ChocoCheese Cups

Never in my wildest dreams did I ever think cottage cheese would be in my house. I remember this stuff from when I was a kid.....my brother ate it....he'd pour maple syrup on it and eat it.....and I won't tell you what I thought it looked like!! Somehow, to me, this lumpy white stuff just didin't look appetizing. And then I came across this recipe and tweaked it BIG TIME!!! I'd hate to think what the PointsPlus™ would be using 'full flavored' ingredients......makes me shudder! Anyway.....this little dessert is nice and chocolatey. Add a dollop of fat-free whipped topping like I did in this picture for no added PointsPlus™.  And I got to try out my new blender! I hope you make this and enjoy it.....I did!!!

ChocoCheese Cups

Makes 6 Servings @ 2 PointsPlus™ OR

Makes 4 Servings @3PointsPlus™

1 enveloped unflavored gelatin

1/2 cup cold water
3/4 cup fat-free cottage cheese
4 oz. Neufchatel cream cheese, cut up
1/3 cup Splenda granulated
3 TBSP unsweetened cocoa powder
1 cup fat-free milk
1 tsp vanilla

In a small saucepan, stir together gelatin and water; let stand 5 minutes. Heat & stir over low heat until gelatine dissolves.

Meanwhile, in a blender container or food processor bowl, combine cottage cheese, cream cheese, Splenda granulated & cocoa powder. If using the blender, add 2 – 3 TBSP of the milk to make blending easier. Cover & blend or process until smooth (1 – 2 minutes). Stop to scrape the sides if necessary. Add milk, vanilla & warm gelatin. Cover & blend or process until combined.

Chill mixture, stirring occasionally, until mixture mounds when spooned (@30 minutes). Spoon into dessert cups. Cover & chill 4 hours or until firm.

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Pumpkin Nutella Bread

It's strawberry season in my little town! So why, you (didn't) ask, am I doing a pumpkin recipe? Because I can......because I wanted to.....because I love pumpkin! And as an added 'tweak' I decided to swirl some Nutella into the top which gives it such a nice look, not to mention taste! I know this looks like it has tons of ingredients, but check out the list......you probably have everything in your cabinet. Word of warning for the Nutella:  measure out the 1/4 cup and put the top back on and immediately put it back in your cabinet! This stuff is scary good!!! Not only is this bread delicious, but it makes your house smell better than any candle or potpourri or incense ever could.

PUMPKIN NUTELLA BREAD

Makes 2 Loaves = 24 Servings

1 Serving = 2 PointsPlus™

2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups Splenda granulated
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1 (15 oz.) can pumpkin (NOT pumpkin pie filling)
1 cup fat-free milk
3/4 cup fat-free egg substitute
1/2 cup unsweetened applesauce
1/4 cup Nutella

Preheat oven to 350º. Spray the bottoms ONLY of 2 9x5” loaf pans.

In a large bowl, mix first 10 ingredients (all the dry ingredients) until well blended.

In a medium bowl, mix the pumpkin, milk, egg substitute and applesauce until well blended. Stir into the flour mixture until well blended. Spoon evenly into the 2 loaf pans.

Microwave the Nutella until 'pourable', about 30 seconds. Drizzle onto the top of both loaves. Swirl around the tops using a knife.

Bake @40 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes in the pans on a cooling rack. Loosen the sides of the loaves from the pans; remove loaves from pans to cooling rack to cool completely, @1 hour.

Enjoy!!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Jello Cream Yum

Can you tell I have some ingredients in my kitchen that *need* to be used soon? Yup....cream cheese and strawberries needed to be used.....definitely didn't want them to end up in the trash! I think the picture below is a fine example of an easy dessert that can be made at Christmas time as well.  I made this with lime jello because that's what I had in the cabinet along with orange.....and I just didn't think the red strawberries would look good in orange jello. But the possibilities can be endless when you use your imagination to mix and match the different fruits and flavors of jello. Go have some fun with this!

JELLO CREAM YUM

Makes 4 Servings

1 Serving = 2 PointsPlus™

1 (8 oz.) package fat-free cream cheese, softened

1/4 cup Splenda granulated
1 (8 oz.) can pineapple tidbits, drained
1 dry measuring cup of fat-free whipped topping
3/4 cup boiling water
1 (.3 oz.) package sugar-free jello (you pick the flavor)
1 cup ice cubes
2 cups fresh sliced strawberries

Beat cream cheese and Splenda in a large bowl with an electric mixer until well blended. Mix in the pineapple tidbits. Gently fold in the fat-free whipped topping. Spoon into 4 dessert dishes and refrigerate until your ready for the final step.

In a medium bowl, add boiling water to jello mix; stir 2 minutes or until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate @5 minutes or until slightly thickened. Spoon over cream cheese mixture in the dessert dishes. Refrigerate @4 hours or until set.

MY SPIN: This can be garnished with a dollop of fat-free cool whip and a piece of the fresh fruit you put in the jello which wouldn't add any PointsPlus™.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Creamy Fruit Fluff

You know how I always say I like intense flavors? Well, this definitely has intense flavors! Very 'tangy'!!! It was good, but my Orange Pineapple Fluff was better. You can decide tho.

CREAMY FRUIT FLUFF

Makes 10 Servings

1 Serving = 2 PointsPlus™

1 (8 oz) can crushed pineapple in juice
1 (.3 oz.) pkg sugar free orange gelatin
1 (.3 oz.) pkg sugar free lemon gelatin
1 (12.75 oz.) jar Smucker's Sugar Free Apricot Preserves
1 (8 oz.) container fat-free whipped topping

Place pineapple with the juice in a microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes.

Stir in preserves. Fold in whipped topping. Chill for 1 hour or until firm.

Serve in small custard cups topped with a dollop of whipped topping.

MY SPIN: This is NOT my recipe. I permanently borrowed it from Smucker's! It's good.....very very intense flavor.....but neither of us thought it was as good as the Orange Pineapple Fluff (that recipe is here on my blog too).

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!

Jan

Banana Cream Pie

BANANA CREAM PIE

Makes 8 Servings

1 Serving = 4 PointsPlus™

1 pkg (1.5 oz) sugar free vanilla instant pudding
2 3/4 cup fat-free milk
4 ripe medium bananas, sliced
1 (9”) reduced fat graham cracker crust
1 firm medium banana, sliced
8 TBSP fat-free whipped topping

Mix together the milk and pudding mix. Stir in in the 4 ripe medium sliced bananas. Spoon into pie crust. Place plastic wrap over pie, pressing it lightly to completely cover the filling (so it doesn't get that yucky film on the top).

Chill at least 1 hour.

Garnish each slice with 1 TBSP fat-free whipped topping and a slice or 2 of the firm banana.

MY SPIN: I would suggest eating this within 2 days. On day 3 it got a tad watery. But days 1 & 2 it was delicious! I think the next time I make this I'm going to try it with white chocolate pudding mix. YUM!!!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Wilted Spinach

Wilted Spinach? Why on Earth would one want to eat a wilted vegetable? Better yet, why on Earth would one want to take some perfectly fresh spinach and wilt it? Because it tastes so good!!! I've been wanting to try this for a while, but I thought it would be more complicated than it is. Normally spinach would be 'pointless', but since we're adding olive oil, it does have a PointsPlus™ value......and worth those 2 P+, I'll guarantee it!  We had this with grilled salmon for Easter (I know.....I know.....I'm behind in my posts). If you've never tried Wilted Spinach, now is your chance!

WILTED SPINACH

Makes 4 Servings

1 Serving = 2 PointsPlus™

2 TBSP extra virgin olive oil

4 garlic cloves, minced
1 lb. spinach (washed, stems removed)
1//2 tsp ground nutmeg
salt & pepper to taste

Heat skillet over medium heat. Add oil and garlic; saute' garlic @3 minutes. Sprinkle in the nutmeg and stir. Add spinach.....not all at once.....fill the skillet with spinach and turn the leaves in the warm oil until they wilt; add more spinach; as they wilt and there is more room in the skillet, add the spinach until it's all in there and wilted. Season with salt & pepper to taste.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Balsamic Chicken with Tomatoes & Mushrooms

These are a few of my favorite things......can you hear me singing? Seriously, this recipe is full of some of my favorite things....tomatoes and mushrooms (optional) and garlic and spices and, of course, chicken!! We had this for 'dinner' today and it was really delicious. I especially loved the stewed tomatoes. I love 'intense' flavors.....this is definitely it!!  Try it....you'll like it!

BALSAMIC CHICKEN WITH TOMATOES & MUSHROOMS

Makes 4 Servings

1 Serving = 5 PointsPlus™

4 boneless/skinless chicken breasts

ground black pepper & salt (to taste)
1 tsp minced garlic
2 TBSP olive oil
1 onion, thinly sliced
1 cup fresh sliced mushrooms
1/2 cup balsamic vinegar
1 (14.5 oz) can sliced stewed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp dried thyme

Season chicken with salt, pepper & garlic. Heat olive oil in a medium skillet and brown the onion, mushrooms and chicken.

Pour tomatoes and vinegar over chicken and season.

Simmer until chicken is no longer pink, @15 minutes.

MY SPIN: The recipe originally called for diced tomatoes, but I thought the sliced stewed tomatoes would be better......and I think I was right! It also didn't call for mushrooms, but they're 'pointless' in WW world so I added them. If you don't like 'em, don't add 'em! Or add more!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Swirling Strawberry Cheesecake

It's strawberry season in Rhea County!!! Tidwell's Berry Farm is now open. But before they opened, I found this recipe and tweaked it to the max to make it as WW friendly as possible. Since it's made with sugar-free preserves versus fresh fruit, the possibilities for this delicious dessert is endless!! The next time I make this, I'm going to use seedless SF blackberry preserves....YUM!!!

SWIRLING STRAWBERRY CHEESECAKE

Makes 9 Servings

1 Serving = 5 PointsPlus™

Non-stick spray

1/2 cup crushed graham cracker crumbs
1 TBSP light butter, softened
8 oz. Neufchatel cream cheese, softened
1/4 cup Splenda granulated
6 oz. fat-free vanilla Greek yogurt
2 large egg whites
Juice from 1 lemon OR 2 TBSP lemon juice
1/2 tsp vanilla extract
1 TBSP all-purpose flour
1/4 cup sugar-free strawberry preserves

Preheat oven to 350º. Spray 9” baking pan with non-stick spray. Set aside.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly onto the bottom of the sprayed pan.

Using an electric mixer, gently beat the cream cheese, Splenda and vanilla until smooth. Gradually beat in the yogurt, egg whites, lemon juice and flour. Pour over crust.

Stir preserves until smooth. Drop by small 'dollops' over the filling. Using a knife, swirl the preserves gently through the filling to create a 'marble' effect.

Bake 25 – 30 minutes or until the center is almost set. Cool to room temperature; chill a few hours in the refrigerator.



MY SPIN: I found that using only 1/2 cup of the graham cracker crumbs wasn't enough to cover the bottom of the pan, so I used 1 cup which changed the PointsPlus™ to 6 per serving. Still very much worth it!! I used the juice of one lemon versus bottled lemon juice......I think the flavor is just so much better. And then I garnished my piece with a fresh sliced strawberry.

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Almond Panna Cotta With Cherries

Well, I decided to broaden my culinary horizon....and hopefully not my hips.....with this recipe. It sounded so delicious and so different. This recipe was something completely new to me.....and I'm so glad I tried it! Now you go try it as well!!

ALMOND PANNA COTTA WITH CHERRIES

Makes 4 Servings

1 Serving = 2 PointsPlus™

1 envelope unflavored gelatin (2 1/2 tsp)

1/4 cup cold water
2 cups fat-free milk
3 TBSP Splenda granulated
1/8 tsp salt
1 1/2 tsp almond extract
2 cups sugar-free cherry pie filling

In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, Splenda and salt. Cook and stir just until milk is heated through and sugar is dissolved. Stir in almond extract.

Pour into 4 6-oz custard cups. Cover and chill about 8 hours.

To Serve: Run a thin knife around the edge of each panna cotta. Unmold onto individual plates.

Top with 1/4 cup sugar-free cherry pie filling.

My Spin: The choices for toppings are endless! You can make your own topping using any fruits. Thinking different flavored extract would be pretty good in this as well.

To see more of my recipes be sure to check out my featured foodie page on RecipeLion.com! See my profile and recipes here: http://www.recipelion.com/Featured-Foodies/Jan-Gomes/

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Simple Salmon Patties

This was my first time using canned salmon. The only canned fish I've ever had was tuna, so I wasn't prepared for what would come out of the can. There was still skin on the salmon! And bones! The only bones I was to be concerned about were the round bones which, to me, looked like the poor fish's spine. Abe told me not to be concerned about the other bones......they're soft enough to eat. All I could think of was my Mother's voice saying "Watch out for the bones"!! So I tried to pick out as many of them as I could. I should've just left them.....very time consuming, for nothing!

SIMPLE SALMON PATTIES

Makes 6 Patties

1 Pattie = 3 PointsPlus™

This recipe has from a recipe in 'Got Braces? The Braces Cookbook 2' by Pamela Waterman and Amee Hoge. It was one of the prizes from the 50 State Recipes contest.



1 (14 3/4 oz) can pink salmon, drained

10 fat-free saltine crackers
1/2 cup fat-free egg substitute
1 TBSP dried chives
2 TBSP olive oil

Place the salmon in a large bowl. Use a fork to remove the round bones and break the fish up into very small flakes. By hand, break the crackers into the bowl, breaking them into pea-sized pieces. Mix until well combined.

Add the egg substitute and chives and mix together well. Shape into 6 patties.

In a large, no-stick frying pan, heat the oil until it starts to sizzle. Place the patties carefully in the pan and brown them, turning once (about 5 minutes on each side).

MY SPIN: The recipe didn't call for the fat-free stuff, so that was my 'tweak'. Also, I added some fresh cracked black pepper. I think when I make these again.....garlic! Just going to sprinkle some garlic powder into the mix.

And this was 'dinner' today:

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan

Crustless Coconut Custard Pie

If you've been in the mood for a very decadent, rich-tasting dessert, this is it! I was pleasantly surprised at the flavor of this pie. It reminded me of the 'real thing'! It needs no crust....take my word on that! 

CRUSTLESS COCONUT CUSTARD PIE

Serves 8

1 Serving = 4 PointsPlus™

1 cup flaked or shredded coconut

3/4 cup Splenda granulated
1/2 cup original Bisquick
1/4 cup light butter, softened
2 cups fat-free milk
1 1/2 tsp vanilla
1 cup fat-free egg substitute

Preheat oven to 350º.

Spray 9” pie pan with non-stick spray.

In a medium bowl, mix all ingredients until well blended. Pour into pie pan.

Bake 55 minutes or until golden brown and a knife inserted in the center comes out clean.

Cool for @30 minutes on a cooling rack and then refrigerate.

This can be served 'as is' or with a dollop of fat-free whipped topping.

Enjoy!

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan