Taco Soup

Low cal, low fat, and full 'o flavor!  Trust me, this will turn into your trusty, easy fall/winter vegetable soup.

1 can Staggs 99% fat free turkey ranchero chili
1 can black beans
1 can pinto beans
1 can diced tomatoes
3 cans low sodium chicken broth
2 tbs taco seasoning
2 zucchinis, sliced
2 yellow squash, sliced
1 cup baby carrots
1 can diced green chilies
1 onion, chopped

Mix and simmer for about 30 minutes.

2 cups = 1 WW point

Peanut Butter Chocolate Dessert

My mom made this sometime over the summer when she had guests over.  Let me tell you, peanut butter and chocolate is, like, the best combination ever!  And I could have eaten the whole entire pan.  But I didnt, just 3 pieces.


Peanut Butter Chocolate Dessert
Serves 12-16
Prep time: 20 min
Chill time: 3 hrs.

20 Oreo cookies (divided 16 and 4)
2 Tblsp softened butter

Crush 16 cookies; toss with the butter. (If you use a ziplock bag for crushing and mixing the clean up is a cinch.) Press into a 9X13 ungreased pan.

Filling 1:
1- 8 oz, softened cream cheese
1/2 cup peanut butter
1 c. powdered sugar
1- 16 oz. container of cool whip (divided)

In a large mixing bowl, cream together the cheese, sugar, and peanut butter. Fold in half of the cool whip. Spread over the crust.

Filling 2:
15 miniature Peanut Butter Cups, Chopped ( I 1/4 them)

Sprinkle over peanut butter filling.

Filling 3:
1 cup milk
1 pkg. (3.9 oz) instant choc. pudding mix.
1/2 cup powdered sugar
Cool Whip

In a bowl, mix together the milk, pudding mix, and powdered sugar on low speed for two min. Fold in the remaining cool whip. Spread over the other two fillings. Crush the remain 4 cookies and sprinkle over the dessert.

Cover and chill for 3 hr.

From 2008 Taste of Home Prize Winning Recipes