1 large egg

1 slice KRAFT 2% cheese

1 slice HEALTHY CHOICE Honey Ham

2 slices 1 pt bread (I like Honey Wheat)

Fry egg in non stick skillet sprayed with nonstick cooking spray, make sure you break the yolk.  Toast bread while egg is cooking.  Put egg, cheese, and ham on toast.

Serves 1 @ 4 pts per serving

STUFFED FRENCH TOAST

3/4 cup fresh strawberries

2 TBSP fat free cream cheese

2 slices reduced calorie breat

2 egg whites

1/4 cup fat free milk

2 TSP SPLENDA

1 TSP vanilla extract

2 TBSP fat free whipped topping

Wash and slice strawberries.  Sprinkle w/ SPLENDA to taste.  Mix cream cheese with SPLENDA to taste.  Whisk egg whites and milk together until frothy.  Dip bread slices into egg mixture until all is soaked up.  Spray pan with nonstick cooking spray and cook over medium heat until golden brown and a little crispy.  Place 1 slice toast on plate, layer on cream cheese and some strawberries.  Top with other slice of toast, strawberries and whipped topping.

Serves 1 @ 4 pts per serving

BOCA BREAKFAST BAKE

1 TBSP reduced-calorie margarine

8 oz mushrooms, finely chopped

1/2 cup dried bread crumbs

1 cup Egg Beaters

5 Boca Breakfast Links, chopped

1/2 cup chopped sweet red pepper

1/4 cup chopped onion

1/8 tsp ground red pepper

Melt margarine in large nonstick skillet on medium-high heat. Add mushrooms. Cook and stir 8 minutes or until liquid has evaporated. Remove from heat. Stir in breadcrumbs. Spray 9 inch pie plate with non stick cooking spray. Add mushroom mixture and press firmly onto bottom of pie plate to form crust. Mix egg beaters, link pieces, bell pepper, onion and ground red pepper. Pour over crust. Bake at 350 for approximately 30 minutes or until filling is set in center.  Cut into 6 equal pieces.

Serves 6 @ 2 pts per serving

TRIPLE B MUFFINS

1 medium banana(s)

2 cups ALL BRAN cereal

1 TSP vanilla

1 1/4 cup skim milk

1/4 cup eggbeaters

1 1/4 cup Reduced Fat Bisquick

1 TSP cinnamon

1/3 cup dark brown sugar

1 cup frozen blueberries

Preheat oven to 400. In a medium bowl mash the banana and add the all bran, milk, vanilla, and egg beaters.  In a small bowl mix the Bisquick, cinnamon, and brown sugar. Add to wet mixture, stir until combined, do not over mix.  Fold in blueberries.  Spray muffin tin w/ Pam and fill muffin cups.  Bake for 20 minutes. Remove from the pan and cool before eating

Serves 12 @ 2 points per serving

BREAKFAST BRUSCETTA

2 slices 1 point wheat bread

2 TBSP fat free strawberry cream cheese

2 TSP orange marmalade

1 banana

Toast bread.  Top each slice of toasted bread w/ 1 TBSP cream cheese, 1 TSP orange marmalade and 1/2 banana, sliced. 

Serves 1 @ 4 points per serving

4 skinless/boneless chicken breasts

Marinade:  2 TBSP olive oil, 2 TBSP oregano, 1/2 cup lemon juice; 2 TSP minced garlic, 1 TSP salt, 1/2 tsp pepper

Place marinade ingredients in large baggie.  Squish to mix.  Add chicken breasts.  Marinade for at least 30 minutes in the refridgerator.  Grill

Makes 4 servings @ 5 pts per serving

CROCKPOT CHICKEN STROGANOFF

1 pound skinless/boneless chicken breast (frozen)

1 can 98% fat free cream of mushroom soup

16 oz fat free sour cream

1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot.  Mix other ingredients together and pour over chicken.  Cook on low setting for at least 7 hours.  Stir sauce well before serving.  Serve over rice or noodles, but be sure to add the appropriate points. 

Makes 6 servings @ 4 pts per serving

SALSA AND COKE CHICKEN

4 skinless/boneless chicken breasts

1/2 cup salsa

1/2 cup diet coke

Put chicken breasts in a square pan sprayed with nonstick cooking spray.  Combine salsa and diet coke - mixing well.  Bake @ 350 until chicken is done - about 30-40 minutes.

Makes 4 servings @ 3 pts per serving

NO PEAK CHICKEN

1 can 98% fat free cream of chicken soup

1 pkg dry onion soup mix

2 cups water

2 cups uncooked instant rice (I use brown rice, but white rice is ok too)

16 oz uncooked chicken cut into 36 pieces

1 cup (4 ox can) sliced mushrooms, drained

1/8 TSP black pepper

Spray a slow cooker container with nonstick cooking spray.  In prepared container combine chicken soup, onion soup mix, water and uncooked rice. Stir in chicken, mushrooms and pepper.  Cover and cook on low for about 6 hours.  Stir before serving.

Makes 6 servings @ 3 pts per serving

OVEN BBQ PORK CHOPS

6 lean, boneless pork chops

3/4 cup ketchup

1/3 cup hot water

2 TBSP white vinegar

1 TBSP worcestershire

2 TSP brown sugar

1/2 TSP pepper

1/2 TSP chili powder

1/2 TSP paprika

Place chops in oven safe casserole.  Combine all remaining ingredients.  Pour over pork chops.  Bake uncovered at 375 for 1 hour or until meat is tender.

Makes 6 servings @ 4 pts per serving

HONEY GARLIC PORK CHOPS

4 lean, boneless pork chops

1/4 cup honey

1/4 cup lemon juice

2 TBSP balsamic vinegar

2 TBSP minced garlic

In a large skillet coated with nonstick cooking spray brown pork chops on both sides.  Cook about 10-12 minutes.  In a bowl combine other ingredients.  After pork chops are browned add honey mixture to skillet.  Simmer for approximately 10 minutes.

Makes 4 servings @ 5 pts per serving

CROCKPOT PORK CHOPS

4 lean, boneless pork chops

1 can reduced fat cream of mushroom soup

1 12 oz can Diet Coke

2 TBSP Worcestershire sauce

Place pork chops in crockpot.  Mix together soup, coke and worcestershire sauce.  Pour over chops and cook on low all day.   Serve over brown rice.

Makes 4 servings w/ 1/2 cup brown rice @ 5 pts per serving

SHRIMP GARLIC STIR FRY

3 TBSP minced garlic

2 TBSP butter

1 1/4 pound uncooked medium shrimp, peeled and deveined

1/2 cup julienned sweet red pepper

1/2 cup julienned sweet yellow pepper

8 oz can sliced water chestnuts, drained

3/4 cup sliced mushrooms

1 TBSP dried basil

3 TBSP parsley

1/2 TSP salt

1/2 TSP pepper

1/4 TSP ground ginger

1 TBSP soy sauce

1/4 cup fat free chicken broth

In a large skillet saute garlic in butter for approximately 5 minutes.  Add all remaining ingredients.  Stir fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. 

Makes 4 servings @ 5 pts per serving  (Serve with 1 cup cooked white rice for an additional 4 pts per serving)

SLOW COOKER SWEET & SOUR CHICKEN WITH RICE

1 1/2 pound cooked, skinless chicken breast(s)

1 medium onion(s)

14 oz fat-free chicken broth

12 oz canned yellow corn

1 medium sweet red pepper(s)

8 oz sweet and sour sauce

2 cup uncooked brown rice

12 oz canned green peas

Chop onion. Place chicken, onion, chicken broth, and sweet & sour sauce in slow cooker. Cook on high for 5 hours or on low for 8-9 hours.  While this is cooking drain can of corn, can of peas and chop up red pepper. When original cooking time is up add uncooked rice, corn, rice and pepper and cook for an additional 20 minutes.

Makes 6 large servings @ 11 pts per serving.

MAPLE GLAZE CHICKEN

4 boneless/skinless chicken breasts

1/4 cup orange marmalade

1/4 cup sugar free maple syrup

1 TBSP country style Dijon mustard

2 TSP parsley flakes

Brown chicken in non stick skillet for 4-6 minutes.  In bowl, mix fruit & syrup.  Stir in mustard & parsley.  Drizzle over chicken pieces.  Lower heat and simmer for 6-8 minutes.

Makes 4 servings @ 4 points per serving.

SIZZLED SHRIMP WITH TOMATOES  (from Prevention magazine)

2 TSP Olive Oil

1 lb large shrimp, peeled and deveined

2 TBSP finely chopped oil-packed sun dried tomatoes

1 medium red onion, chopped

1 cup fresh corn kernels (about 2 medium ears of corn)

4 cloves garlic, minced

3 medium tomatoes, chopped (about 3 cups)

1/2 TSP salt

1/4 TSP black pepper

1/2 cup fresh basil leaves

1/2 cup snipped fresh chives

Heat 1 TSP of oil in large nonstick skillet over medium-high heat.  When hot, add shrimp and sizzle 1 minute or until opaque but not cooked through.  Transfer to bowl.  Add remaining TSP oil to skillet along with sun dried tomatoes, onion, and corn.  Saute about 6 minutes to brown onion and corn.  Stir in garlic and tomatoes, and cook mixture 3 minutes.  Stir in shrimp and simmer 1 to 2 minutes or until shrimp are just cooked through.  Season with salt and pepper.  Stir in basil and chives.

Makes 4 servings @ 3 points per serving

CROCKPOT CHICKEN FLORENTINE

2 cans reduced fat cream of celery soup

8 oz fat free sour cream

1 cup shredded reduced fat cheddar cheese

1 cup frozen seasoning blend (onion & peppers)

1/4 TSP salt

1/4 TSP pepper

26 oz pkg frozen hash browns

Mix everything except the potatoes.  Add potatoes and stir well.  Spray 13x9 pan with nonstick cooking spray.  Spoon mixture into pan.  Bake at 350 for 50 minutes.

Makes approximately 8-10 1 cup servings @ 3 pts each serving

MRS. DASH ZUCCHINI, MUSHROOMS & ONIONS

3 large zucchini, sliced at an angle about 3/8" thick

1 large onion, sliced about 1/8" thick

1 large portobello mushroom, sliced

4 TSP Mrs. Dash Original Seasoning

2 TSP Molly McButter Natural Butter Sprinkles

Spray a large skillet with non stick cooking spray.  Over medium-hot heat fry zucchini and onions until browned on both sides.  Sprinkle 2 TSP of Mrs. Dash and 1 1/2 TSP of Molly McButter on both sides.  Continue frying for about 1 more minute.  Add mushrooms to mix and fry for a bit longer.  Add another 1 TSP of Mrs Dash and 1/2 TSP of Molly McButter to vegetables.  Serve immediately.

Makes 3 servings @ 1 pt per serving

CRAB MEAT DIP

1 bunch green onions, diced
2 TBSP lemom juice
2 TBSP brown mustard
1 TSP worcesteshire sauce
1/4 TSP minced garlic
1/2 TSP paprika
1/2 CUP minced celery
1 CUP fat free mayonaise
1 TBSP parsley flakes
1 LB imitation crab meat

In a large bowl combine all ingredients except crab. Break crabmeat into small pieces and fold with other ingredients. Serve over bed of lettuce.

1/2 cup = 2 pts

1 pkg OreIda O'Brien Potatoes

2 cans fat free chicken broth

1 pkg Nonfat White Gravy Mix

1/2 cup water

Cok potatoes in chicken broth until done.  Mix 1/2 cup water and gravy mix together. Add to potato mixture.  Stir well.

Makes 10 1 cup servings @ 1 pt per serving

5 CAN SOUP

1 14.5 oz can whole new potatoes, drained and cubed

1 14.5 oz can sliced carrots, drained

1 14.5 oz can zucchini w/ Italian style tomato sauce

1 14.5 oz can diced tomatoes w/ basil, garlic, & oregano

1 14.5 oz can fat free chicken broth

Combine all ingredients in a large pot.  Bring to a boil and then reduce heat.  Simmer for 3 minutes.  Season to taste with salt and pepper.

Serves 6 @ 2 pts per serving

CHICKEN TORTILLA SOUP

4 cups fat free chicken broth

4 cups water

3 skinless/boneless chicken breasts

1 can 98% fat free cream of chicken soup

1 can ROTEL tomatoes

1 cup skim milk

3 flour tortillas (better if you can find a reduced fat type) torn in smaill pieces

12 oz light VELVETTA cheese

1/4 cup sauteed onions

1 TSP garlic powder

1 TSP chili powder

1 TSP salt

1 TSP pepper

Boil chicken in water and cut into bite size pieces.  Discard water and place chicken pieces in broth.  Add remaining ingredients excepts tortillas.  Bring to a boil for 10 minutes then add tortillas.  Boil until tortillas are soft.  Let soup set until thickens a bit.

Makes approximately 10-12, 1 cup servings @ 2 pts per serving

TOMATO BASIL SOUP

2 cans diced tomatoes

2 12 oz cans V-8

12-14 fresh basil leaves

5 oz can evaporated skim milk

2 TSP reduced calorie margarine

Cook first 3 ingredients on medium heat for 30 minutes.  Remove from stove and add milk and margarine.  Cook, then blend in blender until smooth.

Makes 6, 1 cup servings @ 1 pt per serving

CHILI CHICKEN CHOWDER

2 cups cooked, chopped chicken

1 can cream of potato soup

1 can lowfat cream of mushroom soup

11 oz can mexican style corn, undrained

4 oz can sliced mushrooms

1 1/2 cup skim milk

1 cup fat free chicken broth

1/2 cup chopped green onions

4 oz chopped green chiles

Mix all ingredients in pot and heat.

Makes 9, 1 cup servings @ 3 pts per serving

CHICKEN & CORN SOUP

1 can 'no salt added' corn, drained
1 can fat free chicken broth
1 can 'no salt added' diced tomatoes, undrained
1 small can diced mild green chillies, undrained
1 can chicken breast packed in water, drained

Mix all ingredients and simmer until heated through.

Makes 4 servings at 4 points per serving

4 TBSP peanut butter

1 TBSP honey

1 1/2 cups crisped rice cereal

1 pkg sugar free chocolate pudding

2 cups skim milk

4 TBSP fat free whipped topping (optional)

In a small bowl combine peanut butter and honey.  Microwave 20 seconds then add cereal.  Press into 9" pie plate and chill.  Prepare pudding with skim milk.  Spread over pie crust and chill.  Top with whipped topping.

 Serves 8 @ 1 1/2 pts per serving

PUMPKIN PIE

1 reduced fat graham cracker pie crust

1 can (15 oz) pumpkin

1/2 cup egg beaters

1 can fat free sweetened condensed milk

1 TSP ground cinnamon

1/2 TSP ground ginger

1/2 TSP ground nutmeg

Preheat oven to 425.  With mixer beat pumpkin, sweetened condensed milk, egg beaters, and spices.  Pour into crust.  Place pie on baking sheet.  Bake @ 425 for 15 minutes.  Reduce oven to 350 and bake another 35-40 minutes.  Cool.

Serves 8 @ 2 points per serving.

PUMPKIN MUFFINS

1 box unprepared yellow cake mix

12 oz canned pumpkin

1 TSP ground cinnamon

1/2 TSP ground nutmeg

Coat two, 12-hole muffin tins with cooking spray. Combine cake mix, pumpkin and spices in a large bowl and beat until light.  Divide batter among muffin tins and bake according to directions for cake mix. Yields 1 muffin per serving.  NOTE:  you can also substitute other types of cake mix including spice, chocolate, white.

Serves 24 @ 2 pts per serving

NO SUGAR SUGAR COOKIES

3/4 cup Unsalted Butter

1/4 cup Light Butter

1 cup Splenda

1 TBSP Vanilla Extract

1/4 cup Egg Beaters

1/4 cup water

3/4 TSP White Vinegar

1 1/2 cup all purpose flour

1 1/2 cup cake flour

1/4 TSP salt

1 TSP baking powder

Preheat oven to 350.  Lightly oil a cookie sheet and set aside.  Blend together butters, Splenda, and vanilla in medium sized mixing bowl.  Blend until butter is softened.  Add egg beaters, water, and vinegar.  Mix briefly.  Add flours, salt, and baking powder.  Mix using low speed or by hand until dough is formed.  Do not overmix.  Remove dough from bowl and place on floured work surface.  Divide dough in half.  Pat each half into a circle.  Cover with plastic wrap and refrigerate approximately 1 hour, allowing dough to chill.   Remove dough from refrigerator and roll out on a floured work surface to desired thickness.  Cut with cookie cutters.  Place cookies on cookie sheet.  Bake approximately 12-14 minutes or until lightly browned on back.  Cool on wire rack. 

Makes approximately 4 dozen cookies.  1 serving equals 2 cookies @ 3 pts per serving

ULTIMATE CHEESECAKE

1 reduced fat graham cracker crust

2 8 oz pkgs fat free cream cheese

1/2 cup sugar

1 TBSP all purpose flour

1/2 cup fat free sour cream

3 large egg whites

1 TSP vanilla extract

Heat oven to 325.  In a bowl beat together cream cheese, sugar, & flour until creamy.  Add sour cream, egg whites, & vanilla.  Beat until creamy.  Pour into crust and bake for 40 minutes.  Cool on a wire rack and chill at least 3 hours.  Optional to garnish with strawberries.

Serves 8 @ 3 pts per serving

CHOCOLATE CRISPY BARS

2 TBSP unsalted butter

1 oz unsweetened chocolate, finely chopped

1 (7oz) jar marshmallow cream

2 TBSP unsweetened Dutch process cocoa

1 TSP vanilla extract

6 cups cripsed rice cereal

Spray a 9 x 13 inch baking pan with nonstick cooking spray.  Melt the butter & chocolate in a pan over low heat.  Add the marshmallow cream, cocoa, and vanilla.  Stir until smooth.  Remove from heat and add the cereal, stirring until well coated.  Spread the mixture into the prepared pan and press batter down evenly.  Let cool a minimum of 10 minutes.

Serves 24 @ 1 pt per serving

AWESOME 1 POINT BROWNIES - Trust me on this one, folks!!!! 

1 can black beans

1 box fat free brownie mix

Puree black beans, undrained in blender or food processor.  Mix brownie mix with pureed black beans.  Cook according to box instructions.  If you make it in a 9 x 13 cut into 24 pieces = 1 pt per brownie.  I make them in mini muffin pans.  Usually makes about 30, also 1 pt per mini muffin.

Serves 24 - 30 @ 1 pt per serving

BLUEBERRY SQUARES

1 pkg angel food cake mix, about 14.5 oz

22 oz light blueberry pie filling

Preheat oven to 350.  Combine angel food cake mix with blueberry filling (do not add any other ingredients).  Pour batter into and ungreased, 9 x 13 baking dish.  Bake for 30-35 minutes.  Cool.

Serves 24 @ 2 pts per serving

APPLE SPICE CAKE

1 box spice cake mix

1 can lite apple pie filling

1 egg or 2 egg whites

2 TSP powdered sugar

Mix the cake mix, pie filling and egg on low to moisten batter.  Then mix on high for 2 minutes.  Pour into a sprayed bundt pan.  Bake at 350 for 40 minutes or until done.  Cool 10-15 minutes.  Turn over on plate & sprinkle w/ powdered sugar.

Serves 18 @ 3 pts each

CHERRY FLUFF

1 can lite cherry pie filling

8 oz can crushed pineapple

12 oz tub fat free cool whip

Mix cherries & pineapple.  Fold in cool whip.

Makes approximately 8, 1 cup servings @ 2 points per serving