Creamy Lemon Pie PointsPlus 3

Ingredients

6 whole reduced-fat cinnamon graham crackers
2 Tbsp salted butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest  

Instructions

Preheat oven to 350ºF.

Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.

 Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust.

Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.


Notes

This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.

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Mexican Chicken and Bean Pizza PointsPlus 6

Ingredients

3 spray(s) cooking spray
4 small corn tortilla(s)
8 oz uncooked 93% lean ground chicken
1 tsp minced garlic
1/2 tsp ground cumin
1/4 tsp table salt
1/2 cup(s) canned pinto beans, rinsed and drained
1/3 cup(s) fat free salsa, verde
1/2 cup(s) cilantro, fresh, chopped, divided
1/4 cup(s) low fat shredded cheddar cheese, sharp-variety
8 tsp reduced-fat sour cream
1 medium plum tomato(es), diced
1/2 item(s) (medium) avocado, diced
1 tsp fresh lime juice  




Instructions

Preheat oven to 425°F. Coat a baking sheet with cooking spray.

Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.

Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro.

To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)

Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.

Remove pizzas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture. Yields 1 pizza per serving.

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Grilled Pizza with Sausage, Onions and Peppers PointsPlus 3

Ingredients

6 oz cooked chicken sausage(s), about 2 links, halved lengthwise, thinly sliced
1 small uncooked red onion(s), cut into thin slivers
1 small yellow pepper(s), cut into 1/4-inch-thick slices
1/2 cup(s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortilla(s)
1 tsp dried oregano
3/4 cup(s) shredded part-skim mozzarella cheese  

Instructions

Preheat an outdoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
To prepare pizzas, spread 2 tablespoons of sauce on each tortilla. Sprinkle each with 1/4 teaspoon of dried oregano and then top each with 1/4 of sausage-vegetable mixture; top each with 3 tablespoons of cheese.

Place pizzas on grill (or as many as will fit on grill pan at one time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.


Notes

Cooking time on an outdoor grill may vary slightly from a grill pan.

Mexican Scrambled Egg Sandwiches PointsPlus 5

Ingredients:

2 spray(s) cooking spray
6 large egg(s)
4 item(s) (large) egg white(s)
3 Tbsp uncooked scallion(s), sliced
2 Tbsp cilantro, fresh, chopped
1/2 tsp table salt
1/8 tsp black pepper, freshly ground
3/4 cup(s) fat free salsa, chunky variety
6 item(s) light English muffin, split and toasted  

Instructions:

Coat a large nonstick skillet with cooking spray; place over medium-high heat. In a bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended; pour into skillet and scramble just until barely set, about 2 1/2 minutes (egg mixture should still be slightly wet; be careful not to overcook).

Remove from heat and gently fold in salsa.

Place 1/6 of eggs on top of each muffin bottom. Top with muffin tops. Yields 1 sandwich per serving.



Notes

Want to eat it on the run? Wrap it up in whole grain flour tortilla and make a breakfast burrito instead (might affect PointsPlus values).

Add fresh sliced tomato, sliced water-packed roasted red peppers and/or jalapeno slices, if desired.

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Macaroni Salad PointsPlus 3

Ingredients

4 1/2 cup(s) cooked macaroni, kept warm
3/4 cup(s) fat free mayonnaise
1/4 cup(s) fat free sour cream
3 Tbsp sweet pickle relish
1 medium sweet red pepper(s), diced
1 medium green pepper(s), diced
1 medium uncooked carrot(s), diced
1/4 cup(s) (sliced) uncooked red onion(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste  


Instructions

While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream and relish; toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper.

Serve warm or chilled. Yields about 1/2 cup per serving.




Notes

Consider putting a little heat in traditional macaroni salad by blending 1 teaspoon of wasabi powder into the sour cream.

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Rosemary and Garlic-Grilled Baby Potato Skewers

Ingredients

3/4 pound(s) uncooked baby potatoes, red variety (about 1-inch each)
3/4 pound(s) uncooked baby potatoes, white variety (about 1-inch each)
1/4 cup(s) water
1 Tbsp olive oil, extra virgin
2 tsp rosemary, chopped
1 tsp minced garlic
1 tsp kosher salt
1/8 tsp black pepper
2 spray(s) cooking spray

Instructions

Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10 to 12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.

In a medium bowl, toss potatoes with oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of six metal skewers (or rosemary sprigs), alternating red and white potatoes on each skewer.

Off heat, coat a grill or grill pan with cooking spray and heat to medium-high heat. Cook potatoes until grill marks are evident, turning once, about 5 minutes. Yields 1 skewer per serving.


Notes

This recipe is easily doubled to feed a crowd.

If using wooden skewers, make sure to soak them in water for 20 minutes first to prevent charring.

PointsPlus 3 

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Skinny Meatloaf Muffins with Barbecue Sauce POINTS PLUS 4

These little gems have been very popular on my site… Have you tried them yet?  They are yummy, yummy, yummy! The whole family will love them and so will you because they are super easy to make. What a fun way to present meatloaf. Even meatloaf haters love them! The skinny for each muffin, 115 calories, 2 grams of fat and 4 Weight Watchers POINTS PLUS.  So low in calories and fat you can easily enjoy 2 of them!

Prep Time: 15 minutes

Bake Time: 40 minutes

Ingredients for Meatloaf Muffins:

1 package (~1.25 pounds) 99% fat-free ground turkey breast

1 slice whole wheat or multigrain bread (I used Milton’s Multi-Grain) or ½ cup store bought bread crumbs.

1 cup onions, finely diced

1 egg, I used Egg-Land’s Best eggs

2 tablespoons Worcestershire sauce

½ cup Sweet Baby Ray’s barbecue sauce or your favorite

¼ teaspoon salt

Fresh ground pepper, to taste



Ingredients for Topping:

⅓ cup Sweet Baby Ray’s barbecue sauce or your favorite


Instructions

1. Preheat oven to 350 degrees.  Coat a regular (12-cup) muffin pan with cooking spray.  Set aside.

2. To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.

3. In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, ½ cup barbecue sauce,  salt and pepper.  Using your hands or a large spoon, thoroughly mix together until well blended.

4. Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with ¾ tablespoon barbecue sauce and spread evenly over top.

5. Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.

Makes 9 meatloaf muffins (1-2 muffins per serving)

Shopping Tips
I love Milton’s Multi-Grain bread and used it to make the bread crumbs. It’s sold in most supermarkets and Trader Joe’s.

Sweet Baby Rays is such a delicious barbecue sauce. You’ll find it in most supermarkets where other barbecue sauces are sold.

Weight Watchers (old points) 2
Weight Watchers POINTS PLUS 4
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