Posted in Dessert, Fruits

Banana Bubble Pudding


I meant to take a picture but my family ate all of this before I had the chance.

Enjoy!!

Banana Bubble Pudding

Serves 8

Prep Time: Overnight + 5 minutes

Cook Time: 10 – 15 minutes

Estimated Values per Serving:

Calories: 140                        Fat: 1 gram                            Points: 3

Ingredients:

½ cup small or large pearl tapioca

2 bananas

3 cups skim milk

¼ teaspoon salt

1/3 cup white sugar

½ cup egg substitute

½ teaspoon rum extract

½ teaspoon vanilla extract

1 tablespoon brown sugar

1 tablespoon reduced calorie butter spread

Directions:

  1. Soak tapioca in a bowl covered in water overnight in the refrigerator.
  2. Next day: Combine 1 cup milk and bananas in a food processor and puree.
  3. In a large saucepot, whisk together banana mixture, remaining milk. Salt, white sugar and egg substitute.
  4. Heat on medium low heat, stirring constantly until thickened and bubbly (about 10 – 15 minutes).
  5. Remove from heat and stir in rum extract, vanilla extract, brown sugar and butter spread.
  6. Pour into a heat proof bowl and refrigerate until cold (1 to 2 hours).
  7. Serve cold.

NOTE: I also sprinkled a little cinnamon on top before serving.

Posted in Pasta dish, Vegetables

Penne with Roasted Cherry Tomatoes


Penne with Roasted Cherry Tomatoes

Penne with Roasted Cherry Tomatoes

Serves 6

Preheat oven 300o

Prep Time: 10 minutes

Cook Time: 1 hour

Estimated Values per Serving:

Calories: 230                        Fat: 4 grams                          Points: 4

Ingredients:

1 pound cherry tomatoes

3 cloves garlic – sliced

1 tablespoon fresh basil – sliced

1 tablespoon olive oil

¼ cup parmesan cheese

½  pound (8 ounces) penne pasta (*)

Directions:

  1. Spray baking pan with olive oil cooking spray.  In a mixing bowl, combine cherry tomatoes and garlic.  Spray tomatoes with olive oil cooking spray and toss. Spread onto the baking pan.
  2. Roast tomatoes and garlic for 1 hour, stirring occasionally.  Remove from heat and cover to keep warm until penne is cooked.
  3. Cook penne according to package directions and drain.
  4. Combine penne with tomatoes, basil olive oil and parmesan cheese and toss together.  Serve hot.

(*) Use high fiber penne.

Posted in Main Courses, Pasta dish, Slow Cook, Tips/Hints

Spicy Chicken Sausage with Penne


This is a great easy meal that can be made ahead of time.  I cooked the sauce in the morning and heated it 10 minutes before dinner while the penne was cooking. 

Spicy Chicken Sausage with Penne

Spicy Chicken Sausage with Penne

Prep Time: 10 minutes

Cook Time: 1 to 2 hours

Estimated Values per Serving:

Calories: 400                        Fat: 7 grams                          Points: 8

Ingredients:

1 package (12 ounces) chicken sausage with jalapenos and red peppers – coarsely chopped

2 cloves garlic – minced

½ cup white wine

2 cans diced tomatoes

1 tablespoon tomato paste

2 tablespoons fresh basil – chopped

Salt and pepper to taste

½ teaspoon dried oregano

8 ounces (1/2 box) high fiber penne pasta (*)

Directions:

  1. Heat a large skillet on medium high heat, spray with cooking spray and add sausage.  Sauté for 5 minutes until browned.  Add garlic and cook for 1 minute.
  2. Add wine, scraping any pieces from the bottom of the pan and cook until it comes to a boil.
  3. Add tomatoes, tomato paste and basil, reduce heat and simmer for 1 to 2 hours.  Adjust seasoning with salt and pepper.
  4. 20 minutes before serving, add oregano and continue to simmer.
  5. 10 minutes before serving, bring water to a boil on high heat and add penne.  Cook 8 – 10 minutes or until done.
  6. Strain penne and pour into a serving platter.  Spoon sausage sauce on top and serve.

(*) “Smart Pasta” with 7 grams of fiber per serving.

NOTE: the sausage sauce can be made in advance and reheated when ready to serve.

Posted in Pork, Sauces, Saute`

Fun with Figs Part 2


This recipe is very similar but a richer sauce that goes well with pork but would overpower chicken. 

PS: Sorry for the lack of pictures, I can’t seem to get the camera to work this evening.

Pork loin Medallions with Fig Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories: 340                        Fat:7 grams                           Points: 7

Ingredients:

4 6-ounce boneless pork loin steaks

Salt and pepper

1/2 cup Balsamic vinegar

¼ cup fat free half and half

¼ cup honey

½ cup figs – stems removed and thinly sliced (about 3 figs)

2 tablespoons reduced calorie butter spread

Directions:

  1. Pound pork until ½ in thick and season with salt and pepper.  Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts.  Sauté for 7 – 10 minutes on each side until browned and cooked through.  Remove from pan and cover to keep warm.
  2. In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes.
  3. Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes.   Remove from heat and stir in butter spread.
  4. Arrange pork on a warm serving platter and drizzle with the fig sauce.
Posted in Main Courses, Poultry, Sauces, Saute`

Fun with Figs Part 1


My friend from Virginia has had a fig tree growing in her yard for years without my knowledge until we visited this past weekend.  I was floored to find that no-one in the family has ever tried them.  We pay a lot of money up north to buy these little treasures from nature.  So before we left, we brought back as many as we could pick.  I’d like to share a couple of recipes that you could try with figs.  Jenn and Eric, these are for you.

Enjoy the figs!!

Chicken Breasts with Fig Sauce

Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Estimated Values per Serving:

Calories:  260                              Fat: 2 grams                            Points: 5

Ingredients:

1 pound boneless chicken breasts

Salt and pepper

1/2 cup cream sherry

¼ cup fat free half and half

¼ cup honey

½ cup figs – stems removed and thinly sliced (about 3 figs)

2 tablespoons reduced calorie butter spread

Directions:

  1. Pound chicken until about ½ inch thick and season with salt and pepper.  Heat a sauté pan on medium high heat, spray with cooking spray and add chicken breasts.  Sauté for 5 – 7 minutes on each side until browned and cooked through.  Remove from pan and cover to keep warm.
  2. In a saucepot, bring the balsamic vinegar to a boil over high heat. Boil until the sherry has reduced by half, 3 to 4 minutes.
  3. Once reduced, whisk in the half and half, honey, and sliced figs and cook for another 1 -2 minutes.   Remove from heat and stir in butter spread.
  4. Arrange chicken on a warm serving platter and drizzle with the fig sauce.
Posted in Fruits, Grilling, Main Courses, Pork, Rub

Island Grilled Pork with Pineapple Chutney


Island Grilled Pork with Pineapple Chutney

Island Grilled Pork with Pineapple Chutney

Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Estimated Values per Serving:

Calories:  250                              Fat: 5 grams                            Points: 5

Ingredients:

2 pounds pork tenderloin

1 tablespoon jerk seasoning

1 tablespoon brown sugar

2 cloves garlic – minced

1 pineapple – cut into slices

3 shallots – minced

1 jalapeno pepper – seeded and minced

1 tablespoon fresh parsley – minced

½ teaspoon salt

Directions:

  1. In a small mixing bowl, combine jerk seasoning, brown sugar and garlic.  Rub seasoning mix on pork and let marinate until  ready to grill.
  2. Heat an indoor grill on high heat, spray with cooking spray  and add pineapple slices.  Grill for 3 – 5 minutes on each side.  Remove from heat and allow to cool.
  3.  Heat a skillet on medium heat and spray with cooking spray.  Add shallots and sauté for about 5 minutes until tender.  Add jalapeno and sauté for another 3 minutes.  Remove from heat and add to a mixing bowl.
  4. Cut cooled pineapple into small bite sized pieces and add to shallot mixture.  Add parsley and salt and toss.  Let stand at room temperature until pork is cooked.
  5. Spray indoor grill again with cooking spray and heat on high.  Add pork and cook for 10 – 12 minutes on each side until cooked through (internal temperature reaches 165o).
  6. Remove pork from grill and let stand 5 minutes.  Slice pork into 12 slices and arrange on serving platter.  Spoon pineapple chutney around the pork and serve.