2 RECIPES:
1 Box of Angel food cake
1 Large Can of Crushed Pineapple
Bake in oven at 350%


MADE THESE OVER THE WEEKEND... THEY ARE GREAT...
1Box of Stove Top Stuffing
1LB ground Beef Turkey Hamburger
1 Cup Water
1 egg White
Put in 12 cup muffin pan, bake at 350% for 35 min.Each muffin is 2 Pts.You can add Fat Free Gravy on top if desired

FROSTED MINI COOKIES

Ingrediants:

4 Tbsp butter
1/4 cup part-skim ricotta cheese
1/2 cup sugar
1 tsp vanilla extract
1 large egg(s)
1 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp table salt
2 Tbsp butter
2 tsp canola oil
3 Tbsp fat-free skim milk
1 1/2 cup powdered sugar
1 Tbsp unsweetened cocoa

Instructions:
Cream together 4 tablespoons butter, ricotta and 1/2 cup sugar. Add vanilla and egg; mix thoroughly.
Sift together flour, baking powder and salt, and blend into rest of mixture. Refrigerate for 15 minutes.
Place chilled dough on a strip of wax paper and roll into a 14-inch cylinder. Put in freezer for 2 to 3 hours.
Preheat oven to 375ºF. Slice off 1/3-inch-thick rounds and place on a non-stick baking sheet sprayed with cooking spray. Bake for 8 to 10 minutes (cookies should stay pale in color). Cool on baking rack.

For icing: Melt 2 tablespoons butter in microwave or over a very low flame. Mix with canola oil and milk. Sift powdered sugar, and blend into liquids. Divide icing into two bowls. To one bowl add cocoa and mix to blend.
When cookies are cool, spread white icing on half of each cookie and chocolate icing other half of cookie, or cover each cookie completely with one type of icing. Yields 1 cookie per serving.

BUTTERNUT SOUP

1 1/2 Cup= About 1 point

INGREDIANTS:

2 CARROTS
1 ONION
1 STALK CELERY

CHOP & SAUTE WITH PAM

2 1/2 LB BUTTERNUT SQUASH
1 LG POTATO (PEEL, CUBE & ADD TO LG POT)
ADD 5 TO 6 CUPS OF CHICKEN OR VEGTABLE BROTH

BRING TO BOIL/ SIMMER ABOUT 45 MINUTES

ADD 1 1/2 TSP CURRY, PINCH OF CINNAMON, NUTMEG, SALT & PEPPER TO TASTE

WHEN COOL- EITHER PUREE IN SMALL BATCHES IN BLENDER OR JUST MASH..

Weight Watchers Baked Coconut Shrimp recipe - 6 points

This baked coconut shrimp recipe is a yummy appetizer that's great for a last minute meal when you have unexpected guests.You can also have these as a nice dinner, served together with salad and a glass of wine.Enjoy!
Weight Watchers Baked Coconut Shrimp recipeMakes 4 servings
Ingredients:
2 egg whites
1 1/2 cups panko or breadcrumbs
1/2 teaspoon cumin
3/4 cup flaked coconut
1 clove garlic, minced pepper
24 large shrimp, peeled, deveined, butterflied Preparation

1. Preheat oven to 500.
2. Spray a baking sheet with olive oil spray.
3. Beat egg whites in bowl.
4. In a small plasticbag, mix panko, cumin, coconut, garlic, pepper.
5. Dip shrimp in eggwhites, then shake in plastic bag to coat.
6. Lay shrimp on baking sheet, bake about 6 minutes per side until golden brown.
WW POINTS per serving: 6
Nutritional information per serving: 280 calories, 7.4g fat, 2.5g fiber

CHEESY POTATO SKINS / 2 Points per serving

Cheesy Potato Skins

2 POINTSper serving

Ingredients:
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

Instructions:
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use.Set oven control to broil.
Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with fat-free sour cream; sprinkle with green onions
Yield: 8 serving 2 POINTS per serving

Nachos (serves 4) 8 pts per serving

12 regular taco shells (12)
1 jar of chunky salsa (0)
1 8oz tin of Mexican Chili Beans (3)
1 Avocado (5)
1/2 cups of extra low fat sour cream (4)
1 cup of weight watchers tasty cheese (4)
32 pts = 8pts per serve

Break up taco shells into chips size pieces and place in a baking tray
Pour over the jar of salsa and the Mexican chili beans
Sprinkle over the weight watchers cheese
Place in oven until cheese is melted.
Mash Avocado with a squeeze of lemon
Put Avocado and Sour cream over the nachos or alternatively have in separate bowls

WW CINNMON S'MORES

MAKES 8 SERVINGS
POINTS PER SERVING 3

8 Whole low fat honey graham crackers (4 rectangles per cracker)
1/4 cup marshmallow fluff
4 tbsp semisweet chocolate chips
1/8 tsp cinnamon
8 (12x6) Sheets of foil

PREHEAT THE OVEN TO 425 F
Spread 4 crackers each with 3 tablespoons of marshmallow fluff. Top each with 1 tablespoon of chocolate chips and sprinkle with cinnamon. Top each with another cracker. Cut each cracker in half
Makes 8 sandwiches.
Place each sandwichin center of a sheet of foil and wrap, making 8 packages.
Set the packages on a baking sheet and bake until hot and melted, about 8 minutes. Open packages carefully and serve at once..
Yummy!!!!!!!!

1 POINT WW CHILLI

10 0z LEAN TURKEY HAMBURG
1 MED ONION
280z DICED TOMATOE
2 MED YELLOW SQUASH
150z BLACK BEANS
2 MED SUCCINI
4 CELERY
2 PEPPERS
2- 150z FAT FREE LOW SODIUM BEEF BROTH
1 PKG CHILLI SEASONING

WW SNICKERS CANDY BAR

If you're like me and love the Snickers bar, then you have to try this great candy bar recipe that will allow you to make your own Snickers at home (only better!).

Weight Watchers Snickers Candy Bar recipe
Makes 96 servings

Ingredients

Bottom Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Caramel Layer
1 (14 ounce) package caramels
1/4 cup whipping cream

Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Preparation
1. Combine the first three ingredients in a small saucepan.
2. Stir over low heat until melted and smooth.
3. Spread into bottom of lightly greased 9x13 pan.
4. Refrigerate until set (or put in deep freezer for about 20 minutes).
5. For filling, melt butter in a heavy saucepan over medium-high heat.
6. Add sugar and milk.
7. Bring to boil, boil and stir for 5 minutes.
8. Remove from the heat and stir in marshmallow creme, peanut butter and vanilla.
9. Add peanuts.
10. Spread over first layer.
11. Refrigerate until set.
12. Combine caramels and cream in saucepan, stir over low heat until melted and smooth.
13. Spread over filling layer and refrigerate until set.
14. In another saucepan combine chips and peanut butter, stir over low heat until melted and smooth.
15. Pour over caramel layer.
16. Refrigerate at least one hour (I usually do much longer before cutting).
17. Cut into 1 inch squares.
18. Store in airtight container in refrigerator (will keep a long time).

WW POINTS per serving: 2
Nutritional information per serving: 83 calories, 4.3g fat, 0.4g fiber

FROZEN PEANUT BUTTER CUPS

Frozen Peanut Butter Cups
8 oz. ff cool whip
1/2 cup peanut butter (i used extra crunchy)
2 tablespoons chocolate syrup

Line muffin pans with liners. with spoon, mix cool whip and peanut butter until well combined. Spoon even portions into muffin liners.
Top each with a swirl of chocolate syrup.
Freeze 6-8 hours until frozen.
Once solid, remove the pan and place into freezer bag or container.
servings--12
points per serving--2 pts
You can also use mini size foil cups and make 24 at 1 pt each.
They don't re-freeze real hard and the chocolate never freezes. These kind of melt in your mouth.

SHRIMP SCAMPI

Shrimp Scampi recipe

4 teaspoons olive oil1 1/4 pounds medium, shrimp, peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices
In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter, keep hot.

In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over the shrimp.

Serve garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings.
Per serving: 184 Calories, 6 gm total Fat, 1 g Saturated Fat, 219 mg Cholesterol, 404 mg sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 58 mg Calcium

4 WW points per serving

OLD FASHION CHICKEN POT PIE

Old-Fashioned Chicken Pot Pie

main meals
POINTS® Value: 5Servings:
6Preparation Time:
20 minCooking Time:
40 minLevel of Difficulty: Easy

We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot.

Ingredients:
2 serving butter-flavor cooking spray
1 tsp butter
1 small onion(s), chopped
2 cup mushroom(s), sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup frozen mixed vegetables
1 cup canned chicken broth
3 cup cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 roll reduced-fat crescent roll dough, unrolled

Instructions:
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
Cut into 6 pieces and serve.

Notes:
Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.

TACO SOUP

Taco Soup - 2 Points per Cup
1 large onion, diced
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes & green chiles
1 (11 ounce) canned corn with red and green peppers
1 (15 1/2 ounce) can low-fat or fat-free canned refried black beans
2 cans water (3 1/2 cups)
1 package taco seasoning mix
1 package ranch salad dressing mix (dry)
Sauté onion with vegetable oil cooking spray. When softened, combine all other ingredients and cook until heated through.
Makes 9-10 cups.
Serving size is 1 cup.
2 WW points per serving.

CROCKPOT PINEAPPLE CHICKEN

Crockpot Pineapple Chicken (4 PTS)

6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice --
1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced
Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic.
Cover and cook on LOW 7-9 hours or HIGH 3-4 hours.

Makes 6 serving.
Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.

Watermelon Lovers

WATERMELON DRINK (FROZEN)

4 Cups Watermelon
6 Tblsp Lime juice
2 Tblsp Sugar or Splenda
4 Cups Ice Cubes
1/8 tsp salt

MIX IN BLENDER... awesome!!

Salad

1 Head of lettuce
2Lbs hamburger / Lean or Extra Lean cooked
1 to 2 Tomatoes
Shredded Cheese
Ranch Dressing / Fat Free or Low Fat
Doritos/ Baked

Cook Hamburger

In large bowl add, Lettuce all shredded
Hamburger, Cut up Tomatoes
Add Ranch dressing / put as much as desired - I use 1 bottle
Add Shredded Cheese
Some add the Doritos on top, but I put them in a seperate bowl & put the Doritos on top as I eat. They tend to get mushy in the Salad bowl if left to long

This is really good

POPCORN / FOUND THIS ON A WW SITE

Just thought I would post my new favorite snack..It reminds me of carmel corn but without all of the calories....
"I can't believe it's not Carmel Corn".......
Only 1 Point......

Buy Orville Redenbachers's SmartPop mini bags of popcorn...(pop as directed)spray popcorn with I can't believe it's not butter spray
Add 4 packets of splenda; Shake the bag up (add more if desired)
Add 1 teaspoon of ground cinnamon; Shake the bag (add more if you desire) .....it is Sweet, Salty, and Crunchy!!!!..... A great 1 point snack....

CHICKEN POT PIE

CHICKEN POT PIE
6 SERVINGS = 4.5 POINTS
4 SERVINGS = 6.5 POINTS

1 Cup of reduced Fat bisquick
1/2 Cup skim milk
1/4 Cup egg substitute (or 3 egg whites)
2 Cups frozen mixed veggies, thawed
Optitional: Mushrooms
2 Cups cooked Chopped white chicken meat
2 Cans Fat free cream of Mushroom or Cream of chicken

Preheat oven to 400%
Spray casserole pan with spam
Mix together veggies, chicken, & soup
Pour into casserole dish
In another bowl mix Bisquick, milk & egg.
Pour over the top of the chicken mixture.
Bake for about 30 minutes, or until crust is golden

MAPLE BARBEQUED CHICKEN

MAPLE BARBEQUE CHICKEN
SERVES 4
3 POINTS PER SERVING

3 Tblsp pure maple syrup
3 Tblsp chilli sauce - bottled
1 Tblsp cider vinegar
2 Tsp Dijon mustard
4 Boneless chicken breast halves

Stir Maple syrup, chili sauce, vinegar & mustard in small saucepan until well blended. Brush chicken with oil season & salt & pepper.
Arrange chicken on barbeque. Brush sauce on, turning often..

CHICKEN N CHEESE CASSEROLE

CHICKEN N CHEESE CASSEROLE
MAKES 8 SERVINGS
6 POINTS PER SERVING

2 Cups cooked Macaroni
2 Cups coarsley chopped cooked skinless boneless chicken breast
2 Cups of canned condensed Low fat cream of mushroom or cream of chicken soup
2 Cups skim milk
8 ounces Fat free or Low Fat Cheddar cheese cut into small cubes

Preheat oven 350%
In large casserole combine all ingredients, mixing well
Bake covered 35 - 45 minutes. Remove cover bake 10 -15 minutes longer

VERY EASY RECIPE

BOX OF ANGEL FOOD CAKE MIX
1 LARGE CAN OF CRUSHED PINEAPPLES

MIX ALL TOGETHER IN BOWL
SPRAY PAN WITH PAM
SPREAD IN BAKING PAN
BAKE AT 350%

THIS IS VERY GOOD....
CUT INTO PIECES
DON'T KNOW THE POINT VALUE, BUT IM SURE IT IS VERY LOW.

TANGY BROCCOLI SALAD

TANGY BROCCOLI SALAD
1.5 PER SERVING
10 SERVINGS

1 Cup Fat free Mayonnise
2 Tblsp sugar
2 Tblsp Vinegar
1 Medium bunch broccoli (cut into flowerets) About 6 cups
4 Cups loosely packed torn spinach
1/2 Cup thinly sliced red onion
1/4 Cup bacon bits
1/4 Cup raisins

Mix Dressing, sugar & vinegar in large bowl.
Add remaining ingredients:
Mix lightly. Refrigerate 1 hour or more

NUTRITION INFO:
Calories 80
Fat 2g
Chol 5mg
Sodium 380mg
Carbs
14g
Fiber 3g
Sugars 9g
Protein 4g

BARBEQUE BACON MEATLOAF

BARBEQUE BACON MEATLOAF
5 POINTS PER SERVING
MAKES 10 SERVINGS

2 Pounds Ground Turkey
12 Slices Turkey bacon diced
1 Cup quick oats, uncooked
1/2 Cup barbeque sauce
2 Lg egg whites
1 Tblsp Worcestershire sauce

9x5 Loaf Pan
Top with additional Barbeque sauce
Bake @ 375%
1 hr 15 min

TURNIP CASSEROLE - VERY GOOD

TURNIP CASSEROLE
YOU CAN DOUBLE THE RECIPE, SORRY I DON'T HAVE THE POINTS ON THIS

2 Cups cooked Turnip Mashed
1 Egg (beaten)
2 Tblsp Butter
1 Tsp Summer savory
Salt & pepper
MIX ALL TOGETHER IN BOWL, THEN PUT IN A SQUARE PAN OR CASSEROLE PAN

IN SEPERATE BOWL MIX: Stir well
3 Tblsp Flour
3 Tblsp butter (melted)
1 Cup milk

SPREAD THIS MIX OVER TURNIP MIX IN PAN
THEN ADD:
1 bag of low fat cheddar cheese

BAKE AT 375%
30 to 35 Min or until cheese starts to look a little crisp

FIBER ONE COOKIES

FIBER ONE COOKIES
24 COOKIES
1 POINT EACH

6 Ounce Chocolate chips
1/4 cup peanut butter
8 ounces Fiber one cereal

Melt chips & peanut butter in microwave for about a minute or more, stir until smooth
Mix cereal until well coated
Use a icecream scoop & scoop out 24 cookies

PER SERVING:
Cal 69
Fat 4g
Calories from Fat 37.5%
Protein 2g
Carbs 13g
Fiber 5g
Cholesterol 0mg
Sodium 57mg

KRISPYMALLOW TREATS - YUMMY

KRISPYMALLOW TREATS
1/2 POINT PER SERVING
MAKES 25 SQUARES

INGREDIENTS:
3 Tbsp Smart balance 37% light buttery Spread
3 Cups miniature marshmellows
2 Cups Fiber one cereal
5 Cups Kashi 7 Whole Grain Puffs or Puffed wheat cereal

DIRECTIONS:
Melt butter spread in a large Saucepan over low heat.
Add Marshmallows & stir until completely melted.
Remove from heat
Add both Cereals
Stir until well coated, Using a spatula press mixture evenly into a baking pan coated with Nonstick cooking spray. Allow to cool
Cut into 25 squares

1 Square 47 Calories
1 g Fat
32 mg Sodium
11 g Carbs
2.5 g Fiber
3 g Sugars
1 g Protein
1/2 Point per serving

NO PUDGE BROWNIES / 1 Point

NO PUDGE BROWNIES OR MUFFIN
1 POINT PER BROWNIE

3/4 Cup FIBER ONE CEREAL
3/4 CUP WATER
1/2 CUP FAT FREE VANILLA YOGURT
3/4 TSP BAKING PWDER
1 BOX OR ORIGINAL NO PUDGE BROWNIE MIX

Soak the Fiber one in water for about 15 minutes
Mash with a masher
Add Yogurt, baking powder & Pudge mix - Mix well
Bake at 350% for 22 minutes
Should make 16 Brownies or muffins

ROASTED VEGGIES

ROASTED VEGGIES

1 Medium butternut squash peeled & chopped bite size
1 Eggplant sliced 1/2 inch thi
2 Zucchini squash sliced about 1/4 inch thick
1 Large onion cut in 6ths
2-3 Shallots peeled
4-6 Cloves garlic peeled
3-5 Stalks celery 1 inch pieces
3-4 Carrots peeled & cut
2 Red peppers peeled & sliced
2 Tblsp olive oil
2 Pinches Kosher salt

Put all ingredients in large bowl & mix. Place parchment paper on large baking sheet, cover with veggies, roast @ 400 for 1- 1/2 hours stirring every half hour. Last half hour add 2-3 tomatoes chopped.
Pour into large bowl & enjoy

TUNA NOODLE CASSEROLE DELIGHT

TUNA NOODLE CASSEROLE DELIGHT
2.5 POINTS PER SERVING
MAKES 6 - 1 CUP SERVINGS

INGREDIANTS:
4 cups water
2 cups No Yolk egg noodle substitute, uncooked
1 tsp salt
1/2 cup skim milk
10-3/4 ounce can low fat gream of mushroom soup (I use cream of chicken)
6 ounces tuna in water, drained & flaked
2 cup of green peas
1/4 cup white bread crumbs

Preheat oven to 350 degrees
Prepare a 2 quart casserole dish with cooking spray & set aside
Heat water to boil noodles
Add milk to cream soup & mix well. Arrange half of noodles, half of tuna, half of peas & half of soup mix in layers, in prepared dish. Repeat layers
Sprinkle bread crumbs on top
Bake for 30 minutes
Makes 6 Servings

Nutrition info per serving:
Calories 174
Fat 1g
Calories from fat 6%
Protein 15 g
Carbohydrate 26 g
Cholesterol 9 mg
Sodium 687 mg

WW MUFFINS

WW RECIPE FOR CHOCOLATE LOVERS

It's low fat, easy to make, there's alot of Fiber. DELICIOUS!!!!!!!
ONE MUFFIN COUNTS AS 1 POINT

3 CUPS OF 100% FIBER ONE CEREAL
2- 1/2 CUPS WATER
1 -1/2 TSP BAKING POWDER
1 BOX LOW FAT BETTY CROCKER BROWNIE MIX (SHAWS)

IN BOWL:
SOAK BRAN IN WATER FOR ABOUT 15 MINUTES OR SO
ADD BAKING POWDER TO BROWNIE MIX AND MIX WELL
ADD MIX TO BRAN & WATER, STIR UNTIL BLENDED
SPRAY MUFFIN TINS WITH PAM
FILL 2/3 FULL, BAKE AT 350 FOR 20 TO 30 MINUTES

MAKES 24 MUFFINS: 1 MUFFIN = 1 POINT