vanilla pound cake 7pts per slice (12 servings)

1 spray(s) cooking spray
2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese
3 1/2 Tbsp regular butter
1 1/3 cup(s) sugar
3/4 tsp baking powder
1/4 tsp table salt
1 3/4 cup(s) all-purpose flour
Instructions
Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray.

In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.

In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.

Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.

Cool cake in pan on a wire rack

PB & Banana Streusel Muffins

2 cups + 3TB whole grain pastry flour
1/2 cup + 3 TB packed brown sugar
1 TB butter, melted
1 ts honey
2 ts baking powder
1 ts ground cinnamon
1/2 ts salt
1/2 c pureed ripe banana
1/2 c unsweetened applesauce
1/3 c peanut butter
1 egg
3/4 c 1% milk
1 ts vanilla extract

Preheat oven to 400.

Coat a 12 cup muffin pan with coking spray or line with cupcake liners
Stir 3 Tb of the flour, 3 TB of the sugar, butter, and honey with spoon in small bowl until mixture forms wet crumbles. Set aside.

Whisk baking powder, cinnamon, salt and remaining flour in large bowl until combined. Whisk banana, applesauce, peanut butter, egg and remaining sugar in another bowl until blended. Whisk milk and vanill into banana mixture until combined. Stir flour mixture into banana mixture jut until blended. Do not overmix.

Spoon batter into prepared cups, dividing evenly. Crumble streusel mixture on top of muffin batter, dividing evenly. Bake 16- 18 min until done.

Remove from pan and serve warm.

Grilled Chicken Tacos (9 pts per taco)

1 1/2 lbs boneless, skinless chicken breasts cutlets
1 ts adobe seasoning salt
1 package sm flour tortillas (8 per package)
Toppings : salsa, shredded cheese, sour cream, guacamole

Pound chicken to even thickness, sprinkle adobe seasoning on top.
Grill chicken 5-6 minutes till cooked. Cut into think strips.
To serve, spoon about 1/4 cup chicken strips onto a tortilla. Add toppings.

hawaiian tacos 7 pts (3 tacos)

Servings | 12
Estimated PointsPlus™ value per serving | 7
Course | Main Meals



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Ingredients

1 lb. bulk hot Italian sausage

1/2 cup chopped onion

2 cloves garlic, minced

Dash bottled hot pepper sauce

12 taco shells

1 recipe Hawaiian Pineapple Salsa (recipe below)

1 cup shredded cheddar cheese (4 oz.)


Instructions


1. In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings).

2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro; and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

Serving size: 3 Tacos

Special Notes


3. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water.

tuna salad 2 pts

1/4 cup - Plain Nonfat Yogurt, Dannon
1/4 cup - Mayo with Olive Oil - Reduced Fat, Kraft
1 Tbsp - Lemon Juice, Italian Volcano
1 Tbsp - Mustard, Dijon
12 oz - Tuna, Chuck Light in Water, Chicken of the Sea, drained
1/2 cup - celery, chopped
whole hard-boiled egg, chopped
1 tsp - Mrs Dash Seasoning Blend Garlic & Herb

Instructions


mix all ingredients together.

serving size = 1/4 cup

Chicken Enchilada-Zagna 6 pts

Servings | 8
Estimated PointsPlus™ value per serving | 6
Course | Main Meals



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Ingredients

3 cups canned chicken breast (chopped)
30 oz canned enchilada sauce
8 oz fat-free sour cream
12 oz fat-free evaporated milk
2 cup(s) cheddar, shredded fat free
4 oz Ortega Diced Green Chiles
12 corn tortillas


Instructions


Preheat oven to 350 degrees. Grease 13 x 9 baking dish.
Combine enchilada sauce and sour cream in medium bowl. Combline evaporated milk and cheese in medium saucepn. Cook over medium heat, stirring constantlyuntil cheese is melted and mixutre is smooth. Remove from heat.
Spread 1 cup enchilada sauce on bottom of prepared baking dish. Layer with 4 corn tortillas, 1 cup enchilada sauce 1 1/2 cups chicken, 1 cup cheese sauce, repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.
Bake 40 minutes . Uncover, cool for at least 10 minutes before serving.

cheesecake cupcakes 5 pts

2 cup(s) Keebler Misc Graham cracker crumbs
4 Tbsp Land O Lakes® Spreadable Butter with Canola Oil
16 oz 1/3 less-fat cream cheese
3/4 cup(s) sugar
2 item(s) egg
1 tsp vanilla extract
21 oz canned fruit pie filling


Instructions


preheat oven to 350
line cupcake tins with cupcake liners
crush graham crackers and mix with butter
place 1 tblspn in each cupcake liner and press down to make crust
mix room temp cream cheese, sugar, eggs, and vanilla until light and fluffy.
fill each cupcake liner until almost to the top
bake 15 minutes
cool
top with pie filling

vegetable (seafood) chicken pastry 10 pts

1/2 cup of the following: broccoli,snap peas,Bok Choy,carrots,water chestnuts,cauliflower, mushrooms 1 cup chicken broth, 1 tsp. cumin, 1 tsp sweet basil, 1/2 tsp powdered garlic or 1 tsp fresh minced garlic,2 tsp corn starch,2 tsp whole wheat flour,2 slices of no fat Swiss cheese. 2 tsp parm (optional)2 tsp Frenches French fried onions (optional)

Instructions


Cut all of the veggies in bite size pieces except sugar snap peas, leave whole.Saute'in nonstick pan with Olive oil spray. You do not want to brown these so cook until tender but firm. Add small amounts of broth to tenderize.Add seasonings.Add all remaining broth,into which corn starch has been added. Bring to boil.Set aside.Dust,salt and pepper proteins with flour. Meat will not be "floured" and may be moist but this flour will keep meat moist and tender.Cook in saute' pan with spray olive oil.Add veggie mixture.On a large cookie sheet sprayed with spray(butter) place 1/2 of phyllo sheet on each end of sheet,spray with butter spray lightly,repeat. Add meat veggie mixture,dividing between the two"pies".Top with swiss cheese slice. Layer other two sheets on top,spraying in between sheets. Fold the pastry up around the edges and each pie will be round. Bake in pre-heated 350 degree oven for 15-20 min. until golden brown. Serve with a side dish of your choice.

Special Notes


If you have extra points,sprinkle with 1 tsp of grated Parm and 1 tsp of Frenches French Fried Onions.
NOTE* check your ovens heat.If it tends to cook quicker,reduce cooking time.I used shrimp,scollops and imitation crab, fresh crab in small amounts to make up my seafood dish. When I made this with chicken, I used thigh meat but breast is a better choice.BOTH were delicious!! enjoy

Chocolate cupcakes with marshmallow frosting 4 pts

3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
2 large eggs
3 tablespoons strong brewed coffee
1 tsp vanilla
1/2 cup lowfat buttermilk

For the Frosting
1∕2 cup sugar
1∕4 cup water
1 large egg white
1∕2 teaspoon pure vanilla
1∕8 teaspoon cream of tartar
Pinch of salt


Instructions


Preheat oven to 350°F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.

In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.

Fill cupcake cups 2∕3 full (you’ll have some batter left, which you can discard) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.

Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more. Frost chocolate cupcakes just before serving.

Chicken taco soup 4 pts

Points per servings 4

Ingredients

1-4oz. can Green Chiles.
1-15oz. can yellow corn nibblets.
1-15oz. can black beans.
12ozs. Uncooked boneless,skinless chicken breast.
32oz. canned tomatoe juice.
1 Tbsp. chile powder.
1 tsp. garlic salt.


Instructions


Pre-cook chicken and dice into small pieces.Combine all ingredients in 6 quart soup pan. Bring to a boil over medium heat stirring occasionally. Reduce heat and let simmer for 10-15 minutes.

Mini burgers (2 burgers) 3 pts

1 pound ground turkey
1 onion, diced
8 oz baby bella mushrooms, finely chopped
1 tsp salt
1 tsp worcestshire sauce
1/4 cup parsley
2 cloves garlic
8 light hot dog buns

Instructions


1. Combine the ground turkey, onion, mushrooms, parsley, garlic, salt, and worcestshire sauce. Flatten evenly onto a rimmed baking sheet. Bake at 450 degrees F for approximately 10-12 minutes.
2. Drain the meat mixture after it has baked and cut into 24 square pieces.
3. Cut the hot dog buns into 3 pieces each. Place one meat patty onto each bun.
4. Optional: Toast buns in the oven.
5. Serve with pickles or other hamburger toppings.

Special Notes


Each serving is 2 mini burgers. I served these to my family and it was a big hit. My husband, who does not like mushrooms at all, didn't even realize that the mushrooms were in the meat mixture. It was a great filler to allow a small amount of points per serving.

Yummy Chicken Salad 3 pts

-(2) Rotisserie chicken breasts (pre-cooked)
- (1 sm container) Greek yogurt, plain
- (1/4 C) Dried cranberries
- (1/4 C) Green onion
- (1/4 C) Red Grapes
- Salt
- Pepper

Instructions


- Dice up the chicken breasts & green onion.
- Slice grapes in half or quarters.
- Mix chicken, green onion, dried cranberries, grapes with Greek yogurt in a medium size bowl.
- Season with salt & pepper to taste.
- Don't overmix because the chunks make for a nice texture.
- Serve on light toast, or in butter lettuce cups.

Special Notes


I find that the small personal sized Greek yogurts (like individual Chobani or Stonyfield's Oikos) make the perfect texture for this chicken salad.

Homemade chili 7 pts

-1 lb lean ground beef
-1 can tomato sauce
-1 can diced tomatoes (not drained)
-1 packet French's Chili-0 Chili Seasoning
-1 can dark red kidney beans
-1 c. water
-1 c. Campbell's Tomato Juice
-1/2 c. Ore-Ida Frozen Diced Onions
-chili powder, salt, black pepper to taste

Instructions


1)Cook ground beef in skillet until brown. Drain fat.
2)In big pot, add remaining ingredients (Beans, rinsed and drained. Don't drain tomatoes.)
3)Simmer on medium heat until hot.
4)Add ground beef.
5)Cover and let simmer until hot throughout. Approx. 30 minutes.

Special Notes


-Any brand can be substituted as well as any beans.
-Try topping with shredded cheese or sour cream. (will effect PPV)
-Makes approximately 6-1 cup servings.

Mexican-Inspired One PointsPlus Value Soup

Mexican-Inspired One PointsPlus Value Soup
Makes 12 servingsPointsPlus™ value | 1 per serving

Ingredients
2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro
Instructions
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.


Stir in salt, lime juice and cilantro. Serve.


Serving size: about 1 cup


Variations
We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving:
1/2 cup corn kernels, PointsPlus value: .5
1/4 cup black beans, drained and rinsed, PointsPlus value: .5
2 oz cooked shrimp, PointsPlus value: 1
2 oz shredded or diced white meat chicken, PointsPlus value: 2
2 Tbsp reduced-fat sour cream, PointsPlus value: 1

Glazed Pear Muffins

2 spray(s) cooking spray

2 large pear(s), ripe, Bosc, with skin
...
1/2 tsp ground cinnamon

1/3 cup(s) sugar, granulated

1 tsp fresh lemon juice

1/2 cup(s) sour cream

1 large egg(s), beaten

1 tsp vanilla extract

1/3 cup(s) fat-free skim milk

2 cup(s) all-purpose flour, unbleached

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup(s) powdered sugar

1/4 tsp ground ginger

1/4 tsp vanilla extract

1 Tbsp water, warm, or more if necessary

Instructions

· Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners).

· Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside.

· In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.

· In a large bowl, sift together flour, baking powder, baking soda and salt.

· Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

· Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

· While muffins are cooling, make glaze: Mix together powdered sugar, ginger, 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.

*Courtesy of WW online.

Yummy Breakfast pies

3/4 lb Breakfast Sausage (we like mild)
1/8 c minced onion
1/8 c minced green bell pepper
1 (12 oz) can refrigerated biscuit dough
3 eggs, beaten
3 TB milk
1/2 c shredded colby-monterey jack cheese

Preheat over to 400 degrees.
In a large skillet, over med heat, combine sausage, onion and green pepper. Cook until sausage is evenly browned and broke apart. Drain, and set aside.
Seperate the dough into 10 biscuits. Flatten each biscuit, then line the bottom and sides of 10 muffin cups. evenly distribute the sausage mixture between the cups. Mix together the eggs and milk and divide among the sausage filled cups. sprinkle tops with shredded chese.
Bake 18-20 min or until filling is set.

You can also freeze then reheat for a fast and easy breakfast.

Yummy Food and more

This blog is created out of my desire to have all the recipes I love so much in one place. I tried writing them all down, I tried cutting and pasting from magazines, printing recipes from the world wide web and putting them in a binder, and I never find room for these books in my kitchen. Not enough space for all those books, I suppose. My next kitchen will be HUGE with tons of room for new recipe books! For now, this is my Food blog and I'll be filling it with tons of yummy recipes!