Thursday, October 8, 2015

Low-Point Butternut Squash Turkey Turnovers

These calzone-inspired healthy hand pies are a great idea, at home or on the go! Made with ground turkey, butternut squash, kale and just the right amount of spice, this recipe is definitely worth repeating! 

Low-Point Butternut Squash Turkey Turnovers


- 2 Tbs olive oil
- 2 cups butternut squash, cubed
- 2 tsp. chinese five spice
- 1 lb. ground extra-lean turkey
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 2 cups kale, roughly chopped
- 1/4 cup walnuts, chopped
- Pie crust (I used Pillsbury already made pie dough)
- 1 egg, beaten (to brush on dough before baking)
- 1/2 cup light sour cream
- 1 Tbs lemon juice
- 1/4 cup parsley
- 1/2 tsp. Beau Monde seasoning, optional
- 1/4 tsp. pepper
- 1/4 tsp. dill seed

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 

Heat oil in a large skillet over medium heat. Add butternut squash and five spice. Cook for 2 to 3 minutes. Add turkey, salt, and pepper and cook until turkey is almost all the way browned. Stir in kale and cook until heated through, about 5 minutes. Remove from heat and stir in the walnuts.

Unroll both sheets of the pie dough and cut each into 4 even pieces/wedges. Spoon about 1/4 cup of the filling onto each piece of pie dough. Fold over and crimp with a fork to make turnovers triangular in shape. Brush the egg on each turnover and place the pies on the prepared baking sheet. Bake until dough is lightly browned, about 15 to 20 minutes.

While the turnovers are baking, combine the sour cream and rest of the ingredients in a small bowl. Top each of the baked turnovers with a tablespoon of the sour cream mixture and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 8
Serving size - 1 turnover
Points per serving - 11 (11.5 with a tablespoon of sour cream mixture)
Points plus per serving - 13 (13.5 with a tablespoon of sour cream mixture)

These are rather large turnovers. You can reduce the points per serving by cutting the dough into 6 or 8 small wedges instead of 4. 

"Nothing is too much trouble, if it turns out the way they should." 
- Julia Child

Wednesday, October 7, 2015

Low-Point Mustard Green Pesto Egg Sandwich

Heavy with flavor but light on calories, this protein-packed meal will fill you up without filling you out! :)

Low-Point Mustard Green Pesto Egg Sandwich


- 3 packed cups of mustard greens or mixed power greens (I used a mix of mustard greens, kale, and spinach)
- 2 Tbs roasted walnut oil
- 1 Tbs apple cider vinegar
- 3/4 tsp. freshly ground pepper
- 1/4 tsp. kosher salt
- 8 oz. frozen green peas, thawed
- 1/3 cup grated parmesan cheese
- 2 Tbs plus 2 tsp. coconut oil, divided
- 8 large eggs
- 8 slices multigrain bread (I used thick-crusted artisan bread)

Combine greens, walnut oil, vinegar, pepper, salt, peas, and cheese in a food processor and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 2 tsp. of the coconut oil to the pan; swirl to coat. Crack 2 to 3 eggs into skillet. Reduce heat to medium and cook until whites are set. Repeat with the remaining coconut oil and eggs until all eggs are cooked. (You can reduce amount of coconut oil if you're cooking with less eggs). Toast the bread slices. Add 1 Tbs of pesto on each slice and add an egg. Sprinkle with a little more pepper and Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 8
Serving size - 1 open-faced sandwich
*Points per serving - 6.5
*Points plus per serving - 8

*NOTE --- When I make this recipe again, I will use a different, more low-calorie bread. The bread I used had 130 calories and .5 grams of fat per slice with 2 grams of fiber. The points can be easily reduced with another kind of bread.

"See the light in others and treat them like that is all you see." 
- Dr. Wayne Dyer

Tuesday, September 29, 2015

Low-Point Butternut-Squash Chicken Chili

Fall is upon us and it's time for some great soups, stews, and chilis! This butternut-squash chicken chili has a kick for those wishing for a little spice, as well as a little sweetness from the butternut squash for the perfect combination of flavors! Put on a sweater and enjoy a nice hot bowl tonight!

Low-Point Butternut-Squash Chicken Chili


- 2 Tbs olive oil, divided
- 2 cups, cubed peeled butternut squash
- 2 Tbs minced garlic
- 1 cup chopped yellow onion
- 1/2 chopped red pepper
- 1 Tbs minced jalapeno peppers
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 3/4 tsp. kosher salt
- 4 cups unsalted chicken stock
- 2 cups cannellini beans, rinsed, drained, and divided
- 1 lb. shredded boneless skinless chicken breast
- 3 Tbs chopped fresh cilantro

Heat a large dutch oven or large sauce pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides. Remove squash from pan and set aside. 

Add remaining 1 tablespoon olive oil to pan. Add the garlic and next 7 ingredients (through kosher salt) to pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes.

Place one cup of the cannellini beans in a small shallow bowl and mash with a potato masher or fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 to 4 minutes. Stir in chicken and cook until heated through. Enjoy a bowl sprinkled with fresh cilantro! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6
Serving size - 1
Points per serving - 4
Points plus per serving - 5

"Autumn is a second spring where every leaf is a flower." 
- Albert Camus 

Friday, September 25, 2015

Low-Point Spinach-Ricotta Dumplings

If anyone told me you could find nice, plump, delicious dumplings in this world for only one point each, I wouldn't have believed it. These pillowy and creamy spinach and ricotta balls are simply divine!

Low-Point Spinach-Ricotta Dumplings


- 1, 10 oz. package frozen chopped spinach, thawed and drained well
- 1/3 cup flour
- 1 1/2 cups low-fat ricotta cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2 1/2 oz. shredded parmesan cheese
- 2 egg yolks
- 1 egg
- marinara sauce (I used Classico brand)
- 1/4 to 1/3 cup flour to coat dumplings

In a large bowl, combine all of the ingredients together down to marinara sauce but not to include the marinara sauce. Sprinkle about 1/4 to 1/3 cup flour in a separate shallow bowl. Drop a large tablespoon of the ricotta mixture into the flour to coat, and gently roll into a ball. Set the ricotta balls/dumplings onto a separate plate until all the ricotta mixture has been used and you have about 24 dumplings. Place marinara in large skillet over medium heat; cover and keep warm. Bring a large pot of water to a boil. Reduce heat to medium-low. Add about 5 dumplings at a time to water and cook for 6 minutes (do not boil). Remove dumplings from sauce pan with a slotted spoon and place in the marinara to keep warm. Repeat with remaining dumplings. Enjoy over pasta or, as shown in the picture, boiled squash strands. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 24 dumplings
Serving size - 3 dumplings with 1/2 cup marinara sauce
Points per serving - 2
Points plus per serving - 3.5

"Do not raise the bar any higher for yourself, until you have celebrated what you have already accomplished." - Anonymous

Tuesday, August 25, 2015

Low-Point Crab Salad

This recipe is made with fresh crab meat. You can use imitation crab meat as well, if you're in a location where fresh crab meat isn't readily available. Either way, you'll love this creamy recipe that has the perfect amount of sweet and spicy flavor to please your palate.

Low-Point Crab Salad

- 8 oz. thawed fresh crab meat (or imitation crab meat if fresh crab isn't available in your area)
- 1/2 cup chopped celery
- 1/3 cup light mayonnaise *See notes below
- 1/3 cup light miracle whip *See notes below
- 3 boiled eggs, chopped
- 2 Tbs chopped onion
- 1/2 tsp. lemon juice
- 1 to 2 tsp. Old Bay Seasoning (per your desired taste), optional
- salt and pepper to taste

Combine all ingredients and chill for 1 to 2 hours before serving for cooler, tastier results!  If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2 cups
Serving size - 1/2 cup
Points per serving using fresh crab meat - 4.5
Points per serving using imitation crab meat - 5
Points plus per serving using fresh crab meat - 4
Points plus per serving using imitation crab meat - 5

* You do not have to use both mayonnaise and Miracle Whip. Although it's not necessary to use both if you do not have both on hand, Miracle Whip offers a more sweet, spicy flavor that some people prefer over mayonnaise. 

* What is the difference between mayonnaise and Miracle Whip? - To be called a mayonnaise, it must contain 65% vegetable oil by weight. Although Kraft keeps the oil content in Miracle Whip a secret, they confirmed that the oil content is too low to meet the mayo standard, per

"Nothing is an obstacle unless you say it is." -Wally Amos