Chicken Pot Pie (6 Points+)

Ingredients:

• 2spray(s) butter flavor cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) (chopped) cooked skinless boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat free evaporated milk, divided
• 4 piece(s) reduced fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat.
3. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
4. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken.
5. Cover and simmer 15 minutes.
6. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
7. Cook over medium heat until thickened, stirring constantly, about 2 minutes.
8. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
9. Spoon chicken mixture into prepared baking dish.
10. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
11. Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
12. Cut into 6 pieces and serve.

Italian Zero Point Soup

Ingredients:

• 6 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic minced
• 2 small zucchini, chopped
• 1 fennel bulb, sliced thin
• 1 pepper, chopped
• 1 cup chopped radicchio
• 1 cup fresh spinach
• 28 ounce can diced tomatoes
• 1/4 tsp crushed red pepper flakes
• 2 tsp fresh thyme, chopped
• 1 tsp fresh oregano chopped
• Salt and pepper
• 1/2 cup fresh Itilian parsley
• 1/2 cup fresh basil

Directions:

1. Bring broth to a boil
2. Add vegetables through fresh herbs
3. Cover and return to boil
4. Uncover and cook for 10 minutes
5. Stir in rest of ingredients and serve

Pumpkin Soup (2 points)

Ingredients:

• 29 oz can Libby's Pumpkin
• 1 tbsp. butter
• 1/2 cup onion
• 3 tbsp. water
• 14 oz chicken broth
• 1.5 tbsp. brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp. splenda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Romano for garnish

Direction:

1. In large pot, cook onions in butter. Add water, cook until soft
2. Add pumpkin and broth, stir
3. Add remaining ingredients and stir until blended
4. Serve 1 cup portions with a topping of Romano

Libby's Pumpkin Pie

Ingredients:

• 1 1/2 cup sweetener
• 1 tsp salt
• 2 tsp ground cinnaon
• 1 tsp ginger
• 1/2 tsp cloves
• 4 eggs (1 cup egg beaters)
• 1 can pumpkin (29 oz)
• 2 cans Evaporated Milk

Directions:

1. Preheat oven to 425
2. Mix sugar, salt, cinnamon, ginger and cloves
3. Mix in eggs, pumpkin
4. Stir in evaporated milk
5. Pour into ramekins
6. Bake for 15 minutes
7. Reduce heat to 350 and bake for another 50 minutes or until done.
8. Cool and serve

Crispy Cauliflower Buffalo Wings

Ingredients:

• 1 head cauliflower, chopped into bite-sized pieces
• 1 cup flour
• 1 cup water
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 tsp. melted butter
• 2/3 cups hot sauce

Directions:

1. Preheat oven to 450
2. Combine flour, water, garlic powder, salt
3. Whisk until smooth
4. Toss cauliflower in batter
5. Put on baking sheet and bake for 15 minutes, tossing half-way through
6. Remove from oven and toss in hot sauce
7. Cook again for 25 minutes
8. Serve with no-cal ranch.

Beef with Barley Soup, 8 Points+

Ingredients:

• 1 tsp oil
• 1-1/2 lbs lean beef round stew meat
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 6 cups water
• 1 - 2 tsp kosher salt, to taste
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper

Cook the beef and all ingredients except the barley until vegetables and beef are done.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Upside Down Cake, 7 Points+

Ingredients

•  20 oz canned pineapple packed in juice, rings    
•  6 Tbsp reduced-calorie margarine    
•  2 Tbsp packed light brown sugar    
•  7 item(s) maraschino cherries, halved    
•  1 cup(s) all-purpose flour    
•  3/4 tsp baking powder    
•  1/4 tsp baking soda    
•  1/4 tsp table salt    
•  1/2 cup(s) fat free skim milk    
•  1 tsp vanilla extract    
•  1/2 cup(s) sugar    
•  2 large egg(s)    

Instructions

1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.