Taco Seasoning Mix

3-4 Tbsp Ground Cumin
3 Tbsp kosher salt
2 Tbsp garlic powder
2 Tbsp ground black pepper
2 Tbsp SMOKED paprika

Mix all ingredients.
Place in an airtight container
Use about 3 Tbsp per 1 pound of meat

Cream of Mushroom Soup Mix

1 "recipe" using 1/3 cup of mix is 4 points on all plans.

2 cups non fat dry milk
3/4 cup cornstarch
1/2 ounce dried mushrooms (about 1 cup)
1/4 cup beef bouillion granules
1 Tbsp dried thyme
1 Tbsp dried basil
1 1/2 tsp pepper
1 1/2 tsp parsley
1 1/2 tsp garlic powder

Rough chop mushrooms to your liking. to
Mix all ingredients together in a bowl.
Store in an airtight container
To make soup, stir in 1/3 cup mix to 1 1/4 cups boiling water in a saucepan. Stir over low heat until thickened. When done, put the lid on the pot for about 2 minutes to plump the dried mushrooms. This makes about 1 "can"

Lemon Blueberry Scones

Recipe from Janie Rasmussen-Wood

2 points for 1, 5 points for 2 on all plans

1 cup all purpose flour
1 1/2 tsp baking powder
3 Tbsp light butter
1 lemon, zested
1/3 cup Lakanto Monkfruit (or your favorite zero calorie sweetener)
1 egg
2 Tbsp Plain, non fat Greek yogurt
1/2 cup fresh blueberries

Glaze (optional)

1 Tbsp whipped cream cheese
1 Tbsp powdered sugar or zero calorie powdered sugar
1 tsp milk

Preheat oven to 350
Whisk together butter, Greek yogurt, lemon zest, monkfruit and egg until combined
Add flour and baking powder and mix until barely combined.
Fold in 1/2 cup blueberries. DO NOT OVERMIX
Place a piece of parchment paper on a cookie sheet and spray with non stick spray.
Scoop dough out onto parchment paper.
Flour hands and pat dough out into an 8 inch circle that is 1/2 to 3/4 inches thick.
Sprinkle additional monkfruit over the dough
With a sharp knife, cut in 8 triangles, like a pizza
Bake about 12-16 minutes, depending on your oven.
Remove from oven and slightly separate slices.
Return to oven and bake about 5 minutes more until a toothpick inserted comes out clean.
Let cool on pan for 5 minutes, then move to wire rack. Glaze if desired

Glaze

Whisk cream cheese, powdered sugar and 1 tsp of milk in a small bowl.
Drizzle glaze over cooled scones

Baked Custard Oatmeal

Serves 4

Blue – 4

Purple – 2

Green – 4

2 cups cooked oatmeal
1 1/2 cups 1% cottage cheese
2 eggs
1 cup unsweetened almond or cashew milk
1/2 cup Lakanto monkfruit or your favorite sweetener (add points in applicable)
1/2 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla
1/2 tsp almond extract

Preheat oven to 325
Spray a 9×9 baking dish with non stick spray
In a large bowl, blend oatmeal, cottage cheese, eggs, milk, sugar, cinnamon, cardamom, vanilla extract and almond extract with an electric mixer until smooth.
Pour batter into prepared dish and bake for approximately 1 hour-1 hour 10 minutes. *start checking after 45 minutes*
Serve warm or room temp.

Street Corn Chicken Casserole

Serves 4

Blue – 3 points

Purple – 3 points

Green – 11 points

4 thin sliced chicken breasts
3 cups sweet corn (either canned or frozen, thawed)
1/4 cup light mayonnaise
1/4 cup light sour cream
1/2 Tbsp lime juice
1 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1/4 cup queso fresco crumbled
1/4 cup cilantro, chopped

In a large bowl, combine the corn, mayo, sour cream, lime juice and chili powder and mix to combine.
In a casserole dish, lay the chicken breasts flat in the dish with a little space in between each one. Season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
Bake at 350 for 30-40 minutes or until chicken is cooked through to 165 degrees.
Remove from oven and garnish with crumbled queso fresco and chopped cilantro

Chicken with Mushrooms and Bacon

Serves 4

Blue – 5 points

Purple – 5 points

Green – 7 points

Chicken

4 boneless, skinless chicken breasts
2 tsp olive oil
2 cloves garlic, crushed
2 Tbsp chopped fresh parsley
kosher salt and fresh ground pepper to taste

Cream Sauce

4 cloves garlic, crushed
4 slices bacon, diced
12 oz sliced mushrooms
3/4 cup fat free half and half
1/3 cup chicken broth
2 oz freshly grated parmesan cheese
pepper to taste, salt if needed

Baked Chicken

Preheat oven to 400
Arrange chicken on a plate. Combine olive oil, garlic, parsley, salt and pepper in a bowl. Rub oil mixture over chicken to completely coat.
Heat a large oven proof skillet over medium high heat. Sear the chicken until it's golden brown, turn and sear other side. About 3 minutes per side.
Place in oven and cook until cooked through, about 25-30 minutes.
Once the chicken is done, remove from skillet and set aside. Pour out half of the chicken juices

Sauce

Using the same skillet that you cooked the chicken in, fry the garlic in the reserved chicken juices over medium heat, stirring constantly for about 30 seconds.
Add the bacon and fry until just starting to crisp. Add in the mushrooms and cook until done to your liking.
Pour in the half and half, chicken broth and parmesan. Let simmer until slightly thickened, about 2 minutes.
While the sauce is simmering, mix cornstarch with 1-2 tablespoons of broth or water.
Pour into the center of the cream sauce and mix well and simmer until it thickens.
Season with pepper, check for salt and use as needed
Add chicken to pan and allow to simmer 1 to 2 minutes
Garnish with parsley or parmesan if desired. Serve over rice, pasta or veggies

Honey Basil Salmon

Serves 4

Blue – 3 points

Purple – 3 points

Green – 11 points

4 6 oz Salmon filets
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp dijon mustard
2 cloves garlic, minced
1/4 cup chopped fresh basil
salt and pepper

Place salmon in a shallow dish or mixing bowl
In a small bowl, mix together oil, lemon juice, honey, mustard and garlic. Stir in basil, season with salt and pepper to taste.
Spread mixture over salmon filets, cover loosely and allow to marinate in the fridge for 1 hour.
Bake at 375 for 12 minutes or until salmon flakes easily with a fork.

Chicken or Turkey Club Flatbread

Serves 1

Blue – 5 points

Puple – 5 points

Green – 7 points

1 flatbread (I use Atoria's Family Bakery brand for 1 point for the mini lavash)
2 slices bacon, cooked crisp
2 oz cooked shredded chicken or deli turkey
1 oz Cabot 75% reduced fat cheddar cheese, shredded
chopped tomato
chopped romaine lettuce
2 tsp light mayonnaise

Preheat oven to 375
Top the flatbread with chopped tomato, chopped bacon, chicken or turkey and cheese.
Bake for 6-8 minutes
Let cool 2 minutes.
Place mayo in a piping bag with a round tip or in a sandwich bag with a small hole cut in the corner.
Pipe mayo over the cheese.
Press shredded lettuce on top of the mayo.
Serve.

Ham and Cheese Bagel Melt

Serves 1

Points will vary depending on ingredients used. I use a homemade bagel, .25 oz cheese and 2 oz of ham (the ham I use is 0 points). My sandwich is 4 points total. Yours will vary.

1 bagel, lightly toasted
1 slice cheese (I use deli sliced American cheese)
2 oz ham (deli sliced thin)
mustard

Preheat oven to 325
On half of the bagel, place 1/2 slice of cheese.
Top with mustard
Top with ham
End with remaining 1/2 slice of cheese.
Wrap in foil and bake for 6-8 minutes.

Pancake Donuts

Serves 2 – 3 Donuts each

Blue – 3 points

Purple – 3 points

Green – 5 points

2/3 cup Protein Pancake mix such as Birch Benders Protein (my favorite) or Kodiak Protein (regular buttermilk) or Trader Joe's Protein
2 eggs
1/2 cup almond or cashew milk
2 tsp baking powder
1 tsp vanilla extract

Suggested Toppings (add points if applicable)

blueberries, strawberries, any berries
chocolate chips
jimmies (sprinkles)

Preheat oven to 375. Spray a donut pan with non stick spray.
Mix together pancake mix, eggs, milk, baking powder and extract.
Using a scoop, fill a 6 well donut pan with batter.
Add whatever toppings you want
Bake 15-18 minutes or until tops spring back when touched. Cool for 5 minutes in the pan. Serve with syrup (add points as necessary)