Low-Point Mahi Mahi Skewers with Creamy Arborio Rice

This Mahi Mahi and creamy rice recipe has a wonderful rich flavor that can't be beat! Arborio rice (used for making risotto) is a short-grain rice that retains more of its starch content. When cooked, the starch is released making this particular rice more creamy than your ordinary long-grain rice. Add some seasoning and other ingredients and it turns this Mahi Mahi dinner into a succulent sensation!

Low-Point Mahi Mahi Skewers with Creamy Arborio Rice

Ingredients:

- 1 Tbs olive oil

- 1 Tbs onions, minced

- 1 clove garlic, minced

- 1 cup Arborio rice

- 2 cups chicken broth

- 1, 14.5 oz. can of petite diced tomatoes, divided

- 1 Tbs black olives, minced

- 1 Tbs green chiles, minced

- 3, 5 oz. Mahi Mahi filets

- 4 or 5 large fresh basil leaves, chopped

- 1/2 tsp. ground pepper

- 1/2 tsp. kosher salt (or sea salt)

- Yellow squash or zucchini, cubed or sliced slightly thick (to thread on skewer)

- Cooking spray

Turn broiler on high. In a large saucepan, heat olive oil on stove over medium-high heat. Add onions and garlic and saute' for 2 minutes. Add Arborio rice and cook/stir for 2 minutes. Add 1 cup chicken broth and boil until liquid is absorbed (stirring pretty constantly). Add 2nd cup of chicken broth and stir until liquid is absorbed. Add 1/2 can of diced tomatoes, black olives, and green chiles and stir until the liquid is mostly absorbed. Remove from heat and cover. Cut Mahi Mahi into 1 to 1 1/2 inch cubes. Toss fish and squash with remaining diced tomatoes, fresh basil, pepper, and salt. Alternate fish and squash on metal skewers. Spray cooking spray on a baking sheet and line fish skewers on cooking sheet. Spoon any leftover dice tomato and basil mixture over fish. Place in broiler and broil for 4 to 7 minutes, turn over, and broil for 4 to 7 minutes longer. (Four minutes if you like your fish just slightly opaque in the middle and seven minutes if you prefer your fish more well done.) Remove from broiler. Spoon 1/2 cup Arborio rice onto a plate and top with a fish skewer and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings of Mahi Mahi Skewers - 6

Serving size - 1

Points per serving - 2.3

Total servings for one Mahi Mahi skewer on top of 1/2 cup rice - 4.3

"We are never so lost that our angels cannot find us." - Stefanie Powers

Amazing Grilled Pizza

Probably one of the best pizzas we've ever had! With this quick and delicious homemade dough, using instant or rapid-rise yeast, this pizza is very easy to make. Add olives, vegetables, pepperoni, or anything else to make it your own!

Ingredients:

SAUCE -

- 1, 14.5 oz. can diced tomatoes, drained
- 2 Tbs chopped fresh basil
- 1/2 Tbs olive oil
- 1 garlic clove, minced
- 1/4 tsp. salt

PIZZA -

- 1/2 cup plus 2 Tbs very hot water
- 1 Tbs olive oil (plus a little extra for brushing onto dough)
- 1 tsp. Splenda granulated sugar substitute or real sugar
- 1 1/2 tsp. instant or rapid-rise yeast
- 1/4 tsp. salt
- 1 1/4 cup flour (plus a little extra for rolling dough)
- 2 Tbs grated parmesan cheese
- 1 cup reduced-fat shredded mozzarella cheese, divided

Heat grill on high heat (about 400 degrees)

For sauce: Combine tomatoes, basil, oil, garlic and, salt in a medium bowl. Set aside.

For dough: Whisk water, olive oil, sugar, and yeast in a large liquid measuring cup or bowl. Let sit 5 minutes. Pulse flour, parmesan, and salt in a food processor until combined. With machine running, slowly pour in water mixture and process until dough pulls away from the side and starts to form a ball (about 1 minute). If dough seems too sticky, add 1 Tbs more flour. If dough seems too dry, add 1 to 2 Tbs more water. Place dough on lightly floured work space and knead for about 30 seconds. Divide dough into two equal parts. Taking one of the equal parts, use a rolling pin and roll out the dough shaping it into a pizza round. Place pizza round onto parchment paper and brush top with olive oil. Add another piece of parchment paper on top of pizza round (for the next pizza round you roll out). After rolling out the dough for the second pizza round, place on top of parchment paper (so the 2 pizzas are stacked) and brush the top of the second pizza round with olive oil. Reduce heat on grill to medium/high heat. Spray grill pan or cooking grate with cooking spray and place on grill. Take one of the pizza rounds and place on grill pan -- oiled side down. Grill 3 to 5 minutes until dough starts to harden (making it easy to flip). Brush top with olive oil and turn over, grilling for 3 to 5 more minutes. Add dice tomato mixture on top of pizza along with 1/2 cup mozzarella cheese. Grill until hot and cheese starts to melt. Remove pizza and repeat the process with the other pizza round. Add more fresh basil on top for added flavor and enjoy! - Bon Appetit! If you'd like a printer-friendly version of this recipe, Click Here.

NOTE: Although the directions say to drain the diced tomatoes, I did not do that the 2nd time I made this recipe; and we loved the juicy taste it gave our thin crust.

"For an extreme makeover, try a faith-lift." - Anonymous

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
Ingredients:
- 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

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'
Ingredients:
- 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

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
Ingredients:
- 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