Tuesday, November 30, 2010

Low-Point Chicken Stroganoff



Simple suppers -- my favorite! Here is a crock pot recipe that only has five ingredients and a wonderful taste!


Low-Point Chicken Stroganoff

Ingredients:

- 1 pound boneless, skinless chicken breasts, chopped into cubes
- 1 can of Campbell's fat-free cream of chicken soup
- 8 ounces of fat-free sour cream
- 1 packet of dry onion soup mix
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- Shredded cheddar cheese

Add all ingredients, except shredded cheese, in crock pot and cook on low for 6 hours or until the chicken is cooked through. Serve over whole grain rice or noodles and sprinkle just a little shredded cheddar cheese on top. If you'd like a printer-friendly version of this easy recipe, Click Here.

Total servings - 5
Serving size - 1 (w/out rice or noodles)
Total points per serving - 4 
Total points plus per serving - 5


* Tip - You may have some leftover stroganoff sauce from this recipe. Peel, chop, and boil potatoes to add to sauce for some amazingly-tasting potato soup!


"What we hope ever to do with ease, we must learn first to do with diligence." - Samuel Jackson

Sunday, November 21, 2010

Low-Point Banana Cream Pie

Tired of pumpkin cookies, cakes, and smoothies? For those who do not wish to include anything "pumpkiny" (is that a word?) at their Thanksgiving table, this amazing low-point banana cream pie will delight your palate without adding on the pounds. The trick is not to eat the entire pie in one sitting; even though that might be very difficult. :)


Banana Cream Pie
Ingredients:
- 1, 0.9 oz., Sugar-Free, Fat-Free Banana Cream Instant Pudding
- 1 Banana
- 1, 8 oz., Fat-Free Cool Whip
- 2 cups Fat-Free or 1% milk
- 1 Keebler Reduced-fat Ready Pie Crust
Slice banana and cover the bottom of the pie crust. Whisk pudding and milk for 2 minutes. Add 4 oz. (or half) of the fat-free cool whip to the pudding and mix well. Pour over bananas in pie crust. Add the other half of the cool whip on top. Chill in the refrigerator for several hours (or if you're in a hurry, freeze for 30 minutes before serving.) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Total points per serving = 3.5
(If pie is cut into 6 pieces, total points per serving = 4.7)

Thursday, November 18, 2010

Low-Point Sweet Potato Butter Cookies

During the fall time of year, I begin searching for Apple Butter and Pumpkin Butter at the grocery stores. These crisp autumn days make me think of recipes using one or both of those wonderful butters! On a recent trip to the store, I also noticed and bought some Sweet Potato Butter. I have never had Sweet Potato Butter before and thought it would be wonderful a spread on a piece of toast or a soft roll. I love it when I'm right! :) Then I started wondering what other things I could use Sweet Potato Butter for. I searched the internet for cookies made with this butter but could not come across any recipes. Therefore, I came up with one on my own using and altering similar recipes for cookies that I already had. These cookies are so light and fluffy, almost like a "cake" cookie. *Tip: Even though these cookies are amazing on their own, if you spread just a teaspoon of Apple Butter or Pumpkin Butter on top before eating, you will find the cookies to be even more delectable!

Sweet Potato Cookies
Ingredients:
- 1/2 cup butter (Land O Lakes Light Butter with Canola)
- 1 cup light brown sugar
- 2 eggs
- 1/2 cup 1% milk
- 1 cup Sweet Potato Butter
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1/2 tsp. All Spice
- 1/2 cup walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Cream butter and sugar. Add eggs. Combine. Add sweet potato butter, milk, and vanilla; mix well. Add spices, flour, nuts (optional) and raisins (optional). Drop spoonfuls on cookie sheet and bake at 350 degrees for about 15 minutes or until done. I added walnuts to the first batch but the second batch I just placed a few on top before baking. If you'd like a friendly-printer version of this recipe, Click Here.
Total servings = 30
Serving size = 1
Points per serving = 2

Low-Point Pumpkin Smoothie

A nice refreshing autumn treat. Serve up this low-point Pumpkin Smoothie with your Thanksgiving meal or after, as a dessert. The kids will love it!


Pumpkin Smoothie
Ingredients:
- 1/2 cup pumpkin butter
- 1/2 cup 1% milk
- 1/2 cup crushed ice
- 6 oz. Dannon Light and Fit Vanilla yogurt
- 2 tsp. vanilla
- 1/2 tsp. pumpkin spice or cinnamon (or both)
- 2 tsp. brown sugar
Put all ingredients in a blender and blend until smooth. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = About 2 cups
Serving size -1
Total points per serving = 3

Friday, November 12, 2010

Low-Point Chicken and Broccoli Casserole

This chicken and broccoli casserole is sure to warm you up on these chilly fall days. Another great dinner idea that's delicious, filling, and low point.

Chicken and Broccoli Casserole
Ingredients:
- 3 quarts water
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 (12 to 16 ounce) package frozen broccoli florets
- 1 (12 ounce) can evaporated fat-free milk
- 1/4 cup flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. nutmeg
- 1 cup fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1 tsp. Worcestershire sauce
- 1 (10.75 ounce) can condensed mushroom soup
- 1 cup grated fresh Parmesan cheese, divided
- Cooking spray
Preheat oven to 400 degrees. Bring water to a boil in a large dutch oven over medium-high heat. Add broccoli and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Cut up chicken in bite-size pieces and add chicken to boiling water; reduce heat, and simmer 15 minutes until done. Transfer chicken to bowl with broccoli. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute stirring constantly. Remove from heat. Add mayonnaise, sour cream, Worcestershire sauce, mushroom soup, and 1/2 cup parmesan cheese, stirring until well combined. Add mixture to broccoli and chicken. Stir gently until combined.  Spoon mixture into a 13 inch by 9 inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup parmesan cheese and sprinkle top with fresh pepper (optional). Bake at 400 degrees for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Points per serving = 4.9

Thursday, November 11, 2010

Low-Point Cheerios Breakfast??

After inserting my camera card into the computer so I could download pictures of different items I had baked today, I saw these photos. At first glance, I was trying to remember what I had made. After taking a closer look, I realized my son had gotten ahold of the camera this morning at breakfast. So we interrupt "Points in My Life" blog entries to give you "Points in My Son's Life" and his version of a... low-point Cheerios breakfast? 

Wednesday, November 10, 2010

Low-Point Squash and Cheese Frittata



What's better than a great recipe that's perfect for breakfast, lunch, or dinner. This squash and cheese frittata is very appetizing, easy to make, and has become one of our favorites!


Squash and Cheese Frittata

Ingredients:

- 6 eggs
- 1/2 cup diced fresh asparagus (optional)
- 1/2 tsp. thyme
- 1/2 cup part skim ricotta cheese
- 1/4 cup parmesan cheese
- 1 Tbs olive oil
- 1 large yellow summer squash (zucchini works as well), sliced 8" thick
- 1/2 tsp. kosher salt (or regular table salt)
- 1/4 tsp. pepper

In a large bowl, whisk eggs, asparagus, thyme, ricotta, and parmesan cheese. Set aside. Heat olive oil in a 10-inch non-stick, oven-proof, skillet over medium-high heat. (The skillet needs to be oven proof because it will eventually need to go under the broiler.) Add sliced squash and sprinkle with salt and pepper. Saute' squash for several minutes on both sides. Pour egg mixture directly over squash in skillet and cook over medium heat until the center starts to bubble and the sides are just getting firm (about 5 minutes). Place the skillet in the broiler oven for about 5 minutes to firm up the eggs and lightly brown the frittata. Remove frittata from oven and let cool for about 5 minutes. Slide frittata onto a large place to serve. For a printer-friendly version of this recipe, Click Here.

Total servings - 6
Serving size - 1
Total points per serving - 3
Total points plus per serving - 3.5

"When someone else's happiness is your happiness. That's love." 
- *Anonymous

Sunday, November 7, 2010

Low-Point Zucchini Tomato Bake

Before everyone starts to think I don't cook or bake anything but desserts, I thought I better get a blog back in here with a recipe for another wonderful dinner idea. This Zucchini Tomato bake was requested by my daughter for her birthday dinner. Doesn't sound like something a 17-year old would request but that's just how delicious it is. :)


Zucchini Tomato Bake
Ingredients:
- 1/2 (15 oz.) pkg. refrigerated pie crusts
- 1 medium zucchini, thinly sliced
- 2 medium plum tomatoes, thinly sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup parmesan cheese
- 1/3 cup fat free mayonnaise
- Pam cooking spray
- Pepper
Fit pie crust into a 9 inch pie pan. Prick bottom and sides of pie crust with a fork and bake for 9 minutes at 450 degrees. Let cool. Spray Pam cooking spray in a skillet and saute' zucchini for several minutes until tender. Arrange zucchini in bottom of prepared pie pan. Arrange tomatoes on top of zucchini. Stir together basil, cheese, and mayo. Drop by spoonfuls evenly on top of tomatoes and spread gently. Sprinkle with pepper and bake at 425 degrees for 15 minutes or thoroughly heated. If you'd like a printer-friendly version of this recipes, Click Here.
Total servings = 8
Serving size = 1
Points per servings = 3.6

Tuesday, November 2, 2010

Low-Point Pumpkin Butterscotch Cookies

My daughter had several friends over the other day and they all loved these pumpkin butterscotch cookies so much, they requested the recipe to take home to their Mother's. Hope they've had the chance to enjoy them again. :) These are wonderful and what's even better, they're very low-point so you can enjoy more than one without any guilt!


Pumpkin Butterscotch Cookies
Ingredients:

- 1/2 cup Land O Lakes Light butter, softened
- 1 cup Splenda granulated sugar substitute
- 1 to 1 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp Vanilla
- 1/2 Tbs. Pumpkin Spice
- 1 tsp Cinnamon
- 1 tsp All Spice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 cups flour
- 1/2 cup butterscotch chips
Mix softened butter and Splenda. Add pumpkin, vanilla, pumpkin spice, all spice, and cinnamon. Mix. Stir in baking powder, baking soda, and flour. Mix well and add chips. Drop spoonfuls on cookie sheet and bake at 350 degrees for 9 or 10 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 20 cookies
Serving size = 1
Points per serving = 1.6