7 Layer Dip weight Watcher's style

I alway's add cheese to mine it add's point's but I have to have cheese :)

1 (16 oz.) Can Fat Free Refried Beans
2 Tablespoons Taco Seasoning Mix

1 Cup Light Sour Cream

1 Cup Chunky Salsa

1 Cup Shredded Lettuce

1/4 Cup Green Onions, sliced

1 Cup Chopped Tomatoes

2 oz. Ripe Sliced Olives



Lightly spray the bottom of an 8 or 9-inch baking dish with non-stick cooking spray. You can also make this on a small platter or any decorative dish if taking it to a party. In a small bowl, combine the refried beans and taco seasoning. Spread evenly into the bottom of the dish. Next spread a layer of sour cream, followed by the salsa, lettuce, onions and tomatoes. Top with olives. Cover and refrigerate for at least 3 hours.

Serves: 12 (approx. 1/3 cup )
Per Serving: Per Serving: 73 Calories; 1g Fat 3g Dietary Fiber WWP: 1

Powder Sugar substitute

1 Cup Splenda Granular


1/2 Tablespoon Cornstarch

Place all ingredients in blender and whip until the mixture is light and resembles powdered sugar.



Makes: 1/4 Cup 2 ww points

One point Banana Chocolate chip cupcakes

These sound Heavenly!

1 Box Angel Food Cake Mix


1 1/3 Cups Mashed Bananas (approx. 3 bananas)

1 Cup Water

1/2 Cup Mini Chocolate Chips



Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place 1/4 cup of batter into  muffin tin hole . Bake for 12-14 minutes or until lightly browned.



Serves: 36

Per Serving: 62 Calories; 1g Fat  0 Dietary Fiber  WWP: 1

Weight Watcher's Scalloped Potatoes and Ham

1 (4.9 oz.) Box  Scalloped Potatoes
1/3 Cup Skim Milk

2 Cups Water

2 Tablespoon Fat Free Margarine Spread

1/2 Lb. Lean Sliced Ham, chopped into small pieces

Pepper to taste



Spray crockpot with non-stick cooking spray. Combine the milk, water and margarine spread in the crockpot. Open the box of scalloped potatoes and remove the cheese packet. Mix the cheese packet in with the milk mixture. Next Stir in the potatoes, ham and pepper. Try and push all of the ingredients down so that they are mostly covered with liquid. Cover and cook on high for 2 hours.



  2 weight watcher point's per 1/2 cup serving

Creamy Ranch Potatoes and Chicken

20 oz. Potatoes, peeled and cubed

1/2 of a 1 oz. Package of Dry Ranch Mix

1 Pound Boneless/Skinless Chicken Breasts, cubed

1  Can 98% Fat Free Cream of Chicken Soup

1/4 Cup Fat Free Sour Cream

1/4 Cup Finely Chopped Onion

Salt and Pepper to Taste



Spray crockpot with non-stick cooking spray.

Mix all ingredients together and place into crockpot.

Cook on low for 6-8 hours or high for 4-6 hours.



Serves: 5 (1 Cup Each)

Per Serving: 242 Calories; 3g  Fat  2g Fiber WWP: 5

Taco Soup in the crockpot

 This sounds and looks so good, and only 3 Weight Watcher Point's per 1 cup serving!!

 1/2 lb. Lean Ground Beef

2 (14.5 oz.) Cans Mexican Stewed Tomatoes

1 (15 oz.) Can Pinto Beans

1 (15.5 oz.) Can Kidney Beans

1 1/3 Cups Whole Kernel Frozen Corn, thawed

1 Package Taco Seasoning

1 Medium Onion, chopped

30 oz. Water

Pepper to Taste



Brown meat and onion in a skillet; drain and rinse; place in crockpot with remaining ingredients. Cook on low 6-8 hours.



Serves: 12 (1 Cup Each)

Per Serving: 156 Calories; 4g Fat  6g Dietary Fiber;  WWP: 3

Crock-Pot SCV700SS 7-Quart Oval Manual Slow Cooker, Stainless Steel

Lemon cupcakes

CAKE
1 cup butter (softened)

2 cups sugar

3 eggs

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream



FROSTING
3 tablespoons butter (softened)

2 1/4 cups confectioners' sugar

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1 tablespoon milk



DIRECTIONS:
 Batter: In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove  and   cool completely.
 Frosting: cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost and ENJOY!