Corn Cake

1/2 cup uncooked cornmeal
3/4 tsp. salt
1 tsp. sugar
2 tsp. baking powder
1 pound frozen corn kernels
1/2 cup skim milk
1 tbsp. light butter
1 tbsp. oliver oil
1 medium onion
3/4 cup eggbeaters
4 oz. shredded part skim mozzarella cheese

Heat oven to 400 degrees. In a pan melt the butter and heat the oil. Add onions and cook until soft, about 10 minutes. In a large bowl mix cornmeal, salt, sugar, baking powder and set aside. In a food processor or blender puree 1/2 the corrn and milk, then add the eggbeaters. Then combine cheese, onions and dry mixture in the large bowl. Add the puree mixture to the large bowl and the rest of the corn kernels and mix all ingredients together. Pour into a 9x13 baking oan that is greased and bake for 30 minutes.

12 servings
2 points per serving

Baked Potato Skins with Creamy Spinach and Turkey Bacon

3 medium potatoes; baked and sliced in half (cooled)
1 spray cooking spray
20 oz. chopped frozen spinach, thawed and squeezed dry
4 oz. light cream cheese (room temp)
1/4 tsp. salt
1/4 tsp. pepper
3 slices of turkey bacon (cooked and crumbled)

Preheat the over to 400 degrees. Scoop out flesh of potatoes, leaving 1/4 potato flesh in. Place halves on baking sheet and coat with cooking spray. Bake until light brown (about 15 minutes). While baking, combine spinach, cream cheese, salt and pepper in a medium bowl. Spoon 3 tbsp. of mixture into each potato half. Bake until warmed through. Remove from oven and top with 1 tbsp bacon.

1 potato half per serving
2 points per serving

Autumn Soup

1 lb 96/4 lean ground beef
1 Med onion
1 - 32oz box beef broth
1 can kidney bean
1 can ranch style beans
2 cans diced tomatoes
2 cans Veg-All mixed veggies
1 can Glory Seasoned Green Beans
1 can Glory Okra, Tomoatoes and Corn
1 can Rotel

In stock pot, brown ground beef and onion on med heat until meat is brown and onions are tender. Drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer on low 20 Minutes.

Serving size 1 cup - 2 points

Chocolate Cupcakes with Cheesecake icing

1 box Devils Food cake mix (Duncan Hines)
1 can of Diet Coke (also can use diet Dr. pepper or coke zero)

Mix together til it looks like cake batter and clumps are mixed in. Makes 24 cupcakes, 2 points each. Bake at 350 degrees for 15-20 minutes.

Icing –

1 box of Instant Sugar Free/Fat Free Cheesecake pudding mix
2 c. Skim milk
1 tub of fat free cool whip

Make the pudding like the directions on the box call for. Leave in the fridge for the 5 minutes to make it into pudding. Once its pudding, stir in the entire tub of cool whip.

Top your cupcake with the icing.

Chocolate Marshmallow Fudge

1 2/3 cups sugar
2/3 cup fat free evaporated milk
12 oz. semi sweet chocolate chips
2 tbsp. reduced fat margarine
14 large marshmallows

Coat 8x8 pan with cooking spray

In a pot, stir sugar, milk and margarine together. Bring to a boil. Reduce heat to medium. Cook 3 minutes. Stir in chocolate and marshmallows. Remove from heat. Pour in 8x8 pan. Cool 1-2 hours. Makes 36 squares.

Serving is 1 square at 2 points per serving.