Tuesday, January 27, 2015

Low-Point Bacon-Cheddar Creamy Cauliflower

Enjoy as a chowder! Enjoy as side dish! It doesn't matter how you serve it, it is one amazingly tasty dish!

Low-Point Bacon-Cheddar Creamy Cauliflower


- 1 Tbs flour
- 1 cup plus 2 Tbs chicken broth
- 5 slices of center cut bacon (I used Oscar Mayer; 70 cal for 2 slices), chopped
- 1 1/2 Tbs shallots, diced
- 1 clove garlic, minced
- 2 cups grated cauliflower
- 1 cup 2% milk
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1 cup Kraft Sharp Cheddar shredded cheese (made with 2% milk for 1/3 less fat)
- green onion (green parts only), chopped

Whisk together flour and 2 Tbs chicken broth and set aside. In a large soup pot, cook bacon over medium-high heat until crisp. Transfer bacon to a plate and remove all bacon grease from pot except 1 Tbs. Add onions and garlic and sauté for 1 minute. Add grated cauliflower, remaining 1 cup chicken broth, milk, salt, and pepper. Let come to a boil and then slowly whisk in flour/chicken broth mixture. Turn down heat and let simmer 3 to 4 minutes or until it starts to thicken. Turn off heat and stir in cheddar cheese and 3 pieces of the cooked bacon. Spoon creamy cauliflower in serving bowls and top with remaining bacon, green onions, and a pinch more cheddar cheese if desired. Enjoy! I you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 3 cups
Serving size - 1 cup
Points per serving - 5
Points plus per serving - 5.5
(cut those points in 1/2 for just 1/2 cup serving)

"She turned her can'ts into cans and her dreams into plans." 
- Anonymous

Monday, January 26, 2015

Low-Point Pan-Fried Fish with Wilted Arugula Salad

Seasoned to perfection, this pan-fried fish and wilted balsamic arugula salad is the perfect low-point entrée that will leave you feeling completely satisfied!

Low-Point Pan-Fried Fish with Wilted Arugula Salad


- 1 1/2 cups arugula
- 1 cup grape tomatoes, halved
- 1 green onion, diced
- 1 tsp. jalapeños, diced 
- 1 Tbs white balsamic vinegar
- 3 Tbs olive oil, divided
- 1 tsp. sugar
- 2, 4 oz. fish filets (I used Swai)
- salt and pepper to taste
- 1 Tbs plus 1 tsp. flour

In a medium bowl, combine arugula, tomatoes, onion and jalapeños. In a separate small bowl, combine 1 Tbs of the olive oil with the white balsamic vinegar and sugar. Mix well, drizzle over salad, and toss salad until it's coated evenly.

In a large skillet, heat remaining 2 Tbs olive oil over medium-high heat. Lightly salt and pepper fish filets. Sprinkle 1 tsp. of flour on each side of both filets. (I usually do one side and place it, seasoned-side down, in the skillet and then season the other side.) Shake skillet briefly when fish is laid in hot oil so the fish will not stick. Let cook 2 to 3 minutes on each side and remove to plate. Add your salad to the plate and enjoy!

If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1 filet and 1/2 of the salad mixture
Points per serving - 7.5
Points plus per serving - 8

"You will never fail as long as you keep getting up and trying again." 
- Anonymous

Thursday, January 22, 2015

Low-Point Kielbasa and Whole Grain Rice with Redeye Gravy

Redeye gravy is a delicious brown gravy made with coffee. No wonder I love it! This healthy dish, using turkey kielbasa and whole grain rice, packs great flavor with just a few ingredients. Easy to make and even easier to devour! Enjoy! 

NOTE: You can also use grits in place of the rice.

Low-Point Kielbasa and Whole Grain Rice with Redeye Gravy


- 2 Tbs Land O Lakes light butter
- 1/2 shallot, diced
- 1 clove garlic, diced
- 7 oz. turkey Kielbasa (I used Jenny-O turkey kielbasa), thinly sliced
- 1/4 tsp. pepper
- 1/2 cup coffee (pre-made)
- 1 cup beef broth
- 2 Tbs flour
- 1/2 tsp. fresh thyme
- Uncle Ben's Ready-Made Whole Grain Rice Medley (the package you just place right in the microwave)

Melt butter in a large skillet over medium-high heat. Add shallots and garlic and 
sauté for about a minute. Add kielbasa and sauté/cook for 2 minutes or until kielbasa begins to brown. Add pepper, coffee, and beef broth. Let cook until it comes to a boil, and then sprinkle in the flour, a little at a time, whisking briskly until all the flour dissolves. Let sauce continue to boil and reduce for 2 1/2 to 3 minutes. Sprinkle with fresh thyme. Spoon rice onto 3 plates and add equal amounts of kielbasa and gravy over each plate. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 3
Serving size - 1
Points per serving - 6.5
Points plus per serving - 7

"A true friend is someone who overlooks your broken fence, and admires the flowers in your garden." - Anonymous

Tuesday, January 20, 2015

Low-Point Individual Spinach and Ricotta Lasagnas

If you're still hungry after one of these amazing individual spinach and ricotta lasagnas, simply have another. It's still only 10 points or less! Packed with savory prosciutto, spinach, ricotta and herbs, this lasagna is one of our favorites!

Individual Spinach and Ricotta Lasagnas


- 4 uncooked lasagna noodles (I used the no-bake ones that are shorter than the regular longer ones)
- 1 ounce prosciutto
- 1 tsp. olive oil
- 1/2 shallot, chopped
- 4 oz. fresh spinach
- 1 cup part-skim ricotta cheese
- 2 Tbs grated parmesan cheese
- 1 tsp. dried thyme
- 3/4 tsp. dried basil, divided
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup reduced-fat shredded mozzarella cheese
- Pam cooking spray

Preheat oven to 350 degrees. *Boil lasagna just until it's al dente. Drain and cut each noodle crosswise into 3 pieces, forming 12 little squares. Set aside. In a large skillet, cook prosciutto on medium-high heat until crisp. Remove prosciutto, let cool slightly, crumble, and set aside. Add olive oil to the same skillet and sauté shallots for about a minute. Add fresh spinach and cook until spinach starts to wilt. Add crumbled prosciutto, mix and remove from heat. In a large bowl, combine ricotta cheese, parmesan cheese, thyme, 1/2 tsp. of the basil, salt, and pepper. Add the spinach mixture and combine. Coat 4 ramekin bowls with pam cooking spray. Arrange one pasta square on the bottom of each ramekin. Add a small amount of spinach and ricotta mixture on top of each lasagna square. Repeat by putting another pasta square on top of mixture and then evenly layer the rest of the spinach mixture on top. Finish with placing the last pasta square on top of each ramekin. Combine mozzarella and 1/4 tsp. basil. Sprinkle evenly over all 4 ramekins. Place ramekins on a cookie sheet and cover loosely with aluminum foil. Place in oven and bake for 20 minutes. Let stand 5 to 10 minutes before serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

*NOTE: Even though I bought the no-bake pasta noodles, I still boiled until they were al dente. This way, you only have to bake lasagnas for 20 minutes as opposed to longer. 

Total servings - 4
Serving size - 1
Points per serving - 4
Points plus per serving - 5

"Never upset the person who cooks your dinner." - Garfield

Thursday, January 15, 2015

Low-Point Apple Kale Salad

This enticing fresh salad is not only gratifying, it's also very healthy! Simple to prepare too! What could be better?

Low-Point Apple Kale Salad


- 4 cups fresh kale, chopped
- 2 large sweet apples, unpeeled, cored, and chopped
- 1/4 cup plus 2 Tbs golden raisins
- 1/2 cup celery, chopped
- 2 Tbs pine nuts
- 3 Tbs nonfat greek yogurt
- 1 Tbs honey or Agave
- 3 Tbs water

In a large bowl, add kale, one of the chopped apples, raisins, celery, and pine nuts. Toss to mix well. In a food processor, place the remaining chopped apple, yogurt, honey, and water. Process until well blended. Pour over salad and toss to coat. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6 cups
Serving size - 1 cup
Points per serving - 1.5
Points plus per serving - 1.5

"Remind yourself that it's ok not to be perfect." - Anonymous