Italian Zero Point Soup

Ingredients:

• 6 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic minced
• 2 small zucchini, chopped
• 1 fennel bulb, sliced thin
• 1 pepper, chopped
• 1 cup chopped radicchio
• 1 cup fresh spinach
• 28 ounce can diced tomatoes
• 1/4 tsp crushed red pepper flakes
• 2 tsp fresh thyme, chopped
• 1 tsp fresh oregano chopped
• Salt and pepper
• 1/2 cup fresh Itilian parsley
• 1/2 cup fresh basil

Directions:

1. Bring broth to a boil
2. Add vegetables through fresh herbs
3. Cover and return to boil
4. Uncover and cook for 10 minutes
5. Stir in rest of ingredients and serve

Pumpkin Soup (2 points)

Ingredients:

• 29 oz can Libby's Pumpkin
• 1 tbsp. butter
• 1/2 cup onion
• 3 tbsp. water
• 14 oz chicken broth
• 1.5 tbsp. brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp. splenda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Romano for garnish

Direction:

1. In large pot, cook onions in butter. Add water, cook until soft
2. Add pumpkin and broth, stir
3. Add remaining ingredients and stir until blended
4. Serve 1 cup portions with a topping of Romano

Libby's Pumpkin Pie

Ingredients:

• 1 1/2 cup sweetener
• 1 tsp salt
• 2 tsp ground cinnaon
• 1 tsp ginger
• 1/2 tsp cloves
• 4 eggs (1 cup egg beaters)
• 1 can pumpkin (29 oz)
• 2 cans Evaporated Milk

Directions:

1. Preheat oven to 425
2. Mix sugar, salt, cinnamon, ginger and cloves
3. Mix in eggs, pumpkin
4. Stir in evaporated milk
5. Pour into ramekins
6. Bake for 15 minutes
7. Reduce heat to 350 and bake for another 50 minutes or until done.
8. Cool and serve

Crispy Cauliflower Buffalo Wings

Ingredients:

• 1 head cauliflower, chopped into bite-sized pieces
• 1 cup flour
• 1 cup water
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 tsp. melted butter
• 2/3 cups hot sauce

Directions:

1. Preheat oven to 450
2. Combine flour, water, garlic powder, salt
3. Whisk until smooth
4. Toss cauliflower in batter
5. Put on baking sheet and bake for 15 minutes, tossing half-way through
6. Remove from oven and toss in hot sauce
7. Cook again for 25 minutes
8. Serve with no-cal ranch.

Beef with Barley Soup, 8 Points+

Ingredients:

• 1 tsp oil
• 1-1/2 lbs lean beef round stew meat
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 6 cups water
• 1 - 2 tsp kosher salt, to taste
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper

Cook the beef and all ingredients except the barley until vegetables and beef are done.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Upside Down Cake, 7 Points+

Ingredients

•  20 oz canned pineapple packed in juice, rings    
•  6 Tbsp reduced-calorie margarine    
•  2 Tbsp packed light brown sugar    
•  7 item(s) maraschino cherries, halved    
•  1 cup(s) all-purpose flour    
•  3/4 tsp baking powder    
•  1/4 tsp baking soda    
•  1/4 tsp table salt    
•  1/2 cup(s) fat free skim milk    
•  1 tsp vanilla extract    
•  1/2 cup(s) sugar    
•  2 large egg(s)    

Instructions

1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.

 

Quick Quinoa Meatballs 2 Points + / Meatball

Ingredients

• 1/2 cup(s) uncooked quinoa
• 1 cup(s) water     
• 1 pound(s) uncooked ground pork     
• 1/2 cup(s) uncooked shallot(s), Diced     
• 4 clove(s) (medium) garlic clove(s), Smashed     
• 2 item(s) egg(s)     
• 1/4 tsp Salt
• 1/2 tsp black pepper     
• 1/2 tsp cayenne pepper     
• 1/2 tsp paprika     
• 1/2 Tbsp fresh oregano     
• 1/2 tsp dried parsley     
• 1/4 tsp ground cinnamon    

Instructions

1. Preheat oven to 450.
2. Line a baking sheet with parchment paper.
3. Put the quinoa and 1 cup water into a saucepan and bring to boil. Reduce heat, cover and simmer for 15 minutes. Take saucepan off heat and transfer the quinoa to a medium mixing bowl, allow to cool for at least 10 minutes.
4. While quinoa is cooking, add all of the remaining ingredients to the medium bowl.
5. Mix with quinoa once cooled. Mix well until evenly distributed and combined.
6. Shape the mixture into balls that are a little smaller than a golf ball.
7. Place in even rows on the lined baking sheet and place in oven.
8. Cook the meatballs until they're slightly browned and crispy on the top, 12-15 minutes