This sounds so good!

Southwest Veggie Bake

Ingredients

• 2 10-oz bags frozen Southwest-style corn and peppers
• 1 14-oz can chilis and tomatoes
• 1 15-oz can white hominy
• 1 15-oz can no-salt-added black beans
• 1/4 tsp fresh ground black pepper
• 2 oz low fat pepper jack cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. Drain white hominy, thaw frozen vegetables, drain and rinse black beans. Do not rinse chilis and tomatoes. Mix thawed vegetables, canned tomatoes, hominy, and beans, and black pepper in large bowl. Spoon into deep, 2-quart baking dish. Cover and bake 25 minutes or until bubbly. While casserole bakes, grate cheese. Uncover, sprinkle with cheese, and bake an additional 5 minutes.

Weigh****chers: 4 servings, 6 points each

Hearty Chili & Cornbread Casserole

Ingredients

• 1 medium white onion, chopped
• 1 15-oz can low fat chili beef soup
• 1 11-oz can corn with peppers
• 4 oz low fat pepper jack cheese
• 3/4 cup cornbread mix
• 2/3 cup water
• zero-calorie, nonfat cooking spray

Instructions

Preheat oven to 400 degrees Fahrenheit. Spray skillet with cooking spray and add onion, cooking over medium-high heat until tender. While onions cook, drain corn and grate cheese. Add corn and soup to onions in skillet, stirring to combine. Remove from heat and spoon into sprayed 8 inch square baking dish. Sprinkle with cheese. Combine cornbread mix and water, stirring only until smooth, then pouring over chili mix in baking dish. Bake 18 minutes or until cornbread topping turns golden.

Weigh****chers: 6 servings, 5 points each

Bean-N-Cheese Bake

Ingredients

• 2 10-oz bags frozen Southwest-style corn and peppers
• 1 14-oz can chilis and tomatoes
• 1 15-oz can white hominy
• 1 15-oz can no-salt-added black beans
• 1/4 tsp fresh ground black pepper
• 2 oz low fat pepper jack cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. Drain white hominy, thaw frozen vegetables, drain and rinse black beans. Do not rinse chilis and tomatoes. Mix thawed vegetables, canned tomatoes, hominy, and beans, and black pepper in large bowl. Spoon into deep, 2-quart baking dish. Cover and bake 25 minutes or until bubbly. While casserole bakes, grate cheese. Uncover, sprinkle with cheese, and bake an additional 5 minutes.

Weigh****chers: 4 servings, 6 points each

Saucy Pizza Casserole

Ingredients

• 1 lb extra lean ground beef
• 1 can (15 oz) chunky Italian tomato sauce
• 1 can (10 oz) refrigerated pizza dough
• 6-oz slices low fat mozzarella cheese
• zero-calorie, nonfat cooking spray

Instructions

Preheat oven to 425 degrees Fahrenheit. Cook ground beef in medium skillet over high heat until browned, breaking up with a spatula or wooden spoon and then stirring constantly. Drain excess fat, if necessary, then add tomato sauce to skillet and heat through. Grate cheese, and spray 13 x 9 inch pan with cooking spray. Unroll pizza dough and press into the bottom and halfway up the sides of the baking dish. Sprinkle half the cheese over the crust, then top with meat mixture. Bake uncovered for 12 minutes, top with remaining cheese and bake an additional five minutes or until crush browns and cheese melts.

Weigh****chers: 6 servings, 6 points each

Sugar-Free Chewy Chocolate Brownies

Makes 16 brownies, 2" x 2" each.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup + 2 Tbs cocoa powder
• 3/4 cup splenda
• 1/4 tsp salt
• 1/3 cup unsweetened applesauce
• 3 egg whites
• 1 tsp vanilla

Instructions

Preheat oven to 350 F. Combine dry ingredients, stir in wet ingredients. Coat an 8x8 baking pan with non-stick spray, spoon batter into pan and spread evenly. Bake 20-25 minutes until edges are firm and center has just set.

Creamsicle Cup

Ingredients

• 1 box sugar free fruit-flavored gelatin mix
• 1 box fat-free sugar free instant pudding mix
• 1 tub (8 oz) fat free cool whip

Instructions

Dissolve fruit gelatin in 1 cup boiling water and add 1 cup cold water. Let stand 5 minutes. Add pudding to gelatin and blend, then fold in cool whip. Refrigerate.

Recommended Combinations

• Orange-Vanilla
• Raspberry-White Chocolate
• Cherry-Chocolate
• Peach-Vanilla
• Strawberry-Banana
• Lemon-Cheesecake

Summer Slushie

Makes 4 servings, 1 1/4 cup each.

Ingredients

• 4 cup sliced strawberries
• 1 1/2 cup crushed ice
• 1/2 cup orange juice
• 2 Tbsp white sugar

Instructions

Combine all ingredients in a blender or food processor until mixed into a thick slushie texture. Divide evenly among 4 tall glasses.