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    4 Recipes

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    I got this recipe from my sister-in-law, not sure where she got it from. It's very easy to throw together. It not too rich like other spinach dips. I made the mistake once of using fat free sour cream and it made the dip very loose & watery so I don't recommend it. You can serve this with french bread, hawaiian bread, and/or veggies. Oh, and make sure you use the Knorr brand vegetable recipe mix. I use another brand once and it ruined my batch of dip so I had to toss it out. I recommend chilling at least 20 minutes in order to rehydrate the veggies in the soup mix, otherwise, you'll have a crunchy dip until they do rehydrate. My SIL serves it right away so it's up to you. I had to guess at the servings and the yield size so the nutritional stats are probably off, sorry.

    Recipe #450206

    I found this recipe on the Weight Watchers Message Board. It is suppose to be from Cooking Light, March 1999.

    Recipe #446895

    I found this on the WW boards. It had the following information posted along w/the recipe: As a referrence, 8 ounces of Original and Vanilla Almond Milk are 2 Points Plus, 8 ounces of Chocolate Almond Milk is 3 Points Plus, and 8 ounces of unsweetened Vanilla Almond Milk is 1 Points Plus. I use the Blue Diamond Brand of Almond Milk. I'm told the Silk Almond Milk is good as well but I'm not sure of the points value. This recipe is based on the Blue Diamond Almond Milk. The favorite Torani sugar free flavors in my home are: Chocolate White Chocolate Black Cherry English Toffee Almond Rocha Carmel Pumpkin Spice or Pumpkin Pie Irish Cream By mixing the syrups you can created several flavor combinations including: Chocolate/Black Cherry White Chocolate/Pumpkin Spice English Toffee/Almond Rocha Carmel/Vanilla (tastes like a Carmel Macchiato The best deal that I've found on Torani's syrups is at Smart and Final. Check your local stores for the best deal.

    Recipe #474265

    I found this at the WW Message Boards. The poster states that it is from the "Eat What You Love" Cookbook. She talks non-stop about the crunch factor from this chicken recipe, still "crunches" the next day even. She also includes the following notes with the post: Tip #1: The wire rack is VERY important. It allows the heat to cook through the bottom and top of the chicken. Tip #2: Kellog's makes Corn Flake Crumbs, pre-crushed. They come in a box and you can find them by the breadcrumbs. So much easier! When I ran this through the WW calculator given the stats she provided on her post it shows as being 6 Points Plus. Of course, it will depend upon what type of chicken you use. Chicken breast would have the least amount of points. I had to guess on the number of servings so the NI might be a tad off.

    Recipe #446898


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