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Not exactly Rice Krispy Treats, but still yummy!

3 tbsp. Smart Balance Light Buttery Spray
1 large bag of minature marshmallows
2 cups of Fiber One Cereal
5 cups of Kashi 7 Whole Grain puffs (if you can’t find these, try Kix puff cereal, or just any puffy wheat cereal)

Melt the butter spead in a large sauce pan over LOW heat
Add marshmallows and stir until completely melted.
Remove from heat
Add both cereals. Stir until well coated.
Using a spatula, press mixture evenly into a baking pan coated w/ nonstick cooking spray.
Allow to cool.
Eat!

Its not exactly like a chicken pot pie, but its healthier and tastes great! This is one of my favorites.

2 or 3 large cooked chicken breasts, cooked and shredded
1 large can of Veg-all (drained) OR frozen mixed vegetables
2 cans of cream of Celery soup
1 Can of Cream of Chicken Soup
2 cans of Reduced Fat Crescent Rolls

**This makes quite a bit; I do that so there are left overs. You can change it to make it less if you’d like.

1. Heat oven to 350 degrees
2. Mix soups, veggies, and shredded chicken together in a bowl. Then pour into a large casserole dish sprayed w/ nonstick cooking spray.
3. Bake for about 30 minutes or until hot and bubbly.
4. While the dish is cooking, unroll the crescent rolls. Take the dish out of the over after the first 30 minutes and lay the flat pieces of the rolls to cover the dish.
5. Pleace back int he over for an additional 15-20 minutes or until top is golden brown.
6. Take out of oven and enjoy!

I love these for a snack or a meal.

2 Whole Wheat Tortillas
1/2 cup of Fat-Free Refried Beans
1 oz Shredded cheese
Salsa for dipping
**Optional– you can add peppers, tomatoes, etc. if you like

1. Smear the beans on one tortilla and sprinkle with cheese.

2. Top with the other tortilla and place in a non-stick frying pan over medium heat.

3. Cook for one minute or two, then flip and repeat.

Best served w/ salsa!

1 medium butternut squash cut in long strips
Non stick cooking spray (preferably olive oil)
Kosher Salt and/or Pamesean cheese
Preheat oven to 425 degrees.

Line a large cookie sheet with aluminum foil and spray with non-stick cooking spray. Arrange the butternut squash pieces in the sheet leaving some room in between.

Spray tops with non-stick cooking spray and sprinkle with salt and/or parmesean cheese.

Bake for 40-45 minutes turning at least once.

2 chicken breasts
6 Tbsp. Flour (optional)
1 cup BBQ sauce of your choice
1/2 jar of Orange Marmalade
2 Tbsp. Ginger

1. Sprinkle a little flour in crock pot, then put chicken in. Sprinkle the remaining flour on top of the chicken.
2. Mix the rest of the ingredients in a bowl, then pour over chicken.
3. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.