Kim's wonderful brownies

Wow these are good! We made them yesterday and they were gone so fast! The boys kept saying 'oh these are so good' as they enjoyed.

1 15 oz can black beans, drained and rinsed
1/2 c agave syrup
1/2 c flour
1/2 c egg whites (about 4)
1/4 c unsweetened cocoa powder
2 tsp vanilla
1 tsp baking powder

Mix all above ingredients in food processor (I used my blender, and had to just stir a little with a fork at the end) til smooth.

Then add
6 TB mini semisweet chocolate chips--stir them in

Spray an 8 x 8 baking dish and preheat oven to 350. Bake about 20 - 25 minutes til toothpick comes out clean. Cool for about 1 hour til room temperature so the frosting won't melt away. (I put ours in the freezer for a little while)

Frosting
6 oz fat free cream cheese
1/4 c agave syrup
2 TB vanilla
Stir these together and spread on cooled brownies. The orig recipe says cut into 12. I cut them into 20 squares and 25 would have been a fine size too.

Melt 2 TB Mini Choc chips and drizzle them on top. Or--we tried grated orange zest on part of it. Both were so good!

These are definitely good enough to take somewhere to share. The cream cheese topping is soft and kind of pudding consistency so you can't stack them on a plate cause they will goo on each other. They are so yummy!

And they are lots different nutritionally than the ones we have all made and loved for years.
Have fun!

The whole pan of brownies has 29 points (including the frosting). 1-2 points for each brownie depending on how they are cut.

Renata's Salad

Renata Salad

1 can black beans (rinsed and drained well)
1 medium cucumber (peeled and diced)
1 cup super sweet frozen corn
3/4 cup chopped green pepper (it was 1/2 of a large pepper)
2 scallions chopped (both green and white)
1 1/2 cup chopped tomatoes (about 2 tomatoes)
1/2 cup Kraft Free Catalina dressing

optional: celery, kidney beans, chicken chunks, basically anything that sounds good

(filling foods: black beans, cucumber, corn, pepper, scallion, tomato)

You can crush baked tortilla chips on it, use it for a salsa dip, or just eat it plain.

11 points for the entire salad

1 1/2 points for 1 cup serving

Chicken Teriyaki with Broccoli

Chicken Teriyaki with Broccoli

	2 medium garlic cloves, minced
	1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
	4 medium scallions, chopped (green and white parts)
	1/2 cups fat-free chicken broth
	2 Tbsp teriyaki sauce
	2 cups cooked brown rice, regular or instant, kept hot
	4 cups broccoli, fresh, florets, steamed

(filling foods: chicken, scallions, chicken broth, brown rice, broccoli)

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.

Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

4 servings. 5 points a serving (including the rice)

I added steamed carrots on the side.

My kids ate this so well. I couldn't believe it. Bryan ate almost as much chicken as I did. I think that I only had a little more than 1/2 cup chicken on mine, not the full cup it calls for.

Pomegranate Apple Salad

To help keep the squirting of the seeds down, put the halves of pomegranates in a bowl full of water. It helps immensely to keep the mess down (and the white parts float).













Pomegranate Apple Salad

1 cup skim milk
1 small package sugar free vanilla pudding
1/4 cup powdered sugar
8 oz cool whip free
1 pomegranate
4 or 5 apples chopped

Mix milk, pudding, and powdered sugar until thick. Fold in cool whip. Add apples and the pomegranate seeds.

The sauce part makes an excellent dip for any fruit. Yummy!!

21 points total for the whole salad. I didn't measure exactly how much it makes, but I am guessing that would make about 10 3/4 cup servings.

2 points for 3/4 cup.