Low-Point Prosciutto and Mozzarella Bruschetta

We had one heck of a lunch today! This amazing bruschetta with sautéed tomatoes and garlic, fresh prosciutto, and mozzarella was thoroughly enjoyed by all! Very easy to make and definitely one worth repeating!


Low-Point Prosciutto and Mozzarella Bruschetta
Ingredients:
- 1 tsp. olive oil
- 4 thinly sliced prosciutto
- 1 1/2 cups chopped grape or cherry tomatoes
- 2 cloves garlic, minced
- kosher salt and fresh pepper
- 1/2 cup reduced-fat shredded mozzarella cheese
- I Can't Believe It's Not Butter spray
- fresh basil
- 2 Steak Rolls, halved (I bought Maier's Italian Steak Rolls)
Preheat broiler on high. In a skillet, heat olive oil over medium-high heat. Add prosciutto slices and cook for several minutes on each side just until they begin to get a little bit crisp. Remove prosciutto to a plate, cut or break into pieces, and set aside. Add minced garlic, tomatoes, and a little salt and pepper to the same skillet. Saute' for several minutes until the tomatoes begin to soften. Take one half of the steak roll and spray with butter. Toast roll until golden brown. Top rolls with tomato and garlic mixture, prosciutto, and a little bit of mozzarella cheese. Line baking sheet with aluminum foil and place rolls on the baking sheet. Place in broiler oven just until cheese begins to melt. Remove, top with fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 4

"Happy are those who dream dreams and are ready to pay the price to make them come true." - Leon Joseph Suenens

Low-Point Cheesy Pepperoni Chicken

Cheesy mozzarella and pepperoni with chicken? Brilliant! This amazing recipe is a fantastic family pleaser that will have you coming back for more! Enjoy!


Low-Point Cheesy Pepperoni Chicken
Ingredients:
- 2 cloves minced garlic
- 14 slices pepperoni, chopped
- 1/2 tsp. dried oregano
- 1 cup low calorie marinara sauce (I used Classico Traditional Favorites - Tomato and Basil)
- 2 Tbs chopped fresh basil
- 4, 4 oz. boneless chicken cutlets
- 1 tsp. olive oil
- kosher salt and fresh pepper
- 1 cup reduced-fat shredded mozzarella cheese
- Cooking spray
Preheat broiler to high. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni and cook for a few minutes until garlic starts to brown, stirring frequently. Add oregano and marina sauce and bring to a boil. Turn heat to low and add basil. Heat a large skillet over medium-high heat with one teaspoon olive oil. Sprinkle chicken with a little bit of kosher salt and fresh pepper. Add chicken to skillet and cook for 5 minutes on each side or until cooked through. Transfer chicken to a baking dish and spoon marina sauce over the top. Sprinkle evenly with cheese and broil for several minutes until cheese melts. Remove from broiler and enjoy! If you'd like a printer-friendly version, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 6.5

"Today is a new day. You will get out of it just what you put into it." 

- Mary Pickford

Low-Point French Toast with Fresh Berry Sauce

Add a little heart to this french toast breakfast with a lightly sweetened fresh berry sauce. This is a fun and delicious breakfast that we just had for dinner! :) 

Low-Point French Toast with Fresh Berry Sauce

Ingredients:

- 3 eggs

- 1/4 cup 1% milk

- 1 tsp. vanilla

- 1/2 tsp. cinnamon

- 6 slices of bread (I used Smart White which has 50 calories, .5 fat grams, and 2.5 grams of fiber for 1 slice)

- Pam cooking spray with butter

- 1 cup fresh raspberries

- 1 cup fresh blackberries

- 1 Tbs Honey

- 1 Tbs Splenda granulated sugar substitute

- 1/2 Tbs lemon juice

- 1 tsp. corn starch

Heat oven to 350 degrees. In a medium shallow bowl, whisk together eggs, milk, vanilla, and cinnamon. Spray a large skillet over medium-high heat sprayed with Pam cooking spray with butter. Dip bread into egg mixture and coat on both sides, letting excess drip off. Place in skillet and cook until bread is golden brown on both sides. Transfer toast to a baking sheet and place in oven for 5 minutes. Meanwhile place berries in a small to medium saucepan and heat over medium heat. Add honey, Splenda, and lemon juice. Cook until berries start to break up and add corn starch to thicken slightly. Serve berry sauce with french toast and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6

Serving size - 1

Points per serving - 2.6

"The journey is filled with ups and downs. Don't confuse the two as ever being everlasting. Get up everyday and apply yourself, be authentic, trust your instincts and know that the more you apply yourself the better you get day by day. The day you are waiting for is the day you want to give up, that is when you MUST keep going. That's the barrier between normal and greatness." - Jackson Kiddard

Low-Point Breakfast Cups

Enjoy your toast, bacon and eggs all in one cute little low-point cup! :) These very easy-to-make breakfast cups are a fun way to start your day! Enjoy!


Low-Point Breakfast Cups
Ingredients:
- 8 slices of whole wheat, whole grain bread
- 4 eggs
- 1/4 cup 1% milk
- 1/2 cup reduced fat shredded mild cheddar cheese
- 5 strips bacon
- seasoning to taste
- Cooking spray
Heat oven to 400 degrees. Cook bacon (on stove or microwave) until just starting to get a little crisp. Set aside. Spray muffin pan with cooking spray. Cut the crust off of the bread, flatten it a little, and press each slice into a muffin cup. Place bread in the oven for 5 minutes. Meanwhile, mix the eggs and milk. Remove the muffin pan from the oven (bread should be a little toasted) and spoon egg mixture into bread cups. Break up the bacon into little pieces and add to each cup of egg mixture. Place about one tablespoon of cheese on top of bacon and egg mixture and place in the oven for about 10 minutes (or until the egg has set). Remove, season to taste if desired, and enjoy your breakfast. Or lunch. Or dinner. :) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 8
Serving size - 1
Points per serving - 3

"Love me when I least deserve it because that's when I really need it." - Swedish Proverb

Low-Point Butter Poached Haddock

Did I say poached in "butter"? No wonder I love this! A wonderful light and mild fish poached in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!


Low-Point Butter Poached Haddock
Ingredients:
- 3, 4 oz. Haddock (I bought a bag in the freezer section at the grocery store. Feel free to use recipe with Swai, Flounder, or Tilapia as well.)
- 4 Tbs butter (I used Imperial stick butter)
- salt
- pepper
- 1 or 2 Tbs fresh parsley, chopped small
In a large skillet or sauce pan, heat butter over low to medium heat. Meanwhile, slice the Haddock into bite-size chunks. When the butter is pretty much melted, toss in the fish, parsley, and a pinch of salt and pepper (to taste). Stir and let cook very slowly and gently in the butter until the fish has turned opaque and flakes with a fork, approximately 8 to 10 minutes. Keep the heat low enough that the butter does not brown. Remove fish and place on cooked angel hair with a little olive oil (or any side dish you'd prefer). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 3.5

"If we could foresee unforeseen consequences, there would be no need to provide for unforeseen consequences." - Eric Koch