Whoopie Pie

1 VitaTop (Deep Chocolate, Double Chocolate Dream, or Triple Chocolate Chunk), frozen OR use healthy type cookies
3 T Cool Whip Free, thawed
2 T fat-free cream cheese, room temperature
2 T canned pure pumpkin
1/4 t cinnamon
1/2 no-calorie sweetener packet (like Splenda)

Carefully slice VitaTop in half lengthwise, so that you are left with 2 thin round Vita "slices." Set aside.

In a small bowl, combine all other ingredients. Stir until smooth. Spoon mixture into a small seal-able plastic bag, and squeeze it down toward a bottom corner of the bag. Snip a tiny bit of that corner off with scissors, so that you have a makeshift piping bag for distributing the filling.

Lay the bottom slice of your Vita flat, with the cut side down. Lay the top slice of the Vita flat, with the cut side up. Squeeze ALL of the remaining pumpkin mixture (there will be A LOT!) evenly onto the exposed side. Gently place the other Vita slice on top, creating a sandwich with a pumpkin-mixture filling. Freeze until solid, about 1 hour. MAKES 1 SERVING

PER SERVING (entire recipe, 1 "whoopee pie"): 168 calories, 2g fat, 356mg sodium, 31.5g carbs, 7g fiber, 14g sugars, 8g protein -- POINTS® value 3*

Mellow Yellow Cupcakes

Simple, totally guilt-free vanilla cupcakes that you can make in your very own home. Let the vanilla begin!

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites

For Topping
3 tbsp. rainbow sprinkles

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready t o be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles.

MAKES 9 SERVINGS

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164, Fat: 3g, Sodium: 293mg, Carbs: 30g, Fiber: 0g, Sugars: 16g, Protein: 2.5g, POINTS® value 4*

Yum Yum Chocolate Cake

PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4*

Ingredients:
One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin

Directions:
Preheat oven to 400 degrees.

Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed.

Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS

Monkey Business

3 T Splenda No Calorie Sweetener (granulated), divided
2 t cinnamon, divided
2 T light whipped butter or light buttery spread (like Brummel & Brown)
2 T sugar-free pancake syrup
2 T brown sugar (not packed)
1 pkg Pillsbury Crescent Recipe Creations Seamless Dough Sheet
1/2 t baking powder

Preheat oven to 350 degrees. Mix 1 tbsp Splenda and 1 tsp cinnamon in a large bowl or container. Set aside. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.

Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 2 tbsp. Splenda, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.

Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.

Cut dough sheet width wise into six strips equal in size. Cut each strip into four squares. Roll each square into a ball, for a total of 24 dough balls.

Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.

Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.

Bake in the oven for 15 - 20 minutes, or until puffy and firm. Allow to cool slightly, and then plate and enjoy!

MAKES 6 SERVINGS

Serving Size: 4 pieces (1/6th of recipe)
Calories: 154, Fat: 7.5g, Sodium: 369mg, Carbs: 21g, Fiber: 0.5g, Sugars: 6.5g, Protein: 2g

Casserole in a "Jiffy"

1 pkg Healthy Choice Sausage
1 can Turkey Chili, No Beans
Cheddar Cheese either shredded or in slices
1 Box Jiffy Corn Bread (made according to package instructions using eggbeaters and fat free milk)

Slice sausage into quarter size discs then layer sausage in bottom of casserole dish. Pour can of chili evenly over top. Add a layer of cheese. Top with Corn Bread batter. Bake according to corn bread package instructions.

Green Beans

Without good old BACON in green beans, well, they aren't as yummy...until now.

This is super simple and very delicious. You roast the green beans in the oven - I like that too.

Fresh green beans prepared for cooking
1/2 large red onion, peeled and sliced into slivers

Combine and place in oven on about 375 degrees for 10 minutes. Remove from oven and pour the following over and cook an additional 10 minutes.

1 clove garlic, peeled and sliced thinly
4 tablespoons basalmic vinegar
ground pepper to taste
1-2 teaspoon brown sugar (according to how sweet you like it-try one first)

After another 10 minutes (total of 20) pull out of oven, add chopped almonds and serve!

Easiest Homemade Bread Ever

No kneading, no waiting for it to rise.

3 c self rising flour
1/4 c sugar
12 oz beer

Mix all together. Pour into a greased or sprayed bread loaf pan and bake at 350 degrees for about an hour. Serve with jam & butter. Bread is slightly sweet.

Gumbo-Made without adding oil for roux!

I make it with whole wheat flour which gives is more bulk and is a bit healthier - but I have used regular white flour. I actually like it better made with the whole wheat but you can make it either way.

3-4 stalks celery, diced
1 large onion, diced
2 peppers, any color (I use one yellow and one red-but green is fine), seeded & diced
2-3 Chicken breasts, boneless skinless, cut into about 1 inch pieces
1 pkg Healthy Choice Sausage, cut into bite size pieces
1 c whole wheat flour
3 T Tony Chachere’s seasoning (I use lite and I don't always use all of it)
2 Bay leaves
Pepper
File Gumbo
2-32 oz cartons Swanson’s chicken broth, fat free, low sodium

Tip: Chop up everything and measure all seasonings before you turn on the first burner!

Spray skillet with non-stick cooking spay (like Pam) heavy. Add all the vegetables and 2-3 teaspoons of Tony Chachere’s seasoning, and then spray the veggies with the cooking spray also. Cook until the veggies are wilted. Add a little bit of the chicken broth if it gets too dry. When wilted, add diced chicken and sausage to the veggies and continue cooking. (If you don't have a pan big enough, remove some veggies and set aside.)

Meanwhile, add flour to a large, deep pot or Dutch oven. Stir constantly over medium high heat. The flour will turn about two to three shades deeper in color. When that happens add the seasoning (about 2 teaspoons) and continue to stir. DO NOT STOP STIRRING or it will burn. When you feel the color is right (you can tell easier with white flour than with the whole wheat but you can smell the difference) begin to add chicken broth.

Add a little bit at a time. It will first make a paste, just keep adding slowly and incorporate and then add more until you have incorporated an entire carton. Don't panic, just add until you get it to a point that it is more liquid than paste. I use a potato rice to incorporate the flour into the liquid.

When you have the first carton mixed into the flour add in the chicken/sausage and veggies mixture and all juice from the pan. Cook this mixture for about 5 minutes then add the 2^nd carton. You shouldn't need any more chicken stock but you can add more if you like a more thin consistency. I usually simmer very low for about 30 minutes stirring often.

Check flavor and see if you need to add any more seasoning. You can add peeled raw shrimp and it will cook very quickly in the hot liquid.

Serve with brown rice if you wish or French bread.

"Laisse le bon temps rouler!"

The Pizzomelet

Cut up left over pizza into small pieces (size of a quarter or so). Spray non-stick spray in a cast iron skillet or any skillet that can be placed in the oven.

Place the pizza in the sprayed skillet then pour eggbeaters (or real eggs, beaten) until just barely covers over the pizza. Bake at 350 degrees until set. PIZZOMELET!

Smoked Chicken Enchildas

Chopped leftover grilled chicken into small pieces (dice)

In a bowl mix the following:
1 can Campbell's southwestern chicken Verde soup
3/4 c sour cream, nonfat
3/4 c Pace Picante (or other brand) sauce
2 t chili powder
1 diced yellow pepper (I had a leftover roasted one, peeled and chopped so I threw it in)
----------------------------------------
Spinach, diced and steamed in microwave, drained well on toweling. Add 2 cups Monterey jack or extra sharp cheddar cheese or mixture

Heat the corn tortillas in a plastic container in the microwave for a minute or so. When pliable, build as follows: 1 tablespoon each chicken, cheese and sauce and a little of the spinach.
R0ll like a cigar and place in sprayed casserole dish. This amount of ingredients made about 8-9 enchiladas with enough cheese left to sprinkle on top.

Cook in 350 degree oven for about 30-45 minutes.

Corn Bread Casserole

Pour all of following into a bowl and mix together.

1 can each corn, drained and cream of corn
1 egg or 1/3 c eggbeaters
1 c sour cream, fat free or 1 cup plain non-fat yogurt
1 corn bread mix (I used Jiffy)
1 c shredded cheddar
1/4 c butter (have used "I can't believe it is not butter" fat free spray with good results)

Mix this all together and pour into a sprayed casserole and bake at the temperature on the cornbread box for a little longer than stated. It stays soft but it shouldn't be wet or super gooey.

This is delicious and a great side for pork. Can be frozen and it reheats nicely.

Peas Dip

An excellent, easy, and inexpensive dip and tastes almost like guacamole.

1 bag of frozen peas(defrosted)
1/4 c of chopped onion
1/4 bunch of cilantro
1 T lime juice

In a blender, blend peas until it is a smooth mixture. Add onions, lime juice, and cilantro. Blend for 1 minute. Add minced jalapeno if desired.

Apricot Pork Tenderloin (or Chicken)

1 pork tenderloin, or 4 chicken breasts (about a pound)
1/2 c apricot preserves
1/2 c Mustard, any type but Dijon is best

Mix the apricot preserves and mustard together well in a bowl large enough to place the chicken. Remove half of sauce and hold to the side. Season tenderloin (chicken) with salt and pepper and place in bowl and cover with mixture. Cover and refrigerate for an hour.

Preheat oven to 350 degrees. Spray a roasting pan with non-stick roasting spray, arrange the meat. Bake for 20 minutes, turning once half way through the cooking process. Baste the meat with half of the remaining sauce and broil for 5-6 minutes. Turn again, baste again with sauce and broil an additional 5-6 minutes. Serve some sauce on the side after heating in microwave.

Makes 4 servings.

Mexican Casserole

Cooking spray
1 small white or yellow onion, small dice
½-1 green and/or red pepper, small dice
1 small garlic clove, minced
1 T fat free chicken broth
1 c cooked boneless skinless chicken breasts or cooked boneless skinless chicken thighs, shredded or diced small (Can use canned chicken)
1/4 c fat free chicken broth
3-4 t taco seasoning
1/3 c canned pinto beans or black beans or red beans or kidney beans, rinsed and drained
1/2 c diced tomatoes, canned with juice
1/2 c frozen corn
1 pkg Jiffy Corn Bread Mix
1/2 c nonfat milk or non-fat milk
1 egg equivalent Eggbeaters or similar product
2 T cheddar cheese (optional) or light cheddar cheese, shredded (optional)

Pre-heat oven to 350 degrees. Prepare a non-stick skillet, with cooking spray. Add the onions and peppers and cook until soft. Add 1 tablespoon of broth when necessary to moisten.

Add the shredded chicken, chili powder, cumin, and broth and stir until the broth is heated. Now add the tomatoes, corn, beans. Bring the mixture to a simmer and allow to reduce liquid a bit. Transfer to a one-quart casserole.

In a small bowl, prepare the cornbread according to the package. Add the cheese if using. Top the casserole with the cornmeal mixture. Place the casserole on a cookie sheet in case of overflow and place in the oven. Bake for 25 to 30 minutes. The cornmeal topping should be puffy and slightly browned.

Serve with any of the following: diced raw onion, jalapeno, shredded non-fat cheddar, picante sauce and non-fat sour cream.

Chicken Salad

This is really great. And so easy as to be ridiculous. I have never bought or used canned chicken before - not sure why - I use tuna. It just never appealed to me but I've changed my tune with this recipe. The bacon is the already made into bits and is like 50% less fat and calories. I bought it at Sam's Club.

1 can of shredded chicken (same size as tuna)
2 T bacon described above
Fat Free Ranch Dressing

Mix all together. Serve with crackers on a bed of lettuce. Very good!

Asparagus Spread

1 c low-free mayonnaise
1 c grated sharp cheddar cheese, low fat
1 large bunch asparagus, cut, microwaved until just tender, and cooled
1 T Parmesan cheese, grated

Place the mayonnaise, cheddar cheese and asparagus in a food processor. Blend until smooth.

Pour mix into a glass pie plate and bake 375 degree for 30 minutes. Remove from the oven, sprinkle the top with the Parmesan cheese. When the bubbling stops, serve with crackers and a butter knife for spreading.

Garlic Butter

Prepare a few heads of garlic at a time. It stores very well in the fridge. You can spread it on bread as is but it is also great for cooking, marinades and anywhere you might want a milder garlic flavor.

In the center of a square of aluminum foil place whole garlic pods, in tack (unpeeled). Spray well with nonstick cooking spray (I like the butter flavored but olive oil works too.)

Wrap and seal and bake at 350 for about 20 minutes. The garlic should "smoosh" easily when it is done. Let it cool until you can handle it then squeeze the cloves and collect the soft inside garlic. Can be added to butter, margerine, spray "butter", added to soups, etc.

Tex-Mex Enchiladas

8 corn tortillas
can of Wolf Brand Turkey Chili no beans
can of enchilada sauce
1/2 onion, diced
1/2 red pepper, diced
2 c fresh spinach, chopped (you could use frozen thawed and moisture removed)
1/2 c carrot, shredded
olive oil, 2 t
1/2 c each Cheese, cheddar, extra sharp cheddar, mozzarella

Spray the pan with nonstick spray. Add olive oil and cook all the veggies except spinach until tender. Add spinach and cook until wilted. Add 1/2 turkey chili and take off the fire.

Spray rectangle casserole type dish. Mix all the shredded cheeses together (save a bit to sprinkle across the finished enchiladas). Take one tortilla and put 1/8 of the cheese in then top with 1/8 of the chili mixture. Roll up and put seam down in the pan. Make the remaining tortillas.

Mix the rest of the chili with the can of the enchilada sauce then pour over the enchiladas and make sure to cover everything. Cover with foil and cook for 30 minutes at 350 degrees.

Serve with fat free sour cream and Mexican brown rice (cook 1 cup rice with 1 can of Rotel style tomatoes and 1 can water).

Healthy Version Buffalo "Wing" Nuggets

Shake and Bake, Extra Crispy Style
Chicken, skinless, boneless, and cut into bite size nuggets
Red Hot or any Cajun hot sauce (Not Tabasco - it isn't vinegary enough)
I can't Believe it's not Butter, SPRAY
Fat Free Blue Cheese Dressing
Blue Cheese crumbles, the light version

Cover the chicken with the hot sauce and marinate. Overnight is hotter than an hour would be. Drain well and pat dry on paper towels. Follow shake and Bake instructions pressing the crumbs in also. Place in fridge for an hour to allow to set.

Cook in the oven according to the instructions but half way through turn the chicken over. Cook until firm.

Sauce: Mix equal parts of butter with hot sauce. You may want to adjust according to your heat/tang sensitivity. You can either cover the chicken in the sauce or serve for dipping on the side along with the blue cheese.

Add 1 tablespoon of the blue cheese crumbles to the dressing to give it more of the blue cheese flavor.

Low-cal Homemade Blue Cheese Dressing

1/2 c low-fat mayonnaise
3/4 c low-fat blue cheese (I've only seen it in the already crumbled form)
1/2 c fat free sour cream
1/4 c fat free cream cheese
Garlic, minced very fine
Black Pepper

In a food processor add the cream cheese, sour cream and mayo and garlic and 1/4 c of the blue cheese. Process. Pour into a bowl and fold in the rest of the cheese and add pepper. Refrigerate until served.