Au Gratin Potatoes

• 1 spray(s) cooking spray
• 1 tbsp butter
• 1 medium onion(s), thinly sliced
• 2 tbsp all-purpose flour
• 2 cup(s) fat-free skim milk
• 2 pound(s) Yukon Gold potato(es), thinly sliced
• 1 cup(s) low-fat shredded cheddar cheese
• 1 tsp table salt
• 1/4 tsp black pepper

Instructions

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
  
  
• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
  
  
• Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  
  
• Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces
• WW points=3/serving

Ham and Egg Fritata

Ingredients:  5 servings fat free egg substitute 1/4 cups Milk 2% 1/4 teaspoons Ground Black Pepper 1/4 teaspoons salt, table 1 cups Pepper Stir-fry 1 teaspoons Extra Virgin Olive Oil 7.2oz cooked boneless ham 4 slices fat free cheddar cheese

Instructions:
Pre-heat Oven to 375 degrees

Heat an oven proof skillet (i.e. Cast Iron) over medium heat. Add 1 TSP of EVOO. Saute Pepper Stir-Fry until cooked through. Use Spatula to cut pieces into smaller sizes. Cut slices of Ham into 1/2 or smaller square peices and add to skillet.

Wisk Eggs, Milk and Salt and Pepper together, add to skillet and cook for 5 minutes.

Add cheese to top of skillet ingredients.

Move Skillet to pre-heated oven for 12 Minutes. During last minute of cooking turn broiler element on low to slightly brown top.

Remove from oven. Makes 4 servings. WW points=5/serving

Blueberry Muffins

Ingredients:  1 cup whole-wheat flour  1 cup blueberries  1/2 cup light vanilla soymilk  1/4 cup sugar-free pancake syrup  1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)  1/4 cup Splenda No Calorie Sweetener (granulated)  3 tbsp. brown sugar (not packed)  2 tbsp. light whipped butter or light buttery spread, room temperature  2 tbsp. no-sugar-added applesauce (getMott's Blueberry Delight if you can find it!)  1 1/2 tsp. baking powder  1/2 tsp. vanilla extract  1/4 tsp. salt  Directions:  Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well. In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy! MAKES 6 SERVINGS

Serving Size: 1 muffin  Calories: 137  Fat: 2.25g  Sodium: 269mg  Carbs: 26.5g  Fiber: 3g  Sugars: 7.5g  Protein: 4g  POINTS® value 2*

Pumpkin Cheesecake

Ingredients:  For Crust  2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor  1/4 cup light whipped butter or light buttery spread (like Smart Balance Light orBrummel & Brown), melted & mixed with 2 tbsp. water  3 tbsp. Splenda No Calorie Sweetener (granulated)  1 tsp. cinnamon  For Filling  32 oz. fat-free cream cheese, room temperature  1 cup fat-free liquid egg substitute (like Egg Beaters Original)  1 cup canned pure pumpkin  1 cup Splenda No Calorie Sweetener (granulated)  1/4 cup light brown sugar (not packed)  1 tsp. vanilla extract  1 tsp. pumpkin pie spice  For Topping 3/4 cup fat-free sour cream  1/4 cup Splenda No Calorie Sweetener (granulated)  1/2 tsp. vanilla extract  Directions:  Preheat oven to 325 degrees.  Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.  In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.  Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).  Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.  Return pie to the fridge until ready to serve. Cut pie into 12 slices.  MAKES 12 SERVINGS

Serving Size: 1 slice  Calories: 160  Fat: 3.25g  Sodium: 579mg  Carbs: 20g  Fiber: 5g  Sugars: 7g  Protein: 15g  POINTS® value 3*

Loaded Mashed Potatoes

	Ooooh, here's your chance to enjoy LOADED mashed potatoes -- complete with bacon, cheese, and sour cream. YES!!! Ingredients:  3 oz. cubed red potatoes (about 1 - 2 small potatoes), not peeled  1 1/2 cups chopped cauliflower   1 1/2 tbsp. fat-free sour cream 1 tbsp. fat-free non-dairy liquid creamer (like Coffee-mate Original Fat Free)    1 slice fat-free American cheese   1 tbsp. real bacon bits (like the kind byOscar Mayer or Hormel) 1 tsp. chopped chives   dash salt   Optional: black pepper, addit ional salt, to taste  Directions:  Place potatoes and cauliflower in a medium microwave-safe bowl with 2 tbsp. water. Cover and microwave for 6 minutes, until very tender.  Once the bowl is cool enough to handle, drain any excess water. Transfer potatoes and cauliflower to a large bowl, and set the medium bowl aside for later use.  Add creamer, sour cream, and salt. Using a potato masher or fork, mash until completely blended. If you like, season to taste with pepper and additional salt. Place mixture in the medium microwave-safe bowl. Lay cheese slice over the potato-cauliflower mixture. Microwave for about 30 seconds, until the cheese has melted.  Top with bacon bits and chives. Enjoy!  MAKES 1 SERVING
	Serving Size: entire recipe   Calories: 181   Fat: 2g Sodium: 758mg  Carbs: 28g  Fiber: 5g   Sugars: 7g   Protein: 13.5g  POINTS® value 3*