Low-Point Candy Corn Cupcakes

HAPPY HALLOWEEN!!!

Enjoy these wonderfully moist cupcakes this Halloween season! If you don't have time to make them for Halloween, they're still an amazing dessert for Thanksgiving or anytime throughout the fall season! Enjoy!

Low-Point Candy Corn Cupcakes

Ingredients:

- 1 box of Betty Crocker white cake mix

- 1 1/4 cups water

- 1/3 cup unsweetened applesauce

- 2 egg whites

- Betty Crocker whipped butter cream icing

- yellow and red food coloring

Preheat oven to 325 degrees. Pour cake mix into a bowl and add water, applesauce, and egg whites. Combine. (By replacing the oil, that the box mix calls for, with the applesauce, you're instantly removing 18 points from the cake mix! Woo Hoo! Divide batter into 3 separate bowls. Using the food coloring, add yellow to one bowl making a rather bright colored yellow batter (I used a lot of drops to acquire the color I wanted). In the 2nd bowl, use both red and yellow food coloring to create a bright orange color. Leave the 3rd bowl white. Spray cupcake pans with Pam cooking spray. Add a spoon of yellow batter to the bottom of the cupcake tins, then proceed with the orange, and lastly the white (creating the candy corn color). You have to kind of gauge or guess how much to put in. I was trying to add a little more orange to make a thicker middle color but I left myself not a lot of room for the white batter on top. Bake cupcakes for 18 to 20 minutes or until done (Insert a toothpick in the middle. If it comes out clean, they're done.) Let cool and spread 1 tablespoon of butter cream icing on top. Devour! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 12

Serving size - 1

Points per serving - 3

"It's not only children who grow. Parents do too. As much as we want to see what  our children do with their lives, they are watching us to see what we do with ours. I can't tell my children to reach for the sun. All I can do is reach for it myself." - Joyce Maynard

Popcorn Pork

I'm listening. Quite a few people who are regulars to my blog stated that their favorite recipes are those with less than five ingredients. They aren't overly fond of cooking; but with these easy and delicious recipes, they can make something very quickly for their family and pretend it took a longer to prepare. So here you go... another recipe your family will think you slaved over. Just act real tired after you make this and maybe they'll clean the kitchen after supper. 

Ingredients:

- 5, 4 oz. boneless pork chops, cubed

- 10 Stacy's Pita Chips, Parmesan Garlic and Herb flavor, crushed

- 1 Tbs soy sauce

- 1/8 tsp. chili powder (or more if you want more of a kick)

- 3 Tbs. melted butter*

Preheat oven to 400 degrees. Cube pork chops and place in a bowl. Add soy sauce to pork and mix until coated. Roll in crushed pita chips and place in a baking dish sprayed with a little cooking spray. Drizzle top of cubed pork chops with butter and place, uncovered, in the oven for 15 to 20 minutes. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"What you do speaks so loudly that I cannot hear what you say." - Ralph Waldo Emerson

*When I first made this I sprayed "I can't believe it's not butter" spray on top. By drizzling real butter instead, it's actually healthier.

Low-Point Pumpkin Donut Holes

There's no trick to this treat! These pumpkin-flavor donut holes are perfect for any little goblin wanting a tasty treat. A "spooktacular" treat, just in time for Halloween!


Low-Point Pumpkin Donut Holes
Ingredients:
- 2 1/2 cups flour
- 1/2 cup Splenda granulated sugar substitute
- 1 Tbs baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. allspice
- 1 cup canned pumpkin
- 1 egg
- 1/4 cup 1% milk
- 1/4 cup Land O Lakes Light butter with canola
- 2 tsp. vanilla
- 2 cups oil for frying
For Decorating:
- cinnamon sugar, to roll donuts in
- slivered almonds
- white icing
- green food coloring
In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Make a well in the center of the dry ingredients and pour in the wet. Combine gently until soft dough is formed. Refrigerate for several hours. When ready to fry, roll the dough into little balls (feel free to coat hands often with flour since the dough can be quite sticky). Heat oil in a medium to large sauce pan. Drop balls into oil and fry, turning several times, for 3 to 4 minutes. Remove with slotted spoon and drop balls into cinnamon sugar mixture to coat. Set on wire rack to cool. Insert almond slivers in the top of the donut holes, creating the stem. Add green food coloring to white icing and holding the donut upside down, dip and swirl the tip of the almond sliver into icing. Plate and watch all the goblin and ghouls make them disappear! :) If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 47 donut holes
Serving size - 1
Points per serving - 2.6

"Eat, drink, and be scary." - Anonymous

Creamy Roasted Red Pepper Soup

Creamy and delicious -- this savory soup will soon become one of your favorites. Perfect for these chilly fall days, this soup will fill you up without filling you out! 

Ingredients:

- 2 Tbs butter

- 1 onion, chopped

- 2 carrots, peeled and chopped

- 3 garlic cloves, chopped; or 1 tsp. garlic powder

- 1/2 Tbs dried basil leaves

- 1/4 tsp. thyme

- 6 cups chicken broth

- 2, 12 oz. jars roasted red peppers preserved in water, drained

- 1 large potato, peeled and chopped

- 1/2 cup dry white wine

- 1 Tbs sugar

- salt and pepper to taste

- Mascarpone cheese, optional

- Croutons, optional

Heat butter in a large pot over medium-high heat. Add onions, carrots, garlic, basil, and thyme. Saute until onions are translucent (about 5 minutes). Add broth, red peppers, potatoes, wine, and sugar. Bring to a boil and decrease heat. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 25 to 30 minutes. Cool soup slightly. Working in small batches, add soup to a blender and puree until all soup has been blended. Season with salt and pepper. Ladle soup into bowls and add 1 tablespoon of mascarpone in the center of each bowl along with 6 (or less) croutons, if desired. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Nothing is too much trouble, if it turns out the 

way it should." - Julia Child

Low-Point Eggplant Basil Spread

Need something delicious for a get-together with family or friends? Make this easy eggplant basil spread and enjoy with some pita chips or tortilla chips for very few points!


Low-Point Eggplant and Basil Spread
Ingredients:
- 1 medium raw eggplant
- 1 cup fresh basil, packed
- 10 green olives
- 1 clove of garlic
- 1/2 to 1 tsp. coarse salt (to taste)
Heat oven to 375 degrees. Cut eggplant in half lengthwise. Place eggplant halves cut-side down on a baking sheet coated with cooking spray. Roast until eggplant is soft (about 30 minutes). Cool and then remove inside flesh with a knife or spoon, trying to remove most of the seeds. Place in a food processor with all other ingredients and blend until combined. Add more salt, if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 10 Tbs (approximately)
Serving size - 3 Tbs
Points per serving - .4
1.5 points for all 10 Tbs!  Enjoy!

"If there's no way out, how did you get in?" - Anonymous 

Low-Point Italian Chicken

This Italian Chicken recipe is superb, and the best thing is it only consists of THREE ingredients, including the chicken! Even if you don't like to cook, this easy recipe makes cooking fun, simple, and way worth it! :)

Low-Point Italian Chicken

Ingredients:

- 3, 4 oz. skinless, boneless chicken breasts

- 10 Stacy's Chips, Italian Harvest flavor, crushed

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

Preheat the oven to 400 degrees. Spray chicken breasts with spray butter. Coat chicken with crushed chips and place on baking sheet. Bake for 20 to 25 minutes, remove, and enjoy!!! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 3

Serving size - 1

Points per serving - 3.3

"It isn't the great big pleasures that count the most; it's making a great deal out of the little ones." - Jean Webster

Creamy Crescent Chicken Rolls

With all the delicious ingredients that go into making these creamy crescent rolls, I knew they would be absolutely divine. What I didn't realize until the next day was that when pulled directly from the refrigerator and placed into your mouth, they're just as wonderful! So hot or cold...they go fast! At least they did at my house! :)

Ingredients:

- 1, 6 oz. chicken breast, boneless, skinless

- 4 oz., 1/3 less fat cream cheese

- 1/4 cup light sour cream

- 1/2 tsp. salt

- 1/2 tsp. pepper

- 1 tsp. onion powder

- 2 tsp. dried chives

- or any of your favorite seasonings

- 1, 8 oz. can reduced-fat crescent rolls

- 1 package chicken gravy mix (I used McCormick brand) - optional

- Pam cooking spray

Preheat oven to 400 degrees. Spray baking dish with Pam cooking spray and place chicken breast into dish. Bake for 20 to 25 minutes (or until chicken is cooked through). Remove, let cool slightly and dice chicken. Lower heat in oven to 375 degrees. In a mixer or bowl, combine cream cheese, sour cream, salt, pepper, onion powder, and chives. Add chicken and combine well. Open crescent rolls and lay out each triangle. Add a small scoop or two of the chicken mixture onto the wide part of the triangle and roll crescent roll up with the mixture inside. Repeat with all 8 crescent rolls. Bake rolls for about 12 minutes. Remove from oven. Heat chicken gravy mix with 1 cup water until it begins to thicken. Drizzle gravy over crescent rolls if desired, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

NOTE: You will have leftover creamy chicken mix. You can keep in an airtight container in the refrigerator for up to a week.

"If you can't feed hundred people, then feed just one." - Mother Teresa

Spice Butterscotch Cake

The perfect dessert... all with just five ingredients!!! A must try, especially if you're a fan of butterscotch and pecans! Eating only one piece is a "must try" too, or more just "good luck"! I hope you enjoy this magnificent cake as much as we did!

Ingredients:

- 1 spice cake mix

- 1 small box instant butterscotch pudding

- 2 cups milk

- 1/2 of an 11 oz. bag butterscotch morsels

- 3/4 cup pecans, coarsely chopped

Preheat oven to 350 degrees. Make pudding as directed, whisking with 2 cups of milk until it begins to thicken. Stir in cake mix. Pour into a 9-inch by 13-inch pan, sprayed with cooking spray. Sprinkle butterscotch morsels and then pecans on top of cake before baking. Bake for about 25 minutes. Enjoy! 

"All the world is a birthday cake; so take a piece, but not too much." 

- George Harrison

Low-Point Pecan-Coated Orange Roughy

A great-tasting fish with a savory dijon white-wine sauce makes this succulent pecan-coated orange roughy very enjoyable to eat. Try this recipe for yourself and let me know if you enjoy it just as much as we do.


Low-Point Pecan-Coated Orange Roughy
Ingredients:
- 5, 4 oz. Orange Roughy fillets
- 1 egg
- 1/2 cup crushed pecans
- 2 tsp. butter
- 1 Tbs chopped shallots
- 1/2 cup white wine
- 1/4 tsp. dill weed
- 1/4 tsp. thyme
- 1/4 tsp. pepper
- 2 tsp. corn starch
- 1 tsp. Dijon mustard
- 1 Tbs lemon juice
- cooking spray
Heat oven to 400 degrees. Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place fillets in a 13-inch by 9-inch baking dish sprayed with cooking spray. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. Meanwhile, in a saucepan, sauté shallots in butter over medium-high heat until tender. Add wine. Bring to boil and cook for a few minutes until liquid is reduced by half. In a small bowl, combine dill weed, thyme, pepper, cornstarch, mustard, and lemon juice. Stir into wine mixture. Bring to boil and stir until it begins to thicken. Serve with orange roughy and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 5

"What lies behind us and what lies before us are tiny matters compared to what lies within us." 
- Ralph Waldo Emerson

Low-Point Swiss Chicken Cutlets

Boneless chicken breasts, flattened to about 1/4" thick, layered with swiss cheese, rolled, tied, and fried. Nothing to it! With a taste that is very pleasing to the palate, this easy-to-fix recipe will be at the top of your list!


Low-Point Swiss Chicken Cutlets
Ingredients:
- 4, 4 oz. skinless, boneless, chicken breasts
- 2 slices reduced-fat thin swiss cheese
- 2 Tbs flour
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 1 Tbs butter
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/4 tsp. oregano
- 1/2 tsp. garlic powder
Flatten (lightly pound) out chicken cutlet until they're about 1/4-inch thick. Cut each cheese slice in half. Place 1/2 cheese slice on top of each chicken cutlet. Starting with the short end, tightly roll up cutlets and tie securely with a string. Sprinkle pepper and salt on chicken and gently toss chicken rolls through flour that has been placed in a shallow bowl or on a plate. In a large nonstick skillet, melt butter over medium heat. Add chicken, cook, turning frequently until golden, about 3 to 5 minutes. Add broth, wine, oregano, and garlic to skillet. Increase heat and bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through and sauce is slightly thickened; about 10 to 12 minutes. Place on serving dish, remove strings, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 5

"Fix your eyes forward on what you can do, not back on what you cannot change." - Tom Clancy

Cherry Oatmeal Bars

I've explained this before but apparently I wasn't listening so again, the rule is... if you eat the serving size, the dessert is fantastic and low in calories. If you almost eat the entire dessert, you're doomed. I will do better next time. Promise! Very delicious but needs to come with a warning: Addicting!

Ingredients:

- 1 cup flour
- 1 cup oats
- 2/3 cup brown sugar
- 1/4 tsp. baking soda
- 1/2 cup butter softened
- 1 1/2 cups canned cherry pie filling

Combine flour, oats, brown sugar, and baking soda. Fold in butter until mixture is moist and crumbly. Press mixture into an 11-inch by 7-inch baking dish sprayed with cooking spray, reserving 1/2 cup of the mixture. Spread cherry pie filling on crumb mixture in baking dish. Sprinkle the reserved crumb mixture on top of the cherry pie filling and bake at 350 degrees for 25 minutes (or until golden brown). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Before you act, listen. Before you react, think. Before you spend, earn. Before you criticize, wait. Before you pray, forgive. 
Before you quit, try." - Ernest Hemingway

Bruschetta Chicken

One of my favorite things to eat is bruschetta! I could eat it everyday! That's why I was so excited to try this wonderful bruschetta chicken recipe. I must say, it's really good. Anyone who is a fan of bruschetta ought to try this great tasting recipe!

Ingredients:

- 1 lb. boneless skinless chicken breast, cubed
- 1/2 tsp. coarse salt
- 1/4 tsp. pepper
- 1/2 of a 15 oz. can diced tomatoes
- 1/4 cup water
- 1 garlic clove, minced
- 1/2 box Stove Top Stuffing (Chicken or Cornbread flavor)
- 1 cup shredded reduced-fat mozzarella cheese
- 2 tsp. dry Italian seasoning
- Fresh basil or parsley, chopped
- cooking spray

Preheat oven to 400 degrees. Spray 2 1/2 quart casserole dish with cooking spray. Toss chicken with salt and pepper. Place chicken in a layer into the bottom of baking dish. In a medium to large bowl, mix tomatoes, water, garlic, and stuffing mix. Let set for a minute to soften. Sprinkle mozzarella cheese on top of chicken and then Italian seasoning. Evenly layer stuffing mixture on top of Italian seasoning. Bake uncovered for about 30 minutes. Sprinkle with fresh chopped basil and enjoy! If you'd like a printer- friendly version of this recipe, Click Here.

"One of the very nicest things about life is we must regularly stop whatever it is we are doing and devote our attention to eating." 
- Luciano Pavarotti