"Point-less" Meals

Chicken in a Sun-Dried Tomato Cream Sauce

2013-05-15T18:48:00.003-05:00

This recipe is perfect for a weeknight meal. It can be made in about 30 minutes. This was a big hit in our family.

serves 6 ( 1/2 c. egg noodles + one chicken breast with sauce = 8 points +)

1 T. olive oil, divided
6 ( 4 oz) boneless, skinless chicken breast halves
salt and pepper
1/4 c. onion, chopped
1 can Campbell's Healthy Request Cream of Chicken Soup
3/4 c. water
1/4 c. julienned sun-dried tomatoes ( not packed in oil)
1 T. red wine vinegar
3 c. hot cooked, egg noodles ( or more for the big eaters in the family)
2 T. chopped, fresh basil leaves
6 tsp. Parmesan cheese, grated

Heat 2 tsp. oil in a large nonstick skillet. Sprinkle chicken with salt and pepper. Add to pan and cook until chicken is no longer pink and browned on both sides. Remove chicken and set aside.
Add remaining 1 tsp. oil to the pan. Add onion and saute until tender. Add soup, water, sun-dried tomatoes and vinegar. Heat to boiling. Return chicken to pan and heath through. Serve over egg noodles topped with fresh basil and Parmesan cheese.

Tuscan Lemon Muffins

2013-05-15T18:42:00.000-05:00

I love that it is finally spring in the mid-west! Somehow, spring and the taste of lemon seem to go hand in hand. I love the rich flavor of these muffins and love that they are made with olive oil instead of butter. The ricotta cheese puts the taste over the top! My boys just about devoured these in one sitting!

Serves 12 ( 5 points +)

1-3/4 c. flour
3/4 c. sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. low-fat ricotta cheese
1/2 c. water
1/4 c. olive oil
1 T. grated lemon rind
2 T. fresh lemon juice
1 large egg
2 T. turbinado sugar

Preheat oven to 375 and line muffin tins with paper liners or spray with nonstick spray.

In a large bowl, combine the first four ingredients ( through salt). Make a well in the center.
In another bowl, combine the ricotta cheese with the next 5 ingredients ( through egg). Add ricotta mixture to flour mixture, stirring until just moist.
Spoon into muffin tins. Sprinkle each with 1/2 tsp. turbinado sugar.
Bake for 15-16 minutes or until done. Cool 5 minutes in pan on a wire rack.

adapted from "Cooking Light"

Broccoli Grape Salad

2013-05-13T15:56:00.003-05:00

This salad has been a family favorite for years. Although the combination of ingredients may seem strange, this dish is absolutely delicious! This salad is great to bring to a party, but is best made the night before. Letting the salad sit overnight in the refrigerator is key to the melding of the flavors.

serves 12 ( about 2/3 c. = 5 points +)

1-1/2 bunches fresh broccoli ( at least 4 c. ) cut into florets
4 c. red seedless grapes
4 green onions, thinly sliced
6 strips Oscar Mayer fully cooked bacon, cooked crisp and crumbled
1 c. light mayonnaise
1/3 c. sugar
1T. white vinegar
1 c. cashews

Place first four ingredients in a large bowl. In a medium bowl, combine mayonnaise, sugar and vinegar. Pour over broccoli mixture, stir to coat. Cover and refrigerate several hours or overnight. Just before serving add cashews and toss to mix.

Soy Marinated Pork Sandwich with Carrot Ribbon Salad Topping

2013-05-13T15:45:00.001-05:00

This sandwich has a very Vietnamese taste. We all enjoyed it.

serves 4 ( 6 points +)

1-1/2 T. brown sugar
1-1/2 T. low-sodium soy sauce
2 tsp. crushed garlic
2 tsp. chili garlic sauce
3/4 tsp. fresh crushed ginger
3/4 tsp. dark sesame oil
12 oz. lean pork tenderloin, cut into thin slices
2 T. rice vinegar
2 tsp. canola oil, divided
1/4 tsp. sugar
1 c. shaved carrot
1/4 c. diagonally cut green onions
1/4 c. fresh cilantro
4 light hamburger buns

Combine first 6 ingredients in a medium bowl. Add pork and toss to coat. LEt stand 15 minutes.
While pork marinates, combine vinegar, 1 tsp. canola oil and sugar in a medium bowl. Add carrot, onions and cilantro; toss to coat.

Preheat broiler to high.

Heat a large skillet over medium-high heat. Add 1 tsp. oil to pan and swirl to coat. Add pork to pan. Cook until done, turning occasionally ( 3-5 minutes)

While pork cooks, place buns on a baking sheet, cut sides up. Broil 1 minute or until lightly toasted. Top buns with pork and carrot mixture.

"Cooking Light"

Swiss Cheese Souffles

2013-05-08T22:09:00.005-05:00

These souffles are beautiful and savory. They are a nice addition to any meal.

serves 6 ( 3 points +)

6 tsp. grated Parmesan cheese
2-1/2 T. flour
1/8 tsp. ground red pepper
1/8 tsp. grated nutmeg
1/8 tsp. black pepper
1/2 c. skim milk
2 T. white wine
1/4 tsp. salt
1/2 c. shredded Swiss cheese
2 egg yolks
4 egg whites

Preheat oven to 400 degrees
To prepare souffles, coat each of 6 ( 8 oz) ramekins with cooking spray. Sprinkle each ramekin with 1 tsp. Parmesan cheese and tilt to coat.
Combine flour and the next three ingredients in a small saucepan. Gradually add milk and white wine, stirring with a whisk until smooth. Cook 3-4 minutes or until thick and bubbly. Remove from heat. Add salt and Swiss cheese, Stir until cheese melts. Spoon mixture into a large bowl and let stand for 5 minutes. Stir in egg yolks.
Place egg whites in a large mixing bowl. Beat at high speed until medium peaks form. Gently stir one quarter of egg whites into yolk mixture; gently fold in remaining egg whites. Spoon into prepared ramekins. Place dishes on a baking sheet and place in the oven. Immediately reduce oven temperature to 375. Bake 17 minutes or until puffed and golden.

adapted from "Cooking Light"

Chicken with Orange Plum Bourbon Sauce

2013-05-08T21:58:00.000-05:00

Yum! Another quick dinner that is full of flavor!

serves 6 ( 5 points +)

1-1/2 tsp. olive oil
6 ( 4 oz) boneless, skinless chicken breast halves
salt and pepper
1/4 c. orange marmalade
1/4 c. plum jelly ( or some other red jelly)
1 tsp. low-sodium soy sauce
1 tsp. butter
1 T. bourbon

Heat a large cast iron or heavy skillet over medium high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to pan and cook 5 minutes on each side or until cooked through. Remove from pan.
Meanwhile, in a small saucepan, combine orange marmalade, plum jelly and soy sauce. Bring to a boil, reduce heat and simmer until thickened ( 3-4 minutes). Remove from heat. Stir in butter and bourbon. Spoon over chicken.

Steak Sandwich with Arugula and Fresh Herb Topping

2013-05-08T15:19:00.001-05:00

This fast, filling sandwich can be made in about 15 minutes. The topping is similar to a pesto sauce, but with less oil and without nuts. Our family loved the flavor combinations in this recipe.

serves 4 ( 11 points +)

1 lb. flank steak
2 T. olive oil, divided
salt and pepper
1 ( 12 oz) French bread baguette
1-1/2 c. arugula, divided
1/2 c. fresh, flat-leaf parsley
2 T. grated Parmesan cheese
1 T. fresh lemon juice
1 garlic clove, crushed
2 plum tomatoes

Preheat broiler to high.
Heat a large nonstick cast iron or grill pan over medium-high heat. Rub steak evenly with 1-1/2 tsp. olive oil. Season with salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired doneness. Remove from pan; let stand 5 minutes. Slice thinly against the grain.

Cut bread in quarters, crosswise, then split open Hollow out tops and bottom of bread, leaving 1/2 inch shell.. Place bread, cut sides up, on a baking sheet or broiler pan. Broil for 1-1/2 - 2 minutes or until toasted.

Place 1-1/2 T. oil, 1/2 c. arugula, parsley and remaining ingredients, though garlic into a food processor. Process until smooth. Spread parsley mixture over bread. Layer bread with remaining arugula, steak and tomato. Cover with top halves of bread.

adapted from "Cooking Light"

Southwestern Chopped Salad with Cilantro Lime Dressing

2013-05-03T15:03:00.000-05:00

This salad would make a perfect lunch or a nice, hefty side dish! This recipe is slightly adapted from a site called "The Garden Grazer". I originally saw this recipe on Pinterest and it looked so fresh and appetizing that I knew I had to try it! Just the thought of cilantro and lime together gets me every time!

serves 8 ( 4 points +)
Salad:

1 head iceberg lettuce or 1 large head Romaine lettuce, chopped
1 yellow bell pepper, chopped
1 pint grape tomatoes, quartered
2 c. frozen corn, thawed
1 bunch green onions, chopped
1 can ( 15 oz) black beans, drained and rinsed

Dressing:

1 c. loosely packed cilantro
1/2 c. plain low-fat Greek yogurt
1/4 c. olive oil
juice of one lime
2 garlic cloves, crushed
salt to taste

Combine salad ingredients together in a large bowl.

For dressing, place all ingredients in a food processor and process until smooth. Toss salad with dressing.

Spice Rubbed Flank Steak with Avocado Salsa

2013-05-02T11:32:00.003-05:00

Fresh tasting and full of a symphony of flavors, this recipe is sure to please!

serves 4 ( 5 points +)
Salsa:

1/4 c. finely chopped red onion
1/4 c. chopped, fresh cilantro
2 T. lime juice
1/2 c. chopped avocado
salt to taste

Steak:

1/4 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/4 tsp. ground cinnamon
1/4 c. fat-free beef broth
1 lb. flank steak

For steak, combine spices in a small bowl, rub over both sides of steak.
Heat a large cast iron or nonstick skillet coated with nonstick spray over medium-high heat. Cook steak 4 minutes, flip. Cook 2 minutes, then add beef broth. Cook until desired doneness. Let stand 5 minutes, Slice thinly against the grain.

For salsa, combine ingredients together in a medium bowl. Serve over sliced steak.

Banana Pudding Cake

2013-04-23T11:06:00.000-05:00

I saw this recipe on Pinterest and decided to adapt it to make it points friendly. This moist, flavorful cake will be sure to please. Try it with different flavors. It is very versatile!

serves 24 ( 5 points +)

1 box yellow cake mix ( 15 oz. I used Duncan Hines), mixed according to package directions
2 packages instant, sugar-free, fat-free, banana pudding
4 c. skim milk
1 ( 8 oz.) Cool Whip Free
20 reduced-fat vanilla wafers, crushed

Preheat oven to temperature specified on cake mix. Mix cake mix according to package directions ( eggs, oil, water). Pour cake mix into a 13 x 9 baking dish coated with nonstick spray. Bake according to package directions. Let cool for 5 minutes. Poke holes in the top of the cake with a spoon handle or whatever you can find to make a round hole.
Meanwhile, mix pudding with milk for 2 minutes. Let stand to slightly thicken. Pour pudding mix over cake, pushing as much into the holes as possible.
Place cake in the refrigerator and cool completely. When cake is cooled, spread Cool Whip over pudding. Top with crushed vanilla wafers. Garnish with banana slices and a whole cookie if desired.

Zucchini, Yellow Squash and Tomato Tian

2013-04-22T13:46:00.001-05:00

Super easy, super healthy, super delicious!

serves 6 ( 2 points +)

1 zucchini, sliced
1 yellow squash, sliced
2 Roma tomatoes, sliced
1 onion, chopped
1 T. olive oil
salt and pepper to taste
3 T. Parmesan cheese, grated

Preheat oven to 350
Place onion in the bottom of a large deep-dish pie pan or large round baking dish. Arrange zucchini, squash and tomatoes in spiral fashion over onions. Drizzle with 1 T. olive oil. Season with salt and pepper. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and bake an additional 15-20 minutes or until browned.

Sirloin in Red Wine Sauce

2013-04-22T13:42:00.001-05:00

While looking for a recipe for a special dinner for my parents' anniversary, I came across this one in a "Cooking Light" magazine. I adapted it slightly for the amount of people I was serving. It was a real treat and at 4 points +, it was thoroughly enjoyed!

Serves 8 ( 4 points +)

1 T. canola oil, Divided
2 ( 1 lb. sirloin steaks)
salt and pepper
3 T. finely chopped onion
1/2 tsp. dried thyme
1/2 c. red wine
1/2 c. fat-free beef broth
1-1/2 tsp. butter
1/2 tsp. Dijon mustard

In a large nonstick skillet or cast iron pan, heat oil. Season steaks with salt and pepper. Add steaks to pan and cook 3-4 minutes per side or until desired doneness. Remove and let stand 5 minutes. Slice thinly against the grain.
Meanwhile, add onion and thyme to pan and cook until tender. Stir in red wine; cook until liquid almost evaporates ( 2-3 minutes). Add broth to pan and cook 3 minutes or until mixture is reduced by half. Remove from heat. Stir in butter, mustard and salt and pepper to taste. Pour red wine sauce over steak.

Curried Rice Pilaf

2013-04-22T13:34:00.004-05:00

This recipe was sent to my by my neighbor, Danielle. I adjusted it to make it a little more points friendly. It was outstanding. I think this dish would accompany beef, chicken or pork quite well.

serves 8 ( 1/2 generous cup = 5 points +)

1/2 c. chopped green onion, divided
2 garlic cloves, minced
1 1/2 c. uncooked rice( I used Jasmine Rice)
3 c. fat-free chicken broth
3/4 tsp. curry powder
1/2 tsp. salt
1/2 c. golden raisins
1/2 c. sliced almonds, toasted

Spray a large nonstick skillet with cooking spray. Add 1/4 c. green onions and garlic. Cook until tender. Stir in rice and cook 2-3 minutes. Add broth, curry powder and salt. Bring to a boil, reduce heat, cover and simmer very low until liquid is absorbed and rice is tender. ( 15-20 minutes) Stir in raisins, remaining green onions and almonds.

Creamy Spring Pasta

2013-04-10T19:29:00.004-05:00

This is an Alfredo-like dish with a taste of spring! I think you will love the creamy, rich flavor!

serves 4 ( 10 points +)

1 oz. white bread
1/2 T. butter
4 tsp. crushed garlic, divided
1-1/2 c. diagonally cut ( 2 inch pieces) asparagus
1 c. frozen peas
9 oz. refrigerated fettuccine
2 tsp. olive oil
1/2 c. finely chopped onion
1 T. flour
1/4 c. fat-free chicken broth
1 c. skim milk
3 oz. reduced-fat cream cheese
1/4 c. grated Parmesan cheese
1/2 tsp. sea salt
1/2 tsp. pepper

Place bread in a food processor and process until fine crumbs form. Melt butter in a large nonstick skillet. Add 1 tsp. garlic and bread crumbs. Cook until browned and crisp. stirring often. Remove from pan and set aside.
Meanwhile, heat a large pot of water to a boil. Add asparagus and peas. Cook 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. Add fettuccine to pot and cook until al dente ( about 2 minutes with fresh pasta); drain.
Heat oil in skillet. Add 1 T. garlic and onions. Cook 3 minutes or until tender. In a small bowl, combine flour with broth. Add broth mixture and milk to pan and cook 1 minute or until thickened. Remove from heat. Stir in cream cheese and Parmesan cheese until melted. Stir in salt and pepper. Add vegetables and pasta to pan. Toss to coat. Transfer to a serving dish and sprinkle with bread crumbs. Serve immediately.

adapted from "Cooking Light"

Spinach-Radish Salad

2013-04-08T21:45:00.003-05:00

A fun, colorful, fresh-tasting, spring-time salad!

serves 6 ( 2 points +)

6 T. white wine vinegar
2 T. olive oil
1 tsp. honey
salt and pepper to taste
6 oz. fresh, baby spinach
2 c. sliced radishes
2 oz. soft goat cheese, crumbled

Combine first 4 ingredients for dressing. Set aside.
Place spinach on a large platter. Top with radishes and goat cheese. Drizzle with dressing.

Chicken Braised in Wine and Rosemary

2013-04-08T21:38:00.004-05:00

I made this dish for a Sunday afternoon dinner. Total time was about 40 minutes. I made extra chicken for guests, but did not increase the sauce. There was plenty! Everyone loved it. I hope you do too! If you do not want to use 9 points, then you can just have one piece of chicken for about 5 points+

serves 4 ( 1 drumstick, 1 thigh and 1/4 c. sauce = 9 points +)

4 bone-in chicken drumsticks, skinned
4 bone-in chicken thighs, skinned
1/2 tsp. salt, divided
1/2 tsp. pepper
2 T. olive oil
1/4 c. flour
1/2 c. chopped shallots
1 T. crushed garlic
1 tsp. chopped, fresh rosemary
1 c. red wine
1 c. fat-free chicken broth
1 tsp. sugar
1 ( 14.5 oz.) can whole tomatoes, crushed and undrained
1 bay leaf

Sprinkle chicken with 1/4 tsp. salt and pepper. Dredge chicken in flour.
Heat a large Dutch oven over high heat. Add oil to pan and swirl to coat. Add chicken to pana nd cook 5 minutes per side. Remove chicken from pan. Add shallots, garlic and rosemary to pan and cook 2 minutes or until tender. Add wine to pan; bring to a boil. Cook 1 minutes, scraping pan to loosen browned bits. Add remaining 1/4 tsp. salt and pepper, chicken broth, sugar, tomatoes and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, covered for 15-20 minutes, turning once, or until chicken is done.

"Cooking Light"

Glazed Carrots

2013-04-08T21:27:00.002-05:00

You will want to make this simple, tasty recipe again and again!

serves 4 ( 2 points +)

12 oz. small, thin carrots ( or fresh baby carrots), peeled
1/4 c. water
1/4 c. apple cider vinegar
2-1/2 T. brown sugar
1 T. butter
salt and pepper

Combine water, vinegar and brown sugar in a medium skillet. Add carrots and cook over medium-high heat. Bring to a boil. Reduce heat and simmer 6-8 minutes or until carros are crisp-tender. Increase heat to medium-high, Cook until liquid is syrupy ( about 2 minutes). Stir in butter. Season with salt and pepper.

adapted from "Cooking Light"

Braised Brisket

2013-04-08T21:21:00.002-05:00

With just a few simple ingredients, you can make this delicious dish. The brisket will take about 4 hours to cook, so make sure you allot for time.

serves 8 ( 5 points + for about 3-1/2 oz. beef and 1/3 c. sauce)

2-1/2 lbs. brisket
1-1/2 c. chopped
1 tsp. oregano
1/2 c. chopped, pitted kalamata olives
1 ( 14.5 oz. can) diced tomatoes, undrained
salt and pepper to taste

Sprinkle brisket with salt and pepper.
Heat a large Dutch oven over medium-high heat. Coat pan wit cooking spray. Add brisket and cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano and saute 3 minutes. Return brisket to pan; add 1/2 c. water. Cover, reduce heat and simmer for 2 hours. Add olives and tomatoes. Cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes, Cut brisket against the grain into thin slices. Return to pan and cook on low for an additional 30 minutes.

from: "Cooking Light"

Hamburger Steak with Onion Gravy

2013-04-05T13:21:00.001-05:00

serves 6 ( 6 points +)

1-1/2 lbs. ground sirloin
salt and pepper
1 T. canola oil, divided
2 c. onion, sliced vertically
1 T. flour
1 c. fat-free beef broth

Divide beef into 6 equal patties. Season with salt and pepper.
Heat 2 tsp. oil in a large nonstick skillet. Cook beef patties for 3-4 minutes per side or until browned. Remove and keep warm.
Add remaining 1 tsp. oil to pan. Add onions and cook until browned and tender. Stir in 1 T. flour. Gradually add beef broth. Heat until thickened. Return beef to pan and heat through. Season with salt and pepper to taste.

adapted from Cooking Light"

Roasted Red Pepper Dip with Homemade Pita Chips

2013-04-05T13:16:00.002-05:00

Fast, easy, a wonderfully satisfying appetizer or side dish.

serves 8 ( 4 pita chips with about 3 T. red pepper dip = 2 points +)

2 ( 6 inch) whole wheat tortillas, cut into 16 wedges each
salt
paprika
1 c. bottled roasted red bell peppers
1/4 c. almonds
1 T. olive oil
1-1/2 tsp. red wine vinegar
1 tsp. crushed garlic
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/8 tsp. black pepper

Preheat oven to 400 degrees. Spray a baking pan with nonstick spray. Place pita wedges on baking pan, coat with spray, sprinkle with salt and paprika. Bake for 8-10 minutes or until lightly browned and crisp.
Meanwhile, place red peppers, almonds and remaining ingredients in a food processor or blender. Process until smooth. Add salt to taste.

adapted from "Cooking Light"

Orange Scented Brazilian Black Bean Stew

2013-04-02T21:28:00.001-05:00

Tonight's meal made good use of the left-over ham bone from Easter dinner. This meal was healthy, delicious and filling. I hope you like it.

serves 8 ( 1/2 c. rice and about 1 c. stew = 6 points +)

2 cans black beans, rinsed and drained
1 ham bone with about 2 c. ham still on the bone
4 c. fat-free chicken broth
1-1/2 c. chopped onion
2 jalapeno peppers, seeded and diced
1 T. crushed garlic
1 T. grated orange peel
1/2 c. fresh orange juice
1/2 c. sherry
1/4 c. chopped, fresh cilantro
4 c. hot, cooked Jasmine rice

Place all ingredients, except for cilantro and rice in a crock pot. Cover and cook on high 4 - 5 hours. Shred ham off the bone. Remove bone. Serve stew over rice garnished with cilantro.

Deviled Eggs with Pickled Onion

2013-04-02T21:20:00.003-05:00

I made these eggs for Easter. Not only were they pretty, they were very tasty! At only 1 point plus each, you can enjoy them!

Makes 16 egg halves ( each egg half = 1 point +)

8 large eggs
1/4 c. water
1/4 c. cider vinegar
1 T. sugar
1/4 c. finely chopped red onion
2 T. plain 2% Greek yogurt
2 T. canola mayonnaise
2 tsp. Dijon mustard
salt and pepper to taste
2 T. finely chopped chives

Place eggs in a pot of water so that water covers the eggs. Bring to a boil. Turn off heat, cover and let stand for 15 minutes. Rinse eggs in cold water until cooled. Peel and halve.
Meanwhile combine water, vinegar and sugar in a microwave safe bowl. Microwave on high for 2 minutes. Stir in onion and let stand for 15 minutes. Drain.

Combine yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Add 6 yolks from the hard boiled eggs to the mixture and mash until very smooth. Stir in 2 T. red onion. Spoon egg mixture into whites. Garnish with remaining red onion and chives.

adapted from "Cooking Light"

Chicken, Tomato and Broccoli Stir-Fry Salad

2013-03-28T09:18:00.001-05:00

Add this side dish to any meatless main course.

serves 6 ( 3 points +)

1 T. olive oil
1/2 tsp. chili powder
1 tsp. crushed garlic
1 tsp. salt
1/2 tsp. pepper
2 c. shredded, cooked chicken breast
4 c. fresh broccoli florets
1 pint grape tomatoes
1/4 c. fat-free chicken broth
2 T. fresh lemon juice

Heat oil in a large nonstick skillet or wok. Add chili powder, garlic, salt and pepper. Stir to combine. Add broccoli and tomatoes. Cook until tomatoes begin to soften, then smash with the back of a spoon. Add chicken to the pan with broth and heat through. Drizzle on fresh lemon juice and toss to coat. Serve hot.

Crispy Chicken, Rice and Black Bean Burritos

2013-03-25T19:37:00.000-05:00

This quick, filling and delicious recipe is sure to go in the Mexican food favorites!

serves 8 ( 9 points +)

1 c. cooked, shredded boneless, skinless chicken breast
1 can black beans ( 15 oz) drained and rinsed
1 c. diced red bell pepper
1/4 c. finely chopped onion
1/4 c. fresh cilantro, chopped
1-1/2 c. cooked rice
2 T. lime juice
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. salt
8 oz. Velveeta Mexican cheese, grated ( about 2 c.)
8 burrito sized flour tortillas ( 4 points each or less)

In a medium bowl, stir all ingredients together until blended.
Spoon mixture evenly down the center of each tortilla. Fold in sides and roll.
Coat burritos with nonstick spray. Place four burritos, seam side down on a griddle or skillet over medium heat. Cook until golden brown on one side. Flip and cook until the other side is golden brown. Remove and keep warm. Repeat with remaining burritos.

Shaved Carrot and Zucchini Salad

2013-03-22T14:41:00.000-05:00

This pretty, healthy and delicious salad can be made using a mandoline or Y-shaped vegetable peeler. Be careful when using a mandoline! I learned this lesson the hard way.

serves 6 ( 2 points +)

2 T. olive oil
2 T. fresh lemon juice
1 tsp. Dijon mustard
1/4 tsp. sugar
2 c. thinly shaved carrot
2 c. thinly shaved zucchini
1/4 c. thinly sliced red onion
1/4 c. fresh, flat-leaf parsley, chopped
salt and pepper

Combine first 4 ingredients in a bowl, stirring well. Add carrot, zucchini and onion; toss. Sprinkle with parsley, salt and pepper.

adapted from "Cooking Light"