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Tuesday, June 26, 2012

Low-Point Cheesecake-Filled Strawberries

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These delectable cream-filled strawberries are the perfect bite-sized treat for any gathering. Made with only six ingredients, they're very easy to make but, unfortunately, quick to disappear. :)

Low-Point Cheesecake-Filled Strawberries
Ingredients:
- 1 1/2 lbs fresh strawberries
- Fresh blueberries
- 1, 8 oz. fat-free cream cheese, softened
- 3 Tbs powdered sugar
- 1 tsp. vanilla
- Graham cracker crumbs
Combine cream cheese, powdered sugar, and vanilla. Set aside. Remove stems from strawberries. Cut around the top of the strawberries and remove the insides with a paring knife (as much as you can). Fill piping bag (or Ziploc sandwich bag with the corner snipped off) with the cream cheese mixture. Fill strawberries with mixture, sprinkle 1/8 teaspoon of graham cracker crumbs on each strawberry, and place a blueberry on top. Enjoy right away or refrigerate (covered) overnight. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 21
Serving size - 1
Points per serving - 3

"God has a reason for allowing things to happen. It's never by chance. We may not understand His wisdom, but we simply have to trust His will." * Anonymous

Monday, June 4, 2012

Angel Food Fruit Cake

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Not an expert baker? You don't need to be with this magnificent cake recipe that has only TWO ingredients! Simple and delicious! Enjoy!!!

Ingredients:

- 1 box Betty Crocker Angel Food Cake Mix (white)
- 1, 21 oz. can fruit pie filling (I used cherry for this recipe)

Preheat oven to 350 degrees. Combine the cake mix and pie filling until creamy and spread in 13-inch by 9-inch cake pan. Bake for 30 minutes, or until a toothpick comes out clean when inserted into the middle.

"You never have to wait for anyone, or anything, if you find pleasure in the moment at hand." - Jennifer Freed

Tuesday, May 29, 2012

Low-Point Spiced Teriyaki Chicken

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Light 'er up -- it's time to grill! :) Grilling season is upon us and regardless if you have an outdoor grill or not, most of the grilling recipes you see can be done exact same on an indoor grill pan just right on your stove. This savory recipe is an easy way to make your chicken very flavorful. So much so, you might be "grilled" until you hand over the recipe!


Low-Point Spiced Teriyaki Chicken
Ingredients:
- 1 Tbs Worcestershire sauce
- 1 Tbs Teriyaki sauce
- 1 tsp. fish sauce (optional)
- 1/2 tsp. smoked paprika
- 1 Tbs minced garlic
- 1/4 to 1/2 tsp. creole seasoning
- 2 Tbs fresh parsley, chopped
- 2 Tbs chopped fresh basil (or 1 tsp. dried basil leaves)
- 4, 4 oz. boneless, skinless, chicken thighs
Mix all ingredients together and marinate chicken thighs until thoroughly saturated. (If time permits, let marinate at least 30 min. ahead of time.) Place chicken on grill set to medium-high temperature. Turn thighs over every 2 to 3 minutes so they won't over cook. Remove when cooked to desired doneness, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 4.4


"When you're down to nothing, God is up to something." - Anonymous

Monday, May 14, 2012

Low-Point Italian Sausage Sliders

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These mouthwatering sliders are a culinary delight! Made with mild Italian sausage and just the right amount of succulent sauce, you will easily see why this recipe will be at the top of your list!


Low-Point Italian Sausage Sliders
Ingredients:
- 1 Tbs olive oil, divided
- 1 tsp. garlic powder or 2 garlic cloves, minced
- 3 Tbs shallots, finely diced
- salt and pepper to taste
- 1/2 tsp. oregano (optional)
- 1/3 cup part-skim ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup Panko (Japanese bread crumbs)
- 1 lb. ground mild Italian sausage (or 4, 4 oz. links, casings removed)
- 1 egg
- 1 1/2 cups pasta or marinara sauce (I used Classico Traditional Sweet Basil)
- 12 slider buns or small potato rolls
- Basil leaves
Heat one teaspoon of olive oil in a large skillet over medium-high heat. Add garlic and shallots to skillet and saute' for about three minutes. Remove and combine shallot mixture, salt, pepper, oregano, ricotta, parsley, panko, sausage, and egg in a large bowl. Shape mixture into 12 little meatballs and press down slightly to flatten. Return skillet to medium-high heat and add remaining two teaspoons olive oil. Add meatballs to skillet and cook for about 6 to 8 minutes, turning once. Reduce heat to simmer and add marinara sauce. Cover and let simmer for 7 to 8 more minutes (until meat is cooked through). Add a basil leaf to meatball before putting on the top bun. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 5.5


"Even when you don't communicate as often as you'd like, if you think about someone long enough, they feel it." - Anonymous*

Sunday, April 29, 2012

A Different View

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It has been awhile since my first hospice patient has passed. I had several other patients assigned to me since then, all of them deciding it was best to go see their heavenly Father right before I had the chance to visit them. I guess I can't take that too personally when I think about it. I mean, "Get a visit from me, a hospice volunteer, or go to heaven and live in eternity with God." It's a no-brainer really. However, I was glad to finally meet my second patient yesterday. A sweet young man that a progressive brain disorder has left him unable to speak with limited mobility. How different from my first patient, who with Alzheimer's, loved to tell me stories about the fish he caught and was getting ready to clean and cook up (in the nursing home) or all about the warm socks he was wearing because New York is cold in the winter, although he lived in Virginia at the time. :)
This new patient was far different. Only able to give me a thumbs up or down for yes and no (and sometimes getting those mixed up) he moved about with his walker ever-so-slowly, walking circles around the few rooms he visited each day, almost as if he were searching for something. After watching TV and walking circles for about an hour, I decided to fire up my iPad and call up a few games. Encouraging this patient to have a seat at the table, I placed the iPad in front of him. Looking down at a Bowling game I called up, he immediately gave me a "thumbs down"; but after seeing him eat a wonderful lunch and doing a fantastic job at feeding himself, I decided his limited mobility didn't include not being able to use his finger to push a virtual bowling ball down a lane. After taking his finger and demonstrating how to play... several times.... he got it! STRIKE -- at one of his first attempts! Although he made no expression at his champion bowling skills, the cheering section clapped and hollered, "YOU DID IT! GOOD JOB!" With still no expression on his face, I can only assume his glance at me was either to say, "Thank you" or "Keep it down, "cheering section!" Regardless, we celebrated by mastering Angry Birds as well. Now I'm on a mission to find games he can play with just the touch of his finger. Being a hospice volunteer has made me not only reflect more deeply on what's really important in life, it's given me a whole new respect and admiration for these patients' true caretakers; their spouse, sibling, relative, or friend. It's almost embarrassing to be thanked over and over for taking a few hours out of my day that provides these caretakers a much needed breath of fresh air and a little time to regroup.


"One person caring about another represents life's greatest value." 
- Jim Rohn