Vicki's Recipes

2010-11-10T12:22:00.000-08:00

PUMPKIN ANGEL FOOD CAKE

1 cup canned pumpkin
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1 package (16 oz.) one-step angel food cake mix
14 Tbsp. reduced-fat whipped topping

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture.
Gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 350 for 38-44 minutes or until top is golden brown and cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove to a serving plate. Garnish each slice with 1 Tbsp. of whipped topping.

Makes 14 servings, 3 points each

SOUTHERN SWEET POTATOES

2 eggs, beaten
1/2 cup fat-free milk
1/3 cup sugar
1/3 cup unsweetened pineapple juice
1/4 cup reduced-fat butter, melted
1 tsp. vanilla
2 cans (40-oz. each) sweet potatoes, drained and coarsely chopped

Topping:
1 cup chopped pecans
2/23 cup packed brown sugar
1/4 cup reduced-fat butter, melted

Combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray.

Combine the topping ingredients; spoon over the sweet potato mixture. Bake, uncovered, at 350 for 40-50 minutes or until bubbly and golden brown.

Makes 12 (1/2 cup) servings, 6 points each

SWEET POTATOES AND APPLES AU GRATIN

3 cups thinly sliced tart apples (about 3 large)
1 tsp. lemon juice
5 medium sweet potatoes, peeled and thinly sliced
1/4 cup maple syrup
1 Tbsp. butter, melted
1/2 tsp.salt
1/4 tsp. pepper
1 cup soft bread crumbs
2 tsp. olive oil
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cider vinegar

Place apples in a large bowl, sprinkle with lemon juice. Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat.

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 400 for 35-40 minutes or until apples are tender, stirring once.

In a small bowl combine the remaining ingredients and sprinkle over potato mixture. Bake 10-15 minutes longer or until topping is golden brown.

Makes 12 servings, 2 points each

CRANBERRY SPINACH SALAD

8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, cored and chopped
1/4 cup cider vinegar
5 Tbsp. sugar
1 tsp. dried minced onion
1/2 tsp. Worcestershire sauce
1/2 tsp. ground mustard
1/4 tsp. paprika
1/4 cup olive oil
1 Tbsp. sesame seeds
1 tsp. poppy seeds
2 Tbsp. chopped pecans, toasted

In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add the sesame and poppy seeds. Pour over salad and toss to coat. Sprinkle with chopped pecans.

Makes 8 (1 cup) servings, 4 points each

Tracy's Pumpkin Muffins

2010-10-30T11:44:00.001-07:00

2/3 cup powdered milk
1 cup pumpkin puree
2 eggs
6 Tbsp. whole wheat flour
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
6 Tbsp. sugar
1/2 cup shredded zucchini or carrots
1/3 cup chocolate chips
1 tsp. vanilla

Mix together, but do not overmix. Spray muffin tins with Pam. Bake at 375 for 15 minutes
Makes 12 muffins. 2 points each

2010-10-15T09:38:00.000-07:00

LEMON MUSHROOM CHICKEN

4 boneless skinless chicken breast halves
1/4 cup plus 2 tsp. flour, divided
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
1/3 cup plus 3 Tbsp. chicken broth, divided
1/2 lb. sliced fresh mushrooms
1 Tbsp. lemon juice

Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, shake to coat.

In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.

Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice (I added more than called for because I love lemon). Serve with chicken.

4 Servings
1 chicken breast half with 1/4 cup sauce = 5 points

CINNAMON APPLE PORK CHOPS

4 boneless loin chops (4 oz. each)
2 Tbsp. reduced-fat butter, divided
3 Tbsp. brown sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
4 medium tart apples, thinly sliced
2 Tbsp. chopped pecans

In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.

Remove chops and keep warm. Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender. Serve with chops

4 servings
1 pork chop with 2/3 cup apples = 7 points

TILAPIA & LEMON SAUCE

1/4 cup plus 1 Tbsp. all-purpose flour, divided
1 tsp. salt
4 tilapia fillets (4 oz. each)
2 Tbsp. plus 2 tsp. butter, divided
1/3 cup plus 2 Tbsp. chicken broth
1 1/2 tsp. lemon juice
1 1/2 tsp. minced fresh parsley
1/4 cup sliced almonds, toasted
2 cups hot cooked rice

In a shallow bowl, combine 1/4 cup flour and salt. Dip fellets in flour mixture. In a large nonstick skillet coated with cooking spray, cook fillets in 2 Tbsp. butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same skillet, melt remaining butter. Stir in remaining flour until smooth; gradually add the broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley. Spoon sauce over fish; sprinkle with almonds. Serve with rice.

4 servings
1 fillet with 1/2 cup rice and 4 tsp. sauce = 8 points

ALL-AMERICAN BEEF STEW

1/4 cup flour, divided
1/2 tsp. seasoned salt
1/2 tsp. pepper, divided
2 lbs. lean beef stew meat, cut into 1-in. cubes
1 Tbsp. olive oil
4 1/2 cups water, divided
1 large onion, halved and sliced
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. paprika
1/8 tsp. ground allspice
1 bay leaf
4 medium potatoes, cubed
6 medium carrots, sliced

Place 1/2 cup flour, seasoned salt and 1/4 tsp. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender. Combine remaining flour and water until smooth; stir into the pan. Bring to a boil. cook and stir for 2 minutes or until thickened. Discard bay leaf.

8 servings
1 1/4 cups = 7 points

PUMPKIN SPICE CAKE

1 can (15 oz.) solid-pack pumpkin
1 1/2 cups sugar
1/2 cup buttermilk
1/3 cup canola oil
1/3 cup water
2 eggs
2 egg whites
1 tsp. vanilla
2 cups flour
1 Tbsp. baking cocoa
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each nutmeg, allspice and cloves
1/2 cup raisins (I left them out because most of my family doesn't like them)
1/4 cup miniature semisweet chocolate chips
Confectioners sugar

In a large bowl, beat the pumpkin, sugar, buttermilk, oil, water, eggs, egg whites and vanilla until well blended. In a small bowl, combine the flour, cocoa, cinnamon, baking soda, baking powder, salt, nutmeg, allspice and cloves; gradually beat into pumpkin mixture until blended. Stir in raisins and chocolate chips.

Transfer to a 10-in. fluted tube pan (bundt pan) coated with cooking spray. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners sugar.

Cut cake into 16 slices
1 slice = 5 points

2010-09-09T15:39:00.000-07:00

Here are some quick and easy chicken recipes.

ORANGE CHICKEN

6 boneless, skinless chicken breasts
1 pkg. dried onion soup mix
2 cups orange juice
1 T. cornstarch

In a nonstick pan combine 1 1/2 cups orange juice and soup mix. Add chicken and cook over med-high heat, 4 minutes on each side until chicken is no longer pink. Remove chicken onto serving platter. Blend cornstarch with remaining juice and pour into skillet. Cook until mixture thickens slightly. Pour over chicken.

1 chicken breast = 4 points

OVEN FRIED CHICKEN NUGGETS

4 boneless, skinless chicken breasts, cut into 1" cubes
1/3 cup fat-free Italian salad dressing
1/3 cup seasoned bread crumbs

Mix chicken with salad dressing and let stand 30 minutes. Roll chicken pieces in bread crumbs. Arrange on baking sheet sprayed with cooking spray. Spray top of chicken lightly with cooking spray. Bake at 475 about 8 minutes.

Serves 4. 1/4 of chicken = 4 points

CHICKEN PARMESAN

4 boneless, skinless chicken breasts
1/4 cup egg substitute
1/2 cup seasoned bread crumbs
2 cups spaghetti sauce
1/2 cup grated mozzarella cheese
3 T. dried parsley

Flatten chicken breasts. Dip into egg, then into crumbs to coat.

Spray skillet with Pam and brown chicken on both sides. Add spaghetti sauce. Reduce heat, cover and simmer 10 minutes. Sprinkle with cheese and parsley and simmer until cheese melts.

1 chicken breast = 7 points

CRANBERRY CHICKEN

6 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 pkg. onion soup mix
1 bottle fat-free Catalina salad dressing

Place chicken in bottom of pan. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 1/2 hours.

1 chicken breast = 4 points

GLAZED ITALIAN CHICKEN

6 chicken breasts
1 can Italian Tomato Soup
2 T. water
2 T. vinegar
1 T. brown sugar
1 T. Worchestershire sauce

Place chicken in cooking dish. Combine remaining ingredients and pour over chicken. Cover with foil and bake at 375 for 30 minutes. Uncover and bake 15 minutes more.

1 chicken breasts = 4 points

CURRIED CHICKEN BREASTS

6 boneless, skinless chicken breasts
1/2 cup plain non-fat yogurt
3 T. lemon juice
1 T. soy sauce
2 tsp. curry powder

Combine yogurt, lemon juice, soy sauce and curry. Pour over chicken and let sit at room temperature 30 minutes or in refrigerator for several hours. Bake at 375 for 40 minutes.

1 chicken breast = 3 points

2010-08-02T09:28:00.000-07:00

BAJA PORK TACOS

1 boneless pork sirloin roast (3 lbs.)
5 cans (4 oz. each) chopped green chilies
2 Tbsp. taco seasoning
1 Tbsp. cumin
24 corn tortillas (6 in.), warmed
3 cups shredded lettuce
1 1/2 cups shredded mozzarella cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-9 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2Tbsp. lettuce and 1 Tbsp. cheese. I also put Costco's mango salsa on these. Yum!

2 tacos = 7 points

TROPICAL CHICKEN PACKETS

4 boneless skinless chicken breast halves (6 oz. each)
1/8 tsp. pepper
1 can (20 oz.) unsweetened pineapple chunks, drained
1 medium sweet red pepper, julienned
1 small onion, sliced and separated into rings
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
1 tsp. minced fresh gingerroot

Sprinkle chicken breasts with pepper; place each on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with pineapple, red pepper and onion. Combine the remaining ingredients; spoon over vegetables. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

1 packet = 6 points

CHICKEN WITH RASPBERRY SAUCE

4 boneless skinless chicken breasts
1/2 cup red raspberry preserves
2 Tbsp. lemon juice
1 tsp. grated lemon zest
2 Tbsp. chicken broth

Spray skillet with cooking spray. Cook chicken over med-high heat until done--about 5 minutes per side. Remove. Add remaining ingredients to skillet. Cook over low heat 1 minute. Add chicken and stir to coat.

Serves 4
1 serving = 3 points

CHOCOLATE ZUCCHINI CAKE

2 jars baby food prunes
1 1/2 cups sugar
1/2 cup egg substitute (or 4 egg whites)
1 tsp. vanilla
1/2 cup buttermilk
1/4 cup cocoa
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 1/2 cups shredded zucchini
1/2 cup chocolate chips

Mix together prunes and sugar. Cream well. Add eggs, vanilla, buttermilk and cocoa. Add dry ingredients and mix well. Add zucchini. Pour into 13x9 pan that has been sprayed with cooking spray. Sprinkle chocolate chips on top. Bake at 325 or 45-40 minutes.

Serves 15
1 serving = 3 points

ZUCCHINI MUFFINS

2/3 cup sugar
1/4 cup egg substitute
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
3/4 cup skim milk
1/4 cup applesauce
1 cup grated zucchini

Beat the egg and sugar until foamy. Add the milk and applesauce. Add the dry ingredients and zucchini to mixture, stirring just until moist. Spray muffin tins with Pam and fill 3/4 full. Bake at 375 for 18 minutes.

Makes 12 muffins
1 muffin = 2 points

2010-07-09T12:21:00.000-07:00

Summer Squash Medley

1 large sweet onion, chopped
1 medium yellow summer squash, chopped
1 large green pepper, chopped
1 Tbsp. olive oil
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1 1/2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper flakes, optional

In a large nonstick skillet, saute the onion, squash and green pepper in oil until tender-crisp. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes; heat through.

Yield: 6 servings
1 point

Colorful Broccoli Rice

2/3 cup water
2 tsp. butter
1 tsp. chicken bouillon granules
1 cup coarsely chopped fresh broccoli
1/2 cup instant brown rice
2 Tbsp. chopped sweet red pepper

In a small microwave safe bowl, combine the water, butter, and bouillon. Cover and microwave on high for 1-2 minutes; stir until blended. Add the broccoli, rice and red pepper. Cover and cook 6-7 minutes longer or until broccoli is crisp-tender. Let stand for 5 minutes. Fluff with fork.

Yield: 2 servings
3 points

Spiced Glazed Carrots

1 lb. fresh carrots, cut into 1/2 inch slices
3/4 cup unsweetened apple juice
1 cinnamon stick (3 in.)
3/4 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground coriander
Dash cayenne pepper
2 tsp. lemon juice
2 tsp. honey

In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened.

Yield: 4 servings
1 point

Grilled Caribbean Lime Chicken

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 tsp. Greek seasoning
8 boneless skinless chicken breast halves (6 oz. each)

Salsa:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 Tbsp. lime juice
1 Tbsp. cider vinegar
1/2 tsp. each salt and pepper

In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Serve with salsa.

1 chicken breast half with 1/3 cup salsa is 6 points

Family Favorite Taco Salad

1/2 lbs. lean ground turkey
1 can (14 1/2 oz.) diced tomatoes, undrained
2 tsp. dried minced onion
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground cumin
1/4 tsp. pepper
6 cups shredded lettuce
1/2 cup shredded reduced-fat Mexican cheese blend
6 Tbsp. fat-free sour cream, optional

In a large nonstick skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings; heat through

Divide lettuce among six plates; top each with 2/3 cup turkey mixture, 4 tsp. cheese and 1 Tbsp. sour cream if desired.

Makes 6 servings
5 points