Air Fryer Beignets….Not Really!


Air Fryer Beignets…Not Really, But good anyway!

Makes 13

Blue – 1=1, 2=1, 3=2, 4=2, 5=3

Purple – 1=1, 1=1, 2=1, 3=2, 4=2, 5=3

Green – 1=1, 2=1, 3=2, 4=3, 5=3

Green –

  • 1/2 cup all purpose flour
  • 1/4 cup zero calorie sugar (I use Lakanto Monkfruit Classic)
  • 1/8 cup water
  • 1 egg, separated
  • 1 1/2 tsp melted light butter
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 pinch
  • 2 Tbsp zero point confectioners' sugar

  1. Preheat air fryer to 370 degrees F. Spray a silicone egg-bite mold with nonstick cooking spray.

  2. Mix flour, sugar, water, egg yolk, butter, baking powder, vanilla extract, and salt together in a large bowl. Stir to combine.

  3. Beat egg white in a small bowl using an electric hand mixer on medium speed until soft peaks form. Fold into batter. Add batter to the prepared mold using a small hinged ice cream scoop.

  4. Place filled silicone mold into the basket of the air fryer.

  5. Fry in the preheated air fryer for 7 minutes. Remove mold from the basket carefully;pop beignets out and flip over onto a parchment paper round.

  6. Place parchment round with beignets back in the air fryer basket. Cook for an additional 2-3 minutes. Remove beignets from the air fryer basket and dust with confectioners' sugar.




Taco Cups


Taco Cups

Serves 24

Blue, Purple and Green – 1 point each

Dough Cups

  • 1 cup self rising flour
  • 3/4 cup Fat Free Greek Yogurt

Filling

  • 8 ounces cooked taco meat (I use 96% lean ground beef)
  • 1 ounce reduced fat Mexican style shredded cheese
  • lettuce, finely chopped
  • tomato, finely chopped (I used grape tomatoes, it's easier to chop them very small)
  • 1/8 cup taco sauce
  • 2 Tbsp sour cream

Dough Cups

  1. Preheat oven to 400.
  2. Mix flour and Greek yogurt together until a dough forms. Knead about 20 seconds.
  3. Weigh out dough ball and divide into 24 equal portions
  4. Spray a mini muffin pan with non stick spray
  5. Roll portioned dough into balls and place in muffin tin. Work dough down on bottom and up the sides to form a cup.
  6. Bake at 400 for 7 minutes.

Filling

  1. After par baking the cups, add about a teaspoon of taco meat to each cup, then a sprinkling of cheese.

  2. Return them to the oven and bake 10-12 minutes or until golden and the cheese is melted.

  3. Let them cool about 5 minutes.

  4. Top with lettuce, tomato, taco sauce and sour cream. Serve immediately.




Buffalo Chicken Cups


Buffalo Chicken Cups

Serves 24

Blue – 1=1 point, 2=2 points, 3=2 points, 4=3 points, 5=4 points

Purple – 1=1 point, 2=2 points, 3=2 points, 4=3 points, 5=4 points

Green – 1 point each

Dough Cups

  • 1 cup self rising flour
  • 3/4 cup Fat Free Greek Yogurt

Filling

  • 1 1/4 cups shredded, cooked chicken breast
  • 3 Tbsp Buffalo sauce
  • 1 1/2 ounces reduced fat cream cheese
  • 2 Tbsp Greek yogurt
  • 1 1/2 ounces Cabot 75% reduced fat cheese or another other reduced fat cheddar
  • 1/8 cup fat-free or reduced fat blue cheese or ranch dressing

Dough Cups

  1. Preheat oven to 400.

  2. Mix flour and Greek yogurt together until a dough forms. Knead about 20 seconds.

  3. Weigh out dough ball and divide into 24 equal portions

  4. Spray a mini muffin pan with non stick spray

  5. Roll portioned dough into balls and place in muffin tin. Work dough down on bottom and up the sides to form a cup.

  6. Bake at 400 for 7 minutes.

Filling

  1. While dough cups are baking, start on filling

  2. In a bowl, mix cream cheese and 2 Tbsp Greek yogurt. Add in hot sauce and chicken. Mix well.

  3. Spoon about 1 tablespoon of filling into each dough cup.

  4. Top with a very small amount of shredded cheese.

  5. Return to oven and bake 10-12 minutes more until golden brown and cheese is melted

  6. Remove from oven and cool 5 minutes. Top each with a little less than 1/4 tsp of fat-free or reduced fat blue cheese or ranch dressing. Serve immediately




Ham Loaf


Ham Loaf

Serves 6

Blue – 5 points

Purple – 5 points

Green – 6 points

  • 1 1/2 pounds ham loaf mix (or 12 oz ground ham and 8 oz ground pork)
  • 1/2 cup bread crumbs
  • 2 eggs
  • 1 1/2 tsp dry mustard
  • 1 tsp salt, optional
  • 1/4 cup zero calorie brown sugar substitute (I use Swerve or Sukin Gold)
  • 2 tsp vinegar
  • 8 oz crushed pineapple, drained

  1. Preheat oven to 325.

  2. Combine ham loaf mix, bread crumbs, eggs, dry mustard and salt. Place in loaf pan

  3. Mix brown sugar, vinegar and pineapple. If too dry add 1 Tbsp water

  4. Spread over hamloaf

  5. Bake at 325 for 1 hour




Manhattan Clam Chowder (Crock Pot)


Manhattan Clam Chowder (Crock Pot)

Serves 8

Blue – 2

Purple – 0

Green – 4

  • 4 slices center cut bacon
  • 1 large onion, chopped
  • 2 carrots, thinly sliced
  • 3 ribs celery, sliced
  • 1 Tbsp dried parsley
  • 28 oz canned petite diced tomatoes
  • 1/2 tsp salt
  • 18-24 oz canned clams, with liquid
  • 2 whole peppercorns
  • 1 bay leaf
  • 1 1/2 tsp dried crushed thyme
  • 1 pound potatoes, peeled and cubed

  1. Combine all ingredients in a slow cooker

  2. Cover and cook on low 8-10 hours




Creamy Honey Mustard Chicken


Creamy Honey Mustard Chicken

Serves 4

Blue – 4 points

Purple – 4 points

Green – 6 points

  • 1 pound (4 breasts) boneless, skinless chicken breasts, pounded down a bit
  • 2 Tbsp honey
  • 2 Tbsp dijon mustard
  • 3 Tbsp fat free sour cream
  • 3 Tbsp fat free half and half
  • 3 thyme springs – leaves finely chopped OR 1 1/2 tsp dried thyme
  • 3/4 cup chicken broth
  • 1 Tbsp cornstarch
  • 2 Tbsp light butter
  • 3/4 tsp salt, divided
  • 1/4 tsp pepper
  • 2 Tbsp parsley

  1. Combine honey, dijon, 1/2 tsp salt and 1/4 tsp pepper in a large zipper bag. Place chicken in bag, seal and toss to coat chicken. Let marinade at least 15 minutes.

  2. Melt butter in a skillet over medium heat. Add chicken and cook for 7-8 minutes on each side until nice and brown. Reserve marinade. Transfer chicken to a plate.

  3. In a small bowl, dissolve the cornstarch in 3 Tbsp of chicken broth

  4. To the pan, add in remaining chicken broth, thyme, sour cream, half and half, cornstarch mixture, remaining marinade** (see note below) and 1/4 tsp of salt. Stir well, scraping bottom to release the brown bits on the bottom of the pan.

  5. Add chicken back to pan and cook until chicken has reached 165 degrees internal temperature and the sauce has thickened.

  6. Sprinkle with parsley and serve.

NOTE: Cooking the marinade in the skillet will kill off any bacteria from the raw chicken. 




Chicken Corn Chowder (Crock Pot)


Chicken Corn Chowder (Crock Pot)

Serves 4, easily doubled

Blue – 5 points per serving

Purple – 3 points per serving

Green – 10 points per serving

  • 4 slices center cut bacon
  • 1/2 cup onions, chopped fine
  • 2 cups potatoes, peeled and diced
  • 20 oz frozen corn
  • 1 cup canned cream-style corn
  • 1 Tbsp sugar
  • 1 tsp Worcestershire sauce
  • 1 tsp seasoned salt
  • 1/4 tsp pepper
  • 1 cup water
  • 12 oz cooked, shredded chicken breast

  1. In a skillet, cook bacon until crisp. Remove bacon, reserve drippings

  2. Add onion and potatoes to skillet and saute for 5 minutes. Drain well.

  3. Combine all ingredients, except cooked chicken in slow cooker, mix well.

  4. Cover and cook on low 5-6 hours. Add chicken, cook an additional hour for a total of 6-7 hours.




Creamy Chicken and Pasta with Bacon


Creamy Chicken and Pasta with Bacon

Serves 4

Blue – 12 points

Purple – 8 points (if you use whole wheat pasta)

Green – 14 points

  • 6 strips center cut bacon
  • 1 Tbsp olive oil
  • 1 pound boneless, skinless chicken breast
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 Tbsp light butter
  • 3 cloves garlic, minced
  • 1 cup diced grape tomatoes
  • 2 cups fresh spinach
  • 1 1/2 tsp paprika
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1 1/2 cups fat free half and half
  • 3 oz fresh parmesan cheese, grated
  • 8 oz penne pasta – NOTE: to keep points lower I use Ronzoni 150 pasta, it is 4 points for 2 oz. uncooked. Adjust points to whatever kind of pasta you use. If you are on Purple, use whole wheat for 0 points
  • 2 Tbsp chopped fresh parsley, optional

  1. Cook bacon until crispy. Set aside on paper towels to drain. Chop into 1 inch pieces

  2. Pat dry the chicken with a paper towel. Season with salt, pepper and garlic powder and set aside

  3. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4-5 minutes per side for a total of 8-10 minutes or until nicely browned and cooked through. Remove chicken from pan. Let rest 5 minutes and then slice.

  4. Add butter to the hot pan and once it melts, add chopped garlic and cook 30 seconds until fragrant.

  5. While preparing the sauce, start pasta cooking. When done, drain, but do not rinse.

  6. Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.

  7. Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.

  8. Add half and half and bring the mixture to a boil. Reduce to simmer and slowly add the parmesan cheese – stir until the cheese melts and the sauce is creamy.

  9. Add the sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Adjust seasonings to your taste. Serve.




Very Berry French Toast Casserole


Serves 6
Blue – 4 points
Purple – 4 points
Green – 8 points

Compote Ingredients

  • 3 cups assorted berries of your choice (if using strawberries or large raspberries or blackberries, cut into smaller pieces)
  • 3 Tbsp zero calorie sweetener of choice (or 3 packets)
  • 2 Tbsp cornstarch
  • 2 Tbsp water
  • 2 tsp lemon zest, optional
  • 2 tsp fresh lemon juice, optional

French Toast

  • 12 slices 1 point bread (647 Bread, Sara Lee 45 Calorie, cubed)
  • 2 cups 1% milk
  • 8 eggs
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup zero calorie sugar substitute that measures like sugar (Lakanto Monkfruit, Swerve)
  • 2 Tbsp light butter

Compote

  1. Place water, sweetener and cornstarch in a medium saucepan. Stir with whisk until combined. Add berries and mash them a bit with a potato masher to release juice and make them a chunky "jam like" consistency.

  2. Cook over medium heat, stirring constantly until mixture comes to a boil. Turn heat down and let cook about 5 minutes or until thick. Add lemon zest and juice. Stir. Set aside to cool.

French Toast

  1. Spray a 9×13 baking dish with non stick spray. Sprinkle bread evenly over the bottom of the dish.
  2. In a large bowl, beat eggs. Add milk, sugar substitute, vanilla, and spices. Whisk until all ingredients are combined.
  3. Pour egg mixture over the bread. Dot with butter.

  4. Cover and refrigerate 1/2 hour.

  5. After a 1/2 hour, take cooled compote and pour evenly on top – you may not need the entire amount – start at one end and judge as you pour. Once you have all the compote on, take a spoon and swirl/fold it gently into the bread mixture. You don't want it sitting on top, but don't want it at the bottom either. Let chill another 1/2 hour or at this point you can cover and refrigerate overnight.

  6. When ready to bake, preheat oven to 375. Bake for 35-40 minutes.




Copycat KFC Bowls


Copycat KFC Bowls

Serves 4
Blue 8 points
Purple 5 Points
Green 11 Points

Potatoes

  • 1 1/2 pounds potatoes (peeled and cubed (weigh after peeling))
  • 1 Tbsp light butter
  • 1/4 cup 1% milk
  • salt and pepper to taste

Chicken

  • 1- 1 1/2 pounds boneless (skinless chicken breasts, cut into bite sized pieces)
  • 1 envelope Shake and Bake of choice (I use extra crispy)

Other Ingredients Needed

  • 1 12 oz bag frozen corn
  • 1 12 oz jar chicken gravy

Potatoes

  1. Peel and cube potatoes

  2. Put in pot, cover with water
  3. Bring to a boil and reduce heat and let cook until tender – 10-15 minutes
  4. Drain. Add butter and mix with an electric mixer.
  5. Add salt, pepper and milk. Mix until creamy
  6. Weigh or measure the entire amount and divide into 4 servings

Chicken

  1. Place cut chicken, a bit at a time into bag with Shake and Bake.
  2. Shake bag to coat. Repeat until all chicken is coated
  3. Preheat air fryer or oven to 400. Air fry chicken at 400 for 8-11 minutes or until done. If making in oven, bake for 15 minutes or until done.

Other

  1. Heat corn and gravy

Assembly

  1. Place mashed potatoes on bottom on bowl
  2. Top with corn
  3. Add chicken
  4. Top with 1/4 cup of chicken gravy
  5. Serve immediately