These meatballs were made using boneless, skinless chicken breasts. They were processed in a food processor. They tasted great and saved money since I did not have to buy ground chicken. I served this with fried rice. My family did have a Korean bbq sauce with these as well.


serves 4 ( 5 meatballs = 5 points + )

• 2 T. brown sugar
• 2 T. canola oil
• 8 garlic cloves
• 3 T. low-sodium soy sauce
• ¼ tsp. salt
• 1 lb. boneless, skinless chicken breasts, cut into 1" cubes

Preheat oven to 400 degrees and spray a jelly-roll pan with nonstick spray.


Combine brown sugar, oil and garlic in a food processor until mixed well. Add remaining ingredients and process until finely ground.


With moistened hands, form chicken mixture into 20 meatballs. Heat a large cast iron skillet coated with cooking spray. Saute meatballs for 4 minutes, turning to brown on all sides. Place meatballs on jelly-roll pan and bake for 5 minutes or until done.


from Cooking Light

This is one of my favorite fall cakes. I made this for my great uncle's 86th birthday party.


serves 16-24 ( 16 = 8 points +, 20 = 6 points +, 24 = 5 points +)

• 2 eggs
• 1/4 c. canola oil
• 1/4 c. unsweetened applesauce
• 2 c. sugar
• 2 c. flour
• 1/4 tsp. nutmeg
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• 4 c. peeled, chopped apples

Frosting:

• 3 T. butter, softened
• 3 oz. reduced fat cream cheese
• 1 tsp. vanilla
• 1-1/2 c. powdered sugar
• milk

Beat eggs, oil and applesauce until foamy. Add sugar and beat until light and thick. Mix dry ingredients and gradually add to oil mixture. Mix well. Fold in chopped apples and vanilla. Spread in a 13 x 9 pan coated with cooking spray. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool.


For frosting, beat butter and cream cheese. Add powdered sugar and vanilla. Add milk as needed to achieve spreading consistency. Frost cake. Serve semi-warm or at room temperature.

My daughter, Jessica, has done it again! I did not think anything could top the Intense Chocolate Gelato, being the extreme chocolate addict that I am, but this one did it! Coconut is such a summer-time flavor to me, so that could have something to do with it, but in all reality, this gelato flavor was amazing!

serves 6-8 ( 6 servings = 6 points)  (8 servings = 5 points)

2 c. + 3 T. 2% milk, divided
1-3/4 c. light coconut milk
1/2 c. coconut, toasted
1/2 c. sugar
1 tsp. coconut extract
1 tsp. vanilla extract
1 T. cornstarch
pinch of salt
1/2 c. semisweet chocolate chips, chopped

In a heavy saucepan, add 2 c. milk, coconut milk, sugar and salt. Bring to a low boil on med. heat. Be careful not to scorch. In a separate bowl, add remaining milk and cornstarch. Stir together until blended.
When milk and coconut milk come to a boil, add  the cornstarch mixture and extracts. Cook on low, whisking often so that clumps do not form. The mixture is cooked when slightly thickened. This takes about 10-15 minutes. Cool mixture to room temperature, then cool in refrigerator for a minimum of 12 hours.
Add the mixture to your ice-cream maker and follow manufacturers directions. When half the time has elapsed, slowly add the toasted coconut and chocolate chips. Freeze.

One of my favorite Mexican casseroles! This recipe was passed down to me from my Aunt, Jan. I have lightened it a little, but it is still full of wonderful flavor!


serves 9 ( 7 points) or 12 ( 5 points)


1 can whole kernel corn ( 15 oz) drained
12 corn tortillas
1 package taco seasoning
1.5 lbs. extra lean ground beef ( 95% lean)
1 c. onion, chopped
1 can Campbell's Healthy Request cream of chicken soup, undiluted
1/2 c. skim milk
2 c. reduced fat shredded cheddar cheese
2 c. ketchup
1/2 can ( about 3 oz) tomato paste
3 oz. water ( you can fill half of the tomato paste can with water )
2 T. flour


In a large nonstick skillet, brown beef and onion until meat is no longer pink. Drain and return to pan.
Add taco seasoning, corn, flour, ketchup, tomato paste and water. Heat through.
Place 6 corn tortillas, overlapped in a large baking dish ( 15 x 10 x 2") Spread meat mixture over tortillas. Top with remaining six tortillas. 
In a small bowl, combine the soup with milk. Spread over top layer of tortillas. Sprinkle with cheese. Bake at 350 for 45 minutes or until hot and bubbly.

I wanted to make a blueberry pie today, but did not have quite enough blueberries.  I did have some frozen raspberries, so I decided to add those as well. This pie was so good... a fresh taste of summer! Serve this with a low-fat or fat-free vanilla ice-cream.


Serves 8 ( 5 points)


1 refrigerated pie crust, unrolled and placed in a pie pan


Filling:
3 c. fresh blueberries
2 c. frozen raspberries ( or fresh)
3 T. flour
1/3 c. Splenda
1/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt


Topping:
1/2 c. flour
2 T. old-fashioned oats
2 T. canola oil
1 T. sugar
1 tsp. cinnamon
pinch of salt


In a large bowl, stir together filling ingredients. Spoon into pie crust.
In a small bowl, combine topping ingredients. Sprinkle over pie.
Bake pie at 375 degrees until hot and bubbly ( about 45-60 minutes). Let cool for one hour before serving.

Instead of traditional birthday cake, I decided to try this recipe for my son's birthday celebration. He loves blueberry pie, so I thought he would like this as well. All I can say is YUM! Serve with vanilla ice-cream.

This pie was very good, but a bit runny. I would like to try it frozen next time. You decide which way you would like to make it!

I made this yummy salad with left-over pork tenderloin from last night's meal. You can find the recipe for the pork in the post entitled "Marinated Pork Tenderloin"

Crispy Fish with Lemon Dill Sauce: serves 4 ( 5 points)

2 large egg whites, lightly beaten
1 c. panko ( Japanese bread crumbs)
1/2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
4 ( 6 oz) skinless cod fillets
salt and pepper
1/4 c. canola mayonnaise
2 T. chopped dill pickle
1 tsp. fresh lemon juice
1/4 tsp. dried dill
Lemon wedges

Preheat broiler and spray broiling pan with cooking spray.
Place egg whites in a shallow dish. Place bread crumbs, paprika, onion powder and garlic powder in another dish. Sprinkle cod with salt and pepper, dip in egg whites, then dredge in panko mixture. Place on broiling pan. Broil 3-4 minutes per side or until flaky.
Mix mayo, pickle, lemon juice and dill in a small bowl. Serve with fish. Garnish with lemon wedges.

Cheeseburger Pie: serves 6 ( 5 points)

Crust:
1c. low-fat Bisquick
1/4 c. skim milk

Filling:
1 lb. extra lean ground beef
1 onion, finely chopped
1 garlic clove, minced
2 T. Worcestershire sauce
2 T. lowfat Bisquick

Topping:
1/2 c. egg beaters
1/2 c. reduced fat shredded cheddar
2 T. grated Parmesan cheese
thinly sliced tomatoes

For crust, stir together Bisquick and milk. Turn onto a lightly floured surface and knead 5-6 times. Roll and press into a 9" pie plate coated with cooking spray.

For filling, brown beef, onion, garlic and Worcestershire until meat is no longer pink. Stir in 2 T. Bisquick. Remove from heat and let cool slightly. Spread onto crust.

For topping, mix egg beaters and cheeses. Spoon over beef mixture. Top with thinly sliced tomatoes.

Bake at 375 for 25-30 minutes or uintil edges are golden and filling is set. Let stand 10 minutes before serving.
Serve with ketchup and mustard if desired.

from Taste of Home's "Healthy Cooking"

This recipe comes from www.skinnytaste.com

Cocoa is the surprise ingredient here that gives these enchiladas their unique flavor!

This is an old family recipe which I have lightened. It is unbelievably moist and sooo good!

from Taste of Home's "Healthy Cooking"

From Taste of Home's "Healthy Cooking"