Low-Point Chicken Spaghetti

This is my kind of spaghetti! Light and delicious! It's so easy to make and with a slightly oriental flavor, has a great savory taste that makes you want to come back for more!


Low-Point Chicken Spaghetti
Ingredients:
- 3 ounces uncooked spaghetti
- 1 cup diced cooked chicken (skinless)
- 1/2 cup cucumbers, chopped
- 1/2 cup carrots, chopped small
- 1 Tbs white vinegar
- 1 Tbs soy sauce
- 1/8 tsp. ground ginger
- 2 tsp. canola oil
- 3/4 tsp. Splenda granulated sugar substitute 
- 1/4 tsp. garlic powder
Cook spaghetti according to package directions. Drain and rinse with cold water. Add spaghetti, chicken, cucumbers, and carrots to a large bowl. In a small sauce pan, heat vinegar, soy sauce, ginger, oil, Splenda, and garlic powder to a boil. Remove from heat and drizzle over spaghetti mixture and combine. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3 1/2 cups
Serving size - 1 cup
Points per serving - 5

"If there is no possibility of failure, then victory is meaningless." - Anonymous 

Low-Point Pear Squash Soup

Pears and butternut squash, a tasty combination that makes this soup very flavorful, yet light and low point. At less than two points per serving, this guilt-free soup can be served before an entre' or as a main course.


Low-Point Pear Squash Soup
Ingredients:
- 20 oz. butternut squash (I bought already-chopped butternut squash)
- 12 oz. pear nectar
- 1 Tbs butter
- 1 cup Bartlett pear, chopped
- 1/3 cup onion, chopped fine
- 1 cup water
- 12 oz. vegetable broth
- 1/2 cup Half and Half
- 1 tsp. curry powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. cinnamon
In a large sauce pan, boil butternut squash until tender. Drain and mash. Set aside. In a large Dutch oven, heat butter and saute pears and onions until tender, over medium-high heat. Add squash to Dutch oven and then the rest of the ingredients. Cook over medium heat for 15 to 20 minutes (or until pears and onions are very tender). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 7 (1-cup servings)
Serving size - 1 cup
Points per serving - 1.7

"Failure is only a temporary change in direction to set you straight for your next success." - Anonymous

Low-Point Seared Salmon with Lentils

This easy supper, made from all healthy ingredients, fills you up but doesn't leave you feeling overstuffed. Perfectly cooked salmon on a bed of savory seasoned vegetables with lentils makes this recipe one of our favorites. For those who have never been fond of lentils, like myself, will find this way of cooking lentils definitely worth making again.


Low-Point Seared Salmon with Lentils
Ingredients:
- 1/2 pound dry lentils
- 2 Tbs plus 2 tsp. olive oil
- 1 cup yellow onions, chopped
- 1 cup leeks, chopped (white and light green part only)
- 1/4 tsp. thyme seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tbs fresh minced garlic
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 1/2 cup vegetable broth
- 2 Tbs tomato paste
- 2 Tbs red wine vinegar
- 4, 4 oz. salmon
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 to 20 minutes, then drain. Meanwhile, heat 2 Tbs olive oil in a saute pan; add onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, vegetable broth, and tomato paste. Cover and simmer over low heat for 20 minutes or until lentils are tender. Add red wine vinegar and season to taste. For the salmon: Heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops with salt and pepper. When pan is very hot, place fillets, seasoned side down, in the pan and cook over medium heat without moving them for 2 minutes until very browned. Turn the fillets and place the pan in the oven for 5 minutes. Spoon a cup of the vegetables and lentils on a plate and place a salmon fillet on top. If you'd like a printer-friendly version of this recipe, Click Here.
Serving size - 1 salmon fillet with 1 cup lentil/vegetable mixture
Points per serving - 6 (3 points for 1, 4 oz. fillet and 3 points for 1 cup vegetable/lentil mixture)

"Good judgment comes from experience, and often experience comes from bad judgment." - Rita Mae Brown

Low-Point Fruit Salsa Chicken Legs

Ok all you three-or-under-ingredient cooks, here you go! Two ingredients and one crock pot; that's all you need for this wonderfully tasting chicken entre'! The fuit salsa sauce is delicious, especially when spooned over rice or noodles.


Low-Point Fruit Salsa Chicken Legs
Ingredients:
- 10 chicken legs, skins removed
- 1, 16 oz. jar of pineapple peach salsa
Combine both ingredients into a crock pot and cook on low for 6 hours. Serve over rice or noodles. If you'd like a printer friendly version of this recipe, Click Here.
Total servings - 10
Serving size - 1 chicken leg
Points per serving - 1.4

"I've always thought that people need to feel good about themselves and I see my role as offering support to them, to provide some light along the way." - Leo Buscaglia

Low-Point Nutella Oat Crumble

I've met a lot of Nutella fans over the past few years, but probably none that are more fond of Nutella than my daughter. Unfortunately she is away at college right now, but being the loving Mother I am, I sent her a picture of this delicious dessert. I did promise to make this again on her next visit home. :)


Low-Point Nutella Oat Crumble
Ingredients:
- 1 cup flour
- 1 cup old-fashioned (rolled) oats
- 3/4 cup brown sugar
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup butter, melted (I used Land O Lakes Light)
- 1/2 cup Nutella
- Pam Cooking Spray
In a large mixing bowl, combine flour, oats, brown sugar, baking powder, and salt. Pour in the melted butter and mix. Set aside 1 cup mixture. Spread the remaining mixture into an 8-inch by 11.5-inch baking dish sprayed with Pam cooking spray. Press dough gently over bottom of dish. Pour the Nutella over the oatmeal crust. (I heated the Nutella up for about 15 to 20 seconds in the microwave first so I could easily pour and spread it over the crust. Otherwise, as you spread the Nutella, it tends to lift up the crust.) Scatter remaining oatmeal mixture over the top and bake at 350 degrees for 17 to 20 minutes (until golden brown). If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 24
Serving size - 1
Points per serving - 2.3

"Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health." - Julia Child

Low-Point Creamy PB Fluff with Chocolate Stars

These little Fillo Shells, in your grocery's freezer section, are an adorable way to present your edible creations. With virtually no calories in each shell, it's fun to use these to fill with desserts or appetizers. Naturally, it's only normal for my first creation to be a dessert. :)


Low-Point Creamy PB Fluff with Chocolate Stars
Ingredients:
- 11 Mini Fillo Shells (freezer section at the grocery store had these 15 to a box)
- 1/4 cup Marshmallow Fluff
- 1/4 cup Peter Pan Whipped Creamy Peanut Butter
- Brach's Chocolate Stars
Combine the marshmallow fluff and peanut butter. Fill Fillo shells with mixture. Add a chocolate star to each shell! Wa-La!!! Wonderful and easy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 11
Serving size - 1
Points per serving - 1.6

"Today is the tomorrow you worried about yesterday." - Anonymous

Low-Point Spinach and Cheese Rollup

This is a great breakfast recipe that we just enjoyed for supper! A fantastic low-point omelet rollup that's healthy and delicious. A terrific combination of tomatoes and cheese have been rolled up in this spinach rollup; but feel free to substitute your favorite vegetables and enjoy your own delicious version.


Low-Point Spinach and Cheese Rollup
Ingredients:
- 2 cups egg substitute
- 4 eggs
- 1/2 tsp. salt
- 1/4 tsp. Tabasco sauce
- 1, 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup chopped red onion
- 1 tsp. Italian seasoning
- 4 bacon strips, cooked and crumbled
- 3/4 cup Mexican style four-cheese blend shredded cheese
- 1 tomato, diced
- Pam cooking spray
Line a 15 inch by 10 inch baking dish with parchment paper and coat paper with Pam cooking spray. Set aside. In a large bowl, whisk egg substitute, eggs, salt and Tabasco sauce. Stir in spinach, onion, Italian seasoning, and crumbled bacon. Pour into prepared pan. Bake at 375 degrees for 15 to 17 minutes or until set. Turn omelet onto a work surface, peel off parchment paper. Sprinkle cheese and tomatoes evenly on omelet and roll up omelet starting with the long side. Slice into 5 equal parts. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 4.8

"Beauty is not generic. Quite often the thing that makes you memorable is the thing that makes you different." - Laura Mercler

Low-Point Peach Smoothie

With the warmer weather approaching, it makes me yearn for some nice cool treats. However, it's difficult to indulge in ice cream sundaes and banana splits when there's much laying on the line (mainly right through my middle area). This very flavorful and low-point Peach Smoothie is a wonderful "cool" treat you can enjoy all summer long!


Low-Point Peach Smoothie
Ingredients:
- 3/4 cup frozen peaches
- 1/2 cup peach nectar
- 1, 6 oz. Dannon Light & Fit Peach or Vanilla Yogurt (or a yogurt brand of your choice -- Dannon Light & Fit has 80 calories and 0 fat)
- 4 ice cubes
Combine all ingredients together in a blender and blend until smooth. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 2 (6 oz. glasses)
Serving size - 1
Points per serving - 1.6

"Swallow your pride. It contains no calories." - Anonymous

Low-Point Kicken' Creole Chicken

One of my favorite dishes! Full of fantastic flavor and very aromatic. Makes you anxious for this crockpot recipe to be ready to eat!


Low-Point Kicken' Creole Chicken
Ingredients:
- 4 or 5 of chicken thighs (I used boneless, skinless)
- 1 tsp. Kosher salt (or regular table salt if you don't have Kosher)
- 1/2 tsp. pepper
- 1, 8 oz. tomato sauce
- 1 cup of Coke Zero
- 1 Tbs Tony Chachere's Original Creole Seasoning (or a creole seasoning of your choice. If it's big flaked seasoning, use 2 Tbs.; for finely ground, use 1 Tbs)
- 1 tsp. dried basil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 cup coarsely chopped green bell pepper
- 1/4 cup chopped celery
Place chicken in a crockpot. Sprinkle with salt and pepper. In a bowl, mix tomato sauce, coke, creole seasoning, basil, garlic powder, onion powder, bell pepper, and celery. Pour over chicken, cover, and cook for 4 to 6 hours on low (depending on how fast or hot your crockpot cooks.) After chicken is done, remove 2 cups of the sauce and place into a saucepan. Add 2 Tbs flour and whisk over high heat, until it begins to thicken. Remove chicken from cockpot to a serving dish. Spoon gravy mixture over the top. Serve with rice or noodles. Enjoy! (Pour leftover sauce from crockpot over chicken leftovers and refrigerate.) If you'd like a printer-friendly version of this recipe, Click Here.
Serving size - 3 oz. chicken thigh with sauce
Points per serving - 3.5

"We cannot become what we need to be by remaining what we are." - Max DePree

Low-Point Macaroni Stuffed Tomato

I know what I'm going to make often this summer! This perfect light and delicious entre' can be served on a bed of lettuce, with a side of cottage cheese, or anything else you enjoy. With this easy recipe, you can make this as a meal or a side dish; it's up to you. You'll just want to make it often. :)


Low-Point Macaroni Stuffed Tomato
Ingredients:
- 2 large tomatoes
- 2 oz. cooked ham, diced
- 1/2 cup uncooked elbow macaroni
- 3 Tbs fat-free mayonnaise
- 3 Tbs fat-free sour cream or Lite sour cream
- 1/4 cup four-cheese blend shredded cheese
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. dill weed
In a small saucepan, boil the elbow macaroni until done. Drain and rinse with cool water. Cut the tops off of the tomatoes and scoop out insides with a spoon. Turn tomatoes over onto a paper towel and let the juice drain out. Set aside. In a medium bowl, combine ham, mayo, sour cream, onion powder, garlic powder, dill weed, and cheese. Stir in macaroni and combine well. Spoon a (generous) 1/2-cup portion mixture into each tomato, filling it to the top. Sprinkle with a little pepper and serve. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 2
Serving size - 1
Points per serving - 4.8
The last time I made this, I was able to spoon mixture into 3 medium tomatoes as opposed to 2 large. If you decide to do that, the points per each tomato is 3.2.

"You only live once; but if you do it right, once is enough." - Mae West

Low-Point Malted Cocoa Cookies

I enjoy taking something I love, like Malted Milk Balls, and finding a recipe to alter to make it fewer calories, but still good enough to thoroughly enjoy. A very important part of my job is taste-tester and I'm thinking after about 6 cookies, that definitely deems this recipe worthy enough to share.


Low-Point Malted Cocoa Cookies
Ingredients:
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter (Land O Lakes Light), softened
- 1 cup Splenda granulated sugar substitute
- 1/2 cup 1% milk
- 1 tsp. vanilla
- 1 Tbs unsweetened cocoa
- 1 cup roughly chopped malted milk balls (about 36 balls)
Preheat oven to 350 degrees. Spray cookie sheet lightly with Pam cooking spray. In a medium bowl, combine flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and Splenda until light and fluffy. Mix in milk and vanilla, then gradually blend in flour mixture. Do not overmix. Stir in cocoa and chopped malted balls. Drop balls of mixture onto prepared cookie sheet and bake for 12 minutes or until lightly browned. Remove from oven and cool. Optional ideas: 1) sift 1 Tbs powdered sugar on cookies, and/or 2) Mix 5 Tbs Betty Crocker Butter Cream icing with 1/2 tsp. cocoa and place a little icing on top of each cookie (no need to drench in icing, a little goes a long way.) :) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 32 
Serving size - 1
Points per serving - 1.4
Points per serving with a little dollop of icing on each cookie - 1.8

"A balanced diet is a cookie in each hand." - Anonymous

Low-Point Cola Crockpot Roast

You may raise an eyebrow at the title but don't stop there. After you make this wonderful roast, you will be quick to share this great recipe with others. Add to the crockpot and go! Those are my kind of meals! :)


Low-Point Cola Crockpot Roast
Ingredients:
- 2 1/2 lbs Eye Round Roast
- 16 oz. Coke Zero soda
- 1/2 tsp. thyme
- 1 envelope onion soup mix
- 1/4 cup flour
- 1/4 tsp. pepper
- 1 Tbs. Worcestershire Sauce
- 1 Tbs. A1 Sauce
- 1/2 tsp. Italian Seasoning, optional
- 1/8 tsp. cayenne pepper, optional
Add roast to the crockpot, sprinkle with onion soup mix and thyme, and pour coke over roast. Cover and cook on low for 7 hours. Remove and let stand for a few minutes before slicing. Meanwhile, carefully transfer crockpot drippings to a large skillet. Combine flour with just enough water to dissolve it. Pour flour mixture into skillet and whisk. Add pepper, worcestershire, A1, Italian seasoning, and cayenne pepper to skillet and continue whisking until mixture begins to thicken slightly. Reduce heat and simmer for 10 to 15 minutes, whisking regularly. Slice the meat and place on a platter. Drizzle gravy on top of roast and pour remaining gravy in a gravy boat for the table. TIP* For the leftover roast, place in deep dish and pour leftover gravy on top. Cover and refrigerate. The gravy sauce will soak in, making this meal even more enjoyable the next day. :) If you'd like a printer-friendly version of this recipe, Click Here.
Serving size - 4 oz. slice of roast with 1 or 2 Tbs of gravy
Points per serving - 5.3

"Bless the cook who serves love and laughter." - Anonymous

Low-Point Orange Delight

Light and fluffy with a creamy orange taste, this wonderful Orange Delight is perfect for a nice sweet light dessert. A great dish to make when you're having company, or a great dish to take with you when you're dining at a friend's for the evening. Quick, easy, and full of flavor!


Low-Point Orange Delight
Ingredients:
- 1 small box, .3 oz, sugar-free orange jello
- 1 cup low-fat cottage cheese
- 8 oz. fat-free cool whip
- 8 oz. mandarin oranges, drained
Combine dry jello with the rest of the ingredients and ENJOY! Quick and easy!! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6, (1/2 cups)
Serving size - 1
Points per serving - 1.8
Note: For those who don't like to go overboard on the "orange" flavor, 1, .3 oz. box of sugar-free orange jello still adds enough orange flavor to satisfy your sweet tooth. Using one box of jello, the points per serving would be 1.6.

"Every kid needs a mentor. Everybody needs a mentor." - Donovan Bailey

Low-Point Fruit Bruschetta

Since bruschetta is one of my favorite things to eat, I was excited to find this "dessert-style" bruschetta recipe with fresh raspberries and blackberries. Although, any of your favorite fruits would work just as well. Looking forward to getting together with friends so they can taste and enjoy this sweet-berry bruschetta!


Low-Point Fruit Bruschetta
Ingredients:
- 10 thin slices of french bread (no more than 1/2 inch thick)
- 3 1/2 tsp. Splenda granulated sugar substitute, divided
- 5 oz. fat-free cream cheese, softened
- 1/2 tsp. almond extract
- fresh raspberries and blackberries
- "I Can't Believe It's Not Butter" spray
- 2 Tbs Almond slivers, chopped
Spray the 10 thin slices of french bread with the butter. Sprinkle 1 1/2 tsp. of the Splenda on top of all the bread and toast. Meanwhile, in a small bowl, combine cream cheese, almond extract, and the rest of the Splenda (2 tsp.). Spread cream cheese mixture on top of each piece of toasted french bread. Add fruit on top of cream cheese mixture. Enjoy! (Option: Feel free to sprinkle a teaspoon of Splenda, real sugar, or powdered sugar on top of fruit for some extra sweetness that will add no extra points!) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 10
Serving size - 1
Points per serving - 1
TIP* - Another way of making this fruit bruschetta even easier is using 4 oz. fat free cream cheese with 1/4 cup lite cool whip. Mix together. Total servings are 13 thin slices of french bread. Serving size is one piece, and total points per serving is .5!

"Don't look for inspiration. If you start working, inspiration will come to you." - Anonymous

Low-Point Ham and Cheese Scalloped Potatoes

I really thought this would be 15 points per serving with how wonderful it tastes! It always makes me a little nervous to go ahead and eat something so cheesy and delicious before calculating the points. I took the chance after taking it out of the oven because it just looked too darn good to pass up. Lucky for me it was only 5 points per serving; so I didn't even have to feel guilty about sticking my fork back into the huge serving bowl for a few more bites after I (thought) I was finished eating!

Low-Point Ham and Cheese Scalloped Potatoes

Ingredients:

- 6 medium potatoes, peeled and sliced thin
- 12 oz. cooked lean ham, chopped or cubed
- 1, 10 3/4 oz. can condensed cream of mushroom soup, undiluted
- 1, 10 3/4 oz. can condensed cream of celery soup, undiluted
- 1, 10 3/4 oz. can condensed cheddar cheese soup, undiluted
- 6 oz. fat-free evaporated milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder

In a large bowl combine sliced potatoes, ham, soups, and evaporated milk. Stir until all ingredients are combined well. Pour mixture into a greased (sprayed with Pam cooking spray) 13-inch by 9-inch baking dish. Sprinkle with seasonings and bake, covered, at 350 degrees for 1 hour. Remove from oven and let set for a few minutes. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 9 cups
Serving size - 1 cup
Points per serving - 5

"If you want to succeed in your life, remember this phrase: The past does not equal the future. Because you failed yesterday; or all day today, or for the last six months, or sixteen years of life, doesn't mean anything. All that matters is: What are you going to do, right now?" 
- Anthony Robbins

Low-Point Cranberry Turkey Wraps

A low-point lightly-sweetened lunch item you can enjoy for only three points! Filled with a wonderful mixture of cranberries, turkey, mandarin oranges, apples, cream cheese and more; this wrap is a delicious and healthy way to fill your empty stomach without putting on the pounds!


Low-Point Cranberry Turkey Wraps
Ingredients:
- 16 thin slices of Turkey breast lunchmeat (Healthy Ones or Target's brand, Market Pantry have only 1 point for 6 slices)
- 8 oz. mandarin oranges, drained
- 1 medium apple, peeled and chopped
- 3 Tbs dried cranberries
- 3 oz. fat-free cream cheese
- 1/4 cup lite sour cream
- 1 Tbs Splenda granulated sugar substitute
- 8, 6-inch flour tortillas
- shredded lettuce
In a bowl, mix oranges, apples, cranberries, cream cheese, sour cream, and Splenda. Using one wrap at a time, place 2 thin slices of turkey on a wrap with a little bit of lettuce. Place 2 Tbs of the cream and fruit mixture on the wrap and roll up. Repeat with all 8 wraps. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 8
Serving size - 1
Points per serving - 3
Tip* If you prefer, just place the cream and fruit mixture on top a bed of lettuce for just 1 point.

"Simple it's not, I'm afraid you will find, for a mind-maker-upper to make up his mind." - Dr. Seuss

Low-Point Tomato Zucchini Soup

My husband and I love going out for lunch. However, doing this too many times causes you to use a bit too many of your daily allotted points, leaving very little for a delicious supper. Got it covered with this super savory soup for only .5 points a cup! Awesome! Going to add this recipe to my list of "make often, especially after high-point lunches!"


Low-Point Tomato Zucchini Soup
Ingredients:
- 2 medium zucchini, chopped
- 1/4 cup red onion, chopped
- 1 1/2 tsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Goya Adobo seasoning
- 1/4 tsp. Italian seasoning
(use any of your favorite seasonings to taste. It doesn't have to be these.)
- 1 cup Spicy V8 Juice
- 1 cup chicken broth
- 1 large tomato, chopped
- 3 large fresh basil leaves, chopped
In a large skillet, saute the zucchini and onion in olive oil until crisp-tender. Sprinkle in seasonings and add the V8 juice, chicken broth, basil, and chopped tomato. Cook until heated through. OPTIONAL: Add 2 strips of crumbled cooked bacon. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4 cups
Serving size - 1 cup
Points per serving - .5
Points per serving with bacon - 1

"All that we are is the result of what we have thought." - Budha

Cheesy Chicken Ring

It's hard to tear into this magnificent chicken ring because it bakes up so beautifully. A perfect item to take to a party or enjoy with your family. People will be impressed with how hard you worked on this; just be sure you don't reveal how easy it was to make!

Ingredients:

- 1/2 cup mayonnaise
- 1 Tbs minced fresh parsley
- 2 tsp. Dijon mustard
- 1 tsp. onion powder
- 1 Tbs chives, chopped fine
- 1 3/4 cup cubed cooked chicken breast (1/2 inch cubes)
- 2 bacon strips, cooked and crumbled
- 3/4 cup reduced-fat shredded mozzarella cheese
- 2 tubes reduced-fat refrigerated Pillsbury crescent rolls
- 1 plum tomato
- shredded lettuce
- Pam cooking spray

In a large bowl, combine the mayonnaise, parsley, mustard, onion powder, and chives. Stir in chicken, bacon, and cheese. Spray 12-inch round pizza pan with cooking spray. Unroll crescent dough, separate into 16 triangles. Arrange on pizza pan forming a ring with the pointed ends facing the outer edge of the pan and wide ends overlapping. Spoon chicken mixture over wide ends. Thinly slice tomato and place on top of chicken mixture all the way around the ring. Fold over points (tucking the points underneath the wide ends). Bake at 375 degrees for 15 to 17 minutes or until golden brown. Remove from oven and slightly cool. Fill center of ring with shredded lettuce and add a few tomato wedges to the lettuce if desired. If you'd like a printer-friendly version of this recipe, Click Here.

"The discovery of a new dish does more for human 

happiness than the discovery of a new star." 

- Anonymous

Low-Point Reese's Peanut Butter Treats

.8 points! That's all you need to know. The trick is limiting yourself to just a few. This easy, kid-friendly, recipe allows you to continue relaxing while your kids make these treats for you. Make sure they put on a pot of coffee while they're at it too! :)


Low-Point Reese's Peanut Butter Treats
Ingredients:
- 1/2 cup butter (Land O Lakes Light), softened
- 1/2 cup Splenda sugar substitute
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup peanut butter (reduced fat)
- 1/2 tsp. vanilla
- 1 1/4 tsp. baking powder
- 1 1/4 cup flour
- Pam cooking spray
- Reese's minis (these are new and come in an 8 oz. package already unwrapped. They're even tinier than the regular miniature Reese's)
Beat sugars and butter. Stir in egg. Add peanut butter and vanilla; mix well. Gradually add flour and baking soda and combine. Line miniature muffin tins with miniature liners. Spray liners with a little bit of cooking spray. Roll batter into little balls and drop one in the middle of each liner, pressing down slightly to fill liner. Bake at 350 degrees for 10 to 12 minutes. Remove from oven and place a mini Reese's in the center of each treat. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 35
Serving size - 1
Points per serving - .8

"A man cannot live by bread alone; he must have peanut butter." - James A. Garfield

Low-Point Parmesan Bacon Tomato

How can something so good be so low-point? This amazingly-tasting tomato can be enjoyed as a wonderful side dish or a complete meal by setting it atop a bed of lettuce with some cottage cheese on the side. You'll be surprised at how scrumptious this is and thrilled to find out it's only ONE point!


Low-Point Parmesan Bacon Tomato
Ingredients:

- 3 large tomatoes

- 1 Tbs chicken bouillon granules

- 1/4 cup grated parmesan cheese

- 3 strips bacon

- "I Can't Believe It's Not Butter" spray

- desired seasonings to taste

- Pam cooking spray

Remove stems from tomatoes; cut in half widthwise. Place cut side up in an 11-inch by 7-inch or 13-inch by 9-inch baking dish coated with cooking spray. Combine bouillon, parmesan cheese, and seasonings in a bowl. Spread mixture over tomatoes. Cook bacon until crisp. Crumble bacon bits on top of each tomato. Spray with butter and bake at 400 degrees for 20 minutes. Remove from oven and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 6

Serving size - 1

Points per serving - 1

"A world without tomatoes is like a string quartet without violins." - Laurie Colwin

Low-Point Merlot Roasted Chicken Breast

It's dinner time and you're enjoying a glass of wine, wondering what to make. Suddenly, you receive inspiration as you grab the wine bottle to refill your glass. Why not make something with wine? The result? Mouth-watering Merlot Roasted Chicken Breast. This is not exactly how I came up with this dish; nevertheless, it's a divine dinner recipe that gives you good reason to keep wine on hand. :)


Low-Point Merlot Roasted Chicken Breast
Ingredients:
- Thyme, enough to sprinkle over all chicken breasts
- Rosemary, enough to sprinkle over all chicken breasts
- salt, pinch sprinkled over chicken
- 6, 4 oz. boneless skinless chicken breasts
- 3 Tbs flour
- 1 Tbs olive oil
- Pam cooking spray
- 1 1/2 Tbs finely chopped shallots
- 1 1/2 cups Merlot red wine
- 1 1/2 cups chicken broth
- 1/2 tsp. Splenda sugar substitute
- 3 Tbs chilled butter (Land O Lakes Light)
- 1 tsp. corn starch
Preheat oven to 425 degrees. Sprinkle thyme, rosemary, and salt over chicken. Dredge chicken in flour; shake off excess. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet and brown on both sides. Remove chicken from pan. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake for 12 minutes. Remove fron oven, cover, and let stand 10 minutes. Heat a medium sauce pan over medium-high heat. Coat pan with cooking spray. Add shallots and saute' 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen brown bits. Increase heat to high, bring to a boil. Boil about 5 minutes. Add broth and Splenda and cook for about 10 minutes until the broth reduces a little bit. (You should have anywhere from 3/4 cup to 1 cup broth remaining). Remove from heat and gradually add butter and corn starch, whisking until smooth. Serve sauce over chicken and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 6
Serving size - 1
Points per serving - 5

"Don't let yesterday use up too much of today." - Cherokee Proverb

Low-Point Creamy Almond Fudge

This creamy fudge comes with a warning ---> THIS FUDGE IS ADDICTING AND WILL NOT BE LOW-POINT IF YOU EAT THE WHOLE PLATE! With that said, it is amazing and you should try it! :) Creamy enough to eat with a fork; but if chilled for a few hours in the refrigerator, this will allow you to be able to just reach in and grab a small square... or two.


Low-Point Creamy Almond Fudge
Ingredients:
- 1 jar, (7 oz.) Marshmallow Fluff
- 2/3 cup fat-free evaporated milk
- 1/2 cup butter (Land O Lakes Light)
- 2 Tbs peanut butter
- 2 tsp. vanilla
- 1 1/2 cups mini chocolate chips
- 1/2 cup almond slivers, chopped
- Pam cooking spray
Spray 8 inch by 8 inch pan with Pam cooking spray. Set aside. In a large saucepan, combine the marshmallow fluff, evaporated milk, and butter. Cook and stir over medium heat until smooth. Bring to boil and boil for 3 to 5 minutes, stirring constantly. Remove from heat and add vanilla, peanut butter, chocolate chips, and almonds. Pour into prepared pan. Refrigerate for 2 or more hours, until firm. Cut into squares. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 25
Serving size - 1
Points per serving - 3

"I am an optimist. It does not seem to be much use being anything else." - Winston Churchill

Flounder Florentine

The topping alone for this flounder recipe is so good I could eat that all by itself with a spoon; but since I'm "mostly" into promoting healthy eating, I will encourage you to add the flounder. 

Ingredients:

- 2, 10 oz. packages of frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen flounder fillets
- 1 tsp. onion powder
- 1 tsp. chopped garlic
- 2 Tbs butter
- 3 Tbs flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1 1/2 cups 1% milk
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika
- Pam cooking spray

Spray 13 inch by 9 inch baking dish with Pam cooking spray. Sprinkle spinach in dish to cover bottom evenly. Line the fish on top of spinach. In a saucepan, heat butter, onion, and garlic. Stir in flour, salt, pepper, and nutmeg until blended. Gradually add milk and bring to a boil. Cook for 1 or 2 minutes, stirring constantly (or whisking) until thickened. Pour over fillets. Sprinkle with parmesan, paprika, and a little more salt and pepper to taste; and bake, uncovered, at 350 degrees for 25 minutes. If you'd like a printer-friendly version of this recipe, Click Here.

"I'm an idealist. I don't know where I'm going but I'm on my way." - Carl Sandburg