strawberry cake roll – 7 smart points

Simple, easy and delicious! This cake roll can be whipped up in no time. Filled with a delicious and fluffy cream cheese mixture and fresh chopped strawberries, it looks as beautiful as it tastes. It's a perfect dessert for warm summer days.



Ingredients

1 box cake mix batter prepared
1 tub fat free cool whip
8 oz low fat cream cheese room temperature
3 cups strawberries hulled and chopped
Order Ingredients

Servings:12 people



Instructions

1. Prepare the box of cake mix according to package directions.
2. Lightly grease a jelly roll pan and evenly spread the batter into the pan.
3. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool for about 5 minutes, then flip the cake upside down onto a sheet of parchment paper or saran wrap.
5. Place a second sheet of parchment paper or saran wrap on the bottom side of the cake.
6. Begin at one of the short ends and roll the cake tightly.
7. Allow the cake to cool completely.
8. Beat the cream cheese until light and fluffy.
9. Fold in the cool whip.
10. Unroll the cake and spread the cream cheese mixture in the middle.
11. Evenly spread the chopped strawberries over the top of the cream cheese mixture.
12. Reroll the cake (be sure to keep the parchment paper out of it this time!).
13. Garnish with additional cream cheese mixture and strawberries.
14. Serve immediately, or refrigerate until serving.

Entire recipe makes 12 servings
Serving size is about 1 slice, about 1″
Each serving = 7 Smart Points

PER SERVING: 263 calories; 6.5g fat; 3.5g saturated fat; 46.3g carbohydrates; 6g sugar; 5.4g protein; 1.4g fiber

chicken enchilada casserole recipe – 8 smart points

These stacked chicken enchiladas is a super easy recipe that is oh so delicious, and just 8 Smart Points! Family dinner is sure to be a hit with this dish.



Ingredients

12 corn tortillas halved
1 1/2 lbs chicken breast
2 15oz cans of black beans drained and rinsed
1 cup corn
3 cups enchilada sauce
2 cups reduced fat Monterey Jack cheese shredded
6 green onions chopped
1/3 cup cilantro chopped
2 tsp garlic powder
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Servings: 8 servings



Instructions

1. Preheat oven to 400 degrees.Fill a baking dish with 1/2 cup water.
2. In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt and pepper. Sprinkle generously over both sides of the chicken breasts, then place them in the baking dish.
3. Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to a large bowl, and shred using two forks. Set aside. Reduce oven heat to 375.
4. In a medium sized bowl, mix together the corn and black beans.
5. To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an olive oil mister.
6. Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered.
7. Now sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.
8. For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then the black beans and corn, then the chicken, then these cheese, then green onions and cilantro.
9. For the third layer, start with 8 tortilla halves, then the remainder of black beans and corn, then the remainder of the chicken, then the remainder of enchilada sauce, but reserve the cheese, cilantro and green onions.
10. Cover and place in oven for about 20 minutes. Remove pan and take off the aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 
11. Remove pan, and top with the remaining green onions and cilantro. Let cool for about 5-10 minutes, then cut into 8 equal pieces.

Recipe Notes

Entire recipe makes 8 servings
Serving size is 1/8th of casserole
Each serving = 8 Smart Points

PER SERVING: 350 calories; 9g fat; 3.5g saturated fat; 30g carbohydrates; 6.5g fiber; 1g sugar; 40g protein

honey soy chicken recipe – 6 smart points

An incredibly flavored chicken recipe that is fast, easy, and absolutely delicious. Minimal prep work with then result of tender, juicy chicken that is sweet and salty.



Ingredients

2 lbs chicken thighs skinless, boneless
1 tsp olive oil
1/4 cup reduced sodium soy sauce
3 tbsp honey
2 tsp sesame oil
1 tbsp rice vinegar
4 garlic cloves minced
1/2 tsp black pepper
1/2 tsp ground ginger

Servings:6 servings

Instructions



Preheat oven to 425. Line a baking dish with foil.
In a small bowl, whisk together the olive oil, sesame oil, soy sauce, vinegar, honey, garlic, ginger and pepper.
Place chicken in the baking dish, and pour the sauce over top. Turn chicken over and around to make sure that it is all evenly coated in the sauce.
Bake, uncovered, for about 30-35 minutes (or until chicken is cooked through), checking frequently to make sure the chicken isn't browning to quickly. If it is, just cover with foil for remainder of cooking time.
Remove from oven and let stand for 5 minutes. Serve, with the remaining sauce in the pan, over rice and/or steamed veggies.

Recipe Notes

Entire recipe makes 6 servings
Serving size is about 2 chicken thighs
Each serving = 6 Smart Points

PER SERVING: 254 calories; 7.5g fat; 2g saturated fat; 10.5g carbohydrates; 9g sugar; 0g fiber; 35g protein

quinoa burgers

Simple and delicious - homemade vegetarian burgers. They're perfect with a caprese salad on top, your favorite chipotle mayonnaise, or anything else you like to top your burgers with!



Ingredients

1 cup cooked quinoa
2 cloves garlic minced
1 can chickpeas rinsed and drained, 15 oz
1 cup rolled oats
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1 egg
1 Tbsp fresh parsley
1 Tbsp fresh basil

Servings: 6 people



Instructions

In a food processor combine all the ingredients.
Pulse until the mixture is well combined and ground.
Form the mixture into 6 patties.
Heat the olive oil in a skillet over medium high heat.
Cook the patties for about 3-5 minutes per side, or until brown and heated through.
Serve warm with sides and toppings of choice.

Entire recipe makes 1 serving
Serving size is entire salad
Each serving = 7 Smart Points

PER SERVING: 170 calories; 6.9g fat; 1.4g saturated fat; 23g carbohydrates; 16.5g sugar; 8g protein; 5.4g fiber

Portobello eggs benedict recipe – 4 smart points

A paleo version of my favorite breakfast, this dish is a fantastic bargain at just 4 Smart Points per serving! Get your veggie servings on early in the day with a low fat, high protein breakfast that tastes incredibly decadent.



Ingredients

2 large potobello mushrooms stemmed
2 large eggs
4 cups fresh baby spinach
1 tsp olive oil
4 slices Healthy Canadian Style Bacon (from Trader Joe's)
1/4 cup LaaLoosh Hollandaise Sauce
Salt and pepper to taste

Servings: 2 servings



Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Mist mushroom with non-fat cooking spray and season with salt and pepper. Top each with two slices of the Canadian Style Bacon. Place in oven, and roast until mushroom is tender and bacon is sizzling, about 10-12 minutes.
While mushrooms are cooking, heat olive oil in a skillet over medium high. Add in spinach leaves and garlic, and cook until spinach has wilted down.
Poach eggs using a poaching pan or by following the instructions in the NOTES below.
Divide spinach evenly between between both mushrooms, then top each with 1 egg, and 1/8 cup of hollandaise sauce.

Recipe Notes

Entire recipe makes 2 servings
Serving size is 1 filled mushroom
Each serving = 4 Smart Points

PER SERVING: 151 calories; 8g fat; 1.75g saturated fat; 2g carbohydrates; 0g fiber; 0g sugar; 13.5g protein

How to Poach an Egg:

Fill a small sauce pan with water and bring to a boil. The size of the saucepan and the size of the eggs will determine how much water you should use. You need at least a couple of inches of water in your saucepan for the poached eggs to turn out right.
Once the water has come to a boil, bring the heat down to a simmer. Now add 1 tablespoon of vinegar to the water.
Bring the cup with your egg as close to the water as possible and gently pour the egg into the simmering water. If you are using more than one egg you will want to wait at least 30 seconds for the egg to begin to set before adding a second one to the saucepan. This will help keep eggs from clumping together.
Allow the egg to cook for approximately 3 minutes, If the egg starts to break up and spread around the pan, use a slotted spoon to guide it back to the center.
When the poached egg reaches the desired level of done-ness remove it from the water with a slotted spoon.

CHEESY BAKED PENNE WITH ROASTED VEGGIES

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!



INGREDIENTS:

For the Veggies:
olive oil spray
1 red bell pepper, cored and cut into 1-inch pieces
1 medium (8-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
1 medium (8 oz) fennel bulb, ends removed and cut into 1-inch pieces
1 cup asparagus, cut into 1-inch pieces
1/2 medium red onion, peeled and sliced into 1-inch pieces
6 cloves garlic, peeled and slightly smashed
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
For the Pasta:
12 oz Delallo Gluten-Free Penne
8 oz part-skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
8 oz part-skim mozzarella, shredded
1 (25.25 oz) jar marinara sauce (we love Delallo Pomodoro)



DIRECTIONS:

Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Spray a deep 13x9-inch baking dish with olive oil spray.
Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

NUTRITION INFORMATION

Yield: 8 Servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 9
Points +: 9
Calories: 359
Total Fat: 12g
Saturated Fat: g
Cholesterol: 28mg
Sodium: 559mg
Carbohydrates: 47g
Fiber: 8g
Sugar: 4g
Protein: 19g

Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

Chicken breasts stuffed with Sun Dried Tomato Bruschetta, mozzarella and spinach rolled, breaded and baked in the oven. Easy to make, and the chicken comes out so juicy and delicious!



INGREDIENTS:

8 thin sliced boneless skinless chicken cutlets, 3 oz each
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
olive oil non-stick spray



DIRECTIONS:

Combine breadcrumbs and grated cheese in a shallow bowl.
Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
Lightly spray a 9 x 12 baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
Repeat with the remaining chicken.
When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.

NUTRITION INFORMATION

Yield: 8 pieces, Serving Size: 1 rollatini

Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 267
Total Fat: 14g
Saturated Fat: g
Cholesterol: 68mg
Sodium: 351mg
Carbohydrates: 10g
Fiber: 1.5g
Sugar: 4g
Protein: 25g