Cookbook creator says: This will be a yummy breakfast ....ocassionally :-)

Submitted by KARRI25

A no fuss approach to whipping up this tasty, healthy chicken dish.

Submitted by LADYBUG459

These are really good paired with potato salad! You can also add onions or green peppers if you'd like.

Submitted by ICEDRAGONEZZ

Submitted by SPICEAHOLIC

A good way to hit three food groups for breakfast in only a few minutes. Plus, it's delicious.

Submitted by SAILSKIGIRL03

A heart smart 'start' for Bisquick.

Submitted by MEESHMANIA

Cookbook creator says: sounds real good....

Submitted by WILDFIRE9

Submitted by JTOLLEFSON

Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.

Delicious warm served with light whipped cream.

Submitted by SCHAUMANN1

This cake is so moist and yummy! A must for those of us that have had RNY weight loss surgery and need a little taste of "normal" dessert.

Submitted by LIZZIESLOSINGIT

Cookbook creator says: Season this for Italian or Mexican

Submitted by WHITEWOLF155

Cookbook creator says: Try without potatoes, add mushrooms and extra pepper.

Submitted by JOASIA1

Cookbook creator says: Just to be different-- This was made with 1 1/2 c. flour & 1/2 c. ground flax seed.

Submitted by KIGERA

Low-Carb, Lo-Fat, Quick and easy alternative to the usual beef, chicken, turkey or pork!

Submitted by JWANTS2LOSE

This little cake makes an excellent breakfast of have it for a snak. It is just for you and so easy that you will find yourself making it often.

Submitted by CAL2806

An eggdrop-like soup with spinach and noodles.

Submitted by AMYELI

Cookbook creator says: Try with less sugar & a little splenda...

Submitted by FLASHGRDMA

This is a delicious and easy Pakistani recipe

Submitted by QUILTBUGJ

Cookbook creator says: Make 1 pie using 1/2 the ingredients...

Submitted by DUCHESSDORIGHT

Serving size is 1 tablespoon

Submitted by ANGCOULD

Submitted by PETRILICIOUS

A lower-fat, lighter version of a favorite dessert.

Submitted by BANKGIRLCC

Cookbook creator says: Fiber & blueberry muffins!

Submitted by CHEF_MEG

Cookbook creator says: What a great muffin...it's breakfast :-)

Submitted by CHEF_MEG

These are delicious, but need a makeover to be more calorie friendly.

Submitted by CAKIMBC

This is really good topped with whipped cream.
2 PointsPlus per Serving

Submitted by ELDORADO_MOM

Quick and easy HEALTHY and CLEAN pancakes that taste totally indulgent!!! Top with your favorite fruit, spreads, nuts or nut butters for extra carbs and fat!!!

Perfect for before or after a run..convenient enough even to take on a long run or ride!!! Still taste great eaten cold!!!

Submitted by MISSJCISRUNNING

These taste quite Good considering there is only 8 g of carbs per pancake!

(A great compliment to a competition diet because they are high in protein and low in carbs!)

Submitted by FITGIRL15

This recipe is fast, filling and super low in fat.

This recipe is modified from Ladies Home Journal- Mar 09

Submitted by DILBERTA

I found this in a "Fix it and Forget it Lightly" crock pot cook book

Submitted by FREDDIE32

Remember how delicious Mom's brownies were? You can duplicate the taste for a fraction of the fat if you substitute cocoa for bittersweet chocolate and use applesauce in place of some of the butter or oil.

Submitted by DARBYMERRIMAN

For those on Weight Watchers.. 2 pt "Out of this World" recipe

Submitted by CALISALLY76

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/BananaChocolateCupcakes.html#ixzz0nSeQxQuU

Submitted by RITOKITAX