CROCKPOT RECIPES + CALORIES

Can't wait to try some of these.

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I have a great one for chicken noodle soup, Throw in the crockpot - boneless chicken breast (I used 1lb), 2-32oz fat free chicken stock, chopped celery, carrots, onions. 1 bay leaf, 1 tsp thyme, 2 cloves garlic minced, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp dried parsley. Cook on high until veg tender and chicken falls apart. take the chicken out and pull it with a fork, return to crockpot. Add No Yolk Egg noodles (half bag) and let that go until they are soft. Its super easy and really good!

4 points for two cups not sure on the calories, but this is delicious and SUPER filling:)

Trying this one today. Thanks for the recipe!

This one is great! Not sure on the calories, but it's definitely not bad for you

Cranberry Pork Roast

Buy a pork roast. I use a 3 to 4 pound one for 3 people (keep in mind the size reduces significantly while cooking)
Season the roast with a bit of salt and pepper.
Put the roast, whole, into the crock pot. Add about 1 to 2 cups of water.
Add 1 clove of minced garlic and 2 bay leaves, whole.
Add 1 teaspoon of thyme.
Cook this all on medium heat for about 4 hours, then take the roast out, and cut it into slices.
Add 2 cans of whole berry no sugar cranberry sauce (I think I buy the Ocean Spray kind) and put the roast slices back in.
Cook on low for about 4 more hours, or until tender to your liking.

It is SUPER easy and as you can see, doesn't take a whole lot of ingredients.
I serve it with roasted potatoes, just dice them up, drizzle with a little EVOO, and pop them in the oven on 450 for about 45 minutes. You don't even have to check them til they're done

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A month or so ago I bought a Fix It and Forget It cookbook ..Diabetic cookbook for Crock-pots. (My husband is diabetic) It has calorie and nutrition break down for most of the recipes. I love it. I cook at least one meal a week from it. I just wish they made crock pot liners in boxes bigger than only 4 liners...LOL

Pulled Pork Soft Tacos

Ingredients

3 pound boneless pork roast
2 large poblano peppers
4 small bulb onions
1 can of original ro-tel
juice of 1 lime
1 ounce of chopped cilantro
12 count package of white corn tortillas

Directions

Sear pork roast on all sides, lay meat in bottom of crock pot. Pour can of Ro-tel over it, not drained. Seed peppers, cut in half, arrange around meat. Cut tops and bottom roots off of onions, arrange around meat in crock pot. Add juice of one lime. Cook on high for 1 hour, then lower to low heat for 3-4 hours, until meat is falling apart when pulled on. Lower to warm until you're ready to eat. Warm up tortillas, add pork and veges from crock pot into two tortillas, add a dash of cilantro to the top, and enjoy!

Serves 6

Calories Carbs Fat Protein Sugar Sodium
588 37 30 39 8 1190

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Crock Pot:

Alpine Chicken
Crockpot Chicken Dinner
Crock Pot Chicken-Vegetable Chowder
Country Captain Chicken with Rice
Crockpot Chicken Cacciatore
Crockpot Chicken Paprika
Crockpot Chicken Stroganoff
Sour Cream Salsa Chicken
Slow Cooked Garlic Chicken
Slow Cooker Chicken Merlot
Swiss Chicken Casserole
Crock Pot Chicken Dinner
Cheesy Crockpot Chicken
Crock Pot Chicken Marengo
Crock Pot Chicken Italiano
Sweet and Sour Wings
Fiesta Chicken Surprise
Savory Chicken Sandwiches
Crock Pot Chicken
Chicken Cordon Bleu
Swiss Chicken Casserole
Chicken A La King
Drunken Rosemary Chicken with Basmati Rice
Chicken Dinner in a Crock-pot
White Chili
Arroz Con Pollo
Chicken and Salsa
Easy Hearty Turkey Chili
Southwest Turkey Tenderloin Stew
Crock Pot Turkey and Hot Wilted Turkey Salad
Hot Texas Chili Soup
Beef Stroganoff
Chinese Beef and Vegetable Stew
Crock Pot Posole
Crockpot Beef and Peppers
Crock Pot Beef Stew
Spaghetti Roast
Kim's Beef Stew
Sirloin Tip Casserole
Beef-and-Pasta Stew
Crock-pot Cabbage Rolls
Savory Pot Roast
Italian Pot Roast
Teriyaki Steak
Low fat Crock pot Swiss Steak
Chinese Beef And Pea Pods
Crock Pot Chili
Slow Cooker Enchiladas
Enchilada Layered Casserole
Slow Cooked Sweet and Sour Pork
Crock Pot Corn, Ham and Potato Scallop
Barbecued Pork
Smoky Ham and Navy Bean Stew
Orange-Herbed Pork Roast
Corn, Ham and Potato Scallop
Peking Pork Chops
Crock Pot Soup/Stew
Tuna Noodle Casserole
Crockpot Potato Chowder
Black Bean Soup
Crockpot Baked Potatoes
White Bean and Green Chile Pepper Soup
Crock Pot Mexi Dip
Wonderful Crockpot Lentils
Slow-Cooker Eggplant and Artichokes
Beans
Curried Sweet Potato & Lentil Stew
Slow Cooker Chicken Cacciatore
Slow Cooker Barbecue Beef Sandwiches
WW Muffins, Cakes, Desserts
1 Pt Chocolate Muffins
Berry Muffins
Bran Muffins
Blueberry Streusel Muffins
Orange Poppy Seed Muffin
Double Chocolate Cupcakes
Better Than Sex Cake
Flavor Burst Cake
Lemon Cooler Cream Cake
Lemon Pudding Poke Cake
Vanilla Bundt
Yummy Yellow Cake
Touch of Heaven Cake
Orange-Pineapple Cake
Blueberry Pound Cake
Blueberry Cream Cheese Pound Cake
Heavenly Heath Bar Cake
Dreamscicle Cake
Spring Time Cupcakes
Chocolate Amaretto Cheesecake
No Bake Sugar Free Cheesecake
Honey Cinnamon Cheesecake
Lovely Lemon Cheesecake
No Bake Mint Cheesecake
Strawberry Pie – 4 points for the WHOLE THING!
Snickers Pie
Key Lime Pie
Cheesecake Pie
Chocolate-Peanut Butter Pie
Coconut Meringues
Coconut-Almond Macaroons
Chocolate-Toffee Puffs
Heavenly Meringue Cookies
Chocolate-Chip Meringue Cookies
Double-Vanilla Meringue Cookies
No Bake Cookies
Puffed-Up Chocolate Chip Cookies
Coconut Macroons
Butter Crunch Lemon Cheese Bars
Strawberry Crumble Bars
Lemon Melt Aways 1-Point Brownies
Lemon Squares
Triple Chocolate Chip Brownies
Apple Pie for Breakfast
Baked Caramel Apple Dessert – 2 points
Dreamsicle Treat
Black Forest Trifle
Chocolate-Frangelico Fondue
Almond Fudge Truffles
Light One Point Dessert
Chocolate Quesadillas
Pink Fluff
Baked Apple Streusel
Apple Crisp
Marshmallow Fudge
Becky’s Strawbelicious Ice Cream
Easy Cappuccino Topping
Quick Fluffy Frosting
Banana Bread
Green Stuff
2-pt. Peach Cobbler
Easy PA Dutch Apple Fritters
Hamantaschen
Brownie S’mores
Oatmeal Brownies
Caramel Fudge Bars
Cookies n’ Crème Brownies
Cream Cheese Swirl Brownies
Low-Fat Bumpy Brownies
Peanut Butter Ripple Brownies
Pecan Pie Brownies
Raspberry-Cream Cheese Brownies
Apple Cinnamon Pancakes
Banana-Oatmeal Bread
Butterscotch Cookies
0 pt sweet snack
Blueberry Cobbler
Chocolate Turtle Cookies
Creamy Rice Pudding With Apples And Dates
Fruit Spice Cookies
Gingerbread People
Holiday Sugar Cookies
Oatmeal Raisin Cookies
Parmesan Cheese Straws
Warm Date Pudding With Butterscotch Sauce
Winter Fruit Turnovers
Almond Fudge Truffles
Banana Chocolate Chip Mini Muffins
Double Chocolate Hazelnut Biscotti
Almond Honey Snaps
Lace Cookies
Mini Black and White Cookies
Orange Cream Cheese Cookie Cups
Peanut Butter Cookies
City Slicker S’mores Balls
Cream Cheese Cookies
Lemon Square Bites
Mini Mocha-Toffee Crunch Cheesecakes
WW Caramel Pie
Caramel-Apple Cobbler Cake
Meringue Cookies with Chocolate Chips
Sugar-Free Meringue Cookies with Chocolate Chips
Peanut Butter Fluff
WW Main Course
Mustard Onion Chuck Roast in Foil
Smothered Chicken with Pierogies
Bacon, Egg & Cheese "Mock" Quiche
Black Bean Burrito Casserole
Buffalo Chicken and Macaroni Salad
Chicken Caesar Pitas
Chicken Cheese Enchilada
Chicken Quesadilla
Chicken Quesadilla
Grilled cheese - 3 points!!
Healthy Hummus
Garden Vegetable Soup
Thai Salad
Skinny Guacamole
Garlicky Baked Shrimp (5 Points)
Chicken and Rajas Enchiladas
Mexican Chicken Casserole
Crispy Salmon Cakes With Lemon-Caper Mayonnaise
Healthier Chicken Marsala
Baked Potato-and-Bacon Soup
Japanese Valentines Fondue
Mediterranean Shrimp Pasta
Broccoli with orange-sesame sauce
"Not" a BLT
1 Pt Cole Slaw
1 Point Oatmeal Pancakes
Broccoli-Cheese Soup
BBQ Roasted Salmon
Cajun Pan Fried Tilapia
"Sausage" Omelet
1 1/2 Point French Toast
Angel Biscuits
Anita's Black Bean Taco Soup
Grilled Corn And Black Bean Salad
Easy Summer Catfish
Chili Dogs
Cobb Salad
Egg Nog
Eggnog Bread Pudding
Gorgonzola And Fig-Stuffed Endives
Holiday Brussels Sprouts
Holiday Punch
Sausage, Apple And Cornbread Stuffing
Turkey Stuffing
Sugar-Free Kool Aid with Splenda
Seven Layer Mexican Dip
Chili Party Dip
Almond, Toasted Oat and Cherry Trail Mix
Cream of Broccoli Soup
Oven Fried Chicken
Cooking Light Recipes
Warming Winter Casual Buffet for Seven
Almond Sugar Cookies
Cheddar Chicken Chowder
Fudgy Cream Cheese Brownies
Green Onion Drop Biscuits
Hot Mocha
Peanut Butter Swirl Cake
Pineapple Wassail
Green Beans Amandine
Lite Green Bean Cassreole
Sweet Potato Casserole With Praline Topping
Sweet Potato-Apple Bake
Two-Step Macaroni and Cheese
Roasted Garlic Gravy
Crispy Oven-Fried Chicken
Mexican Minestrone
Vegetable Beef Barley Soup
Hearty Bean and Vegetable Stew
Chicken and Rajas Enchiladas
Mexican Chicken Casserole
Crispy Salmon Cakes With Lemon-Caper Mayonnaise
Curried Sweet Potato and Lentil Stew
Double Cheese Meat Loaf
Eggplant Parmesan Lasagna
Roasted-Eggplant Dip
Healthier Chicken Marsala
Baked Potato-and-Bacon Soup
Roasted Garlic-Potato Soup
Black Bean and Smoked Turkey Soup
Herb Cheese Bread
Black Bean Tacos
Opposing Sides Two Bean Dip
Mexican Shrimp and Chicken Soup
Three Pepper Feta Roll Ups
Super Morning Shake
Spice Crusted Shrimp with Remoulade Sauce
Citrus Chicken Tagine
Thai Bell Pepper, Cucumber, and Peanut Salad
Power Biscotti
White Russian Tiramisu
Instant Tiramisu
White Chocolate Raspberry Cheesecake
Easy Chocolate Caramel Brownies
Carrot-Cake Bars
Old Fashioned Spice Cake with Caramel Frosting
Italian Cream Cake with Cream Cheese Frosting
Classic Yellow Layer Cake With Caramel-Pecan Frosting
Sour Cream Pound Cake
Texas Sheet Cake
Blueberry Pound Cake
Red Velvet Cake
Cooked Buttercream Frosting
Carrot Cake with Cream Cheese Frosting
Coconut-Pecan Frosting
Mint-Chocolate Icebox Cake
Angel Food Cake
Pumpkin-Spice Bundt Cake
German Chocolate Bundt Cake
Frozen Chocolate Mint Torte
Chocolate Cupcakes
Chocolate-Cream Cheese Frosting
Snickers Cheesecake
Brownie Cheesecake Torte
The Perfect Low-Fat Cheesecake
Chocolate Silk Cheesecake
Lite Apple Crisp
Irish Bread Pudding With Caramel-Whiskey Sauce
Overnight Eggnog Bread Pudding with Apricot-Whiskey Sauce
Lighter Libby's Pumpkin Pie
Pumpkin-Praline Pie
Coconut Cream Pie
Marsala, Fig, Maple Pie
Pastry Crust
Gingersnap Pumpkin Pie
Graham Cracker Pie
Easy Coconut Cake
Coconut Cream Cheese Frosting
Easy Chocolate-Caramel Brownies
French Toast-Peach Cobbler
Lemon-Meringue Surprise Pie
Orange Fig Bars
Rice Pudding
Speculaas
Toffee Biscotti
Raspberry-Almond Crumb Cake
Fluffy White Frosting
Lemon Filling
Fluffy Coconut Frosting
Caramel Frosting
Easy Lemon Squares
Lemon-Cream Cheese Cookie Cups
Giant Oatmeal-Raisin Cookies
Mint-Chocolate Truffles
Double-Chocolate Cupcakes
Fudgy Chocolate Brownies
Peanut Butter Icebox Cookies
Junior Mint Brownies
Giant Oatmeal Drop Cookies
Cinnamon Sugar Crisps
Gingersnaps
Brown Sugar Icebox Cookies
St. Lucia Saffron Bread
Hawaiian Bubble Bread
Jamaican Banana Bread
Chocolate Malt Ice Cream
Chocolate Bundt Cake
Orange-Pecan Muffins
Banana-Spice Muffins
Gorgonzola Cheese Grits
Tutti-frutti Smoothie
Orange-Banana Shake
Bueno Breakfast Burrito
Spanish Omelets
Triple-Lemon Muffins
Blueberry Pancakes
Lemon-Macaroon Tartlets
Buffalo Shrimp With Blue Cheese Dip
Fluffy Fruit Dip With Almond Chips
Cranberry Biscuits With Smoked Turkey
Holiday Glogg
Deviled Dip
Japanese Pork-Noodle Bowl
Rice Pudding
Skinny Guacamole
Chicken Piccata
Cheesecake crepes with fruit sauce
Fruitcake bars
Longevity Noodles
Carrot Cake with Cream Cheese Frosting
German Chocolate Bundt Cake
Cheese-and-Pepperoni Bread
Baked Penne With Sausage and Garlic (Dracula's Revenge)
Ham-and-Oyster Po'Boy
Hot Bean-and-Cheese Dip
Italian Baguette Chips
Thai Shrimp Dip
Coconut-Almond Macaroons
Chocolate-Toffee Puffs
Blueberry Streusel Muffins
Orange Poppy Seed Muffin
Yummy Muffins
Heavenly Meringue Cookies
Chocolate Chip Meringues with Strawberries
Chocolate-Chip Meringue Cookies
Double-Vanilla Meringue Cookies
Easy Chicken in a Pot
Crock Pot Turkey Sandwiches
Chicken a la King
Chicken and Carrots with Wine Sauce
Good Season’s Crock Pot Chicken
Crock Pot Casserole
Working Woman’s Chicken and Rice
Chicken Parmesan
Chicken Stew
Chicken and Spaghetti
Crockpot Barbeque
Creamy Dijon Chicken
Vegetable Beef Barley Soup
Sloppy Joes
Slow Cooker Barbecue Beef Sandwiches
Mustard Onion Chuck Roast in Foil
2 tbsp. dry mustard
1 1/2 tsp. water;
3-pound trimmed beef chuck pot roast
2 medium onions, chunked;
1/2-cup soy sauce....

Blend mustard and water to make a paste; let stand for 5 minutes. Place a large enough piece of foil to cover meat in a shallow baking pan; place meat on foil. Sprinkle onion pieces on meat. Stir 1 tbsp. soy sauce into mustard mixture, blending until smooth; stir in remaining soy sauce. Pour mixture evenly over beef and onions. Fold foil over meat; seal securely. Roast at 325 for 3 hours. Remove from oven, slice across grain, and serve with meat juices. My family loves this, and it's great for those days when the late afternoon is hectic. Throw it in at 3; it's ready at 6. Plus chuck roast is so cheap.

8 servings at 7 pts

Per Serving (excluding unknown items): 279 Calories; 13g Fat (39.9% calories from fat); 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 145mg Cholesterol; 1137mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fat
Smothered Chicken with Pierogies

1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) low fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken
Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating.
Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

Serves 4, 7 points per serving

Bacon, Egg & Cheese "Mock" Quiche
servings | 6
estimated POINTS per serving | 4
course | Light Meals
Ingredients
8 slices Oscar Mayer cooked center-cut bacon, cut in small pieces
1/3 cup onion, chopped
3/4 cup Kraft 2% Shredded Sharp Cheddar Cheese
1/2 cup(s) Bisquick reduced-fat baking mix
2 large egg(s)
1 cup fat-free (skim) milk
Instructions
Cook bacon and cut in small pieces. Dice onion. Spray PAM in 8 inch pie plate. Sprinkle bacon and onions over bottom of pan. Sprinkle cheese over bacon and onions. Mix eggs, milk, and bisquick until combined. Pour over bacon mixture. Bake 35-45 minutes on 350 degrees, until knife inserted in center comes out clean.
Special Notes
This is adapted from a tried and true Bisquick recipe. It reheats well and can be modified in several ways -- add veggies (green onion, green pepper, broccoli) etc or try lean diced ham, 2% swiss cheese, and mushrooms for a different twist. This is a great lunch with a green salad, or a breakfast treat. Enjoy.
Apple Cinnamon Pancakes
Ingredients
3/4 cup(s) dry buckwheat pancake mix, incomplete, add-water-only
1/3 cup(s) water
1 medium apple(s), peeled, cored and grated
1 tsp ground cinnamon
3 tbsp reduced-calorie pancake syrup
1 cup(s) canned sweetened applesauce, cinnamon flavored
Instructions
To make batter, stir together pancake mix, water, apple and cinnamon.
Coat a large, nonstick skillet with cooking spray and warm it over medium-low heat. Ladle out batter in small batches (2 to 3 tablespoons). Cook pancakes until nicely browned on both sides.
Top with syrup and applesauce and serve. Yields 4 two-pancake servings.
POINTS
Serves | 4
POINTS per serving | 3
Black Bean Burrito Casserole
servings | 4
estimated POINTS per serving | 4
course | Light Meals
Ingredients
1 jar of taco sauce
3/4 can Trader Joe's Refried Black Beans with Jalapenos
2 1/2 oz. reduced fat cheddar cheese - shredded
1 cup black beans
7 fat free corn tortillas
Instructions
Layer the tortillas in a casserole dish with the taco sauce, the refried beans and plain beans. Sprinkle cheese on top and bake for ~18 minutes
Special Notes
Lots of protein and fiber with very little fat. Also very filling!
Buffalo Chicken and Macaroni Salad
servings | 4
estimated POINTS per serving | 4
course | Light Meals
Ingredients
1/2 C ff blue cheese dsg
1/4 C ff mayonaise
1 tsp tobasco sauce
1/4 tsp paprika
1 1/2 C diced cooked chicken breast-8 oz
1/2 C chopped celery
2 C cooked elbow macaroni
1 C diced fresh tomatoes
Instructions
Combine blue cheese dsg,mayonaise,tabasco sauce and paprika.
Add chicken,celery and macaroni
Mix well and then stir in tomatoes.
Cover and refrigerate at least 30 min.
Gently stir before serving.
Special Notes
1 1/3 C macaroni usually cooks to about 2 Cups
Chicken Caesar Pitas
servings | 6
estimated POINTS per serving | 6
course | Light Meals
Ingredients
1 bag Caesar salad kit (produce)
1/3 bottle of fat free caesar dressing
3 3oz grilled chicken breasts
3/4 c. shredded reduced fat mozzarella cheese
6 pita pockets halved
Instructions
Saute the chicken breasts in Pam olive oil spray with your choice of seasonings. Once cooled, dice chicken up and stir in with salad, cheese and dressing.
Serve in pita pockets.
Special Notes
This makes an excellent lunch! Very light yet very filling.
Chicken Cheese Enchilada
servings | 2
estimated POINTS per serving | 5
course | Light Meals
Ingredients
2 - 6" floured tortillas
3 oz. Swansons chicken in water
4 T. cheddar cheese (shredded)
Salsa
3 T. Sour Cream (light)<
Instructions
Divide first 3 ingredients equally between 2 tortillas. Place on non-stick frying pan, low heat till just warm through. Remove from pan, top with 1/2 of sour cream. Continue with other tortilla.<br>
Special Notes
I only make one of these and reserve the other ingredients for another lunch or dinner. Served with a salad and some fruit..it make a great lunch or dinner or even breakfast!
Chicken Quesadilla
servings | 1
estimated POINTS per serving | 5
course | Light Meals
Ingredients
1 flour tortilla
1 slice fat free mozzarella cheese
3 oz grilled chicken
1 tbsp salsa
Instructions
Spray a non stick skillet with olive oil cooking spray. Brown the tortilla for 30 seconds on each side. Lay the chicken over half the tortilla. Top with cheese. Let the cheese melt a little and then add the salsa. Fold the tortilla in half and let sit for another 30 seconds. Enjoy!
Chicken Quesadilla
servings | 4
estimated POINTS per serving | 6
course | Light Meals
Ingredients
1 can of 98% fat free white meat chicken
1 can of ro-tel with cilantro and lime juice
1 tablespoon fresh cilantro
1 cup shredded low fat cheese
4 low fat tortillas
cooking spray
Instructions
Cook chicken and ro-tel until liquid is cooked off. Spray a large cookie sheet with pam and cut the 4 tortillas in half. Place 4 halves on the cookie sheet and put 2 ounces of chx mix on tortillas. Top each with 1/4 cup shredded cheese. Top with other half of tortilla, spray with cooking spray and bake at 350 degrees until crisp. Serve with salsa and fat free cheese.
Grilled cheese - 3 points!!
servings | 1
estimated POINTS per serving | 3
course | Light Meals
Ingredients
* 2 slices Schwebel's lite wheat/99% fat free bread (70cal/0fat/6fiber=2slices)
* 2 slices Smart Beat fat free American cheese (25cal/0fat/0fiber=1slice)
* butter flavor Pam spray
Instructions
Make the grilled cheese as you usually would, spraying the Pam on the outers of the bread instead of using butter and using 2 slices of cheese.
Special Notes
Enjoy!!
Healthy Hummus
servings | 12
estimated POINTS per serving | 2
course | Light Meals
Ingredients
1 package soft tofu, drained
1 can garbanzo beans, rinsed and drained
juice of 1 lemon
1 cup fresh parsley
1/4 c olive oil
1/4 c water
salt and pepper
1 T cumin (at least)
4 - 5 garlic cloves
2 - 3 t ground red pepper
Instructions
Place all ingredients in cuisenart and pulse until smooth consistency. Add spices to your liking, I also add ginger and curry. You can play with amounts to get your desired flavor. Serve on toasted pita with sliced tomatoes & cucumbers, carrots, other veggies.
Special Notes
Great alternative to "real" hummus with tahini!
Garden Vegetable Soup
2/3 cup sliced carrot
½ cup diced onion
2 cloves garlic, minced
3 cups chicken or beef broth
1 ½ cups cabbage, diced
½ cup green beans
1 tbsp tomato paste
½ tsp dried basil
¼ tsp dried oregano
¼ tsp salt
½ cup zucchini, diced
In large saucepan strayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stire in zucchinie and heat 3 to 4 minutes. Serve hot
Each serving = 0 Points!!!!
Thai Salad
20fresh tiger prawns(you can use chicken or beef)
1/2 onion
1 tomato
1c.cucumber
1 tbsp roasted rice
1tbsp spring onions.
For sauce:
4small thai chill's,
1 stick of fresh lemon grass
,2 cloves fresh garlic,
2tbspfresh coriander root,
1tbsp fresh ginger,
2tbsplemon juice,
1tbspwhite vinegar,
1tspsalt,
2tbspfish sauce,
1tspwhite sugar.
instructions:
peel& devein prawns, slice tomatos and onions, dice cucumbers into small pieces, chop spring onions. Chop finely all sauce ingredients together. Add in the lemon juice, vinegar, fish sauce and sugar. Mix well set aside to infuse, about 30 minutes. Char-grill or boil prawns until pink. Place in salad bowl. Mix the prawns, veggie mixture, and roasted rice together. Add the sauce mixture & mix well. Serves 4
Skinny Guacamole 1 Tablespoon = 1 point
1 can (15 ounces) cannellini beans, drained and rinsed
2 large avocados, peeled, pitted and sliced
1 clove garlic, chopped
2 plum tomatoes, chopped
1 small onion, chopped
1/2 teaspoon salt
2 tablespoons lime juice

Puree beans in food processor. Add avocado and garlic. Pulse with on-and-off motion until blended. Mix together tomato, onion, salt and lime juice in a medium-size bowl. Stir in avocado mixture.
Nutrient Value Per Tablespoon: 19 calories, 1 g fat (0 g saturated), 1 g protein, 2 g carbohydrate, 30 mg sodium, O mg cholesterol.
Garlicky Baked Shrimp (5 Points)
Cooking Spray
1 1/4 pounds medium Shrimp, peeled & deveined
1/2 cup dry bread crumbs
3 tablespoons fresh parsley, finely chopped
1 teaspoon lemon rind, grated, (optional)
1/4 teaspoon salt
3 garlic cloves, minced
2 tablespoons fresh lemon juice
4 teaspoons olive oil
Preheat oven to 400. Coat 4 individual gratin dishes with cooking spray. Divide shrimp among dishes; set aside. Combine breadcrumbs & next 4 ingredients; stir in juice & oil. Sprinkle breadcrumb mixture over shrimp. Place dishes on a baking sheet. Cook for 13 minutes.
Try peeling & slicing eggplant in about 1/4 inch thick slices. Rub some fat free yogurt on each side and then dip in ff breadcrumbs. Spray a baking sheet and then spray the eggplant also on each side. Bake until nicely browned in about a 375-degree oven. Tastes a lot like fried.
Chicken and Rajas Enchiladas
2 large poblano chiles
Cooking spray
2 (4-ounce) skinned, boned chicken breasts, cut into ¼-inch strips
1 cup chopped tomato
¾ cup thinly sliced onion
¼ tsp freshly ground pepper
4 (10-inch) fat-free flour tortillas
1 cup Refried White Beans
1 cup (4 ounces) Monterey Jack cheese
Fresh cilantro sprigs (optional)
Preheat broiler. Cut poblanos in half lengthwise, and discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel chiles and cut into ¼-inch strips.
Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, tomato, and onion; saute 5 minutes or until chicken is done. Stir in pepper.
Warm tortillas according to package directions. Spread about ¼ cup refried beans down center of each tortilla. Divide the chicken mixture, chiles, and cheese evenly among the tortillas, and roll up. Garnish enchiladas with cilantro sprigs, if desired.
444 Calories 11.9g Fat 7.2g Fiber
Mexican Chicken Casserole
1 cup fat-free, less-sodium chicken broth
2 (4.5ounce) cans chopped green chiles, divided
1 ¾ pounds skinned, boned chicken breasts
2 tsp olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
¼ cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
½ cup shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350º. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350º for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
369 Calories 11.4g Fat 3g Fiber
Crispy Salmon Cakes With Lemon-Caper Mayonnaise
Flavored mayonnaise:
6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Salmon Cakes:
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed
1 large egg, lightly beaten
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise--used here instead of commercial tartar sauce--is also great with other fish.
1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise. Yield: 4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise).
Healthier Chicken Marsala
4 skinless, boneless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon butter
1 cup fresh sliced mushrooms
1/2 cup Marsala wine

In a medium bowl mix the flour, garlic salt, pepper and oregano. Set aside. Heat oil and butter in a large skillet over medium heat until fat bubbles. Dredge chicken in flour mixture and shake off excess. Fry in skillet for 2 minutes or until lightly browned on first side. Turn chicken over and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly. Add Marsala wine. Cover skillet, turn heat to low and simmer for 10 minutes.
Baked Potato-and-Bacon Soup
From Cooking Light
5 ¼ pounds baking potatoes
7 bacon slices
4 ½ cups chopped onion
1 tsp salt
5 garlic cloves, minced
1 bay leaf
7 ½ cups low-fat milk
¾ tsp black pepper
3 cups fat-free, low sodium chicken broth
1/3 cup chopped fresh parsley (optional)
1 ¼ cups sliced green onions
1 ¼ cups finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 400º. Pierce potatoes with a fork, bake at 400º for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan saute 5 minutes. Add salt, garlic, and bay leaf; saute 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese. Yield: 18 1-cup servings.
237 Calories 7.8g Fat 3.1g Fiber
Japanese Valentines Fondue
servings | 2
estimated POINTS per serving | 8
course | Main Meals
4 pcs. sushi
soy sauce & wasabi
1/4 cup steamed soybeans
1 cup thnly. sl. cucumber
4 tbls rice vinegar
2 tbls. toasted sesame seeds
FONDUE:
4 cups ff chicken broth
2 tbls. min. scallion
3 oz. thnly. slcd. steak
3 oz. cbd. chicken breast
3 oz. lg. raw shrimp
1 zuccini sl.
2 baby bok choi sl.
1 cup saifun rice noodles sftnd.
1/2 cup bean sprouts
1 cup broccoli tops
SAUCES:
1 tbls soy sauce
1 tbls peanut sauce
1 tbls teriaki sauce
APPETIZER:
On serving plates arrange 2 pieces of sushi per person, steamed soybeans, and soy sauce and wasabi. In a small bowl, combine cucumber slices, rice vinegar and sesame seeds. Toss and devide between 2 small bowls.

FONDUE DINNER:
Arrange all raw meat and fish on a single plate. On another plate arrange all raw vegetables and noodles. Heat broth on stove until hot then pour into a metal fondue pot. Add scallions to broth. Sqrewer raw meats and vegetables one at a time and cook in hot broth. At the end add sai-fun noodlesand bean sprouts to the broth and any left over meat or vegetables and ladle into small bowls. Serve with dipping sauces. Serve mango ice cream for desert!
Mediterranean Shrimp Pasta
From the kitchen of LWITTIG

servings | 2
estimated POINTS per serving | 6
course | Main Meals
8-10 large shrimp
1 can artichoke hearts, chopped
1 large onion, diced
4 garlic cloves
8 to 10 large black olives, sliced
2 cups pasta (cooked)
1 can (8 oz.) chicken broth
1 can Hunts diced tomatoes
Fat Free Feta Cheese
Salt and pepper to taste
In a large skillet, saute chopped onion, garlic, sliced olives, and chopped artichoke hearts in half of the chicken broth until tender. Add tomatoes, remaining chicken broth and cleaned, deveined shrimp and simmer for approx. 15 minutes until shrimp turn pink and firm. Spoon mixture over 1 cup cooked pasta (any type) and garnish with fat free feta cheese if desired.
Recipie points are figured with 4 to 5 shrimp per serving.
Broccoli with orange-sesame sauce
side dishes | This citrus sauce really perks up broccoli. Serve it with rice and soy-orange marinated pork tenderloin.
3/4 cup orange juice
1 Tbsp honey
1 1/2 tsp ginger root, grated and peeled
2 tsp cornstarch, dissolved in 4 tsp water
2 tsp fresh lemon juice
1 tsp sesame oil
1 pound Schwan's Broccoli Florets, steamed
2 tsp sesame seeds, toasted
In a small nonstick saucepan, combine orange juice, honey and gingerroot; bring to a boil. Add the dissolved cornstarch and return to a boil, stirring; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice and sesame oil.
Place broccoli in a serving bowl. Top with the sauce and sprinkle with the sesame seeds.
Serves | 4
POINTS per serving | 1
"Not" a BLT
From the kitchen of DAMNNEARPERFECT

servings | 1
estimated POINTS per serving | 2
course | Sandwiches
2 slices hi fiber, fat free bread (40 cal per slice) of any variety
1 tsp Bacos
1 Tblspn fat free Miracle Whip (4 Tblspns make 1 point)
Sliced tomatoes
Lettuce
Fresh ground pepper (optional, but flavorful)
Toast the bread. Spread with the fat free Miracle Whip. Sprinkle on the Bacos and ground pepper. Top with lettuce and tomatoes. Enjoy.
Fresh tomatoes from the garden are the best, but even the store-bought ones turn out pretty good! If you want to splurge, add another teaspoon of Bacos to add to the bacon flavor. Then count it as 2 points.
1 Pt Cole Slaw
From the kitchen of FUZZHEAD

servings | 6
estimated POINTS per serving | 1
course | Side Dishes
Ingredients
4 cups prepared slaw mix(shredded cabbage and carrots)
1tbsp dried parsley flakes
1/2 cup ff mayonaise
1tbsp cider vinegar
3pkgs equal
1tbsp honey dijon mustard
1/8 tsp black pepper
Mix all ingredients from parsley flakes down. Add to slaw mix and combine well. refrigerate at least 30 min.
Mix before serving.

Serving size 3/4 cup.
1 Point Oatmeal Pancakes
From the kitchen of JMTULLER

servings | 9
estimated POINTS per serving | 1
course | Breakfast
1/2 cup quick cooking or old fashioned oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
3/4 cup reduced fat buttermilk
1/4 cup skim milk
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in addistional 2 to 4 tablespoons milk.)

Spray griddle or 10 inch non-stick skillet with cooking spray. Heat griddle over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)

For each pancake, pour a scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Sorry everyone, I messed up on the milk ingredient my first try. Also, I used all skim milk, no buttermilk, and they turned out fine.

1 pancake: Calories 65 (calories from fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 220mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 2g
Broccoli-Cheese Soup
3 cans FF Chicken Broth
2 lb bag of Frozen Broccoli
1 can Rotel Tomatoes
10 oz. Velveeta Light cheese
----
Simmer everything but the cheese for 45 minutes in pot.
Cut Velveeta up into 1 oz. cubes, and when the soup is done simmering, add the cheese in until melted.
1 c. = a very high 1 point - but I count it as 2.
BBQ Roasted Salmon
From the kitchen of SCMSELIGMAN

servings | 4
estimated POINTS per serving | 6
Ingredients
1/4 cup pineapple juice
2 tbsp fresh lemon juice
1 1/2 lb Atlantic salmon fillets
2 tbsp unpacked brown sugar
2 tsp lemon peel
3/4 tsp ground cumin
1/2 tsp table salt
1/4 tsp ground cinnamon
Instructions
Combine first three ingredients in ziplock bag, marinate in fridge one hour turning occasionally.

Remove salmon from bag, discard marinade - combine the remainder of ingredients and rub over fish.

Place fillets in baking dish coated with cooking spray, bake at 400 for about 12-14 minutes until desired doneness and serve with slice of lemon on top for garnish.
Cajun Pan Fried Tilapia
From the kitchen of DEBLYNNE13

servings | 2
estimated POINTS per serving | 2
Ingredients
8 ounces Tilapia
Old Bay Seasoning
Butter flavored cooking spray
Instructions
Heat a non stick skillet. Generously spray the pan with butter flavored cooking spray. Sprinkle each side of the fish filets generously with Old Bay Seasoning. Place filets in hot skillet and spray the top of the fish with the butter flavored spray. Pan fry on each side about 5 minutes, for a total of 10 minutes.
Special Notes
You could also garnish with fresh chopped cilantro and lemon wedges. This is so good and only 2 pts for a 4 ounce serving of fish.
Enjoy!
"Sausage" Omelette
From the kitchen of SHOAGLAND

servings | 1
estimated POINTS per serving | 3

Ingredients
1 large egg
3 egg whites
1/3c. skim milk
1 Morningstar Farms brekfast link
Salsa
Instructions
Slightly thaw sausage, then crumble sausage into skillet, heat until warm. Scramble egg, egg whites and milk together. Pour over sausage, cook until done. Serve with Salsa.
Special Notes
This is wonderful! I sometimes add mushrooms or roasted red peppers (or 2 sausages!). Fabulous way to start the day!
1 1/2 Point French Toast
From the kitchen of CGEGE2002

servings | 3
estimated POINTS per serving | 3
course | Breakfast
Ingredients
1/2 cup 1% milk
3 egg whites
1 whole egg
2 Tbs sugar
I cant believe its not butter spray
cinnamon
6 pieces of light white bread
Instructions
Take first 4 ing. and mix well in bowl,spray pan with ICBINB spray, dip bread in egg mixture quickly piece by piece and lay in pan. sprinkle with cinnamon and let it brown on low to med heat.
Special Notes
Yield 6 pieces (approx 2-3 servings) Add 1/4 cup of light dressing for only 2 points.
Great dish for any meal.
store leftovers in fridge.
ENJOY!
Angel Biscuits
From the kitchen of TURTLE4

servings | 8
estimated POINTS per serving | 1
course | Breakfast
Ingredients
1 cup self-rising flour
1/2 cup skim milk
2 Tblsp. reduced fat mayonaise
Instructions
Preheat oven to 400 deg. and spray muffin tin with non-stick cooking spray.
Stir ingredients together and fill eight muffin cups. Bake for 18-20 minutes or until golden brown.
Special Notes
I do not like mayo, but I love these biscuits. I eat them with supper sometimes too.
Substitute self-rising cornmeal for the flour to make corn muffins!
Anita's Black Bean Taco Soup
From the kitchen of ABAUTSCH

servings | 8
estimated POINTS per serving | 4
course | Breakfast
Ingredients
1 can (16 oz) kidney beans; undrained
1 can (16 oz) great northern beans; undrained
2 can (16 oz) black beans; undrained
1 can (16 oz) refried beans; fat free
1 can (14 oz) rotel tomatoes; mild
2 cans (13 1/4 oz.) chicken broth; fat free
1 pkg. Original Ranch Salad Dressing Mix; reduced calorie (optional)
1/4 cup minced onion
4 each corn tortillas; torn up
4 ounces velveeta cheese lite
1 tablespoon olive oil
Instructions
Put everything but cheese and corn tortillas in pot and bring to a boil.
Turn heat down to low and simmer for about 15 minuts.
Stir occasionally - after refried beans are incorporated in the soup - add
4 ounces of velveeta and the torn-up corn tortillas.
stir until cheese is melted.

WW Points = 4

8 servings
(2 cups per serving)
Special Notes
This would be great with some cornbread
Grilled Corn And Black Bean Salad
Ingredients
3 pieces(s) corn on the cob, medium-size ears
1/2 cup(s) fresh lime juice
1/3 cup(s) red onion(s), minced
1/3 cup(s) cilantro, fresh, chopped
3 tbsp white vinegar
2 tsp sugar
2 tsp ground cumin
2 tsp chili powder
15 oz canned black beans
1 medium lime(s), quartered
Instructions
Prepare grill.
Place husked corn on a grill rack; grill 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool.
Cut kernels from corn; place in a bowl. Add lime juice, onion, cilantro, vinegar, sugar, cumin, chili powder and beans; stir gently. Cover and chill for 1 hour. Garnish with lime wedges, if desired. Yields about 1/2 cup per serving.
POINTS
Serves | 6
POINTS per serving | 2
Easy Summer Catfish
Ingredients
1 pound catfish fillet(s), four 4-oz filets
1 tsp table salt
1 tsp black pepper
1 medium lemon(s)
1 small orange(s)
1 tbsp fresh lime juice
1 tbsp canned chopped hot green chili peppers
1 tbsp chopped red hot chili peppers
1/2 cup(s) orange juice
2 tbsp cilantro, fresh, chopped
1/2 cup(s) white wine
2 serving(s) olive oil cooking spray, or enough to coat fish
Instructions
Wash catfish filets thoroughly under cold water. Season each side with salt and pepper. Slice lemon and orange; set aside. Mix lime juice, chili peppers, orange juice, cilantro and wine in small dish; set aside.
Using tinfoil, create a liner for a baking pan or cookie sheet. Coat both sides of fish with cooking spray and place in one layer on foil; pour juice-pepper mixture into foil.
Place lemon and orange slices on top. Bake at 400°F for 10 to 20 minutes, or wrap the whole thing up in foil and throw it on the grill for about 7 to 15 minutes, or until just cooked through and opaque – cooking time varies depending on thickness of filets.
Note: This dish is great with white rice, steamed veggies or on top of a salad. You can vary the recipe using butter, blush wines, chicken broth, etc. Also, good summer herbs and vegetables to add include chives, gingerroot, lemongrass, scallions, thyme, tarragon or basil.
POINTS
Serves | 4
POINTS per serving | 5
Chili Dogs
Ingredients
4 average fat-free beef and pork hot dog(s)
4 medium reduced-calorie hot dog bun(s)
15 oz canned low-fat chili
1/4 cup(s) red onion(s), minced
1/2 cup(s) low-fat shredded cheddar cheese
1 serving(s) olive oil cooking spray, or enough to coat cheese
Instructions
Preheat oven to 350ºF.
Place hot dogs in buns; top each with about 1/4 cup of chili, 1 tablespoon of onion and 2 tablespoons of cheese. Lightly coat cheese with cooking spray.
Wrap hot dogs in foil; cook until warmed through and cheese is melted, about 15 minutes. Serve hot.
POINTS
Serves | 4
POINTS per serving | 5
Cobb Salad
Ingredients
8 cup(s) romaine lettuce, chopped
1/2 pound 99% fat-free deli-sliced turkey breast, cut into thin strips
1/4 pound low-fat Swiss cheese, cut into thin strips
1 large tomato(es), diced
8 slice(s) cooked crisp turkey bacon, crumbled
1 large egg(s), hard-boiled, diced
1/2 cup(s) fat-free blue cheese dressing
Instructions
Arrange lettuce in 4 salad bowls. Top each with 2 ounces of turkey, 1 ounce of cheese and 1/4 of tomato. Sprinkle 2 crumbled slices bacon and 1/4 of egg over each.
Spoon 2 tablespoons of dressing over each salad just before serving.
POINTS
Serves | 4
POINTS per serving | 6
Egg Nog
Prep Time | 10 min.
Cook Time | 10 min.
Level of Difficulty | Easy
Ingredients
1 large egg(s)
1/4 cup(s) regular egg substitute
1/4 cup(s) sugar
2 cup(s) fat-free evaporated milk
1 tsp vanilla extract
1/4 fl oz brandy, or rum (80 proof)
1 tsp ground nutmeg
Instructions
Beat together egg, egg substitute and sugar.
Warm the milk until it steams, but does not boil. Very gradually beat the milk into the eggs.
Return mixture to the stove and cook over low heat, stirring constantly until thickened slightly and very steamy. Do not let the eggnog boil.
Stir in vanilla and chill thoroughly.
Stir in brandy. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving. Yields about four 3/4-cup servings.
Warm milk until it steams, but does not boil. Very gradually beat milk into eggs.
Return mixture to the stove and cook over low heat, stirring constantly until thickened slightly and very steamy. Do not let eggnog boil.
POINTS
Serves | 4
POINTS per serving | 4
Eggnog Bread Pudding
Prep Time | 8 min.
Cook Time | 32 min.
Level of Difficulty | Easy
Bread pudding is the perfect way to use up odd bits of bread. If you have crusty bread left over, make your pudding with cubes rather than slices.
Ingredients
5 slice(s) white bread, cut in half
1/3 cup(s) sugar
1 cup(s) fat-free evaporated milk
1 tsp vanilla extract
1 large egg(s)
2 tbsp raisins
1/2 tsp ground nutmeg
1/3 cup(s) unpacked brown sugar
1/4 cup(s) light corn syrup
1/3 cup(s) orange juice
1 oz rum, dark
Instructions
Preheat oven to 350°F (175°C). Coat an 8 x 8-inch (20 x 20-cm) baking dish with cooking spray. Lay bread slices, overlapping, in dish.
Beat together sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, 30 minutes.
For sauce, put brown sugar, corn syrup, orange juice and rum into a small saucepan and simmer for 2 minutes.
To serve, cut pudding into 8 rectangles and top with warm rum sauce.
POINTS
Serves | 8
POINTS per serving | 4
Gorgonzola And Fig-Stuffed Endives
Prep Time | 10 min.
Cook Time | min.
Level of Difficulty | Easy
Serve up these elegant yet easy hors d'oeuvres at your next cocktail party.
Ingredients
3 tbsp fat-free cream cheese
1 oz Gorgonzola cheese, about 1/4 cup
1/4 pound endive, Belgian (about 24 small leaves)
3 medium dried fig(s), stems trimmed and cut into 8 pieces each
3 tbsp fat-free cream cheese
1 oz Gorgonzola cheese, about 1/4 cup
1/4 pound endive, Belgian (about 24 Small leaves)
3 medium dried fig(s), stems trimmed and cut into 8 pieces each
Instructions
Blend together cream cheese and gorgonzola cheese.
Top the base of each endive leaf with about 1 teaspoon of cheese mixture and 1 piece of fig. (If you're a handy baker, pipe the cheese mixture onto the endives through a pastry bag, for a bit more decorative flare.) Yields 3 topped endives per serving.
POINTS
Serves | 8
POINTS per serving | 1
Holiday Brussels Sprouts
Prep Time | 10 min.
Cook Time | 30 min.
Level of Difficulty | Easy
This red and green side dish is the perfect accompaniment to your Christmas dinner.
Ingredients
1 pound brussels sprouts, steamed
3 tbsp maple syrup
1 tbsp vegetable oil
1 tbsp apple cider vinegar
1/2 tsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) dried cranberries
Instructions
Preheat oven to 375°F. Coat an 8 X 8-inch baking dish with cooking spray.
Place Brussels sprouts in bottom of prepared pan. (Note: If you can't find fresh Brussels sprouts, use frozen ones that have been thawed; just decrease the cooking time below by about 10 to 15 minutes.)
Combine maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl; pour over Brussels sprouts. Stir in cranberries and bake, covered, until tender and bubbly, about 30 minutes. Yields about 3/4 cup per serving.
POINTS
Serves | 4
POINTS per serving | 2
Holiday Punch
Prep Time | 10 min.
Cook Time | min.
Level of Difficulty | Easy
Make this low-POINT punch for the New Year - omit the rum for a flavorful, alcohol-free refresher.
Ingredients
4 cup(s) Schweppes Diet Ginger Ale, or equivalent product
4 cup(s) grapefruit-mango juice
2 2/3 tbsp frozen orange juice concentrate, thawed
4 fl oz rum, white preferred, 80 proof
2 item(s) lime(s)
1 small grapefruit(s), red, sliced
1 item(s) orange(s), sliced
Instructions
Combine ginger ale, juice, concentrate, rum and juice of 1 lime.
Slice remaining lime. Garnish punch with sliced lime, grapefruit and orange. Yields eight 1-cup servings.
POINTS
Serves | 8
POINTS per serving | 2
Sausage, Apple And Cornbread Stuffing
Ingredients
8 oz turkey sausage
2 tbsp apple juice
1 tsp butter
1 medium onion(s), chopped
2 medium celery, chopped
2 medium apple(s), cored and diced
1/4 cup(s) parsley, chopped
2 tbsp thyme, chopped, or 1 tsp dried
1 tbsp poultry seasoning
1 package(s) cornbread Stuffing dry mix, an 8 oz bag
1 1/2 cup(s) chicken broth, hot
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Coat a large, nonstick skillet with cooking spray; place over medium heat.
Remove sausage from casing; add sausage to skillet and cook, breaking up into small pieces until no pink remains. Add apple juice and simmer, stirring constantly, until liquid evaporates. Remove sausage to large bowl; set aside.
Melt butter in skillet. Add onion and celery; sauté until translucent, about 8 minutes. Stir in apples, parsley, thyme and poultry seasoning; cook about 3 minutes.
Add stuffing to skillet; stir in enough chicken stock to moisten stuffing as you like it. Add to bowl with sausage; stir in enough chicken stock to moisten stuffing. Season to taste. Yields 3/4 cup per serving.
POINTS
Serves | 12
POINTS per serving | 2
Turkey Stuffing
Ingredients
9 slice(s) whole-wheat bread, cubed
9 slice(s) white bread, cubed
12 oz turkey sausage, lean, casings removed
6 medium celery, stalks, chopped
3 medium onion(s), chopped
3 small apple(s), cored and chopped
1/3 cup(s) fresh sage, chopped
3 tbsp parsley, chopped
1 1/2 tbsp thyme, chopped
4 1/2 cup(s) fat-free chicken broth
3/4 cup(s) regular egg substitute
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Preheat oven to 350°F. Spread bread on baking pans and bake until lightly toasted.
In a large nonstick skillet sauté sausage, breaking it up with a wooden spoon as it cooks. Drain in a colander and return to skillet. Stir in celery, onion and apple and sauté until tender.
In a very large bowl, stir together bread cubes, sausage mixture, sage, parsley and thyme. Sprinkle with chicken broth and egg substitute and toss gently. Season with salt and pepper.
Put stuffing into a 9 x 13-inch asserole and bake until heated through and browned on top, 45 to 50 minutes. Cut into 24 squares and serve.
POINTS
Serves | 24
POINTS per serving | 2
1 Pt Chocolate Muffins
servings | 24
estimated POINTS per serving | 1
course | Cakes
Ingredients
3 cups all bran mix
1 1/2 cups water
1 1/2 teaspoons baking powder
1 box sweet rewards reduced calorie brownie mix
Instructions
put baking powder water and all bran in bowl and let sit for 5 minutes.

add brownie mix.

ENJOY!!!
Special Notes
Bake at 350 for 23 - 25 minutes or until toothpick comes out clean!!

Also add semi sweet chocolate chips for no points per muffin!
Berry Muffins
servings | 12
estimated POINTS per serving | 3
course | Cakes
Ingredients
1/4 cup orange juice
1 tsp vanilla extract
8 oz vanilla nonfat yogurt
1 egg
2 T oil
1/3 cup sugar
2 cups flour
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup blue berries
Instructions
Combine 1st 6 ingredients.
Add until just moistened next 4 ingredients.
Fold in berries.
Divide batter evenly among 12 muffin cups coated with cooking spray.
Sprinkle with 1 T sugar over muffins.
Bake on center rack until golden brown.
Remove from pan immediately.
Special Notes
For Black Berry Muffins substitute almond extract for the vanilla extract and 1 cup black berries for the blue berries.
Better Than Sex Cake
servings | 20
estimated POINTS per serving | 3
course | Cakes
Ingredients
1 yellow Jiffy cake mix (25)
8 oz ff cream cheese (8)
1 large box sf vanilla pudding mix (8)
2 cups skim milk (4)
20 oz can crushed pineapple, drained (4)
8 oz tub ff coolwhip (8)
Instructions
Prepare cake mix as directed & spread in 9 x 13 pan. Bake about 15 min. While cake is baking, mix pudding mix, milk, & cream cheese; and allow to set in fridge. Once cake has cooled, top with pudding mixture (you may have to mix it a little when you take it out of the fridge to make it smooth), then top with pineapple, then top with cool whip. Store in the fridge. Cut into 20 pieces.
Special Notes
Total points 57 divided by 20 = 2.85pts, I rounded up to 3. Also, if you can't find Jiffy cake mix you could probably use half of a regular yellow cake mix (it needs to be a thin cake to allow for the other layers) and make cupcakes out of the left over cake mix, but you'll have to refigure the points.
Double Chocolate Cupcakes
servings | 24
estimated POINTS per serving | 3
course | Cakes
Ingredients
1 (18.25-ounce) package light devil's food cake mix
1 cup water
3 large eggs
Cooking spray
1/4 cup semisweet chocolate chips
1/4 cup fat-free milk
3 tablespoons unsweetened cocoa
2 cups sifted powdered sugar
2 teaspoons vanilla extract
2 tablespoons powdered sugar
Instructions
Preheat oven to 350`. Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes. Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350` for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack. Split each cupcake in half horizontally using string or a serrated knife. Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes. Yield: 2 dozen (serving size: 1 cupcake).
Special Notes
I got this from the cooking light website... enjoy!
Flavor Burst Cake
servings | 12
estimated POINTS per serving | 3
course | Cakes
Ingredients
Angel food cake mix (dry)
20oz crushed pineapple(with juice)
sugar free jello (dry, any flavor)
fat free Cool Whip
Instructions
Mix top 3 together & bake as directed. Garnish with Cool Whip
Special Notes
This is an updated version of an old WW recipe. The jello adds a lot of color & flavor to the cake. Orange is good, so is raspberry. I've also done it with the sugar free pudding mixes but the texture is heavier, the pistachio is nice.
Lemon Cooler Cream Cake
servings | 24
estimated POINTS per serving | 1
Ingredients
1 lemon cake mix,
1/3 cup Dannon Light'n Fit Lemon Yogurt,
3/4 cup egg substitute,
1 cup cold water,
2 pkg lemon jello, sugar free,
1 cup boiling water + 1 cup cold water,
1 cup skim milk,
1 pkg instant vanilla pudding, sugar & fat free,
8 oz whipped topping, light or fat-free, 1 lemon (optional)
Instructions
Heat oven to 350 & coat 13x9 baking dish with canola cooking spray. Combine cake mix, yogurt, egg substitute, and cold water in large mixing bowl. Beat on low speed until moistened. Then beat on high for 2 minutes. Pour batter in prepared pan. Bake 35-40 minutes or until fork in center comes out clean. Poke holes all over the top of cake using a fork.
Special Notes
Combine 1 pkg of jello with boiling water and stir to dissolve for about a minute. Add cold water and stir for 1 minute. Slowly pour over the top of cake. Chill cake in refrigerator until needed for the icing.

In large mixing bowl, add milk, then the vanilla, pudding mix, and remaining package of jello. Beat on low speed until powders are dissolved and mixture is nicely blended and smooth. Fold in whipped topping and spread mixture over cake. Cut lemon in half lengthwise and slice thin for garnish on each slice. Chill cake in refrigerator until ready to serve.
Lemon Pudding Poke Cake
servings | 12
estimated POINTS per serving | 4
course | Cakes
Ingredients
1 box white cake mix
2 egg whites
1 1/3 cups water
4 cups cold ff milk
1 pkg. (lg) or 2 small, ff, sf, lemon flavor instant pudding mix.
Instructions
Bake cake as directed on box for baking directions. Bake in 9 by 13 pan. Remove from oven. Immediately poke holes down through cake with round handle of a wooden spoon (or plastic). Make holes about 1 inch apart. You can also use a drinking straw. It's important to do this part well in order for the pudding to go down into the cake. The pudding gets thick quickly too. So you have to not wait too long in doing it.!!!

Mix the cold milk and pudding mix together. Beat w/ wire whisk for about 2 min. Quickly pour about 1/2 of the mixture into the cake. Reserve the rest to pour over the cake when it thickens a bit more. about 2 minutes or so and frost cake with it. Refrigerate cake for about an hr. or until ready to use.
Special Notes
You can use the nutritional analysis on the packages to calculate the points. I came up w/ about 4 points for 1/12 of the cake. Adding ff cool whip may be another point....according to how much you use
Lemon Squares
servings | 24
estimated POINTS per serving | 2
course | Cakes
Ingredients
1 cup all-purpose flour
1/3 cup sifted powdered sugar
1/4 cup plus 1 Tbsp. chilled stick margarine, cut into sm. pieces
Vegetable cooking spray
1 cup sugar
2 Tbsp. all-purpose flour
1-1/2 tsp. grated lemon rind
1/2 tsp. baking powder
1/4 tsp. salt
3 egg whites
1 egg
1/4 cup plus 3 Tbsp. fresh lemon juice
1/4 tsp. butter flavoring
2 Tbsp. powdered sugar
Instructions
Combine 1 cup flour and 1/3 cup powdered sugar in a bowl, cut in margarine with pastry blender until mixture resembles course meal. Press mixture firmly and evenly into the bottom of an 11 X 7 x 1-1/2" baking dish coated with cooking spray. Bake at 350 for 20 min. or until lightly browned. Combine sugar and next 6 ingred. in a medium bowl; stir with a wire whisk until blended. Stir in lemon juice and butter flavoring. Pour mixture over prepared crust. Bake at 350 for 20 min. or until set. Cool completely on a wire rack. Cut into squares. Sift 2 Tbsp. powdered sugar over squares. Makes 24 bars.
Special Notes
Nut. value: Per square - 89 Calories, 2.7 g. fat, 1.3 g. protein, 15.2 g. carbohydrates, 9 mg. cholesterol, 68 mg. sodium. Don't have fiber content - if any. If cut into 24 pieces this is 2 Points per piece. Very tart & good. No one will ever know it's light!
Triple Chocolate Chip Brownies
servings | 16
estimated POINTS per serving | 2
course | Cakes
Ingredients
1 box of Sweet Rewards Devil's Food Cake mix
1 large box of sugar-free instant chocolate pudding
2 c. skim milk
3/4 c. Hershey's reduced fat chocolate chips
Instructions
Beat together first 3 ingredients. Stir in chocolate chips. Spread in a 9x13 pan coated with non-stick cooking spray. Bake at 350* for 25-30 minutes ot until the middle sets. Cool in pan on wire rack.
Vanilla Bundt
servings | 12
estimated POINTS per serving | 4
course | Cakes
Ingredients
1 (1 pound 2.25 oz) pkg. reduced fat yellow cake mix
1 (8oz) carton egg substitute
1 (3.4oz) pkg. sugar free instant vanilla pudding
1 cup fat free plain yogurt
1/2 cup applesauce
1/2 cup water
PAM
Instructions
Preheat oven to 350 degrees. Combine all ingredients (except PAM), beat at medium speed 2 mins. or until well blended. Pour batter in a Bundt pan sprayed with PAM. Bake at 350 degrees for 50 minutes. Serves 12, at 4 points a serving. (Was 4 points a serving for just the cake, but original recipe called for reduced fat yogurt and I use fat free which works just as well, so I still count it at 4 with a little dollop of fat free cool whip and a little bit of the strawberries.
Yummy Yellow Cake
servings | 12
estimated POINTS per serving | 4
course | Cakes
Ingredients
Yellow Cake mix
applesauce
2 sm. or 1 Lg. sugar-free strawberry Jello
2 sm. or 1 Lg. sugar-free Van. instant pudding
1 - 8 ounce fat-free coolwhip, thawed
1 cup skim milk
Instructions
Bake yellow cake as a sheet cake as directed on box, only substitute applesauce for the oil. As soon as done, pierce all through the cake with a knife and then pour jello that has been mixed with 2 cups boiling water and one cup cold water, slowly over cake so that it is absorbed in cake. Cool and then refrigerate over night, or at least several hours before serving. After cake has been chilled, mix the pudding with 1 cup skim milk and then fold in cool whip and ice the cake with this. Keep leftovers refrigerated.
Special Notes
If you want to make this into 24 servings it is just a litlle over 2 points! There are almost 4 1/2 points if served as 12 servings.
Apple Pie for Breakfast
We love this one – make them up at night – put them in the oven when you just get up and they will be ready to take to work with you.
1 small apple, peeled and chopped
2 packages Sweet & Low
2 tsp margarine
cinnamon
½ pita bread
Stuff apple in pita. Sprinkle with cinnamon and sweet and low. Dot with margarine. Wrap in foil. Bake at 350 for 30 minutes.
½ pita = 3 points
Touch of Heaven Cake
1 pkg. 1-step Angel Food Cake Mix
20oz. Can of crushed pineapple, don’t drain
Mix and pour into an ungreased 9x13 pan. Bake at 350 for 30 minutes. Cool upside down.
Orange-Pineapple Cake
1 small box sugar free, vanilla instant pudding
1 can mandarin oranges
1 small can crushed pineapple
6 oz. Cool Whip
1 loaf of angel food cake
Cut cake into 3 layers. Drain pineapple, save the juice. Whisk together pudding mix and pineapple juice. If its too thick, add some juice from the oranges. Drain the oranges. Mix the pineapple and oranges with the Cool whip and spread it between the layers of the angel food cake
Bran Muffins
2/3 cup powdered milk
3 oz. All Bran cereal
6 tbsp flour
2 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
8 pkgs sweetener
1 tsp vanilla
1 tsp almond extract
1 ½ cup unsweetened applesauce
3 tbsp raisins
Spray muffin pan with Pam. Mix all ingredients. Bake at 350 for 20 minutes.
1 muffin = 1 point
Dreamsicle Treat
1 sm box sugar free orange jello
1 sm box sugar free instant vanilla pudding mix
1 sm tub fat free Cool Whip
1 sm can mandarin oranges – drained
Fix jello according to directions. Mix vanilla pudding with a mixer. Add oranges and Cool Whip. Pour into molds or freeze in a bowl.
1 cup = 1 point
Strawberry Pie – 4 points for the WHOLE THING!
2 sheets graham crackers – crumble into a pie plate.
Slice 2 cups of fresh strawberries and set aside. Spray saucepan with Pam
1 cup diet gingerale
1 pkg sugar free strawberry jello (4oz)
1 tbsp corn starch
1 pkg sweet and low
Spray saucepan with Pam. Mix gingerale, jello, cornstarch and sweetener together and pour into saucepan. Bring to a boil. Set off heat and cool slightly. Pour over crushed graham crackers and (you can add some of the strawberries if you like) refrigerate. Top with fat free Cool Whip and remaining (or all) fresh strawberries.
Baked Caramel Apple Dessert – 2 points
1 small apple -- peel & cut into bite size chunks -- 1 point
2 pkts of Splenda (2 teaspoons) --0 points
1 teaspoon cinnamon -0 points
1 Tablespoon fat free smuckers carmel topping - 1 point
(the label gives the nutrition info for 2Tablespoons -- I used only 1 T & calculated to 1 point)

Mix the splenda & cinnamon in a plastic bag. Add the apple chuncks and shake to fully coat (like shake & bake). Place in a microwavable bowl & zap for about 1 minute on high/med high (until apples are soft)
Drizzle 1 Tablespoon carmel sauce on top.
Coconut Meringues
2 egg whites at room temp.
1/8 tsp. cream of tartar
3/4 cup confectioners sugar
1/4 cup shredded coconut
1/4 tsp. almond extract

Preheat oven to 250. In small bowl w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, beating until sugar is completely dissolved. Whites should stand in stiff glossy peaks. With rubber spatula, fold in coconut and extract until mixed. Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1" apart. Bake 1 hour or until dry. Remove to rack to cool. Makes 24 cookies.

Per cookie: 17 calories, trace fat, according to cookbook, and that seemed right by my calculations too.
Coconut-Almond Macaroons 1 point each
4 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1/2 cup flaked sweetened coconut
1/4 cup finely chopped almonds
Preheat oven to 300 degrees. Place the first 3 ingredients in a large bowl; beat with a mixer at high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in coconut and almonds. Cover baking sheets with parchment paper; secure with masking tape. Drop coconut mixture by level tablespoonfuls onto baking sheets. Bake at 300 degrees for 40 minutes or until dry. Cool on pans on wire racks. Yield: 4-1/2 dozen cookies (serving size: 1 cookie). Note: Store in an airtight container.
CALORIES 22 (20% from fat); FAT 0.5g (sat 0.3g, mono 0.2g, poly 0g); FIBER 0.1g
Chocolate-Toffee Puffs 1 point each
4 large egg whites
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa (such as Hershey's)
2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
Cooking spray
Preheat oven to 350 degrees. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350 degrees for 15 minutes (puffs will be soft in center). Yield: 2 dozen cookies (serving size: 1 cookie).
CALORIES 52 (24% from fat); FAT 1.4g (sat 0.9g, mono 0.5g, poly 0.1gFIBER 0.7g
Heavenly Meringue Cookies 1 point each
1/2 cup egg whites (about 4 large egg whites)
Pinch of salt
1 cup sugar
Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment or wax paper. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoonful. Beat for another 1-2 minutes, until the mixture is stiff and shiny. Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon. Bake until pale golden, about 30 minutes. Let cool. For Safekeeping: Cookies last for a few days in an airtight container.
Twists:
Chocolate Meringue: Add 2 tablespoons Dutch-process cocoa powder to the meringue mixture after adding the sugar in Step 3. Continue beating until the cocoa powder is distributed throughout the meringue, about 1 minute.
Meringue Sandwiches: After baking the cookies, glue the flat sides of two cookies together with your favorite jam or melted chocolate.
Per Cookie: Calories 31 Total Fat 0 g
Chocolate-Chip Meringue Cookies 1 point each
3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate minichips
Preheat oven to 300 degrees. Beat egg whites, cream of tartar, and salt with a mixer at high until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300 degrees for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Nutrition Facts: 22 calories 0.3 g fat 0 g fiber
Double-Vanilla Meringue Cookies 1 point each
1 cup sugar, divided
1 vanilla bean
3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325°F. Place 1/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Stir well with a whisk. Beat egg whites, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating mixture until stiff peaks form. Gradually add vanilla bean mixture and extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.) Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 325°F for 35 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container
Nutrition Facts: 28 calories 0 g fat 0 g fiber
Lemon Melt Aways (absolutely wonderful!!!)
1 lemon cake mix
1-8 oz container Cool Whip
1 egg
powder sugar

I fix this easy chicken recipe alot -

3 chicken breasts
1 can cream of chicken soup (98% ff)
1 can cream of celery soup (98% ff)
1/2 pkg of either ranch dressing mis or italian dressing mix

Mix the soups & dressing mix together. Pour soup mixture on top of chicken breasts. Cook all day on low. I often times fix some long grain/wild rice to go along with this. Use a crock pot liner and clean up is super easy!