2 T. cinnamon

spray pam (butter flavor)

2 packets splenda (or equal)

Place apple slices in a microwave safe dish. coat each layer with a spray of butter pam, generous sprinkle of cinnamon and splenda.

Once all layers are coated, cover dish with lid or cling wrap. microwave on med for 1 min 30 sec, and on med-high for 1 min 30 sec or until apple slices are tender.

WW Points: 1 pt.

1 T. grated parmesan cheese

1 T. vegetable oil

1/4 tsp. salt

1/4 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. pepper

Combine all ingredients in a bowl, and toss well. Arrange potato strips in a single layer on a baking sheet.

Bake at 450° F. for 35 min or until golden.

Serves 4.

Call=200; Fat=4g; Protein=3.9g; Carb=37g; Cholesterol=1mg; Sodium=178mg

WW Points: 4 pt.

Cooking Light Family Favorites Cookbook

2 tablespoons vegetable oil

1/2 teaspoon curry powder

1/2 teaspoon paprika

1/4 teaspoon salt

Pat the potato slices between paper towels to dry, then arrange in a single layer on several sheets of paper towel. Let stand 10 minutes, then place slices in a medium bowl. Preheat the oven to 375° F.

Line two baking sheets with foil and spray with nonstick cooking spray. In a small nonstick skillet, heat the oil. Add the curry powder; cook, stirring, until just fragrant, 15-20 seconds. Remove from the heat; stir in the paprika and drizzle over the potatoes.

Sprinkle with the salt; toss to coat. Arrange the potatoes in a single layer on the baking sheets and spray evenly with nonstick cooking spray.

Bake until lightly browned, 12-15 minutes; turn and bake until slightly browned at the edges, 5-10 minutes longer (watch for burning). Place in a paper towel-lined serving bowl and serve warm.

Serves 6.

Note: To make sure your chips are cut thinly and evenly, use a vegetable slicer.

SERVING SIZE: 1/6th of Sweet Potatoes SELECTIONS: 1 Bread, 1 Fat PER SERVING: 196 Calories, 5 g Total Fat, 1 g Saturated Fat,0 mg Cholesterol, 112 mg Sodium, 37 g Total Carbohydrate, 5 g Dietary Fiber, 3 g Protein, 43 mg Calcium

WW Points: 3.5 pt.

1/4 tsp garlic powder

1/4 tsp dry mustard, or mustard powder

1/4 tsp table salt

2 large onions, Spanish, sliced into 1/4-inch-thick rounds

1/2 cups buttermilk

1 cups seasoned bread crumbs

1 servings cooking spray, olive oil flavored, or enough to coat onions

Preheat oven to 400° F. Coat a large baking sheet with olive oil cooking spray.

In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.

Pour buttermilk into a large bowl, add onions and toss to coat (use your hands for the best result).

Place bread crumbs in a separate large bowl, add onions and toss to coat.

Transfer onions to prepared baking sheet and spray with olive oil cooking spray.

Bake until golden brown, 35 minutes. Serve hot.

Yields about 1/2 an onion per serving.

Chef Tips - Renovated by: Using naturally low in fat buttermilk instead of whole milk or whole eggs. Baking instead of deep-frying. Adding seasonings to the flour to boost flavor.

Serves 4

WW Points: 4 pt.

16 ounces low fat cream cheese - softened

8 ounces water chestnuts, canned - drained and chopped

3 tablespoons fresh chives - chopped

1 teaspoon seasoned salt

1/4 teaspoon pepper

1 cup pecans - chopped

fresh parsley - chopped

Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, salt, pepper, and pecans. Stir in reserved juice; mix well. Garnish with parsley. Cover and chill. Serve with crackers.

Makes 3 1/2 cups. Add more points for the crackers.

Serves 20

Per serving: 101 Calories (kcal); 8g Total Fat; (66% calories from fat); 3g Protein; 6g Carbohydrate; 13mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

WW Points: 3 pt.

Country Magazine

2 tablespoons reduced-sodium soy sauce

2 tablespoons Dijon mustard

1 teaspoon peanut oil

1/8 teaspoon cayenne pepper

1 pound skinless and boneless chicken breasts 2-each in 8 slices

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from theheat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soysauce mixture halfway through.

Yield-- 4 servings (4 chicken fingers each)

Per serving: Calories 156 Protein 24 g Carbohydrate 0 g Fat 6 g Cholesterol 66 mg Sodium 600 mg

To make ahead: Cut 2 chicken breasts each into 8 slices, and place in freezer weight Zip-lock bag. Pour marinade into bag and seal well. Freeze. Thaw in refrigerator overnight. Chicken will marinate as it thaws. Broil (or grill) as above being sure to thoroughly cook after last basting.

Yield: "16 pieces"

WW Points: 3 pt.

2 tablespoons butter - melted

1 medium tomato - chopped

1/2 cup cheese - colby-jack

1/2 cup fat-free sour cream

5 medium green onion - sliced

Heat oven to 375 degrees F. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.

Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.

Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with sour cream; sprinkle with green onions.

Serves 8.

Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 2 per serving

Betty Crocker Magazine, November 1997

WW Points: 2.2 pt.

9 ounces black bean dip

12 ounces skinned and boned chicken breast - cooked and diced

1/3 cup salsa - green

4 ounces shredded cheddar cheese

1/4 cup green onion - sliced

1 egg - beaten

cilantro - optional

Let piecrusts stand at room temperature according to package directions (15 to 20 minutes).

Combine bean dip, Chicken, and salsa in a medium mixing bowl.

Unfold one pastry round. Place on a greased 12" pizza pan.

Spoon chicken mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture.

Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture.

Unfold and place remaining pastry over filling. Seal edges by crimping with a fork. Prick the top several times. Brush top with egg mixture.

Bake in a 400° F. oven for 40 minutes or till pastry is golden. Let stand 10 minutes.

If desired, top with sour cream and a cilantro sprig.

Cut into 16 wedges.
 
Per serving: 199 Calories (kcal); 10g Total Fat; (45% calories from fat); 10g Protein; 17g Carbohydrate; 36mg Cholesterol; 185mg Sodium Food Exchanges: 1 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

WW Points: 4

WW Holiday Appetizers, 1995

12 medium shrimp - shelled and deveined

1 medium red bell pepper - seeded and cut into 12 strips

1 tablespoon teriyaki sauce - low sodium

1 1/2 teaspoons teriyaki sauce - low sodium

1 tablespoon chili sauce - low sodium

1 1/2 teaspoons chili sauce - low sodium

1 tablespoon hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11 x 7" baking dish. Repeat with remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tablespoons water; pour over shrimp. Cover and refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving.

Serves 4

Per serving: 132 Calories ; 4g Total Fat; (30% calories from fat); 16g Protein; 6g Carbohydrate; 56mg Cholesterol; 1151mg Sodium Food Exchanges: 0 Grain Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 3 pts/serving

8 ounces water chestnuts, canned - drained and chopped

1/3 cup dry bread crumbs

1 tablespoon beef bouillon granules

2 eggs -- beaten

16 ounces peach preserves

12 ounces chili sauce

1 envelope onion soup mix

Combine the ground beef, water chestnuts, bread crumbs, bouillon granules and eggs in a medium mixing bowl and mix well. Shape into 1 1/4 balls.

Brown the meatballs in a a 12-inch skillet sprayed with nonstick cooking spray. Remove the meatballs with a slotted spoon to a medium bowl, discarding the pan drippings. Or bake in a 350° F. oven for 20 minutes on a cookie sheet that has been sprayed with oil.

Mix the peach preserves, chili sauce and soup mix in the skillet. Cook over low heat for 5 minutes, stirring constantly. Return the meatballs to the skillet and mix gently. Simmer for 10 minutes or until the meatballs are cooked through, stirring occasionally. Spoon into dish and serve with toothpicks

Makes 48 meatballs.

Per serving: 74 Calories (kcal); 1g Total Fat; (15% calories from fat); 2g Protein; 15g Carbohydrate; 11mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

WW Points: 1 pt. per meatball

1/4 cups grated parmesan cheese

1/4 cups Buitoni reduced-fat pesto with basil pasta sauce

1/2 cups roasted red peppers

1/2 cups part-skim mozzarella cheese

Mix cream cheese spread and 1/4 cup Parmesan cheese; spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese spread mixture - pesto through mozzarella.

Bake at 350 F for 15 minutes or until thoroughly heated. Serve hot with assorted crackers or sliced Italian bread.

Serves 12.

**Point count is for dip only!**

WW Points: 2