19 cups air-popped popcorn
2 cups granulated sugar
1 1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup maraschino cherries, cut into quarters
1/2 cup blanched, whole almonds, toasted

Keep popcorn warm in a 300 degree F oven.

In a heavy medium-size saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 degrees F (hard ball stage).

Remove saucepan from heat. Quickly stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly. Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.

Makes about 22 (1 cup) servings - 2.87 WW points per serving

Per serving: 150.3 cal, 2g (11.2%) fat, 1.5g fiber, 64mg sod, 33.4g carb, 1.5g prot

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Kettle Korn

5 cups JollyTime Healthy Pop (or other lite popcorn)
Butter spray
Splenda

Pop popcorn according to package directions. Put into a dish and spray with butter spray, then sprinkle with Splenda.

Makes 1 serving

Points per serving: 1; Per serving: 90 calories, 2 grams fat, 9 grams fiber

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Deep-Dish Pizza Casserole

Source: Cooking Light

1 pound ground round
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 (10 ounce) can refrigerated pizza crust dough
6 (1 ounce) slices part-skim mozzarella cheese, divided

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Servings: 6 - 6 WW points per serving

Nutritional analysis per serving, per recipe: 277 calories; 7.7 g. fat; 1.6 g. fiber; 49 mg. cholesterol; 667 mg. sodium

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Chocolate Fudge Shakes

2 cups ice cold skim milk
1 package Jell-o Chocolate Fudge Instant Pudding & Pie Filling,
    fat-free, sugar-free, reduced calorie
2 cups crushed ice

Pour milk into blender container. Add remaining ingredients and cover. Blend at high speed for 15 seconds or until smooth. Mixture thickens as it stands. Thin with additional milk, if desired.

Makes: 4 portions - 1 WW point per portion

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2 Point Shake

1 cup skim milk
2 tablespoons fat-free, sugar-free pudding mix - any flavor
1 tablespoon Cool Whip
1 teaspoon vanilla extract
8 ice cubes

Put all into a blender and process until smooth and thick.

Serves 1 - 2 WW points

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Taco Soup

1 large onion, diced
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes & green chiles
1 (11 ounce) canned corn with red and green peppers
1 (15 1/2 ounce) can low-fat or fat-free canned refried black beans
2 cans water (3 1/2 cups)
1 package taco seasoning mix
1 package ranch salad dressing mix (dry)

Sauté onion with vegetable oil cooking spray. When softened, combine all other ingredients and cook until heated through.

Makes 9-10 cups. Serving size is 1 cup. 2 WW points per serving.

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The BEST creamy potato soup 1 Point per serving (NO PIC)

2 large baking potatoes, peeled and cut into bite-sized chunks (6 points)

6 cups of ff chicken or veggie stock (0 points)

1/2 cup ff half-and-half (1 point) OR 1/2 cup skim milk and 1/4 cup ff sour cream (2 points)

1/2 cup chopped onion (0 points)

optional spices: salt, pepper, thyme, majoram, basil Bring 6 cups of stock to a boil.

Add the chopped onion and potato.

Lower the heat.

Add spices (I perfer a generous amount of ALL the spices I listed, including salt!).

Let the soup simmer (uncovered) until potatoes are tender - about 20 min. Turn off heat.

Spoon 1/2 the mixture into a blender (about half the potatoes and stock.) Puree until liquified.

Return the "creamy" soup to the pot with the remaining stock, onion and potato chunks.

Stir until it's thoroughly integrated. Add the ff creamer OR milk and sour cream. Stir. SERVE!!!

Can serve this with homemade low-fat croutons, a sprinkle of cheese or a small scoop of ff sour cream. They add one to two extra points.

This soup serves 6-8 people with about 1-2 points each! ***
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Baked Sweet Potato Chips

If leftover chips become soggy, put them back in a hot oven for a few minutes to crisp them up.

1 POINT PER SERVING

Prep Time: 10 minutes
Cook Time: 18 minutes

1 large sweet potato, peeled 2 tsp vegetable oil Salt to taste

1. Preheat oven to 400ºF (200ºC). Spray 2 baking sheets with cooking spray.

2. Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch (3 mm) thick.

3. Arrange slices on baking sheets so they don’t overlap. Brush with oil and salt.

4. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack.

Number of servings: 4
POINTS per serving: 1

Nutritional profile per serving: Calories 62.7, Protein 0.7g, Fat 2.4g, Saturated fat 0.3g, Carbohydrate 9.9g, Fiber 1.2g, Cholesterol 0.0mg, Iron 0.2mg, Sodium 150.6mg, Calcium 9.0mg

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Cheesy Breakfast Quesadillas

recipe: breakfast

Prep Time | 10 min
Cook Time | 15 min
Level of Difficulty | Easy

breakfast | This delicious egg dish is impressive enough to serve guests for brunch, yet easy enough to serve the family every day. We kept the POINTS down by using lean ingredients like egg substitute, turkey bacon and low-fat cheddar cheese.

Ingredients

4 slice(s) turkey bacon, microwaved and then crumbled
8 oz regular egg substitute
4 oz wheat flour tortilla(s), about 4 medium tortillas
1/4 cup(s) low-fat shredded cheddar cheese
1/2 cup(s) salsa
2 tbsp cilantro, or 4 small cilantro sprigs

Instructions
Coat a large skillet with cooking spray and heat over medium-high heat until a drop of water drizzled on pan sizzles. Add egg substitute and reduce heat to low; scramble eggs for about 3 minutes. Set aside.
Coat another large skillet with cooking spray. Over medium-high heat, add one tortilla and cook about 2 minutes; flip tortilla. Place 1/4 scrambled egg mixture, 1 strip of bacon, and 1 tablespoon cheddar cheese in middle of tortilla. Fold in half and cook 1 more minute. Repeat with remaining ingredients.
To serve, top each quesadilla with 2 tablespoons salsa and cilantro.
To serve, top each quesadilla with 2 tablespoons of salsa and a sprig of cilantro.

POINTS
Serves | 4
POINTS per serving | 4

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Bread Bowl Dip

Presentation is an easy way to wow your guests. Use a scooped out loaf of bread for a serving piece and cut the middle of the bread into cubes to serve with the dip.

1 POINT PER SERVING

Prep Time: 15 minutes
Cook Time: 0 minutes

About a 1.7 oz (48g) envelope dry vegetable soup mix (e.g., Mrs. Grass)
16 oz (450g) container fat-free sour cream
1/2 cup fat-free mayonnaise
1/2 tsp lemon juice
10 oz (285g) package frozen spinach, thawed, chopped and squeezed dry
1/4 cup carrots, finely grated
8 oz (225g) can water chestnuts, drained and chopped
1 round loaf of pumpernickel bread

1. In a medium bowl, blend vegetable soup mix, sour cream, mayonnaise and lemon juice.

2. Stir in spinach, carrots and water chestnuts; chill.

3. To serve, hallow out a loaf of pumpernickel bread, by cutting a circle in the center of it. Fill with dip. Yields about twelve 1/4-cup servings of dip.

Number of servings: 12
POINTS per serving: 1

Nutritional profile per serving: Calories 71.4, Protein 2.4g, Fat 0.0g, Saturated fat 0.0g, Carbohydrate 15.6g, Fiber 1.5g, Cholesterol 3.4mg, Iron 0.4mg, Sodium 480.7mg, Calcium 73.7mg