Archive for November, 2010

Broccoli Three Cheese Bake

I brought this to a Thanksgiving potluck and there were no leftovers, which is how I like it!

1/3 cup French-fried onions

2 bags (24 oz each) Green Giant frozen broccoli and three cheese sauce

1 pkg (3 oz) fat free cream cheese, cut into cubes

1/4 cup chopped red bell pepper, if desired

1/2 tsp red pepper sauce

Heat oven to 350.

In a large pot, mix broccoli, cream cheese, bell pepper and red pepper sauce.  Cover and cook over medium low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.  Transfer to an ungreased casserole dish.

Bake uncovered 20 to 25 minutes or until vegetables are tender.  Sprinkle onions around outer edge of casserole; bake 5 minutes longer.

Makes 14 servings of 1/2 cup each for 1pt


Cranberry Sauce

1/4 cup orange juice

1/4 cup 100 percent cranberry juice (not cocktail)

1 cup honey

1 pound fresh cranberries, about 4 cups

Combine the orange juice, cranberry juice and honey in a saucepan over medium high heat.  Bring to a boil and then reduce the heat to medium low and simmer for 5 minutes.  Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.  Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.  remove from the heat and allow to cool for 5 minutes.  Carefully spoon the cranberry sauce into a 3 cup mold.  Place in the refrigerator for at least 6 hours and up to overnight.  Remove from the refrigerator, overturn the mold and slide out the sauce.  Slice and serve.

I don’t know how many points this is, but a little bit goes a long way. 

I didn’t have any cranberry juice and refused to make “one last trip to the store” again!  So, I used white grape juice instead.  I also made 1/2 the recipe as no one else eats this.  It turned out great!!  And I talked my daughter into trying it and she liked it, too 🙂

1 1/3 cup graham cracker crumbs

2 Tbsp sugar

2 Tbsp unsalted butter, melted

2 egg whites, lightly beaten

1 1/2 pounds light cream cheese, at room temp (this is 3 8oz pkgs)

1/2 cup packed light brown sugar

1 3/4 cups pumpkin puree (this is one 15oz can)

3/4 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp mace

1/4 tsp salt

1 cup light sour cream

1 egg, lightly beaten

Preheat oven to 325.  Spray a 10 inch round cake pan with spray.  Line the bottom with a circle of wax paper.

To make the crust, combine the graham cracker crumbs and the sugar with a fork in a bowl.  Add the butter and 1 Tbsp of the beaten egg white; mix well.  Press the mixture into the cake pan using a flat bottomed glass to form an even crust.  Bake until the crust is lightly toasted and set, about 8 minutes.  Remove from the oven and let the crust cool slightly.

With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth.  Add the pumpkin puree, cinnamon, ginger, mace, and salt; beat 3-4 minutes.  Add the sour cream and beat 2-3 minutes longer, scraping the bowl as necessary.  Add the remaining egg whites and the egg, beat 2-3 minutes longer.  Pour the filling over the crust.  Bake until the center of the cake is lightly set, about 1 hour.  Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.

1/24th of the cake is 2 pts (this is very rich and such a small slice is plenty!)

I made a few revisions:

I used a springform pan and no wax paper.

I also couldn’t find mace.  I didn’t even know what it was, so I googled it.  It is similar to nutmeg.  So I omitted the cinnamon, ginger, and mace and used 2 tsp of pumpkin pie spice instead.

I also totally forgot to add the egg.  I added the egg whites, but overlooked the egg.  It turned out just fine 🙂

4 sweet potatoes

1 1/2 cups lowfat vanilla yogurt

1/2 tsp pumpkin pie spice

1 1/2 tsp Kosher salt

2/3 cup low fat granola

butter flavor cooking spray

Place washed sweet potatoes in oven and bake at 350 for about 40 to 60 minutes, until they are soft to the touch.  After they have cooled, remove the skin.

Place the sweet potato flesh in a mixing bowl.  Add the yogurt, pumpkin pie spice and salt.  Whip on medium speed until thoroughly mixed.

Scoop potato mixture into a baking dish.

Sprinkle granola evenly across the top and lightly coat with cooking spray.  Bake at 350 for 40 to 50 minutes. 

1/2 cup is 2 pts; makes 8 servings

2 Tbsp unsalted butter

1 onion, chopped

1 cup chopped celery

2 1/2 cups chicken broth

2 medium red delicious apples

2 tsp chopped fresh sage

1 tsp chopped fresh thyme

1/2 tsp salt

pepper, to taste

6 cups cubed stale bread, about 1 pound

1/4 cup flat leaf parsley, chopped

1 egg white, lightly beaten

Preheat oven to 400.  Spray a 9×13 inch baking dish with nonstick spray.

Melt the butter in a large nonstick skillet over medium heat; add the onion and celery, and cook until softened, about 5 minutes.  Add the broth, apples, sage, thyme, salt and pepper; bring to a boil.  Remove from the heat and cool briefly.

Combine the bread cubes, vegetable mixture, parsley, and egg white in a large bowl.  Spoon into the baking dish.  Bake until golden brown on top, about 45 minutes.

1/3 cup is 2 pts

The recipe said this might become my favorite sauce and it was right!!!  This was so good!  My daughter helped me prepare it and eat it! lol

1 red bell pepper, seeded and cut into 1/2 inch slices

1/2 tomato, seeded and chopped

1/2 onion, chopped

2 tsp olive oil

1/2 tsp salt

pepper to taste

1/2 cup water

2 Tbsp vegetable broth

2 Tbsp low fat cream cheese

6 ounces fettucine

4 tsp grated Parmesan cheese

Preheat the oven to 425.  Combine the bell pepper, tomato, onion, oil, salt, pepper, and water in a roasting pan.  Roast the vegetables, tossing occasionally, until tender, about 15 minutes.  Transfer to a food processor or blender, add the broth and cream cheese, and puree.

Meanwhile, cook the fettuccine according to package directions.  Drain and put in a serving bowl.  Top with the sauce and toss to coat.  Sprinkle with the Parmesan and serve.

Makes 4 servings for 4 points each.

Homemade Chicken Noodle Soup

This had the best flavor and you get a lot for the points.  I will definitely make this again.

1 1/2 pounds bone-in chicken breasts

3 celery stalks, cut in half

2 bay leaves

4 black peppercorns

5 cups water

1 cup chopped onion

1 cup chopped celery (about 3 stalks)

1 cup sliced carrot (about 2 medium)

1 32 oz container chicken broth

4 cups uncooked whole wheat egg noodles

1 cup frozen green peas

1 tsp pepper

1/2 tsp salt

Place first 5 ingredients in a Dutch oven.  Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done.  Transfer chicken to a cutting board, and remove chicken from bones, discarding skin and bones.  Coarsely chop chicken.

Strain cooking liquid through a sieve over a bowl, discarding vegetables and solids.  Return liquid to pan.  Add onion and next 3 ingredients; bring to a boil.  Cover, reduce heat, and simmer 13 minutes.  Stir in chopped chicken, noodles, and remaining ingredients.  Cover and simmer 10 minutes.

serving size is 1 3/4 cups for 4 points

A friend (thanks Dana!) told me about this recipe from Kraft.  It is fabulous!  Make sure to double it.  You don’t want to run out!

4 oz low fat cream cheese

1 cup reduced fat sour cream

1 cup reduced fat four cheese mexican style cheese, divided

1 pkt taco seasoning mix

4 green onions, sliced

1 1/2 cups chopped cooked chicken

1 small tomato, chopped

1/4 cup sliced black olives

Preheat oven to 350.  Mix cream cheese, sour cream, 1/2 cup of the shredded cheese, taco seasoning and onions in a medium bowl.  Stir in chicken.

Spoon into a casserole dish or pie plate and bake 25 minutes or until heated through.  Top with remaining 1/2 cup shredded cheese, the tomatoes, and olives.  Serve with chips, ritz crackers, wheat thins, veggies, etc…

2 Tbsp is 2 points

Cake for breakfast?!?  Thats what my kids said this morning!  Heck yeah!

This is so good 🙂

1 cup low fat buttermilk

3/4 cup sugar

1/2 cup unsweetened applesauce

2 eggs

2 Tbsp canola oil

1 1/2 cups whole wheat flour

1 1/4 cups all purpose flour

1/2 cup quick rolled oats

1/2 cup ground flaxseed

2 tsp cinnamon

1 1/4 tsp baking powder

1 tsp salt

1/2 tsp baking soda


1 cup packed brown sugar

1/4 cup flour

2 Tbsp butter, melted

In a large bowl, beat the buttermilk, sugar, applesauce, eggs and oil until well blended.  Combine the flours, oats, flaxseed, baking powder, cinnamon, salt and baking soda.  Add to buttermilk mixture and combine until well blended.

Coat a 13×9 pan with spray.  Add batter.

Mix topping ingredients and sprinkle over batter.  Bake at 350 for 25t030 minutes or until done.  Cool for 10 minutes.  Serve warm.

20 servings for 4 points each

Here are some suggestions if you need an energy boost to power you through the mall:

Chick-fil-a:  small chicken soup is only 3 points

McDonald’s: fruit n yogurt parfait (no granola) is 3 points

Taco Bell:  Pintos n cheese is 3 points

Au Bon Pain: small fruit cup is 1 point