Potato and Ham Bake


Potato and Ham Bake

Adapted from Kim at www.agirlandherphone.net

Serves 6

Blue – 4

Purple – 2

Green – 4

  • 1 pound frozen cubed hashbrowns, thawed
  • 1 can cream of chicken soup – or one serving of my homemade – see below
  • 1/2 cup fat free sour cream (if you use light it adds 1 point)
  • 1/2 cup plain, non fat Greek yogurt
  • 8 slices Canadian bacon, diced
  • 1/8 cup onion, minced fine
  • 4 oz Cabot 75% reduced fat cheese, shredded

  1. If using homemade soup mix – make 1 recipe worth of soup

  2. In a medium bowl, mix soup, yogurt and sour cream

  3. Stir in hashbrowns, onions, Canadian bacon and most of the cheese.

  4. Pour into a 9×9 baking dish that has been sprayed with non stick spray. Top with the remaining cheese.

  5. Bake at 350 for 30 minutes or until heated through and the cheese has melted.

  6. Cut into 6 servings

  7. Here is the recipe I use for Cream of Chicken Soup https://joanspointedplate.com/cream-of-whatever-soup-mix/




Chicken and Mushroom Stroganoff


Chicken Mushroom Stroganoff

Serves 4

Blue – 2

Purple – 2

Green – 4

  • 8 oz fresh mushrooms, sliced
  • 2 Tbsp light butter
  • 1 lb boneless, skinless chicken breasts, pounded thin and sliced into bite size pieces
  • 1 tsp paprika
  • 1/4 tsp smoked paprika
  • 1 tsp dijon mustard
  • 1 shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 cup non fat Greek yogurt
  • 1 cup fat free sour cream
  • 1 Tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. In a medium bowl, combine chicken, paprika, smoked paprika, salt and pepper.

  2. Melt 1 Tbsp of butter in a large pan over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate

  3. In the same pan, melt the remaining Tbsp of butter and cook chicken 3-4 minutes per side. Add shallot and continue cooking for another 3 minutes

  4. Stir in garlic, give it another 30 seconds and return mushrooms back into the pan. Add sour cream along with the dijon mustard, cover with a lid and simmer on a low heat for 5 minutes

  5. Sprinkle with the parsley and serve immediately.




Turkey, Bacon, Pesto Panini


Turkey, Bacon, Pesto Panini

Serves 1

Blue – 5

Purple – 5

Green – 7

  • 2 slices 647 Bread or any 1 point per slice bread
  • 1/4 tsp light butter
  • 2 oz zero point deli turkey
  • 2 slices center cut bacon or any bacon that is 1 point per slice, cooked
  • 1 tsp basil pesto
  • tomato slices, optional

  1. Butter one side of both slices of bread

  2. Place 1 slice butter side down on panini press or grill pan

  3. Spread pesto on bread. Top with turkey, bacon and tomato slices. Top with second slice of bread. Cook according to panini press or cook in grill pan, pressing down while cooking




Ham and Cheese Stuffed Pretzels


Ham and Cheese Stuffed Pretzels

Serves 4-your points may differ depending on ingredients/brands. I recommend putting it in the recipe builder!

Blue – 4

Purple – 4

Green – 5

  • 1 cup all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup non fat greek yogurt
  • 8 slices deli ham, sliced thin (I use Krakus, it's zero points)
  • 4 slices American cheese, sliced thin (I get mine sliced from the deli and ask for "sliced thin" and it is usually .25 oz, so it's 1 point). **shreded cheese does not work well
  • 1/2 cup boiling water
  • 1 Tbsp baking soda
  • 1 tsp light butter, melted
  • kosher salt
  • mustard for dipping, if desired

  1. Preheat air fryer to 325 or oven to 375.

  2. In a medium bowl, combine flour, baking powder, salt and greek yogurt. Stir until well mixed. Knead for about 30 seconds to 1 minute. Set aside

  3. Take 1 slice of cheese and roll it around two slices of ham. Repeat 4 times. Set aside

  4. Divide dough into 4 equal portions.

  5. Roll each portion out into a rectangle shape.

  6. Place a ham roll up on dough and wrap dough around it. Sealing edges

  7. Mix boiling water and baking soda in a shallow bowl.

  8. Dip each dough log into water/baking soda mixture quickly, but coating the entire log.

  9. Brush melted butter on dough log. Sprinkle with kosher salt.

  10. If using air fryer, once it is preheated, line with parchment paper. If you do not have parchment, spray with non stick spray. Cook pretzel log in air fryer for 5-6 minutes, flipping over the last 2 minutes.

  11. If using oven, place on a baking sheet sprayed with non stick spray and cook 12 minutes, turn over and cook an additional 5 minutes. Keep a close eye – times vary. Start checking at 8-10 mintues.

  12. ***Remember, this is 2 ingredient dough posing as a soft pretzel, so it won't be exactly like one, but still delicious!**




Oatmeal Zucchini Muffins


Oatmeal Zucchini

Makes 12 Muffins

Blue – 1 Muffin = 1 Point, 2 Muffins = 3 Points, 3 Muffins = 4 Points

Purple – 1 point per muffin

Green – 1 Muffin = 2 Points, 2 Muffins = 4 Points, 3 Muffins = 5 Points

  • 1 cup zucchini
  • 1/2 cup zero point brown sugar substitute (I use Swerve or Surkin Gold)
  • 1/2 cup zero point granulated sugar substitute (I use Lakanto Monfruit)
  • 4 oz unsweetened applesauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 cup quick cook or old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon

  1. Preheat oven to 350. Spray a 12 cup muffin tin with non stick spray

  2. In a medium bowl, stir together zucchini, brown sugar, granulated sugar, applesauce, eggs and vanilla. Set aside

  3. In a small bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. Stir until well combined

  4. Add the dry ingredients to the wet ingredients and stir until combined.

  5. Fill each muffin cup 2/3 full. I use this scoop to fill the cups – soooo easy!

  6. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean – do not overbake.

  7. Cool in the pan for 10 minutes and remove to a wire rack to cool completely. Consume within 2-3 days or freeze.




Chicken Fingers


Chicken Fingers

Serves 4

Blue – 4 points

Purple – 4 points

Green – 6 points

  • 1 lb boneless, skinless chicken breast
  • 1/4 cup lowfat buttermilk (you can make your own by adding 1 1/4 tsp of white vinegar to 1/4 cup of 1% milk-this is what I do!)
  • 2 Tbsp grated parmesan cheese (I grate mine fresh)
  • 1 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • olive oil spray

  1. Cut each chicken breast into 3 strips

  2. Place chicken in bowl and pour buttermilk over, mix around to coat. If you feel you need more buttermilk, you can add it. This is just a marinade, so we will be pouring it off, not consuming it, so there should be no added points

  3. Let marinade at least 30 minutes, but can do up to 24 hours

  4. In a shallow bowl (I use a pie plate) mix bread crumbs and seasonings

  5. Dip chicken fingers in breadcrumb mixture to coat. Lay on a cookie sheet that has been sprayed with non stick spray OR on prepared air fryer basket/tray.

  6. When all the fingers are ready, give them a light mist with some olive oil spray.

  7. To cook in the oven – cook for 20-25 minutes at 350 or until golden brown and cooked through. To cook in air fryer – cook for 15 minutes at 325 or until golden brown and cooked through (your air fryer may vary!)

  8. Serve with your favorite dipping sauce. We like my homemade honey mustard (click link)

  9. Check out my Amazon store for all the tools I use in my kitchen! Joan's Pointed Plate Amazon Store




Chicken Alfredo Pizza


Chicken Alfredo Pizza

Serves 4

Blue – 6

Purple – 6

Green – 8

Dough

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp yeast
  • 1/4 cup non fat greek yogurt
  • 1/4-1/2 cup water

Pizza

  • 1 cup diced or shredded chicken
  • 1/2 cup light Alfredo sauce (such as Classico or Prego)
  • 1/4 tsp garlic powder
  • 1/4 tsp Italian seasoning
  • 1/2 cup baby spinach leaves
  • 1 cup part skim shredded mozzarella cheese

Dough

  1. In a large bowl, combine flour, yeast, salt and baking powder. Stir

  2. Add greek yogurt and stir.
  3. Add water, starting with a few tablespoons and stir – add more water until the dough comes together in a ball. Knead for about a minute.
  4. Let dough rise in a warm place for about 30 minutes.

  5. After dough rises, spray a cookie sheet or pizza pan with non stick spray

  6. Roll dough out on pan.

  7. Bake at 400 for 8 minutes. Set aside

Pizza

  1. Spread Alfredo sauce on partially cooked crust

  2. Sprinkle garlic powder and Italian seasoning over sauce

  3. Top with chicken – spreading out evenly

  4. Sprinkle spinach leaves on top of chicken

  5. Top with cheese.

  6. Bake an additional 12 minutes.




Smoky Chicken with Cherry BBQ Sauce


Smoky Chicken with Cherry BBQ Sauce – WW Weekly Recipe

This recipe is from the 8/30/20 WW weekly handout and is on their website

Serves 4 (3 oz chicken and 3 Tbsp sauce)

Blue – 3

Purple – 3

Green – 5

  • 2 Tbsp Extra virgin olive oil
  • 1 1/4 tsp Kosher salt, divided
  • 1 1/4 tsp Smoked Paprika, divided (smoked is recommended)
  • 1 lb Uncooked boneless skinless chicken breast, thin cutlets recommended
  • 3/4 cup Cherries, pitted (or defrosted unsweetened frozen cherries)
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp Molasses
  • 1 Tbsp Dijon Mustard
  • 2 Tbsp Chives, minced
  1. In a small bowl, stir together oil, 1 tsp salt and 1 tsp paprika; rub evenly over chicken and set aside.
  2. Into a blender place cherries, vinegar, molasses, mustard and remaining 1/4 tsp each smoked paprika and salt; blend until smooth and set aside.
  3. Make sure your grill grates are super clean. Preheat a gas or charcoal grill to medium-high heat (or set a large grill pan over two burners or broil).
  4. Grill chicken, flipping once, until cooked through, 2-3 minutes per side. Let chicken rest for 5 minutes before slicing; serve drizzled with sauce and sprinkled with chives.
  5. Serving size: 3 oz chicken, 3 Tbsp sauce




Taco Pizza Flatbread


Taco Pizza Flatbread

Serves 2

Blue – 4

Purple – 4

Green – 4

  • 2 1 Point Flatbreads (such as Artoria Family Bakery Mini Lavash)
  • 1/2 cup 96% lean ground beef that has been cooked and seasoned with taco seasoning
  • 2 oz Cabot Lite 75% , shredded
  • shredded lettuce
  • chopped tomatoes
  • 2 Tbsp light sour cream

  1. Preheat oven to 400

  2. On each flatbread, place 1/4 cup taco meat and 1 oz of cheese

  3. Bake flatbread for 8 minutes or until flatbread is crisp and cheese is melted

  4. Garnish each flatbread with shredded lettuce, tomato and 1 Tbsp of sourcream

  5. Optional: Add a bit of heated queso cheese – adjust points accordingly




Sausage Pie


Sausage Pie

Serves 6

Blue – 4

Purple -4

Green – 7

Sausage

  • 1 lb 99% fat free ground turkey
  • 1 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp white pepper (black is fine too)
  • 1/4 tsp crushed red pepper
  • pinch marjoram
  • ****Can substitute 1 1/2 tsp poultry seasoning can be substituted for sage and marjoram

Pie

  • 1 recipe turkey sausage – see above
  • 8 oz Cabot Lite 75% reduced fat cheddar cheese, shredded
  • 1 1/4 cups 1% milk
  • 3 eggs
  • 3/4 cup Heart Healthy Bisquick
  • 3/4 tsp sage (can substitute poultry seasoning)
  • 1/4 tsp pepper

Sausage

  1. In a small bowl, mix all spices

  2. In a larger bowl, place ground turkey. Sprinkle seasonings over turkey and mix very well with hands until all the seasonings are distributed throughout the meat.

  3. Cook until cooked through. I use a small amount of oil and non stick cooking spray to keep turkey from sticking.

Pie

  1. While sausage is still in pan, stir in 1 1/2 cups cheese until well combined. Transfer mixture to a greased 9 inch deep dish pie pan

  2. In a small bowl, combine eggs, milk, Bisquick, sage and pepper. Pour over sausage mixture.

  3. Sprinkle with remaining cheese and bake 1-2 minutes more or until cheese is melted. Let stand 10 minutes before cutting.