Step 1

Blend together the first six ingredients.

Step 2

Stir in onion and peppers.

Step 3

Spray a large saute pan liberally with vegetable cooking spray. Add eggs into skillet when pan is hot. Cook until desired doneness.

Step 4

Serve with desired amount of 0 Point Salsa on top of eggs.

Step 5

This makes 2 healthy sized servings. Each serving is 0B, 4G, 0P. Enjoy!

Step 6

Spray a saute pan liberally with vegetable cooking spray. Add chicken, onion, garlic and pepper to pan and cook until chicken is browned. If contents start to stick. add some extra chicken broth to prevent sticking. When done, put into slow cooker.

Step 7

Mash 1 cup of the drained beans in bowl and add ½ cup of broth. Stir this and remaining beans with broth into slow cooker with chicken. Add all the spices and stir to combine.

Step 8

Cook on low for about 3 to 3½ hours.

Step 9

In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve.

Step 10

In the last 20 minutes of cooking, take lid off of slow cooker and stir. Leave lid off for this 20 minute time frame. Stir and serve.

Step 11

This makes 4 large bowls at 0 SmartPoints per serving on the Blue and Purple Plans. On the Green Plan, it's 6 Points per serving. Enjoy! To keep the points the same on the Blue, Green & Purple Plans, you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per bowl), up to 1½ tablespoons of fat free plain yogurt (per bowl) and all the 0 SmartPoint Salsa you would like.

Step 12

Preheat oven to 450 degrees. Place a large baking sheet that has been sprayed with cooking spray inside hot oven.

Step 13

In a bowl combine cauliflower florets, onions and garlic in a bowl. Add in desired amount of salt and pepper and the curry powder and stir. Spray contents of bowl with I Can't Believe It's Not Butter Spray and keep tossing to coat.

Step 14

Dump cauliflower mixture onto hot baking sheet and roast until very tender and there are brown spots on cauliflower. About 25 minutes.

Step 15

Spray a large saute pan with cooking spray and place over high heat. Season scallops with salt and pepper. Add to skillet and cook (undisturbed) until they are browned on bottom (about 3 minutes). **If scallops stick to pan, you can drizzle a bit of chicken broth into the pan. Spray the side of scallops that are facing up with I Can't Believe It's Not Butter Spray. Flip and cook until they are no longer translucent. About 1 more minute. Transfer to plate and cover with foil to keep hot.

Step 16

Take cauliflower out of oven and top with scallops. Drizzle with yogurt and top with cilantro. Serves 4 at 0 SmartPoints on the Blue and Purple Plans and 3 SP per serving on the Green Plan.

Step 17

Optional: serve this with lime wedges to squeeze over scallops.

Step 18

Puree everything in a blender.

Step 19

Using a griddle or large frying pan that has been sprayed with vegetable cooking spray and over high heat, add "pancakes".

Step 20

Cook them as you would regular pancakes. Flip when bubbles start forming on top of the pancakes.

Step 21

Serve with Fruit Syrup (recipe below) or up to 3¼ tablespoons of sugar free maple syrup.

Step 22

This serves 1 person or 2 depending on how hungry you are and how big you make the "pancakes". Entire recipe is 0 Freestyle Points. Enjoy!

Step 23

Spray a large frying pan with vegetable cooking spray. Turn on heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends. You can add additional seasoning in that you like as well.

Step 24

Cut peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.

Step 25

Spoon meat and bean mixture along with some of the cooked riced cauliflower into each pepper half evenly.

Step 26

Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.

Step 27

To keep at 0 Points, you can add up to ¼ cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1½ tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like.

Step 28

pepper halves are 1 serving. So to keep it at 0 Points per 2 pepper halves serving, divide cheese to ⅛ cup on each pepper and divide the 1.5 tablespoon serving of fat free sour cream among both peppers. Enjoy!

Step 29

Combine carrots, onions, jicama, and garlic onto a cookie sheet that has been sprayed with vegetable cooking spray. Spray top of vegetables with cooking spray and using your hands dispense ranch mix, salt and pepper over vegetables.

Step 30

Place in a preheated 400 degree oven until vegetables are tender. About 25 minutes.

Step 31

While vegetables are baking, grill cutlets until done.

Step 32

This makes 4 servings at 0 SmartPoints per serving on the Blue & Purple Plans and 2 SP on the Green Plan. Enjoy!

Step 33

In a saute pan that has been sprayed with vegetable cooking spray, saute garlic, onions and grape tomatoes for about 4 minutes while stirring frequently.

Step 34

Combine eggs, chopped ham and milk into bowl and combine. Add egg mixture into pan with vegetables. Season with salt and pepper. Cook eggs to desired doneness.

Step 35

Serve eggs with ⅓ cup of Athenos Fat Free Feta Cheese. This makes 1 large serving at 0 Freestyle Points. Enjoy!

Step 36

In a big bowl combine everything except dressing ingredients.

Step 37

In another separate bowl, combine dressing ingredients.

Step 38

Stir dressing mixture into bean/tuna mixture and toss to coat.

Step 39

Cover and chill for at least 3 hours.

Step 40

This makes about 4 good sized servings at 0 Freestyle points per serving. Enjoy!

Step 41

In a bowl combine slaw mix and onion.

Step 42

In a separate bowl combine remaining ingredients. Combine thoroughly and add to coleslaw mixture.

Step 43

Chill until serving.

Step 44

About 4 generous servings at 0 Points. Enjoy!

Step 45

Spray a large saute pan with cooking spray over medium heat. Add onion and cook, stirring until it is soft and caramelizes. This will take about 30 minutes. If onion begins to stick, add a few droplets of water and keep stirring.

Step 46

Preheat oven to 350 degrees. Coat a 8" ovenproof nonstick pan with vegetable cooking spray.

Step 47

Add the green onions and garlic to the onion in the pan. Stir in the spinach and cook until leaves wilt. This takes about 2-3 minutes. Add cilantro, parsley and salt/pepper. Remove from heat.

Step 48

Transfer this mixture to the 8" ovenproof nonstick pan you are using and put in oven for 5 minutes.

Step 49

Using a blender, blend eggs, milk and baking powder on low for about 20 seconds.

Step 50

Pour egg mixture over vegetables in pan. Return to oven and bake until puffy, set and lightly brown on top, about 20 minutes.

Step 51

Remove omelet and cool for 5 minutes on a baking rack. Cut into 6 slices and top with a dollop of fat free Greek yogurt.

Step 52

This makes 6 servings at 0 Points per serving. Enjoy!

Step 53

Pound cutlets until thin and season both sides with salt and pepper.

Step 54

Spray a saute pan liberally with vegetable cooking spray and heat well. Add chicken breasts and brown on both sides. If they start to stick, add a few tablespoons of additional chicken broth to pan.

Step 55

Continue cooking over medium heat for about 8 minutes on each side. Remove and keep warm.

Step 56

In the same saute pan, add a few more tablespoons of chicken broth and saute mushrooms. Season with salt and pepper too.

Step 57

Stir in “Marsala” sauce mixture (recipe above). Cook over medium heat for about 8 minutes. Stir in lemon juice and add chicken to pan and heat for about 2 minutes or until chicken is heated through. Add fresh herbs and fresh sliced tomatoes to the pan, if using and cook for 2 minutes longer..

Step 58

This makes 4 servings at 0 SmartPoints on the Blue and Purple Plans. On the Green PLan, it's 2 SP per serving. Enjoy!

Step 59

Put string beans in a large saucepan and add water to cover. Bring to a boil. Cook, covered until crisp-tender, about 8-10 minutes. Drain.

Step 60

Pulse remaining ingredients in a blender or food processor until smooth. Toss into string beans.

Step 61

This makes about 4 nice sized servings at 0 Freestyle points per serving. Enjoy!

Step 62

In a blender pulse all ingredients except cooking spray and butter spray.

Step 63

Spray a crepe pan with vegetable cooking spray and I Can't Believe It's Not Butter Spray over medium heat.

Step 64

Turn heat down a bit and pour about a 5" circle of egg batter into pan. Using a spoon flip a bit of the edge of egg mixture up to see if it appears cooked. If so, flip like a pancake and cook on opposite side.

Step 65

This makes about 2 nice sized egg taco "shells" at 0 Freestyle Points. Enjoy! Stuff my 0 Point Breakfast Turkey Sausage Patties into the Egg Taco Shell for a wonderful 0 Point breakfast.

Step 66

Combine everything into a bowl and blend well.

Step 67

Form into 6 patties (try to keep all the same size).

Step 68

Preheat broiler and line a baking sheet with parchment paper. Put patties onto parchment paper and broil for 5 minutes on each side.

Step 69

To freeze them, cool completely and freeze in a freezer container with parchment between each layer.

Step 70

Thaw overnight in refrigerator and reheat in microwave.

Step 71

I have also frozen unmade patties the same way in the freezer. They will keep for a month, but they won't last long (as you can see from picture below).

Step 72

All patties are 0 Freestyle Points. Enjoy!

Step 73

Spray a 3 quart casserole with vegetable cooking spray. Put first 6 ingredients in dish and place in a 400 degree preheated oven for 10 minutes.

Step 74

After 10 minutes, stir in the shrimp. Bake about 12 minutes longer until shrimp are "pink".

Step 75

Serve over cooked riced broccoli. Makes about 4 servings at 0 Points per serving. Enjoy!

Step 76

Place string beans in a large saucepan and cover with water. Bring to boil. Cover and cook about 6-8 minutes or until crisp tender.

Step 77

In a large skillet sprayed with vegetable cooking spray, saute onions, mushrooms and garlic until tender. Add bouillon and cook about a minute longer.

Step 78

Drain green beans and add to skillet. Toss to combine. Remove from heat. Stir in tomatoes and remaining spices.

Step 79

Makes about 4 good sized servings at 0 Points per serving. Enjoy!