Hgs Complete Utter Oatmeal Insanity Ww Points 3 Recipes

Steps:

• Place all ingredients except for Reddi-wip in a microwave-safe bowl.
• Add 1/4 cup water and stir.
• Microwave for 45 seconds, stir, and then continue to cook in the microwave for 30 - 40 seconds.
• Once oatmeal has thickened, remove bowl from the microwave.
• Add the Reddi-wip, and stir well. Then enjoy the best bowl of oatmeal you've EVER tasted!

Steps:

• Prepare Boca patty according to package directions (in a pan with nonstick spray, or in the microwave).
• Top patty with cheese slice. Microwave for 20 seconds, or until cheese melts. Set aside.
• Place tortilla on a plate, and warm it slightly in the microwave. Place lettuce in the center of the tortilla, and top with tomato slices.
• Chop cheese-topped patty into bite-sized pieces, and then arrange on top of the lettuce and tomato. If you like, top with any (or all!) of the optional guilt-free burger toppings.
• Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom. Enjoy!

Steps:

• Bring a pan sprayed with nonstick spray to medium-high heat on the stove. (If you have a grill pan, use it -- you'll get neato grill marks.) Lay pineapple ring in the pan, and cook until slightly blackened and caram elized, about 3 minutes per side. Set aside to cool.
• Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just 1 minute (not the time given on the box). If your microwave is low wattage, microwave for an additional 15 seconds. Remove patty from the microwave and place on a microwave-safe plate. Pour half of the teriyaki marinade on top, spread it around, and flip patty to coat evenly on both sides. Lay cheese slice on top of the patty, and microwave for 30 additional seconds.
• Place the burger patty on the bottom half of the bun, and top with the remaining teriyaki sauce. Add the pineapple ring, tomato, and lettuce. Spread mayo on the top half of the bun, and finish your burger off with the bun's top half. Now CHOMP!

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
• Add flour, baking powder, and salt, and stir until completely mixed and smooth.
• Add oats and mix until they are thoroughly coated with the batter.
• Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
• Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
• Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they've totally cooled.) Enjoy!

Steps:

• Preheat oven to 375°F.
• Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute.
• Drop mixture by teaspoonfuls onto 2 nonstick cookie sheets, leaving about 1-inch between each mound and forming 12 equal cookies per sheet.
• Bake until edges of cookies are lightly browned, 8-10 minutes.
• Remove cookie sheets from oven; let stand 2 minutes. Transfer cookies to wire rack to cool (cookies will become firmer as they cool).
• 2 per serving = 3 points.