4 Point OMELET

 

So....what do you do when you have only 4 points left for dinner?  You ask on the boards what a good 4 point dinner would be and get ideas!  Well, my sweetheart thought that out of the ideas, the omelet sounded good, so guess what we ended up having.....a VERY yummy omelet!! (Thanks Courtney :)

I labeled it as my...

4 Point Omelet!

4 Egg Whites
Onions
Green Onions
Mushrooms
Sugar Snap Peas
Red Bell Pepper
2 pieces Turkey Bacon
1 Laughing Cow Tomato Basil Wedge
Tomatoes
Fresh Cilantro
Fresh Parsley
Cooking Spray

Cut up the veggies and saute them in a skillet along with the turkey bacon. Do not put the tomatoes in here. No seasonings are needed.

Then put 4 egg whites in another skillet to make your omelet.

When cooked, put the LC cheese on the egg, then the filling, then fold over.

Put on your plate and top with tomatoes and the fresh parsley and cilantro and enjoy!

(The only seasoning we put on our omelet was the fresh parsley and cilantro, absolutely nothing else!)

TURKEY MELT

Turkey Melt

1 Serving

PointsPlus Value depends on exactly how much you put on your sandwich, which bread you use, what cheese you use, etc.  My sandwich was 8 PP.

 
2 pieces of bread (we used Sara Lee Delightful)
Jennie O Turkey lunchmeat slices (3 for serving)
1 slice of White American cheese
Mayonnaise (to taste)
Mustard (to taste)
Horseradish (to taste)
Onion, Mushroom, Tomato mixture

Saute diced onions, mushrooms, and tomatoes with Mrs. Dash or whatever seasoning's you like.

Then just put the mayo, mustard, and horseradish on the bread and layer your meat, cheese, and the yummy mixture.

We sprayed our bread before we put it in the skillet to cook it. We thought it was yummy!

CHOCOLATE CHICKPEA COOKIES

These cookies went like hot cakes at our house.....everyone loved them.  All our friends who tried them asked what nut we had put in them.  Once the cookie is cooled, it really does taste like there are nuts in the cookies.  Hope you enjoy them as much as we did!

 

Chocolate Chickpea Cookies

 Made 54 Cookies

3 PP each or 2 cookies for 5 PP

• 1 C. Brown Sugar, packed
• 3/4 C. Light Butter
• 2 Egg Whites
• 2 t. Vanilla Extract
• 15.5 oz. Chickpeas/Garbanzo Beans, drained and rinsed
• 11.5 oz bag of Milk Chocolate Chips
• 1 C. All Purpose Flour
• 1 C. Whole Wheat Flour
• 1/2 C. Old Fashioned Oats
• 1 t. Baking Soda
• 1/4 t. Salt

Preheat the oven to 350 degrees.  Make sure to spray the cookie sheets.

In a large mixing bowl, beat the butter and sugar with a wooden spoon until smooth.  Then beat in the egg whites, vanilla, and then the chickpeas and the chocolate chips.  Add the whole wheat flour, white flour, old fashioned oats, baking soda, and the salt.  Mix until you get a thicker dough.


Use the small Pampered Chef cookie scoop, or equivalent to put on the cookie sheets.  Then press and flatten a little with a fork.  Bake until the cookies are golden brown and just set.  About 13 minutes.....and do not overbake!


Transfer to a rack to cool and enjoy!

SALMON "STEAKS"

These Salmon "Steaks" are very moist, and the longer you let them set after they are cooked, the firmer they get.  We thought it turned out great!  And thought they were a little fancier than regular salmon patties we used to make, so we called them Salmon Steaks.  Anyway.....

Salmon "Steaks"
10 Servings, 4 PP each

35 oz. Canned Salmon
5 Wedges Laughing Cow Tomato Basil Cheese
3 T. Part-Skim Ricotta Cheese
2 Eggs
1/2 Slice of Sara Lee Delightful Bread
3 t. Garlic Salt
1 T. Mrs. Dash Tomato Basil
1T. Mrs. Dash Table Blend
Honey Mustard

1st, toast the bread, let sit for a minute, then crumble into a bowl.  Then add all the other ingredients except the Honey Mustard, into the bowl.  Mush everything together until mixed well.  Cook "steaks"/patties in a skillet until done.  Let set for a little bit or serve right away.  Drizzle the honey mustard over the top when served.    


We served them with our Tomato Avocado Flower and some Aztec Sweet Peppers....made for a yummy dinner!!

GREEN EGGS and HAM

Well, because of the kiddos (shh....don't tell anyone that we thought it was fun too) we thought it would be great to do Green Eggs and Ham for St. Patrick's Day. 

We put all kinds of green veggies that we could think of in the eggs, plus pinto beans and some cheese.  It was a HUGE hit and we all had fun!    Of course we have green food coloring on our fingers, but at least we now don't have to wear green clothes  :)  We finished it off with a glass of Green Chocolate Milk!

Just wanted to Share........Happy St. Patrick's Day!!

SPINACH ARTICHOKE DIP

 

Spinach and Artichoke Dip

* 10 ounce bag fresh Spinach
* 6 ounces (28 g) 1/3 Less-Fat Cream Cheese, softened
* 6 ounces (28 g) Fat-Free Cream Cheese, softened
* 1/2 cup Fat-Free Sour Cream
* 1 1/2 cups Part-Skim Mozzarella, shredded
* 1 (14-ounce) can Artichoke Hearts, drained and chopped
* 1/4 teaspoon Black Pepper
* 3 Garlic Cloves, crushed (not minced)
* 6 tablespoons Shredded Parmesan Cheese, divided

Preheat oven to 350°F.

Tear spinach into bite-size pieces, removing any thick stems. Rinse in a colander, leaving a little water on the leaves. In a large nonstick skillet or Dutch oven, sauté the spinach over medium heat until wilted. Drain in the colander, pushing a little of the extra water out.

In a large mixing bowl, combine the cream cheeses with a potato masher and cream completely. Add sour cream and mash more. Add spinach, mozzarella, artichokes, pepper, garlic, and 2 tablespoons of the Parmesan. Stir everything until thoroughly combined.

Pour mixture into a 1 1/2 quart baking dish. Sprinkle remaining 1/4 cup of Parmesan on top. Bake 30 minutes, or until Parmesan is melted dip is all bubbly. Remove from oven and give it a minute or two to cool down. 

About 10 Servings, 1/2 C. each.....3 PointsPlus 

Recipe from Serious Eats.

Broccoli Cheese Soup

Need a quick, healthy meal? Try this yummy soup. It takes all of about 15 minutes to prepare. Everyone (even the baby!) in my family loved this soup & I think next time I make it I will double the recipe so we have some leftovers!

Broccoli Cheese Soup

14.5 oz chicken broth (I used low sodium)
4 c frozen broccoli, thawed (I pureed 3 cups to make the soup a little thicker)
1 carrot, shredded
1 can cream of chicken soup (I used reduced sodium)
1 can white beans, pureed
garlic powder, to taste
pepper, to taste
cheddar cheese*

In a large pot (I used a dutch oven), bring chicken broth to a simmer. Add broccoli & carrot and allow soup to simmer for a few minutes, until vegetables are cooked & soft. Add pureed beans cream of chicken soup and desired spices, stir to incorporate and allow to simmer for a few more minutes until warm. Add desired amount of cheddar cheese and stir soup until melted.

Makes 6 1-cup servings

As described above, this soup worked out to 4 pp+ per serving (per the recipe builder). Adding the LC cheese wedge brought the total points per serving to 5.

*I only had 1 oz of cheese defrosted, so that's all I added. My family felt that it was not cheesy enough, so we actually ended up adding a Laughing Cow cheese wedge to each bowl. It was perfect!

No picture today..I was rushing off to work & didn't have time :)

Chicken Parmesan

I made this up a few days ago and it turned out really good.

Ingredients:

2 large chicken breasts (8 oz each)
Italian bread crumbs
4 half ounce slices of fresh parmesan cheese
1 T Olive oil
Pasta sauce (I used Prego mushroom flavor spaghetti sauce)
1 Can diced tomatoes (drained)
Spicy Spaghetti Seasoning (I buy this at Sam's Club but your own seasoning would work fine)
Wheat pasta noodles

Directions:

Chicken:

Cut each chicken breast in half so that you have two thinner pieces of chicken. Place a piece of plastic wrap on top of the first piece of chicken and use a mallet to pound the chicken into a larger, flatter piece. Repeat for all pieces.

Pour italian bread crumbs onto a plate and place piece of chicken in them. It might help if the chicken is a little moist so the bread crumbs stick. Cover one side of the chicken with the crumbs.

Slice thin pieces of parmesan cheese and cover one half of the top side of the piece of chicken with cheese. Fold the other half over trapping the cheese inside. Repeat for all pieces of chicken.

In a large frying pan heat some olive oil on medium heat. Once the oil is hot place the chicken in the pan and quickly fry both sides. Once all chicken has been fried, reduce heat and cover the pan so that the inside of the chicken can cook.

Sauce:

Pour pasta sauce into a pot. Add canned diced tomatoes and seasoning. Heat up and then simmer.

After the chicken is fully cooked (you can cut into one and check if you're not sure), serve wheat pasta, cover with sauce, and place chicken on top.

Enjoy!

This makes 4 servings.

For 1 piece of chicken, 1 C of sauce, and 1 C of pasta one serving is 17 points. You can tweak some things or have a smaller serving size if you'd like to lower the points. :-)