Orange-Crumbed Baked Chicken

Orange-Crumbed Baked Chicken

4 servings- 3 points

  • 2 Tbsp orange juice
  • 2 Tbsp Dijon mustard
  • ½ tsp reduced-sodium soy sauce
  • ¾ cup whole-wheat cracker crumbs
  • 1 Tbsp grated orange zest
  • ¼ tsp onion powder
  • ¼ tsp freshly ground pepper
  • Four 3 oz skinless boneless chicken thighs

Preheat the oven to 350°F; spray a nonstick baking sheet with nonstick cooking spary.

In a small bowl, combine the orange juice, mustard, and soy sauce. On a sheet of wax paper, combine the cracker crumbs, orange zest, onion powder, and pepper. Brush the chicken on both sides with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet. Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

Italian Pizza Bake

Pizza goodness without the grease and guilt : )

Italian Pizza Bake

2 servings-4 points

  • 1/3 cup Bisquick Heart Smart mix
  • 2 Tbsp fat-free egg product or 1 egg white
  • 1 Tbsp water
  • 1/8 tsp garlic powder
  • ¼ cup diced green or yellow bell pepper
  • ¼ cup chopped onion
  • ½ cup cut-up cooked chicken breast
  • ½ cup diced tomatoes with Italian herbs, drained (from 28-oz can)
  • ¼ tsp Italian seasoning
  • ¼ cup shredded reduced-fat mozzarella cheese

Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. In small bowl, stir Bisquick mix, egg product, water, and garlic powder; spread in pan.

In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Stir in chicken, tomatoes and Italian seasoning; cook until hot. Spoon over batter. Sprinkle with cheese.

Bake 20 to 23 minutes or until golden brown; loosen from sides.


Nutritional Information: Calories: 190 Total Fat: 4.5g Cholesterol: 35mg Sodium: 390mg Total Carbohydrate: 20g Dietary Fiber: 1g Protein: 18g
Vitamin A: 8% Vitamin C: 20% Calcium: 20% Iron: 10%

Dietary Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; ½ Fat

Green Bean Casserole

Green Bean Casserole

6 servings- 2 points (3/4 cup)

  • 16 oz canned Cut Green Beans, drained
  • 1 (10 ¾ oz ) canned Campell’s 98% Fat Free Cream of Mushroom Soup
  • ½ cup skim milk
  • 1 tsp Worchestershire sauce
  • ½ tsp black pepper
  • 1.4 oz French fried onions

Preheat oven to 350°F. In a 1 ½ quart casserole dish, mix soup, milk, Worcestershire sauce, pepper, green beans, and ½ of the onions. Bake 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 more minutes.

Gluten Free Cinnamon Rolls

My Grandmother has Celiac Disease and is not able to have wheat gluten. I made this for her on Christmas morning and she said they were AMAZING!

Gluten Free Cinnamon Rolls

8 or 9 servings – 5 points

  • 2 Tbsp butter
  • ¼ cup sugar
  • 2/3 cup of milk, room temperature
  • 1 packet yeast (about 1 Tbsp)
  • 1 egg
  • ¼ cup canola oil
  • ½ cup potato starch
  • 1 cup corn starch
  • ¼ tsp baking soda
  • 2 ½ tsp xantham gum
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract


  • 1-2 Tbsp sugar


  • 1 cup brown sugar
  • 1 ¼ tsp cinnamon
  • 1/3 cup chopped nuts-optional


  • ¾ cup powdered or confectioner’s sugar
  • 1 tsp vanilla extract
  • Milk to thicken

Preheat oven to 375 degrees.

In medium bowl, combine the shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 ½ “ x 13 ½ “ square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 ½ “ x 13 ½ “ square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough’s surface. Leave about a 1 ½ “ sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log”. Then cut into 8 or 9 slices of similar size, about 1 ½ “ wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

TO MAKE THE NIGHT BEFORE: Stop right before baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them and they come out amazing!


Easy Strawberry Mousse

Easy Strawberry Mousse

10 servings- 1 point each

  • 1 pkg. (8 oz ) Fat Free Cream Cheese, softened
  • 1 tsp vanilla
  • ½ cup boiling water
  • 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
  • ½ cup cold water
  • 2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
  • 2 cups sliced strawberries

Beat cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.

Stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1 ½ cups of the whipped topping and the strawberries.

Spoon evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftovers in refrigerator.


Nutrition Information:

Calories: 70 Total fat: 2.5g Saturated fat: 2g Cholesterol: 5mg Sodium: 190mg Carbohydrate: 9g Dietary fiber: 1g Sugars: 3g Protein: 4g Vitamin A: 8%DV Vitamin C: 35%DV Calcium: 10%DV Iron: 0%DV

Dietary Exchange: ½ Carbohydrate, ½ Fat

Corn Muffins

Corn Muffins

10 servings- 1 point

  • 15 oz canned cream-style corn
  • 2 egg whites
  • 1 cup self-rising white cornmeal
  • ½ cup splenda-optional if you want the northern sweet style

Preheat oven to 400 and spray muffin tins with butter flavored Pam. Combine all ingredients until moistened. Pour batter into muffin tins and bake for 15 minutes or until golden brown.


  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¾ cup + 3 Tbsp corn meal

Chicken in Sweet and Zesty Raisin Sauce

Chicken in Sweet and Zesty Raisin Sauce

4-6 servings- 5 points

  • 1 Tbsp olive oil
  • 1 ½ lbs. boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomato
  • ¾ cup Sun-Maid Natural Raisins
  • 3 Tbsp lemon juice
  • 3 Tbsp packed brown sugar
  • 2 tsp grated fresh ginger or ½ tsp dried ginger
  • ¼ tsp cinnamon
  • ¼ tsp black pepper

Heat oil in a large skillet over medium-high heat.

Brown chicken breasts 3 minutes on each side. Remove from pan and set aside.

To Skillet, add tomatoes, raisins, lemon juice, brown sugar, ginger, cinnamon, and pepper.

Bring to a boil, reduce heat and simmer 3-5 minutes or until slightly reduced.

Add chicken breasts to pan. Cover and simmer 10-15 minutes until chicken is cooked through.