Refried Bean soup

Refried Bean Soup
1 (15 oz) can refried beans
1 can fat free chicken broth
1 (10 oz.) can Ro-tel or Mexican tomatoes
1 (15 0z) can yellow corn, drained
1/2 Tablespoon reduced sodium taco seasoning mix
Pour all of the ingredients in a pot and mix up and heat through. Can serve with shredded cheese and light tortilla chips, but add points for those.
Serves 8
1 Weight Watcher Point per serving

Smart Ones Banana Muffins At Home

Weight Watchers Smart Ones Banana Muffins At Home
1 ¼ cups sugar
½ cup mashed banana
½ cup milk
1/3 cup buttermilk
1 tablespoon applesauce (or oil)
1 teaspoon vanilla extract
½ teaspoon banana flavoring
¼ teaspoon lemon extract
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup walnuts, chopped(optional)
Preheat oven to 350°F. Combine sugar, banana, milk, buttermilk, egg substitute, oil or applesauce, vanilla, banana flavoring, and lemon extract in a large bowl. Mix well with electric mixer on high speed. In a medium bowl, combine flour, baking soda, baking powder, salt, and walnuts. Mix the dry ingredients into the wet ingredients with the electric mixer. Pour batter into muffin cups about 2/3 full. Bake for 25 to 30 minutes or until muffins turn light brown on top.Serves 12177 Calories, 2.6g Fat, 0.8g Fiber

Peaches N' Cream Cupcake

2 1/2 tbsp. Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
4 tsp. Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
2 tbsp. Fat Free Reddi-wip
Directions: In a small microwave-safe dish (like a ramekin or custard dish), combine cake mix and peaches. Gently stir un til completely blended. (Don't worry if it seems like a small amount. Your cake will puff up -- we promise!) Microwave for 1 minute, and then let sit in the microwave to set for a full 5 minutes. Once cool enough to handle, run a knife along the sides of the dish to release the cake and pop it onto a plate (or you could just leave it in the dish to be consumed!). Then top your cupcake off with the Reddi-wip, and enjoy!

MAKES 1 SERVING
PER SERVING (entire recipe): 120 calories, 2g fat, 190mg sodium, 25g carbs, 1g fiber, 10g sugars, 1g protein

Overnight French Toast

Overnight Stuffed French Toast
1 (16 oz.) Loaf of French Bread, cut into 20 slices
1 (8 oz.) Package Fat Free Cream Cheese, cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups Skim Milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 teaspoon Cinnamon
Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top. In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight. Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with sugar free syrup for additional points.
Serves: 9Per Serving: 224 Calories 2g Fat 2g Dietary Fiber

Crock Pot Chicken & Dumplings

Crock Pot Chicken & Dumplings
(Serves 8) Weight Watchers POINTS® Value: 4
16 oz boneless skinless chicken breast
1 cup chopped onion
2 10.75-oz cans 98% fat free cream of chicken soup
1/2 Tbsp garlic powder
Salt & pepper to taste
Water
3 cups frozen mixed vegetables
1 can (7.5 to 10 oz) lower fat refrigerated biscuit dough
Spray crock pot with nonstick spray. Add chicken, onion, soup, garlic powder and salt & pepper to crock pot. Add enough water to cover the chicken breasts. Cover and cook on low 6-8 hours (high 3-4 hours). About one hour before serving (if on low, turn to high), remove chicken from pot, shred and return to pot. Stir in mixed vegetables. Cut each biscuit into 4 wedges. Top the mixture in the crock pot with biscuit dough. Cover and cook 30-45 minutes more until dough has risen and is cooked through.

WW Dreamsicle Cake

Dreamsicle Cake
1 box orange cake mix (Duncan Hines "Orange Supreme")
10-oz Diet Orange Soda, Diet 7-Up, or a similar Diet Soda
1 egg white
2 (4-serving) boxes fat-free, sugar-free orange JELL-O
1 box SF instant vanilla pudding
1 cup hot water1 cup cold water
1 cup fat-free milk
1 tsp vanilla extract
1 cup fat-free cool whip, thawed
8.25-oz can mandarin oranges, drained and patted dry with paper towel
Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. Take cake out of oven, and poke holes all over the top. Let cool. Stir 1 package of orange JELL-O into 1 cup hot water until dissolved, and then add 1 cup cold water. Pour entire mixture over cake. Refrigerate for at least 3-4 hours. Mix vanilla pudding mix and other pack of (dry) JELL-O together. Add 1 cup of fat-free milk and 1 tsp. vanilla extract. Mix well. Fold in cool whip and use this mixture to frost cake. Top with mandarin oranges. Keep cake refrigerated.Yields: 24 pieces of cake.Nutritional Info: (per serving) 147 Calories, 1.5 g. fat, 0 g. fiber (2.5 pts per serving)

WW Chips Ahoy Dessert

Chips Ahoy Dessert
Yields: 9 servings 2 points per serving
1/2 cup fat free milk
18 reduced fat Chips Ahoy Cookies
2 cups fat free milk
1 8 oz. fat free Cool Whip
1 small box chocolate fat free, sugar free pudding mix (vanilla works too)
Pour 1/2 cup of the milk in a shallow bowl. Dip cookies in the milk very briefly and line 8 X 8 dish with them. Take 1/2 the Cool Whip and spread over cookies. Mix the chocolate pudding with 2 cups milk. Layer over top of Cool Whip. Dip next 9 cookies in the milk and lay on top of pudding. Top with remaining Cool Whip. Refrigerate at least 2 hours before serving.