Recipe Page!

BEET. CARROT AND DILL SALAD

Ingredients
1/4 cup onion, chopped
1 cup dill gherkins, chopped
1 1/2 cups canned green peas
4 cups cooked beets
2 cups potato, red, yellow or white
2 cups cooked carrots
1/8 cup canola oil
1/2 cup fresh dill

Instructions
Wash 4-5 carrots, 3 medium beets, 2 medium potatoes.
Boil them skins on, in a pan of salted water until tender.
When done drain and cover with cold water.
When cool enough to handle gently rub the peels off and discard.
Dice the first 6 ingredients. Chop dill.
Toss all ingredients in a bowl together.
Best if served a few hours or more after it is mixed.

Serving is 1 cup for 1 point.

LIGHT-AS-A-FEATHER CORN FRITTERS

Ingredients:

1/4 cup all purpose flour

1/2 tsp ground cumin

1 tsp baking powder

1/2 tsp salt

1/4 tsp pepper

1/2 cup lowfat buttermilk

1 large egg

1/2 cup minced yellow onion

1 (14 oz) bag of frozen corn (try the Trader Joes Roasted Corn...truly delish!!)

3 egg whites

Olive oil, and spray oil

Instructions:

1) Mix dry ingredients together in a medium bowl.

2) Beat egg and mix in buttermilk and onion. Add the dry ingredients and the corn.

3) In a medium bowl, using an electric mixer, whip the egg whites until peaks form.

4) Fold in the eggwhites and mix just until blended.

5) Drop from rounded tsp into large non-stick fry pan, coated with oil for the first batch, and spray oil as need for the subsequent batches.

Yields: 24-30 fritters, Depending on how many you get from the batch approximately 2 for 1 pt.

Makes 30 2 for a point.

TURKEY MEATLOAF

Ingredients:
spray oil
1/2 onion, chopped fine
1 pkg ground turkey (use the Jennie O Italian Seasoned Ground Turkey, if available)
1/2 cup egg beater or 2 egg whites
1/2 cup oats or oat bran
1/4 cup sweet mustard
1/2 BBQ sauce
salt and pepper to taste

Instructions:

Heat oven to 350 and spray 2 small or 1 large loaf pan

Mix all ingredients together, except 1/4 cup of the BBQ sauce. Pat into loaf pan(s) and top with remaining BBQ sauce. Bake for 20 minutes, or until cooked through.

Makes 5 servings at 4pts per serving.

STUFFED CABBAGES

Ingredients:
3/4 cup pearl barley
1 large white cabbage
1 lb ground Italian seasoned turkey (Jennie O makes this...If you cannot find it add 1 tsp fennel and 1 tsp Italian seasoning to the recipe)
3 cloves garlic, minced
1 white onion, chopped fine
1 egg or 1/4 cup egg beaters
salt and pepper to taste
1 jar fat free marinara sauce (Trader Joes has a great one)
2 tsp apple cider vinegar
1 Tbl brown sugar

Instructions:
1) Preheat oven to 350. Spray a baking pan with spray oil.
2) Cook the pearl barley in 2 cups water until tender.
3) Heat a large pot of water and bring to a boil. Take cabbage and separate the leaves carefully and place in the water. Let cook until somewhat tender: approximately 10 minutes. I do this in stages, as it takes awhile to pull the leaves off, so just add them a few at a time to the water.
4) Mix the turkey, cooked barley, egg, spices, onion and garlic together in a bowl.
5) Let the cabbage leaves drain and dry out a bit (I place them on paper towels and blot them), and then take a tablespoon of the turkey mixture and place in center of leaf and fold the sides in and roll. Place each roll face down in baking pan. You may end up with left over filling and tiny cabbage leaves. I simply lay the filling in the pan, like you would a meatloaf, and cover with the leftover cabbage.
6) Mix marinara sauce, vinegar and sugar together and adjust to taste (make sweeter or more tart). Pour over top of cabbages.
7) Cover with foil and bake at 350 for 40-50 minutes until fully cooked and tender.

Servings vary, depending on the size of the cabbage. My best guess is: Serves 8. Each serving 4 pts

ITALIAN EGGPLANT ROUNDS

Ingredients

spray olive oil

1 large eggplant sliced thin: larger slices can be halved, if desired

1 cup egg substitute

3 squares Dorot frozen garlic (see the product page of my website) or 3 cloves garlic pressed

2 squares Dorot frozen basil or fresh basil chopped very finely

1 cup oat bran

1 tsp salt

1 tsp pepper or to taste

1/2 jar marinara sauce (I like Newmans Own Sweet Onion)

1 cup grated reduced fat mozzerella cheese

Instructions:
1)Preheat oven to 350. Spray 2 large baking pans with olive oil.

2)Pop the squares of frozen garlic and basil into a small dish and melt in the microwave. Pour egg substitute in medium bowl and mix in melted combo.

3) In a medium bowl mix the oat bran, salt and pepper. Pour 1/4 of the oatbran mixture into a medium sized zip-lock baggie.

4) Dip the eggplant slices in the egg mixture and then put into baggie, in multiples of 4, or so. Shake to cover and lay on baking pan. Repeat, adding more oatbran as necessary. In some cases the eggplant slices may not get covered entirely, but this does not matter.

5) Spray the coated eggplant with spray oil and bake for approximately 10-15 minutes, flipping once to brown on each side. Watch them as they can burn easily.

6) When done remove pan from oven and put one dollop of marinara sauce on each slice and a sprinkling of cheese. Put pan back in oven and bake for another 5-7 minutes, or until melted.

Makes 4 servings at 4pts each.

OATMEAL PANCAKES

Ingredients:
1/2 cup egg whites or egg beaters
1 cup applesauce or other mashed fruit (banana, peach, etc)
1/2 cup rolled oats
1/2 cup oatbran*
xylitol or zsweet to taste
1/2 cup blueberries., strawberries, chopped or other berries

Instructions:
Spray a non-stick frying pan with spray oil and heat
Mix all ingredients together and make 3" or smaller pancakes. These will be slightly crumbly, so do not make too large.

*I changed the recipe by adding oatbran, which makes a more solid pancake. You can use all rolled oats instead, but do not use all oatbran or these come out too dry.

This entire batch is 8pts, which is equivilent to 20-24 3" pancakes. I eat 10 of these little pancakes for 4 pts! They are great for traveling. They taste good hot or cold!

CHOCOLATE CHOCOLATE CHIP BANANA BREAD

Ingredients:
1/2 C sugar
1/2 C ZSweet or Xylitol
1/8 C (1/4 stick) butter
3/4 C unsweetened applesauce
1 C mashed ripe bananas (2 medium)
1/2 C fat-free sour cream
1 egg and 1 serving egg beaters (or 1 egg white)
1 3/4 C flour
1/4 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 C mini chocolate chips

Instructions:
Heat oven to 350 and use spray oil and flour bottom only of 2 8x4 loaf pans.
In an large bowl combine sugar, sweetener, butter and applesauce.
Beat until fluffy and light. Add bananas, sour cream and egg, egg beaters and blend thoroughly.
Stir in flour, baking soda and salt: blend well.
Fold in chocolate chips. Pour into greased and floured pans.
Bake at 350 for 50 - 60 minutes, or until light brown and cooked
through.

Makes 2 loaves Each loaf = 12 slices 2 slices = 3 pts

OATMEAL RAISIN BITES

Ingredients:

1 1/2 C rolled oats

3/4 C whole-grain wheat flour

1/2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 C butter, softened

1/4 C sugar

1/2 C packed brown sugar

1 large egg

1 tsp vanilla extract

1 C raisins

Instructions:

1) In a medium bowl, combine oats, flour, baking powder, salt, cinnamon & nutmeg; set aside.
2) Using an electric mixer, cream butter and both sugars until incorporated. Add egg and vanilla; mix thoroughly. Add oat mixture and mix until just combined; fold in raisins.

3) Drop rounded teaspoons of batter about 1 inch apart onto 2 ungreased cookie sheets ( makes 44 cookies).

4) Bake 350' for 9 to 10 minutes for chewy cookies or 11 to 12 minutes for crispy ones. Remove from oven and let cookies rest for about 2 minutes; remove cookies to a wire rack to cool completely.

Yields: 44 cookies, 1 cookie = 1 point

Store in airtight container, freeze well.

CHOCOLATE PUDDING CAKE

ingredients:
3/4 cup all purpose flour
2/4 cup granulated sugar
1/3 + 1/4 cup unsweetened cocoa
2 tsp baking powder
1 tsp instant espresso powder or instant coffee powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup 1% milk
1 Tbl unsalted butter,melted
1 1/2 tsp vanilla
1/3 cup packed brown sugar
1 2/3 cup boiling water

Instructions:
Whisk together the flour, white sugar, 1/3 cup cocoa powder, espresso powder, baking soda, baking powder and salt. Add in the milk, butter and vanilla, and stir just until blended.

Pour batter into the pan. Mix together the brown sugar and the remaining 1/4 cup of cocoa and sprinkle evenly over top of batter. Pour boiling water in a zigzag fashion over top. DO NOT STIR! This will look like a soupy mess.

Bake until the top of the cake is set: about 35 minutes. Let cool at least 30 minutes. Cut into 9 squares and serve warm or at room temperature. Delicious topped with a non-fat yogurt or whipped topping.

9 servings. 3 pts each.

RECIPES!!