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Pumpkin Mousse
2 Small pkgs sugar free vanilla pudding or butterscotch -- I used one of each
Beat pudding, milk, pumpkin and spice with a whisk. Fold in Cool Whip. Refrigerate for an hour minimum. This is so good!!
3/4 cup all-purpose flour
Preheat oven to 350º F. Spray muffin pans with butter-flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry milk powder, Sugar Twin, baking powder, baking soda, Pumpkin Pie Spice, walnuts and raisins. In a small bowl, combine pumpkin, eggs, vanilla extract, and water.
2 cups all-purpose flour -- plus 2 tablespoons
Preheat oven to 325 oF. Line a baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda.
In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute.
1/2 pound pasta ( I used half plain penne and half -- sun-dried tomato)
Cook the pasta according to package directions. After about 8 minutes, add the zucchini and carrots: cook until pasta and the vegetables are tender.
Combine the tomatoes, olives. oil, cheese, red pepper, garlic and ground pepper in a serving bowl. Drain the pasta and vegetables, then add to the sauce, tossing to coat.
2 cups Kellogg's Bran Flakes
Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Meanwhile, combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups which have been sprayed with nonstick spray. Bake at 400* about 25 minutes, till lightly browned.
2 cups all-purpose flour
Preheat oven to 350º. Lightly coat large baking sheet with cooking spray. In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips. In a medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts.
4 chicken breasts (3 oz each)
Add chicken and shake until coated. Place chicken in a baking dish, well sprayed with cooking oil. Place 1 tsp. whipped butter (optional) on each chicken breast and bake at 400 for 30 minutes, or until done.
Vegetable oil cooking spray
Preheat the oven to 400 degrees.
Spray a roasting pan 3 times to coat with the vegetable oil.
Put the mustard, paprika, cumin, chili powder and cayenne pepper in a
large bowl. Whisk to blend.
In a bowl combine:
1 package sugar & fat free chocolate pudding
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.
2 1/4 cups oat bran
Preheat oven to 425º. Mix the dry ingredients in a large bowl. Mix the milk, bananas, egg whites, and oil in a bowl or blender. Add to the dry ingredients and mix. Line the muffin pan with paper baking cups and fill them with batter. Bake for 15 minutes. Watch closely that these do not overcook.
2 cups all-purpose flour
Preheat oven to 350 degrees. Grease two 12-cup muffin pans. Combine all ingredients in the bowl. Process until batter is smooth, 10-15 seconds, stopping once to scrape down sides of bowl with rubber spatula. Raisins should be in large pieces. Spoon batter into prepared muffin cups. Bake until a wooden pick inserted in center of muffin comes out clean, about 25 minutes.
1 cup flour -- all-purpose
Preheat oven to 325*. Grease large baking sheet with non stick cooking spray; set aside. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in large mixing bowl until well combined. Add pumpkin, egg and syrup in a small bowl and mix together well. Add to flour mixture and beat until well combined, but do not over mix. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork. Continue with the rest of the dough. Bake 15 minutes or until browned.
2 cups whole wheat flour
Mix dry ingredients in a large bowl. In a separate bowl, beat eggs and add all liquid ingredients. Add to dry ingredients and mix well. Refridgerate overnight. Stir in raisins. Fill muffin tins 2/3 full. Bake at 400* for 17-20 minutes. Makes 48 muffins
2 1/4 cups flour
Preheat oven to 350 degrees. Grease muffin pans. Mix dry ingredients. In another bowl , whisk together sugar, eggs, applesauce, oil, vanilla, & pumpkin until well blended. Stir in chocolate chips. Mix dry and wet ingredients well. Scoop into muffin pans and bake 18-20 minutes. Turn onto rack and cool.
1 pound ground turkey or lean ground beef
2 teaspoons olive oil
Preheat oven to 375*. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 6 ingredients (onion through jalapeño); saute 3 minutes. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans). Spoon the potato mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375º for 30 minutes. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.
8 ounces extra lean ground beef -- or ground turkey
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.
2 cups unbleached flour
Preheat oven to 350*. Prepare a 9 x 5 x 3" loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.
4 cups apples sliced
Combine apples, cinnamon and nutmeg and place in a sprayed deep-dish pie plate.
Beat biscuit mix, sugar, eggs and milk til smooth. Pour over apples.
In a small bowl blend biscuit mix, chopped nuts, brown sugar and margarine till crumbly. Sprinkle on top of pie.
Bake at 350* for 1 hour or till knife in center comes out clean. Enjoy!
1 small onion -- chopped fine
Saute onion, carrot, and garlic in chicken stock for 5 minutes. Add tomatoes, basil and parsley. Cook for about 10 minutes to heat and blend flavors. Serve immediately over cooked pasta.
Serves 4
1 box low-fat fudge brownie mix -- (15.1 oz)
1 cup all-purpose flour
Preheat oven to 375° F. Lightly spray cookie sheet with cooking spray. In a large bowl, mix flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together shortening, apple sauce, granulated and brown sugars, egg, and vanilla until shortening breaks into pea-sized pieces. Add flour mixture to apple sauce mixture. Mix well. Fold in oats and raisins. Drop rounded teaspoonfuls onto cookie sheet two inches apart. Bake for 10-12 minutes. Remove from oven and cool on cookie sheet for 5 minutes. Remove and place on cooling rack. Yeild = 36 cookies
2 cups whole wheat flour
Mix dry ingredients in a large bowl. In a separate bowl, beat eggs and add all liquid ingredients. Add to dry ingredients and mix well. Refridgerate overnight. Fold in blue-berries. Fill muffin tins 2/3 full. Bake at 375* for 15-20 minutes.
Points per muffin = 1.5
2 cups all-purpose flour--plus 2 tablespoons
Preheat oven to 325 oF. Line a baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt, spices and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg yolk and vanilla extract until well blended, 1 minute.
Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth. Add chocolate chips, and beat just to combine. Divide dough into 2 pieces, smoothing each into a " 12 x 3 " noodle on the baking sheet. Beat the egg white until frothy and brush on the noodles. Bake until firm and light gold,15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 5 minutes, and then turn them over and do the other side for 5 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.
1 cup dark brown sugar
In a medium mixing bowl, combine sugar and cinnamon. Stir well to combine. Add next 5 ingredients. Stir well until the mixture is creamy and is mixed well. Fold raisins into sugar mixture. Set aside. In a separate mixing bowl, combine rolled oats, flour, baking soda and baking powder. Stir ingredients well. Pour sugar mixture into the oat mixture and still until mixed well.
1 box spice cake mix
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
1/4 cup margarine -- softened
In a large mixing bowl, beat the margarine, applesauce and peanut butter with a mixer on medium to high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder.
Beat until combined. Beat in the egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into one inch balls. Place 2 inches apart on cookie sheet and flatten with fork dipped in sugar.Bake in 350* oven for 12-15 minutes, until bottoms are lightly browned.
Makes 36 cookies
1 large egg
Preheat oven to 350 and coat baking sheets with cooking spray. Beat egg, brown sugar, and oil with elec. mixer until smooth. Add bananas and beat again. Add vanilla, flour, oats, baking soda, cinnamon, and nutmeg and beat until well mixed. Stir in nuts or chips. Let batter sit for about 5 minutes so that the oats can absorb the liquid. Drop by teaspoon onto baking sheet and bake for 12-15 minutes.
1 cup flour
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.
16 ounces extra lean ground beef
Heat a large heavy pot.Spray with olive oil cooking spray. Add ground beef , brown well. Add the onions, cook for about 5 minutes. Add the mushrooms, worcestershire sauce, spices , salt & pepper. Stir in the tomato paste, then add the tomato sauce, canned tomatoes, wine & water. Bring to a boil and simmer for at least 3 or 4 hours for a nice thick sauce.
4 boneless chicken breast halves
Mix coke and ketchup together in a large pan. Add onions and peppers. Bring to a boil and add the chicken breasts. Simmer covered for about an hour. Remove the chicken and cook the sauce with the lid off until it thickens. Serve with rice.
1 1/2 cups Whole wheat flour
Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. Spoon into sprayed muffin tins or paper muffin cups.
Bake at 350 F for 20 to 25 minutes.
Makes 12 large muffins
1 tablespoon olive oil
Heat olive oil in a large stew pot. Add onion and garlic and sauté until onion is wilted, about 5 minutes.
1 cup whole wheat flour
Preheat oven to 400°F In a small bowl, stir together flour, baking powder and salt.Set aside.
1 1/2 cups all purpose flour
Preheat oven to 350 degrees. Spray an 8 x 8 inch baking dish with butter flavored cooking spray. In a large bowl, combine flour, sugar, baking soda, and apple pie spice. Stir in raisins. Add mayonnaise, yogurt, apple juice, and vanilla. Mix well to combine. Spread mixture into prepared baking dish. Bake 40 to 45 minutes or until a toothpick inserted in center comes out clean. Place baking dish on a wire baking rack & allow to cool. Cut into 9 servings.
3 points per piece
1 serving cooking spray
All of the measurements were approximately!!
3 cups Skim Milk
1 can Pumpkin 14 ounce
1 teaspoon Pumpkin pie spice
1 cup Fat Free Cool Whip
(Keeps about 3-4 days in the fridge).
2.5 Points per serving (3/4 cup)
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1 1/3 cups Carnation nonfat dry milk powder
1/2 cup Sugar Twin or Equal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon Pumpkin Pie Spice
1/2 cup chopped walnuts
1 cup raisins
2 cups pumpkin -- (one 16-ounce can)
2 eggs or equivalent in egg substitute
1 tablespoon vanilla extract
1/4 cup water
Add pumpkin mixture to flour mixture. Stir just until moist. Divide batter evenly between 12 muffin wells. Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Place muffin pans on wire racks and cool for 5 minutes.
115 Calories, 3g Fat, 2gm Fiber
Points per muffin = 2
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1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 whole eggs -- at room temperature
2 egg whites -- at room temperature
1 tablespoon almond extract -- plus 1 teaspoon
1/4 cup toasted almonds -- chopped
Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, and beat just to combine. Divide dough into 2 pieces, smoothing each into a 12 x 2 " strip on the baking sheet. Bake until firm and light gold,15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.
Points per biscotti: 1
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2 small zucchini -- sliced lengthwise
-- paper thin
2 carrot -- sliced lengthwise
-- paper thin
2 tomatoes -- peeled and chopped
10 small black olives -- quartered
1 tablespoon olive oil
2 teaspoons Parmesan cheese -- grated
1 teaspoon minced hot red pepper
1 garlic clove -- minced
pepper to taste
2 cups bean sprouts (optional)
Note: I usually pour the boiling water from the pasta over the bean sprouts and add them too! They have no points and that way you can have a nice big plate-ful of pasta.
Points per serving: 5
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1 1/4 cups all purpose flour
1/2 cup sugar
1 teaspoons cinnamon
1 Tablespoons baking powder
1/2 teaspoons salt
1/4 cup raisins
1 1/4 cups skim milk
1/2 cup applesauce
1/2 cup egg substitute (equal to 2 eggs)
Makes 12 muffins.
Points per muffin = 2
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3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips -- mini
2 large eggs
2 large egg whites
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 teaspoon instant coffee powder
1/2 cup hazelnuts -- toasted and skinned
GLAZE:
1 large egg white -- Beaten with
1 teaspoon water
With wooden spoon, work wet ingredients into dry ingredients until combined (dough will be sticky). Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to prepared baking sheet. Flatten rope to 2 1/2 inch width. Roll remaining dough into another 14 inch rope, place 3 to 4 inches away from first rope, and then flatten. Brush ropes with glaze. Bake in 350º oven until firm to the touch, 15 to 20 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes.Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.
Makes 4 1/2 dozen cookies; 1 Point per biscotti
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2 tablespoons Soy sauce
1 minced garlic clove
Place soya sauce and garlic in a bowl
add chicken turning once
remove chicken from
soy sauce.
1 In a large zip lock bag -- add:
3 tablespoons sesame seeds
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 points per breast (without the butter used )
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4 tablespoons Dijon mustard
2 teaspoons Paprika
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
16 Red potatoes
Prick the potatoes several times with the
tines of a fork and add them to the bowl. Toss to coat the potatoes
evenly. Pour the coated potatoes in the prepared roasting pan, leaving a
little space between them.
Bake for 45 minutes to 1 hour, until the potatoes are fork tender.
Fat per serving = 1.7 grams, Calories per serving = 137,
Points per potato= 3
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1/4 cup smooth Peanut Butter
1 tablespoon plus 1 teaspoon honey
2 cups rice cereal
2 cups skim milk
8 slices of pie with 3 points per slice
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1 tablespoon baking powder
1/4 cup brown sugar -- packed
1/4 cup chopped pecans -- or walnuts
1 1/4 cups skim milk
2 bananas -- very ripe
2 egg whites
2 tablespoons canola oil
1 teaspoon vanilla extract
Points per muffin = 2
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1/2 cup oatmeal
1/2 cup brown sugar packed
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup raisins
2 eggs
1 1/3 cups skim milk
1/4 cup vegetable oil
Points per muffin = 2
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1 cup flour -- whole-grain wheat
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves -- ground
1/4 teaspoon ground ginger
15 ounces pumpkin -- canned
1 egg
1/4 cup maple syrup
Per cookie 81.4 calories, .3 g fat, 1.4 g fiber
Points per cookie = 1
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3 cups white flour
3 cups All Bran cereal
5 tsp baking soda
1 tbsp salt
1 & 1/2 cups brown sugar
3 cups natural bran
2 eggs and 2 egg whites
1 & 1/2 cups applesauce
1/2 cup molasses
1 litre 1% buttermilk
2 cups raisins
Points per muffin = 1.5
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1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons salt
1 cup sugar
1 1/2 teaspoons pumpkin pie spice
2 large eggs
1 1/2 cups pumpkin
1 cup applesauce
1/8 cup oil
1 1/2 teaspoons vanilla
1 cup chocolate chips
Wrap in plastic bag and keep 1-2 days. Reheat before serving. Make 1-2 days ahead for best flavor. Makes about 2.5 dozen large muffins.
Notes:
Made as above: 3 points per muffin
Omit oil and chocolate chips entirely: 2 Points each
replace 1/2c sugar with 12 packets of aspartame: 1-1/2 Points each
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1 onion -- chopped
1 pkg Hidden Valley Ranch dressing mix -- (small)
1 pkg Taco seanoning Mix
1 can white kidney beans -- (16 ounce)
1 can pinto beans -- (16 ounce)
1 can corn -- (16 ounce)
1 can stewed tomatoes (mexican) -- (16 ounce)
1 can stewed tomatoes -- (16 ounce)
Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. If you like it soupy, add water.
NOTES : 2 points per 1 cup serving
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1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 1/2 teaspoons ground cumin
2 garlic cloves -- minced
1 jalapeño pepper -- seeded and chopped
1/2 cup barbecue sauce -- divided
2 cups mashed cooked peeled baking potato (about 1-pound uncooked potatoes)
1 cup regular oatmeal
1/4 cup minced fresh cilantro
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16-ounce) can kidney beans -- drained and mashed
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
"Kidney beans and mashed potatoes are the hearty base to this zesty `meatless loaf,' which is made flavorful with lots of peppers, barbecue sauce, and cilantro."
Serves 6
5 points per serving
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1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
1 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
270 cal., 10 gm. fat, 16 gm. protein, 2 gm. fiber
NOTES : 6 points per 2 biscuits
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1 cup brown sugar -- packed
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup pumpkin, canned
1/2 cup skim milk
2 egg whites -- whipped
1/2 cup raisins
1/3 cup fat-free sour cream
18 slices = 5 points per slice
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1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup skim milk
1/2 cup sugar
2 eggs
1/2 cup light biscit mix
Topping
1/2 cup light biscuit mix
2 tablespoons chopped nuts
1/4 cup brown sugar
1 teaspoon margarine
5 points per serving, 8 servings
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1 small carrot -- chopped fine
2 cloves garlic -- chopped fine
3 tablespoons fat-free chicken broth
4 tablespoons chopped fresh basil or 2 tablespoons
dried basil
2 tablespoons fresh Italian parsley -- chopped
1 28 oz can canned tomatoes -- Italian Style, diced
in their own juice
Per Serving Sauce only: WW Points 1
Plan on 1-1/2 to 2 cups of cooked pasta per person. (WW Points: 2 )
Total WW Points for Sauce & Pasta is 3
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2 1/2 cups unprocessed wheat bran
1 cup orange juice -- calcium & vitamin C
enriched
Preheat oven to 375 degrees. Coat 2 baking sheets with non-stick cooking spray. In medium bowl combine brownie mix, bran and orange juice. Drop by 2 tablespoonfuls 2 inches apart onto baking sheets. Bake 12 minutes (centers will be soft). With metal spatula remove to wire rack. Cool. Store in covered container.
POINTS: 1.5 per cookie
PER SERVING: 91 Calories, 1 g Fat, 3 g Fiber
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1/2 cup granulated sugar
1 teaspoon baking powder
1/2 cup light brown sugar
1/2 teaspoon baking soda
1 whole egg or 1/4 c. egg substitute
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons vegetable shortening
1 1/2 cups rolled oats
1/4 cup apple sauce
1/2 cup raisins
1/2 teaspoon cinnamon
1 cookie = 60 calories, 1.1 grams of fat
1 cookie = 1.2 points
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3 cups white flour
3 cups all-Bran® Cereal
5 teaspoons baking soda
1 tablespoon salt
1 cup brown sugar
3 cups natural bran
3 eggs
1 1/2 cups apple sauce -- unsweetened
1/2 cup molasses
1 litre 1% butter-milk
2 cups blue-berries
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1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
2 large whole eggs & 1 yolk
1 egg white
1 teaspoon vanilla
1/2 cup chocolate chips
1 point per biscotti
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1/2 teaspoon ground cinnamon
1/4 cup applesauce
3 tablespoons reduced-calorie margarine
1 large egg
1 teaspoon maple extract
1 teaspoon vanilla flavoring
1 cup raisins
2 3/4 cups rolled oats
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Butter-flavored cooking spray
For best results, refrigerate cookie dough for at least an hour before rolling it ou. t Roll cookie dough into small 1-inch balls and place on an insulated baking sheet sprayed with pam leaving 2 inches between each ball. Bake at 350* for 12 minutes and remove from oven.
Yeild 36 cookies
My calculations are 1 1/4 points per cookie
* For crisp cookies, flatten dough balls with the back of a spoon or spatula.
* For chewy cookies, leave the cookies mounded in the middle.
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1 can pure pumpkin -- (15 oz.)
*you can use a white cake mix and add 2 teaspoons of pumpkin pie spice*
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1/4 cup applesauce
1/2 cup peanut butter
1/2 cup Splenda
1/2 cup brown sugar -- packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 egg whites
1/2 teaspoon vanilla
1 1/2 to 2 cups flour
sugar
NOTES : 1 point each
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1 cup packed brown sugar
1/4 cup veg. oil
1 1/2 cups mashed ripe bananas (about 3)
1/2 teaspoon vanilla
1 1/2 cups flour
2 cups old fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped walnuts
NOTES : 2 points each
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1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Points: 1.5 points each muffin
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1 medium onion -- chopped
1 tablespoon Italian seasoning
2 cloves garlic
1/4 teaspoon celery salt
salt and pepper to taste
20 large button mushrooms -- cut in quarters
28 ounces canned tomatoes
30 ounces tomato sauce
5 1/2 ounces tomato paste
1 cup water
1/2 cup red wine -- optional
1 tablespoon worcestershire sauce
1/4 cup parmesan cheese -- added before serving
Stir in the parmesan cheese just before serving. Use over spaghetti or in a favorite recipe.
Notes:1/2 cup of sauce = 2 points
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1 can diet cola
1 cup ketchup
1 green pepper -- sliced
1 onion -- sliced
4 points per chicken breast
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1 teaspoon Baking soda
1 tablespoon Baking powder
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground ginger
1 Egg
2 tablespoons Vegetable oil
1/4 cup Raisins
1/4 cup Chopped walnuts
1/2 cup Lowfat milk
1 Can crushed pineapple -- (8 oz)
1 1/2 cups Grated carrots
1/4 cup brown sugar -- (sugar twin)
WW points = 2 per muffin
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1 medium onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
1 can plum tomatoes -- (28 oz) chopped,
including liquid
2 cans kidney beans -- (15 oz)
2 stalks celery -- chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoon tomato paste
Add mushrooms and sauté another 10 minutes. Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes,
beans, tomato juice, celery all seasonings & tomato paste. Bring to boil. Reduce heat and simmer.
Cover and cook until vegetables are tender. About 30 minutes.
You can add more spices if you like it hotter.
SERVING SIZE: 2 cups
POINTS: 3
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2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups Kashi Good Friends or GoLean Cereal
3/4 cup skim milk
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana -- mashed
Non stick cooking spray
In a large mixing bowl, combine cereal and milk; let stand for 2-3 minutes.
Add the honey and egg whites and beat well. Stir in applesauce and banana.
Add flour mixture and mix ONLY until dry ingredients are moistened{over mixing will cause rubbery muffins}
Filled sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
each muffin= 100 calories, 2 grams fat, 3 grams fiber
WW Points: 2
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1/2 cup sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple pie spice( or use cinnamon, nutmeg, ginger and cloves}
3/4 cup raisins
1/2 cup fat free mayonnaise
1/4 cup plain fat free yogurt
1 cup unsweetened apple juice
1 teaspoon vanilla
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2 cups cooked chicken or turkey breast cubed
1 can black beans -- rinsed and drained
2 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese
4 ounce chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 large spinach tortillas -- cut into 2-inch
strips
1/2 cup salsa -- mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Cut chicken into 1 inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces.
Serves 12
6 POINTS per serving
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