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Penne with Zucchini and Goat Cheese

4 servings

1 1/2 cups penne

1 Tbs olive oil

2 medium zucchini, thinly sliced

1/2 tsp salt

3 ounces goat cheese

2 tsp chopped mint

1/2 tsp pepper

1.  Cook the penne. Drain reserving 1/2 cup of the pasta cooking liquid.

2.  In a large nonstick skillet, heat the oil.  Add the zucchini and salt; cook, stirring as needed , until very soft, about 10 minutes.  Stir in the penne and cooking liquid; cook, stirring as needed, until the liquid is slightly reduced.  Then reduce the heat and stir in the goat cheese; simmer, stirring and   breaking up the with a spoon, until just melted, 1-2 minutes.  Sprinkle with mint and pepper; serve at once.


 Dave Lieberman’s Fettuccine Alfredo (revised)

 I thought this tasted pretty good.  It was very filling.

Serves 8           


3/4 lb cooked whole wheat pasta (I used Whole Wheat penne)

1 head cauliflower, cored removed and broken into small florets

1 tbsp olive oil

2 shallots, minced or 2 garlic, chopped and 1/2 cup of onion

1/2 cup chicken stock

5 oz grated parmesan cheese, 1 carton

Salt and black pepper to taste


Steam the cauliflower for 20 minutes until very soft. In a small sauce pan, heat the olive oil over medium-low heat and cook the shallots until soft and translucent, stirring often, for about 10 minutes. Add the chicken stock and cook for 5 minutes longer. Set aside to cool.

In a food processor, combine the cooked cauliflower and the shallot-chicken stock mixture and puree until silky smooth. Pour the puree into the sauce pan and heat over medium heat until steaming. Remove from the heat, toss in the cooked pasta and add the grated parmesan cheese.

Season to taste with salt and pepper and divide between 2 serving bowls. Top with more parmesan cheese.


Kale and White Bean Soup

Serves 8

  • 2tablespoonsolive oil
  • 4clovesgarlic, chopped
  • 2stalks celery, sliced
  • 1large onion, chopped
  • kosher salt and black pepper
  • 215.5-ounce cans cannellini beans, rinsed
  • 1cupsmall soup pasta (4 ounces; such as tubettini, ditalini, or orzo)
  • 1bunchkale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2tablespoonschopped fresh rosemary
  • 1/2cupshaved Parmesan (2 ounces), plus 1 piece Parmesan rind (optional)
  • 1tablespoonfresh lemon juice
  • 1loaf country bread, warmed


1. Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

2. Add the beans, pasta, kale, rosemary, 8 cups water, and the Parmesan rind (if using); cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

3. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.


Calories 205; Calories From Fat 57; Protein 10g; Carbohydrate 29g; Sugar 1g; Fiber 5g; Fat 6g; Sat Fat 2g; Calcium 225mg; Iron 3mg; Sodium 610mg; Cholesterol 5mg


Barley with Pesto

makes 10 cups

2 cups barley that has been cooked in 6 cups of chicken or vegetable broth.


Mix together in a food processor:

2 cups fresh flat leaf parsley

1 cup basil leaves

2 Tbs fresh thyme

2 cloves garlic


1/3 cup olive oil

1 Tbs red wine vinegar

3/4 tsp salt

1/2 tsp freshly ground black pepper

Stir in

1 cup grated Pecorino cheese

Mix into warm barley. 

 Can be served warm or at room temperature.


Weight Watchers

Thai Chicken-Coconut Curry

4 servings  8 Points Plus values each


1 cup light coconut milk

3 scallions, thinly sliced

2 TBS Thai green curry paste (I used Red Thai curry paste, Winco)

2 cups reduced-sodium chicken broth

1 TBS Asian fish sauce

2 teaspoons packed light brown sugar

pinch of salt

1/4 pound chicken cutlets, cit into long, thin strips

1 cup fresh cilantro leaves

3 cups hot cooked jasmine rice


1. Heat the coconut milk in a large heavy saucepan over medium heat.  Stir in the scallions and curry paste; cook, stirring constantly.  Reduce the heat to a heat, stirring constantly.  Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, 2 minutes.


2.  Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes.  Stir in the cilantro.  Ladle the curry evenly into deep bowls and serve with the rice.


Per Serving (1 1/4 cups curry and 3/4 cup rice)  312 cal, 7 gr fat, 984 sod, 39 gr carb, 2 gr fib


Crockpot Recipes!!!



Mushroom Cap Pizzas

Makes 18 servings, 4 mushroom caps per serving
Total yield: 72 mini pizzas

POINTS® value |  per serving


  • 72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
  • 5 sprays olive oil cooking spray
  • 1 cup prepared pizza sauce
  • 1/2 cup fat-free ricotta cheese
  • 4 Tbsp grated Parmesan cheese
  • 24 basil leaves, cut into ribbons for garnish
  • Red pepper flakes, for garnish
  • Garlic salt for garnish


  • Preheat broiler to high.

    Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.

    Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving.

Roasted Eggplant Caviar

Makes 12 servings
Total Yield: 5 cups

POINTS® value | per serving


  • 3 sprays olive oil cooking spray
  • 2 medium eggplant, washed
  • 5 or more large garlic cloves, unpeeled
  • 1 medium Vidalia onion, peeled and left whole
  • 1 medium red pepper, seeded and de-veined and cut into large chunks
  • 28 oz canned diced tomatoes, fire-roasted preferred, drained
  • 2 tsp olive oil
  • 3 anchovies canned in oil, drained, mashed
  • 2 Tbsp fresh lemon juice, or more to taste
  • Salt and pepper, to taste.


  • Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray.

    Using a sharp knife, pierce eggplant several times and place in prepared pan with onion and garlic; coat with cooking spray. Roast, turning once, for about 1 hour. Add pepper during the last 15 or 20 minutes of roasting. When vegetables are cool enough to handle, peel eggplant and garlic; roughly chop onion. Place eggplant, garlic cloves, onion, pepper and diced tomatoes in a food processor; pulse 3 or 4 times to roughly chop.

    Pour oil into a slow cooker. Using the back of a fork or spoon, mash anchovies in oil. Add vegetables and cook, covered, on low for 5 to 6 hours. Uncover, turn off slow cooker and allow mixture to firm up for about 45 minutes; season to taste with lemon juice, salt and pepper. Serve warm or cold as a spread or dip. (It also makes a tasty pasta sauce.)

Creamy Chipotle Cucumber Slices

Makes 8 servings
Total Yield: 48 slices

POINTS® value | per serving


  • 2 Tbsp canned chipotle peppers in adobo sauce
  • 1/3 cup reduced-fat sour cream
  • 1 medium English cucumber, ends trimmed and cut into 48 thin slices
  • 1 medium lime, thinly sliced, each slice cut into quarters and then rinds discarded
  • Sea salt, for garnish


  • In a mini blender or food processor, combine chipotle peppers and sour cream; puree. Top each cucumber slice with about 1/2 teaspoon of cream mixture and a piece of lime. Garnish with sea salt or kosher salt. Yields 6 cucumber slices per serving.

Confetti Frittata

Makes 12 servings
Total yield: 12" round

POINTS® value | per serving


  • 2 sprays cooking spray
  • 1 tsp olive oil
  • 4 medium bell peppers, red, green, yellow and orange, chopped into small piece
  • 1/4 cup fresh chives, snipped
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp salt
  • 10 large egg whites


  • Preheat broiler to high.

    Coat a 12-inch nonstick, over-proof skillet with cooking spray; add oil and heat over medium to medium-high heat. When oil is hot, add peppers, chives, red pepper flakes and salt; cook until peppers soften, stirring occasionally, about 4 to 5 minutes. Remove peppers from skillet and drain any excess liquid from pan.

    Off heat, recoat skillet with cooking spray; set over medium-high heat. Spoon peppers evenly over bottom of skillet and pour in egg whites; cook until edges and bottom of eggs start to set, about 1 to 1 1/2 minutes. Place skillet under broiler to finish cooking eggs, about 1 to 1 1/2 minutes more.

    Loosen frittata from pan with a spatula and slide it onto a plate; cut into 12 wedges. Serve warm or at room temperature. Garnish with salt and a dash of hot pepper sauce, if desired. Yields 1 piece per serving.

Vegetable Kabobs with Honey-Lime Dressing

Makes 12 servings
Total yield: 24 kabobs

POINTS® value |  per serving


  • 4 sprays olive oil cooking spray
  • 2 cups cherry or grape tomatoes, about 48 tomatoes
  • 6 small shallots, cut into four pieces each
  • 3 cups cremini (baby bella) mushroom caps, about 24
  • 3 medium yellow, green or orange bell peppers, cut into eight chunks each
  • 2 small zucchini, cut into 12 slices each
  • 1 tsp sea salt, or more to taste.
  • 1 Tbsp honey
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro, minced


  • Soak 24 6- to 9-inch wooden skewers in water for at least 1 hour (or use metal skewers). Preheat oven to 425ºF. Coat two rimmed baking sheets with cooking spray.

    To assemble kabobs, thread vegetables onto skewers in the following order: tomato, zucchini, shallot, mushroom, pepper and tomato. Arrange kabobs on prepared pans; coat with cooking spray on all sides and sprinkle with salt. Roast until desired doneness, flipping once, about 15 minutes.

    Meanwhile, to make dressing, in a small bowl, combine honey, lime juice and cilantro.

    Remove kabobs to a serving plate and brush with dressing; sprinkle with more salt, if desired. Yields two kabobs per serving.

    Note: You can grill these kabobs instead. Just make sure you dress them as soon as they come off the grill. That way, all the flavors can be absorbed.


Pumpkin Fluff

Course | Desserts

 1 cup solid pack pumpkin
1 tsp. pumpkin pie spice
8 oz. Cool Whip Free
1 small box instant fat free/sugar free vanilla pudding


Mix pumpkin, spice and milk with a whisk. Add dry pudding. Whisk by hand 2 minutes. Fold in Cool Whip. Refrigerate

Cauliflower Soup 

2 tablespoons butter
2 cups finely chopped onion
4 1/2 c. cauliflower florets (about 1 head)
3 c. diced peeled baking potatoes
1 teaspoon caraway seeds
6 cups less sodium chicken broth
salt and pepper to taste

Melt the butter in a Dutch oven over medium-high heat; add onion. Cook 4
minutes, or until lightly browned, stirring occasionally. Add the
cauliflower, potato, carrot, and caraway seeds. Cook six minutes, or until
cauliflower begins to brown, stirring frequently. Add broth; bring to a
boil. Reduce heat, simmer 20 minutes or until vegetables are tender. Add
salt and pepper to taste (remember to salt the onion when browning to
release the natural water in the onion)

Sometimes I add chicken flavored 'Better than Bullion' to enhance the
flavor, but it does increase salt content for people who are watching

Pumpkin pie

Serves 8        

16 oz pumpkin pie mix

1 1/2 cup FF canned evaporated milk

1/2 cup egg beaters

1/2 cup bisquick, reduced-fat

2 Tbs. reduced-calorie margarine

* Combine all ingredients ina blender. Pour into a pam sprayed pie plate.

Bake @ 350 50-60 minutes

Turkey Breast in a Crockpot

1 point per ounce or turkey

2 apples, peeled, sliced into crockpt


1/2 cup whole berry cranberry sauce place

1  2 1/2 pound boneless, skinless turkey breast that has been  brushed with Kitchen Bouquet

Cook on high 4 hours or low 8 hours.

Mashed Sweet Potatoes/Yams

4 servings   

1 pound yams

1/4 tsp salt

2 tsp margarine

1/4 tsp ground ginger

1/8 tsp ground cardomon

1/8 tsp ground pepper

1/8 tsp ground nutmeg

Method:  Boil sweet potatoes w/salt until tender.  Reserve 2 Tbs cooking liquid.  Mash sweet potatoes with remaining ingredients.  Serve at once. 
* Splenda brown sugar may be added for additional sweetness.  Adjust pts.


 Candied Sweet Potato with Pineapple

Makes 6 servings (1/2 cup)

1 spray cooking spray

◊1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks

8 oz canned crushed pineapple in juice, undrained

1 Tbsp sucralose no calorie sweetener

1/4 tsp ground cinnamon

  • 1. Preheat oven to 425ºF. Coat a 2-quart casserole dish with cooking spray.
  • 2. Place potatoes in prepared dish. In a small bowl, combine crushed pineapple, sweetener and cinnamon; add to potatoes and toss until well mixed.
  • 3. Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes.



 Green Beans with Lemon Browned Butter

Makes 4 servings (3/4 cup)

◊1 pound green beans, trimmed

5 tsp unsalted butter

1 1/2 tsp lemon juice

1/2 tsp salt

1/8 tsp black pepper

  • 1. Bring a large saucepan of lightly salted water to a boil. Add the beans; return to a boil and cook until just crisp-tender, 2 minutes. Drain.


Melt the butter in a large nonstick skillet over medium-high heat; cook until the butter just turns light golden brown, about 2 minutes. Add the beans, lemon juice, salt, and pepper; cook, stirring often, until well coated and heated through, 1-2 minutes.


 Stuffing with Sage and Chives

Makes 8 servings (1/8 dish)

1 spray cooking spray

12 slices whole-wheat bread, or white bread, preferably day-old, cubed*

2 tsp olive oil

2 tsp light butter

◊1 cup onions, diced

◊3 medium stalks celery, diced

2 tsp dried thyme

2 tsp dried sage

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

◊2 cups canned chicken broth

2 Tbsp chives, fresh, chopped

  • 1. Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
  • 2. Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there's not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.
  • 3. Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
  • 4. Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces.