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Mexican Chicken Soup

4PPV     6 servings (BIG)

2 cans Rotele brand tomatoes

2 cans FF chicken broth

1 16oz can FF refried beans

1/2cup corn

2 cups cooked boneless skinless chicken (I use rotisserie chicken)

Method:  Combine and heat through. YUM!

If you have PPV to spend top with cheese and tortilla pieces 

Taco Chili 5 Points Plus per cup 


·         1.25  ground turkey (97% fat free)

·         1 onion, chopped

·         2 to 3 cloves minced garlic

·         1-1/2 cups (350 ml) celery (not too finely chopped)

·         1 15 oz  can tomato sauce

·         1 4 oz  can diced green chiles

·         1 15 oz can stewed tomatoes

·         4 16 oz  cans of beans (mix or match: pinto, kidney, black)

·         1 pkg. taco seasoning

·         1 pkg. Hidden Valley Ranch Salad Dressing Mix

·         2 tsp  cumin

·         16 oz  bag frozen white corn


·         Brown turkey, adding onions, garlic and celery about halfway through.

·         Add the remaining ingredients one by one.

·         Do not drain anything, just dump.

·         Heat through.

·         Simmer for awhile if you like.

 This is the place for food finds! 

1 Point Margarita

8 oz Diet 7-up or Sprite

1/8 cup Lime Juice,fresh

1 lemondade crystal light packet
1 oz tequila (1/2 jigger)

Drink or blend with the ice


We ate this Greek Chicken last night and it is better than ever.  I used chicken breasts instead of a whole chicken and can artichokes instead of frozen. It comes together so FAST too.   Give it a try! 

Greek-Style Chicken Stew

5 points= 1 piece chicken & 3/4 cup veg and broth

1 fryer cut into 8 pieces

1/4 tsp salt

1/2 tsp pepper

2 (141/2 ounce) cans diced tomatoes with basil, garlic, and oregano

1 (10 oz) package frozen artichoke hearts (Trader Joes)

12 kalamata olives

1/2 cup garlic and herb feta cheese, crumbled


Sprinkle chicken with salt and 1/4 tsp of the pepper. Spray with olive oil spray and brown chicken about 4 minutes on each side. Add tomatoes, bring to a simmer, and cook 8 minutes.

Add the artichoke hearts and olives, stirring until the artichokes are covered with the sauce.  Cook until the chicken in cooked through, 12 minutes.  Stir in the remaining 1/4 tsp pepper.  Spoon into bowls and sprinkle with feta.

Beans, Quinoa and Kale
from Weight Watchers

3 cups water
1 cup quinoa, rinsed in a mesh sieve
1 onion, chopped
2 bay leaves
1 clove garlic, minced
2 green bell peppers, seeded and chopped (I used red, which made it pretty, we can do one of each, maybe, or all red)
1 teaspoon dried thyme
1 tablespoon cider vinegar
2 cans kidney beans, rinsed and drained
1 bunch kale, rinsed and coarsely chopped

For Cooking Quinoa:
Bring 2 cups of the water to a boil. Add the rinsed quinoa, stir once, and cover. Cook on medium
heat for 25 minutes. If any water remains, cook uncovered for a few minutes longer. The quinoa should not be soggy. Remove from heat, and let the quinoa sit covered for 10 minutes. Fluff gently with a fork.

For Kidney Beans:
Sauté the onion and bay leaves on medium heat in a sprayed saucepan for 5 minutes, until the onions are translucent. Add the garlic and bell peppers, and cook for 5 minutes, until the peppers soften. Add the thyme, vinegar, beans, and remaining 1 cup of water, and cook on low heat for 5 minutes, until broth thickens. You can speed this process by mashing the beans a few times with a potato masher.

For Cooking Kale:
Place coarsely chopped kale with ¼ cup of water in a large covered pot on medium heat. Cook the greens for 3-5 minutes, stirring occasionally, until wilted and tender. Serve on a plate with each ingredient nestled side by side.

Maple-Glazed Chicken with Apples
Serves 4
5 points

1 cup apple cider or juice
1 firm apple, Gala, Granny Smith or Golden Delicious would work well, cut up into 8 wedges
1/3 cup maple syrup

½ teaspoon dried thyme leaves, crumbles
4 4ounce thin-sliced skinless chicken breasts (1/4 inch thick)

Line the broiler rack with foil, preheat the broiler.
In a medium nonstick saucepan, mix the apple cider, apple, maple syrup and thyme; bring to a boil over medium-high heat. Cook until the apple is tender and the sauce is reduced by half, about 8 minutes. Remove from the heat and keep warm.
Place the chicken on the broiler rack and brush on both sides with half of the maple mixture; broil 4 inches from the heat until lightly browned, about 3 minutes. Turn and brush the top with the remaining maple mixture; broil until the chicken is cooked through, about 3 minutes longer. Serve with apple wedges on the side.

Potato Soup

1 bag frozen potatoes-O'Brien or hash browns
1 package country gravy mix
32 0z chicken broth

Simmer together. It gets thicker as it cooks.
1 point per 1 cup if using 16 oz bag
2 points per cup if using 32 oz bag


Miki's Rosemary Stuffed Zucchini

½ pound Italian mild sausage

split 1 large zucchini and scoop out  centers

sauté pulp in same pan as meat and


½ tsp rosemary

3 Tbs parsley

¾ cup bread crumbs  or  1 ½ cups brown rice

1/8 cup parmesan cheese

salt and pepper to taste

Fill zucchini in baking dish.Sprinke with cheese.

Mix together 1 can of V-8 and 1 can of sliced tomatoes.

Pour over top.

Bake 350 

30 minutes


Summer Slaw

Serves 6         0 pts.

4 cups shredded Napa cabbage

1 ½  shredded jicama

1 cup shredded radishes


2 Tbs lime juice (fresh)

2 Tbs rice vinegar

1 tsp sesame oil

½ tsp ground cumin

½ tsp salt


Apple-Carrot Slaw

2/3 cup           2 pts

½ cup light mayo

2 Tbs apple cider vinegar

2 Tbs sugar

Add to:

½ medium head red cabbage, shredded

2 cup shredded carrots

2 medium Granny Smith apples, cored and cut in matchsticks

1/3 cup golden raisins

Let stand 15 mins



Italian Tuna Melt 

Serves 2                6 points each

1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup(s) scallion(s), chopped

1 Tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp cayenne pepper

6 oz water-packed tuna fish, drained, albacore, and flaked
2 average whole-wheat english muffin(s), split
3 Tbsp grated Parmesan cheese

• Preheat broiler.
• Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
• Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

 Cheesy Chili-Mac

Serves 8       5 points each

1 spray(s) cooking spray

2/3 pound(s) raw extra lean ground beef

2 medium onion(s), chopped

29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice

4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow

31 oz canned pinto beans, drained and rinsed
1/2 cup(s) low-fat shredded cheddar cheese
• Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
• Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
• Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.


Grilled Portobello Mushroom and Onion "Burgers"
Makes 4 servings (1 burger)
POINTS value per serving: 4

◊4 large Portobello mushrooms (about 1 pound), stemmed
2 tablespoons + 2 teaspoons fat-free Italian dressing
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
◊4 (1/2-inch-thick) slices onion
4 multigrain hamburger rolls
◊1 cup baby arugula
◊4 thick slices tomato
2 ounces fresh (mild) goat cheese

1. Spray the grill rack with nonstick spray. Preheat the grill to high or prepare a hot fire.
2. Brush the portobellos with 2 tablespoons of the dressing, then sprinkle with the salt and pepper. Place the mushrooms and onions on the grill rack. Grill, turning once, until softened, about 12 minutes.
3. Line the bottoms of the rolls with the arugula. Top each with a mushroom, stem side up, a slice of onion, and a slice of tomato. Drizzle with the remaining 2 teaspoons of dressing. Spread one-fourth of the goat cheese on the cut side of each roll top and place on the tomato.


 Fresh Corn Salad with Heirloom Tomatoes and Lime (Works with the Simply Filling Technique)

Makes 4 servings (3/4 cup)

POINTS® values per serving: 1

◊2 cups fresh corn kernels (from about 2 ears of corn)

◊2 small tomatoes, preferably heirloom, diced

◊3 scallions, chopped

3 Tbsp chopped fresh mint

1 jalapeño pepper, seeded and minced

1 garlic clove, minced

2 Tbsp lime juice

2 tsp extra-virgin olive oil

1/2 tsp salt

  • 1. Toss together all the ingredients in a serving bowl. Serve at once or cover and refrigerate up 2 hours



Orange & Mint Snap Peas or Green Beans

4 servings       1 point each

½ cup orange juice

2 Tbsp brown sugar or splenda

1 Tbsp butter

2 tsp grated orange peel

½ tsp salt

3 cups fresh snap peas or green beans, trimmed

2 Tbsp minced fresh mint.


  • 1. In a small saucepan, combine the first five ingredients, bring to a boil. Reduce heat, simmer uncovered until mixture is reduced by half, about 15 minutes.


  • 2. Meanwhile, place peas in a steamer basket in a large saucepan over 1 inch of water; bring to a boil. Cover and steam 3-5 minutes or until tender crisp. Drain. Transfer to a serving bowl. Add orange juice mixture and mint; toss to coat.


Pissaladière Squares with Tomato Coulis and Goat Cheese

Weight Watchers Pizza Pizza Cookbook

Makes 6 Servings

Similar to a classic pissaladière of Nice in southern France, but without anchovies and with goat cheese, this dish is perfect for a truly elegant light lunch.  The tomato coulis is made by reducing the tomatoes with a little sugar and vinegar to intensify the flavor.

1 teaspoon olive oil

1 Vidalia onion, or 2 yellow onions, halved lengthwise, then thinly sliced crosswise

¼ teaspoon salt

2 teaspoons butter

8 small tomatoes, chopped (about 3 ½ cups) we used 1 ½ containers of grape tomatoes

1 teaspoon sugar

1 tablespoon balsamic vinegar

Pizza dough

4ounces goat cheese, crumbled

10 niçoise or other small oil-cured black olives, pitted and chopped

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

1. Heat a large nonstick skillet over medium heat.  Swirl in the oil, and then add the onion and salt.  Cook, stirring frequently, until the onion is golden, about 15 minutes.

Transfer the onion to a plate and set aside.

2.  To make the tomato coulis, melt the butter in the same skillet; add the tomatoes and sugar.  Cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes.  Add the vinegar and simmer, about 1 minute.

3. Arrange one rack on the bottom rung of the oven.  Preheat the oven to 450* F.

4.  With floured hands, stretch and press the pizza dough onto the bottom of a 10 ½ x 15 ½ -inch nonstick jelly-roll pan.  Spread the onion into the dough.  Spoon the tomato coulis on top. Sprinkle evenly with the goat cheese, olives, and thyme. 

5.  Bake on the bottom rack of the oven until the crust is golden and the cheese is slightly melted, 15-20 minutes. 

Cut into 6 squares. 

Per serving (1 square): 313 Cal, 11 g Fat, 5 g Sat Fat, 18 mg Chol, 587 mg Sod, 42 g Carb, 3 g Fib, 10 g Prot, 77 mg Calc.

Points: 7

Basic Pizza Dough

Makes 2 (12 inch pizza crusts (6 servings each)

1/12 = 3 pts

1½ cups warm water

1 tsp sugar

1 package active dry yeast

1 tbs olive oil

4 ¼ cups all-purpose flour

1 ½ tsp salt

  1. Combine the water and sugar in a 2-cup measuring cup.  Sprinkle in the yeast and let stand until foamy, about 5 minutes.  Stir in the oil.

 2. Combine the flour and salt in a food processor.  With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.

3.  Spray a large bowl with nonstick spray; put the dough in the bowl.  Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.

4.  Punch down the dough, then cut it in half.  Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe. 

Per serving (1/12 of dough) Cal 174, 2 gr fat, 1 gr fiber

Whole-Wheat Pizza Dough

Whole-wheat flour makes a higher fiber, more nutritious crust.  Substitute 1¼ cups whole-wheat flour for 1 ¼ cups of the all-purpose flour.
This came from my friend Heather (Sat 8:00.)  We had it Sunday. I thought it was pretty good.   

Crunchy Kale

(This is an excerpt from "News Moms Need ".)

Tuesday February 17th, 2009

"I was watching Jacques Pepin this weekend and saw a great recipe for a folic acid rich, crunchy snack.  Its simple and yummy, so I thought I'd share it with you, too.

Wash and pat dry a large bunch of kale.  Pull the leaves off the stems and save the stems for soup.   Cut the leaves into large pieces, place in a bowl and add one tablespoon of olive oil.  Toss and lightly coat the kale.  Place the kale on a rack on a cooking sheet and put it in a 250 degree F oven for no more than 20 minutes.  Remove kale from oven and let cool.  It will be nice and crunchy and so much better for you than potato chips."

Beer-Can Chicken

1 point per ounce of chicken, you don't need the skin because the rub is on the meat.

(I often make two at a time in the oven.  They look like twins.  Just double the spice rub.)


I 3 ½ - 4 pound chicken, rinsed and patted dry

1(12-0unce) can of beer. You can use a can of fruit juice instead.

Spice rub:

1 tablespoon packed brown sugar

1 tablespoon sweet paprika (I have used a combination of smoked and hot too)

2 tsp ground black pepper

1 tsp salt

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne


Prepare spice rub in a small bowl.  Set aside 1 tablespoon for the beer.

Tuck under the wings of the chicken.  Use a chopstick or your fingers to loosen the skin along the breast and thighs of the chicken: place about 1 tablespoon of the rub under the skin.  Sprinkle the rest of the rub over the outside and inner cavity of the bird, rubbing it all over.  Cover with plastic wrap and refrigerate at least 20 minutes and up to 5 hours ahead. 

Wash the unopened beer can with hot, soapy water.  Pour out half the beer in the can.  Use a church-key style opener to make more wholes in the top of the can.  Pour the reserved rub mixture into the can.  (It will bubble-up.)

Set the chicken on top of the can and pull the legs out so that it stands.  BBQ until temp reaches 180 about 1 ½ hours or simply place the oven rack to its lowest setting, preheat to 350, and place the propped-up bird in a foil-lined roasting pan. Count on 1 hour and 15 minutes in cooking time. 


Dill and Barley Salad

This is the perfect lunch food.  It tastes better the second day.

Serves 8

1 cup quick-cooking barley

(I used regular barley and cooked it in chicken broth in a rice cooker. 1 cup barley to a scant 3 cups liquid)

1/2 tsp salt plus more to taste

2 cups chopped chicken

1 1/2 cups grated carrot

1/2 cups walnuts, toasted

1/4 cup currants (I used raisins)

1/2 cup (tightly packed) chopped fresh dill

1/4 cup olive oil

3-4 Tbsp freshly squeezed lemon juice, to taste

Cook barley and spread on a plate to cool.  In a large bowl, combine the chicken, carrot, walnuts and currants.  Add the barley and dill.  Toss in the oil, 3 Tbsp lemon juice, and 1/4 tsp salt.  Add more salt and lemon juice, if needed.

Jicama and Pineapple Salad 

1 point     4 Servings

1 ½ cups jicama, peeled and diced into ½ to ¾ inch cubes

1 ½ cups fresh pineapple, peeled, cored and diced into ½ to ¾ inch cubes

2 Tablespoons chopped cilantro

½ teaspoon salt

1 small lime, juiced

1 Serrano chili, seeded and finely diced

Combine all ingredients in a bowl and chill for 30 minutes or longer.  Serve cold or at room temperature.

This looks great served in a hollowed out pineapple.


Mexican Pork Chops

4 servings       5 points

16 ounces boneless pork chops

1 green pepper, chopped

1 onion, chopped

14 ½ ounce can diced tomatoes and green chilies

2 cups corn (I use frozen sweet corn)

½ cups salsa

1 ½ teaspoons oregano

½ teaspoons ground cumin

Preheat oven 350

Brown pork chops in a hot skillet sprayed with cooking spray about 2 minutes per side

Transfer the pork to a large casserole dish.

Spray the same skillet with cooking spray, add the peppers and onions, and cook until tender.  Add all the remaining ingredients and cook, stirring often, for about five minutes or until heated through.

Pour the corn/tomato mixture from the skillet over the pork chops.

Cover and bake for 45-50 minutes

Pineapple Cake                                 YUMMY!!!!!!!!!
serves 12 big portions........................... 3 points 

1 Box Angel Food Cake Mix (one step kind where you just add water)
1 can (20 oz)  crushed pineapple (packed in juice)

Stir in all ingredients, then beat 1 minute.  Pour into 9" x13" sprayed Pyrex

Bake 30 minutes at 350 degrees                       DO NOT ADD EXTRA WATER

Weight Watcher's friendly Cheese Ball

Makes 2 cups

Serving size 2 Tbsp 

2 points each

1 8 oz pkg nonfat cream cheese, softened

1 cup 4 oz shredded reduced-fat cheddar cheese

1/2 cup crumbled blue cheese

2 Tbsp skim milk

1 tsp Worcestershire sauce

1/4 almonds, chopped


Combine ingredients in a small bowl, stirring until smooth.  Cover and refrigerate 8 hours.  Let stand at room temp for 30 minutes before serving.

Serve with sliced apples, sliced pears, low point crackers or pretzels

Weight Watcher's "A Touch of the Irish Stew"

Serves 6 1-cup servings      6 points each

Beef, Brown Rice and Mushrooms Stew


Nonstick cooking spray

1 ½ pounds bottom round, cut into 1-inch cubes

2 medium onions, halved and thinly sliced

1 pound cremini or white button mushrooms cleaned and thinly sliced

2 tsp fresh thyme or 1 tsp dried thyme

1 tsp caraway seeds

1 tsp salt

½ tsp black pepper

2 cups reduced-sodium vegetable broth

One 12-ounce bottle Guinness stout

½ cup uncooked brown rice


Preheat the oven to 350

2.  Spray a large casserole or oven-safe saucepan with nonstick spray and set over medium heat.  Add the meat and brown on all sides about 4 minutes. Transfer to a plate.

3.  Spray again with nonstick spray and add the onions.  Cook, stirring often, until softened, about 4 minutes.  Add the mushrooms and continue cooking, stirring frequently, until the release their liquid about 4 minutes.

4.  Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.

5.  Pour in the broth and beer, stirring until the foam dissipates.  Stir the beef back into the stew and bring to a simmer.  Cover and place in the oven to bake for 30 minutes.

6.  Stir in the rice.  Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

Weight Watchers

Herb-Crusted Filet Mignon

Momentum Cookbook

Points value 4

 ½ tsp dried basil

¼ tsp dried rosemary

¼ tsp crushed fennel seeds

¼ teaspoon black pepper

¼ pound filets mignons, trimmed (2)

Lemon wedges

I used a nonstick skillet with a touch of olive oil and cooked these 4 minutes on each side without moving  them.  the recipe suggests the following method.  TR

1, Spray the broiler rack with nonstick spray and preheat the broiler.

2. Stir together the basil, rosemary, fennel seeds, salt, and pepper in a small bowl.  Rub the mixture on both sides of the filets mignons.  Place the steaks on the prepared broiler rack and broil 5 inches from the heat until an instant-read thermometer inserted in the side of a steak registers 145 F for medium rare, about 4 minutes on each side.  Transfer to a cutting board and let stand 5 minutes.  Serve with lemon wedges.

Per serving (1 steak) 147 cal 7 g Fat 0 Fib 334 mg Sod 1 gr car 19 gr prot

Stuffed Squash

Makes 4 servings  POINTS® value | 4 per squash half

These savory bundles make an elegant meal, whether for the family or your next dinner party. For the best taste, use freshly grated Parmesan.


  • 2 medium acorn squash
  • Nonstick cooking spray
  • 8 ounces cremini or white button mushrooms, cleaned and thinly sliced
  • 3 medium scallions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried rosemary
  • 1/2 tsp rubbed sage
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 1/2 cups cooked brown rice
  • 1/4 cup grated Parmesan cheese
  • 3 Tbsp dry vermouth or dry white wine


  • 1. Position the rack in the center of the oven and preheat oven to 375°F.
  • 2. Split the squash in half, stem to bottom, and scoop out the seeds. Spray a baking sheet with nonstick cooking spray and place the squash on it cut side down. Bake until tender, about 50 minutes.
  • 3. Meanwhile, spray a large skillet with nonstick cooking spray and set over medium heat. Add the mushrooms, scallions and garlic, and cook, stirring frequently, until the mushrooms give off their liquid, about 4 minutes.
  • 4. Stir in the Worcestershire sauce, rosemary, sage, thyme and pepper. Cook 1 minute.
  • 5. Remove pan from heat and stir in the rice, cheese and vermouth or wine.
  • 6. Once the squash are fork-tender, turn them cut side up and fill each with a quarter of the rice mixture. Bake until warmed through, about 10 minutes.

Taco Soup//          3 points per serving       serves 8 

1 pound chicken breasts, boneless skinless
2 14 ½ chopped tomatoes
2 13 ¾ chicken broth
14 oz. can chopped green chilies
¼ tsp salt
4 6 inch corn tortillas
½ cup green onions

½ cup shredded jack cheese
¼ cup cilantro

¼ cup green taco sauce

Combine 1st 5 ingredients; stir well.  Bring to a boil.  Simmer 30 minutes.  Cut 1 tortilla half into 1" pieces, and place in soup bowl.  Add 1 cup soup, top with 1 Tbs. green onion 1 Tbs cheese, 1 ½ tsp cilantro, and ½ tsp green taco sauce.

Barley with Corn and Red Pepper

1/2 cup Italian dressing
1 medium red pepper, chopped
!/2 cup chopped onion
1 cup uncooked pearled barley
1 3/4 cups chicken broth
1 1/4 cups water
2 Tablespoons finely chopped cilantro
1 Tablespoon  lime juice
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 can 7 oz whole kernel corn, drained

Method: In a large saucepan, heat dressing and cook red pepper with onion  over medium heat, stirring occasionally, 5 minutes or until tender.  Stir in barley and cook, stirring constantly, 1 minute.  Stir in broth, water, cilantro, lime juice, cumin and pepper.  Simmer covered 50 minutes or until barley in done.  (Do not sir while simmering.) Stir in corn.

*  You may want to  increased the lime juice, cilantro and cumin  to suit your taste.

Rocky Road Brownies     24 servings             3 pts
1 package regular brownies, dry mix, about 21 1/2 oz
1/4 cup water & unsweetened applesauce
4 large egg whites
1/4 cup walnut halves, coarsely chopped
2 oz mini choc chips, about 1/4 cup
8 medium marshmallows or 1 cup mini marshmallows
1. Coat a 9x 13 pan with cooking spray; set aside.
2. Prepare brownie mixture according to package directions for lower fat  brownies using 1/4 cup water, applesauce and egg whites. Pour into prepared pan.
3. Sprinkle walnuts over top of brownies; bake according to package directions.  Remove from oven about 5 minutes before the end of the baking time, and toss chocolate chips and marshmallows over the; cook 5 minutes more.  Remove from oven and cool brownies on a wore rack. Cut into 24 pieces; serve.

Mashed Sweet Potatoes      4 servings     2 points

1 pound sweet potatoes, peeled and thinly sliced  (I use Yams)
3/4 teaspoon salt
2 teaspoons margarine
1/4 tsp ginger
1/8 tsp cardamom
1/8 tsp freshly ground pepper
1/8 tsp nutmeg

1.  Place the potatoes in a medium saucepan; add cold water to cover and 1/2 tsp of the salt; bring to a boil.  Reduce the heat and simmer until tender.  15-20 minutes.  Drain, reserving 2 tablespoons of the cooking liquid.
2.  With a mixer on low speed, mash potatoes with cooking liquid, margarine, ginger, cardamom, pepper, nutmeg and the remaining 1/4 tsp of salt; serve at once.

*I have added brown sugar  or splendid to this for extra sweetness


  1 point              1 serving

1 Tablespoon yogurt
2Tablespoons brownie mix
Stir in a microwave safe   cup and cook on high for 1 minute.

Black Bean Quesadilla's with Goat Cheese

 8 servings- 3wedges each and 1 tbs sour cream and salsa    5 points
1 tsp olive oil, divided                                                     
1 cup chopped onions
2 garlic cloves, minced
1/2 cup salsa
1/4 tsp ground cumin
1 can black beans, undrained
1/3 cup minced fresh cilantro
1 4oz package goat cheese crumbled
8 inch flour tortillas
1/2 fat free sour cream
1/2 cup salsa

1.  Heat 1 tsp oil in large skillet over medium heat, add onions, garlic, and sauté for 3 minutes.  Stir in 1/2 cup salsa, cumin, and beans.  Bring to a boil.
Reduce heat and simmer 5 minutes or until thick.  Mash the beans with potato masher.  Remove from heat and stir in cilantro and  goat cheese.
2.  Spread the bean mixture evenly(about 1/2 cup) over 4 tortillas, top each tortilla pressing gently.
3.  Heat 1/4 tsp oil. add quesedilla, cook 2 minutes each side.  Repeat with the remaining quesedilla's.  Cut each into 6 wedges.  Serve with FF sour cream and salsa. 

Balsamic Chicken with Mushrooms         4 servings     4 points
2 teaspoons vegetable oil
3 tablespoons Balsamic vinegar
2 teaspoons Dijon mustard
1 large garlic clove, crushed
Four 4-ounce thin-sliced skinless chicken breast (1/4" thick)
2 cups small mushrooms, halved
1/3 cup chicken broth
1/4 teaspoon dried thyme leaves, crumbled
1.  In a large nonstick skillet, heat 1 teaspoon of the oil. In a medium bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.  Add the chicken and turn to coat. 
2.  Transfer the chicken and marinade to the skillet; sauté the chicken until cooked though, about 3 minutes on each side.  Transfer the chicken  to a platter and keep warm. 
3.  In the skillet, heat the remaining teaspoon of oil.  Sauté the mushrooms 1 minute; add the broth, thyme and the remaining tablespoon of vinegar.  Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer.  Serve the chicken, topped with the mushrooms.


  2 pounds frozen California Blend Veggies (broccoli, cauliflower,carrots)
  3 cans Chicken Broth
  1 can  Italian Tomatoes
  Bring to a boil, reduce heat, simmer 45 minutes then add

10 ounces Velveeta Light cheese

                                                         Makes 10 cups

Green Onion  Torte

3 pkgs nonfat cream cheese, bring to room temperature
1/2 cup nonfat mayonnaise
2 cups parmesan cheese, shredded or (half asaigo/half parmesan)
1 bunch green onions, chopped

Smooth together first three ingredients, stir in chopped onions, bake 35 minutes at 375 degrees or until edges are golden brown.  Serve with baguette, crackers, veggies, whatever!

Katy bakes it in a 9 inch round French Corning Ware dish.  It is 30 points for the entire recipe.

Easy Peanut Butter Cookies

1 & 2/3 cups all-purpose flour
1& 1/2 Tbsp cornstarch
1& 3/3/4 tsp baking powder
1/2 teaspoon soda

3/4 cup brown sugar
1/4 cup white sugar
1/4 cup canola oil
1/4 cup peanut butter
1 1/2 Tbsplight corn syrup
2 1/2 tsp vanilla
1 egg
cooking spray
3 Tbsp sugar

Preheat 375 
Makes 48  1pt each 
Mix cookies traditionally and shape into 48 1 inch balls.
Roll in sugar and place 2 inches apart 
Bake 7 minutes.

Choco Peanut Butter Squares

Yields 24   2points each

3 cups plain popcorn
2 cups rice krispies
2 cups cheerios
1/3 cup unsalted peanuts chopped
1 Tbs unsalted butter
1 ounce unsweetened chocolate, chopped
1 71/2 oz jar marshmallow cream
1/4 cup peanut butter
3 Tbs unsweetened cocoa powder
1 1/2 tsp vanilla

Line 9x 13 with foil allowing to extend over rim by 2".  Spray with cooking spray.  Combine the cereal and peanuts in a large bowl.
Put the marshmallow mixture in bowl with cereal and nuts.  Mix until the mixture is evenly coated.  Spray your hands with spray and press mixture down evenly in baking dish.  Cool completely.  Lift from pan and cut with serrated knife that has been sprayed.


Rice Krispie Treats
20 2-inch squares
1 point each

4 cups mini marshmallows
¼  cup low fat buttermilk
5 cups Rice Krispies cereal

Melt and mix. 

Spray a 9x11 baking dish
cut into 2" inch squares

WW Turtles
1 box WW chocolate Carmel mini bars
36 mini pretzel twists
36 pecan halves
325 degrees

Place foil on cookie sheet. Place pretzels in a single layer on the cookie sheet.  Slice the mini bar into 3 pieces and place one piece on each pretzel.  Bake in oven for 3-4 minutes until the caramel gets soft/shiny.  When you take them out of the oven press one pecan half into each one.  Refrigerate 1/2 hour

Peanut Butter Cornflake Bars

16 servings  3 points

4 Tbs light stick margarine
4 cups (about 40 marshmallows)
1/3 cup smooth peanut butter
6 cups cornflakes
1/4 cup mini choco chips
Spray 8" square baking dish
Melt margarine in a large heavy saucepan over me heat. Add marshmallows and cook, stirring constantly, until melted (about 7 minutes) Stir in peanut butter.  Remove pan from heat; stir in the cereal and chips.  Pour into the baking dish.  Press the mixture flat W/sheet of wax paper; cool 30 minutes.  Turn out onto rack and cool 30 minutes more.


yields 24  1 point each

3 cups Fiber One cereal
12 ounces choco chips

Melt chocolate in microwave and stir to smooth out.  Stir in cereal and drop by Tablespoons onto a cookie sheet.  Place in to the refrigerator or freezer to firm.
You can use peanut butter chips in place of the chocolate

Icebox Sugar Cookies

yields 24   1 point each

Combine 1 cup flour

¼ tsp baking soda

1/8 tsp salt

Set aside
Beat 4 Tbsp stick margarine, softened until light and fluffy. 

Add 2/3 cup sugar gradually until well blended. 

Add 1 tsp vanilla and 1 large egg white; beat well. 

Add flour mixture and stir until just blended. 

Turn dough out onto wax paper, and shape into a 6" log. 

Freeze 3 hours until firm.
Cut into 24 slices and place one inch apart on a baking sheet coated w/cooking spray.
Bake at 350 8-10 minutes 

Cool on wire racks.

Joyce's Peanut Butter Cookies

Makes 3 dozen   2 cookies = 3pts.

Mix together:

1/2 cup brown sugar

1/2 cup white sugar

1/2 cup pumpkin

1/2 tsp vanilla

1 cup peanut butter

1 egg

Sift together and add:

1/2 tsp soda

1 1/2 cups flour

1/2 tsp salt

Roll dough into small balls.  Press flat with fork.  Bake 10-15 minutes @375.

Cobb Salad                                  6points               4 servings

8 oz  Deli 99% fat-free turkey breast, sliced into strips
4 oz low fat swiss cheese, sliced
8 slices turkey bacon, cooked crisply and crumbled
1 egg
2 tomatoes, chopped
8 cups Romaine lettuce, chopped
1/2 cup lite or fat-free blue cheese dressing
Arrange toppings on the bed of lettuce and drizzle with 2 Tbs dressing.


Cannellini and Rosemary Spread
1 (19) can cannellini  beans, rinsed and drained
2 Tablespoons fresh lemon juice
2 Tablespoons rosemary leaves
5 drops hot pepper sauce

Puree  the beans, lemon juice, rosemary, and hot pepper sauce in a  food processor.  Scrape into a bowl, cover, and refrigerate  15 minutes to allow flavors to blend.
6 points for the entire recipe

Crockpot Chicken Stroganoff

6 boneless skinless chicken  breasts
16 ounces fat-free sour cream
1 10 3/4 ounce can fat-free  cream of mushroom soup (or any cream soup)
1 package Lipton onion soup mix
Mix all together and put into crockpot.  Cook on low for 4-6 hours or until chicken is tender.

Fat- 4 g
Fiber- 0
Points 7

Serving ideas:  I sliced a few potatoes, put them in the bottom of the crock, layered half the suce, then added the chicken and topped it off with the other half of the suce.  It was very good.  Almost like scaloped potatoes with chicken.  If you do this, give it more cooking time.  At least 7 hours or more on low.   Adjust points.


Roasted Chickpeas

Preheat the oven to 400 F.

Spread rinsed and drained canned chickpeas in a baking pan.  Generously spray with olive-oil cooking spray. Sprinkle with freshly ground pepper.  Roast 10 minutes; stir in finely chopped garlic to taste.  Roast until chickpeas are crisp and browned, about 10 minutes.  Let cool.

½ cup = 2 points

Polenta with Mushroom "Ragu"

Makes 6 servings       4 points each

½ tablespoon olive oil

1 white onion, chopped

2 garlic cloves, chopped

1 pound cremini mushrooms, cleaned, stemmed, and chopped

1 tablespoon dried oregano

1 teaspoon dried basil

½ cup dry white wine

1 (28-ounce) can diced tomatoes

½ teaspoon salt

Pinch crushed red pepper

4 cups Polenta

Heat the oil in a straight-sided nonstick skillet, then add the onion and garlic.  Sauté until the onion is translucent, about 1 minute.

Add the mushrooms, oregano, basil, and ¼ cup of the wine.  Cook covered, 2 minutes.  Stir in the tomatoes, salt, crushed red pepper, and simmer, uncovered, to form a thick stew, about 20 minutes. 
Serve over the polenta.

Per serving: 223 Calories, 3 grams Total Fat, 6 grams Dietary Fiber, 7 grams Protein, 75 mg Calcium


Tortellini in Garlic Broth with White Beans and Greens Soup

4 servings             6 points each

3 cups fresh or frozen cheese tortellini

3 ½ cups chicken or vegetable broth

4 garlic cloves, minced

1 teaspoon dried sage or rosemary leaves, crumbled

2 cups coarsely chopped cleaned spinach or other greens

1 (16-ounce) can small white or navy beans, rinsed and drained

4 sun-dried tomatoes, minced

¼ cup grated parmesan cheese


  1. Cook the tortellini according to directions, until just tender(do not overcook)

    2.  Meanwhile, in a large saucepan, bring the broth, garlic, sage, and 1 cup water to a boil.  Stir in the spinach, beans, and tomatoes.  Reduce the heat and simmer until the spinach and tomatoes are tender, about 5 minutes.  Stir in the tortellini. Simmer 1 minute longer.  Sprinkle with the cheese and serve.

Per Serving 351 Cal, 4 Grams Fat, 6 Grams Fiber


Holiday Slaw

*1 (10 ounce) shredded red cabbage (4cups)
*1 (10 ounce) shredded carrots (4cups)
* 3 ounces dried cranberries
* 1/2 cup chopped parsley
* 1/4 cup cider vinegar
* 11/2 Tbs honey mustard
*2 tsp olive oil
* 1/2 tsp slat
* 1/8 tsp ground pepper
* 1 clove garlic, chopped
Combine and chill.
1point per cup

Roasted VegetablesServes 6            1 point each

1 1/4 pounds new potatoes, scrubbed and quartered
1 Tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon freshly ground pepper
3 medium zucchini, cut into large chunks
2 red bell peppers, seeded and cut into strips
1 sweet onion, sliced
1.  Preheat the oven to 450 F.  In a 13x9" baking pan, combine the potatoes and oil.  Bake about 15 minutes.
2.  Meanwhile, in a small bowl, combine the chili powder, cumin, salt, thyme and pepper.  Add the potatoes.  Add the zucchini, bell peppers and onion; toss to coat.  Bake until the vegetables are tender, about 25 minutes longer.


Pineapple Cake                                 YUMMY!!!!!!!!!
serves 12 big portions........................... 3 points 

1 Box Angel Food Cake Mix (one step kind where you just add water)
1 can (20 oz)  crushed pineapple (packed in juice)

Stir in all ingredients, then beat 1 minute.  Pour into 9" x13" sprayed Pyrex

Bake 30 minutes at 350 degrees                       DO NOT ADD EXTRA WATER

Greek Potato-Zucchini Casserole
6 servings
4points each

One 14 ounce can diced tomatoes
1/4 cup minced dill
2 Tablespoons chopped parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 small all-purpose potatoes, peeled and sliced (I use red ones & don't peel them)
2 medium zucchini, sliced lengthwise
2 green bell peppers, seeded and sliced
2 onions, thinly sliced
1 cup crumbled feta cheese

1.  Preheat oven to 350.  Spray a shallow 2-quart casserole with nonstick cooking spray.  In a small bowl, combine the tomatoes, dill, parsley, garlic, salt and pepper.  In the casserole, layer half of the potatoes, zucchini, bell peppers, onions and the tomato mixture; repeat layers.
2. * Bake, uncovered with foil, until the vegetables are cooked through and soft, 11/4-11/2 hours Sprinkle with cheese; bake, uncovered, until the cheese is melted, about 15 minutes.  Cover loosely with foil and let stand 10 minutes before serving.
* I microwave this first to reduce the cooking time in the traditional oven.


Creole Poached Chicken
2 tsp olive oil
1 cup onions, chopped
1 cup green peppers, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
4 skinless, boneless chicken breast (3 ounces each)
2 cups canned Cajun style stewed tomatoes
1/2  cup chicken stock
2 tablespoons parsley
1 tsp ground thyme
1/4 tsp salt
1/8 tsp ground red pepper

Sauté vegetables until tender. Stir in chicken, tomatoes, broth, parsley, and seasonings.  Bring to a boil.  Reduce heat and poach, partially covered for 8-10 minutes.  Remove chicken and simmer 4-5 minutes until reduced by half.

Grilled Chicken Breasts with Plum Salsa

4 servings (1 chicken breast and ¼ cup salsa) 4 points


2 teaspoons brown sugar

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon garlic powder

4 (4z) skinless, boneless chicken breast halves

2 teaspoons vegetable oil

Plum Salsa:

1 cup chopped ripe plum (about 2-3 plums) Peaches or nectarines will work

2 Tablespoons chopped fresh or 1 teaspoon dried cilantro

2 Tablespoons red onion

2 teaspoons cider vinegar

¼ teaspoons hot sauce

1/8 teaspoon salt


To prepare chicken, combine the first 4 ingredients, Rub chicken with brown sugar mixture.

Heat the oil in a grill pan or nonstick skillet over medium heat.  Add chicken; cook 6 minutes on each side or until done.

While the chicken is cooking, combine remaining ingredients in a bowl.  Serve with chicken.

Stuffed Mushrooms             

30  mushrooms

½ pound turkey sausage, out of casings

1 small onion, chopped finely

2 gloves of garlic, chopped

¼ cup parsley, chopped

¼ cup seasoned bread crumbs

2  Tbs.   Parmesan

1 egg white

¼ tsp salt

1/8 tsp pepper


Remove stems from mushrooms and chop.  Brown sausage, mushrooms, onion and garlic in a  nonstick skillet until the meat is brown and the vegetables are tender.   Take off heat and add the rest of the ingredients.  Stuff into mushrooms and bake 20 minutes @ 350.

Serving Size 5

Points per serving 2

Brown Rice Salad

Makes 6 servings   4 Points each

Per 1 cup serving

2 ¼ cups low-sodium chicken broth

1 cup brown rice

3 tablespoons reduced-sodium soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 cup frozen peas, thawed

1 red bell pepper, seeded and diced

1 carrot, diced

4 scallions, thinly sliced

¼ cup golden raisins

2 tablespoons chopped fresh parsley

1.  Bring the broth to a boil in a medium saucepan.  Stir in the rice.  Reduce the heat and simmer, covered, until all the liquid is absorbed and the rice is tender, about 45 minutes.  Remove from the heat; let stand, covered, about 10 minutes.

2.  Wisk the soy sauce, vinegar, lemon juice, and oil in a large bowl.  Add the rice, peas, bell pepper, carrot, celery, scallions, raisins, and parsley; toss well to coat.  Serve at once while still warm or cover and refrigerate until ready to serve, up to 2 days.


Roasted Chicken with Wild Rice Soup

1 6-ounce box long grain and wild rice mix

1 TBS olive oil

1 ½ cups red onion, chopped

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 8-ounce package sliced mushrooms

¼ cup all-purpose flour

½ tsp tarragon

¼ tsp dried thyme

2 cups water

2 TBS dry sherry

2 15.75-ounce cans ff chicken broth

1 12 ounce can ff evaporated milk

3 cups shredded roasted skinless chicken

  • 1. Prepare rice according to directions; set aside.
  • 2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onions thru mushrooms), and saute for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cups and level with a knife, Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently, Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick, Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

8 servings   1 ½ cups each

Potato Soup
4 cans chicken broth
1-24 oz. pkg O'brien hashbrown
frozen potatoes
1 pkg country gravy mix

Whisk together gravy mix &
broth; add potatoes & simmer!

1 cup = 1 POINT
16 servings

Mexican Seven-Layer Salad

¾ lb. lean ground beef (7% fat or less)
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. cinnamon
½ tsp. salt
4 c. shredded romaine lettuce
2 large tomatoes, diced
1 c. canned pinto beans, drained
1 small jicama, peeled and cut into matchstick-thin strips
3 scallions, thinly sliced
1 c. fat free salsa
½ c. fat free sour cream
2 tsp. lime juice

1. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the ground beef and cook, breaking it apart, until no longer pink. Add the chili powder, cumin, cinnamon and salt. Cook until fragrant; set aside.

2. Layer the lettuce, tomatoes, beans, jicama, and scallions in a large glass salad bowl. Top with the warm ground beef mixture and the salsa.

3. Mix the sour cream and lime juice in a small bowl and spoon on top of the salad. Serve at once.

Per serving: (1 ½ cups) 282 cal, 6 g fat, 12 g fiber Points Value: 5


Rotisserie Chicken (Crock-pot)
1 whole chicken
spray olive oil
Lawry's seasoned salt -no substitutes
Aluminum foil

Crock-pot rotisserie chicken
Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crock with Pam. Note: Do not put any water in the crock. Roll 3 or 4 wads of aluminum foil into 2"-3" balls and put them in the bottom of the crock. The chicken is going to sit on these. Place chicken breast side down in crock on top of aluminum balls.
(The chicken breast sits on the aluminum balls, for the simple fact that the natural juices drain to the bottom of the pot, so with the breast on the bottom the juices stay in the breast instead of draining from the breast keeping the breast super moist!)

Cook on High (will not come out the same on low), 4-6 hours. (3lb. chicken took 4 hours)

You have to use the aluminum to get the deli taste. This chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket

**NOTE** wrap a potato in foil and place them in the bottom of the crock pot
to make the foil balls, then you have both chicken and potatoes cooked to perfection!


Creamy Chicken and Mushrooms       7 pts....Good-sized serving
2 cups uncooked medium egg noodles
cooking spray
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon olive oil
1/2 cup chopped shallots
1 (8-ounce) package pre sliced mushrooms
1/2 cup dry white wine
1 cup fat-free milk
2 teaspoons all-purpose flour
1/3 cup (ounces) spread able cheese with garlic and herbs(I used TJ's)
2 Tablespoons chopped parsley
1/4 teaspoon black pepper

METHOD: Cook pasta according to package directions.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Add chicken, sauté 4 minutes or until done.  Remove chicken from pan, set aside. 

Heat oil in pan over medium-high heat.  Add shallots, sauté 1 minute.  Add mushrooms, sauté 4 minutes. 

Add wine, and cook 3 minutes or until liquid almost evaporates. 

Combine flour and milk and add to pan, cook 3 minutes or until slightly thick. 

Add chicken, cheese, 2 Tablespoons parsley, and pepper, reduce heat, and simmer for 3 minutes or until heated through. 

Serve over pasta. 

Yield 4 servings: 3/4 cup each pasta & chicken.

Cobblers:  There are two basic formulas to follow: one for berries and so-called stone fruits (that is, fruits with a center pit, such as peaches, apricots, plums, nectarines, and cherries); and one for apples or pears.

Follow either recipe and use the fruit of your choice; stir everything together in a large bowl, pour into a 9-inch square pan, and set it aside while you make the topping.

5 1/2 cups berries or pitted chopped stone fruits
1/4 cup sugar
2 tablespoons quick-cook tapioca (such as Kraft's Minute Tapioca)
1 tablespoon lemon juice
1 teaspoon almond extract

5 cups sliced, cored, peeled apples and/or pears
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon quick-cook tapioca (such as Kraft's Minute Tapioca)
1 tablespoon all-purpose flour

Once you've got the filling made, you can put two kinds of toppings over it: a crisp and lacy one with oats and a touch of cinnamon; or a tender biscuit topping sweetened with brown sugar. Mix and match - either topping will work over either fruit mixture. Simply mix the ingredients for the topping of your choice in a large bowl with a fork until well combined, then crumble the oat topping or drop the biscuit topping evenly over the fruit base.

1/2 cup all-purpose flour
1/2 cup rolled oats (do not use quick-cooking oats)
1/2 cup sugar
1/4 cup finely chopped walnuts
1/4 cup canola oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

1 cup all-purpose flour
1/2 cup non-fat milk
1/3 cup rolled oats (do not use quick-cooking oats)
1/4 cup packed light brown sugar
1/4 cup canola oil
2 teaspoons baking powder

Bake the cobbler in the center of a preheated 375°F oven until the fruit starts to bubble and the topping is lightly browned, about 45 minutes. Any combination yields ten 1/2-cup servings.

Chocolate Peanut Butter Pie
POINTS® Value: 3
Servings: 6


4 tbsp reduced-fat peanut butter
1 tbsp honey
1 1/2 cup(s) crispy rice cereal
1 item(s) Jell-O Sugar Free Pudding Double chocolate
4 tbsp Cool Whip Light Whipped Topping

in small bowl combine peanut butter and honey microwave on high 20 seconds . Stir in cereal. Press into 9 inch pie plate and chill.
Prepare pudding according the package directions. Spread over crust and chill
Top with cool whip.


Southern BBQ Sloppy Joes

6 servings

6 Weight Watchers Points

 This recipe is great on pasta or add a can of beans to make chili!

 1 tablespoon canola oil

2 onions, chopped

1 green bell pepper chopped

2 garlic cloves, minced

½ teaspoon ground cumin

1 teaspoon chili powder

1 pound ground turkey breast

1 cup ketchup

2 tablespoons packed dark brown sugar

2 tablespoons Worcestershire sauce

½ teaspoon salt

6 hamburger rolls, split


In a large nonstick skillet, heat the oil.  Sauté the onions, peppers, and garlic until softened, about 5 minutes.  Stir in the cumin and chili powder; when the vegetables are coated with the spices, stir in the turkey; cook, breaking apart the meat with a wooden spoon, 3 minutes.  Add the ketchup, brown sugar, Worcestershire sauce, and salt; cook until the sauce is slightly thickened and the turkey is cooked through, 4-5 minutes.  Toast the rolls, if desired, and top with the turkey mixture.

Easy Chicken Florentine with Spaghetti  

Serves 4     9 points each with the pasta


2 teaspoons olive oil

1 small onion, chopped

2 (10- ounce) packages frozen leaf spinach, thawed

½ teaspoon salt

¼ teaspoon black pepper

4 (5 ounce) skinless boneless chicken breasts

1 cup shredded fat-free mozzarella cheese

2 Tablespoons grated parmesan cheese

4 ounces whole-wheat spaghetti

2 slices bacon, crisp cooked and crumbled

½ cut fat free marinara sauce, heated


Preheat oven to 350.  Spray a 8-inch square baking dish with cooking spray.

Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat.  Add onion and cook until softened, about 5 minutes.  Add the spinach, ¼ teaspoon of salt, and the pepper to the skillet.  Cook until most of the liquid is evaporated, about 5 minutes longer.  Spoon the spinach mixture evenly into the prepared baking dish.

Wipe out the skillet.  Add the remaining 1 teaspoon oil to the skillet and set over high heat.  Sprinkle the choke with the remaining salt.  Place the chicken in the skillet and cook just until browned, about 2 minutes on each side.

Arrange the chicken over the spinach mixture in one layer; sprinkle evenly with the mozzarella and parmesan.  Bake until the cheeses are melted and the chicken is cooked through, about 20 minutes.  Sprinkle with bacon.

Meanwhile, cook the spaghetti according to the package directions; omitting the salt if desired.  Drain.  Toss together the pasta and the marinara sauce.  Serve with the chicken.

Carmel Apple Salad

4 apples, chopped

1 20 oz. can crushed pineapple (in own juice)

1 1 oz. box sugar-free, fat-free instant butterscotch pudding

1 8 oz .container fat-free Cool Whip

  • Mix all the ingredients together and enjoy!

6 servings, 3 points each


Yucatan Salad

1 small jicama, peeled and julienned

1 naval orange, peeled and sectioned

¼ cup orange juice

½ red pepper, diced

6 scallions, sliced

2 tablespoons fresh lime juice

1 teaspoon chili powder

½ teaspoon salt

2 cups butter lettuce


  • Combine all ingredients except lettuce
  • Refrigerate covered, stirring several times for 4 hours or overnight
  • Line 4 salad plates with lettuce and top with jicama mixture

4 servings, 1 point each


Black Bean Brownies

1 Box Betty Crocker Low Fat Fudge Brownie Mix
1 (15 oz.) Can Black Beans, rinsed and drained
1 Cup Water

Preheat oven to 350 degrees.  Puree the beans and water together until smooth. Stir into the brownie mix until combined. Spray a 9X13 pan with non-stick cooking spray. Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool completely and then cut into 24 pieces.

Don't worry, you can't taste the beans. This brownie is more like a dense cake like brownie.
Serves: 24

2 points per serving

Per Serving: 102 Calories; 2g Fat (15.2% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat.

Cabbage, Mango and Chicken Salad

1 large mango, diced
1 medium sweet red pepper(s), diced
2 cup red cabbage, chopped
2 medium scallion(s), green parts only, chopped
1 1/2 medium chicken breast, cooked, skinless, or 2 small, diced
6 Tbsp mango nectar, or unsweetened pineapple juice
2 Tbsp white wine vinegar
1 1/2 tsp sugar
1/2 tsp table salt
1/4 tsp black pepper


  • In a serving bowl, combine mango, pepper, cabbage, scallions and chicken.
  • In a cup, stir together nectar, vinegar, sugar, salt and pepper. Pour over salad and toss well.

Yields 1 3/4 cups per serving.