Chocolate Cake


Chocolate Cake

Sometimes known as "Wacky" or "Depression" Cake

Serves 9

3 Points on all plans

  • 1 1/2 cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 zero calorie sugar substitute – I use Lakanto Monkfruit
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. canola or vegetable oil
  • 3 Tbsp. unsweetened applesauce
  • 1 cup water
  1. Preheat oven to 350 degrees F.
  2. Grease an 8×8 baking dish
  3. Mix first 5 dry ingredients in large bowl
  4. Make 3 depressions in dry ingredients – two small, one larger.
  5. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
  6. Pour into prepared pan
  7. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.
  8. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.




Sandwich Bread


Sandwich Bread

Adapted From Plated Cravings .com

Makes 2 loaves. Cut each loaf into 14 slices.

2 points for 1 slice on all plans

4 points for 2 slices on all plans

  • 1 ⅔ cups water – 110° to 115°
  • 2 ¼ tsp instant or active dry yeast
  • 4 tsp Lakanto Monkfruit
  • 1 tsp salt
  • 1 ½ Tbsp room temperature butter, cut into small cubes
  • 4 ¼ cups all purpose flour
  • 1 tsp butter, melted, for brushing

  1. In the bowl of a stand mixer with the dough hook attached, combine the yeast, 1 tsp of sugar and about 1/2 of the water. Let sit for 5-10 minutes if using instant yeast and 15 minutes if using active dry yeast.

  2. Add remaining water, remaining sugar, salt, and 4 cups of flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. If dough is sticky, add more flour a tablespoon at a time. I usually use an extra 1/4 cu

  3. Continue to knead 6 to 9 minutes. Stopping to scrap down about 1/2 way through. Continue to knead for the remaining time until the dough pulls away from the sides of the bowl and is soft and smooth*****see note below

  4. Transfer the dough to a lightly greased large bowl and turn to coat. Cover with a towel and place in a warm place to rise for 45 minutes or until doubled.

  5. Lightly flour your work surface. Divide dough in half and working with one half at a time, pat down into a 12 x 8 inch rectangle. Use your fingers to press out any air bubbles

  6. Starting at the short end, Roll up into a tight log and pinch the seams to seal. Tuck ends under. Place in a greased 8×4 inch loaf pan. Repeat with other piece. If using a larger pan, do not divide dough.

  7. Cover with plastic wrap sprayed with non stick spray. Put in a warm place and let rise again for 45 minutes or until doubled in size

  8. Preheat oven to 390°. Carefully and gently remove plastic wrap. Bake for 25-30 minutes.

  9. Invert bread on a cooling rack and brush tops with melted butter. Let cook, slice each loaf into 14 slices.

  10. ***NOTE: if you do not have a stand mixer, you can knead in the bowl for 10 minutes.




Sourdough Pancakes


Sourdough Pancakes

**To make these, you need active, recently fed sourdough starter.**

Serves 2 – about 3 large pancakes per serving – easily doubled or tripled!

4 points per serving on all plans as far as I can calculate with the sour dough starter

  • 1 cup fed sourdough starter
  • 1 egg
  • 2 Tbsp unsweetened applesauce
  • 1 Tbsp zero calorie sugar replacement (I use Lakanto Monkfruit)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp canola oil for frying in cast iron or spray for other pans

  1. If using a cast iron skillet or griddle, begin heating it while you are mixing batter – it should be hot enough to produce a sizzle

  2. In a medium bowl, mix the starter, egg, applesauce, monkfruit and salt in a glass bowl.

  3. Add the baking soda last – it should foam up!

  4. Put oil in hot skillet and let that heat up.

  5. Once it is heated, start scooping batter in. Turn the stove down so the inside of the pancakes cook and the outside does not get too brown.

  6. Once the top is nice and bubbly, turn the stove down a bit more and flip. Flip only once. Let cook another 30 seconds to 1 minute.




Creme Brulee Oatmeal Custard


Creme Brulee Oatmeal Custard

Serves 4

Blue – 5 points

Purple – 1 point

Green – 6 points

  • 2 1/4 cups old fashioned oats
  • 1/3 cup Lakanto Monkfruit or other zero point sweetener
  • 1/4 tsp salt
  • 3 1/3 cups unsweetened almond or cashew milk
  • 2 eggs
  • 2 tsp vanilla extract
  • cinnamon
  • 3 Tbsp zero point/zero calorie brown sugar replacement

  1. Preheat oven to 350. Spray an 8×11 dish with non stick spray

  2. Combine milk, eggs and vanilla in a large bowl.

  3. Add oats, monkfruit, cinnamon (to taste) and salt. Mix well.

  4. Pour into baking dish, spreading out

  5. Bake 40-45 minutes or until center is jiggly but not runny. Edges should be light brown and pull away slightly from the sides of dish.

  6. Remove from oven. Sprinkle brown sugar on top. Return to the oven and bake until sugar is melted.

  7. Turn oven to broil and heat until sugar bubbles slightly (about 1-2 minutes). Allow to cool slightly.




Bean Soup


Bean Soup

This was a recipe my mom always used! She got it from a cookbook published in 1959 called the Farm Journal's Country Cookbook. I make it as written – you can cut down LOTS of time by doing in the Instant Pot. But, I'm old fashioned and I like a pot of soup simmering all day 🙂

Makes 10 servings. The points are more of an "at your discretion" decision. I don't know how to point out the ham bone. So, here is my take on it

Blue – 0 points or 3 points (if you want to count the small amount of meat/fat from bone)

Purple – 0 points or 3 points (if you want to count the small amount of meat/fat from bone)

Green – 4 points or 7 points (if you want to count the small amount of meat/fat from bone)

  • 2 cups dried navy or white beans
  • 1 ham bone or 1 1/2 lb ham butt
  • 1/2 cup chopped onion
  • 1 cup chopped celery and leaves
  • 32 oz diced tomatoes
  • 3/4 cup diced potatoes
  • 1 tsp salt
  • 1/4 tsp pepper

Prepare Beans

  1. Wash beans, add 6 cups water and boil 2 minutes.

  2. Remove from heat and let stand 1 hour.

  3. Simmer beans without draining until tender, about 2 hours, adding more water if necessary.

Soup

  1. While beans are simmering, simmer ham in water to cover. About 2 hours

  2. Remove ham bone. Skim fat from broth and add tender beans

  3. Stir in remaining ingredients and simmer until potatoes are tender, about 20 minutes.




Poppy Seed Chicken Casserole


Poppy Seed Chicken Casserole

Recipe adapted from Taste of Home

Serves 6 – each serving is about 1 1/3 cups

Blue – 8 points

Purple – 5 points (if you use brown rice)

Green – 10 points

  • 1 cup light sour cream
  • 1 can 98% fat free cream of chicken soup or one "recipe" of homemade mix **see note below!!
  • 1 Tbsp poppy seeds
  • 1 tsp dill weed
  • 4 cups cubed cooked chicken
  • 3 cups cooked rice
  • 10 Ritz crackers, crushed into crumbs
  • 3 Tbsp light butter, melted

  1. In a large bowl, combine the sour cream, soup, poppy seeds and dill. Stir in chicken and rice.

  2. Spread into a greased 11×7 inch baking dish.

  3. Combine the cracker crumbs and butter; sprinkle over the top.

  4. Bake, uncovered at 350 until bubbly, about 30 minutes.

  5. ***I do not use canned soup – I make a homemade mix and use that. Here is the link to that recipe: https://joanspointedplate.com/cream-of-whatever-soup-mix/ or you can search "Cream of Chicken Soup Mix" in the search box for that recipe. I make it in a big batch and then "make" the soup and use it in the recipe.




Oat Bran Muffins


Oat Bran Muffins

Who would have thought oat bran muffins could be soooo delicious!!!!

Recipe adapted from the back of the Bob's Red Mill Oat Bran Hot Cereal Bag

Blue – 2 points per muffin

Purple – 2 points per muffin

Green – 1 muffin – 2 points; 2 muffins-5 points

  • 3/4 cup whole wheat flour
  • 3/4 cup Bob's Red Mill Oat Bran Cereal
  • 1/2 cup zero calorie brown sugar (I use Surkin Gold)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/3 cup mashed banana
  • 1/2 cup non fat plain Greek yogurt
  • 1 egg
  • 2 Tbsp unsweetened applesauce
  • 1/2 tsp vanilla
  • 1/2 cup shredded carrots
  • 1/3 cup chopped walnuts

  1. Preheat oven to 400

  2. Mix dry ingredients.

  3. In a separate bowl, mix wet ingredients

  4. Add dry mixture to wet mixture and stir until just moistened – do not overmix

  5. Fold in carrots and walnuts.

  6. Lightly grease (spray) a muffin tin.

  7. Fill each cup 2/3 full of batter

  8. Bake for 15 to 20 minutes. Makes 12 muffins




Taco Seasoning Mix


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

  1. Mix all ingredients.

  2. Place in an airtight container

  3. Use about 3 Tbsp per 1 pound of meat




Cream of Mushroom Soup Mix


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

  1. Rough chop mushrooms to your liking. to

  2. Mix all ingredients together in a bowl.

  3. Store in an airtight container

  4. 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


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

  1. Preheat oven to 350

  2. Whisk together butter, Greek yogurt, lemon zest, monkfruit and egg until combined

  3. Add flour and baking powder and mix until barely combined.

  4. Fold in 1/2 cup blueberries. DO NOT OVERMIX

  5. Place a piece of parchment paper on a cookie sheet and spray with non stick spray.

  6. Scoop dough out onto parchment paper.

  7. Flour hands and pat dough out into an 8 inch circle that is 1/2 to 3/4 inches thick.

  8. Sprinkle additional monkfruit over the dough

  9. With a sharp knife, cut in 8 triangles, like a pizza

  10. Bake about 12-16 minutes, depending on your oven.

  11. Remove from oven and slightly separate slices.

  12. Return to oven and bake about 5 minutes more until a toothpick inserted comes out clean.

  13. Let cool on pan for 5 minutes, then move to wire rack. Glaze if desired

Glaze

  1. Whisk cream cheese, powdered sugar and 1 tsp of milk in a small bowl.

  2. Drizzle glaze over cooled scones