Thursday, August 28, 2014

Chicken Schnitzel with Mustard Mashed Potatoes

The only thing I can say about this recipe is YUM! My family devoured it! We have had traditional schnitzel in Germany made with real veal, but this chicken recipe is a very close second and is way cheaper!

Serves 8 ( 1 chicken cutlet with 1/2 c. potatoes = 8 points +)


  • 2 lbs. red potatoes, cut into quarters
  • 2/3 c. fat-free chicken broth
  • 2 T. Dijon mustard
  • salt and pepper to taste
  • 1/2 c. sliced green onions


  • 8 ( 4 oz) boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
  • salt and pepper
  • 6 T. flour
  • 1/4 c. skim milk
  • 1 egg
  • 3/4 c. dried plain bread crumbs
  • 1 tsp. garlic powder
  • 1/4 c. chopped fresh flat-leaf parsley
  • 2 T. olive oil, divided
  • lemon wedges

Place potatoes in a large saucepan, cover with water and boil until tender. Drain and mash with broth, mustard, salt, and pepper. Stir in green onions.

For chicken, place egg and milk in a shallow dish and whisk until combined.
In another shallow dish, place flour.
In a third shallow dish, place bread crumbs and garlic powder.

Sprinkle chicken on both sides with salt and pepper. Dredge chicken in flour, then dip in egg mixture, then coat in bread crumb mixture.

Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil and swirl to coat. Add four pieces of chicken. Cook for about 3 minutes per side or until golden and cooked through. Repeat with remaining 1 T. oil and remaining chicken. Let chicken stand 5 minutes before serving. Serve with lemon wedges.

adapted from "Cooking Light"

Berries and Cream Tart

This is a fresh and light-tasting summer dessert packed with produce of the season. The crust is easy to make, but will require chilling time before baking. The crust is like a shortbread or cookie crust.

Serves 8 ( 6 points +)

  • 1/2 c. butter ( 1 stick), softened
  • 1 c. flour
  • 2 T. powdered sugar

  • 1 box sugar-free instant vanilla pudding
  • 1-1/2 c. skim milk
  • 1 c. Cool Whip Free

  • 2 c. blueberries
  • halved strawberries

In a mixing bowl, combine flour, butter and powdered sugar until well mixed and formed into a dough. Form into a disc and cover with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 375. Press dough into the bottom and up sides of a tart or pie pan. Bake for 10 minutes. Cool completely.

Mix pudding with milk until thickened. Fold in Cool Whip. Spread filling in cooled crust.

Line halved strawberries around the outside edge of filling and place blueberries in the center. Use a few remaining berries in the center if desired.

Tuesday, August 26, 2014

Tomato-Ricotta Tart

I love this time of year when garden tomatoes are fresh and so delicious! This recipe was not hard to make, but you will need about an hour or so. This is a great recipe for a meatless meal. I served it with a salad and corn on the cob.

Serves 6 ( 7 points +)


  • 1-1/4 c. flour
  • 2 T. pine nuts, toasted
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. black pepper
  • 1/4 c. olive oil
  • 3-4 T. cold water


  • 3/4 c. part-skim ricotta
  • 1 egg
  • 2 tsp. crushed garlic
  • 1/2 tsp. salt
  • 1 T. dried basil
  • 6 T. part-skim mozzarella, shredded
  • 1 lb. heirloom tomatoes, sliced

Preheat oven to 450.
Place flour and next 4 ingredients ( through pepper) in a food processor and process until combined. Combine oil and 3 T. water. With the processor running, add oil mixture slowly through chute and process until dough is crumbly. Add 1 T. extra water if needed.

Sprinkle dough into a 9 inch glass or ceramic pie plate coated with nonstick spray. Press dough onto the bottom and up sides of dish. Bake for 10 minutes. Remove from oven.

Whisk together ricotta, egg, garlic, basil and 4 T. mozzarella. Spread over crust. Arrange tomatoes in a circular pattern over ricotta mixture. Sprinkle with remaining 2 T. mozzarella. Bake for 25 minutes or until filling is set. Let stand 10 minutes before slicing and serving. 

adapted from "Cooking Light"

Monday, August 25, 2014

Zucchini- Carrot Muffins

This recipe slightly adapted from King Arthur Flour is delectable! I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like. 

Makes 8 ( 5 points +)

  • 1/2 c. sugar
  • 2 T. canola oil
  • 1 egg
  • 1/2 tsp. salt
  • 1 c. grated zucchini
  • 1 c. grated carrot
  • 1/4 c. dried fruit
  • 1/4 c. ground flax seed
  • 3/4 c. white whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon

Preheat oven to 375 degrees.

In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit. 
Add flax seed, flour, baking powder and cinnamon. Stir until just combined. 

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake! 

Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.

Wednesday, August 20, 2014

No-Bake Peach Pie

Ahh! The lazy, warm days of August~ a perfect time for a no-bake pie,  and what better pie to make this month than peach? This pie is a snap to put together, but does require a few hours of chilling time.

Serves 10 ( 5 points +)

  • 3/4 c. graham cracker crumbs ( about 5 sheets)
  • 1/4 tsp. salt. divided
  • 1 T. butter
  • 3-1/2 oz. white chocolate, finely chopped
  • 5 oz reduced-fat cream cheese
  • 1/3 c. powdered sugar
  • 1/2 tsp. vanilla
  • 2 c. frozen Cool Whip Free, thawed
  • 2 T. peach preserves
  • 1 tsp. fresh lemon juice
  • 3 medium peaches, pitted and cut into wedges

Combine crumbs, 1/8 tsp. salt in a food processor; process until combined. Place butter and chocolate in a microwave safe bowl. Microwave on HIGH for 30 seconds, stirring until chocolate is smooth. Add to the processor; pulse until combined. Press mixture into bottom and up sides of a 9 inch pie plate coated with cooking spray. Freeze 20 minutes or until set.

Place cream cheese, powdered sugar, and vanilla in a medium bowl; beat with a mixer until smooth. Gently fold in Cool Whip.
Carefully spread filling over bottom of crust.
Place preserves in a large microwave safe bowl; microwave 30 seconds or until bubbly. Stir in remaining 1/8 tsp. salt and lemon juice. Add peaches and toss to combine.
Arrange peach wedges over pie. Chill for 3 hours before serving.

adapted from "Cooking Light"

Tuesday, August 12, 2014

Greek Chicken Wraps

Serves 6 ( 7 points +)

  • 1 c. grape tomatoes, halved
  • 3 T. chopped, pitted Kalamata olives
  • 6 T. reduced-fat feta, crumbled
  • 1 T. fresh lemon juice
  • 1 tsp. dried oregano
  • 1 T. olive oil
  • 1 c. cooked shredded boneless, skinless chicken breast ( you can use rotisserie chicken if you like)
  • 1 c. chopped cucumber
  • 6 T. roasted red pepper hummus
  • 6 ( 8 inch) La Tortilla Factory whole wheat tortillas

Place tomatoes, olives, feta, lemon juice, oregano, olive oil, cucumber, and chicken in a bowl. Toss to coat. 
Spread 1 T. hummus on each tortilla. Top with chicken mixture. Roll wraps and cut in half.

adapted from "Cooking Light"


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