I found this recipe in Taste of Home - Healthy Cooking. This will be the first time I've made it and the two that follow.
Salmon Patties with Mustard Sauce
2 egg whites, lightly beaten
1/4 c dry bread crumbs
1/4 c chopped green onions
1/4 c fat-free mayonnaise
2 cans (14 3/4 oz each) salmon, drained
2 t butter
2 T fat-free mayonnaise
1 T Dijon mustard
In a large bowl, combine the first five ingredients. Add salmon; mix well. Shape into 6 patties. In a large nonstick skillet, cook patties in butter over medium heat for 6 minutes on each side or until browned.
In a small bowl, combine the sauce ingredients. Serve with salmon patties.
Yield: 6 servings (1 patty with 1 T sauce) at 6 PointsPlus each.
I can't remember where I got the next 2 recipes.
Herb Garlic Beans and Vegetables
2 T olive oil
1 small onion, chopped
1 small celery stalk, chopped
1 small carrot, chopped
1 clove garlic, chopped
16 oz can red kidney beans, rinsed and drained
16 oz can black beans, rinsed and drained
15 oz can pinto beans, rinsed and drained
1 t fresh thyme
2 t white wine
salt and pepper to taste
Heat oil in medium saute pan. Add onions, celery and carrots. Cook over medium heat until tender, adding garlic during last 2 minutes. Add beans, thyme and wine. Salt and pepper to taste.
Yield: 10 servings at 3 PointsPlus each.
Rum Raisin Bread Pudding
3 c 1" cubes French Bread
3/4 c raisins
1/4 c golden raisins
2 1/4 c fat-free half and half
2 1/2 T butter
3/4 c Egg Beaters
2/3 c sugar
1 t cinnamon
1 t rum extract
1/4 t nutmeg
powdered sugar (garnish)
Spray a 7 x 11 baking dish with Pam; add bread cubes and raisins. Heat half and half and butter in a medium saucepan, stirring until butter is melted and mixture is almost boiling; let cool for 10 minutes. Whisk together Egg Beaters, sugar, cinnamon, rum extract and nutmeg in a medium bowl. Slowly whisk in butter mixture, mixing until well blended. Pour over bread cubes, making sure that all are coated with mixture; let stand for 1 hour. Preheat oven to 350. Place baking dish in a larger pan with 1/2" of hot water. Bake for about 30 minutes, then tent loosely with foil and bake for 10 minutes more or until liquid is absorbed. Let cool to warm before serving. Dust with powdered sugar, if desired. Makes 8 servings.
Yield: 8 servings at 8 PointsPlus each. I did not factor in powdered sugar. If you use it, 1 t has zero PointsPlus, but 1 T has 1 PointsPlus.