Maribeth's Stuffed Cabbage

My Stuffed Cabbage
POINTS: 4
INSTRUCTIONS

1/2 oz lean ground turkey
29 oz canned diced tomatoes
2 tsp olive oil
1/4 tsp black pepper
1/2 tsp table salt
1 large egg white(s)
1 medium garlic clove(s)
1 medium onion(s)
1 medium carrot(s)
1/4 cup(s) seasoned bread crumbs
1/2 cup(s) water
1/2 cup(s) uncooked white rice
1/3 head(s) savoy cabbage

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).
Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

0 Pts. Vegetable Soup

POINTS® Value: 0 Servings: 12 Preparation Time: 50 min Cooking Time: 13 min Level of Difficulty: Easy

Some say that this soup is the secret to their weight-loss success. It's a great midday snack or pre-meal hunger-buster.

Ingredients

• 2 medium garlic clove(s), minced
• 1 medium onion(s), diced
• 2 medium carrot(s), diced
• 1 medium sweet red pepper(s), diced
• 1 medium stalk celery, diced
• 2 small zucchini, diced
• 2 cup green cabbage, shredded
• 2 cup Swiss chard, chopped
• 2 cup cauliflower, small florets
• 2 cup broccoli, small florets
• 2 tsp thyme, fresh, chopped
• 6 cup vegetable broth
• 2 Tbsp parsley, or chives, fresh, chopped
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 Tbsp fresh lemon juice, optional

Instructions

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
  
  
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Notes

• If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

Easy Stuffed Cabbage Casserole

Stuffed Cabbage Casserole
Slow Cooker Recipe

POINTS® Value: 5 Servings: 6

Ingredients

	1 pound(s) cooked ground beef 5-7% fat
	1 small onion(s), chopped
	4 cup(s) green cabbage, chopped
	1 cup(s) water
	6 oz canned tomato paste, can
	14 1/2 oz canned diced tomatoes, can
	1/2 cup(s) ketchup
	2 Tbsp vinegar
	1 Tbsp Worcestershire sauce
	1 1/2 tsp table salt, fake salt
	1 item(s) bell pepper(s), chopped
	1/4 tsp Durkee Pepper, Black Ground
	1 tsp garlic powder
	1 cup(s) Minute Instant, whole grain brown rice, uncooked

Instructions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.
Yield: 6 servings
5 pts each

Summer Squash and Zucchini Saute

This is one of our favorite recipes. In fact, I am making it tonight!

Summer Squash and Zucchini Saute

Ingredients

	1 second spray(s) PAM Cooking Spray
	1 Tbsp dried parsley
	1 tsp black pepper
	1 tsp table salt
	2 tsp ground basil
	1 cup(s) onion(s)
	3 small zucchini
	3 small yellow summer squash

Instructions

Spray pam to coat saute pan. Over medium heat saute onions until translucent. Add all other ingredients and cook until zucchini and squash are done, about 15 minutes over medium low heat.

Baked Apples

I am always trying to find good, nutritious ways to have a sweet dessert. I do love fruit, but I like things warm and oh so yummy, so here is what I did.

Maribeth's Baked Apples Pts: 2 Servings: 2 Ingredients 2 small apple(s) 2 Tbsp Splenda Brown Sugar Blend 1 tsp ground cinnamon 1/2 cup(s) Maple Mountain Syrup Instructions Pre-heat oven 375. Core apples. Peel apples to bottom, but leave the skin on the very bottom of the apple. Place the two apples in a small Pyrex dish that has been sprayed with PAM. Fill center of apples with Splenda Brown Sugar, Cinnamon, and then pour sugar free maple syrup over the top of the apples. Bake uncovered for 50-60 minutes or until apple is soft and done. Baste the apples several time during cooking with liquid in dish. Add 1/4 cup of fat free vanilla ice cream for an additional point!

Pumpkin!

Here are some great pumpkin recipes sent to us by our leader, Pam! Thanks Pam. I love Pumpkin and can hardly wait to try these. ********** PUMPKIN FLUFF -

1 large can pumpkin 1 package sugar free instant butterscotch pudding mix 1 package sugar free instant vanilla pudding mix 3 cups skim milk pumpkin pie spice to taste Mix milk and pudding mixes with hand blender. Add pumpkin and spice; mix well. Chill 1 hour 6 Servings, 3 Points each *********** NO-COOK PUMPKIN MOUSSE - 1 can of pumpkin (15 ounce) 12 ounce carton of FF whipped topping 1 large package of sugar free instant pudding and pie mix (6 serving size)...vanilla or butterscotch 3 cups of skim milk 1tsp. ppie spice or to taste Prepare the pudding with skim milk - whip in the pumpkin and Cool Whip and you're done! Servings 12 @2pts ********** PUMPKIN MUFFINS 1 WHITE CAKE MIX OR Spice Cake Mix 1 REG SIZE CAN OF PUMPKIN 1/2 CUP WATER 1 TBS OF PUMPKIN PIE SPICE 2 TSP OF VANILLA MIX AND BAKE; 24 MUFFINS AT 2 PTS EACH. TRY WITH A LITTLE FAT FREE COOL WHIP YUMMY....use bake instructions on cake box ********** ANOTHER PUMPKIN FLUFF- 1 Cup = 1 Point 1 pkg sugar-free vanilla pudding 1 can pumpkin 1 tsp pumpkin pie spice 1 tsp vanilla dash nutmeg 1 pkg sweetener or 1 tsp Splenda 1 8 oz tub fat-free Cool Whip Mix together vanilla pudding, pumpkin, pumpkin pie spice, vanilla, nutmeg & sweetener. Fold Cool Whip into pumpkin mixture - CHILL. ********** YET ANOTHER CRUSTLESS PUMPKIN PIE 15 oz canned pumpkin 12 oz fat-free evaporated milk 3/4 cup regular egg substitute 1 tsp vanilla extract 3 tsp pumpkin pie spice 1/2 cup Splenda Whisk all ingredients together and pour into sprayed 9 inch pie plate. Bake 15 min at 400, reduce heat to 325 and bake for additional 30-45 min 8 servings, 2 Points per serving. ********** CARROT CAKE MUFFINS - 3 Points, 14 Servings Yummy 1 box Angel Food cake mix 2 t. cinnamon 1 pkg. (1 oz.) Jello SF instant butterscotch pudding mix 1 c. shredded carrots 1 can (15 oz.) crushed pineapple in juice, un-drained 1 can (15 oz.) pure pumpkin 1/2 c. raisins Preheat oven to 350. Spray muffin tin with Pam. Mix cake mix, cinnamon, pudding mix, carrots, pineapple, and pumpkin. Fold in raisins if using. Spoon 1/2 cup batter into each muffin well. Fill any unused wells with water. Bake 50-60 minutes or until toothpick inserted in the middle comes out clean. ********** CRUSTLESS PUMPKIN PIE 1 - 15 oz. can solid pack pumpkin 1 - 12 oz. can fat free evaporated milk 2 egg whites egg substitute equivalent to 2 eggs 3/4 cup Splenda (or other sugar substitute) 1 tsp. Cinnamon 1/4 tsp. All Spice 1/4 tsp. Ginger 1/8 tsp. Salt 1/2 cup graham cracker crumbs In mixing bowl combine the pumpkin, milk, egg substitute, egg whites and Splenda; beat until smooth. Add the spices and salt; beat until well mixed. Stir in the graham cracker crumbs. Pour into a sprayed 9" pie plate. Bake at 325 degrees for 50 - 55 minutes or until knife inserted near center comes out clean; cool. Makes 8 servings/2 Points each

Cranberry Relish

Here is a recipe I got from a good friend. I love Orange/Cranberry relish during the holidays, and here is a way to have it without guilt!

Cranberry Relish

Condiment

POINTS® Value: 0 Servings: 12 (at least)

Ingredients

	12 oz cranberries
	1 medium orange(s)
	3/4 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
	1/4 tsp ground cinnamon

Instructions

Place half the cranberries and half the orange slices in food processor. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in Splenda Store in refrig. or freezer.

New England Clam Chowder

This is what's for dinner tonight

Ingredients

	1 tsp vegetable oil
	2 slice(s) Louis Rich Turkey Bacon, diced
	1 small onion(s), finely diced
	3 Tbsp all-purpose flour
	1 cup(s) fat-free skim milk
	3 1/2 cup(s) canned clam juice
	2 medium potato(es), peeled and diced
	10 1/2 oz canned clams, and juice
	1 tsp thyme, chopped
	2 tsp parsley, chopped
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• Heat oil in a nonstick pan over medium heat. Sauté bacon and onion until onion is very soft. Stir in flour and cook 1 minute. Very gradually whisk in milk and clam juice. Bring to a simmer, add potatoes. Cover and cook until potatoes are tender.
  
  
• Stir in clams, their juice, thyme and parsley. Bring to a simmer. Season with salt and pepper; serve. Yields about 1 1/2 cups per person = 5 pts.

Pumpkin Pie

	Ingredients: For Crust 2 cups Fiber One bran cereal (original) 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water 3 tbsp. Splenda No Calorie Sweetener, granulated 1 tsp. cinnamon For Filling One 15-oz. can pure pumpkin (NOT pumpkin pie filling) One 12-oz. can evaporated fat-free milk 3/4 cup Splenda No Calorie Sweetener, granulated 1/2 cup fat-free liquid egg substitute (like Egg Beaters) 1/4 cup sugar-free maple syrup 1 tbsp. pumpkin pie spice 1/2 tsp. cinnamon 1/8 tsp. salt Optional Topping: Fat Free Reddi-wip Directions: Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS
	Serving Size: 1 slice Calories: 133 Fat: 3g Sodium: 236mg Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g POINTS® value 2*

Beef Chili

Pts 6 Servings: 4

Ingredients

• 1 sprays cooking spray
• 1 small garlic clove(s), minced
• 1/2 cup each chopped onion and bell pepper mixture
• 1 pound uncooked lean ground beef (with 7% fat)
• 14 1/2 oz canned diced tomatoes, with chipotle chiles*
• 1 cup canned crushed tomatoes, fire-roasted
• 2 tsp chili powder, medium heat suggested
• 1/4 tsp dried oregano, crushed
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 15 oz canned Kindney beans, drained and rinsed

Instructions

• Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables are soft, and any liquid evaporates, about 3 minutes. Add beef, breaking up clumps with back of a spoon; brown beef, stirring frequently, about 2 minutes.
  
  
• Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

Notes

• *If you can’t find canned diced tomatoes with chipotle chilies, either use a 14.5 ounce can of plain diced tomatoes and add 1/8 teaspoon of chipotle chile powder to the mixture, or substitute a 14.5 ounce can of diced tomatoes with green chilies (the latter will be quite spicy).
  
  Substitute lean ground turkey for the beef if you prefer (could affect POINTS values).

Eggplant Parmesan

Ingredients

3 pts. per serving

	1 spray(s) cooking spray
	1/3 cup(s) seasoned bread crumbs, Italian-style
	1 Tbsp grated Parmesan cheese
	1 tsp Italian seasoning
	1/4 tsp garlic powder
	1 medium raw eggplant
	2 large egg white(s), lightly beaten
	1 1/2 cup(s) canned tomato sauce
	1/2 cup(s) part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  
  
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  
  
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  
  
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Chocolate Strawberry Sundae

	Trust us, DQ is doing this one all wrong. Here's proof... Ingredients: 1 standard-sized Keebler Waffle Bowl (or another store-bought waffle bowl with about 50 calories) 1/2 cup fat-free vanilla ice cream 3 frozen unsweetened strawberries 1 1/2 tbsp. Hershey's Lite chocolate syrup, divided 1/2 tbsp. sugar-free strawberry preserves 2 tbsp. Fat Free Reddi-wip Directions: Pour 1 tbsp. chocolate syrup into the waffle bowl, tilting the bowl from side to side so the syrup coats as much of the inside as possible (sides too!). Freeze for 30 minutes, or until syrup has solidified. Place berries in a microwave-safe bowl, and microwave until thawed, about 25 seconds. Do not drain excess liquid. Add preserves and mash with a fork, until you have a chunky strawberry sauce. Set aside. Remove waffle bowl from the freezer and place in a dish. Scoop ice cream into the waffle bowl. Top with strawberry sauce and 1/2 tbsp. chocolate syrup, and then finish it all off with Reddi-whip. Eat the WHOLE thing, waffle bowl and all! MAKES 1 SERVING
	Serving Size: entire sundae Calories: 198 Pts. 4

Italian Wedding Soup

This is one of my favorite winter soup lunches. It's easy and warms me up on a cold day. My husband also loves this!

Pts: 2 Servings: 6

This Italian soup is full of flavor yet low in calories and fat. Go ahead and swap extra-lean ground beef for the turkey and serve it with a slice of crusty bread to soak up the broth.

Ingredients

• 1/2 pound uncooked ground turkey breast
• 1 large egg white(s), lightly beaten
• 2 Tbsp dried bread crumbs
• 1 1/2 Tbsp grated Parmesan cheese
• 1 1/2 tsp dried oregano
• 1 1/2 tsp basil
  
• 1/2 tsp garlic powder
• 8 cup fat-free chicken broth
• 2 cup escarole, thinly sliced
• 1/2 cup onion(s), sweet-variety, thinly sliced
• 1/3 cup shredded carrots

Instructions

• In a medium bowl, combine turkey, egg white, bread crumbs, cheese, oregano and garlic powder; shape into 3/4-inch balls.
  
  
• In a large saucepan, heat broth to boiling; stir in escarole, onion, basil, carrot and meatballs. Return soup to boiling and then reduce heat to medium; cook at a slow boil for 15 minutes. Soup is done when meatballs float to the top and escarole is wilted.
  
• Yields about 1 1/2 cups of soup and 5 to 6 meatballs per serving.

Notes

• Make this soup even more traditional by adding 1 1/2 cups of small cooked noodles to the broth for a total of 3 POINTS values per serving.

Go ahead, double or triple the recipe. It freezes well and is a great last minute meal!

Beef & Beer Stew

Beef and Beer Stew
Pts: 5
Serving size: 1-1/2 cups

This hearty one-pot meal can be prepared in just one hour. Double the recipe and freeze for too-busy-to-cook days.

Ingredients

• 1 spray olive oil cooking spray
• 12 oz lean beef round, roast, cut into cubes
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 medium garlic clove, minced
  
• 2 medium potato, peeled and diced
• 24 medium baby carrots, about 1/2 lb
• 1 cup fat-free beef broth
• 8 oz light beer
• 1/4 cup fat-free evaporated milk
• 2 tbsp cornstarch
• 1 tsp paprika

Instructions

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add beef, onion, pepper and garlic; cook until beef is browned, stirring, about 3 minutes.
  
  
• Stir in potatoes, carrots, broth and beer; bring to a boil, reduce heat, cover and simmer until meat is tender, about 30-45 minutes.
  
  
• Stir together evaporated milk, cornstarch and paprika in a small cup; add to beef mixture and stir to combine. Cook until slightly thickened and bubbly, about 5 minutes; cook, stirring occasionally, for 2 minutes more. Yields about 1 1/2 cups per serving.

Quiche

This is one of my favorite lunches. I have a wedge of this with a garden salad and I am good to go! Pts: 3 Servings: 8

Vary this simple recipe by using other types of cheese, or by adding diced, cooked vegetables and fresh herbs.

Ingredients

	1 already pie crust
	3/4 cup egg substute(s)
	4 oz cooked crisp turkey bacon, diced
	1 cup(s) fat-free evaporated milk
	2 tbsp all-purpose flour
	1/4 tsp table salt
	1/4 tsp black pepper
	1/4 tsp ground nutmeg
	1/2 cup(s) low-fat hard cheese, Swiss, grated

Instructions

• Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.
  
  
• Lay pie crust dough in pie plate. Fold in any overhanging corners.
  
  
• Whisk together egg substitute, milk, flour, salt, pepper and nutmeg.
  
  
• Sprinkle cheese and bacon over pie crust dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

Au Gratin Potatoes

This is a yummy recipe that both husbands and kids love, and it is points friendly!

pts. 3

Ingredients


1 spray(s) cooking spray

1 tbsp butter or margarine

1 medium onion(s), thinly sliced

2 tbsp all-purpose flour

2 cup(s) fat-free skim milk

2 pound(s) Yukon Gold potato(es), thinly sliced

1 cup(s) low-fat (or fat free) shredded cheddar cheese

1 tsp table salt

1/4 tsp black pepper
Instructions

* Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

* Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

* Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

* Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

"Pulled "Pork".

It's quite simple and makes a lot. This is also freezer friendly. I usually make a big batch and then freeze meal size containers Pulled "Pork" 4-5 pounds boneless skinless chicken thighs. Get Perdue, it's worth it, as they are leaner. 1 bottle of low sugar, low carb barbecue sauce. I use the entire bottle. 2-3 large onions diced, Place all ingredients in a Crockpot and cook 10-12 hours on low. At the end I remove about 1/2 the liquid and then I take knife and fork and shred the chicken thighs. I then add in as much of the liquid as I need to make a nice pulled pork consistency. I figure that 1 cup is about 5 points. And trust me a cup in enough to fill you up. Serve over the Arnold sandwich thins or mashed potato. It is totally yummy and you cannot tell it isn't pork!

Maribeth & Julia's Potato Salad

I am all for taking my favorite recipes and adapting them for the plan. This is a former Julia Child recipe that I took and ran through the fit and fabulous remake that I do. Here is the result.

Maribeth & Julia's Potato Salad

Pts:2 Servings: 20 (about 1/2-3/4 cup)

Ingredients

	5 pound(s) whole uncooked white potato
	1 cup(s) onion(s)
	1 cup(s) celery, chopped
	3 Tbsp table salt, no salt salt
	1 Tbsp black pepper
	8 item(s) whole hard-boiled egg(s) 2-3 tbs green hot-dog relish
	1- 1/2 cup(s) fat-free mayonnaise or enough to moisten the salad. A little mustard The Potato Base. Halve 5 pounds of "boiling" potatoes and slice 3/16 inch thick. Boil in lightly salted water for 3 to 5 minutes, just until tender. [if you don't slice the potatoes exactly to the thickness she specifies, you'll have to boil the potatoes longer obviously] Drain out cooking water, then cover the pan and let sit 3 to 4 minutes, to firm up. In a large mixing bowl, gently fold the slices with salt, pepper, 1/2 cup minced onions, let sit for a few minutes, then very gently fold and let sit twice more. The Finish. Fold in a finely chopped dill pickle [pickle relish], 3 or 4 chopped hard-boiled eggs, and he rest of the onion and celery. Let the salad cool, then fold in enough mayonnaise just to enrobe the potatoes and I added two spoonfuls of mustard]. Correct seasoning.

WW *Orange Recipes*

These were sent to me by our wonderful leader, Pam. Boy do they look yummy!

***************

Desserts: DREAMSICLE PUDDING - Approximately 5 servings, 1 C = 2 Pts or 10 servings, 1/2 C = 1 Pt

1 pkg sugar free Orange Jell-o (0 Pts)
1 pkg sugar free instant vanilla pudding (1.5 Pts)
1 can mandarin oranges, drained (2 Cups, 2 Pts, wasn't sure of can size used)
8 oz fat free Cool Whip (7.5 Pts)

Dissolve Jell-o in 1 cup of very hot water.
Add 1-cup cold water.
Let sit for 5 minutes. Add the pudding mix and beat with mixer. Stir in oranges and fold in Cool Whip. Refrigerate for 2 hours.

***************

Cakes: MANDARIN ORANGE CAKE -

1 box white cake mix 12 oz diet orange Soda 1- 8 oz tub fat free whipped topping 1 box Sugar Free Fat Free mandarin orange Jell-0 1 - 11 oz can mandarin oranges Mix the white cake mix and the orange pop and 1/2 of the mandarin oranges together. Pour into sprayed 9"x13" baking dish. Bake according to the cake mix directions. Allow cake to cool. Icing: Mix the Cool Whip and the Jell-o together. Spread over cooled cake. Arrange the remaining mandarin orange segments on top. 15 servings - 4pt each

Maribeth's Curried Squash Soup

1 point per cup
This is the perfect recipe to warm you on a cold winter day! It is easy, nourishing and delicious!

4 cups peeled and cubed Butternut Squash
2 cups fat free reduced sodium chicken broth
1 Onion, chopped
1/2-1 tsp Sweet Curry Powder
14-1/2 tsp ground Ginger
1/4 tsp salt or salt substitute
1/2-1 tsp crushed Thyme

Fat Free sour cream

In a large sauce pot combine all ingredients except the sour cream, cover and bring to a boil. Reduce heat and simmer for 15 minutes.

Ladle small amounts into blender and puree.

Serve with a tsp of fat free sour cream swirled in the middle of the bowl.

For WW meal plan, I figure only about 1 point per cup of soup.