Serving size: 1 Muffin
Points per serving: 2 old points, Points Plus-3
Makes 12 muffins
2/3 cups powdered milk
1 cup pumpkin puree
2 eggs
6 Tbsp whole wheat flour
1 tsp baking powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
6 tbsp. sugar
1/2 cup shredded carrots
1/3 cup chocolate chips
1 tsp vanilla
Mix all the ingredients together, but don't overmix. Put them in greased muffin tins. Bake at 375 for 15 minutes.
Tuesday, November 16, 2010
Monday, October 11, 2010
Potato-Bacon Soup
serving size: 1 cup
points per serving: 5
2 slices bacon cut into 1/2-inch pieces
3/4 cup chopped onion
4 cups frozen southern style hash browns ( I used the potatoes O'Brien instead and it added some awesome extra flavor!)
1 14oz. can fat free, low-sodium chicken broth
1/4 tsp. salt
1/8 tsp. ground pepper
1 cup 1% low-fat milk
2 Tbsp. chopped green onion
1/2 cup reduced-fat shredded extra sharp cheddar cheese
points per serving: 5
2 slices bacon cut into 1/2-inch pieces
3/4 cup chopped onion
4 cups frozen southern style hash browns ( I used the potatoes O'Brien instead and it added some awesome extra flavor!)
1 14oz. can fat free, low-sodium chicken broth
1/4 tsp. salt
1/8 tsp. ground pepper
1 cup 1% low-fat milk
2 Tbsp. chopped green onion
1/2 cup reduced-fat shredded extra sharp cheddar cheese
Thursday, September 23, 2010
Crunchy Oven-Fried Chicken
Yields 4 servings (1/2 of chicken breast or 1 drumstick and 1 thigh)
Points per serving: 7
1/3 cup fat-free buttermilk
2 Tbsp. dill pickle juice
1 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
4 (3 ounce) skinless chicken drumsticks
4 (3 ounce) skinless chicken thighs ( instead of the drumsticks and thighs I just used 2 chicken breast cut in half, but you can do what you want)
1 cup panko (japanese breadcrumbs)
1 Tbsp. cornstarch
2 tsp. canola oil
2 tsp. butter
1. Preheat oven to 475
2. Combine first 4 ingredients in a large bowl; add chicken, tossing to coat. Combine panko and cornstarch in a large zip-top plastic bag.
3. Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken to panko mixture in a bag; seal and shake well. Cook chicken in pan 3 to 4 minutes on each side or until brown. Place pan in oven; bake at 475 for 12 to 14 minutes or until chicken is done.
Points per serving: 7
1/3 cup fat-free buttermilk
2 Tbsp. dill pickle juice
1 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
4 (3 ounce) skinless chicken drumsticks
4 (3 ounce) skinless chicken thighs ( instead of the drumsticks and thighs I just used 2 chicken breast cut in half, but you can do what you want)
1 cup panko (japanese breadcrumbs)
1 Tbsp. cornstarch
2 tsp. canola oil
2 tsp. butter
1. Preheat oven to 475
2. Combine first 4 ingredients in a large bowl; add chicken, tossing to coat. Combine panko and cornstarch in a large zip-top plastic bag.
3. Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken to panko mixture in a bag; seal and shake well. Cook chicken in pan 3 to 4 minutes on each side or until brown. Place pan in oven; bake at 475 for 12 to 14 minutes or until chicken is done.
Peach Cobbler
Yields: 8 servings
Points per serving: 3 with the reduced-fat margarine
4 if you use regular butter
6 medium peaches, peeled, pitted and sliced
6 1/3 Tbsp. sugar
1 Tbs cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 Tbsp reduced-fat margarine
1/2 cup 1% milk
Preheat oven to 375. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking dish.
To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine or butter with a fork until mixture resembles coarse crumbs. Add mil: stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
This is a picture before it was cooked, but you get the idea!
Points per serving: 3 with the reduced-fat margarine
4 if you use regular butter
6 medium peaches, peeled, pitted and sliced
6 1/3 Tbsp. sugar
1 Tbs cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 Tbsp reduced-fat margarine
1/2 cup 1% milk
Preheat oven to 375. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking dish.
To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine or butter with a fork until mixture resembles coarse crumbs. Add mil: stir until flour mixture is evenly moistened.
Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
This is a picture before it was cooked, but you get the idea!
Monday, September 20, 2010
Kneaders three cheese cauliflower soup
I got this recipe off of Good Things Utah while Kneaders was there!!! So then I proceeded to go to kneaders to try it and fell in love with it. I made it last night and it was soooo good! So here you go! Read everything before you start cooking. You won't want to make the rue until you have already done some things.
Yields 8 servings
Points per serving: 9
1/4 cup butter
1 cup green onion
1 head Cauliflower
1 1/2 TBSP Garlic
2 3/4 cup Cheddar Cheese
3 thick slices pepper jack cheese
2 1/3 cup Shirley J's white cheddar base
2 qts water
(if you don't want to buy the shirley J's -which I didn't you can just make your own rue. I will include my recipe for it, which I have already figured out the amounts for this recipe, so its a no brainer)
Soup:
1. In a pot, place butter, chopped green onion and cauliflower (just break papart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. While the veggies cook roast garlic in a pan until slightly brown. Add to veggies and stir well.
4. If you are going to make a Rue, while the veggies are cooking prepare the rue (recipe is down below).
5. If you are using the Shirley J's wait till the veggies are done then add hot water and Shirley J's white cheddar base mix. Using a whisk sir until the Shirley J's is completely incorporated. Heat to 140 degrees.
6.Slowly add the cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
7. Simmer soup until it reaches 160 degrees. About 10 minutes.
Rue:
olive oil
1/2 cup butter
1/2 cup flour
8 cups milk
Coat a deep saucepan with olive oil. Add butter and stir with a whisk. When butter is melted, add flour and whisk until the flour cooks fully and no longer looks white. Add liquid and incorporate till the lumps are gone. After is thickens then add it to the vegetables you have already cooked in the pan.
I didn't take a picture of mine because I wasn't gonna post it, but my sister wanted the recipe so I just stole this one from Good Things Utah!
Yields 8 servings
Points per serving: 9
1/4 cup butter
1 cup green onion
1 head Cauliflower
1 1/2 TBSP Garlic
2 3/4 cup Cheddar Cheese
3 thick slices pepper jack cheese
2 1/3 cup Shirley J's white cheddar base
2 qts water
(if you don't want to buy the shirley J's -which I didn't you can just make your own rue. I will include my recipe for it, which I have already figured out the amounts for this recipe, so its a no brainer)
Soup:
1. In a pot, place butter, chopped green onion and cauliflower (just break papart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. While the veggies cook roast garlic in a pan until slightly brown. Add to veggies and stir well.
4. If you are going to make a Rue, while the veggies are cooking prepare the rue (recipe is down below).
5. If you are using the Shirley J's wait till the veggies are done then add hot water and Shirley J's white cheddar base mix. Using a whisk sir until the Shirley J's is completely incorporated. Heat to 140 degrees.
6.Slowly add the cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
7. Simmer soup until it reaches 160 degrees. About 10 minutes.
Rue:
olive oil
1/2 cup butter
1/2 cup flour
8 cups milk
Coat a deep saucepan with olive oil. Add butter and stir with a whisk. When butter is melted, add flour and whisk until the flour cooks fully and no longer looks white. Add liquid and incorporate till the lumps are gone. After is thickens then add it to the vegetables you have already cooked in the pan.
I didn't take a picture of mine because I wasn't gonna post it, but my sister wanted the recipe so I just stole this one from Good Things Utah!
Tuesday, September 14, 2010
Chicken Mozzarella and Penne
Yields: 4 servings
Points per serving: 8
I forgot the cheese when I made mine, how I forgot the cheese I don't know, I LOVE cheese. But this was super good anyways.
3 ounces uncooked penne pasta
1 cup Italian-seasoned panko (Japanese breadcrumbs)
1/2 cup egg substitute
4 (4 ounce) chicken cutlets
1 tablespoon olive oil
1/8 tsp black pepper
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup packed small fresh basil leaves
1. Cook pasta according to package direction, omitting salt and fat;drain. Cover and keep warm.
2. While pasta cooks, place panko in a shallow dish. Place egg substitute in a bowl. Dip chicken in egg substitute; dredge in panko, pressing firmly.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with pepper. Remove pan from heat. Add pasta sauce to pan, scraping pan to loosen browned bits. Return pan to heat. Cover and cook over medium-high heat 2 minutes or until thoroughly heated.
4. Spoon pasta evenly onto each of 4 serving plates; top each with a chicken cutlet. Spoon sauce evenly over chicken. Sprinkle with cheese and basil leaves.
Points per serving: 8
I forgot the cheese when I made mine, how I forgot the cheese I don't know, I LOVE cheese. But this was super good anyways.
3 ounces uncooked penne pasta
1 cup Italian-seasoned panko (Japanese breadcrumbs)
1/2 cup egg substitute
4 (4 ounce) chicken cutlets
1 tablespoon olive oil
1/8 tsp black pepper
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup packed small fresh basil leaves
1. Cook pasta according to package direction, omitting salt and fat;drain. Cover and keep warm.
2. While pasta cooks, place panko in a shallow dish. Place egg substitute in a bowl. Dip chicken in egg substitute; dredge in panko, pressing firmly.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with pepper. Remove pan from heat. Add pasta sauce to pan, scraping pan to loosen browned bits. Return pan to heat. Cover and cook over medium-high heat 2 minutes or until thoroughly heated.
4. Spoon pasta evenly onto each of 4 serving plates; top each with a chicken cutlet. Spoon sauce evenly over chicken. Sprinkle with cheese and basil leaves.
Saturday, September 11, 2010
Pesto Grilled Cheese Sandwiches!!
This is one of my favorite sandwich recipes. It is a good twist on your regular grilled cheese sandwich.
Serving size: 1 sandwich
Points per serving: 8
4 tsp commercial pesto
8 (1 ounce) slices sourdough bread
3 (3/4 ounce) slices part-skim mozzarella cheese
4 (1/4-inch thick) slices tomato
1 Tablespoon olive oil
1. Spread 1 tsp pesto on each bread slice: top each of 4 bread slices with 1 cheese slice, 1 tomato slice, 1 additional cheese slice, and a remaining bread slice, pesto side down.
2. Heat oil in a large nonstick skillet over medium-low heat. Add sandwiches in batches; cook 4 minutes on each side or until golden and cheese melts.
Yield: 4 servings
Serving size: 1 sandwich
Points per serving: 8
4 tsp commercial pesto
8 (1 ounce) slices sourdough bread
3 (3/4 ounce) slices part-skim mozzarella cheese
4 (1/4-inch thick) slices tomato
1 Tablespoon olive oil
1. Spread 1 tsp pesto on each bread slice: top each of 4 bread slices with 1 cheese slice, 1 tomato slice, 1 additional cheese slice, and a remaining bread slice, pesto side down.
2. Heat oil in a large nonstick skillet over medium-low heat. Add sandwiches in batches; cook 4 minutes on each side or until golden and cheese melts.
Yield: 4 servings
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