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

Cream Cheese Chicken with Broccoli

Ingredients:

4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces

1 tablespoon olive oil

1 package (1 ounce) Italian salad dressing mix

2 cups sliced mushrooms

1 cup chopped onion

1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted

1 bag (10 ounces) frozen broccoli florets, thawed

1 package (8 ounces) low-fat cream cheese, cubed

4 tablespoons vanilla extract

Hot cooked pasta

Directions:

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally. Add soup, broccoli, cream cheese and vanilla extract to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta. Makes 2-4 servings.

I cooked the soup and chicken in the same crock pot for the last hour and it worked just fine. It was so delicious!!

*10 points per serving

Extra Creamy Three Cheese Macaroni

Ingredients:

2 cups dried macaroni

1 cup (8oz) shredded sharp cheese

1 cup (8oz) shredded fontina cheese

1/2 cup grated parmesan cheese

4 tablespoons butter or margarine

3 eggs, beaten

1/2 cup sour cream

1 can condensed cheddar cheese soup (or cream cheese spread)

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup milk

1 teaspoon mustard

1/2 cup mayonnaise

Directions:

Cook macaroni according to package, drain, set aside. Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, and stir until cheese is melted. Remove from heat, set aside. In crock pot combine eggs, sour cream, soup, salt, pepper, milk, mustard, and mayonnaise, stir well. Add butter and cheese mixture, stir. Add macaroni, stir well. Cook on low 3 hours, stirring occasionally.

*You can substitute mozzarella for the fontina.

*You can make this dish earlier in the day or a day early, just prepare it and put it in a large bowl and place in the refrigerator, and give it an extra hour in the crock pot.

Easy Pumpkin Spice Cookies

Ingredients:

1 box spice cake mix

1 can pure pumpkin (15oz. can)

Non-stick cooking spray

Directions:

Preheat oven to 350. Spray cookie sheets with non- stick cooking spray. In a large bowl mix together the cake mix and the canned pumpkin. Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes. Makes 48 cookies

*May add chocolate chips if preferred, but it will change point values

*1 point per cookie

Pineapple Zucchini Cake with Cream Cheese Frosting

Ingredients for Cake:

3/4 cup all-purpose flour

3/4 whole wheat flour

1 cup granulated sugar

1/2 cup flaked coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg, optional

1 pinch ginger, optional

3 tbsp canola oil

2 whole large eggs

1 tsp vanilla

2 cups grated zucchini, unpeeled

20 oz. can crushed pineapple in juice, drained

Ingredients for Frosting:

8 oz. 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points). Serving size 1 slice.

Calories: 224, 5 Points Values

Oven-Fried Mozzarella Sticks

	Ingredients: 2 spray(s) olive oil cooking spray, divided 8 oz canned tomato sauce
	2 tsp ground oregano, divided
	3 slice(s) reduced-calorie wheat bread, torn
	1 tsp dried thyme
	8 oz part-skim mozzarella cheese, cut into 8 finger-like strips
	2 Tbsp honey mustard

Directions:

Preheat oven to 400ºF. Coat a baking sheet with cooking spray. In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes. Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.) Coat cheese sticks with honey mustard. Transfer cheese to bread crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray. Bake until golden brown, about 4 to 5 minutes. Serve with warmed tomato sauce on the side. Yields 2 cheese sticks and about 1/4 cup of sauce per serving.

*4 points per serving

Four Cheese Macaroni and Cheese

Ingredients:

1 spray(s)cooking spray

1/8 tsp table salt, or to taste (for cooking pasta)

12 oz uncooked macaroni

1 Tbsp unsalted butter

1 Tbsp all-purpose flour

2 1/2 cup(s)

1% low-fat milk

2 cup(s) onion(s), finely chopped

1/2 tsp paprika

2 piece(s) bay leaf

1/4 cup(s) blue cheese, crumbled

5 oz cheddar or colby cheese, shredded (extra-sharp suggested)

3 oz low-fat shredded cheddar cheese

3/4 tsp black pepper, freshly ground, or to taste

3/4 tsp table salt, to taste

2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside. Cook macaroni in salted water as directed on package; set aside. Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

*Spice up this recipe with minced jalapeno or toss in chopped roasted red pepper for color (could affect points values).

*7 Points Value

Healthy Chicken Parmesan

Ingredients:

2 Egg Whites

⅓ Cup Italian Seasoned Breadcrumbs

4 TBSP Grated Reduced-fat Parmesan Cheese

½ LB Chicken Breast

4 oz. Whole-wheat or Spinach Pasta

1 Cup Lowfat Pasta/Spaghetti Sauce

Directions:

Beat egg whites until slightly frothy. Mix breadcrumbs and 2 TBSP Parmesan cheese in pie plate. Dip chicken breasts in egg whites, then into breadcrumbs (coat both sides). Bake chicken at 400º for about 12 minutes each side, or until chicken is no longer pink and breading is golden brown. Prepare pasta according to instructions on box while chicken is baking and warm pasta sauce. Place warm pasta with baked chicken breasts. Top with pasta sauce and remaining Parmesan cheese. Makes 2 servings.

401.8 Calories

Homemade Oreo Cookies

Ingredients for cookies:

2 boxes devils food cake mix

4 eggs

1 cup margarine

1 tsp. vanilla

Directions:

Mix cake mix, margarine, eggs and vanilla. Roll into cherry size balls. (Best if you use a melon baller.) Bake at 350º for 8 to 10 minutes.

Ingredients for icing:

8 oz. cream cheese

½ cup margarine

1 tsp. vanilla

3½ cups powdered sugar

Directions:

Cream together until frosting texture. Put lots of filling between two cookies. May need to let frosting set up in the refrigerator for a few minutes.

So Delicious!!