Low Calorie Homemade Ice Cream
Points+ Value for 1/2 cup 3
Calories 100
1 1/4 cup skim milk
1 1/4 cup sugar
3 cups fat free half and half
1.5 tbs vanilla extract
Mix all ingredients. Add to your ice cream freezer and enjoy! Makes about 14 servings.
Homemade Waffles
Makes 13 Waffles
Points+ Value per Waffle 4
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
2 eggs
2 cups milk
1/4 cup oil (I used canola)
Preheat your waffle iron. In a large mixing bowl blend dry ingredients. In a separate bowl, mix wet ingredients and add to the dry. Mix and pour into a hot waffle iron.
Shauna's Sloppy Joe's
Serves 5
Point Plus per serving: 5
1lb extra lean ground beef
1/2 cup minced onion
1 can of tomato soup
1/2 tsp chili powder
1/4 tsp salt
1 1/2 TBSP Ketchup
1 1/2 TBSP flour
1 TBSP Worcestershire sauce
Brown beef and onion. Mix in remaining ingredients. Simmer covered for 30 minutes. Serve on buns or diet bread.
Salsa
Points + Value: 0
Ingredients
6 cans of diced tomatoes (in the summer I use fresh from the garden)
1 jalapeno pepper
1 large green pepper
3 tomatillos
3 limes
1 onion ( I have used yellow, but purple is my favorite)
4 tsp minced garlic
1 TBSP salt
1 bunch of Cilantro.
First process the tomatoes in a food processor and drain. Then put them in a large bowl. Next seed the green pepper and run through the food processor, then process the jalapeno pepper, onion, cilantro and tomatillos until slightly chuncky. Dump in the bowl with the tomatoes. I will drain a bit of the juices off if it looks to runny. Add the salt, garlic and juice of 3 limes. Mix and enjoy. I make a double batch and freeze the left overs.
Soft Mall Pretzels
Makes 12 pretzels
Points + Value: 5
Ingredients
1 packet active dry yeast (I use Quick Rise)
1 1/2 C hot (110-120 degrees) water
2 T brown sugar
1 t salt
1 C bread flour
3 C all-purpose flour
2 C warm water
2T baking soda
1/4 C melted butter
Toppings:
coarse salt
garlic salt, Parmesan cheese
cinnamon, sugar
Directions:
Place brown sugar, yeast, and salt in a bowl. Add hot water, stir gently to dissolve Using a dough hook attachment, add flour, 1 cup at a time, until it’s all incorporated. Knead another 8-10 minutes. Dough will be smooth and elastic, not tacky. Remove dough from hook & mixer. Round dough into ball, lightly spray or grease mixing pan, and place dough back into the pan. Let it rise for about an hour. Remove dough from the pan onto a clean, dry hard work surface. Cut dough into twelve approximately equal pieces. I start by cutting it in half… then quarters, and then each quarter into three pieces. Take each of the little dough balls and roll them out into 3 foot ropes. You might have to let the dough rest for a few minutes to get it rolled out long enough. Once you've got them all rolled out, spray two parchment- or silicone-lined cookie sheets. This is important…Don’t forget to line and spray them or your pretzels will stick!
Dissolve 2 T baking soda in 2 C hot water, and stir to incorporate. Give each rope a quick dip in the soda bath before rolling them into pretzels, like so:
Start with a U shape, cross one end over the other, give it a twist, Then bring the ends down to lay on top of the dough on the curve.
Once you've got all your pretzels rolled (or twirled, bent, whatever…), let them rise for about 15-20 minutes, then bake them at 450 degrees for 8-10 minutes, or until they’re golden brown.
When the pretzels come out of the oven, brush them with melted butter (use spray butter for 0 points) and then sprinkle your topping(s) of choice on them.
CROCKPOT PINEAPPLE CHICKEN
I came across this recipe on Recipegirl.com and it is really good. Give it a try!
Serves 6
Points + value 5
Ingredients
6 whole chicken breast halves without skin
1 dash pepper
paprika to taste
One 20-ounce can pineapple tidbits in juice
2 Tbs
2 Tbs soy sauce
1 clove garlic, minced
Directions
Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.
Servings: 6
Big-Batch Vegetable Soup
Serves 8
Points + Value 1
Ingredients
2 cups chopped onions
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, green beans, and zucchini (cut larger vegetables into smaller pieces)
Directions
1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Sizzling Steak Fajitas
Serving size:1
Points Plus Value: 5
Ingredients:
3 oz steak
1 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup water
1 green bell pepper (cored and sliced)
1 medium onion (I use purple onion) (sliced thinly).
Directions:
In a zip bag, combine the chili powder with the salt, cumin, onion powder, garlic powder, water. Add the steak, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat a large nonstick skillet. Empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally, until the vegetables are crisp-tender and the steak is cooked through, about 6 minutes. Remove from the heat. Serve immediately.
Serving ideas:
serve over 1 cup of rice add 5 points plus.
Serve in a tortilla (I use a 1 point tortilla).
Meat Loaf
Serving Size: 7
Points Plus value: 3
Ingredients:
1 pound raw extra lean ground beef (I use 93-95%)
1/2 cup ketchup
1/4 cup onions, minced
1Tbsp dried parsley
1Tbsp unpacked brown sugar
1/4 tsp salt
1/4 tsp pepper
1 egg
1/3 cup quick cooking rolled oats
Directions:
Combine 1/3 cup of the ketchup, onion, and the next 5 ingredients in a large bowl; stir well. Add meat and oats; stir just until blended. Shape into a loaf pan coated with cooking spray. Brush remaining ketchup over meat loaf. Bake at 350 for 1 hour or until done. Let stand 10 minutes before slicing (very important). Cut into 7 slices.
MMMM Meatballs
Serving Size: 4
Points Plus Value: 5
Ingredients:
1 pound raw extra lean ground beef (93-95%)
1 large egg
1/8 cup dried bread crumbs
1/8 tsp salt
dash of pepper
2 cloves garlic minced
1/4 cup minced onion
dash of dried oregano
shake of garlic powder
shake onion powder
Directions:
Mix well. Form into ping-pong sized balls. Bake on a cookie sheet sprayed with cooking spray at 350 for 30 minutes or until done.
Eazzzzy Pizza Crust (from my Aunt Janet' Cookbook)
Serving size: (I make 2 medium pizzas and 3 kid pizzas)
Points Plus Value: 32 for the entire batch of crust
Ingredients:
1 Tbsp yeast
1 cup water, warm
1 tsp sugar
1 tsp salt
2 Tbsp vegetable oil
2 1/2 cups flour
Directions:
Dissolve yeast in water and add rest of ingredients. Beat with a wooden spoon until mixed, kneed for about 5 minutes and roll out the dough. Put toppings and sauce on and bake at 450 for 12 minutes. I divide the dough by 4 and make personal pizza's. 8 points plus for you entire 1/4 pizza crust.
Cabbage Slaw
Points Plus Value: 1 point for 2 cups of slaw
Ingredients
4 cups shredded cabbage
1/2 medium cucumber, thinly sliced
1/2 medium red onion, thinly sliced
1 clove garlic minced
1 medium green pepper, thinly sliced
1 medium carrot, thickly shredded
1/2 tsp salt
1/2 tsp pepper
3 packets of sweet and low or splenda
2 1/2 Tbsp apple cider vinegar
1 Tbsp water
Directions:
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.
In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour. MMMMMM!
Funeral Potatoes
Serving size: 1/2 cup
Points Plus Value: 6
Ingredients
8 medium potatoes
1/4 cup of butter
1 can cream of chicken soup
1 1/2 cup grated cheese
1/3 cup chopped green onion
1 cup sour cream
2 cups corn flakes, crushed
2 Tablespoons melted butter
Directions
1. Peel and boil the potatoes. Grate potatoes into a 9x13 inch baking dish. In a medium saucepan, heat 1/4 cup butter with undiluted soup until butter melts. Add sour cream, onions and cheese to soup mixture. Blend well. Pour over potatoes and mix together.
2. Mix crushed corn flakes with melted butter. Spread over potato mixture. Bake at 350 for 45 minutes
