LemonBerry Cheesecake

What better way to do away with stress than to bake!  I just love the lemon/blueberry combo. And then to make that into a cheesecake.....heaven!!!  This is kind of high in PointsPlus™ but so incredibly worth every bit. And this used up the last bag of blueberries I had. <sigh>

LEMON BERRY CHEESECAKE

Makes 9 Servings

1 Serving = 8 PointsPlus™

OR

Makes 12 Servings

1 Serving = 6 PointsPlus™

CRUST:
9 low-fat graham cracker 'sheets'
2 TBSP Splenda granulated
1 tsp lemon peel, grated
1/4 cup light butter, melted

FILLING:
2 pkgs (8 oz each) Neufchatel cream cheese, softened
1/2 cup fat-free egg substitute
2 TBSP lemon peel, grated
1/4 cup fresh lemon juice
1/2 cup Splenda granulated
1 1/2 cups blueberries

TOPPING:
1/2 cup brown sugar
1/3 cup all-purpose flour
3 TBSP light butter, cold

Preheat oven to 350º. Spray 9” square baking pan.

CRUST: Crush graham crackers and combine with Splenda granulated and grated lemon peel until 'crumbly'. Add butter until just mixed. Press evenly in the bottom of the pan. Bake 10 minutes. Cool on rack.

This is my Mom's rolling pin. Definitely an 'antique'. You can take 1 end off and put ice cubes in it.

THE best lemon zester!

 

FILLING: In a large bowl, combine all filling ingredients EXCEPT the blueberries until smooth. Pour over the crust. Top with blueberries.

TOPPING: In a medium bowl, combine all topping ingredients with a fork until crumbly. 'Sprinkle' over filling.

Bake 35 – 40 minutes or until the topping is lightely browned and the center is almost set (will jiggle when moved).

Cool 1 hour on a rack. Refrigerate an additional 2 hours before serving.

Store in refrigerator.

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 Raisin Muffins

It's Springtime and I'm still hooked on pumpkin! This recipe looks like it would be complicated because it has a 'few' ingredients, but you probably have them in your pantry.  The raisins give them a nice 'kick'!

PUMPKIN RAISIN MUFFINS

Makes 20 Muffins

1 Muffin = 2 PointsPlus™

2 cups Splenda granulated
1 (15 oz.) can pumpkin puree (NOT pie filling)
1 cup fat-free egg substitute
1 cup unsweetened applesauce
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins

Preheat oven to 350º. Spray muffin pans; set aside.

In a large bowl, beat Splenda, pumpkin, egg substitute and applesauce until well combined.

In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Gradually beat this into the pumpkin mixture. Stir in raisins.

Fill 20 muffin cups @3/4 full. Bake @30 minutes or until a wooden toothpick comes out clean.

Cool OUT of pan on a rack.

MY SPIN: The first time I made these, I used cupcake papers and they stuck to the paper. These went to my Friday WW meeting......we ate them.....but I was so dissapointed that they stuck to the papers that I HAD to make them again. These are awesome!!!

 

These last 2 pictures are from the first batch.....with the cupcake papers.



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

Lime Mousse

What a wonderful way to 'kick off' Spring than a luscious fruity mousse! This is super easy to make and has only 4 ingredients (not counting the water). Most people really stuff themselves at a holiday feast, so I think this dessert would be so much lighter than a cake or pie or some cookies......and alot lower in PointsPlus™ as well!!!

LIME MOUSSE

Makes 6 Servings = 1 PointsPlus™ a Serving

OR

Makes 5 Servings = 2 PointsPlus™ a Serving

1 (4 servings size) package sugar-free lime gelatin
1 cup boiling water
1/2 tsp finely shredded lime peel
2 TBSP lime juice
1 (8 oz) container light sour cream
1 cup fat-free whipped topping
OPTIONAL: 1/2 cup fat-free whipped topping; maraschino cherries, lime peels or curls

In a large bowl, combine gelatin and boiling water; stir until dissolved. Stir in lime juice and shredded lime peel. Cool for @15 minutes in the refrigerator until slightly cooled but not set.

Whisk in sour cream.

Gently whisk in 1 cup whipped topping.

Pour into 6 (or 5) dessert glasses/dishes. Cover and chill 2 – 24 hours or until set.

OPTIONAL: Garnish with a dollop of whipped topping and a cherry or lime peels or curls.

Yup.....it WAS delicious!



MY SPIN: Try this with lemon or orange as well.

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

Hunter's Chicken

I took the chicken out of the freezer thinking we'd barbecue......and then Mother Nature forgot it was Spring....it was COLD outside! I didn't want to do an every-day chicken recipe so I *hunted* (pun intended) for something different, found a recipe similar to this, tweaked it and here it is!

HUNTER'S CHICKEN

Makes 4 Servings

1 Serving = @9 PointsPlus™*

1 TBSP olive oil
4 bone-in, skinless chicken breasts
1 tsp salt
1/2 tsp fresh-ground black pepper
1 TBSP light butter
1 onion, chopped
3/4 pound mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp all-purpose flour
6 TBSP dry vermouth or white cooking wine
2/3 cup low-sodium chicken broth
1 cup canned diced tomatoes, drained
1/2 cup crushed tomatoes
1/4 tsp dried thyme

In a large, deep frying pan (I used my electric skillet), heat the olive oil over medium high heat. Season the chicken with 1/4 tsp of the salt & pepper and add to the pan. Cook until browned. Remove from the pan and pour off all but @1 TBSP fat/drippings from the pan.

 

Reduce the heat to medium low and add the butter. Add the onion and cook, stirring occasionally, @5 minutes. Raise the heat to medium high and add the mushrooms, garlic and 1/4 tsp salt. Cook, stirring frequently, @5 minutes.

Add the flour and stir for 30 seconds. Stir in the vermouth (or wine); simmer. Stir in the chicken broth, tomatoes and thyme. Add the chicken and any juice that has accumulated on the plate. Reduce the heat to medium low, cover and simmer @10 more minutes.

 

MY SPIN: The next time I make this, I'll use boneless/skinless chicken breasts and more garlic. I did use 1 lb of mushrooms. If you don't want to use the vermouth or white cooking wine, use chicken broth and then refigure the PointsPlus™.

*The PointsPlus™ values I'm showing are approximate.....will depend on the size/weight of the chicken.

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

Peanut Butter Cream (Pie)

Ohhhh......this is one of *those* recipes that you're either going to love me or hate me for sharing with you. It IS decadent!! Even after tweaking it, it's a tad high in PointsPlus™.......but so worth it!  Thinking a dollop of fat-free whipped topping on a piece of the pie would be wonderful!!

PEANUT BUTTER CREAM (PIE)

Makes a lot!

I'll talk about the PointsPlus™ in MY SPIN

1 cup powdered sugar

1 cup Better'n Peanut Butter Low Sodium

1 (8 oz) package Neufchatel cream cheese, softened
1 (14 oz) can fat-free sweetened condensed milk
1 (12 oz) container fat-free whipped topping

In a large mixing bowl (it's easier if you have a stand mixer), mix the powdered sugar, peanut butter and cream cheese on low until well combined. Add the condensed milk and beat on medium until well combined and creamy.

Gently fold in the whipped topping until combined.

You can divide this between 2 crusts..........or 1 crust and some ramekins......or some ramekins or parfait dishes........

Chill in the freezer for @6 hours before serving.

Chillin'

MY SPIN: Oh boy! The PointsPlus™ value on this was kind of hard to figure. The entire recipe (without pie crusts) comes to 72. I made 1 pie, 1 parfait dish and 4 ramekins of this. This is so 'rich' and decadent that the parfait dish and ramekins are actually too much for me to eat at one sitting. That being said, I'm GUESSTIMATING a piece of pie (cutting it into 8 slices) is 5 PointsPlus™ and each of the others being 4 PointsPlus™ each (if you eat the entire ramekin/parfait dish at one sitting). This is one of those recipes that I just HAD to make it.....it sounded just that good after I tweaked it. Please note: If you use any other kind of peanut butter you'll have to adjust the PointsPlus™ for whatever you use.

 

This is a 7 oz. ramekin.....I couldn't eat the whole thing!

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

Bean & Turkey Sausage Soup

I don't know why, but I've been hanging on to a recipe like this since 2008 and finally decided to dust it off, tweak it and here it is. Please keep in mind that the PointsPlus™ value of *your* bowl of soup may vary depending on how many beans and pieces of turkey sausage you eat.  And you can add more carrots, celery and onions and not add PointsPlus™ to your bowl of soup. This is definitely on my list of comfort foods. I was so excited about making this that I didn't take many pictures!

BEAN & TURKEY SAUSAGE SOUP

Makes @8 Servings

1 Serving = 1 Heaping Cup = 4 PointsPlus™

7 cups fat-free, low sodium chicken broth
14 oz. low-fat turkey sausage, cut in slices/chunks
1 (15 oz) can pinto beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
4 medium carrots, chopped
3 medium stalks of celery, chopped
1 large onion, chopped
1 tsp thyme
1 (14.5 oz) can diced tomatoes, undrained

 

Mix all ingredients EXCEPT for the tomatoes in a 6 to 6-quart crockpot. Cover and cook on low at least 6 hours or until the vegetables are tender. Stir in the tomatoes, cover and cook on high setting @15 minutes.

All ingredients except for the diced tomatoes.

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

Baked Penne & Sausage

Another wonderful dinner that would impress your family and friends!  I asked my husband if he would change anything......and he said no.....until I suggested adding mushrooms. I finally got to use my Lodge cast iron skillet!!!

BAKED PENNE & SAUSAGE

Makes 6 Servings

1 Serving – 7 PointsPlus™

8 ounces penne pasta
16 ounces frozen pepper and onion mix (NOT thawed)
@6 ounces (2 large links) turkey sausage, casing removed
1 15-ounce can tomato sauce
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp salt
1/2 cup reduced-fat cottage cheese
3/4 cup shredded cheese

Cook pasta according to the package directions. Drain.

While the pasta is cooking, heat a large ovenproof skillet over medium-high heat. Add frozen veggies and sausage. Cook, stirring occasionally, crumbling the sausage, until most of the liquid from the veggies has evaporated (@10 – 15 minutes).

Place an oven rack in the upper third of the oven; preheat broiler.

Stir tomato sauce, garlic powder, oregano and salt into the skillet.

 

 

Reduce heat to medium-low. Stir in the cottage cheese and pasta. Cook about 2 minutes, stirring occasionally, until heated through. Top with shredded cheese.

 



Place the skillet under the broiler for @2 minutes to brown the cheese.

 

 

MY SPIN: I really tweaked the dickens out of the original recipe! I didn't measure the garlic powder or oregano and did NOT use salt. I also added some drained diced tomatoes. The next time I make this......I'm going to add some mushrooms to it. This was supposed to have a blend of Italian shredded cheeses.....I had Mexican.....and it worked quite well! And I sprinkled more oregano over the cheese before putting it under the broiler.

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