12 oz. soft diet ice cream
1 C. diet Cool Whip
1/4 C. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts Cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan.
Cover and freeze.

Makes 4 servings

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece(s) corn on the cob, kernels removed
2 tbsp fresh lime juice
1 tbsp corn oil
2 tbsp reduced-sodium taco seasoning, about 1/2 of a 1.25oz packet
4 tbsp cilantro, fresh, chopped
8 oz chicken breast, cooked, skinless, chopped
4 tbsp fat-free sour cream
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

http://www.webmilhouse.com/pointcalc.php

1 - 20 oz. can of crushed pineapple in its own juice (juice and all)
1 Angel Food Cake Mix

Mix the two together well. (It will be foamy.) Pour in a sheet cake pan. I use a 9x13 inch sheet cake pan.
Do NOT grease the pan.
(The metal kind of pan seems to work better than the glass.) Bake according to the cake instructions. (About 30 mins.)
Check with a tooth pick or cake tester. Don't over or under cook. Cool. Turn over and out
on a tray. (The pineapple goes to the bottom while cooking.)
Store in the refrigerator.

1 cup low fat vanilla yogurt
1/2 cup skim milk
1/2 cup uncooked quick oats
1/2 tsp. vanilla
1 egg, beaten
1 large banana, mashed
1/2 cup brown sugar
1 1/4 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 cup mini chocolate chips

Preheat oven to 375.

Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften.
In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips.
Do not beat, will be thick.

1/2 large can of roasted red peppers, drained
2 tsp. tomato paste
2 garlic cloves, minced
2 Tbsp. Balsamic Vinegar
2 tsp. Chili powder

Mix in food processor, and serve with low fat chips or crackers, great change from salsa.

0 points for the dip

Slice a zucchini into sticks and dip them into a beaten egg white with salt, pepper and some chili powder. Put 3 Tbsp. Italian bread crumbs into a baggie. Throw the zucchini sticks, a few at a time, into the baggie and shake until covered.

Spray some Pam onto a cookie sheet and place the zucchini in a single layer and spray Pam on top.

Bake at 400 for about 20 minutes, then broil for a few minutes to get them crunchy.
Sprinkle with parmesan cheese.

Count as 2 points -
1 zucchini = 0,
1 egg white = 0,
3 Tbsp.

1 can mandarin oranges
1 can pineapple chunks
1 small package sugar-free, fat-free vanilla or banana cream pudding mix

Do not drain fruit and use the pudding mix dry. Combine all ingredients and blend well. Chill about 1 hour.

3 POINTS per cup.

1 pound 93% lean ground beef
1 cup uncooked oats (I used the quick cooking kind)
1 egg
1 pkg onion soup mix

Mix and form into 42 one inch balls (about a tablespoon each).

Bake at 350 for 15 minutes or until no longer pink in the middle.
2 meatballs are 1 POINT

8oz lean ground beef
1/2 cup chopped onion
2 cups COOKED egg noodles
10 3/4 oz can 98% fat free cream of mushroom soup
1 can sliced mushrooms (optional)
1/4 cup low fat sour cream
salt and pepper to taste

Brown ground beef and onion, drain fat. Stir in cooked noodles, cream of mushroom soup, sliced mushrooms and salt and pepper. Simmer about 5-10 minutes.
Remove from heat and stir in sour cream before serving.

4 servings, 5 POINTS each

1 cups fresh cauliflower, broken into florets
1/2 cup fat-free Italian dressing
2 Tbsp. Sliced ripe olives
2 Tbsp. Capers
1/4 tsp. Cracked pepper
1 4oz jar diced pimiento, drained

Steam the cauliflower, covered, for 10 minutes or until crisp-tender. (Don't let it get mushy. I usually rinse the hot cauliflower in cold water to stop it cooking.) Place cauliflower, dressing olives, capers, pepper, and pimiento into a large zip-top plastic bag. Seal and shake gently to coat the cauliflower with the dressing mixture.
Marinate in the refrigerator at least 8 hours.

1 cup Reduced Fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute (or 3 egg whites)
2 cups frozen mixed veggies, thawed
Optional: I usually throw in a jar of sliced mushrooms
2 cups cooked, chopped white chicken meat
2 cans fat-free Cream of Mushroom soup

Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup.
Pour into casserole dish.

1 small package (1.1 oz) sugar-free Cook and Serve vanilla pudding
2 cups water
1 small package (0.3 oz) sugar-free strawberry Jell-O
4 cups sliced strawberries

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature.

Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries.
Refrigerate until chilled.

2 cups Reduced Fat Bisquick
3/4 cup fat-free buttermilk
1 cup fat-free cheddar cheese
Topping:
2 Tbsp. Fat-free margarine
1/4 tsp. parsley flakes
1 tsp. Garlic powder

Mix the biscuit ingredients together. On a pan sprayed with cooking spray, make 12 drop biscuits. Or spray 12 muffin tins with cooking spray and divide the dough between them. Bake at 400 degrees or 16-20 minutes.

Melt topping ingredients in the microwave. Brush on biscuits as soon as they come from the oven.
1 biscuit = 2 POINTS

1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies
1 can (10 3/4 oz) low-fat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies.

1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan.

Bake at 375 for about 35 minutes or until firmly set.

8 servings, 1 POINT each

3/4 C flour
1/4C plus 2 T cocoa powder
1/2 C sugar
1/2 C Splenda
1/4 tsp baking soda
1/4 tsp salt
1/3 C unsweetened applesauce
3 egg whites
1 tsp vanilla

Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan.

Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set.

16 servings, 1 point each

These are cakey brownies rather than fudgy brownies.

1 can lower-fat cheddar cheese soup
1/2 can low-fat milk
1/2 can water
1 cup uncooked macaroni

Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low
heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick.

4 servings, 4 POINTS each

2 lbs. baking potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 Tbsp. Skim milk
1 Tbsp. Reduced-calorie stick margarine
1/2 tsp. Salt
dash of ground pepper

Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil.
Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth.

1 box Sugar Free orange Jell-O
1 box Sugar Free white chocolate pudding
1 can mandarin orange slices (drained)
1 8-oz tub of fat free Cool Whip.

Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip.

Chill and serve.

4 servings (1 cup each), 2.5 POINTS each

6 oz. imitation crab meat
2 Tbsp. light mayo
Chopped green onion or chives
1/2 to 1 tsp. mustard
1/4 cup fat free sour cream
onion powder (to taste)
salt and pepper (to taste)
1 cup cooked macaroni noodles

Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them.
Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients.

1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me)
6 uncooked lasagna noodles
1 15oz container of fat free ricotta cheese (I use FF cottage cheese)
1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini
8oz shredded low-fat mozzarella cheese
Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3 noodles in a single layer over the sauce.

12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat,
stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on
each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for
about 30-35 minutes. Turn and baste the chicken occasionally.

0 Points
Makes 4 Servings

In large saucepan or  dutch oven sprayed with nonstick cooking spray, saute'
2/3 C. carrot,
1/2 C diced onions and
2 cloves garlic, (minced)
over low heat until softened., about 5 minutes.

Add 3 C. Fat Free broth (beef,chicken or vegetable),

1 1/2 Cups diced green cabbage,
1/2 C. Green beans,
1 TBLSP. tomato Paste,
1/2 tsp.  dried basil,
1/2 tsp. dried oregano
1/4 tsp. salt.

Bring to a boil.
Lower heat and simmer covered for 15 minutes or until beans are tender.
Stir in 1/2 C.

Ingredients

1 Hershey Bar
1/4 C. Reduced Fat Peanut Butter
1 C Fiber One Cereal

Procedure
Melt chocolate and peanut butter in the microwave together.
Stir until smooth.
Add Fiber One cereal.
Using a spoon, put a spoonful on a baking sheet lined with Wax paper.
Candy can be refrigerated or frozen.

WW 1 Point Each Peice

Makes 8 Peices
Calories 29
Fat 1.6
Fiber 0.2

Serving Information
Serves: 8.0
WW Points:1
Calories: 29

Ingredients
4 Chicken skinless boneless chicken breast
1 cup of ketchup
1 can of diet Coke or Pepsi

Procedure
Place Chicken, Catsup & Soda in a skillet and cook fo 45 Minutes

WW Points:4

Ingredients
2 C. Non fat Milk
3 1/2 Ounce pkg. Sugar Free Chocolate Instant pudding (Jell-O Brand is the best)
1 tsp coconut extract
1 C. Old Fashioned Oatmeal, Not the quick cooking kind (raw)
1/2 tsp almond extract

Procedure
Mix pudding & milk. Add rest . Put in 3 one cup custard dishes. Refrigerate 1 hours.

Makes 4 Servings

WW 3 PTS per serving

200 Calories 2.5 Fat 3.9 Fiber

Serving Information
Serves: 4.0
WW Points:3
Calories: 200

Ingredients
1 pound ground beef, 95% lean
1/2 cup chopped onions
2 cups cooked instant rice
10 ounces frozen chopped broccoli, thawed and drained
1 cup shredded reduced fat Cheddar cheese, divided
3/4 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces tomato sauce
1 teaspoon Worcestershire sauce

Procedure
Preheat oven to 350 degrees.
Brown beef and onion in large nonstick skillet over medium-high heat.
Stir in rice, broccoli, 1/2 cup cheese, salt, pepper, tomato sauce and Worcestershire sauce.
Turn into greased 2-quart baking dish; sprinkle with remaining 1/2 cup cheese.
Bake for 20 to 2

Ingredients
I cake mix (any flavor )
I small can Pumpkin ( not pie filling )

Procedure
Mix the cake mix and pumpkin until blended.  Scoop into muffin tins.  Approx. 24.  Bake for approx. 20 - 25 minutes at 350 degrees.

I have used Butter Pecan cake mix and Carrot Cake Mix.  Both are delicious.  These make a very moist muffin.  You can experiment with different flavors.

Serving Information
Serves: 24.0
WW Points:1

Ingredients
1/2 cup peeled and chopped cucumber
1/4 cup chopped red or green pepper
2 large pitted olives, chopped
1 large Italian Plum tomato, chopped
2 tbsp sliced green onion tops
1.4 cup reduced fat sour cream
1/2 tsp Italian Seasoning
2 small low point flour tortillas*use wpa

Procedure
In a small bowl combine the cucumber, pepper, olives, tomato and green onion.