Scrumptious Strawberry Cupcakes

For the cupcakes:
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. light butter
1 sugar
1/2 cup All Whites egg substitute (2 eggs worth)
1/3 cup fat free buttermilk
1/4 cup applesauce
1 tsp vanilla extract
2 heaping cups chopped strawberries

For the frosting:
1/4 cup strawberries
1 Tbsp. Tequila Rose strawberry liquor
1/2 tsp lemon juice
8 oz. 1/3 less fat cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
4 cups powdered sugar
1/2 Tbsp vanilla

Preheat oven to 350 degrees. Line two cupcake pans with liners.

Sift flour, salt, and baking soda in medium bowl.

In bowl of mixer, cream butter and sugar until fluffy.

Slowly add Egg Whites until combined.

Add buttermilk, applesauce, and vanilla until combined.

Add flour mixture and stir until just combined.

Fold in berries.

Fill cupcake pans 3/4 full.

Bake for 20 minutes or until done.

For frosting puree berries, liquor, and juice, Scrape mixture into a saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool.

In bowl of mixer mix cream cheese and butter until creamy. Add in vanilla. Add in berry puree.

Slowly add in confectioners' sugar.

Frost cupcakes when they are completely cooled.

Coconut Butterscotch Cream Cheese Frosting

1 block 1/3 less fat cream cheese
1 stick light butter
2/3 cup butterscotch chips
1/2 cup toasted coconut
4 cups confectioners' sugar

Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.

Slowly add in confectioners' sugar on low speed

Refrigerate until ready to use.

Banana Oat Muffins

Original Recipe 3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1 cup multigrain rye, barley, oats, and wheat (can use plain rolled oats)
1/4 cup Splenda
1/4 cup Splenda Brown Sugar Blend
2 teaspoons baking powder
1 teaspoon baking soda
1 egg worth of All Whites
3/4 cup fat free buttermilk
1/3 cup unsweetened apple sauce
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 bananas, mashed

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine mashed bananas, baking powder, and baking soda in a bowl; set aside.

Combine remaining ingredients in a mixing bowl. Mix until well combined. Gently fold in bananas.

Using an ice cream scoop fill muffin pans.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins. 2.18 points per muffin.

Extras: I made 6 plain then stirred 1/2 cup butterscotch chips into the remaining batter to make Andrew happy.

Strawberry Banana Scones

1-2/3 cups heart smart Bisquick
1/4 cup unsweetened vanilla almond milk
1 egg worth of All Whites
1 tsp almond extract
1/4 cup Splenda
3/4 cup strawberries, diced
1 banana

Preheat oven to 350.

Line a small baking dish with foil. Roast banana for 15 minutes. Peel banana and mash in a small bowl.

Combine Bisquick, almond milk, egg, extract, and Splenda in a mixing bowl. Fold in strawberries and banana.

Press dough evenly into the bottom of the foil lined banana baking dish (I used an 8 x 6). Lift out foil. Divide into 6 equal portions. Place on a parchment lined cookie sheet.

Bake for 18-20 minutes or until golden brown.

Each scone= 3.1 points

Ice Cream Strawberry Pie

1 cup strawberries, diced
1/2 cup strawberries, pureed
1/2 cup water
1 package sugar free strawberry jello
1 pint premium vanilla ice cream, softened
1 reduced fat graham cracker crust
fat free Reddi Wip

Combine strawberry puree, water, and jello in a bowl. Stir in ice softened ice cream. Place mixture in freezer for 15-20 minutes.

Remove mixture from freezer. Fold in strawberries. Pour mixture into pie crust; spread evenly. Place back in freezer.

Freeze for at least 4 hours or until set. Serve with Reddi Wip.

(I used 1-1/2 cups 1/2 fat vanilla ice cream & 1/2 cup fat free vanilla. Good way to clean out the freezer to make room for the pie! 8 points of the pie were from my ice cream. Adjust according to what you use.)

Whole Pie = 28 points
1/8 pie = 3.5 points
1/6 pie = 4.7 points
1/4 pie = 7 points

Strawberry Pancakes

2 cups Health Smart Bisquick
2 eggs worth of All Whites
1 tsp almond extract
1-1/2 cups milk
1-1/2 cups strawberries, diced

Combine Bisquick, eggs, almond extract, and milk. Gently fold in strawberries.

Ladle 1/4 cup of batter onto a hot griddle. Cook until bubbles break on surface; 2-3 minutes. Gently flip and cook on other side until golden brown.

Whole Recipe:31 points
Makes: 23
1.48 points each

To freeze place in freezer with parchment paper in between pancakes.

Strawberry Banana Freezer Jam

Recipe adapted from Ball Blue Book guide to preserving
3 large bananas
3 cups crushed strawberries
1 package Ball No-Sugar Needed Fruit Pectin
1-3/4 cups no sugar added white grape juice
1-1/2 cups Splenda

Preheat oven to 400. Line a pan with foil. Roast bananas in peel for 15 minutes. Let cool, then mash.

Clean strawberries, cut off tops, and crush.

Combine pectin and juice in a saucepan. Bring to a hard boil over medium-high heat. Stir for one minute. Stir in Splenda. Then stir in fruits.

Ladle into freezer jars. Leave 1/2 inch head space. Place in refrigerator to set overnight.

Will keep in fridge 3 weeks or freezer 1 year.

Whole recipe: 18 points
Makes 5-1/2 cups
1 tablespoon = 0.2 points

Southern Living Rib Dry Rub

Recipe from Southern Living June 2009

1/2 cup dark brown sugar

8 tsp garlic salt

8 tsp chili powder

4 tsp salt

2 tsp ground black pepper

1 tsp celery salt

1/2 tsp ground white pepper

1/2 tsp ground red pepper

1/2 tsp ground cinnamon

Combine above ingredients. Store in an airtight container up to 1 month.

Chipotle Chicken & Bean Nachos

Recipe adapted from Prevention Fiber Up Slim Down Cookbook

cooking spray

1 small onion, chopped

1 tsp minced garlic

1 pound 93/7 ground chicken

1 can fire roasted diced tomatoes

1 can black beans, rinsed and drained

2 chipotle peppers, chopped, plus 1 tablespoon adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

shredded cheese (as much as desired)

fat free sour cream

tortilla chips

Spray a deep skillet with cooking spray. Add the onion. Cook, stirring frequently, until tender. Add the garlic chicken cook until done. Add the tomatoes, beans, chipotle peppers & adobo sauce, cumin, and chili powder. Simmer until thickened, about ten minutes.

Preheat oven to 450. Arrange the tortilla chips on a baking sheet. Spoon meat/bean mixture over chips. Top with cheese. Bake 5 minutes, or until cheese is melted.

Recipe total without cheese, sour cream, and chips: 21 points

Makes 4 servings: 4.25 points each

1 serving with 1 serving baked chips, 1/4 cup 2% cheese, & 1 tablespoon fat free sour cream = 8.25 points

Spicy Slow Cooker Orange Veggie Soup

2 sweet potatoes, peeled & cubed
1 butternut squash, peeled & cubed
1 carton vegetable stock (4 cups)
1 small onion, diced
3 small sweet orange peppers, diced
1 tablespoon French Four Spice

Spray a skillet with cooking spray. Saute onion and peppers until done over medium-high heat, about 5 minutes.

Combine ingredients in slow cooker. Cook on low 7-8 hours or high about 4 hours. Use an immersion blender to get to desired consistency.

Whole Recipe: 12 points

Makes 4 two cups servings: 3 points each

Grilled Pineapple

1 pineapple, cored and sliced

1 tablespoon honey

1 tablespoon light brown sugar

2 tablespoons water

1/2 tsp cinnamon

dash of nutmeg

Combine honey, brown sugar, water, cinnamon, and nutmeg for 45-60 seconds or until easily brushable.

Place pineapple on grill. Brush one side with honey mixture. Grill four minutes. Flip pineapple over. Brush other side. Cook an additional four minutes.

Total points: 5

1/4 pineapple: 1.25 points

Freezer Dulce de Leche Banana Pie

1 can fat free dulce de leche
1 reduced fat graham cracker crust
1 banana, thinly sliced
Can of Fat Free Reddi Wip

Place thinly sliced banana in the bottom of the pie crust. Spread dulce de leche evenly over banana. Cover and freeze until firm.

Slice and top piece with 2 tablespoons fat free Reddi Wip and spoon over any leftover crumbs from cutting the crust.

1/8 pie: 5.5 points
1/6 pie: 7.33 points

Slow Cooker Fat Free Dulce de Leche

1 can fat free sweetened condensed milk

Remove wrapper from can. Place in slow cooker. Cover can fully with water. Cook on low 8-10 hours. Remove can and allow it to fully cool before opening.

Slow Cooker Pumpkin Fig Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup water
1/2 cup unsweetened vanilla almond milk

1 cup canned pumpkin

1/4 cup dried black mission figs, chopped

1/2 tsp pumpkin pie spice.

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 4 points

Red Chicken Chili

2 frozen chicken breast

1 can dark red kidney beans

1 can petite diced tomatoes with chipotle

1 can fire roasted diced tomatoes

1 can diced green chiles

1-1/3 cup frozen roasted corn

1 tbsp favorite chili seasoning

Spray slow cooker with cooking spray.

Place frozen chicken breast in bottom of slow cooker.

Combine remaining ingredients in a bowl. Pour over chicken.

Cook on low 8 hours. Shred chicken and stir into chili.

If split in half: 7.5 points per serving

If divided into four servings: 3.75 points per serving

Pumpkin Oatmeal Scotchies

Adapted from Nestle Butterscotch Chips Bag


1-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup butter, softened
1/2 cup canned pumpkin
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tbsp flax seed
3 tbsp water
1 tsp vanilla extract
1/2 bag butterscotch chips
3 cups oatmeal (I used a combination or original and cinnamon roll instant packets. I didn't have any old fashioned oats.)


Preheat oven to 375. Line cookie sheets with parchment paper.


Combine flour, baking soda, and cinnamon in a bowl; set aside.


In a mixer bowl combine butter, pumpkin, sugar, brown sugar, egg, flax seed, water, and vanilla extract. Slowly add in flour mixture.


Fold in butterscotch chips and oatmeal.


Spoon onto cookie sheets.


Bake 9-12 minutes.


Makes 50 cookies: 2.03 points per cookie


Notes: You can make this lighter using Splenda, Splenda Blend Brown Sugar, and All Whites. These were a treat for the kids. I just calculated it out of curiosity.

Slow Cooker Banana Coconut Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup water

1/4 cup Blue Diamond Unsweetened Vanilla Almond Milk

1 banana, diced

1 tablespoon Reduced Fat Unsweetened Coconut

1/2 tsp cinnamon

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 servings: 4 points

Slow Cooker PB & J Steel Cut Oatmeal for 1

1/4 cup Steel Cut Oatmeal

1 cup water

1/4 cup Blue Diamond Unsweetened Vanilla Almond Milk

1 tablespoons Better'n Peanut Butter

2 tablespoons sugar free apricot preserves (or any other sugar free jelly)

Combine ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low for 7-8 hours.

Makes 1 serving: 3 points

Homemade Goldfish Type Crackers

Recipe found on cupcake project

1 cup all purpose flour

4 tablespoons cold butter, cut into small pieces

8 ounces cheddar cheese, shredded

1/4 teaspoon salt

1/4 teaspoon pepper

3-4 tablespoons water

Small cookie cutters

Pulse flour, butter, sugar, salt, and pepper in a food processor until the mixture resembles a coarse meal.

Add in 1 tablespoon of water at a time until a dough ball forms that rides the blade.

Remove dough ball. Press into a disc. Chill in fridge 20 minutes to 24 hours.

Preheat the oven to 350.

Line two baking sheets with parchment paper.

Roll the dough to 1/8 inch thickness. (If they are thicker they will puff up more and not be as crisp.)

Cut as many crackers as possible.

Roll scraps into a ball and reroll to cut more.

Bake 15-20 or until golden and crisp.

Unstuffed Spinach and Peppers Chicken

1 tsp rosemary olive oil

1/2 bell pepper, chopped

1 large handful fresh spinach

1 wedge Garlic & Herb Light Laughing Cow Cheese

1 chicken breast

1/4 cup Trader Joe's pizza sauce

Preheat oven to 350.

Saute bell pepper with olive oil over medium high heat about 5 minutes. Add in spinach, stir 1-2 minute or until spinach wilts. Remove from heat. Stir in one wedge Light Laughing Cow cheese

Pound chicken breast.

Spread spinach and peppers mixture on chicken breast.

Top chicken with 1/4 cup pizza sauce

Cover with foil and bake 30 minutes or until done.

Makes 1 serving: 4 points

Spinach Quiche Cups

2 cups fresh spinach

1 cup fat free cottage cheese

1/4 cup shredded 2% cheddar cheese

2 eggs worth of All Whites

1 tablespoon ground flax

3 tablespoons water

1 tablespoon dijon mustard

1 teaspoon oregano

1 teaspoon sandwich sprinkle

Preheat oven to 350.

Spray a muffin pan with cooking spray. (Only spray 8 cups)

Combine above ingredients in a good processor.

Divide into muffin ups using an ice cream scoop.

Bake 30-35minutes or until a knife inserted in the middle comes out clean.

Notes:

You can make these in a lined pan or read the tips below.

Run a toothpick around the edge of the muffin cups to loosen the quiche. If you are not going to eat all of these right away, let the pan cool about 10 minutes and pop them in the freezer. They will come out of the pan easier. Then you can wrap and freeze them individually. Heat it in the microwave when you want a quick and healthy snack or easy breakfast.

Whole recipe: 8 points

1 quiche cup: 1 point

Egg Salad for 1

1 hardboiled egg, peeled and chopped

1 tsp canola mayo

1 tsp dijon mustard

1 tbsp sweet relish

1 shake of Northwoods Seasoning

Combine above ingredients

1 serving: 3 points

Overnight Cold Pumpkin Oatmeal

Inspired by Tribute to Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 yo crunch cheesecake yogurt

1/2 cup pumpkin

1/2 cup Blue Diamond Unsweetened Vanilla Almond Milk

1 tbsp Sunsweet Antioxidant Blend

few shakes of pumpkin pie spice

Combine above ingredients in a cereal bowl. Refridgerate overnight. Eat cold in the morning.

Makes 1 serving: 4.5 points

Easter Bunny Bread

Taste of Home Recipe 2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.

Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.

Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes.

Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.

Slimmed Down Individual Pineapple Casseroles

1 pineapple, cored and diced
2 teaspoons Slenda, divided
2 teaspoons flour, divided
4 tablespoons 2% shredded cheddar cheese divided
5 brown sugar Ritz, crushed
1 teaspoon Promise Fat Free Spread

Preheat oven to 350.

Spray four ramekins with cooking spray.

Place 3/4 cup pineapple in each ramekin. Sprinkle each ramekin of pineapple with 1/2 tsp Splenda and 1/2 tsp flour; stir until well combined.

Top each ramekin with 1 tablespoon shredded cheese.

In small bowl combine crackers and butter. Divide evenly and sprinkle on top of ramekins.

Bake 20 minutes.

Makes 4 servings: Each serving 1.95 points.

Mile High Chocolate Peanut Butter Cake

Original Recipe

Cake

2 cups granulated sugar

2 cups all purpose flour
2 tablespoons cornstarch
2/3 cup cocoa
2 teaspoon baking powder1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
2/3 cup canola oil
1 tablespoon vanilla extract
1-1/4 cups water

Filling

1-1/2 peanut butter, creamy or chunky

4 cups confectioners' sugar
1 tablespoon vanilla extract
2/3 cup whipping cream

Icing

12 ounces chopped semisweet chocolate
3/4 cup whipping cream

Garnish

1 cup chopped Reese Cups

Preheat the oven to 350°F.

Lightly spray three 9 inch cake pans with cooking spray.

To make the cake: Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into the prepared pans.

Bake the cake for 20-25 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 5 minutes, then turn it out of the pan to cool completely on a rack.

To make the filling: Beat together the peanut butter, sugar, and vanilla until crumbly, then add the cream, beating till smooth. Add additional cream, if necessary, to make a spreadable filling.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft. Stir to melt the chocolate completely, reheating very briefly if necessary. Cool the icing in the fridge one hour, or until it's thickened enough to be spreadable.

To assemble the cake: Place one layer on a serving plate. Spread with the filling. Top with the second layer. Spread with filling. Place third layer on top. Spread the top and sides of the cake with the icing. Garnish with chopped Reese cups.