Carrot-Apple Bundt Cake with Cream Cheese Glaze

pg. 160 Year Round Fresh  8 points  24 servings

Cake:
2 1/2 c all-purpose flour
2 1/2 t baking powder
2 t cinnamon
1/2 t baking soda
1/2 t salt
1 c granulated sugar
3/4 c packed brown sugar
3 large eggs
1/3 c canola oil
1 T vanilla extract
3/4 lb shredded carrots
1 apple, peeled, cored, and diced
1/2 c dried cranberries

Glaze:
1 1/4 c powdered sugar
2 T light cream cheese, softened
1 T plus 1 t low-fat milk
1/8 t vanilla extract

1. Preheat oven to 350. Spray 10" Bundt pan with nonstick spray.
2. To make cake, whisk together flour, baking powder, cinnamon, baking soda, and salt in medium bowl.
3. With electric mixer on medium speed, beat granulated sugar, brown sugar, and eggs in large bowl until thickened, about 2 minutes. Add oil and vanilla and beat until blended. With mixer on low speed, beat in flour mixture just until blended (batter will be thick). Add carrots, apple, and cranberries and stir just until blended.
4. Spoon batter into prepared pan and smooth top. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. LEt cake cool in pan on rack for 10 minutes. Remove cake from pan and let cool completely on rack.
5. To make glaze, with electric mixer on low speed, beat powdered sugar, cream cheese, 1 T milk, and vanilla until blended. Increase speed to medium and beat until smooth. Beat in additional 1 t milk if needed. Drizzle glaze over cool cake.

Bayou Chicken Sausage Gumbo

 Cook Up Comfort pg 161 {4 servings} 8 points STOVE

2 t canola oil
6 oz (2 links) chicken andouille sausage
1 onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
2 T all purpose flour
1 t Cajun seasoning
2 c chicken broth
1 (14 ½ oz) can diced tomatoes with green pepper, celery, and onions
1 c frozen sliced okra
¼ t salt
1 c chopped cooked chicken breast
2 c hot cooked rice
Hot sauce for serving

1. Heat oil in large saucepan over medium-high heat. Add sausage, onion, celery, bell pepper, and garlic; cook, stirring often until vegetables are softened, about 5 minutes. Add flour and Cajun seasoning; cook, stirring constantly, 1 minute.
2. Stir in broth, tomatoes, okra, and salt; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes. Add chicken and summer 2 minutes more. Divide gumbo evenly among 4 bowls and top each with ½ c rice. Serve with hot sauce on the side.

Beef Tenderloin with Fingerlings and Horseradish Cream

Cook Up Comfort pg 147 8 points OVEN
¾ c plain low-fat Greek yogurt
3 T bottled horseradish
2 T chopped fresh chives
1 ½ t kosher salt
1 ¼ t Dijon mustard
1/8 t + ¼ t black pepper
¼ c fresh rosemary leaves, chopped, + a few sprigs for garnish
2 T olive oil
3 large garlic cloves, minced
1 t grated lemon zest
1 ½ lbs fingerling potatoes, scrubbed and halved or quartered if large
¾ lb Brussels sprouts, halved or quartered, if large
1 (1 ½ lb) lean beef tenderloin, trimmed and tied
 1. To make horseradish cream, stir together yogurt, horseradish, chives, ½ t salt, mustard, and 1/8 t pepper in serving bowl. Cover and refrigerate.
2. Preheat oven to 450*. Line large roasting pan or rimmed baking sheet with foil; spray with nonstick spray.
3. Stir together chopped rosemary, oil, garlic, lemon zest, remaining 1 t salt, and remaining ¼ t pepper in small bowl.
4. Combine potatoes and Brussels sprouts in prepared pan. Sprinkle with 2 T rosemary mixture and toss until coated evenly. Push vegetables to opposite sides of pan, forming even layer. Rub remaining rosemary mixture all over beef. Place beef in center of pan.
5. Roast, stirring vegetables once after 20 minutes, until instant read thermometer inserted into center of beef registers 145*, about 30 minutes. Transfer beef to cutting board; let stand 5 minutes. Cut into 12 slices and serve with potato mixture and horseradish cream.  Garnish with rosemary sprigs

2 Ingredient Dough Calzone

 
  8 points
• ½ cup self rising flour 6 points
• ½ cup Fage Total 0% Greek Yogurt 0 Points
• 1/4 cup pasta sauce 1 point
• 1/8 cup shredded part skim mozzarella 1 point
• Italian seasoning
• Parmesan cheese

1. Preheat oven to 350 degrees.
2. Combine ½ cup of self rising flour and ½ cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.
3. Knead the dough on a floured surface.
4. Roll dough into a 6 inch circle.
5. Scoop 1/4 cup of 1 point pasta sauce on half of the circle, avoiding the edge as you will be folding and sealing the dough on this part.
6. Add 1/8 cup of 1 point shredded mozzarella on top of the sauce.
7. Fold over the dough and press to seal the edges.
8. Spray top with cooking spray and sprinkle on Italian seasoning and Parmesan cheese.
9. Bake on greased pan at 350 degrees for 22 minutes and then raise temperature to 500 degrees for 2 minutes.