Low-Point Shot-Glass Veggies

The perfect healthy little appetizer for your next get-together, party, or picnic!

Low-Point Shot-Glass Veggies

Ingredients:

- celery, small slices
- cherry tomatoes
- carrots, small slices
- olives 
- any other veggies you would prefer

Arrange veggies in shot glass after the dip has been placed in the bottom.

Dip Option #1: 

Dill Dip

- 3 Tbs light sour cream
- 3 Tbs light mayonnaise
- 1 tsp. dill seed
- 1 tsp. beau monde
Mix together and add 1 tsp. to the bottom of each shot glass. NOTE: In the picture I added 1 tsp. of basil pesto first and then 1 tsp. of the dill dip. If you leave out the pesto, I would add 2 tsp. of just the dill dip.

Dip Option #2:

Ranch Dip

- Add 1 or 2 tsp. of fat-free ranch dressing to the bottom of the shot glasses for zero points.

Total points per shot glass - .5 with the pesto and dill dip; 0 points for the fat free ranch.

Same for points plus points!

"The greatest wealth is health!" - Anonymous 

Low-Point Loaded Baked Potato

This amazingly gratifying baked potato is loaded with just the right ingredients that will satisfy your appetite and delight your palate!

Low-Point Loaded Baked Potato

Ingredients:

- 1 large baked potato
- 1/4 cup light sour cream
- 1/4 cup light mayonnaise
- 1 tsp. beau monde
- 1 tsp. dill seed
- 1 slice of bacon, cooked
- 1/4 cup reduced-fat Mexican Style Shredded Cheese, optional
- chives

Slice the potato almost all the way through about every 1/4 to 1/2 inch. Place potato in a microwave-safe dish or bowl and cover. Microwave for 5 minutes, rotate (if you don't have a self-rotating table in microwave) and cook 3 to 4 minutes longer, until a fork easily pierces it. Cook bacon until crisp and set aside. In a small bowl, combine sour cream, mayonnaise, beau monde, and dill seed. Spoon 2 Tbs of the sour cream mixture throughout the baked potato slices. (Save remaining mixture for another potato. Also delicious with King's Hawaiian bread rolls.) Break bacon into bits and sprinkle in between each slice as well as adding some on top. Melt shredded cheese in a microwave-safe bowl for 10 seconds or until melted, and drizzle on top (optional). Garnish with chives. Enjoy! If you'd like a printer-friendly version of this recipe Click Here.

Total servings - 1
Serving size - 1
Points per serving - 8.5 (w/out the melted cheese, the points are 6.5)
Points plus per serving - 8.05 (w/out the melted cheese, the points are 6.5)

"A very small degree of hope is sufficient to cause the birth of love." 

- Stendhal

Low-Point Chocolate Chip Starbuck's Brownies

Who needs a cup of coffee with dessert when you can just bake it right in! :)

These amazing "caffeinated" brownies will give you the energy to kick-start your day... so go ahead, have one for breakfast!

Low-Point Chocolate Chip Starbuck's Brownies

Ingredients:

- 1 box Betty Crocker Low-Fat Fudge Brownie Mix
- 1/2 cup water
- 1 egg
- 4 oz. no-sugar natural applesauce
- 2 Via Starbuck's instant coffee packets, divided
- 1/2 cup Betty Crocker Whipped Milk Chocolate Frosting
- chocolate chips (semi-sweet or milk chocolate)
- Pam baking spray

Preheat oven to 350 degrees. Combine brownie mix, water, egg, one of the instant coffee packets, and applesauce in a large bowl. Pour batter into a 13-inch by 9-inch baking dish sprayed with Pam cooking spray. Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle. Let cool. In a small bowl, combine frosting with half of the other Via Starbuck's instant coffee packet. Frost the brownies and add 3 chocolate chips to each piece. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 24
Serving size - 1
Points per serving - 3
Points plus per serving - 3.3

"The art of living lies in the fine mingling of letting go and holding on." 

- Havelock Ellis

Low-Point Brownie Popsicles

A fun and creative way to enjoy one of my favorite desserts! Easy to make and fun to present. Hang on to this recipe because these cute little brownie popsicles will be the highlight of any party or get-together you host!

Low-Point Brownie Popsicles

Ingredients:

- 1 box of Betty Crocker Low-Fat Fudge Brownie Mix
- 1/2 cup water
- 1 egg
- 2 oz. no-sugar applesauce
- 1 cup Nestle Premier White Morsels
- Candy sprinkles
- 15 popsicle sticks
- Pam Baking spray

Preheat oven to 350 degrees. In a large bowl, combine brownie mix, water, egg, and applesauce. Pour batter into an 11-inch by 7-inch baking dish sprayed with Pam baking spray. Bake for 35 minutes (or until a toothpick comes out clean when inserted into the middle). Let cool. Insert popsicle sticks into the brownies. In a small microwaveable bowl, melt white morsels for 1 minute. Stir. Continue microwaving for 10-seconds at a time until morsels completely melt. Dip brownie into the icing (or if brownie starts to come off the stick, use a knife to help spread the icing onto the brownie). Sprinkle with candy sprinkles and enjoy! Note: The brownie stays on the popsicle stick a lot better if refrigerated and cooled completely. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 15
Serving size - 1
Points per serving - 5.3
Points plus per serving - 6.7

"Let us always meet each other with a smile; for the smile is the beginning of love." - Mother Teresa

Low-Point Chicken Cutlets with Tarragon-Mushroom Sauce

Bursting with flavor, this magnificent entrée will have you going back for more (and you can go back for more if you have enough remaining points for the day)! :)

Low-Point Chicken Cutlets with Tarragon-Mushroom Sauce

Ingredients:

- 2 cups chicken-broth
- 1 carrot, sliced thin
- 1/4 cup onion, diced
- 2 garlic cloves, diced
- 1 bay leaf
- 4, 6 oz. skinless, boneless chicken breasts
- salt and pepper to taste
- 4 Tbs flour, divided
- 1 Tbs olive oil, divided
- 1 Tbs Land O Lakes Light Butter with Canola Oil, divided
- 1 cup quartered mushrooms
- 1 Tbs fresh tarragon

Place the first 5 ingredients in a saucepan; bring to a boil. Cook 6 minutes or until reduced to about 1 1/4 cups. Remove bay leaf with a spoon and discard. Remove sauce pan from heat and set aside.

Cut chicken breasts in half horizontally to form 8 cutlets. Sprinkle with salt and pepper. Place 3 Tbs flour in a shallow bowl and dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1/2 Tbs olive oil and 1 1/2 tsp. butter to pan; swirl until butter melts. Add 4 cutlets to pan, cook 2 minutes on each side or until golden brown. Remove from pan and keep warm. Repeat procedure with remaining 1/2 Tbs olive oil and 1 1/2 tsp. butter, and 4 cutlets.

Return skillet to medium-high heat. Add mushrooms, cook 5 minutes or until browned, stirring occasionally. Add stock mixture, bring to boil, scraping pan to loosen browned bits. Slowly sprinkle in remaining 1 Tbs of flour while whisking until mixture thickens. (If you feel it's too thick, you can add 1 to 2 Tbs. water). Add tarragon to mixture and spoon sauce over chicken and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total Servings - 4
Serving size - 1
Points per serving - 5
Points plus per serving - 5.7

"If it is important to you, you will find a way." - Anonymous