All I can say is, this is a winner! Super good and super addicting. Literally can't stop eating it. People who don't like peaches will LOVE this! Warning over. Ok, this serves 12.
1 can peaches, drained and mashed (or 2 fresh, pitted, peeled and mashed)
2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened (1 stick)
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract
For the Topping:
2 tbsp brown sugar
1 tsp cinnamon
1/4 cup chopped nuts
Sift together the flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl, cream the butter. Add the sugar and mix well for about a minute. Add the eggs and vanilla, and mix thoroughly. Add the flour. I don't dump the flour in all at once, I do it in thirds, so it doesn't make a huge dusty mess. Scrape the sides of the bowl with a spatula in between mixing to make sure everything gets blended well.
When everything is blended, it's gonna be a little stiff. Add the mashed peaches and blend very well, making sure the peaches are incorporated and there are no big lumps. Mix about 2 minutes on medium with an electric mixer.
Spray a loaf pan with nonstick spray and pour batter in. Set in the middle rack of a preheated 350F oven and bake for about 20-25 minutes. Check to see if the top isn't liquidy anymore and just a little firm.
To make the topping, just mix together in a small bowl the brown sugar, cinnamon and chopped nuts. Sprinkle evenly over the half-baked top of the bread. Bake for about 25-30 minutes more. To check for doneness, stick a fork into the bread. If it comes out clean, it is done. Let cool for a few minutes in the pan, then loosen edges with a spatula. Turn over onto a rack to finish cooling. Let cool a couple hours at least.
And you are good to go! Has a wonderful, mild sweet peach flavor and light texture.
Only 7 points a slice too! Good as a snack or dessert! Love it like we do!
We love fish made this way! It has an almost creamy texture, with a little bit of crunch from the crust. Not bland at all! Trust me! Serves 6.
2 pounds boneless skinless fish (I used cod)
2 tbsp olive oil
1 cup plain breadcrumbs
5 tsp Johnny's Garlic Spread and Seasoning
1/4 cup grated Parmesan cheese
Pat the fish dry with a paper towel. Pour the olive oil over the fish, making sure to coat evenly.
In a bowl, mix together the breadcrumbs, Johnny's Garlic Seasoning and Parmesan cheese. In case you are wondering what Johnny's Seasoning is, this is it.
I got this from Costco, costs about $ 6.62. It's a big jar, and a little goes a long way. Can you tell I like buying things at Costco? Hah, yes, I do. If you can't find this at your local grocery store, you can just substitute regular garlic powder. This just has a unique taste and the garlic flavor is pretty pronounced.
Now coat the fish thoroughly with the mixture. Let the fish sit for about 10 minutes so the breading sets, and lay on a cookie sheet or baking pan. I personally like to line a cookie sheet in foil, then spray it with nonstick spray. Makes it easier to clean up afterwards. Like so.
Bake in a preheated 425F oven. The secret of good, non-soggy, crisp oven fried fish is baking it in a very hot oven. Get it good and hot. Now stick it in, and bake for about 15-20 minutes. And you are done.
About 3 points a serving. Awesome! Here shown with Family-Style Baked Red Potatoes, Butter Fried Corn and steamed Sugar Snap Peas. This whole plate comes up to about 10 points. You got room for dessert!
This is a nice, easy meal I make when I am pressed for time and I need something quick, but still low on points with lots of flavor. It's a family favorite. Serves 6.
6 chicken burgers
1 onion, chopped
1 tbsp minced garlic
2 cans mushroom, drained
1 can cream of mushroom soup
1.5 cups milk
1/2 tsp black pepper
1 tbsp parsley
1/4 cup lemon juice (or a bit more, if you wish)
Spray a pot with nonstick spray and saute onion, garlic and mushrooms together, till just tender. Add the cream of mushroom soup and milk, mix well together. Then add the black pepper, parsley and lemon juice, mix thoroughly. Let simmer on medium covered for about 5 minutes.
Throw in your chicken burgers. Personally, we love Amylu brand. It's yummy, and healthy! Only 4 points per patty. We get it at Costco. At about $ 11 for a 2.5 pound box (10 burgers), it's not bad .
Make sure your patties are well covered with the sauce. Cover the pot and let simmer on medium for about 10 minutes. And that's it, it's done. Simple, isn't it? Only 6 points per serving. Yummy! Here served with Mexican Beans and Rice and steamed Sugar Snap Peas. This whole plate is 10 points!
I like making this dish when we have some leftover chicken from the night before. It's quick and simple to make, plus it tastes oh so good! Serves 6.
6 medium tortillas
4 chicken breasts, chopped
1 can diced tomatoes
1 small can green chiles
1 bell pepper, chopped (your choice color)
1 onion, chopped
1 tbsp minced garlic
1 tsp cumin (more if you wish)
2 cups shredded cheese (I used Mozzarella and Monterey Jack)
Spray a pot with nonstick spray. Saute the bell pepper, onion and garlic together till tender. Add the chicken and cumin. If you are using fresh chicken and not leftovers, cook it till all the pink is gone. Add the tomatoes and green chiles. Cover and set heat on medium. Cook for about 10 minutes.
Before I forget, I use La Tortilla Factory Smart and Delicious Tortilla. Only 2 points per serving, AND really high on fiber to fill you up! Good stuff! Spray a griddle with nonstick spray, and heat. Lay a tortilla on it and spoon a layer of the chicken mixture on one side, and top with some cheese, like so.
Fold over tortilla using a spatula, and press together. Cheese will melt and will act like a "glue" to keep things together. Flip over to the other side to heat, cook for a couple more minutes. And that's about it! About 5 points a serving, which is good news for you. Slice it in thirds and serve it with the salsa of your choice and sour cream, if you wish. Here, I served it with mango salsa, Butter Fried Corn and steamed Broccoli. This plate is about 10 points. NO KIDDING!
This is the way my family likes their potatoes. It's easy and really yummy! My husband calls it "restaurant quality potatoes". Try! Serves 6.
12 red potatoes, cut in half
2 tbsp oilve oil
As much Cavender's Salt-Free Seasoning as you wish
Spray a 13 X 9 baking pan with nonstick spray. Lay your potatoes in and drizzle the olive oil over them. Now generously shake the Cavender's Salt Free Seasoning over the potatoes till covered.
Now about Cavender's Salt-Free Seasoning. This is it. We just LOVE this! It's salt-free so no sodium. And it really makes things so tasty, just adds the right amount of zip to food! Plus it costs about $ 3.78 for 7 ounces, so you get a lot for your money. Trust me, it's dee-lish!
Now cover your baking pan with a lid or aluminum foil, and bake in a preheated 400F oven for about an hour. That is it!
 Fresh out of the oven! Only 5 points a serving! Ok so you know, one serving is 2 whole potatoes. Healthy, tasty and simple to prepare. Busy mommies, take heed! Here served with Pepper Paprika Chicken, Broccoli and Baby Carrots. Can you believe this whole plate of food is comes up to only 7 points? Thought so.
This is a wonderful chicken pasta dinner I concocted. The balsamic vinegar lends an interesting kick. Olive oil and cayenne pepper adds a smooth/hot flavor. Topped with cheese, you just can't go wrong. Serves 6.
1 16-oz box of pasta (your choice, but I used Penne)
3 chicken breasts, cubed
1/2 cup olive oil
1/4 cup balsamic vinegar (or more, to your taste!)
1/2 tsp cayenne pepper
1 tbsp parsley
1 tbsp italian seasoning
1 tbsp minced garlic
1 onion, chopped
2 cups grape tomatoes, sliced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Prepare pasta according to box instructions, drain and set aside.
Spray a pan with nonstick spray and saute chicken till all the pink is gone. Set aside.
In a pot, mix the olive oil, balsamic vinegar, cayenne pepper, parsley and italian seasoning. Heat and add sliced grape tomatoes and onions. Mix well. Cover and simmer for about 10-15 minutes till tomatoes are juicy and skins are a bit loose. Add the reserved chicken and mix well. Then add the prepared pasta and toss everything together well.
Spray a casserole with nonstick spray and pour the pasta mix in. Top with the cheeses and pop in a preheated 350F oven for about 15 minutes or so, till cheese is melted and bubbly. Let sit for a few minutes, and sprinkle a little more parsley on top. Serve!
11 points a serving! This is mild, satisfying and filling. Enjoy it!
This takes only about 20 minutes and my family loves it. My husband loves crab and curry brings out the flavor! Try it, it'll knock your socks off! Can be served hot or cool. Serves 6.
2 pounds Imitation Crab, cubed (if you want to use real crab, yes you can!!)
1 bell pepper, sliced, your choice color
1 onion, chopped
1 tbsp minced garlic
8 oz pasta of your choice (I used Rigatoni)
For the Dressing:
1 cup mayonnaise (I used Fat Free Miracle Whip)
3 tsps curry powder
1 tsp paprika
1/8 tsp cayenne pepper
1 tbsp parsley
Prepare pasta as directed on the box. Drain and set aside.
Spray a pot with nonstick spray and saute the bell pepper, onion and garlic till tender. Add the Crab and mix together well. Cover and let simmer on medium for about 10 minutes or so.
While the crab is simmering, in a small mixing bow l, mix together the mayonnaise, curry powder, paprika, cayenne pepper and parsley. Blend well.
In a big bowl, mix together the pasta, crab and dressing. Toss together, making sure everything is incorporated.
Only 7 points a serving! Dig in, and I mean it!
This is pretty easy and OH SO GOOD, I SWEAR. It is definitely a family favorite. So good it'll make you wanna slap somebody. Serves 4.
4 chicken breasts (or any chicken part you like, really)
1 jalapeno pepper, seeded and sliced
2 tbsp minced onion (fresh or dried)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp minced garlic
1/2 tsp red pepper flakes
2 tsp thyme
1/4 cup red or white wine (any brand, your choice!)
Combine the jalapeno pepper, minced onion, cinnamon, nutmeg, garlic, red pepper flakes, thyme and wine in a ziploc bag. Slosh it around some to make sure everything gets mixed. Add your chicken and seal, making sure all the air is let out. Slosh the chicken around the mixture, making sure all the chicken is coated in the spices. Put on a dish and stick it in the fridge overnight to marinate.
After marinating, spray a broiling pan with nonstick spray and put it under a preheated broiler. Let broil about 25 minutes, turning chicken pieces halfway through.
Done! Easy and just delicious. 4 points a serving too! PERFECT!
Eat up!
Green Beans are just so awesome made this way. Even my second daughter Pecan would eat this, and she absolutely hates green beans. I like it with a little spice to it, but if you don't want it that way, you don't have to! Serves 4.
5 cups green beans, chopped
6 slices turkey bacon, chopped
1 onion, chopped
1 tbsp minced garlic
1/2 tsp red pepper flakes (more or less, depends on your taste)
1 1/2 cups water
Get a pot and spray it with nonstick spray. Heat and add your turkey bacon, onion, garlic and saute for a couple minutes till onion is translucent and bacon is a little toasted. Add your red pepper flakes and water. Mix, and bring to a boil. Put heat on medium and let it simmer covered for about 10-15 minutes.
After that, add your green beans and mix well, making sure all the beans are coated. Cover and let simmer for about 20-25 minutes on medium heat. During last 5 minutes of cooking, take the cover off, set heat on high and burn off the excess liquid, leaving just a little in the bottom of the pot. Give it a last stir, and bring to the table.
1 point a serving. AWESOME! Totally great served with your favorite meats or stews!
Chili sure does fit the bill for filling comfort food. But it doesn't mean it has to be fattening either. Plus it is budget friendly, and that is always a good thing. Serves 6.
1 pound 97/3 ground beef (or 93/7, or even ground turkey!)
3 15 oz cans beans, your choice
2 cans diced tomatoes (or about 6-8 fresh, chopped)
1 onion, chopped
1 tbsp minced garlic
1 bunch cilantro
1 packet chili seasoning
1/4 tsp cayenne pepper (or red pepper flakes, you can use more or less)
Brown your ground beef (or turkey!). Add your onions and garlic to the pan and saute with the meat till onions a bit translucent. Pour the meat, onions and garlic into the crockpot, along with the beans, chili seasoning, cilantro and pepper. Give it a good stir and set on high for 4 hours, 6-8 hours on low.
If you would want to use dry beans, soak them overnight before hand and then make sure to boil them in a pot for at least 10 minutes before putting in your crockpot. Dry beans have a toxin called Phytohaemagglutinin that a crockpot's temperature cannot kill, so you definitely have to boil them first to get rid of it. It makes people sick, so you ought to be careful. But using canned beans definitely makes it easier, and bypasses the risks. Just an FYI.
About 8 points a serving. Good stuff!!
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