Chef Isabella Recipes Featured on “Live in the D”

chef live in the dMini banana –Nutella muffins

Makes 24 at 2 SmartPoints each


¼ cup sugar

1 egg

2 very ripe bananas

¼ cup unsweetened apple sauce

1 tsp. vanilla

1 1/3 cup AP flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. cinnamon

2 tbs. Nutella


Preheat the oven to 350 degrees; spray a 24 mini muffin pan, set aside.

Using an electric mixer beat bananas, egg, sugar, apple sauce and vanilla. Stir in flour, baking soda, baking powder, and cinnamon.  Fill muffin pan, and top each muffin with ¼ tsp. of Nutella. Using a toothpick, swirl around the Nutella. Bake for about 15 to 20 minutes.

Let cool completely before unmolding. Muffins will store best in the refrigerator. Warm up slightly before eating.

NOTE: Ice cream scoop #50 is the best tool to scoop muffin batter or cookie dough onto mold/pan


Oatmeal-blueberry muffins

Makes 12 at 5 SmartPoints


1 1/3 cup WW flour

¾ cup rolled oats

1 tsp. baking powder

½ tsp. baking soda

¾ tsp. cinnamon

¼ tsp. salt

1 cup unsweetened apple sauce

¼ cup brown sugar

1 egg, slightly beaten

½ cup unsweetened vanilla almond milk

11/2 cup blueberries

½ cup chopped pecans


3 tbs. rolled oats

¼ cup chopped pecans

1 tbs. WW flour

1 tbs. butter, melted

¼ tsp. cinnamon

Preheat the oven to 375 degrees. Line a 12-muffin tin with liners and coat the inside with cooking spray. In a large bowl combine the first 6 a medium bowl combine apple sauce, brown sugar, egg, and milk. Add flour mix and stir until just combined. Gently fold in the blueberries and pecans. Scoop batter into muffin tin.

To make the topping, simply combine oat, butter, pecans, flour and cinnamon. Divide mixture within all 12 muffins. Bake for about 20 to 30 minutes. Let cool completely before unmolding.



Seared Chicken breast with mushroom sauce

One serving at 7 SmartPoints


4 oz. boneless, skinless chicken breast

1 tbs. minced garlic

2 tbs. minced Italian parsley

½ cup thin sliced mushrooms of your choice

2 tsp. balsamic vinegar

¼ cup chicken broth

1 small (2 cups) winter squash, roasted in the oven

½ cup cooked WW cous cous

1 tsp. olive oil

2 tbs. minced onion

1 tsp. minced fresh sage

Salt and pepper to taste

Put chicken breast in a Ziploc bag with half the garlic, and half the parsley. Let season for at least 30 minutes.

For the mushroom sauce:

Cook remaining garlic with some pan spray in a small nonstick skillet then add mushrooms; let cook few minutes, until they will release the water and it will start to evaporate. Season with balsamic vinegar, and then add the broth. Bring to a boil, adjust seasoning with salt, pepper, parsley, and set aside.

For the cous cous:

In a small nonstick pan cook onion with oil until translucent. Add cous cous and sage, some salt and pepper and simply heat through.

To serve, slice chicken breast and lie on the plate, pour over the mushroom sauce, lay squash on a side, and the cous cous next to it.



Grilled flank steak with sweet potato and rapini

One serving at 9 SmartPoins


5 oz. trimmed flank steak

1 tbs. soy sauce

1 tbs. steak sauce

1 tsp. minced rosemary

2 cups chopped rapini (broccoli rabe)

2 tsp. Minced garlic

1 tsp. olive oil

½ cup baked sweet potato

Salt and pepper to taste

Marinate steak with soy sauce, steak sauce, and rosemary, for at least 1 hr., then grill to your desire doneness; best to serve the steak rare to medium rare. It will take about 5 to 6 minutes total. Always let the meat rest for few minutes before e slicing.

To cook rapini, simply cook garlic in oil in a nonstick skillet until it starts to color. Add rapini, stir and cove with a lid. Let cook about 7 to 8 minutes. Season with salt and pepper.

To serve, slice meat and display it on a plate. Serve rapini next to it, as well as the sliced potato.

Feel free to add 1 tbs. of Fat Free sour cream with no extra points!


Baked Atlantic cod with roasted peppers, tomatoes, and basil, in parchment paper

One serving at 4 SmartPoints


6 oz. Cod, cut into 3 pieces

1 cup previously sliced and roasted bell peppers

½ cup cherry tomatoes cut in half

2 tbs. julienne basil

½ cup thinly sliced sweet onion

2 tsp. olive oil

Salt and pepper to taste

Preheat the oven to 450 degrees.

Fold one large sheet of parchment paper in half and lay it on a working space. Open paper and put peppers on the bottom half, followed by tomatoes, and onions. Season lightly with salt and pepper. Put the fish on top of that, sprinkle over the basil, season fish as well with some salt and pepper. Drizzle oil at last. Fold top of the paper over the food and, starting with one corner, fold paper all the way to the other end. A couple of staples will help ensuring the closure. Place the package on to a baking sheet and bake in the oven for about 5 to 6 minutes. Remove, cut a slit in the center of the package to let some steam out, and transfer onto a dinner plate.

NOTE: if this is too much work, simply assemble as directed on a baking dish, cover with foil and bake at 400 for 10 minutes or so.