Thursday, October 28, 2010

Low-Point Pumpkin Cake

I will eventually get back to some healthy low-point main courses or side dishes, but for now, having fun with these delicious autumn treats! This pumpkin cake is probably one of my favorites. That means I have to be careful because even though it's a wonderful low-point dessert, it's hard for me to just eat one piece. I vow to do better with that, the next time I bake this amazing pumpkin cake... which will be very soon!!!


Low-Point Pumpkin Cake
Ingredients:
- 1 2/3 cups Splenda granulated sugar substitute
- 3/4 cup Land O Lakes Light butter - softened
- 1/3 cup skim milk
- 1, 15 oz. can Pumpkin (not pumpkin pie filling)
- 2 eggs
- 2 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 tsp Pumpkin Pie spice
- 1/2 tsp All Spice
- 1/2 tsp Ginger
Combine sugar and butter. Mix well and then add eggs, pumpkin, and milk. Mix. Add spices and flour, beating at medium speed, scraping bowl often until well mixed. Pour batter into greased 13 inch by 9 inch cake pan. Bake for 25 minutes at 350 degrees (or until toothpick inserted into the middle comes out clean). If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 18 pieces
Serving size = 1
Total points per serving = 1.7
Total points per serving with 1 tsp Betty Crocker Whipped Cream Cheese Icing or Whipped Butter Cream Icing on each serving = 2.5

Sunday, October 24, 2010

Pumpkin Fluff/Pumpkin Pudding

Autumn is that time of year when I start to yearn for pumpkin, apple butter, and spice flavors. Quite a few of my blogs during this time will be recipes with one or all of those ingredients in them. 
This delicious "Pumpkin Fluff" recipe can be enjoyed like a pudding. Somebody asked me if it can be used as a dip and it certainly can, however, one of my blogs in the very near future is going to be a great recipe for a wonderful pumpkin dip that's perfect for dipping ginger snap cookies into! So stay tuned for some amazing recipes you'll want to enjoy this fall season.


Pumpkin Fluff
Ingredients:
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 Tbs. pumpkin pie spice
- 3/4 to 1 cup skim milk
- 1 cup fat free cool whip
- 1 package of sugar free fat free instant vanilla pudding mix
Mix together pumpkin, spice, and milk until blended. Add pudding mix and mix for 2 minutes. Fold in cool whip. Refrigerate.
If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 5
Serving size = 1/2 cup
Points per serving = 1.4

Tuesday, October 19, 2010

Beef and Cheese Casserole (with Tomatoes and Zucchini)

I love finding recipes the entire family enjoys! This recipe is exactly that. After making this for dinner one evening, my family's only request is that I make it again and very soon. Try this wonderful casserole and let me know if your family likes it just as much. :)


Beef and Cheese Casserole
(with Tomatoes and Zucchini)
Ingredients:
- Cooking Spray
- 2 medium tomatoes, sliced
- 2 medium zucchini, sliced
- 1 to 1 1/2 lbs. raw lean ground beef
- 2 tsp. minced garlic
- 1 small onion (finely chopped) or onion powder
- 1 cup tomato sauce
- 2 cups fat free cottage cheese
- 1 large egg yolk
- 1/2 cup low-fat shredded cheddar cheese
Your favorite seasonings to taste.
Preheat oven to 350 degrees. Slice tomatoes and zucchini. Place sliced vegetables in microwavable bowl and microwave on high for 2 to 2 1/2 min. until tender. Meanwhile, in a large skillet, saute' beef, onion, and minced garlic until beef is browned. Stir in tomato sauce and bring to a simmer. Spread beef mixture in 13x9 baking dish and top with microwaved vegetables. Whisk together cottage cheese, egg yolk, cheddar cheese and seasonings. Spoon over vegetables and smooth with spatula. Bake at 350 degrees for 30 to 35 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
(Unfortunately, I forgot to take a picture of my casserole to include on this blog. We must have been hungrier than we thought and devoured it too quickly! A picture will be added in the near future when I make this wonderful casserole again.)
Total Servings = 6
Serving size = 1
Points per serving = 7



Friday, October 15, 2010

Ingredient Substitutions

It never fails! Whenever I'm about to bake something (and, at times, in the middle of baking something) I realize I don't have one of the ingredients listed in the recipe! I then try to figure out what I can use in place of the missing ingredient and subsequently, fail.. having used the wrong thing. That's why I was excited to find a very helpful site that has over 100 ingredients and what you can substitute for those ingredients if you ever find yourself in the same predicament. 
Click Here for the complete list of ingredient substitutions. 
Happy baking!



Wednesday, October 13, 2010

Low-Point Breakfast Sandwich

I love McDonald's breakfast sandwiches, especially their Egg McMuffins! After enjoying one of these recently, I decided to do a little research to find out just how many points some of their breakfast sandwiches have. I was quite surprised at how many points some of these sandwiches contain:
- Egg McMuffin, 6.6 pts.
- Sausage McMuffin with Egg, 10.9 pts.
- Bacon, Egg, and Cheese Biscuit, 9.9 pts.
- Sausage, Egg, and Cheese McGriddles, 13.5 pts.
- Sausage Biscuit with Egg, 12.5 pts.
- McSkillet Breakfast Burrito with Sausage, 14.6 pts.
- Sausage Breakfast Burrito, 7.1 pts.
So then, if I wanted to continue to stay within my daily-point range, I needed to find a delicious alternative. Here is another way to enjoy a very similar sandwich, but with fewer points.
- Thomas High Fiber English Muffin, 1 Egg, 1 slice of Kraft Fat Free Cheddar Cheese = 4 pts. (Add 1 to 2 slices of Healthy Ones shaved lunchmeat for virtually no extra points.)
Just another great idea for those trying to stay committed to their daily low-point goals :)

Sunday, October 10, 2010

Low-Point Pumpkin-Oat Bread

I always get that taste for something with a pumpkin or spice flavor in the fall. Come October, I'm always looking for delicious fall recipes and was happy to find this one that I can add to my collection of recipes with "autumn appeal". :) Put some coffee on and get ready to say, "MMMmmm!"


Low-Point Pumpkin-Oat Bread
Ingredients:
1/2 cup butter, softened
1 1/2 cups light brown sugar
3 large eggs
2 cups canned pumpkin
1/4 tsp. salt
1/2 Tbs. Pumpkin spice
1/4 tsp. Allspice
1/4 tsp. cinnamon
1 1/2 cups flour
1 1/2 cups Quaker Oats
2 1/2 tsp. baking soda
24 pieces of walnut halves (optional)
Preheat oven to 350 degrees. Coat 10 x 15-inch (or 13 x 9-inch) baking dish with Pam cooking spray. Using an electric mixer, cream butter and sugar. Add eggs and pumpkin; mix well. Add salt, Pumpkin spice, Allspice, cinnamon, flour, oats, and baking soda. Mix thoroughly. Pour batter into prepared baking dish and place walnut haves on top (if desired) so there will be 1 walnut in the center of each piece of bread. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the bread comes out clean.
If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 24
Serving size = 1
Points per serving = 3

Saturday, October 2, 2010

Low-Point Brownies

Who doesn't love brownies? You won't find many people who don't but you may find a lot of people who feel guilty indulging in such chocolatey-caloric goodness. This recipe will rid you of any guilt you may have; therefore, enabling you to enjoy life just a little more. Ok so maybe brownies aren't the only thing that constitutes a happy life, but they sure do help! :)


Low-Point Brownies
Ingredients:
1 cup flour
1/2 cup unsweetened cocoa
1/4 tsp. salt
1/3 cup butter
2 oz. of dark chocolate (chopped), or 2 Tbs. mini semi-sweet chocolate chips
1 cup Splenda granulated sugar
1/4 cup 1% milk
1 tsp. vanilla
2 egg yolks
1 egg
Cooking Spray
Mix flour, cocoa, and salt. Set aside. In a microwavable bowl, heat butter and dark chocolate (or mini chocolate chips) until smooth (45 seconds to 1 minute). Stir in milk, Splenda, vanilla, egg yolks, and egg. Add mixture to flour mixture, stirring just until combined. Pour batter into an 8 x 8 inch square baking pan coated with Pam cooking spray. Bake at 350 degrees for 15 to 20 minutes. The less time you bake it, the more moist the brownies are, which is what I love... gooey brownies. Actually, I'm good with just the batter and a spoon. :) (Sprinkle with a very light coating of powdered sugar if desired.) If you'd like a printer-friendly version of this recipe, Click Here.
Total Servings = 16
Serving Size = 1
Total points per serving = 2