Sourdough Sheet Pan Pancakes


Sourdough Sheet Pan Pancakes

Serves 6

5 points on all plans, if you cut into 6 servings

7 points on all plans if you cut into 4 servings

  • 1 cup sourdough starter or discard
  • 3/4 cup flour
  • 1/4-1/2 cup 1% milk (to taste/consistency you like)
  • 1 egg, beaten
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp melted butter
  • 1 Tbsp unsweetened applesauce

  1. Preheat oven to 425

  2. Spray or grease a 9×13 pan generously

  3. In a medium bowl, mix together all ingredients.

  4. Pour batter into prepared pan.

  5. Bake 15-20 minutes or until golden brown.

Breakfast
Pancakes




Grilled Ham Steaks


Grilled Ham Steak

From Taste of Home Magazine

5 Points on all Plans

  • 3 Tbsp Smucker's Simply Fruit Apricot (or apricot jam/jelly of your choice – adjust points as needed)
  • 1 tablespoon prepared mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 20 ounces thick cut ham steak

  1. In a small saucepan, combine the jam/jelly, mustard, lemon juice and cinnamon. Cook and stir over low heat for 2-3 minutes. Set glaze aside. Score edges of ham.

  2. Grill, uncovered, over medium heat for 8-10 minutes on each side, brushing with glaze during the last few minutes of grilling.




Chicken in Basil Cream Sauce


Chicken in Basil Cream Sauce

Adapted from Quick Cooking Magazine

Blue – 6

Purple – 6

Green – 8

  • 1/4 cup 1% milk
  • 1/4 cup dry breadcrumbs
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp butter
  • 1/2 cup chicken broth
  • 1 cup fat free half and half
  • 1 4 oz jar sliced pimientos, drained
  • 1/2 cup fresh parmesan cheese, grated
  • 1/4 cup minced fresh basil
  • 1/8 tsp pepper

  1. Place milk and bread crumbs in separate shallow bowls.

  2. Dip chicken in milk, then coat with crumbs.

  3. In a skillet over medium – high heat, cook chicken in butter on both sides until juices run clear and chicken is cooked through to 165° – about 10 minutes

  4. Remove and keep warm.

  5. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan.

  6. Stir in half and half and pimientos; boil and stir for 1 minute. Reduce heat.

  7. Add parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.




Shrimp Monterey


Shrimp Monterey

Adapted From Quick Cooking Magazine

Blue – 5 points

Purple – 5 points

Green – 6 points

  • 2 cloves garlic, minced
  • 2 Tbsp butter (you can reduce points by 1 point by using light butter if you chose)
  • 2 pounds uncooked shrimp, peeled and deveined
  • 1/2 cup white wine or chicken broth
  • 1 1/2 cups reduced fat monterey jack cheese, shredded
  • 2 Tbsp minced fresh parsley

  1. In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp; cook for 4-5 minutes or until pink.

  2. Using a slotted spoon, transfer shrimp to a greased 11×7 baking dish; set aside and keep warm

  3. Add wine or broth to the skillet; bring to a boil. Cook and stir for 5 minutes or until sauce is reduced.

  4. Pour over shrimp; top with cheese and parsley.

  5. Bake uncovered at 350 for 10 minutes or until cheese is melted




Citrus Salad


Citrus Salad With Citrus Poppy Seed Dressing

Serves 2

4 points on all plans as written with 1 Tbsp dressing – adjust points if you want more walnuts/more dressing

Salad alone – 3 Points

1 Tbsp dressing – 1 point

Citrus Poppy Seed Dressing

  • 2 Tbsp zero calorie sweetener (I use Lakanto Monkfruit)
  • 2 Tbsp white wine vinegar
  • pinch salt
  • 1/4 cup olive oil
  • 1 tsp poppy seeds
  • 1/3 cup fresh squeezed orange juice
  • 1 Tbsp orange zest

Salad

  • 4 cups mixed salad greens
  • 1/2 cup mandarin oranges in 100% juice, drained
  • 1 Tbsp walnuts, chopped
  • 2 Tbsp dried cranberries
  • 1/4 cup reduced fat feta cheese, crumbled

Dressing

  1. Mix oil, monkfruit, orange juice, vinegar, salt and zest together.

  2. Whisk well. Add poppy seeds and whisk until combined.

Salad

  1. Divide the salad greens between two bowls or plates.

  2. Top each with half the oranges, half the walnuts, half the cranberries, half the feta

  3. Top with 1 Tbsp dressing




Citrus Poppy Seed Dressing


Citrus Poppy Seed Dressing

Makes 1 cup, serving size 1 Tbsp

1 point on all plans for 1 Tbsp, 2 Points for 2 Tbsp

  • 2 Tbsp zero calorie sweetener (I use Lakanto Monkfruit)
  • 2 Tbsp white wine vinegar
  • pinch salt
  • 1/4 cup olive oil
  • 1 tsp poppy seeds
  • 1/3 cup fresh squeezed orange juice
  • 1 Tbsp orange zest

  1. Combine orange juice, oil, monkfruit, vinegar and salt in a bowl.

  2. Whisk until blended.

  3. Add poppy seeds and whisk to combine.




Ham, Egg and Cheese Cups


Ham, Egg and Cheese Cups

From delish.com

Makes 12

Blue – 1 point each

Purple – 1 point each

Green – 3 points each

  • 12 slices deli ham, sliced thin
  • 12 Tbsp Reduced fat cheddar cheese, shredded
  • 12 large eggs
  • Salt
  • Freshly ground black pepper
  • Chopped fresh parsley (for garnish)

  1. Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with 1 Tbsp cheese. Crack an egg into each ham cup and season with salt and pepper.

  2. Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
  3. Garnish with parsley and serve.




Chicken Pie Skillet


Chicken Pie Skillet – 2 Ways

Serves 6

Using Sourdough Topping

Blue – 8 points

Purple – 8 points

Green – 10 points

Using Biscuit Topping

Blue – 7 points

Purple – 7 points

Green – 8 points

Filling

  • 1 tsp oil
  • 1/3 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 1 cup fresh, frozen or canned corn
  • 2 cloves garlic
  • 3 Tbsp butter (I use real butter, you can substitute light butter and adjust points)
  • 1/3 cup flour
  • salt and pepper to taste
  • 14 oz chicken or bone broth
  • 1/2 cup 1% milk
  • 2 1/2 cup cooked chicken, in bite sized pieces

Topping – Option 1

  • 1 1/2 cups fed sourdough starter
  • 3 eggs
  • 1 tsp salt
  • 1 tsp dried basil
  • 2 tsp baking powder
  • 1 Tbsp butter, melted

Topping – Option 2

  • 1 7.5 oz can biscuits

  1. In an oven proof skillet, heat 2 tsp oil.

  2. Add onion, celery, carrot and garlic. Saute until veggies start to soften.

  3. While veggies are cooking – mix up sourdough topping if using this option. Let sit.

  4. Add corn

  5. Over medium high heat, to this mixture, add 3 Tbsp butter, let melt

  6. Sprinkle on flour, stir to combine about 1 minute

  7. Season with salt and pepper to taste

  8. Slowly add broth while stirring. Add milk. Stir and bring to a gentle boil until thickened.

  9. Add chicken, stir

Topping – Option 1

  1. In a bowl, mix sourdough starter, eggs, salt, basil, baking powder and 1 Tbsp melted butter.

  2. Pour on top of chicken mixture.

  3. Bake in a preheated 400 degree oven for 25 minutes or until golden.

  4. Cut into 6 servings

Topping – Option 2

  1. Separate biscuits and place on top of filling.

  2. Bake at 375 for 17-20 minutes or until biscuits are golden

  3. Cut into 6 servings




Loaded Chicken Breasts


Loaded Chicken Breasts

Adapted from Diethood

Serves 4

Blue – 6 Points

Purple – 6 Points

Green – 9 Points

  • 4 slices bacon (diced)
  • 4 1-pound, total boneless, skinless chicken breasts, pounded to 1/4-inch thickness
  • salt and fresh ground pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked or sweet paprika
  • 8 Tbsp reduced fat cream cheese (softened)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 3 ounces reduced fat cheddar cheese
  • chopped fresh parsley
  • sliced green scallions
  1. Preheat oven to 400F.
  2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
  3. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
  4. Remove bacon from skillet and set aside. DON’T discard bacon fat.

  5. Return skillet to heat

  6. Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
  7. Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes, or until golden brown.

  8. Flip over the chicken breasts and continue to cook for 3 more minutes.

  9. Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

  10. In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly.

  11. Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
  12. Take half of the bacon and add on top of the cream cheese.
  13. Sprinkle shredded cheese over the chicken breasts.
  14. Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
  15. Remove from oven.
  16. Garnish with remaining bacon, fresh parsley, and scallions.
  17. Serve.




Crockpot Peach Oatmeal


Crockpot Peach Oatmeal

Serves 4 or 6 – depending on the size of your serving. The points are given based on 4 servings. A serving is about 1-1 1/4 cups.

Blue – 6

Purple – 1

Green – 6

  • 2 large peaches (sliced (or canned peaches in their own juice, drained))
  • 1/4 cup zero calorie brown sugar substitute (such as Sukrin Gold or Swerve)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch salt
  • 2 cups oatmeal (I prefer Old Fashioned, but quick cook will do)
  • 2 cups unsweetened almond milk
  • 2 cups water
  1. In a slow cooker, place peaches in the bottom, then sprinkle on the brown sugar, then cinnamon, nutmeg and salt. Pour in 2 cups oatmeal, then 2 cups milk over the oats, then 2 cups water. DO NOT STIR!!!
  2. Cook overnight for 8 hours on low (my quick oats were done in 7 hours).
  3. Stir and serve