Broiled Buffalo Wings with Blue Cheese Dip

2 pounds chicken drumettes
1/4 cup cayenne pepper sauce. preferably Texas Pete, plus more for serving
1 Tbsp fresh lemon juice
3 Tbsp low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip (recipe follows)
Preheat the broiler.
Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil. then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce. lemon juice and broth. Reserve.
Transfer the wings to a broiler pan and broil 5-6 inches from the flame. until the skin begins to blister and brown,5-6 minutes. Turn the wings over and boril 4-5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce. and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve with extra hot sauce on the side, celery sticks and the blue cheese dip.

4 servings- 6pts +
6 servings-4pts +
per serving (yeild: 6)

Blue Cheese Dip

1/4 cup plain Greek-style nonfat yogurt
2 Tbsp Hellmann's light mayonaise
1 tsp white wine vinegar
1/3 cup crumbled reduced fat Treasure Cove blue cheese (1 1/2 oz)
1/4 tsp salt
In a small bowl, stir together the yogurt, mayonaise,vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.

Make the dip up to 3 days ahead and store in an airtight container in the refrigerator, Allow the dip to come to room temperature before serving.

4 servings
1 pts+ (per serving)

Pancakes with Berry Sauce

1/2 cup whole wheat flour
1/2 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup fat-free milk
1 tsp cooking oil
2 egg whites

Nonstick cooking spray

2 cups fresh or frozen unsweetened strawberries, thawed
1 Tbsp sugar
1 tsp vanilla
Quartered fresh strawberries (optional)

In a medium bowl combine whole wheat flour, all-purpose flour, sugar, baking powder and salt. Stir in milk and oil. In another bowl, beat egg whites until stiff (tips stand straight). Fold egg whites into flour mixture.
Lightly coat a griddle with nonstick cooking spray. Heat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a blender container or good processor bowl combine strawberries, sugar, and vanilla. Cover and blend or process until smooth. In a small saucepan heat sauce until warm. If desired, top pancakes with quartered strawberries. Serve pancakes with sauce.

Double Toffee Coffee Cake

Cake
Preheat oven to 350'

2 cups self-rising flour
1 cup sugar
1 cup water
3/4 cup oil
2 tsp vanilla
4 eggs
1 pkg (3 1/2 oz) vanilla instant pudding mix (dry)
1 pkg (3 1/2 oz) butterscotch instant pudding mix (dry)

Brown Sugar Filling:

1 cup brown sugar
1 cup shopped pecans
1 Tbsp ground cinnamon

Combine cake ingredients and blend at slow speed of mixer until moistened. Then, beat for an additional 2 minutes at medium speed. Pour 1/3 batter into greased 9 x 13 pan. Combine ingredients for brown sugar filling and put about 1/3 of filling over cake  batter. Add remaining batter. Top with remaining filling. Bake at 350' for 30-40 minutes.

Creamy Raspberry-filled Angel Cake

1 cup boiling water
1 pkg (4serving size) sugar-free raspberry-flavored gelatin
1/2 cup cold water
1 pint (2 cups) raspberries
1 container(8ounces) frozen fat-free whipped topping, thawed
1 round(10 inches in diameter) angel food cake
Additional raspberries, if desired.

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.

Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.

Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake.

4 points plus

California Vegetable Soup

2-3 zucchini, sliced
1/2 each green and red peppers chopped
1/2 onion chopped
1-2 carrots sliced
1 stalk celery sliced
2-3 cans of various tomatoes, ie.crushed, stewed
2-3 cans chicken broth
basil and oregano
garlic
parsley and cilantro
v-8 to taste

opt. 1 potato chopped, a can of kidney beans

Combine in a soup pot. Heat until comes to a boil, turn heat down and simmer for a 45 min. to an hour.

0 points plus unless you add potato or beans.

Carnitas

Chicken
2 boneless, skinless chicken breasts cut into fourths
1 small can chopped green chilies
4 slices of a large onion chopped
Season with lemon pepper, and paprika
Spray a crockpot with Pam. Layer indredients, chicken, onions, and then chilies. Cook 5-6 hours on high or 8-10 hours on low.

Pork
1 lb. pork, cut off fat and cut into several large pieces
1 small can chopped green chilies
4 slices of a large onion chopped
Season with pepper, and chili powder
Spray a crockpot with Pam. Layer ingredients, pork, onions, and then chilies. Cook 5-6 hours oon high or 8-10 hours on low.

Both are 1 points plus per ounce

Sour Cream Coffee Cake

1 large egg
2 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/3 cup low-fat buttermilk
2 1/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp five spice powder or cinnamon
1 1/2 cups fresh blueberries
1/4 cup packed dark brown sugar
1 tsp grated orange zest
2 Tbsp butter

Preheat  the oven to 350'. Spray a 7 x 11 inch baking dish with nonstick spray.

In a small bowl, combine the egg, oil, and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish. then scatter the blueberries on top.

In a small bowl, combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool lightly

Key Lime Pie

1 reduced fat graham cracker crust
1 pkg sugar free lime gelatin
1/4 cup boiling water
1(8 oz) container fat-free cool whip
2 (6oz) key lime pie yogurt

In a large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in cool whip with wooden spoon. Spread in crust. Refrigerate for at least 2 hours.

Jello Cream Cheese Delight

2 large packages Sugar-free gealtin (any flavor)
1-8oz tub fat-free cool whip
1-8oz fat-free cream cheese
10 packs Splenda

Prepare gelatin, let sit in fridge until firm.  mix cool whip, cream cheese, and Splenda with mixer.
Pour on top of gelatin for "frosting". Let chill. Serve.

Beans with Kielbasa

1 medium green bell pepper, chopped
4 -15 1/2 oz cans great northern beans
4-15 1/2 oz cans pinto beans
2-14 1/2 oz cans stewed tomatoes or diced tomatoes with green chilies
2- 8oz cans tomato sauce
1 large chopped onion
2-lb reduced fat kielbasa, cut into 1 inch pieces
1 clove garlic, minced
1/4 tsp black pepper

Combine all ingredients in a slow cooker. Cover and cook on low for 6-8 hrs.