Glaze of Glory Candied Carrots
PER SERVING (1 cup): 94 calories, 1.25g fat, 286mg sodium, 21.5g carbs, 3g
fiber, 10g sugars, 1g protein, POINTS® value 1*

Ingredients:
One 32-oz. bag (about 6 cups) baby carrots
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup sugar-free apricot preserves
2 tbsp. brown sugar
1 1/2 tbsp. light whipped butter or light buttery spread
1 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. salt, or more to taste
1/4 tsp. nutmeg
Optional: black pepper, cayenne pepper, ground ginger

Directions:
Place all veggies in the crock pot. In a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well. Top veggies in the crock pot with this mixture. Use a large spoon to stir the contents of the crock pot up a bit. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, stirring occasionally. Once veggies are cooked, turn off the heat on the crock pot. Give contents a good stir, ensuring that the sauce is evenly distributed. In a small dish, combine cornstarch with 2 tbsp. cold water, and stir until cornstarch has dissolved. Add to crock pot and mix well. Leave pot uncovered for 15 minutes to allow sauce to thicken. Stir and, if you like, add additional salt and optional ingredients to taste.

Egg Mug Florentine
PER SERVING (entire mug): 107 calories, 2g fat, 575mg sodium, 5g carbs,
<0.5g fiber, 2.5g sugars, 15g protein, POINTS® value 2*, MAKES 1 SERVING

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1/2 cup chopped fresh spinach
1 tsp. Dijonnaise
1 tsp. plain fat-free yogurt
Squirt of lemon juice

Directions:
To make your sauce, stir to combine Dijonnaise, yogurt, and lemon juice in a
small dish. Set aside. Spray a large microwave-safe mug lightly with nonstick spray. Add just the spinach and microwave for 30 seconds. Blot excess liquid from spinach. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30 - 45 seconds, until scramble is just set. Stir, top with sauce.

The Egg Mug Classic
PER SERVING (entire mug): 95 calories, 2g fat, 490mg sodium, 3g carbs, 0g fiber, 2g sugars, 14.5g protein, POINTS® value 2*, MAKES 1 SERVING

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces

Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg
substitute and cheese and stir. Microwave for about a minute. Stir gently,
and then microwave for another 30 - 45 seconds, until scramble is just set.

Egg Mug Burger-rama
PER SERVING (entire mug): 175 calories, 0.5g fat, 995mg sodium, 14g
carbs, 4g fiber, 6g sugars, 30g protein, POINTS® value 3*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One slice fat-free American cheese, chopped
One Boca Original Meatless Burger
1 tbsp. ketchup

Directions:
Microwave Boca patty for 1 minute, and then chop into pieces. Spray a large
microwave-safe mug lightly with nonstick spray. Add egg substitute, chopped
Boca patty, and cheese, and stir. Microwave for about a minute. Stir gently,
and then microwave for another 30 - 45 seconds, until scramble is just set.
Stir, top with ketchup.

Quesadilla

Ingredients:
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 slice center-cut bacon with about 20 calories per slice
1/2 cup thinly sliced red and green bell peppers
1/4 cup sliced onion
1/4 cup shredded fat-free cheddar cheese
2 tbsp. canned black beans, rinsed and drained
2 tbsp. fat-free sour cream, divided
2 tbsp. salsa
1 tbsp. salsa verde

Directions:
Cook bacon according to package directions, either in a pan with nonstick spray or the microwave. Once cool enough to handle, roughly chop and set aside. Bring a medium-large pan (at least the size of the tortilla) sprayed with nonstick spray to medium heat. Add peppers and onion and cook until softened, about 3 minutes. Add egg substitute and scramble until fully cooked. Transfer mixture to a bowl and set pan aside to cool. Add bacon, beans, 1 tbsp. sour cream, and salsa verde (not the regular salsa) to the egg-scramble bowl. If you like, add cilantro as well. Lightly mix and set aside. Clean and dry the pan, spray with nonstick spray, and bring to medium-high heat. Place tortilla flat in the pan and sprinkle evenly with cheese. Spoon egg mixture over one half of the tortilla, fold the other half over the mixture to form the quesadilla, and then press down with a spatula to seal. Cook until both sides are crispy, about 2 minutes per side. Plate your quesadilla and cut it into triangles. Top with salsa and 1 tbsp. sour cream.

MAKES 1 SERVING
Serving Size: entire quesadilla
Calories: 291
Fat: 5g
Sodium: 1,377mg
Carbs: 37g
Fiber: 15g
Sugars: 8.5g
Protein: 35g
POINTS® value 5*

Chicken Kebabs
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g
carbs, 5g fiber, 10g sugars, 44g protein POINTS® value 5*, MAKES 2 SERVINGS

Ingredients:
12 oz. raw boneless skinless lean chicken breast, cut 1 1/2 inches
2 red bell peppers
1 large (or 2 small) yellow summer squash
1 onion
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
dash paprika

Directions:
In a medium sealable container, combine yogurt, lemon juice, curry powder,
garlic powder, onion powder, salt, and paprika, and stir well. Add chicken
and coat completely. Cover container and refrigerate for at least 1 hour. Meanwhile, cut peppers, onion and squash into chunks equal in size to the chicken cubes. If using wooden skewers, soak four in water for 20 minutes to prevent burning. Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly. Spray grill lightly with nonstick spray, and bring to medium high heat. Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs. With the grill cover down, grill for another 5 - 7 minutes, until chicken is cooked through. Once cool enough to handle, pull chicken and veggies off the sticks and eat!

Apple Cinnamon Muffins
PER SERVING (1 muffin with topping): 127 calories, 2.5g fat, 325mg sodium,
24.5g carbs, 2.5g fiber, 10g sugars, 3g protein, POINTS® value 2*, MAKES 4 SERVINGS

Ingredients:
For Muffins
1 cup peeled and chopped Fuji apples
1/2 cup whole-wheat flour
1/4 cup light vanilla soymilk
2 tbsp. sugar-free pancake syrup
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. Splenda No Calorie Sweetener
2 tbsp. brown sugar
1 1/2 tbsp. light whipped butter or light buttery spread, room temperature
3/4 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. salt
For Topping
1 tbsp. brown sugar
1 tsp. Splenda No Calorie Sweetener
1/4 tsp. cinnamon
1/2 tsp. light whipped butter or light buttery spread, room temperature
Dash salt

Directions:
Preheat oven to 400 degrees. In a small bowl, mix together all ingredients for topping except butter. Then add butter and gently stir until small crumbs form. Set aside. In a medium bowl, combine all of the dry ingredients (flour, Splenda, brown sugar, baking powder, cinnamon, and salt). Mix well. In a large mixing bowl, combine all of the wet ingredients (soymilk, syrup, egg substitute, butter, and vanilla extract). Using a whisk, mix until thoroughly blended. Don't worry if butter bits do not break up completely. Add dry ingredients to the large bowl with the wet ingredients. Mix until completely blended, and then fold in the apples. Line four cups of a muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the four cups. Sprinkle topping mixture evenly over batter in the cups. Bake in the oven for 18 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Grillin' Corn
PER SERVING (entire cob): 128 calories, 1.25g fat, 900mg sodium, 28g
carbs, 2.5g fiber, 10.5g sugars, 3g protein, POINTS® value 2*, MAKES 1 SERVING

Ingredients:
1 fresh cob of corn
2 tbsp. thick teriyaki marinade with about 20 - 25 calories per tbsp
1/2 tsp. crushed garlic

Directions:
In a small dish, mix teriyaki sauce and garlic. Place corn on the cob in the center of a large piece of aluminum foil. Spread garlic-teriyaki marinade across the corn, turning the cob so the marinade is evenly distributed. Wrap cob up securely in the foil, making sure there is no place for the marinade to escape. Bring grill to medium-high heat. With the grill top down, grill foil-wrapped corn for about 15 minutes, carefully turning occasionally with long barbecue tongs. Once cool enough to handle, remove foil and eat!

Apple Slaw
PER SERVING (about 1 cup): 59 calories, <0.5g fat, 29.5mg sodium, 13g
carbs, 2.5g fiber, 10g sugars, 2g protein, POINTS® value 1*, MAKES 5 SERVINGS

Ingredients:
1 medium Fuji apple
1 medium Granny Smith apple
2 cups dry broccoli cole slaw mix
1/2 cup plain fat-free yogurt
1/2 tbsp. honey
3/4 tsp. Splenda No Calorie Sweetener

Directions:
Cut both apples into matchstick-sized strips and place in a large bowl. Add
slaw mix to the bowl. Toss well and set aside. In a small bowl, combine yogurt, honey, and Splenda until mixed well. Pour into the large bowl and stir until apple strips and slaw mix are thoroughly coated. Chill for at least 30 minutes. Store in the fridge until ready to serve.

Grill Veggie Wraps
PER SERVING (two halves): 145 calories, 3.5g fat, 483mg sodium, 31g carbs,
16.5g fiber, 8g sugars, 12g protein, POINTS® value 2*, MAKES 2 SERVINGS

Ingredients:
2 medium low-fat flour tortillas (about 110 calories and at least 6g fiber)
Two 1/2-inch-thick peeled eggplant slices (cut lengthwise)
1 large portabella mushroom cap
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
3 tbsp. fat-free plain yogurt
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes salt
2 dashes black pepper

Directions:
In a small dish, combine yogurt, basil, and garlic, and mix well. Set aside. Spray grill well with nonstick spray, and bring to medium-high heat. Grill all the veggies for 5 minutes with the grill cover down. Then carefully flip with long barbecue tongs. Grill veggies for about 5 minutes longer with the grill cover down, until slightly soft and blackened. Set aside. Warm tortillas slightly in the microwave (or carefully and quickly on the grill). Once cool enough to handle, cut mushroom cap and pepper halves into slices. Spread half of the yogurt mixture onto each tortilla. Place a slice of eggplant down the center of each tortilla, and place a slice of zucchini on either side. Sprinkle with salt and black pepper. Evenly distribute mushroom and pepper slices between the two tortillas, and roll each up like a burrito and slice each wrap in half.

Apple-Cherry Pie Pockets
PER SERVING (1 Pie Pocket): 116 calories, 0.5g fat, 183mg sodium, 26g
carbs, 1.5g fiber, 11g sugars, 2.5g protein, POINTS® value 2*, MAKES 4 SERVINGS

Ingredients:
1 cup peeled and chopped apples
1 cup pitted dark sweet cherries, fresh or thawed from frozen
4 large square egg roll wrappers
1 tbsp. Splenda No Calorie Sweetener
1 tbsp. granulated sugar
1/2 tbsp. cornstarch
1/2 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt
2 drops almond extract
16 sprays I Can't Believe It's Not Butter! Spray

Directions:
Preheat oven to 350 degrees. Combine apples and cherries in a medium bowl. Add lemon juice and almond extract and mix well. Set aside. In a small dish, combine Splenda, sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well. Add to fruit mixture and stir to coat. Set aside. Prepare a baking sheet by lining it with foil and/or spraying it with nonstick spray. Set that aside as well. On a flat dry surface, lay out two egg roll wrappers. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. (Repeat as needed while preparing your pockets, as it will help seal them.) Starting about 1/2 inch from the bottom, place one-fourth of the fruit mixture along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2- inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely. Spray the top of each pocket with 4 sprays of butter. Transfer to the baking sheet. Repeat this process with remaining ingredients. Bake in the oven for 15 - 18 minutes, until edges begin to brown. Allow to
cool for 5 minutes.

Grain Salad

MIX TOGETHER ONE or a combination of ingredients from each row. Season with salt, pepper, and (2) tbs of an oil and vinegar dressing. Serves 2.

ITEMS: MIX & MATCH:
Grains: Brown Rice, Whole Wheat Pasta, Barley, Wild Rice
2 cups

Protein: Chicken, turkey, eggs, beef, pork, any kind of beans
1 cup

Cheese: Feta, Cheddar, Swiss, Cottage Cheese, Parmesan
¼ cup

Vegetables: Broccoli, Cucumber, Tomato, Celery, Corn,
2 cups

Extras: Almonds, Walnuts, Basil, Mint, Dried Blueberries
¼ - ½ cup

Brussels Foil-Pack
PER SERVING (1/2 of recipe): 182 calories, 2.75g fat, 993mg sodium, 35.5g
carbs, 6.5g fiber, 5g sugars, 6g protein, POINTS® value 3*, MAKES 2 SERVINGS

Ingredients:
10 Brussels sprouts (or 14, if small), halved
4 baby red potatoes (about 10 oz.), cut to same size as halved sprouts

1/2 cup chopped onion
1 tsp. olive oil
1 tsp. dried rosemary
1/2 tsp. minced garlic
1/2 tsp. kosher salt

Directions:
Preheat oven to 400 degrees. Combine all ingredients in a bowl and mix well. Set aside. Lay a large piece of heavy-duty foil in front of you on a baking sheet. Place veggie-potato mixture in the center of the foil, and spread it out a bit. Place another large piece of foil over the veggie-potato mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and cook for 30 - 35 minutes, until veggies are tender. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.

Spotted on Shelves

1. Yoplait Fiber One Yogurt
PER SERVING (1 container): 50 calories, 0g fat, 55mg sodium, 13g carbs, 5g fiber, 4g sugars, 3g protein, POINTS® value 0*

2. La Tortilla Factory Smart & Delicious 100 Calorie Tortillas, 100% Whole Wheat
PER SERVING (1 tortilla): 100 calories, 1.5g fat, 320mg sodium, 24g carbs, 8g fiber, 3g sugars, 5g protein, POINTS® value 1*

3. Progresso Light Soups and High Fiber Soups
PER SERVING (1 cup): 60-130 calories, 0-4g fat, 460-700mg sodium, 10-26g carbs, 2-7g fiber, 1-13g sugars, 2-8g protein, POINTS® value 0-2*

4. Frank's RedHot Sweet Heat BBQ Wings Sauce
PER SERVING (1 tbsp.): 20 calories, 0g fat, 310mg sodium, 5g carbs, 0g fiber, 4g sugars, 0g protein, POINTS® value 0*

5. Contessa Green Cuisine Stir-Fry Meals
PER SERVING (1 1/2-2 cups without sauce): 120-150 calories, 1.5-3g fat, 210-270mg sodium, 11-14g carbs, 3-4g fiber, 3-5g sugars, 13-17g protein, POINTS® value 2*

6. Pillsbury Crescent Recipe Creations Seamless Dough Sheet
PER SERVING (1/6 package): 120 calories, 6g fat, 300mg sodium, 16g carbs, <1g fiber, 3g sugars, 2g protein, POINTS® value 3*

7. Diet V8 Splash
PER SERVING (8 oz.): 10 calories, 0g fat, 35-40mg sodium, 3g carbs, 0g fiber, 2g sugars, 0g protein, POINTS® value 0*

8. Kashi Frozen Entrees, Mayan Harvest Bake and Tuscan Veggie Bake
PER SERVING (1 entree): 260-340 calories, 9g fat, 380-700mg sodium, 42-58g carbs, 8g fiber, 8-19g sugars, 7-9g protein, POINTS® value 5-7*

9. Nescafe Taster's Choice Vanilla
PER SERVING (1 tsp.): 5 calories, 0g fat, 0mg sodium, 1g carbs, 0g fiber, 0g sugars, 0g protein, POINTS® value 0*

10. Gorton's Signature Grilled and Classic Grilled Fillets
PER SERVING (1 fillet): 80-100 calories, 2.5-3g fat, 250-270mg sodium, <1-2g carbs, 0g fiber, 0-1g sugars, 14-17g protein, POINTS® value 2*

Cabbage
PER SERVING (1/4th of recipe): 88 calories, 4.5g fat, 292mg sodium, 8g
carbs, 2.5g fiber, 4.5g sugars, 5g protein, POINTS® value 2*, MAKES 4 SERVINGS

Ingredients:
Half a head of green cabbage
1 small onion, sliced
1/4 cup precooked real crumbed bacon
2 tbsp. light whipped butter or light buttery spread
1 tsp. minced garlic
Dash salt, or more to taste
Dash black pepper, or more to taste
Dash paprika, or more to taste

Directions:
Preheat oven to 400 degrees. Carefully remove the tough core from the cabbage using a sharp knife. Slice cabbage half into 4 thin wedges. Halve each wedge, leaving you with 8 "chunks." Lay a large piece of heavy-duty foil in front of you on a baking sheet. Lay cabbage in the center, and top with onion. Add butter in four evenly spaced dollops over the onion. Sprinkle with salt, black pepper, and paprika. Top with bacon and garlic. Place another large piece of foil over the veggies. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and cook for 30 - 35 minutes, until veggies are soft. Let cool slightly. Using oven mitts, carefully flip packet over, allowing butter mixture to coat the veggies, and then return to right-side-up. Cut packet to release steam before opening it entirely. If you like, season to taste with additional salt, pepper, and paprika.

Spotted on Shelves

Bare Fruit Snacks- Each serving of these fruit snacks has only 29-64calories, 0-1g fat, 8-16g carbs, 1-2g fiber, and 0-2g protein POINTS® value 0-1*.

Arnold Select/Oroweat Sandwich Thins in Seedless Rye- Each "roll" has 100 calories, 1g fat, 23g carbs, 5g fiber, and 4g protein POINTS® value 1*.

Gripz Mighty Tiny Cookies and Crackers Variety Packs- Each 14-count pack contains an assortment of individual pouches full of mini Cheez-Its, Chips Deluxe Cookies, or Cinnamon Grahams. Each pouch has just 100- 120 calories, 3-g fat, 15-20g carbs, <1-3g fiber, and 1-3g protein POINTS® value 2-3*.

Stuffed 'n Squashed Mushroom Foil Pack
PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg
sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein, POINTS® value
1*, MAKES 2 SERVINGS

Ingredients:
2 large portabella mushrooms
1 summer squash (yellow or green), ends removed, finely diced
2 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1/2 tbsp. reduced-fat grated Parmesan-style grated topping
1/2 tsp. minced garlic
1/2 tsp. dried minced onion
1/8 tsp. salt, or more to taste
Dash ground thyme, or more to taste
Olive oil nonstick spray

Directions:
Preheat oven to 375 degrees. In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil in front of you on a baking pan. Lightly mist mushroom caps with olive oil spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps, there will be a lot, so pack it in! Sprinkle with Parm topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. If you like, season to taste with additional salt and thyme.

Spotted on Shelves

Yoplait Delights- These low-fat, yogurt parfaits each has just 100 calories, 1.5g fat, 16 - 18g carbs, and 5g protein POINTS® value 2*.

SpongeBob SquarePants 80 Calorie Mini Milk Chocolate Snacks, Peanut Butter Filled Milk Chocolate– These portion controlled snacks have just 80calories, 5g fat, 9g carbs, <1g fiber, and 1g protein POINTS® value 2* per package.

Kashi Original Crust Pizza, Caribbean Carnival- A third of the 12.7-oz. pizza has 280 calories, 8g fat, 39g carbs, 5g fiber, and 14g protein POINTS® value 5*.

Cheesy Lasagna
Ingredients:
Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant),
patted dry
1 egg white or 2 tbsp. liquid egg whites
1/2 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
Dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
Additional salt, black pepper, to taste
2 sheets oven-ready lasagna noodles (like the kind by Barilla)
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 425 degrees. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened. Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside. Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta- mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice. Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown.

MAKES 2 SERVINGS
Serving Size: 1/2 of lasagna
Calories: 238
Fat: 4g
Sodium: 845mg
Carbs: 31.5g
Fiber: 5g
Sugars: 10g
Protein: 17.5g
POINTS® value 4*

Spotted on Shelves

Weight Watchers Smart Ones Pizza Minis- They come in Cheese, Pepperoni, and Vegetable, for 270-280 calories, 7g fat, 38-41g carbs, 5-6g fiber, and 11-13g protein POINTS® value 5.

Diet V8 Splash– These have only 10 calories and 3g carbs a cup (POINTS® value 0*), PLUS a crazy blend of antioxidants.

Lean Cuisine Breakfast Panini- Each panini has 270-280 calories, 7 - 8g fat, 38-44g carbs, 5g fiber, and 14g protein POINTS® value 5*.

Upside-Down Chocolate PB Cheesecake
PER SERVING (1/8th of recipe, about 1/2 cup): 143 calories, 3.5g fat, 320mg
sodium, 19.5g carbs, 1g fiber, 6g sugars, 6.5g protein, POINTS® value 3*, MAKES 8 SERVINGS

Ingredients:
1 packet Swiss Miss Sensible Sweets 25-calorie diet hot cocoa mix
One 8-oz. tub fat-free cream cheese, room temperature
2 Jell-O Sugar Free Chocolate Pudding Snacks
1/3 cup Splenda No Calorie Sweetener (granulated)
2 tsp. vanilla extract
2 cups Cool Whip Free, thawed, divided
3 tbsp. reduced-fat peanut butter, room temperature
Two 100 Calorie Packs Oreo Thin Crisps or 3 sheets (12 crackers) chocolate
graham crackers
Optional: Fat Free Reddi-wip

Directions:
Dissolve cocoa mix in 2 tbsp. hot water. In a medium bowl, combine cocoa mixture with cream cheese, pudding, Splenda, and vanilla extract. Using a handheld electric mixer, whisk until smooth. Fold in 1/2 cup Cool Whip. Transfer mixture to a large pie pan and set aside. In a medium bowl, combine remaining 1 1/2 cups Cool Whip with peanut butter. Whisk until smooth and uniform in color. Spread over the "pie." Cover and refrigerate until chilled and slightly firm, about 2 hours. Meanwhile, crush Oreo Thin Crisps or chocolate graham crackers into fine crumbs, and set aside. Once ready to serve, top pie with crushed cookies/graham crackers. If you like, top each serving with a squirt of Reddi-wip.

Spotted on Shelves

Kozy Shack Simplywell Pudding- Each 4-oz. pudding cup has 100 calories, 1-1.5g fat, 17-18g carbs, 3g fiber, and 3-4g protein POINTS® value 1-2*.

Coffee-mate Powder Stick Packs- Choose between The Original (15 calories, 1g fat, 1g carbs, and a POINTS® value of 0* per packet) and French Vanilla (60 calories, 2.5g fat, 9g carbs, and a POINTS® value of 1* per packet).

Biotta Premium Organic Juices– They have only 60 calories, 0g fat, 13g carbs, 2g fiber, and 2g protein POINTS® value 1* per 8.4-oz. bottle.

Stuffed Cabbage
Ingredients:
1 extra-large head green cabbage, core carefully removed with a sharp knife
2 cups plain low-fat marinara sauce
3/4 cup jellied cranberry sauce
1/3 cup sugar-free blackberry jam or preserves
1/3 tsp. salt
1 1/4 lbs. raw lean ground turkey
3/4 cup finely chopped onion
1/3 cup ketchup
1 1/2 tbsp. tomato paste
1/2 tbsp. chopped garlic
1 1/2 no-calorie sweetener packets

Directions:
Place cored cabbage head in an extra-large pot of water, and bring water to a boil on the stove. Once boiling, cook for 5 - 7 minutes, rotating cabbage occasionally with tongs or a large heat-resistant spoon, until leaves soften, loosen, and begin to fall off the head. Remove from heat. Carefully remove cabbage head and leaves from the pot, drain, and let cool. Meanwhile, prepare sauce and filling. To make your sauce, combine marinara sauce, cranberry sauce, preserves, and salt in a bowl, and stir with a whisk or fork until smooth. Set aside. To make your filling, combine turkey, onion, ketchup, tomato paste, garlic, and sweetener in a large bowl. Knead with your hands until mixture is evenly combined. Set aside. Once cabbage is cool enough to handle, gently remove 14 large leaves. Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible. Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through. Gently remove cabbage rolls and serve topped with sauce!

MAKES 7 SERVINGS
Serving Size: 2 cabbage rolls with sauce
Calories: 242
Fat: 6.5g
Sodium: 610mg
Carbs: 30.5g
Fiber: 3g
Sugars: 22g
Protein: 18g
POINTS® value 5*

Spotted on Shelves

Stella D'oro Breakfast Treats 100 Calorie Packs– Available in Original (vanilla), Chocolate, or Cinnamon, each pouch has 100 calories, 2g fat, 18 - 19g carbs, 1g fiber, and 2g protein POINTS® value 2*.

Louis Kemp Crab Snack Delights- Each 1.5-oz. stick has 35 calories, no fat, 5g carbs, 0g fiber, and 4g protein POINTS® value 1*.

Progresso High Fiber Soups– Available in: Chicken Tuscany, Creamy Tomato Basil, Hearty Vegetable and Noodles, and Homestyle Minestrone. A 1-cup serving has 90 - 130 calories, 1.5-4g fat, 18-26g carbs, 7g fiber, and 3-8g protein POINTS® value 1-2*.

Carrot-Cake Pancakes
PER SERVING (entire recipe): 290 calories, 1.5g fat, 510mg sodium, 54g
carbs, 8g fiber, 15g sugars, 16g protein POINTS® value 5*, MAKES 1 SERVING

Ingredients:
For Pancakes
1/4 cup shredded carrots, chopped
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. canned pure pumpkin
2 tbsp. crushed pineapple in juice, drained
2 tbsp. light vanilla soymilk
1/2 tsp. vanilla extract
1 tbsp. raisins
1/3 cup whole-wheat flour
1/4 tsp. baking powder
1 no-calorie sweetener packet
3/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice
Dash salt
For Glaze
1/2 tsp. powdered sugar
1 no-calorie sweetener packet
1/8 tsp. vanilla extract
1 tbsp. light vanilla soymilk
1 tbsp. fat-free cream cheese, room temperature

Directions:
Place carrots in a microwave-safe bowl with 1 tbsp. water. Cover and microwave for about 1 minute, until softened. Once cool enough to handle, add egg substitute, pumpkin, pineapple, soymilk, vanilla extract, raisins, and 2 tbsp. water. Mix well and set aside. In a large bowl, combine all other pancake ingredients: flour, baking powder, sweetener, cinnamon, pumpkin pie spice, and salt. Stir well. Add carrot-egg mixture and mix thoroughly. Bring a skillet sprayed with nonstick spray to medium-high heat. Add half of the batter to the pan to form one large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make a second pancake. To make the glaze, combine powdered sugar, sweetener, vanilla extract, and soymilk in a small dish. Mix thoroughly. Add cream cheese and microwave for about 30 seconds. Stir until smooth. Spread over your pancakes.

Spotted on Shelves

Rachel's Cottage Cheese-New flavors include: Cucumber Dill and Roasted Red Pepper, Pear Mangosteen and Lemon Verbena Berry. Each container has 110 - 140 calories, 2 - 3g fat, 6 - 13g carbs, 0 - 1g fiber, and 14 - 15g protein POINTS® value 2 - 3*.

Eggo Nutri-Grain Strawberry Filled Waffles- Eggo created a waffle made with whole grains that has the topping INSIDE. Each strawberry-stuffed treat has 130 calories, 3.5g fat, 25g carbs, 3g fiber, and 3g protein POINTS® value 2*.

Perky Jerky- Each serving of this turbo-charged meat contains about the same amount of caffeine as a can of Red Bull. There are TWO servings per bag. Each 1-oz. serving has 90 calories, 2g fat, 6g carbs, 0g fiber, and 11g protein POINTS® value 2*.

Breakfast Rice Pudding
PER SERVING (1 cup): 290 calories, 4g fat, 244mg sodium, 55g carbs, 4g
fiber, 9g sugars, 12g protein POINTS® value 5*, MAKES 2 SERVINGS

Ingredients:
1 1/2 cups cooked brown rice
2 1/2 cups light vanilla soymilk, divided
2 tbsp. plus 2 tsp. Splenda No Calorie Sweetener
1 tsp. cornstarch
Dash salt
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. light whipped butter or light buttery spread room temperature
1/2 tsp. vanilla extract
1 tsp. cinnamon, divided
1/2 tbsp. brown sugar

Directions:
In a medium pot, combine rice, 2 cups soymilk, Splenda, cornstarch, and salt. Set stove temperature to medium-high heat and bring mixture to a light boil, stirring occasionally. Once boiling, continue to cook for 10 - 15 minutes, stirring frequently, until thick and creamy. In a small bowl, combine egg substitute, butter, vanilla extract, 3/4 tsp. cinnamon, and remaining 1/2 cup soymilk, and mix well. Add to the pot and stir thoroughly. Cook for an additional 5 minutes, stirring frequently, until mixture returns to a thick and creamy consistency. Sprinkle with brown sugar and mix well. Top each serving with a dash of the remaining cinnamon.

Spotted on Shelves

Mousse Temptations by Jell-O – This is available in three flavors: Chocolate Indulgence, Dark Chocolate Decadence, and Caramel Crème. They have 60 calories, 2.5 - 3g fat, 9 - 10g carbs, 0 - 1g fiber, and 1 - 2g protein POINTS® value 1* per snack cup.

Campbell's Light Condensed Soups – Available in currently five varieties: Chicken Gumbo, Chicken Mushroom Barley, Chicken with White & Wild Rice, Italian-Style Wedding, and Vegetable Orzo. Just-add-water snack or meal-starter, especially one with 70 - 80 calories, 1 - 2g fat, 12 - 14g carbs, 1 - 3g fiber, and 2 - 4g protein POINTS® value 1* per half-cup.

Old El Paso Stand 'n Stuff Taco Shells - A 2-shell serving has only 130 calories, 6g fat, 16g carbs, 1g fiber, and 2g protein POINTS® value 3*.

Egg Foo Young

Ingredients:
1 1/2 cups fat-free chicken broth
1 1/2 tbsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce, divided
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 tsp. chopped garlic
4 oz. raw bay shrimp
4 oz. cooked skinless lean chicken breast, finely chopped or shredded
2 scallions, chopped

Directions:
To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove. Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm. In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside. Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly. Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes. Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well. Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high. Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side. Serve pancakes smothered in warm sauce.

MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 5 pancakes with sauce)
Calories: 286
Fat: 2g
Sodium: 1,026mg
Carbs: 21.5g
Fiber: 2.5g
Sugars: 7g
Protein: 45g
POINTS® value 5

Spotted on Shelves

New & Improved! Hershey's Sugar Free Chocolate Syrup- A 2-tbsp. serving has just 15 calories, 0g fat, 5g carbs, <1g fiber, and <1g protein POINTS® value 0*.

Kashi Heart to Heart Warm Cinnamon Oat Cereal- This AM treat is loaded with antioxidants, including green tea, white tea, and grape seed extracts. A 3/4-cup serving has 110 calories, 1.5g fat, 24g carbs, 5g fiber, and 4g protein POINTS® value 2*.

Yo-Plus Light Yogurt- Now available in three calorie-slashed, fiber-packed flavors: Light Key Lime Pie, Light Strawberry Banana, and Light Honey Vanilla. Each 4- oz. container has 70 fat-free calories, 15g carbs, 3g fiber, and 4g protein POINTS® value 1*.