Mock Wendy's Frosty

Ingredients:

1 CUP Nonfat (skim) milk
2 TBSP Sugar-Free, Fat Free Chocolate Pudding Mix
1 TSP Vanilla Extract
1 TSP Unsweetened Cocoa
1/2 TBSP Splenda (2-3 small packets)
2 TBL Cool-Whip Free (optional)
7 Ice Cubes (we did 9-10 in order to make it more thick, 7 just didn't do it)

Directions:

Place all in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. I like to pour the drink in a Starbucks cup or some other attractive-looking container!

This recipe makes almost 20 ounces, which I personally think is too much for one serving. I highly suggest dividing this recipe in half or share the full recipe version with someone special.

*77.4 Calories/serving, 1 WW point/serving

Baked Chicken Tortillas

Ingredients:

2 C cooked chicken breasts (shredded or cubed)

1 C salsa (divided)

1 C fat-free sour cream

3 oz shredded cheese

6 tortillas (I used light tortillas to keep fat low)

1 C canned tomatoes with green chilies

2 TBS chopped/minced onion

3 tsp cumin

1 tsp chili powder

1 C sliced mushrooms (optional)

Directions:

Preheat oven to 350 deg. Boil chicken and shred and mix with cumin, chili powder and onions. Mix 1/2 C salsa with sour cream in small bowl. Spread evenly over the 6 tortillas. Scoop chicken and canned tomatoes/chilies in the center of the tortillas. If using mushrooms, place mushrooms in center of each tortilla as well. Roll up tortillas and place seam-side down onto baking sheet coated in cooking spray. Top with salsa (any any remaining sour cream/salsa mix if there's any left). Baked for 15 minutes. Sprinkle with shredded cheese and continue cooking 5 more minutes until cheese is melted. Makes 6 servings.

*Approx. 6 WW per serving

Chicken-Broccoli Divan

Ingredients:

1lb fresh broccoli, cup into spears, cooked and drained or 1 pkg ( 10 oz) frozen broccoli spears, cooked and drained.

2 cans ( 4.5 oz each ) swanson premium chunk chicken breast, drained.

1 can ( 10 3/4 oz) Campbell's Broccoli Cheese soup

1/3 cup milk

1/2 cup chredded Cheddar cheese ( optional)

2 TBL dry bread crumbs

1 TBL butter or margarine melted

Directions:

Place broccoli in 2 qt shallow baking dish. Top with chicken.

Mix soup and milk together in another bowl. Pour over chicken. Sprinkle with cheese.

Mix bread crumbs and butter. Sprinkle over top. Bake at 450 degrees for 20 min or until hot.

*We served it over minute rice.

Spring Asparagus and Lemon Fettuccine

Ingredients

2 tsp butter

2 tsp olive oil

1 pound asparagus, cut into 1 inch pieces

1/2 tsp salt

1/4 tsp black pepper

1 large egg

1 cup fat-free creamer, such as fat-free half and half

1 tsp cornstarch, mixed with 1 tablespoon water

1/2 pound uncooked fettuccine, cooked and kept hot

1/4 cup parsley, fresh, chopped

2 Tbsp grated Parmesan cheese

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

Directions

1. Place butter and olive oil in a large skillet; melt over medium heat.

Add asparagus, sprinkle with salt and pepper and cook, stirring

occasionally, until asparagus begins to brown, about 6 minutes;

remove from skillet and set aside. (Note: if using thick asparagus,

peel the bottom of each stalk with a vegetable peeler and then

slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add

mixture to skillet used to cook asparagus. Place skillet over

medium heat and add cornstarch mixture, stirring constantly, until

thickened. Add remaining ingredients and asparagus back to pet,

stir to combine and serve immediately. Yields about 1 1/2 cups per

serving. (If desired top with grilled chicken). Makes 4 servings.

*7 WW points per serving (without chicken)

Caramel Oatmeal Bars

Ingredients:

1 1/2 c flour

1 1/2 c oats

1 1/8 c brown sugar

3/4 tsp baking soda

3/4 tsp salt

1 c butter

1 1/2 c choc. chips

1 c Mrs Richardson's butterscotch caramel sauce

4 Tbsp flour

Directions:

Mix flour, oats, sugar, soda, salt, and butter to crumble. Press 1/2 into greased pan. Bake at 350 degrees for 10 minutes. Sprinkle choc. chips on top. Mix caramel and flour together and drizzle over choc. chips.

Crumble other 1/2 of mixture over top. Bake 15-20 minutes. Chill.

Cinnamon Bundt Bread

Ingredients:

2/3 c brown sugar

1/2 c melted butter

1/2 c sour cream

3/4 c chopped pecans

Directions:

Mix all together. 2 cans Pillsbury cinnamon rolls, cut each roll into fourths. Toss rolls in mixture. Put in greased bundt pan. Bake at 350 for 30-40 minutes. Drizzle frosting over the top.

Super Chocolate 113 Calorie Brownies

Ingredients:

1/4 C unsweetened applesauce

1 tsp vanilla extract

4 egg whites

1 C sugar

1/4 C unbleached, all-purpose flour

1/2 C unsweetened cocoa powder

1/2 tsp instant espresso powder (optional - does not give brownies a coffee flavor)

1/2 tsp baking powder

1/2 tsp salt

1/4 C mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 deg. Spray 8" x 8" non-stick cake pan with cooking spray. In medium bowl, using a sturdy whisk or spatula, mix the egg whites, applesauce, vanilla and sugar until well combined. Add flour, cocoa powder, espresso powder, baking powder and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chocolate chips evenly over the top. Bake brownies for 20-22 mins or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack and allow them to cool 5 mins. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

These are very rich, so the small brownie is all you need for your chocolate fix and only 113 calories unlike traditional double chocolate brownies, which have 260 calories per serving.

*2 WW pts per brownie

Cream Ranch Pork Chops & Rice

Ingredients:

1 TBS vegetable oil

4 boneless pork chops, 3/4" thick

1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Mushroom Soup

1/2 soup can fat free milk

1 pkg (1 oz.) ranch salad dressing mix

paprika

2 C prepared brown rice

Directions:

Heat oil in skillet. Add chops and cook until browned. Add soup, milk and 1/2 pkg ranch mix. Heat to a boil. Cover and cook over low heat 10 mins until done. Sprinkle with paprika. Serve over ranch-style rice. I added one TBS of low fat mozzarella cheese to each chop, which makes it taste even better (not included in WW points).

To make ranch-style rice: Add remaining ranch mix to water when making rice.

*9 WW pts per serving (with brown rice)

Crockpot Meatballs

Ingredients:

1 large jar of grape jelly

1 bottle of chili sauce (about 12 oz)

1 package of frozen meatballs - any size

Directions:

Combine jar of jelly with bottle of chili sauce in crockpot and cook on high until mixture is liquid. Add meatballs and continue to cook on high until meatballs are hot. Sounds weird, but it's really delicious!!

Grandma's Peanut Butter Fingers

Ingredients for bars:

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1/2 tsp vanilla

1 tsp baking soda

1 tsp salt

2 cups flour

1 ½ cups instant oatmeal

2 cups peanut butter

Ingredients for Frosting:

1 cube butter melted

2 tablespoons of cocoa

1/4 cup milk

3½ cups powdered sugar

1 tsp vanilla

Directions:

Preheat oven to 375. Mix all ingredients, but peanut butter, then put on ungreased cookie sheet. Press dough to pan, then roll with glass cup across to flatten. Bake 15 mins in 375 degree oven. While the other ingredients are cooking, place peanut butter in separate bowl and beat with mixer ( I also microwave for a few seconds to soften). Take pan of other ingredients out of oven and pour Peanut Butter over the top of mixture and spread. Let sit for 20 to 30 minutes. Beat together ingredients for frosting and spread over the peanut Butter fingers. If you like a little more chocolate you can 1 and 1/2 the recipe for the frosting.