No-Bake Chocolate Layer Cake

1 pkg. sugar-free/fat-free chocolate pudding mix
1 c. skim milk
2 c. low-fat Cool Whip (small tub)
1 10 oz. low-fat or fat-free loaf pound cake, slightly thawed
1/3 c. fat-free flavored coffee creamer (your choice of flavor, we used vanilla caramel)
Toasted sliced almonds, optional

1. Prepare pudding mix according to package instructions, using 1 c. milk. Cover and chill until firm, 10-15 min. Fold in Cool Whip.

2. While pudding chills, remove cake from loaf pan. Line pan with overlapping plastic wrap. Slice cake lengthwise into 4 layers. Brush coffee creamer evenly over each layer. Return 1 cake layer to pan; top with 1/2 c. pudding mixture, spreading to edge of layer. Repeat process with remaining cake layers and pudding mixture, ending with cake layer. Cover and chill remaining pudding mixture. Cover and chill cake at least 8 hours.

3. Remove cake from loaf pan; remove plastic wrap. Spread top and sides of cake with remaining pudding mixture; sprinkle with almonds if desires. Cut into slices to serve.

Yield: 8 servings, 4 points each.

Philly Cheesesteak Quesadillas

Makes 18 (1-wedge) servings.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
2 tablespoons oil
1 pound boneless beef sirloin steak, cut in 1/2-inch cubes
1 medium onion, sliced thin
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder
8 ounces Velveeta, cubed
6 flour tortillas (8-inch)

Directions
1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add beef; cook and stir until browned. Drain fat, if needed. Return beef to skillet. Add onion, seasoned salt and garlic powder; cook and stir 5 minutes. Add cheese; cook and stir until melted.

2. Place 3 tortillas on ungreased baking sheet. Spread 1/3 of the meat mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil. Sprinkle with additional seasoned salt, if desired.

3. Bake 5 minutes or until heated through. Cut into 3-inch wedges. Serve warm.

Nutritional Info
Calories: 109
Fat: 5 g
Carbohydrates: 6 g
Cholesterol: 25 mg
Sodium: 357 mg
Fiber: 0 g
Protein: 10 g
per serving

Monkey Bread

4 tubes biscuit dough, cut in fourths

1/3 c. sugar
1/2 tsp. cinnamon
(may need more)

Grease a bundt or angelfood cake pan, then place pieces in pan.

1 stick butter, melted
1 tsp. cinnamon
1 c. brown sugar

Boil on medium for 2-3 minutes, being careful not to burn. Pour over biscuits. Bake on 350* for 25 minutes. Cool 15 minutes in pan, then turn out.

Glaze:
1/3 c. butter
2 c. powdered sugar
1 1/2 tsp. vanilla
2-4 T. hot water

Melt butter in saucepan, blend in sugar and vanilla, stir in water 1 T. at a time until right consistency.

Beefy Italian Pizza Sandwiches

3/4 lb. 93% lean ground beef
1/2 c. chopped onion
1 1/2 c. tomato-basil pasta sauce
1 16 oz. loaf italian bread
1 1/2 c. shredded reduced fat Italian cheese blend

Preheat broiler. Brown beef and onion, add sauce. Cook 1 minute or until heated through. Cut bread loaf in half, horizontally; hollow out center of each half, leaving 1-inch thick shell. Place bread halves on baking sheet; broil 2 minutes or until lightly browned. Spoon meat mixture into bread halves; top with cheese. Broil 3 minutes or until cheese melts. Cut each half into 4 pieces.

Serving size: 1 open-faced sandwich, 6 points each.

No Pudge Brownies

1 cup sugar
3/4 cup flour
1/2 cup cocoa
2 egg whites (this is for cake like brownies and is optional)
2 teaspoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup non-fat vanilla yogurt (a 6 oz. container, Dannon works best)
nonstick cooking spray

Preheat oven to 350°F. Mix all dry ingredients. Add yogurt and mix well. Batter will be very thick. Spray an 8x8 pan with nonstick cooking spray. Spread batter evenly. Bake for 30-35 minutes. Remove and cool. Dip a knife in warm water and cut into 16 squares. 2 pts. each.

Rice Pilaf

2 cups jasmine rice
2 tsp. olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
3 1/2 c. chicken broth

Seasonings (to taste)
sea salt
freshly ground black pepper
cayenne pepper
celery salt

Heat olive oil in large saucepan over medium high heat. Add rice and cook a few minutes until slightly browned. Add celery and onion and cook a few minutes until celery/onion are soft. Add chicken broth and seasonings. Bring to a simmer, then reduce heat and cover. Let cook for 18-20 minutes, then remove from heat and let stand for 10 minutes. Do not remove cover at all during cooking. Fluff with fork and let stand an additional 5 minutes.

Makes approx. 8 1-cup servings - 4 pts. each.

Italian Turkey Burgers

5 points per burger

* 1 spray cooking spray
* 1 pound lean ground turkey
* 1/3 cup onions, chopped
* 2 tsp. minced garlic
* 2 tsp. fennel seed
* 1/2 tsp. table salt
* 1/4 tsp. black pepper, freshly ground
* 4 sprays olive oil cooking spray
* 2 small tomatoes, ripe, yellow and/or red, thinly sliced
* 1 cup basil, fresh, leaves, torn or thinly shredded
* 4 reduced-calorie hamburger rolls

Coat a grill or grill pan with cooking spray; preheat to medium-high.

In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.

Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.

To serve, top grilled rolls with tomato slices and burgers; garnish with basil.