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Monday, January 27, 2014

Low-Point Red Velvet Chocolate Chip Cookies

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"Will you be mine, delicious little cookie?"

Time to start creating some Valentine goodies! These soft-baked red velvet cookies are the perfect way to tempt your secret Valentine. Baked to perfection, all you need is a great cup of coffee and you're all set! :)

Low-Point Red Velvet Chocolate Chip Cookies

Ingredients:

- 1 and 1/2 cups + 1 Tbs flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter or margarine, softened (I used Imperial)
- 3/4 cup light brown sugar
- 1/4 cup Splenda
- 1 egg, room temperature
- 1 Tbs milk
- 2 tsp. vanilla extract
- 2.5 tsp. red food coloring
- 1 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine flour, cocoa powder, baking soda, and salt together. Set aside. Using a hand-held or stand mixer, beat the butter, brown sugar, and Splenda until combined. Beat in the egg, milk, and vanilla. Add the food coloring and beat until combined. Turn mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. On low speed, beat in the chocolate chips. The dough will be sticky. Cover dough tightly and chill for at least one hour. Chilling is mandatory. Scoop and form dough into little balls. Place on cookie sheet and bake for 10 or 11 minutes. The cookies will only spread slightly, but that is ok. Add a few chocolate chips on top of each cookie, if you desire. Enjoy! If you'd like a printer-friendly copy of this recipe, Click Here.

Total servings - 36
Serving size - 1
Points per serving - 1.8
Points plus per serving - 2.2

"Sometimes it takes a cup of coffee to espresso yourself."


Wednesday, January 22, 2014

Low-Point Chicken Hash

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This perfectly seasoned entree' is pure satisfaction! Fresh herbs and vegetables tossed with diced chicken make this recipe easy to make and definitely one worth repeating!

Low-Point Chicken Hash

Ingredients:

- 5, 4 oz. chicken breast, boneless, skinless
- 1 tsp. salt
- 1 tsp. pepper
- 5 Tbs butter, Land O Lakes Light with Canola (50 cal., 5 grams fat)
- 3 medium potatoes, peeled and largely diced
- 1 cup diced onions
- 1 cup diced fresh asparagus
- 2 Tbs tomato paste
- 3 cloves garlic, diced
- 1 tsp. dry basil leaves
- 2 tsp. fresh thyme
- 1 tsp. paprika
- 2 green onions diced (both white and green parts)
- 1/4 cup fresh parsley, diced
- 1/2 cup low-fat shredded cheddar cheese
- Low-fat sour cream (optional)

Heat oven to 375 degrees. Place chicken breasts in a baking dish, sprinkle with salt and pepper, and bake for 30 minutes. Remove. Let cool and cut chicken in large dice pieces and set aside.

In a large skillet, melt butter. Add next eight ingredients (down to green onions). Cook on medium heat until potatoes are cooked through, stirring frequently. Add chicken, green onions, and parsley. Mix. When chicken is hot, remove to a serving platter and sprinkle on cheddar cheese. Add a dollop of sour cream to each serving if desired. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 8 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 4.6


"Sometimes the smallest step in the right direction ends up being the biggest step of your life. Tip toe if you must, but take the step." 
- Anonymous