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!
Serves 6 - 1 muffin per serving - 1.5 POINTS per serving
1/3 cup nonfat dry milk
1 tsp. baking powder
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
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
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