1/4 cup popcorn (1 handful)

Put popcorn to cover the bottom of a lunch style brown bag.  Set the timer for anywhere from a 2 minutes to 2 1/2, just listen for the popcorn to stop popping (in my microwave it takes 2 minutes).  Enjoy.

Ways to spice it up:

Sprinkle some Butter Buds for a buttery taste

Sprinkle with a little Splenda for a sweet taste

Sprinkle with Chili Powder and Cumin for some Mexican flavor.

The possibilities are endless.  Its good and totally fat free this way.   From what I can see its a zero point snack – Yippee!!

PUMPKIN FLUFF

1/2 cup fat-free skim milk
1 cup Cool Whip Free Whipped Topping
15 oz canned pumpkin
1 1/2 tsp pumpkin pie spice
1 serving fat-free sugar-free instant vanilla pudding & pie filling mix

Refrigerate and serve!

Serves 4, 1 “unit”/serving

Layered Pumpkin Loaf
snacks
POINTS® Value: 2 (based on my calculations, recheck for accuracy)
Servings: 12

Ingredients
8 oz Kraft Philadelphia Free Fat-Free Cream Cheese
4 items egg white(s)
1/2 cup fat-free skim milk
2 tsp pumpkin pie spice
1/4 tsp table salt
1 cup canned pumpkin
2 1/2 tsp baking powder
1 cup +2 tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/3 cup Manischewitz Unsweetened Apple Sauce
1/4 cup McNeil Nutritionals Splenda brown sugar blend
2 cup whole wheat flour

Instructions

preheat oven 350. Grease 9×5 loaf pan

Mix pumpkin, 1 cup splenda, brown sugar, 3 egg whites, milk and applesauce in a large bowl. Add flour, baking powder, pie spice and salt. Stir unil just moistened. Beat cream cheese, 2 TBSP splenda and egg white with wisk until well blended.

Spoon half of pumpkin batter into pan. spoon cream cheese over batter, spreading to about 1/2 in from border. Cover with remaining pumpkin.

Bake 1 hour to 1 hour 5 mins or until toothpick comes out clean. run knife or thin spatula around edges of pan to loosen bread. Cool in pan on wire rack 10 mins. remove bread from pan to wire rack; cool completely.

Watergate Salad

1 (20 oz.) Can Crushed Pineapple, in juice1 (1 oz.) Package Sugar Free Pistachio Instant Pudding Mix8 ounces Nonfat Vanilla Yogurt1/2 Cup Miniature Marshmallows1/4 Cup Chopped Pecans, divided2 Cups Fat Free Whipped Topping4 Packages Splenda Packets, optionalStir together crushed pineapple and dry pistachio pudding mix. Stir in nonfat vanilla yogurt, then add mini marshmallows. Add optional Splenda packets if you desire. Fold in whipped topping and and add 1/8 cup chopped pecans, reserving the other half for the top. Pour into bowl and sprinkle remaining pecans on top. Refrigerate 4-6 hours or overnight before serving. Serves: 10 (1/2 Cup Each)Per Serving: 116 Calories; 2g Fat (16.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)

2 cups cooked chicken breast
16 ounces Low-fat cream cheese
1 tablespoon ranch salad dressing mix
1/2 cup skim milk
1 cup Louisiana hot sauce
3/4 cup chopped celery
1 cup reduced fat cheddar cheese shredded

Saute chicken and celery in the hot sauce. Add everything but the cheddar. Put in baking dish. Top with the cheddar. Bake covered at 350 degreees for 30 minutes. Serve with tortilla chips or celery.

Servings: 8

Notes that were with it:

A friend of mine sent me the original recipe and it came out to nearly 13 points a serving. I lighten it up and it’s 5 now. This is an appetizer, but frankly I made it for dinner tonight. I had 1/8th with 12 tortilla chips and a large mixed veggie salad for a decadent 10 point dinner. BTW I can’t eat hot stuff and I could eat this. I think the cream cheese cooled down the hot sauce. It had a zing. Any zingier and I wouldn’t have been able to eat though.

Boneless Buffalo Chicken Bites

1 Cup Flour*
2 teaspoons Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Paprika
1/4 cup Egg Substitute
1 Tablespoon Skim Milk
1 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/4 Cup Frank’s Hot Sauce
2 Tablespoons Fat Free Margarine Spread
2 Tablespoons Water

Serves: 4 (weigh all of it and divide the ounces by 4)
Per Serving: 205 Calories; 3g Fat (14.7% calories from fat); 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1035mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 4 (www.AimeesAdventures.com)

2pts/ pizza cup!
–

Cakes |

PRE-INSTRUCTIONS

BAKE, PEEL & MASH SWEET POTATOES – 3 CUPS
GRATE RAW ZUCCHINI – 3 CUPS, WELL PACKED

INGREDIENTS

3 cup Whole wheat pastry flour
1 tsp baking powder
1/2 cup honey
4 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 cup coconut oil
1 cup Cozy Cottage Sugar Free Pancake Syrup
4 item egg
1 tsp vanilla extract
3 cup cooked sweet potato
3 cup zucchini
1 1/2 cup chopped pecans

INSTRUCTIONS

*Preform Pre-instructions First

Preheat oven to 375
Line four 12-count muffin tins with paper.
Whisk dry ingredients together.
In a large mixing bowl, beat together the oil, syrup, eggs and vanilla.
Stir the sweet potatoes and zucchini into the oil mixture.
Add the dry ingredients and pecans, mixing just until well blended.
Fill prepared muffin tins 2/3 full. Bake 25-30 minutes until brown.

Unwrap cheeses and place in microwave for 30sec to minute to soften. Combine together crumbs, mushroom stems and cheese. Take spoonfuls and fill mushroom caps. Place mushroom caps filling side up on UNGREASED cookie sheet. Cook 20 min at 400 degrees Fahrenheit or until stuffing is lightly browned on top. Let cool, then serve. Mushrooms will be juicy.

Guesstimated 10 servings – 2points each.

We’re serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we’ve been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, cilantro, and pepper

Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 – 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, and red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point! (THIS IS TOTALLY YUMMY!!!)

3 pounds Chicken Breast Tenders
¼ cup cayenne pepper sauce
1/3 cup cider vinegar
1 package Butter Buds
1 cup Flour
1 tsp Onion Powder
1 tsp Garlic Powder
¼ cup Chicken Broth
1 cup low fat Blue Cheese dressing – will probably be less if you use Ranch, but I didn’t check the points on that
Celery and Carrot Sticks

(8 celery stalks and 24 baby carrots) is what I estimated for points calculation

Combine:

Hot Sauce, Vinegar, Butter Buds and Chicken Tenders and marinate for at least 1 hour.
Put flour and seasonings in large zip lock bag. Put chicken in bag and shake until coated.
Put tenders on a rack over a roasting pan, basting with the chicken broth.

Bake:
425 degrees until they are brown (15 – 20 minutes)…. Turn over after 10 minutes

Serve:
With blue cheese dressing and veggie sticks.

6 Points  – 8 servings.

• 1/3 cup reduced-calorie margarine, soft
• 1/3 cup sugar
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1 1/4 cup dried mixed fruit, such as raisins, apples and cranberries
• 1 cup uncooked quick oats
• 1 3/4 cup uncooked old fashioned oats, coarsely crushed
• 1/4 cup chopped walnuts

Directions:Combine margarine, sugar and honey in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat; stir in remaining ingredients.

Press mixture into the bottom of a 9-inch square baking pan coated with cooking spray. Allow to cool and then cut into 16 pieces. Store in a covered container in the refrigerator.

POINTS® Value: 3

Servings: 16

Preparation Time: 15 min

Cooking Time: 0 min

Level of Difficulty: Easy

• 1/2 cup chunky peanut butter
• 2/3 cup corn flakes, crushed
• 3 Tbsp honey
• 1/3 cup nonfat dry milk

Directions:Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container.

4 POINTS each

These can be made in double or triple batches and frozen (I actually like them right out of the freezer)