Thursday, June 18, 2015

Low-Point Pico de Mango


A fruity twist on a classic dish! This pico de gallo has been magnificently modified with mangos!!! The already delicious dish is even more summery fresh with chopped mangos added. With enough fruit to refresh and enough heat to satisfy, it's becoming the #1 choice recipe this summer!

Low-Point Pico de Mango 

Ingredients:

- 2 medium tomatoes, chopped small
- 1/2 avocado, chopped small
- 3 green onions, (white and green parts), chopped small
- 1/2 green pepper, chopped small
- 1 mango, chopped small
- 1 Tbs diced jalapeno
- 2 Tbs chopped basil
- 1 Tbs chopped cilantro
- 2 Tbs lemon juice
- 2 Tbs olive oil
- salt and pepper to taste

Combine all ingredients and dive in! :) If you'd like a printer-friendly version of this recipe, Click Here!

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

"You weren't given a good life or a bad life. You were given a life. Whether it's good or bad is up to you." - Anonymous

Sunday, May 31, 2015

Low-Point Mayo and Panko Mahi



I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Low-Point Mayo and Panko Mahi 

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 
- 2, 4 oz. Mahi Mahi fish filets
- 2 Tbs lite mayonnaise
- 2 Tbs Panko (Japanese bread crumbs)
- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 4.5
Points plus per serving - 5

"Always act like the person Mr. Roger's knew you could be." 
- Anonymous

Tuesday, May 19, 2015

Low-Point Soy Sauce Eggs



Add a flavor to your salads, sandwiches, or ramen noodles by cooking your hard-boiled eggs in soy sauce!

Low-Point Soy Sauce Eggs

Ingredients:

- 4 eggs, boiled and peeled
- 5 Tbs soy sauce

Heat soy sauce over medium-high heat in a large sauce pan. When soy sauce starts to boil, reduce heat to medium and carefully add eggs. Roll eggs around to evenly coat them in the soy sauce. Continue rolling eggs around until soy sauce thickens and eggs are a dark mahogany color. (Feel free to take them out at your desired color preference. The darker the eggs, the more flavor the eggs hold.) Remove eggs and let soy sauce drain off. Place them on a plate to cool and enjoy! Seal and refrigerate any uneaten eggs. If you'd like a printer friendly version of this recipe, Click Here.

Total servings - 4
Serving size - 1
Points per serving - 2
Points plus per serving - 2

"Sometimes the people around you won't understand your journey. They don't need to; it's not for them." - Anonymous

Friday, May 1, 2015

Low-Point Penne Pasta with Asparagus and Pistachios


Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! :)

Low-Point Penne Pasta with Asparagus and Pistachios

Ingredients:

- 8 ounces uncooked whole-wheat penne pasta
- 1 Tbs olive oil
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 green onions, chopped, white and green parts divided
- 1 tsp. minced garlic
- 1/4 cup dry white wine
- 1/2 tsp. kosher salt or sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs butter, (Land O Lakes Light with Canola Oil)
- 1/3 cup grated parmesan cheese
- 1/4 cup pistachios, chopped
- fresh mint, chopped

Cook pasta according to directions. Drain in a colander over a bowl reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup liquid to pan, cover, and keep warm over low heat. 

Heat a large skillet over medium-high heat with olive oil. Add asparagus, white parts of the green onions, and garlic, and sauté until asparagus is crisp-tender. Add wine, salt, and pepper. Cook for about 1 minute. Add asparagus mixture to pasta along with the green onions, butter and cheese. Stir in pistachios. Divide among bowls and garnish with fresh mint. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 7 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 5

"Change the way you look at things, and then the things you 
look at change." - Anonymous

Thursday, April 30, 2015

Low-Point Orange Marmalade Shrimp Salad


Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Low-Point Orange Marmalade Shrimp Salad

Ingredients:

- 1/4 cup fresh lime juice
- 1/4 cup plus 2 Tbs orange marmalade
- 1 garlic clove, minced
- 3 Tbs fresh cilantro, chopped
- 1 Tbs olive oil
- 1/8 tsp. red pepper flakes (more if desired)
- 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
- mandarin oranges
- 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 (1/2 cups)
Serving size - 1
Points per serving - 4 (with avocado, 6)
Points plus per serving - 5 (with avocado, 7)


"A positive thinker sees the invisible, feels the intangible, and achieves the impossible." - Anonymous