Monday, June 27, 2011

Low-Point Prosciutto and Summer Squash Salad

A great light salad for warm summer days! If your garden is providing you with an abundance of summer squash or zucchini, here's another fabulous recipe you will thoroughly enjoy! You didn't plant squash this summer? Head to your local farmer's market or grocery store so you can enjoy this wonderful recipe too!

Low-Point Prosciutto and Summer Squash Salad
- 2 medium yellow summer squash
- 1 medium zucchini
- 1/4 tsp. kosher salt or sea salt
- 2 Tbs chopped fresh basil
- 1 Tbs olive oil
- 1 tsp. lemon juice
- 1/4 tsp. pepper
- 3 thin slices prosciutto, chopped
- 3 Tbs fat-free feta cheese
Shave the squash and zucchini into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl and toss with salt, basil, olive oil, lemon juice, and pepper. Heat a small nonstick skillet over medium-high heat and add prosciutto. Heat for several minutes, turning several times, until crisp. Crumble or cut prosciutto into little pieces and add to squash salad. Mix and dish out 3 equal servings onto plates. Top each with 1 Tbs feta cheese and serve. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 1.7

"Give me a place to stand and I shall move the earth." - Archimedes

Thursday, June 23, 2011

Low-Point Spinach and Cheese Soufflé

Breakfast, lunch, or supper -- perfect for any meal; this spinach souffle' is very tasty and easy to make. Too hot to bake inside? No problem, just bake right on the grill and enjoy!

Low-Point Spinach and Cheese Souffle'
- Cooking spray
- 1 1/2 Tbs bread crumbs
- 1, 6 oz. package fresh baby spinach
- 2/3 cup 1% milk
- 2 Tbs flour
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1/4 tsp pepper
- 1/2 cup shredded parmesan cheese
- 2 large egg yolks
- 4 large egg whites
- 1/4 tsp. cream of tartar
Place baking sheet in the oven or on the grill. Preheat oven/grill to 425 degrees. Coat 4 (6-ounce) ramekins with cooking spray and sprinkle with breadcrumbs, coating sides completely. Heat a large nonstick skillet over medium-high heat. Lightly coat skillet with cooking spray. Add spinach and cook for 2 minutes or until spinach wilts. Stir or toss constantly. Drain and press excess liquid from spinach. Coarsely chop. Combine milk, flour, salt, nutmeg, and pepper in a small saucepan over medium-high heat. Stir with whisk until smooth and mixture starts to thicken. Spoon mixture into a large bowl. Let stand 10 minutes. Stir in spinach, cheese, and egg yolks. Combine egg whites and cream of tartar in a large bowl and beat with a mixer at high speed until soft peaks form (do not overbeat). Gently fold in egg whites into the spinach mixture and spoon mixture into prepared dishes. Place dishes on preheated baking sheet in oven or on grill and immediately turn the heat down to 350 degrees. Bake for 20 to 25 minutes or until puffy and golden brown. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Total points per serving - 3.5

"The only person who can limit your possibilities is you." - Jon Gordon

Monday, June 20, 2011

Low-Point Chicken Parmesan Squash Boats

Our garden has really flourished this season and we have an abundant amount of squash and zucchini! We're never left wanting for fresh summer squash; however, I have had to do lots of homework researching delicious recipes we can use with all this squash. Come to find out, this recipe that I made up has been deemed a winner, at least to my family! Hope it's a winner for yours as well. Enjoy!

Low-Point Chicken Parmesan Squash Boats
- 2 medium to large yellow summer squash or zucchini
- 2, 4 oz. chicken breasts, boneless and skinless
- 3 Tbs bread crumbs
- 3 Tbs butter (Land O Lakes Light), melted
- 1 tsp. garlic powder
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. pepper
- 1/4 cup grated parmesan
Heat oven or grill to 400 degrees and bake or grill chicken breasts for 15 minutes (turning once or twice) until done. Chop into small pieces and set aside. Cut squash in half widthwise and then again in half lengthwise (leaving 4 pieces). Cut or scoop out squash from center, setting aside the hallow squash boats. Chop squash filling into small pieces. In a bowl, mix chopped squash with bread crumbs, butter, garlic, salt, pepper, and parmesan. Add pieces of chopped chicken and mix until combined. Spoon mixture back into squash boats and grill or bake on a piece of aluminum foil at 400 degrees for 10 to 15 minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 8
Serving size - 1
Points per serving - 2

"At its very essence, change is a process of self-discovery, of finally learning to love ourselves." - Edward Grinnan

Saturday, June 18, 2011

Low-Point Shrimp Orecchiette with Creamy Herb Dressing

Who doesn't like shrimp? I don't... or so I thought. Admittedly, I hadn't tried shrimp for years. My memory of it wasn't too pleasing. That must have been the way it was prepared because this recipe will have your taste buds wanting more!

Low-Point Shrimp Orecchiette with Creamy Herb Dressing
- 8 ounces uncooked orecchiette pasta
- 1 cup frozen peas
- 1/2 pound medium shrimp, peeled, deveined and cut in half
- 1/3 cup fat-free mayonnaise
- 1/4 cup fat-free buttermilk
- 2 Tbs fresh minced chives
- 1 Tbs fresh chopped dill
- 1/2 tsp. kosher salt or sea salt
- 1/2 tsp. grated lemon rind
- 1 Tbs lemon juice
- 1/4 tsp. pepper
- 1/8 tsp. red pepper flakes
- 2 garlic cloves, minced
Cook pasta according to directions. Add peas and shrimp during the last 3 minutes of cooking. Drain and rinse with cold water. Drain and pour into bowl. In another bowl, mix mayonnaise, buttermilk, chives, dill, salt, lemon rind, lemon juice, pepper, red pepper flakes, and garlic. Combine and pour over pasta. Serve warm or chilled. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Tip* - Serve cold next day on a bed of lettuce for a light, yet filling meal.
Total Servings - 9, (1/2 cups)
Serving size - 1/2 cup
Total points per serving - 2.8

"Blessed are those who can give without remembering and take without forgetting." - Susan J. Decuir

Thursday, June 16, 2011

Low-Point Chorizo Ragout (Ragu)

By definition, Ragout means "well seasoned meat and vegetables cooked in a thick sauce". That's just what this is; a terrific and tasty meal that has everything you need for full-flavored enjoyment.

Low-Point Chorizo Ragout (Ragu)
- 1 tsp. olive oil (and cooking spray if you need extra oil)
- 1/2 can (7 1/2 oz.) black beans (rinsed and drained)
- 4 oz. Chorizo (pork sausage) - I used Hot Mexican Style for this meal
- 1 green onion, chopped (white and green parts)
- 2 cloves garlic, chopped fine
- 1 cup chopped red bell pepper
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. cumin
- 1 large tomato, chopped
- 1 cup brown, whole-grain rice
Heat olive oil in large skillet. Add onion, garlic, red pepper, salt, pepper, and cumin. Cook for 5 minutes. Add chorizo and cook/stir for 6 minutes or until chorizo is fully cooked, breaking up chorizo if it came in links. Add black beans and tomatoes and heat through. Cook rice according to directions. Serve chorizo mixture over rice and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3, (1/2 cup servings of chorizo and 1/2 cup servings of rice)
Serving size - 1/2 cup chorizo and rice
Total points - 4.8

"If you're not thoroughly living, you're slowly dying. Live like you mean it!" - Anonymous

Happy One-Year Anniversary to "Points in My Life"

Many years ago, the very first time I made deviled eggs to take to a friend's party, I cut the eggs widthwise instead of lengthwise. For those who remember Weebles (they wobble but they don't fall down?) can picture what these deviled eggs looked like, except these were Weeble rejects because they did fall over. However, I was pressed for time so I took them anyway; and good thing I did too because everyone so enjoyed making fun of me and my deviled eggs the whole night!
Who would have thought, many years later, I would create my own cooking/recipe blog? One year ago today, I posted my first blog! Click Here if you'd like to read. 
I remember telling my husband that although I hoped someone would read my blog, it really didn't matter because I enjoyed just typing up new recipes and writing about my life's experiences. That must have been a little white lie because when my husband told me 1000 different people have viewed this blog, I wanted to go celebrate at our favorite restaurant! :) So to my visitors and over 120 Facebook fans, I want to say THANK YOU! 
I do have to confess, not only was my starting this blog due to the encouragement of my husband, but also to one of my favorite movies, "Julie & Julia" (with Meryl Streep and Amy Adams). After watching that movie for the umpteenth time, I thought "You know what? I could blog!" I had been taking and altering recipes or creating my own for quite sometime; tweaking each one to make them low-point and low calorie. My husband and I started watching what we ate and had great success in just three months. That's when I started thinking that there had to be more people out there who wanted to lose weight but not forego taste in order to achieve their goals. With these simple and delicious recipes anyone can cook, bake, and enjoy all of this low-point, low-calorie, food virtually guilt-free!
A year ago today, with only the thought of creating a blog that might only be viewed by me, and seeing how many visitors and Facebook fans I have today, is a real surprise. It's because of the advice from those Facebook fans that I have created my first cookbook, "Recipes for a Healthy Lifestyle, Volume 1". Having sold over 30 cookbooks in less than a month made me realize even more what a difference one year can make! Makes me anxious to see what's in store for year two of "Points in My Life".

Happy Anniversary to me!

"Silent gratitude isn't much use to anyone." - G. B. Stern

Saturday, June 11, 2011

Low-Point Curry-Crusted Bananas

No, wait, don't pass this up! Give it a try! I didn't realize just how good this recipe was until I made it. It's truly wonderful and pairs very well with pork. Try my pork chops with peach marinade recipe and make these delicious bananas for your side item. I'm sure you'll enjoy them as much as we did.

Low-Point Curry-Crusted Bananas
- 2 1/2 cups corn flakes, crushed
- 6 Tbs butter, melted (Land O Lakes Light)
- 3 bananas
- 1 tsp. curry powder
Melt butter in a small saucepan and add curry. Mix well and remove from heat. Peel bananas and cut in half, widthwise, and then slice each half lengthwise, leaving 4 pieces per banana. Crush corn flakes and place in bowl. Roll bananas in butter mixture and then roll in corn flakes, coating well. Place bananas on a baking sheet sprayed with cooking spray and place in the oven at 400 degrees for 10 minutes. Let cool slightly and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 1.3

"Your imagination is your preview of life's coming attractions." - Albert Einstein

Thursday, June 9, 2011

Low-Point Pork Chops with Peach Marinade

Savory. Sweet. Spicy. This recipe is just peachy (literally). These tender pork chops, with succulent peach marinade, creates a wonderful sauce that gives the pork chops the perfect coating for a fantastic taste.

Low-Point Pork Chops with Peach Marinade
- 2 tsp. olive oil
- 2 Tbs shallots, chopped small
- 1/4 tsp. thyme
- 2 peaches, each cut into 8 wedges
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tsp. corn starch
- 4, 4 oz. boneless pork chops
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cayenne pepper
- 1 Tbs brown sugar
Heat a large skillet over medium-high heat. Heat olive oil, add shallots and thyme. Saute' for 1 minute and add peach wedges. Saute' for 2 minutes. Add white wine and chicken broth. Cook for 2 minutes. Add corn starch and stir until sauce slightly thickens. Remove from heat. Combine salt, pepper, and cayenne pepper in a small bowl. Sprinkle pork chops with salt mixture (both sides) and lay in baking dish. Pour peach marinade mixture over pork chops and sprinkle with brown sugar. Marinate in refrigerator for at least 2 hours. Heat oven to 400 degrees and place baking dish in oven. Bake for 15 or 20 minutes (or until desired doneness). Spoon peach marinade/sauce over pork chops when serving. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Total points per serving - 5.3

"Perfect life is found in contentment, with the things you have, from the love you give, and from faith in God who gives you everything." - Anonymous

Tuesday, June 7, 2011

Low-Point Grilled Potato Wedges

Throw away that bag of frozen french fries! These tender potato wedges are a perfect side to any of your grilled meats. Easy to make and very pleasing to your palate; your family will thoroughly enjoy this simple recipe!

Low-Point Grilled Potato Wedges
- 3 medium potatoes
- 2 Tbs olive oil
- Kosher salt
- Malt vinegar (optional)
Peel and cut each potato into eight wedges. Boil potatoes just until you can easily pierce them with a fork. Drain and place them in a bowl. Sprinkle with olive oil and place on a hot grill. Turn them over once or twice and grill until they start to become a golden brown (giving the skin a slightly crisper texture). Remove and sprinkle with salt. Add a little malt vinegar for taste if desired. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24 wedges
Serving size - 8
Points per serving - 3.3

"Start by doing what's necessary, then what's possible, then suddenly you are doing the impossible." - Francis of Assisi

Sunday, June 5, 2011

Sweet Teriyaki Chicken Kabobs


The thing about kabobs is that you can put anything you like on the skewers, grill them to perfection, so everyone in your family can enjoy them! This recipe has a sweet teriyaki marinade that gives these chicken kabobs superb flavor!


- 3, 4 oz. skinless, boneless, chicken breasts
- 2 Tbs honey
- 2 Tbs teriyaki sauce
- 1/4 tsp. ground ginger
- 1/8 tsp. cayenne pepper
- 1 Tbs brown sugar
- 1/2 Tbs lemon juice
- Your favorite vegetables

In a small bowl, combine honey, teriyaki, ginger, pepper, brown sugar, and lemon juice. Cut chicken breasts into 2-inch strips, place chicken in the marinade, and soak for 30 minutes to 1 hour. Thread vegetables and chicken on kabob skewers. Place on heated grill on medium/high heat. (I laid my kabobs on aluminum foil sprayed with cooking spray. I poked holes in the foil to allow grill flavor to seep through). Grill slow, turning skewers every 5 minutes or so until desired doneness. Remove and enjoy!!! Feel free to reserve a little bit of the marinade (before soaking raw chicken in it) to brush on after as well. 

"Don't stumble over something behind you." - Anonymous 

Saturday, June 4, 2011

Low-Point Cucumber Salad

What a wonderful light dish for those hot summer cookouts! This recipe has a slight spicy kick that you can turn up or tone down, according to your likings. Enjoy with family and friends all summer long.

Low-Point Cucumber Salad
- 2 large cucumbers, peeled and thinly sliced
- 1/4 cup rice vinegar
- 1 Tbs soy sauce
- 1 tsp. Splenda granulated sugar substitute
- 1/8 tsp. red pepper flakes (more or less to your likings)
- 1/8 tsp. salt
- 1/4 tsp. ground ginger
- 1/2 tsp. ground dill weed
- 1 Tbs chopped fresh parsley
- 1 to 2 tsp. sesame seeds for garnish (optional)
Cut off ends of the cucumbers. Peel cucumbers, thinly slice, and place into a bowl. Mix remaining ingredients and pour over cucumbers, mixing until combined. Enjoy. Refrigerate leftovers. If you'd like a printer-friendly version of this recipe Click Here.
Points per serving - 0

"Compliments are the helium that fills everyone's balloon; they elevate the person receiving them so he or she can fly over life's troubles and land safely on the other side." - Bernie S. Siegel