Seasoned Snack Mix

6 cups Crispex
3 cups Pretzels
3 cups Cheerios
2 tsp worcestershire sauce
2 tsp butter flavored sprinkles
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp onion powder

in a 15x10" baking pan, combine cereals and pretzels. Lightly coat with non sticking cooking spray; drizzle with worcestershire sauce. Combine rest of ingredients and sprinkle over cereal mix. Bake 200F for 1.5 hours, stirring every 30 minutes. Cool completely. Store in airtight container.

WW conversion: 1 cup = 2 pts

Crustless Pumpkin Pie

1- 15oz can Pumpkin
1/2 cup Egg Beaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 tsp salt
1 tsp pumpkin pie spice (or more to taste)

Beat or whisk all ingredients until smooth. Put in Pam sprayed pie pan. Bake at 400F for 15 minutes, then 375F for 45 minutes, until knife inserted in center comes out clean. Serve with fat free cool whip.

The site I got this from says the whole pie is 4 points, but I think the actual is a bit higher. Either way, it's low on points! I've made it a few times now and I can honestly say it's really really tasty!!

Deep Dish Pizza Casserole

Very yummy and fast to make! The more veggies you add, the bulkier and more filling it gets.

1 pound ground beef
1 onion (optional)
1 green or red pepper (optional)
1 can Pilsbury pizza crust
1 15oz can chunky Italian style tomato sauce
6 oz grated mozza

Preheat oven to 425 F. Cook meat and veggies (if using) in medium non-stick skillet over med-high heat until brown, stirring until it crumbles. Drain and return to skillet. Add tomato sauce and cook until heated. While meat cooks, coat a 13x9x2 dish with cooking spray. Unroll pizza dough and press into bottom and halfway up sides of baking dish. Line bottom with about 1/3 of the cheese. Top with meat mixture. Bake uncovered at 425F for 12 minutes. Top with rest of cheese. Bake 5 minutes or until crust is brown and cheese melts. Cool 5 minutes. Serve with salad. Make 6 servings.

Weight Watcher conversion: 6 points per serving

Healthy Broccoli Soup

No cream in this creamy broccoli soup!

2 medium carrots
2 medium stalks celery
1 medium onion
2 tsp olive oil
2 cans chicken broth
2 cups water
2-3 cloves garlic (I use minced in a jar)
Salt to taste
1/2 tsp thyme
4 1/2 cups broccoli
1/2 cup dry instant long grain white rice
2 cups low fat milk
1/4 grated parm cheese

Cook & Stir onions, carrots & celery in hot oil in a large pot on medium high heat for 3 minutes. Add chicken broth and water. Add garlic, salt and thyme. Stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to med-low, simmer 10-15 minutes or until veggies are tender, stirring frequently. Add soup, in batches, to blender, cover. Blend until pureed. Return soup puree to pot. Add milk and cheese. Cook until heated through, stirring occasionally. Makes 8 servings. 1 cup each.

WW Conversion: 2pts/ serving