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
Ingredients:
- 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

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
Ingredients:
- 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

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
Ingredients:
- 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

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!

Ingredients:

- 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 

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
Ingredients:
- 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

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