Tuesday, October 28, 2014

Low-Point Spicy Fish Soup


Great flavor with a little kick! This spicy fish soup can be as hot and spicy as your taste buds will allow. Something that will warm you up during these chilly fall days.

Low-Point Spicy Fish Soup

Ingredients:

- 1 lb. Swai fish (You can use tilapia, mahi-mahi, or any white fish you desire)
- 1 Tbs plus 2 tsp. olive oil, divided
- salt and pepper
- 2 cloves of garlic, minced
- 3 green onions, chopped
- 1/4 cup red pepper, chopped
- 4 cups chicken broth
- 1, 14.5 oz. can dice tomatoes, undrained
- 1/4 cup asparagus, chopped small
- 1/2 tsp. yellow curry
- 1/8 to 1/4 tsp. cayenne pepper, depending on your desired spice level
- 6 large green olives or 12 small, chopped
- Fresh basil

Preheat oven to 400 degrees. Coat fish with 2 tsp. olive oil. Sprinkle with salt and pepper and bake for 15 min. (or until fish flakes with a fork). 

While the fish is baking, in a large sauce pan heat 1 Tbs olive oil over medium-high heat. Add garlic, onion, and red pepper. Sauté for 1 minute, stirring frequently. Add chicken broth, dice tomatoes, asparagus, curry, cayenne pepper, and olives. Stir frequently until asparagus has softened a little. When fish is done baking, remove from oven, cut into pieces, and add to soup base. Garnish with fresh basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 8 cups
Serving size - 1 cup
Points per serving - 2
Points plus per serving - 2.5

"Sometimes we need to break before we shine... 
just like a glow stick." - Anonymous


Monday, October 27, 2014

Low-Point Cream Cheese Spaghetti Salad


Something new and different to take to your next family/friend get-together. Served cold, this spaghetti salad, with fresh veggies and herbs, makes a great side dish or entree' for everyone to enjoy!

Low-Point Cream Cheese Spaghetti Salad

Ingredients:

- 3 Roma tomatoes, chopped
- 1/2 cup celery, chopped
- 3 green onions, chopped
- 1 clove of garlic, chopped
- 1, 8 oz. 1/3 less-fat cream cheese, softened
- 1/3 cup vinegar
- 1 Tbs vegetable oil
- 1 Tbs Splenda 
- 1/2 tsp. kosher or sea salt
- 1/4 tsp. pepper
- 1/2 of a 13.25 oz. box whole grain spaghetti
- 1/4 cup grated parmesan cheese
- basil or parsley to garnish
- paprika (optional)

In a mixing bowl, combine first 10 ingredients. Set aside.

In a large pan, boil spaghetti according to cooking instructions. Drain and let cool. Combine spaghetti with cream cheese mixture and place in a serving dish. Sprinkle with parmesan cheese and basil or parsley. Sprinkle on a little bit of paprika for color if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5 cups
Serving size - 1 cup
Total points per serving - 7
Total points plus per serving - 7.5

"Your dream doesn't have an expiration date. 
Take a deep breath and try again." - Anonymous

Thursday, October 23, 2014

Low-Point Peanut Butter Fudge Bars



Let's take a break from entrees and focus on what a person really wants... dessert!!!! These soft and gooey peanut butter fudge bars are pretty darn amazing! With this recipe being so incredibly easy to make, you're going to want to hang on to it so you can make these over and over again.

Low-Point Peanut Butter Fudge Bars

Ingredients:

- 1/2 box of regular size yellow cake mix
- 1/2 cup reduced-fat creamy peanut butter (I used Jif*)
- 1/3 cup applesauce
- 1 egg
- 1/2 of a 14 oz. can of fat-free sweetened condensed milk
- 1/4 cup milk chocolate chips
- 1 Tbs butter (I used Imperial)

Preheat oven to 350 degrees. In a large bowl, combine cake mix, peanut butter, applesauce, and egg. Blend well. Press two-thirds of the mixture into a greased 8-inch by 8-inch baking dish. Bake for 10 minutes. Remove and let cool on a wire rack for 5 minutes.

In a saucepan, heat the condensed milk, chocolate chips, and butter over medium heat; stirring until smooth. Pour over crust. Spoon rest of the cake batter over chocolate mixture. Bake for another 20 minutes or until golden brown. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 16
Serving size - 1
Points per serving - 3.5
Points plus per serving - 4.5

*NOTE: If you use Whipped Creamy Skippy instead of Jif your total points per serving would be 3 and your total points plus per serving would be 4.

"You can keep going long after you think you can't." - Your Body

Tuesday, October 21, 2014

Low-Point Fabulous Fish Tacos


These fabulous fish tacos are coated with such savory seasonings, you don't even need to top it with sauce. But just in case you love that savory taco sauce, I have created not one, but three, delicious sauces for your taste buds to enjoy!

Low-Point Fabulous Fish Tacos

Ingredients:

- 1 Tbs, plus 1 tsp. olive oil - divided
- 1/2 tsp. minced garlic
- 1 green onion, chopped
- 2 Tbs red pepper, chopped (optional)
- 1 tomato, seeded and chopped
- 4, 4 oz. white fish (such as swai, tilapia, or mahi mahi)
- salt
- pepper
- cumin
- smoked paprika
- 2 Tbs Panko (Japanese bread crumbs)
- low-cal, high fiber 8-inch flour tortillas (like Target's Market Pantry flour tortilla)
- red cabbage, shredded

Heat skillet over medium high heat with 1 Tbs olive oil. Add garlic, onion, and red pepper. Stir for approximately one minute. Add in tomato and stir for another minute. Remove mixture to bowl and set aside to cool. Remove skillet from heat until you prepare your fish. Return skillet to heat and let get hot before adding fish.

Coat fish with remaining 1 tsp. olive oil. Sprinkle both sides of fish with salt, pepper, cumin, and smoked paprika. Pat Panko onto both sides of fish and place in skillet over medium-high heat. (If the skillet needs more oil, spray with Pam Cooking Spray with olive oil.) Cook for approximately 2 to 3 minutes on each side, until fish flakes easily with a fork. Remove fish, let cool slightly and then chop into chunks. Add fish to sautéed vegetables and combine gently. Place fish mixture into flour tortillas and top with red cabbage. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Add one of these great taco sauces below:

Creamy Salsa Creole

Ingredients:
- 2 Tbs each of light sour cream, light mayonnaise, and salsa. Add 1/4 tsp. of both creole seasoning and dill seed. Mix and add 1 Tbs on top of each taco.

Guacamole Salsa
Ingredients: 
- 2 Tbs each of guacamole (ready mini cups), salsa, and light sour cream. Add 1/4 tsp. creole seasoning. Mix and add 1 Tbs on top of each taco.

Creamy Whole-Grain Mustard Salsa

Ingredients:

- 2 Tbs each of light sour cream, light mayonnaise, and salsa. Add 1/2 to 1 Tbs whole-grain mustard. Mix and add 1 Tbs on top of each taco.

Total servings - 6
Serving size - 1 taco
Points per serving - Without any salsa toppings - 3; with one tablespoon any of the salsas - 3.5
Points plus per serving - Without any salsa toppings - 4.5; with one tablespoon of any of the salsas - 5

NOTE:  You can also just use salsa by itself for no added points!

"I've never met a meal I didn't like." - Miss Piggy

Friday, October 17, 2014

Low-Point Magic Cookie Bars


You're going to want to save some of your points for dessert today! These soft and chewy cookie bars take a very short time to make, but they disappear very quickly... like magic! :)

Low-Point Magic Cookie Bars

Ingredients:

- 1 box yellow cake mix
- 1 egg
- 1 stick of butter (I used Imperial), softened
- 1/4 cup butterscotch morsels
- 1/4 cup chocolate chip morsels
- 1/2 of a 14. oz can of fat-free sweetened condensed milk

Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, egg, and butter. Press cake mixture into a 13-inch by 9-inch baking dish. Sprinkle butterscotch and chocolate chips on top and then drizzle condensed milk over all. Bake for 25 to 30 minutes. Cut when cool. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 18
Serving size - 1
Points per serving - 4.5
Points plus per serving - 6.5

NOTE: If you left out 1/4 cup of either the butterscotch or chocolate chips, the total points per serving would be 4 and the points plus per serving would be 6.

"Keep on going and keep trying; but some days 
you just have to indulge." - Anonymous