Cauliflower Mashed Potatoes

Ingredients:

1 1/2 pounds cauliflower,
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives


Instructions

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Makes 4 (1 Cup Servings)


Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium

Better Than Sex Cake Points+ 4 Per Serving

Ingredients:

1 (12 ounce) can Diet Coke
1 (18 ounce) box devil's food cake mix
1 egg white
6 ounces fat free caramel topping
7 ounces fat-free condensed milk
1 english toffee-flavored candy bar, chopped
8 ounces fat-free whipped topping


Directions:

1. Preheat oven to 375.

2. Mix cake mix, egg white, and diet soda. Bake for 35 minutes in a greased 9x13 pan.

3. During the last few minutes of baking, put the caramel and condensed milk in a saucepan on low heat until smooth.

4. After baking, remove cake from oven and pour caramel over top. Sprinkle half the heath bar on top.

5. Cool completely. Cover with whipped topping and remaining heath bar bits.


Makes 24 Servings

Creamy Chicken Penne Plus+ 7 Per Serving

Ingredients:

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan or Asiago cheese

Directions:

1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

3. Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.

Makes 6 Servings

Nutritional Info Per Serving: Calories 283, Carbs 32 g, Fat 7 g, Fiber 3 g, Protein 23 g.