From the category archives:

1 Point Recipes

Jan’s 1 Point Fudge

by Ida · 0 comments

While she was at it, Jan was fantastic enough to share her 1 Point Fudge (featuring Fiber One, of course) recipe with me.

One day soon, I’m going to tell my Jan story…

ONE POINT FUDGE

POINTS® Value:    1
Servings:  48
Preparation Time:  0 min
Cooking Time:  0 min
Level of Difficulty:  Easy
Course: snacks

Ingredients

2/3 cup(s) fat-free evaporated milk
2 Tbsp reduced-calorie margarine
12 oz semi-sweet chocolate chips
1 2/3 cup(s) sugar
1 pound(s) General Mills Fiber One
20 piece(s) Kraft Jet-Puffed Bunnymallows marshmallows
1 tsp table salt
1 tsp vanilla extract

Instructions

In glass microwave safe bowl, mix sugar, evaporated milk and margarine. Microwave for 10 minutes . ***STOP and STIR every 2.5 minutes.*** Then add bubbling mixture to the rest of the ingredients and mix well. Pour into pan sprayed with Pam.Spread out in pan to cool and cut into 48 equal size squares. ENJOY!!

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Jan’s 1 Point Clam Chowder

by Ida · 0 comments

Ok ya’all!  Here’s the recipe you have all been waiting for.  I’m sorry it took me so long to get it posted.

Thanks for sharing the recipe, Jan!

jan’s clam chowder

POINTS® Value:    2
Servings:  12Preparation Time:  0 min
Cooking Time:  0 min
Level of Difficulty:  Easy
Course: main meals

Ingredients

1 1/2 cup(s) fat-free evaporated milk
2 1/2 cup(s) canned clams
1/4 cup(s) I Can’t Believe It’s Not Butter! Mediterranean blend light
1 1/2 cup(s) onion(s)
6 cup(s) reduced-sodium chicken broth
1 Tbsp table salt
2 clove(s) garlic clove(s)
6 cup(s) water
6 cup(s) cauliflower

Instructions

Cut up cauliflower into chunks like potatoes. Add as many as you want. Cover the cauliflower with water. Add onions, garlic, salt and cook until tender. Then add the rest of the ingredients. Use the whole can of clams with juice. Do not over heat after milk is added. This chowder tastes even better day 2. Flavor has time to meld. The stove works faster but I use my slow cooker.

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1 Point – Frosty Strawberry Yogurt Cupcakes

by Ida · 0 comments

I love my e-zine Today’s Diet & Nutrition. They always have such fun and interesting food ideas. This one was shared from Red Light, Green Light, Eat Right as a treat for the kids, but I don’t think the kids should get all the fun! This recipe makes 6 servings (2 cupcakes per serving) and promises to be amazingly fabulous now that the weather is turning hot out there!

Ingredients:

  • 1 cup plain fat free yogurt (I modified from low fat to fat free)
  • 10 ounces frozen strawberries, thawed
  • 1 cup applesauce (no sugar added)
  1. Line the cups of a muffin pan with waxed baking liners (the kind used for cupcakes).
  2. In a medium bowl, combine all the ingredients.
  3. Pour the batter into individual baking liners.
  4. Put the muffin pan in the freezer for approximately 2 to 3 hours until the mixture is firm, then serve.

TD&N Nutrient Analysis per 2 cupcakes: Calories: 60; Total Fat: 1 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 30 mg; Carbohydrates: 12 g; Fiber: 1 g; Protein: 2 g

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1 Point Italian Turkey Sausage

by Ida · 0 comments

During my big Once a Month Cooking foray last month, I found this fantastic recipe for Italian Turkey Sausage.  It’s 1 point per patty, if you do 16 patties per pound.  :) Thanks for the reminder, Jan!  Let me know how you like it!

Ingredients

  • 1 pound lean ground turkey
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons fennel seed, crushed
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper

Directions

  1. In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper.
  2. Cover and refrigerate for at least 8 hours or overnight.
  3. Shape into 16 patties.
  4. Cook in a nonstick skillet coated with nonstick cooking spray for about 3 minutes on each side or until a meat thermometer reads 165 degrees F.
  5. Or crumble turkey into a nonstick skillet coated with nonstick cooking spray.
  6. Cook and stir for about 4 minutes or until meat is no longer pink.
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1 Point Zucchini Hash Browns

by Ida · 0 comments

Here in the south, we love our hash browns.  Scattered, smothered, and covered is a phrase immediately recognized by just about every single person in the state.  When my husband and I decided to get serious about weight loss, he was definitely not happy to realize that his beloved potatoes would have to become an occasional treat and not a staple.  While they won’t ever completely erase his love for REAL Hash Browns, these 1 Point Zucchini Hash Browns are light, full of flavor, and a welcome addition to our healthier living recipe collection.

Ingredients:

  • 3 medium zucchini
  • 1 small onion
  • 1 tbsp minced garlic
  • 1 tbsp olive oil

Preparation:

Wash and shred zucchini and onion.  Heat olive oil and minced garlic in a large skillet until garlic begins to sizzle.  Add zucchini and onion and cover the skillet.  Cook on medium heat, stirring occasionally, until the hash browns are cooked to your preferred doneness—approximately 5—7 min.

Serves 4.

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