Banana Bread - 1 Point

Ingredients:

• 3 bananas, mashed
• 1 cup Splenda sugar substitute
• 1/2 cup natural applesauce
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions:

1. Preheat oven to 350 degrees.
2. In a mixer, mash bananas, add Splenda and mix.
3. Mix in rest of indgredients.
4. Pour ingredients into a bread pan sprayed with non-stick spray.
5. Bake for 50 to 60 minutes; cake tester should come out clean when done.
6. Remove from pan and cool on a wire rack.
7. *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.

Italian Sausage and Pepper Pasta - 7 Points+

Ingredients:

• 1/2 pound Italian sausage
• 2 tsp olive oil
• 2 peppers, cut into long thin strips
• 1 medium onion, thinly sliced
• 1/2 cup red wine
• 1 1/2 tbsp. garlic
• 28 oz canned crushed tomatoes, fire-roasted
• 1/2 tsp crushed red pepper
• pinch salt

Instructions:

1. Bring water to boil
2. Large non-stick skillet, cook sausage breaking it up. Remove to plate
3. Heat oil in skillet. Add peppers and onion; cook about 5 minutes
4. Add wine and garlic; cook until most liquid evaporates (1 minute)
5. Add tomatoes, crushed red pepper, salt, sausage
6. Bring to boil
7. Reduce heat to medium-low; cover and simmer
8. Add pasta to water; cook until done
9. Toss pasta with sauce
10. Serve: 1 1/3 cups

Low-Fat Chicken Enchiladas, 4 points

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas

Super-Easy Cream of Broccoli Soup, 4 points per serving

Ingredients:

• 1 tsp unsalted butter
• 1 medium onion, chopped
• 20 oz frozen broccoli, chopped
• 3 cans Cream of Potato soup
• 4 cups fat-free milk
• 3/4 cup shredded cheddar
• 1 tbsp. Dijon mustard
• 1/8 tbsp. Cayenne Pepper
• 1 tsp Kosher salt

Directions:

1. Melt butter in saucepan over low heat
2. Add onion and increase heat. Cook until tender
3. Stir in broccoli and potato soup
4. Stir in milk until blended
5. Increase heat and bring to a boil
6. Reduce heat and simmer, covered, until broccoli is tender
7. Remove from heat
8. Add cheese, mustard, and cayenne, stirring until cheese melts.
9. Serve (1 1/4 cups/serving)

Breakfast Cheese Pie

Ingredients

• 1 can (8 oz) low-fat refrigerator rolls
• 3 tbsp. margarine
• 1/4 cup sugar
• 2 eggs
• 2 cups (1 lb) ricotta cheese
• 2 tsp grated orange peal
• 1/2 tsp vanilla

Topping:

• 1 cup flour
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1/2 cup margarine

Directions:

1. Heat oven to 350 degrees
2. Spread crescent rolls in bottom of pie plate with edges hanging over side.
3. Beat margarine, sugar, and eggs until blended.
4. Stir in ricotta cheese, orange peel, and vanilla.
5. Pour into dough lined pie plate.
6. Make topping by combining flour, sugar, cinnamon, and margarine.
7. Cut together until crumbly.
8. Sprinkle on top of ricotta cheese mixture.
9. Pull overlapping dough over mixture.
10. Bake for 40 minutes or until mixture is set.

Grilled Pork Chops with Avocado-Pineapple Salsa - 7 PP

Ingredients

 

•  1/4 cup(s) fresh lime juice    
•  1/4 cup(s) pineapple juice, *    
•  3 Tbsp cilantro, fresh, chopped    
•  1 tsp olive oil, extra virgin    
•  3/4 tsp ground cumin, divided (or less to taste)    
•  1/2 tsp table salt    
•  1 tsp minced garlic    
•    1 pound(s) uncooked pork chop(s), four 4-oz pieces    
•    1 1/2 cup(s) pineapple, diced    
•  1 item(s) (medium) avocado, diced    
•    2 Tbsp (chopped) uncooked red onion(s)    
•  2 spray(s) cooking spray    

Instructions

1. In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt
2. Remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
3. Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container).
4. Add pork chop to bag (or container);
5. seal bag and turn to coat with mixture (or toss in container and then cover).
6. Refrigerate at least 30 minutes or up to several hours.
7. Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
8. Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
9. Remove pork chop from marinade; discard marinade. Grill pork chop until cooked through, flipping once, about 5 to 7 minutes per side.
10. Transfer pork chop to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 pork chop breast and about 1/2 cup salsa per serving.

 

Weight Watchers 0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped                                           
• 3 green onions, chopped                                           
• 2 (12 ounce) cans diced tomatoes                                           
• 4 cups low-fat chicken broth                                    
• 1/3 cup salsa                                           
• 1/2 red pepper, chopped                                    
• 1/2 green pepper, chopped                                            
• 3 -4 celery ribs, chopped                                           
• 1/3 cup fresh cilantro                                           
• 1/2 teaspoon cumin                                           
• 1/2 teaspoon chili powder                                           
• 1/2 teaspoon basil                                           
• 4 tablespoons fat free sour cream                                           
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
2. You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .