Pineapple Zuchinni Cake

Servings: 16 Serving Size: 1 slice Calories: 190 Points: 4 pts

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup flaked coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg, optional
• 1 pinch ginger, optional
• 3 tbsp canola oil
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated zucchini, unpeeled
• 20 oz. can crushed pineapple in juice, drained

Frosting:

• 8 oz fat free Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points).

Enjoy This YUMMY CAKE!

Arroz Con Pollo

Servings: 8 servings Time: 1 hour Points: 5 ww points

• 4 boneless skinless chicken breast, cut in half
• 2 tbsp olive oil
• 1 small onion
• 1 medium pepper
• 2 cloves garlic
• 1 chicken bullion
• 1 packet sazon
• 1/2 can tomato sauce
• 2 tbsp cilantro, chopped
• 1 cup light beer or white wine
  
• 3 cups water
• 2 cups rice
• 1 cup frozen mixed vegetables
  

In a large deep skillet, heat 1 tbsp oil in a large skillet over medium heat. Season chicken pieces with salt and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic and cilantro. Saute, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bullion, salt, chicken, and sazon. Cook 10 minutes on medium.

Add frozen mixed vegetables and rice. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally until water boils down. Once most of the water evaporates, cover and reduce heat to low.

Browning The Chicken

Cooking Up Nicely!

Viola! Enjoy....

Stuffed Shells With Meat Sauce

Servings: 10-11 • Serving size: 3 stuffed shells • Time: 1 hour • Points: 6.6 ww points

12 oz Jumbo Shells (I used Barilla)

1/2 white onion, chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp basil
salt and pepper
2 cups part skim ricotta cheese
2 cups 2% milk reduced fat mozzarella cheese, shredded
1 egg
10 oz package frozen spinach, thawed and drained
1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve with additional sauce on top.

Taco Soup

Serving Size: 1 Cup WW Points: 2


1 lb. ground turkey or lean beef
1 large onion, chopped
1 (1 oz.) package Hidden Valley Ranch Dressing Mix
1 (1 oz) package Taco Seasoning Mix
1 (16 oz.) can pinto beans
1 (16 oz) can chili beans (either hot or regular)
1 (16 oz) can whole kernel corn
1 (8 oz) can Mexican-style tomatoes
1 (8 oz) can diced tomatoes (any flavor)
1 (16oz) can fat free re fried beans (only use about 1/2)

Directions
Brown meat & onions and drain.
Mix Ranch & Taco seasonings into meat.
Add rest of ingredients, undrained to mixture.
Simmer 1 hour.


Top with fat free cheddar cheese, fat free sourcream and diced onions. (adds extra points) I enjoy eating it over baked tortilla chips.