Taco Dip

 Ingredients

8 oz 1/3 reduced fat cream cheese

8 oz light sour cream

1 packet taco seasoning

16 oz jar salsa

shredded lettuce

diced tomatoes

2% Mexican Shredded cheese

Sliced black olives

Combine cream cheese, sour cream, taco seasoning, and salsa. Mix with electric mixer. Spread misture onto the bottom of a casserole dish. Top with shredded lettuce, diced tomatoes, shredded cheese and olives. Serve chilled.

Recipe from Skinny Taste

2 points+ for 1/24th of dip

Baked Chicken Nuggets

 Ingredients

16 oz (2 large) skinless boneless chicken breasts, cut into bite sized pieces

salt and pepper

2 tsp olive oil

6 tbsp Italian seasoned breadcrumbs

2 tbsp Panko breadcrumbs

2 tbsp grated Parmesan cheese

Olive oil spray

Directions

Preheat oven to 425 and spray baking sheet with cooking spray.

 Put olive oil in one small bowl. In another bowl, combine both types of breadcrumbs and Parmesan cheese. Season chicken with salt and pepper. Dip chicken in olive oil first, then in breadcrumbs. Place chicken on baking sheet. Lightly spray top of chicken with olive oil spray. Bake for 8-10 minutes. Flip and bake for additional 4-5 minutes or until chicken is cooked through.

Recipe is from Skinny Taste

4 points+ for 1/4 of chicken nuggets

Italian Chicken and Potatoes

Chicken Breast tenders
Potatoes
Italian Seasoning
Fat Free Italian Dressing
Parmesan Cheese

Spray your Crockpot well.
Then place chicken in the bottom.
Sprinkle with half the Italian dressing, half of the Italian Seasoning, and half of the Parmesan.
Place potatoes on top of that layer.

Then add the remaining Italian Dressing, Italian Seasoning, and Parmesan on top of potatoes.

Turn the Crock-pot on low, then put the lid on it and cook for about for six hours.

Sausage and Mushroom Strata

8 oz bread of choice, cut into 1 inch cubes ( I used sourdough and wheat sandwich bread.)
12 oz breakfast sausage
2 cups fat free milk
1 1/2 cup reduced fat cheddar cheese
5 large eggs
1 cup mushrooms ( I used 1 can of mushrooms.)
1/2 tsp paprika
salt and pepper
2 tbsp grated parmesan cheese


Preheat oven to 350°.
Heat a medium skillet over medium-high heat. Add sausage to pan; cook until browned, stirring to crumble. Combine milk, cheese, eggs, parmesan cheese, paprika, salt and pepper in a large bowl, stirring with a whisk. Add bread, sausage, and mushrooms, tossing well to coat bread. Spoon mixture into a 13x9-inch baking dish. Bake for about 50 minutes or unitl set and lightly browned. (You may also cover and refrigerate overnight and then bake in the morning.)

Cream Cheese Sausage Balls

1 lb hot sausage, uncooked

8 oz cream cheese, softened

1 1/4 cups Bisquick

4 oz cheddar cheese, shredded

Preheat oven to 400.

Mix all ingredients until well combined using dough hook attachment on your mixer. Roll into 1 inch balls. Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked. If baking frozen, add additional baking time.

Thanksgiving Dinner

1. Southern Cornbread Dressing

4 cups crumbled cornbread

2 cups dry bread

3 1/2 cups chicken stock

3 eggs

1 cup milk

2 tsp salt

1/2 black pepper

1 cup chopped celery

1 cup chopped onion

1 tsp sage

Mixx cornbread and dry bread with the stock. Beat eggs slightly, add milk, salt, and pepper. Add to bread mixture. Then add celery, onion, and sage. Mix well. Bake in well greased pan at 375 for 30 to 40 minutes.

2. Lady's Cheesy Mac

3. Green Bean Casserole

1 10 3/4 oz can Cream of Mushroom Soup

3/4 cup milk

1/8 tsp black pepper

2 9 oz bags frozen green beans, thawed

1 1/3 cup French Fried onions

Mix soup, milk, and pepper in a baking dish. Stir in beans and 2/3 cup French Fried onions. Bake at 350 for 30 minutes or until hot.

Top with remaining 2/3 cup of onions. Bake for 5 minutes or until golden.

4. Sweet Potato Casserole

2 1/2 lbs sweet potatoes, cut into 1 inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 tsp salt

1/2 tsp vanilla extract

2 cups mini marshmallows

Preheat oven to 375.

Place sweet potatoes in a pot and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain. Rinse under cold water and peelings will come right off.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Place mixture into an even layer in an 11 x 7 inch baking dish coated with cooking spray. Top with marshmallows. Bake for 25 minutes or until golden.

5. Green Salad

6. Chocolate Pecan Pie

1 9 inch deep dish unbaked pie shell

2 cups pecan halves

3 large eggs, beaten

3 tbs butter, melted

1/2 cup dark corn syrup

1 cup sugar

2 tbs Jack Daniels

3 oz semisweet chocolate

Preheat oven to 375. Cover bottom of pie crust with pecans. In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, Jack, and chocolate. Stir until all ingredients are combined. Pour mixture into pie shell over pecans and place on a heavy duty cookie sheet. Bake for 10 minutes. Lower temperature to 350 and bake for additional 25 minutes or until pie is set. Remove from oven. Let cool on rack.

Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Recipe is from Skinnytaste.com

Here are the ingredients you'll need for the cupcakes:

18.25 oz Chocolate fudge cake mix

1 cup canned pumpkin

1.4 oz box of instant Chocolate pudding (sugar free, fat free)

1 1/3 cups water

And for the chocolate glaze:

1 tbsp cocoa

1/2 cup powdered sugar

1/2-1 tbsp fat free milk

1/4 tsp vanilla extract

pinch of salt

For cupcakes:

Mix water and pumpkin until blended. Add pudding mix. Combine. Add cake mix and blend for 2 minutes. Fill cupcake liners 2/3 full and bake at 350 for about 25 minutes.

For glaze:

Combine dry ingredients, then add vanilla and milk. Blend until mixed thoroughly. Place in baggie with corner cut to pipe onto cupcakes. Top with sprinkles, if desired.

(3 WW pts + with glaze, 2 WW pts + without glaze)

You guys, they are absolutely delicious! They taste so chocolately and rich! You'll love them!