Chai Tea Mix

1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 teaspoons vanilla powder*
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.

Add 2 heaping serving tablespoons Chai Tea mixture to a mug of boiling water and stir to mix well.

*If you can’t find vanilla powder, mix 2 tsp. Vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.

Note from ThinThinker: I subbed out the sugar for Splenda and it was wonderful. You would never know the difference and it significantly reduced the calories.



Hot Chocolate Mix

3 cups non-fat dry milk
2 cups Splenda
1/2 cup unsweetened cocoa powder

Put ingredients into a large bowl and mix well (I use a wisk). Keep mix in a well-sealed container/jar. Mix 4 Tablespoons into a large mug of hot water.
Per cup= .5 WW points. A delicious guilt-free treat!

Note from Syn: Every year I make a large batch of the Chai Tea mix and Hot Chocolate mix for my daughter to take to the hospital where she works as gifts for her co-workers.


Potato Soup Mix

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1-1/2 teaspoon seasoning salt

Combine all ingredients in a bowl and mix. Place in 1 quart canning jars to store.
Makes 6 servings.

Instructions to attach to jar:
To serve: place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.


Split Pea Soup Mix

2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16oz pkg.)
2 cups alphabet macaroni (8oz. pkg.)
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using.
Makes 10 cups of mix.

TO COOK: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon of salt if desired.



Onion Soup Mix

3/4 cup instant minced onion
1/3 cup beef flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Mix all ingredients together well, and store up to 6 months in a cool, dry place. Stir before each use. Five tablespoons of the mix equals 1.25 oz. pkg. Of purchased dry onion soup mix.



Make Your Own Pancake Mix

1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or use whole wheat flour)
1 cup corn flour
1/2 cup cornmeal
2 cups buttermilk powder
5 Tablespoons baking powder
2 Tablespoons baking soda
1-1/4 cups sugar
2 Tablespoons salt
2 Tablespoons malt powder (optional)

Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend all ingredients together. Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.

RECIPES
Pancakes
1 cup homemade pancake mix
1 egg
½ tsp. Vanilla
½-2/3 cup water
2 Tablespoons mild vegetable oil

In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by ¼ cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.

Waffles
2 cups homemade pancake mix
2 eggs
1 teaspoon vanilla
1 cup water
¼ cup mild vegetable oil
In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer’s instructions, until steaming stops.


*more “mix” recipes available at: http://recipebox.net/recipe4gifts/giftjars.htm
and make your own spices from recipes at: http://busycooks.about.com/library/…/blspicemix.htm

FlyLady’s Mocha Mix

24 oz. powdered milk
8 oz. instant coffee (decaf or regular)
16 oz. Nestles Quik chocolate milk powder

Pour together into a mixing bowl. Stir with a spoon. If you use a less expensive/coarser powdered milk, you can put all of it into a food processor or blender and mix it better. I have even used the Hazelnut instant coffee and it is great too.

To use: Scoop out ¼ cup into a mug. Add one cup hot water and stir.

Syn's Apple Salad

2 apples, cored and cut into bite-size pieces
1 can crushed pineapple in juice, do not drain
1 pkg. fat free sugar free instant vanilla pudding
1 cup dry roasted peanuts
1 cup mini marshmallows
1 - 8 oz container Fat Free Cool Whip

Cut apples into bite size pieces and put into big mixing bowl. Immediately pour pineapple over apple slices to keep from turning brown. Pour in pudding powder and mix well. Stir in peanuts and marshmallows. Mix well. Fold in Cool Whip.

2 WW points per cup

Notes: I use one Fuji or Gala and one Granny Smith apple for color. You can also use chunk pineapple for a more chunky texture.

Taco Soup

1 large jar Great Northern Beans
2 cans whole kernel corn
1 large can diced tomatoes
1 packet mild Taco seasoning
1 packet lowfat Ranch dressing or dip mix (dry)
1 cup water

Put all ingredients in a large soup pot. Heat through.

1 WW point per cup

Note: I also put in 1 bag of Morningstar Farms soy crumbles. It adds 1 WW point per 2 cup serving, but it is very filling.



Potato Soup

1 bag O’brien frozen hash browns
1 large can fat free chicken broth
1 envelope country gravy mix
spices to taste (basil, oregano, salt, pepper, thyme)

Put frozen potatoes, chicken broth and seasonings in a soup pot. Bring to a boil and let simmer until potatoes are thawed. Mix gravy mix in about a ½ cup water and whisk to get rid of most of the lumps. Add to soup. Simmer on low until the gravy mix thickens the broth a bit. Soup will thicken further as it stands.

Makes about 8 cups. 1 WW point per cup



Magic Chili

2 cans Bush’s Magic Chili
1 large can diced tomatoes
1 lb. Lean ground beef

Mix all ingredients together in pot. Heat through.

Note: I use 1 bag Morningstar Farms soy crumbles instead of the ground beef. It brings the points down.

Pumpkin Mousse

2 boxes of sugar free vanilla pudding
2 cups Fat Free (skim) milk
1 3/4 cups of canned pumpkin
3/4 tsp. pumpkin pie spice
1 - 8 oz. container of fat free Cool Whip

Beat the pudding, milk, canned pumpkin and spice together. Fold in the Cool Whip.
Chill for a couple of hours.

Makes 6 – 1 cup servings 1 WW point per serving

You can use this in a Reduced Fat Graham Cracker Crust and serve as a pie.
You will have to add 2 points per 1/8 of the pie.


Orange Creamsicle

1 small package sugar free, fat free orange jello
1 small package sugar free, fat free vanilla pudding
1 cup boiling water
8oz. Fat free Cool Whip
1 small can Mandarin oranges, drained (reserve juice)

Add 1 cup boiling water to orange jello. Stir until dissolved. Add water to reserved juice to make 1 cup. Add to jello. Beat in pudding powder. Add mandarin oranges. Fold in Cool Whip.

Makes 4 cups. 1 cup = 1 WW point


Pistachio Fluff

1 small package sugar free, fat free pistachio instant pudding
1 can crushed pineapple
8 oz. Fat Free Cool Whip

Mix together thoroughly the instant pudding (dry) and the crushed pineapple. Fold in Cool Whip. Chill

Makes 4 cups. 1 cup = 2.5 WW point


NOTE: When I do best On Program, I have a batch of these tasty treats, already portioned out, in my fridge so I can just "grab it and go" and be very satisfied.

Oriental Cabbage Salad (South Beach version)

1/2 small head green cabbage (or bagged coleslaw mix)
3 scallions, chopped
2 tablespoons dark sesame oil
2 tablespoon rice wine vinegar
2 tablespoons sesame seeds, toasted (or sunflowe)

Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.

Serves 4

Per serving: 103 calories, 2 g protein, 5 g carbs, 9 g fat, 1 g sat fats, 15 mg sodium, 0 mg chol, 2 g fiber

Maple-Glazed Salmon

2 tsp paprika
1 tsp chili powder
1 tsp ground ancho chili powder (or use 2 tsp chili powder)
1/2 tsp ground cumin
1/2 tsp brown sugar
1 tsp sea or kosher salt
4 (6 0z) salmon fillets
cooking spray
1 tsp maple syrup

1. Prepare grill; heating to medium.
2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yields 4 servings.

Calories: 286
Fat: 13.5 g
Protein: 36.5 g
Carb: 2.9 g
Fiber: 0 g
Sodium: 670 mg

I don't have who posted these originally but think they are from Thin.

Snickers Pie
3 Points Per Serving

1 pint Vanilla Non-Fat Frozen Yogurt, softened

2 tbls Chunky Peanut Butter

1/2 package Sugar Free Chocolate Pudding Mix

1/2 cup Non-Dairy Topping

1 tsp Chocolate Syrup

In a large bowl: 1 pint Vanilla Non-Fat Frozen Yogurt, softened in microwave for 1 minute high 2 tbls Chunky Peanut Butter 1/2 package Sugar Free Chocolate Pudding Mix 1/2 cup Non-Dairy Topping Mix well and pour into 8" pie tin. Freeze until set. Before serving drizzle 1 tsp Chocolate Syrup over entire pie in swirl motion.

Serves 8



WW S'mores

8 (2 1/2 inch square) honey graham crackers
1/4 c. semisweet chocolate chips
8 full size marshmallows

Preheat the grill for indirect heating
Cut 4- 6 inch pieces of foil and spray with Pam, top each foil with 1 graham cracker and 1 T. of the chocolate chips, then 2 marshmallows. Place another graham cracker on top and fold foil tightly to seal. Grill long enough to melt the marshmallows and chocolate, about 7-8 minutes.

1 s'more = 3 points
151 calories, 4 g fat, 86 mg sodium, 29 g carb, 1 g fiber


Strawberry Cheesecake
8 servings - 1 WW point each

24 oz fat free Cottage Cheese
3/4 cup diet red pop
1 small pkg. sugar free strawberry jello
1/2 cup strawberries

Heat pop and dissolve jello. Then put all ingredients in blender. Pour into 9" pie plate and refrigerate.


Strawberry Pie
1 WW point per 1/6 of pie

1 pound sliced strawberries
1 small pkg. sugar free strawberry jello
1 small pkg. sugar free, fat free instant vanilla pudding mix
1 1/4 cup water

Cut strawberries into a 9" pie plate, mounding in the center.

Put water, jello mix and pudding mix into a medium saucepan and bring to a boil. Boil for 1 minute. Pour over strawberries. Refrigerate for several hours until set.

Chicken Pot Pie
4 servings

1 cup cooked cubed chicken
1 pkg. (9 oz) frozen vegetables – thawed
1 can (10.75 oz.) fat free cream of chicken soup
½ cup skim milk
1 egg
1 cup Bisquick reduced fat baking mix

Spray a deep dish pie plate with Pam. In pie plate, mix chicken, veggies and soup. Mix Milk, egg and baking mix in a small bowl. Pour over chicken mixture.

Bake 30 minutes in 400 degree preheated oven.

¼ of the pie + 5.5 points

Honey Mustard Dressing
2 WW points for the whole recipe

1/2 cup plain non fat yogurt
1 Tablespoon Dijon Mustard
1 Tablespoon Honey

Mix all ingredients together.

MICHELLE'S NOTES: The whole thing is only 2 points and I don't see how anyone could eat THAT much dressing on their salad! You might want to add another tablespoon of honey to suit your taste but be sure to add the extra point. I mix it up and leave it in the fridge and mark off 2 points from my flex points and use it during the week. That way no matter how much I use I have already counted the points. If you like poppy seeds you can add some in there too!

Beef Stroganoff

1 lb. sirloin tip strips cut into small pieces
1 can low-sodium fat free beef broth
8 large mushrooms sliced very thin
3/4 of 1 medium onion chopped
4-5 large cloves of garlic minced
2 wedges of lite laughing cow cheese (more if you like)

Saute onions in a bit of olive oil add sirloin and saute until brown on all sides. Add beef broth, mushrooms,garlic and simmer on low heat for approx. 1 hour. When ready to serve add cheese and stir until melted.
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UNSTUFFED CABBAGE

1 small head of cabbage-cooked & chopped
1 lb of lean hamburger
1/2 cup onion
1 cup quick cooking barley
1/2 tsp salt (optional)
1/4 tsp pepper
2 cans (10-3/4oz each) campbells condensed tomato soup
3/4 cup water
1/3 cup shredded lowfat cheddar cheese

Cut the head of cabbage in half and boil til tender. Drain.
Spray Pam in a 2-1/2qt baking dish. Chop cabbage up and arrange on the bottom on the dish. In a skillet, cook beef and onion until meat is no longer pink. Drain. Stir in the Barley and pepper. Mix tomato soup with the water and pour into meat mixture and stir then spoon over the cabbage.
Cover and bake at 350 for 1hr. Uncover and sprinkle w/cheese and bake 5-10 min.longer until the cheese melts.
4 servings.
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Here's a keeper!

Grilled Salmon

Makes 4 servings.
Printed from Allrecipes
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1 1/2 pounds salmon fillets
1/2 teaspoon lemon pepper --->didn't have, so I omitted
1/4 teaspoon garlic powder
salt to taste
1/3 cup soy sauce
1/3 cup packed brown sugar---->I used Splenda
1/3 cup water
1/4 cup vegetable oil--->I used sesame oil

Directions
1 Sprinkle fillets to taste with lemon pepper, garlic powder, and salt.
2 In a small bowl, mix together soy sauce, brown sugar, water, and oil.
Place fish in a sealable plastic bag; pour soy sauce mixture over fish.
Marinate at least 2 hours. *I was in a hurry and marinated for, MAYBE, 20 minutes and it had great flavor!
3. Heat up George Forman, and grill for about 10 minutes or until done.

THis one is good I have made it several times:
Serves 8
(approx. 2/3 Cup)
Calories: 37
Fat: 0
Fiber: 1
~1~ point per serving

CAN'T BE EASIER APPLE SALAD:
3 Cups Chopped Apple, cored and unpeeled
1 Cup Seedless Red Grapes, halved
1 - 6 oz. Container Fat Free/Sugar Free Yogurt (any flavor)
2 Packets of Splenda

In a large bowl, combine all ingredients.
Cover and refrigerate for at least 15 minutes.
Gently stir again, and serve.