Makes 12 - 3 points per muffin

1 spice cake mix
1 16 oz can pumpkin

Mix the cake mix and the pumkin together. Put into 12 count muffin pan. Bake according to box directions. Store in an air tight container in the refridgerator.

Notes: Extremly moist cake, molds very easily. 16 oz can works better if made as a cake, smaller can is better with muffins. Doesn't stick to the paper as much.

Points confirmed by WW eTools

6 - 1 cup servings / 5 points

6 oz. elbow macaroni
5 sweet gherkin pickles, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1 scallions, chopped
3/4 cup reduced fat mayonnaise
2 t. cider vinegar
2 t. dijon mustard

Cook macaroni according to package direction. Drain and rinse with cold water; transfer to a large bowl. Add the pickles, bell peppers, celery, and scallions. In a small bowl combine the mayonnaise, vinegar, and mustard. Pour over macaroni mixture and toss well.

Best of Weight Watchers Magazine Page 151

keyword: salad, pasta, side dish

4 servings (2 wontons) - 2 points

8 square wonton skins
1/4 cup golden raisins
4 large wlnut halves, cut in half
1 t. packed brown sugar
1/8 tsp. cinnamon

Preheat oven to 450, line backing sheet with foil and spray with nonstick spray. Bring large pot of water to a simmer. Place wonton skins on a work surface; moisten the edges with water. Place a few rasins and one walnut piece in the center of each wonton skin; fold the wonton in half diagonally, pressing the edges to seal tightly. Place wontons in the simmering water for about 1 minute. Transfer to a paper towel to drain, then to the backing sheet. Combine brown sugar and cimmanon in a bowl and sprinkle over wontons. Bake until the wontons are lightly browned and crisp 8-10 minutes.

Best of WW Magazine pg 17

keywords: breakfast; dessert

makes 4 servings - 3 points/core

1 lbs skinless boneless chicken breast, cut into strips
4 cups frozen stir-fry vegetables (without sauce)
1/2 cup chicken broth
1/4 cup light teriayki sauce
salt and pepper to taste

Spray large nonstick skillet with cooking spray, heat. Add chicken, cook over medium heat, stirring constantly, until browned. Add vegatables, stir-fry until barely tender, 2-3 minutes. Add broth, teriayaki sauce, salt, and pepper, stir-fry until chicken is cooked through and vegetables aer tender-crisp, about 3 minutes longer.

Weight Watchers - Week 12

keywords: chicken, main dish, vegetables

1 1/2 lbs ground lean skinless turkey
1 onion, chopped
1 green bell pepper, seeded and chopped
1 egg white
3/4 cup ketchup
1/2 cup seasoned dry bread crumbs
1 tbsp. yellow mustard
1/4 tsp. salt
1/4 tsp freshley ground pepper

Cover a wire rack small enough to fit in the slow cooker with foil; spray with nonstick spray. Combine the turkey, onion, bell pepper, egg while, 1/4 cup ketchup, bread crumbs, mustard, salt and pepper in a large bowl; mix well. Place the meat loaf and the rack in a 5 - 6 quart slow cooker. Spread the top of the meatloaf with the remaining 1/2 cup ketchup. Cover and cook until the meatloaf reaches an internal temprature of 165f, 3 - 4 hours on high or 6-8 hours on low. Transfer to a cutting board; cut into six slices.

6 servings @ 4 points

keyword: meatloaf, slowcooker, turkey

3/4 cup unsweetened coca powder
1/4 cup sugar
1/2 cup boiling water
1 pkg (16 oz) angel food cake mix
1 1/4 cup water
1 tbs instant coffee powder (optional)
1 1/2 cup skim milk
1 pkg (1 1/3 oz) whipped topping mix (can substitute fat free cool whip)
1 pkg (1.4 oz) sugar-free instant chocolate pudding mix

1. Preheat oven to 350 degrees. LIne a 10x15 jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.

2. Prepare cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Soread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool.

3. In a medium bolw, dissolve coffie in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes.

4. Cut cake crosswise into thirds. Cover each layer with topping. Stack; chill 2 hours.

Serves 10.

per slice: 261 cal, 1.5 g fat (5% of cal), 427 mg sodium

From Prevention Magazine insert found in Sunday paper.

keywords: dessert, cake, chocolate

Serves 2 at 6 points per serving

3/4 cup chocolate graham cracker crumbs
1 tsp. reduced-calorie stick margarin, melted
cooking spray
3/4 cup vanilla fat-free frozen yogurt, softened
3/4 cup strawberry fat free frozen yougurt, softened
2 tsp, fat free chocolate sundae syrup

Combine the cracker crumbs and the margarine in a small bowl, and stir well. Firmly press into a 5 inch spring form pan, coated with cooking spray. Spoon vanilla yougurt onto crust, spreaking gently, cover and freeze until firm. Spoon stawberry yogurt over vanilla; cover and freeeze until firm. Drizzle syrup over pie just before serving.

keywords: dessert, frozen yogurt