This is a perfect fall dessert. The tart flavor of the cranberries mixes really well with the smooth, sweet flavor of the chocolate.
Chocolate - Cranberry Tart
Serves: 12
Points: 5
Ingredients
12 oz cranberries
1/2 cup unpacked brown sugar
1/4 cup water
1/2 cup uncooked old fashioned oats
1/4 cup all-purpose flour
2 1/2 Tbsp butter, softened
1/2 tsp vanilla extract
1/4 cup unpacked brown sugar
6 oz bittersweet chocolate, melted
1/2 cup fat-free (or low-fat) sweetened, condensed milk
1/2 tsp vanilla extract
1/4 tsp table salt
Instructions
1) Preheat oven to 350 degrees. Combine cranberries, 1/2 cup sugar and water. Cook over medium-high heat until cranberries have popped, 10 minutes. Cool.
2) Coat a 9-inch baking pan with cooking spray. Combine oats, flour, butter, 1/4 cup sugar, and 1/2 tsp vanilla in a bowl and pat mixture onto bottom of baking pan.
3) Combine chocolate, milk, 1/2 tsp vanilla and salt. Smooth over crust. Bake until chocolate has slightly set and crust is golden, 25 to 30 minutes. Top with cooled cranberry mixture. Cool completely on a wire rack.
Sunday, October 5, 2008
Peanut Butter Pie
This is a perfect example of how to use one of my "Food Finds", PB2. This makes for a great chocolate/peanut butter dessert.
Peanut Butter Pie
Serves: 8
Points: 4
Ingredients
1 - 4oz pkg Fat-free, Sugar free vanilla instant pudding mix
1 - 4oz pkg Fat-free, sugar free chocolate instant pudding mix
1/2 cup PB2
3 cups fat-free milk (divided into 2 - 1 1/2 cup servings)
1 - 6oz reduced fat graham cracker crust
Instructions
1) Mix PB2, vanilla pudding mix and 1 1/2 cup fat free milk. Whisk together well. Pour into pie crust.
2) Mix chocolate pudding mix and 1 1/2 cup fat free milk. Whisk together well. Carefull pour over peanut butter mixture.
3) Refrigerate for at least 3 hours before serving.
Peanut Butter Pie
Serves: 8
Points: 4
Ingredients
1 - 4oz pkg Fat-free, Sugar free vanilla instant pudding mix
1 - 4oz pkg Fat-free, sugar free chocolate instant pudding mix
1/2 cup PB2
3 cups fat-free milk (divided into 2 - 1 1/2 cup servings)
1 - 6oz reduced fat graham cracker crust
Instructions
1) Mix PB2, vanilla pudding mix and 1 1/2 cup fat free milk. Whisk together well. Pour into pie crust.
2) Mix chocolate pudding mix and 1 1/2 cup fat free milk. Whisk together well. Carefull pour over peanut butter mixture.
3) Refrigerate for at least 3 hours before serving.
Spicy Cajun Dip
This is a great dip for some fresh veggies, maybe even spread it on some reduced fat Triscuits.
Spicy Cajun Dip
Servings: 16 (about 2 Tbsp per serving)
Points: 1
Ingredient
1/2 cup sun-dried tomatoes, without oil dry packed (you can find these in a plastic container near the tomatoes in the market)
8 oz light cream cheese, softened
1/2 cup plain fat-free yogurt
1/4 cup chili sauce
4 Tbsp bell pepper, chopped
4 Tbsp scallions, chopped
1 medium garlic clove, minced
1/2 tsp celery seed
1/8 tsp cayenne pepper
Instructions
1) Place tomatoes in a small bowl. Cover with 1 cup boiling water and allow to stand at room temperature for 10 minutes; drain and chop tomatoes.
2) Meanwhile, in another small bowl, combined cream cheese, yogurt and chili sauce; mix well. Add tomatoes, and remaining ingredients; mix well and refrigerate until ready to serve.
Spicy Cajun Dip
Servings: 16 (about 2 Tbsp per serving)
Points: 1
Ingredient
1/2 cup sun-dried tomatoes, without oil dry packed (you can find these in a plastic container near the tomatoes in the market)
8 oz light cream cheese, softened
1/2 cup plain fat-free yogurt
1/4 cup chili sauce
4 Tbsp bell pepper, chopped
4 Tbsp scallions, chopped
1 medium garlic clove, minced
1/2 tsp celery seed
1/8 tsp cayenne pepper
Instructions
1) Place tomatoes in a small bowl. Cover with 1 cup boiling water and allow to stand at room temperature for 10 minutes; drain and chop tomatoes.
2) Meanwhile, in another small bowl, combined cream cheese, yogurt and chili sauce; mix well. Add tomatoes, and remaining ingredients; mix well and refrigerate until ready to serve.
Bruschetta Chicken Bake
This is a great easy meal to make on a weeknight. I found it on the back of the whole wheat Stove Top Box.
Bruschetta Chicken Bake
Serves: 4
Points: 8
Ingredients
14.5 oz can diced tomatoes
1 pkg Whole Wheat Stove Top (for chicken)
2 cloves garlic, minced
1/2 cup hot water
1 1/4 pounds boneless, skinless chicken breast, cut into bite sized pieces
1 tsp dried basil
1 cup part-skim mozzarella
Instructions
1) Preheat oven to 400 degrees
2) Place tomatoes with their liquid in a medium bowl, add stuffing mix, hot water and garlic. Stir until stuffing is moistened, set aside.
3) Place chicken in a glass 8x8 or 8x10 pan sprayed with cooking spray. Sprinkle with cheese and basil. Top with prepared stuffing mix.
4) Bake for 30 minutes until chicken is done.
Bruschetta Chicken Bake
Serves: 4
Points: 8
Ingredients
14.5 oz can diced tomatoes
1 pkg Whole Wheat Stove Top (for chicken)
2 cloves garlic, minced
1/2 cup hot water
1 1/4 pounds boneless, skinless chicken breast, cut into bite sized pieces
1 tsp dried basil
1 cup part-skim mozzarella
Instructions
1) Preheat oven to 400 degrees
2) Place tomatoes with their liquid in a medium bowl, add stuffing mix, hot water and garlic. Stir until stuffing is moistened, set aside.
3) Place chicken in a glass 8x8 or 8x10 pan sprayed with cooking spray. Sprinkle with cheese and basil. Top with prepared stuffing mix.
4) Bake for 30 minutes until chicken is done.
Friday, October 3, 2008
Tequila-Jalepeno Chicken
This didn't wind up as spicy as I thought it was going to be but it had a really nice flavor to it. If you have an indoor grill pan, you can cook this year round.
Tequila-Jalepeno Chicken
Serves: 4
Points: 4
Ingredients
1/4 medium onion(s), white, chopped
2 tsp olive oil
1/4 cup fresh lime juice
1 fl oz tequila, about 2 tbsp
4 large garlic clove(s), minced
1 tsp unpacked brown sugar
2 Tbsp water
1/2 tsp table salt
1 medium jalapeno pepper(s), seeded and diced
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
Instructions
1) Purée onion through to pepper in a blender until smooth. Marinate chicken breasts for at least 1 hour. They can be marinated for several hours, if desired.
2) Heat grill. Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.
Tequila-Jalepeno Chicken
Serves: 4
Points: 4
Ingredients
1/4 medium onion(s), white, chopped
2 tsp olive oil
1/4 cup fresh lime juice
1 fl oz tequila, about 2 tbsp
4 large garlic clove(s), minced
1 tsp unpacked brown sugar
2 Tbsp water
1/2 tsp table salt
1 medium jalapeno pepper(s), seeded and diced
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
Instructions
1) Purée onion through to pepper in a blender until smooth. Marinate chicken breasts for at least 1 hour. They can be marinated for several hours, if desired.
2) Heat grill. Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.
Thursday, October 2, 2008
Italian Pasta Salad
This is my own recipe and makes for a great side dish. Last night we had this with some 97% fat-free hot dogs (I needed an "easy dinner night"). I love pasta salad but I hate mayo so I usually get the oil based italian style pasta salads from the deli. Now instead of having the oily deli versions, I managed to create the same thing, only better!
Italian Pasta Salad
Serves: 6
Points: 4
Ingredients
8 oz uncooked whole-wheat pasta
1/2 cup fat-free Italian salad dressing (I used a little less, just under 1/2 cup)
1 cup celery, chopped
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
10 medium baby carrots, diced
2 oz Cabot Light Cheddar Cheese - 50% Reduced Fat, diced
17 slices Hormel Pillow Pack Turkey Pepperoni, quartered
3 oz olive(s) (I just used a small can of sliced olives, drained)
Instructions
1) Cook the pasta until desired "doneness". Drain and rinse with cold water.
2) Toss the pasta with the remaining ingredients. Keep refrigerated until ready to serve.
Italian Pasta Salad
Serves: 6
Points: 4
Ingredients
8 oz uncooked whole-wheat pasta
1/2 cup fat-free Italian salad dressing (I used a little less, just under 1/2 cup)
1 cup celery, chopped
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
10 medium baby carrots, diced
2 oz Cabot Light Cheddar Cheese - 50% Reduced Fat, diced
17 slices Hormel Pillow Pack Turkey Pepperoni, quartered
3 oz olive(s) (I just used a small can of sliced olives, drained)
Instructions
1) Cook the pasta until desired "doneness". Drain and rinse with cold water.
2) Toss the pasta with the remaining ingredients. Keep refrigerated until ready to serve.
Wednesday, October 1, 2008
Pasta Puttanesca
What a great meatless meal. The first time I made this was last night and both Vic and I really liked it. It has a very nice flavor and pairing with a salad or a nice veggie makes for a great dinner.
Pasta Puttanesca
Serves: 4
Points: 7 **(See Note below)
Ingredients
8 oz uncooked spaghetti
1 Tbsp olive oil
4 cloves garlic, minced
14 1/2 oz canned diced tomatoes, undrained
8 Kalamata Olives, pitted and chopped
1/4 cup canned tomato paste
1 Tbsp capers
1/4 tsp crushed red pepper flakes
1/2 cup full-moisture grated romano (or asiago) cheese
1/4 cup basil, sliced
Instructions
1) Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 Tbsp pasta water.
2) Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes, olives, tomato paste, capers, and crushed red pepper. Bring to a simmer and simmer uncovered, 15 minutes or until sauce is thick, stirring occasionally.
3) Combine pasta, sauce and reserved 1 Tbsp pasta water. Top with cheese & basil.
** Note, if you skip the cheese, its 6 points per serving. Skip the cheese AND use whole wheat pasta, and it drops to 5 points. This is the way I made it (although Vic added cheese to his serving) and it was great!
Pasta Puttanesca
Serves: 4
Points: 7 **(See Note below)
Ingredients
8 oz uncooked spaghetti
1 Tbsp olive oil
4 cloves garlic, minced
14 1/2 oz canned diced tomatoes, undrained
8 Kalamata Olives, pitted and chopped
1/4 cup canned tomato paste
1 Tbsp capers
1/4 tsp crushed red pepper flakes
1/2 cup full-moisture grated romano (or asiago) cheese
1/4 cup basil, sliced
Instructions
1) Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 Tbsp pasta water.
2) Meanwhile, heat oil in a medium saucepan over medium heat. Add garlic; cook 3 minutes, stirring occasionally. Add tomatoes, olives, tomato paste, capers, and crushed red pepper. Bring to a simmer and simmer uncovered, 15 minutes or until sauce is thick, stirring occasionally.
3) Combine pasta, sauce and reserved 1 Tbsp pasta water. Top with cheese & basil.
** Note, if you skip the cheese, its 6 points per serving. Skip the cheese AND use whole wheat pasta, and it drops to 5 points. This is the way I made it (although Vic added cheese to his serving) and it was great!
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