Thursday, December 3, 2009

Reindeer Poops (aka Crackle Spice Drops)


These delicious cookies are moist and tender with a hint of spice - great for a snack or holiday party. MADE AND APPROVED!!! (Oh, and renamed - formerly know as "Crackle Spice Drops" - Reindeer Poops is waaayyy better.)


Ingredients

1/2 cup(s) Brummel & Brown
1/2 cup(s) Brown Sugar Blend
3 tbsp All Whites (Egg whites)
1 Tbsp vanilla extract
2 cup(s) all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 cup(s) powdered sugar

Instructions
Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Use a tablespoon measure "thing" filled flat to top with dough, take out, and make a bit round. Roll dough into powdered sugar to coat. Place onto sprayed baking sheet. Bake 10 mins.

Makes 24 servings. 1 point per serving.

Pecan Tartlets

3 large eggs
1/8 t. salt
1 T. butter, melted
1/3 c. dark brown corn syrup
2/3 c. dark brown sugar
1 t/ vanilla
1/3 c. chopped pecans
24 pecan halves


Preheat oven to 450 degrees. Spray a 12 slot muffin pan with pam. In a bowl beat eggs and salt. Add melted butter, corn syrup, brown sugar, vanilla and beat well. Blend in chopped pecans and spoon mixture half way up each muffin cup. Place 2 pecan halves on each. Bake for 17 minutes. Reduce heat to 350 degrees and bake until toothpick inserted in the middle comes out clean, about 15-20 minutes. Remove, cool, serve.
12 servings at 3 points each.


Make sure you watch these because we made them last year and they cooked faster than the instructions were telling.

Thursday, August 27, 2009

French Country Skillet Chicken

4 4oz. skinless/boneless chicken breasts
2 T. olive oil
½ cup white wine
½ cup water
Knorr Vegtable Soup Mix
1 t. tarragon (optional)
1 t. salt and pepper
½ cup fat free or light sour cream
1 medium yellow onion chopped (optional)
1 package of slice mushrooms (optional)

Heat oil in skillet on medium heat. Season chicken with salt and pepper, cook until light brown. Remove chicken from skillet and set aside, stir in vegetable soup mix, wine, water, and optional tarragon. Return chicken, cover and simmer on low for 15-20 minutes. Cook mushrooms and onions in a separate pan. Remove chicken from the sauce and whisk in sour cream, then add mushrooms and onions. Serve chicken with sauce on top
I usually serve this on top of brown rice and then with a side vegetable! Of course you will have to add points for the rice.

**If you would like to use this recipe, but you aren’t in the mood for chicken then just change the ½ cup white wine to a ½ cup red or sherry wine and the meat for pork tenderloin.

4 servings
5 points per serving

Tuesday, June 16, 2009

Stuffed Bell Peppers

Make 5 stuffed peppers
3 points per stuffed pepper

5 green bell peppers, cleaned with top cut off and seeded. (you may have to cut off bottom in order for them to sit on the pan when you bake them)
1/2 lb. ground lean ground
1/2 onion, chopped
1 tablespoon of minced garlic
1 package of mushrooms; chopped or slices
1/2 package of fresh spinach
14.5 oz. can rotel, drained
1 cup cooked brown rice
15 oz. can tomato sauce (3 tablespoons added to mixture; rest of the can used to top your pepper as your desire)

Take bell peppers and place on the grill to give them a little color and cook them. About 15 minutes on the grill. While those are on the grill, in a deep pan saute onions, garlic and ground beef until the beef is browned. Add mushrooms, spinach, drained rotel and cooked rice. Cook until spinach and mushrooms are soft. Add in 3 tablespoons of tomato sauce to mixture and stir in. Remove from heat.

Place the peppers on a baking sheet and stuff each pepper with the mixture. You can sprinkle with parm cheese if you wish! Bake the peppers on 350 for 10-15 minutes. Remove from the oven and serve. Top with as much of the remaining tomato sauce.

Good sides for this meal are: Salad, fruit salad and bread!

Wednesday, May 27, 2009

Corn Cake

1/2 cup uncooked cornmeal
3/4 tsp. salt
1 tsp. sugar
2 tsp. baking powder
1 pound frozen corn kernels
1/2 cup skim milk
1 tbsp. light butter
1 tbsp. oliver oil
1 medium onion
3/4 cup eggbeaters
4 oz. shredded part skim mozzarella cheese

Heat oven to 400 degrees. In a pan melt the butter and heat the oil. Add onions and cook until soft, about 10 minutes. In a large bowl mix cornmeal, salt, sugar, baking powder and set aside. In a food processor or blender puree 1/2 the corrn and milk, then add the eggbeaters. Then combine cheese, onions and dry mixture in the large bowl. Add the puree mixture to the large bowl and the rest of the corn kernels and mix all ingredients together. Pour into a 9x13 baking oan that is greased and bake for 30 minutes.

12 servings
2 points per serving

Baked Potato Skins with Creamy Spinach and Turkey Bacon

3 medium potatoes; baked and sliced in half (cooled)
1 spray cooking spray
20 oz. chopped frozen spinach, thawed and squeezed dry
4 oz. light cream cheese (room temp)
1/4 tsp. salt
1/4 tsp. pepper
3 slices of turkey bacon (cooked and crumbled)

Preheat the over to 400 degrees. Scoop out flesh of potatoes, leaving 1/4 potato flesh in. Place halves on baking sheet and coat with cooking spray. Bake until light brown (about 15 minutes). While baking, combine spinach, cream cheese, salt and pepper in a medium bowl. Spoon 3 tbsp. of mixture into each potato half. Bake until warmed through. Remove from oven and top with 1 tbsp bacon.

1 potato half per serving
2 points per serving

Monday, March 23, 2009

Autumn Soup

1 lb 96/4 lean ground beef
1 Med onion
1 - 32oz box beef broth
1 can kidney bean
1 can ranch style beans
2 cans diced tomatoes
2 cans Veg-All mixed veggies
1 can Glory Seasoned Green Beans
1 can Glory Okra, Tomoatoes and Corn
1 can Rotel

In stock pot, brown ground beef and onion on med heat until meat is brown and onions are tender. Drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer on low 20 Minutes.

Serving size 1 cup - 2 points

Chocolate Cupcakes with Cheesecake icing

1 box Devils Food cake mix (Duncan Hines)
1 can of Diet Coke (also can use diet Dr. pepper or coke zero)

Mix together til it looks like cake batter and clumps are mixed in. Makes 24 cupcakes, 2 points each. Bake at 350 degrees for 15-20 minutes.

Icing –

1 box of Instant Sugar Free/Fat Free Cheesecake pudding mix
2 c. Skim milk
1 tub of fat free cool whip

Make the pudding like the directions on the box call for. Leave in the fridge for the 5 minutes to make it into pudding. Once its pudding, stir in the entire tub of cool whip.

Top your cupcake with the icing.

King Ranch Casserole

1 rotisserie chicken, peel chicken off and cut in chunks (or use 2 cans of chicken)
1 bag Fat Free cheddar cheese
1 can Healthy Request 98% Fat Free Cream of Chicken
1 can Healthy Request 98% Fat Free Cream of Mushroom
1 can Rotel
1 tsp chili powder
1 bag corn tortillas (usually only use 12—18 tortillas)

In a bowl mix the Cream of Chicken, Cream of Mushroom, Rotel, chili powder and chicken pieces. Then in a 9x13 pan, spray with PAM, put a bottom layer of corn tortillas (tear them up and it’ll fit better), then a layer of the mixture, then cheese, then do one more layer of everything. Top with more corn tortillas and some cheese sprinkled on top. Bake for 40 minutes at 350 degrees.

Serves 6, 5 points per serving

Zucchini Casserole

4 cups zucchini, grated – usually takes 3 to 4 zucchinis
1 cup bisquick
1 small onion, grated
3 egg whites
1 whole egg
¼ c. olive oil
¼ c. grated parm cheese (can use shredded in a bag)
1 tsp. salt
1 tsp. parsley

Mix it all together in a bowl. Spray round casserole or 9x13 casserole dish. Pour mixture in the dish.

Bake 45 minutes til brown at 350 degrees.

Baked Ziti

½ - ¾ box penne noodles; cooked
½ lb lean hamburger (can substitute ground turkey)
28 oz can – crushed tomatoes
Thyme
Basil
Oregano
½ c. reduced fat mozzarella cheese shredded

Preheat oven to 350 degrees. Boil the noodles in a pot and set aside. Brown the meat in a pan then add seasonings (to taste), tomatoes and heat it up. Spray 9x13 with Pam. Layer pan with sauce on the bottom. Then a layer of noodles then sauce then noodles. Sprinkle top with the 1/2 cup of cheese. Bake in the oven on 350 for 30 minutes.

5pts/serving. Serves 4-6.

Taco Soup

3 cans of chopped tomatoes
1 can rotel
1 can ranch style beans
1 can pinto beans (can sub. ranch style beans if you choose)
1 can of whole kernel corn
2 cans of water (use the cans the beans were in)
1 pkg. taco seasoning
1 pkg. dry ranch dressing
1 lb. extra lean ground beef, cooked and drained

After cooking ground beef, add all ingredients to a large pot (at least 8 quarts). Bring to a boil over medium heat. Reduce heat and summer 20-30 minutes. Serving size=1 cup, 1 point per serving

Black Bean Soup

2 cups fat-free chicken broth
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
1 can rotel
3 cans black beans, undrained
1/4 cup fresh cilantro, minced

Simmer carrots, celery and onions in broth until tender. Add remaining ingredients. Cover, simmer 20 minutes stirring occasionally. Serving size= 1 cup, 1 point per serving

Tomato Basil Soup

1 28oz. can of whole tomatoes pureed
1 12 oz. can of tomato pasta
1 T. basil
1/2 t. oregano
2 cups fat free half and half
2 cups regular half and half

Puree tomatoes in a blender (or magic bullet). Combing remaining ingredients. Simmer 4-6 hours (Or dump into a crock pot for the day, and when you get home it is ready). Serving size= 1 cup, 3 points per serving

Taco Mac

1 lb. lean ground beef
1 lg. onion, chopped
1 pkg. taco seasoning
2 1/2 cups water (or beef broth)
2 15 oz. cans diced tomatoes
1 15 oz. can corn, drained
1 15 oz. can pinto beans, drained
1 cup uncooked pasta

Brown ground beef, onion and taco seasoning. Drain. Add rest of ingredients. Heat to a boil. Reduce heat and simmer uncovered for 8-10 minutes. Makes 10 cups. Serving size=1 cup, 3 points per serving.

Chocolate Marshmallow Fudge

1 2/3 cups sugar
2/3 cup fat free evaporated milk
12 oz. semi sweet chocolate chips
2 tbsp. reduced fat margarine
14 large marshmallows

Coat 8x8 pan with cooking spray

In a pot, stir sugar, milk and margarine together. Bring to a boil. Reduce heat to medium. Cook 3 minutes. Stir in chocolate and marshmallows. Remove from heat. Pour in 8x8 pan. Cool 1-2 hours. Makes 36 squares.

Serving is 1 square at 2 points per serving.

Chocolate Chip Cookies - 5 ingredients

1 cup Reduced Fat Creamy Peanut Butter
1 cup Brown Sugar
1 tsp baking powder
1 egg
1 cup chocolate chips

Preheat oven to 325 degrees. Mix first 4 ingredients together. Stir in chocolate chips. Bake 6-8 minutes. Should make 24 cookies.

Serving: 1 cookie / 1 point per serving

Chicken with Cream Cheese Sauce

3 chicken breasts, cut into strips or chunks
Salt and Pepper
1 tablespoon olive oil
3 cloves garlic, minced
red pepper flakes (optional)
1/4 cup white wine
114 oz can of chicken broth
4 oz light cream cheese
2 tablespoons flour

Instructions

Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium heat, add the chicken to the pan. Brown chicken on both sides. Add the red pepper flakes and garlic to the pan and stir until fragrant, about 1 minute. Add white wine to deglaze the pan, scraping up all of the brown bits on the bottom. Add 1 1/2 cups of chicken broth. Bring to a boil and simmer 10-15 minutes, or until the chicken is cooked through and chicken broth has reduced. Remove chicken and set aside, keep warm. Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Return chicken to the pan and coat with sauce.


Special Notes
I like to serve this over pasta so make sure to add points for that! :)

4 servings/ 7 points per serving

Fresh Corn Salsa

Makes 4 cups

Ingredients
3 ears corn, husks and silks removed
1 (15-ounce) can small white beans, drained and rinsed
3 Roma or plum tomatoes, chopped
1 small red onion, diced
2 pickled jalapeno chiles, seeded and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 tablespoons cider vinegar
2 tablespoons packed cilantro leaves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat the broiler. Place corn on broiler pan 5 inches from heat, and broil until corn is lightly browned on all sides, turning occasionally, about 3 minutes.

Place the corn in the microwave and cook on high for 2 minutes to cook through. Cool, then slice the kernels off the cob.

Toss the kernels with the remaining ingredients in a large bowl. Cover and chill at least 1 hour before serving.
Serving size: 1/2 cup - 1 point per serving