Tangy Cole Slaw

from Shanna Nail

3/4 cup Splenda
3/4 cup white vinegar
1 tsp oil
salt & pepper
One bag shredded cabbage & carrots,
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped

Wisk together Splenda, white vinegar, oil, salt and pepper.  Pour mixture over cabbage & carrots & bell peppers

Make at least 8 hours before serving it so that it has some time to marinate and chill. (Sometimes overnight) It works pretty well to place all ingredients in a large ziploc bag to mix and marinate. Before serving, pour off excess juices! 

It is very healthy, and for any Weight Watchers members counts as 0 points.

Faux-Fried Zucchini

From Hungry Girl

2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt


Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel.

Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well.

Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.

Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

MAKES 3 SERVINGS

WW POINTS® value 1 per serving

Southwestern Egg Rolls

From: Hungry Girl
This is an awesome, healthy swap of the Southwestern Egg Rolls from Chili's.

3 La Tortilla Factory Smart & Delicious Low-Carb/Low-Fat Tortillas, Original (not Large - I find these near the deli in my grocery store)
1 oz. cooked skinless chicken breast; shredded
2 tbsp. canned black beans
2 tbsp. canned corn; drained
1 oz. Fat Free Jalapeno Jack cheese; shredded
1 tbsp. diced red chili pepper
3/4 cup frozen chopped spinach; thawed & thoroughly drained
Avocado Ranch Sauce

Preheat oven to 400. Combine chicken, beans, corn, cheese, chili pepper and spinach in a small microwave-safe bowl. Heat for 30 seconds in the microwave. Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Put 1/3 of the chicken-spinach mixture in the center of each of tortilla. To assemble each of the rolls, fold the left and right sides in (so none of the filling escapes during the cooking process), and then roll up from the bottom of the tortilla until you reach the top (so they resemble eggrolls). Place all 3 rolls (seams down) on a baking pan sprayed with nonstick cooking spray. Bake for 12 minutes, flipping rolls over about halfway through cooking.

While the eggrolls are in the oven, prepare the avocado ranch sauce. Once the eggrolls are done baking, allow them to cool for a few minutes. Then cut each in half diagonally, arrange them beautifully on a plate, and serve with the dipping sauce.

MAKES 2 SERVINGS
WW points per serving (includes sauce) = 3

I have used a jalapeno in place of the red chili pepper with great success.

Soda Float Swap

From: Hungry Girl

Cool Whip Free; frozen

1 can diet soda

1 flexy straw :)

Pour soda into a glass. Top off glass with a scoop of frozen fat-free Cool Whip. Insert straw and enjoy! TIP...about an hour before serving, put a glass mug in the freezer for a frosty float!

This is another base recipe you can make however you like. I have used diet orange soda and diet root beer. It's yummy and totally guilt free!!

Oatmeal Banana Bread

From: Weight Watchers

Makes 10 servings / 4 points each

1 1/4 cups all-purpose flour
1/2 cup brown sugar (not packed)
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg, beaten
2 medium egg whites, beaten
1 tablespoon canola oil
3 ripe large bananas
1 cup uncooked old-fashioned oats

Preheat oven to 350°F. In a large bowl, stir together dry ingredients (except oatmeal). Add whole egg, egg whites, and oil; mix thoroughly.

In a medium bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

Soda Pop Cake

From: Weight Watchers Message Board
12 pieces/4 points each - 24 cupcakes/ about 2 points each

Ingredients:
1 box dry cake mix -- any flavor
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten, optional but cake stays together better and is fluffier

Directions:
Mix the dry cake mix, the diet soda, and the egg whites until well blended. Pour into a 9 X 13 sprayed pan or prepared cupcake tins. Cook according to the directions on cake mix box.

Diet Soda Cake Combination Ideas:
angel or yellow cake w/ diet orange
banana cake mix w/ diet root beer
cherry chip cake w/ diet Cream soda
chocolate cake w/ diet cherry soda
chocolate cake or devils food w/ diet cola
chocolate cake w/ diet vanilla coke
chocolate cake w/ diet root beer
chocolate cake w/ diet cherry coke
chocolate cake w/diet Dr Pepper berry & creme
devils food cake w/ diet Vanilla coke
lemon cake mix w/ diet 7-up
lemon cake w/ diet ginger ale
lemon w/diet lemon
lemon w/ tangerine Diet Rite
marble cake w/ diet cream soda
orange cake w/diet Mountain Dew
pineapple cake w/ diet Squirt
red velvet w/ diet cherry vanilla Dr Pepper
spice cake w/ diet lemon-lime
spice cake mix w/ diet orange
strawberry cake mix w/ diet sprite
white cake w/ diet ginger ale
white w/ diet orange
white cake w/diet peach
white cake mix w/ diet sprite
yellow cake w/ diet orange

We have not tried all the varieties, but the ones we have tried were yummy. You can try any combination that sounds good to you.
This cake is very moist. Be sure to refrigerate any leftovers as it molds quickly.

Spicy Crispy Chicken Sandwich Swap

From: Hungry Girl
Weight Watchers points = 6
makes 1 serving

3 oz raw boneless, skinless lean chicken breast
1 small hamburger bun (light, if available)
1/2 cup Fiber One bran cereal (original)
1/2 cup egg substitute
2 tablespoons fat-free mayonnaise
2 slices tomato
1 leaf romaine lettuce
1/4 teaspoon cayenne pepper, divided
Dash of salt
Dash of black pepper
Dash of chili powder

Preheat oven to 375

Using a blender or food processor grind Fiber One to a breadcrumb-like consistency. Add half of the cayenne pepper (1/8 teaspoon) to the crumbs and mix well. Place crumbs in a small dish and egg substitute in another.

Sprinkle salt and black pepper evenly on both sides of the chicken. Then coat chicken on both sides - first with egg substitute and then with seasoned crumbs.

Place chicken on a baking pan sprayed with nonstick spray. Top chicken with a mist of nonstick spray and place in oven for 10 minutes.

Flip the chicken over and add another light mist of nonstick spray. Cook for an additional 10 to 12 minutes, until chicken is fully cooked and coating looks crispy.

While the chicken is cooking, combine mayo, the remaining cayenne pepper and the chili powder in a small bowl. Spread half of the mayo mixture on each half of the bun.

On the bun bottom, place chicken, tomato and lettuce, then top with the other half of the bun.

This is a family favorite! For the boys, I omit the cayenne and chili powder. For mom & dad, I don't really measure, I just taste as I go for the level of heat we like. I usually add a slice of fat free swiss cheese. These are awesome and fix my fried spicy sandwich cravings in a flash.

Tex-Mex Pizza

From: Weight Watchers 'Everyone Loves Chicken' Cookbook
Points value for 1 pizza = 6

1TBS Canola Oil
3/4 pound skinless, boneless chicken breasts, cut into 1/2 inch pieces
1/2 small yellow bell pepper, cut into 1/2 inch pieces
1/4 tsp salt
4 (8-inch) jalapeno or whole-wheat flour tortillas
1/2 cup hot, medium or mild salsa
2/3 cup shredded reduced-fat Monterey Jack cheese
1 TBS chopped cilantro


Preheat oven to 450. Heat the oil in a large, nonstick skillet over medium heat. Add the chicken, bell pepper and salt; cook stirring frequently, until the chicken is cooked through (about 7 mins). Transfer to a plate to cool. Toast tortillas in a dry, large, nonstick skillet over medium heat, about 1 minute on each side.

Place the tortillas on a large baking sheet and spread evenly with the salsa. Top with the chicken mixture and sprinkle with cheese. Bake until cheese melts, about 6 minutes. Sprinkle with cilantro, cut each pizza into 4 wedges and serve at once.

I have made these using different color bell peppers as well and it is yummy! We skip the cilantro and never even miss it. We do love the addition of avocado or guacamole :)