Hot Chocolate
Ingredients

• 1 envelope of No Sugar Added Hot Cocoa Mix
• 3/4 cup 1% or fat-free milk
• 1 tablespoon of Cool Whip topping

Directions

1. Follow directions on packet to mix and heat hot cocoa.
2. Add Cool Whip topping. For a holiday party, make the entire box of hot cocoa packets in a crockpot with the appropriate amount of milk. If you have diabetes and need to regulate the amount of carbohydrates you consume, use water instead of milk.

Chicken, Rice, and Green Chile Casserole
Original Recipe: http://www.eatliverun.com/crock-pot-chicken-rice-and-green-chile-casserole/#more-38829

• 1 1/2 lbs boneless skinless chicken breast
• 1 10.5 oz can 98% fat-free cream of chicken soup
• 1 yellow onion, small diced
• 1 red bell pepper, chopped
• 1 cup freshly grated sharp cheddar cheese
• 1 4-oz can diced and fire roasted green chilies
• 1 Uncle Ben’s Ready Rice Whole Grain Brown
• 1 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon pepper
• Thinly sliced green onions for serving
• Hot sauce for serving

Directions

1. Place chicken breasts at the bottom of your slow cooker. Scatter onions, bell peppers, chilies and cream of chicken soup on top. Place lid on slow cooker and turn heat to low. Cook for 6-8 hours until meat literally falls apart when you stir.
2. Cook the rice by following the directions on the package. Stir the rice into the crockpot along with the grated cheese. Mix well until the cheese melts.
3. Serve with hot sauce and sliced green onions.

Leek and Potato Fritters with Lemon-Cumin Yogurt
Original Recipe: http://www.cookinglight.com/eating-smart/recipe-makeovers/lighter-eggnog-trick
Ingredients

• 1 1/2 cups plain nonfat yogurt
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Fritters:

• Cooking spray
• 4 cups thinly sliced leek (about 1 ½ pounds)
• 6 tablespoons water, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes)
• 2 large eggs
• 2 large egg whites
• 8 teaspoons canola oil, divided

Directions

1. To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover and chill.
2. To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté 10 minutes or until golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan. Place leeks and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites; stir well with a whisk. Add egg mixture to potato mixture.
3. Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 3 tablespoons of potato mixture for each of the 8 fritters into the pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture. Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with yogurt sauce.