Apple Cider Donuts


Apple Cider Donuts

A fall favorite here in NJ!

Makes 6

Blue – 2 points per donut

Purple – 2 Points per donut

Green – 2 points for 1, 5 points for 2

Donuts

  • 3/4 cup all purpose flour
  • 1/2 cup zero calorie granulated sugar replacement (I use Lakanto Monkfruit)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • dash nutmeg
  • 1/2 tsp salt
  • 1/4 cup apple cider
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/2 tsp light butter, melted

Topping

  • 3 Tbsp zero calorie granulated sugar replacement (I use Lakanto Monkfruit)
  • 2 tsp cinnamon
  • 2 tsp light butter, melted

Donuts

  1. Preheat oven to 350. Spray a donut pan with non stick spray

  2. In a medium bowl, mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir or whisk until well combined

  3. Add cider, egg, vanilla and melted butter.

  4. Stir or whisk until well combined.

  5. Divide batter evenly into 6 count donut pan using either a spoon or a piping bag.

  6. Bake for 10-12 minutes. Do not overbake

  7. Let cool for 5-7 minutes. Remove from pan.

Topping

  1. Combine sugar and cinnamon in a bowl.

  2. Melt butter.

  3. Brush butter on one side of donut and dredge in cinnamon sugar mixture. Brush other side and do the same.

  4. If you want to freeze them, do so before adding the topping. When you want to use, defrost and add topping before eating.




IP Corn and Potato Chowder


Corn and Potato Chowder (Instant Pot)

Serves 8

Blue – 3

Purple – 2

Green – 5

  • 29 oz chicken broth
  • 16 oz frozen corn
  • 2 1/2 cups peeled and chopped small potatoes (chop small, about 1/2 inch)
  • 1 onion, finely diced
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup fat free half and half
  • 2 Tbsp corn starch
  • 4 oz Cabot 75% reduced fat cheese, shredded (or other shredded cheese, just adjust points)
  • crumbled bacon, shredded cheese, sliced green onions – optional for topping, add points accordingly

  1. Add the chicken broth, frozen corn, chopped potatoes, onion, garlic, salt and pepper into the insert of the Instant Pot. Stir together. Cover with lid and set the valve to the sealing position. Select manual setting and adjust pressure to high. Set the timer for 15 minutes.

  2. When finished cooking, do a controlled quick release.

  3. Select saute setting and set to low heat (if your IP does not let you select a heat setting, just select saute).

  4. Mix heavy cream and cornstarch together and pour into the chowder.

  5. Cook and stir for 3-5 minutes or until thickened

  6. Add shredded cheese and stir to combine

  7. Turn off IP and serve. Top with toppings, if desired.




Apple Pie Baked Oatmeal


Apple Pie Baked Oatmeal

Serves 1

Blue – 4

Purple – 0

Green – 4

Oatmeal

  • 1/2 cup rolled oats
  • 1/4 tsp pure vanilla extract
  • 1 tsp apple pie spice (or a combination of cinnamon, nutmeg and pinch of cloves)
  • 1 Tbsp granulated monkfruit sweetener OR zero calorie brown sugar substitute (I use Sukrin Gold or Swerve)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • pinch salt
  • 1/2 apple, chopped (or 2 tablespoons crock pot apples-see recipe under desserts)
  • Optional: Raisins, nuts, brown sugar (for top), add points accordingly

Glaze

  • 2 Tbsp no calorie powdered sugar
  • 1/4 tsp pure vanilla extract
  • almond milk (optionial)

Oatmeal

  1. Preheat oven to 375.

  2. Combine oats, vanilla, spices apples, sugar, applesauce and milk

  3. Pour into a mini loaf pan or 1 cup ramekin that has been sprayed with non stick spray
  4. Cook about 18-20 minutes or until it’s firm

Glaze

  1. In a small bowl, mix vanilla and powdered sugar.

  2. If too thick, add almond milk, 1/4 tsp at a time

  3. Glaze oatmeal.




Beef Stew


Beef Stew

Serves 4

Blue – 9

Purple – 8 Points

Green – 11 Points

Stew

  • 1 lbs chuck (cut into cubes)
  • 1 pounds potatoes (chunked)
  • 1.5 baby carrots
  • 1 medium onion (quartered)
  • 2 tsp olive oil
  • Water
  • Salt and pepper to taste
  • 2 Tbsp cornstarch

Dumplings

  • 1 cup + 2 Tbsp flour
  • 3/4 tsp baking powder
  • 2 eggs
  • 1-2 Tbsp milk
  • 3/4 tsp salt

  1. In a large pot, brown beef in oil-make nice and brown, so there are bits on the bottom of the pan.

  2. Add onion and water to pot-make water go about 2/3 of the way up pot.

  3. Put lid on and simmer for about an hour.

  4. Add carrots, simmer 1/2 hour.

  5. Add potatoes, simmer until potatoes and carrots are tender, about 1/2 hour.

  6. Turn up heat to a gentle boil. Mix cornstarch with 2 Tbsp of warm water. Add to stew, turn down heat and let thicken.

  7. Mix dumpling ingredients and drop by tablespoons into simmering stew. Let cook about 10-15 minutes.




Pumpkin Cream Cheese Cupcakes


Pumpkin Cream Cheese Cupcakes

Recipe adapted from Megan Fox Unlocked on YouTube

Makes 27 Cupcakes

Blue – 2 points for 1, 4 points for 2

Purple – 2 points for 1, 4 points for 2

Green – 2 points for 1, 5 points for 2

Cupcakes

  • 1 box Sugar Free Yellow Cake Mix
  • 21 oz pure pumpkin puree
  • 4 oz (one single serve) unsweetened applesauce
  • 3 eggs
  • 2 tsp cinnamon (OR 2 tsp pumpkin pie spice – see notes below)
  • 1 tsp baking soda

Cream Cheese Filling

  • 6 oz whipped cream cheese
  • 1/2 cup zero calorie sugar replacement (I use Lakanto Monkfruit)
  • 1 egg
  • pinch salt
  • 108 pieces Lilys chips – optional

Cupcakes

  1. In a large mixing bowl, combine cake mix, pumpkin, applesauce, eggs, cinnamon and baking soda

  2. Mix on low for 30 seconds and then medium for 2 minutes

  3. Spray muffin pans with non stick spray. I do not recommend using liners, without the fat of the oil in the batter, the cupcakes will stick to the paper liners

  4. Fill each of the muffin tins about 1/2 to 2/3 full. I use this large scoop to fill the pans perfectly. Set aside

Cream Cheese Filling

  1. In a clean bowl, combine cream cheese, egg, sugar and salt.

  2. Mix well with an electric mixer.

Assembly and Baking

  1. Place about 1 1/2 teaspoons of filling on top of each cupcake batter, pressing down a bit in the middle.

  2. Bake at 350 for 20 minutes. Let cool 5 minutes and remove to wire rack to finish cooling.

  3. See notes below for different preparation

If you want more of a “pumpkin spice” flavor, use pumpkin pie spice in place of the cinnamon.  




Apple Crisp


Apple Crisp

Serves 6

4 Points on all plans

  • 4 cups apples, peeled and sliced (tart apples work best, but anything will do)
  • 1/2 cup water (less for juicy apples)
  • 3/4 cup flour
  • 1/2 cup zero calorie brown sugar (such as Swerve)
  • 1/2 cup zero calorie granular sugar (such as Lakanto Monkfruit)
  • 1 tsp cinnamon
  • 1/2 cup light butter, soft but not melted

  1. Preheat oven to 350

  2. Spray a casserole dish (11×7) with non stick spray.

  3. Place sliced apples in casserole dish. Add water

  4. In a medium bowl, mix flour, sugars, cinnamon.

  5. Add butter and mix with a fork until crumbly

  6. Spread topping over the apples.

  7. Bake at 350 until the apples are tender and the crust is brown. About 30-45 minutes (mine takes 45)

  8. Serve with whipped cream or ice cream (add points accordingly)




Crock Pot Chicken and Dumplings


Crockpot Chicken and Dumplings

Recipe adapted from Jen over at Embracing Chaos with Jen on YouTube

Serves 6

Blue -7 points

Purple – 7 points

Green – 10 points

  • 1 pound boneless, skinless chicken breasts
  • 2 cans Healthy Request Cream of Chicken Soup – or homemade – see note below.
  • 2 cups chicken broth
  • 10 oz frozen mixed vegetables
  • 1 small onion, chopped
  • 1 tsp poultry seasoning
  • 1 tsp parsley
  • 1/2 tsp garlic powder
  • 2 cups Bisquick Heart Smart baking mix
  • 2/3 cup skim milk
  • salt and pepper to taste

  1. In a 6 quart crock pot, add onions and lay chicken breasts on top

  2. In a medium bowl, combine soup, broth, vegetables, parsley, poultry seasoning and garlic powder, pour over chicken. Cook on low for 6 hours.

  3. In a medium bowl, mix together Bisquick and milk.

  4. Turn crockpot on high. Using a tablespoon, drop spoonfuls of the biscuit mix into the crock pot. Let sit on top. Replace lid and turn to high and let cook for one hour or until dumplings are cooked through.

I am no longer using cream of chicken soup in a can.  I make my own from a mix.  I used to do it all the time as a young bride and I’m not really sure why I stopped.  I think the recipe came out of a church/community cookbook.   Here is the recipe for the soup mix.  I will also put it on the website by itself!

2 cups non fat dry milk

2 1/2 cups all purpose flour

1/4 cup chicken bouillon powder

1/2 tsp white pepper (black is totally fine if you don’t have white!)

1/2 tsp dried thyme

1 tsp dried basil

Mix all ingredients well and store in an airtight container.  This recipe makes the equivalent of 9-10 cans of cream soup.  Each serving or “can” is 6 points.

To make the soup – place 1/2 cup of mix in a small saucepan and slowly add 1 1/4 cup of water to pan while whisking.  Cook over medium heat until thick and bubbly. 

You can alter the taste to cream of mushroom, celery or potato by adding the appropriate dried vegetables.  You can also chop fresh veggies very fine and saute and add to mix.  




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