Crock Pot Apple Cider

Merry Christmas! The holidays are a super busy time of year, as we all know!  So I thought today I would post perhaps the simplest recipe of all time, which is also perfect for the holidays AND entertaining.  This cider only calls for three ingredients, and takes under a minutes to make!  Totally perf!  I hope ya'alls had a wonderful holiday! PS: Sorry for the sideways photo :)

Servings: A lot

Serving Size: 1 cup

Points Plus: 4pp

Level of Difficulty: Easy

Prep Time: 1 minute

Cook Time: As long as you want!

Rating: 5 - Excellent!

Ingredients

1 large jug of apple cider

1/2 t. cinnamon

1/4 t. nutmeg

Instructions

Put all ingredients into your crock pot and turn on.  That's all!

Tip

You could totally serve this with cinnamon sticks and sliced apples to add some additional festive flair!

XOXO - Katie

Cranberry Bliss Bars

Happy Christmas Eve! We have been doing a ton of food prep in the last 24 hours at our home, in anticipation of hosting Christmas Eve tonight.  It is really quite remarkable how many different things will come out of our kitchen tonight, I am so excited! I have also had some interested food related epiphanies in the last 24 hours.

1. Um, whoever invented the Pampered Chef garlic peeler is a Genius with a capital 'G'.  This kitchen tool has changed my life.
2. Chorizo tastes bad in soup.
3. Check the price of a lamp rack prior to ordering it from the butcher (more on that tomorrow).

4. And finally, there is a reason Starbucks calls today's recipe BLISS bars.  These bars are Incredible (with a capital 'I'). Skinytaste revamped them to make them WW friendly, and I seriously can't believe how good they are.  They would be a perfect addition to your Christmas Day brunch. 5 STARS!!!!!!

Tip
When I turned the pan upside down to make the bars come out, they didn't!  So, I just frosted them in the pan and then used a spatula to remove them.  Worked pretty darn well if you ask me!

Merry Christmas everyone!  See you tomorrow!

XOXO - Katie

Pesto and Roasted Red Pepper Bundles

This is a quick and easy Christmas appetizer that is so festive with pops of red and green! Throw these little bundles in the oven to serve for your family and friends to tide them over until you serve Christmas dinner.

Servings: 8
Size: 1 bundle
Points Plus: 4pp
Level of Difficultly: Easy
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Rating: 4 stars - Very Good

Ingredient List:
1 8 oz. Pillsbury Crescent Dinner Rolls, reduced-fat
1/4 cup basil pesto
1/3 cup roasted red peppers, drained and chopped
1/3 cup shredded mozzarella cheese, reduced-fat

Directions:
Preheat the oven to 375 degrees F. Unroll the crescent rolls from their packaging.  Spread a 1/2 Tbsp. pesto and 2 tsp. chopped roasted red peppers on the large end of each crescent roll.  Sprinkle each with a bit of mozzarella cheese.  Roll each bundle from the large end to the skinniest end, carefully tucking in the edges to contain the pesto, red peppers and cheese.  Place your bundles on a baking sheet and bake for 10-12 minutes, or until they turn golden brown.  Serve immediately!

Tip:
Although I have already lightened up this recipe with reduced-fat rolls and cheese, you can cut even more pp by slicing each crescent roll dough in half to create mini bundles!  If you choose to make the smaller version of this recipe, each bundle is only 2pp.

XOXO Megan

FUDGE

FUDGE!  Did you ever know it was so easy to make??  Well, it is – HURRAY! (or not hurray for those of us trying to stay on track with our eating this holiday season) This fudge is the BOMB!  It is so simply, and can be cut into little squares for great portion (control)? It is rich so you don’t need a lot to satisfy your holiday craving.  This recipe was given to me by a dear friend – one who I send all my ridiculous food questions to. And she is always kind enough to answer my ridiculous food questions, and since she gives me amazing recipes such as this one, I always listen to her suggestions J.  She confessed that she found this recipe here. I added a bit of kosher salt (sea salt of flakes would work too) on top of this and I think it really was a tasty addition.  Also – I used a candy thermometer for this – but the timing came out almost exact.  After the sugar mixture is boiling, let it boil for 4 minutes and it is done. 

Servings: 48

Serving Size: 1 small piece*

Points Plus: 4pp

Prep Time: 10 minutes

Cook Time: 5 minutes

Level of Difficulty: Medium

Rating: 5 – Excellent!!!!!!!!!!!!!

Ingredients

3 cups sugar

3/4 cup butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

3 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped

1 jar  (7 oz.) JET-PUFFED Marshmallow Crème

1 tsp.  vanilla

Sea or Kosher Salt (optional)

Instructions

Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Mixture will grow so be sure you use a large enough pan. Cook about 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add vanilla and mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

Tip

You could top this fudge with a ton of different things. I love the sea salt + chocolate combo but you could use nuts, crushed candy canes or coconut. Adjust pp accordingly if adding additional toppings.

*If anyone would like me to figure out the PP on a larger piece – 1/36 of the pan, please let me know!

Spiced Cherry Cheese Ball

This might be my favorite holiday appetizer of all time!!!  Every time I make it people are SO impressed too – it definitely gets awesome reviews!  Check it out and impress your next party guests with this holiday favorite.

I know what you are thinking… a CHEESE BALL is a healthy appetizer??  Well, Katie and I both believe that you can’t completely ignore holiday foods, especially your favorites.  If you do they will continue to call your name from across the room at your holiday party… ‘Eat me… eat me...”!  Instead, we believe it’s important to give in a little, but with moderation!  I’ve slimmed down this original recipe found here with 1/3 less fat cream cheese and reduced-fat cheddar.  Also, serve with veggies for a lower pp option!

Servings:  24

Size:  2 Tbsp. + 5 Ritz crackers

Points Plus: 4pp 

Level of Difficulty:  Easy

Prep Time: 10 minutes (+ 2 hours of time in the fridge)

Cook Time: n/a

Rating: 4 stars – Very Good

  

Ingredient List:

1 8 oz. package cream cheese, 1/3 less fat

1 8 oz. package shredded white cheddar cheese, reduced-fat

½ cup dried cherries, chopped

¼ tsp. pumpkin pie spice

½ cup pecans, finely chopped

Directions:

In a medium bowl, mix together the cream cheese and shredded cheese until thoroughly combined.  Add in the cherries and pumpkin pie spice. Shape into a ball and wrap tightly in plastic wrap. Throw into the fridge and let sit for 2+ hours.  Just before serving, remove the cheese ball from the fridge and roll in pecans.  You might need to gently press the pecans in to make sure they stick.  Serve with crackers.

Tip:

One easy way to cut back on pp value with this app is to serve your cheese ball with veggies instead of crackers!!  This cuts down the serving to be only 2 pp for the cheese spread and 0 pp for the veggies! Cucumber slices and carrot sticks (or carrot chips) would work well since they would provide a firm enough base to spread the cheese onto.

XOXO Megan

Raspberry Almond Bars

These bars are super easy to make and taste delcious!  The raspberry preserves helps you save time instead of making a raspberry sauce from scratch.  You could easily substitute in another fruit preserve instead if you prefer something else - strawberry, blueberry, blackberry etc!

Servings: 16

Size:  1 bar

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Bake Time:  25-30 minutes

Rating: 5 stars – Excellent

Ingredient List:

1 cup flour

¾ cup oats

½ cup sugar

½ cup butter

½ tsp. almond extract

½ cup red raspberry preserves

1/3 cup almonds, sliced

Directions:

Preheat the oven to 350°. Lightly grease an 8x8 or 9x9 baking pan.  In a large bowl, mix together the flour, oats and sugar.  Add in the butter and cut with a pastry blender until the mixture resembles coarse crumbs.  Stir in the almond extract and mix well.  Reserve about 1 cup of the oat mixture.  Press the remaining mixture into the bottom of the pan, pressing down firmly to bind the crumbs together.  Spread the raspberry preserves over the top to about ½ inch from the edges of the pan.  Mix the sliced almonds with the reserved oat mixture and sprinkle on top of the preserves; press down gently.  Bake for 25 to 30 minutes or until the edges are golden brown.

Tip:

Not everyone owns a pastry blender!  That’s okay, this recipe can still be made without one.  Use a fork instead to cut the butter into the oat/flour/sugar mixture.  You have to keep working at it, but eventually the mixture will turn into crumbs!

XOXO Megan

Frosted Pumpkin Cookies

I have had this recipe saved to my Pinterest dessert board for quite awhile.  It comes from the Parent Pretty blog – check out the original recipe here.  I made a few modifications, most notably, I cut the recipe in half.  I wasn’t ready to have 5 dozen cookies staring me in the face and testing my self-control!  2 and 1/2 dozen seemed like a much more reasonable amount for me to make.

Servings: 2 ½ dozen (or 30) cookies

Size:  1 cookie

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 25 minutes

Cook Time:  10-12 minutes per cookie sheet

Rating: 4 stars –  Very good

 

Ingredient List:

Cookies:

1 cup butter, softened

1 cup granulated sugar

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

½ tsp. ground cinnamon

½ tsp. ground nutmeg

1 egg

1 tsp. vanilla

½ 15 oz. can pumpkin

2 cups flour

Frosting:

¼ cup butter

¼ cup packed brown sugar

2 or 3 tsp. milk

½ tsp. vanilla

2 to 3 cups powdered sugar (depending on frosting thickness/consistency)

Directions:

Preheat the oven to 350°.  Using a mixer, beat the butter for 30 seconds.  Add in sugar, baking powder, baking soda, salt, cinnamon and nutmeg and beat until well combined.  Add the egg and vanilla, mix well.  Next, beat in the pumpkin.  Finally, add in the flour in multiple steps, not all at once.  On an ungreased cookie sheet, drop heaping teaspoons of cookie dough a few inches between each cookie.  Bake for 10-12 minutes.  Cool on a wire cooling rack.

To make the frosting, heat the butter and brown sugar in a small saucepan on the stove.  Make sure the mixture is well combined and smooth.  Transfer the butter/sugar into a bowl, whisk in the 2 tsp. milk and vanilla.  Beat in powdered sugar, add more until frosting is to your desired level of thickness vs. more of a glaze.   You may need to add additional milk to acheive the frosting thickness you prefer as well.  Once the cookies have completely cooled, spread frosting on top.

Tip:

I can't stress enough the importance of waiting until your cookies have cooled before you add the frosting to the tops.  I was impatient and my cookies although started out looking great (see picture above), but I quickly watched my frosting droop and melt off the top and setlle into small pools at the edges of each cookie. :(

XOXO Megan

Broccoli Slaw

Here is a yummy summer salad that comes together quick and is full of flavor.  I would call it Asian inspired, as it uses shelled edameme and a touch of sesame oil. This salad is great for parties or company because it is so pretty and full of color!

Servings: 8
Serving Size: 1 cup
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a
Rating: 4 - Very Good

Ingredients:
Dressing
1/8 cup sugar
1/2 T. salt
1/2 T. black pepper
1/8 cup canola oil
3 T. rice vinegar
2 T. toasted sesame oil

Salad:
4 cups brocolli slaw (can purchase at Trader Joes)
1 cup canned corn
1/2 cup red onion, chopped
1/2 cup red peppers, chopped
1/2 cup yellow peppers, chopped
1 cup soybeans

Directions:
Mix salad dressing ingredients in a bowl with a fork until combined. Mix salad ingredients in a pretty bowl until combined. Pour salad dressing over salad and mix to combine! haha Refrigerate for a few hours to allow flavors to mingle.  Taste and season with additional salt and pepper before serving.

Tip:
Du du duuuuuuuuuuuuuuuuuuu. Instead of mixing your salad dressing in a bowl use this Pampered Chef salad dressing thingy!  It is FUN to use and it has some delish salad dressing recipes right on the container!

XOXO - Katie

White Wine Spritzer

What could be better than double the drink for half the points plus?!  Introducing my favorite summer beverage...white wine spritzer! I first was introduced to this gem on a hot summer day about a year ago.  It is so easy and low in pp, it also takes a while to drink! So grab a bottle of white wine and drink up!

Servings: 1
Size: 10oz.
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 1 minutes
Cook Time: n/a
Rating: 5 stars - Excellent

Photo from foodnetwork.com

Ingredient List: 
4 oz. white wine (I like dry)
6 oz. club soda
Ice

Directions: 
Fill glass with ice, add wine and soda, stir!

Tip:
You could also make this with red wine.  I LOVE adding ice and serving this drink in a wine glass to feel more fancy!

XOXO - Katie

Summer Vegetable & Garbanzo Bean Salad

This is a perfect light, refreshing summer salad to serve at a BBQ with friends and family.  It comes together quickly and is full of delicious veggies so it is relatively low in pp!  Leftovers would make for a perfect light lunch pair with a piece of fruit.

Servings: 8

Size: 1/8 of the salad

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 4 stars – Very good

Ingredient List:

1 14 oz. can garbanzo beans, drained and rinsed

3 roma tomatoes, seeded and diced

1 English cucumber, diced

3 green onions, diced

1 orange bell pepper, diced

4 oz. feta cheese, crumbled

2 Tbsp. chopped fresh basil

Dressing:

¼ cup lemon juice

2 Tbsp. apple cider vinegar

3 Tbsp. olive oil

Salt & Pepper to taste

Directions:

Combine the garbanzo beans, tomatoes, cucumber, onions and bell pepper in a large bowl.  In a small Pyrex measuring cup; whisk together the lemon juice, apple cider vinegar, olive oil and salt & pepper until mixed well.  Pour the dressing over the salad and mix well.  Just before serving, stir in the crumbled feta and fresh basil.

Tip:

Chopping up fresh herbs can be kind of a pain.  My favorite way to make sure the herbs are finely chopped is to use a good pair of kitchen scissors!  Crate & Barrel even makes a pair of scissors specically for use with herbs if you are interested - check them out here!

XOXO Megan

Campfire Eggs

Eating healthy while on vacation is more often than not a challenge.  But, what do you do when you are CAMPING and you don't have a kitchen at your disposal??  Planning ahead is the best thing to do, and this easy and healthy breakfast will make it easy to stay on track!

Servings: 1
Size: 2 eggs
Points Plus: 4pp
Level of Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 5-10 Minutes
Rating: 3 stars - Good

Ingredient List:
Tin foil
Beer (or pop) can
2 eggs
Cooking spray
Salt and pepper to taste

Directions
Build a fire (this is why the recipe is medium in difficulty, I needed a helper for this step). Tear off a square of tin foil and mold it around the bottom of a beer can so that it makes a little cup. Spray the cup with a spritz of cooking spray (or use olive oil in your Misto) and sprinkle in some salt and pepper.  Break your egg into the tin foil cup and place on your fire over medium heat.  Your cook time will depend on the temperature of your fire, so watch the egg closely.  When the egg is white and set it is done (between 5-10 minutes).  Remove from fire and unwrap from tin foil cup and you are done!

Tip:
Toss a piece of bread on your fire and pair with an apple for a healthy camping breakfast!

XOXO - Katie

Mexican Caviar

This is a family favorite recipe and a fun new take on the traditional chips and salsa.  You can find some healthier baked chip options to serve with this to make sure you don’t spend too many pp values when snacking.  I made this for a 4^th of July barbeque I hosted last week.  I chose to serve it with blue corn chips which was a tasty choice!

Servings:  12

Size:  1/12 of the recipe

Points Plus: 4pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

Ingredient List:

1 can shoepeg corn

1 can black eyed peas

1 can black beans

1 tomato, diced

1 avocado, diced

¼ cup red onion, chopped

½ red pepper, chopped

¼ cup fresh cilantro

Dressing:

¼ cup red wine vinegar

¼ cup olive oil

2 cloves garlic, minced

1 tsp. cumin

Salt & Pepper to taste

Directions:

Drain and rinse the peas, beans and corn; add to a large bowl.  Add in chopped tomato, onion, red pepper and cilantro.  Mix the dressing together with a whisk in a small glass measuring cup.  Pour the dressing over the salad and mix well.  Refrigerate if you aren’t serving immediately.  Add in the diced avocado just before you plan on serving to avoid browning. 

Tip:

It might be difficult to find a can of black-eyed peas.  I looked at a few different stores and was unsuccessful.  A good substitute is pinto beans! 

XOXO Megan

Red, White & Blue-Berry Trifle

Happy 4^th of July!!!  The 4^th is one of my favorite holidays.  I absolutely love fireworks!  I also love summer BBQs and this is the perfect dessert to bring with you to a summer party.  This is a modified version of a berry, cake and pudding trifle.  I’ve adjusted the recipe to pack in extra berries and found substitues for the high pp value items like pound cake, cream, excess sugar, etc.

Servings:  8
Size:  1/8 of the trifle
Points Plus: 4pp
Level of Difficulty:  Easy
Prep Time: 25 minutes
Cook Time: n/a

Ingredient List:
Angel food cake (store-bought already baked version)
3 cups fresh strawberries, sliced
2 cups fresh blueberries
1 container Greek fat free yogurt, raspberry flavored
2 packages vanilla instant pudding mix, sugar-free
2 cup skim milk

Directions:
Wash and prepare the berries. In a large bowl, mix together with a whisk the milk, Greek yogurt and instant pudding mixes until the mixture has a thick consistency. In the bottom of your trifle bowl, start layering beginning with angel food cake.  Use 1/3 of the cake and tear off 1-2 inch pieces of cake and fill until the bottom of the bowl is covered.  Next use 1/3 of the pudding mixture, drop spoonfuls on top of the cake layer.  Finally, make the berry layer using 2/3 cup of blueberries and 1 cup of strawberries.  Repeat the 3 layers twice more resulting in 3 layers of each and ending with berries at the top of the trifle.  Refrigerate until you are ready to serve.

Tip:

The pudding mixture might be a little dull in color depending on what Greek yogurt you use.  I added about 10 drop of red food coloring to my mixture to bring out a richer pink color to make the pudding layer look more festive!

XOXO Megan

Polenta Pizzas

It's polenta time again!! This is a fun appetizer and interesting take on pizza.  Using a polenta 'crust' you are able to customize and top with whatever pizza toppings you like!  I chose to use marinara, mushrooms, onions and cheeeese.  This conbo of flavors is sure to impress your guests!

Servings: 6

Size: 2 Pizzas

Points Plus: 4pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 30 minutes
Rating: 4 - Very Good

Ingredient List:

1 tube polenta

1 cup marinara sauce (I love Trader Joes brand!)

1 cup raw mushrooms, chopped

1/2 cup raw onion, chopped

1/2 cup reduced fat shredded Parmesan cheese

Dried basil

Cooking spray

Directions:

Preheat oven to 425 degrees. Cut polenta into 12 even round slices.  Place plenta rounds on top of sprayed cookie sheet.  Bake 20 minutes.  Meanwhile, spray a sautee pan and cook onions for about 2 minutes.  Add mushrooms and sautee another 3 minutes.  When polenta has baked for 20 minutes remove it from the oven and evenly distribute marinara, veggie mixture then cheese on each one.  Tip with a quick shake of dried basil. Place little pizzas back into oven and bake for 10 more minutes.  Place on a pretty tray and serve hot!

Tip: 

Another great variation to try would be small caprase pizzas!  Use marinara, mozzarella and fresh basil for a delish summertime appetizer!

Broiled Cod with Chipotle Creme

After a weekend of eating out, eating unhealthy, and eating pretty much whatever we wanted, I decided to take it down a notch and make a light Memorial Day dinner. I have wanted to try making fish tacos forever, and landed on cod, a light flaky white fish.  After some internet research (my fav!) I came up with a good spice mixture and sauce for this Mexican inspired meal. In an effort to lighten things up a little more I opted to skip the tortillas and just serve the fish baked with a side of cilantro lime rice. You could also top with traditional fish taco fixings, red onion, tomato, cabbage, shredded radishes, exc!

Servings: 4

Size: 4oz fish

Points Plus: 4pp

Level of Difficulty: Medium

Prep Time: 5 minutes

Cook Time: 7 minutes

Rating: 4 stars - Very Good

Ingredient List: 

1 lb Atlantic cod

1 T. olive oil

1 t. kosher salt

1/4 t. black pepper

1/8 t. garlic powder

1/2 t. paprika

1/4 t. chili powder
1 lime

1/2 c. light sour cream

1-2 t. chipotle peppers in adobo sauce (sauce only)

Cilantro for garnish

Directions:

Turn oven to broil and place oven rack a few inches from the flame. Line a cookie sheet with tin foil and lay cod on foil. Pour olive oil over cod and brush to cover evenly. Mix salt, pepper, garlic powder, paprika and chili powder. Sprinkle spice mixture evenly over fish. I ended up only using about half of the spice mixture, so feel free to do the same depending on how spicy/salty you would like it. Squeese the juice from one lime over fish. Place cod under the broiler and cook until flaky, for me this was about four minutes. While fish is cooking mix sour cream and chipotle pepper sauce.  When fish is cooked remove from oven and top with 2 T. chipotle cream mixture.  Garnish with cilantro.

Tip: 

With summer on it's way you could easily grill this fish outside.  

Fresh Basil & Spinach Salad

Making your own dressing makes such a difference, and is usually easier than you might think. This is my favorite salad of all time, combining spinach, warm egg and fresh basil and green beans.

Servings: 4

Size: 1/4

Points Plus: 4pp

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 5 stars - Excellent

Ingredient List:

Salad:

1 1/4 c. 1-inch pieces of green beans

3 cups baby spinach

1 cup torn basil leaves

2 hard - cooked eggs, coarsely chopped

Dressing: 

3 T. olive oil

1 t. balsamic vinegar

1 t. fresh lemon juice

1/2 t. salt

1/2 t. ground pepper

Directions:

Heat 1 inch of water to boiling, add beans. Cook 7 minutes and drain. Mix all dressing ingredients in a shaker and chill until ready to serve. Place beans, spinach and basil in a bowl. Add vinaigrette, toss until evenly coated.  Add eggs and then dressing, toss gently.

Tip:

Try buying a basil plant from the store, using the leave off it, and then setting it in your window.  The plant should regenerate soon and you can enjoy fresh basil all the time (if you are good at keeping plants alive :) Enjoy!

Banana Bread Muffins

I was really craving banana bread and was in the mood to make a homemade baked good.  I also had some bananas that were well past their prime.  So I thought why not shake up the traditional banana bread recipe and try to turn it into muffins instead of loaves.  We have a family favorite recipe so I took that and adapted it into muffins.  Another perk, one muffin instead of a slice of bread is a great way to cut some points!

Servings:  16

Size:  1 muffin

Points Plus: 4 pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  18-20 minutes, depending on your oven

Rating: 3 stars – Good

Ingredient List:

½ cup butter

1 cup sugar

2 eggs

1 tsp. baking soda

2 cups flour

¼ tsp. salt

1 cup mashed bananas

Directions:

Preheat the oven to 350°.  Line a regular muffin tin with paper or foil liners. Cream butter and sugar together, mixed thoroughly.  Add eggs, one at a time and beat well. Sift flour, baking soda and salt, combine in a separate bowl.  Add flour mixture to the butter/sugar/eggs, alternating with bananas.  Fold in nuts (if you prefer).  Scoop the banana bread mixture into muffin tins, filling each about ¾ full.  Bake for 18-20 minutes.  Check with a toothpick to test if they are done!

Tip:

You can easily convert this recipe back into loaves if you prefer slices of banana bread instead of muffins.  Double the recipe above and pour into loaf pans instead of muffin tins.  The doubled recipe will make 3 loaves of banana bread. Bake the loaves for 55-60 minutes.  Adjust the color of your bread/muffins depending on what sugar you used.  I went with white sugar in these muffins, but you could substitute ½ cup of brown sugar to make a darker muffin.

XOXO - Megan

Tomato Crostini with Whipped Feta

Ina Garten is one of my favorite chefs. Although her recipes are usually far from healthy, they are usually pretty easy to ‘lighten up’.  Limiting excessive oil and other fats is an easy way to cut down on pts without sacrificing flavor.  This recipe was also a good excuse to use my mini food processor for the first time!  It brought the feta to a very creamy consistency and helped bring this recipe together fast!

Servings: 8

Size: 4 pieces

Course: Appetizer

Points Plus: 4 pts

Level of Difficulty: Moderate

Prep Time: 10 minutes

Cook Time: 10 minutes
Rating:  4 – Very good

Ingredient List:

3.5 ounces reduced fat feta, crumbled
2 ounces cream cheese, at room temperature
1/8 cup good olive oil
2 Tbps. freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
2 Tbsp. minched shallots (2 shallots)
2 tsp. fresh minced garlice (2 cloves)
2 Tbsp. good red wine vinegar
2 lbs. ripe heirloom or cherry tomatoes, 1/2 inch, diced
3 Tbsp. julienned fresh basil leaves, plus extra for serving
25 (1/4 inch thick) diagonally cut baguette slices, toasted

Directions:
For the whipped feta - Place the feta and cream cheese in athe bowl of a food processor fitted with the steel blade.  Pulse until the cheeses are well mixed.  Add 1/8 cup of olive oil, lemon juice, 1/2 tsp. salt and 1/4 tsp pepper; process until smooth.

For the tomatoes - Up to an hour before you're serving, combine the shallots, garlic and vinegar in a medium bowl.  Set aside for 5 minutes.  Add 1 tsp. salt and 1/2 tsp pepper.  Add the tomatoes, stir gently andn set aside for 10 minutes.  Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta.  With a slotted spoon, place the tomatoes on top.  Put the crostini under broiler until tomato mixture is warmed.  Sprinkle with extra basil and serve immediately.

Tip:

Canned, pre-cut garlic can come in handy when you are in a pinch, but I  would always recommend using fresh garlic when possible.  This is especially important when the garlic is not going to be cooked.  Uncooked canned garlic can overpower your dish and leave a weird flavor.  Also, buy a food processor if you don't have one - there are so many uses for this kitchen tool!

XOXO - Katie

Homemade Vinaigrette

Making your own homemade salad dressing is a great way to spruce up any salad! The possibilities are endless, but this mustard vinaigrette is one of my favorites. It has definitely become my go-to dressing if I don't have any store bought dressing on hand. This recipe comes from The Talking Kitchen's blog, which I love!

Homemade Mustard Viniagrette

Servings: 2

Size:  2 Tbsp

Points Plus: 4 pts

Level of Difficulty:  Easy

Prep Time: 3 minutes

Cook Time:  n/a

Rating: 4 stars - Very good

 

Ingredient List:
1 tps. Dijon mustard

½ tsp. honey

1 Tbsp. red wine vinegar

1 Tbsp. olive oil

Salt and Pepper

Directions:

I typically make my dressing in a Pyrex measuring cup since it's easy to mix in. Combine the mustard and honey first, stirring with a small whisk. Add in the vinegar, salt and pepper next. Finally add in the olive oil, whisking while you add it to make sure it is fully mixed. Drizzle your dressing over the salad; gently toss to evenly coat. 

Note: The original recipe calls for two types of mustard - ½ tsp. each of whole grain and Dijon mustard. I prefer it with just Dijon as it makes a bit smoother dressing. However, the whole grain mustard adds another kick of flavor if you are interested. 

Tip:

This is a great make ahead recipe. Mix it up, put it in your fridge and throw on the salad right before dinner to prevent droopy saturated salad.

XOXO - Megan