Hungry Girl Cravin Captain Crunch Shake Ww 3 Points Recipes

Steps:

• Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
• Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
• Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Steps:

• Preheat oven to 400°F.
• In a non stick skillet sprayed with cooking spray saute chopped onions & peppers.
• Add chopped ham half way through cooking.
• In a 9x13 baking dish pour in frozen hash browns, spread out evenly.
• Sprinkle with salt and pepper or any other seasonings you like.
• Mix in the sauteed veggies & ham.
• Add 1 cup of cheese.
• In a bowl combine the milk, Bisquick and eggs; whisk together.
• Pour over the top of the ham, hash brown, cheese mixture.
• Bake uncovered for 40 minutes or until knife inserted in the center comes out clean.
• Sprinkle the rest of the cheese over the top and bake until melted.
• Remove casserole and let stand 5 minutes.
• 3 Points per serving. Serves 12.

Steps:

• Place all the ingredients in a blender, and then blend with 3 ice cubes.
• One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
• Then pour your shake into a glass, and top it off with the Reddi-wip!

Steps:

• Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
• In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
• Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
• If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
• Slice into wedges, and if you like, serve or top with sour cream and salsa!

Steps:

• Preheat oven to 350*F.
• Spray a 9x13 inch baking pan with cooking spray.
• In a large saucepan over low heat, combine sweetened condensed milk, cocoa, and chips. Stir until chips are melted; remove from heat.
• Stir in egg whites, flour, baking powder, and vanilla; mix well.
• Turn into prepared pan.
• Bake 20 minutes or until center is set. Cool.
• Make icing: combine icing ingredients and mix until well blended.
• Spread on cooled brownies.

Steps:

• Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
• In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
• Halve jalapenos lengthwise and remove seeds (wear gloves if possible). Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in a shallow dish. Place Panko bread crumbs in a separate shallow dish.
• Dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes. Serve hot.

Steps:

• Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.
• Add bell pepper and cook for 1 minute.
• Add squash and stir. Raise heat to medium and add all spices. Mix well.
• Cook for about 7 minutes, until squash starts to soften.
• Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
• Simmer until broth evaporates, stirring often.
• Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

Steps:

• Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
• Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
• Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
• Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
• Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
• Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
• Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.

Steps:

• Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
• Stir in grapes, celery, carrots, scallions and chopped walnuts.
• Cover and chill until ready to serve.
• Place about 3 romaine lettuce leaves in each pita half.
• Add about 1/2 cup of chicken salad mixture.
• 3 Points per serving.

Steps:

• Melt the candy coating in the microwave on 50% power for a few minutes until melted. (Note: It keeps its shape when melted - you can check with a fork) (Note2: Don't let any water get into it or it will seize up).
• Pour marshmallows, cereal, pretzels, and peanuts into a bowl and mix well. Pour melted coating over mixture and stir until all is coated. Work quickly before the it cools.
• Immediately add M&Ms and stir just until mixed. Don't stir too long or the M&Ms will melt.
• Dump mixture out onto sheets of aluminum foil and spread with a spoon. When cool, break into pieces and store in an air-tight container.