pennyrenae

Appetizers:

1. Hot Crab Dip
2. HOLIDAY CHEESE BALL
3. Ranch Veggie Dip
4. Creamy Taco Dip
5. Dill Dip
6. Cheesy Potato Skins
7. Crispy Chili Twists
8. CRAB RANGOON
9. LAYERED BEAN DIP

Main Courses and Sides

10. 2 point chili
11. black bean chili recipe to serve over rice.
12. Quick Chicken chili
13. Chicken Dumpling Soup
14. Potato Soup
15. Crab Quiche
16. Santa Fe Rice and Beans
17. Jillybean's Taco Pasta Skillet
18. Mexican chicken
19. Cheez-It Chicken
20. "fried" chicken
21. Cole Slaw
22. Green Bean Casserole
23. Golden Pork Chops
24. BAKED WINTER SQUASH, RAISIN AND PINE NUT LASAGNA
25. LAZY BOY PIEROGI
26. Southwest Chicken
27. Pizza Turnovers
28. South Of The Border Casserole
29. Guiltless Fries
30. Hush Puppies
31. Potato Cakes
33. Southwest Chicken
34. Easy Tater Tot Casserole
35. Stove Top Meatloaf
36. Chicken-Chili Casserole
37. FRIED RICE
38. General Tsao's
40. WW chicken pot pie
41. Easy Cheese Lasagna - Week 9
42. Potato Soup WW style
43. Chicken ' n Cheese Casserole
44. BISQUICK CHICKEN POT PIE
45. Chicken
46. Chicken Fingers with BBQ Sauce
47. Easy Cheesy
48. CHILI MAC CASSEROLE
49. Cheesy Beef and Rice Casserole
50. BEFORE PAYDAY SUPPER
51. lemon baked chicken
52. Cheesy Chicken Enchiladas
53. Beef Steak in Mushroom Gravy
54. Cowboy Chicken Fried Steaks
55. Shrimp "fried rice"
56. Barbeque Biscuit Cups
57. Mexican Chicken
58. Southern-style oven fried chicken
59. Shepherds Pie
60. Chicken Fingers with Honey Sauce
61. Crispy Chicken
62. Oven-Fried Chicken Breasts
63. Fast and Furious Chicken and Rice (Arroz con pollo rapido)
64. Low-Fat Mexican Tamale Pie
65. Beef Taco Bake
66. Chimichangas
67. Ground Beef-and-Noodle
68. Low-Fat Mexican Lasagna
69. Philly Cheese Steak Sandwich WW Style
70. Pork Chop Casserole
71. Sweet Potato Casserole with Praline Topping
72. All American Potato Salad
73. BLT Pasta Salad
74. Chicken Taco Salad
75. Layered BLT Salad
76. Cheesey Twice-Baked Potatoes
77. Sweet Potato and Apple Bake

Crock Pot

Breakfast

137. Breakfast Casserole
138. Angel Biscuits 1
139. Warm Cinnamon Rolls
140. Angel Biscuits 2
141. Big Breakfast Cookies:
142. Bacon Hash Brown Bake
143. Sausage Breakfast Casserole
144. Scrambled Egg Burritos
Sweets:
145. Chocolate Chip Blondies
146. Frozen PB Cups
147. Caramel Apple Dumplings
148. 1 Point Brownies
149. Angel food bars
150. Easy Pumpkin Cookies
151. Butterscotch Cookies
152. CITY SLICKER S'MORES
153. Cotton Candy Cookies
154. Moist Cherry Brownies
155. Poor Man's Turtles
156. Chocolate Pumpkin Muffins
157. Caramel Apple Cake
158. Better than Sex Cake
159. Ice Box Cake
160. Diet Vanilla Coke Choc. Cake
161. PUMPKIN PIE
162. PUMPKIN SPICE CAKE
163. Pumpkin Mousse
164. Big Chocolate Cookie
165. Low Fat Chewy Chocolate Cookies
166. Chewy Chocolate Cookies
167. Chocolate "High Fiber" Brownies
168. Cinnamon-sugar knots
169. Cream Cheese Sugar Cookies
170. NO BAKE CHOCOLATE COOKIES
171. S'more Cake Brownies
172. Millionaire Pie
173. Springtime Cupcakes
174. Meringue Cookies
176. NO-FAT CHOCOLATE GLAZE
177. PUMPKIN MOUSSE
178. CHOCOLATE ANGEL FOOD CAKE
179. Mocha-Cinnamon Angel Food Cake
180. DREAMSICLE MANDARIN PIE
181. MANDARIN ORANGE MOUSSE
182. Double Choco Chip Muffins
183. Carmel whip
185. pumpkin spice cake
186. cinnamon buns
187. Chocolate Cream Pie
188. Cherry Turnovers
189. Chocolate Cherry Cupcake Bites
190. Mini Cherry Cheesecakes
191. Red Velvet Look Alike:
192. Oven Fried Peach Pies
193. EASY FAT-FREE FROSTING
194. Banana Split Pie
195. Mississippi Mud Pie
196. SWEET TORTILLA
198. Angel food/pineapple cake
199. Brownies

1. Hot Crab Dip (2 Points) Makes 5 cups Serving size 1/4 cup

1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies

Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.

4. Creamy Taco Dip Points: 1 Servings: 8 Serving Size: 1/3 cup

2 8 oz packages Philadelphia Fat Free cream cheese
1 teaspoon Taco Seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa (your choice of mild, medium, hot)
1/3 cup (1 1/2 oz) shredded Kraft reduced fat cheddar cheese
1/3 cup ripe olives

Directions: In a medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine. Cover and refrigerate at least one hour. Calories: 65 Fat Grams: 1

5. Dill Dip SERVING SIZE: 1/4 cup POINTS: 1

1 8-oz. pkg Fat-Free Cream Cheese, softened
1 16 oz. container Fat-Free Sour Cream
1 1/2 teaspoon dill weed
1 1/2 teaspoon seasoning salt

Beat cream cheese until smooth. Add sour cream and spices. Mix well.
This is good on the WOW potato chips, pretzels, baked potatoes, and fish

6. Cheesy Potato Skins 2 points per serving 8 servings

4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced

Source: Betty Crocker Magazine, November 1997, Page 17

2 cups rotini -- uncooked
vegetable oil
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder

8. CRAB RANGOON Makes 35 Crab Rangoons 1 POINT each

8 oz. block of Philadelphia Lite cream cheese
3 T. crab meat (I used canned lump crab)
3 green onion, minced
2 cloves garlic, minced
1/2 pkg. wonton wrappers
Mix first 4 ingredients together. Spray cookie sheet with Pam. Fill wonton wrappers with 1 Tablespoon of mixture and wet corners and pinch together. Set on cookie sheet and spray tops with Pam. Bake at 375* for 8 - 10 minutes or until lightly browned.
I really liked these and didn't miss the fried taste. I liked the crispness of the baked better actually.

1 lb. lean ground beef
2 finely chopped garlic cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 can diced chilis
2 tablespoons tomato paste
oregano sprigs for garnish

1. Cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned. Drain. Add chili powder and cumin, stir to combine.
2. Combine tomatoes, beans, and tomato paste in slow cooker; stir in bean mixture. Cover and cook on high until the flavors are blended, 4 -5 hours.

11. black bean chili recipe to serve over rice.. 6 servings 4 points

1 lb ground beef, browned and crumbled
1 15 oz can tomato sauce
1 15 oz can black beans
1 pkg chili seasoning

After I brown the beef, I add the other ingredients and simmer for a while. Then spoon over rice. (Rice points extra!)

12. Quick Chicken chili 4 points

Brown 1 lb of chicken, cut into small pieces. Add 1 jar salsa and one can chili beans (do not drain). Cook until everything is warm. That's it. It's great with sour cream on top.

13. Chicken Dumpling Soup Serves 4. One Serving - 7 Points

2 cans (10 3/4 oz each) lowfat Condensed Cream of Chicken Soup, undiluted
3 1/3 cups Skim Milk, divided
1 2/3 cups Reduced-Fat Biscuit/Baking Mix

In a 3 quart saucepan, combine soup and 2 2/3 cups of milk.
Bring to a boil over medium heat, reduce heat.
In a bowl, combine biscuit mix with remaining milk just until blended.
Drop by rounded tbls onto simmering soup.
Cook and simmer 10 minutes.
Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while simmering). Serve immediately.

14. Potato Soup SERVING SIZE: 1 cup soup POINTS: 2

1 bag Ore Ida O'Brien Hasbrowns (16 oz., frozen)
4 cans fat free chicken broth
1 pkg. McCormick Country Gravy Mix
Spray pan with Pam. Saute potatoes 10 minutes, stirring gently.
Add broth and bring to a boil. Prepare gravy mix according to pkg. directions.
Add to potatoes and broth. Simmer 20-30 minutes.

15. Crab Quiche 6 servings at 3 points each

1 8 oz. pkg. Louis Kemp Crab flaked
3/4 C. Sargento Light shredded Mexican cheese
1/2 of 8 oz. pkg. fat free cream cheese cut up in 1/4" cubes
1/4 C. sliced green onions
1/2 tsp. each salt and basil
1/2 C. reduced fat Bisquick
1 C. fat free milk
1/2 C. Egg Beaters

Mix crab, cheese, cream cheese, onion, salt and basil. Spread mixture in a pie pan sprayed with Pam. Beat remaining ingredients with an electric mixer for 1 min. Bake 375* for 40-45 min.

16. Santa Fe Rice and Beans Each 1-cup serving is 3 points
2 C Cooked Rice
2 C Frozen Corn
16 oz. can Pinto Beans
1 can diced Rotel
4 oz. Velveeta Lite
Heat until cheese is melted and warmed thoroughly..

17. Jillybean's Taco Pasta Skillet Points: 5 per cup Servings 8 cups

Posted by Jillybean03... Jill 6/19/03
8 oz (you can use more, just count the points) very lean ground beef or ground turkey breast
1 pkg taco seasoning
1 can corn
1 can black beans
1 cup salsa
2.5 cups water
8 oz mini-penne
4 oz ff cream cheese
4 oz 50% less fat pepper jack cheese

brown meat. Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer ~15 minutes until pasta is cooked. Add cheeses and stir til melted.

18. Mexican chicken 4 servings- 4 points

4 boneless chicken breast
1 pk taco seasoning
1 cup salsa
Put chicken breast in the crock pot. (Turn on high til heated up then on low for the day.)
Sprinkle package of taco seasoning over chicken.
Add Salsa.
Cook until done.
Remove chicken and add 1/2 cup ff sour cream.
Serve over mashed potatoes.
Very tasty and spicy.

19. Cheez-It Chicken Recipe By :Kristin Serving Size : 4

6 tablespoons fat-free sour cream
3 ounces reduced fat Cheez-its -- finely crushed
1 pound boneless skinless chicken breast
I Can't Believe It's Not Butter Spray

Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Put the sour cream in a bowl and the cracker crumbs on a plate. Cut breasts into strips. Coat strips with fat-free sour cream and then with Cheez-its.

Place on pan and spray strips with I Can't Believe It's Not Butter spray.
Bake for about 30-40 minutes. Turn strips over half way through baking.

20. "fried" chicken Servings 4 Points 4

one pound boneless, skinless chicken breasts
Special K cereal (or other cornflake cereal)
plain, low-fat yogurt
spices (Mrs. Dash, seasoned salt, cayenne pepper, etc.)
cooking spray

Crush cereal and add favorite seasonings (I like Mrs. Dash, seasoned salt and cayenne pepper for a "kick"!) Cut chicken into 4 ounce portions. Dip chicken into yogurt and coat with seasoned crumbs. Cook chicken on cookie sheet coated with cooking spray for 20-30 minutes.

23. Golden Pork Chops POINTS 6 Servings 6

The points are the same if you use white rice.

6 chop lean boneless pork chop
11 oz Campbell's (U.S.) Golden Mushroom Soup
1 medium onion(s)
1 cup Mahatma Brown Long Grain Rice, uncooked

Spray a non-stick pan with non-stick spray. Heat oven to 400. Pour rice in the bottom of the pan and spread evenly. Lay chops on the top and season with salt and pepper. Slice onion into rings and lay on top of chops. Mix can of soup with 1 can of water. Pour over the top. Cover and bake for 1 hour.
It is super easy and quick to put together.

Serves 8, 6 POINTS per serving from Weight Watchers website

1/4 cup all-purpose flour
2 1/2 cup fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup part-skim mozzarella cheese, shredded
3/4 cup golden seedless raisins 2 Tbsp pine nuts, chopped

26. Southwest Chicken 4.5 POINTS per serving 4 servings

4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
ground cumin to taste

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

(serve over rice if desired)

27. Pizza Turnovers 4 POINTS per serving Makes 6 Servings

28. South Of The Border Casserole 7 POINTS per serving: 6 servings
1 tsp olive oil
1 pound 95% lean ground beef
3/4 cup diced onion
3/4 cup diced sweet green pepper
2 seeded, fresh jalapeno peppers, minced (use rubber gloves)
1 (28 ounce) can whole tomatoes
2 cups nonfat sour cream
1 tablespoon clover honey
1 tablespoon chili powder
1/2 teaspoon salt
8 ounces uncooked penne or macaroni pasta

Add the olive oil to a 5 quart nonstick saucepan and place over medium-high heat.

Add the ground beef, breaking it up with the edge of a spatula, until it has lost its pink color. Drain any fat from the pan. Add the onions and green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt. Add the pasta. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the saucepan bottom.

Adapted from: "Lean and Lovin' It - Exceptionally Delicious Recipes for Low-Fat Living and Permanent Weight Loss" by Don Mauer

29. Guiltless Fries 2 POINTS per serving 4 servings

1 lb. baking potatoes
1/2 tsp. salt
1-1/2 tsp. garlic powder
1-1/2 tsp. dried dill weed
1/4 tsp. Italian herb seasoningnonstick cooking spray

30. Hush Puppies 3 POINTS per serving 6 servings

1 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup all-purpose flour
1 egg
3/4 cup milk
1 dash red peppers
chives (optional)
1 tablespoon onions, grated

Sift dry ingredients into a bowl.
In a separate bowl beat egg and milk together.
Add to dry ingredients and stir.
Stir in onion, red pepper and chives, if using.
Drop by spoonfuls into hot fat in a deep fryer, 375 degrees, and fry until golden brown.

31. Potato Cakes 1 POINT per serving 6 servings

2 cups potatoes, Mashed
2 tablespoons onions, Chopped
1/8 teaspoon salt
1 teaspoon oil
1 egg white, slightly beaten
2 tablespoons all-purpose flour
pepper

In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper.
Meanwhile, heat oil in a large skillet over medium high heat.
When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown.
Continue making takes, keeping first ones warm.

32. King Ranch Chicken Makes 4 servings POINTS: 5

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese

Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top. Bake at 325 degrees for 40 minutes or until hot and bubbly. Thanks! Vicky Murray Bedford, TX

33. Southwest Chicken 4 servings aprx. 1 cup 5 points

1lb boneless chicken breast
2 tsp. chili powder
2 tsp. cumin
salt and pepper to taste
cooking spray
1 green bell pepper-sliced
1 red bell pepper- sliced
1 small onion -sliced
1 c. corn
1/2 cup salsa

Directions: Coat chicken in combined seasonings. Spray pan w/ cooking spray and cook chicken til no longer pink. Remove and wipe out pan. Spray and saute vegetables til tender. Re add chicken and corn. Add salsa. Simmer 10 min. Notes: Four servings. Serve with sliced tomatoes and flour tortillas.

34. Easy Tater Tot Casserole Points: 6 Servings: 12   REVISED

72 pieces Ore-Ida Tater Tots
1 pound cooked ground beef 5-7% fat
10 3/4 oz Campbell's (U.S.) 98% Fat-Free Cream Of Mushroom Soup
10 3/4 oz Campbell's (U.S.) Cheddar Cheese Soup
1/4 cup 2% reduced fat milk
2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese

350 Preheat:

Directions: Brown Hamburger meat and drain well. Layer tots in a 9x13 baking dish. Spread drained hamburger on top of tater tots. Mix both soups and milk together until blended (whisk does wonders). Pour soups and milk mixture on top of hamburger meat, covering well. Place in oven at 350 degrees until bubbly. Take out and add 2 cups of the shredded cheese and place back into oven until cheese melts.

2lbs lean ground beef
1 box Stove Top
2 eggs
1 cup water

Oven Temp or Setting: 350 Preheat:

Directions: Mix all 3 ingredients. Divide into 2 loaf pans.

36. Chicken-Chili Casserole Points: 8 Servings: 4

6 ounces wide noodles 1 tablespoon reduced calorie margarine
4 teaspoons all-purpose flour
2 cups fat-free milk
1 tablespoon Parmesan cheese -- grated
2 cups skinless boneless chicken breast -- cooked and cubed
1 red onion -- chopped
2 tablespoons canned green chiles -- chopped
1 tablespoon Dijon mustard
4 teaspoons seasoned bread crumbs

Cook the noodles according to package directions; drain. Preheat the oven to 375 F; spray a 2-quart casserole with nonstick cooking spray.

In a medium nonstick saucepan, melt the margarine. Sprinkle with the flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from the heat. Stir in the noodles, chicken, onion, chiles and mustard. Transfer to the casserole; sprinkle with the breadcrumbs. Bake until browned and bubbling, 20-25 minutes.

39. super easy spanish rice Points 4 Servings 4
From the kitchen of REV219

14.5 oz can tomatoes with jalapenoes
1 cup rice
1 1/2 c water
1/2 t salt

Pour entire can of tomatoes (including liquid) into kettle. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Enjoy.

40. WW chicken pot pie It serves 6 for about 4 points a serving.

Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.

42. Potato Soup WW style It's 1 point per 1 cup.

3 cans FF chicken broth
1 pkg FF white gravy mix (Pioneer or the like)
1 pkg frozen hash browns (I used O'Brien hash browns.)

Mix broth and potatoes and simmer for 20-25 minutes. Mix gravy with 1/2 c. water and add to mixture. Simmer and eat. I used an immersion blender and pureed the potatoes a little bit.

43. Chicken ' n Cheese Casserole 8 servings 6pts per serving

2 cups cooked macaroni
2 cups coarsely chopped cooked skinned boneless chicken breast
2 cans condensed cream of mushroom soup (undiluted)
1 cups fat free milk
8 oz low fat cheddar cheese, cut into small cubes

1. Preheat oven to 350
2. In large casserole, combine all ingredients, mixing well3. Bake, covered, 35-45 minutes. Remove cover; bake 10-15 minutes longer. Serve immediately.

I'm sure you can use cream of chicken...I was going to try that next time

45. Chicken Baseballs Serves 4 POINTS 6.5

Ingredients
-3 oz. light cream cheese, softened
-2 tsp. light margarine, melted
-1/4 tsp. salt
-1/4 tsp. pepper
-2 T. milk
-2 T. chopped onion
-2 c. cubed, cooked chicken
-1 8 oz. can reduced fat crescent rolls
-bread crumbs

Instructions
1.In a blender, combine cream cheese, butter, salt, pepper, milk, and onion.
2.Pour mixture over chicken and stir.
3.Separate crescent roll dough into four rectangles and seal perforations.
4.Spoon 1/2 c. mixture into center of each.
5.Pull opposite corners of dough to center and seal; sprinkle each "baseball" with breadcrumbs and place on ungreased cookie sheet.
6.Bake at 350 for 20 minutes.

46. Chicken Fingers with BBQ Sauce 4 servings
5 points per serving (1 serving is 3 chicken fingers and 1 & 1/2 Tbsp. BBQ sauce)

2 Tbsp. honey mustard (you can mix 1 Tbsp Dijon mustard with 1 Tbsp honey)
2 Tbsp. low fat buttermilk
1/2 -1 c. dried bread crumbs
1 lb. boneless, skinless chicken or turkey breasts, cut into 12 equal strips
6 Tbsp. BBQ sauce, hickory flavored preferred

Preheat oven to 450 degrees. Place a large baking sheet in the oven to preheat.
In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add meat to mustard mixture; turn to coat. Transfer meat to bread crumbs and turn to coat. Remove the hot baking sheet from the oven and coat with cooking spray. Place meat on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more. Serve tenders with BBQ sauce on the side.


47. Easy Cheesy Lasagna 6 servings 6 points per serving
6 dry lasagna noodles
1 1/2 cups fat-free ricotta cheese 8 oz Kraft 2% Shredded Mozzarella Cheese
25 oz spaghetti sauce
1 cup onions
1 cup mushrooms
1 1/2 cups Contadina diced tomatoes
Preheat the oven to 375.
Using a 11"x9" dish, spray with cooking spray. Lay down 1/3rd of sauce down and spread around evenly. Lay three lasagna noodles down in single layer. Lay 1/3 of sauce over that, spreading evenly. Place all vegetables, all ricotta, and half the mozzarella on top. Place last three noodles over cheese and cover with remaining sauce. Cover with foil and cook for an hour. Remove from oven and top with rest of mozzarella, bake for 5 more minutes. Remove from oven and let set for at least 10 minutes.

48. CHILI MAC CASSEROLE servings 8 POINTS 5

1 1/2 cup uncooked macaroni
1 pound Laura's Lean ground round
1 large onion(s)
2 clove garlic clove(s)
28 oz canned diced tomatoes
8 oz canned tomato sauce
1 can light red kidney beans
1 1/2 tsp table salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp black pepper
4 oz 2% shredded cheddar
1/4 c. shredded 2% mozzarella cheese

Cook macaroni. In pan, brown meat, onion and garlic. Drain, add diced tomatoes, tomato sauce, beans and seasonings. Combine with drained noodles. Place in 9x11 pan coated w/ Pam. Bake covered at 375 for 25 - 30 min. Add cheese, bake 5 - 8 min.

49. Cheesy Beef and Rice Casserole 4 servings (serving size: 1-1/4 cups)
Published: Cooking Light- 04/01/97

1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1-1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese

Preheat oven to 375
Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375 ; for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.

50. BEFORE PAYDAY SUPPER For 4 = 8pts For 6 = 5pts per serving

1lb Very Lean Ground Beef
1 Medium Onion, chopped
1 Clove Garlic, minced
1 Can Italian Stewed Tomatoes, chopped
2t Beef Bouillon
2 Cups Water
1/4t Black Pepper
11/2 Cups Mushrooms, sliced
1/4 t Tabasco
2 1/2 Cups Any Shaped Pasta, cooked

Brown ground beef, onion, and garlic. Drain well. Add tomatoes with juice, bouillon, water, pepper, mushrooms, and tabasco. Cook for 40 minutes. During last 15 minutes of cooking boil pasta an add when done. Stir well before serving.

51. lemon baked chicken

4 boneless, skinless chicken breasts
1 lemon
italian bread crumbs
salt and pepper

wash and pat chicken breasts with a paper towel. squeeze fresh lemon over each piece, salt, and pepper. dip in italian bread crumbs. place on baking sheet. bake for 30 minutes @ 350'
goes great with green beans and rice!

52. Cheesy Chicken Enchiladas Serves: 3 Points: 6

1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce

53. Beef Steak in Mushroom Gravy Serves 4 (5 points)

6 tablespoons all-purpose flour 1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 (4-ounce) lean minute or cube steaks
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup (one 2.5 -ounce jar) sliced mushrooms, drained
1 3/4 cups (one 14 1/2 -ounce can) Swanson Beef Broth

In a small bowl, combine flour, onion flakes, and parsley flakes. Coat steaks on both sides in flour mixture. In a large skillet sprayed with butter-flavored cooking spray, lightly brown steaks for 3 minutes on each side. In a large bowl, combine mushroom soup, mushrooms, beef broth, and any remaining flour mixture. Pour soup mixture evenly over steaks. Bring mixture to a boil. Lower heat, cover, and simmer for 20 to 25 minutes or until steaks are tender. When serving, evenly spoon gravy over steaks.

54. Cowboy Chicken Fried Steaks 6 Points 4 Servings

1 tbs. +1 tsp. reduced calorie margarine
6 tbs. all purpose flour
1 tsp. chili seasoning
2 tbs. skim milk
4 (4 oz.)lean tenderized minute steaks or cube steaks
1 1/2 cups(one 12 fluid oz can)Carnation Evaporated skim milk
1/2 cup water
1 tsp. dried parsley flakes
1/8 tsp. black pepper

In a large skillet sprayed w/ butter flavored cooking spray, melt margarine. Meanwhile, in a shallow dish, combine 3 Tablespoons flour and chili seasoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3 to 5 minutes on each side. Remove steaks and keep warm. In a covered jar, Combine evaporated skim milk, water and remaining 3 tbs. flour. Shake well to blend. Pour milk mixture into same skillet steaks were cooked in. Stir in parsley flakes and black pepper. Cook over medium heat until gravy thickens, stirring often. For each serving , place 1 steak on a plate and spoon about 1/2 cup gravy over top.

Spray a non-stick pan with cooking spray. Scramble an egg & set aside.Saute the scallions, green pepper, & green beans until soft. Add shrimp, egg, garlic powder, salt & rice. Cook over medium heat for 5 minutes.

Get as creative with the veggies as possible. I've added mushrooms, broccoli, carrot, etc. You can cut down on cholesterol by omitting the egg

56. Barbeque Biscuit Cups 6 points per 2 biscuits

8 ounces extra lean ground beef -- or ground turkey
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion1 cup tomato sauce
1 tablespoon brown sugar twin -- or splenda
1 teaspoon prepared mustard
1/8 teaspoon black pepper
1 can Pillsbury refrigerated Flaky Biscuits
2 1/4 ounces reduced fat Cheddar Cheese -- shredded

Preheat oven to 400*. In a large skillet, sprayed with olive oil flavored Pam, brown the ground meat, onion & green pepper. Drain, then add the tomato sauce, sweetener, mustard & black pepper; simmer 5 minutes. Place each biscuit in a sprayed muffin cup, pressing dough up the sides, to the edge of the cups. Evenly spoon mixture into cups. Bake 10-15 minutes or until golden brown. Sprinkle on the cheese & continue baking for 2-3 minutes or until cheese is melted.

59. Shepherds Pie Makes 4 servings. 5 Points per serving.

1 lb ground turkey
1/2 cup chopped onion(s)
1/2 cup of sliced baby carrots
1 cup frozen green peas
2 cup mushroom(s), sliced
2 1/2 cup Campbell's (U.S.) Beef Broth2 cup mashed potatoes
1/2 tsp paprika

Preheat oven to 375. Cook ground turkey until no longer pink. Add onion and mushrooms; cook, stirring constantly, until onion and mushrooms are softened. Add carrots and peas; continue to cook and stir until veggies are tender. Add broth; bring to boil. Cook until most of liquid is absorbed. Transfer mixture to 1 1/2 quart casserole and top with mashed potatoes, spreading with fork; sprinkle with paprika. Bake until heated through, 15-20 minutes.

I actually added the broth and just cooked it down until the veggies are tender. The original receipe only had 1 cup of broth. But my carrots were taking a while to cook. So I just used the whole

60. Chicken Fingers with Honey Sauce 5Points Per Serving 4 servings

12 ozs. skinless chicken tenders 2 Beaten egg whites
1 tablespoon honey 2 cups cornflakes, crushed
1/4 teaspoon pepper 1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder

4- 4oz Skinless, boneless chicken breasts
1/4 C. Fat Free Ranch Dressing
1/2 C. Corn flakes-Crushed
Spices of choice (parsly, garlic powder, onion powder, etc
Salt (optional)

Pam

1/4 cup dry breadcrumbs
1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground red pepper
1/3 cup lowfat buttermilk
4 6-oz. skinned chicken breast halves -- (not boneless)
1>cooking spray
1 tablespoon stick margarine or butter -- melted

4 each boneless, skinless chicken breast
1 teaspoon garlic powder -- go nuts on the spices if you're from Texas
1 teaspoon cumin
1 jar salsa
1/2 can chicken broth
2 cups brown rice, cooked -- if you don't have cooked on hand, make instant brown rice

1 cup corn meal
1 cup water
1 onion, chopped
1 green pepper, chopped
1/4 cup fat free chicken broth
1 - 20 ounce can tomatoes, drained
1/8 teaspoon chili powder
1 pound ground turkey or chicken breast

2. In large bowl, combine corn meal and water. Mix well and set batter aside.

3. In large nonstick skillet over high heat, saute onions and pepper in broth until tender. Add tomatoes and chili powder; cook until thick and set aside.

4. In another large nonstick skillet over high heat, cook meat for 10 minutes or until browned. Remove from heat and rinse with hot water.

5. Combine meat with tomato mixture; mix well.

6. In 8" x 8" nonstick baking dish, pour half of the corn meal batter, top with meat mixture and cover with remaining cornmeal batter.

7. Bake for 30 minutes or until golden brown. Serve hot.

1 pound ground turkey
1 can tomato soup
1 cup salsa
1/2 cup skim milk
6 flour tortillas -- cut in 1" pieces
1 cup reduced fat cheddar cheese

Serving Size : 6

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon Jo's chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

6 ounces uncooked medium egg noodles
1 pound ground round
1 cup sliced mushrooms
1/3 cup chopped onion
2 cloves garlic -- minced
2 8-oz cans tomato sauce -- no salt-added
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 12-oz carton 1% low-fat cottage cheese
1 8-oz carton fat-free sour cream
1/3 cup chopped green onions
2 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)
cooking spray

1. Cook noodles according to package directions omitting salt and fat. Drain and set aside.

2. Cook ground round and next 3 ingredients in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add tomato sauce, pepper, and salt.

3. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in meat mixture, noodles, and 1/3 cup cheddar cheese.

4. Spoon noodle mixture into a 2-quart casserole coated with cooking spray. Cover and chill casserole 8 hours or freeze.

1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 (14.5-ounce) can tomatoes, crushed
1 (14-ounce) can enchilada sauce, divided
Salt and pepper to taste
4 slices light (1/3 less fat) American cheese
1 cup low-fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds

69. Philly Cheese Steak Sandwich WW Style 6 Points Per Serving 4 servings

2 C. onion, thinly sliced
1/2 C. water
2 t. Dijon mustard
1/2 t. garlic, dried, minced
4 hot dog rolls
6 oz. Healthy Choice 97% fat-free Deli sliced roast beef
3/4 oz. Kraft reduced fat Swiss cheese
1/4 C. shredded Kraft reduced-fat Cheddar cheese (3 oz)

Preheat broiler; In a large skillet spryed with non-stick spray combine onion and water; Cover and cook over medium heat 10 min. Stir in mustard and garlic; seperate each bun and arrange on baking sheet; lightly spray butter flavored non-stick spray; broil 1-2 min. Separate beef into 4 even piles; Top bottom half of each bun with a pile of roast beef and slice of Swiss cheese; Evenly spoon about 1/2 cup onion and 3 T of Cheddar cheese over top of remaining bun halves; Broil for 1-2 min. or until cheese melts; Sandwich each half together, cut in half and serve at once.

This was given out at my WW meeting last night

4 boneless pork loin shops (3/4 inch thick)
1/4 tsp Italian seasoning
1/4 tsp pepper 1 medium onion, chopped
2 large potatoes, peeled and sliced 1/4 inch thick
3 tbsp reduced fat margarine
1 tbsp all-purpose flour 1 tbsp chopped green pepper

1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans -- toasted
1/4 cup light margarine -- stick
1/2 teaspoon ground cinnamon
2 1/2 pounds sweet potatoes -- peeled and halved
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg white
5 ounces evaporated skim milk
vegetable cooking spray

For extra flavor, the streusel is stirred into the casserole plus sprinkled on top.

2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.

2 pounds medium-sized red potatoes -- unpeeled
1/3 cup thinly sliced celery
1/3 cup finely chopped onion
1/3 cup grated carrot
1 tablespoon sweet pickle relish -- plus
1 1/2 teaspoons sweet pickle relish

***Dressing***

1/3 cup nonfat or reduced-fat mayonnaise
1/3 cup nonfat sour cream
2 tablespoons spicy mustard
1/4 teaspoon ground black pepper

1. Cut the potatoes into 3/4 " pieces, and place in a microwave or stove-top steamer. Cover and cook at high power or over medium-high heat for 8 to 10 minutes, or until tender. Rinse with cool water and drain. Place the potatoes in a large bowl. Add the celery, onion, carrot, and relish, and toss gently to mix. Combine the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the potato mixture, and toss gently to mix. Cover the salad and chill for at least 2 hours before serving.

3 2/3 cups cooked elbow macaroni - (8 oz. uncooked), cooked without salt
4 cups tomatoes -- peel, seed & coarsely chopped (about 2-1/2 lbs
4 slices cooked bacon -- hickory-smoked, crumbled
3 cups iceberg lettuce -- (prepackaged), very thinly sliced
1/2 cup fat-free mayonnaise
1/3 cup low-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

1. Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise ane next 6 ingredients; stir well. Add dressing to salad; toss gently. Serve

Notes: I substituted 4 ounces cooked ham, diced, used sugar substitute in place of sugar, and I medium head of iceberg lettuce for a point change...

3/4 cup chopped onion

1 1/2 cups (8 ounces) diced cooked chicken breast
5 ounces (one 8-ounce can) canned pinto beans -- rinsed and drained
1/2 cup water
1 1/2 teaspoons taco seasoning mix
4 cups shredded lettuce
2 cups chopped fresh tomato
1/2 cup chopped green bell pepper
3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese
1 1/2 cups (1 1/2 ounces) Corn Chex
3/4 cup chunky salsa
6 tablespoons Land 0 Lakes fat-free sour cream

1. In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally. Meanwhile, in a large serving bowl, combine lettuce, tomato, and green pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine. For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.

HINT: If you don't have leftovers, purchase a chunk of chicken breast from your local deli. Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream)

1. In a 8-by-8-inch baking dish, layer lettuce, tomatoes, bacon bits, toast cubes, and Cheddar cheese. In a medium bowl, combine Thousand Island dressing, mayonnaise, and parsley flakes. Spread dressing mixture evenly over top. Cover and refrigerate at least 30 minutes.

Divide into 4 servings. Serving size (1/4 recipe)

2 Idaho potatoes, about 1 lb
1/4 C. Fat-free Sour Cream
1/4 C. Crumbled Bleu Cheese
1 tsp. Chopped Fresh Parsley

78. CHICKEN AND DUMPLINGS 8 servings 1 cup each 3 points
4 boneless, skinless chicken breasts
5 fat-free flour tortillas
2 cans (14 1/2 oz.) Low-sodium chicken broth
1 can (14 1/2 oz.) water
1/3 cup evaporated skim milk
3 low-sodium chicken bouillon cubes
1 can (10 3/4 oz.) Healthy Request Cream of Chicken soup
Black Pepper
Boil chicken breasts in chicken broth and water until tender. Remove breasts and reserve broth
Tear flour tortillas for your dumplings (tear them into whatever size dumplings you like) Shred chicken breasts. Add low-sodium chicken bouillon cubes to broth. Bring to a rolling boil Drop flour tortillas into broth and cook at a rolling boil...about 5 minutes Add evaporated skim milk, shredded chicken, Healthy Request Cream of chicken soup, and dash of black pepper. Cover and simmer 1 hour or until thick as you like.

CrockPot

81. Chicken A La King Crock Pot 4 servings 6 points per serving
1/2 cup onion
1/2 cup celery
1/4 medium green pepper
1/4 cup canned pimento
4 oz sliced mushrooms, canned
1/2 lb boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp black pepper
11 oz Campbell's cream of mushroom soup, 98% fat free
13 oz fat-free evaporated milk
2 cups cooked rice

Put all ingredients into an electric slow cooker; mix. Cover and cook
on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve
over 1/2 cup hot rice.


82. Crockpot Stuffing and Chicken Makes 4 servings at 7 pts each.
1 pkg Stove Top Stuffing (dry)
1 little package of spices/herbs that may still come with your
stuffing mix
1 can 98% FF cream of mushroom
1/2 cup water
4 boneless skinless chicken breasts

Mix first three ingredients together (I just did it in the crockpot)
place defrosted chicken on top and cook on low for 7 hours.


83. Cranberry Crockpot Chicken points 12 + 4 + 6.5 + 12 + 13 = 47.5 for the whole pot

16 oz can smooth cranberry sauce (12 pts)
8 oz FF Catalina salad dressing (4 pts)
1 envelope dry onion soup (4 oz. = 6.5 pts how much in an envelope?)
16 oz. skinless, boneless chicken breasts (guess at 16 oz. = 12 pts)
1 cup Uncle Ben's Rice
(1 c. uncooked white rice = 13 pts)

Mix cranberry sauce, dressing, and soup mix together in crockpot. Add
chicken. Cook on low 6 hours. Add rice and cook another 30-40 minutes
until rice is done.

84. Crockpot Garlic Chicken Serves 4 Points 3
4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled
Mix together salt, pepper and paprika. Rub all over meat side of
chicken breast. Place onion in slow cooker. Place chicken breast side
up on onion. Place garlic on chicken. Cover and cook on low in slow
cooker for about 6 hours or until juices run clear.


85. Easy Crockpot Spanish Chicken
4 Boneless Chicken Breasts
1 can condensed Reduced Fat Cream of Mushroom
1 can Tomato Soup
1 10 oz can Rotel Diced Tomato w/ green chilies

Mix the 3 cans in the CrockPot, add chicken and cook 8 hours or more
on Low. (I put on high for 1 hour while I was still home, then
switched to low).
Sever over rice.
Points have not been calculates
Number of servings unknown

86. Southwestern Crockpot Chicken and Potato Soup Serves 4 POINTS 6
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa-style with chilies, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed

Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a
4-quart or larger slow cooker (crockpot); cover and cook on low heat
setting for at least 6 hours.

Stir in corn; cover and cook on high heat setting until chicken is no
longer pink in the center and vegetables are tender, about 30
minutes. Yields about 1 1/4 cups per serving.

87. Crockpot Sour Cream Salsa Chicken servings 4 POINTS 4

4 Skinless/Boneless chicken Breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle
with taco seasoning and salsa. cook on low for 6 to 8 hours.
When ready remove the chicken from the pot. place about 2 tablespoons
of corn starch in a small amount of water and stir well. Stir the
cornstarch mixture in to the salsa sauce. Stir in the sour cream.
Let the sauce warm up and serve when hot.

91. Chunky Crockpot Chili servings 6 points 4

1 lb lean ground turkey
Diced onions, green, yellow and red peppers
1 cup shredded carrots (optional)
1 cup sliced mushrooms
1 can (28oz) crushed tomatoes
2 cans kidney beans, undrained
1 8 oz can crushed pineapple, drained
3 Tbsp chili powder
Hot sauce to taste.
salt, pepper

Brown turkey, breaking up meat with spoon. Add to crockpot along with
remaining ingredients. Cook on low for 8 hours.


92. Crockpot Chicken & Mushroom Sauce servings 4 POINTS 4

1 can Campbell's 98% Fat Free Cream of Mushroom Soup;
1 can sliced mushrooms;
1/2 Cup Chicken Broth;
2 Skinless Chicken Breasts;
1/2 lb. frozen green beans;
2 Cups cooked brown rice

Mix soup, broth and mushrooms. Put chicken in bottom of crockpot and
cover with soup mixture. Put green beans on top. Cook on low 7-9
hours. Divide chicken and serve over rice.

Be careful if using chicken with bones in. The longer it cooks, the
more likely it is that bones will fall out and into the sauce,
carefully disguised as mushrooms.

93. Crockpot Chicken & Onions servings 4 POINTS 8

4 medium onions-sliced hamburger style
2 1/2 tsp. minced garlic
1/4 cup lemon juice (can be the bottled kind)
1/2 tsp. salt (if desired)
Cajun seasoning or cayenne pepper
4 frozen boneless, skinless chicken breasts
Hot cooked rice

Put frozen chicken in crockpot and sprinkle cajun seasoning on both
sides. Place onion on top of chicken and sprinkle with cajun
seasoning. Add garlic, lemon juice and salt.
Cover and cook 6-8 hours on low.
Prepare rice separately.Serve the chicken and onions over the rice.
NOTE: 4 oz. of the chicken breast with 1 cup white rice with onions
is 7.5 points, eat a 0 point veggie with this and you have a 7.5
point meal!

94. Crockpot Chicken Stroganoff servings 6 POINTS 4

1 lb 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.
If you serve this over rice or noodles, add appropriate points per
serving size!
(I omitted the onion soup mix the second time I made this as I
thought it was too salty using it. I instead cut up an onion and
added a can of mushrooms. I served this with zero point vegetables
for a filling low-point meal. Very Good!)

95. Crockpot Italian Chicken servings 12 POINTS 4

3# bag frozen boneless, skinless chicken breast thawed
1 envelope Good Seasons Italian Dressing (dry not made)
1 envelope Onion Soup Mix (dry not made)
1 tsp. garlic powder or minced clove
1 jar pepperoncini Mild or Hot (your choice)

Put all chicken in a crockpot sprayed with Pam. In a bowl mix
remaining ingredients (with pepperoncini juice and all) together,
being careful not to break up peppers. Pour all over chicken and cook
for 8 to 9 hours on low. No Peeking!! When done pick out peppers and
put in serving bowl to use on sandwiches (for those who like more
hot). Using a sturdy spoon break apart, is very very tender. Serve
1/2 cup on a Healthy Lite bun and the whole sandwich is only 4
points. Drain off most of juices, add BBQ sauce for great BBQ chicken
sandwiches for the next night. Freeze in little containers to have in
a pinch!!


96. Crockpot Italian Chicken & Potatoes servings 4 POINTS 6

1lb of boneless, skinless chicken breasts
1/2 cup of fat-free Italian salad dressing
1tsp Italian seasoning
1/2 cup grated parmesan cheese
2 large peeled potatoes - sliced or cut into wedges

Put chicken breasts on the bottom of the crockpot. Put half the salad
dressing, Italian seasoning and parmesan cheese on top of the
chicken. Add the potatoes to the top of the mixture - top with the
rest of the salad dressing, Italian seasoning and parmesan cheese.
Cover and cook on low 6-8 hours.


97. Chicken Dinner in a Crock-pot 5 Points Per Serving Servings: 4
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and
pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook
on low setting for 8 hours.
Serving size is 1 chicken breast with 1 cup of tomato bean mixture.

98. Crockpot Chicken Cacciatore 5 point meal Serving Size : 6

15 ounces tomato sauce -- Italian style preferred
10 ounces fresh mushrooms -- sliced
Italian seasoning -- to taste
4 chicken breast halves without skin
1/2 cup marsala wine -- optional
8 ounces pasta -- cooked al dente
onion powder -- to taste
freshly ground black pepper -- to taste
seasoned salt -- to taste
garlic powder -- to taste
1/2 pound baby carrots -- up to 1 lb.

Spray crockpot liner with non-stick cooking spray for easy clean-up.
Place carrots into bottom of crockpot. Place chicken on top of
carrots. Sprinkle generously with seasonings. Put mushrooms on top of
chicken. Pour tomato sauce and wine over the top.
Cook on High for about 1 hour (if you're home to do this-- otherwise,
just cook on low for about 8 hours total).
Then cook on low for 5 to 6 hours.
If dish will not be served until later, remove chicken and
refrigerate. You can let sauce continue to cook on low for several
hours.
About 15 minutes prior to serving, turn temp back up to high and
return chicken to pot.


99. Hot Texas Chili Soup 3 Points Serves: 6 (1-1/4 cups)

12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed, drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce

In 3-quart slow-cooker, combine all ingredients and 2 cups water.
Cover and cook on Low 4 hours or on High 2 hours, until onions are
tender. Ladle evenly into 6 soup bowls.

100. Swiss Chicken Casserole 1 serving = 8 points Serves 4

1 package of stove top stuffing mix (mix both dry packets together,
do not add water yet) -1/2cup of stuffing = 2 points. Put stuffing in
sprayed crockpot (can spray w/pam cooking spray)

4-6 boneless/skinless chicken breasts - 1 chicken breast = 3 points

put 4 slices of Swiss cheese on top (nonfat cheese 1 point per slice
regular cheese = 2 points per slice, cheese is also optional

1 can of reduced fat cream of mushroom soup- spread over top of
chicken and cheese. (entire can of mushroom soup is 4 points - 1
point per serving

drizzle 1/4 - 1/2 cup of warm water around the edges. Cook on low in
crockpot all day.

if you don't use or have a crockpot you can cook it in the oven at
350 degrees for an hour.

101. Easy Mexican Chicken

Cook chicken breasts and one bottle of salsa on low for 6 hours. Top
w/ cheese when done.
Serve with refried beans and Rice-a-Roni Mexican rice.
Number of servings unknown
Points per serving unknown

102. Tex Mex Chicken and Rice Serving Size : 8 6 points per serving

2 cups white rice -- converted
28 ounces tomatoes -- diced
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix -- chicken
4 chicken breast halves without skin -- boned
2 medium onions -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic
pepper

1. In a 5-quart electric slow cooker, mix together all the
ingredients except the chilies and garlic pepper.
2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until
the rice is tender and the chicken is white throughout; do not
overcook or the rice will be mushy.
3. Stir in the green chiles and garlic pepper and serve at once.

Per Serving (excluding unknown items): 298 Calories; 2g Fat (4.6%
calories from fat); 19g Protein; 51g Carbohydrate; 3g Dietary Fiber;
34mg cholesterol; 512mg Sodium.


103. Sweet and Spicy Glazed Chicken 6 servings. 6 POINTS

6 4-oz. skinless, boneless chicken breast halves1 Tbsp. Oil
1/4 tsp. salt
1/4 tsp. pepper
4 cloves garlic, minced
1/2 c. brown sugar
1 cup reduced-sodium soy sauce
1 cup reduced-sodium chicken broth
2 Tbsp. Lemon juice1/2 tsp. cayenne pepper
1/4 cup cornstarch
1/2 cup water

In large skillet, heat oil over medium-high heat. Add chicken and
brown on both sides. Season chicken with salt and pepper. Put in
crock-pot. In a small bowl; combine remaining ingredients, except
cornstarch and water. Pour over chicken. Cover; cook on LOW 7-9 hours
(high 3-4 hours). When done, remove chicken breasts and turn crock-
pot to HIGH; cover. Combine cornstarch and water. Stir into liquid in
crock-pot. Place cover slightly ajar on crock-pot. Cook until
thickened (15-30 minutes).

1 pound lean ground beef, cooked and drained
1 15 oz. can any style beans-drained
1 Medium onion, chopped
2 15 oz. cans chopped tomatoes-undrained
1 Package chili mix spices
1 8 oz. can tomato sauce
1 Cup water

Layer all ingredients in crock-pot, do not stir. Cook on low for 8 hours. Mix thoroughly and serve.

1-1/4 pounds of lean beef chunks
3 large carrots
5 medium white potatoes
3/4 cup barley
48 oz. can of V-8 juice

Wash and peel the carrots. Chop diagonally and add to the crock-pot. Clean the potatoes. Leave the skin on (unless you don't care for the skin), chop into large chunks and add them to the crock-pot. Pour in the V-8 juice. Add the stew meat. Wash the barley and add to the crock-pot. Give the stew a couple of good stirs just to combine all the ingredients. Cover the crock-pot and turn it on to high. Allow to cook for 6-8 hours, or until the root vegetables are soft.

You can also add onions and other yummy low or no point veggies to the crock-pot. If the stew is too thick, you can also add a bit of water to thin it out. Enjoy!!!

In crock-pot mix together:

Place potatoes on top of meat mixture, turning them once to cover with the soup mixture so they will brown nicely. Cook on low 7-9 hours.

Serve with your favorite vegetable and crusty bread.

This makes a lot of gravy - believe it or not

107. Barbecued Pork Makes 8 servings at 4 points each.

2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crock-pot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.

108. Macaroni and Cheese (4 big servings at 4 pts. each)

8 oz. macaroni - cooked
1 tbls butter - melt over med/low, add
1 small chopped onion - saute and add
1 tbls flour - whisk lightly and add
1 can fat free chicken broth - whisk and add
1/2 can cheddar cheese soup (do not dilute)
4 oz. velveeta light
salt and pepper to taste (watch out if you don't use low sodium
chicken broth)
1 tsp mustard powder

When cheese sauce is creamy, pour over cooked noodles and bake at 350
degrees for 30 minutes.


109. Macaroni & Cheese #2
1 Cup dry Macaroni,
1 Tablespoon Butter Buds,
2 Tablespoons Hot Water,
1 Tablespoon Flour,
1 1/2 Cup Skim Milk,
4 Ounces Velveeta Light, cubed,
Salt & Pepper to Taste

1. Boil macaroni according to package instructions.
2. Prepare sauce: In a small cup, mix Butter Buds with Hot Water then
pour into a small non-stick pan. Stir in Flour and add a couple of
tablespoons of the Skim Milk. Heat over medium heat stirring
constantly. Gradually add the rest of the Skim Milk and bring to a
slow boil still stirring constantly. Add the Velveeta cubes and stir
until melted.
3. Spray a casserole with non-stick spray combine macaroni and cheese
sauce. Stir and Bake at 350 degrees for about 30 minutes
110. Egg & Potato Casserole Makes 9 servings at 3 points each.

1 cup egg beaters
1 cup skim milk
1 pkg. Simply Hash Browns (not frozen, found in refrigerator section)
8 oz Velveeta Light (thinly sliced)
7 oz Butterball FF Turkey Smoked Sausage (1/2 pkg)

Spray a 8x8 or 9x9 pan with PAM. Layer hash browns, smoked sausage,
and cheese. Mix egg beaters and milk. Add salt and pepper to taste.
Pour over hash brown layers. Bake at 350 degree's for 40 minutes.

112. Cheesy Vegetable Soup servings 10 POINTS per serving 1

2 lbs. frozen vegetables - California Medley
3 cans fat free chicken broth (or 32-oz paper pkg.)
1 can Rotel brand tomatoes (tomatoes w/chilies and onions)
10 oz. light velveeta cheese

Put first 3 ingredients in a pot and bring to a boil. Let simmer for
45 minutes. Add the cheese. When cheese is melted your ready to eat.

113. Egg, Mushroom, Hashbrown Tortilla servings 1 POINTS 5

1 egg
1 med. FF flour tortilla
1 oz. Velveeta light
1/3 c. button mushrooms
1/4 c. frozen hashbrown potatoes
2 tsp. mild Taco Bell taco sauce

Spray pan with Pam. Saute hashbrown and mushrooms. Beat egg and add
to sauted veggies. Cook until done. Remove from heat. Put Velveeta on top of mixture and let melt. Heat tortilla in microwave. Put egg
mixture on tortilla and top with taco sauce.

114. Cheese Omelet Serves 1 and is only 2 points.
1/2 c. Egg Beaters
fresh ground pepper
1 oz. Velveeta light
Butter-flavored Pam

Heat an 8" non-stick skillet to a medium temperature. Spray with Pam.
Pour in Egg Beaters. Sprinkle with pepper. As the eggs cook, lift
edges and let uncooked egg run under. When almost done, flip over.
Remove from heat. Thinly slice Velveeta over half the omelet. By now
the omelet is done, so flip the un-cheesed half over the cheesed-
half. Serve right away. Do not let the Velveeta melt all the way
(otherwise it just gets watery).

Variations: Once pan is hot and Pam'd, add whatever 0 point veggies
you like. Cook them until they're as you like. Then add eggs and cook
as above. Some good veggies: spinach, onions, green peppers,
mushrooms, etc.

115. Broccoli, Cheese & Rice Casserole 4 servings 6 points each

1 Cup Uncooked normal Rice - pre-cook a bit and drain
1/2 Cup Chopped Onion
1/4 Cup Fat Free Milk
4 oz. Velveeta Light is good
8 cups chopped fresh Broccoli
1 (10 oz.) Can Reduced Fat Cream of Mushroom or Cream Of Chicken soup

Preheat oven to 350.
Combine all ingredients in a large bowl.
Stir well. Bake for 45 minutes.


116. Chicken Enchilada Soup servings 6 Points 6

1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained

Boil chicken breast and set aside.
Saute onions and garlic over medium heat for about 2 minutes, or
until onions begin to become translucent. Add Chicken broth.
Combine polenta with 2 cups of water in a medium bowl and whisk until
blended. Add to pot with onions, garlic, and broth.
Add remaining water, enchilada sauce, kidney beans and spices to pot
and bring mixture to a boil
Shred chicken into small, bite-sized pieces and add it to the pot.Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add
cheese right at the end, mix until melt, and serve.


117. Cauliflower Cheese Soup
1 can fat free chicken broth (or 2 cups home made)
1 pound cleaned and broken up cauliflower florets (this was about
half a head)
1 c. (combined, about half and half) rough chopped onion and carrot
1/4 t. olive oil
3 oz. Velveeta light
salt and pepper to taste

Saute onion and carrot in a Pam sprayed pan, in the 1/4. t. olive
oil, on medium high to high heat. When soft and onion is golden, add
cauliflower and broth. Simmer til all veggies are soft. Put veggies
in food processor with the cheese and most of the broth (careful, you
don't want your processor bowl to over flow!) and puree til smooth.
Makes approx. 4 c. and the points for the whole thing is just 4! You
COULD eat it all, if you were starving!
Note: to get regular canned broth to be fat free, keep a can or two
in the fridge. When you want to use it, open the top and remove the
little chunk of fat floating on the top. Voila! Fat free broth for
half the price!
I did not use frozen cauliflower, because I hate what it does to the
texture, but in this case, frozen would probably be just fine (I
happened to have the fresh) To smooth out the texture even more, as for when you would serve this to company, push it through a sieve.

125. Chicken and Cheese Enchiladas servings 4 POINTS 6

8 medium corn tortillas
8 oz. cooked, shredded light meat chicken
6 oz. Velveeta Light, shredded
1/2 cup chopped onions
4 oz. can chopped, peeled green chilies
1 cup Old El Paso (or comparable) enchilada sauce

Saute onions and undrained green chilies until onions are soft and
liquid has evaporated. Combine shredded chicken, shredded Velveeta
Light, onions, and chilies. Divide into 8 equal portions. Soften corn
tortillas in microwave according to package directions. Place one
portion of chicken mixture in the center of each tortilla, roll up
(secure with toothpick if necessary), and place in an 11 x 8
casserole. Cover with enchilada sauce and bake in a preheated 350
degree oven for thirty minutes.


126. Chicken Spaghetti 6 servings - 5 pts per serving
8 oz cooked chicken
3 c. angel hair pasta
3 oz. Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper

Mix all ingredients. Pour into a greased baking dish and heat
thoroughly
Options: add a can of Rotel tomatoes.


127. Chicken Spaghetti #2 4 servings at 4 points a piece
1/4 cup chopped onions
1/4 cup chopped bell pepper
2 t. oil
Saute above ingredientsAdd 1 cup boiling water mixed with 1 pkg. ranch mix
Add 4 oz. can sliced mushrooms
1 can rotel brand tomatoes
8 oz. cooked, chopped chicken breast
3 oz. velveeta

Heat 5 minutes to to let cheese melt. Mix well. Layer mixture with
with 2 cups of spaghetti in a 8x8 sprayed dish. bake 25 minutes at
400.


128. Chicken a la King servings 8 POINTS 7

8 oz wide egg noodles
1 can reduced fat cream of chicken soup
2/3 c FF evaporated milk
6 oz light velveeta cubed
2 c cooked cubed chicken breast
1 c chopped celery
1/4 c chopped green pepper
2 oz jar pimentos, drained
1 c dry bread crumbs
1 T melted butter
1/4 slivered almonds

Cook noodles according to pkg directions. In large sauce pan combine
soup/milk. Cook over med heat stirring for 2 min. Reduce heat stir in
cheese until melted. Add the chicken and the vegetables. Add the
drained noodles and mix well. Place in a 2 qt baking dish sprayed
with nonstick cooking spray. Toss bread crumbs with butter sprinkle
on top. Sprinkle with almonds and bake uncovered 10-15 minutes until
heated through and golden.

129. Potato Brunch Casserole 9 servings, 3 POINTS each
1 cup egg substitute
1 cup skim milk
1 pkg. Simply Hash Browns (not frozen, found in the refrigerator
section sometimes near the eggs)
8 oz Velveeta Light, thinly sliced
7 oz Butterball Fat-Free Turkey Smoked Sausage (1/2 package)

Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage,
and cheese. Mix egg substitute and milk. Add salt and pepper to
taste. Pour egg mixture over hash brown layers. Bake at 350 for 40
minutes.

130. Chicken Rotel Casserole servings 4 POINTS 6

2 cups cooked diced chicken or turkey (9 points)
1 cube chicken bouillon or tsp. of granulated bouillon
1 med. onion, diced
4 cloves garlic, minced
1 10 oz. Can Rotel brand tomatoes (Mexican diced tomatoes)
1 can low fat cream of mushroom soup (5 points)
5 oz. Cubed light Velveeta (5 points)
5 low carb, high fiber 1-point tortillas, cut up, or 5 1-point corn
tortillas,cut up ( 5 points)
Assorted seasonings
Spray a skillet with cooking spray and saute the onion and minced
garlic along with a small amount of water and chicken bouillon until
tender. Add the can of Rotel or any Mexican diced tomatoes with green
chilies, the cream of mushroom soup and the cubed Velveeta or 6 oz.
of any cheese that is equal to 1 point per ounce. The spices I used
were about a tbsp. of dried parsley, tsp. of oregano, tsp. or more of
pepper, garlic salt to taste, tsp. of chili powder (or more if you
like it hot), and about 2 tsp. of cumin. Simmer until the Velveeta is
melted and add the cut up tortillas. Spray a casserole dish with
cooking spray and bake covered for about 20 minutes at 350?, and then
continue baking uncovered for about another 20 minutes...just check
it to make sure it doesn't dry up. If you make ahead of time and
chill I would bring it to room temperature before baking. Makes 4 big
6 point servings. Recipe can easily be doubled for company.


131. Queen Ranch Casserole Serves 4 1 serving = 5 points
12 oz. uncooked chicken, cubed
3 oz. Velveeta, cubed
1 onion chopped
4 oz. chopped green chilies
14 oz. can tomatoes, drained/chopped
4 t. corn starch
1 1/2 c. Fat free chicken broth
4 - 6" corn tortillas, cut in strips
Salt, pepper and garlic to taste

Saute onion, chicken till chicken is done. Add broth to cornstarch
and blend. Mix into chicken mixture, cook till thickened. Add
tomatoes, green chilies, salt, pepper and garlic. In 8 x 8 casserole
sprayed w/ Pam, layer 1/2 of tortillas, 1/2 of Velveeta, and 1/2 of
chicken mixture. Repeat layering and bake at 350 for 30-45 minutes.

132. Kings' Ranch Chicken Casserole servings 12 POINTS 3

12 med corn tortillas
12 oz. cooked chicken breast
8 oz Velveeta Light Cheese
1 1/2 cans FF cream of chicken soup (10.5 oz cans)
1 cup FF chicken broth
14.5 oz can stewed tomatoes or 10 oz can Ro-tel tomatoes
1 med stalk celery
1 med onion
1 med bell pepper
1 T chili powder

Cube cooked chicken. Chop onion, celery and bell pepper. Saute onion,
celery and bell pepper in large skillet with cooking spray (Pam,
etc). Add soup, broth, tomatoes, and chili powder. Mix well, using
spoon to cut-up tomatoes, and heat on low until just bubbly. Add
cubed chicken and Velveeta cheese and continue heating until cheese
melts. Remove mixture from heat. Spray 9x13 inch pan with cooking
spray. Cut tortillas in half and place layer in pan. Top with chicken
mixture and repeat twice, ending with chicken mixture. Bake at 375
degrees or 20-30 minutes or until bubbly and brown on top. Cut into
12 portions.
I have only made this recipe once and used plain stewed tomatoes.
Using Rotels would probably improve taste. I also served it with FF
sour cream on the side which is not included in the points count.


133. Chicken Fiesta Soup servings 16 POINTS 2

Swanson 99% Fat Free Chicken Broth (large paper package)
2 cans of corn
1 can Ro-Tel Tomatoes and Green Chilies
1 can Ranch-Style Beans
1 can diced tomatoes
1 small can green chilies
2 Knorr Chicken Bouillon cubes
1/2 of a 1lb package of Lite Velveeta
10 oz. can white chicken in broth (97% fat free)

Place all ingredients, except cheese, in a large soup pot or
crockpot. When mixture is nice and hot add the velveeta cut into
cubes. Stir until cheese is melted. Serve in large bowls.

My Favorites:

1 cup cooked ground beef 5-7% fat
2 cup canned enchilada sauce
2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese
2 cup fat-free canned refried beans
20 small corn tortilla(s)
2 tsp chili powder
1/3 cup onion(s)
1 serving PAM Cooking Spray
1/2 cup canned green chili peppers

Brown ground beef & onions. Drain. Add refried beans, chili powder, 1/2 c. enchilada sauce, 1/2 c. cheese and green chilis (if desired). Heat. Warm tortillas & fill with equal amounts of mixture. Roll and place seam side down on pan sprayed with PAM. cover with remaining enchilada sauce & cheese. Bake at 375 for 20-40 min. untill cheese is bubbly! Enjoy!

1 c. self rising flour
1 c. sugar
1 c. ff milk
1 large can peaches in light syrup

mix flour, sugar & milk together. (It will be lumpy) Spray 9X13 pan with PAM. Dump mixture into pan. Spoon peaches over mixture INCLUDING the juice. Bake at 350' for 35 to 40 min. (Or golden brown on top) Looks strange..... tastes wonderful!

136. triple treat Points 3 Servings 4

4 serving fat-free sugar-free instant chocolate pudding mix
2 cup fat-free skim milk
1 cup Cool Whip Free Whipped Topping
4 items Nabisco Reduced-Fat Chips Ahoy

mix pudding mix with milk as instructions. Split mixture in equal halves. Add 2/3 c. cool whip to 1 mixture. Mix well. Crush cookies. Place 1-1/2 teaspoon cookie mixture into individual serving bowl. Spoon 1/4 cup chocolate pudding then 1/3 c. mixture and 1 teaspoon of cool whip per cup. Equally sprinkle remaining cookie on top. Chill! Enjoy

I have made this several times and have frozen it in individual baggies (it microwaves great) for breakfast sandwiches. ( 2 slices skinny bread makes it 4 points. )

138. Angel Biscuits 1 1 pt. each

1 cup self-rising flour
1/2 cup skim milk
2 Tblsp. reduced fat mayonaise

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.

139. Warm Cinnamon Rolls From the kitchen of MOEMEL servings 20 POINTS 1

1 (8 ounce) Package reduced-fat crescent rolls (any brand)
1/4 cup Splenda
2 tsps. cinnamon
cooking spray
1/2 cup powdered sugar
2 tsp 1% low-fat milk

Instructions
Preheat oven to 375' Unroll crescent roll dough. Separate dough into 2-4 roll sections. Press the perforations together with your fingers. Sprinkle each portion of the dough with cinn-sugar mixture. Roll up 1 portion of dough, starting at long side and pressing firmly to eliminate air pockets. Pinch seam to seal. Cut rolls into 10 slices. Place rolls, cut sides down on a baking sheet sprayed with Pam spray. Repeat with remaining dough and cinn-sugar.
Bake at 375 for 10-12 minutes or until golden.
Whisk together powdered sugar and milk until smooth, drizzle over warm rolls with a small whisk.
Make ahead swirls:
Freeze unglazed swirls in airtight container for up to a month. When ready to eat, defrost in microwave and drizzle with fresh glaze.

1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat oven to375* and spray a 6 cup muffin tin with cooking spray. Stir ingredients together and divide evenly between 6 muffin cups. Bake for 12 minutes or until golden brown.

1 1/4 c. oatmeal 1/4 c. raisins
1/4 c. flour 1 1/2 c. dry milk
l c. applesauce 1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder 1/4 c. sugar or 4 packets Sweet and Low

Mix ingredients well, spoon 4 cookies on cookie sheet sprayed with Pam
Cook 15 to 20 minutes @350 degrees

4 cups potatoes -- grated cooked
8 strips bacon -- cooked and crumbled
1/2 cup skim milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon reduced-calorie margarine -- melted
1/2 teaspoon paprika

3 cups (1 inch) cubed French Bread
Cooking Spray
1/2 pound bulk turkey sausage (such as Louis Rich
1/4 cup chopped green onions (about 4 green onions
3/4 cup (3oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk
1 cup egg substitute
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper

1 cup egg substitute
1/4 cup shredded reduced-fat cheese (such as Sargento Light Shredded Cheese
2 (10-inch) fat-free flour tortillas, warmed
1/4 cup salsa

In medium non-stick skillet sprayed with cooking spray, over medium heat, cook egg product, stirring occasionally until set. Divide egg mixture evenly between tortillas; top with cheese and salsa. Fold up tortillas over filling like an envelope. Serve immediately.

146. Frozen PB Cups 12 servings 2 points each

8 ounces fat free Cool Whip
1/2 cup peanut butter
2 tablespoons chocolate syrup (or more to taste)

Line muffin pan with liners. With spoon, mix Cool Whp and peanut butter until well-combined. Spoon even portions into muffin liner. Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen. Once solid, remove from pan and place into a freezer bag or container.

147. Caramel Apple Dumplings 4 points 2 servings

2 tbsp fat free milk
1/2 tsp ground cinnamon
4 small soft caramel candies, unwrapped
2 medium Rome apples2 sheets fresh or frozen phyllo dough, thawed
butter flavored cooking spray

Preheat oven to 400

Combine first 3 ingredients in a small saucepan. Place over low heat, and
cook until smooth, stirring constantly. Remove from heat; set aside.

Core apples, cutting to, but not through, the bottom of each apple. Spoon caramel mixture evenly into the centers of the apples. Place apples in a small baking dish; cover and bake at 400 for 35 mins. or just until apples are tender. Remove apples from dish, and let cool.

Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered). Coat phyllo sheet with cooking spray. Fold phyllo in half crosswise. Place 1 apple on phyllo rectangle. Coat edges of phyllo with cooking spray; bring corners to center, pinching phyllo to seal. Coat dumpling with cooking spray. Repeat with remaining apple and phyllo sheets.

Place dumplings on a baking sheet coated with cooking spray. Bake at 400 for 5 mins. or until golden. Yield 2 servings.

149. Angel food bars 18-24 servings= 2 points 36 servings+ 1 point

1 box ff chocolate fudge pudding
2 cups skim milk
mix together & add 1 box angel food cake mix (1 step mix)

Pour in 9x13 pam sprayed pan
Bake 20-30 mins


150. Easy Pumpkin Cookies 48 cookies 1 point each
1 box spice cake mix
1 can pure pumpkin -- (15 oz.)
Mix together and drop by spoonfuls onto cookie sheet sprayed with cooking
spray. Bake at 350 for around 10 minutes or until firm. Allow to cool. Makes
48 cookies. These are so soft and good. Notes: 1 point each
*you can use a white cake mix and add 2 teaspoons of pumpkin pie spice*

152. CITY SLICKER S'MORES 15 servings 1 pt.

2T FF margarine
2 Cups small marshmallows
3 Cups Golden Grahams cereal
60 chocolate chips

Melt margarine and add marshmallows. When marshmallows are about 1/4 size, stir in cereal. Don't melt marshmallows completely. Divide into 15 pieces and add 4 choc. chips to each one. Roll into balls. Let cool or refrig. until firm.

153. Cotton Candy Cookies Yield: 36 cookies 6 Cookies = 10 calories, 0g fat, g fiber

3 egg whites (beaten stiff)
2 tbsp sweetener (Splenda, Equal, etc)
2 tsp orange extract (or your favorite flavor)
1 tsp orange rind (grated)

Beat sweetener, orange extract and rind into the stiff egg whites.
Drop onto lightly greased cookie sheets.
Bake at 325 degrees F (165 C) for 8 to 10 minutes. Remove from pan
immediately.

154. Moist Cherry Brownies

1 box ff brownie mix
1 can reduced calorie cherry pie filling

Mix together and bake according to box + about 5 minutes in a 13X9 pan. Test with
Toothpick.
Makes 20 @ 3 pts

155. Poor Man's Turtles Makes 60 1 point each

1 bag tiny twist pretzels
1 bag rolos in gold foil (not a roll too big)
pecan halves

line cookie sheet with foil, place pretzels on cookie sheet and place an unwrapped rolo on each pretzel. Bake 325 for 4 minutes. Take out and place pecan halve in center of rolo smashing it down over pretzel let cool before removing from foil. Best to keep refrigerated after cooling
1 bag rolos makes 60
can use pecan pieces or walnuts

158. Better than Sex Cake From the kitchen of IAM4YU2NV servings 24 POINTS 3

1 box Devil's Food Cake Mix
10oz Diet Cola
1 egg white
6oz Fat Free Caramel ice cream topping
7oz RF or FF condensed milk
1cup Heath Bar bits (found by the choc. chips)
1 container FF cool whip


Mix cake mix, egg white and diet soda. Bake as directed in a greased 9x13 pan. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of FF cool whip and sprinkle with remaining heath bits. Put in fridge until ready to serve.

Cake: 1 Devils Food Cake Mix (B Crocker)
10 fl oz vanilla coke
1/2 c egg beaters
Frosting: 8 oz ff whipped topping
1 pkg (sm) ff choc pudding mix
1 c ff skim milk
4 T powdered sugar
Mix milk w/pudding mix & 4 T p.s. Whisk for 2 min or smooth. Gently fold in topping. Top cake, cover & chill 1 hr.

This recipe was given to us by our wonderful WW leader. You can use without reduced fat bisquick or add bisquick for 1 point per serving.

Preheat oven to 400 degrees
9" pie plate sprayed with butter flavor cooking spray, for pie without bisquick, let pie plate sit in heated oven for 15 minutes before adding pie mixture (this will cause pie filling on bottom to brown slightly creating a crust like texture)

Mix
1 large can fat free evaporated skim milk (not sweetened condensed milk)
15 oz can pumpkin
3/4 cup egg beaters
1/2 cup splenda
3 tsps pumpkin pie spice
1/2 tsp vanilla flavoring

Beat liquids together and then add dry ingredients, mixing well. Pour in pie plate and bake until browned, reduce heat to 350 and bake until set.
If you want a real crust, add 1/3 cup reduced fat bisquick to pie mixture, it will move to bottom of pie plate and form a crust.
1 point per serving without bisquick, 2 points with bisquick. Makes 8 servings.

162. PUMPKIN SPICE CAKE 24 servings, 2 WW points each

1 spice cake mix
15oz can pumpkin (NOT pumpkin pie mix)
1/2 cup water

Mix all the ingredients together. The batter will be very thick. Bake according to the temperature and the longest time on the box. You will probably have to bake even a little longer because the pumpkin makes the batter so thick. I test with a toothpick.

I think these taste like pumpkin pie. I always make these as cupcakes so I don't know how well it slices. Good Halloween cupcakes. Enjoy!

1 small can of pumpkin
1 pkg ff sf vanilla pudding mix
1 pkg ff sf butterscotch pudding mix
2 cups skim milk 2 teaspoons pumpkin pie spice

Use mixer to beat all ingredients together til smooth. Chill for 2 hrs.

164. Big Chocolate Cookie Makes one serving 5 points or less.

1/4 C. oatmeal
1 pkg. hot chocolate mix -fat or sugar free
1 tsp. baking powder
2 T. raisins
2 T. water
1 T. peanut butter
1 tsp. honey
Mix all together. Spray pie plate or cookie sheet with nonstick spray. Pat
into a circle. Bake at 350 degrees for 8 minutes.
I love this!! It's very filling and very good.

165. Low Fat Chewy Chocolate Cookies 1pt
1 1/2 c Flour
1/2 c Sugar
1/2 c Unsweetened cocoa
1/2 tsp Baking soda
1/2 tsp Salt
1/2 c Corn syrup, light or dark
3 Egg whites
Spray cookie sheet with cooking spray.
In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in
corn syrup and egg whites until blended (dough will be thick and slightly
sticky).
Drop by rounded teaspoonfuls onto prepared cookie sheets.
Bake at 350 for 5 to 10 minutes or just until set (cookies will be soft when
pressed). Do not over bake.
Cool on wire rack.
Makes about 2-1/2 dozen.
Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium

167. Chocolate "High Fiber" Brownies Makes 20 brownies POINTS 1.5

3 Cups All Bran Extra Fiber Cereal
2-1/2 Cups Water
1-1/2 tsp Baking Powder
1 Box Sweet Rewards Brownie Mix
Soak cereal in water for 5 minutes. Add baking powder and brownie mix. Fill muffin tins about 1/2 way. Bake at 350 for 20 minutes.
Should make 20 servings - adjust points if you make more or less.

170. NO BAKE CHOCOLATE COOKIES Makes 7 cookies/ 2 pts each.

2 Tbsp reduced cal margarine
1 Tsp vanilla
2 Tbsp 1% milk
2 Tbsp peanut butter
3 Tbsp sugar
5 Tbsp Splenda
3/4 Cup quick oats
pinch salt
1 Tbsp cocoa

In a saucepan bring to a boil while stirring with a wooden spoon margarine, milk, sugar, splenda, salt and cocoa; reduce heat to medium, and continue stirring for a few minutes. Remove from heat, stir in vanilla and peanut butter, until well blended. Add oatmeal gradually while stirring. Drop by spoonfuls onto waxed paper.

171. S'more Cake Brownies Serves: 8 3 points each

1 1/2 cup all purpose flour
3/4 cup Splenda
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. Baking powder
1/2 cup Yoplait FF plain yogurt
1/3 cup Kraft FF mayonnaise
1 tsp. vanilla extract
3/4 cup water
1 cup miniature marshmallows
6 tbsp. graham cracker crumbs
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Spray a 9x13 pan with butter flavored cooking spray. In a large bowl, combine flour, Splenda, cocoa, baking powder and soda. In a medium bowl combine yogurt, mayo, vanilla extract and water. Add yogurt mixture to flour mixture. Mix gently to combine. Spread batter in the pan. Bake 15 minutes. Sprinkle marshmallows, graham crumbs and chocolate chips evenly over brownies. Bake 10 to 15 minutes longer or until a toothpick comes out clean. Cool completely on wire rack. Cut into 8 servings.

172. Millionaire Pie POINTS 3 Servings 16

Recipe can have 1 cup of drained crushed pineapple instead of strawberries if you wish. Pts are based on strawberries so if you use pineapple subtract the points for strawberries and add the pineapple points.

2 crust Ready Crust Mini Graham Cracker Crusts (4 Oz)
14 oz Borden Eagle Brand Fat Free Sweetened Condensed Milk
1/2 cup fresh lemon juice
12 oz Cool Whip Lite Whipped Topping
4 cups strawberries

Combine eagle brand and lemon juice. Fold in cool whip and fruit. Pour 1/2 of mixture in each pie. Refrigerate until well chilled. Garnish with fruit if desired. Each pie 8 slices.

173. Springtime Cupcakes makes 24 2 points each
-------------------
1pkg. angel food cake mix
1 pkg. lemon pudding mix
3/4 c. ff milk
8 oz. cool-whip free or lite
2 c. strawberries
-------------------
1)Prepare angel food cake, as 24 cupcakes, according to pkg. directions. Allow to cool.
2)For frosting, mix instant lemon pudding w/milk & immediately fold cool-whip in until well blended.
3) Frost cupcakes w/lemon frosting. Slice strawberries lengthwise, so the slices (sometimes) look like hearts. Lay slices on top of frosting.

got this recipe from my grandma and converted it with recipe builder. This makes 4 dozen cookies.....2 cookies per serving = 2 points. These are a bit bigger than miss meringues and a lot cheaper and I think they even taste better maybe cause they were grams cookies..........I also posted on the recipe exchange.

3 large egg white(s)
1 cup sugar
1/2 tsp distilled white vinegar
1/2 tsp vanilla extract
1/8 tsp table salt
16 oz Baker's Semi-Sweet Chocolate Chips

Preheat oven to 300. Grease cookie sheets or line with parchment paper...Silpat liners work great as well. In a medium bowl whip egg whites to soft peaks, then gradually add sugar, vinegar, salt and vanilla while whipping to stiff peaks. Fold in chocolate chips drop by spoonfuls onto cookie sheets and bake 20-25 minutes or until dry.

175. PINEAPPLE ANGEL FOOD CAKE Serves: 12 Points: 3

1 angel food cake mix
1 can (20 oz) crushed pineapple in juice

Mix the angel food cake mix and crushed pineapple together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down.

For muffins: Spray muffin tins or use liners; bake 10-12 minutes

Frosting: Mix together 1 container cool whip light, 1 sml pkg SF-FF instant vanilla pudding mix and 15 oz can crushed pineapple, mostly drained. (Points per frosted piece of cake = 4.5)

Variations on a Theme:
Pina Colada --Add 1T coconut extract (and 1T rum extract, if desired)

Pumpkin -- Substitute crushed pineapple w/ 15 oz can pumpkin, 3/4 cup water, 1 T vanilla & 1T cinnamon (only 2 points/slice)

Cherry substitute pineapple with Comstock light cherry pie filling

Black Forest add 1/2 cup cocoa to Cherry version above (try No-Fat Chocolate Glaze on this!! Points per glazed piece = 4)

176. NO-FAT CHOCOLATE GLAZE Serves: 12 Points: 1
1-1/2 cups powdered sugar
1/4 cup cocoa powder 2 Tablespoons water
1 teaspoon vanilla extract

Mix all ingredients together until smooth. Drizzle over angel food cake, especially Black Forest version.

177. PUMPKIN MOUSSE Serves: 4 Points: 2.25
This mousse/fluff has been around in many forms but this method works best for me and helps to get in some Dairy requirement as well as veggie--

NB: I used regular pudding mix, if you use FF-SF, it will lower the calories, grams of fat and points values

1 cup canned pumpkin
1/2 tsp pumpkin pie spice 1 cup skim milk
1 cup cool whip lite
1 package instant vanilla pudding mix

Mix together pumpkin, spice and milk 'til well blended. Add pudding mix and beat by hand 2 minutes . Fold in cool whip. Refrigerate.

178. CHOCOLATE ANGEL FOOD CAKE 12 servings. 3 Points.

1 angel food cake mix
1/3 cup unsweetened cocoa powder
Prepare cake mix according to package directions. Sift cocoa powder and add to cake mix. Then continue as directed on package.

179. Mocha-Cinnamon Angel Food Cake Makes 12 Servings 3 points

1 1/2 cups granulated sugar
1/2 cup + 1 tablespoon sifted cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 teaspoon espresso powder or instant coffee granules
1/4 teaspoon salt
12 egg whites, at room temperature
1 1/4 teaspoons cream of tartar
2 teaspoons vanilla extract
1 tablespoon confectioners sugar

Preheat oven to 375oF. Onto sheet of wax paper, sift together 3/4 cup of the sugar, the cake flour, cocoa powder, cinnamon, espresso powder and salt; set aside. In medium bowl, with mixer at low speed, beat egg whites 1-2 minutes, or until frothy and small bubbles appear; sprinkle cream of tartar over whites. With mixer at medium speed, add remaining 3/4 cup sugar in a slow, steady stream, beating until all of the sugar has been added. Stop beating; scrape around sides and bottom of bowl with spatula. Add vanilla extract; continue beating on medium speed until egg whites are stiff but not dry. Sift one-third of the flour mixture over beaten egg whites; with rubber spatula, quickly fold into whites, scraping sides and bottom of bowl. Repeat procedure 2 more times using one-half of the remaining flour mixture each time, making sure all flour is blended into whites. Scrape batter into an ungreased 9" or 10" tube pan; with a spatula, smooth surface. Bake on oven rack set in lower third of the oven 25-30 minutes, or until a cake tester inserted in the center comes out clean. To remove cake from pan, insert a thin knife around edge of pan; invert cake onto serving platter. Let cool completely. Dust with confectioners sugar.

PER SERVING: 144 Calories, 5 g Protein, 1 g Fat, 32 g Carbohydrate, 101 mg Sodium, 0 mg Cholesterol, 1 g Dietary Fiber
VARIATION: Omit confectioners sugar from recipe; decrease Optional Calories to 105.

1 Keebler reduced fat graham cracker pie crust
1 1/2 c water, divided
1 package sugar-free Orange Jello
1 container fat free light vanilla yogurt (ANY 2 point one the orange chiffon would also be good)
1 c drained mandarin orange segments
Mix Jello with 3/4 c boiling water until dissolved, approximately 2 minutes. Add remaining 3/4 c cold water. Let sit until cool, NOT SET! Stir in yogurt and mix well. Add orange segments and pour into pie crust. Chill until set, about 2 hours. Serve with Cool Whip Free.

181. MANDARIN ORANGE MOUSSE 4 servings (1 cup each), 2.5 POINTS each
a/k/a CREAMSICLE MOUSSE
1 box SF orange Jell-O
1 box SF white chocolate pudding
1 can mandarin orange slices (drained)
1 8-oz tub of fat free Cool Whip.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

182. Double Choco Chip Muffins

1 pkg. Betty Crocker Choco Fudge cake mix (2.5 gram fat)
1 pkg. sugar-free chocolate instant pudding, dry
3/4 c. water
3 egg whites
15 oz. can of pure pumpkin
1 c. mini-chocolate chips
1/4 tsp. almond extract

Mix cake mix, dry pudding, water, egg whites, pumpkin and extract until smooth. Stir in chocolate chips.

Fill muffin cups 3/4 full and bake at 350 degrees for 25-35 min. Do not overbake.

12 @ 6 points each
16 @ 5 points each
18 @ 4 points each
23 @ 3 points each
24 @ 3 points each

These are especially good warm! The chocolate is warm and gooey -- yum!! Enjoy!!

1/2 c ff carmel dip & 12 oz cool whip!
I made it last night yummy!

15 oz can pumpkin
1 4 serving size vanilla instant ff sf pudding
1/2 container 8oz ff cool whip
cinnamon and nutmeg is you wish to taste.

185. pumpkin spice cake

Boxed spice cake mix
can pumpkin
1/2 cup water

Combine and bake. Most have been dividing batter up between 12 muffin cups and baking at 350 for 20-25 minutes (till done).

In a bowl combine:
1/4 cup smooth Peanut Butter
1 tablespoon plus 1 teaspoon honey
2 cups rice cereal

1 package sugar & fat free chocolate pudding
2 cups skim milk

Spray 9 inch pie plate and press mixture into plate. Freeze 1/2 hour. Prepare 1 envelope (serves 4) sugar free Chocolate Pudding Mix according to directions. Allow to cool. Pour into pie plate. Refrigerate for 2 hours.

191. Red Velvet Look Alike: 24 servings 3 points each

Dunkin Hines makes a wonderful Red Velvet cake. I made it yesterday using the pumkin method (cake mix, can of pumpkin, can of water) and its delicious! I made an icing out of FF cream cheese, 1 tbspn lite butter, a tablespoon of vanilla and one half tablespoon of confectionery suger and one tablespoon of splenda. I topped it with fresh rasberries

192. Oven Fried Peach Pies servings 10 POINTS 1

1 cup(s) canned peaches, packed in extra-light syrup, DRAINED WELL and diced
2 tbsp sugar, divided
3/4 tsp ground cinnamon, divided
10 item(s) Pillsbury Buttermilk Biscuit(s)
Butter flavored cooking spray

Drain peaches and dice. Mix with 1 tbsp sugar and 1/2 tsp cinnamon.
Open and separate biscuits. On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spoon one rounded Tbsp of peach mixture into center of biscuit circle. Lightly brush edges of biscuit with water, fold over and seal edges with a fork. Place pies on a un-greased cookie sheet and spray with butter flavored cooking spray. Take remaining Tbsp of sugar and 1/4 tsp of cinnamon and mix. Sprinkle on tops of pies.

Bake at 375 for 10 minutes or until browned.

193. EASY FAT-FREE FROSTING 10 points for the whole batch

1pkg. of ff/sugarfree pudding, any flavor
1 1/2 cups cold skim milk
1 envelope Dream Whip topping mix

Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.

12 Graham crackers (squares) 1 Med banana
1/2 C. sliced strawberries
1 Sm Pkg. low calorie vanilla pudding (prepared)</
1 C. Whip Cream (Fat Free)

Place crackers in bottom of pie plate. Layer remaining ingredients in order listed. Place in fridge until pudding sets.

3/4 Cup Flour
1/2 Cup Lite Whipped Topping
1/4 Cup Confectioner's Sugar
1 Cup Milk
1/3 Cup Reduced Calorie Margarine
1/2 Cup Light Cream Cheese
1 Small Sugar Free Chocolate Pudding Mix*

4 (8") low fat flour tortillas
1 tbsp. reduced-calorie margarine, melted
1 tbsp. sugar
1/2 tsp. ground cinnamon

Brush tortillas with margarine; cut each tortilla into 8 wedges and place on an ungreased baking sheet. Combine sugar and cinnamon, stirring well. Sprinkle sugar mixture evenly over tortilla wedges. Bake at 425 degrees for 4-6 minutes or until tortilla wedges are lightly browned.

197. BANANA BREAD Serving Size : 12 2 points each

1 1/2 C flour
3/4 C white sugar
1-1/4 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
2 egg whites
1 C banana, mashed
1/4 C applesauce

Preheat oven to 350. Lightly grease an 8x4 inch loaf pan. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

Recipe By : Low-fat & Light Four Ingred. Cookbook

1 package of 1-step angel food cake mix
20 oz. crushed pineapple in it's own juice. Do Not Drain.

Mix above and pour into non greased 9 x 13 pan. I have found that a glass pan works best.
Bake at 350 degrees for 30-35 minutes.

VARIATIONS
To make this into muffins, use cupcake papers.
Bake at 350 degrees for 12-15 minutes
36 muffins = 1 point each
24 muffins = 1.5 points each
Try these 3 different substitutions for the pineapple: (point per serving stay the same)

1. Lucky Leaf "No Sugar Added" Cherry Pie filling - 20 oz.
2. Lucky Leaf "No Sugar Added" Cherry Pie filling - 20 oz.,
Plus add 1/2 cup cocoa to cherry pie filling to make Black Forest Muffins.
3. 1 can pumpkin (15 oz.) plus 3/4 cup water plus 1 TB vanilla plus 1 TB cinnamon
4. 1 can of Wilderness Premium Apple Pie Filling (serving size is 1/3 cup,
80 calories/ 0 fat/ 1 g fiber - 7 servings in can) plus 1/4 cup water (this
version is 3.5 points per serving. 12 servings per recipe.

199. Brownies: pts for 12 servings in a 9x13 pan.
1 box brownie mix
1/3 C applesauce
1/4 C water

Mix and bake, according to directions