1-2-3-4 Cake (NOT WW Friendly!)


1-2-3-4 Cake with Chocolate Buttercream(NOT WW Friendly!)

A family favorite and often requested!

CAKE

  • 3 cups sifted flour
  • 2 cups sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter (no substitutions)
  • 4 unbeaten eggs
  • 1 ½ cups milk
  • 1½ tsp vanilla

Chocolate Buttercream

  • NOTE: I halve this recipe when frosting a cake that I baked in a tube pan!
  • 1 cup (2 sticks) butter, softened
  • 3½-4 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1-2 Tbsp milk or heavy cream
  • 1 tsp vanilla extract

CAKE

  1. In a large mixing bowl or bowl of a stand mixer, sift together sifted flour, sugar, baking powder and salt

  2. Add butter, eggs, milk and vanilla

  3. Beat 8-10 minutes (don't cheat!) until smooth.

  4. Pour batter into a well greased tube pan (not bundt pan) or 9 inch round pans. Tube pan is my favorite.

  5. Bake at 350 for 45 minutes to an hour – testing for doneness with a toothpick .

  6. Cool cake 10-15 minutes, remove from pan, cool completely. Frost as desired.

CHOCOLATE BUTTERCREAM FROSTING

  1. NOTE: I halve this recipe when frosting a cake that I baked in a tube pan!

  2. Using a stand mixer or electric hand mixer, mix butter on medium until light and creamy – about 4-5 minutes.

  3. Turn off mixer and add powdered sugar and cocoa powder.

  4. Mix on low until it starts to combine, about 1 minute. It will look crumbly – just keep mixing.

  5. Once it has started to come together, turn speed to medium and add milk or heavy cream. You can add up to 1/4 cup depending on how soft you like your frosting. Beat for another 3 minutes until light and fluffy.

Dessert
Cake




Baked Chicken & Zucchini


Baked Chicken & Zucchini

Adapted from Taste of Home Magazine

Blue: 8 points

Purple: 8 points

Green: 10 points

  • 1 large egg
  • 1 Tbsp water
  • 3/4 tsp salt, divided
  • 1/8 tsp pepper
  • 3/4 cup dry bread crumbs
  • 4 boneless, skinless chicken breasts
  • 3 Tbsp olive oil, divided
  • 5 medium zucchini, sliced
  • 4 medium tomatoes, sliced
  • 1 cup part skim mozzarella, shredded, divided
  • 2 tsp minced fresh basil

  1. In a shallow bowl, beat egg, water, 1/2 tsp salt and the pepper. Set aside 2 Tbsp. bread crumbs. Place remaining crumbs in a large shallow dish. Dip the chicken into egg mixture, then place in crumbs and turn to coat.

  2. In a large skillet, cook the chicken in 2 Tbsp oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, sauté zucchini in remaining oil until crisp tender; drain. Transfer to a greased 13×9 baking dish.

  3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup of mozzarella cheese, basil and the remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170° about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes.

Main Course
Chicken




Egg and Cheese Crepes


Egg and Cheese Crepes

Makes 10 Crepes, Serving Size 2 Crepes

Blue – 9 Points

Purple – 9 Points

Green – 13 Points

Crepes

  • 2/3 cup flour
  • 3/4 cup 1% milk
  • 2 Tbsp butter (melted)
  • 1/4 tsp salt
  • 3 eggs

Filling

  • 10 Eggs
  • 5 oz reduced fat cheddar cheese, shredded
  • **meat of choice – optional** add appropriate points for meat of your choice
  • **sauteed veggies of choice – optional**

Hollandaise Sauce

  • 2  egg yolks
  • 1 1/2 Tbsp butter melted
  • 2 Tbsp  fresh lemon juice

Crepes

  1. Mix all ingredients together. Let batter sit for 30 minutes. Prepare filling while waiting for batter to sit
  2. To make crepes, with burner on medium heat, pour about 1/4 cup into a small (8 inch) pan that has been sprayed with cooking spray.
  3. Move the batter around to cover the bottom. When the bottom is golden brown, and the edges begin to curl, flip over. Cook until golden on that side. Remove from pan and keep moist by covering with a damp paper towel. Repeat for 10 crepes. **You will need to turn the burner down as you cook more, they cook very fast in a hot pan**

Filling

  1. Beat eggs

  2. Cook until desired doneness – add any optional add ins, season with salt and pepper

Hollandaise Sauce

  1. Make Hollandaise sauce by putting 1 egg yolk in a blender, blend. Slowly, in a steady stream, add the melted butter. Add the lemon juice. Let process for about 30 seconds.

Assembly

  1. Add 1/10 of egg mixture to each crepe

  2. Sprinkle with cheese

  3. Roll up

  4. Top each crepe with 1 tsp hollandaise sauce

  5. ***It's great to have help with this dish as all the components need to be timed to be done at the same time!***

Breakfast
Eggs




Holy Yum Chicken


Holy Yum Chicken

Adapted from Tablefortwoblog.com

Serves 4

Blue – 4 points

Purple – 4 points

Green – 6 points

You can reduce the points to 1 on blue and purple and 3 on green by using sugar free syrup, but the taste will change drastically.

  • 4 bonless, skinless, chicken breasts
  • 1/2 cup dijon mustard
  • 3 Tbsp pure maple syrup
  • 1 Tbsp rice wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp cornstarch
  • 2 tsp fresh rosemary, for garnish, optional

  1. Preheat oven to 425. Line a 7×11 or 9×13 dish with 2 layers of foil.

  2. In a small bowl, whisk together Dijon mustard, syrup, rice wine vinegar, salt and pepper

  3. Place chicken breasts in dish and pour the mixture on top. Turn the chicken around and over to make sure it all gets coated.

  4. Bake, uncovered 40 minutes

  5. Remove from oven and let chicken sit for 5 minutes. Transfer to a plate. Do not discard liquid

  6. Immediately after plating chicken, whisk in 1 Tbsp cornstarch into the liquid in the plan. Serve sauce with chicken, garnish with rosemary.

Main Course
Chicken




Country French Skillet Chicken


Country French Skillet Chicken

Adapted from Aunt Bee's Recipes

Blue – 5

Purple – 5

Green – 7

  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • seasoning salt to taste
  • garlic powder to taste
  • 1 ½ Tbsp butter
  • 1 cup water
  • 1 1.4 oz pkg Knorr Vegetable Soup and Dip Mix
  • 1/2 cup light sour cream
  • 1/2 to 1 tsp dried dillweed

  1. Season chicken with seasoning salt and garlic powder.

  2. Melt butter in a large skillet over medium high heat. Add chicken and brown on both sides for about 5 minutes.

  3. Stir in water, soup mix and dill weed. Bring to a boil, then reduce heat to simmer and cover, stirring occasionally until chicken is done.

  4. Remove chicken to a platter to keep warm. Stir in sour cream

  5. Spoon sauce over chicken and serve over buttered noodle, rice or mashed potatoes

Main Course
Chicken




Fettuccine Alfredo


Chicken and Broccoli Fettuccine Alfredo

Serves 4

Blue – 10

Purple – 5 (if you use whole wheat pasta)

Green – 12

  • 8 oz fettucchini noodles
  • 12 oz chicken, cut in bite sized pieces
  • 1 head broccoli
  • 1 Tbsp butter
  • 1 cup fat free half and half
  • 2 oz parmesan cheese, shredded

  1. Boil water and cook fettuccini according to package directions.

  2. Steam/cook broccoli to desired doneness

  3. While pasta and broccoli are cooking, season chicken with salt and pepper, then cook in a skillet sprayed with non stick spray. Remove from skillet and keep warm

  4. Add butter and half and half to the skillet. Heat slowly. Add Parmesan cheese and melt over low heat.

  5. Pour cheese mixture over fettuccini, add in broccoli and chicken, mix well. Season with black pepper. Serve immediately.

Main Course
Chicken, pasta




Deb’s 1000 Island Dressing


Deb’s 1000 Island Dressing

This recipe comes from a member of the Meal Planning FB Group – Deb from Korn's Kitchen

Makes 350 grams (1 1/2 cups), 2 Tbsp = 30 grams

2 Tbsp = 1 Point on all plans

  • 1/2 cup light mayo
  • 1/2 cup plain, non fat Greek yogurt
  • 2 oz ketchup
  • 2 oz sweet pickle relish
  • 1-2 Tbsp finely chopped or grated onion
  • 1/4 tsp salt
  • 1/8 tsp pepper

  1. Mix all ingredients together. Store in refrigerator.

Salad Dressing
salad dressing




Strawberry Spinach Salad


Strawberry Spinach Salad

Serves 2 salad plus 1 Tbsp dressing

Blue – 5 points

Purple – 5 points

Green – 5 points

Salad

  • 8 oz baby spinach and mixed greens
  • 8 oz fresh strawberries
  • 1/4 cup crumbled cheese – goat, feta, bleu, your choice – adjust points. Points based on feta
  • 2 Tbsp chopped nuts of choice
  • sliced red onion, optional

Poppy Seed Dressing

  • 1/4 cup olive oil
  • 3 Tbsp non fat, plain Greek yogurt
  • finely grated zest of 1/2 lemon
  • 2 Tbsp lemon juice
  • 1/2 Tbsp dijon mustard
  • 1 tsp honey
  • 2 tsp poppy seeds
  • 1/8 tsp salt

Dressing

  1. Mix all ingredients together in a jar with a tight fitting lid. Shake until well combined

Salad

  1. Combine spinach and mixed greens. Top with strawberries, cheese, nuts and onions

  2. Top with 1 Tbsp salad dressing

Main Course, Salad
Salad




Parmesan Chicken Pasta


Parmesan Chicken Pasta

Serves 6

Blue – 8 points

Purple – 3 points (if you use whole wheat pasta)

Green – 11 points

  • 1 Tbsp olive oil
  • 1 1/2 lb boneless, skinless, chicken breast, cut into 1 inch pieces (1)
  • 3 cloves garlic, minced
  • 1 serving homemade cream of chicken soup mix **see below OR 1 can Cream of Chicken soup
  • 3 cups low sodium chicken broth
  • 12 oz penne pasta
  • 10 oz frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped or torn

  1. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.

  2. Stir in the soup and broth; mix well. Stir in the penne and bring to a boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.

  3. Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil

  4. NOTE: I make homemade cream of chicken soup from this mix: https://joanspointedplate.com/cream-of-whatever-soup-mix/

Main Course
Chicken, pasta




Steak Tips and Mushrooms


Steak Tips and Mushrooms

adapted from The Prairie Homestead Cookbook

Divided into 4 servings – 9 Points on all plans

Divided into 6 servings – 6 Points on all plans

  • 2 pounds Tenderloin or sirloin steak cut into bite size pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp butter
  • 2 cups mushrooms of your choice – quartered
  • 1/2 cup beef stock
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp dried parsley

  1. Toss the steak with 1/4 tsp of the salt and the pepper.

  2. Heat the butter in a large skillet over high heat until it's blazing hot, then add the steak in small batches

  3. Sear the steak, turning as soon as a dark brown crust appears, which, as long as the skillet is hot enough should take 30 seconds per side. Turn steak so all sides are seared. Remove from the skillet and set aside. Repeat with all the steak

  4. Add the mushrooms to the skillet, reduce the heat to medium and saute for 5 minutes until the mushrooms release their juices

  5. Add the beef stock, vinegar, parsley and remaining salt to the skillet. Cook for 5 minutes or until the stock has reduced by half and slightly thickened. Pour the mushrooms over the steak and serve

Main Course
Beef