Cinnamon Rolls


Cinnamon Rolls

Makes 12, 1 serving is 1 roll

Blue – 2 points for 1, 5 points for 2

Purple – 2 points for 1, 5 points for 2

Green – 3 points for 1, 5 points for 2

Dough

  • 2 cups self rising flour ***see note below
  • 2 tsp yeast
  • 2 Tbsp Zero calorie confectioners sugar such as Swerve Confectioners
  • 1/2 c cup non fat plain Greek yogurt
  • 1 egg
  • 1/4 to 1/2 cup warm water

Filling

  • 1/3 cup zero calorie brown sugar substitute such as Sukin Gold or Swerve
  • 1 Tbsp cinnamon
  • **optional – butter spray

Icing

  • 1/2 cup Zero calorie confectioners sugar such as Swerve Confectioners
  • 2 Tbsp whipped cream cheese
  • 2 Tbsp nonfat plain Greek Yogurt
  • 1 tsp vanilla extract

Dough

  1. In a large bowl, mix flour, yeast, and confectioners sugar

  2. Add Greek yogurt and stir

  3. Add egg and stir

  4. Add water, a bit at a time until dough comes together. I use about 1/4 cup.

  5. Turn dough out onto a floured surface and knead for about 2 minutes

  6. Place the dough back in the bowl and cover with a towel and let rise in a warm spot for 30-45 minutes.

  7. Take a large piece of parchment paper and spray with non stick spray. Turn dough out onto parchment paper and roll out into a 12X9 rectangle, making sure dough is even thickness throughout. Time to place the filling

Filling/Rolling/Cutting

  1. Preheat oven to 350

  2. Optional: spray dough with spray butter

  3. Sprinkle 1/3 cup brown sugar over the dough, all the way to the edges.

  4. Sprinkle 1 Tbsp cinnamon over the brown sugar

  5. Starting from the long end, roll dough tightly, jelly roll style. Pinch edge to seal.

  6. Cut dough into 12 equal portions.

  7. Place dough, cut side down into a 11×7 or 13×9 pan that has been sprayed with nonstick spray

  8. Bake at 350 for about 22 minutes. Until very light brown.

  9. Let sit 10 minutes while you prepare the icing.

Icing

  1. In a small bowl, mix confectioners sugar.

  2. Add cream cheese, yogurt and vanilla.

  3. Mix well. Be patient and keep mixing. It will make a perfect icing consistency. Do not add milk or water.

  4. After rolls have rested for 10 minutes, ice and enjoy!





Mom’s German Potato Salad


Mom’s German Potato Salad

A family favorite! Often requested! Serves 8, about 1/2 cup serving. It's best to measure the whole recipe and divide by 8 to be the most accurate!

Blue – 4 points

Purple – 1 point

Green – 4 points

  • 2 pounds potatoes
  • 6 slices center cut bacon
  • 3/4 cup celery, chopped fine
  • 1/4 cup onion, chopped fine
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp white pepper (or black will work too!)
  • 2 Tbsp white vinegar
  • 1/4 cup water
  1. Cook potatoes in boiling water until tender, but not mushy. Remove and let cool until you can handle them.

  2. While potatoes are cooling, make dressing by frying bacon in a skillet. Fry it crispy. Remove to paper towels, reserving bacon grease.

  3. To bacon grease, add salt, pepper, sugar, vinegar and water. Bring to a boil. Reduce heat and simmer 2 minutes.

  4. Peel and slice potatoes. Place 1/3 of them in a large bowl, salt and pepper them and add 1/3 of the celery, 1/3 of the onion and 1/3 of the dressing, and 2 strips of bacon crumbled. Repeat 2x. Once done, stir well, but gently, you don't want to break up the potatoes.

  5. Serve warm or at room temperature. Reheat leftovers before serving.





Baked Caesar Chicken


Baked Caesar Chicken

Serves 4 **If you use a commercially prepared dressing, you may need to adjust points. There are 9 points in the 1 cup of homemade dressing that is used in this recipe.**

Blue – 6 points

Purple – 6 points

Green – 8 points

All Ingredients

  • 1 pound boneless, skinless chicken breasts (4 breasts)
  • 1 cup Caesar dressing – use recipe below to make your own, that's what points are based on. If you use a commercial dressing, you will need to adjust your points!
  • 1/2 cup fat free sour cream
  • 4 ounces block parmesan cheese, grated fine, divided

Caesar Dressing

  • 2 Tbsp olive oil
  • 1 cup non fat, plain greek yogurt
  • 1/3 cup lemon juice (about 2 lemons)
  • 2 Tbsp dijon mustard
  • 1 clove garlic, minced
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 oz Parmesan cheese, grated fine
  • 1/4 tsp salt
  • 1/8 tsp fresh ground pepper

Chicken

  1. Start by preparing Caesar dressing

  2. Preheat oven to 375

  3. Spray a 9×13 dish with non stick spray. Lay chicken in dish.

  4. Sprinkle chicken with half of the parmesan cheese and pepper, Do not salt the chicken

  5. Mix together dressing, sour cream and parmesan cheese in a bowl.

  6. Pour the dressing/sour cream mixture over chicken and sprinkle on remaining parmesan cheese.

  7. Bake at 375 for 30 minutes or until a meat thermometer reaches 165

  8. Next, place chicken under the broiler for about 2-3 minutes, until the chicken turns golden brown. This can happen FAST – keep a close eye on it.

  9. Remove from broiler and cover loosely with foil and let sit and rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.

Dressing

  1. Combine all ingredients in a food processor or blender.

  2. Blend for about 10 seconds or until smooth. Taste and adjust seasonings – salt, pepper, anchovy paste (this has points, be careful how much you use)

  3. Store in refrigerator, chill for 30 minutes before using.





Cream of Chicken Soup Mix


Cream of Whatever Soup Mix

I am back to 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.

 All plans are 6 points for a "can" Each full mix makes 9-10 "cans"

  • 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
  1. 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.
  2. To make the soup, place 1/2 cup of mix in a small saucepan. Slowly add and whisk in 1 1/4 cup of water. Cook over medium heat until thick and bubbly. It only takes a few minutes.

  3. 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.





Ground Beef and Noodles


Ground Beef and Noodles

Quick, easy, tasty – serves 4.

Blue – 3 points for meat, 6 points for noodles – 9 points total

Purple – 3 points for meat, 6 points for noodles – 9 points total **use whole wheat noodles and total points would be 3

Green – 3 points for meat, 6 points for noodles – 9 points total

  • 1 pound 96% lean ground beef
  • salt and pepper to taste
  • 1 can stewed tomatoes, cut up smaller than they come in the can
  • 8 oz tomato sauce
  • 8 oz egg noodles
  1. In a skillet, cook ground beef. Drain. Season with salt and pepper to taste

  2. Add to skillet the stewed tomatoes and the tomato sauce. Stir well.

  3. Bring to a boil then reduce heat to a low simmer. Let cook for 15 minutes, stirring occasionally.

  4. While meat is cooking, cook noodles according to package directions

  5. To serve, place 1 cup noodles on plate and top with 1/4 of the meat mixture.





Garlic Mustard Pork Tenderloin


Garlic Mustard Pork Tenderloin

Serves 6 (4 oz servings)

  • 1 1/2 lb pork tenderloin
  • salt and pepper
  • 1 Tbsp dijon mustard
  • 1 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 Tbsp Italian seasoning
  • 1/2 tsp coarse sea salt
  1. Preheat oven to 350

  2. Place the tenderloin in a cast iron skillet, oven proof dish or dutch oven. Season with salt and pepper. Using a pastry brush, cover the tenderloin with Dijon mustard

  3. In a small bowl, combine olive oil, chopped garlic, Italian seasoning and sea salt. Using a pastry brush, cover the tenderloin with the herb mixture on top and sides.

  4. Roast at 350 for about 30-40 minutes or until a thermometer reads between 145-160, depending on how you like your pork done. Remove from oven and let rest for 5 minutes. Slice and serve.





English Muffin Bread


English Muffin Bread

This recipe is from restlesschipotle.com

Makes 2 loaves, Slice each loaf into 10 slices

4 points per loaf on all 3 plans

  • 5 1/2 cups all purpose flour
  • 2 Tbsp yeast
  • 1 Tbsp honey
  • 1/4 cup warm water (115 degrees F)
  • 2 tsp kosher salt
  • 1/4 tsp baking powder
  • 2 1/4 cups warm 1 % milk
  • non stick spray and cornmeal for greasing and dusting
  1. In a large mixing bowl, mix the yeast, honey and water. Set aside and let proof for 5 minutes

  2. In a medium mixing bowl, mix the flour, salt and baking powder

  3. Add the milk and one cup of the flour mixture to the yeast mixture

  4. Blend well.

  5. Add the remaining flour to the yeast mixture and beat well (by hand if possible)

  6. You should have a soft, goopy dough.

  7. Spoon the dough into 2 9×6 loaf pans or 3 4.5x8x5 loaf pans that have been sprayed with non stick spray and dusted with corn meal.

  8. Set aside in a warm place until the batter has doubled or is at or just above the top of the pans – about 30-45 minutes.

  9. Preheat the oven to 425

  10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. The loaf will sound hollow when tapped. If you want a crispier, more golden crust, bake for 18-20 minutes.

  11. Cool and slice – try to be patient and let it cool! To serve, toast and serve with butter and jam





Patty Melts


Patty Melts

A classic. Worth the points! You can reduce the points by using a leaner ground beef, but it won't be as juicy.

Blue 11 points

Purple 11 points

Green 11 points

  • 8 slices 647 Bread (or other 1 point bread)
  • 1 lb 93% lean ground beef
  • 4 Tbsp light butter, divided
  • 4 slices Sargento Ultra Thin Swiss or Provolone cheese
  • 2 large onions
  • 1 Tbsp Worcestershire sauce
  • salt and pepper to taste
  1. In a medium skillet, melt 2 Tbsp butter. Add the sliced onions and cook until golden brown and caramelized. Cook them low and slow. Remove from skillet and drain.

  2. In a medium bowl, mix ground beef, salt, pepper and Worcestershire sauce. Mix well and make 4 patties, a little larger than your bread.

  3. Fry the hamburgers in the same skillet you used to cook the onions.

  4. Remove the patties from the skillet and wipe the skillet clean with a paper towel.

  5. Butter the bread. Depending on the size of your skillet, decide how many sandwiches you want to do at a time. Place bread in skillet, butter side down, working quickly, place 1 piece of cheese on bread, 1 hamburger patty, 1/4 of the onions, another slice of cheese and bread, butter side up.

  6. Cook the sandwiches like you would grilled cheese, until nice and golden brown.

  7. **you can also cook some mushroom and place on the sandwich with the onions if desired**





London Fog Latte


London Fog Latte

Points will depend on how much and what type of milk you use.

If you use 1/2 almond milk – 0 points on all plans

If you use 1/4 cup 1% milk – 1 point on all plans

If you use 1/2 cup 1% milk – 2 points on all plans

  • 2 cups brewed Earl Grey tea – hot or iced
  • sweetener of choice
  • 1/2 to 1 cup milk of choice (see description box above)
  • 1 tsp good quality vanilla extract
  1. Brew 2 cups Earl Grey tea – for a hot latte, use immediately. For an iced latte, let cool.

  2. If you have a milk frother – heat type and amount of desired milk in microwave for 30-45 seconds. Froth milk. For an iced latte, use cold milk

    If you do not have a frother – heat type and amount of desired milk in a saucepan over medium heat while continually whisking -about 5 minutes. Let milk scald, but not boil. OR, place in a jar with a lid – make sure the jar is only 1/3 full and shake until milk is frothy and doubled in volume OR put desired amount in a blender and blend on high for 30 seconds until the milk is frothy.

  3. Divide tea into two large mugs. Divide frothed milk between the two mugs on top of the tea

  4. Drizzle with vanilla extract. Stir and enjoy!





Favorite Chicken Casserole


Favorite Chicken Casserole

If you have the points, you can also crush up some Ritz crackers, corn flakes or some stuffing mix and mix with a little melted butter and sprinkle on top before baking. You could also add veggies into the mix – get creative!

Serves 4

  • 4 1/2 cups cooked chicken breast, chopped
  • 4 oz light cream cheese, softened
  • 1 cup 1% cottage cheese
  • 1/2 cup fat free sour cream
  • 1 can Healthy Request Cream of Chicken Soup
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  1. Preheat oven to 350. Lightly spray a 9 inch baking dish with cooking spray and set aside

  2. Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder and cream of chicken soup. Spread into pan

  3. Bake uncovered 30 to 40 minutes.