Saturday, October 29, 2011

Crockpot Meatloaf
Points Plus+ 4 Per Serving


24 ounces extra lean ground turkey or beef
1 cup finely chopped onion
4 slices reduced-calorie white bread,
torn into small pieces
2 teaspoons prepared yellow mustard
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) Hunt's Tomato Sauce


Spray crockpot with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared crockpot. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.

Makes 8 Equal Servings
Mini Cherry Cheescakes

Points Plus+3

¾ cup graham cracker crumbs
2 Tbsp light butter, melted
8 oz light cream cheese
3 Tbsp lemon juice
2 large egg whites
1 1/2 tsp vanilla extract
½ cup sugar ( I used Splenda)
¾ cup light fruit pie filling, cherry

Preheat oven to 375 and place 12 cupcake liners in cupcake pan.

In a small bowl, combine graham cracker crumbs and melted butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.

In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract, and sugar. Beat until smooth.

Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.

Top each cheesecake with 1 tablespoon of cherry pie filling. Yields one cheesecake per serving.

Wednesday, October 26, 2011

Crescent Sloppy Joes

Serves 8
Points Plus+ 4

½ lb very lean beef
½ cup onion, chopped
1/3 cup ketchup
1 tsp mustard
¾ tsp salt
1/8 tsp black pepper
8 oz reduced fat crescent rolls
1 whole egg, slightly beaten

Preheat oven to 375 degrees. In a large saucepan, cook beef and onion until beef is no longer pink. Add ketchup, mustard, salt and black pepper. Mix well. Separate rolls into four rectangles; firmly press perforations to seal. Roll each rectangle into a 8x4 rectangle. Cut each in half crosswise to form eight squares. Place about two tablespoons of beef mixture on center of each square, fold dough over filling forming triangle. Press edges with a fork to seal. Cut small holes on top. Brush each triangle with beaten egg. Bake for 12 minutes or until brown on top.