Recipies have moved!

For anyone who is here lookign for more new recipes, they have moved!

My blog was getting harder and harder to find anything since I started posting more and more recipes here.

Recipes can now be found at http://efuzzball.com or http://sites.google.com/site/efuzzball/ Both links will actually take you to the same site. Just click on recipe box. Everything is sorted category. All Weight Watcher friendly recipes are noted with a green check mark in the last column.

All recipes that are posted here should have been moved to the new site. If there is one that you are looking for and cannot find it on the new site, please let me know and I will find it and get it posted.

Make your own Crunch Wrap Supreme!

	Once again, a huge thanks fores out to Hungry Girl! Why didn't I think of this one before! What a great idea for a quick lunch or a light dinner! Wrapper's Delight
	Who needs a late-night drive-thru run when you can make this low-cal version of a Taco Bell favorite at home? Roll up your sleeves, chica, and get busy! Ingredients: 1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla 3 baked corn tortilla chips (like Guiltless Gourmet's Yellow Corn Tortilla Chips) 1/4 cup drained 98% fat-free chunk white chicken breast (previously packed in water) 1/4 cup shredded fat-free cheddar cheese 1/4 cup shredded lettuce One-third plum tomato, diced 1 tbsp. fat-free sour cream 1/2 tsp. dry taco seasoning mix 2 dashes cayenne pepper, or more to taste Directions: Using a fork or knife, break up the chicken so there a re no large chunks. In a small microwave-safe bowl, combine chicken, cheese, taco seasoning mix, and cayenne pepper, and mix well. If you like, season to taste with extra cayenne pepper. Microwave for 30 seconds, or until cheese begins to melt. Set aside. Warm the tortilla in the microwave for 10 seconds (making it easier to fold without ripping), and then lay it out on a flat surface. Place the chicken mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the outer edge of the tortilla. Next, layer the tortilla chips on top of the chicken mixture. Evenly top with sour cream, lettuce, and tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up a few inches to the tortilla's center. Then, going around the edge of the tortilla, repeatedly fold, overlapping sections to meet in the center for a total of about six folds, until filling is completely enclosed. (Trust us, it's easy!) B ring a pan sprayed with nonstick spray to medium heat, and carefully place the folded tortilla in the center of the pan with the folded side down. Heat for 4 - 5 minutes, until the tortilla is browned. Carefully flip it with a spatula, and heat for another 30 - 60 seconds. Now chew it up! MAKES 1 SERVING
	Serving Size: 1 Crunchtastic Supreme (entire recipe) Calories: 210 Fat: 4.5g Sodium: 882mg Carbs: 27.5g Fiber: 13g Sugars: 2.5g Protein: 26g POINTS® value 4*

Rocky Road Cake Bar Cookies

Rocky Road Cake Mix Bar Cookies

Base:
1 pkg. cake mix
2 eggs
1/2 c. oil
4 tbsp. water


Topping:
4 cups miniature marshmallows
1 cup (6 oz) Baker's Chocolate Chunks (or 1/2 package of chocolate chips)
1 cup walnuts or salted peanuts
6 oz (approx. 3/4 cup) M&Ms

Blend all base ingredients in large bowl.
Bake on lightly sprayed foil lined 15x10 jelly roll pan (the kind with sides) at 350 degrees for 15 minutes.
You can use a 9x13 pan, bake just a bit longer.
The batter should be set, but not totally baked

Remove from oven and IMMEDIATELY cover with topping.
Place topping ingredients in order listed.
Return to oven for 5-10 minutes, or until marshmallows are melty and lightly toasted.

Use any flavor cake mix, any combination of nuts, chips and coconut just make sure the total amount is of nuts/chips/ etc 2 ½ to 3 cups
The important part of the topping is the 4 cups of marshmallows.


Combinations that work well:
German Chocolate cake mix, 1 cup coconut, 1 cup walnuts or pecans, 1 cup butterscotch chips.

Devils food cake mix, 1 cup white chips, 1 cup swirled chips, 1 cup semi sweet chips

Yellow cake mix, 1 cup peanut butter chips, 1 cup peanuts, 1 cup Reese's Pieces

White cake mix, 1 cup chocolate chips, 1 cup walnuts, ½ cup crushed candy canes (or chopped Maraschino Cherries)


I usually make my own sweetened condensed milk using dried milk. I use the non instant type of dried milk, so the amount I use is different than the recipe calls for.
This works just fine unless the recipe really needs all that fat that's in ordinary sweetened condensed milk, then you have to add some butter or something

Grandma Marta`s Sweetened Condensed Milk Recipe By : Luci
Website : http://www.kitchenmixes.com Serves/Makes : 1 can
Preparation Time :0:00
Categories : Basic Mixes

1/2 cup cold water
1 1/4 cup nonfat dry milk (or equal to 4 cup's worth of liquid milk,)
3/4 cup sugar

Measure water into microwave-safe container. Gradually stir in powdered milk until smooth. Microwave on HIGH 45 seconds to 1 minute until milk is steaming hot. Stir in sugar until dissolved. Cool before using.

Quick Fudge Balls

Quick Fudge Balls (the original recipe)

These are fabulous, you don't even know there is graham cracker in it, some think it is nuts, perfect for those allergic to nuts.

1 cup chocolate chips
1 cup sweetened condensed milk
1 1/2 cups graham cracker crumbs
powdered sugar

Melt : 1 cup chocolate chips (in the microwave)
Fold in : 1 cup sweetened condensed milk
Add: 1 1/2 cups graham cracker crumbs
fold until graham cracker crumbs are covered

Butter you hands, and roll into balls and then roll into powdered sugar.
Makes a nice size batch
Preparation Time: 15 minutes

So far I've used chocolate cookie crumbs with some instant coffee added, then rolled them in a mix of cocoa, powdered sugar, hot cocoa mix, and latte mix (those were the mocha balls) and left over lemon and chocolate cookies (with peanutbetter chips int eh cookies) with ground up Cheerioes to make 1 1/2 cups rolled in powdered sugar.
I'm going to make some with gingersnap cookies crumbs with white chips and Cheerios and peanut butter chips.


Thanks again Shirley for all the great reicpes and for all your tips on other f'lavor ideas for this one!

Curried Almonds and Sugar Almonds

More recipes that I was able to get from Shirley after the Penokie family Christmas last weekend. There were might tasty and from the sounds of it, pretty easy to make!


Curried Almonds

Mix together:
2T Melted Butter
1T Curry Powder
½ t Seasoned Salt

In the crock pot put

1 pound raw Almonds (recipe calls for blanched almonds, but I couldn't find any, so I used raw almonds from the health food store)

Pour the butter mixture over the almonds, mix to coat

Cover, cook on low for 2-3 hours
Turn pot to high, uncover, cook for 1 to 1½ hours.


Sugared Almonds

In a heavy skillet mix

¼ cup sugar
¾ cup almonds (whole, sliced or slivered-the sliced one make a great salad topping)

Cook and stir (my silicone spatula worked nicely) over low heat until the sugar melts and the nuts are coated.

Cool on waxed paper.

You can add some spices to the sugar if you'd like, changes the taste a bit.
I'm going to try this with vanilla sugar next time.

Egg Nog Bread

This recipe was received from my Sister-in-law. She brought this tasty bread to the family Christmas gathering last weekend and it was awesome! Of course I had to ask her for the recipe!!

Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!


Eggnog Bread

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder

Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.

one 9x5 or three 3x5

I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog

Upside-down Pineapple Crush

This recipe was posted on a Hungry Girl newsletter and it looks awesome! I think I might have eveyrthing to make it even! If I do, it will be made tonight!

PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!

Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip

Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!

MAKES 8 SERVINGS

Cornbread Stuffing

Cornbread & Sausage Stuffing
From EatingWell Magazine November/December 2007

NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each

ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy

1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth

Directions:

1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.

3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.

4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.

NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat

MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.

Save the Day Stuffing

Leave it to Hungry Girl to make a super stuffing that sounds super! I have continued on my quest for Thanksgiving recipes and came across this one in the same email that I got the cranberry sauce one!

WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family

Save-the-Day Stuffing

PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*

We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!

Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste

Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.

MAKES 5 SERVINGS

To-Die-For Pumpkin Pie

Another Hungry Girl Recipe that I think I just might have to try! Pumpkin Pie is always popular in our house so why not try and make it a little healthier!!

I have not tried this one yout, but will post my comments on it after I try it!

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt

Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.
Combine crumbs with all other crust ingredients.
Stir until mixed well.
In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
Press it into the edges and up along the sides of the dish.
Set aside.

In a large bowl, combine all ingredients for the filling.
Mix well.
Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!)
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.

Chill in the fridge for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS

Thanksgiving Eats and Treats, part 1

With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!

Today I have found a cranberry sauce that sounds great - and easy to make!

Kickin' Cranberry Sauce

PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)

Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...

Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon

Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!

MAKES 12 SERVINGS

Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken

I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!

Next time I think I am going to add some mushrooms in with the chicken to cook all day too!

We will definitely make this one again and again!!!

(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.

Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice

Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons

**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Mexican Beef and Spinach Bake

Tonight I was looking for something to make with spinach and ground beef, as I had both of these that needed to be used up. I stumbled across this recipe and decided to give it a try.

Since John isn't a fan of spicy stuff, I opted not to put in the jalapenos. (Plus, I didn't have any in the house!). We also made a few other changes... instead of the Rotel tomatoes, we just used regular diced tomatoes and used a whole package of taco seasoning and substituted fresh spinach for the frozen (not really a fan of frozen spinach).

I was expecting more of a thick casserole type dish, but that was not what we got. But none the less it was very tasty served with tortilla chips.

We did decide tho that this would be better served as a dip with the tortilla chips as a party type snack. I would opt to add some of the jalapenos tho or something else to give it a little more zip.

I have posted the original recipe and then the revised version after it so you can choose which way you want to make it!

ORIGINAL RECIPE
Ingredients
1 lb ground beef
1/2 cup onion
10 ounces frozen chopped spinach (thawed and well-drained)
8 ounces cream cheese, softened
1/3 cup sour cream
2 teaspoons taco seasoning
10 ounces Rotel tomatoes, drained
1/4 cup canned sliced pickled jalapeno pepper
salt and pepper, to taste

Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.


REVISED VERSION
Ingredients
1.5 lb ground beef
1/2 cup onion
1 Bag of baby Spinach, chopped
8 ounces cream cheese, softened
1/3 cup sour cream
1 pkg taco seasoning
10 ounces diced tomatoes, drained
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.

Banana Split Cupcakes

I found this recipe last night and just could not wait to make them! How YUMMY!! Part of the reason why these were the first ones made of all the reicpes I fould last night, I acutally had everything on hand to make them! Yippee!

The tastes of summer any day fo the year! I will have to update later on how they turned out!

Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.

Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.


Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.

Fill cupcakes.
Refrigerate until ready to serve.

For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.

Cream Cheese Brownies

Since I was first introduced to No Pudge Brownies a few years ago, they have been one of my favorites! They make a nice chewy brownie that does not have to blow the diet! The flavors are awesome too! I think out favorite is the raspberry, but there really is not one of them that I do not enjoy!

Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!

I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.


Cream Cheese Brownies
Ingredients:

1 package No Pudge! Fat Free Fudge Brownie mix - any flavor

1 cup fat free vanilla or french vanilla yogurt, divided

3 oz. (6 Tbs.) light or fat free cream cheese, softened

0.25 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)

Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts

Yield: 16 servings
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Faux-Fried Green Beans

Faux-Fried Green Beans
(compliments of Hungrygirl.com)

Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper

For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste

Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.

Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!

MAKES 2 SERVINGS

Apple Coffeecake Muffins

Apple Coffeecake Muffins
Yield: 12 muffins

Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon

Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt

Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.

Bistro Apple Pizza

Bistro Apple Pizza

Serves 4
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gorgonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano

Method:
For each pizza: Heat oven to 450° F. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.Brush olive oil blend onto pizza crust.Distribute spinach evenly onto crust.
Sprinkle on apples.
Blend mozzarella cheese, blue cheese and parmesan cheese.
Distribute evenly over apples.Sprinkle on oregano.

Bake for 12-15 minutes or until cheese boils and crust is brown.

Zucchini Chicken Ratatouille Pasta

Zucchini Chicken Ratatouille Pasta

2 tablespoons of olive oil or 2 tablespoons of vegetable oil
3/4 pound of boneless, skinless chicken breasts, cut into 1/2" inch pieces
1 cup of green pepper strips
1 1/2 cups of diced eggplant
1 1/2 cups of thinly sliced zucchini
One 27 1/2 ounce jar of Ragú Light Pasta Sauce, Tomato and Herb
3 cups of penne rigate or mostaccioli (8 oz. ), uncooked
Grated Parmesan cheese (optional)

In large saucepan over medium-high heat, heat oil; add chicken and green pepper.
Cook, stirring frequently, until chicken is no longer pink.
Add eggplant and zucchini; cook 3 minutes, stirring frequently, or until vegetables are tender. Stir in pasta sauce; heat to boiling.
Reduce heat; simmer, uncovered, 10 minutes or until chicken is thoroughly cooked.
Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta; sprinkle with Parmesan cheese, if desired.

Bow-Tie Beef Skillet

Bow Tie Beef Skillet

Servings 5
Estimated POINTS® value per serving 7
Course Main Meals

Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided

Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.