1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger
1 (16 ounce) package light angel food cake mix

In a large bowl, combine pumpkin, vanilla, and spices.

In a separate bowl prepare cake mix according to directions.

Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.

Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown.

Cool inverted on wire rack until cool.

Slice cake into 14 slices and serve with 1 tablespoon Cool Whip Free.

1 Weight Watcher point per slice – pumpkin adds fiber

1 cup fat-free sour cream
1 tablespoon Canola oil
1 cup canned mushrooms, sliced
1 pound beef round
1 cup water
8 servings Beef Stew Seasoning Mix – McCormick
6 cups cooked egg noodles

Combine beef stew seasoning mix with water and set aside.

Cook noodles per package directions. Drain.

Heat oil in large skillet.

Saute meat 8 to 10 minutes or until done.

Add seasoning mixture, mushrooms, and sour cream. Stir until smooth and creamy. Cover and simmer 10 minutes.

Divide equally over noodles.

Serve with 1 cup noodles per serving.

Weight Watcher Points: 9
Servings: 6
Level of Difficulty: Easy

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2 teaspoons olive oil
2 medium zucchini, cut into 2-inch chunks
1 teaspoon dried oregano
1/8 teaspoon table salt, or to taste
1/8 teaspoon black pepper, or to taste
1/4 cup crumbled feta cheese

Heat oil in large skillet over medium heat.

Add zucchini and oregano. Saute until zucchini is golden brown, about 4 to 6 minutes

Remove from skillet.

Add parsley and toss to combine.

Season with salt and pepper.

Sprinkle feta cheese over top just before serving.

1/2 cup per serving

Weight Watcher Points: 1
Servings: 4
Preparation time: 7 minutes
Cooking time: 6 minutes
Level of Difficulty: Easy

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Chop 1 to 1.5 cups zucchini, mushrooms, onions, and carrots into small pieces.

Saute in 1 teaspoon olive oil until almost done.

Make a small hole in the middle of the veggies in the pan and crack one egg into the hole. Cover and cook until the egg is almost done.

Add mozzarella cheese (28 grams = 1 serving) to top of egg and veggies and cook till melted.

Serve over half a toasted light English muffin.

6 Weight Watcher Points

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2 teaspoon olive oil
1 pound shrimp, large, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon Spice Islands No-Salt Lemon Herb Seasoning, or other brand
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, chopped

Heat oil in a large skillet over medium heat.

Add shrimp and saute 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp.

saute until shrimp are bright pink and cooked through, about 3 minutes more.

Remove from heat and stir in parsley.

Yields about 3 ounces of shrimp per serving.

POINTS Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

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2 teaspoon olive oil
2 medium leeks, finely chopped (white part only)
2 medium garlic cloves, minced
1 teaspoon dried oregano
56 ounces canned diced tomatoes
12 ounces fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 teaspoon table salt, or more to taste
1/8 teaspoon black pepper, freshly ground, or to taste

Heat oil in a large saucepan over medium heat.

Add leeks and garlic; cook until soft, about 2 minutes.

Add oregano; cook 1 minute.

Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.

Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.

Set pan over low heat and add milk; simmer 1 minute to heat through.

Remove pan from heat and stir in basil.

Season to taste with salt and pepper.

Yields about 1 cup per serving.

POINTS Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy

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6 ounce pie crust, 9-inch, refrigerated
2 teaspoons olive oil
1/2 cup red onion, chopped
1-1/4 cup part-skim ricotta cheese
1 cup low-fat shredded cheddar cheese
1 large egg
2 large egg white
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
10 ounce frozen chopped broccoli, thawed and well-drained (you can substitute spinach)
1 tablespoon grated Parmesan cheese

Preheat oven to 375ºF.

Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat.

Add onion and sauté until soft, about 3 minutes.

Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt, and pepper; mix well and fold in broccoli.

Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes.

Let stand 10 minutes before slicing into 8 pieces.

POINTS® Value: 5
Servings: 8
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy

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I got this recipe from my daughter who says it is excellent!

Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats, and day-old bread.

2 teaspoons olive oil or vegetable oil
4 slices uncooked turkey bacon, diced
1/2 cup onion, diced
2 cups asparagus, fresh or frozen and thawed, cut into 1-inch pieces
8 slices light whole wheat bread, cubed
1 cup low-fat shredded cheddar cheese, about 4 ounces
4 large eggs
5 large egg whites
3/4 cup fat-free skim milk
2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoon grated Parmesan cheese

Heat oil in a large oven-proof skillet over medium heat.

Add bacon and cook until golden brown, about 4 minutes.

Add onion and asparagus. Sauté until vegetables are soft, about 3 to 5 minutes.

Remove from heat and stir in bread; sprinkle cheddar cheese over top.

Preheat broiler.

In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and pepper.

Pour egg mixture over bread mixture in skillet, and set pan over medium-high heat. Cook until almost cooked through to the top, shaking pan frequently to promote even cooking, about 5 to 7 minutes.

Sprinkle Parmesan cheese over top of frittata.

Place pan under broiler and broil until top is golden brown and frittata is cooked through, about 1 to 2 minutes.

Slice into 6 pieces and serve.

Yields 1 piece per serving.

POINTS Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy

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