Skillet Corn Bread

My family loves cornbread and this is the best recipe I have found for golden, moist cornbread.  I adapted it slightly to lower the Point value, but it stays true to the original in taste and texture.  I know it uses a lot of butter, but the melted butter gives the bread a beautiful golden, crunchy outer crust that is delicious.   Just cut yourself a small piece and enjoy!

Skillet Corn Bread

1 ¼ cups yellow cornmeal

¾ cup flour

¼ cup sugar

½ teaspoon Kosher salt

2 teaspoons baking powder

½ teaspoon baking soda

1/3 cup 2% milk

1 cup reduced fat buttermilk

2 eggs, lightly beaten

8 tablespoons salted butter, melted

Preheat oven  to 425 degrees and place a 9-inch black cast iron skillet inside to heat while you prepare the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, slat, baking powder, and baking soda. 

Whisk in the milk, buttermilk, and eggs.

Whisk in about 7 tablespoons of the melted butter, reserving one tablespoon to coat the skillet later.

With hot pads, remove the hot skillet from the oven. 

Reduce the oven temperature to 375 degrees.

Coat the bottom and sides of the hot skillet with the reserved one tablespoon of melted butter.

Pour the batter into the skillet and place it on the center rack of oven.  Bake 20 to 25 minutes, until the center of the bread is firm and a toothpick inserted into the center comes out clean.

Cool for at least 15 minutes and serve warm.

Weight Watchers Points Plus = 6 points for 10 servings, or 8 points for 8 servings

Adapted from a recipe by Alex Guarnaschelli 

Peanut Butter Pie

This recipe was written on a piece of scrap paper and has been stuck in my cookbook for I don’t know how many years.  My son came across it and thought this would be the perfect weekend to make this peanut butter pie.  It’s a “no-bake” freezer pie and is really a perfect dessert to enjoy during these hot summer days.  But, there was no way I was making this sweet, creamy treat if I couldn’t have a piece!   I wanted to lighten it up, but my son was very adamant about not substituting a reduced fat peanut butter.  So, we compromised.  I cut the fat and calories where I thought it wouldn’t affect the taste and texture, but I used the regular peanut butter.  The resulting pie was rich and creamy with a sweet taste of peanut butter.

If anyone tries this recipe with the reduced fat peanut butter, let me know how it turns out!

 

Peanut Butter Pie

4 oz. 1/3 Less Fat Cream Cheese

¾ cup confectioner’s sugar

½ cup creamy peanut butter (I used Jif)

½ cup 2% milk

8 oz Cool Whip Lite, thawed

9-inch prepared chocolate crumb pie crust

Beat the cream cheese and confectioner’s sugar together until creamy.

Mix in the peanut butter and milk and beat until smooth.

Fold in the whipped topping.

Pour into the pie crust.  Cover, and freeze until firm, a minimum of four hours.

Weight Watchers Points Plus= 10 points for 8 servings*

*If you cut the pie into 10 pieces you’ll only have 8 points per serving!  The pie is sweet and rich, so a smaller portion is still satisfyingly delicious!

Creamy Dill Cucumbers

These cool and creamy cucumbers are the perfect side dish to just about any grilled meat.  I got this recipe years ago from my sister-in-law and it has long been one of my husband’s favorite side dishes.  The original recipe called for sour cream, but I wanted to lighten it up by substituting plain nonfat Greek yogurt for the sour cream.  I was a little apprehensive about Tom’s reaction, but he said he couldn’t tell the difference!  It was just as good as the original dish. 

Creamy Dill Cucumbers

2 medium cucumbers

1 teaspoon salt

½ cup plain nonfat Greek yogurt

1 tablespoons white vinegar

2 drops Tabasco Sauce

1 teaspoon dried dill weed

Dash pepper

Dried chives

Directions:

Peel the cucumbers and slice very thin.  

Spread the cucumbers in a single layer on paper towel.  Sprinkle with 1 teaspoon salt.  Let set for 30 minutes.  Pat cucumbers dry with paper towel.

In a large bowl, mix together the Greek yogurt, vinegar, Tabasco sauce, dill weed, and dash pepper.  Add the cucumbers and stir gently until the cucumbers are well coated.  Sprinkle with chives.  Refrigerate until ready to serve.

Makes 6 servings.

Weight Watchers PointsPlus = 0 per serving (approximately ½ cup)

Grilled Bacon-Wrapped Jalapenos

Are you looking for a simple, yet awesome appetizer that will wow your friends at your next barbecue and that you can eat without feeling guilty?  Then look no further than these Grilled Bacon-Wrapped Jalapenos.  These are so easy to put together you won’t believe how incredibly delicious they are.   The cream cheese combined with the flavors of the bacon and jalapeno is amazing.  The best part is you can enjoy these right along with your non-dieting friends!    

Grilled Bacon-Wrapped Jalapenos

6 fresh jalapeno peppers, halved lengthwise and seeded

12 tablespoons 1/3-less fat cream cheese, softened

12 slices bacon

Directions:

Preheat an outdoor grill to high heat.

Wearing vinyl or latex gloves to protect your skin, cut each jalapeno in half lengthwise.  Clean out the seeds and ribs.

Fill each jalapeno half with 1 tablespoon cream cheese.   

Wrap each jalapeno with a slice of raw bacon and secure with a wooden toothpick.

Place on the grill and cook until the bacon is crispy.  Be careful when turning the peppers while they are cooking.

12 appetizers

Weight Watchers PointsPlus = 2 per appetizer

Source: allrecipes

Strawberry-Lemonade Jello Shots

How cute are these!  I made a version of these on the Fourth of July for my annual family party, but I wasn’t thrilled with the results.  I tinkered with the recipe a little and I think these are really tasty.  The hollowed out lemon makes a perfect mold for the jello. They make a fun little addition to any summer gathering and the best part is you can enjoy a couple of these and not blow your diet! 

Lemonade Jello Shots

6 whole lemons

1 cup pink lemonade

One 3-oz. package strawberry gelatin

½ cup favorite vodka, chilled

½ cup cold water

Cut the lemons in half lengthwise.    

Scoop out the inside of the lemon leaving a clean, hollow shell.

Arrange the lemon halves on a cookie sheet or large tray.  Keep the lemon halves upright and level.

Pour the lemonade into a small saucepan and bring to a boil.  Stir in the gelatin and stir until gelatin is dissolved.  Remove from heat.

Combine the ½ cup vodka with the ½ cup cold water.

Stir the vodka/water into the gelatin mixture.

Carefully spoon the gelatin mixture into the lemon halves.  Refrigerate until set, about 4 hours.

When set, cut each lemon half in half lengthwise and serve.

Makes 24 shots.

Weight Watchers PointsPlus=  1 point per shot (1/4 lemon)

Source:  Adapted from bakedbree

Orange Juice Fish

I have never been a big one for making fish dinners, but it is supposed to be good for you so I thought I’d give it a try.   Our local market had a sale on tilapia, which I have heard is firm white fish with a mild flavor. The fish cooked in the 8 minutes suggested and was flaky and moist.  The method of cooking the tilapia with orange juice and green onion in the foil packets  gave the fish a delicate, citrus flavor.  My family gave this recipe a solid “thumbs up”!

Orange Juice Fish

3 Tablespoons orange juice

2 teaspoons orange zest

4 - 6 Tilapia fillets

2 Tablespoons white wine

2 minced garlic cloves

¼ cup chopped green onion

2 Tablespoons fresh parsley or  2 teaspoons dried parsley

2 Tablespoons olive oil

Orange, thinly sliced

Heat the grill.  Cut a 10-inch square of heavy-duty foil for each tilapia fillet.

In a bowl, whisk together the oil, orange juice, zest, white wine, and garlic until blended.  Stir in the green onion and parsley.  Season the fillets with salt and pepper.  Place one fillet in the center of a foil square.  Repeat with remaining fillets.  Pour the orange juice mixture evenly over the fillets.

Top each fillet with an orange slice and seal the edges of the foil squares to form a packet.  Grill for 8 minutes or until the fish flakes easily.

4 servings.  

Weight Watchers PointsPlus = 5 per serving.

Source: Cooks.com