Monday, June 27, 2011

Low-Point Prosciutto and Summer Squash Salad

A great light salad for warm summer days! If your garden is providing you with an abundance of summer squash or zucchini, here's another fabulous recipe you will thoroughly enjoy! You didn't plant squash this summer? Head to your local farmer's market or grocery store so you can enjoy this wonderful recipe too!


Low-Point Prosciutto and Summer Squash Salad
Ingredients:
- 2 medium yellow summer squash
- 1 medium zucchini
- 1/4 tsp. kosher salt or sea salt
- 2 Tbs chopped fresh basil
- 1 Tbs olive oil
- 1 tsp. lemon juice
- 1/4 tsp. pepper
- 3 thin slices prosciutto, chopped
- 3 Tbs fat-free feta cheese
Shave the squash and zucchini into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl and toss with salt, basil, olive oil, lemon juice, and pepper. Heat a small nonstick skillet over medium-high heat and add prosciutto. Heat for several minutes, turning several times, until crisp. Crumble or cut prosciutto into little pieces and add to squash salad. Mix and dish out 3 equal servings onto plates. Top each with 1 Tbs feta cheese and serve. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 1.7


"Give me a place to stand and I shall move the earth." - Archimedes

Thursday, June 23, 2011

Low-Point Spinach and Cheese Soufflé

Breakfast, lunch, or supper -- perfect for any meal; this spinach souffle' is very tasty and easy to make. Too hot to bake inside? No problem, just bake right on the grill and enjoy!


Low-Point Spinach and Cheese Souffle'
Ingredients:
- Cooking spray
- 1 1/2 Tbs bread crumbs
- 1, 6 oz. package fresh baby spinach
- 2/3 cup 1% milk
- 2 Tbs flour
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/4 tsp pepper
- 1/2 cup shredded parmesan cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 tsp. cream of tartar
Place baking sheet in the oven or on the grill. Preheat oven/grill to 425 degrees. Coat 4 (6-ounce) ramekins with cooking spray and sprinkle with breadcrumbs, coating sides completely. Heat a large nonstick skillet over medium-high heat. Lightly coat skillet with cooking spray. Add spinach and cook for 2 minutes or until spinach wilts. Stir or toss constantly. Drain and press excess liquid from spinach. Coarsely chop. Combine milk, flour, salt, nutmeg, and pepper in a small saucepan over medium-high heat. Stir with whisk until smooth and mixture starts to thicken. Spoon mixture into a large bowl. Let stand 10 minutes. Stir in spinach, cheese, and egg yolks. Combine egg whites and cream of tartar in a large bowl and beat with a mixer at high speed until soft peaks form (do not overbeat). Gently fold in egg whites into the spinach mixture and spoon mixture into prepared dishes. Place dishes on preheated baking sheet in oven or on grill and immediately turn the heat down to 350 degrees. Bake for 20 to 25 minutes or until puffy and golden brown. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Total points per serving - 3.5


"The only person who can limit your possibilities is you." - Jon Gordon

Monday, June 20, 2011

Low-Point Chicken Parmesan Squash Boats

Our garden has really flourished this season and we have an abundant amount of squash and zucchini! We're never left wanting for fresh summer squash; however, I have had to do lots of homework researching delicious recipes we can use with all this squash. Come to find out, this recipe that I made up has been deemed a winner, at least to my family! Hope it's a winner for yours as well. Enjoy!


Low-Point Chicken Parmesan Squash Boats
Ingredients:
- 2 medium to large yellow summer squash or zucchini
- 2, 4 oz. chicken breasts, boneless and skinless
- 3 Tbs bread crumbs
- 3 Tbs butter (Land O Lakes Light), melted
- 1 tsp. garlic powder
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. pepper
- 1/4 cup grated parmesan
Heat oven or grill to 400 degrees and bake or grill chicken breasts for 15 minutes (turning once or twice) until done. Chop into small pieces and set aside. Cut squash in half widthwise and then again in half lengthwise (leaving 4 pieces). Cut or scoop out squash from center, setting aside the hallow squash boats. Chop squash filling into small pieces. In a bowl, mix chopped squash with bread crumbs, butter, garlic, salt, pepper, and parmesan. Add pieces of chopped chicken and mix until combined. Spoon mixture back into squash boats and grill or bake on a piece of aluminum foil at 400 degrees for 10 to 15 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 8
Serving size - 1
Points per serving - 2


"At its very essence, change is a process of self-discovery, of finally learning to love ourselves." - Edward Grinnan

Saturday, June 18, 2011

Low-Point Shrimp Orecchiette with Creamy Herb Dressing

Who doesn't like shrimp? I don't... or so I thought. Admittedly, I hadn't tried shrimp for years. My memory of it wasn't too pleasing. That must have been the way it was prepared because this recipe will have your taste buds wanting more!


Low-Point Shrimp Orecchiette with Creamy Herb Dressing
Ingredients:
- 8 ounces uncooked orecchiette pasta
- 1 cup frozen peas
- 1/2 pound medium shrimp, peeled, deveined and cut in half
- 1/3 cup fat-free mayonnaise
- 1/4 cup fat-free buttermilk
- 2 Tbs fresh minced chives
- 1 Tbs fresh chopped dill
- 1/2 tsp. kosher salt or sea salt
- 1/2 tsp. grated lemon rind
- 1 Tbs lemon juice
- 1/4 tsp. pepper
- 1/8 tsp. red pepper flakes
- 2 garlic cloves, minced
Cook pasta according to directions. Add peas and shrimp during the last 3 minutes of cooking. Drain and rinse with cold water. Drain and pour into bowl. In another bowl, mix mayonnaise, buttermilk, chives, dill, salt, lemon rind, lemon juice, pepper, red pepper flakes, and garlic. Combine and pour over pasta. Serve warm or chilled. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Tip* - Serve cold next day on a bed of lettuce for a light, yet filling meal.
Total Servings - 9, (1/2 cups)
Serving size - 1/2 cup
Total points per serving - 2.8


"Blessed are those who can give without remembering and take without forgetting." - Susan J. Decuir

Thursday, June 16, 2011

Low-Point Chorizo Ragout (Ragu)

By definition, Ragout means "well seasoned meat and vegetables cooked in a thick sauce". That's just what this is; a terrific and tasty meal that has everything you need for full-flavored enjoyment.


Low-Point Chorizo Ragout (Ragu)
Ingredients:
- 1 tsp. olive oil (and cooking spray if you need extra oil)
- 1/2 can (7 1/2 oz.) black beans (rinsed and drained)
- 4 oz. Chorizo (pork sausage) - I used Hot Mexican Style for this meal
- 1 green onion, chopped (white and green parts)
- 2 cloves garlic, chopped fine
- 1 cup chopped red bell pepper
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1 large tomato, chopped
- 1 cup brown, whole-grain rice
Heat olive oil in large skillet. Add onion, garlic, red pepper, salt, pepper, and cumin. Cook for 5 minutes. Add chorizo and cook/stir for 6 minutes or until chorizo is fully cooked, breaking up chorizo if it came in links. Add black beans and tomatoes and heat through. Cook rice according to directions. Serve chorizo mixture over rice and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3, (1/2 cup servings of chorizo and 1/2 cup servings of rice)
Serving size - 1/2 cup chorizo and rice
Total points - 4.8


"If you're not thoroughly living, you're slowly dying. Live like you mean it!" - Anonymous

Happy One-Year Anniversary to "Points in My Life"

Many years ago, the very first time I made deviled eggs to take to a friend's party, I cut the eggs widthwise instead of lengthwise. For those who remember Weebles (they wobble but they don't fall down?) can picture what these deviled eggs looked like, except these were Weeble rejects because they did fall over. However, I was pressed for time so I took them anyway; and good thing I did too because everyone so enjoyed making fun of me and my deviled eggs the whole night!
Who would have thought, many years later, I would create my own cooking/recipe blog? One year ago today, I posted my first blog! Click Here if you'd like to read. 
I remember telling my husband that although I hoped someone would read my blog, it really didn't matter because I enjoyed just typing up new recipes and writing about my life's experiences. That must have been a little white lie because when my husband told me 1000 different people have viewed this blog, I wanted to go celebrate at our favorite restaurant! :) So to my visitors and over 120 Facebook fans, I want to say THANK YOU! 
I do have to confess, not only was my starting this blog due to the encouragement of my husband, but also to one of my favorite movies, "Julie & Julia" (with Meryl Streep and Amy Adams). After watching that movie for the umpteenth time, I thought "You know what? I could blog!" I had been taking and altering recipes or creating my own for quite sometime; tweaking each one to make them low-point and low calorie. My husband and I started watching what we ate and had great success in just three months. That's when I started thinking that there had to be more people out there who wanted to lose weight but not forego taste in order to achieve their goals. With these simple and delicious recipes anyone can cook, bake, and enjoy all of this low-point, low-calorie, food virtually guilt-free!
A year ago today, with only the thought of creating a blog that might only be viewed by me, and seeing how many visitors and Facebook fans I have today, is a real surprise. It's because of the advice from those Facebook fans that I have created my first cookbook, "Recipes for a Healthy Lifestyle, Volume 1". Having sold over 30 cookbooks in less than a month made me realize even more what a difference one year can make! Makes me anxious to see what's in store for year two of "Points in My Life".


Happy Anniversary to me!


"Silent gratitude isn't much use to anyone." - G. B. Stern

Monday, June 13, 2011

Low-Point Tuscan Romesco

I don't know where to start on this one because it's so good, I'm afraid my words won't do this recipe justice. LOVE LOVE LOVE this Tuscan Romesco!!! This sauce is so delicious, my husband and I really wouldn't mind enjoying it as a soup instead of a sauce. However, if you're wanting to keep your food-point intake in check, you may want to stick with the serving size (or a couple of serving sizes). Truly one amazing recipe!


Low-Point Tuscan Romesco
Ingredients:
- 6 Roma tomatoes, halved
- 1 large red bell pepper, quartered and seeds removed
- 12 cloves of garlic
- 1/3 cup olive oil
- 1 slice of bread (I use breads that are 40 or 50 calories for one slice)
- 1/2 cup whole almonds
- 1/4 cup red wine vinegar
- 1 tsp. smoked paprika
- 1/2 tsp. red pepper flakes (use more or less depending on your likeness)
- 1 tsp. kosher salt
- Cooking spray
Preheat oven or grill to 425 degrees. Spray baking sheet with cooking spray and line with tomato halves, quartered bell peppers, and garlic. Brush with olive oil. Bake or grill for 15 minutes until the veggies start to blacken slightly or the garlic is a deep golden brown. Remove from oven or grill and allow to cool 10 minutes. While vegetables are cooling, toast bread slice and let cool. Scrape vegetables into a food processor or blender. Break the bread into pieces and add to blender along with almonds, paprika, vinegar, red pepper flakes, and salt. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste if necessary. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.
*USES: Enjoy on grilled squash or zucchini, use as a topping for eggs or omelets, chicken. or fish. Use any other way you desire (even as a soup if you don't mind using practically all your points for the day.)
*TIP: Feel free to use 1/2 jar (12 oz. jar) of roasted red peppers if you do not have a fresh red bell pepper on hand. No need to bake or grill, just add to blender.
Total servings - 20, 1/8 cup (2 Tbs)
Serving size - 2 Tbs
Points per serving - 1.3


"Yesterday is not ours to recover, but tomorrow is ours to win or to lose." - Lyndon B. Johnson

Sunday, June 12, 2011

Low-Point Stuffed Flounder

Flounder is one of our favorite fish to eat. Fresh-tasting, light, flaky and delicious! I love creating new recipes of different ways to prepare flounder and this recipe takes the cake! It got two thumbs up from my family. Hopefully, it will from yours too! :)


Low-Point Stuffed Flounder
Ingredients:
- 5, 4 oz. flounder fillets
- 1 medium squash, peeled and chopped fine
- 1 garlic clove, chopped fine
- 1 green onion, chopped (green and white part)
- 2 Tbs bread crumbs
- 1 tsp. Goya Adobo seasoning
- 2 Tbs butter (Land O Lakes Light), melted
- pinch pepper
- lemon juice
- fresh dill (optional)
Preheat oven or outdoor grill to 400 degrees. Line each flounder on a separate piece of aluminum foil. In a bowl, mix squash, garlic, onion, bread crumbs, Adobo, butter, and pepper. Spoon mixture over each flounder (pretty much covering the entire fish). Roll flounder, sprinkle with just a little bit of lemon juice and add a piece of fresh dill on top if desired. Wrap in aluminum foil. Repeat until all flounder is rolled and wrapped in aluminum foil. Bake for 15 minutes (or until desired doneness). Unwrap and enjoy this delicious entre'! If you'd like a printer friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 3


"Every successful man I heard of has done the best he could with the conditions as he found them, and not waited until next year for better." - Edgar Howe

Saturday, June 11, 2011

Low-Point Curry-Crusted Bananas

No, wait, don't pass this up! Give it a try! I didn't realize just how good this recipe was until I made it. It's truly wonderful and pairs very well with pork. Try my pork chops with peach marinade recipe and make these delicious bananas for your side item. I'm sure you'll enjoy them as much as we did.


Low-Point Curry-Crusted Bananas
Ingredients:
- 2 1/2 cups corn flakes, crushed
- 6 Tbs butter, melted (Land O Lakes Light)
- 3 bananas
- 1 tsp. curry powder
Melt butter in a small saucepan and add curry. Mix well and remove from heat. Peel bananas and cut in half, widthwise, and then slice each half lengthwise, leaving 4 pieces per banana. Crush corn flakes and place in bowl. Roll bananas in butter mixture and then roll in corn flakes, coating well. Place bananas on a baking sheet sprayed with cooking spray and place in the oven at 400 degrees for 10 minutes. Let cool slightly and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 1.3


"Your imagination is your preview of life's coming attractions." - Albert Einstein

Thursday, June 9, 2011

Low-Point Pork Chops with Peach Marinade

Savory. Sweet. Spicy. This recipe is just peachy (literally). These tender pork chops, with succulent peach marinade, creates a wonderful sauce that gives the pork chops the perfect coating for a fantastic taste.


Low-Point Pork Chops with Peach Marinade
Ingredients:
- 2 tsp. olive oil
- 2 Tbs shallots, chopped small
- 1/4 tsp. thyme
- 2 peaches, each cut into 8 wedges
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tsp. corn starch
- 4, 4 oz. boneless pork chops
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 Tbs brown sugar
Heat a large skillet over medium-high heat. Heat olive oil, add shallots and thyme. Saute' for 1 minute and add peach wedges. Saute' for 2 minutes. Add white wine and chicken broth. Cook for 2 minutes. Add corn starch and stir until sauce slightly thickens. Remove from heat. Combine salt, pepper, and cayenne pepper in a small bowl. Sprinkle pork chops with salt mixture (both sides) and lay in baking dish. Pour peach marinade mixture over pork chops and sprinkle with brown sugar. Marinate in refrigerator for at least 2 hours. Heat oven to 400 degrees and place baking dish in oven. Bake for 15 or 20 minutes (or until desired doneness). Spoon peach marinade/sauce over pork chops when serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Total points per serving - 5.3


"Perfect life is found in contentment, with the things you have, from the love you give, and from faith in God who gives you everything." - Anonymous

Tuesday, June 7, 2011

Low-Point Grilled Potato Wedges

Throw away that bag of frozen french fries! These tender potato wedges are a perfect side to any of your grilled meats. Easy to make and very pleasing to your palate; your family will thoroughly enjoy this simple recipe!


Low-Point Grilled Potato Wedges
Ingredients:
- 3 medium potatoes
- 2 Tbs olive oil
- Kosher salt
- Malt vinegar (optional)
Peel and cut each potato into eight wedges. Boil potatoes just until you can easily pierce them with a fork. Drain and place them in a bowl. Sprinkle with olive oil and place on a hot grill. Turn them over once or twice and grill until they start to become a golden brown (giving the skin a slightly crisper texture). Remove and sprinkle with salt. Add a little malt vinegar for taste if desired. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24 wedges
Serving size - 8
Points per serving - 3.3


"Start by doing what's necessary, then what's possible, then suddenly you are doing the impossible." - Francis of Assisi

Sunday, June 5, 2011

Low-Point Sweet Teriyaki Chicken Kabobs

The thing about kabobs is that you can put anything you like on the skewers, grill them to perfection, so everyone in your family can enjoy them! This recipe has a sweet teriyaki marinade that gives these chicken kabobs superb flavor!


Low-Point Sweet Teriyaki Chicken Kabobs
Ingredients:
- 3, 4 oz. skinless, boneless, chicken breasts
- 2 Tbs honey
- 2 Tbs teriyaki sauce
- 1/4 tsp. ground ginger
- 1/8 tsp. cayenne pepper
- 1 Tbs brown sugar
- 1/2 Tbs lemon juice
- Your favorite vegetables
In a small bowl, combine honey, teriyaki, ginger, pepper, brown sugar, and lemon juice. Cut chicken breasts into 2-inch strips, place chicken in the marinade, and soak for 30 minutes to 1 hour. Thread vegetables and chicken on kabob skewers. Place on heated grill on medium/high heat. (I laid my kabobs on aluminum foil sprayed with cooking spray. I poked holes in the foil to allow grill flavor to seep through). Grill slow, turning skewers every 5 minutes or so until desired doneness. Remove and enjoy!!! Feel free to reserve a little bit of the marinade (before soaking raw chicken in it) to brush on after as well. If you'd like a printer-friendly version of this recipe, Click Here.
Total Servings - 6
Serving size - 1 skewer
Points per serving - 2

"What is written without effort is in general read without pleasure." - Samuel Johnson

Saturday, June 4, 2011

Low-Point Cucumber Salad

What a wonderful light dish for those hot summer cookouts! This recipe has a slight spicy kick that you can turn up or tone down, according to your likings. Enjoy with family and friends all summer long.


Low-Point Cucumber Salad
Ingredients:
- 2 large cucumbers, peeled and thinly sliced
- 1/4 cup rice vinegar
- 1 Tbs soy sauce
- 1 tsp. Splenda granulated sugar substitute
- 1/8 tsp. red pepper flakes (more or less to your likings)
- 1/8 tsp. salt
- 1/4 tsp. ground ginger
- 1/2 tsp. ground dill weed
- 1 Tbs chopped fresh parsley
- 1 to 2 tsp. sesame seeds for garnish (optional)
Cut off ends of the cucumbers. Peel cucumbers, thinly slice, and place into a bowl. Mix remaining ingredients and pour over cucumbers, mixing until combined. Enjoy. Refrigerate leftovers. If you'd like a printer-friendly version of this recipe Click Here.
Points per serving - 0


"Compliments are the helium that fills everyone's balloon; they elevate the person receiving them so he or she can fly over life's troubles and land safely on the other side." - Bernie S. Siegel

Thursday, June 2, 2011

Low-Point Stuffed Summer Squash

Light the grill, the squash is ready to go on! This is a great and easy recipe you will want to make over and over. When I made this, I only had one squash, and the only problem I found with that is it left my family wanting more! Very happy I planted lots of summer squash this spring.


Low-Point Stuffed Summer Squash
Ingredients:
- 1 large summer squash
- 2 Tbs bread crumbs
- 2 Tbs butter, softened
- 1 tsp. garlic powder
- fresh chives
Cut the ends off the squash. Cut squash in half, widthwise, and then slice each half lengthwise, leaving 4 pieces. Carefully scoop out inside, leaving the squash looking like a little hallowed out boat. Finely chop the scooped out squash and place in a bowl. Mix in bread crumbs, butter, and garlic powder. Combine well. Place spoonfuls of squash mixture back into the little squash boats. Heat grill (medium/high heat) and place squash on grill. Close lid and grill about 10 minutes. (I placed my squash on aluminum foil before placing on grill). Remove and add a few pinches of fresh chives. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 1


"Talent is God-given. Be humble. Fame is man-given. Be grateful. Conceit is self-given. Be careful." - John Wooden