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

Sunday, August 15, 2010

Vegetable Salad


A very refreshing vegetable salad. This has become one of our family's favorites and lasts for at least a week in the refrigerator.


1, 15 oz. can French Style Green Beans, drained
1, 15 oz. can Peas, drained
1, 15 oz. can Whole White Corn, drained
1 cup celery (chopped)
1 small jar of pimentos
2/3 cup white vinegar
1/4 cup vegetable oil
1/2 cup sugar or healthy sugar substitute

Mix all vegetables together. Heat vinegar, oil, and sugar over medium heat until dissolved. Pour over vegetable mixture. Serve immediately or refrigerate. 

"Smell the sea and feel the sky. Let your soul 
and spirit fly." - Anonymous 

Monday, August 9, 2010

Low-Point Appetizers

I've always said that one of my favorite meals is simply, hors d'oeuvres. I could eat finger foods and hors d'oeuvres almost everyday. It's great being able to choose from a variety of bite-sized foods that are very pleasing to your palate. I have put together several ideas and recipes for low-point hors d'oeuvres that can be enjoyed at a party, or, if you're like me, anytime!
I have already begun finding more ideas and recipes for a Low-Point Appetizers, Part 2, blog that will give you even more low-point-appetizer ideas. Stay tuned! :)

Low-Point Black-Eyed Pea Dip

- 3, 16 oz. cans Black-Eyed Peas (drained and rinsed)
- 1/2 to 1 cup diced Jalapenos (depending on "hot" you like it)
- 1 green pepper, diced (optional)
- 1 small jar of pimentos, (optional)
- 1/2 cup Fat Free Zesty Italian Dressing
Mix all ingredients together and enjoy!
Total servings = 10.5
Serving size = 1/2 cup
Points per serving = 1.5
(Dip with 9 Tortilla Chips = 3.5 total points)
(Dip with 22 Original Pop Chips = 4 total points)
For a printer-friendly version of this recipe, Click Here.

Low-Point Deviled Eggs
- 6 large hard-boiled eggs, peeled
- 1/3 cup shredded low-fat cheddar cheese
- 1/4 cup fat free mayonnaise
- 1/4 cup reduced-fat sour cream
- 3 Tbs. minced scallions or chopped chives (optional)
Cut eggs lengthwise in half. Remove yolks to small - bowl. Reserve whites. In a bowl, mash yolks with a fork. Add cheese, mayo, sour cream, and scallions; mix well. Spoon 1 heaping tablespoon yolk mixture into each egg white half. Sprinkle with paprika. Cover and refrigerate.
Total servings = 12
Serving size = 1 deviled egg
Points per serving = 1 pt.
For a printer-friendly version of this recipe, Click Here.

Low-Point Chicken Salad Snack
- 1, 4.5 oz. can Swanson Chicken (drained)
- 1, Tbs. fat free mayonnaise
- 1 tsp. mustard
- 1 tsp. relish
- 1 small tomato
- 6 olives
- Package of Stone Ground Wheat Crackers (or the kind of your choice that are 60 calories for 3)
Mix can of Swanson Chicken, mayonnaise, mustard, and relish together. Cut small tomato in thin slices and layer 6 thin slices on 6 crackers. Put a small scoop of the chicken salad mixture on top and garnish with one green olive.
Total Servings = 6 crackers
Serving size = 1
Points per serving = .5 pts.
For a printer-friendly version of this recipe, Click Here.

Bagel Bites 
From the freezer section at the grocery store are also delicious for a nice appetizer and all flavors are only 1 point per bagel bite.

Monday, August 2, 2010

Sweet and Savory BBQ Rub


An excellent dry BBQ rub recipe that can be used in place of BBQ sauce. Mix and use this rub on chicken, steak, ribs, or anything you feel needs a sweet and savory boost of BBQ flavor!


- 1/4 cup chile powder
- 1/4 cup paprika
- 2 Tbs. packed dark brown sugar
- 2 Tbs. ground cumin
- 2 tsp. salt
- 1 tsp. ground black pepper

Mix all ingredients together well and put air-tight container and enjoy every time you BBQ! :)

"Barbecue may not be the road to world peace, 
but it's a start." - Anonymous