Thursday, December 30, 2010

New Years Hoppin' John


Hoppin' John, also known as Carolina Peas and Rice, is a dish served in southern United States. Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.

On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny" and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year. And besides all of that... it tastes pretty darn good! 


- 3 slices of bacon, cooked crisp and crumbled
- 1 clove of garlic, chopped small
- 1/2 cup onion, chopped small 
- 1/2 cup celery, chopped small
- 1 cup water
- 1 cup chicken broth
- 1 cup brown rice (or package of Uncle Ben's brown rice)
- 2, 15 oz. cans Black Eye Peas, drained and rinsed
- 1 cup ham, diced 
- 1/2 tsp. Adobo seasoning (optional - but I recommend it) :)
- 1 1/2 tsp. fresh thyme

In a large skillet, cook bacon over medium high heat. Cook until crisp and remove to the plate. Saute' garlic, onion, and celery in the bacon grease for about 3 minutes. Add the water, chicken broth, and rice, stirring occasionally for a few minutes (until rice just starts to absorb water). Add black eye peas, ham, and Adobo seasoning. Simmer for about 5 minutes. Top with crumbled bacon pieces and fresh thyme. Enjoy, and best of luck to you in the New Year! 

"One word of encouragement can make the difference between going on or giving up." - Author Unknown

Wednesday, December 29, 2010

Low-Point Stuffed Peppers


Need a dinner idea? Here's one -- read through "Points in My Life" more often. :) But until you have time to sit down with nice drink and go through this entire blog, here is a quick and easy dinner idea for you now. Enjoy!

Low-Point Stuffed Peppers


- 1 lb. ground turkey
- 1/2 cup chopped onion (or 1 tsp. onion powder)
- 1 clove garlic, chopped
- 1/4 tsp. chili powder, optional
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 can condensed tomato soup
- 1 cup fat-free mozzarella shredded cheese
- 4 medium peppers (red, yellow, orange, and/or green)
- 1/2 zucchini, chopped or 1 cup chopped broccoli (optional)

Cook ground turkey, onion, and garlic in skillet until meat is browned. Drain grease. Add seasonings and tomato soup and simmer on low for 3 minutes. Add cheese and veggies (if desired), stirring occasionally until cheese is melted. Cut off tops of peppers and scoop out the insides with a spoon. Cook peppers in boiling water for 3 to 5 minutes (or until barely tender but not mushy.) Scoop ground turkey mixture into peppers and serve. (Sprinkle a little cheese on top if desired.) If you'd like a printer-friendly version of this recipe, Click Here.

Total servings = 4
Serving size = 1
Points per serving = 5.5

Note:  Enjoy my low-point veggie salad as a side item.

"What you be tomorrow, depends on the choices you make today." 
- Anonymous

Monday, December 27, 2010

Low-Point Macaroons

Coconut lovers can stop searching the internet for a wonderful coconut cookie recipe, because you just found it! :) These terrific coconut macaroons have a great taste and with just a touch of chocolate, there's extra goodness in every bite!

Low-Point Macaroons
- 3 large egg whites
- 2/3 cups Splenda granulated sugar
- 1 1/2 tsp. vanilla extract
- 2 1/2 cups packaged shredded coconut, sweetened or unsweetened
- 5 pieces of mini Sugar-Free Hershey Chocolate bars, chopped (they come in 3 oz. little bags)
Preheat oven to 350 degrees. Line a large cookie sheets with parchment paper. In a large bowl, whisk egg whites and sugar (or place in mixer and mix on medium speed for a few minutes). Add vanilla and coconut. Stir to combine. Scoop up a heaping tablespoon of batter and form into a little ball or pile into your hands. Place the ball or little pile of coconut mixture on cookie sheet. Bake until the tops start turning light tan (about 15 minutes). Remove cookies to cooling rack for about 30 minutes. Melt chocolate in a double boiler (or in the microwave) and place a little bit in the center of each cookie. Freeze until chocolate sets, about 20 or 30 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total Servings = 12
Serving size = 1
Points per serving = 3.5
Note: These cookies were a made a little larger than the recipe called. If you made them a little smaller and made 18 total, the total points per serving would be 2.3.

"The best place to serve is where God has placed you." - Author Unknown

Thursday, December 23, 2010

Low-Point Crab-Stuffed Pea Pod Appetizer

You may not have time to prepare this wonderful appetizer recipe for Christmas, but let's not forget about New Year's Eve! :)  Ring in the new year with this fantastic crab-stuffed pea pod appetizer.

Low-Point Crab Stuffed Pea Pod Appetizer
- 1/2 pound (8 ounces) snow pea pods, tips removed
- 1/2 cup fat free sour cream
- 1, 8 oz. package imitation crabmeat, finely chopped
- 1, 3 oz. package fat free cream cheese
- 1 Tbs horseradish 
- 1/4 tsp. pepper
Cut seam on side of pea pod forming pocket.
Combine all ingredients in a small bowl. Spoon or pipe crab mixture into each pod. Cover and refrigerate at least one hour. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size = 1 pea pod
Points per serving = .4

"A good example is someone who knows the way, goes the way, and shows the way." - Author Unknown

Low-Point Lemon Cookies

All cookies don't have to be overly sweet to be wonderful. These satisfying lemon cookies are made with Bisquick. They have a great lemony "cake" flavor and are a wonderful treat with your morning, noon, or evening coffee. :)

Low-Point Lemon Cookies
- 1 cup Heart Smart Bisquick baking mix
- 1/4 cup vegetable oil
- 1 egg
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 2, 1 oz. boxes of sugar free, fat free instant pudding (any flavor)
- 2 Tbs milk
- Powdered sugar, sifted on top after baking (optional)
Mix well and form into little balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 375 degrees for 8 1/2 to 9 minutes. Sift powdered sugar on top after baking for a little added sweetness. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 21 
Serving size = 1
Points per serving = 1.3
*Tip: I made this recipe again using Chocolate Sugar Free Fat Free Instant Pudding but I added 1/2 cup Splenda granulated sugar. If you'd like a sweeter option, just add Splenda. (For those who prefer to use regular table sugar vs. Splenda, using 1/2 cup regular sugar, each enjoyable cookie would be 1.7 pts. instead of 1.3.)

"There is no limit to what can be accomplished if it doesn't matter who gets the credit." - Ralph Waldo Emerson

Wednesday, December 22, 2010

Low-Point Garbanzo or Chick Pea Salad

During this time of year, a lot of people prefer to save their "points" or higher-calorie foods for divine holiday desserts. If you're one of these people, make sure your low-calorie lunch or supper is healthy! This very healthy low-point Garbanzo salad has a delicious flavor and light enough to fill up on so you won't go overboard this season on the sweets.

Low-Point Garbanzo or Chick Pea Salad
- 1, 15 oz. can Garbanzo beans, drained
- 1/2 to 1 cucumber, chopped (or 2 stalks celery, chopped) or both :)
- 18 grape or cherry tomatoes (halved)
- 1/2 red onion, chopped fine (or a little bit of onion powder)
- 24 small, pitted, black olives, drained and chopped
- 2 oz. crumbled fat free Feta cheese
- 1 Tbs lemon juice (optional)
- 1 Tbs olive oil
- seasonings to taste (I used pepper and Goya Adobo All Purpose Seasoning)
Mix all ingredients and serve! How easy is that? :) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4 (1 cup) servings
Serving size = 1 cup
Points per serving = 3.6 (for 1 cup), 1.8 (for 1/2 cup)
*Tip: You can make this salad 3 pts. for 1 cup by using 12 black olives (chopped) instead of 24 and also by leaving out the 2 oz. of Feta cheese and just adding 1 Tbs of it to your portion after you put it on your plate.

Saturday, December 18, 2010

Low-Point (Diabetic) Chocolate Chip Cookies

A few people have asked if I have any cookie recipes for diabetics. That, I do! :) I have made these chocolate chip cookies for several of my friends who are diabetic and they enjoy them very much. The only problem is, so do we! Therefore, after I bake them I have to quickly move them to a tray and mark them as "cookies to be given away." If you know of anyone you would like to share this recipe with or bake these cookies for, they're incredibly easy to make and very delicious to eat.

Diabetic Chocolate Chip Cookies
- 1/2 cup Land O Lakes Light butter
- 1/3 cup Splenda Granulated Sugar Substitute
- 1/4 cup Splenda Brown Sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup and 2 Tbs flour
- 1/2 tsp. baking soda
- 2 Tbs milk
- 3/4 cup Hershey's Sugar Free Chocolates (chopped)
Combine butter, sugars, egg, and vanilla. Add flour, baking soda, and milk. Mix well. Blend in the chopped chocolates. Drop by spoonfuls on cookie sheet and bake at 375 for 8 or 9 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 12
Serving size = 1
Points per serving = 2.6

Friday, December 17, 2010

Low-Point Kolocky (or Thumbprint) Cookies

If you're Polish, you're probably very familiar with these delicious "Kolocky" cookies. If you're not Polish, you're probably very familiar with these delicious "Thumbprint" cookies! :)  Either way, these cookies are very simple to make, very low-point, and the type of cookie you can make as "sweet" as you desire.

Kolocky or Thumbprint Cookies
- 1/2 cup butter (I used Land O Lakes Light Canola butter)
- 1 cup flour
- 3 oz. fat free cream cheese
- Any flavor fruit spread (A sugar free Red Raspberry fruit spread was used for this batch).
Mix butter, flour, and cream cheese in a mixer. Roll out on flour board, thinner than cutout cookies, thicker than paper. Cut out little circles and place on cookie sheet. Make a small indent in the center and add a small teaspoon of any flavor fruit spread in the center. Bake at 350 degrees for 10 to 12 minutes or until the bottom is light golden. Sprinkle with a little powdered sugar if you desire a little more sweetness. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 16
Serving size = 1
Points per serving = 1.3

Sunday, December 5, 2010

Pecan Snowball Cookies


It's that time of year, bringing Christmas cheer, for goodness sakes it's time to bake, so great recipes can be found right here. :) Ok maybe that's not how the song goes but it's still a catchy tune. These melt-in-your-mouth cookies will be the hit of any holiday party!


- 1 cup butter
- 1/2 cup powdered sugar
- 1 tsp. vanilla
- 2 1/4 cups flour
- 1/4 tsp. salt
- 3/4 cup chopped (small) pecans
- Additional powdered sugar to roll cookies in

Mix butter, powdered sugar, and vanilla. Combine flour and salt and add to cream mixture. Stir in pecans. Roll into balls and bake on ungreased baking sheet for 12 minutes at 350 degrees. Cool slightly and roll in powdered sugar. If you'd like a printer-friendly version of this recipe, Click Here.

"It's the most wonderful time of the year." - Anonymous

Tuesday, November 30, 2010

Chicken Stroganoff


Simple suppers -- my favorite! Here is a crock pot recipe that only has eight ingredients and a wonderful taste!


- 2 lbs boneless, skinless chicken breasts, chopped into cubes
- 1 can of Campbell's cream of chicken soup
- 8 ounces sour cream
- 1 cup chicken broth
- 1 packet of dry onion soup mix
- 1/2 cup diced carrots
- 1/2 cup chopped celery
- Shredded cheddar cheese, optional

Add chicken to a crock pot. Whisk together soup, sour cream, chicken broth, and onion soup mix. Add to crock pot. Stir in onion soup mix, carrots, and celery. Cook on low for 6 to 8 hours or until the chicken is cooked through. Serve over whole grain rice or noodles and sprinkle just a little shredded cheddar cheese, if desired. If you'd like a printer-friendly version of this easy recipe, Click Here.

"What we hope ever to do with ease, we must learn first to do with diligence." - Samuel Jackson

Sunday, November 21, 2010

Low-Point Banana Cream Pie

Tired of pumpkin cookies, cakes, and smoothies? For those who do not wish to include anything "pumpkiny" (is that a word?) at their Thanksgiving table, this amazing low-point banana cream pie will delight your palate without adding on the pounds. The trick is not to eat the entire pie in one sitting; even though that might be very difficult. :)

Banana Cream Pie
- 1, 0.9 oz., Sugar-Free, Fat-Free Banana Cream Instant Pudding
- 1 Banana
- 1, 8 oz., Fat-Free Cool Whip
- 2 cups Fat-Free or 1% milk
- 1 Keebler Reduced-fat Ready Pie Crust
Slice banana and cover the bottom of the pie crust. Whisk pudding and milk for 2 minutes. Add 4 oz. (or half) of the fat-free cool whip to the pudding and mix well. Pour over bananas in pie crust. Add the other half of the cool whip on top. Chill in the refrigerator for several hours (or if you're in a hurry, freeze for 30 minutes before serving.) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Total points per serving = 3.5
(If pie is cut into 6 pieces, total points per serving = 4.7)

Thursday, November 18, 2010

Low-Point Pumpkin Smoothie

A nice refreshing autumn treat. Serve up this low-point Pumpkin Smoothie with your Thanksgiving meal or after, as a dessert. The kids will love it!

Pumpkin Smoothie
- 1/2 cup pumpkin butter
- 1/2 cup 1% milk
- 1/2 cup crushed ice
- 6 oz. Dannon Light and Fit Vanilla yogurt
- 2 tsp. vanilla
- 1/2 tsp. pumpkin spice or cinnamon (or both)
- 2 tsp. brown sugar
Put all ingredients in a blender and blend until smooth. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = About 2 cups
Serving size -1
Total points per serving = 3

Friday, November 12, 2010

Low-Point Chicken and Broccoli Casserole

This chicken and broccoli casserole is sure to warm you up on these chilly fall days. Another great dinner idea that's delicious, filling, and low point.

Chicken and Broccoli Casserole
- 3 quarts water
- 4 (6 ounce) skinless, boneless chicken breast halves
- 1 (12 to 16 ounce) package frozen broccoli florets
- 1 (12 ounce) can evaporated fat-free milk
- 1/4 cup flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. nutmeg
- 1 cup fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1 tsp. Worcestershire sauce
- 1 (10.75 ounce) can condensed mushroom soup
- 1 cup grated fresh Parmesan cheese, divided
- Cooking spray
Preheat oven to 400 degrees. Bring water to a boil in a large dutch oven over medium-high heat. Add broccoli and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Cut up chicken in bite-size pieces and add chicken to boiling water; reduce heat, and simmer 15 minutes until done. Transfer chicken to bowl with broccoli. Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute stirring constantly. Remove from heat. Add mayonnaise, sour cream, Worcestershire sauce, mushroom soup, and 1/2 cup parmesan cheese, stirring until well combined. Add mixture to broccoli and chicken. Stir gently until combined.  Spoon mixture into a 13 inch by 9 inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup parmesan cheese and sprinkle top with fresh pepper (optional). Bake at 400 degrees for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Points per serving = 4.9

Thursday, November 11, 2010

Low-Point Cheerios Breakfast??

After inserting my camera card into the computer so I could download pictures of different items I had baked today, I saw these photos. At first glance, I was trying to remember what I had made. After taking a closer look, I realized my son had gotten ahold of the camera this morning at breakfast. So we interrupt "Points in My Life" blog entries to give you "Points in My Son's Life" and his version of a... low-point Cheerios breakfast? 

Wednesday, November 10, 2010

Squash and Cheese Frittata


What's better than a great recipe that's perfect for breakfast, lunch, or dinner. This squash and cheese frittata is very appetizing, easy to make, and has become one of our favorites!


- 6 eggs
- 1/2 cup diced fresh asparagus (optional)
- 1/2 tsp. thyme
- 1/2 cup part skim ricotta cheese
- 1/4 cup parmesan cheese
- 1 Tbs olive oil
- 1 large yellow summer squash (zucchini works as well), sliced 8" thick
- 1/2 tsp. kosher salt (or regular table salt)
- 1/4 tsp. pepper

In a large bowl, whisk eggs, asparagus, thyme, ricotta, and parmesan cheese. Set aside. Heat olive oil in a 10-inch non-stick, oven-proof, skillet over medium-high heat. (The skillet needs to be oven proof because it will eventually need to go under the broiler.) Add sliced squash and sprinkle with salt and pepper. Saute' squash for several minutes on both sides. Pour egg mixture directly over squash in skillet and cook over medium heat until the center starts to bubble and the sides are just getting firm (about 5 minutes). Place the skillet in the broiler oven for about 5 minutes to firm up the eggs and lightly brown the frittata. Remove frittata from oven and let cool for about 5 minutes. Slide frittata onto a large place to serve. For a printer-friendly version of this recipe, Click Here.

"When someone else's happiness is your happiness. That's love." 
- *Anonymous

Sunday, November 7, 2010

Zucchini-Tomato Bake


Vegetables on a flaky pie crust with a creamed basil/mayo/parmesan mixture on top makes this zucchini tomato bake divinely addicting.


- 1/2 (15 oz.) pkg. refrigerated pie crusts
- 1 medium zucchini, thinly sliced
- 2 medium plum tomatoes, thinly sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup parmesan cheese
- 1/3 cup fat free mayonnaise
- Pam cooking spray
- Pepper

Fit pie crust into a 9 inch pie pan. Prick bottom and sides of pie crust with a fork and bake for 9 minutes at 450 degrees. Let cool. Spray Pam cooking spray in a skillet and saute' zucchini for several minutes until tender. Arrange zucchini in bottom of prepared pie pan. Arrange tomatoes on top of zucchini. Stir together basil, cheese, and mayo. Drop by spoonfuls evenly on top of tomatoes and spread gently. Sprinkle with pepper and bake at 425 degrees for 15 minutes or thoroughly heated. If you'd like a printer-friendly version of this recipes, Click Here.

"I am not interested in competing with anyone. 
I hope we all make it." - Anonymous

Tuesday, November 2, 2010

Low-Point Pumpkin Butterscotch Cookies

My daughter had several friends over the other day and they all loved these pumpkin butterscotch cookies so much, they requested the recipe to take home to their Mother's. Hope they've had the chance to enjoy them again. :) These are wonderful and what's even better, they're very low-point so you can enjoy more than one without any guilt!

Pumpkin Butterscotch Cookies

- 1/2 cup Land O Lakes Light butter, softened
- 1 cup Splenda granulated sugar substitute
- 1 to 1 1/4 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp Vanilla
- 1/2 Tbs. Pumpkin Spice
- 1 tsp Cinnamon
- 1 tsp All Spice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 cups flour
- 1/2 cup butterscotch chips
Mix softened butter and Splenda. Add pumpkin, vanilla, pumpkin spice, all spice, and cinnamon. Mix. Stir in baking powder, baking soda, and flour. Mix well and add chips. Drop spoonfuls on cookie sheet and bake at 350 degrees for 9 or 10 minutes. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 20 cookies
Serving size = 1
Points per serving = 1.6

Thursday, October 28, 2010

Low-Point Pumpkin Cake

I will eventually get back to some healthy low-point main courses or side dishes, but for now, having fun with these delicious autumn treats! This pumpkin cake is probably one of my favorites. That means I have to be careful because even though it's a wonderful low-point dessert, it's hard for me to just eat one piece. I vow to do better with that, the next time I bake this amazing pumpkin cake... which will be very soon!!!

Low-Point Pumpkin Cake
- 1 2/3 cups Splenda granulated sugar substitute
- 3/4 cup Land O Lakes Light butter - softened
- 1/3 cup skim milk
- 1, 15 oz. can Pumpkin (not pumpkin pie filling)
- 2 eggs
- 2 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 2 tsp Pumpkin Pie spice
- 1/2 tsp All Spice
- 1/2 tsp Ginger
Combine sugar and butter. Mix well and then add eggs, pumpkin, and milk. Mix. Add spices and flour, beating at medium speed, scraping bowl often until well mixed. Pour batter into greased 13 inch by 9 inch cake pan. Bake for 25 minutes at 350 degrees (or until toothpick inserted into the middle comes out clean). If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 18 pieces
Serving size = 1
Total points per serving = 1.7
Total points per serving with 1 tsp Betty Crocker Whipped Cream Cheese Icing or Whipped Butter Cream Icing on each serving = 2.5

Sunday, October 24, 2010

Pumpkin Fluff/Pumpkin Pudding

Autumn is that time of year when I start to yearn for pumpkin, apple butter, and spice flavors. Quite a few of my blogs during this time will be recipes with one or all of those ingredients in them. 
This delicious "Pumpkin Fluff" recipe can be enjoyed like a pudding. Somebody asked me if it can be used as a dip and it certainly can, however, one of my blogs in the very near future is going to be a great recipe for a wonderful pumpkin dip that's perfect for dipping ginger snap cookies into! So stay tuned for some amazing recipes you'll want to enjoy this fall season.

Pumpkin Fluff
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/2 Tbs. pumpkin pie spice
- 3/4 to 1 cup skim milk
- 1 cup fat free cool whip
- 1 package of sugar free fat free instant vanilla pudding mix
Mix together pumpkin, spice, and milk until blended. Add pudding mix and mix for 2 minutes. Fold in cool whip. Refrigerate.
If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 5
Serving size = 1/2 cup
Points per serving = 1.4

Friday, October 15, 2010

Ingredient Substitutions

It never fails! Whenever I'm about to bake something (and, at times, in the middle of baking something) I realize I don't have one of the ingredients listed in the recipe! I then try to figure out what I can use in place of the missing ingredient and subsequently, fail.. having used the wrong thing. That's why I was excited to find a very helpful site that has over 100 ingredients and what you can substitute for those ingredients if you ever find yourself in the same predicament. 
Click Here for the complete list of ingredient substitutions. 
Happy baking!

Sunday, October 10, 2010

Low-Point Pumpkin-Oat Bread

I always get that taste for something with a pumpkin or spice flavor in the fall. Come October, I'm always looking for delicious fall recipes and was happy to find this one that I can add to my collection of recipes with "autumn appeal". :) Put some coffee on and get ready to say, "MMMmmm!"

Low-Point Pumpkin-Oat Bread
1/2 cup butter, softened
1 1/2 cups light brown sugar
3 large eggs
2 cups canned pumpkin
1/4 tsp. salt
1/2 Tbs. Pumpkin spice
1/4 tsp. Allspice
1/4 tsp. cinnamon
1 1/2 cups flour
1 1/2 cups Quaker Oats
2 1/2 tsp. baking soda
24 pieces of walnut halves (optional)
Preheat oven to 350 degrees. Coat 10 x 15-inch (or 13 x 9-inch) baking dish with Pam cooking spray. Using an electric mixer, cream butter and sugar. Add eggs and pumpkin; mix well. Add salt, Pumpkin spice, Allspice, cinnamon, flour, oats, and baking soda. Mix thoroughly. Pour batter into prepared baking dish and place walnut haves on top (if desired) so there will be 1 walnut in the center of each piece of bread. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the bread comes out clean.
If you would like a printer-friendly version of this recipe, Click Here.
Total servings = 24
Serving size = 1
Points per serving = 3

Friday, September 24, 2010

Delicious Low-Point Apple Salad

I am always grateful when my mother and mother-in-law keep me in supply of lots of delicious recipes! This wonderful apple salad recipe from my mother-in-law has been slightly altered to make it even more low calorie. It has the same wonderful taste with fewer calories (and fat) for those of us counting our points.
If you would like a reminder of how to calculate how many points your body should be consuming on a daily basis, feel free to revisit one of my earlier blogs, What Are Food Points and How Do I Use Them.
This apple salad is perfect for a gathering (although you might want to double the recipe for a larger group) or for your own family. Either way, I know you'll enjoy this great-tasting light apple salad.

Low-Point Apple Salad
2 Tbs. Fat Free Mayonnaise
2 Tbs. Reduced Fat Sour Cream
1 Tbs. Splenda granulated sugar
1/2 tsp. Vanilla
Mix ingredients together, then add:
1 chopped apple
1 1/2 cups red seedless grapes (cut in half)
1 cup Fat Free Cool Whip
1/4 cup chopped pecans
Mix and enjoy! Refrigerate leftovers. If you'd like a printer-friendly version of this recipe, Click Here.

Saturday, September 18, 2010

Low-Point Pineapple Muffins

You know a recipe turned out great when your kids love it! It's not often you find low-point muffins that taste this good! That's why I was so excited when I came across this easy recipe for pineapple muffins. I hope you enjoy these as much as we do.

Low-Point Pineapple Muffins
1 1/2 cups unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup Splenda granulated sugar
1 egg
2 Tbs. vegetable oil
1/4 cup raisins
1/2 cup lowfat milk
1 can crushed pineapple - (8 oz.)
1/4 cup brown sugar
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into muffin tins or paper muffin cups. Bake at 350 for 17 to 20 minutes.
Total Servings =12
Serving Size = 1
Total points per serving = 1.8
For a printer-friendly version of this recipe, Click Here.

Monday, September 13, 2010

Low-Point Fruit Bars

The only problem with making a delicious low-point baked good, is that counting the points becomes "pointless" if you eat the entire pan. That's just how good these Low-Point Fruit Bars are! These are wonderful with a cup of coffee! They're also wonderful to share with family and friends... if you have any left to share, that is. Enjoy!

Low-Point Fruit Bars
3/4 cup Quick Oats
1 cup Bisquick reduced fat baking mix
1/2 cup Splenda granulated sugar substitute
1/4 cup reduced calorie margarine
1/4 cup fat free milk
1/4 cup chopped walnuts (optional)
1/4 cup mini chocolate chips (optional)
1/2 cup spreadable fruit spread
Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with butter-flavored cooking spray. In a large bowl, combine oats, baking mix, and Splenda. Add margarine. Mix with fork until mixture is crumbly. Reserve 1/2 cup crumb mixture. Stir milk into reserved mixture.
Fold in walnuts and chocolate chips to the large bowl of mixture. Pat mixture into prepared baking dish. Carefully spread fruit spread over crust. Evenly sprinkle reserved crumb mixture over fruit spread. Lightly spray top with butter-flavored cooking spray. Bake for 25 minutes or until golden brown. Let cool and cut into bars. If you'd like a printer-friendly version of this recipe, Click Here.
Total Servings = 16
Serving size = 1
Total points per serving = 2.6
Tip: Fruit bars made without walnuts and chocolate and made with sugar free jelly = 1.6 points per bar

Saturday, September 11, 2010

Taking a Low-Point Food Item Break?

Sometimes you need to take a break from posting low-point food items and recipes and a puppy? Huh??
My husband and I purchased our first puppy. We had no plans to buy a puppy... until I saw THIS puppy, a girl, just what I wanted. Well, we had thought about getting a dog, but we both agreed we'd wait awhile (whatever that means since we have been married almost 20 years already.)
Our neighbor breeds Maltese and Pomeranians; and the result is the most adorable little "Maltipoms" you've ever seen. Still, we had no intention of buying one at this time. We did have fun picking out the perfect little girl names for our "pretend" puppy. Since our family has always been beach and snorkel lovers, our daughter came up with the name Coral. We loved it; and so then it was settled, we now had the perfect name for our pretend puppy!
When a friend asked if I'd like to go see our neighbor's newborn Maltipoms one day, I surprised myself by saying, "No." I knew I would just be torturing myself seeing these precious puppies, knowing we weren't going to get one right now. However, I did ask if any of the puppies were "girls". One, out of three, was a girl. Shoot... maybe someday.
Then it happened one day, when I returned home from the grocery store; my neighbor walked over and said "Come over for a minute, the puppies are in my garage." Hesitantly, I went over for just a second, which was just about how long it took for me to see her and fall in love. "My Coral". She NEEDED to be mine. Asking if I could borrow her for a minute, I took her home to show my husband. Looking at me, then at the puppy, then back at me, it was obvious he didn't know which one of us was being most successful in giving him those pitiful puppy dog eyes. Needless to say, MY puppy dog eyes won him over (well maybe that and him thinking it over for about a week) for him to give in and say, "Yes, we can have her." :)
Coral is now "home" with us! Not ever having a puppy before, I am amazed at how quickly you tune in to their needs and schedule. She is such an adorable sweet puppy and the perfect addition to our family. It has also been fun going into our local pet stores; and I'm in disbelief at how many precious pink puppy accessories they have that I "need".
We love our new puppy and know our love for her will grow as she becomes more a part of our family...and finally finishes potty training. - xo

Monday, August 30, 2010

Low-Point No-Bake Peanut Butter Balls

Desserts! We need more desserts on this blog! 
This simple recipe for No-Bake Peanut Butter Balls is a cinch to make. However, this blog entry comes with a warning: Readers beware that it is hard to eat just one of these no-bake peanut butter balls, so in an effort to alleviate this problem I highly recommend you doubling this recipe. :)

Low-Point No-Bake Peanut Butter Balls
1/4 cup reduced-fat peanut butter
2 Tbs. sugar substitute (Splenda)
2 Tbs. water
3/4 cup lightly crushed cereal (Honey Kix, Rice Krispies, Cheerios, etc.) I used Honey Kix for this recipe
1/4 cup dry milk
1/2 tsp. vanilla
1/4 cup raisins or nuts (I used chopped almonds for this recipe)
Place peanut butter, dry milk, and Splenda in a bowl. Add vanilla and water; blend well. Stir in cereal and raisins/nuts. Shape into about 12 balls. To store cookies, place in a covered container and refrigerate. For a printer-friendly version of this recipe, Click Here.
Total Servings = 12
Serving size = 1 ball
Points per serving = 1.2 points
Tip: If you use Peter Pan Whipped Creamy Peanut Butter and leave out the almonds, each ball = .5 points
Tip #2:  Roll balls in a little bit of cocoa for no added points but great-tasting flavor.
Tip #3: Add a tablespoon of mini chocolate chips to the batter before rolling into balls for your chocolate/peanut butter fix -- for virtually no extra points.

Friday, August 27, 2010

Low-Point Appetizers, Part 2

In my previous blog about low-point appetizers, I listed four scrumptious hor d'oeuvres to be enjoyed at a friend/family gathering or as a meal for your own family. Below are three more amazing low-point appetizers you will find easy to make and even easier to eat.

Cucumber Sandwiches
1 packet of Hidden Valley Dry Ranch Dressing
1, 8 oz. package of fat free cream cheese
1 medium cucumber (sliced thin)
Club Sandwich Rolls (6 inch roll, slice 10, 1/2 inch slices, after removing the rounded ends.) Note: The picture shows another type of bread roll, cut in half. After making these, I found the Club Sandwich Rolls which were the perfect size when sliced. 
Mix packet of Hidden Valley Dry Ranch Dressing with room temperature fat free cream cheese. Coat slice of bread roll with thin layer of dressing and cream cheese mixture and add one slice of cucumber. If you have extra mixture left over, cover and refrigerate to use again. If you'd like a printer-friendly version of this recipe, Click Here
Serving size = 1 cucumber sandwich
Points per serving = 1

Club Sandwich Rolls (6 inch roll, slice 6 to 8, 1/2 inch slices, after removing the rounded ends.)
6 to 8 fresh basil leaves (chopped)
1 medium tomato (diced)
2 tsp. olive oil
Parmesan cheese
Add pepper to taste
Chop fresh basil leaves into very small pieces. Add dice tomatoes, olive oil, and pepper. Mix. Toast bread rolls. Add small spoon of mixture on toasted bread roll. Sprinkle with parmesan cheese and enjoy. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size = 1 piece of bruschetta
Points per serving = 1

Zucchini Patties
1 tomato, chopped
1 green pepper, chopped (optional)
1/2 chopped medium onion
2 cloves of garlic, chopped fine (or 1/2 to 1 tsp. garlic powder)
1 medium zucchini, shredded
1 egg (beaten)
1 cup flour
Salt and pepper, or other favorite seasoning, to taste.
Saute tomato, green pepper, onion, and garlic. Set aside. Shred zucchini and add beaten egg. Mix well. Form a small patty in your hand, adding a little flour at a time until the zucchini and egg mixture is no longer sticky. Place in skillet and fry (with Pam Cooking Spray). Fry on one side for several minutes, then turn over. Spoon sauteed mixture on top of zucchini patty. Repeat until 4 patties are made. Sprinkle with parmesan cheese (optional) and serve warm. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 4
Points per serving =2.4