Friday, March 30, 2012

Low-Point Poached Egg with Sautéed Kale


So you blew your points on a little more chocolate than you anticipated yesterday.. after the pizza you enjoyed. No need to worry, it's easy to get back on track with the healthy and delicious recipes on this blog, including this wonderful dish of bacon and poached egg on a bed of nutritious sautéed kale.

Low-Point Poached Egg with Sautéed Kale


- 1 1/2 Tbs olive oil, divided
- 2 slices of bacon
- 1 Tbs minced garlic
- 3 Tbs onion, chopped
- 4 cups fresh kale, chopped
- 2 eggs
- 1 Tbs white vinegar
- salt and pepper to taste

In a large skillet, fry the bacon over medium high heat until crisp. Remove to plate. Add one tablespoon of olive oil to skillet and saute' onions and garlic for several minutes, until onions are tender. Place the chopped kale in the skillet and drizzle on the remaining half tablespoon of olive oil. Stir kale until it is heated through and starting to get soft/tender. Break up the bacon and add to skillet. Turn heat to low. Meanwhile, in a small saucepan heat a few inches of water and one tablespoon vinegar over medium heat. Crack an egg in a small bowl first, because it pours easier into the saucepan. Before the water starts to boil (you will see bubbles forming but it shouldn't be boiling), pour the egg slowly into the water. If the water starts boiling, turn down the heat. If the egg starts to stick to the bottom, use a spatula to gently slide underneath the egg after about 30 seconds of cooking. Continue cooking for about 3 minutes. Remove with a slotted spoon and place on top of a bed of the kale and bacon mixture. Salt and pepper to taste. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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

"Never apologize for showing feeling. When you do so, you apologize for truth." - Benjamin Disraeli 

Monday, March 26, 2012

Incredible One-Minute Cake


Get ready to be amazed! This VERY easy one-minute cake is PERFECT for that sweet fix when you don't want to wait! It just might be the #1 go-to dessert for anyone you make it for! :) 


- 1 box Betty Crocker Angel Food White Cake Mix
- 1 box Pillsbury Cake Mix (Any flavor)
- Water

Empty angel food cake mix and regular cake mix boxes into one gallon size bag. Seal bag and shake to combine cake mixes together. Scoop three tablespoons of combined cake mix into a small ramekin (bowl). Add two tablespoons of water, stir until combined, and microwave for one minute. (3, 2, 1 = 3 Tbs cake mix, 2 Tbs water, and 1 minute in microwave). :) Remove and add a dollop of cool whip or a little bit of frosting. Enjoy Enjoy Enjoy!!! 

"The greatest mistake you can make in life is continually fearing you will make one." - Elbert Hubbard

Saturday, March 24, 2012

Low-Point Spinach Lasagna Roll-Ups

"Buon pasto" is an Italian equivalent of "great meal" and that... it is! These wonderful lasagna roll-ups with fresh spinach, ricotta, and cream cheese are simply MAGNIFICO!
Low-Point Spinach Lasagna Roll-Ups
- 9 long lasagna noodles
- 6 oz. fresh baby spinach
- 1/4 cup low-fat ricotta cheese
- 3 oz. less-fat cream cheese
- 1 tsp. kosher salt, or sea salt
- 1 tsp. onion powder
- 1 cup reduced-fat shredded mozzarella cheese
- 1 cup Classico Traditional sweet basil pasta sauce (or any pasta sauce that has about 70 calories, 1 gram of fat, and 3 grams of fiber for 1/2 cup)
Preheat oven to 375 degrees. Heat a large sauce pan of water over medium-high heat. Add lasagna noodles to boiling water and boil for about 10 minutes or until tender. While the noodles are boiling, place the spinach, ricotta cheese, cream cheese, salt, and onion powder in a food processor. Process until well blended. Remove the noodles and lay out on a clean surface. Spoon the spinach and ricotta mixture onto each noodle and smooth out. Roll lasagna noodle and place, seam down, in a baking dish. Cover noodles with one cup of pasta sauce and one cup mozzarella cheese. Place in oven, uncovered, for 20 minutes. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 9
Serving size - 1
Points per serving - 3.2

"In any moment of decision, the best thing you can do is the right thing, the next best thing is the wrong thing, and the worse thing you can do is nothing." - Theodore Roosevelt 

Friday, March 16, 2012

Low-Point Veggie Potato Bites

These wonderful potato appetizers are the perfect bite size snack to fill you up without filling you out! Made with sautéed seasoned chopped kale, it's a very tasty snack that's packed full of healthy goodness. Enjoy at your next get-together with friends or family.

Low-Point Veggie Potato Bites
- 12 small potatoes (I used small honey gold), halved
- 1 1/2 Tbs olive oil
- 2 cloves of garlic, chopped
- 1/4 cup chopped onion
- 4 cups chopped kale
- 6 Tbs light sour cream
- salt and pepper
- Goya Adobo seasoning, optional
Preheat oven to 375 degrees. Cut the potatoes in half and place on a baking sheet. Bake for 45 minutes. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Saute' onions and garlic for about 5 minutes. Add the kale and season with salt and pepper. Saute' for about 5 minutes, until kale has wilted slightly, stirring constantly. Remove skillet from heat. Test potatoes after 45 minutes by piercing with a fork. The fork should pierce the potato fairly easy. Remove potatoes from oven and cool slightly. Turn the oven off and turn the broiler on high. Scoop out the insides of the potatoes with a melon baller or small spoon. Place insides of potatoes into a food processor along with the sautéed kale, garlic, and onions and pulse until combined and finely chopped. Carefully spoon the mixture back into the potato skins and place the potatoes in the broiler oven until heated through and slightly golden on top. Remove and sprinkle with a little salt, Goya Adobo seasoning, or a little bit of parmesan cheese (not more than an 1/8 tsp. on each half). Enjoy! If you'd like a printer friendly version of this recipe, Click Here.
Total servings - 24
Serving size - 1
Points per serving - .5

"If you can't get someone out of your head, then maybe they're supposed to be there." - Anonymous

Sunday, March 11, 2012

Cupcakes with Tequila Lime Buttercream Frosting

Happy St. Patrick's Day

Everyone's Irish on St. Patrick's Day! These delightful cupcakes, with "Tequila Lime Buttercream" icing, are addicting; and not because of the Tequila. ha! If you have a sweet tooth, look no further than the bowl of frosting. Very sweet and satisfying, but don't forget to put it on the cupcakes! A recipe you're sure to enjoy!



Make from scratch or easily follow directions on a box of cake mix. 


- 1/2 cup shortening
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- 1 1/2 Tbs lime juice
- 2 Tbs lime zest
- 2 Tbs Tequila
- Green food coloring

For icing: Cream the shortening and butter with a mixer. Add the vanilla, lime juice, zest, and tequila. Mix until combined. Slowly add the powdered sugar until all combined and whip the frosting for about 3 minutes until it starts to get fluffy. Add green food coloring (as many drops to suit your desired color). Frost your cooled cupcakes with tequila lime frosting. Enjoy! 

"Love is missing someone whenever you're apart; but somehow feeling warm inside because you're close in heart." - Anonymous