Tuesday, March 25, 2014

Low-Point Double Chocolate Oatmeal Cupcakes (with Peanut Butter Frosting)


Dessert is always a good idea, especially when you have a major sweet tooth like myself. These delightful mini cupcakes will come to the rescue of any chocolate lover out there; because our happiness depends on it! 

Low-Point Double Chocolate Oatmeal Cupcakes (with Peanut Butter Frosting)

Ingredients:

- 1 box Betty Crocker Low-fat Fudge Brownie mix
- 1/2 cup water
- 1/2 cup oatmeal
- 1/2 cup chocolate chips
- 1 egg
- 2 Tbs applesauce

Preheat oven to 350 degrees. In a large bowl or mixer, combine all ingredients. Spoon mixture into mini cupcake pans sprayed with Pam baking spray. Bake for 10 to 11 minutes. Remove and let cool.

Ingredients: Peanut Butter Frosting

- 1/2 cup peanut butter (Peter Pan Whipped Creamy)
- 1 cup powdered sugar
- 1 Tbs milk
- 2 Tbs butter (Land O Lakes Light with Canola Oil), softened

Combine all ingredients and beat until fluffy. Add 1 teaspoon frosting to each cupcake.

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

Total servings - 40
Serving size - 1
Points per serving - 2
Points plus per serving - 2.5

"I'd give up chocolate but I'm not a quitter." - Anonymous 

Low-Point Turkey Cutlets in White Wine Sauce


These simple ingredients bring big flavor to this turkey cutlet meal. Seasoned to perfection and topped with a white wine, lemon-caper sauce, these turkey cutlets will delight your palate!

Low-Point Turkey Cutlets in White Wine Sauce

Ingredients:

- 8, 3 oz. turkey cutlets
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs olive oil, divided
- 1 Tbs Land O Lakes Light Butter with Canola Oil, divided
- 1/4 cup diced shallots
- 1 Tbs diced garlic
- 3/4 cup dry-white wine
- 1/2 cup chicken stock
- 1 tsp. flour
- 2 Tbs fresh lemon juice
- 1 1/2 Tbs capers, drained
- 2 Tbs chopped fresh parsley

Heat a large skillet over medium-high heat with 1 1/2 teaspoons of olive oil. Sprinkle turkey evenly with salt and pepper. Add 4 cutlets to pan, and cook for 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Add remaining oil and cutlets to pan and cook 2 minutes on each side or until done. After cutlets are removed, add 1/2 Tbs butter to pan. Add shallots and garlic and sauté one minute. Increase heat to high and add white wine. Bring to a boil and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, and add remaining 1/2 Tbs butter, lemon juice, and capers. Pour sauce over cutlets and sprinkle with parsley. Enjoy!  If you'd like a printer-friendly version of this recipe, Click Here

Total servings - 8
Serving size - 2 cutlets
Points per serving - 6
Points plus per serving - 7

"It wasn't a waste of time if you learned something." - Anonymous

Thursday, March 20, 2014

Low-Point Pork Scaloppine with Dijon Cream Sauce


Scaloppine means "a thinly sliced cut of meat". When this lean pork tenderloin is sliced, seasoned, grilled, and topped with the most succulent sauce, it becomes the ultimate entree'. Very tasty and very low-point. What more could you ask for? 

Low-Point Pork Scaloppine with Dijon Cream Sauce

Ingredients:

- 1, 1-pound extra lean pork tenderloin, sliced into 12 thin pieces and pounded to 1/4 or 1/2-inch thickness
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs canola oil
- 1/4 cups minced shallots
- 2 tsp. minced garlic
- 1/2 cup chicken stock
- 1 Tbs Dijon mustard
- 3 Tbs nonfat green yogurt or fat-free sour cream
- fresh parsley for garnish

In a large skillet, heat canola oil over medium-high heat. Sprinkle pork with salt and pepper. Add pork cutlets (6 at a time) to skillet and cook for 2 minutes on each side. Remove from skillet and keep warm. Using the same skillet, add shallots and garlic to pan and cook for 2 minutes, stirring frequently. Add stock and mustard, stirring occasionally for 1 minute. Stir in greek yogurt or sour cream and cook for a minute, stirring or whisking constantly. Serve pork with sauce and sprinkle with parsley. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 12
Serving size - 3
Points per serving - 4
Points plus per serving - 4

"Be stubborn about your goals, but flexible about your methods."
 - Anonymous

Monday, March 17, 2014

Low-Point Vegetable Cheese Bake



Above picture is before parmesan is sprinkled on top and baked.


Have a hard time getting your family to eat their vegetables? Well, no longer! This vegetable cheese bake sprinkled with parmesan and mozzarella makes one delicious side dish you'll absolutely love making time and time again.

Low-Point Vegetable Cheese Bake

Ingredients:

- 2 Roma tomatoes, sliced
- 2 small yellow squash, sliced 
- 2 small potatoes, sliced
- 1 small orange pepper, sliced in thin strips (I used 1/2 of an orange pepper)
- 1 carrot, thinly sliced (or a bag of carrot chips)
- 1/4 cup diced onions
- 2 cloves of garlic, diced
- 3 Tbs olive oil
- 1 tsp. sea salt
- 1/2 tsp. fresh pepper
- 1/4 cup parmesan cheese
- 1/4 cup reduced-fat shredded mozzarella cheese

Preheat oven to 350 degrees. In an 8-inch by 8-inch baking dish, in single file, line the vegetables in three rows, alternating vegetables (leaving out the onions and garlic). Lay the sliced orange peppers along the sides of the baking dish. Toss diced onions and garlic on top of the vegetables, and sprinkle with salt, pepper, and parmesan. Bake, covered, for one hour, or until potatoes and carrots can easily be pierced with a fork. Remove from oven, remove foil, and sprinkle with mozzarella. Recover with foil and let set until mozzarella melts into the vegetables. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 8
Serving size - 1
Points per serving - 2
Points plus per serving - 2


"The secret to getting ahead is getting started." - Mark Twain 





Sunday, March 16, 2014

Low-Point Cupcakes with Tequila Lime Buttercream Frosting



Happy St. Patrick's Day

Maybe it's just "Luck of the Irish" that I found a perfect dessert recipe for St. Patrick's Day. Or maybe it was just the icing ingredients that caught my eye. Whatever it was, these delightful cupcakes, with "Tequila Lime Buttercream" icing, are addicting; and not because of the Tequila. ha! If you have a sweet tooth, look no further than the bowl of icing. Very sweet and satisfying, but don't forget to put it on the cupcakes! A recipe you're sure to enjoy!

Low-Point Cupcakes with Tequila Lime Buttercream Frosting

Ingredients:

Cupcakes:

- 1 box, Betty Crocker yellow cake mix
- 2 Tbs vegetable oil
- 1/3 cup applesauce
- 3 eggs

Frosting:

- 1/2 cup shortening
- 1/2 cup Land O Lakes light butter
- 3 cups powdered sugar
- 1 tsp. vanilla
- 1 1/2 Tbs lime juice
- 2 Tbs lime zest
- 2 Tbs Tequila
- Green food coloring

Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, vegetable oil, and applesauce. Add eggs and mix well. Spoon batter into cupcake/muffin pan, two-thirds full (using either paper cupcake holders or just spray the cupcake/muffin pan with Pam baking spray). Bake for 13 to 15 minutes or until a toothpick comes out clean when inserted into the middle. For icing: Cream the shortening and butter with a mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Slowly add the powdered sugar until all combined and whip the frosting for about 3 minutes until it starts to get fluffy. Add green food coloring (as many drops to suit your desired color). Frost your cooled cupcakes with one tablespoon of tequila lime frosting. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 15
Serving size - 1 cupcake with 1 tablespoon icing
Points per serving - 4.5
Points plus per serving - 5.5


"Love is missing someone whenever you're apart; but somehow feeling warm inside because you're close in heart." - Anonymous