Roasted Pork Tenderloin

2 tsp. dried thyme

2 tsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1 tsp. freshly ground black pepper

2 tsp. olive oil

2 lb. lean pork tenderloin (they come in packages, sometimes it is 2 smaller tenderloins)

Preheat oven to 400 degrees. Coat shallow roasting pan with cooking spray. Combine ALL the spices together in a small bowl and set aside. Rub olive oil all over pork. Sprinkle spice mixture all over pork and transfer to prepared pan. Roast until center reaches 160 degrees, about 30 minutes. Let stand 10 minutes before slicing crosswise into thin slices.

3 oz.=3 WW Points

Cheesy-Good Cornbread Muffins

Recipe from Hungry Girl:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free egg substitute (like Egg Beaters)

1/2 cup fat-free sour cream

1/2 cup 2% shredded cheddar cheese

1/4 cup scallions

2 Tbsp. Splenda

1 1/2 tsp. baking powder

1/4 tsp. salt

Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl. In a separate small bowl, mix together all other ingredients--then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15-20 minutes (until muffins are firm and light golden brown). Allow to cool and then enjoy!

Makes 12 servings. 2 WW Points per serving.

Cheesy Potato Chowder

Vegetable cooking spray

1/2 cup sliced green onions

1/2 cup chopped sweet red pepper

1 jalapeno pepper seeded and diced

3 Tbsp. cornstarch

4 cups water, divided

3 3/4 cups peeled and diced potato

2 tsp. chicken flavored bouillon granules

1/2 tsp. salt

1/8 tsp. pepper

1 1/2 cups frozen whole kernel corn

1 cup shredded reduced fat shredded cheddar cheese

Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add green onions, red pepper, jalapeno pepper and saute until tender.

Combine cornstarch and 1/4 cup water. Stir until smooth. Stir in remaining 3 3/4 cup water. Add cornstarch mixture to Dutch oven. Stir in potato and next 3 ingredients. Bring to a boil. Reduce heat and simmer uncovered 10 minutes stirring constantly. Add corn and cook 15 additional minutes stirring occasionally. Add cheese and stir until cheese melts.

Double check me and let me know but I believe this is 6 1 cups servings for 3 points per cup.

Shrimp Tacos

From Just Cook This with Sam the Cooking Guy (on Discovery Health channel):

1/2 cup light sour cream
1 chipotle pepper, minced fine (found in a small can with adobo sauce)
2 limes (one in small wedges for individual plates, one cut in half)
2 tsp. olive oil
1 pound peeled, uncooked shrimp (31/50's are perfect) cut into smallish pieces
1 tbsp. all purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine

In a small bowl, combine sour cream, chipotle and joice from 1/2 a lime, mix well and set aside.

Heat skillet really well and then add oil. Add shrimp and stir fry quickly--be prepared the shrimp will cook fast.

When almost cooked, sprinkle with the all purpose seasoning then squeeze juice from half a lime on top-give a final stir and you're done. Warm the tortillas in a non-stick pan over medium-high heat about 30 seconds a sde.

Serve by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.

Un-Fried French Fries

From Kraft Food & Family Magazine:

• 2 medium baking potatoes and/or sweet potatoes
• 1/4 cup Kraft House Italian Reduced Fat Dressing
• Fresh cracked black pepper
• Kosher salt

1. Preheat the oven to 375 degrees. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing, pepper and salt; toss well.

2. Arrange potatoes in single layer on 2 large baking sheets sprayed with cooking spray.

3. Cook 30 minutes. Turn potatoes. Cook an additional 30 minutes.