RecipesUnlimited

Ingredients

• 1 package Betty Crocker chocolate cake mix
• 1/2 cup rolled oats
• 1/2 applesauce
• 1/2 chocolate chips
• 2 eggs lightly beaten

Directions

Mix all ingredients together and bake at 350 for 10-12 minutes. Makes 48 cookies.

ONLY 1 PT EACH!

Ingredients

• 1/4 teaspoon ground ginger
• 1/4 teaspoon cloves — ground
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 3/4 cup light brown sugar
• 1 cup flour — whole-grain wheat
• 1 cup flour — all-purpose
• 15 ounces pumpkin — canned
• 1 egg
• 1/4 cup maple syrup

Directions

Preheat oven to 325*. Grease large baking sheet with non stick cooking spray; set aside. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in large mixing bowl until well combined. Add pumpkin, egg and syrup in a small bowl and mix together well. Add to flour mixture and beat until well combined, but do not over mix. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork. Continue with the rest of the dough. Bake 15 minutes or until browned.
Per cookie 81.4 calories, .3 g fat, 1.4 g fiber
Points per cookie = 1

Ingredients

• 1 serving cooking spray (5 one-second sprays per serving)
• 1/4 tsp minced garlic
• 29 oz fat-free chicken broth
• 4 oz frozen cheese tortellini, without sauce
• 4 1/2 oz chopped frozen spinach, thawed
• 14 1/2 oz canned stewed tomatoes, undrained

Directions

Brown garlic in a large saucepan coated with cooking spray over medium-high heat, about 1 minute.

Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered, about 5 minutes.

Add spinach and tomatoes and simmer uncovered, 5 minutes. Yields about 1 cup per serving.

Ingredients

• 1/2 cup chopped onion
• 3 cloves garlic, crushed
• 1 can each – black beans, kidney beans, pinto beans, white beans (all undrained)
• 16 oz. can chopped tomatoes
• 1 pkg. taco seasoning
• 1 pkg. Ranch Dressing Mix

Directions

Saute onion and garlic in large pot sprayed w/Pam.

Add remaining ingredients.

Add water if too thick.

Simmer 30 minutes.

1 cup = 1pt.

Ingredients

• 1 teaspoon unsalted stick margarine
• 1 onion, chopped
• 1 1/2 cups low-sodium beef broth
• 2 ounces French bread, cut into two slices and toasted
• 1/3 cup shredded part-skim mozzarella cheese

Directions

1. Preheat the broiler. In a medium saucepan, melt the margarine. Add the onion and cook, stirring as needed, until softened, about 5 minutes. Add the broth; bring to a boil. Reduce the heat and simmer, uncovered, until the onion is very tender, about 3 minutes.

2. Place one slice of the toast in each of two flameproof soup bowls; pour the soup over the toast. Sprinkle each with the cheese and broil until the cheese is melted and lightly browned, about 1 minute. Serve at once.

PER SERVING: 180 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 326 mg Sodium, 19 g Total Carbohydrate, 1 g Dietary Fiber, 12 g Protein, 168 mg Calcium.

SERVING PROVIDES: 1 Bread, 1 Protein/Milk, 1 Fat.