Thursday, March 19, 2015

Low-Point Pico De Gallo


This EASY pico de gallo recipe has all the refreshing flavors you need to enjoy on a toasted crostini, on a bed of lettuce, or on top of your favorite chicken recipe. Use it with any dish you like or just grab a spoon!

Low-Point Pico De Gallo 

Ingredients:

- 6 Tbs lime juice
- 2 Tbs olive oil
- 1 tsp. kosher salt
- 1 1/2 cups finely-chopped radishes
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh chopped cilantro
- 1/4 cup finely-chopped onion
- 2 tsp. minced jalapeƱo pepper
- 1 large English cucumber, diced (about 4 cups)

Combine all ingredients in a mixing bowl and toss to coat evenly.  Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 cups
Serving size - 1 cup
Total points per serving - 1.8
Total points plus per serving - 1.8

"Never let the things you want make you forget the things you have." 
- Anonymous

Wednesday, March 18, 2015

Low-Point Mixed Greens and Mushroom Frittata


Leafy greens, gooey cheese, and healthy eggs... this protein-packed meal has so many beneficial nutrients, it'll keep you going all day long!

Low-Point Mixed Greens and Mushroom Frittata 

Ingredients:

- 4 tsp. olive oil, divided
- 1 cup thinly sliced onion
- 1 tsp. minced garlic
- 1//2 to 1 cup chopped fresh mushrooms (one cup if mushrooms are your favorite)
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 cups trimmed mixed greens (I used kale, mustard greens, and collard greens. Feel free to use any leafy greens you'd like)
- 4 Tbs freshly chopped basil leaves, divided
- 4 large eggs
- 1 cup reduced-fat shredded cheddar cheese
- 1/4 cup freshly shaved parmesan cheese


Heat a large skilled over medium-high heat. Add 2 tsp. of the olive oil and swirl to coat pan. Add thinly sliced onion and cook about 5 minutes until onion is tender, stirring occasionally. Add garlic, mushrooms, salt, and pepper, and cook for a few more minutes. Add mixed greens and cook for about 5 to 7 minutes until greens are slightly wilted and tender. Remove from heat. In a separate large bowl, combine 2 Tbs of the basil, eggs, and cheddar cheese. Whisk until combined. Add mixed green mixture to egg mixture and stir until all greens are coated evenly with egg mixture. Return skillet to medium-high heat and add remaining 2 tsp. olive oil.  Return egg/mixed green mixture to skillet and cook for 30 seconds. Reduce heat setting to low and cook, without stirring, about 4 to 5 minutes or until eggs are partially cooked. Sprinkle fresh parmesan on top of frittata and place oven-proof skillet in oven with broiler set on high. Broil until eggs are thoroughly cooked and cheese is starting to brown. Remove (with oven mits!) and let stand for a few minutes. Run a silicone spatula around edges to loosen from pan and slide frittata onto a plate or cutting board. Sprinkle with remaining basil, cut into 6 slices and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6
Serving size - 1
Total Points Per Serving - 4
Total Points Plus Per Serving - 4


"She thought she needed a hero, so she became one." - Anonymous



Monday, March 9, 2015

Low-Point Creamy Avocado Soup with Jumbo Lump Crab




Enjoy it cold or hot! Creamy avocado with jumbo lump crab is amazing! Only have a few minutes to prepare? This is your go-to recipe. You get to savor and enjoy this luscious creamy soup in less than 10 minutes!

Low-Point Creamy Avocado Soup with Jumbo Lump Crab

Ingredients:

- 3 avocados, peeled and cut into chunks (seeds removed)
- 2 cups chicken broth
- 2 Tbs fresh lemon juice
- 1/3 cup fresh cilantro
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. Old Bay Seasoning
- 3 oz. jumbo lump crab

Combine all ingredients, except for crab meat, in a blender. Process until smooth. Spoon into bowls and add crab meat to each bowl. Enjoy immediately, or cover and refrigerate. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 cups
Serving size - 1 cup
Total points per serving - 7
Total points plus per serving - 7
(only 3.5 for a half cup!)

"Don't judge someone's story based on the chapter you walked into." 
- Anonymous

Tuesday, February 24, 2015

Low-Point Cauliflower Cheese Sticks


Pass the cheese sticks please... and don't stop with one! These guilt-free, healthy, cauliflower cheese sticks are a delight! Using cauliflower to make pizza crust or bread sticks is a snap and so delicious, you won't even know they're low-point!

Low-Point Cauliflower Cheese Sticks

Ingredients:

- 1 large head of cauliflower (about 4 cups after pulsed in a food processor until cauliflower looks like rice)
- 4 eggs
- 3 cups low-fat shredded mozzarella cheese, divided
- 2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- rosemary (optional)

Preheat oven to 425 degrees. Spray a large cookie sheet or pizza pan with Pam cooking spray. Cut up cauliflower into florets and add to food processor. Pulse until cauliflower resembles rice. Place cauliflower into a microwave-safe bowl and microwave for 5 minutes. Drain cauliflower, getting out excess moisture (or pat with paper towels removing excess water). Place cauliflower in a large bowl and add eggs, 2 cups of the mozzarella cheese, oregano, salt, and pepper. Combine and place the mixture on the greased cookie sheet. Form into a large rectangle (for cheese sticks) or a circle (if you're using this for a pizza crust). Bake for about 30 to 35 minutes, until the cauliflower is golden brown. Once golden brown, remove and sprinkle on remaining 1 cup of mozzarella cheese. Place back in oven for another 5 minutes or until cheese has melted. Remove and let cool slightly. Sprinkle with fresh rosemary if desired, slice, and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 10 (depending on how big your rectangle is)
Serving size - 1
Points per serving - 3
Points plus per serving - 3


"The cause of most of man's unhappiness is sacrificing what he wants most for what he wants now." - Gordon B. Hinckley

Monday, February 23, 2015

Low-Point Pea Pesto with Prosciutto


These bright little baguette appetizers topped with pea pesto and prosciutto make a delicious and nutritious snack for a get-together or for your own enjoyment!

Low-Point Pea Pesto with Prosciutto

Ingredients:

- 1, 8 oz. bag of frozen green peas, thawed and drained
- 1 cup packed fresh basil leaves
- 2 Tbs olive oil
- French bread baguette, cut into 1/2-inch slices and toasted (my mixture used about 18 slices)
- Part-skim ricotta cheese
- 1/2 oz. very thinly sliced prosciutto, torn or cut into pieces
- black pepper

Combine green peas, basil, and olive oil in a food processor. Pulse until the mixture becomes smooth. Place a tablespoon of pea pesto on a slice of the french bread baguette and top with a little piece of prosciutto and 1 tsp. ricotta cheese. Sprinkle with pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Serving size - 1 baguette
Points per serving - 1.5
Points plus per serving - 1.5

"If you can't stop thinking about it, don't stop working on it." 
- Anonymous