Banana Bread

This is my sister's recipe for banana bread. I made some today and simply substituted light butter for regular. I couldn't taste a difference and was amazed at how low the points plus were per serving. I have never really baked with the light butter before and now I am definitely going to try it more.




Banana bread

2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. light butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas (5 lg. bananas)

Preheat oven to 350 degrees. Lightly grease 9x5 inch loaf pan.

Combine flour, baking soda, and salt. In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas. Stir banana mixture into flour mixture just until moistened. Pour batter into pan.

Bake 350 degrees for 60-65 mins.

Cool for 10 mins.

Enjoy!!

12 servings = 4 pp each

recipe courtesy of Kelly

Lemon Bars

I'm always trying to concoct new dessert recipes. They aren't always the BEST tasting but since they are also healthier, I think they make a pretty good substitute.

My mom was recently having a craving for something lemony. I figured I was up for the challenge. Here is what I came up with. My daughter loves them, by the way! (Bonus point :)

Lemon bars 

1 pkg lemon cake mix
1/4 cup light butter, softened
2 egg whites 

Mix together. Press into bottom of ungreased 9x13 pan. Bake 350 degrees for about 12 min. until they are slightly browned and puffy. Cool.  

2 pkg. Instant sugar free lemon pudding
2 3/4 cup skim milk

Whisk together for 2 min. Pour over cooled crust. Refrigerate to set. Top with Cool Whip free. 

Makes 24 bars. 1 bar = 3 pp

Brownie Cookies

These are the yummiest, easiest cookies that I've had in a long while!

Brownie Cookies

1 box Pillsbury Dark Chocolate Chunk cookie mix
1/3 cup unsweetened applesauce
3 T water
1 egg

Mix all together. It takes a little bit to mix in all of the dry mix but it will all turn into a soft dough.

The box says to form cookies with a teaspoon but I say Bah! Double it! It made 18 slightly larger cookies.

Bake at 375 degrees for about 10 mins. I slightly undercooked mine and they turned out fudgy delicious! I left them on the hot pan for several minutes until they were completely set.

These cookies tasted just like fudge brownies - so good! I didn't try it but I bet you could spread the dough in an 8 or 9 inch pan and bake them like brownies. Next time I will try that!

1 cookie (1/18th of recipe) = 3 points plus

Meatloaf

Around this time of year I start to crave home-cooked, comfort foods. It's cold outside and I want to sit down to a hot meal. I'm sure it also has nothing to do with the fact that in our busyness, for the last month or so, our meals have consisted of fast, convenience foods and way too much snacking on junky food during the holidays. :)

Today's recipe is for my mom's meatloaf. It always hits the spot and the points aren't too bad. I can even sometimes get my kids to eat this. ;)


Meatloaf

1 lb (93/7) ground beef
1/2 lb reduced fat ground pork
2 eggs
3/4 cup bread crumbs
1 cup ketchup
1/4 cup Parmesan cheese
Minced onion

Mix all together. (I like to use my KitchenAid mixer with the dough hook attachment to mix my meatloaf.) Form into a meat loaf. Place in a roast pan.

Top with a layer of ketchup and sprinkle Parmesan cheese over that. I always add lots of carrots in the pan, also. 

Bake covered at 350 degrees for 1 1/2 hours. 

1/8 serving = 7 points plus  

French Onion Dip

I love chips and dip! My grandma always makes french onion dip every Christmas Eve and it is one of the things I look forward to eating each year.

This year I tried making it the healthy-tasty way and I was not disappointed. I paired it with baked potato chips and it made a tasty treat.

French Onion Dip

16 oz fat free sour cream
1 packet Lipton French onion soup mix

Mix together. Refrigerate for at least an hour. Enjoy!

The best part is that technically this dip is a 0 points plus food. It takes 4 Tablespoons to equal 1 point. Wow! Snack away!

Cream of Chicken and Wild Rice Soup

This is seriously the best soup you will ever eat. (We are planning on serving it at REFRESH - yum!)

I wasn't feeling well a couple of years ago and my dear friend, Stephanie, blessed my family with a meal of this soup. She blessed my life further by giving me the recipe. (Thanks, Stephanie!)

I was a little scared to figure out the points for this recipe. Anything that tastes this good, must be awful for you, I thought.

Well, I am happy to say that I lightened the recipe up a little and found out that it is not high in points at all!! Even better, it is just as delicious the healthier way as the original was.

Make it, try it, LOVE it, too!

Cream of Chicken and Wild Rice Soup

6 cups chicken broth (I used Swanson's)
2 cups water
9 oz cooked, boneless chicken breasts, small cubes
1 1/2 cup chopped carrots
1 small onion, chopped
1 6 oz package Uncle Ben's quick cooking long grain and wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
1 cup flour
1/2 cup light butter (Land O Lakes makes it in sticks)
1/2 cup heavy cream
1 1/2 cup whole milk

1. Open rice, pull out seasoning packet and set aside.

2. In a small bowl, combine salt, pepper, and flour. Set aside.

3. In a large pot over medium heat, combine broth, water, chicken, carrots, and onion. Bring just to boiling, then stir in rice. Cover and remove from heat.
4. In a medium saucepan over medium heat, melt butter. Stir contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux (it will be very dry).

5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

8 oz = 5 points plus


-photo courtesy of Kelly :)

Sparkling Christmas Punch

Trop50 makes great juice that is only 1 point plus for 8 oz. I recently bought a new flavor - pineapple mango orange juice. That's when my inspiration struck - this would make an awesome (healthy) punch! 

Sparkling Christmas Punch

2 liter Diet cranberry splash Sierra Mist
1.75 L Trop50 pineapple mango orange juice
Frozen fruit (I used strawberries)

Pour soda and juice into a punch bowl. Float fruit on top. 
Enjoy!

16 oz = 1 point plus

Recipe for a Grateful Heart

Recipe for a Grateful Heart

by Greg Asimakoupoulos
November 28, 2002 


I've discovered a fail-proof recipe for a grateful heart. 

First, crush a bunch of sour grapes for all the times you've felt someone else got credit for something you deserved. Drizzle in a drop of spilled milk for every remembrance you have of something you wish you could undo (no need to cry over it). Even though you may be tempted to, refrain from adding the "whine" you keep in the cellar for those pity parties you occasionally throw for yourself. 

To this rather unattractive concoction, sift in some flavorful thoughts that come to mind of times when God was kind and bailed you out. You know the times I mean: when you were in real hot water and had real doubts if you could stand up to the heat.

Then, while this mixture is sitting at room temperature, take some "thyme" alone and thoroughly measure out your blessings. Make sure you add in the plain vanilla ones (like health, shelter, employment, family, enough to eat and a good night's sleep). 

Don't forget to spoon up some sweet remembrances of happy days gone by. With your honey at your side, go to a quiet part of the house and pour out what's on your mind. If necessary, ask for forgiveness.

While bringing the ingredients to a boil, combine a cup full of contentment, all the while skimming off any envy or greed that surfaces. Blend well.

Let the aforementioned batter rise until it occupies a place of prominence in your thinking. Preheat your heart to the point where it takes on a pliable consistency. While your will is warming to the idea of thanking God (instead of blaming him) for where you are at this time in your life, sprinkle the mixture in question with a dash of determination to do whatever it takes to honor God with your attitude.

Then bake the combined ingredients until they are well done. While it is still warm, serve yourself the "peace" you've anticipated, all the while chewing on God's goodness while swallowing your pride.

Well, there you have it. Even though you haven't seen this recipe demonstrated on the Food Network, it's a keeper. A grateful heart is guaranteed. 

You don't need to be a Galloping Gourmet in order to serve up an aroma that will be pleasing to the Lord. All that is required is that you dismount from your high horse of self-centeredness and sit in the presence of the One from whom all blessings flow. As Israel's greatest king is credited with having said, "Taste and see that the Lord is good." (Psalm 34:8)



***Happy Thanksgiving!***
    

Caramel Apple Tart

Ingredients:
1 Pre-made Pie Crust
4 large Granny Smith Apples
2 tsp fresh lemon juice
1/4 cup Sugar
1 TB Butter
Cinnamon
1 TB Caramel Topping

Instructions:
1. Place oven rack in lowest position & preheat oven to 400ºF. Place cookie sheet in oven on rack.

2. Place pie crust dough in a 10-inch round cake or tart pan. Work top edge into a decorative scallop. Chill for at least 20 minutes.

3. Peel, core and slice apples into 1/8-inch-thick slices; place in a bowl as you work and sprinkle with lemon juice.

4. Arrange apple slices in pan in circles starting on the outside rim; apple slices should overlap tightly.

5. Sprinkle sugar over tart, adding a pinch of cinnamon and dot with tablespoon of butter.

6. Bake on heated cookie sheet until apples are tender but not mushy, about 40 to 45 minutes.

7. Remove tart from oven to cool. Drizzle caramel over tart and serve.

1/6 of tart is 5 points plus

-courtesy of Kelly S.

Pumpkin Bars

I had been meaning to try these bars for a while now but knew I needed something else to give them some pizzazz.

I found the sugar-free cheesecake pudding mix and decided to give it a try. I was looking for a cream cheese-like frosting and I think it did the job well.

I love how moist the bars are and am completely intrigued by the wonder of canned pumpkin.

Pumpkin Bars

1 box of Spice cake mix
15 oz can of pure pumpkin

Frosting:
1 4-serving sugar-free instant cheesecake pudding mix
1 cup skim milk
oz. Cool Whip free

Mix cake mix and pumpkin together. Spread in a greased 9x13 pan (with cooking spray). Bake according to directions on box but reduce baking time by 1-2 minutes.

Cool completely.

Stir pudding mix with milk until it starts to thicken. Add Cool Whip and stir until completely blended.

Spread on top of cooled bars.

1/12th = 4 points plus

Stuffed Shells

I made this recipe this week. I lightened it up a little but could have lightened it up more by using low-fat mozzarella and low-fat cottage cheese. It still ended up being not too bad, pointwise, and completely delicious!

Stuffed Shells
 
32 Creamette Jumbo shells

Sauce: 
29 oz crushed tomatoes
2 15 oz tomato sauce
6 oz tomato paste

Brown onion and garlic. Add tomatoes, sauce, and paste. Season with basil, Italian seasoning, 1/4 c. sugar, salt and pepper. Use spices to suit your own taste. Heat til warm. 

Filling: 
1 lb shredded mozzarella
1 c cottage cheese
1 whole egg + 4 egg whites
4 tbl Parmesan
4 tbl light butter
1/2 tsp salt
1/2 tsp pepper
Pinch nutmeg

Mix all together well. Parboil jumbo shells for 8 minutes before stuffing. Layer in casserole with sauce (sauce on bottom). Be generous with sauce. 

Bake 350 for 45 minutes. 

2 shells = 5 points plus
 
 

Pumpkin Chocolate Chip Muffins

These muffins are positively scrumptious. My sister is famous for making and bringing these everywhere she goes in the fall - and I love it! I lightened them up by using egg whites instead of eggs, applesauce instead of oil, and by reducing the chocolate chips to 1 cup.

I made them yesterday this way and I honestly could not taste a difference. Neither could my daughter who gobbled them up. There should actually be a warning on this recipe. Something like "Warning: This recipe makes about 3 dozen muffins and you will want to eat every one!"

So, now you're warned.

Pumpkin Chocolate Chip Muffins

Ingredients:
8 egg whites
1 c sugar
1 c brown sugar
1 15oz can solid pack pumpkin
1 1/2c applesauce (no sugar added)
3c flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/8 tsp nutmeg
1 tsp salt
1c choc chips

Directions:
1. Beat egg whites, sugar, pumpkin, & applesauce.
2. Combine dry ingredients and add to pumpkin mix
3. Fold in choc chips
4. Pour into muffin tins
5. Top with chopped pecans if desired
6. Bake at 400 for 16-20 minutes

Makes about 36 muffins
Each muffin is 3 points plus.

Courtesy of Sarah H, Ruth G, Kelly S, and Jamie H (this was a group effort :)

Meatballs

1 lb. 93/7 ground beef
3/4 c bread crumbs
1 egg + 1 egg white
1/4 c Parmesan cheese
2 Tbs. Parsley
1/2 tsp salt
1/4 tsp oregano
dash of pepper

Add 1/2 cup of water to bread crumbs. Add eggs, cheese, and seasonings. Mix in ground beef.

Divide into meatballs. Brown in frying pan with cooking spray on each side. Once browned, add to your sauce and heat through. 
 
Divide into 24 meatballs for 1 points plus each or 12 meatballs for 2 points plus each.
 

courtesy of my mom :)

Banana Pudding Pie

6 low fat Graham crackers 
2 (4 serving) sugar free instant banana cream pudding
2 3/4 cups skim milk
2 bananas
Fat free cool whip


Lay one layer of graham crackers in bottom of 8 inch square pan (break them apart as needed to fit right).

Slice up bananas and layer them on top of graham crackers. 

Make pudding according to directions with milk.  Pour over bananas.

Refrigerate for a couple of hours.  Top with Cool whip. 


1/9 serving is 3 points plus

Enchilada Ring

This is a lighter version of Kelly Stamps' Enchilada Ring recipe. It's still very tasty!






Ingredients:

1lb (93/7) gr beef (can also use chicken)
1 cup reduced fat cheddar cheese + 1/2 cup for top
1 small can Rotel, undrained
1/2 cup fat free sour cream
1 package taco seasoning
2 rolls of reduced fat crescent rolls
1 small chopped tomato
1 lime (juice)

1.  Brown meat and add olives, cheese, Rotel, sour cream and taco mix.  Seed and chop 1 tomato and add 2 tablespoons lime juice; add to meat mixture.

2.Unroll crescent dough and separate triangles.  Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. (I did lightly spray oil on the cookie sheet I used).  There should be a 5 inch diameter opening in the center.

3. Spread meat mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.
Sprinkle with 1/2 cup cheese. 

5. Bake @ 375 for 20-25 minutes.  Garnish with tomato and serve with salsa and sour cream.

1/8th of recipe is 9 points plus

Lasagna

It's the perfect time of year to enjoy a delicious piece of lasagna. If you're looking for a healthier recipe, try this recipe of my mom's. It's yummy!
 
*Meat sauce:
 1 lb (93/7) gr beef
1 Tbl basil
1 tsp salt
Large can crushed tomatoes
12 oz tomato paste

Brown ground beef with garlic. Add basil, salt, crushed tomatoes, and tomato paste. Simmer.
 
*22 lasagna noodles

Cook according package directions.
 
 *Cheese filling:
1 egg + 1 egg white 
3 c 1% cottage cheese
1/2 c Parmesan cheese 
2 Tbl parsley flakes
1/2 tsp pepper

Mix together.
 
*1 lb reduced fat mozzarella cheese (Add 1 point plus to each serving if not using reduced fat)
 
Directions:
In a 9x13 pan, layer 11 noodles, 1/2 cheese filling, 1/2 mozzarella cheese, 1/2 meat sauce.
Repeat. 

Bake 375 for 30 mins (45 min if refrigerated first)

1/10th is 9 points plus

Chocolate Mousse Pie

2 4-serving boxes chocolate fudge sugar free instant pudding
16 oz. Cool whip free
Readymade reduced fat Graham cracker crust

Mix pudding and cool whip til combined.  Spread into pie crust.  
Store in refrigerator.  

1/8 of pie = 5 points plus  

Taco Dip

I have loooved this recipe since I was a little kid. I remember taking it in my lunch as leftovers on those lucky days.

I still enjoy it and I've found I can enjoy it even more now that I've lightened it up a bit.

Taco Dip

8 oz fat free cream cheese, softened
16 oz fat free sour cream
1 lb (93/7) ground beef
16 oz Ortega taco sauce (I only use about 3/4 of bottle)
Shredded lettuce
8 oz reduced fat finely shredded cheese
Diced tomatoes, optional

Cream sour cream and cream cheese. Spread onto bottom of a platter.
Brown ground beef. Add taco sauce and heat til warm. Layer over sour cream/cream cheese.
Top with layers of lettuce, cheese, and tomatoes.

Scoop up dip with baked tortilla chips. Enjoy! Oh, so good.

1/6th of dip is about 9 points plus.

***********************************

I ran across this in a book I am reading and thought I would share it.

"In the original language, the word for kindness carries an added idea the English word does not. Chiefly it refers to an act of grace. But it also refers to a deed or person who is 'useful, serviceable, adapted to its purpose.' Kindness was even employed to describe food that was TASTY as well as HEALTHY. Sounds odd to our ears. 'Hey, honey, what a great meal. The salad is especially kind tonight.'
But the usage makes sense. Isn't kindness good and good for you?"

-A Love Worth Giving by Max Lucado

I thought of my healthy-tasty recipes when I read that and smiled. Just an interesting tidbit for your day. :)

Brownies

I love a good brownie! Fudgy, chewy, yum!

Well, I tried making a brownie mix with applesauce and egg whites. Yuck! They did not turn out that great. Disappointing.

I ran across this recipe and tried it and can I say Yummy!?

Brownies:

1 box of devils food cake, chocolate cake, or brownie mix (I used devils food but next time I'm going to try a brownie mix)
15 oz can of pumpkin

Mix together and bake according to box directions except reduce baking time 5 mins.

I sifted powdered sugar over the top. Very delicious!

1/12th of 9x13 is 5 points plus (varies depending on the mix you use, pumpkin is 0)

Banana-Oatmeal Bread

My sister, Kelly, found this recipe and tried it out. She said it was "delish!" I think I'll believe her. I should have asked for a sample! ;)

Try it and enjoy!



PointsPlus® Value: 5
Servings: 10
Preparation Time: 10 min
Cooking Time: 50 min
Level of Difficulty: Moderate

This nutritious bread is easy to mix up and will make the whole house smell wonderful.

Ingredients
1¼ cup(s) Flour, white
½ cup(s) Sugar, brown
½ tsp Salt, table
½ tsp Baking soda
¼ tsp Baking powder
3 tsp Oil, canola
1 large Egg(s), raw, beaten
2 large Egg whites, beaten
3 large Banana(s), ripe
1 cup(s) Uncooked old fashioned oats

Instructions
1. Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
2. In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
3. Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.