Monday, February 28, 2011

Low-Point Kashi Muffins

Breakfast on the go, a quick snack during the day, or a wonderful snack before bed... anytime of the day, these tasty and healthy Kashi muffins are a real treat.


Low-Point Kashi Muffins
Ingredients:
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cups Kashi GoLean Cereal
- 3/4 cup 1% milk
- 1/4 cup honey
- 2 egg whites
- 1/4 cup unsweetened applesauce
- 1 medium ripe banana, mashed
- Pam cooking spray
Preheat oven to 400 degrees. In a small bowl, stir together flour, baking powder, and salt. Set aside. In a large mixing bowl, combine cereal and milk; let stand for 2 to 3 minutes. Add the honey and egg whites and beat well. Stir in applesauce and banana. Add flour mixture and mix only until dry ingredients are moistened. Fill sprayed muffin tins and bake for 20 to 25 minutes or until toothpick comes out clean when inserted in the middle of a muffin. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 2


"A year from now you may wish you started today." - Karen Lamb

Sunday, February 27, 2011

Low-Point Mini Chicken Pot Pie

After purchasing mini casserole baking dishes, simply because they were cute, I kept them on my counter where they sat for about a month having no other purpose than to make me smile. When I finally decided to bake something in them, I wasn't going to put it on my blog because let's face it, how many people buy mini casserole dishes because they're precious? But when I realized you could use this same recipe, baking in small ramekin bowls, I just had to share this easy and tasty recipe.

Low-Point Mini Chicken Pot Pie
Ingredients:
- 1, 12.5 oz. can Swanson White Chicken Breast
- 1, 15 oz. can mixed vegetables, drained
- 1, can reduced fat Pillsbury Crescent Rolls (you will only use a few of these rolls. Bake fresh crescent rolls with the rest)
- 1/2 cup chicken broth
- 2 1/2 tsp. cornstarch
- 1 Tbs chicken bouillon powder
- Goya Adobo seasoning (or desired seasonings to taste)
- pepper (or desired seasonings to taste)
Mix chicken, vegetables, chicken broth, cornstarch, bouillon and seasonings in a bowl. (I shook the cornstarch with a little bit of broth in a container first to dissolve it, then poured it in the chicken mixture). Spoon mixture into four mini casserole dishes or ramekins. Take a few of the crescent rolls and cut them into thin strips (about 1/2 inch wide) and long enough to fit the dishes lengthwise. Bake at 375 degrees for 10 to 12 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 3


"People may doubt what you say, but they will believe what you do." - Lewis Cass

Saturday, February 26, 2011

Low-Point Thai Chicken



A little help for those who tell me they don't like cooking with a lot of ingredients. Easy and delicious, this thai chicken has a terrific flavor with only three ingredients. Add these ingredients to a crock pot and leave it for four to six hours (depending on how hot your crock pot gets.) Serve over rice and you will agree, this has a wonderful flavor with very little effort.

Low-Point Thai Chicken

Ingredients:

- 5 chicken legs, remove skins
- 1, 14.5 oz. can of diced tomatoes
- 1/2 cup peanut butter (I found that Peter Pan, Whipped Creamy has the least amount of fat and calories than other peanut butters)
Place chicken legs into a crock pot. Mix diced tomatoes and peanut butter together and pour over chicken. Cook on medium-high for 6 hours and serve over rice. How easy is that? :) If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5
Serving size - 1
Points per serving - 4.3

"Not everything that is faced can be changed, but nothing can be changed, until it is faced." - James Baldwin

Thursday, February 24, 2011

Low-Point Mahi Mahi with Curry Cream Sauce

If you're a fan of curry, like this family is, this is a dish for you! With a very flavorful curry taste in every bite, this tender Mahi Mahi is, simply, healthy and delicious! Add as much or as little curry to suit your taste and enjoy this savory dish tonight! :)

Low-Point Mahi Mahi with Curry Cream Sauce
Ingredients:
- 2, 8 oz. Mahi Mahi fillets (or 4, 4 oz. fillets)
- 1 to 1 1/2 tsp. curry powder
- salt and pepper to taste
- 2 Tbs bread crumbs
- 1 Tbs almonds, crushed
- 1/8 tsp. Thyme
- "I Can't Believe It's Not Butter" spray
For Curry Sauce:
- 1 tsp. curry powder
- 1 Tbs butter
- 1/4 cup chicken broth
- 1/4 cup Half and Half
- 1/8 tsp. dill weed
- 1 tsp. cornstarch
- 1 tsp. lemon juice
Sprinkle one or both sides of the fish with curry powder (depending on how much you like curry). Season with a little salt and pepper. Lay fish in lightly- greased baking dish. Mix bread crumbs, crushed almonds, and thyme in a small bowl. Evenly coat fillets with bread crumb mixture. Spray top of fish lightly with "I Can't Believe It's Not Butter" spray. Bake at 450 degrees for 10 to 12 minutes (or until desired doneness). Meanwhile, in a small saucepan, heat curry and 1 Tbs butter over medium heat. Add chicken broth, dill weed, and Half and Half. Bring to boil. Boil for 1 minute, turn heat down to simmer and add corn starch, stirring until dissolved (you may need to smash cornstarch with a fork if it clumps). Remove from heat and serve over Mahi Mahi or use as a dipping sauce. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1, 4 oz.
Points per serving - 4

"When baking, follow directions. When cooking, go by your own taste." - Laiko Bahrs

Wednesday, February 23, 2011

Low-Point Kashi Caramel Chocolate Bars

A dessert to indulge in that's semi-sweet and actually semi-healthy. Made with Kashi Go Lean Crunch cereal as part of the crust, this less-than 2 point (per piece) dessert calls to caramel and chocolate lovers everywhere!


Low-Point Kashi Caramel Chocolate Bars
Ingredients:
- 3 Tbs butter (Land O Lakes Light), softened
- 5 Tbs brown sugar
- 1/2 cup cooking oats
- 1/3 cup flour
- 1/3 cup Kashi Go Lean Crunch cereal (pulsed in a food processor so there's no large clumps)
- 2 Tbs Smucker's fat-free caramel sundae syrup
- 2 Tbs Nestle Toll House mini semi-sweet chocolate chips
- Pam cooking spray
Spray an 8 inch by 8 inch glass baking dish with Pam cooking spray. Set aside. In a bowl, cream butter and brown sugar. Add the oats, flour, and cereal; mix well. Pat mixture into prepared baking dish. Drizzle caramel on mixture and add the chocolate chips, evenly distributing. Bake at 400 degrees for 12 minutes or until golden brown. Cool. Cut into bars. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 1.7


"Life is uncertain. Eat dessert first." - Ernestine Ulmer

Tuesday, February 22, 2011

Low-Point Cranberry Cream Cheese Bars

This is a test to see how well you do; bake these irresistible cranberry cream cheese bars. Now stop after eating just one. Let me know if you passed. The good thing about this test is you can take it over and over, making more of these delicious dessert bars until you do finally pass. Just make sure you have some one-point meal ideas on hand in case you keep failing this test. I already have my one-point dinner planned. Click Here if you need an idea too.


Low-Point Cranberry Cream Cheese Bars
Ingredients:
- 2 cups plus 2 Tbs flour, divided
- 1 cup oats
- 3/4 cup brown sugar
- 1/2 cup butter (Land O Lakes Light), melted
- 1, 8 oz. package fat-free cream cheese
- 1, 14 oz. can fat-free sweetened condensed milk
- 4 egg whites
- 1 tsp. vanilla
- 1, 16 oz. can whole-berry cranberry sauce
- 2 Tbs cornstarch
In a large bowl, combine 2 cups flour, oats, brown sugar, and butter and mix until crumbly. Press 2 1/2 cups of the mixture into a greased 13 inch by 9 inch baking dish. Bake at 350 degrees for 10 minutes. Beat cream cheese until smooth. Mix in condensed milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with remaining crumb mixture. Bake at 350 degrees for 30 minutes or until center is almost set. Cool before cutting. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24
Serving size - 1
Points per serving - 4.5


"Change the way you see, not the way you look." - Anonymous

Monday, February 21, 2011

Low-Point Beef Butternut Squash Stew

A fabulous dish that's easy to make. This stew has a spicy "kick" that is cut by the sweetness of the butternut squash. This wonderful combination makes this appealing recipe extremely tasty, incredibly hearty, and very filling!


Low-Point Beef Butternut Squash Stew
Ingredients:
- 1 lb beef chuck tender steak or beef shoulder roast (trimmed and cut into 1-inch cubes)
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 2 tsp. paprika
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. crushed red pepper
- 1/4 tsp. black pepper
- 1 tsp. onion powder
- 3 garlic cloves, chopped fine
- 1 Tbs olive oil
- 1/2 cup chicken broth
- 1, 14.5 oz. can diced tomatoes
Place beef in bowl. Add paprika, cinnamon, salt, ginger, red pepper, black pepper, and onion powder. Toss well to coat. Heat olive oil in a Dutch oven over medium-high heat. Add beef, cook 4 minutes or until browned, stirring occasionally. Add garlic and cook 1 minute. Stir in broth and tomatoes. Bring to boil and cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Serve over rice. Enjoy! For a printer-friendly version of this recipe, Click Here.
Total servings - 5 cups
Serving size - 1 cup
Points per serving - 4 


"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." - Doug Larson

Sunday, February 20, 2011

Low-Point Turkey Zucchini Burgers

Sometimes I really crave a nice thick delicious hamburger; but more times than not, I turn it down because of all the fat and calories. With this amazing and healthy turkey burger recipe, I no longer have to go without or feel guilty for enjoying a nice thick wonderful hamburger. It has a great flavor and after loaded up with all the scrumptious condiments, leaves you feeling completely satisfied!


Low-Point Turkey Zucchini Burgers
Ingredients:
- 1.25 lbs lean ground turkey
- 1 small to medium zucchini, grated
- 1/4 cup seasoned breadcrumbs
- 1 clove garlic, chopped fine
- 1/2 tsp. onion powder
- 1/2 tsp. Goya Adobo seasoning
- 1/4 tsp. pepper
- Pam cooking spray
In a large bowl, combine all the ingredients (down to pepper). Make 5 equal patties. Heat a large skillet on high. When hot, lightly spray with Pam cooking spray. Add burgers to the pan and reduce heat to medium-low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 3


"I cook with wine. Sometimes, I even use it in the food." - W. C. Fields

Saturday, February 19, 2011

Low-Point Shamrock O'Brownie

As luck would have it, you can enjoy this very moist brownie for only 1.3 points per piece. I don't think leprechauns even get that lucky. :) The recipe called this delicious dessert a cake but it's just too moist and dense, like a soft chewy brownie. With one teaspoon of frosting on each piece, it's still less than 2 points per piece! Bake and share this "green" brownie dessert, and no-one will want to pinch you this St. Patrick's Day.


Low-Point Shamrock O'Brownie
Ingredients:
- 1 1/2 cups Splenda sugar substitute
- 2 eggs
- 1 1/2 cups unsweetened applesauce
- 1 Tbs white vinegar
- 1 cup whole cultured buttermilk
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. green food coloring
- Betty Crocker Whipped Cream Cheese Frosting, optional
Combine eggs, sugar, applesauce, and vinegar in a bowl. Mix well. Sift flour, soda, and salt together. Alternating the buttermilk and flour, add them both to the egg mixture a little at a time, mixing well after each addition. Blend in vanilla and food coloring. Pour into lightly greased 9-inch by 13-inch glass cake pan and bake at 350 degrees for 20 minutes. Cool. Add one teaspoon of frosting to each piece, if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24
Serving size - 1
Points per serving - 1.3 (with 1 tsp. frosting, 1.8)


"Never iron a four-leaf clover, because you don't want to press your luck." - Anonymous

Friday, February 18, 2011

Low-Point Chocolate Coffee Smoothie

Nice and refreshing, this chocolate coffee smoothie could almost serve as your morning breakfast to start you on your day. Who says you can't enjoy a little ice cream for breakfast? :)


Low-Point Chocolate Coffee Smoothie
Ingredients:
- 1/4 cup water
- 1/4 cup gourmet hot chocolate, such as Cocoa Classics Chocolate Supreme Hot Cocoa
- 2 tsp. espresso powder (or dark roast coffee that is ground very fine, as close to a powder as you can get)
- 1/2 cup Half and Half
- 1 cup Breyer's Fat Free Extra Creamy Vanilla Ice Cream
- 1 tsp. vanilla extract
- 1 cup ice
In a small saucepan, bring the water to a boil over medium heat. Add the hot chocolate and espresso powder (or finely ground dark roast coffee). Stir until chocolate is melted and mixture is smooth. Remove pan from heat and stir in the Half and Half and vanilla. Place ice cream in blender. Pour the chocolate mixture and ice on top of the ice cream and blend until smooth and frothy. Serve immediately. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 3 (6 oz. glasses)
Serving size = 1
Points per serving = 3






Another delicious idea, this time for an ice cream topping, is this delicious easy-to-make syrupy chocolate-coffee ice cream topping. For those coffee lovers out there, this is a must try!
Low-Point Chocolate Coffee Ice Cream Topping
Ingredients:
- 2 Tbs water
- 2 Tbs Cocoa Classics Chocolate Supreme Hot Cocoa (or any gourmet hot chocolate)
- 1 tsp. espresso powder or dark roast finely ground coffee (ground as close to a powder as you can get)
- 1 Tbs Half and Half
- 1 tsp. corn starch
- 1 or 2 tsp. sugar free chocolate syrup, optional
In a small sauce pan, bring water to boil over medium heat. Add cocoa, espresso powder, Half and Half, and corn starch. Stir until chocolate is melted and ingredients are well blended. Remove from heat and let cool slightly. Pour 1 tablespoon of mixture on top of 1/2 cup Breyer's Extra Creamy Fat Free Creamy Vanilla ice cream. Top with 1 or 2 tsp. of sugar free chocolate syrup if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size - 1 Tbs.
Points per serving - 1.5
1 Tbs. atop 1/2 cup Breyer's fat free ice cream - 2.7










"Research tells us fourteen out of ten individuals likes chocolate." - Sandra Boynton

Thursday, February 17, 2011

Low-Point Succulent Steak Stir-Fry

What happens when you mix thin juicy steak strips with vegetables, a tasty stir-fry sauce, and serve over rice? Well, nothing...until you taste it. In the movie Julie & Julia, they said you're never supposed to say "Yum" when tasting a completed recipe. I don't get that because when my family says this after they have tasted one of my completed recipes, there's no question about it... it's definitely a recipe worth blogging about! :)


Low-Point Succulent Steak Stir-Fry
Ingredients:
- 1.5 pounds boneless beef sirloin steak
- 1 Tbs plus 1 tsp. cornstarch
- 1, 10.5 oz can beef broth
- 2 Tbs soy sauce
- 1 Tbs vegetable oil
- 3 cups frozen Deluxe Stir-Fry Vegetables
- 1/4 tsp. garlic powder
- Hot cooked rice
Slice beef into very thin small strips. Mix cornstarch, broth, and soy sauce until smooth. Set aside. Heat oil in skillet. Add beef and stir until browned. Drain any fat or juice from beef. Push beef to one side of skillet. Add frozen veggies and garlic powder. Stir-fry until tender-crisp. Stir cornstarch mixture and add to beef and vegetables. Cook and stir until mixture boils and begins to thicken. Serve over rice. "YUM!" If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 6 (1 cup servings)
Serving size = 1 cup
Points per serving = 7
(over 1/2 cup rice, the total points is 9)
I had 1/2 cup rice with 1/2 cup stir-fry and this was pretty filling and only 5.5 points.










"Food is an important part of a balanced diet." - Fran Lebowitz

Wednesday, February 16, 2011

Low-Point Lobster Risotto





Fewer calories than beef, pork, or chicken and rich in Omega-3 fatty acids, this absolutely perfect Lobster Risotto is, my husband says, "DEEEELISH!" He told me I could make this anytime, and I will definitely do that...when lobster tails go on sale again! :) 

Low-Point Lobster Risotto

Ingredients:

- 3 cups fat-free chicken broth
- 1 cup water
- 2, small 4 oz. American lobster tails
- 3 Tbs butter (Land O Lakes Light with Canola), divided
- 1 cup uncooked Arborio rice (Risotto)
- 1 cup frozen peas, thawed

In a saucepan, bring broth and water to a boil. Add lobster tails, cover and cook for 4 minutes. Remove lobster tails from pan, cool for 5 minutes. Remove meat from cooked lobster tails, reserving shells. Chop meat into little pieces, place in small bowl, and set aside. Cut shells into large pieces and return shells to the broth mixture. Cover and cook for 15 minutes, extracting all that delicious lobster flavor. Strain shell mixture through a strainer/sieve over a bowl, reserving broth. Discard solids. Return broth mixture to saucepan; keep warm over low heat. Heat 2 tablespoons of butter in another medium saucepan over medium-high heat. Add rice to pan; cook 2 minutes, stirring constantly. Stir in 1 cup broth mixture and cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 2 tablespoons broth mixture for the end. Add the remaining broth, 1 cup at a time stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Remove from heat, stir in lobster pieces, remaining 1 tablespoons butter, reserved broth, and peas. Mix well and serve. (Peas can also be plated first if you'd prefer). Feel free to season to taste, but with its buttery creamy texture, there's no need. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5 (1/2 cup servings)
Serving size - 1 (1/2 cup rice and lobster)
Points per serving - 2.5
Points plus per serving - 3

"If you ask me what I came into this life to do, I will tell you; I came to live out loud." - Emile Zola

Tuesday, February 15, 2011

Low-Point Coconut Chicken

So what if a wonderfully-tasting chicken meal isn't extremely low point? Should you still make it? You BET you should! A lot of people save their points for supper time anyway. All this said, this very scrumptious coconut chicken is less than 10 points per serving. Eat up and enjoy!


Low-Point Coconut Chicken
Ingredients:
- 3, 6 oz. skinless, boneless chicken breast halves cut into 1/2-inch thick strips
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground red pepper (optional)
- 1/2 cup rice flour
- 1/2 cup whole buttermilk
- 1 egg
- 1 cup unsweetened coconut flakes
- 2 Tbs canola oil
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a separate dish, stirring well. Place coconut in a shallow dish. Coat chicken in flour, then dip in egg mixture and cover with coconut. Heat large skillet over medium-high heat. Add oil to pan, swirl to coat. Add chicken to pan and cook for 6 to 10 minutes (or until done), turning to brown. Serve with a little sweet and sour sauce if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4
Serving size = 1
Points per serving = 9.7












"Experience is a hard teacher because it gives the test first, and lesson afterwards." - Anonymous

Monday, February 14, 2011

Low-Point Ricotta Stuffed Chicken

Satisfying, filling, delicious, and superb! What else is there when it comes to a wonderful-tasting meal? Oh yes, and healthy! This low-point Ricotta Stuffed Chicken is pleasing to any palate and filled with just enough cheesy ricotta to keep you right on target with your daily-point intake!


Low-Point Ricotta Stuffed Chicken
Ingredients:
- 3, 4 oz. skinless, boneless chicken breasts
- 6 Tbs part-skim Ricotta Cheese
- 1 clove garlic, diced
- 1/4 tsp. pepper
- 6 pitted black olives, diced
- 1/4 cup fresh parsley, chopped
- 3 fresh basil leaves, chopped
- 1/2 cup spaghetti sauce (I used Ragu)
- 1/4 cup reduced-fat shredded mozzarella cheese
Mix together ricotta, garlic, pepper, olives, parsley, and basil. Slice each chicken breast down the middle (lengthwise), forming a pocket. Stuff two tablespoons of the mixture into each breast. Lay chicken breasts in baking dish, cover with spaghetti sauce and bake at 350 degrees for 35 minutes. Sprinkle the three pieces of chicken with the mozzarella cheese and bake or broil until melted. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Note* The first time I made this I made it with chopped spinach instead of parsley. We very much enjoyed that version as well. Fill with what sounds best to you and your family.
Total servings = 3
Serving size = 1
Points per serving = 5












"Decide what to be and go be it." - Avett Brothers

Saturday, February 12, 2011

Low-Point Roasted Red Pepper Sauce

This savory and versatile sauce can be used with many different food items. Try it in omelets, wraps, on crackers or fish. It has a great flavor that goes with many of your favorite food items. Make, refrigerate, and use over and over again!


Low-Point Roasted Red Pepper Sauce
Ingredients:
- 4 oz. fat-free cream cheese
- 1/2 cup light sour cream
- 1 envelope Good Seasons Italian dressing mix
- 1/4 tsp. oregano
- 1/2 tsp. basil
- 1, 7 oz. jar roasted red peppers
Combine all ingredients in a blender until smooth. Cover and chill for at least two hours. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size = 1/8 cup
Points per serving = .6












"People are just as happy as they make up their minds to be." - Abraham Lincoln

Low-Point Chocolate Cheesecake

This succulent cheesecake will delight your palate with its rich chocolate and strawberry flavor. At less than 3 points per cheesecake, it's a wonderful and flavorful dessert you can enjoy time and time again.


Low-Point Chocolate Cheesecake
Ingredients:
- 1, 8 oz. package cream cheese (1/3 less fat)
- 1/3 cup Splenda granulated sugar substitute
- 1 egg
- 1/2 cup milk chocolate morsels/chips, melted
- 1/2 cup strawberry light yogurt (without the fruit chunks)
- 1 Tbs unsweetened cocoa
- Cool whip
- Pam cooking spray
Preheat oven to 350 degrees. Spray Pam cooking spray in 12 muffin tins. Beat cream cheese with sugar until well blended. Beat in egg, melted chocolate, yogurt, and cocoa. Spoon batter in muffin tins and bake about 25 minutes or until set. Cool on rack and refrigerate overnight. Remove carefully, add a dollop of cool whip, and enjoy. (I added a little bit of sugar-free chocolate syrup on top, before adding the cool whip.) Note: These tend to stick to the pan if not sprayed well with Pam cooking spray. This happened to me and made me think the next time I try this I might line each muffin tin with parchment paper sprayed with Pam and then spoon in mixture before refrigerating. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 12
Serving size = 1
Points per serving = 2.8



"I was 32 when I started cooking. Up until then, I just ate." - Julia Child

Thursday, February 10, 2011

Low-Point Pecan Turtle Candies

Who doesn't love turtle candies; wonderful milk chocolate and gooey caramel with pecans? But with approximately 2 points for one turtle, it is difficult to enjoy very many of these without feeling a little bit of guilt. Instead, try these easy-to-make turtles that are less than 1 point for each delicious candy!


Low-Point Pecan Turtle Candies
Ingredients:
- Bag of mini pretzels
- Bag of Hershey's Rolo Caramel in Milk Chocolate candy
- Pecan Halves
Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Arrange mini pretzels on parchment paper and set one Rolo candy on top of each pretzel. Place in oven and bake for 5 to 7 minutes or until Rolo candy begins to soften but not melt. Remove and gently press one pecan half on top of Rolo. Let cool and enjoy! Refrigerate any leftovers (if you have any). If you'd like a printer-friendly version of this recipe, Click Here.
Serving size = 1 turtle candy
Points per serving = approximately .7












"I do the very best I know how - the very best I can; and I mean to keep on doing so until the end." - Abraham Lincoln

Wednesday, February 9, 2011

Low-Point Mini Zucchini Bread

I bought some mini loaf pans that were just too adorable to pass up; hence, you having to read recipes using my mini adorable loaf pans. This recipe for mini zucchini bread turned out wonderful and is just the right size to be enjoyed with a nice cup of coffee or even to be given away as cute little baked gifts.


Low-Point Mini Zucchini Bread
Ingredients:
- 1 1/2 cups flour
- 1/4 cup Splenda granulated sugar substitute
- 1/2 cup brown sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- 1 1/2 tsp. vanilla
- 2 eggs
- 1 cup grated zucchini
- 1/2 cup unsweetened applesauce
- Pam cooking spray
Mix all dry ingredients together. In a separate bowl mix eggs, vanilla, zucchini, and applesauce. Add dry ingredients to the wet mixture and mix well. Spray three mini loaf pans with Pam cooking spray. Spoon mixture into the three loaf pans, filling until about 1/2 full. Bake at 350 degrees for 30 minutes (or until toothpick inserted in the middle comes out clean). If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 18 thin slices (6 slices per loaf pan)
Serving size = 1 slice
Points per serving =1.5
Points per serving with 1 tsp. of Betty Crocker Whipped Cream Cheese icing on each slice = 2












"If at first you don't succeed, then skydiving definitely isn't for you." ;)  - Anonymous 

Tuesday, February 8, 2011

Low-Point Flounder Mediterranean

Fish is a regular dinner item here, but typically made just one or two ways. Determined to find a new recipe that gave our fish dinner a different but delicious twist, I was happy to discover this one. After altering the recipe just a little bit to help make it low-point, I am happy to say that my family was very pleased with the results! I hope you are as well. Enjoy!


Low-Point Flounder Mediterranean
Ingredients:
- 5, 4 oz. flounder fillets
- 5 Roma (plum) tomatoes, peeled and chopped
- 12 olives, pitted and chopped
- 2 Tbs olive oil
- 1/2 tsp. onion powder
- 2 cloves of garlic, chopped
- 1/4 cup white wine
- 4 Tbs capers (optional)
- 2 tsp. lemon juice
- 1/2 tsp. pepper
- 1/4 tsp. parsley flakes
- 6 fresh basil leaves, chopped (divided)
- 3 Tbs parmesan cheese
- 1 tsp. corn starch
Preheat oven to 425 degrees. Peel and chop tomatoes and place them in a bowl. Chop olives and add to tomatoes. Set aside. Heat olive oil in a skillet over medium heat. Saute' garlic and onion powder for a few minutes. Stir in tomatoes and olives and cook until tender. Mix in wine, lemon juice, capers, pepper, parsley flakes, parmesan cheese, and half of the chopped basil. Simmer and add corn starch until sauce just begins to thicken. Place flounder in shallow baking dish. Cover with sauce and top with remaining basil leaves. Bake for 15 minutes, or until fish is easily flaked with a fork. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 5
Serving size = 1
Points per serving = 4












Did you know: 
If you submerse tomatoes in boiling water for one minute and then immediately place in ice water, the skin easily slides right off.

Monday, February 7, 2011

Low-Point Coca Cola Cake

Who said you can't have your cake and eat your coke too? Wait... that doesn't sound quite right; but it is!! This heavenly cake is truly divine! However, there's one small problem you might encounter with this cake. You might not be able to walk away after just one piece, but this is where your will power comes into play. Good luck!


Low-Point Coca Cola Cake
Ingredients:
- 2 cups flour
- 2 cups Splenda granulated sugar substitute
- 1 cup butter, melted
- 2 tsp. unsweetened cocoa
- 1 cup Coke (not diet)
- 1/2 cup fat-free buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 1/2 cups miniature marshmallows
Combine flour and sugar in large mixing bowl. Add butter, cocoa, coke, buttermilk, eggs, baking soda, and vanilla. Mix well and then add marshmallows. Stir and then pour mixture into a 13 inch by 9 inch greased and floured (or use Pam cooking spray) cake pan. Bake at 350 degrees for 30 minutes or until toothpick inserted in the middle comes out clean. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 24
Serving size = 1
Points per serving = 2.4
Frosting Ingredients (if desired):
- 1 Tbs butter
- 1 Tbs unsweetened cocoa
- 4 Tbs Coke
- 1/2 cup marshmallows
- 1 cup powdered sugar
- 2 tsp. cornstarch (to thicken)
Combine the first four ingredients in a saucepan and heat to boiling. Remove from heat and add powdered sugar. Combine and then add cornstarch, stirring frequently until it begins to thicken. Take a pastry brush and brush icing over top of cake. (I didn't use the entire amount of icing, but some may like more.) Points are calculated using all of the icing.
Points per serving with icing = 3












"The only limits are those we place on ourselves." - Anonymous

Sunday, February 6, 2011

Low-Point Lasagna Cupcakes

No, it's not a dessert. It's lasagna you can eat with your hands, even recommended (as long as they're not scalding hot)! You might have a little bit of spillage but not much. This unique way to make lasagna has the noodles wrapped around the filling. A different and fun way to enjoy dinner, especially for kids!


Low-Point Lasagna Cupcakes
Ingredients:
- 1/2 pound ground turkey
- 1 cup Ragu spaghetti sauce (any flavor)
- 24 long flat lasagna noodles (I used San Giorgio)
- 3/4 cup 2% Milkfat Lowfat cottage cheese
- 3/4 cup reduced-fat Mexican four-cheese blend shredded cheese
- 1/4 tsp. Mrs. Dash onion and herbs
- 1/4 tsp. garlic powder
- 1/4 tsp. Goya Adobo seasoning
- 1/4 tsp. pepper
(Feel free to use any seasonings you desire)
In a large skillet, brown the ground turkey over medium-high heat. At the same time, boil the lasagna noodles over medium-high heat until tender. After the ground turkey is browned, add ragu, seasonings, and simmer. Drain lasagna noodles and trim, making them about 2 inches wide and 7 inches long. Lay 2 noodles over one cupcake hole cross-wise. Press the middle down gently until both layers are pressed into the bottom of the cupcake pan. Scoop 1 tablespoon of ground turkey mixture into the noodle. Add 1 tablespoon of cottage cheese on top of ground turkey and then 1 tablespoon of shredded cheese. Fold over flaps of one noodle and then fold over the flaps of the second noodle (trim any excess if needed). Repeat until all 12 cupcake holes are filled. Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove aluminum foil and add a pinch more shredded cheese on top of each lasagna cupcake. Broil for several minutes until cheese starts to brown. Remove from oven and let cool for just a little bit (especially if you plan on eating with your hands). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 12
Serving size = 1
Points per serving = 3.5













"The greatest part of our happiness depends on our dispositions, not our circumstances." - Anonymous

Saturday, February 5, 2011

Low-Point Peanut Butter Chip Cookies

Peanut butter lovers will delight in these delicious cookies that are only 2 points each! With the perfect mixture of peanut butter and chocolate chips; there's no going wrong with these devine treats! Feel free to double the recipe for more peanut butter goodness!


Low-Point Peanut Butter Chip Cookies
Ingredients:
- 1/2 cup Skippy Whipped Peanut Butter
- 1/2 cup Splenda granulated sugar substitute
- 1/4 cup evaporated fat-free milk
- 2 tsp. cornstarch
- 1/4 cup Nestle milk chocolate chips
Preheat oven to 350 degrees. Combine peanut butter and Splenda in a mixer. Add evaporated milk, cornstarch and chocolate chips. Place little spoonfuls on an ungreased cookie sheet and bake for 10 to 12 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 12
Serving size = 1
Points per serving = 2














"The key to success is not through achievement, but through enthusiasm." - Malcolm Forbes

Friday, February 4, 2011

Low-Point Peanut Butter Banana Muffins

Enjoy with a cup of coffee, take with you for a quick breakfast on the run, or as a healthy snack throughout your day, these low-point peanut butter banana muffins are a wonderful treat, with or without the crumb topping.


Low-Point Peanut Butter Banana Muffins
Ingredients:
- 1 1/2 cups mashed ripe bananas (about 5 bananas makes 1 1/2 cups)
- 1/3 cup plain fat free yogurt
- 1/3 cup Skippy Whipped Peanut Butter
- 3 Tbs melted butter (Land O Lakes Light)
- 2 large eggs
- 1/2 cup Splenda granulated sugar substitute
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- Pam cooking spray
Crumb Topping
Ingredients:
- 1 Tbs butter, melted
- 1/2 cup brown sugar
- 2 Tbs flour
For Muffins: Preheat oven to 350 degrees. Spray cupcake pan with Pam cooking spray. Combine first five ingredients in a large bowl and beat with mixer at medium speed. Add Splenda and brown sugar and beat until well blended. Combine flour and next four ingredients in a separate bowl and mix. Gradually add flour mixture to the first five ingredients and beat just until blended. Spoon mixture into cupcake pans (do not overfill). Bake for 15 to 17 minutes or until toothpick comes out clean when inserted into the middle. For crumb topping, mix crumb topping ingredients together and sprinkle on top of muffins before baking (if desired). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 20
Serving size = 1
Points per serving = 2.5 without crumb topping; 3 with crumb topping

"Of all the things you wear, your expression is most important." - Anonymous

Thursday, February 3, 2011

Low-Point Fresh Mozzarella and Tomato Orzo Salad

Fresh, light, and tasty! This low-point mozzarella and tomato orzo salad is the perfect side dish to your meal. Filling and delicious, it'll leave you completely satisfied!


Low-Point Fresh Mozzarella and Tomato Orzo Salad
Ingredients:
- 2 cups tomatoes, diced
- 1 cup fresh mozzarella, diced
- 3/4 cup uncooked Orzo pasta (makes 1 1/2 cups when cooked)
- 2 tsp. olive oil
- 1/2 tsp. onion powder (or 1/2 onion, diced)
- 2 tsp. basil leaves (or 1/4 cup fresh basil, chopped)
- 1 tsp. pepper
- 1/4 tsp. salt
- 1/2 tsp. Goya Adobo seasoning
- 1/4 tsp. garlic powder (or 1 garlic clove, diced)
In a medium saucepan, bring 2 cups of water to a boil. Gradually stir in orzo. Boil until orzo is tender, but not mushy (about 10 minutes). Drain and cool. Combine all other ingredients and then add the orzo. Mix well and serve immediately or refrigerate for later. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4 cups
Serving size = 1/2 cup or 1 cup
Points = 2.5 for 1/2 cup; 5 points for 1 cup


Did you know?
"The word orzo is Italian for barley."

Wednesday, February 2, 2011

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A big THANK YOU to those who follow this blog for my latest delicious recipes! If you would like to have the most recent updates to this blog sent to you on Facebook, feel free to "Like" our Facebook page, Points in My Life.

Low-Point Beefless Broccoli

If you love beef and broccoli, you will love this healthier version that consists of less fat and more fiber! With a delicious flavor, this "beefless" broccoli recipe is something your family is sure to enjoy.


Low-Point Beefless Broccoli
Ingredients:
- 1, 12 oz. frozen bag of Boca Meatless Ground Crumbles, thawed
- 2 1/2 Tbs. cornstarch, divided
- 1/4 tsp. salt
- 1 1/2 cups chicken broth, divided
- 1, 12 oz. frozen bag of broccoli florets, thawed
- 1/2 tsp. ground ginger
- 1 tsp. garlic powder
- 1/4 tsp. red pepper flakes (optional)
- 1/4 cup soy sauce
- 1/2 cup water
- Pam cooking spray
Spray a good amount of Pam cooking spray into a skillet. Mix 2 Tbs of the cornstarch and the salt to the Boca crumbles. Place crumbles in skillet and cook on medium heat for 10 to 12 minutes until cook thoroughly. These crumbles do not produce liquid/fat so stirring frequently is a good idea so they don't stick to the bottom of the skillet. You can also add a little bit of water to the crumbles for a bit of moisture. Transfer crumbles to a bowl when done. Add 1/2 cup chicken broth to the same pan and stir to loosen any bits stuck to the bottom. Add broccoli, ginger, garlic powder, and pepper flakes and toss lightly until the broccoli is cooked to tender/crisp. Stir in soy sauce, remaining cup of chicken broth, remaining 1/2 Tbs of cornstarch and water until blended. Add Boca crumbles. Stir and simmer until the sauce thickens. This is great served alone or over a bed of rice. If you would like a printer-friendly version of this recipe, Click Here. (Sprinkle with a little bit of cheese if desired.)
Total servings = 4 cups
Serving size = 1 cup
Points per serving = 3.5


"The minute you settle for less than you deserve, you get even less than you settled for." - Maureen Dowd