Saturday, July 9, 2011

Low-Point Mahi Mahi Skewers with Creamy Arborio Rice

This Mahi Mahi and creamy rice recipe has a wonderful rich flavor that can't be beat! Arborio rice (used for making risotto) is a short-grain rice that retains more of its starch content. When cooked, the starch is released making this particular rice more creamy than your ordinary long-grain rice. Add some seasoning and other ingredients and it turns this Mahi Mahi dinner into a succulent sensation!

Low-Point Mahi Mahi Skewers with Creamy Arborio Rice
Ingredients:
- 1 Tbs olive oil
- 1 Tbs onions, minced
- 1 clove garlic, minced
- 1 cup Arborio rice
- 2 cups chicken broth
- 1, 14.5 oz. can of petite diced tomatoes, divided
- 1 Tbs black olives, minced
- 1 Tbs green chiles, minced
- 3, 5 oz. Mahi Mahi filets
- 4 or 5 large fresh basil leaves, chopped
- 1/2 tsp. ground pepper
- 1/2 tsp. kosher salt (or sea salt)
- Yellow squash or zucchini, cubed or sliced slightly thick (to thread on skewer)
- Cooking spray
Turn broiler on high. In a large saucepan, heat olive oil on stove over medium-high heat. Add onions and garlic and saute' for 2 minutes. Add Arborio rice and cook/stir for 2 minutes. Add 1 cup chicken broth and boil until liquid is absorbed (stirring pretty constantly). Add 2nd cup of chicken broth and stir until liquid is absorbed. Add 1/2 can of diced tomatoes, black olives, and green chiles and stir until the liquid is mostly absorbed. Remove from heat and cover. Cut Mahi Mahi into 1 to 1 1/2 inch cubes. Toss fish and squash with remaining diced tomatoes, fresh basil, pepper, and salt. Alternate fish and squash on metal skewers. Spray cooking spray on a baking sheet and line fish skewers on cooking sheet. Spoon any leftover dice tomato and basil mixture over fish. Place in broiler and broil for 4 to 7 minutes, turn over, and broil for 4 to 7 minutes longer. (Four minutes if you like your fish just slightly opaque in the middle and seven minutes if you prefer your fish more well done.) Remove from broiler. Spoon 1/2 cup Arborio rice onto a plate and top with a fish skewer and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings of Mahi Mahi Skewers - 6
Serving size - 1
Points per serving - 2.3
Total servings for one Mahi Mahi skewer on top of 1/2 cup rice - 4.3

"We are never so lost that our angels cannot find us." - Stefanie Powers

Friday, July 8, 2011

Low-Point Blueberry Breeze

Fast, healthy, and delicious! This blueberry yogurt delight is the perfect pick-me-up for an everyday snack. Enjoy with any flavor yogurt and your favorite fruit! Topped with cool whip and crunchy granola, this blissful dish is easy to make and fun to eat!


Low-Point Blueberry Breeze
Ingredients:
- 3 oz. Dannon Light and Fit blueberry yogurt
- 1/3 cup low-fat cottage cheese
- 1/8 to 1/4 cup fresh blueberries
- 2 Tbs cool whip lite
- 1 Tbs granola
- mini chocolate chips (optional)
In a small dessert dish or ramekin add blueberry yogurt. Layer with cottage cheese and then fresh blueberries. Add cool whip and top with granola. Sprinkle with a few mini chocolate chips, if desired, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 1
Points per serving - 3.2
NOTE: Feel free to use the whole 6 oz. container of yogurt for a total of 4 points per serving. Also, add 1 to 2 tsp. flax seed for added nutrition, if desired.


"I do not understand the mystery of grace - only that is meets us where we are but does not leave us where it found us." - Anne Lamont

Wednesday, July 6, 2011

Low-Point Amazing Grilled Pizza

Probably one of the best pizzas we've ever had! With this quick and delicious homemade dough, using instant or rapid-rise yeast, this pizza is very easy to make. Add olives, vegetables, pepperoni, or anything else to make it your own!


Low-Point Amazing Grilled Pizza
Ingredients:
SAUCE -
- 1, 14.5 oz. can diced tomatoes, drained
- 2 Tbs chopped fresh basil
- 1/2 Tbs olive oil
- 1 garlic clove, minced
- 1/4 tsp. salt
PIZZA -
- 1/2 cup plus 2 Tbs very hot water
- 1 Tbs olive oil (plus a little extra for brushing onto dough)
- 1 tsp. Splenda granulated sugar substitute
- 1 1/2 tsp. instant or rapid-rise yeast
- 1/4 tsp. salt
- 1 1/4 cup flour (plus a little extra for rolling dough)
- 2 Tbs grated parmesan cheese
- 1 cup reduced-fat shredded mozzarella cheese, divided
Heat grill on high heat (about 400 degrees)
For sauce: Combine tomatoes, basil, oil, garlic and, salt in a medium bowl. Set aside.
For dough: Whisk water, olive oil, sugar, and yeast in a large liquid measuring cup or bowl. Let sit 5 minutes. Pulse flour, parmesan, and salt in a food processor until combined. With machine running, slowly pour in water mixture and process until dough pulls away from the side and starts to form a ball (about 1 minute). If dough seems too sticky, add 1 Tbs more flour. If dough seems too dry, add 1 to 2 Tbs more water. Place dough on lightly floured work space and knead for about 30 seconds. Divide dough into two equal parts. Taking one of the equal parts, use a rolling pin and roll out the dough shaping it into a pizza round. Place pizza round onto parchment paper and brush top with olive oil. Add another piece of parchment paper on top of pizza round (for the next pizza round you roll out). After rolling out the dough for the second pizza round, place on top of parchment paper (so the 2 pizzas are stacked) and brush the top of the second pizza round with olive oil. Reduce heat on grill to medium/high heat. Spray grill pan or cooking grate with cooking spray and place on grill. Take one of the pizza rounds and place on grill pan -- oiled side down. Grill 3 to 5 minutes until dough starts to harden (making it easy to flip). Brush top with olive oil and turn over, grilling for 3 to 5 more minutes. Add dice tomato mixture on top of pizza along with 1/2 cup mozzarella cheese. Grill until hot and cheese starts to melt. Remove pizza and repeat the process with the other pizza round. Add more fresh basil on top for added flavor and enjoy! - Bon Appetit! If you'd like a printer-friendly version of this recipe, Click Here.
Total Servings - 8 slices total (for 2 pizzas)
Serving size - 1 slice
Points per serving - 3.3
NOTE: Although the directions say to drain the diced tomatoes, I did not do that the 2nd time I made this recipe and we loved the juicy taste it gave our thin crust.


"For an extreme makeover, try a faith-lift." - Anonymous

Friday, July 1, 2011

Low-Point Jumbo Stuffed Shells

Mother tested, kid approved! :) These jumbo stuffed shells are a family favorite, especially to our children. Stuffed with a mouthwatering cheese mixture and topped with pizza sauce and fresh herbs, it's a recipe worth repeating!


Low-Point Jumbo Stuffed Shells
Ingredients:
- 20 jumbo pasta shells
- 3 Tbs flour
- 2 cups 1% milk
- 2 Tbs chopped onion
- 1 Tbs minced garlic
- 2 tsp. olive oil
- 4 oz. ham, chopped small
- 1 cup reduced-fat mozzarella cheese
- 3 Tbs grated parmesan cheese
- 1/2 tsp. paprika
- 2 Tbs fresh parsley, chopped small
- pizza sauce
Cook pasta according to package directions. Meanwhile, in a small saucepan combine flour and milk over medium-high heat until smooth and it starts to thicken. Remove from heat and set aside. In a large nonstick skillet, saute onions and garlic in olive oil until tender. Reduce heat and add ham, mozzarella, parmesan, and paprika and stir until cheese is melted. Stir in milk and flour mixture. Drain pasta and stuff each shell with cheese mixture. Place in a baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes. Add a half cup pizza sauce to each serving size and sprinkle with fresh parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 20
Serving size - 3
Points per serving - 6


"Joy is choosing to see the beauty and blessings no matter what comes our way in life. It doesn't disappear because of the circumstances. Happiness is circumstantial, but joy builds in your life over time." - Ed Young