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

4 - 1 1/3 cup servings - 5 points

1 lbs ground skinless chicken breast
1 large onion, chopped
1 large red bell peer, seeded and chopped
1 cup shredded carrots
1 (15 oz) can fat-free backed beans
1/3 cup barbecue sauce
1/3 cup tomato past
3 tbsp. chili powder
1 tsp. dried marjoram
3/4 tsp garlic powder
1/2 tsp ground allspice
1/4 tsp ground pepper
1/2 cup water

Spray a large nonstick skillet with nonstick spray and set over med-high heat. Add the chicken and cook, stirring frequently to breat it up, until almost cooked through, about 5 minutes.

Transfer the chicken to a 5 - 6 quart slow clooker. Add the onion, bell pepper, marjoram, garlic poweder, allspice, pepper, and water, mix well. Cover and cook until vegatables are fork tender, 4-5 hours on high or 8-10 hours on low.

from WW Slow Good page 117

keywords: crockpot, chicken, chili