Lynn's Favorite Recipes

Asian Chicken Lettuce Wraps

2012-02-05T22:56:00.002-05:00

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

Ingredients:
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

Directions:
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)

Turkey Chili

2012-01-23T20:03:00.000-05:00

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.

Super Fudgy Brownies

2011-10-22T22:51:00.000-04:00

Super Fudgy Brownies

I have made many different varieties of brownies over the years, but this particular recipe is by far the best. I found it browsing on the internet, and made some alterations. They are beyond fudgy and have that thin, crispy top that I love. I replaced half the granulated sugar with brown sugar, which made all the difference. I cut them into 12 large pieces since I needed them for a bake sale, but you could cut them into 24 smaller pieces if you prefer.

Super Fudgy Brownies

Makes 12 large or 24 regular size brownies

1 cup unsalted butter, melted

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1 tablespoon pure vanilla extract

4 large eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1/8 teaspoon baking powder

1 cup semisweet chocolate chips

Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan or dish. In a large bowl, combine melted butter, granulated and brown sugars, and vanilla. Beat with an electric mixer until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, cocoa powder, salt and baking powder; mix well. Gradually add flour mixture a little at a time, mixing well after each addition. Stir in chocolate chips.

Pour batter into the prepared pan. Bake until a toothpick inserted into brownies have some moist crumbs, about 35 minutes for a metal baking or 40 minutes for a baking dish. Transfer pan to wire rack to cool completely before cutting.

Tilapia with Fresh Tomatoes and Wine

2011-09-14T09:42:00.002-04:00

I saw a version of this recipe on the Internet. I was looking for another way to make Tilapia. It's a great fish and fairly flavorless so it really picks up on whatever you flavor it with. This recipe uses fresh tomatoes, which I happened to have a great Brandywine ready for picking when I was making this recipe. It also uses fresh basil, garlic, lemon and white wine. So yummy!!

Tilapia with Fresh Tomatoes and Wine
Serves 2

Ingredients:
2 Tilapia fillets
1 tablespoon Olivio spread
1 clove garlic, minced
1 large tomato, chopped
4 fresh basil leaves, chopped
1/3 cup white wine
1/2 lemon, squeezed
salt and black pepper

Preheat oven to 425°F. Place the Tilapia on a large piece of aluminum foil. Divide Olivio spread over fish. Top with garlic, tomato, basil, white wine, lemon, salt and pepper. Seal fish completely in foil and place on a baking sheet. Bake fish for 25 minutes. Open the foil carefully since steam will escape. Enjoy!!

Each serving is 5 pt. plus

Flat Bread Pizza

2011-06-23T09:31:00.000-04:00

I don’t know about you, but I love pizza! I wish I could eat it everyday, but alas, if I did I would be 300 lbs!! On WW, one small slice of thin crust is 5 pp…but seriously, where can you find a slice of pizza that fits into that point range? The Stop ‘n’ Shop by my house finally carries Flatout Flat Bread (including the light version). I’ve always heard that you can make great pizza with it, so I decided to try it — it was great! I had some meatballs in the fridge (thanks Mom) so I added a meatball on top for more protein. The entire pizza was 8 pp!! If you didn’t add the meatball or other meat topping, you can load it up with veggies and it would be 6 pp… Now that’s a something I can really sink my teeth into!!

Flat Bread Pizza

Serves 1

Ingredients:

1 light flat bread (I used Flatout Light Italian flavor)

2 tablespoons Barilla Tomato Basil sauce

1/2 cup low-fat shredded mozzarella cheese (I used Sargento)

1 meatball, sliced, or toppings of your choice

Fresh basil leaves, sliced (optional)

Preheat oven to 325°F. Place flat bread on middle oven rack. Warm for 3 minutes. Remove flat bread from oven.

Spread sauce onto flat bread and sprinkle with mozzarella. Top with your toppings. Return flat bread to oven. Heat until cheese is melted, about 5-7 minutes. (Check at the earlier time to make sure edges aren’t overcooked. If the edges start to brown before the cheese is melted, cover the edges with foil.)

PS: You can also make this in your toaster oven, especially during hot days when you don’t want to turn the oven on!

Shrimp & Kale with Pasta

2011-06-12T20:42:00.000-04:00

I never made anything with kale before, but every time I make it, I love it more. My neighbor Janet made this once and was kind enough to share. I've made some alterations to the original recipe (I added shrimp to give it even more protein). The shrimp cooks in the broth, adding to the overall flavor. A great filling dish with great fresh ingredients.

Shrimp & Kale with Pasta
Serves 4

Ingredients:

1 tablespoon olive oil

1 medium sweet onion, diced

1 garlic clove, minced

1 large bunch kale, trimmed

2 cups chicken broth, divided

1 1/2 cups cannellini beans

1 pound raw shrimp, peeled and deveined

1/2 box Ronzoni Smart Taste rotini pasta

In a large stockpot, heat olive oil. Add onion and garlic. Cook over low heat until onion is translucent, about 2 minutes. Add kale, stirring to coat with oil, until it wilts slightly. Add 1 cup chicken broth to the kale mixture. Increase heat to medium and let liquid reduce until almost evaporated, stirring occasionally.

Add remaining cup chicken broth to pot. Then add cannellini beans and shrimp. Let mixture simmer until liquid is reduced by half.

Meanwhile, cook pasta until al dente. Add pasta to pot with kale mixture. Let simmer for 1 minute, stirring often. Serve.

Mini Snickers Tarts

2011-06-05T21:56:00.001-04:00

This is a recipe that is featured on hungry-girl.com and it is definitely worth the taste. It's 2 pps for two tartlets. A perfect snack when your sweet tooth craves something sweet. They taste like mini Snickers pies!!

Mini Snickers Tarts
Makes 10

Ingredients:
1 Snickers Bar (2.1 ounces)
10 mini fillo shells (I used Athens)

Preheat oven to 350°F. Cut the Snickers bar in half lengthwise, then cut each half into 5 pieces.

Set 10 fillo shells on a foil-lined baking sheet. Place a Snickers piece in each shell.

Bake the mini tarts for about 10 minutes (Snickers will partially melt and filling will bubble). Remove from oven and let cool completely.

Strawberry Rhubarb Bars

2011-05-31T21:29:00.000-04:00

I made these bars twice and each time they taste better! I found this recipe on Martha Stewart's website, but I've made some changes. The original recipe called for all rhubarb, but I liked the combination of sweet strawberries and tart rhubarb. I also used whole wheat flour instead of all-purpose. They are so buttery rich, you won't even know that there is whole wheat flour in there!

And of course, the rhubarb came right out of my garden!! I would have used strawberries from my garden as well, but they aren't ready yet. Anyway, I hope you enjoy these bars, the perfect welcome to Spring!

Strawberry Rhubarb Bars
(Makes 16 Bars)

For the Streusel:
6 tablespoons unsalted butter, melted
1 cup whole wheat flour
1/2 cup packed light brown sugar
1/4 teaspoon salt

For the Cake:
1/3 pound rhubarb, cut into 1/2-inch pieces
1/3 pound strawberries, hulled and cut into 1/2-inch pieces
1 tablespoon light brown sugar
1 cup whole wheat flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on each side. Grease and flour the parchment paper and pan, tapping out any excess flour.

For the streusel, in a medium bowl, whisk together melted butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Chill until ready to use.

For the cake, in another medium bowl, combine rhubarb, strawberries, brown sugar and 1/4 cup flour.

In another bowl, whisk the remaining 3/4 cup flour, baking powder and salt. In a large bowl, using a mixer set on medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in eggs, one at a time. With the mixer on low, beat in vanilla, then beat in the flour mixture. Spread the batter into the prepared pan.

Sprinkle the top with the strawberry-rhubarb mixture, and then top evenly with the streusel mixture.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, about 40 minutes. Let cool in pan completely. Using paper overhang, lift cake from pan and cut into 16 bars.

Raspberry Buttermilk Cake

2011-04-25T20:40:00.001-04:00

I made this for my neighbors and I am so glad I did! It was so delicious!! It was such a fresh, sponge-like cake with fresh raspberries. I found this on www.epicurious.com and made some alterations (I changed the granulated sugar to brown sugar, and added cinnamon). It is perfect for this coming raspberry season. And it's even better with a scoop of ice cream!!

Raspberry Buttermilk Cake
Serves 8

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup light buttermilk
1 cup fresh raspberries
1 1/2 tablespoons granulated sugar

Directions:
Preheat oven to 400°F. Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and 2/3 cup brown sugar with an electric mixer set on medium speed until fluffy, about 2 minutes. Beat in vanilla, then add in egg and beat well.

On low speed, mix in flour mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined. Spoon batter into prepared cake pan, smoothing top. Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoons granulated sugar.

Bake on the middle oven rack until cake is golden and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool slightly, about 10 minutes longer. Invert onto a serving plate and serve.

I'm back!

2011-04-19T22:24:00.000-04:00

Wow, can't believe it's been almost a year since I posted last. I don't want to make any excuses, but life definitely got in the way. My dad was diagnosed with Cancer almost a year ago and then his recovery has a few mild bumps in the road, but I'm happy to say he is now Cancer free!

I probably could have used this as a creative outlet, but I didn't have the energy.

But as I was laying in bed last night, I realized that I need to get back to creating recipes. If not for me, but for everyone who follows me (all 8 of you...lol). And to my friend Michelle, thanks for giving me the push (you did it a while ago, I'm just a little slow).

I'm still on Weight Watchers and will be creating recipes that are lower in points, but I also want to go back to creating comfort foods that I love. Creating new recipes is something I love to do, and I love to eat, so that satisfies both loves.

If you have an idea for a recipe, don't hesitate to send it to me, I love hearing new idea!!

xoxo
Lynn

Pesto Roast Chicken

2010-05-02T19:29:00.000-04:00

Amazon has this stand-up roaster: Tumbleweed Pottery Original Chicken Cooker, that has a well in the center to add your favorite liquid. It looks like something that would be perfect for beer-can chicken (which I will be trying soon!), but I decided to steam my chicken with white wine. I had pesto in the freezer from the summer, so I defrosted a few cubes and used that along with some Olivio and lemon juice to rub under the chicken skin. It was so juicy and flavorful, and I look forward to eating it all week! Plus, when I took the chicken out of the oven, all the fat just dripped out into the pan, so it was definitely lower in fat! I added baby potatoes for a perfect meal.

Pesto Roast Chicken
Serves 6-8

Ingredients:
1 roaster chicken (about 7 lbs.)
1/4 cup pesto (preferably low-fat)
1 tablespoon Olivio
1 lemon, cut in half
1/4 cup white wine
Fresh rosemary and basil leaves
Baby potatoes (if desired)

Directions:
Rinse chicken and pat dry.

In a small bowl, combine pesto, Olivio spread, and the juice from 1 half of lemon. Spoon 1 teaspoon of the pesto mixture into the well of the cooker. Add the white wine to the well. Set aside.

Loosen the skin around the breast area. Using your hands, spread the pesto mixture under the skin and then spread over the skin. Add the remaining lemon half, and fresh rosemary and basil leaves to the chicken cavity. Insert the chicken onto the chicken cooker. Place a ball of aluminum foil in the neck of the chicken.

Place the chicken in a COLD oven, and set the oven to 350F. Once the oven has reached 350F, roast chicken until a thermometer inserted into the thigh reaches 180F, about 1 hour 30 minutes – 2 hours. Let stand for about 10 minutes before serving.

Polenta Fries

2010-04-20T07:26:00.002-04:00

I am a huge fan of Polenta. I love trying new and different ways of making it. I have thought about trying to make Polenta fries for a while and I decided to try it this weekend. I loved the crispy edges of the Polenta. They were perfect with the Italian Meatloaf I made the other day. Polenta is great for those on Weight Watchers, since it has very little points.

Polenta Fries
Serves 4

Ingredients:
1 cup instant Polenta (I used Scalfani)
Garlic powder
Dried basil
Black pepper
Salt

Directions:
Preheat oven to 375F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray (I used olive oil spray).

Place 4 cups water in a medium saucepan. Bring to a boil. Slowly add the Polenta, stirring constantly. Stir mixture continuously over medium heat for 3 minutes. Remove from heat and add seasonings to taste.

Spoon the Polenta onto the prepared baking sheet. Spread the mixture about 1/4-inch thick.

Let the Polenta stand until cool and set, about 30 minutes. Lift the foil and transfer the Polenta to a flat work surface. Line baking sheet again with foil and spray with nonstick cooking spray.

Cut the Polenta into fries and transfer them to the lined baking sheet. Spray again with nonstick cooking spray. Season again with garlic powder and salt.

Bake until edges are crisp, turning halfway through baking, about 30 minutes.

(Each serving is 1 pt.)

Italian Meatloaf

2010-04-18T19:01:00.003-04:00

I haven't always been a fan of meatloaf. I remember my Mom used to make meatloaf for my Dad, and I never wanted any part of it. I don't know what she put into it, but it wasn't for me. I have made meatloaf for myself, many different versions, but it wasn't until a few years ago. This version tastes like a giant meatball, and I love it! I could have eaten the whole thing (or at least half), but a single serving is 2 slices. Of course you can eat as many slices as you like if you're not on Weight Watchers, but if you're watching, it's 6 points for 2 slices (not too bad)!

Italian Meatloaf
Serves 5 (two slices per serving)

1 pound lean ground beef (90% lean)
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup fat-free milk
2 tablespoons tomato paste
1 teaspoon minced garlic (equal to 2 cloves)
2 teaspoons Italian seasoning
1/2 cup low-fat spaghetti sauce, divided
1/3 cup reduced-fat mozzarella cheese

Preheat oven to 375F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.

Place the ground beef, egg, bread crumbs, milk, tomato paste, garlic and Italian seasoning. Mix well with your hands. Transfer beef mixture to the prepared baking sheet and form into a meatloaf shape. Spoon 1/4 cup spaghetti sauce over the top.

Bake meatloaf until browned around the edges and cooked through, about 45 minutes. Remove from oven. Spread the top of the meatloaf with the remaining spaghetti sauce and sprinkle top with mozzarella cheese. Bake until mozzarella is melted, about 10 minutes longer. Let stand 5 minutes. Cut into slices to serve.

(Each serving, 2 slices, is 6 pts.)

Cookies & Cream Cupcakes

2010-04-11T20:50:00.005-04:00

I don't know why, but I had this vision of Cookies & Cream cupcakes. I wanted to make something special for my brother before he left for Alaska. I researched recipes on the internet and found this recipe from the Cake Mix Doctor. The batter was a little too thick for my taste, so I added water to the recipe, which was just what it needed. They were still moist and delicious. The secret to making a cake mix taste more like homemade is the additional ingredients, in this case it was the sour cream. I used light, but it didn't really help the calorie count. But they were delicious!!

Cookies & Cream Cupcakes
Makes 24

18 Oreo Cookies
1 box White Cake Mix (I used Duncan Hines)
3 large eggs
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1 can (12 ounces) Betty Crocker whipped fluffy white frosting

Preheat oven to 350F. Line 24 muffin cups with paper cupcake liners. Place Oreos in a resealable plastic bag. Using a rolling pin, roll over the Oreos to crush. Set aside.

In a large bowl, combine the cake mix, eggs, sour cream, oil, water, and vanilla extract. Beat mixture on low speed for 1 minute, and then beat on medium speed for 2 minutes. Measure 1/2 cup Oreo crumbs and add to the cake batter, folding to combine. Spoon cake batter into the cupcake liners. Bake until cupcakes are lightly brown around the edges and a toothpick inserted in centers come out clean, about 20 minutes. Let cool completely.

Frost cupcakes with frosting and top with remaining Oreo crumbs.

(Each cupcake is 6 pts.)

Blueberry Crumble Bars

2010-04-05T21:05:00.001-04:00

My co-worker John's birthday is on Wednesday. He always bakes for everyone's birthday and I thought it only fair that someone bake for him. His request for his birthday: Blueberry Crumble Bars. I searched the Internet for a good recipe and I think I found it. It was originally published in The Good Cookie, but reviews showed that the crust wasn't enough to cover the pan, so I added to the recipe. They smelled so good baking, a hint of cinnamon with the brown sugar. And as I watched the blueberry center bubbling through I couldn't wait to try them. They are delicious!!

Blueberry Crumble Bars
Makes 28 Bars

Ingredients
For the Crust:
1 3/4 cups plus 2 tablespoons all-purpose flour
3/4 tsp. salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup packed light brown sugar

For the Filling:
3/4 cup granulated sugar
1 Tbsp. cornstarch
1/2 tsp. cinnamon
2 1/2 cups blueberries (about 1 1/2 pints)

For the Crumble Topping:
1 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. salt
6 Tbsp. (3/4 stick) butter, melted

Directions:
Preheat oven to 350F. Lightly spray a 13- x 9-inch baking pan with nonstick cooking spray.

For the crust, combine flour and salt in a medium bowl. Set aside. In a large bowl, beat the softened butter and light brown sugar on medium speed until combined. On low speed, beat in the flour mixture. Press the crust mixture evenly onto the bottom of the prepared baking pan.

For the filling, combine the granulated sugar, cornstarch and cinnamon in a medium bowl. Add the blueberries, stirring to coat. Spoon the filling mixture over the crust.

For the crumble topping, combine the all-purpose flour, dark brown sugar, granulated sugar, cinnamon, salt and melted butter. Mix well. Crumble the topping and sprinkle over the blueberry filling. Bake until crumble topping is brown and the blueberry filling is bubbly, about 1 hour 10 minutes. Cut into 28 bars.

(Each bar is 4 pts.)

Inside Out Turkey Tamale

2010-03-31T21:28:00.003-04:00

I have been getting daily emails from Hungry Girl for a few years now, and I get a lot of recipe inspiration from them. This recipe came from a recent email and I knew I wanted to try it just by reading the ingredients. Ground turkey, corn, beans, diced tomatoes, cornmeal...all in a slow cooker. It was so easy to make and so delicious. I've been eating this all week! I did alter it slightly from the Hungry Girl recipe. I used pinto beans instead of red kidney (just like them better), left out the black olives (not a fan), reduced the amount of chili powder (don't like it too spicy), and reduced the cornmeal (didn't have enough for the full amount called for and it was just as thick). Yummy!!!

Inside Out Turkey Tamale
Makes 6 one-cup servings

Ingredients:
1 1/4 pounds ground turkey (93% lean)
1/2 cup yellow cornmeal
1 cup fat-free chicken broth
1 can (14.5 oz) diced tomatoes with chilies
1 cup frozen corn kernels
1 cup canned pinto beans
1 small onion, diced
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp chili powder

Directions:
In a large skillet set over medium heat, cook the turkey, breaking up into small pieces. Drain excess fat from skillet. Add the cooked turkey to the slow cooker.

Combine the cornmeal and the chicken broth. Mix well and let stand for about 10 minutes. Add to the turkey in the slow cooker. Add the diced tomatoes, corn, pinto beans, onion, garlic powder, cumin and chili powder. Stir well. Cover the slow cooker and cook on HIGH for 3 to 4 hours, or on LOW for 7 to 8 hours. (Cooking Tip: When it gets closer to the end of the cook time, stir once or twice to prevent the mixture from burning or sticking to the dish.)

(Each 1 cup serving is 5 pts.)

Flatbread Pizzas

2010-03-29T22:21:00.005-04:00

Who didn't grow up eating English Muffin pizzas? I used to love making them and enjoying them as a snack in my younger days. But these days, my quick metabolism that I had in my 20s is still taking a nap and I need to improvise. Arnold Sandwich Flatbreads are my favorite alternatives to English Muffins. I use them all the time a rolls for Boca Burgers and other sandwiches, but then the light bulb above my head finally went off — why not use them for pizzas! They were delicious, and if you add a salad on the side, this makes a great lunch.

Flatbread Pizzas
Serves 1

1 Arnold Sandwich Flatbread, multigrain
2 tablespoons low-fat spaghetti sauce (I use Scalfani)
1/4 cup reduced-fat shredded mozzarella cheese (I use Sargento)

Split the flatbread and lightly toast in a toaster oven. Spread one tablespoon on each flatbread half; divide the mozzarella between the two halves. Bake the pizzas in the toaster oven set at 300F until cheese is melted, about 10 minutes. Enjoy!

(This entire recipe is 3 pts.)

Sauteed Shrimp Polenta

2010-03-26T08:58:00.001-04:00

Have you ever seen those tubes of polenta in the grocery store? I love polenta and this is a very easy way to enjoy it. A single serving is two 1/2-inch slices and it's only 1 point! They come in plain and different flavors like Basil and Garlic (my favorite). Most supermarkets carry this, as does Trader Joe's. I've been trying to decide on what to serve it with, and I came up with a sauteed shrimp idea that was perfect for it.

Sauteed Shrimp Polenta
Serves 2

8 1/4-inch slices polenta
1 tablespoon Olivio Spread
8 ounces frozen shrimp, thawed, peeled and deveined
1 teaspoon minced garlic
1/2 lemon
1 teaspoon dried basil
2 tablespoons sherry or white wine
2/3 cup cooked green peas
Salt and Black Pepper to taste

Spray a large skillet with nonstick cooking spray. Heat over medium-low heat. Add the polenta slices and cook, turning frequently, until lightly browned around the edges, about 3 minutes. Divide polenta slices onto dinner plates.

Add the Olivio to the same skillet; let melt. Add the shrimp and minced garlic. Saute the shrimp and garlic over medium heat until they just start to turn pink, about 2 minutes. Squeeze the lemon over the shrimp mixture. Once you measure the basil, place it in the palm of your hand and crush it into the skillet. Add the sherry or white wine and the peas. Continue sauteing mixture until the liquid is slightly reduced and the shrimp are pink and cooked through, about 4 minutes longer. Add freshly ground black pepper and salt to taste. Divide mixture and spoon over polenta rounds.

(Each serving is 6 points.)

Marinated Bison Steak

2010-03-25T20:31:00.004-04:00

A few years back, during a visit with my brother and his now wife in Texas, they introduced me to Bison meat. I was a little leery of how it would taste or if it was going to be too gamey for me. I was very surprised at how tender it really was. It was so yummy and had almost no fat! For someone following Weight Watchers, you couldn't ask for a better cut of meat. The problem was, I couldn't find them in CT. Recently I came across a packaged brand of Bison medallions at Shop Rite. Not sure all locations have them. They are so delicious and each 6 ounce medallion is only 4 points!

Marinated Bison Steak
Serves 1

1 (6 ounce) Bison Steak Medallion
1/4 cup Mango Teriyaki Sauce (or your favorite flavored teriyaki sauce)
1 large Portobello mushroom cap, sliced
Steamed Broccoli

Place Bison in a resealable plastic bag. Add the teriyaki sauce. Let meat marinate for 30 minutes.

Spray a small skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add the marinated steak. Sear on both sides. Add the sliced portobello. Reduce heat to medium and cook until mushrooms are softened and meat is desired doneness, turning frequently, about 10 minutes for medium well. Serve with Steamed Broccoli on the side.

(This entire dish, with broccoli, is 5 very filling points.)

Roasted Brussels Sprouts & Sweet Potatoes

2010-03-07T23:20:00.005-05:00

I didn't always love Brussels sprouts. My experience with Brussels sprouts was my mom boiling the heck out of the frozen variety. I can still remember the smell, and it wasn't a good one. Years later I happened to be at an event and they were passing around a Brussels sprouts appetizer and my taste buds welcomed back the forgotten vegetable. My favorite way to enjoy these mini cabbages these days are by roasting them. I decided to add some sweet potato (since I happened to have it in my kitchen), and I loved the combination. Just seasoned with salt, pepper and garlic powder, they didn't need anything else.

Roasted Brussels Sprouts & Sweet Potatoes
Serves 2 (very generous portions)

Ingredients:
1 container Brussels sprouts, cleaned and bottoms trimmed
1 large sweet potato
Garlic powder
Salt
Black pepper

Directions:
Preheat oven to 400F. Line a baking pan with aluminum foil and spray with nonstick olive oil cooking spray.

Cut the Brussels sprouts in half. Cut the sweet potato into small pieces. Add to the prepared pan and spray with additional nonstick cooking spray. Season with garlic power, salt and black pepper to taste.

Roast until edges are slightly charred and vegetables are soft, 40 minutes, turning once or twice during cooking. Enjoy!

(Each large serving is 2 pts.)

Potato Leek Soup

2010-02-28T09:00:00.000-05:00

Who doesn't love potatoes? I know I do, and potato leek soup is one of my favorites. The best part is, it's so creamy and rich without the addition of cream. Blending the soup with an emulsion blender gives it it's creamy texture.

Potato Leek Soup
Makes 8 one-cup servings

1 tablespoon Olivio spread or butter
1 medium leek, sliced and rinsed
5 cups water
3 medium potatoes, peeled and diced
1 cube chicken bouillon
1/8 tsp dried rosemary, crushed
1/8 tsp dried thyme leaves, crushed
1 tsp garlic powder
salt
black pepper

In a large saucepan, heat the Olivio over low heat until melted. Add the sliced leek until softened, about 3 minutes. Add the water, potatoes, chicken bouillon, rosemary, thyme and garlic powder. Heat over low heat for 3 hours. Remove from heat and let cool slightly.

Blend with an emulsion blender (or as an alternative, you can place the cooled soup in a blender) and blend until smooth. Return to low heat and heat through, adding salt and black pepper to taste.

(Each serving is 1 pt!)

Roasted Vegetable Baked Ziti

2010-02-27T21:00:00.003-05:00

I've been roasting vegetables a lot lately. They taste so good roasted and add big flavor to any dish, so I decided to try it with baked ziti. It was delicious. I used low-fat cheeses to keep the point value down, but if you're not on WW, go ahead and use the full-fat versions. The smokey flavor of the roasted vegetables added such great flavor to the ziti, it'll become your favorite too.

Roasted Vegetable Baked Ziti
Serves 4 or 6

Ingredients:
8 ounces Ronzoni Smart Pasta penne (or other brand pasta)
2 small eggplants, diced
2 medium zucchini, diced
2 cups cherry tomatoes
6 cloves garlic, peeled
1 can Hunt's Fire Roasted Diced Tomatoes
1/2 cup spaghetti sauce
1/3 cup part-skim ricotta cheese
1/2 cup reduced fat shredded mozzarella cheese

Directions:
Cook pasta according to package directions for al dente. Spray a medium baking dish with nonstick cooking spray.

Meanwhile, preheat oven to 400F. Line a baking pan with foil and spray with nonstick cooking spray. Add the diced eggplant, diced zucchini, cherry tomatoes and garlic. Coat with nonstick cooking spray. Roast vegetables until softened and charred around the edges, about 30 minutes. Remove from oven.

Reduce oven to 350F. Add fire-roasted tomatoes and spaghetti sauce to roasted vegetable mixture in pan. Mix well. Place cooked pasta to prepared dish. Add the roasted vegetable mixture to pasta and mix to combine. Dot the ricotta cheese onto pasta mixture, folding to combine. Sprinkle mozzarella cheese on top. Cover dish with aluminum foil. Bake for 30 minutes. Remove foil and bake until cheese is bubbly and starting to brown, about 10 minutes longer.

(For 6 servings, each is 4 pts. If serving 4, it's 7 pts. each)

Cupcake Decorating!

2010-02-26T11:32:00.006-05:00

I was too excited to take a cupcake decorating class last week. It was at the Sono Bakery & Cafe in South Norwalk, CT. We were hoping that the class was going to be taught by John Barricelli, who worked for Ms. Martha Stewart and can be seen on Everyday Food, but he wasn't there. One of the bakers, Dana, was there to teach us and she was great! I wish there were more classes to take like this one. It was great to be behind the scenes in the massive kitchen and create these works of art. Just wanted to share them with you!

I'm keeping this one in the freezer, I was so proud of this one. You just used the petal tip with the curved top, and pulled the bag straight up.

This was a sunflower, using the leaf tip. The center is mini malt balls that they had for decorating.

This is one I came up with on my own. I used one of the star tips and the leaf tip.

Hearty Lentil Soup

2010-01-31T19:45:00.003-05:00

I absolutely love lentil soup and always wanted to make it. I never knew it could be so easy and so delicious. I researched several recipes and found one that was close to what I was looking for and made some changes to make it my own. Sweet potatoes add a healthy and filling sweet addition to the soup, and chopped leeks offer that subtle onion taste without being too overpowering. Enjoy!!

Hearty Lentil Soup
Makes 12 Servings

Ingredients:
3 Tbsp olive oil
1 Tbsp unsalted butter
4 slices Boar's Head Sliced Naturally Smoked Imported Bacon, diced
1 cup diced carrots
1 cup diced celery
1 cup chopped leeks
1/2 cup Hodgson Mill Whole wheat graham flour (or other whole wheat flour)
3 1/2 quarts water (14 cups)
2 bay leaves
2 tsp salt
1 1/3 cups dry lentils
2 beef bouillon cubes
1 large sweet potato, peeled and diced
1/8 tsp dried thyme
1/8 tsp ground nutmeg
1/4 tsp ground black pepper

Directions:
Place olive oil and butter in a 7 quart stock pot. Add bacon, carrots, celery and leeks, and saute over medium heat until vegetables soften and bacon is crisp, about 6 minutes. Add the flour and stir until vegetables and bacon are coated. Add the water to the pot; stir well.

Add the bay leaves, salt, lentils, beef cubes, sweet potatoes, thyme, nutmeg, and black pepper. Bring mixture to a boil and then reduce heat and let simmer for 4 hours.

(Each serving is 2 cups and only 3pts!!!)

Yummy Banana Bread

2010-01-16T21:06:00.004-05:00

Every time I have bananas in the house and they get too ripe, I have this urge to make banana bread. I created this recipe based on another recipe I found online. I used whole wheat flour instead of all-purpose and added walnuts. Plus, I sprinkled an extra tablespoon of brown sugar to the top of the batter before baking. It gives it a really nice top crust.

Banana Bread

Serves 12

Instructions

2 cups whole wheat graham flour

1 tsp baking soda

1/4 tsp salt

1/2 stick unsalted butter

3/4 cup packed plus 1 tablespoon light brown sugar, divided

2 servings egg substitute

3 medium overripe bananas

1 cup chopped walnuts

Preheat oven to 350F. Spray a 9 x 5 inch baking pan with nonstick cooking spray. Combine the flour, baking soda and salt in a medium bowl. In a large bowl, cream the butter and 3/4 cup brown sugar. Beat in the egg substitute and bananas.

Gradually add in the flour mixture, stirring until combined. Add the walnuts and mix well. Pour batter into the prepared pan. Sprinkle the top of the batter with the remaining tablespoon brown sugar.

Bake until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove bread from pan and cool completely on wire rack.

(If you're counting points, cutting into 12 slices, each slice is 5 pts.)

Happy New Year!

2009-12-31T16:07:00.003-05:00

I haven't posted in quite a bit, but there were many major events this fall, all good. I want to wish everyone a Happy New Year and hope you look to my blog in the new year for more recipes.

Here's to a great 2010!

Creamy Fruit Tart

2009-09-30T15:23:00.006-04:00

Today was my friend and co-worker Karen's birthday! Yay KP! So to celebrate, she requested a fruit tart, and I'm always ready to meet these requests. I did a little research on tarts and found a different version, but adapted it to make it my own. It's definitely not for the calorie conscious....but so creamy and so good. With a gingersnap crust and a mascarpone cream cheese filling, it's a definite favorite!!

Creamy Fruit Tart
Serves about 14 (can serve more if you make the slices smaller, it's a very rich filling)

32 gingersnap cookies, finely crushed
5 tablespoons butter, melted
1 container (8 ounces) mascarpone cheese
6 ounces cream cheese, room temperature
3 tablespoons sour cream
1/2 cup sugar
1 tablespoon honey
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
Assorted berries

Preheat oven to 350F. Combine the crushed gingersnap cookies and melted butter in a medium bowl. Mix well. Press into the bottom and up the sides of a 9-inch tart pan with a removeable bottom. Bake crust until it turns a darker brown and is set, 12 – 15 minutes. Let crust cool completely (can be made a day ahead and chilled).

In a large bowl, using an electric mixer on medium speed, beat the mascarpone cheese, cream cheese, sour cream, sugar, honey, lemon zest and vanilla extract until smooth and combined. Spread filling in the baked crust. Arrange berries on top and chill at least 4 hours or overnight.

(For those of you counting, it's about 7 pts per slice.)

Fried Pumpkin Blossoms

2009-07-28T21:36:00.004-04:00

I've never grown pumpkins before, but the one good thing about it is that there are blossoms everywhere! I can pick about 5 or 6 a day. You'll want to pick the male blossoms, those that are on stems and not attached to mini pumpkins. They can be prepared the same as zucchini blossoms. They are so tasty and filling, I can't believe I've never had them before.

Fried Pumpkin Blossoms
Serves 4 as a side dish

1 large egg white
1/4 cup skim milk
2 tablespoons white wine
1/2 cup seasoned bread crumbs
16 pumpkin blossoms, cleaned and pistons removed
4 tablespoons olive oil

Place the egg white, milk and white wine in a shallow bowl. Whisk thoroughly. Place the bread crumbs on a plate. Dip the pumpkin blossoms in the egg white mixture and then coat lightly in the bread crumbs.

Heat olive oil in a medium skillet over medium-high heat. Once the oil is hot, add the coated blossoms and cook until browned on both sides, about 5 minutes. Transfer to a paper towel-lined plate to drain. Serve warm.

(Each fried blossom is 1 pt.)

Crispy Oven-Baked Onion Rings

2009-05-31T20:04:00.003-04:00

Did you ever just want to throw caution to the wind and go to Burger King and get an order of onion rings? No? Oh well, guess it's just me. Here is my idea of a very close second to my favorite BK onion rings, without the frying! They are so crispy and delicious, no ketchup is necessary.

Crispy Oven-Baked Onion Rings
Serves 2

Ingredients:
1 large Vidalia onion
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.

Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.

Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.

Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.

(Each serving is 2 pts.)

Barbecue Chicken Salad

2009-05-30T20:19:00.001-04:00

We had a potluck party at work a few weeks ago and I came up with this twist on ordinary chicken salad. It is so flavorful and low in fat, you won't miss your regular fat recipe. The dressing is more barbecue sauce than mayonnaise. I served them on slider rolls for work, but that would add more points than you need. To keep your calories down, serve it on a low-fat roll or bread, or keep it really low and serve on top of lettuce.

Barbecue Chicken Salad
Serves 4

Ingredients:
2 cups chicken meat (I used the white meat portion of a rotisserie chicken)
2 1/2 tablespoons barbecue sauce (I used Sweet Baby Ray's Honey Barbecue)
1 tablespoon reduced fat mayonnaise
1/2 cup thawed roasted corn (from Trader Joe's) or regular corn kernels
1/2 medium red bell pepper, diced
1 large stalk celery, diced
2 scallions, sliced
salt and black pepper, to taste

Combine all the ingredients in a large bowl. Mix well. Chill at least 4 hours or overnight.

(Each 1/2 cup serving is 4 pts.)

Here is a photo of the sliders I made for the potluck at work. I doubled the recipe and it made about 48 sliders. Everyone loved them!

PB Chocolate Chip Rice Cake

2009-05-18T15:32:00.003-04:00

I had to write and tell you about a great snack idea my friend Kathryn told me about. It is delicious and totally satisfying!! And the best part of it is...it's only 2 pts!! It makes a great afternoon snack when you're really craving something sweet.

PB Chocolate Chip Rice Cake
Serves 1

1 lightly salted rice cake
2 tsp. peanut butter
15 semisweet chocolate chips (I used Ghiradelli)

Spread the peanut butter onto the rice cake and sprinkle with the chocolate chips. Enjoy!!

(It's only 2 pts!)

Chocolate Peanut Butter Chip Cookies

2009-05-13T08:43:00.003-04:00

I made these cookies for our company pot luck lunch and it is really hard for me to not eat them all! They are so chocolaty and filled with peanut butter chips. They are soft and chewy and crisp around the edges.

Chocolate Peanut Butter Chip Cookies
Makes 5 dozen

2 cups all-purpose flour
2/3 cup Dutch-processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups peanut butter chips (I used Reeses)

Preheat oven to 350F. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until combined. Beat in the eggs and vanilla. Gradually add the flour mixture, stirring until combined. Stir in the peanut butter chips. Chill the cookie dough for 30 minutes.

Roll the dough into 1-inch balls and place about 2 inches apart on nonstick baking sheets. Bake until cookies are set and edges are firm, turning halfway through baking, about 12 minutes. Place the baking sheets on wire racks. Let the cookies cool completely.

(Each cookie is 2 pts.)

Pesto Chicken Rollantine

2009-05-11T19:09:00.000-04:00

I've had this idea for a while, and I decided to give it a try. It was so tender and delicious, and I was even impressed that I found reduced fat pesto sauce at Stop 'n' Shop. It was yummy!

Pesto Chicken Rollantini
Serves 4

4 boneless, skinless chicken breast halves (about 3 ounces each)
2 teaspoons reduced fat pesto sauce
2 jarred roasted red pepper halves, cut into pieces
1/2 cup reduced fat shredded mozzarella cheese (I used Sargento)
1/4 cup low-fat spaghetti sauce (I use Scalfani)
3 tbsp seasoned bread crumbs

Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray. Place the chicken breast halves between 2 pieces of waxed paper. Using a meat mallet, pound until thin. Place the flattened chicken on a flat work surface.

Divide the pesto sauce and spread over the chicken. Top with roasted red pepper pieces. Spoon the tomato sauce on top of each and them sprinkle with the mozzarella cheese.

Roll the chicken jelly-roll style and place seam-side down on the prepared baking sheet. Spray the chicken rolls with nonstick cooking spray and pat the bread crumbs onto each. Lightly spray again to moisten the crumbs.

Bake the chicken until bread crumbs are browned and the filling starts to bubble at the edges, 20–25 minutes.

(Each serving is 6 pts.)

Mexican Wedding Cakes

2009-05-07T21:12:00.004-04:00

We had a mini Cinco de Mayo celebration at work and I decided to make these buttery cookies. They are so good they melt in your mouth! Toasting the walnuts adds an extra nutty flavor to these cookies. Make them for your next fiesta!

Mexican Wedding Cookies
Makes 64 cookies

Ingredients
1 1/4 cups walnut halves
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour, divided
1/4 teaspoon salt

Topping:
1 cup confectioners' sugar

Preheat oven to 350F. Place the walnuts on a foil-lined baking sheet. Bake nuts until toasted and fragrant, about 10 minutes. Let the walnuts cool completely.

Once the walnuts have cooled, place them in a food processor fitted with a metal blade. Add 2 tablespoons flour to the nuts in the food processor. Pulse until finely chopped, but be careful not to turn them into a paste. Set aside. Combine the remaining flour with the salt. Set aside.

In a large bowl, using an electric mixer on medium speed, cream butter and confectioners' sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the flour mixture gradually, beating until combined. Stir in the chopped nuts. Cover the dough and chill for 1 hour.

Roll the dough onto 1-inch balls and place them 2 inches apart on nonstick baking sheets. Bake the cookies, turning halfway through baking, until the edges are lightly browned, about 20 minutes. Remove from oven and place on wire racks to cool for about 5 minutes.

Line a flat working surface with waxed paper. Sift 1/2 cup confectioners' sugar over the waxed paper. Place the cookies on the sugar. Sift the remaining sugar over the cookies. Let cool completely.

(Each cookie is 2 pts.)

Praline French Toast Bake

2009-04-27T07:58:00.001-04:00

Here is another dish I made for brunch with my friends yesterday. I've made this before, but each time I make it, I add something different. This time I added chopped pecans. It almost tastes like pralines, which is where it gets it's name. And the best part about this dish is that you can prepare it the night before. Just pop it into the oven in the morning!

Praline French Toast Bake
Serves 10

Ingredients
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
2 tbsp light corn syrup
1 loaf thin French baguette bread, cut into 1-inch slices
1 cup chopped pecans
4 large eggs
2 cups skim milk
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt

In a saucepan, combine the brown sugar, butter and corn syrup and heat over low heat, stirring often. Let mixture come to a boil and continue to boil for 1 minute. Pour mixture into the bottom of a 13- x 9-inch glass baking dish. Sprinkle with the chopped pecans. Arrange the bread slices over the sugar mixture in the dish, placing the slices close together.

In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon and salt. Pour over the bread slices in the dish. Cover the dish and place in the refrigerator overnight.

Preheat oven to 350F. Uncover the baking dish and bake until the sugar mixture is bubbly and the bread is browned and crisp, about 45 minutes.

(Each serving is 8 pts!! Don't even bother counting if you're on WW with this one.)

Crustless Spinach Quiche

2009-04-26T20:38:00.005-04:00

I had some friends over for brunch this morning and created this egg dish. Most of my friends know that I don't eat eggs or cheese (I know, crazy huh?), but I talked to those who do and thought I came up with a great combination. (The picture was taken after they chowed down!)

Crustless Spinach Quiche
Serves 8

Ingredients
1 teaspoon olive oil
1 medium Vidalia onion, diced
10 oz frozen spinach, thawed and squeezed dry
6 large eggs
1 1/2 cups skim milk
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups shredded Swiss cheese
2 large tomatoes, diced

Preheat oven to 375F. Spray a 9-inch pie dish with nonstick cooking spray. In a medium skillet, add the olive oil. Heat over medium heat. Add the onions; saute until translucent, about 3 minutes. Add the spinach and cook until heated through, about 2 minutes.

In a large bowl, add the eggs, milk, salt and pepper; whisk until combined. Add the Swiss, tomatoes, and sauteed onion and spinach. Pour the egg mixture into the prepared pie dish.

Bake the quiche until the eggs are set and edges are browned, about 30 minutes. Let the quiche stand for about 10 minutes before serving.

(Each serving is 5 pts.)

Turkey Empanadas

2009-03-16T07:52:00.000-04:00

I found a recipe on Epicurious and decided to try it out. Of course, I made a few changes to make it my own and it came out really great. I seasoned the ground turkey with a Mexican seasoning (Penzy's Adobo Seasoning), and added diced tomatoes, chopped olives and roasted corn. Plus, to make it even easier, I used Pillsbury Refrigerated Pizza Dough. I served it with the Seasoned Tomato Rice.

Turkey Empanadas
Serves 5

1 tube (13.8 ounces) Pillsbury Pizza Crust Dough
1/2 medium Vidalia onion, diced
8 ounces ground turkey
1 tsp. Adobo Seasoning (from Penzy's; if you don't have this, use your favorite Mexican seasoning)
half of a 14.5 ounce can diced tomatoes
1/2 cup pimiento-stuffed olives, chopped
1/2 cup roasted corn kernals (I used Trader Joes)
freshly ground black pepper
salt

Preheat oven to 375F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Unroll the pizza dough and divide it into 5 pieces. Shape them into rounds and place on the prepared baking sheet.

Spray a large skillet with nonstick cooking spray. Add the onions and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add the ground turkey and continue cooking and stirring until turkey is no longer pink, about 5 minutes. Drain any excess fat from the pan. Add the Adobo seasoning, diced tomatoes, chopped olives, roasted corn, black pepper and salt. Cook, stirring, until heated through, about 3 minutes longer.

Using a slotted spoon, divide turkey mixture among the dough rounds on the baking sheet. Fold the dough in half and fold edges over, pinching to seal. Spray the empanadas with cooking spray to coat.

Bake, rotating the baking sheet halfway through baking, until the crust is lightly browned on top and around the edges, about 20 minutes. Serve warm.

(Each empanada is 6 pts.)

Seasoned Tomato Rice

2009-03-15T19:45:00.004-04:00

My parents were visiting my brother, Todd, and his fiancee, Brenda, in Texas last month and they mentioned a rice dish that Brenda made. She pureed tomatoes and added it to cooked rice and then seasoned with spices. I decided to try it myself, even though I didn't have all the details. It was really tasty!

Seasoned Tomato Rice
Serves 4

1 bag Success Instant Brown Rice
1 cup diced tomatoes
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. salt

Cook the rice according to package directions. Drain and place back in the pot you used to cook the rice in. Using a hand blender, puree the tomatoes. Add the cumin, garlic powder, black pepper and salt to the pureed tomatoes. Stir the tomato mixture into the rice; mix well. Heat over a low flame until heated through.

(Each 1/2 cup serving is 2 pts.)

Asian London Broil

2009-03-02T19:16:00.003-05:00

I haven't made steak in a while and was looking for a new way to make London broil. I've wanted to try an Asian twist and came up with this marinade. It provides a great flavor to this London broil, but you could also use it as a marinade for chicken or fish. And instead of baking, why not grill? I'm sure it would be great! Make sure you serve the beef with some of the beef's juices. Soooo good.

Asian London Broil
Serves 6

2 tbsp. hoisin sauce
1 tbsp. garlic-ginger sauce
1 tbsp. rice wine vinegar
2 tsp. toasted sesame oil
1/4 tsp grated fresh gingerroot
1 pound London Broil, trimmed of any visible fat

Place the hoisin sauce, garlic-ginger sauce, rice-wine vinegar, sesame oil and gingerroot in a resealable plastic bag. Add the London broil to the marinade. Let the London broil marinate in the refrigerator for 4 hours or overnight.

Preheat oven to 375F. Remove the London broil from the marinade and place in a baking pan. Discard the marinade.

Bake the London broil, turning several times, until desired doneness, about 25 minutes for medium well.

Let beef stand for 10 minutes. Slice across the grain into thin slices to serve.

(Each serving is 4 pts.)

Cake Balls

2009-02-22T21:51:00.002-05:00

Yes, you read the recipe title correct. They are called Cake Balls and I found the recipe on Allrecipes and needed to give this a try. You can't even imagine how good these are, and if you can see the ingredients below you probably are a little curious at how these even work, but it does (trust me). Now, they aren't entirely WW friendly, but I did offer the points at the bottom (if you even need — or want — to count).

Cake Balls
Makes 34

Ingredients:
1 box (9 ounces) Duncan Hines Devil Food's Cake mix
1/2 can Duncan Hines Chocolate Frosting
6 ounces semisweet chocolate
6 ounces white chocolate

Bake cake according to package directions. Let cool and then crumble the cake into a large bowl. Add the chocolate frosting and mix to combine. Place bowl in the refrigerator for 30 minutes.

Using your hands, roll mixture into about 1 1/2-inch balls (you should have about 34). Place them on a parchment-lined baking sheet. Place in the refrigerator to chill for at least 4 hours or overnight. (This helps to prevent the cake from creating crumbs in the coating.)

Place semisweet chocolate and white chocolate in separate microwave-safe bowls. Microwave each bowl separately on 50% power at 30 second intervals, stirring after each interval until smooth. Dip half the balls into the melted semisweet chocolate and the other into the melted white chocolate, setting each back on the parchment-lined baking sheet. Using the tines of a fork, drizzle white chocolate on semisweet chocolate-coated balls, and semisweet chocolate on the white chocolate-coated balls. Chill until ready to serve, at least 3 hours.

(Each ball is 3 pts.)

PS: If you can't find the half boxes, just use a regular 18 ounce box of cake mix, prepare as directed and use the full can of frosting, and double the amount of chocolate.

Roasted Chickpeas

2009-02-21T17:09:00.004-05:00

My cousin Stacey told me about this easy snack. They almost remind me of soy nuts, but much tastier. Make sure the chickpeas are completely dry before roasting, this will help them dry out faster. Check them every 10 minutes during the baking time since they can burn easily.

Roasted Chickpeas
(Serves 4)

Ingredients:
1 can (15 ounces) chickpeas (should measure out to be 1 1/3 cups)
your favorite seasoning blend (I used a Mexican blend)

Rinse chickpeas and dry well. (I let them dry for a few hours.)

Preheat oven to 400F. Spray a baking sheet with nonstick cooking spray. Spread the chickpeas on the baking sheet. Spray the chickpeas with the cooking spray. Sprinkle liberally with your favorite seasoning. Bake until crisp and split open, shaking the sheet every 10 minutes, 30–40 minutes. Let cool slightly before eating.

(Each 1/3 cup serving is 1 pt.)

Guiness Pot Roast

2009-02-17T23:00:00.003-05:00

I've thought of trying this recipe for a long time, and when Stop 'n' Shop had beef roasts on sale, I figured now would be a good time. It was so tender and flavorful, it was amazing. I brought some in for my co-worker, Jen, and she even drank the gravy from the plate (it was that good)! It's even better when you prepare it a day or two in advance.

Guinness Pot Roast
Serves 6

3 cups water
3 packets beef broth granules
2 large dried porcini mushrooms
1 tbsp olive oil
3 pounds lean beef round roast, trimmed of all visible fat
2 medium onions, sliced
1 tsp. light brown sugar
1 can Guinness Beer
2 garlic cloves, smashed
1 tablespoon Dijon-style mustard
1 tablespoon cornstarch
6 medium baby potatoes, scrubbed and cut into quarters

Boil 3 cups of water. Add the beef broth granules to the boiling water and stir. Add the dried mushrooms to the broth mixture. Let the mushrooms steep in the broth for 10 minutes. Remove the porcini mushrooms and discard.

In a large pot, add the olive oil and heat over medium heat. Add the beef roast and brown on all sides. Remove roast and transfer to a plate. Add to the onions to the same pot. Sprinkle with the brown sugar and sauté the onions until softened, about 3 minutes.

Return the roast to the pot. Add the Guinness, beef broth, garlic cloves, and Dijon mustard. Reduce heat to simmer and cover the pot. Cook roast for 2 hours, turning often and stirring mixture.

Add the cornstarch to the mixture and stir. Add the potatoes to the pot. Re-cover the pot. Continue cooking until meat falls apart when you stick a fork in it, about 1 hour longer. Remove the roast and the potatoes to a serving platter. Uncover the pot and bring gravy to a boil and let cook for 5 minutes.

To serve, using two forks, pull roast into pieces. Serve gravy alongside the roast and potatoes.

(Each serving is 7 points.)

Chicken Nuggets

2009-02-10T22:29:00.002-05:00

I was in the mood for some finger food, so I thought I would make some chicken nuggets. These were actually pretty good, especially since they were fried, but baked. They were really good dipped in some barbecue sauce (my favorite is Sweet Baby Rays). Enjoy!

Chicken Nuggets
Serves 2

7 oz uncooked boneless, skinless chicken breast, cut into about 1-inch pieces
1 serving egg substitute
1/3 cup seasoned bread crumbs
1/4 cup uncooked yellow cornmeal
1/2 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt

Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place the egg substitute in a bowl. Add the chicken pieces. Place the bread crumbs, cornmeal, garlic powder, cumin, black pepper and salt in a resealable plastic bag; shake to combine. Add the chicken pieces to the plastic bag and shake to coat the chicken.

Place the coated chicken pieces on the prepared baking sheet. Spray with nonstick cooking spray to moisten. Bake, turning halfway through baking, until the crumbs are browned and chicken is no longer pink, about 20 minutes. Serve with your favorite dipping sauce.

(Each serving is 5 pts.)

Spinach Dip

2009-01-31T11:09:00.003-05:00

I know at some point in your life, you've had this popular dip, served inside a bread bowl. What I bet you didn't know if that if you use lower fat ingredients, you can enjoy this fabulous dip without worrying about all the calories. Of course, serving it in a bread bowl would defeat the purpose (unless you can control yourself from eating the bread, which I can't), but it's great with low-fat crackers and cut-up veggies.

Spinach Dip
Serves 8

1 package (10 ounces) frozen chopped spinach
1 container (16 ounces) light sour cream
1 cup reduced fat mayonnaise
1 packet vegetable soup mix (I used Knorr)
3 scallions, chopped

Thaw spinach and squeeze out excess moisture. In a medium bowl, combine sour cream, mayonnaise, and vegetable soup mix. Mix well. Add thawed spinach and chopped scallions. Mix well. Chill at least 4 hours before serving (best if made the day before).

(Each serving, which is 1/4 cup, is 3 pts.)

Hearty Polenta Pie

2009-01-26T07:02:00.000-05:00

I love polenta, and I never really get to make it. It's actually high in fiber and low in calories for a single serving. To make polenta, you really need to stir and stir, but the end result is worth it. I found instant polenta in the supermarket and it takes 3 minutes to make. I decided to turn the polenta into a base for my Turkey Bolognese that I posted yesterday. Topped with some reduced-fat mozzarella cheese, it was so amazing and the portions were huge! I hope you love it as much as I did.

Hearty Polenta Pie
Serves 4

4 cups water
1 tsp. salt
1 cup instant polenta (I used Scalfani; to get the correct point value, make sure to choose an instant polenta that is 140 calories, 0 fat, and 4 fiber per 1/4 cup serving)
2 cups Turkey Bolognese
3/4 cup reduced-fat shredded mozzarella cheese (I used Sargento)

Preheat oven to 350F. Spray a 9-inch pie pan with nonstick cooking spray.

Place the 4 cups water and salt in a medium saucepan. Bring to a boil. Add the instant polenta to the boiling water, gradually, while stirring contantly. Continue to stir contantly for 3 minutes. Remove pan from heat. Spoon the cooked polenta into the prepared pie pan. Let sit until polenta is firm, about 15 minutes.

Spoon the bolognese sauce onto the polenta in the pie pan. Top with mozzarella cheese. Spray a piece of foil with nonstick cooking spray. Place over the polenta pie.

Bake the pie covered for 10 minutes. Remove foil cover and continue baking for 15 minutes. Cut into 4 wedges to serve.

(Each serving is 5 pts.)

Turkey Bolognese

2009-01-25T18:57:00.004-05:00

This meat sauce is so good, I was actually eating it with a spoon from the pot. It is great and very filling over a plate of high-fiber pasta. It's even better when you make it a few days in advance and the flavors blend. (Sorry I didn't take a photo of this one.)

Turkey Bolognese
Serves 5 (1 cup per serving)

1 container (26.75 ounces) Pomi Strained Tomatoes
1 can (14.5 ounces) diced tomatoes seasoned with basil, garlic & oregano
1 tbsp tomato paste
1 tsp Italian seasoning, crushed
1/2 tsp dried rosemary, crushed
2 tsp. olive oil
1 medium Vidalia onion, diced
2 cloves garlic cloves, minced
1 pound ground turkey, 93% lean
salt and pepper to taste

In a medium saucepan, combine the strained tomatoes, diced tomatoes, tomato paste, Italian seasoning and dried rosemary.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic. Saute until softened and fragrant, about 2 minutes. Remove from the skillet and add to the pot with tomato mixture. Add the ground turkey to the skillet, and cook for medium heat until no longer pink, about 5 minutes. Drain any excess fat in the skillet; add the turkey to the pot. Add salt and pepper to taste. Cover the pot and reduce heat to low, and let simmer for about 1 hour.

(Each 1 cup serving is 4 pts.)

Chewy Chocolate Chip Cookies

2009-01-20T06:21:00.001-05:00

Ok, I have to say, these are the best chocolate chip cookies I've ever made! They are so chewy, yet the edges are still crisp. I replaced ground oatmeal for 1 cup of the flour and a larger ratio of brown sugar to granulated sugar also keeps the calories a bit lower. You definitely have to make these for your next party or family gathering.

Chocolate Chip Cookies
Makes 4 dozen

1 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup oatmeal, finely ground
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips

Preheat oven to 350F. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. Combine the flour, ground oatmeal, baking soda and salt. Drop by tablespoonfuls onto ungreased baking sheets.

Bake the cookies, turning halfway through baking, until edges are nicely browned, about 12 minutes. Place the baking sheets on wire racks to cool.

(Each cookie is 2 pts.)

Chicken Enchiladas

2009-01-19T17:18:00.004-05:00

I'm on a bit of a Mexican kick. I've always wanted to try enchiladas, but thought it would have been a little more fattening. I used the low-carb tortillas, and didn't add cheese (simply because I don't like cheese), and it was delicious and low points. I found a peach-mango salsa from Stop 'n' Shop, and it was delicious.

Chicken Enchiladas
Serves 4

2 cups enchilada sauce
12 ounces boneless, skinless chicken breasts
1/4 tsp. each garlic powder and cumin
1 cup peach-mango salsa
4 low-carb, high fiber tortillas
3/4 cup fat-free refried beans

Preheat oven to 350F. Spread 1 cup enchilada sauce in the bottom of a medium glass dish. Season the chicken with garlic powder and cumin. Spray a large skillet with nonstick cooking spray. Heat over medium heat. Add the chicken to the skillet. Cook until chicken is no longer pink and cooked through. Remove the chicken from the skillet and using 2 forks, shred and place in a bowl. Add the salsa to the chicken and mix to combine.

Place each tortilla on a flat surface. Divide the refried beans among the tortillas and spread down the middle. Top with equal portions of chicken mixture. Roll up the tortillas and place in the sauce-lined glass dish. Pour remaining enchilada sauce over the filled tortillas in the dish. Cover dish with foil.

Bake for 20 minutes, and uncover and bake for 10 minutes longer. Let the enchiladas cool for 10 minutes before serving.

(Each enchilada is 5 pts.)

Best Weight Watcher Friendly Breakfast

2009-01-18T18:25:00.001-05:00

This isn't exactly a recipe, per se, but I wanted to share my favorite Sunday breakfast with you. Sunday mornings, I always make myself 3 low-fat Nutrigrain waffles, 4 strips of Thin & Crispy Butterball Bacon, and 2 tablespoons of lite Log Cabin syrup. It's only 6 pts for the entire plate! And it's so filling, it's amazing. Hope you try this next Sunday!

Chocolate Marshmallow Candy

2009-01-11T19:51:00.006-05:00

My cousin Karen found this recipe on the Weight Watchers' website. It's very yummy, but hard to stop at one. I made some adjustments, and cut the original recipe in half, but tastes just as good as the original. It uses bittersweet chocolate, but make sure it is good quality, at least 60% cacao.

Chocolate Marshmallow Candy
Makes 16 pieces

1 bar (4 ounces) bittersweet chocolate 60 % cacao
1 tsp. Better 'n Peanut Butter
1/4 tsp. vanilla extract
1/8 tsp. cinnamon
1 cup mini marshmallows

Line an 8-inch baking pan with aluminum foil, allowing the foil to hang over the edges.

Break up the chocolate into pieces and place in a microwave-safe bowl. Add the peanut butter to the bowl. Microwave on HIGH at 15 minute intervals, stirring, until melted, about 30 seconds. Mix well to make sure the chocolate is completely melted. Add the vanilla and cinnamon to the bowl. Mix well. Add the mini marshmallows and mix well.

Spread the mixture into the pan. Chill in the refrigerator until firm, about 1 hour. Cut into 16 pieces to serve. Keep chilled until ready to eat.

(Each piece is 2 pts.)

Awesome Chili

2009-01-10T18:29:00.003-05:00

This is the perfect time of year for chili. Besides the freezing weather outside (we have a few inches on the ground), it's almost Super Bowl party time! For those of you watching calories, this chili is the perfect party food. After I browned the ground beef, I drained it and then rinsed it as well. Even though I used lean ground beef, every little bit helps, and it didn't hurt the flavor at all. I served it over brown rice. Hope you enjoy it!

Awesome Chili
Makes 10 one-cup servings

1.25 lbs 93% lean ground beef
1 large Vidalia onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 ounces) pinto beans, drained
1 can (14.5 ounces) black beans, drained
2 cans (14 ounces each) fire roasted diced tomatoes (I used Hunts)
1 can (14 ounces) diced tomatoes with chiles
1/2 cup ketchup
2 tsp. Adobo seasoning (I bought this from Penzey's; it contains onion powder, black pepper, cumin, garlic powder, cayenne, Mexican oregano and red chili pepper)
1 tsp. unsweetened cocoa powder
1 tsp. light brown sugar
1/4 tsp. cinnamon
drop of liquid smoke

Spray a large pot with nonstick cooking spray. Heat over medium heat. Add the ground beef and cook until browned, about 3 minutes. Drain the cooked beef in a colander and rinse; drain again.

In the same pot, spray again with nonstick cooking spray. Add the onion, green pepper, red pepper and garlic. Saute over medium heat, stirring frequently, until slightly softened, about 2 minutes. Return the cooked ground beef to the pot. Add the drained pinto and black beans, the diced tomatoes, ketchup, Adobo seasoning, cocoa powder, brown sugar, cinnamon and liquid smoke. Stir well. Cover the pot and reduce heat to low.

Let the chili simmer, stirring occasionally, for about 2 hours.

(Each 1 cup serving is 3 pts.)

Triple Chocolate Brownies

2008-12-29T20:01:00.000-05:00

These are by far the best brownies I have ever made. I am serious. My family loves them so much that I am not allowed to any family gathering without them now. Even the kids love them. I cut them into really small pieces since they are just so rich and chocolaty. Now, some people feel that brownies shouldn't be frosted, but I think that is what makes them taste so good.

Triple Chocolate Brownies
Makes about 60 pieces (about 1 1/2-inches in size)

1 cup unsalted butter, cut into pats
2 bars (about 4 ounces each) bittersweet chocolate (at least 60% Cacao), broken into pieces
4 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream

Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick cooking spray. In a medium saucepan over very low heat, melt the butter and bittersweet chocolate, stirring constantly to prevent scorching, until smooth. Remove from heat.

In a large bowl, combine the eggs, granulated sugar, brown sugar, and vanilla. Beat with an electric mixer on low speed until combined, about 1 minute. Slowly stir in the melted chocolate mixture. Mix well.

In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the chocolate batter. Mix well making sure flour mixture is completely incorporated. Stir in the white chocolate chips and milk chocolate chips. Add the brownie batter to the prepared pan.

Bake the brownies until a toothpick inserted in the center comes out with some moist crumbs, about 35 minutes. Place pan on a wire rack to cool.

Meanwhile, place the semisweet chocolate chips and heavy cream in a microwave safe bowl. Heat on HIGH for 30 minutes. Stir until smooth and all the chocolate has melted. Spread the chocolate glaze on top of brownies. Chill brownies until ready to serve, at least 4 hours. Cut into 1 1/2 inch pieces to serve. Keep chilled for best taste.

(Each piece is about 3 pts.)

Cinnamon Roll Apple Cobbler

2008-12-28T21:48:00.004-05:00

I've been wanting to try this recipe for a while. I have always loved those Cinnabon cinnamon rolls that they have at the mall. Did you know that Pillsbury now offers their version with "cinnabon cinnamon?" Plus, they come in low-fat. I thought they would make a great cobbler topping — and I was right. It was delicious. I made this dessert for my parents when they came over for Hanukkah dinner. They loved it, too!

Cinnamon Roll Apple Cobbler
Serves 8

4 large Macoun apples, peeled, cored and cut into thin wedges
2 Tbsp. light brown sugar
1 tsp. apple-pie spice
1 tube Pillsbury Reduced-Fat Cinnamon Rolls with icing

Preheat oven to 350°F. In a large bowl, combine the apple wedges, brown sugar and apple-pie spice. Place in an 8-inch round pan.

Open the roll container. Set the icing aside. Cut each cinnamon roll into quarters. Arrange the roll quarters on top of the apples. Tent the pan with aluminum foil.

Bake for 15 minutes. Remove the foil. Bake until the top of the rolls are browned, about 15 minutes longer. Remove the pan from the oven, and immediately dot the top of the cobbler with the reserved icing. Serve warm.

(Each serving is 4 pts.)

Pumpkin Swirl Cheesecake

2008-12-27T10:54:00.000-05:00

I tend to get a little obsessed with pumpkin this time of year. I love pumpkin. Usually adding canned pumpkin to recipes is what I do to bring down the calorie count, but in this case, there isn't a chance of bringing down the calories. However, you are allowed to enjoy a treat every once in a while, right? So if this is your moment, then definitely try this delicious cheesecake.

Pumpkin Swirl Cheesecake
Serves 12

2 cups gingersnap crumbs (about half of an 18 ounce box)
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup unpacked brown sugar
1/2 cup granulated sugar, divided
1 tsp vanilla extract
3 large eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Preheat oven to 325°F. Place a pan of water on the lowest shelf in the oven.

Combine the gingersnap crumbs, pecans and melted butter in a large bowl. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.

In a large bowl, beat the cream cheese, brown sugar, 1/4 cup granulated sugar and the vanilla on low speed until smooth. Add the eggs, one at a time, beating well after each addition. Remove 1 1/2 cups of the batter to a separate bowl. Add the pumpkin, remaining 1/4 cup granulated sugar, the cinnamon, nutmeg and cloves to the remaining batter. Mix well.

Spoon half of the pumpkin batter into the crust lined pan. Spoon dollops of the reserved plain batter over the pumpkin. Repeat with remaining batters. Drag a butter knife through the batter to swirl.

Place the cheesecake on a baking sheet and place on the center shelf in the oven. Bake until center is just set and edges are firm, about 55 minutes. Turn off oven and leave door ajar for 30 minutes. Remove cheesecake from oven and loosen sides. Chill cheesecake for at least 4 hours or overnight.

(Each serving is 12 pts.)

Bonbon Surprise Cookies

2008-12-21T13:27:00.003-05:00

This is another holiday cookie I love to make. The butter cookie outside is not overly sweet, and when you bite into the cookie, you get a chocolaty surprise of a chocolate kiss! It's hard to eat just one!!!!

Bonbon Surprise Cookies
Makes about 5 dozen (recipe can be cut in half)

1 1/2 cups (3 sticks) unsalted butter, softened
1 cup light brown sugar
1 tablespoon vanilla extract
1/8 teaspoon cinnamon
3 cups all-purpose flour
60 chocolate kisses, unwrapped (from a 12-ounce bag)
1 box (1 pound) confectioners’ sugar
1/2 cup milk
Christmas-inspired sprinkles and/or sugar

In a large bowl, using an electric mixer set on medium speed, beat the butter and sugar until creamy, about 2 minutes. Beat in vanilla and cinnamon until combined. Gradually stir in flour until blended completely. Cover and chill dough for 1 hour.

Preheat oven to 350°F. Measure about 1 tablespoon of dough and flatten into a disk. Place one chocolate kiss into the center of each dough disk. Wrap dough around kiss and roll between your palms into a ball. (Make sure the dough covers the kiss completely so the chocolate doesn't leak out.) Repeat with remaining dough and candies.

Place filled dough balls about 1 inch apart on ungreased baking sheets. Bake, turning baking sheets halfway through baking, until cookies are golden, about 20 minutes. Place the baking sheets on wire racks to cool for about 10 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, in a large bowl, combine the confectioners’ sugar and milk. (Icing should be thin enough to pour; if icing is too thick, add additional milk, one teaspoon at a time, until thin enough to pour.)

Set wire racks with cookies over sheets of waxed paper. Spoon icing over cookies. Sprinkle with sprinkles or sugar. Let cookies dry completely before storing or serving.

(Each cookie is about 3 pts.)

Christmas Spritz Cookies

2008-12-20T23:05:00.000-05:00

I have been making these Christmas cookies for years. Yes, yes, I know, why is the Jewish girl making Christmas cookies? Well, I did grow up with a lot of catholic friends, and I remember one of my mom's friends always made these around the holidays. A few times I even helped her. They are just so good, they melt in your mouth!

Christmas Spritz Cookies
Makes about 5 dozen

1/2 cup vegetable shortening
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
Red and green colored sugar

Preheat oven to 375°F. With an electric mixer on medium speed, cream shortening, butter and sugar together. Beat in egg and vanilla.

Sift together flour, salt and baking powder. Gradually stir in flour mixture. Fill cookie press and form cookies onto ungreased baking sheets. Sprinkle cookies with colored sugar.

Bake, turning baking sheets halfway through baking, until edges of cookies are light browned, about 10–12 minutes. Transfer baking sheets to wire racks to cool.

(Each cookie is about 1 pt.)

Pineapple Chicken

2008-11-30T18:34:00.003-05:00

Still recovering from the food coma of Thanksgiving. Hope everyone had a good one. However, it's time for me to get back on the WW bandwagon. If you're with me, I came up with a really good recipe for Pineapple Chicken.

I love pineapple, and it really lends itself to this dish. I served it with brown rice. Also, if you want to cut points, you can omit the cashews (they add 2 points to each serving). They do add a nice crunch to the dish, but also add some unnecessary points, if you're looking to save some that is.

Pineapple Chicken
Serves 2

1 can (20 ounces) unsweetened pineapple chunks in its own juice
2 tbsp unpacked brown sugar
1 tbsp soy sauce
1/2 tsp minced garlic
1 tbsp honey
8 oz uncooked boneless, skinless chicken breast
1 large red bell pepper, diced
8 oz baby bella mushrooms, cleaned and cut into quarters
1 teaspoon cornstarch
14 roasted, unsalted cashews (optional)

Measure out 1/2 cup pineapple juice from the can of pineapple chunks. Place the pineapple juice, brown sugar, soy sauce, minced garlic, and honey in a medium bowl; mix well. Cut the chicken into cubes and add to the bowl. Let marinate in the refrigerator for 2 hours.

Spray a large skillet with nonstick cooking spray. Place the skillet over medium heat. Remove the chicken from the marinade and add to the skillet. Set the marinade aside. Cook the chicken, stirring, until no longer pink around the edges, about 3 minutes. Add the bell pepper and mushrooms to the skillet.

Add the cornstarch to the reserved marinade. Mix well. Add the marinade to the skillet. Cover the skillet and reduce heat. Let the mixture simmer for about 10 minutes.

Measure out 1 cup pineapple chunks. Add the pineapple chunks and the cashews, if using, to the chicken mixture in the skillet. Toss mixture gently to coat and heat through, about 1 minute. Serve.

(Each serving, without cashews, is 6 points; with cashews it's 8 pts.)

Chocolate Chip Cheesecake

2008-11-20T18:20:00.003-05:00

Well, it's finally happened. I won first place in my company holiday bake-off. I did enter two desserts (the other entry was the Pumpkin Chocolate Cake I posted yesterday), but the Chocolate Chip Cheesecake with a chocolate ganache glaze took the cake (so to speak)! My mom couldn't believe the Pumpkin cake didn't win, but she might be a little biased (but it was de-licious).

It's a very rich, chocolaty cheesecake, and it would be the star of your dessert table this holiday season.

Chocolate Chip Cheesecake
Serves 12

Ingredients
9 whole sheets chocolate graham crackers, crushed (equal to 2 cups)
6 tbsp unsalted butter, melted
3 packages (8 ounces each) cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup unpacked light brown sugar
1 tsp vanilla extract
3 large eggs
1 cup mini semisweet chocolate chips
4 tbsp heavy whipping cream
1/2 cup regular semisweet chocolate chips

Preheat oven to 350F. In a small bowl, combine the graham cracker crumbs and melted butter. Press the crumb mixture on the bottom and about 1 inch up the side of a 9-inch springform pan. Set aside.

In a large bowl, combine the cream cheese, granulated sugar, brown sugar and vanilla extract. Beat with an electric mixer on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Fold in the mini chocolate chips. Pour the batter over the crust in the pan. Set the batter-filled pan on a baking sheet.

Fill a 13- x 9-inch pan with cool water, about halfway to the top. Place the water-filled pan on the bottom rack in the oven. Place the baking sheet with the batter-filled pan on the middle rack in the oven. Bake the cheesecake until almost set in the center, about 1 hour 10 minutes.

Turn off the oven, and leave the oven door slightly ajar. Let the cheesecake stand in the oven for about 30 minutes. Remove the cheesecake from oven and run a knife around the edges. Let cheesecake cool at room temperature on a wire rack for 1 hour.

Meanwhile, place the regular chocolate chips in a small, microwave-safe bowl. Add the cream. Microwave on HIGH at 30-second intervals, stirring after each, until smooth.

Unclasp the pan side and remove. Spread the chocolate ganache topping over the top of the cheesecake. Place the cheesecake in the refrigerator and chill for at least 4 hours or overnight before serving.

(If you're counting pts, each serving is 12.)

Pumpkin Chocolate Cake

2008-11-19T21:30:00.003-05:00

Did you know that you don't need to start from scratch when baking a cake? It's really easy to start with a cake mix and go from there. You can use cake mixes to make drop cookies, muffins, bar cookies, and, of course, cakes. This cake uses a mix along with canned pumpkin and lots of chocolate...obviously not the lightest of recipes, but de-licious! I think the chocolate ganache glaze is what makes this cake super sweet.

Pumpkin Chocolate Cake
Serves 15

1 box (18.5 ounces) spice cake mix
1 can (15 ounces) canned pumpkin
1 stick (1/2 cup) unsalted butter, melted
1 large egg
1 cup mini semisweet chocolate chips
1/2 cup heavy cream
1 cup semisweet chocolate chips

Preheat oven to 350F. Grease a 13- x 9-inch pan. In a large bowl, combine the spice cake mix, pumpkin, melted butter and egg. Beat with an electric mixer on medium speed until blended and smooth. Fold in the mini chocolate chips. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Place the cake in pan on a wire cooling rack. Let cool.

Meanwhile, measure the cream in a glass measuring cup. Add the chocolate chips. Microwave on HIGH for about 1 minute. Remove from microwave and stir until combined and smooth. (If necessary, continue heating at 10 second intervals until chocolate is completely melted.) Spread chocolate glaze on the cooled cake. Cut into 15 pieces to serve.

(Each piece is 8 pts.)

Mock Filet Mignon

2008-11-12T18:45:00.001-05:00

I had some extra bacon and some lean ground beef defrosted and was looking for an idea to make for dinner. This recipe has been referred to "poor man's filet mignon" or as the name I have used above. It's sort of like a meat loaf mixture, which is then formed into a round patty and wrapped in bacon. Now, since I'm watching calories, I used turkey bacon, which does lack a little flavor that regular bacon would offer, but it still was yummy. I served this with yesterday's Sweet Potato Fries.

Mock Filet Mignon
Serves 2

8 oz lean ground beef (with 7% fat)
4 tsp seasoned bread crumbs
4 tsp Worcestershire sauce
2 tsp Dijon mustard
2 tsp garlic powder
1/4 medium Vidalia onion, finely chopped
2 strips turkey bacon (I used Butterball Thin & Crispy)

Preheat oven to 375F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. In a large bowl, combine the ground beef, bread crumbs, Worcestershire sauce, mustard, garlic powder and onion. Divide the mixture in half and form into about 1-inch-thick patties. Wrap one strip around each patty and secure with a toothpick (see photo below).

Place bacon-wrapped patties on prepared baking sheet. Bake, turning halfway through baking, until browned, about 30 minutes for medium-well.

(Each serving is 5 pts.)

Sweet Potato Fries

2008-11-11T21:49:00.000-05:00

Sorry I haven't written in a while. I was down visiting my brother in San Antonio, and had a great time.

I have always loved Sweet Potato Fries, but without the fried part. My friend Marina bought me this great gadget from Williams Sonoma that dices, chopped, slices and cuts French fries. I thought, now I can make perfect fry shapes with my new chopper. I read the instructions and positioned it on flat, sturdy surface. I leaned down on the top, but the thing wasn't budging. Ultimately, I had to actually sit on the gadget to get the fries cut, but look how perfect they came out! Not the most conventional way to make them, but they did come out great, and there were so many fries from just one medium sweet potato. You can season them however you like. For a sweeter version, season with pumpkin pie spice.

Sweet Potato Fries
Serves 1

Ingredients
1 medium sweet potato, scrubbed clean
Nonstick olive oil spray
Seasoning of choice (I used garlic powder)

Preheat oven to 400F. Cut the sweet potato into thin fries. Spray a large baking sheet with nonstick olive oil spray. Spread the fries on the baking sheet in a single layer. Season well.

Bake the fries until fork-tender and edges are browned, shaking and turning halfway through baking, about 30 minutes.

(One medium sweet potato is 1 pt. The other ingredients do not add points.)

Roasted Broccoli & Cauliflower

2008-10-27T20:58:00.003-04:00

Roasting vegetables makes any vegetable taste better. And I actually like the flavor of slightly charred vegetables. I admit it. The most common vegetables to roast are root vegetables, like potatoes and carrots. I never thought of roasting broccoli or cauliflower until I had it once when I was in the city. You can use whatever seasoning you'd like.

Roasted Broccoli & Cauliflower
Serves 2

1 lb. broccoli and cauliflower florets (I bought the bagged variety in the vegetable section)
Nonstick olive oil spray
Seasoning blend (I chose to use Italian seasoning and garlic powder)

Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Spray with nonstick olive oil spray. Spread the broccoli and cauliflower florets on the prepared baking sheet. Spray with olive oil spray. Sprinkle with the seasoning blend.

Bake until edges are slightly charred and stalks are just tender, turning baking sheet halfway through baking, about 35 minutes.

(Each serving is .5 pts.)

Pumpkin-Apple Spice Muffins

2008-10-26T15:24:00.005-04:00

Here is another idea that came out of my WW meeting yesterday. The original idea was to add canned pumpkin to a box of spice cake mix. I tried it and, although it was fine, it could have been better. I decided to add some egg substitute and some chopped apple. It definitely made the difference, plus I sprinkled some cinnamon sugar on top. Would you believe that I was able to keep the muffins to only 2 pts? There are delicious!

Pumpkin-Apple Spice Muffins
Makes 24

1 box (18.25 ounces) spice cake mix (I used Duncan Hines)
1 can (15 ounces) canned pumpkin (NOT pumpkin pie filling)
2 servings egg substitute
2 tablespoons water
1 medium Granny Smith apple, peeled, cored and diced
1 tablespoon granulated sugar
1/4 teaspoon cinnamon

Preheat oven to 350°F. Line 24 muffin cups with paper liners. Combine the cake mix and canned pumpkin in a large bowl. Mix well. Add the egg substitute and water. Beat with an electric mixer on medium speed until blended and smooth, about 1 minute. Fold in the diced apple.

Spoon the batter evenly in the lined muffin cups. Combine the sugar and cinnamon in a small bowl. Sprinkle evenly over the batter-filled muffin cups. Bake, turning halfway through baking, until a toothpick inserted in the middle of a muffin comes out clean, about 20 minutes. Let the muffins cool for about 10 minutes.

(Each yummy muffin is 2 pts.)

Flat Bread Pizza

2008-10-25T19:26:00.003-04:00

While I was at WW today, there were many ideas being thrown around for low-point meals and snacks. One that I have been trying to make is a flat bread pizza using a low-fat, high fiber flat bread, called Flat Out. I haven't been able to find it. Word is, it's 1 pt. per serving and the piece is huge! I did happen find another version from Joseph's which is a Flax Seed, Oat Bran & WW blend Lavash Bread, but it was 2 pts. If you happen to find the other lower point bread, grab it! This pizza idea is very satisfying and is virtually low in points when you use low-fat sauce and cheese and top with tons of chopped 0-point veggies, like mushrooms, onions, green peppers. I decided to have a little pepperoni since I had the extra points to spare. It definitely satisfies my pizza cravings!

Flat Bread Pizza
Serves 1 (yes, the entire recipe!!)

1 piece flax seed, oat bran & whole wheat lavash bread (Joseph's)
1/3 cup spaghetti sauce (I used Hunts Roasted Onion and Garlic)
1/3 cup reduced fat shredded mozzarella cheese
14 turkey pepperoni slices (optional)

Preheat oven to 350°F. Place the lavash bread in the oven while it's preheating to warm, about 5 minutes. Remove the bread from the oven. Place on a foil-lined baking sheet. Spread the bread with the spaghetti sauce. Top with the cheese and the pepperoni slices. Place in the oven and bake until cheese is melted and the edges of the bread are crisp, about 10 minutes (watch carefully, don't let the edges burn). Enjoy!

(The entire serving without the pepperoni is 5 pts.; with the pepperoni is 7 pts.)

Mushroom Soup

2008-10-19T17:53:00.004-04:00

Now that the weather is getting chilly, I have soup on the brain. If you're watching calories, most soups fit the bill, but they may be lacking flavor. And of course, creamy soups are the best, but not "waist-friendly". I've been in the mood for mushroom soup the past few days, so I came up with a light, broth-based soup with just a small bit of skim milk which gave it a somewhat creamier texture. I also added a little bit of Marsala wine for flavor, and it definitely made the difference.

Mushroom Soup
Serves 2

1 tablespoon Olivio spread
1/2 medium Vidalia onion, diced
8 ounces baby bella mushrooms or white mushrooms, wiped clean and sliced thin
3 cups low-sodium, fat-free chicken broth (I use College Inn)
1 1/2 tablespoons Marsala wine
1/2 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 dry mustard
3 tablespoons skim milk

In a large saucepan, melt the Olivio spread over medium-low heat. Add the diced onion and sliced mushrooms. Continue cooking over medium heat, stirring constantly, until softened, about 4 minutes. Add the chicken broth, Marsala wine, flour, salt, pepper and dry mustard. Mix well. Reduce heat to low and simmer, stirring occasionally, for 30 minutes. Remove from heat and let cool for 5 minutes. Stir in the skim milk, mixing well. Serve.

(Each generous serving is 3 pts.)

The "Best" Apple Pie

2008-10-17T11:31:00.000-04:00

Some of you may know, I love to bake. But being on Weight Watchers isn't the best thing for a baker. When I heard there was an apple pie contest at work, I knew I had to enter. I worked really hard on this recipe, even made a practice pie (which my neighbors and friends were very happy with). Out of 12 entries, I came in 2nd, but most everyone thought I should have come in first, which is why I'm calling this the "best."

Now, if you're following WW, you know that you can have special treats and should not deprive yourself of them. Each serving might be more than you want to spend for extra points during the day, but isn't that what those extra flex points are for? Enjoy!

The "Best" Apple Pie
Serves 12

Crust
2 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, chilled
8 tbsp (1/2 stick) vegetable shortening, chilled
6-7 tbsp ice water

Filling & Topping
2 pounds Macoun apples
2 pounds Granny Smith apples
1/2 cup plus 1 tsp granulated sugar, divided
1/4 cup unpacked light brown sugar
1 tbsp all-purpose flour
2 tsp grated lemon zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground allspice
1 egg white, beaten

For the crust, place the flour, sugar and salt in the workbowl of a food processor. Pulse a few times to combine. Cut the butter into pieces and add to the flour mixture. Pulse about 5 times. Cut the shortening into pieces and add to the flour mixture. Pulse about 4 times. The butter and shortening should be the size of peas. Add the ice water, 1 tablespoon at a time, pulsing after each addition. The dough should come together when pressed together. Divide dough in half and form into disks. Wrap in plastic wrap and chill for at least 4 hours or up to 2 days in advance.

Preheat oven to 425°F. Roll out one of the dough disks on a lightly floured surface into a 12-inch circle. Place in a 9-inch pie dish. Chill dough-lined dish until ready to fill.

For the filling, peel, core and slice apples into 1/4-inch wedges. Place in a large bowl. Add 1/2 cup granulated sugar, the brown sugar, flour, lemon zest, cinnamon, nutmeg, salt and allspice. Spoon the filling into the lined pie dish, piling the filling higher in the center.

Roll the remaining dough out on a lightly flour surface to a 12-inch circle. You can cut it into 1 1/2-inch strips and create a lattice top, or place the crust on top of the filling and cut out vents. Crimp the edges to seal. Brush egg white on top of crust and sprinkle with the remaining granulated sugar.

Place the pie on a baking sheet and cover the edges of the pie with aluminum foil. Bake the pie for 20 minutes. Remove foil from the edges of the pie. Reduce oven to 375°F. Continue baking until the filling bubbles and crust is brown, about 35 minutes. (If the top of the crust browns too quickly, place a piece of foil on top to prevent it from overbrowning.) Let the pie cool before serving, about 2 hours.

(If cutting the pie into 12 servings, each serving is 9 pts.)

Pesto Chicken & Polenta

2008-10-14T21:54:00.006-04:00

I needed to come up with a few ways to use the pesto I made and decided it was a great flavor enhancer for chicken. Plus, did you know that those polenta tubes at the supermarket and at Trader Joes are 1 pt per serving? Two and a half slices is a serving, but who makes a half slice? I served the pesto chicken with the polenta slices and it was great! If you want, you can use a store-bought sauce, but make sure you count the points correctly.

Pesto Chicken & Polenta
Serves 2

8 ounces skinless, boneless chicken breasts, cut into strips
1 1/2 tablespoons Pesto Sauce
6 slices basil-flavored Polenta, cut from a tube

Combine the chicken in a bowl with the pesto sauce. Spray a medium skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and pesto sauce. Cook until cooked through, about 5 minutes. Remove from heat and cover to keep warm. Add the polenta slices. Cook until browned, turning frequently, about 3 minutes. Serve chicken with the polenta slices.

(Each serving is 5.5 pts.)

Pesto Sauce

2008-10-12T22:35:00.004-04:00

I'm hoping to get to use more of the basil from my garden, but as the weather starts to get cooler, my basil patch is getting thinner. I realized that I haven't utilized it enough this season. So, I grabbed a bunch of basil and made some pesto. It is actually easier than I thought it would be. And, a little goes a long way. You don't need to use a lot of cheese either, as long as you use fresh and grate it yourself. Also, toasting the pine nuts adds to the nutty flavor. I like to add the tablespoon serving to a 1/4 cup of roasted diced tomatoes. It's a wonderful sauce for pasta and very tasty!

Pesto Sauce
Makes 4 tablespoons

2 tbsp pine nuts
1 cup fresh basil leaves, packed
2 clove garlic, peeled
1 tbsp grated fresh Parmesan cheese
3 tbsp olive oil

Heat a small skillet over medium-hight heat. Add the pine nuts. Heat until toasted and slightly brown and fragrant, about 3 minutes. Let cool.

Add the basil leaes, garlic, Parmesan and toasted pine nuts to the bowl of a food processor. Pulse a few times until the mixture is chopped. Add the olive oil and process until mixture is combined completely, about 30 seconds.

(Each serving is 1 tablespoon, which is 3 pts. For a teaspoon serving, it's 1 pt.)

Cracker-Topped Cod

2008-09-30T21:37:00.004-04:00

When I was up at my friend Michele's house two weekends ago, we were walking through the supermarket and they offered us this delicious cod sample. I didn't understand him at first because of the heavy New England accent (thought he was saying "cad"). He gave us the recipe to try, and I thought I could try and make it lighter, and I think I have. I used reduced-fat mayo and the reduced-fat crackers. It's very flavorful, and, of course, low in points! I served it with brown rice, which was a great complement.

Cracker Crumb-Topped Cod
Serves 4

1/2 tablespoon Olivio spread
15 reduced-fat butter-flavored crackers (such as Ritz)
2 Tbsp fresh chopped basil, divided
3 Tbsp reduced-calorie mayonnaise
1 tsp grated lemon zest
2 garlic cloves, minced
16 oz boneless, skinless cod fillets, patted dry
salt and black pepper to taste

Preheat oven to 400°F. Grease a baking dish or pan with the Olivio.

Crush the cracker crumbs. Add 1 Tbs. basil to the cracker crumbs; set aside.

Combine the mayonnaise, remaining basil, garlic and lemon zest in a small bowl. Place the cod fillets on the prepared pan. Sprinkle with salt and pepper. Divide the mayonnaise mixture on top of the cod fillets. Divide the crumb mixture and press on top of the fillets.

Bake until cooked through and the fish flakes with a fork, about 25 minutes.

(Each serving is 4 pts.)

Shrimp with Fresh Chopped Tomatoes

2008-09-22T19:05:00.003-04:00

Hi there, sorry it's been a while, but I've had a full schedule lately and haven't been doing much cooking. I hope to make up for it this week.

I am finally getting some plum tomatoes from my garden and wanted to make a fresh tomato sauce. It's a very simple sauce with olive oil, fresh garlic, plum tomatoes and fresh basil. I tossed it with cooked shrimp and spaghetti. Tasted like it was a dish fresh from the garden.

Shrimp with Fresh Chopped Tomatoes
Serves 1

2 ounces spaghetti (preferably Dreamfields or Ronzoni Smart Pasta)
6 large cooked shrimp
3 medium plum tomatoes
2 garlic cloves
1 tsp. olive oil
4 fresh basil leaves, cut into slivers
salt and black pepper to taste

Cook the spaghetti according to package directions.

While the spaghetti is cooking, chop the tomatoes and garlic. Add the olive oil the a medium skillet. Heat over medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the tomatoes to the skillet. Reduce heat to low. Stir over low heat until tomatoes are heated through. Add the cooked shrimp and heat through, about 2 minutes. Season with salt and black pepper to taste.

Pour the pot of pasta into colander and immediate dump the pasta into the skillet (don't rinse the pasta). Toss the pasta with the shrimp and tomatoes. Add the basil and serve.

(For those of you counting, this dish is 6 pts.)

Tex-Mex Beef & Tortilla Chips

2008-09-07T19:21:00.004-04:00

I love beef tacos, and I've listed a recipe or two in the taco family, but this recipe is definitely the closest to hard shell tacos. I've seasoned the ground beef with Adobe seasoning, which I found at Penzy's Spices, but you can use your favorite taco seasoning if you like. The tortilla I used is by Joseph's and it's a flax seed, whole wheat tortilla that I found near the deli counter, and it's only 1 point each! Also, have you seen the 100-calorie packets of guacamole from Wholly Guacomole? Each packet is 2 points, so if you decide to serve this with the guac, don't forget to count it!

Tex-Mex Beef & Tortilla Chips
Serves 6

1 medium onion, diced
1 medium red bell pepper, diced
1 tsp. minced garlic
1 1/4 lb. lean ground beef (at least 93% lean)
1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
1 cup frozen roasted corn (from Trader Joes)
2 Tbsp. tomato paste
1 Tbsp. Adobo seasoning or taco seasoning
salt and black pepper, to taste
6 high-fiber tortillas (such as Joseph's Flax Seed & Whole Wheat)

Spray a large skillet with nonstick cooking spray. Heat over medium heat and add the onion, red bell pepper, and garlic. Saute until the onion is browned around the edges and red pepper is slightly softened, about 3 minutes. Add the ground beef to the skillet; continue cooking until the beef is browned, about 5 minutes. Drain some of the fat from the skillet. Add the diced tomatoes, corn, seasoning, and tomato paste. Add salt and black pepper to taste. Reduce heat to low and let mixture simmer, stirring often, about 10 minutes.

Meanwhile, preheat oven to 325F. Cut tortillas into 8 wedges each. Spray a baking sheet with nonstick cooking spray. Place the tortilla wedges on prepared baking sheet. Spray the tortilla wedges with cooking spray. Bake until browned and crisp, about 5 minutes (watch them carefully and don't let them burn).

(Each serving is 5 pts, which includes 1 cup beef mixture and 8 tortilla wedges.)

Artichoke & Roasted Red Pepper Tapenade

2008-08-31T22:35:00.003-04:00

I decided to make this tapenade for a barbecue with my neighbors today. I based it on a recipe I once tried from WW, but since I didn't have some of the ingredients on hand, so I improvised. I served this with water crackers, but you could also serve this with some WW toast or crispy baguette slices.

Artichoke & Roasted Red Pepper Tapenade
Serves 12

1 can (14 oz) artichoke hearts, without oil, drained
1 jar (12 oz) roasted red peppers, drained
1 can (19 oz) chick peas, drained
1 jar (11 oz) Kalamata Olives, drained
1/4 cup balsamic vinegar
2 Tbsp olive oil
1/2 medium lemon(s), squeezed
1 tsp minced garlic
5 large basil leaves
Salt and black pepper

Combine all ingredients in bowl of a food processor. Pulse until chopped. Add salt and black pepper to taste.

(Each serving is 3 pts.)

Chicken Parmesan

2008-08-30T10:34:00.004-04:00

This isn't the normal Chicken Parmesan that you are familiar with, but it's just as good. The addition of grated Parmesan cheese to the breading adds the cheese flavor that you might be missing on top. Serve it with a vegetable and you have a really satisfying dinner.

Chicken Parmesan
Serves 1

3 oz uncooked boneless, skinless chicken breast, flattened
2 Tbsp seasoned bread crumbs
1 tsp reduced fat grated Parmesan topping
1 tsp garlic powder
1/4 cup egg substitute
1 tsp olive oil
1 Tbsp low-fat spaghetti sauce

Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray. Combine the bread crumbs, grated Parmesan cheese and garlic powder on a shallow plate. Place the egg substitute in a shallow bowl. Dip the flattened chicken in the egg substitute, and then coat in the bread crumb mixture.

Spray a small nonstick skillet with nonstick cooking spray. Add the olive oil and set over medium-high heat. Place the chicken in the skillet and heat until browned on both sides, about 4 minutes. Transfer browned chicken to prepared baking sheet. Spoon the spaghetti sauce on top of chicken. Bake until cooked through, about 15 minutes.

(One serving is 5 pts)

Mini Zucchini Muffins

2008-08-29T21:45:00.003-04:00

I still had a few zucchini left in my garden, but I think as the summer winds down, so does my zucchini crop. It was a good showing for a first-time gardener. I decided to take the final fruits of my labor and make zucchini muffins. These mini muffins are so delicious, you might have a problem eating just one!

Mini Zucchini Muffins
Makes 36

3 medium zucchini
2 servings egg substitute
1 cup packed brown sugar
1/2 cup canola oil
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp table salt

Preheat oven to 325F. Spray 36 mini muffin cups with nonstick cooking spray. Grate the zucchini. Place on paper towel and squeeze out some of the excess moisture. Measure 1 1/2 cups grated zucchini.

Combine the egg substitute, oil, brown sugar, grated zucchini and vanilla in a large bowl.
Combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt in a medium bowl. Mix well. Add the flour mixture to the zucchini mixture and mix until combined.

Divide the batter among the prepared mini muffin cups, filling to the top of the cups. Bake until a toothpick inserted in the muffins comes out clean, about 20 minutes, turning halfway through baking. Cool before serving.

(Each mini muffin is 2 pts.)

Herb Potato Wedges

2008-08-25T20:32:00.003-04:00

I'm always in the mood for French fries and unfortunately eating fries whenever I want to is not in the cards for me. A large baking potato is very WW friendly, so I decided to make some fries of my own. Starting the potato in the microwave cuts down on the prep time. You can also use any combination of your favorite seasonings to equal 3 teaspoons.

Herb Potato Wedges
Serves 1-2 (depends how hungry you are! I ate the whole thing myself!)

1 large baking potato, scrubbed and dried
1 tsp. Mexican seasoning
1/2 tsp. paprika
1 tsp. garlic powder
1/2 tsp. cumin

Preheat oven to 350F. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray.

Pierce potato several times with a fork. Bake in the microwave on HIGH for 3 minutes on each side.

Combine Mexican seasoning, paprika, garlic powder and cumin in a small bowl. Mix well.

Cut potato into wedges (should get about 8-10 wedges). Place wedges on prepared baking sheet. Sprinkle evenly with seasoning mixture. Bake until crisp and edges begin to brown, about 15 minutes.

(Full serving is 3 pts.)

Zesty Cornmeal Chicken

2008-08-18T18:45:00.003-04:00

If you're a fan of my blog, you may have seen my Cornmeal-Crusted Tilapia, but I wanted to try the cornmeal on some chicken. I added several different seasonings to spice it up a bit. You can omit the chili powder, but you can also add a bit more if you need some extra spice! I served it with some brown rice and peas, but you can serve it with whatever you like.

Zesty Cornmeal Chicken
Serves 1
4 oz uncooked boneless, skinless chicken breast, cut into strips
1 egg white(s)
1/4 cup fat-free skim milk
2 Tbsp yellow cornmeal
1 Tbsp seasoned bread crumbs
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp chili powder (optional)
1/4 tsp table salt
1 tsp. olive oil

Preheat oven to 350F. Line a baking sheet with aluminum foil and generously spray with nonstick cooking spray.

Beat the egg white and skim milk in a shallow bowl. Combine the cornmeal, bread crumbs, garlic powder, cumin, paprika, chili powder (if using), and salt on a plate; mix well.

Dip the chicken strips in the egg white mixture, then coat in the cornmeal mixture. Dip chicken in egg white mixture again and coat again in cornmeal mixture.

Spray a medium skillet with nonstick cooking spray and add olive oil. Heat over medium heat. Add chicken and cook until browned on both sides, about 4 minutes.

Place browned chicken on the prepared baking sheet. Spray chicken with nonstick cooking spray. Bake until coating is crisp and chicken is cooked through, turning halfway through baking, about 15 minutes.

(Each serving is 6 pts.)

Seasoned Beef & Rice

2008-08-16T20:19:00.003-04:00

I absolutely love the Whole Grain Ready Rice line from Uncle Ben's, my favorite in particular is the Sante Fe medley. It has black beans and corn and has a little kick to it. I browned up some lean ground beef to add to the rice blend and it was a really quick and easy dinner (and made great leftovers for lunch!).

Seasoned Beef & Rice
Makes 3 servings

1 package Uncle Ben's Ready Rice Sante Fe rice medley
10 ounces extra lean ground beef (93% lean)
1 tsp. Lawry's seasoning salt
1 tsp. garlic powder
1/2 cup ketchup
1 Tbsp. Dijon-style mustard

Prepare rice according to package directions.

Meanwhile, spray a large skillet with nonstick cooking spray. Season ground beef with seasoning salt and garlic powder. Heat skillet over medium heat. Add seasoned ground beef and cook until browned and crumbly, about 5 minutes. Drain away any fat. Return beef to the skillet.

Add ketchup and Dijon-style mustard to beef in skillet and mix well. Heat over low heat until heated through, stirring often, about 3 minutes. Add cooked rice medley to beef in skillet. Mix well and serve.
(Each serving is 6 pts.)

No-Flour Peanut Butter Cookies

2008-07-27T19:50:00.007-04:00

I've seen this recipe before, but I needed to try it for myself. My co-worker Karen loves peanut butter so I thought I would surprise her with these. It only uses 3 ingredients, and one of them isn't flour! You'll become a believer of this recipe when you try it.

No-Flour Peanut Butter Cookies
Makes 34

1 cup peanut butter
1 cup sugar (I used a combination of brown sugar and granulated sugar)
1 serving egg substitute
1/2 teaspoon granulated sugar

Preheat oven to 375F. Place peanut butter, sugar, and egg substitute in a medium bowl. Beat with an electric mixer on low speed until mixture is combined and resembles cookie dough, about 2 minutes.

Roll dough into equal size balls, about 1-inch in diameter. Place about 2 inches apart on ungreased baking sheets. Using a fork, create a cross-hatch pattern on top, flattening the balls. Bake for 10 minutes, turning baking sheets halfway through baking. Remove sheets from oven. Sprinkle sugar over warm cookies. Let cookies cool completely.

(Each cookie is 2 pts.)

Sesame Garlic Shrimp

2008-07-27T19:40:00.004-04:00

Well, Newman's Own has another marinade that is really tasty (Stop 'n' Shop has them on sale for 2 for $5). The Sesame Ginger is very good with beef, chicken and, as I found out, shrimp. I let it marinade for about 1 hour for more flavor, and tossed whatever vegetables I had. Of course, I had zucchini (and will for a while longer), plus I had leftover peas in the fridge. If you want, you can add chopped green or red pepper, broccoli or carrots when adding the zucchini in this recipe. I served it over brown rice, but you can serve it with anything. Also, it can easily be doubled.

Sesame Ginger Shrimp
Serves 1

8 large raw shrimp, peeled and deveined
1/3 cup Sesame Ginger marinade
1 medium zucchini, diced
1/4 cup green peas

Place the peeled shrimp in a resealable plastic bag. Add the marinade. Place in the refrigerator and let marinate for 1 hour.

Spray a large skillet or wok with nonstick cooking spray. Add the zucchini and sauté over medium heat until softened and lightly browned around the edges, about 3 minutes. Add shrimp and marinade. Cook, stirring constantly, until shrimp are pink and cooked through, and zucchini are softened, 6-8 minutes. Add peas, and continue cooking until heated through, about 1 minute. Serve immediately.

(Each serving is 5 pts.)

Zucchini, Corn & Tomato Salad

2008-07-16T08:46:00.002-04:00

Well, the first crop of zucchini has been harvested from my garden and I'm so excited! I go out to my garden every night to check on them. I'm obsessed.

I needed to enjoy my first zucchini fresh, I didn't want to ruin the flavor by cooking it. So, I decided to make a simple salad.

Zucchini, Corn & Tomato Salad
Serves 2

1 medium zucchini
1 cup cherry or grape tomatoes
1/3 cup cooked corn kernels (I used Trader Joe's Roasted Corn)
3 large leaves basil, sliced
1/4 cup balsamic vinegar
2 tsp olive oil

1 tsp Italian seasoning

Cut the zucchini into slices, and then again into quarters. Cut the cherry tomatoes in half. Combine the cut zucchini and tomatoes, along with the corn, in a medium bowl. Add the basil.

In a small bowl, combine the vinegar, oil and Italian seasoning. Mix well. Pour over vegetables in bowl. Mix well. Cover and chill at least 4 hours or overnight (for best flavor).

(Each serving is 2 pts. For a satisfying meal, I served it with my Cornmeal-Crusted Tilapia.)

Stella D'oro 100 Calorie Breakfast Treats

2008-07-15T11:14:00.003-04:00

I have to tell you about what I found in the aisle at the supermarket. When I was little, I wasn't the best eater, especially when it came to breakfast. Since I had to eat something, my mom would buy me cookies to eat (believe me, I was as skinny as a rail back then). Some of my favorites were from the Stella D'oro line.

I happened to be looking at the cookies as I was shopping last week and I looked down and saw the 100 calorie packs for the Stella D'oro Breakfast treats. I figured, why not give them a try?

They are as good as I remember them to be. The best part is that you get so much in that one little bag, you wouldn't believe it. Each bag is 2 points and it is very filling with a cup of coffee.

Now if they would only come up with the Swiss Fudge cookies in 100 calorie packs, but that would be about the size of a crumb!

Mixed Berry Tart

2008-07-14T21:08:00.003-04:00

My very good friend, Brenda, was visiting the area from Tampa, Fl, and had a little gathering for all her NY/NJ/CT friends. I was so happy to see her and her family. I feel like I hadn't seen them in a while. I couldn't believe how much her nieces had grown! I wanted to bring a dessert that I would be able to enjoy without much guilt and decided on this fruit tart. I wasn't sure if it was going to be that easy to make, since I haven't ever made a tart from scratch, but it was surprisingly easy. And it was so delicious! If you don't want to create your own tart crust, you could probably use a ready-made reduced-fat graham crust.

Mixed Berry Tart
Serves 8

10 whole reduced-fat cinnamon graham crackers
5 Tbsp unsalted butter, melted
1/4 cup packed light brown sugar
1 pound strawberries
2 cup blueberries, about a pint
6 oz raspberries
1 cup water
1/3 cup unpacked light brown sugar
3 Tbsp uncooked tapioca
1 tsp vanilla extract

Preheat oven to 375F. Spray a 10-inch tart pan with a removeable bottom with nonstick cooking spray. Place the graham crackers in the bowl of a food processor. Process until crumbs form. Place the crumbs in a large bowl. Add the melted butter and 1/4 cup brown sugar. Mix until crumbs are moistened and combined. Press into the bottom and up the side of the tart pan. Bake until browned and crisp, about 10 minutes. Let cool completely.

Wash and dry all the berries. Hull the strawberries and cut in half. Reserve about 1 1/2 cups strawberry halves, blueberries and raspberries for the topping; set aside.

Place the water, 1/3 cup brown sugar, tapioca and vanilla extract in a large saucepan over low heat. Add the remaining berries to the pot. Use a potato masher and mash berries in the pot. Mix well and let cook until mixture is thickened, about 10 minutes. Let cool completely.

Pour the filling into the cooled tart crust. Arrange reserved berries on top of the filling. Place in the refrigerator for about 6 hours or overnight. Bring to room temperature before serving.

(Each serving is 5 points.)

Herb Garlic London Broil

2008-07-12T21:19:00.003-04:00

I haven't made steak in a while, but I did find a really good marinade. It's Herb Garlic from Newman's Own and it is delicious. I let it marinade overnight, which made the beef really tender.

Herb Garlic London Broil
Serves 6

1 1/2 lb. top round London Broil or flank steak
1/2 cup Newman's Own Herb Garlic Marinade
8 ounce container baby bella mushrooms

Place the London Broil in a large ziploc plastic bag. Add the marinade. Place the bag with the London Broil in the refrigerator; let marinate overnight.

Preheat broiler to low. Place the London Broiler on a broiler pan. Cut the mushrooms into quarters. Place the mushrooms on a large piece of aluminum foil and spoon some of the marinade from the plastic bag onto the mushrooms. Close up foil over mushrooms. Place the mushrooms in the bottom shelf of the oven. Place the London Broil in the oven. Broil the beef until desired doneness, about 30 minutes for medium well (about 150°F.).

Let beef rest for about 5 minutes before slicing. Place the beef on a cutting board and slice the beef against the grain into thin slices. Serve the sliced beef with the mushrooms.

(Each serving is 5 points.)

Berry Crescent Strudel

2008-07-02T19:54:00.004-04:00

Strawberries and blueberries are perfectly sweet these days. I wanted to come up with a quick dessert or brunch idea, and I just happened to have a canned of reduced-fat crescent roll dough in my fridge that was just about to expire (I keep staples in the kitchen for when I get the urge to cook or bake, but that was an exception).

Berry Crescent Strudel
Serves 9

1 can (8 ounces) reduced-fat crescent roll dough
1 1/2 cups mixed sliced berries (I used sliced strawberries and whole blueberries)
2 teaspoons sugar, divided
1/4 teaspoon cinnamon

Preheat oven to 375F. Spray a baking sheet with nonstick cooking spray. Unroll crescent roll dough on the prepared baking sheet and pinch seams to seal.

Place the berries in a medium bowl. Combine 1 1/2 teaspoons sugar and the cinnamon in a small bowl. Add to the berries in the bowl. Mix well. Spoon the berry mixture down the center of the crescent roll dough. Fold over both sides toward the middle, cover the berries. Pinch ends on top and at the sides to seal.

Spray the top of the sealed crescent dough with nonstick cooking spray. Cut several slits on top. Sprinkle the top with the remaining 1/2 teaspoon sugar. Bake until dough is browned, about 15-18 minutes. Cut into 9 pieces to serve.

(Each serving is 2 points.)

Tuna Croquettes

2008-07-01T19:06:00.011-04:00

My mom used to make tuna croquettes for us when I was growing up. I know I mentioned that my mom didn't cook well, but she did try on occasion. Although when she did make them, I couldn't eat them again for about a month since they made me feel a little queasy afterwards, but I digress.

My version is much lighter and less greasy (they're baked not fried). I added Adobe seasoning, which I found at Penzy's but it's not necessary to add it. Or you can substitute any other spice seasoning. I served it with whole wheat couscous, but you can serve it with any rice dish or even some pasta.

Tuna Croquettes
Serves 3

2 cans (6 ounces each) solid white tuna in water
1/4 cup fat-free egg substitute
1/4 cup seasoned bread crumbs, divided
1 tablespoon light mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon Adobo seasoning (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper

Drain tuna well and add to a large bowl. Add the egg substitute, half of the bread crumbs, the mayonnaise, mustard, seasoning (if using), salt and pepper. Mix well. Form the mixture into 6 patties. Place the remaining bread crumbs on a plate. Pat the patties into the remaining bread crumbs to coat. Chill patties for about 1 hour.

Preheat oven to 375F. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place tuna patties on the prepared baking sheet. Spray patties with some of the cooking spray. Bake for 25 minutes, turning halfway through, until lightly browned. (If you would like them more crisp, place them under the broiler for about 5 minutes, but make sure to keep an eye on them!)

(Each serving, 2 patties, is 4 points!)

HG's Apple with Peanut Butter Fluff Dip

2008-06-29T20:14:00.003-04:00

I saw this recipe on the Hungry Girl website and have wanted to try it for a while now. Let me warn you, if you don't have a sweet tooth for really sweet treats, then this isn't for you. If you love sweets, like I do, and like to keep to low-point snacks, then this is for you.

Apple with Peanut Butter Fluff Dip
Serves 1

1 medium apple (I like Fuji, very sweet and crisp)
1 tablespoon Trader Joe's Better 'n Peanut Butter
1 tablespoon marshmallow fluff

Cut the apple into wedges. Combine the Better 'n Peanut Butter and fluff in a small bowl; mix well. Enjoy!

(Entire recipe is 2 points; if you want to use regular peanut butter, add another point.)

Chicken Marsala

2008-06-28T18:55:00.003-04:00

Hi there, sorry I haven't posted in a while. It was a little too hot to cook lately. I decided to make Chicken Marsala tonight. But instead of buying the cooking wine from the supermarket, I went to the liquor store and bought real Marsala wine. Believe me, it makes a huge difference, I had no idea! It simmers down to a rich, nutty sauce that is delicious.

Chicken Marsala
Serves 2

2 skinless, boneless chicken breast halves (4 ounces each)
1 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. black pepper
1 teaspoon Olivio or margarine
8 ounces baby bella or cremini mushrooms, wiped clean and sliced
1/2 cup Marsala wine

Combine flour, salt and pepper in a shallow dish. Coat chicken pieces in flour. Reserve flour mixture. Spray a medium skillet with olive oil spray and place over medium heat. Add Olivio and let melt. Add the chicken to the skillet. Brown chicken on both sides, about 5 minutes. Remove chicken and set aside.

Add mushrooms to the skillet and saute until slightly softened. Add the Marsala wine to the skillet. Simmer for about 2 minutes. Add 1 teaspoon of flour mixture to the mixture in the skillet. Let simmer for another 2 minutes, stirring. Add chicken back to skillet. Cover skillet and let simmer over low heat for about 15 minutes, turning chicken occasionally. Divide chicken and sauce among 2 plates. This dish goes well with brown rice or over couscous.

(Each serving is 5 points.)

Orange Honey Tilapia

2008-06-17T20:26:00.003-04:00

I recently bought some really good Navel oranges at the supermarket and I needed a new way to make tilapia, so I thought why not put the two together? The freshly squeezed orange juice and honey offer a subtle flavor to the fish, not overpowering at all.

Orange Honey Tilapia
Serves 2

2 medium oranges
2 Tbsp. honey
2 tsp. Worcestershire sauce
2 tsp. rice-wine vinegar
2 tilapia fillets (about 4 ounces each)

Cut one orange in half and squeeze into a large resealable plastic bag. Add the honey, Worcestershire sauce and rice-wine vinegar into the bag. Place the tilapia fillets into the bag. Cut the remaining orange into slices. Add to the bag. Seal bag and turn several times to coat the tilapia. Place in the refrigerator and let marinate for about 4 hours.

Preheat broiler. Place two large pieces of aluminum foil on a flat surface. Spray each with nonstick cooking spray. Remove the tilapia from the resealable bag and place one on each foil piece. Place 2 orange slices on each piece. Spoon some of the marinade over the fish. Fold foil edges over fish and seal tightly. Place under broiler and cook for about 20 minutes. Open foil partway, being careful to keep the juices in, and continue cooking until tilapia is opaque and flakes easily, about 15 minutes longer.

(Each serving is 4 pts.)

Black Bean Salad

2008-06-14T18:52:00.003-04:00

My neighbor Linda made this salad for a barbecue we had and it was delicious. There are many different variations you can do, like adding tomatoes right before serving, or leaving out the cilantro (that was my addition, Linda doesn't like cilantro). You can make this at least 2 days before you need to serve. It tastes so good after the flavors have melded after a few days.

Black Bean Salad
Serves 12

1 can (1 lb. 13 oz.) black beans, rinsed and drained
2 cans (11 oz. each) yellow corn, rinsed
1 large red pepper, finely diced
1 large green pepper, finely diced
1 medium red onion, finely diced
3 limes
1/3 cup extra virgin olive oil
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. chopped fresh cilantro

Combine the black beans, corn, red and green peppers, and onion in a large bowl.

Squeeze the limes into a small bowl. (Bonus tip: roll the limes on the counter top to get the most juice from them. Also, make sure they are at room temperature.) Add the olive oil, cumin, salt and pepper. Mix well. Pour over the salad in the bowl. Add the cilantro. Toss everything to coat well. Chill overnight.

(Each serving, 3/4 cup, is 3 pts.)

Eggplant Stuffed Shells

2008-06-03T19:36:00.005-04:00

This is a recipe that I've adapted from my previous job. The original called for cottage cheese, but I still believe that stuffed pasta dishes are best with ricotta cheese. The stuffing for the shells tastes like you're eating eggplant parmigiana. It is so delicious, and you can have 4 shells for each serving. The recipe serves 8, but you can easily cut this recipe in half. It tastes even better the next day!

(This is a picture of the shells before baking.)

Eggplant Stuffed Shells
Serves 8

1 box (12 ounces) jumbo pasta shells
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 large eggplant (about 1 pound), peeled and chopped
1 cup water
1 jar (32 ounces) spaghetti sauce (preferably low-fat)
1 container (8 ounces) part-skim ricotta cheese
1 serving egg substitute
1/2 cup Italian seasoned bread crumbs
salt and pepper
1 cup shredded part-skim mozzarella cheese

Preheat oven to 375F. Cook pasta shells according to package directions; set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic; sauté until fragrant, about 1 minute. Add the eggplant to the skillet; sauté for 5 minutes. Add the water to the skillet. Cover skillet and simmer, stirring occasionally, until the eggplant is tender and liquid is absorbed, about 10 minutes. Let mixture cool completely.

Combine the ricotta cheese, egg substitute, bread crumbs, salt and pepper in a large bowl. Mix well. Add the cooled eggplant mixture to bowl and mix well.

Spread some spaghetti sauce over the bottom of a large baking dish (you may need a smaller dish as well).

Spoon about 1 tablespoon eggplant mixture into each cooked shell and place each in the prepared dish. Pour the remaining sauce over the shells. Sprinkle with the mozzarella cheese. Cover dish and bake for 20 minutes. Uncover dish and bake about 20 minutes longer.

(Each serving—4 shells—is 10 pts plus.) (Updated 2/3/12)

Tuna Pasta Salad

2008-05-31T13:45:00.004-04:00

Now that I'm back on the diet wagon, I decided to keep it cool and make a salad to grab at the end of the day. It was really good to come home to after work. It definitely tastes best after it's chilled overnight and the flavors enhanced. Enjoy!

Tuna Pasta Salad
Serves 4

2 cans (6 ounces each) solid white tuna packed in water, rinsed and drained
4 ounces macaroni (I used Ronzoni Smart Pasta), cooked and drained
2 tablespoons light mayonnaise
1 tablespoon fat-free honey mustard dressing
1 teaspoon dijon mustard
5 baby carrots, grated
2 small dill pickles, finely chopped
salt and pepper to taste

Combine all the ingredients in a large bowl. Chill overnight for best results.

(Each serving is 4 points.)

Back from Vacation!

2008-05-30T15:02:00.002-04:00

Well, I’m back from vacation. It was a wonderful time, and I know my mom had a great time (she’s still thanking me). The Grand Canyon was just grand. We actually stayed in a town outside of the Grand Canyon called Williams. Our hotel, the Grand Canyon Railway Hotel, was just off Route 66. We were able to walk to the many restaurants and shops there. The people in the hotel and the shops were so nice and friendly, a stark difference from the grouchy people in the Northeast. We went to 2 restaurants that had the best food. One was called Pine Country Restaurant, and it was your typical comfort food place. We had dinner there the first night (we both got the turkey dinner — I know, boring, but it was delicious). But then we went for breakfast the next 2 mornings. It was unbelievable. If you like cinnamon rolls and French toast, then you would have loved the Cinnamon Roll French Toast. Can you imagine? I need to come up with a recipe for this (although it probably won’t be low-fat or point-friendly). The next night, someone recommended a restaurant that was part of a B&B called Buffalo Pointe. The restaurant part just recently opened. The steak was so tender and grilled to perfection. Plus the garlic mashed potatoes were so yummy. We felt so sick afterwards, but it was totally worth it!

The views at the Grand Canyon were spectacular. We took a great tour through Angel Gate Tours, which took us around the South Rim. They picked us up from the hotel and dropped us off in the evening, and in between they showed us beautiful vistas and even gave us a picnic lunch. If you are traveling to the Grand Canyon and are looking for a tour, book one through them, you won’t be sorry.

The latter part of our trip was to Las Vegas. The term “Sin City” also applies to the food. All we did was eat, but at least we made an effort and walked up and down the strip as much as possible. The buffet at the Planet Hollywood Resort, which is where we stayed, was amazing, at least for breakfast, that is. We ate just about everything, tasting and nibbling (and not counting points, not on vacation and not at this buffet).

All in all, it was a great time, and I really enjoyed spending the time with my mom. It was worth every penny to see her enjoy herself (she loves the slots!). Now it’s time to start the watching of the weight, counting points, and starting the exercise regimen. In my next life, I will be thin and eat whatever I want! But for now, I’ll create recipes that are better for me —and for you! I’ll post a new recipe tomorrow.

On Vacation

2008-05-22T19:56:00.001-04:00

Hi everyone,

I'm taking my mom on vacation for a few days. We're going to the Grand Canyon and Las Vegas, just us girls. Would you believe that it's going to snow in Arizona while we're there? Unbelievable for Memorial Day. But we'll have fun anyway.

I'll blog more about the trip and new recipes when I'm back. Have a great holiday weekend!

Lynn

Cinnamon Baked Apples

2008-05-18T21:06:00.005-04:00

I'm always on the look out for low-point desserts and here is a good one. My dad always makes baked apples for himself and my mom and he passed along his recipe to me. Of course I had to adjust it to my tastes and add a little sweet surprise—red hots! They are low in points and I only add about 3 red hots per apple, but it gives them an extra spicy kick.

Cinnamon Baked Apples
Serves 2

2 medium Fuji apples (or your favorite firm apples, like Granny Smith or Gala)
1 can (8 ounces) diet root beer
1 tablespoon ground cinnamon
1 Splenda French Vanilla cafe stick (I found them in the coffee aisle)
6 red hot candies (optional)

Preheat oven to 375F. Core apples and peel the top quarter. Place in a deep loaf pan. Pour diet root beer in and around the apples. Sprinkle the apples with cinnamon and splenda. Place 3 red hots in each apple.

Bake apples until softened and cooked through, about 1 hour 15 minutes.

(Each serving is 1 point.)

Scallops & Vegetables in Hoisin Sauce

2008-05-18T18:54:00.005-04:00

My dad has always made chicken in hoisin sauce but I wanted to try it with scallops (which is low in points) and it was delicious. I served it with brown rice, but you really don't need it. If you prepare the vegetables ahead of time, you can make this dish in about 10 minutes! You could substitute chicken for the scallops, but make sure the chicken is cooked completely before eating (chicken takes a little longer to cook than scallops).

Scallops & Vegetables in Hoisin Sauce
Serves 2

3 Tbsp hoisin sauce
3 Tbsp water
2 Tbsp low-sodium soy sauce
1 tsp grated ginger root
1 tsp sesame oil
1 tsp minced garlic
3 scallions, sliced
2 cups broccoli florets
1 cup matchstick carrots
1 cup sugar snap peas
8 oz sea scallops, beards removed and patted dry

Combine the hoisin sauce, soy sauce, grated ginger, sesame oil, minced garlic and water in a medium bowl. Add scallions, broccoli florets, carrots, and snap peas and mix well.

Spray a large skillet with nonstick cooking spray. Heat over medium high heat. Add scallops and sear, turning frequently, until opaque and lightly browned around the flat sides, about 5 minutes. Remove from skillet and set aside.

Add the vegetable mixture to skillet over medium heat. Stir continously until vegetables are crisp-tender, about 3 minutes. Return scallops to skillet, and continue stirring until heated through, about 2 minutes.

(Each serving is 5 points. If serving with brown rice, add 2 points for a half cup measure.)

Graham Cracker Ice-Box Cake

2008-05-14T20:51:00.005-04:00

I've had ice-box cakes over the years, but was looking to make one that was low in points. Using low-fat graham crackers and fat free whipped topping (Cool Whip) made for a great dessert.

Graham Cracker Ice-Box Cake
Serves 5

1 teaspoon vanilla extract
1 container (8 ounces) fat free whipped topping
7 1/2 sheets low-fat cinnamon graham crackers
2 tablespoons lite chocolate syrup

Add vanilla extract to the whipped topping. Using a 9 x 5 inch pan, begin layering the graham crackers along the bottom of the pan, keeping them to one layer. Top with some of the whipped topping. Repeat layering until you finish with the topping. Drizzle lite chocolate syrup over the top. Cover with plastic wrap and chill overnight. Cut into 5 servings.

(Each large serving is 3 points.)

Portobello Pizza

2008-05-12T19:49:00.004-04:00

I've made this recipe a few times, but I decided to try it with my Bolognese Sauce from my
previous post. It gives it a really hearty flavor and is very satisfying. It's a perfect lunch treat.

Portobello Pizza
Serves 1

1 large portobello mushroom, stem removed and remove the gills (a great way to remove the brown gills inside a portobello cap is to scrape with a grapefruit spoon!)
1/4 cup Bolognese Sauce or your favorite hearty sauce
1 ounce part-skim shredded mozzarella cheese

Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray, preferably olive oil. Place cleaned mushroom, rounded side up, on prepared baking sheet. Spray top of mushroom with cooking spray. Bake mushroom for about 10 minutes (it will shrink slightly). Remove from oven. Drain any liquid produced from mushroom. Reduce oven to 375F.

Turn mushroom rounded-side down on the same baking sheet. Top with sauce and cheese. Bake until cheese is melted and sauce is heated through, about 5 minutes.

(For those of you counting, it's 4 points using my Bolognese sauce. If using another sauce, point accordingly.)

Turkey and Vegetable Sauce

2008-05-06T20:53:00.005-04:00

I haven't made a homemade sauce in a while and I had some extra lean ground turkey in the freezer, so I thought I would make a meat sauce. You can use lean ground beef if you'd like, but you need to make sure it is at least 93% lean to match the nutrition of this recipe. Serve it over pasta or rice, or use it as a base for any recipe that calls for sauce. It would be great in a lasagna or over stuffed shells.

Turkey and Vegetable Sauce
Serves 6

1 Tbsp olive oil
1 medium onion, diced
1 tsp minced garlic
10 oz lean ground turkey or beef (93% lean)
28 oz can tomato puree
14 1/2 oz can fire roasted diced tomatoes
1/2 cup diced carrot
8 oz mushrooms, sliced
1 small zucchini, sliced
1 tsp sugar
1 tsp dried basil
1 tsp Mrs. Dash Tomato Basil Garlic seasoning

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Sauté until onion is translucent and fragrant, about 2 minutes. Add the ground turkey to the skillet. Cook until turkey is no longer pink, about 8 minutes.

Add the tomato puree and the diced tomatoes to a medium saucepan. Add turkey mixture from the skillet to the pot. Add the remaining ingredients, cover and simmer over low heat for about 2 hours.

(Each serving is 3 points, which is about 1 cup.)

Penne Shrimp, Tomato & Spinach

2008-04-29T20:43:00.003-04:00

My co-worker Anne gave me an idea for a different recipe (which I might eventually try), but then this recipe emerged. It's so fresh tasting and perfect for the season, when the weather is starting to get warmer. Plus, it's so filling, you definitely won't go hungry!

Penne Shrimp, Tomato & Spinach
Serves 1

2 ounces penne (I used Ronzoni Smart Pasta)
1/2 tsp olive oil
1 clove garlic, minced
8 large shrimp, peeled and deveined
2 oz fresh spinach
1/2 cup fire roasted diced tomatoes (from a 14.5 ounce can)
1 tsp Italian seasoning

Cook pasta according to package directions for firm. Generously spray a large skillet with olive oil spray and add olive oil. Heat over medium heat and add garlic. Saute garlic until fragrant, about 1 minute. Add shrimp, and cook until opaque and cooked through, about 4 minutes. Remove shrimp from the skillet and set aside.

Add the spinach to the skillet and saute until wilted, about 1 minute. Add the tomatoes and Italian seasoning. Add the shrimp back to the skillet. Continue heating until cooked through. Add cooked pasta and toss to coat. Serve.

(This large single serve is only 6 points, and very filling!)

Dad's Strawberry Yogurt Pie

2008-04-28T20:42:00.004-04:00

For any family gathering, it's a must that my dad make this yogurt pie. It wouldn't be a family dinner without it. He's tried to make changes to the pie, or use a different flavor yogurt, but the original is the best. I've called for a reduced-fat crust instead of the full-fat version; it helps to save a point.

Dad's Strawberry Yogurt Pie
Serves 8

1 container (8 ounces) lite cool whip
2 containers (6 ounces each) Dannon light and fit strawberry yogurt
1 teaspoon vanilla extract
1 reduced-fat graham cracker crust (8 serving)

Combine the cool whip, yogurt and vanilla extract in a large bowl. Use a wire whisk to blend well. Spoon the filling into the crust. Spread evenly in crust. (I know the picture shows some peaks, but my dad took the picture and he wanted to create some flourish!) Chill pie overnight before serving.

(Each serving is 4 points.)