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Friday, October 30, 2015

Stuffed Acorn Squash

Yum

Packed with protein, fiber, and many great nutrients, this succulent acorn squash, stuffed with chicken, bacon, power greens, and whole lot of flavor fills you up without filling you out!

Ingredients:

- 2 acorn squash
- 1 Tbs Land O Lakes light butter with canola oil, divided
- 2 tsp. maple syrup
- 2, 4 oz. skinless boneless chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 slices of bacon
- 1 shallot, diced
- 1 tsp. minced garlic
- 2 cup power greens (kale, spinach, or mixed greens)
- 1 1/2 tsp. fresh chopped sage
- 2 Tbs roasted pine nuts (for garnish, optional)
- 2 Tbs. dried cranberries (for garnish, optional)

Preheat oven to 400 degrees. Cut 1 inch off the top of each acorn squash and scoop out the seeds. (If necessary, cut off a small portion of the bottom so the squash can sit upright.) Put 1/2 Tbs of butter in the bottom of each acorn squash as well as 1 tsp. maple syrup into each squash. Take the back of a spoon and spread butter and syrup mixture all around the inside of the squash. Set squash on a sheet pan lined with parchment paper. Set aside.

Sprinkle chicken breasts with salt and pepper and put in a baking pan. Bake chicken for about 20 minutes, or until cooked through. Remove chicken from oven and reduce oven heat to 350 degrees. Allow chicken to cool and cut into small cubes.

In a large skillet, fry bacon until crisp over medium-high heat. Remove bacon to a plate and add shallots and garlic to the skillet with the bacon grease. Stir constantly for about a minute so the shallots and garlic do not burn. Add greens and sage and cook until greens are cooked through and slightly wilted. 

Scoop skillet mixture to a large bowl and add cubed chicken. Crumble bacon into the mixture and combine. Scoop equal amounts of mixture into each acorn squash. Top each squash with its lid and bake for 50 to 60 minutes or until squash is tender. Remove from oven and remove lids. Garnish with toasted pine nuts and dried cranberries, if desired, and serve immediately. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can, with what you have, where you are." - Anonymous

Wednesday, October 28, 2015

Low-Point Salmon with Pink Peppercorn Sauce

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I love pink peppercorns and have been searching for recipes where I could use these pretty little peppery dried berries. This exquisite salmon entree uses these peppercorns ground in the creamy sauce, as well as a sprinkling of whole pink peppercorns as a garnish. The taste is phenomenal!

Low-Point Salmon with Pink Peppercorn Sauce

Ingredients:

- 2, 4 oz. boneless, wild caught salmon fillets
- dash salt and pepper
- 3/4 cup light sour cream
- 1/4 cup 2% milk
- 2 Tbs fresh chopped dill
- 1 1/2 Tbs horseradish sauce
- 2 Tbs pink peppercorns, plus a little extra for garnish
- 1/2 tsp. honey
- 1/2 tsp. salt

Preheat oven to 400 degrees. Place salmon fillets on a baking sheet lined with parchment paper. Sprinkle salmon with salt and pepper. Place salmon in the oven and bake for 12 to 15 minutes (until just barely cooked through).

Place the remaining ingredients in a blender or food processor and puree until smooth. (This sauce makes about a cup. Save any leftovers for sampling on some of your other favorite dishes.) Remove salmon from the oven, drizzle with peppercorn sauce and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here

Total servings - 2
Serving size - 1 salmon fillet with 2 Tbs peppercorn sauce
Points per serving - 6
Points plus per serving - 6

"Be the change you want to see in the world." - Anonymous

Thursday, October 22, 2015

Low-Point Creamy Butternut Squash Soup

Yum

The taste of autumn! It's unbelievable how easy this soup is to make and even more unbelievable how quickly it disappears! The unmistakable flavors of pumpkin, butternut squash, and apple cider really come through in this creamy bowl of sheer bliss!

Low-Point Creamy Butternut Squash Soup

Ingredients:

- 1 Butternut squash, peeled, seeded, and cubed
- 1 small onion, roughly chopped
- 2 Tbs olive oil
- 2 tsp. salt
- 1/2 tsp. black pepper
- 15 oz. can pure pumpkin
- 2 cups vegetable broth
- 1 1/2 cups apple cider
- 1 1/2 cups half and half
- 2 Tbs honey
- 1/4 tsp. curry powder
- 1/2 tsp. cinnamon
- Garnish Ideas: Pumpkin seeds, sunflower seeds, nuts, sour cream, mascarpone cheese, herbs or anything that sounds good to you.

Preheat oven to 450 degrees. Place squash and onion in a roaster pan. Drizzle with olive oil and sprinkle salt and pepper on top. Place in oven and bake for 20 minutes. Remove and allow to cool for 10 to 15 minutes. Puree squash mixture in a food processor. Scoop the squash puree into a large saucepan and add the rest of the ingredients (except the garnish). Bring to a low boil over medium heat. Garnish with your choice of toppings and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 10 cups
Serving size - 1 cup
Points per serving - 3.5
Points plus per serving - 3

"Autumn is a second spring when every leaf is a flower." - Albert Camus

Tuesday, October 20, 2015

Low-Point Pan-Seared Chicken with Spiced Mole Sauce

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Mole (mo-lay) sauce is a traditional Mexican sauce that can be prepared in many different ways, but most mole's contain spice from chili peppers and a little dark chocolate. This savory version is a quick and easy way to make this rich, dark, and delicious sauce perfect for use on chicken, fish, and vegetables, as well as other savory dishes that are your family's favorites.

Low-Point Pan-Seared Chicken with Spiced Mole Sauce

Ingredients:

- 2 Tbs olive oil, divided
- 1 lb skinless boneless chicken breasts
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. Chinese five-spice powder, divided
- 1 Tbs chili powder 
- 1 garlic, minced
- 1 1/2 cups water, divided
- 1 1/2 Tbs Peter Pan Whipped Creamy peanut butter
- 2 tsp. soy sauce
- 2 tsp. sugar
- 1 tsp. cocoa powder
- 1 Tbs corn starch

Heat 1 Tbs olive oil over medium to high heat. Sprinkle chicken breasts with salt, pepper, and 1/2 tsp. Chinese five-spice powder. Add the chicken and cook, flipping once, until a golden brown on both sides but partially cooked, about 4 to 5 minutes. (Chicken will finish cooking with mole sauce later). Remove chicken to a plate. Heat remaining 1 Tbs olive oil in same skillet over medium heat. Add the chili powder, garlic, and remaining 1/2 tsp. five-spice, and stir for 30 seconds. Add 1/2 cup water and stir to combine. Add peanut butter, soy sauce, sugar, and cocoa powder; and whisk until combined. Add remaining cup of water and bring to a simmer. Sprinkle in corn starch and whisk until mole starts to thicken. Return the chicken to the skillet and cook until chicken is cooked through, flipping occasionally. Serve the chicken and mole sauce with your favorite side dish and enjoy! For a printer-friendly version of this recipe, Click Here.

Total servings - 4, 4 oz. chicken breasts
Serving size - 1
Points per serving - 5.5
Points plus per serving - 5.5


"Today is a day that will never come again. 
Make it a great one!" - Anonymous

Wednesday, October 7, 2015

Mustard Green Pesto Egg Sandwich

Yum

Heavy with flavor but light on calories, this protein-packed meal will fill you up without filling you out! :)

Ingredients:

- 3 packed cups of mustard greens or mixed power greens (I used a mix of mustard greens, kale, and spinach)
- 2 Tbs roasted walnut oil
- 1 Tbs apple cider vinegar
- 3/4 tsp. freshly ground pepper
- 1/4 tsp. kosher salt
- 8 oz. frozen green peas, thawed
- 1/3 cup grated parmesan cheese
- 2 Tbs plus 2 tsp. coconut oil, divided
- 8 large eggs
- 8 slices multigrain bread (I used thick-crusted artisan bread)


Combine greens, walnut oil, vinegar, pepper, salt, peas, and cheese in a food processor and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 2 tsp. of the coconut oil to the pan; swirl to coat. Crack 2 to 3 eggs into skillet. Reduce heat to medium and cook until whites are set. Repeat with the remaining coconut oil and eggs until all eggs are cooked. (You can reduce amount of coconut oil if you're cooking with less eggs). Toast the bread slices. Add 1 Tbs of pesto on each slice and add an egg. Sprinkle with a little more pepper and Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"See the light in others and treat them like that is all you see." 
- Dr. Wayne Dyer

Tuesday, September 29, 2015

Butternut-Squash Chicken Chili

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Fall is upon us and it's time for some great soups, stews, and chilis! This butternut-squash chicken chili has a kick for those wishing for a little spice, as well as a little sweetness from the butternut squash for the perfect combination of flavors! Put on a sweater and enjoy a nice hot bowl tonight!

Ingredients:

- 2 Tbs olive oil, divided
- 2 cups, cubed peeled butternut squash
- 2 Tbs minced garlic
- 1 cup chopped yellow onion
- 1/2 chopped red pepper
- 1 Tbs minced jalapeno peppers
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. freshly ground black pepper
- 3/4 tsp. kosher salt
- 4 cups unsalted chicken stock
- 2 cups cannellini beans, rinsed, drained, and divided
- 1 lb. cubed cooked boneless skinless chicken breast
- 3 Tbs chopped fresh cilantro

Heat a large dutch oven or large sauce pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides. Remove squash from pan and set aside. 

Add remaining 1 tablespoon olive oil to pan. Add the garlic and next 7 ingredients (through kosher salt) to pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes.

Place one cup of the cannellini beans in a small shallow bowl and mash with a potato masher or fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 to 4 minutes. Stir in chicken and cook until heated through. Enjoy a bowl sprinkled with fresh cilantro! If you'd like a printer-friendly version of this recipe, Click Here.

"Autumn is a second spring where every leaf is a flower." 
- Albert Camus 

Friday, September 25, 2015

Low-Point Spinach-Ricotta Dumplings

Yum

If anyone told me you could find nice, plump, delicious dumplings in this world for only one point each, I wouldn't have believed it. These pillowy and creamy spinach and ricotta balls are simply divine!

Low-Point Spinach-Ricotta Dumplings

Ingredients:

- 1, 10 oz. package frozen chopped spinach, thawed and drained well
- 1/3 cup flour
- 1 1/2 cups low-fat ricotta cheese
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg
- 2 1/2 oz. shredded parmesan cheese
- 2 egg yolks
- 1 egg
- marinara sauce (I used Classico brand)
- 1/4 to 1/3 cup flour to coat dumplings

In a large bowl, combine all of the ingredients together down to marinara sauce but not to include the marinara sauce. Sprinkle about 1/4 to 1/3 cup flour in a separate shallow bowl. Drop a large tablespoon of the ricotta mixture into the flour to coat, and gently roll into a ball. Set the ricotta balls/dumplings onto a separate plate until all the ricotta mixture has been used and you have about 24 dumplings. Place marinara in large skillet over medium heat; cover and keep warm. Bring a large pot of water to a boil. Reduce heat to medium-low. Add about 5 dumplings at a time to water and cook for 6 minutes (do not boil). Remove dumplings from sauce pan with a slotted spoon and place in the marinara to keep warm. Repeat with remaining dumplings. Enjoy over pasta or, as shown in the picture, boiled squash strands. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 24 dumplings
Serving size - 3 dumplings with 1/2 cup marinara sauce
Points per serving - 2
Points plus per serving - 3.5

"Do not raise the bar any higher for yourself, until you have celebrated what you have already accomplished." - Anonymous

Tuesday, August 25, 2015

Low-Point Crab Salad

Yum

This recipe is made with fresh crab meat. You can use imitation crab meat as well, if you're in a location where fresh crab meat isn't readily available. Either way, you'll love this creamy recipe that has the perfect amount of sweet and spicy flavor to please your palate.

Low-Point Crab Salad

- 8 oz. thawed fresh crab meat (or imitation crab meat if fresh crab isn't available in your area)
- 1/2 cup chopped celery
- 1/3 cup light mayonnaise *See notes below
- 1/3 cup light miracle whip *See notes below
- 3 boiled eggs, chopped
- 2 Tbs chopped onion
- 1/2 tsp. lemon juice
- 1 to 2 tsp. Old Bay Seasoning (per your desired taste), optional
- salt and pepper to taste


Combine all ingredients and chill for 1 to 2 hours before serving for cooler, tastier results!  If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2 cups
Serving size - 1/2 cup
Points per serving using fresh crab meat - 4.5
Points per serving using imitation crab meat - 5
Points plus per serving using fresh crab meat - 4
Points plus per serving using imitation crab meat - 5


* You do not have to use both mayonnaise and Miracle Whip. Although it's not necessary to use both if you do not have both on hand, Miracle Whip offers a more sweet, spicy flavor that some people prefer over mayonnaise. 

* What is the difference between mayonnaise and Miracle Whip? - To be called a mayonnaise, it must contain 65% vegetable oil by weight. Although Kraft keeps the oil content in Miracle Whip a secret, they confirmed that the oil content is too low to meet the mayo standard, per www.realsimple.com.

"Nothing is an obstacle unless you say it is." -Wally Amos


Thursday, June 18, 2015

Low-Point Pico de Mango

Yum

A fruity twist on a classic dish! This pico de gallo has been magnificently modified with mangos!!! The already delicious dish is even more summery fresh with chopped mangos added. With enough fruit to refresh and enough heat to satisfy, it's becoming the #1 choice recipe this summer!

Low-Point Pico de Mango 

Ingredients:

- 2 medium tomatoes, chopped small
- 1/2 avocado, chopped small
- 3 green onions, (white and green parts), chopped small
- 1/2 green pepper, chopped small
- 1 mango, chopped small
- 1 Tbs diced jalapeno
- 2 Tbs chopped basil
- 1 Tbs chopped cilantro
- 2 Tbs lemon juice
- 2 Tbs olive oil
- salt and pepper to taste

Combine all ingredients and dive in! :) If you'd like a printer-friendly version of this recipe, Click Here!

Total servings - 3 cups
Serving size - 1/2 cup
Points per serving - 2
Points plus per serving - 2

"You weren't given a good life or a bad life. You were given a life. Whether it's good or bad is up to you." - Anonymous

Sunday, May 31, 2015

Low-Point Mayo and Panko Mahi

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I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Low-Point Mayo and Panko Mahi 

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 
- 2, 4 oz. Mahi Mahi fish filets
- 2 Tbs lite mayonnaise
- 2 Tbs Panko (Japanese bread crumbs)
- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 4.5
Points plus per serving - 5

"Always act like the person Mr. Roger's knew you could be." 
- Anonymous

Tuesday, May 19, 2015

Low-Point Soy Sauce Eggs

Yum


Add a flavor to your salads, sandwiches, or ramen noodles by cooking your hard-boiled eggs in soy sauce!

Low-Point Soy Sauce Eggs

Ingredients:

- 4 eggs, boiled and peeled
- 5 Tbs soy sauce

Heat soy sauce over medium-high heat in a large sauce pan. When soy sauce starts to boil, reduce heat to medium and carefully add eggs. Roll eggs around to evenly coat them in the soy sauce. Continue rolling eggs around until soy sauce thickens and eggs are a dark mahogany color. (Feel free to take them out at your desired color preference. The darker the eggs, the more flavor the eggs hold.) Remove eggs and let soy sauce drain off. Place them on a plate to cool and enjoy! Seal and refrigerate any uneaten eggs. If you'd like a printer friendly version of this recipe, Click Here.

Total servings - 4
Serving size - 1
Points per serving - 2
Points plus per serving - 2

"Sometimes the people around you won't understand your journey. They don't need to; it's not for them." - Anonymous

Friday, May 1, 2015

Low-Point Penne Pasta with Asparagus and Pistachios

Yum

Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! :)

Low-Point Penne Pasta with Asparagus and Pistachios

Ingredients:

- 8 ounces uncooked whole-wheat penne pasta
- 1 Tbs olive oil
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 green onions, chopped, white and green parts divided
- 1 tsp. minced garlic
- 1/4 cup dry white wine
- 1/2 tsp. kosher salt or sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs butter, (Land O Lakes Light with Canola Oil)
- 1/3 cup grated parmesan cheese
- 1/4 cup pistachios, chopped
- fresh mint, chopped

Cook pasta according to directions. Drain in a colander over a bowl reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup liquid to pan, cover, and keep warm over low heat. 

Heat a large skillet over medium-high heat with olive oil. Add asparagus, white parts of the green onions, and garlic, and sauté until asparagus is crisp-tender. Add wine, salt, and pepper. Cook for about 1 minute. Add asparagus mixture to pasta along with the green onions, butter and cheese. Stir in pistachios. Divide among bowls and garnish with fresh mint. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 7 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 5

"Change the way you look at things, and then the things you 
look at change." - Anonymous

Thursday, April 30, 2015

Low-Point Orange Marmalade Shrimp Salad

Yum

Beautiful bite-size shrimp, dripping with a mixture of orange marmalade, cilantro, and fresh lime juice give this tangy appetizer or entrée so much lip-smacking goodness you just have to go back for more. Sprinkled with red pepper flakes and a dash of soy sauce, this marinated mixture smells and tastes delicious!

Low-Point Orange Marmalade Shrimp Salad

Ingredients:

- 1/4 cup fresh lime juice
- 1/4 cup plus 2 Tbs orange marmalade
- 1 garlic clove, minced
- 3 Tbs fresh cilantro, chopped
- 1 Tbs olive oil
- 1/8 tsp. red pepper flakes (more if desired)
- 12 oz. bag frozen cooked salad shrimp, thawed and drained (tail off, peeled, and deveined)
- mandarin oranges
- 1, avocado (optional)

Combine first 6 ingredients. Remove 1/4 cup of the mixture, cover, and refrigerate. Add the shrimp to the bowl and toss to combine thoroughly with marinade. Refrigerate 30 minutes minimum (I left mine in over night). Remove from refrigerator and spoon/divide shrimp mixture on top of 4 plates of fresh spinach. Add mandarin orange segments to each salad. Drizzle remaining marinade on top of each plate and enjoy! A wonderful addition to this is freshly sliced avocado. Mmmmm! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 (1/2 cups)
Serving size - 1
Points per serving - 4 (with avocado, 6)
Points plus per serving - 5 (with avocado, 7)


"A positive thinker sees the invisible, feels the intangible, and achieves the impossible." - Anonymous

Wednesday, April 15, 2015

Low-Point Avocado Egg Cups

Yum

EASY AS 1, 2, 3! 


Low-Point Avocado Egg Cups


Cut an avocado in half. Remove seed. Place each half inside of a ramekin. Break an egg into each hole. Season. Cover with a paper towel, and microwave for 1 1/2 minutes! Enjoy a protein-packed breakfast, lunch, or diinner! A meal in minutes, anytime of the day! 

Total servings - 2
Serving size - 1
Points per serving - 6
Points plus per serving - 6


"Keep the chocolate. I'll take an avocado please!" - Anonymous

Low-Point Cheesy Bacon Cauliflower

Yum

Can't get your kids to eat cauliflower? That's all going to change! :) This loaded cauliflower with melted cheese, crisp bacon, and just the right about of herbs, will put this recipe at the top of your list!

Low-Point Cheesy Bacon Cauliflower

Ingredients:

- 1 large head of Cauliflower (cut into bite-size pieces)
- 5 strips of bacon (I used Oscar Mayer Center Cut), divided - cooked and crumbled
- 3 Tbs fresh chopped chives
- 1 Tbs fresh chopped dill, plus a tad more to sprinkle on top
- 1 tsp. salt
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
* - 1 cup reduced-fat Mexican style shredded cheese (may use cheddar)

Preheat oven to 425 degrees. Place cauliflower in a large microwave-safe bowl with 1/4 cup water, cover, and microwave about 10 minutes, or until tender. Drain and set aside. In a large bowl, combine 3 strips of the crumbled bacon, chives, dill, salt, mayonnaise, sour cream, and cheese. Mix in cauliflower and combine well. Place cauliflower mixture into a baking dish and sprinkle remaining 2 strips of crumbled bacon on top. Bake for 15 or 20 minutes, until cheese is melted. Remove and sprinkle a little more fresh dill on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 4.5

*NOTE: This recipe called for 2 cups shredded cheese. I only used one; however, if you prefer using 2, the total points per serving would be 6. The total points plus per serving would be 6.5.

"If you're lucky enough to be different, don't ever change" 
- Taylor Swift

Wednesday, April 1, 2015

Low-Point Butter-Basted Seasoned Rockfish

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Basting is a cooking technique that allows you to keep your meat/fish very moist and tender by continually spooning sauce over the top while cooking. This melt-in-your mouth seasoned Rockfish recipe can be made with any of your favorite fish. Rockfish is in season here in Virginia Beach, therefore, I must buy! :)

Low-Point Butter-Basted Seasoned Rockfish

Ingredients:

- 5, 6 oz. Rockfish (or your favorite fish) fillets (boneless, skinless)
- 4 Tbs butter
- 2 tsp. olive oil
- pinch salt
- pinch pepper
- pinch Old Bay Seasoning
- 1/3 cup half and half
- 1/3 cup dry white wine
- 1/2 Tbs lemon juice
- fresh dill


Heat a skillet over medium to high heat. Add butter and let it start to melt. Rub olive oil over fish fillets and sprinkle fish with salt, pepper, and Old Bay seasoning. Place fish in skillet and let sear 4 to 5 minutes without touching it. While fish is searing, in a small bowl, whisk half and half, wine, and lemon juice. Turn fish over carefully. Add half and half mixture to skillet and start spooning the mixture over the fish, continually, for 3 more minutes. Remove fish to plate. Spoon a little more of the basting sauce over the top of the fish if desired, and sprinkle fish will fresh dill. Serve with rice or your favorite side. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5, (6 oz.) fillets
Serving size - 1
Points per serving - 7
Points plus per serving - 7


"You can't start the next chapter in your life while re-reading the last one." - Anonymous


Saturday, March 28, 2015

Low-Point Orange-Glazed Salmon with Citrus Salad

Yum

This orange-glazed salmon has just enough sweet and savory flavor that will suit your palate perfectly! The fresh orange and apple spinach salad with orange vinaigrette leaves you feeling completely healthy and satisfied! There's nothing better than a quick and easy meal with five-star taste!

Low-Point Orange-Glazed Salmon with Citrus Salad

Ingredients:

- 3, 6 oz. salmon fillets (I bought boneless and skinless)
- 1 Tbs maple syrup
- 2 tsp. grated orange rind
- 1 tsp. fresh orange juice
- 1/2 tsp. Dijon mustard
- 1/4 tsp. minced garlic
- 1/4 tsp. freshly ground pepper
- fresh dill as a garnish, optional

Preheat broiler to high. Arrange fillets in a baking dish. Combine remaining ingredients and spread orange mixture over fillets. Broil salmon 6 to 7 minutes or until desired degree of doneness. Serve fillets with citrus salad.  If you'd like a printer-friendly version of this recipe, Click Here.

Total Servings - 3
Serving size - 1 fillet
Points per serving - 5
Points  plus per serving - 5

Citrus Salad

Ingredients:

- fresh spinach (or your choice of fresh leafy greens)
- 1 orange cut into small pieces
- 1 apple cut into small pieces
- a few sesame seeds or pine nuts, optional

Citrus Vinaigrette

Ingredients:

- 1/4 cup orange juice (I used Tropicana 50 calorie OJ)
- 2 Tbs white balsamic vinegar
- 1 Tbs Dijon mustard
- 2 tsp. honey
- 1/8 tsp. freshly ground black pepper

Combine all ingredients and use as a dressing for the salad. The entire vinaigrette mixture is 1 point. 


"Sometimes I pretend to be normal. But it gets boring, so I go back to being me." - Anonymous

Thursday, March 19, 2015

Low-Point Pico De Gallo

Yum

This EASY pico de gallo recipe has all the refreshing flavors you need to enjoy on a toasted crostini, on a bed of lettuce, or on top of your favorite chicken recipe. Use it with any dish you like or just grab a spoon!

Low-Point Pico De Gallo 

Ingredients:

- 6 Tbs lime juice
- 2 Tbs olive oil
- 1 tsp. kosher salt
- 1 1/2 cups finely-chopped radishes
- 1 cup cherry tomatoes, halved
- 1/3 cup fresh chopped cilantro
- 1/4 cup finely-chopped onion
- 2 tsp. minced jalapeño pepper
- 1 large English cucumber, diced (about 4 cups)

Combine all ingredients in a mixing bowl and toss to coat evenly.  Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 cups
Serving size - 1 cup
Total points per serving - 1.8
Total points plus per serving - 1.8

"Never let the things you want make you forget the things you have." 
- Anonymous

Wednesday, March 18, 2015

Low-Point Mixed Greens and Mushroom Frittata

Yum

Leafy greens, gooey cheese, and healthy eggs... this protein-packed meal has so many beneficial nutrients, it'll keep you going all day long!

Low-Point Mixed Greens and Mushroom Frittata 

Ingredients:

- 4 tsp. olive oil, divided
- 1 cup thinly sliced onion
- 1 tsp. minced garlic
- 1//2 to 1 cup chopped fresh mushrooms (one cup if mushrooms are your favorite)
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 cups trimmed mixed greens (I used kale, mustard greens, and collard greens. Feel free to use any leafy greens you'd like)
- 4 Tbs freshly chopped basil leaves, divided
- 4 large eggs
- 1 cup reduced-fat shredded cheddar cheese
- 1/4 cup freshly shaved parmesan cheese


Heat a large skilled over medium-high heat. Add 2 tsp. of the olive oil and swirl to coat pan. Add thinly sliced onion and cook about 5 minutes until onion is tender, stirring occasionally. Add garlic, mushrooms, salt, and pepper, and cook for a few more minutes. Add mixed greens and cook for about 5 to 7 minutes until greens are slightly wilted and tender. Remove from heat. In a separate large bowl, combine 2 Tbs of the basil, eggs, and cheddar cheese. Whisk until combined. Add mixed green mixture to egg mixture and stir until all greens are coated evenly with egg mixture. Return skillet to medium-high heat and add remaining 2 tsp. olive oil.  Return egg/mixed green mixture to skillet and cook for 30 seconds. Reduce heat setting to low and cook, without stirring, about 4 to 5 minutes or until eggs are partially cooked. Sprinkle fresh parmesan on top of frittata and place oven-proof skillet in oven with broiler set on high. Broil until eggs are thoroughly cooked and cheese is starting to brown. Remove (with oven mits!) and let stand for a few minutes. Run a silicone spatula around edges to loosen from pan and slide frittata onto a plate or cutting board. Sprinkle with remaining basil, cut into 6 slices and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6
Serving size - 1
Total Points Per Serving - 4
Total Points Plus Per Serving - 4


"She thought she needed a hero, so she became one." - Anonymous



Monday, March 9, 2015

Low-Point Creamy Avocado Soup with Jumbo Lump Crab

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Enjoy it cold or hot! Creamy avocado with jumbo lump crab is amazing! Only have a few minutes to prepare? This is your go-to recipe. You get to savor and enjoy this luscious creamy soup in less than 10 minutes!

Low-Point Creamy Avocado Soup with Jumbo Lump Crab

Ingredients:

- 3 avocados, peeled and cut into chunks (seeds removed)
- 2 cups chicken broth
- 2 Tbs fresh lemon juice
- 1/3 cup fresh cilantro
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 1 tsp. Old Bay Seasoning
- 3 oz. jumbo lump crab

Combine all ingredients, except for crab meat, in a blender. Process until smooth. Spoon into bowls and add crab meat to each bowl. Enjoy immediately, or cover and refrigerate. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 4 cups
Serving size - 1 cup
Total points per serving - 7
Total points plus per serving - 7
(only 3.5 for a half cup!)

"Don't judge someone's story based on the chapter you walked into." 
- Anonymous

Tuesday, February 24, 2015

Low-Point Cauliflower Cheese Sticks

Yum

Pass the cheese sticks please... and don't stop with one! These guilt-free, healthy, cauliflower cheese sticks are a delight! Using cauliflower to make pizza crust or bread sticks is a snap and so delicious, you won't even know they're low-point!

Low-Point Cauliflower Cheese Sticks

Ingredients:

- 1 large head of cauliflower (about 4 cups after pulsed in a food processor until cauliflower looks like rice)
- 4 eggs
- 3 cups low-fat shredded mozzarella cheese, divided
- 2 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- rosemary (optional)

Preheat oven to 425 degrees. Spray a large cookie sheet or pizza pan with Pam cooking spray. Cut up cauliflower into florets and add to food processor. Pulse until cauliflower resembles rice. Place cauliflower into a microwave-safe bowl and microwave for 5 minutes. Drain cauliflower, getting out excess moisture (or pat with paper towels removing excess water). Place cauliflower in a large bowl and add eggs, 2 cups of the mozzarella cheese, oregano, salt, and pepper. Combine and place the mixture on the greased cookie sheet. Form into a large rectangle (for cheese sticks) or a circle (if you're using this for a pizza crust). Bake for about 30 to 35 minutes, until the cauliflower is golden brown. Once golden brown, remove and sprinkle on remaining 1 cup of mozzarella cheese. Place back in oven for another 5 minutes or until cheese has melted. Remove and let cool slightly. Sprinkle with fresh rosemary if desired, slice, and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 10 (depending on how big your rectangle is)
Serving size - 1
Points per serving - 3
Points plus per serving - 3


"The cause of most of man's unhappiness is sacrificing what he wants most for what he wants now." - Gordon B. Hinckley

Monday, February 23, 2015

Low-Point Pea Pesto with Prosciutto

Yum

These bright little baguette appetizers topped with pea pesto and prosciutto make a delicious and nutritious snack for a get-together or for your own enjoyment!

Low-Point Pea Pesto with Prosciutto

Ingredients:

- 1, 8 oz. bag of frozen green peas, thawed and drained
- 1 cup packed fresh basil leaves
- 2 Tbs olive oil
- French bread baguette, cut into 1/2-inch slices and toasted (my mixture used about 18 slices)
- Part-skim ricotta cheese
- 1/2 oz. very thinly sliced prosciutto, torn or cut into pieces
- black pepper

Combine green peas, basil, and olive oil in a food processor. Pulse until the mixture becomes smooth. Place a tablespoon of pea pesto on a slice of the french bread baguette and top with a little piece of prosciutto and 1 tsp. ricotta cheese. Sprinkle with pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Serving size - 1 baguette
Points per serving - 1.5
Points plus per serving - 1.5

"If you can't stop thinking about it, don't stop working on it." 
- Anonymous 

Friday, February 20, 2015

Low-Point Spinach Mozzarella Patties

Yum


A very quick and healthy meal in about ten minutes? I've got this! So easy yet so flavorful. If you're running low on time but don't want to reach for something unhealthy, this recipe is for you!

Low-Point Spinach Mozzarella Patties

Ingredients:

- 1, 10 oz. box frozen spinach, thawed and drained
- 1 egg white
- 1 whole egg
- 1 green onion, diced
- 1/2 cup part-skim mozzarella shredded cheese
- 1/2 cup Panko (Japanese bread crumbs)
- 1/4 tsp. creole seasoning or red pepper flakes (optional)
- 1/2 tsp. coarse salt
- 1/2 tsp. garlic powder

Combine all ingredients until well blended. Form into four spinach patties. Placed spinach patties in a large skillet sprayed with Pam cooking spray, over medium-high heat. Cook for four to five minutes on each side (the patties should have a nice golden-brown crust on each side). Remove and serve immediately. Sprinkle with mozzarella and tomato pieces or enjoy on a low-point hamburger bun! If you'd like a printer-friendly version of this recipe, Click Here!

Total servings - 4
Serving size - 1
Points per serving - 2.5
Points plus per serving - 3 

"Shoot for the moon. Even if you miss, you'll land among the stars!"
 - Les Brown 

Wednesday, February 11, 2015

Low-Point Pineapple Chicken

Yum

Savory and sweet is the perfect combination for this pineapple chicken entree. Nothing could be better, except maybe topping it off with a bit of fresh cilantro! Good eats!

Low-Point Pineapple Chicken

Ingredients:

- 2 Tbs Land O Lakes Light Butter with Canola Oil
- 3 Tbs ketchup
- 2 Tbs light brown sugar
- 2 tsp. flour
- 2 Tbs vinegar
- 1/2 tsp. soy sauce
- 1/4 tsp. Worcestershire sauce
- 3/4 cup crushed pineapple, drained (divided)
- 1/4 cup pineapple juice
- 1 tsp. Splenda
- 3, 4 oz. skinless boneless chicken breasts
- fresh cilantro 

Preheat oven to 400 degrees. Melt butter in a saucepan over medium-high heat. Stir in ketchup and brown sugar. Whisk flour and vinegar together until smooth and add to sauce pan once brown sugar dissolves. Add soy sauce, Worcestershire sauce, a half cup of the crushed pineapple, pineapple juice, and Splenda. Arrange chicken in baking dish and pour pineapple sauce on top. Place in oven, and bake for 25 minutes. Remove chicken and place on three plates, spooning pineapple mixture over the top. Sprinkle with a little fresh cilantro and divide the fourth cup leftover crushed pineapple on each plate of chicken. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

Total servings - 3
Serving size - 1
Points per serving - 5
Points plus per serving - 5.5

"Don't listen to what people say; watch what they do." - Anonymous