaten egg white in a shallow bowl. Place the bread crumbs on plate. Dip the cheese pieces in the egg white, and then roll in bread crumbs, patting to adhere. Place on prepared baking sheet. Spray the bites with cooking spray.

Bake for about 5 minutes, watching carefully. Remove from oven immediately and enjoy!

(The entire serving is 5 pt. pls)

Monday, October 29, 2012

Spinach Artichoke Hummus

Hurricanes always bring out my need to make something in the kitchen. I searched through my cabinets and found chick peas, tahini, olive oil, and artichoke hearts. Added some fresh spinach, garlic and lemon to mix and we got ourselves a delicious hummus!! Plus, it gave me another chance to use my Vitamix blender (love it!). Can't wait to dig into this later!

Spinach Artichoke Hummus
Serves 10

1 can (15.5 ounces) chick peas, drained
1 can (8 ounces) artichoke hearts, drained
1 cup fresh baby spinach
1/4 cup olive oil
1 clove garlic, sliced in half
1 tablespoon tahini
1 half lemon
salt and pepper to taste


Place chick peas, artichoke hearts, spinach, olive oil, garlic, and tahini in blender or food processor. Squeeze juice from lemon into the mixture. Pulse or blend on high speed until blended and smooth. Season with salt and pepper to taste.

(For those counting, I estimated each serving to be about 2 tablespoons hummus and equal to 3 pt. pls)

Thursday, July 5, 2012

Sole Meunière (Lemon Sole)

In her memoir, My Life in France, Julia Child wrote that this was her first lunch when she arrived in Paris and it changed her life. She called it "the most exciting meal of my life." My neighbor Terry introduced me to this dish and I've loved it ever since. I've never been much of a sole fan, but you can't help but love the freshness of this dish. And surprisingly, it's so easy to make! It is so flaky, delicate and full of lemon flavor, I hope you'll love it too!

Sole Meunière (Lemon Sole)
Serves 2

2 fillets (about 5 ounces each) lemon sole, skinned and deboned
1/4 cup flour
black pepper
2 tablespoons Olivio spread or unsalted butter
1 large lemon
chopped fresh parsley

Pat the sole fillets dry. Set aside.

Place the flour in a medium shallow dish. Add salt and pepper to taste. Dredge the fish in the flour mixture to coat. Tap off any extra flour.

Place Olivio in a medium skillet. Melt over medium heat until it starts to brown. Add the prepared fillets. Let cook on one side until edges start to brown, about 2 minutes.

Meanwhile, zest the lemon to measure about 1 tablespoon. Turn the fillets over in the skillet, and sprinkle with lemon zest and squeeze the juice from the lemon over the fillets. Let fillets cook until browned, about 3 minutes longer. Sprinkle with chopped parsley before serving.

(If using the Olivio, each serving is 5 pt pls.)

Sunday, June 24, 2012

Blueberry Scones

My co-worker John has always made these scones and I needed to have the recipe. They are so good, and now is the time to make them while the blueberries are out in abundance!

Blueberry Scones
Makes 20


3 cups Bisquick Complete mix
1/2 cup granulated sugar
2 tbsp. brown sugar
2 1/4 cup blueberries
1 1/4 cup heavy cream
1 tsp. vanilla extract
1 egg white, beaten
2 tbsp. coarse sugar


Preheat the oven to 375°F. In a large bowl, combine Bisquick, and granulated and brown sugars. Add the blueberries and mix gently.

Combine the heavy cream and vanilla. Add to the Bisquick mix, folding gently until mixture is sticky and crumbly.

Divide mixture into 20 even pieces, mounding slightly and place on nonstick cooking sheets. Brush each scone with egg white and sprinkle evenly with coarse sugar.

Bake until scones are browned around the edges, about 14 minutes. Let cool completely.

(Each scone is 4 ppls.)

Wednesday, April 18, 2012

Cheesecake Strawberries

I first had this recipe at our condo potluck last summer and fell in love with them. They are so easy to make and for those watching their points, they are 1 pt. pl. a piece! I used low-fat cream cheese and graham crackers, but feel free to use the full fat versions.

Cheesecake Strawberries
Makes about 3 dozen

2 quarts strawberries (I calculated pts using 34 strawberries), washed and dried
1 package (8 ounces) low-fat cream cheese
3 tablespoons confectioners' sugar, softened
1 teaspoon vanilla extract
2 sheets low-fat graham crackers, crushed

Cut off the very tip of the bottom of the strawberries, and then cut off the leaf end, just about 1/8th of an inch. Gently scoop out the centers, making a well for the cheesecake filling.

In a medium bowl, beat cream cheese, sugar, and vanilla on medium speed until blended. Place the cream cheese mixture in a large resealable plastic bag. Cut off one of the bottom corners. Pipe a small amount of the mixture into each strawberry.

Roll the strawberries, filled-side down, in the crushed graham crackers. Place on a serving tray to serve. Chill until ready to serve.

(This can be made a few hours ahead of serving.)

Sunday, March 18, 2012

Individual Chocolate Soufflés

As most of you know, I'm a big fan of Weight Watchers. I have been going on and off for years, but I started back again going regularly in January. They give out weekly mini magazines at every meeting and there are always a feature recipe. Last week's had a recipe for chocolate soufflés. Now, I've never made soufflés before, but for only 3 points a serving, I had to try it. It was so yummy and so worth the effort it takes to make these airy desserts. Just wanted to share them with everyone. You don't have to be on a diet to enjoy these, but if you are, you can enjoy without guilt!

Individual Chocolate Soufflés
Makes 2

1 tablespoon unsweetened cocoa powder
1 tablespoon all-purpose flour
3 tablespoons granulated sugar, divided
3 tablespoons low-fat chocolate milk
1 large egg white
1/2 teaspoon confectioners sugar

Preheat over to 350°F. Coat two 6-ounce ramekins with cooking spray. Place on a small baking sheet.

In a small saucepan, whisk together cocoa, flour and 2 tablespoons granulated sugar. Set over medium heat. Add chocolate milk; cook until smooth stirring constantly, about 2 minutes. Remove from heat; cool for about 5 minutes.

In a medium bowl, beat egg white on medium speed until soft peaks start to form. Gradually add the remaining tablespoon granulated sugar and continue beating until soft peaks form.

Fold the cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.

Pour batter into prepared ramekins. Bake until set and tops look slightly dry, 14-16 minutes. Dust with confectioners sugar; serve warm.

[Note: Don't open the oven door while the soufflés are baking. Cold air can cause them to sink.]

Wednesday, February 22, 2012

Mango Chicken

I love mango!! A few weeks ago, I got one of my weekly recipe emails from hungrygirl and saw a recipe for mango chicken. So I thought, how can that be bad? My friend tried it first, but thought it had too much onion. So when I decided to try it, I reduced the onion (and changed the cooking method) and added more mango (who wouldn't want more mango!). It is so delicious! I can't wait to make it again. I served it with some brown rice on the side.

Mango Chicken
Serves 2

1/4 cup mango nectar
1 Tbsp. honey
1 Tbsp. balsamic vinegar
2 Tbsp. water
8 ounces boneless, skinless chicken breasts, thinly sliced
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. olive oil
1/3 cup finely diced sweet onion
1/2 tsp. chopped garlic
1 cup diced mango

In a medium bowl, whisk together mango nectar, honey, balsamic vinegar, and water. Mix well. 

Season chicken with garlic powder, onion powder, and black pepper. Place seasoned chicken in a large resealable plastic bag. Add the marinade to the bag. Marinate chicken in the refrigerator for 30 minutes.

In a medium skillet, heat olive oil over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is softened and starting to brown. Add chicken and marinade to skillet. Cook until no longer pink and cooked through, turning halfway through cooking, about 8 minutes. Add diced mango and cook about 1 minute longer. Divide chicken and mango into 2 servings. 

(Each serving is 7 pt. pls) 

Sunday, February 5, 2012

Asian Chicken Lettuce Wraps

Whenever I go to PF Chang's, I have to order those Chicken Lettuce Wraps. What I didn't know is how easy they are to make! The key to cutting the chicken very thin is to keep them partially frozen when slicing. Also, I marinated the chicken overnight. You could probably marinate them for 2 hours, but it's a great prep ahead dinner. Cooking takes about 5 minutes, so dinner will be on the table in a hurry. I eat them without a side, but you could always make some brown rice to go with it. A totally filling meal if you're watching calories.

Asian Chicken Lettuce Wraps
Serves 4

1 1/3 lb. boneless, skinless chicken breasts, partially frozen
1/4 cup soy sauce
1 Tbsp. brown sugar
2 tsp. toasted sesame oil
1/2 cup chopped scallions
1 tsp. minced garlic
1 tsp. grated ginger root
1 tsp. honey
1 head Boston lettuce

Trim chicken of any excess fat. Slice the chicken into paper-thin slices. Place in a ziplock bag.

In a medium bowl, combine soy sauce, brown sugar, sesame oil, scallions, garlic, ginger root, and honey. Use a whisk to mix thoroughly. Add marinade to chicken in bag. Chill for 2 hours or overnight.

Spray a large skillet with nonstick cooking spray. Heat skillet over medium heat; add the chicken. Discard remaining marinade. Cook until cooked through and no longer pink, about 5 minutes.

Separate lettuce leaves and wash thoroughly, pat dry. Spoon chicken mixture into lettuce leaves and eat taco style.

(1 cup of chicken = 5 pt. plus)

Monday, January 23, 2012

Turkey Chili

It's that time of year, time for snow, football, and chili! I love making a pot of chili and eating it all week, but that's just me. You can easily serve a crowd with this chili. I used ground turkey instead of beef. I also added a bit of sofrito, which is a spanish sauce. Just a bit, but it gives it extra flavor. I served it over Quinoa, but you can serve it over rice or with corn chips.

Turkey Chili

Serves 8 (1 cup servings)

1 small onion, finely chopped
1 garlic clove, minced
1 1/3 lb. ground turkey (93% lean)
1 can (14.5 oz) diced tomatoes with zesty mild green chilies
1 can (14.5 oz) chili-style diced tomatoes
1 can (15 oz) black beans, rinsed
1 can (15 oz.) pinto beans, rinsed
1/2 cup ketchup
1 large green bell pepper, diced
1 large red bell pepper, diced
1 Tbsp. sofrito (Goya)
1/4 tsp. ground cumin

Spray a large skillet with nonstick cooking spray and heat over medium heat. Add the onion and garlic and sauté until softened. Transfer to a large stockpot. In the same skillet, brown the ground turkey over medium heat until browned and no longer pink. Drain turkey and then transfer to the stockpot. Add both cans of diced tomatoes, black beans, pinto beans, ketchup, diced green and red bell peppers, sofrito and ground cumin. Mix well.

Cover pot and cook over low heat, stirring occasionally, for about 1 hour.

If you're counting, each 1 cup serving is 6 pts.