Sunday, March 30, 2008

Butternut Bisque

1 cup shredded carrots
1 small butternut squash
1 cup chopped onion
1 clove garlic
2 Tblsp I Can't Believe It's Not Butter
4 cups organic vegetable broth
2 chicken bouillon cubes
1 container of Gerber organic apply strawberry baby food
1/3 cup fat free half and half
1/2 tsp of Splenda brown sugar

Cut squash in half and place in baking dish along with one clove of garlic. Cover baking dish with foil and cook for 50/60 minutes or until squash is tender. When cooled, remove skin and cut into pieces. Save garlic for use in soup.

In 2 quart sauce pan, melt margarine and add chopped onion and the roasted garlic clove until onions are translucent and tender. Add broth, carrots, squash, bouillon and cook for 15 minutes. Add baby food, Splenda and half and half. Cook until heated through. Remove from heat and blend until desired consistency. Place back in pan and keep warm. Serve topped with parsley flakes and croutons.

Serves 6 at 1 point per serving. Add additional points for amount of croutons used.
(Always check points as they may differ depending on the ingredients used in the recipe.)


Oooey Gooey Banana Muffins

1 box Banana Vitamuffin mix
2 Tblsp flour (optional = I'm at high altitude - 7000+ feet)
1 tsp cinnamon
3 egg whites
1 medium banana, chopped into bite sized pieces
1 1/4 cup water
2 Tblsp Weight Watcher's cream cheese
2 Tblsp Smuckers fat free caramel syrup


Preheat over to 400 degrees and spray a 12 count muffin pan with spray oil.

Mix muffin mix and flour (remember, only add flour if you are at high altitude). Add cinnamon, chopped banana, water and egg whites and mix until all ingredients are moistened. Do not over mix. Fill each muffin about 1/2 full then add 1/2 tsp of cream cheese to each one, pressing it down into the mix. Top each muffin with the remaining batter. Bake for 25 to 30 minutes or until cooked through.

Let cool and drizzle each muffin with 1/2 tsp of caramel syrup. These are oooey, gooey and delicious!~

Makes 12 muffins at 2 points per muffin
(Always check points depending on your ingredients.)

Wednesday, March 26, 2008

Pepperoni and Feta Pizza Pie

1 Boboli Pizza Crust - original
1 cup Classico organic spinach pasta sauce
1 cup 2% Kraft mozarella cheese
30 slices turkey pepperoni
2 Tblsp reduced fat feta cheese
1/4 cup grated parmesan cheese
1/2 cup sliced red onions
1/2 cup sliced mushrooms
1/2 cup chopped red peppers
1 clove garlic, minced

Place crust on cookie sheet. Pour pasta sauce evenly over the crust. Meanwhile, place onions, mushrooms, peppers and garlic in microwave safe bowl and microwave until tender. Place vegetables, 1/2 of the mozarella cheese and the pepperoni on top of the sauce. Spread remaining mozarella, feta and parmesan on top and bake the pizza pie at 400 degrees for 20 minutes or until cheese is melted and bubbly.

Serves 8 at 4.75 points per serving
(always check points as the ingredients may differ from what is used in this recipe)

Sunday, March 23, 2008

Polenta Lasagna


1 lb. Laura's organic ground beef (4% fat)
4 Tblsp. reduced fat parmesan cheese
1 cup frozen onion pepper blend
1 cup lowfat ricotta cheese
1 cup Weight Watcher's mozarella cheese
1 cup fresh baby spinach, chopped
1 small can of button mushrooms
3 cup Food Merchants ready to eat polenta
1 egg white
1 can Muir Glen organic diced tomatoes with garlic and onion
salt and pepper to taste
2 clove garlic, minced
1 1/2 tsp dried basil


Preheat oven to 350/375 degrees. Spray a glass baking dish (9x13) with nonstick cooking spray and set aside.

Spray a large skillet with nonstick cooking spray and place on stove over medium heat. Add the beef and cook until no longer pink. Season with salt and pepper, basil and add minced garlic. Add onion/pepper blend and diced tomatoes. Cook, stirring frequently, until beef is no longer pink and the vegetables are warmed through.

Mix ricotta, half of the mozarella cheese (1/2 cup), 2Tblsp of parmesan cheese, egg white, basil, spinach and season with salt and pepper. Set aside.

Slice polenta into 1/4 inch thick slices and place half the slices on the bottom of the glass dish, top with 1/2 ricotta mixture and 1/2 the ground beef mixture and repeat layers. Top with remaining mozarella and parmesan cheese. Cover with foil and bake until hot and bubbly, about 45 minutes. Remove foil and bake an additional 10 minutes. Let stand and cut into squares to serve.
Serves 6 at 5 points per serving.
(Always check points as your ingredients may differ from what is used in this recipe)

Monday, March 10, 2008

Stuffed Acorn Squash


6 oz Golden Grain Near East Long Grain and Wild Flavored Rice mix
4 tsp grated Parmesan cheese
1/8 tsp cinnamon (optional)
1 cup carrot(s), sliced
1 cup celery, chopped
1 clove garlic clove(s), minced
1 cup mushroom(s), sliced
1 cup spinach, chopped
12 oz acorn squash, baked
3 oz Tyson Roasted diced chicken


Preheat oven to 400 degrees and coat a baking dish with spray oil. Cook wild rice according to directions except omit oil or butter. Add garlic to water as it boils and add the spinach and cinnamon along with the rice and seasoning packet. Cut squash in half, remove seeds and bake cut side down in baking dish for 30 minutes or until tender.

Place veggies and chicken ( I threw the chicken in frozen) in a Zip and Steam bag, season with salt and pepper and cook in microwave until tender, around 6 minutes. Remove and add to rice mixture. Remove the squash from the oven when done. Turn the heat down to 350 degrees. Scrap the pulp from each one and add it to the rice and veggie mixture, breaking it up with a wooden spoon. Leave around 1/4 inch of the squash shell. Place approximately 1 cup of rice mixture back in each shell and top each with 1 tsp of parmesan cheese. Place back in oven for 10 to 12 minutes or until heated through and the cheese has melted.
Serves 4 and 4 WW points (always check points as they could change depending on the ingredients)
It was really good. The cinnamon adds a different flavor but goes really well with the squash. Hope you enjoy.