Sunday, September 28, 2014

Low-Point Brown Sugar Meatloaf

The title just sounds good doesn't it? Brown Sugar Meatloaf!!! Enough said? This sweet and juicy meatloaf takes hardly any time at all to prepare and unfortunately even less time to eat! So tasty it keeps you coming back for more!

Low-Point Brown Sugar Meatloaf


- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef (I used 93% lean)
- 3/4 cup 2% milk
- 2 eggs
- 1 1/4 tsp. salt
- 1/2 tsp. pepper
- 1 small onion, chopped fine
- 1/4 tsp. ground ginger
- 3/4 cup finely crushed saltine crackers crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Sprinkle brown sugar in the bottom of the pan and press down lightly. Spread the ketchup on top of the brown sugar. In a mixing bowl, thoroughly mix remaining ingredients and shape into a loaf. (The mixture might seem too thin. Don't worry about that; just pat into a loaf and it will cook perfectly.) Place loaf on top of the ketchup. Bake for 1 hour and 15 minutes. If the center is not done, cook for another 15 minutes. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 7
Serving size - 1
Total points per serving - 5
Total points plus per serving - 6

"It's not who you are that holds you back; 
it's who you think you are not." - Denis Waitley

Wednesday, September 24, 2014

Low-Point Swordfish Steak with Kalamata-Basil Tapenade

FINALLY !!! A NEW RECIPE!!!  We have been in the process of moving for quite a few months. I am happy to say we are now established in our new home and I am soooo ready to get back in the kitchen! I apologize for not having more recipes out there these last few months for my wonderful followers! 

This excellent recipe is high in protein and low in fat! This tasty, healthy, and delicate swordfish can only be improved with the savory Kalamata-basil tapenade placed on top of each swordfish steak! Give it a try! You won't be disappointed! 

Low-Point Swordfish Steak with Kalamata-Basil Tapenade


- 3, 4 oz. swordfish steaks
- 1 Tbs plus 2 tsp. olive oil, divided
- 1 cup fresh basil (packed)
- 3 Tbs Kalamata olives
- 1 tsp. capers
- 2 large cloves of garlic
- 1 green onion
- 1 cup chopped fresh tomato
- salt and pepper to taste

Coat fish with 2 tsp. of olive oil. Sprinkle with salt and pepper and place in a skillet that has been preheated over medium-high heat. Cook swordfish for 3 to 4 minutes on each side. Remove and cover. 

In a food processor, place fresh basil, olives, capers, garlic, onion, and remaining 1 Tbs of olive oil. Pulse until mixture is finely chopped. Remove to bowl and stir in fresh tomatoes.  Place tapenade mixture on each swordfish and 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 - 6.5

"It's not that some people have will power and some do not; it's that some people are ready to change and others are not." - James Gordon

Sunday, July 13, 2014

Low-Point Blueberry Bliss

Cool, refreshing, and perfect for a summer day! This cup full of happiness can easily be adapted to suit your favorite fruit taste. Raspberries, strawberries, or any other fruit with different flavors of yogurt make this decadent dessert even more desirable!

Low-Point Blueberry Bliss


- 1, 1 oz. box of sugar-free fat-free instant vanilla pudding
- 2 cups 1% milk
- 2, Greek 100 blueberry yogurts
- Fresh blueberries
- 1 cup Lite Cool Whip, plus 2 Tbs for the topping of each dessert bowl.
- Granola

In a large bowl, combine pudding and milk. Whisk for about two minutes until the pudding starts to get firm. Add yogurts, fresh blueberries, and cool whip. Spoon 1/2 cup into little dessert bowls or ramekins. Sprinkle with just a little bit of granola and enjoy! Refrigerate for a few hours beforehand if you prefer it chilled. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 9, 1/2 cups
Serving size - 1/2 cup
Points per servings - 1.5
Points plus per serving - 2

"Eat well, live simply, laugh often." - Anonymous 

Thursday, July 10, 2014

Low-Point Wasabi-Encrusted Tuna Steak

Seared to perfection! This well-seasoned tuna steak, with a sweet and savory crust, is a recipe definitely worth repeating!

Low-Point Wasabi-Encrusted Tuna Steak


*Note: This recipe is for one, 4 oz., tuna steak. Feel free to double the recipe if you would like to add another steak. 

- 1, 4 oz. Yellowfin Tuna Steak
- 1 tsp. Chinese Five Spice
- 1/2 tsp. ground ginger
- 1 tsp. sesame oil
- 1/2 tsp. rice vinegar
- 1/2 tsp. brown sugar
- 1 tsp. Mirin (sweetened saki)
- 2 Tbs crushed wasabi peas

Preheat skillet over medium-high heat. Place tuna steak on a plate. Combine the rest of the ingredients down to wasabi peas (do not include those yet). Mix well and brush tuna steak with marinade. Reserve 1 1/2 tsp. marinade for tuna steak after it's cooked. Coat (both front and back) tuna steak with the crushed wasabi peas. Place in skillet and cook for about 2 1/2 minutes on each side. Remove tuna steak and brush with remaining marinade. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

Total servings - 1
Serving size - 1
Points per serving - 6.5
Points plus per serving - 7.5

"I don't trust words. I trust taste." - Anonymous

Monday, June 30, 2014

Low-Point Strawberry Yogurt Fluff

Cool and refreshing! The perfect summer treat that you can recreate by using different jello and yogurt flavors along with your favorite fresh fruits. Your family will love this incredibly easy and mouthwatering dessert!

Low-Point Strawberry Yogurt Fluff


- 1, .3 oz. package of sugar-free strawberry jello
- 1/3 cup boiling water
- 2, 5.3 oz. strawberry, Yoplait Greek 100 yogurt
- 1, 8 oz. container of Lite Cool Whip
- fresh strawberries

In a large bowl, whisk the jello and boiling water until jello dissolves. Add the strawberry yogurt and combine well. Fold in the cool whip and add pieces of fresh strawberries. Spoon into dessert cups or ramekins and place in refrigerator for several hours. Enjoy! (Note: My husband and kids didn't even want to wait until this dessert set in the refrigerator. I barely had time to spoon it into cups before they devoured it!) :)  If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 3 1/2 cups
Serving size - 1/2 cup
Total points per serving - 2.5
Total points plus per serving - 3

"Dessert is the best time of day." - Anonymous