Peanut butter cookies

Ingredients
1 cup peanut butter
2 eggs
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder


Preparation
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix all the ingredients together until well-blended.
3. Roll the peanut butter mixture into tablespoon-sized balls.
4. Bake for 12 minutes (if you want chewy cookies) or 15 minutes (if you want crisp cookies).

Servings: 24 cookies

2 ww points

Recipe from ww-recipes.net

Low-Fat Peppered Pork Chops

4 boneless pork loin chops, 3/4-inch thick
2 teaspoon ground black pepper
1/2 teaspoon thyme
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce
 
Coat chops with pepper and thyme. Heat oil in large skillet over
medium-high heat. Add chops, cook to brown on side (2 - 3 minutes); turn
to brown other side. Remove chops from pan; keep warm. To deglaze
skillet, add Worcestershire sauce to hot pan, stir constantly to remove
pan juices cooked to bottom of skillet. Pour accumulated juices over
chops and serve immediately


Makes 4 servings.

4 ww points

Recipe from Peggy Di Sera

Ranch-Seasoned Chicken

Ingredients:
4 boneless, skinless chicken breasts (thawed)
1 envelope ranch dressing mix
1/4 cup breadcrumbs

Directions:

Preheat oven to 375

Combine dressing mix and breadcrumbs in a large ziplock bag. Add chicken to bag and shake until coated.
Place chicken in a greased 9x13 inch pan. Bake for 25-30 min, or until chicken is done.

7 ww points

Caramel Topping

This is an evolving recipe through the efforts of my cousin and me to replicate Leatherby's Caramel. We haven't succeeded yet...but we are getting close.


1 1/2 c. Brown Sugar
3/4 c. light corn syrup
2/3 c. Heavy Cream and another 1/3 c. for later.
1/4 c. Real Butter
1 t. Vanilla

Mix the sugar, syrup, and cream and boil for 2-3 minutes. Add vanilla and the rest of the cream.

Devour.

Turtle Cupcakes

Ingredients:
1 (20.5-ounce) package low fat fudge brownie mix
2/3 cup water
1/4 cup finely chopped pecans
8 small soft caramel candies, each cut in half.

Directions:

1. Prepare brownie mix according to package directions, using 2/3 cup water. Stir in pecans.
2. Place paper baking cups in muffin pans. Reserve 1/2 cup batter.
Spoon remaining batter evenly into 16 muffin cups, filling each about two-thirds full.
Place a caramel half in the center of each cup. Top evenly with remaining 1/2 cup batter,
using about 1/2 tablespoon batter per cup.
Bake at 350 for 25 min. Let cool 5 min in pan.
Carefully remove from pans, let cool completely on wire racks.
Yield: 16 cupcakes

5 ww points per cupcake

Recipe from Cooking Light Low-Fat Low-Calorie quick and easy cookbook.

Simple Salisbury Steak

Ingredients:

1lb ground beef
2 tablespoons water
1/3 cup dry bread crumbs
1 egg, beaten
1 small onion, finely chopped (about 1/4 cup)
1 tablespoon vegetable oil
1 can (10 1/4 ounces) Campbell's Beef Gravy


Directions:

1.Throughly mix the beef, water, bread crumbs, egg and onion in a medium bowl.
Shape the mixture into 4 (1/2 inch thick) burgers
2. Heat the oil in a 10 inch skillet over medium-high heat.
Add the burgers and cook until well browned on both sides.
Pour off any fat.
3. Add the gravy to the skillet. Heat to a boil.
Reduce the heat to low. Cover and cook for 10 min or until burgers are cooked through.

8 ww points per burger.

Recipe from Campbell's Kitchen Recipe Collection

Chicken Tacos

Ingredients:

1lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 pkg taco seasoning mix
3/4 cup water
8 taco or tortilla shells
1 cup shredded cheese
1/2 cup shredded lettuce
1 medium tomato, chopped

Directions:

Spray large skillet with cooking spray.
Add chicken; cook and stir on medium heat until cooked through.
Stir in seasoning mix and water.
Cook 10 min or until sauce is slightly thickened, stirring occasionally.
Spoon 2 Tbsp. chicken mixture into each taco shell; sprinkle with cheese.
Top evenly with lettuce and tomato.

Makes 4 servings
Total time: 25 min

Mexican Beef Casserole

Ingredients:

2 pounds ground meat
1 med. onion
1 can Ro-Tel tomatoes
1 package taco seasoning
2 cans crescent rolls
1 box (8 oz.) Mexican Velveeta, sliced


Directions:

Preheat oven to 400.
Cook hamburger meat and chopped onion, drain grease, and add taco seasoning and ro-tel.

Take one can of crescent rolls and put in bottom of non-stick sprayed 9X13 pan.
Add beef mixture, then cheese.
Put other can of crescent rolls on top. Bake 20 minutes.


Optional: Serve with lettuce, tomatoes, sour cream, guacamole, salsa.

Mexican Chicken Casserole

6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 Cup reduced-fat Monterey Jack cheese, shredded
3/4 Cup salsa
1 1/4 Cups hot water
1 Tbsp lowfat margarine (optional)

1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

5 ww points

http://ww-recipes.net/

Baked Chicken Parmesan

4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

www.Skinnytaste.com

Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g

Bacon Wrapped Chicken

This is a weight watchers recipe, but I promise you it is still good.

12 boneless skinless chicken breasts
12 Slices of bacon
2 Tbsp Butter
2 (8 ounce) cartons chive & onion cream cheese
Salt

1. Flatten chicken to 1/2″ thickness.
2. Spread 3 tablespoons cream cheese over each chicken piece.
3. Dot with butter and sprinkle with salt, then roll up.
4. Wrap each with a bacon strip.
5. Place seamside down on a greased pan.
6. Bake uncovered at 400F for 35-40 minutes, or until juices run clear.
7. Broil 6 inches from the heat for 5 minutes, or until bacon is crisp.

10 ww points for 1 chicken breast

http://ww-recipes.net/

Grandma Johnson's Ice Cream

5 eggs
3 Cups Sugar

Beat together until creamy.

Add:
1 can evaporated milk (add slowly)
1/2 pt. whipping cream
1/2t. salt
2 T good Vanilla

Mix until Smooth

Pour into ice cream maker and fill to the fill line with whole milk. Freeze Enjoy.

For a variation add whatever your heart desires.