Weight Watchers Pumpkin Muffins - 3 SmartPoints

INGREDIENTS :

1 (18 ounce) box spice cake mix
15 ounces pumpkin
1 cup water

DIRECTIONS :

Mix all ingredients in mixer.
Makes 24 muffins.
Cook for 20-25 minutes at 350°F.
They will be very moist.

SmartPoints : 3

SERVINGS :24

Eggs Benedict Points Plus+ 5 Per Serving

Points Plus+ 5 Per Serving

Ingredients:
3 tbsp light sour cream
2 tsp skim milk
1 tsp Dijon mustard
2 eggs
1 whole wheat English muffin, split
(2 oz) thin sliced reduced-sodium cooked ham
2 tomato slices
Snipped fresh chives (optional)


Directions:

1. Preheat broiler.
For sauce: In a small bowl, combine sour cream, milk and mustard; set aside. Lightly grease a medium size skillet. Half fill the skillet with water. Bring water to boiling; reduce heat to a simmer. Break one egg into a small dish. Carefully slide egg into simmering water, holding the lip of the dish as close to the water as possible. Repeat with the remaining egg, allowing each egg an equal amount of space.

2. Simmer, uncovered 3 to 5 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from heat
1 to 2 minutes or until toasted. Top muffin halves with ham and tomato slices. Broil about 1 minute more or until toppings are heated through.

4. To serve use a slotted spoon to remove eggs from skillet; place eggs on top of tomato slices. Spoon sauce over eggs and, if desired, sprinkle with chives.

Yield: 2 Servings.

Nutrition Information:
Calories 201, Fat 8 g, Carbs 17 g, Fiber 2 g, Protein 15 g

DASH Diet Blueberry Oat Muffins

DASH Diet Muffins Recipe, DASH Diet Blueberry Oat Muffins Perfect For Breakfast That Has Only 150 Calories Per Serving

Ingredients:

1-1/2 cups flour
1/2 cup old-fashioned whole oatmeal (raw)
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk 1/2 cup dry milk
1/4 cup oil
1 egg
2/3 cup frozen blueberries

Directions:

Preheat oven to 350°F Prepare a muffin tin with grease or spray with cooking oil.

Mix the dry ingredients (flour, oatmeal, sugar, baking powder, baking soda, and salt) in a bowl. Mix the other ingredients (milk, dry milk, oil, and egg) in another bowl.

Pour wet ingredients in with the dry, and then partially mix. Add blueberries. Gently stir. Batter should still be lumpy.  Scoop into muffin tins.

Bake for 20 minutes or until muffins are brown on edges. Serve warm or cool on a rack and store in an airtight container in the refrigerator.

Makes 12 Servings (1 DASH Muffin Per Serving)

Nutritional Info Per Serving: 150 calories, 5 g fat, 0.5 g saturated fat, 22 g carbs, 4 g protein, 180 mg sodium, 1 g fiber

Strawberry Pretzel Salad Main Page 3 Points+ Per Serving

Ingredients:

Crust

1 cup Fiber One cereal (Substituted for the pretzels)
3 tablespoons Splenda sugar substitute
1/2 cup water
salt, to taste

Cream cheese layer

8 ounces fat free cream cheese, softened
1 cup Splenda sugar substitute (to taste)
2 cups Cool Whip Free

Fruit Jello Topping

1 (6 ounce) package sugar-free strawberry gelatin
2 cups very hot water
2 cups strawberries, rinsed and sliced 

Directions:
1. Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.

2. Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.

3. Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.

Makes 12 Equal Servings

Nutritional Info Per Serving: Calories 76, Total Fat 0.5 g, Protein 6.5 g, Carbs 22 g, Sodium 298 mg,
Fiber 3 g

Crock Pot Ham & Potato Soup

 Plus+ 4 Per Serving


Ingredients:

7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste


Directions:

Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.

Makes 12 Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg;
Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g