For a complete food list with points, click here!
For other recipes with points, click here!
I can't take credit for all of these recipes!
A lot of them I have picked up from the internet.
Thankyou to who ever they belong to.
2 large eggs
1/2 cup sugar
1/4 cup fat-free skim milk
2 tablespoons light butter -- melted
1 tablespoon vanilla extract
1 cup white flour
1 1/2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large apple -- peeled, cored and
sliced
1 teaspoon ground cinnamon
1 teaspoon sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.
Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.
Combine flour,salt, baking powder and cornstarch and fold into the cake batter. Pour mixture into prepared pan.
Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30 to 35 minutes
or until a tooth-pick or metal skewer comes out clean when inserted.
3 points per serving
8 servings
Back to the top of page
3/4 cup flour
3/4 cup whole wheat flour
1 1/2 cups 100% Bran® cereal"I used bran flakes"
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon baking soda
pinch salt
1 large egg
3/4 cup light buttermilk
1/2 cup brown sugar
1/3 cup canola oil
2 tablespoons molasses
1 1/2 cups carrots -- grated
1 cup raisins
1/2 cup walnuts -- chopped
MIX flours, cereal, baking powder, cinnamon, allspice, baking soda and salt in large bowl.
WHISK together egg, buttermilk, brown sugar, vegetable oil and molasses.
STIR liquid mixture into dry ingredients, stirring just until moistened. Fold in carrots, nuts and raisons.
SPREAD evenly in greased 13 x 9 inch baking pan. Bake at 350°F for 25 to 30 minutes or until centre springs back when gently touched.
Cool on rack. Cut into 24 bars. Store in airtight container or freeze.
24 squares=2 points each
Back to the top of page
1 cup low fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 teaspoon. vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1 1/4 cup flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1/2 tteaspoon salt
1/2 cup mini chocolate chips
Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana.
Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar,
flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten.
Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins.
Bake until golden brown, about 15-18 minutes.
Makes 36 mini-muffins at 1 point each.
Back to the top of page
1 3/4 cups all-purpose flour
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/2 cup orange juice
2 teaspoons orange zest
1 egg
4 teaspoons butter -- melted
Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Combine the milk and orange juice and orange zest. Milk will curdle.
In a small bowl, combine the milk mixture, egg, and butter. Pour over the flour mixture,
stirring just until blended. Do not overmix.
Spoon the batter into the cups, filling each about 2/3 full.
Bake until a toothpick inserted in a muffin comes out clean and the muffins are golden brown, 20-25 min.
Cool in the pan on a rack 5 min.; remove from the pan and serve hot.
I made some mini muffins and regular size ones.
POINTS per serving: 2 for regular size
1 for the mini size
Back to the top of page
1 cup chopped zucchini
1 large tomato -- chopped (1 cup)
1 medium onion -- chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Reduced Fat Bisquick® mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2
eggs
1/2 teaspoon salt
1/8 teaspoon pepper
Heat oven to 400ºF. Lightly grease 8-inch square baking dish or 9-inch pie plate.
Sprinkle zucchini, tomato, onion and cheese in pie plate. Stir remaining ingredients until blended.
Pour over vegetables and cheese. Bake uncovered about 35 minutes or until knife inserted in center
comes out clean. Cool 5 minutes.
6 servings at 2 points each
Back to the top of page
1/3 package low fat quaker honey'n bran mix (2 cups)
1 1/2 cup unsweetened apple sauce
1 medium banana mashed
1 tablespoon baking powder
1/2 up wheat bran
Mix all ingredients together. Then add water until you have the right consistency for muffins.
Bake as per directions on muffin package.
Makes 12 at 1 point each
Back to the top of page
4 tablespoons brown sugar twin
1 cup skim milk
1 cup canned pumpkin
2 Eggs, well beaten
1 teaspoon pumpkin pie spice
Combine ingredients and mix well; Pour into custard cups. Place in shallow pan of hot water.
Bake in 325 degree F. oven for 45 minutes, or until knife inserted in center of custard comes out clean.
Back to the top of page
2 cups oatmeal dry
1 1/2 tsp. baking powder
1 cup skim milk
1 egg
1 egg white
1/2 cup unsweetened applesauce
1/4 cup sugar twin brown sugar
2 mashed bananas
1/2 tsp. cinnamon
1 tsp. vanilla
Mix dry ingredients then mix in wet ingredients. Pour into 9" sprayed with pam cake pan.
Bake 350 for about 40 minutes.
Back to the top of page
1/4 cup uncooked couscous
1 small apple peeled -- cored and sliced
1 packet SPLENDA No Calorie Sweetener
1/8 tsp ground cinnamon
1/2 cup fat-free skim milk
Place all ingredients in a microwaveable container and loosely cover. Microwave on high for 2 minutes.
Remove, stir and microwave 30 seconds more.
Back to the top of page
1 3 pound skinless chicken -- cut up
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 medium onion -- chopped
2 cloves minced garlic
1 can diced tomatoes -- (16 ounce)
2 tablespoons fresh basil -- cut up
1 pound fresh mushrooms
1 green pepper -- cut into strips
2 medium zucchini -- cut into 2 inch
chunks
Salt and pepper chicken and brown in olive oil in a skillet. Remove chicken to crockpot.
Saute garlic and onion in same skillet and add tomatoes and basil;
stir occasionally and cook for 5minutes.
Add vegetables to crockpot, then pour tomato mixture over.
Cook on low temperature for 4 to 6 hours.
Back to the top of page
16 ounces boneless chicken breasts
1 cup salsa
2 cups instant brown rice
1 cup corn
1 1/3 cups water
Spray large skillet with cooking spray and heat over medium high heat; add chicken.
Cook on each side until chicken is cooked through. Remove chicken from the skillet.
Add water and salsa; stir and bring to a boil. Stir in rice and corn.
Top with chicken; cover and cook on low heat for 5 minutes or until rice is tender.
Back to the top of page
1 pound lean beef round -- cut into 1-inch
cubes
1 serving cooking spray
1 small onions -- chopped
2 cups mushrooms -- sliced
2 medium garlic cloves -- minced
2 large carrots -- sliced
15 oz canned pinto beans -- drained and rinsed
1 1/2 cups canned beef broth
14 1/2 oz canned crushed tomatoes
1/2 tsp dried oregano -- crushed
1/4 tsp dried thyme -- crushed
1/2 tsp e salt
1/4 tsp black pepper
2 Tbsp thyme -- fresh,
Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray.
Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally.
Add to slow cooker. Add carrots.
Place half of beans in slow cooker.
Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker.
Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper.
Cover and cook on high setting of slow cooker for 6 to 7 hours.
Garnish with fresh thyme. Yields about 2 cups per serving.
Back to the top of page
1 lb. round Steak(cut in thin strips)
2 Tbls oil
1 1/2 cups beef broth
1 can water cress or 8 oz broccoli
1/2 med onion
1 med green pepper
3 Tbls soy sauce
1/4 tsp black pepper
1 1/2 cups dry minute brown rice
Saute beef in oil in large skillet until brown.About 5 minutes.Add broth,vegtables,soy sauce and pepper.
Bring to full boil,stirring frequently.Stir in rice.
Cover.Remove from heat. Let stand 5 minutes.Fluff.
Back to the top of page
1 1/2 pounds ground beef -- extra lean
1 medium onion -- chopped
1 stalk celery -- sliced
1 can stewed tomatoes -- (16-ounce)
2 cups water
1 1/2 cups uncooked whole wheat elbow macaroni
1 can tomato paste -- (6-ounce)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain.
Stir in remaining ingredients.
Cover and bake in 350º oven until liquid is absorbed and goulash is hot,
about 40 minutes; stir.
Back to the top of page
1 tablespoon instant coffee
1 tablespoon hot tap water
2 cups oatmeal
2 teaspoons baking powder
3 tablespoons baking cocoa
1 medium -- overripe banana
1/4 cup brown sugar Twin
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1 cup skim milk
In a large bowl mix coffee and water until dissolved. Mix dry ingredients in another bowl.
Mash banana in coffee mixture. Add eggs and other wet ingredients and stir well.
Add the dry ingredients and mix well. Bake in an 8x8 pam sprayed cake pan for about 40 minutes.
Back to the top of page
3 cups rhubarb -- cut into 1-inch
pieces
1 1/2 cups Splenda No Calorie Sweetener
2 Tbsp cornstarch
1/4 cup water
1 tsp vanilla extract
1 1/2 cups uncooked old fashioned oats
1 1/2 cups flour
1/2 cup packed brown sugar
1 tsp baking soda
1/2 cup unsweetened applesauce
Preheat oven to 350°F.
Mix rhubarb, Splenda, cornstarch, water and extract together
in a saucepan; cook until thick. Set aside.
Mix remaining ingredients together in a medium bowl until crumbly.
Press 2/3 of crust mixture into a 13 X 9-inch nonstick baking pan.
Pour rhubarb mixture on top.
Sprinkle with remaining 1/3 of crumb mixture.
Bake for 30 to 35 minutes, until browned. Let cool and cut into 16 pieces.
I am not sure of the point value,,but it is very low!
Back to the top of page
1/2 cup sugar
3/4 cup Splenda Granular
1/2 cup mashed banana
1/2 cup skim milk
1/3 cup 1% buttermilk
1 egg
1 teaspoon oil
1 teaspoon vanilla
1/2 teaspoon banana extract
1/4 tsp. lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
Preheat oven to 350 degrees.
Combine sugar, banana, milk, buttermilk, egg substitute, oil, vanilla, banana flavoring
and lemon extract in a large bowl. Mix well with electric mixer on high speed.
In a medium bowl combine flour, baking soda, baking powder, and salt.
Mix the dry ingredients into the wet ingredient with the electric mixer.
Pour batter into muffin cups in a muffin pan until each cup is about 2/3 full.
Bake for 25 to 30 minutes or until muffins turn light brown on top.
2 points per muffin
Back to the top of page
 |
Thanks for stopping by!
