Lenten Meals

Points In My Life to the rescue!!!  

An amazing blog page to keep on hand that contains numerous mouth-watering sweet and savory appetizer, entrée, and dessert recipes that do not contain meat! Enjoy these scrumptious recipes, not only during Lent, but all year round!

Soups:

- Tomato Basil Pasta Soup

- Tomato Zucchini Soup

- Creamy Roasted Red Pepper Soup

- Creamy Butternut Squash Soup

- Spicy Fish Soup

- Rustic Tomato Basil Soup

- Parmesan Topped Asparagus Soup

- Avocado Soup with Jumbo Lump Crab


Appetizers and Entrées:

- Arugula and Blueberry Salad with Toasted Pine Nuts

- Tomato Asiago Frittata with Sautéed Arugula with Mushrooms

- Salmon with Pink Peppercorn Sauce

- Mustard Green Pesto Egg Sandwich

- Tabbouleh Salad

- Spinach Ricotta Dumplings

- Crab Salad

- Ginger Glazed Mahi Mahi

- Mayo and Panko Mahi 

- Penne Pasta with Asparagus and Pistachios

- Orange Marmalade Shrimp Salad

- Shot-Glass Veggies

- Avocado Egg Cups

- Eggplant Mozzarella

- Butter-Basted Seasoned Rockfish

- Apple Cranberry Salmon Salad

- Orange Glazed Salmon with Citrus Salad

- Pea Pesto with Prosciutto

- Smoked Salmon Patties with Dill Mustard Lemon Sauce

- Spinach Mozzarella Patties

- Mixed Greens and Mushroom Frittata

- Honey-Grilled Shrimp with Creamy Cole Slaw

- Apple Kale Salad

- Fabulous Fish Tacos

- Sweet Potato and Chickpea Cakes with Avocado Salsa

- Bourbon and Brown Sugar Salmon

- Seasoned Scallops with Quinoa

- Tomato and Avocado Stack Salad

- Watermelon Caprese Salad

- Baked Swai with Homemade Pesto

- Spinach Lasagna Roll-Ups

- Flounder Florentine

- Lobster Risotto

- Flounder Mediterranean

- Squash and Cheese Fritta

- Zucchini Tomato Bake

- Spinach Artichoke Cups

- Barramundi with Pepper Corn Relish

- Walnut and Blue Cheese Grape Bites

- Swordfish with Fresh Tomato Tapenade

- Mozzarella Skewers

- Steamed Mussels in White Wine Tomatoes

- Pan-fried Swai Sliders

- Mini Quiche (minus the bacon)


Desserts:

- Banana Oatmeal Cookies

- Chocolate Chip Starbuck Brownies

- Caramel Pecan Brownies

- Red Velvet Chocolate Chip Cookies

- Chocolate Almond Cups

- Chocolate Strawberry Shish Kabobs

- Cream Cheese Sundaes

- Pineapple Upside Down Cupcakes

- Spice Butterscotch Cake

- Mt. Dew Cake

- Coffee Cake

- Oreo Brownies

- Cherry Oatmeal Bars

- Reese's Cookies with Chocolate Drizzle

- Mini Turtle Brownies

- Cheesecake-Filled Strawberries

- Angel Food Fruit Cake

- Incredible One-Minute Cake

- Cupcakes with Tequila Lime Icing

- Seven Minute Vanilla Ice Cream

- Mini Double Chocolate Brownies

Arugula and Blueberry Salad with Toasted Pine Nuts

It's easy to forget that this vibrant and tasty Arugula and blueberry salad is full of heart-healthy nutrition and packs a lot of essential vitamins that are very beneficial to maintaining a healthy lifestyle. A go-to quick and easy recipe you will love!

Ingredients:

- 1 1/2 cups blueberries

- 2 Tbs dried cranberries

- 2 1/2 tsp. white wine vinegar

- 2 tsp. lemon juice

- 1 tsp. Splenda

- 4 cups Arugula 

- 1 Tbs olive oil

- 1/4 cup pine nuts

- 1/8 tsp. kosher salt

- 1/8 tsp. freshly ground pepper

Combine first 5 ingredients in a large bowl and let stand for 2 minutes. Add Arugula. No need to toss yet. Heat a small skillet over medium heat. Add olive oil, pine nuts, salt and pepper. Cook for 2 minutes, stirring frequently so the pine nuts do not burn. Spoon heated pine nuts over Arugula and toss all together to coat evenly. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do what you can with what you have, where you are." - Anonymous

Tomato Asiago Frittata with Sautéed Arugula and Mushrooms

This succulent frittata tastes incredible! The asiago cheese in the frittata along with the sautéed Arugula and mushrooms create a dish that makes your mouth water even before the first bite! 

Ingredients:

- 2 Tbs heavy cream

- 2 tsp. chopped fresh thyme

- 1/2 tsp. kosher salt

- 1/4 tsp. freshly ground pepper

- 6 eggs

- 1 Tbs olive oil, divided

- 1/3 cup thinly sliced shallots

- 1/3 cup Asiago cheese

- 1 to 1/2 cups halved cherry or grape tomatoes

- 1/2 cup sliced mushrooms

- 2 cups Arugula

Preheat broiler to high.  Whisk the first 5 ingredients in a large bowl. Heat an oven-proof medium skillet (I used 10") over medium heat. Add 2 tsp. of the olive oil to pan along with the shallots. Sauté 3 minutes or until the shallots are translucent. Add egg mixture to pan. Cook about 5 minutes or until eggs are partially set. Sprinkle 3 Tbs of the asiago cheese over eggs. Arrange tomatoes over eggs and sprinkle the rest of the cheese over the top. Place pan in oven and broil 5 minutes or until top is lightly browned and eggs are set. Remove from oven, cut into 8 wedges, and remove to a plate. Use the same skillet and place over medium-high heat with 1 tsp. olive oil. Add mushrooms and Arugula and sauté until Arugula has began to wilt. Season to taste and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here. 

"The key to eating healthy? Avoid any food that 

has a TV commercial." - Anonymous 

Butternut-Squash and Kale Chicken Soup

Winter's not over yet! This hearty soup will heat you up with the spicy kick of jalapenos! Not a fan?  Leave them out, and this savory soup will still become a regular "go-to" recipe! 

Ingredients:

- 1 lb. cubed, boneless, skinless chicken breast

- 1 Tbs olive oil

- 2 cups peeled and cubed butternut squash

- 2 Tbs minced garlic

- 1 cup chopped yellow onion

- 1 Tbs minced jalapeno peppers (optional)

- 1 tsp. ground cumin

- 1 tsp. dried oregano

- 1 tsp. freshly ground black pepper

- 3/4 tsp. kosher salt

- 4 cups unsalted chicken stock

- 2 cups kale, chopped

- 3 Tbs parsley

Preheat oven to 400 degrees. Place chicken breasts in an oven-safe pan and bake for 20 minutes (or until cooked through). Once baked, let cool and cube. Set aside.

Heat a large dutch oven or large sauce pan over medium-high heat. Add olive oil and swirl to coat. Add squash and sauté for about 10 minutes or until lightly browned on all sides, stirring frequently. Remove squash from dutch oven and set aside. 

Add garlic and next 6 ingredients (through kosher salt) to your pan; sauté until vegetables are tender. Add chicken stock and bring to a boil. Reduce heat to medium-low and let simmer for 10 minutes. 

Add reserved squash to the pan, along with the kale and chicken. Cook until heated through. Add parsley and serve! Enjoy! 

If you'd like a printer-friendly version of this recipe, Click Here.

"It's not a short-term diet; it's a long-term lifestyle change." 

- Anonymous

Living Life Healthy

With the continuing changes in the Weight Watcher's program; from counting regular WW points, to their PointsPlus program, and now their SmartPoints program, I have decided to eliminate the total-points calculations from my recipes.  

In a nutshell, my healthy, low-calorie, low-fat recipes will be just that.... healthy, low calorie, and low fat. You don't have to worry about the recipes now changing to become more unhealthy. It will stay the same, and you will continue to benefit from all the mouth-watering, sweet and savory appetizers, entrées, and dessert recipes that you did before.

Please feel free to share any of these recipes with family, friends, coworkers, and anyone looking to eat better, feel better, and live better! 

Bon Appétit!