Low Fat Gingersnap Recipe

These cookies are so yummy and full of flavor. It's hard to believe they have virtually no fat! I like to bake them the minimum amount of time so they are soft and chewy. But, if you prefer, you can bake them longer for a crisp cookie. I baked them Sunday afternoon and made a double batch, one for now and one to freeze for later.

Ingredients:
2 3/4 cups all-purpose flour
2 t. ground ginger
1 1/2 t. ground allspice
1 t. baking soda
1 1/2 cups white sugar
1 T. butter
3/4 cup applesauce
4 T. molasses
1/4 cup white sugar

Directions:
1. Preheat the oven to 375 degrees F. Grease cookie sheets.
2. Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cram together the butter and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
3. Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6-8 minutes in the preheated oven for chewy cookies, 12-15 for crisp cookies. Cool on wire racks.

Nutrition Information:
Servings Per Recipe: 48
Amount Per Serving
Calories: 63
Total Fat: 0.3 g
Cholesterol: less than 1 mg
Sodium: 30 mg
Total Carbs: 14.4 g
Dietary Fiber: 0.3 g
Protein: 0.8 g
1 point per Weight Watchers.

Great Weight Watchers Recipe for White Chicken Chili

I'm making this today in the crockpot. It was so simple to prepare and smells great cooking! It's also a core recipe from Weight Watchers, so it's very healthy. I'm thinking about serving it with some type of homemade bread or muffins.

Crockpot White Chicken Chili (Core)

1.5 pounds boneless, skinless chicken thighs or breasts

1 large onion, chopped (about 1 cup)

2 cloves garlic, finely chopped

1 can (14 oz.) chicken broth

1 tsp ground cumin

1 tsp oregano

1/2 tsp salt

1/4 tsp red pepper sauce, such as Tabasco

2 cans (15-16 ounces each) great northern beans, rinsed and drained

1 can (15 ounces) white shoepeg corn, drained

3 T lime juice

2 T chopped fresh cilantro

Place the first eight ingredients (through red pepper sauce) in crockpot for 4-5 hours on low, or until chicken is done. Remove and shred chicken. Return chicken to crockpot. Add remaining ingredients to crockpot; cover and cook on low for 15-20 minutes, or until beans and corn are hot.

Optional condiments could include, chopped black olives, guacamole, sour cream, shredded cheese, and salsa.

Calories: 265, Fat: 5 g, Cholesterol: 30 mg, Sodium: 530 mg, Carbohydrates: 39 g, Fiber: 8 g, and Protein: 24 g.