Monday, July 18, 2005

Auga Fresca

YIELD: ?
POINTS/Serv: ?

2-3 C fruit (honey dew, canteloupe, watermelon, pineapple, mango, etc)
2-6 C water
sugar or sweetner to taste
1 T lime juice (plus more to taste)

Add water, fruit, and tablespoon of lime juice to blender.
Puree until smooth.
Strain through fine mesh sieve.
Toss pulp (unless you can think of some other use for it).
Add sugar/sweetner and lime to taste.
Chill before serving.

Banana Bread

FROM: Mz Odd
YIELD: 8 servings
POINTS/Serv: 3

old Nantucket Island recipe modified
4 very ripe bananas
1 to 1 1/2 t baking soda
2 egg whites
3/4 C sugar Splenda sugar substitute really worked fine instead and it cuts 8 points off if you use it
1 1/4 C whole wheat/unbleached flour
pinch of salt

Mash bananas thoroughly.
Add baking soda.
Set aside.
Mix egg whites and sugar.
Add flour and salt.
Combine banana mixture and flour mixture.
Grease and flour 4 mini loaf pans.
Pour batter into pans.
Bake at 350 for 30-40 minutes to an hour or until done.

Chocolate Crispy Bars

FROM: Mz Odd
YIELD: 12 servings
POINTS/Serv: 1

1 T unsalted butter or margarine
1/2 oz grated semi sweet chocolate
1/2 of a 7 oz jar of Marshmallow fluff (cream)
1 T unsweetened Dutch cocoa powder
1/2 teasp vanilla extract
3 C rice Krispies

Spray an 8 x 8 pan with no stick spray.
Melt butter and chocolate in saucepan over low hear add marshmallow, cocoa and vanilla stir until melted and smooth.
Remove from heat and add to cereal stirring until well coated.
Spread mixture into pan.
Use wax paper on surface to push flat.
Refrig until firm.
Remove the wax paper and cut into 12 squares.

Grandma's Peanut Butter Pie

FROM: Mz Odd
YIELD: 8 servings
POINTS/Serv: 4.5 points

1 (4 serving) package Jell-O sugar free instant vanilla pudding mix
2/3 C Carnation Nonfat Dry Milk Powder
1 1/3 C water
6 T Peter Pan reduced fat chunky peanut butter
1 C Cool Whip Free
1 (6 oz) Keebler graham cracker pie crust
2 tsp Hershey’s Light chocolate syrup
2 tsp. caramel syrup

In a large mixing bowl, combine dry pudding mix, dry milk powder, and water.
Mix well using a wire whisk.
Blend in peanut butter and 1/2 C Cool Whip Free.
Pour mixture into piecrust.
Refrigerate for at least 15 min.
Spread remaining 1/2 C cool Whip Free over set filling.
Just before serving, drizzle chocolate syrup and caramel syrup over top.
Cut into 8 servings.

Baked Catfish in Salsa Verde

YIELD: 4 servings
POINTS/Serv: 3.5

4 - 3 oz Catfish fillets (12pts)
1/2 C Salsa Verde (2pts)

Preheat oven to 350.
Season catfish with salt (or garlic powder) and pepper.
Line pan with foil.
Combine fish and salsa verde in foil lined pan.
Seal tightly.
Bake for 15 minutes or until fish flakes with a fork.
To add golden brown color to fish, broil for 1 minute or until lightly brown.

NOTES:
Salsa Verde is a tomatillo based sauce that ranges from slightly sweet and warm to fiery hot. While I don't normally make Mexican dishes, I love Enchiladas Suiza (chicken enchiladas with tomatillo sauce and swiss cheese). I also use Salsa Verde in place of regular salsa for chips and salsa and Salsa Verde is excellent for quesadillas.

Summer Tart

FROM: Mz Odd
YIELD: 8 servings
POINTS/Serv: 4

olive oil cooking spray (5 one-second sprays per serving)
6 oz frozen ready-to-bake pie crust, thawed, or fresh pie crust (9 inch)
2 large tomato(es), sliced
1 medium zucchini, sliced
1 small yellow summer squash
1 C part-skim ricotta cheese
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Preheat oven to 375°F.
Lightly coat a baking sheet with cooking spray.
In a 9-inch tart pan, bake crust, unfilled, according to package directions.
Let cool.
Place tomato, zucchini and squash slices on baking sheet and lightly coat with cooking spray.
Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes.
Remove and let cool.
Mix together ricotta, herbs, salt and pepper in a small bowl.
Spread evenly over tart crust.
Starting at center of crust and working outward, arrange slightly overlapping, alternating rings of vegetables until crust is completely covered.
Return to oven until heated through, 5 to 10 minutes.
Slice into 8 pieces and serve.

Spinach Caesar Salad

FROM: Mz Odd
YIELD: 4 servings
POINTS/Serv: 3

4 C Baby Spinach
1 Red Apple
5 canned Sardines, drained
1 canned Kidney Beans, drained and rinsed
1/4 C Fat-Free Caesar dressing

Toss all ingredients in a large bowl. Serve chilled.

Greek Salad with Feta

FROM: Mz Odd
YIELD: 4 servings
POINTS/Serv: 5

4 c shredded Romaine lettuce
1 cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
1 small red onion, cut into rings
4 ounces crumbled Feta cheese
1 T chopped pitted olives
1 t dried oregano
1/4 c fat-free vinaigrette

Toss all ingredients in a large bowl. Serve chilled.

Tomato Vegetable Soup

YIELD: 6 C
POINTS/serv: 1.5

Very easy and quick to throw together!

1/2 of 1 large bag frozen stew vegetables
3 C 99% Fat Free Chicken Broth
1 10oz can Diced & Peeled Tomatoes

In a large sauce pan or dutch oven, bring chicken broth to low boil.
Add stew vegetables.
Turn heat to medium or medium-high.
Cook until vegetables are tender.
Add can of tomatoes.
Stir until combined.
Heat through.

Sweet Spud Soup

FROM: Mz Odd
YIELD: 4 servings
POINTS/Serv: 2 points each

1 T slice almond (toast 5 min)
3 C low sod chicken soup
1/3 C fine cut onion
1 garlic clove minced
1/4 C finely cut celery
1 lb sweet potatoes peeled cut into small cubes
1 piece of cinn. Stick/or 1/2 teaspoon cinnamon
Pinch nutmeg
2 T evaporated milk
1 t maple syrup
2 T plain nonfat yogurt
1/2 teaspoon salt

Toast almonds
Heat a bit of broth and sauté the onion, celery and garlic 5 minutes.
Add the rest of the broth sweet potatoes, cinn. and nutmeg.
Bring to boil then simmer about 15 minutes.
Discard cinnamon stick.
Food process in batches.
Return to pan.
Stir in milk syrup and salt.
Serve. Top with yogurt & almond.

Chicken with Mushrooms

YIELD: 4
POINTS/serv: 3

I much prefer fish to chicken, but I LOVE making this.
Now that I have a George Foreman Grill, I grill this rather than foil steam it in the oven.
Serve this with a large salad and you have a hearty, filling meal.

4 3oz Chicken Breasts, boneless and skinless (12 pts)
Poultry Seasoning (0 pts)
Garlic Powder (0 pts)
2 c Fresh Mushrooms, cut in halves or quarters (0 pts)

Foil Steaming method:
Preheat oven to 350. Season chicken breasts to taste. Garlic powder makes a good salt substitute when fixing chicken and fish (at least I think so LOL). Line 13x9 pan with foil. Place chicken and mushrooms in pan. Seal foil, place in oven. Bake for 20 minutes or until completely cooked.

Foreman Grill method: Season chicken breasts to taste. Preheat grill for 3 minutes. Place chicken on grill. Cook for 5-7 minutes.

Chocolate Muffins

YIELD: 12
POINTS/serv: 3

I know that the mix POINTS sounds outrageous, but remember you are dividing everything by 12 (or more)!

1 15oz can solid pack pumpkin (2pts)
1 chocolate cake mix (48pts)
water

Preheat oven to 350 degrees.
Combine pumpkin, cake mix, and enough water to make smooth.
Lightly spray 2 muffin pans or use muffin liners.
Fill 12 muffin cups.
Bake 20 to 25 minutes or until an inserted toothpick comes out clean.

NOTES:
I recently made 24 muffins from this recipe by adding a bit more water than usual and that changes the POINTS value to 1 POINT per muffin without any loss in flavor or consistency!
1-29-03 -- During Christmas I doubled this recipe minus the water and turned this into a "cake" style brownie. Pretty yummy if I do say so myself!

Nancy's Tamale Sauce

YIELD: 12 (1/2 cup servings)
POINTS/serv: 0

You HAVE to try this!! Very good on tamales, but has potential for many other foods and dishes.

1 large onion (1 pt), chopped
2 cloves garlic (0 pts), minced
2 cerrano peppers (0 pts), seeded and roughly chopped
2 cans diced tomatoes (2 pts)
cilantro (0 pts)
salt and pepper to taste (0 pts)
cumin (optional) (0 pts)

Saute onion, garlic, and peppers.
Add tomatoes, cilantro, and seasonings.
Heat until simmering.
Blenderize -- in small batches -- until smooth. Serve warm.

NOTE: Handle the cerrano peppers with gloves! You will burn yourself from the juice and seeds other wise.
I'm guessing at the serving amount and I seriously doubt that the onion and tomato would add up unless you decided that you and only you were allowed to eat the sauce -- and all at once. LOL.

Peanut Butter Peach Smoothie

YIELD: 2-4
POINTS/serv: 2-5

Most people think this combination is absolutely horrendous, but I'm a PB freak and oddly enough I think the tastes blend well [so says the woman with a diminished sense of taste].

2 c cold milk (4 pts)
1 1/2 c frozen peaches (3 pts)
1 T peanut butter (2.5 pts)
Splenda to taste (0 pts)

Pour 1 c milk, 1 cup frozen peaches, and 1 T peanut butter into blender.
Blend on liquify until smooth.
Add remaining ingredients.
Blend until smooth.

Salad Dressing or Marinade

YIELD: depends on the amount of ingredients you use. I always make just enough to drizzle on my salad, dip my cucumbers in, or marinade the chicken in.
POINTS/serv: 0-1 (the honey or syrup will add up quickly if you aren't careful!)

This is really simple to make, but it takes several tries to get it just right.

3-4 Tbs Yellow Mustard
3-5 shakes Worchestershire Sauce
1-2 dashes Lime juice
2-4 drops Honey or Syrup

Combine Yellow Mustard, Worchestershire Sauce, lime juice, and honey or syrup.

For marinade:
Combine the ingredients in a bowl or plastic bag.
Add the chicken, pork, or beef.
Chill for 2 to 24 hours.

Squash Soup

YIELD: 3
POINTS/serv: 1

Serve this velvety smooth, slightly sweet soup as an opener to a chicken, turkey, or pork dinner.

1 12-ounce package frozen mashed winter squash (birdseye = 1.5pts)
1 cup reduced-sodium chicken broth (Swanson 99% FF = 0pts)
1 tablespoon fresh or freeze-dried snipped chives (0pts)
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed (0pts)
1/4 teaspoon pepper (0pts)
1/2 cup pear or apricot nectar (Valle Apricot Nectar = 1.5pts)

In a medium saucepan combine frozen squash, chicken broth, chives, thyme, and pepper.
Bring to boiling, do NOT reduce the soup. Water or a small amount of chicken broth may be required to make the soup the proper consistency.
Reduce heat; cover and simmer for 8 to 10 minutes or till smooth, stirring occasionally.
Stir in the nectar. Heat through. Serve in soup bowls.
If desired, dollop with yogurt and sprinkle with nutmeg.

Tomato Squash Soup

YIELD: 8-9
POINTS/serv: 1.5 - 1

This soup is perfect for Winter or Spring! You will get a smoother soup if you whirl this in small batches (1/2 - 1 cup)

1 medium acorn squash, about 2 1/2 lbs., peeled, seeded and cut into 1" pieces
2 cups plain soy milk
2 cans (14.5 ounces each) diced tomatoes, divided
1 tablespoon grated fresh ginger
3/4 teaspoon salt
1 tablespoon minced fresh parsley
Fresh parsley sprigs, optional

In pot over medium-low heat combine squash and milk.
Cook until squash softens, 30 minutes.
Stir in 1 can tomatoes with liquid.
Transfer to blender; process until smooth.
Return to pot; add remaining tomatoes with liquid, ginger and salt.
Cook until heated through, 3 minutes. Remove from heat; stir in parsley.
Serve garnished with parsley sprig, if desired.

NOTE: The first time I made this I didn't puree the squash/tomato mixture enough and ended up with a "rough" textured soup. I think if I had separated the liquids from solids on the first puree try, I would have gotten a smoother soup. Will let you know when I try again!

Vegetarian Meatloaf Muffins

YIELD: 12
POINTS/serv: 1.5(using eggs) 1.25(using Egg Beaters)

Vegetarian meatloaf?? Yes, but I'm not sure what else to call them, especially since this describes this dish perfectly.

2 12 oz packages Veggie Ground Round (12pts)
1 envelope Lipton Onion Soup Mix (2pts)
1 egg or the equivalent of Egg Beaters (egg= 2pts/Egg Beaters= 1pts)
1 to 2 Tablespoons Water (0pts)

Preheat oven to 350 degrees.
Empty Lipton Soup Mix into a small bowl.
Add enough water to make a thin paste.
Add Veggie Ground Round and egg/Egg Beaters.
Mix thoroughly.
Lightly spray muffin pans or use muffin cups.
Split mixture between 12 muffin cups.
Bake for 25 to 30 minutes.
Remove from oven and allow to cool for 2 minutes.
Serve and enjoy!

Whole Wheat Pancakes

YIELD: 15 - 17 2-3" pancakes
POINTS: 17 for entire mix (if using eggs, 15 pts if using Egg Beaters)

I know, I know...whole wheat?? LOL. I was very surprised by just how good this recipe really was!

1 cup Whole Wheat flour (8 pts)
2 teaspoons baking powder (0 pts)
1/2 teaspoon salt (0 pts)
1/2 tablespoon molasses (0 pts)
3 tablespoons oil (3 pts)
1 cup buttermilk (2 pts)
2 large eggs (can substitute Egg Beaters or similar product) (4 pts) or (2 pts for Egg Beaters)

Combine dry ingredients in small bowl.
Set aside.
Combine molasses and oil.
Mix thoroughly.
Add milk and eggs.
Beat well.
Mix dry ingredients into liquid ingredients.
Mix until flour is moistened.
Use 1/4 cup or smaller to measure batter.

Orange Slice Cake

This recipe came from my mother who got it from B. Howell. It's easy to see this is NOT a POINTS-friendly dessert, but it's soooooo good!

Bowl #1:
1 lb orange slices (candy)
1/2 lb dates
2 c coconut
1 c flour

Bowl #2:
1 c butter
2 c sugar
4 eggs (beat 1 @ a time)
2 T orange peel
1 c buttermilk
2 1/2 c Flour
1 t soda

Mix Bowl #1 into Bowl #2. Pour into 10 inch TUBE PAN. Bake at 300 for 2 hours.

Glaze:
1 c frozen orange juice
2 c sugar
2 T orange peel

Bring to boil. Turn off heat immediately. Pour over cake while hot.

Chicken Enchilada Verde Wraps

YIELD: 3
POINTS/serv: 3

Seeing as how Mexican food is one of my very favorite cuisines...and I love sandwiches/wraps, this recipe should have come to me sooner!

3 Whole Wheat Low Carb Original Size Tortillas (La Tortilla Factory)
1 can 98% Fat Free Chicken Breast (Hormel)
6 T Salsa Verde (Herdez)
1/4 c Skim Mozzarella

Combine Chicken Breast, Salsa Verde, and Mozzarella.
Spoon mixture evenly between the 3 tortillas.
Fold tortilla over chicken mixture.

Variations:
Use butcher paper, parchment paper, or waxed paper to wrap the entire wrap -- less mess!
Use toothpicks to hold wrap together.
Completely wrap the chicken mixture (burrito-style) and heat on a panini press.
Serve with celery sticks, sliced bell pepper, or other vegetables of your choice.

Portobello Pesto Pockets

YIELD: 4
POINTS/serv: 2 (approx)

2 packages sliced large portobello mushrooms
1 T EVOO (extra virgin olive oil)
2 T Sun-dried Tomato Pesto
4 Low Carb Tortillas (I used Garlic and Herb)

Wipe off mushrooms as needed.
Place EVOO in large skillet, coating bottom, over medium heat.
Place mushrooms in skillet.
Sautee until tender.
Add pesto.
Mix thoroughly.
Spoon mixture into tortilas evenly.
1 wrap = 2 POINT (approximately).
Optionally, warm tortillas before serving.

I think you could probably eliminate the EVOO (dropping 3 POINTS from the overall recipe and dropping the overall POINTS to 1.5). Could replace the EVOO with something else (perhaps a small amout of cooking wine or broth). This goes well with any green salad.

Friday, July 01, 2005

Pseudo-French Silk Pie

YIELD: 8-12 servings of 8-9 inch pie
POINTS/Serv: 9-5
  • 1 Ready to serve 8-9" pie crust

  • 16 oz Silken Tofu, drained

  • 8-12 oz Semi- or Bitter-sweet Baking chocolate

  • 1 T Vanilla

  1. After draining tofu, cut into pieces.

  2. Blend in food processor* until very smooth.

  3. Add vanilla. Blend again.

  4. Melt chocolate and add to tofu/vanilla mixture.

  5. Blend until completely mixed.** Mixture will have thickened some.

  6. Pour mixture into pie crust.

  7. Chill until firm -- about 1 hour.

*You can use a blender, but it's harder to get the mixture thoroughly incorporated.

**Start off with small amounts of chocolate if you don't want an ultra-rich pie. I used 12 oz and ended up cutting the entire thing into 12 slices because it was so rich. Also, I used all bitter-sweet chocolate, but think a combo of semi- and bitter- would make an excellent dessert. Something else I may try is a white chocolate pie. Then there's marbled pie...oh the potential this recipes has!!