Breaded Ravioli

Breaded Ravioli

Ingredients
1 package (16 ounces) frozen beef ravioli
1/2 cup dry bread crumbs
1/2 to 1-1/2 teaspoons salt-free Italian herb seasoning
1/4 cup reduced-fat Italian salad dressing

ITALIAN SALSA:
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 medium green pepper, quartered
1/2 small red onion, quartered
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 garlic clove, minced
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar

Directions

Cook ravioli according to package directions; drain and let stand for 10 minutes. In a shallow bowl, combine bread crumbs and seasoning. In another shallow bowl, pour dressing. Dip ravioli into dressing, then coat with crumb mixture.

Place on baking sheets coated with cooking spray. Lightly coat ravioli with cooking spray. Bake at 400° for 8-9 minutes or until lightly browned.

Meanwhile, in a food processor, combine the salsa ingredients. Pulse for 15-20 seconds. Serve ravioli with salsa. Yield: 6 servings.

Nutritional Analysis: 5 ravioli with 1/3 cup salsa equals 262 calories, 7 g fat (2 g saturated fat), 26 mg cholesterol, 924 mg sodium, 40 g carbohydrate, 4 g fiber, 10 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Sept 21, 2010 - I think I was the only one who really liked these. The salsa that goes with it tasted similar to a marinara sauce. We had a lot of the sauce leftover, and I think I used it to make pizza at some point.

In the cookbook, the ravioli are darker and much more crispy looking. With the way our oven works mine didn't quite make that status, so the picture shows them lighter than ideal.

Southwestern Chicken Black Bean Soup

Southwestern Chicken Black Bean Soup 2 pts for 1 cup soup (without cheese or chips)

Ingredients

1 pound boneless skinless chicken breast, cubed
1 tablespoon canola oil
1 tablespoon chopped onion
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups fresh corn or frozen corn
1 can (15-1/2 ounces) black beans, rinsed and drained
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
16 baked tortilla chip scoops, crumbled
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large kettle or Dutch oven, saute chicken in oil until no longer pink. Remove with a slotted spoon and set aside. In the same pan, saute onion and jalapeno pepper until tender; add garlic and saute for 1 minute.

Stir in the broth, corn, beans, lime juice, salt, hot pepper sauce, pepper and reserved chicken; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in cilantro. Top each serving with crumbled tortilla chips and cheese. Yield: 8 servings (2 quarts).

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Analysis: One serving (one cup soup with 1 tablespoon cheese and two crumbled tortilla chips) equals 227 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 647 mg sodium, 27 g carbohydrate, 4 g fiber, 21 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

******
Made June 8, 2010. I was happily surprised to see the soup by itself was only 2 points for 8 servings. I added the chips and cheese separately when I calculated my points because it was easier to get an accurate accounting.

Variations:
*I cooked it in the crockpot on high for 4 hours. I cubed the chicken (which was frozen) and added all the other ingredients except the cilantro which I added in the last half hour. The leaves did look kind of bleached by the time the timer went off, so next time I might wait to add them. But, it did give them a chance to add their flavor to the soup.

*I did not add the jalapenos, so this soup was not as spicy as it could have been, but it had a wonderful flavor.

*I used white corn instead of yellow, so it looked really bland. Probably if I had used jalapenos or yellow corn it would have looked more colorful. I was surprised it didn't call for diced tomatoes. Perhaps a future trial might include a can of ro-tel in place of jalapenos.

Quick Turkey Casserole

Quick Turkey Casserole

Ingredients

2 cups sliced onions
1/2 teaspoon sugar
2 teaspoons butter
2 teaspoons canola oil
3 ounces reduced-fat cream cheese
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
2 cups cooked long grain rice
1-1/2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fine cornflake crumbs
1/8 teaspoon paprika

Directions

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently.

Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through.

Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through. Yield: 4 servings.

Nutritional Analysis: One serving (3/4 cup) equals 375 calories, 13 g fat (5 g saturated fat), 63 mg cholesterol, 625 mg sodium, 42 g carbohydrate, 2 g fiber, 22 g protein.
Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.

*****
Made May 12th. This recipe really is quick to put together! The longest part was carmelizing the onions. I cooked the rice up in the afternoon so that I wouldn't have to wait for it before putting the dish together which worked out really well. I had just enough crumbs left of a box of cornflakes for this recipe, so it was a good way to use them up!

I used jasmine rice because it was what I had on hand, otherwise I would have substituted brown rice. Instead of turkey I used the Tyson teriyaki chicken breast filets - which I am loving because I don't have to worry about cooking the chicken. I'm down to one last filet and then I'll have to start cooking my own chicken again! lol I also used 1 TB of margarine instead of half oil and half margarine. I realized as I was inputing this recipe into WW that I forgot to add the paprika. oops.

The dish was really good and creamy, but high in points. I did use neufchatel cream cheese so that helps. As written it is 8 points for 4 servings with 3/4 c. = serving. I dished myself 3/4 c and I think there were more than 4 servings left. I need to remeasure for myself. It's possible it made more like 6 or 8 servings.

I would definitely be interested in making this again. It would make a good standby recipe if I have rice or meat that needed used up.

Berry Barbecued Pork Roast

Berry Barbecued Pork Roast 6 pts for 3 oz and 1/4 c. sauce

Ingredients
1 boneless rolled pork loin roast (3 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce

Directions

Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.

Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.

Brush some of the sauce over roast. Bake 15-20 minutes longer or until a meat thermometer reads 160°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings.

Nutritional Analysis: 3 ounces cooked pork with 1/4 cup sauce equals 262 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 190 mg sodium, 23 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.

****
Made May 9th. Because Matthew does not care for pork, I substituted beef eye of round roast for the porkloin. I also cooked it in the crockpot. If you follow the link to the recipe, the picture is nothing like what mine turned out to look like, but it was still pretty delicious!!

For cooking in the crockpot: I trimmed the fat, set the roast in the crockpot, and sprinkled the salt and pepper as directed. Then in a separate container I mixed the OJ, BBQ and sugar; poured it over the meat into the crockpot and topped the roast with the cranberries. I cooked it on low for 8 hours. The roast was really tender and by the time I remembered I needed to take a picture and moved it to the loaf pan, it was falling apart.

I would like to try to make it again following the actual directions to see what difference it makes.

I served this with mashed potatoes, salad, rolls, and california blend vegetables with cheese sauce. Happy Mother's Day, Mom!

Slow Cooker Pork and Apple Curry

Slow Cooker Pork and Apple Curry 5 pts for 2/3 c. mix plus points for rice

Ingredients

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup flaked coconut, toasted

Directions

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender.

Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once.

Serve over rice if desired. Sprinkle with raisins and coconut. Yield: 8 servings.

Nutrition Facts: 2/3 cup curry mixture with 1-1/2 teaspoons each raisins and coconut, calculated without rice) equals 235 calories, 9 g fat (4 g saturated fat), 68 mg cholesterol, 341 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit.

****
Made May 5th. I enjoyed this recipe though there was a bit of bite to it. We couldn't pinpoint what exactly was causing the spice. I used a mix of pork loin and venison stew meat, so it could have been the way the venison was cured.

Mediterranean Medley Salad

Meditteranean Medley Salad 2 pts for 8 servings of 3/4 c.

Ingredients
2 cups cooked brown rice
1 can (6 ounces) light water-packed tuna, drained and flaked
1/2 cup sliced ripe olives
1/2 cup sliced celery
1/2 cup frozen peas, thawed
1 medium tomato, diced
1/2 cup chopped green pepper
1/4 cup thinly sliced radishes
1/4 cup sliced green onions
1/4 cup grated carrots

LEMON HERB SALAD DRESSING:
2 tablespoons olive oil
2 tablespoons water
2 tablespoons lemon juice
1 tablespoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon lemon-pepper seasoning

Directions

In a large bowl, combine the first 10 ingredients. In a jar with a tight-fitting lid, combine salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 284 calories, 11 g fat (2 g saturated fat), 18 mg cholesterol, 669 mg sodium, 33 g carbohydrate, 5 g fiber, 14 g protein.
Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.

******
Made May 3rd. This salad really surprised me. I enjoyed it!! I do not particularly like eating olives or tomatoes and sometimes even tuna, but the flavors all blended so well that it was pretty good!

Mexican Spaghetti Sauce

Mexican Spaghetti Sauce 4 pts 10 servings (3/4 c. sauce)

Made April 27th. I was afraid this sauce would end up being too spicey for the children, but they actually liked it and there wasn't too much of a bite. I did hold back on the salsa and only put like 1/4 c. in (I ran out). I think that some grated cheddar cheese on top would make a really great addition to the flavor and help tone down the spice if one thought it had too much bite.

Other variation from the recipe - I didn't rinse the meat with the hot water. I have never even heard of doing that before, plus there was so little grease that I didn't even need to drain it (I happened to use venison).

While putting the sauce together, I was a little concerned about how far the sauce would stretch. The recipe says it would yield 10 servings (which is why I made it), but I wasn't convinced. Once I added the meat though I was glad I reused the big pot I cooked the noodles in. There is no doubt it would serve a large group.

I am curious how the flavors will set over night and look forward to the leftovers!

Fruited Chicken Salad

Fruited Chicken Salad 7 pts for 1 cup

Made April 26th. We really enjoyed this recipe!! I was really surprised when I inputted the recipe to see it total 7 points. The nutritional info as written is only 4 points. I'm not sure where the 3 extra points came from, but my guess is that it is because I used 5 of the Tyson teriyaki chicken filets. The other change I made to the recipe was using 1 c. of raisins instead of 1/2 cup of raisins and 1/2 cup of dates. Whatever the cause, it was worth the 7 points!!

This salad was really good on a bed of lettuce (like a lettuce wrap), as an open face sandwich, and also in a pita. In fact, I went to the store today just to buy pita bread to finish off the leftovers!

Aaron refused to eat it last night, but he tried my pita sandwich and liked it. He asked for his own and suprised me when he was able to pick out all the ingredients, well all the fruit ingredients at least. While I went to take a nap, Aaron made his own snack size version of his sandwich:

Pineapple Salad

Pineapple Salad 1 pt for 1 cup

Made April 26th. The salad was pretty good. Next time I'd choose to either cut the pineapple into chunks or just buy the chunks or tidbits. The slices made it more uneven in the getting.

I served this as a side to the very yummy Fruited Chicken Salad.

Crepes

Crepes 1 pt each

Made April 25th. This recipe is for strawberry crepes, but we're out of strawberries and Jared wanted crepes. This recipe is slightly different than the other crepe recipe so I figured I'd try it just to see the difference.

The recipe calls for 3/4 egg substitute, but I don't have egg substitute. 1/4 egg substitute = 1 egg. So, basically it calls for 3 eggs. I planned on using 1 egg and 4 egg whites, but I only managed to get two egg whites in. When I went to do the third one the yolk plopped in so I ended up using 2 eggs and 2 egg whites. It all works out.

The crepes were good. We used homemade Greek yogurt, raspberry freezer jam, frozen blueberries and powdered sugar as filling/topping. YUM!

Cheesy Broccoli Casserole

Cheesy Broccoli Casserole 4 pts for 1 cup

Made April 24th. This poor casserole. I had been planning on making this for three days. I started putting the ingredients together on Wed, but didn't get it finished before piano lessons started. Since it takes an hour to cook, I made the chicken sandwiches instead. Then Wednesday we tried again and Matthew finished putting it together but through a miscommunication didn't put it in the oven to cook. So, I made the pancakes. Then Friday I'd planned to get it in the oven, but I was gone all day and we didn't have the hour to cook it so we had Papa Johns. FINALLY Saturday it made it to the oven. Unfortunately it had had all the wet ingredients mixed in so the stuffing was pretty soggy. We really liked the flavor, but the texture left something to be desired. Oh yeah, I burned the bacon on top too. Oops.

I may try it again without all the oops. It has great potential.

Hearty Oatmeal Pancakes

Hearty Oatmeal Pancakes 1 pt each

Made April 22nd. I'm not sure how accurate the points are. I've been making yogurt and strained the whey out of it. I substituted the whey for the buttermilk and I can NOT find nutritional info for whey. So, there's a possibility that these are really 2 points a piece, but oh well. They whey worked really well. The pancakes were a little runnier, but this recipe is one that is a bit touchy anyway. I used to make these pancakes almost every day, but it's been a while. If you use buttermilk, these are very thick and require heating for longer at a lower temperature. With the whey they cooked pretty quickly. Still a pretty yummy variation on the traditional pancake.

Hot Swiss Chicken Sandwiches

Hot Swiss Chicken Sandwiches 6 pts

Three Step Taco Salad

Three Step Taco Salad 4 pts for 1 1/2 c.

Made April 19th

Zucchini 'n' Potato Pie

Zucchini 'n' Potato Pie 3 pts in 8 servings

Ingredients
3 cups frozen shredded hash brown potatoes, thawed
1 egg
1/4 cup chopped onion
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

FILLING:
2-1/2 cups thinly sliced zucchini
1 garlic clove, minced
1 tablespoon Crisco® Light Olive Oil or Canola Oil
4 egg whites
2 eggs
3/4 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free milk
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the hash browns, egg, onion, Parmesan and salt. Press onto the bottom and up the sides of a 9-in. pie plate. Bake 400° for 20 minutes.

In a large nonstick skillet, saute zucchini and garlic in oil until crisp-tender. Cool for 5 minutes. Spoon into potato crust. Combine the remaining ingredients. Pour over zucchini mixture. Reduce oven temperature to 350°; bake zucchini pie for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.

Nutritional Analysis: One piece equals 212 calories, 14 g fat (6 g saturated fat), 119 mg cholesterol, 398 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.
Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

*******
Made April 18th. The only adaption that I made to the recipe was not using the oil to saute the garlic and zucchini. I simply sprayed the pan with nonstick spray and added a TB of water.

I enjoyed the dish.

Cheddar Potato Chowder

Cheddar Potato Chowder 5 pts for 1 cup

Ingredients
2 cups water
2 cups diced unpeeled red potatoes
1 cup diced carrot
1/2 cup diced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 cups 2% milk
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 cup cubed fully cooked lean ham

Directions

In a Dutch oven, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.

Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined. Yield: 7 servings.

Nutritional Analysis: One serving (1 cup) equals 212 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 847 mg sodium, 18 g carbohydrate, 2 g fiber, 16 g protein.
Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.

******
Made April 17th. This recipe was pretty simple to make. I wondered if I really had to make the sauce in a separate pan though because I've made other sauce recipes right into the soup. I went ahead and did it the way it described though to stay true to the recipe this time. Next time I will probably not dirty the extra pan. I was impressed with how quickly it thickened though. It was the quickest and easiest I've ever experienced. I don't know if it was the 2% milk or the way I blended the flour in that made a difference. Or maybe it was my new pan. Who knows?!

I had a package of Four Cheese Mexican style in my fridge, so I used that instead of taking the time to shred the 2 cups of cheddar.

This recipe was a huge hit with Aaron (and me). It was really good!!

Summer Fruit N Pasta Salad

Summer Fruit n Pasta Salad 3 pts for 1 cup

Ingredients
8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Directions

Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce.

In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture.

Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture. Yield: 14 servings.

Nutritional Analysis: One serving (1 cup) equals 199 calories, 8 g fat (1 g saturated fat), 5 mg cholesterol, 160 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.
Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

******
Made April 16th. I didn't get to chill the salad for the full 2- 3 hours. I'm not sure how much of a difference it would have made, but the flavors might have blended a little bit better. When we ate it as leftovers the next day the dill wasn't quite so strong. The salad was a brown kind of color after sitting in the fridge overnight. I think it was from the bananas oxidizing. The color certainly didn't take away from the flavor though. It was still really yummy! I did feel like tuna would have gone well in it.

Jared LOVED this salad, and Aaron liked that it had grapes.

Menu Peek

I've had some computer issues that make me feel like posting pictures and updating my menu is a huge ordeal. But, I finally uploaded pictures so I decided to just give a glimpse of what we've been eating this week with their links. I'll go back and post the actual recipes when I get a chance.

Southwestern Broccoli and Cheese Soup 2 pts

Taco Noodle Dish6 or 7 pts

Baked Ziti Casserole

Chicken and Mandarine Oranges

Spinach Turkey Roll

Spinach Turkey Roll, 4 pts for 8 servings
published in Light & Tasty August/September 2004, p29

Ingredients

1 cup meatless spaghetti sauce, divided
2 eggs, lightly beaten
1 cup soft whole wheat bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground mustard
1 pound lean ground turkey
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded part-skim mozzarella cheese

Directions

In a bowl, combine 1/4 cup spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano and mustard. Crumble turkey over mixture and mix well.

On a sheet of waxed paper, pat turkey mixture into a 12-in. x 8-in. rectangle. Sprinkle with spinach and cheese. Roll up jelly-roll style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 165°. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce; serve over turkey. Yield: 6 servings.

Nutritional Analysis: One serving (1 each) equals 230 calories, 11 g fat (4 g saturated fat), 137 mg cholesterol, 395 mg sodium, 12 g carbohydrate, 3 g fiber, 20 g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable.

**********
Made April 5th. This has been on the menu since I went through the cookbook and I finally had the time to make it. The hour-long cooktime makes it challenging because the heating is off in our oven, making it so everything takes longer. I was pleasantly surprised when this dish was ready in an hour and a half.

I used 99/1 ground turkey, which I'm sure helped keep the points low. I ran out of mozz cheese, so I mixed some cheddar in with it too. My spaghetti sauce was leftover from spaghetti I had made previously. I prefer Del Monte's Four Cheese, so that was what I used. I don't think I spread it out quite as much as the recipe calls for because I was able to fit it in a 7 x 11.5 pan (or whatever the size is just under 9x13. I cut the loaf into 8 slices too. For 6 servings the points would have been 6.

I am quite pleased with the final product. Jared said it was ok, but I enjoyed the meatloaf flavor without all the points. It is a good healthy option to meatloaf. I think next time I might try fresh spinach instead of the frozen because I don't care for the frozen spinach taste, although it wasn't very strong in this recipe.

Seasoned Scrambled Eggs

Seasoned Scrambled Eggs 6 pts

Ingredients

4 egg whites
3 eggs
2 tablespoons reduced-fat ranch salad dressing
2 teaspoons spicy brown mustard
1 teaspoon minced fresh parsley
1/2 teaspoon garlic powder
1 teaspoon canola oil
1/4 cup shredded part-skim mozzarella cheese

Directions

In a bowl, whisk together the egg whites and eggs. Stir in the salad dressing, mustard, parsley and garlic powder. In a nonstick skillet, cook egg mixture in oil over medium heat for 2 minutes or until eggs are set and cheese is melted. Serve immediately. Yield: 2 servings.

Nutritional Analysis: One serving (1 cup) equals 251 calories, 16 g fat (4 g saturated fat), 331 mg cholesterol, 496 mg sodium, 4 g carbohydrate, trace fiber, 21 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 fat.

*****
Made April 2nd. I cut the recipe in half and split it among three people so the point value was only 2 compared to the 6 of the original recipe. I only used 1 egg white and 2 eggs.

I enjoyed the flavor, but Jared didn't care for it much. It certainly was different.

I served the eggs with Waffled French Toast.