Ingredients:

1/2 cup reduced fat peanut butter
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp lemon juice, canned or bottled
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips
6 oz Ready Crust 25% Less-Fat Graham Cracker pie crust

Directions:

1. In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth.

2. Gradually beat in milk and lemon juice. Fold in whipped topping and 4 tablespoons of mini chocolate chips.

3. Spoon peanut butter mixture into prepared pie crust. Sprinkle remaining 1 tablespoon of chocolate chips over top.

4. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight).

5. Slice into 10 pieces and serve.

6 points a slice.

Ingredients:

DRESSING
3 tbsp rice vinegar
2 tablespoons soy sauce
2 tbsp oil, preferably peanut
½ tbsp sesame oil (a key ingredient, try not to skip)
2 tbsp peanut butter (preferably low-fat)
½ tbsp minced garlic
½ tbsp fresh minced ginger
¼ tsp Thai chili sauce or Tabasco

SLAW
1 red sweet pepper, diced
1 yellow sweet pepper, diced
2 carrots, peeled and diced
4 green onions (use whole onion) , chopped
1 cup chopped cilantro
16 ounces chopped cabbage

1. Whisk dressing ingredients in a small bowl. Combine the peppers, carrots and green onions in a large serving bowl.

2. About 15 minutes before serving stir in the cilantro, cabbage and dressing. Combine well.

Makes 7 Cups. (1/2 cup per serving) weight watchers- 1 point

NUTRITION ESTIMATE Per ½ Cup serving:

55 Cal (51% from Fat); 3g Tot Fat; 1g Sat Fat; 6g Carb; 2g Fiber; 154mg Sodium; 0mg Cholesterol, 0g Protein
Weight Watchers PointsPlus+ =1

Ingredients:

cooking spray
1 tbsp olive oil
1 cup fresh chopped onion
1 cup chopped leeks
2 large garlic cloves, minced
1 3/4 lb mushrooms, sliced (shiitake, portobello, cremini,
etc.)
8 cups fat free unsalted beef broth
1 tsp fresh thyme (or 1/4 tsp dried)
1 cup nonfat evaporated milk
1 pinch salt (optional)
1 pinch black pepper, freshly ground
2 tbsp chopped parsley (for garnish)

Directions:

1. Lightly mist a 6-quart pot with cooking spray. Add olive oil and place over low heat.

2. Add onion, leek, and garlic. Saute until vegetables are limp, about 5 minutes.

3. Raise heat to HIGH. Add mushrooms and continue to saute, stirring occasionally until mushrooms are tender, about 12 minutes.

4. Stir in broth and thyme. Reduce heat and simmer, partially covered, for 20 minutes.

5. In batches, puree in a food processor or blender. Return to pot and stir in evaporated milk.
Season with salt (if using) and pepper. Heat through, but do not allow mixture to boil.

6. Serve in small soup bowls.
Makes 10 servings.

Per Serving

74.9 Calories; Total Carbs: 9.0g; Dietary Fiber: 0.5g; Sugars: 6.1g; Total Fat: 1.7g (0.2g Saturated,
1.5g Unsaturated); Potassium: 570mg; Protein: 4.9g; Sodium: 135.2mg

Ingredients:

2 tsp olive oil
1 small onion, thinly sliced
1/2 tsp salt
1 lb fresh asparagus, tough stem ends snapped
off and spears cut diagonally into 1-inch lengths
4 eggs, lightly beaten
1 cup shredded Gruyère cheese (or Swiss cheese)

Directions:

1. Preheat broiler. Pour olive oil into a 10 inch ovenproof frying pan over medium-high heat.

2. Add onion and salt and stir until onion is softened but not browned, about 3 minutes.

3. Add asparagus, reduce heat to medium-low, and cook covered until asparagus is barely tender, 6 to 8 minutes.

4. Pour in eggs and cook until almost set but still runny on top, about 2 minutes.

5. Sprinkle cheese over eggs and broil until cheese is melted and browned, 3 to 4 minutes.

6. Slide frittata onto a serving platter and cut into wedges.

Serve with fresh fruit for breakfast or with a simple green salad for lunch or dinner.

Makes 6 servings.

Per Serving
160.2 Calories; Total Carbs: 5.3g; Dietary Fiber: 2.3g; Sugars: 2.7g; Total Fat: 10.8g (4.7g Saturated,
6.1g Unsaturated); Potassium: 281mg; Protein: 11.9g; Sodium: 303.5mg

Ingredients:

2 tsp canola oil
1 large onion, chopped
4 cups diced cooked potatoes,
or frozen hash brown potatoes
1 cup chopped lean corned beef brisket
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & ground black pepper, to taste
4 large eggs

Directions:

1. In a large cast iron skillet, heat oil over medium high heat. Add onions and saute until they start to brown( 5 to 8 minutes). Add potatoes and cook, stirring, until they begin to brown and become crusty (about 8 minutes longer). Stir in corned beef and broth and cook, scraping up any browned bits until liquid is absorbed (5 to 8 minutes). Add parsley and season with salt and pepper.

2. Meanwhile fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs one at a time onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness (4 to 5 minutes).
3. Divide hash among 4 plates. Place eggs on top of hash.

Yield: 4 Servings Carbs: 2 Per Serving

Ingredients:

6 boneless pork loin chops, cut 3/4 inch thick
2 tbsp packed brown sugar
2 tbsp oil
2 tbsp orange juice
2 tbsp snipped fresh cilantro
1 tbsp cider vinegar
2 tsp chili powder
1 tsp cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper, optional
1/4 tsp ground cinnamon
3 cloves garlic, minced

Directions:

1. Trim fat from chops. Place chops in a plastic bag and set in a shallow dish.

2. For marinade; in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon and garlic. Pour over chops and seal bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.

3. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium hot coals for 12 to 15 minutes or until chops are done (160 degrees F.) turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Makes 6 servings.

Nutrition Facts Per Serving:
Calories 189
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 71
Sodium (mg) 171
Carbohydrate (g) 3
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 5
Calcium (DV%) 3
Iron ( DV%) 6

Ingredients:

1 lb. boneless beef stew meat
2 (14 oz) cans beef broth
2 (14 1/2 oz) cans diced tomatoes, Italian Seasoned, (undrained)
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1 cup thinly sliced carrots (2 medium)
1/4 tsp salt
1/4 tsp ground black pepper
1 cup dried bow tie pasta
1 medium yellow summer squash, halved lengthwise and sliced
Salt and freshly ground pepper
Grated Parmesan cheese (optional)

Directions:

1. In a 5 to 5 1/2 quart slow cooker; combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.

2. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours.

3. Add pasta and squash to cooker (if using LOW setting, turn to HIGH). Cover and cook 30 to 45 minutes more or until pasta is tender.

4. Season with salt and pepper. Top with Parmesan cheese.

Makes: 8 servings


Nutrition Facts

* Calories 220,
* Total Fat (g) 3,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 25,
* Sodium (mg) 1266,
* Carbohydrate (g) 30,
* Total Sugar (g) 7,
* Fiber (g) 7,
* Protein (g) 23,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 16,
* Calcium (DV%) 11,
* Iron (DV%) 23,
* Percent Daily Values are based on a 2,000 calorie diet

Ingredients:

1/2 cup light honey
2 egg whites
1/2 cup unsweetened applesauce
1 cup white whole wheat flour
1 1/2 tsp ground ginger
1 tbsp vanilla frosting

Directions:

1 Preheat oven to 350 degrees F. Spray cookie sheets with nonfat cooking spray and set aside.

2 In a large microwave-safe bowl, heat honey for 15 seconds. Stir in egg whites and applesauce with a spatula until well blended. Gradually stir in baking soda, flour and ginger.

3 Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1 1/2 inches apart.

4 Bake at 350 degrees F. for 10 to 12 minutes or until lightly golden brown.

5 Microwave frosting in a small bowl 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies with a spoon. Makes 48 servings

__Nutrition Facts__
Amount Per Serving
Calories 24.1
Total Carbs 5.3 g
Dietary Fiber 0.4 g
Sugars 3.0 g
Total Fat 0.2 g
Saturated Fat 0 g
Unsaturated Fat 0.2 g
Potassium 5.4 mg
Protein 0.5 g
Sodium 29.3 mg

Ingredients:
3 cups fat-free milk
2 envelopes whipped topping mix, (Dream Whip or any other brand, found in Jello section)
2 (1 oz ) pkg sugar free instant vanilla pudding mix
2 (8 oz ) cans unsweetened crushed pineapple, with liquid
1/2 tsp coconut extract
1/4 cup flaked coconut, toasted
8 maraschino cherries

1. In a large bowl whisk the milk, whipped topping and pudding mixes for 2 minutes. Stir in the pineapple and extract.

2. Spoon into eight dessert dishes, 3/4 cup in each. Cover and refrigerate for 30 minutes or until chilled. Sprinkle each serving with toasted coconut and a maraschino cherry. Makes 4 Servings

Nutritional Information Per 3/4 cup serving: {1-1/2 Weight Watchers points per 3/4 cup}

(171 Calories), (3gm Fat ), (1 gm Dietary Fiber), (31 gm Carbohydrate), (350 mg Sodium), (2 mg Cholesterol), (4 gm Protein).

Ingredients:

1 1/2 cups egg substitute
1/2 cup fat-free milk
3 1/2 cups frozen O'Brien hash brown potatoes, thawed
1 1/3 cups shredded reduced-fat cheddar cheese, divided
1/2 cup chopped sweet onion
4 tbsp crumbled cooked bacon, divided
1/2 tsp salt
1/2 tsp salt-free seasoning blend
1/4 tsp chili powder
4 green onions, chopped

Directions:

1. Preheat oven to 350 F.

2. In a large bowl whisk together the egg substitute and milk. Stir in the hash-browns, 1 cup cheese, onion, 2 tbsp bacon, salt, seasoning blend and the chili powder. Pour into an 8" square baking dish coated with cooking spray.

3. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean.

4. Sprinkle the remaining cheese and bacon on top and bake 3 to 5 minutes longer or until the cheese is melted. After removing from the oven sprinkle with green onions and let stand for 5 minutes.

4.5 Weight Watchers Points per serving.
Makes 6 servings

Per serving:

219 Calories, 17g Protein, 6g Fat, 4g Saturated Fat, 25g Carbohydrate, 682mg Sodium, 22mg Cholesterol, 3g Dietary Fiber,

Ingredients:
1 (10 lb) prime rib roast
10 cloves garlic, minced
2 tbsp olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature (No longer than 1 hour.)

2. Preheat the oven to 500 degrees F.

3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F. and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F. for medium rare.

4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Yield: Approximately 15 servings.

Nutritional Information: (per serving)
* Total Fat: 48g
* Cholesterol: 113mg
* Sodium: 395mg
* Total Carbs: 1g
* Dietary Fiber: 0.2g
* Protein: 29.6g

Ingredients:
3 cups cooked noodles
1 1/2 cups 2% fat cottage cheese
2 tsp dried onion
1 tbsp Worcestershire sauce
1/2 tsp salt
3 oz shredded low fat cheddar cheese
1 clove minced garlic
1 lb crab meat

Directions:

1. Mix all ingredients except Cheddar cheese. Place in 9 x 13 inch baking dish. Top with cheese.
2. Bake at 325 degrees F for 40 minutes.

8 servings per pan - 4.5 points per serving

Ingredients:
6 tbsp cream cheese
1/2 cup mayonnaise
1 can (7 1/2 oz) crab meat, drained
4 tbsp minced onion
1 tbsp lemon juice
1/2 tsp hot sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C).

1. Beat cream cheese and mayonnaise until smooth. Stir in the crab meat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven proof dish that has been sprayed with cooking spray.

2. Bake at 350 degrees F (175 degrees C) for 20 minutes or until the sauce is bubbly. Serve with crackers, potato chips or tortilla chips. You can also use fresh crab meat in place of the canned crab meat. YIELD: 10 Servings.

Nutritional Information Amount Per Serving

Calories: 132
Total Fat: 12g
Cholesterol: 33mg
Sodium: 161mg
Total Carbs: 1.1g
Dietary Fiber: 0.1g
Protein: 5.2g