Raspberry Rolls--10 Smart Points

Since the breakfast fruit pizzas turned out well, I experimented with making some sweet rolls using the basic dough recipe.

I rolled mine up jelly roll style and cooked it in a single piece.  It took too long to bake all the way through so next time, I'll just fold it in half to bake.

RASPBERRY ROLLS

10 Smart Points for entire recipe

½ c. flour

¾ tsp. baking powder

¼ tsp. salt

½ tsp. vanilla

1 tsp. Truvia

½ c. Fage 0% fat Greek yogurt

¼ c. Greek cream cheese

2 tsp. Truvia

1 T. Fit & Active raspberry jelly, sugar free (or any flavor you prefer)

1 egg white, whipped to a froth

Combine first 6 ingredients to make a soft dough.

Spray two pieces of waxed paper with Pam.  Put dough on one sheet

and cover with second sheet.

Roll dough out until it’s about 1/8” thick.

Combine cream cheese, Truvia and jelly.

Spread onto rolled out dough.

Roll up jelly roll style, or just fold in half.

Place on aluminum foil sprayed with Pam.

Brush with egg white wash.

Bake at 350° 20 minutes or until done.

Mexican Skillet Supper - 6 to 10 Smart Points

This was one of my quick, go-to meals when my son was at home.  Start to finish, you can have it on the table in less than 30 minutes.  Add a salad or side vegetable and some tortilla chips and you have a hearty meal.

Since there's only two of us now to cook for, I've cut the ingredients down by one half.  I always made it with a full pound of ground beef and used the entire can full of Ranch Style beans and Spanish Rice. Now, when I buy ground beef, I package it in freezer containers and put 10 to 12 oz. in each package.  12 oz. is plenty for this recipe and 8-10 ounces would work just fine too.

Canned Spanish Rice is getting hard to find!  Dollar General store carries it now so that's where I pick it up. I combine the rice and beans in a bowl, use half and freeze the other half to use later. 

This is also good leftover the next day.

The photo was taken before the cheese topping was added.

MEXICAN SKILLET SUPPER

10 Smart Points per serving with ground beef

6 Smart Points per serving with ground chicken

Makes 4 servings

12 oz. lean ground beef

½ cup diced onion

½ can Spanish Rice

½ can Ranch Style beans

Paprika

Garlic powder

Oregano

Chili powder

1 oz. grated cheddar cheese

Brown ground beef and onions.  Add the rice, beans and spices.  Cover and simmer 5-10 minutes.

I've made this for so long that I don't measure the spices used.  Probably 1 1/2 tsp of paprika, 1/2 tsp. of oregano, 2 tsp. chili powder and a dash of garlic powder.  Go lightly on the spices, let it cook a couple of minutes, taste and add more if desired.

You can top it with extra cheese, sour cream, diced tomatoes and cilantro to change it up.  Just add the points!

I've also made this with ground chicken.  Using ground Smart Chicken, you can lower the points for the meat to only 9 Smart Points.

You can mix up a corn bread batter, pour it over the top of the cooked ingredients and bake until the bread topping is nice and brown too.  Just add the points!

Smart Points

Beef                24

Rice                 4.5

Beans              6

Cheese             4

I calculated the points for the ingredients used.  If you use reduced fat cheese you can save a few points.  We just prefer regular cheese. 

Cheesy Onion Casserole --10 Smart Points

I modified the original recipe and cut the total Smart Points per serving in half without losing any of the flavor.  This is the original recipe which has a whopping total of 83 Smart Points.  My modified recipe has 37 Smart Points.  This makes 4 generous servings.  I rounded the points up to 10 per serving.

Original recipe

This is the original recipe; the modified one is listed below.

Cheesy Onion Casserole

Makes 4 servings - 83 Smart Points for entire recipe

    2-3 Tbs butter or margerine

    3 large sweet onions or 4 medium white or yellow onions

    2 c. shredded swiss cheese (8 oz.)

    1 can cream of chicken soup, undiluted**

    2/3 c. milk

    1 tsp. soy sauce

    8 or so slices of French bread

Melt butter in a saute pan over medium heat, and add onions.

Saute onions until clear, a little brown is ok. In a shallow 2 qt.

casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, and soy sauce, stirring to blend.

Pour soup mixture in a casserole and stir gently to mix. Top with

 bread slices. Bake at 350 uncovered for 15 minutes. After

15 minutes, top of bread should be nice and toasted.

Push bread slices under the sauce and top with the remaining cheese.

Bake for 15 more minutes and you are done!

Smart Points

Butter                   15

Cheese                  32

Bread                    24

Soup                       7

Milk                        5     

This lighter version of the recipe still tastes great and is much less oily since the butter is omitted and less cheese is used.  You'll never miss either of them!

Cheesy Onion Casserole

Makes 4 servings - 37 Smart Points for entire recipe

3 large sweet onions, coarsely chopped

8 slices Sargento Aged Swiss cheese

1 can Cream of Chicken soup

2/3 cup skim milk

1 tsp. soy sauce

4 slices Sourdough or French bread

In a non-stick skillet, “sauté” the onions with a little bit of water until lightly browned.

While onions are cooking, combine soup, milk and soy sauce in a microwave safe bowl and heat thoroughly.

Place cooked onions in a greased 8” square pan.  Lay 4 slices of the Swiss cheese on top of onions and pour heated soup mixture over the top.

Top with the 4 slices of bread.  Using a spatula, gently press the bread down into the soup mixture until bread is covered.

Bake at 350° for about 15 minutes, until hot and bubbly.  Place the remaining 4 slices of cheese on top and bake an additional 10 minutes until the cheese is nicely browned.

Smart Points

Cheese        16

Milk             2

Soup             7

Bread          12