Notes:

WW Points: 4 per serving

Very moist chocolate cake.

Servings: 14

Ingredients:
2 cups all purpose flour
1 1/3 cups sugar
1 ½ teaspoon baking soda
2/3 cups unsweetened cocoa
½ cup regular butter, melted
1 ½ cups hot water
1 teaspoon vanilla extract
1 cup sauerkraut, pureed until smooth
1 teaspoon unsweetened cocoa

Directions:
Preheat over to 350 degrees. Coat Bundt pan with cooking spray.
In large mixing bowl, combine flour, sugar, baking soda and 2/3 c. cocoa. Add melted butter, hot water and vanilla, mix well. Add sauerkraut and blend thoroughly.
Pour batter into prepared pan. Bake about 55 to 60 minutes. Cool cake in pan for about 20 minutes and then turn out onto a baking rack and cool completely. Sprinkle with 1 teaspoon cocoa powder before slicing. Slice into 14 pieces.

Submitted by:
Debbi

Notes:

WW Points: 6 points if using 1/6 of serving

(Watch the sodium)

Per serving: 310 Cal, 8g Fat, 23g Pro, 31g Carb, 8g Fib, 1250mg Sod

Servings: 6

Ingredients:
2 Tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 Tablespoons minced garlic
3 cups low sodium chicken broth
14 ounce can diced tomatoes, undrained
1 cup mild picante sauce
15 ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano leaves
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked skinless chicken breast
¼ cup chopped cilantro

Optional: Tortilla chips, sliced avocado, shredded cheddar cheese and sour cream.

Directions:
Heat oil in a large pan over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
Ladle into bowls and serve with optional sides if desired.

Submitted by:
Debbi

Notes:

WW Points: 3 per serving

Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib

Freezes well!

Servings: 4 (1 ½ cup)

Ingredients:
2 cups fat-free chicken broth
1 cup water
2 teaspoons taco seasoning
¼ teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
½ cup chopped onion
1 cup diced cooked chicken breast (5 ounces)
6 ounces red kidney beans, rinsed and drained (8 oz. can)
1 cup stewed tomatoes, coarsely chopped and undrained
1 ½ ounces uncooked noodles (1 cup cooked)

Directions:
In a large saucepan, combine chicken broth, water, taco seasoning, garlic and parsley flakes. Add corn, peppers, onion, chicken, beans and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally.

Submitted by:
Debbi

Notes:
Chili-like soup. Quick & easy.

Servings: 6-8

Ingredients:
1 lb. ground turkey or beef (7% or less)
1 small onion chopped
1 can pinto beans
1 can chili (mild or hot)
1 can black beans
1 can corn
1 pkg. taco seasoning (dry mix)
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 can chopped tomatoes w/ onions
1 can chopped tomatoes w/ chili peppers

Directions:
Brown ground meat and onion.
In large pan add remaining ingredients; dump full cans-don’t drain liquid.
Add browned meat with onion.
Stir and heat.

1 cup = 2 points

Serving ideas:
Good with Baked Scoops.
Sprinkle with a little shredded cheese.
My kids like it with the above and sour cream.

This is really a quick meal to put together. And you get an arm workout opening all those cans!
I normally double the recipe to make a large pot. We get a couple meals out of it.

Submitted by:
Debbi

Notes:
Moist, low calorie spice cake.

Servings: 20

Ingredients:
1 box Spice Cake Mix
15 oz. can of pumpkin
½ cup water

Directions:
Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving.
For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. I point per serving.
I like to divide batter into lightly sprayed muffin tins and bake about 20-23 minutes. This way it’s already portion ready and easy to grab for breakfast.

Submitted by:
Debbi

Notes:
Pumpkin pie that makes its own “crust”.

Servings: 8

Ingredients:
2 c. canned pumpkin
1 ½ c. fat free skim milk
¾ c. Splenda
½ c. Bisquick reduced fat baking mix
2 T. unsweetened applesauce
2 ½ t. pumpkin pie spice
2 t. vanilla
½ c. fat free egg substitute
Cool Whip (optional)
Nutmeg (optional)

Directions:
Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl. Stir mixture with a whisk for 2 minutes. Pour into a 9” deep dish pie plate coated with cooking spray. Bake for 50 minutes or til set. Cool completely. Serves 8 at 1 point per slice. Can top with Cool Whip but add points (if any) for this.

Submitted by:
Debbi

Notes:
Low calorie crustless strawberry pie.

Servings: 6

Ingredients:
1 small pkg. (1.1 oz.) sugar free COOK & SERVE vanilla pudding
2 cups water
1 small pkg. (0.3oz.) sugar free strawberry Jell-O
4 cups sliced strawberries

Directions:
In a medium saucepan, stir together water and pudding mix. Heat to a boil.
Remove from heat and immediately add the strawberry jello. Stir until dissolved. Set the pan aside and let cool to room temperature.
Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the berries. Refrigerate until completely chilled. Let it set well before slicing. Slice pie into 6 servings.

If you are counting WW points, the entire pie is only 6 points. 1 point per slice!

Submitted by:
Debbi

Notes:
Vegetable soup from Weight Watchers (0 points). Also good with additions of chicken, corn, rice, etc.

Servings: 4 1-cup ser

Ingredients:
2/3 cup sliced carrot
1/2 cup diced onion
2 garlic cloves, minced
3 cups fat-free broth (chicken, beef or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 Tbsp. tomato paste
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. salt
1/2 cup diced zucchini

Directions:
In a large saucepan sprayed with nonstick spray, saute the carrot, onion, and garlic over low heat for 5 minutes or unitl soft.
Add broth, cabbage, beans, tomato paste, basil, oregano, and salt. Bring to a boil, reduce heat,cover and simmer til beans are tender (about 15 min.).
Add the zucchini and continue to simmer another 5 min. or so.

This is a 0 point soup per serving.
I like to add leftover chicken and a little bit of corn to mine or sometimes brown rice-yum! If your counting points make sure to include any additions that may change point value.

Submitted by:
Debbi