Tuesday, February 24, 2015

Low-Point Cauliflower Cheese Sticks


Pass the cheese sticks please... and don't stop with one! These guilt-free, healthy, cauliflower cheese sticks are a delight! Using cauliflower to make pizza crust or bread sticks is a snap and so delicious, you won't even know they're low-point!

Low-Point Cauliflower Cheese Sticks

Ingredients:

- 1 large head of cauliflower (about 4 cups after pulsed in a food processor until cauliflower looks like rice)
- 4 eggs
- 3 cups low-fat shredded mozzarella cheese, divided
- 2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- rosemary (optional)

Preheat oven to 425 degrees. Spray a large cookie sheet or pizza pan with Pam cooking spray. Cut up cauliflower into florets and add to food processor. Pulse until cauliflower resembles rice. Place cauliflower into a microwave-safe bowl and microwave for 5 minutes. Drain cauliflower, getting out excess moisture (or pat with paper towels removing excess water). Place cauliflower in a large bowl and add eggs, 2 cups of the mozzarella cheese, oregano, salt, and pepper. Combine and place the mixture on the greased cookie sheet. Form into a large rectangle (for cheese sticks) or a circle (if you're using this for a pizza crust). Bake for about 30 to 35 minutes, until the cauliflower is golden brown. Once golden brown, remove and sprinkle on remaining 1 cup of mozzarella cheese. Place back in oven for another 5 minutes or until cheese has melted. Remove and let cool slightly. Sprinkle with fresh rosemary if desired, slice, and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 10 (depending on how big your rectangle is)
Serving size - 1
Points per serving - 3
Points plus per serving - 3


"The cause of most of man's unhappiness is sacrificing what he wants most for what he wants now." - Gordon B. Hinckley

Monday, February 23, 2015

Low-Point Pea Pesto with Prosciutto


These bright little baguette appetizers topped with pea pesto and prosciutto make a delicious and nutritious snack for a get-together or for your own enjoyment!

Low-Point Pea Pesto with Prosciutto

Ingredients:

- 1, 8 oz. bag of frozen green peas, thawed and drained
- 1 cup packed fresh basil leaves
- 2 Tbs olive oil
- French bread baguette, cut into 1/2-inch slices and toasted (my mixture used about 18 slices)
- Part-skim ricotta cheese
- 1/2 oz. very thinly sliced prosciutto, torn or cut into pieces
- black pepper

Combine green peas, basil, and olive oil in a food processor. Pulse until the mixture becomes smooth. Place a tablespoon of pea pesto on a slice of the french bread baguette and top with a little piece of prosciutto and 1 tsp. ricotta cheese. Sprinkle with pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Serving size - 1 baguette
Points per serving - 1.5
Points plus per serving - 1.5

"If you can't stop thinking about it, don't stop working on it." 
- Anonymous 

Friday, February 20, 2015

Low-Point Spinach Mozzarella Patties



A very quick and healthy meal in about ten minutes? I've got this! So easy yet so flavorful. If you're running low on time but don't want to reach for something unhealthy, this recipe is for you!

Low-Point Spinach Mozzarella Patties

Ingredients:

- 1, 10 oz. box frozen spinach, thawed and drained
- 1 egg white
- 1 whole egg
- 1 green onion, diced
- 1/2 cup part-skim mozzarella shredded cheese
- 1/2 cup Panko (Japanese bread crumbs)
- 1/4 tsp. creole seasoning or red pepper flakes (optional)
- 1/2 tsp. coarse salt
- 1/2 tsp. garlic powder

Combine all ingredients until well blended. Form into four spinach patties. Placed spinach patties in a large skillet sprayed with Pam cooking spray, over medium-high heat. Cook for four to five minutes on each side (the patties should have a nice golden-brown crust on each side). Remove and serve immediately. Sprinkle with mozzarella and tomato pieces or enjoy on a low-point hamburger bun! If you'd like a printer-friendly version of this recipe, Click Here!

Total servings - 4
Serving size - 1
Points per serving - 2.5
Points plus per serving - 3 

"Shoot for the moon. Even if you miss, you'll land among the stars!"
 - Les Brown 

Wednesday, February 11, 2015

Low-Point Pineapple Chicken


Savory and sweet is the perfect combination for this pineapple chicken entree. Nothing could be better, except maybe topping it off with a bit of fresh cilantro! Good eats!

Low-Point Pineapple Chicken

Ingredients:

- 2 Tbs Land O Lakes Light Butter with Canola Oil
- 3 Tbs ketchup
- 2 Tbs light brown sugar
- 2 tsp. flour
- 2 Tbs vinegar
- 1/2 tsp. soy sauce
- 1/4 tsp. Worcestershire sauce
- 3/4 cup crushed pineapple, drained (divided)
- 1/4 cup pineapple juice
- 1 tsp. Splenda
- 3, 4 oz. skinless boneless chicken breasts
- fresh cilantro 

Preheat oven to 400 degrees. Melt butter in a saucepan over medium-high heat. Stir in ketchup and brown sugar. Whisk flour and vinegar together until smooth and add to sauce pan once brown sugar dissolves. Add soy sauce, Worcestershire sauce, a half cup of the crushed pineapple, pineapple juice, and Splenda. Arrange chicken in baking dish and pour pineapple sauce on top. Place in oven, and bake for 25 minutes. Remove chicken and place on three plates, spooning pineapple mixture over the top. Sprinkle with a little fresh cilantro and divide the fourth cup leftover crushed pineapple on each plate of chicken. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

Total servings - 3
Serving size - 1
Points per serving - 5
Points plus per serving - 5.5

"Don't listen to what people say; watch what they do." - Anonymous

Tuesday, January 27, 2015

Low-Point Bacon-Cheddar Creamy Cauliflower


Enjoy as a chowder! Enjoy as side dish! It doesn't matter how you serve it, it is one amazingly tasty dish!

Low-Point Bacon-Cheddar Creamy Cauliflower

Ingredients:

- 1 Tbs flour
- 1 cup plus 2 Tbs chicken broth
- 5 slices of center cut bacon (I used Oscar Mayer; 70 cal for 2 slices), chopped
- 1 1/2 Tbs shallots, diced
- 1 clove garlic, minced
- 2 cups grated cauliflower
- 1 cup 2% milk
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 1 cup Kraft Sharp Cheddar shredded cheese (made with 2% milk for 1/3 less fat)
- green onion (green parts only), chopped

Whisk together flour and 2 Tbs chicken broth and set aside. In a large soup pot, cook bacon over medium-high heat until crisp. Transfer bacon to a plate and remove all bacon grease from pot except 1 Tbs. Add onions and garlic and sauté for 1 minute. Add grated cauliflower, remaining 1 cup chicken broth, milk, salt, and pepper. Let come to a boil and then slowly whisk in flour/chicken broth mixture. Turn down heat and let simmer 3 to 4 minutes or until it starts to thicken. Turn off heat and stir in cheddar cheese and 3 pieces of the cooked bacon. Spoon creamy cauliflower in serving bowls and top with remaining bacon, green onions, and a pinch more cheddar cheese if desired. Enjoy! I you'd like a printer-friendly version of this recipe, Click Here.


Total servings - 3 cups
Serving size - 1 cup
Points per serving - 5
Points plus per serving - 5.5
(cut those points in 1/2 for just 1/2 cup serving)

"She turned her can'ts into cans and her dreams into plans." 
- Anonymous