3 tsp canola oil, divided
1 1/2 pound scallops, about 20 sea scallops (pat dry with a paper towel)
1 medium onion(s), cut in half and then thinly sliced
1/2 pound shiitake mushroom(s), stems discarded, caps sliced
1 Tbsp ginger root, freshly grated
2 tsp minced garlic
1 1/4 cup shredded carrots, divided
1 cup mung bean sprouts
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
1 medium scallion(s), sliced

Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.

Heat remaining teaspoon of oil in same skillet. Add onion and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onion are almost tender, about 2 minutes.

Stir in ginger and garlic; stir-fry until fragrant, about 30 seconds. Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice. To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining carrots and scallion.

7pts - Serves 4

1 1/4 cup ketchup
1/2 cup low-sodium soy sauce
1/3 cup packed light brown sugar
1 Tbsp apple cider vinegar
1/4 tsp sesame seeds
1/2 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
4 boneless chicken breast, 3oz

Place chicken in the crock pot. In a small bowl, mix the rest of the ingredients and pour over chicken. Cook on high for 4-6 hours until chicken is done. You can thicken the sauce with a little cornstarch.

7pts - 4 Servings

2 ribs celery, sliced
1 cup chopped onion
1.50 lbs boneless pork top loin chops (6 pcs)
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water

Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.

Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.

3pts - 6 Servings

1/4 cup fat-free cream cheese, softened
1 Tbsp fat-free caramel topping
2 Quaker Oats Chocolate Crunch Rice Cake(s)
2 tsp chopped pecans, toasted
2 tsp chocolate syrup

Stir together cream cheese and caramel topping in a small bowl until smooth. Spread mixture over Chocolate Crunch Rice Cakes, dividing evenly. Sprinkle with pecans; drizzle with chocolate syrup. Yields 1 cheesecake per serving.

3pts - Serves 2

1 lb fresh or frozen scallops (thawed)
2 Tbs. all-purpose flour
1 to 2 tsp blackened steak seasoning or Cajun seasoning
1 Tbs. canola oil
1 10-oz. package prewashed fresh spinach
1 Tbs. water
2 Tbs. balsamic vinegar
1/4 cup crisp cooked bacon pieces (you can substitute bacon bits/pieces sold as salad toppers)

Rinse scallops; pat dry with paper towels. In a plastic bag, combine flour and seasoning. Add scallops to bag; toss to coat. In a large skillet heat oil. Cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning to brown evenly. Remove scallops from pan.

Add spinach to pan; sprinkle with the water. Cover and cook over medium-high heat about 2 minutes or just until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to pan; heat through. Sprinkle with bacon and serve.

3pts - Serves 4

1 1/2 cups yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups plain fat free yogurt
1 tablespoon of olive oil or canola oil
2 egg whites

Spray 9′ round cake pan with Pam. Mix all together until well blended. Bake at 350 for 25-30 minuets or at 400 for about 15-20 minutes, until browned, toothpick test. Serves 8

2pts - CORE

15 oz canned pumpkin
12 oz fat-free evaporated milk
3/4 cup regular egg substitute
1 tsp vanilla extract
3 tsp pumpkin pie spice
1/2 cup Splenda (you may enjoy as much as 2/3 c.)

Whisk all ingredients together and pour into sprayed 9 inch pie plate. Bake 15 min at 400, reduce heat to 325 and bake for additional 30-45 min.

2pts - CORE

1pkg. Jello Sugar Free-Fat Free Cheesecake Pudding Mix
1 cup Skim (Fat Free) Milk
1/2 cup Cool Whip Free (Fat Free)
1/2 cup Plain Nonfat Yogurt
Strawberries (optional)
Unflavored UnSweetened Gelatin

Pour pudding mix into bowl & mix with milk. Once pudding begins to set up add cool whip & yogurt. Mix well until no lumps appear. Make gelatin as directed and pour in. Mix well, again until no lumps appear. Chill 1 hour. Separate into 5 pieces & Serve. Top with pureed or whole strawberries (optional).

2pts - CORE

Entire pie is 10pts. Makes 5 servings. CORE - no points

2 cups of fat-free skim milk
1 box Jell-o sugar free/fat free Chocolate Fudge Pudding mix
1-1/2 teaspoon coconut extract
1 cup raw oatmeal

Mix milk & pudding together 2 minutes until thick. Add coconut extract and oatmeal. Mix well. Refrigerate 1 hour before serving. Serves 4.

3pts - CORE

1 box Devil’s Food Cake mix
10-oz Diet Coke or Diet Pepsi
1 egg white
6-oz fat-free caramel ice cream topping
7-oz fat-free sweetened condensed milk
1 cup Skor Bar or Heath Bar bits (found by the choc. chips)
1 container fat-free cool whip

Mix cake mix, egg white and diet soda. Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9×13 pan. During the last few minutes of baking, put caramel and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour caramel mixture over warm cake, filling in the holes. Sprinkle Heath bits over the top, reserving some for the top. Cool completely. Cover with container of fat-free cool whip and sprinkle with remaining heath bits. Put in fridge until ready to serve.

4pts. 3.5pts if you only use 1/2 of the Skor bits.