POLISH BEET SOUP/2 smart points

Ingredients
6 medium beets, scrubbed, divided
6 cups low-sodium vegetable broth
1 yellow onion, chopped
2 teaspoons caraway seeds
1 tablespoon red wine vinegar
1/2 teaspoon fine sea salt
Large pinch sugar
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
Directions
Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice.

Meanwhile, coarsely chop remaining 3 beets and place in a large saucepan. Add broth, onion and caraway seeds. Bring to a boil, lower heat and cook at a gentle simmer for 50 minutes, or until broth is deeply colored and beets are very tender. Strain broth and discard solids. Wipe out the pan, then return broth to the pan.



Add reserved sliced beets to the pan and stir in vinegar, salt and sugar. Reheat if necessary and serve sprinkled with dill and chives.
Nutritional Info
Per Serving:
60 calories (0 from fat)
560mg sodium
11g carbohydrates
3 g dietary fiber
6g sugar
1g protein
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe /

Skinny, Mini Eggplant Parmesan Pizzas/2 smart points

Ingredients
1 (~10 oz) eggplant (un-peeled) cut into 8 slices (½ inch thick)

1 egg, I like using Egg-land’s Best

1½ slices multigrain or whole wheat bread, see shopping tips

½ teaspoon garlic powder

½ teaspoon salt

Black pepper, to taste



½ cup pizza sauce or marinara sauce, see shopping tips

½ cup reduced-fat mozzarella cheese

8 teaspoons Parmesan cheese, grated
Instructions
1. Preheat oven to 425. Line a baking pan with foil. Coat the foil with cooking spray.

2. To make bread crumbs: Toast 1½ slices bread. Break into pieces (use crust too) and add to blender. Pulse into crumbs. It should equal about 1 cup bread crumbs.
Pour crumbs into a small bowl and mix in garlic powder, salt and pepper.

3. In a small shallow bowl, add the egg and beat. Dip each piece of eggplant into egg then dip each side into the bread crumbs mixture to coat. Place each piece on the baking pan. Repeat with all 8 slices. Bake for 20 minutes.

4. Remove eggplant from oven. Top each piece with 1 tablespoon pizza sauce, 1 tablespoon mozzarella cheese and 1 teaspoon Parmesan cheese. Place back in oven for 5-7 minutes until hot and melted.

Makes 8 mini pizzas
Nutrition Facts
for mini 1 pizza
76 calories
3g fat
1g sat fat
23mg chol
5g prot
9g carbs
2g fiber
256mg sodium
2g sugar
SmartPoints value : 2

Skinny Cinnamon Chocolate Chip Biscotti/2 smart points

Ingredients
4 egg whites

1 egg, I used Eggland’s Best

½ cup plus 2 tablespoons canola oil

1 teaspoon vanilla extract

1 cup sugar

3 cups all-purpose flour, I used unbleached flour

½ cup mini semi-sweet chocolate chips

2 teaspoons baking powder

½ teaspoon cinnamon



¼ teaspoon salt

½ cup sugar

1 tablespoon cinnamon

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

2. In a large bowl, using a hand mixer, or an electric mixer, blend together the egg whites, egg, and oil.

3. Add the vanilla and sugar, mix well.

4. Mix in the flour, chocolate chips, baking powder, and salt until the dough is combined. (Do not over mix) Place dough in the refrigerator for 30 minutes to firm up.

5. In a small bowl blend together the topping ingredients-sugar and cinnamon.

6. Divide the dough into 4 portions. Shape each portion into a loaf 2 inches wide, 1-inch high, and about 10- inches long. Place the loaves 2 inches apart on the prepared baking sheet. Sprinkle each loaf with a little cinnamon/sugar on the top.

7. Bake for 30 minutes until golden brown. Remove from oven and transfer loaves to a cutting board using a spatula. Cut the loaves crosswise into ¼- inch slices. Place the slices back on the baking sheet. Sprinkle the slices with the cinnamon/sugar mixture.

8. Return the sliced loaves back to the oven and bake for 12 minutes. Turn the biscotti over, sprinkle with the cinnamon/sugar and bake for another 12 minutes or until crispy.

Makes 100 mini biscotti
Nutrition Facts
for 1 biscotti
43 cal
1.7g fat
1g protein
7g carbs
0g fiber
16mg sodium
4g sugar
SmartPoints value : 2

Fabulously Healthy, Edamame, Spinach and Garlic Hummus/2smart points

Ingredients
4 garlic cloves

1½ cup fresh edamame, shells removed, if using frozen, defrosted

1½ cup fresh spinach, stems removed

1 (15 oz) can garbanzo beans, rinsed and drained



¼ cup plus 1 tablespoon extra virgin olive oil

¼ cup water

2 tablespoon fresh lemon juice

1 teaspoon cumin

½ teaspoon salt, or to taste

½-¾ teaspoon red pepper flakes, to taste

Directions

1. This dip can be made in a food processor, mini chop or blender. In a food processor: add the garlic and pulse until chopped. Add all remaining ingredients and process until smooth. If still too thick, add more water until you reach desired consistency. Taste. Add more salt, if desired and red pepper flakes, if you want it spicier. Mix again.

2. If made using a mini chop or blender, you’ll need to process in 2 batches. Add batches to a bowl and mix to blend together.

Makes 2½ cups (each serving 2 tablespoons)
Nutrition Facts
for 2 tablespoons
63 calories
4g fat
3g protein
5g carbs
1g fiber
97mg sodium
1g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Fiber Rich Artichokes Sauteed in Low Fat Garlic Butter/2 smart points

Artichokes are delicious! But we don’t usuelly eat this fiber rich vegetable. This amazing artichokes sauteed in garlic and butter is just amazing. It’s very easy to make, and it tastes so good you won’t cook your artichokes any other way ever again. Check how it’s made and give it a try!



Artichokes Sauteed

You’ll Need

2 large artichokes (about 1 pound each)
1 tablespoon lemon juice
3 cloves garlic (1 tablespoon), chopped
2 tablespoons reduced-fat butter
Garlic powder
Fresh ground pepper



How To
Before you use artichokes, wash them well to flush out any dirt found between the leaves then slice off the stem to form a flat base.
Pour 3 inches of water in a pot, add in lemon juice and place the artichokes in the bottom of the pot. Once the pot starts boiling, cover and cook over moderate heat for 40 to 50 minutes. Drain and cool before precceding.
Cut each artichoke in half with a sharp knife and remove and discard the fuzzy choke with a spoon.
In a large nonstick pan, melt 1 tablespoon of butter over medium heat. Add in garlic and saute for 30 seconds. Place the artichoke halves cut-side down in the pan and let it cook for about 5 to 6 minutes over medium heat. While cooking, move the artichokes around a few times then turn them over, add 1 tablespoon of butter and let it melt. Cook for an additional 5 to 6 minutes and turn the artichokes over again before you turn off the heat.
Place the artichokes in a serving plate and add on some pepper and garlic powder.
Nutrition Facts

for 1 serving (each serving ½ artichoke)
67 calories
3g fat
0g sat fat
3g prot
10g carbs
4g fiber
122mg sod
0g sugar

Simple, easy and delicious! This artichokes recipe is a must-try! The garlic and butter add an amazing flavor to the artichokes, and the best part is that it’s low fat! it’s perfect as a side dish. Give it a try, I’m sure you will love it.

CAULIFLOWER AND BROCCOLI TOTS/2 smart pointes

Broccoli and cauliflower lovers, this recipe is for you! The combination of these two vegetables is just amazing, it makes everything delicious! Today, i’m presenting you these beautiful tots. It’s easy to make, healthy and flavory! Check it out.



Cauliflower and Broccoli Tots

You’ll Need

2 slices soft whole wheat sandwich bread*, torn into bits
1 1/2 cup small cauliflower florets and chopped peeled stems
1 1/2 cup small broccoli florets and chopped peeled stems
1 egg or 1 flax egg*
1/2 teaspoon coarse sea salt

How To

First heat the oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, place the bread, 1/2 cup of water and let soak for about 15 minutes.
Fill a medium pot with two-thirds of water and boil it. Add in cauliflower and broccoli and boil for 1 minute.

Drain and cool vegetables under cold running water once removed from the heat. Wrap the broccoli and cauliflower i a kitchen towel to remove the mositure.
In a food processor, mix the vegetables, egg and salt. Remove excess liquid from the bread then add it to the processor. Pulse until chopped but not puréed.
Use a rounded tablespoon to scoop the mixture onto the prepared baking sheet. Dampen your fingers to prevent the vegetables from sticking.
Form a tot-shaped cylinders and bake until firm and brown. It will take about 20 to 25 minutes to bake.
It’s best served warm.

Nutritional Info

Per Serving: Serving size: about 5 tots
70 calories (15 from fat)
2g total fat
0.5g saturated fat
45mg cholesterol
330mg sodium
9g carbohydrates
3 g dietary fiber
2g sugar
5g protein

Simple, easy and delicious! These tots are definitely something else, the broccoli and cauliflower combines deliciously with eggs. You need to try this, you want regret it.
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Low Carb Mu Shu Lettuce Wraps/2 smart pointes

Ingredients
Cooking spray

1 pound 99% fat-free ground turkey breast

½ cup plus 2 tablespoons hoisin sauce, see shopping tips



1 tablespoon ginger (from a jar) or fresh grated ginger root, see shopping tips

½ cup unsweetened apple juice

5 cups shredded cabbage

1½ cups shredded carrots

14 leaves Boston lettuce (about 1½ heads) washed, dried and leaves separated, see shopping tips

½ cup chopped scallions

⅓ cup Asian plum sauce (optional), see shopping tip

Directions
1. Coat a large nonstick pan with cooking spray. Brown ground turkey over medium-high heat, breaking up the pieces. When cooked and cool enough to handle, break up turkey pieces until minced.
Stir in hoisin sauce, ginger, apple juice, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.

2. To assemble each lettuce wrap: Spoon ⅓ cup of turkey filling onto 1 lettuce leaf. Add a little scallions on top of each. If desired, drizzle 1 teaspoon plum sauce over the top.

Makes 14 wraps
Nutrition Facts
for 1 lettuce wrap (not including plum sauce)
73 calories
1g fat
0g sat fat
20mg chol
9g protein
8g carbs
1g fiber
217mg sodium
4g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/