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Makes 4 servings - 1 POINT per serving 16 Oz. Baby Carrots 1 Cup Apple Cider 1 tsp Honey 1 TBSP Mixed Green Onion Melt butter in non-stick skillet over med-high heat. Add carrots and saute until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to a boil. Reduce heat and simmer until carrots are tender and liquid is reduced to a glaze, stirring occasionally about 15 minutes. Transfer to bowl. Sprinkle it with green onion tips. Enjoy! |
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Serves 6 - 1 muffin per serving - 1.5 POINTS per serving 1/3 cup nonfat dry milk 1 tsp. baking powder 1 egg 1 tsp. splenda 1/4 cup water heat oven to 400, spray muffin tin with pam divide batter into 6 muffins bake until firm and lightly browned |
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Serves 8 - 1 cup per serving - 1 POINT per serving SAUTE vegetables in 1/4 Cup Kraft Sun-Dried Tomato Dressing in large ovenproof skillet until tender. Add 1 can (16 oz.) undrained low-sodium diced tomatoes. Cook about 15 minutes allowing some of the liquid to evaporate. TOP with 2 TBSP. Kraft Reduced Fat Parmesan Style Grated Topping and 1/2 Cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese. Bake at 350 degrees F for 15 minutes. 90 cal., 3 g. fat, 4 g. fiber |
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Serves 6 - 1/2 Cup per serving - 2 POINTS per serving CUT squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to form strands; reserve one squash shell. Toss with 2 TBSP. Kraft Reduced Fat Parmesan Style Grated Topping, 1/2 Cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese, 2 chopped plum tomatoes and 1/4 cup chopped fresh parsley. SPOON squash back into shell and microwave on HIGH for 2 minutes to heat through. 100 Cal., 3 g. fat, 2 g. fiber |