Cornmeal Pancakes
from WeightWatchers.com

1 cup all-purpose flour
1/3 cup uncooked yellow cornmeal
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lrg. egg, lightly beaten
1 cup 1% low-fat milk
1 Tbsp. molasses
1 Tbsp. butter, melted

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. In a separate bowl combine egg, milk, molasses, and butter. Add egg mixture to flour mixture, stirring until well blended.

Spoon 1/4 cup batter for each pancake onto a hot griddle (spray with Pam if it's not a non-stick surface). Turn pancakes when tops are covered in bubbles and edges look cooked.

Yield: 10 servings (serving size: 1 pancake)
Points Value: 2 per serving

This isn't a really sweet pancake but they taste yummy (I generally use a little bit of light syrup but that can change the points)! I love the texture and color that the cornmeal adds. It feels good to make my family pancakes from scratch instead of out of a bag (which I normally do). I made these for dinner last night and then we polished them off for breakfast this morning (I doubled the recipe so I could have leftovers).

Potato Soup

30 oz (about 2 pounds) white potatoes, cut into big chunks
3 md carrots, sliced
3 stalks of celery, sliced
5 cups chicken broth (3-14 oz cans plus just a little bit of water to equal 5 cups)
12 oz. fat free evaporated milk
1 small onion
salt, pepper, ground basil to taste

Add all ingredients into a crock pot and cook for about 4-5 hours.

Servings: 8 (1 cup ea.)
Points: 2 per serving (figured on etools recipe builder)

Easy recipe. This is a pretty basic recipe but you can see how you can
change it up to your liking. The soup I tried (before making my own
version) was made with 5 cups of water and 5 bullion cubes. She didn't
add celery, instead just used celery seasoning. And she didn't add
onions. I like basil so I put some of that in to season it the way I
like. This is a very yummy soup. Just a bowl of big, chunky veggies!

Chili Soup

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) kidney beans, rinsed

1 can (14-1/2 oz) chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 tsp. chili powder

Bring all ingredients to a boil in a medium sauce pan. Simmer on low heat for 25 minutes or until veggies are tender.

The doubled recipe stats:

14 cups 1.7 points per 1 cup

Easy enough! I love this soup recipe. It's easy, low points
and yummy! I double it so I have enough for lunches the next
day. The crock pot could work for this recipe too.
The original recipe called for 1 cup of Mexican style cheese, some
to go in it and some to sprinkle on top but I omitted the cheese to
keep the points as low as possible. But you could add some and
just figure the points for how ever much you use. I found this recipe in the Kraft Magazine.

Zucchini Fries

cooking spray
1 tsp Italian seasoning
1-1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cup dried bread crumbs
2 medium zucchini, about 7 inches each, cut into 4 chunks, then each chunk halved
2 large egg whites, whipped until frothy (almost soft peaks)

Preheat oven to 425 degrees. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour, and salt. Place bread crumbs in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 12 minutes. Yields about 8 fries per serving

2 points per serving (about 8 fries)

NOTES:
Use this technique with any summer squash or eggplant. It also works great with thick-cut onion rings or even green tomatoes.

For extra crispy fries, increase the oven temperature to 500 degrees and knock 2 minutes off the cooking time.

(recipe came from a Weight Watchers email newsletter)

We really enjoyed this yummy side dish; they bake up nice and crisp. I would like to try different seasonings to make different flavors to mix it up. I used a little ketchup for dipping but then I started eating them plain and I liked it better that way...I could really taste the zucchini!