Chocolate Chip Muffins

Mix:
2 cups brown sugar
1 tsp vanilla
1 can of pinto beans (drain off juice, refill with water, and puree in blender)

Add:
2 cups flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt

Mix. Add 1/2 cup mini choco chips.
Bake at 350 'til done.

Makes 24 muffins.

1 = 3pts
2 = 5pts

This recipe was 100% created by me. I was looking for a WW friendly version of blonde brownies. They turned out quite well although a little higher in points than I was looking for. They are however, very low in fat (the only fat is in the chocolate). They passed the kid test! Let me know if you try to make them, what you think!

Natalies Whole Wheat Pancakes

1-Cup Whole Wheat
1-Cup 2% Milk
Add to blender and blend 3 to 4 minutes. Add:
½ Cup Oil
½ Cup 2% Milk
2 Eggs
½ teaspoon salt
4-teaspoons baking powder

Yield: 24 pancakes (3 pancakes per serving)
Nutrition: 215 Calories, 2g. fiber, 16g. fat
Weight Watcher Points: 5


Reduced Fat Pancakes
1-Cup Whole Wheat
1-Cup Skim Milk
Add to blender and blend 3 to 4 minutes. Add:
2 tablespoons Oil
½ Cup Skim Milk
3 Egg Whites
½ teaspoon salt
2-teaspoons baking powder

Yield: 14 pancakes (2 pancakes per serving)
Nutrition: 122 Calories, 2g. fiber, 4g. fat
Weight Watcher Points: 2

1 Point Desserts

#1 Golden Haystacks

12 oz Hershey’s Cookies n cream candy bars
3 cups General Mills Fiber One

1. Unwrap candy and place in microwave-safe bowl. Melt candy in microwave on HIGH for 1 minute, stir and nuke for 1 minute more. Stir in cereal.

2. Drop mixture by 26 spoonfuls onto a wax paper-lined baking sheet. Freeze for 15 minutes or until firm. Store leftovers in the fridge.

#2 Fudge

15 oz can pinto beans, rinsed and drained
1 cup cocoa
¾ cup butter, melted
1 tbls vanilla
7 ½ cups powdered sugar
1 cup walnuts

In a microwave safe dish, mash beans with a fork until smooth; cover and nuke for 1 ½ minutes or until heated through.

Add cocoa, butter and vanilla. Mixture will be thick.

Slowly stir in sugar; add nuts.

Press into a square pan coated with non stick spray.

Cover and refrigerate until firm. Cut into 81 1 inch pieces.

1 point without nuts
2 points with nuts

#3 Pumpkin Cookies

1 Spice cake mix
1 15 oz can pumpkin
2/3 cup mini chocolate chips

Mix cake mix and pumkin well. Add chips. Bake in 350 oven for 10-15 min. Makes 46.

#4 Mock Turtles

1 13oz bag of rolos
60 checker board pretzels (or mini-twist)
60 pecan halves

Preheat oven to 325. Line a cookie sheet with parchment paper or foil. Place pretzels on cookie sheet. Unwrap rolos. Place 1 rolo on each pretzel. Bake for about 4 minutes. Remove from oven and gently press one pecan half into the top of each, gently spreading the rolo to the edges of the pretzel. Let cool for 10 minutes. Then place cookie sheet in fridge to set (about 30).

#5 Brownies

1 can black beans
1 fudge brownie mix

Drain beans and rinse in can. With bean still in can fill with water to the top. Pour into blender and puree. Add to cake mix and stir well. Pour into 9x13 pan or muffin tins. Bake at 350 until done. Makes 24 brownies.

WW Milk Shake

1 cup skim milk
2 tablespoons fat-free, sugar-free pudding mix - any flavor
1 tablespoon Cool Whip
1 teaspoon vanilla extract
8 ice cubes

Put all into a blender and process until smooth and thick.

Serves 1 - 2 WW points

Taco Chili Soup

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can yellow corn, drained
1 can white or yellow hominy, drained
1 can Mexican tomatoes
1 package Taco mix
1 envelope Ranch dressing mix

Brown ground beef, then drain well. Put beef into a crock pot, then add remaining ingredients, blending well. Cook on HIGH for 2-3 hours.Serve over tortilla chips with shredded cheese, sour cream, and guacamole.

WW Egg Nog

8 cups non fat milk
1 4 serving box sugarfree fatfree white chocolate pudding
1/2 cup splenda
1 tsp nutmeg

In milk carton, combine pudding and 2 cups of milk. Shake and let sit for a few minutes. Add the rest of the milk, splenda and nutmeg. Shake and enjoy.

1 cup = 2 points

The Best Spaghetti Sauce

1 1/2 lbs ground beef or sausage (I use a mixture of both, or you can throw in kielbasa, or pepperoni)
2 (15 oz) cans tomato sauce
2 (15 oz) cans tomatoes, undrained and chopped
2 (6 oz) can tomato paste
1 (8 oz) package sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 cup water
2 tbls brown sugar
2 tsp dried basil
2 tsp dried oregano
1 beef bouillon cube
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, crushed
1/8 tsp ground red pepper (or cumin, or cayenne)

Brown and crumble meat and drain. Mix all ingredients in slow cooker. Cover and cook on high for 1 hour. Reduce to LOW and cook 7 hours. Serve over hot cooked spaghetti noodles.

***This recipe makes a TON. I usually have it for dinner, with some leftovers for the next day and I freeze the other half. Freezes great!***

****Serve with French Bread (with the garlic and parmesan in the middle)****

Split Pea Soup

2 tbls olive oil
1 onion
2 cloves garlic
1 ham hock (about 1 1/2 lbs)
1 lb green split peas, rinsed and picked over
3 carrots, chopped
2 celery stalks, chopped
6 cups chicken broth
1 tsp thyme
1 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley, chopped

In a skillet, saute the onion and garlic in the olive oil over medium heat.

Place ham hock in center of slow cooker and spread peas around it. Add the onion and garlic, carrots and celery. Then pour in broth, thyme, salt, and pepper. Cover and cook on LOW for 8-10 hours or on HIGH 4-5 hours.

Finish soup by removing ham hock. Allow to cool for about 15 minutes. Remove the meat from the bone and stir back into the soup (discard bone). Stir in parsley and serve.

Serves 6-8

Chicken Avocado Tortilla Soup

Prep and Cook Time: About 30 minutes
Makes: 6 servings

1/3 cup chopped onion
3 cloves garlic, peeled and chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chilipowder
1/4 teaspoon pepper
8 cups fat-skimmed chicken broth
1 can (14 oz) diced tomatoes
1 can (4 oz) diced green chilies
10 corn tortillas (6 in. wide)
1 1/2 pounds boned, skinned chicken breasts
1 firm-ripe avocado (1/2 lb.)
2 tablespoons chopped fresh cilantro
Salt
About 1/4 cup shredded sharp cheddar cheese

1. In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a Boilover high heat.

2. Meanwhile,stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover and simmer for 15 minutes, stirring occasionally.

3. Rinse chicken and cut into 1/2 inch pieces. Peel the avocado, pit, and thinly slice.

4. Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center(cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.

** We put sour cream and hot sauce on top or ours and served with cornbread.

Enchilda Casserole

1 can tomatoes (do not drain)
1 medium onion, chopped
2 cloves garlic
1 6 oz can tomato paste
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1 lb ground beef or turkey, browned in a pan
12 white corn tortillas
8 oz shredded cheese (I use half Monterrey jack and half cheddar)
8 oz sour cream
1 pkg or about 2 tbls Taco Seasoning

Place first 3 ingredients in blender and puree. Pour mixture into sauce pan and add tomato paste and seasonings. Bring to a boil and simmer about 5 minutes. Place 1/3 of the tortillas in bottom of slow cooker, followed by 1/3 of the meat, 1/3 of the sauce and 1/3 of the shredded cheese, continue all layers. Cook on LOW 6-8 hours.

For topping, stir taco seasoning into sour cream.

Makes about 6 servings.

This was such a hit with the kids and it's fairly nutritious!! You can serve this on a bed of lettuce to make it into a salad. Also, it's not good to look at, but it sure is tasty!!