Caramel Pumpkin Pudding Cupcakes

Servings: 12 Serving Size: 1 Prep Time: 10 min Points: 2 ww points

For Cupcakes

• 2 cups moist style yellow cake mix (half of a 18.25 ounce box)
  
• 1 cup pure pumpkin
  
• 1/3 cup fat-free egg substitute
  
• 2 Tbsp sugar-free maple syrup
  
• 2 Tsp Cinnamon
  
• 2 Tsp granulated Splenda sweenter
  
• 1/8 Tsp salt
• 3 cubes (about 1 ounce) chewy caramel
• 2 Tsp light vanilla soymilk or 2 Tsp skim with a splash of vanilla
  

Preheat oven to 350
Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or forkl for 2 minutes or until well blended.
Spray a 12-cup muffin tin with nonstick spray. Evenly spoon mixture into the cups. Place in oven and cook for about 12-14 minutes. (until cupcakes have puffed up but still appear a little gooey on top).
Once cupcakes have cooled enough to handle, arrange then on a plate with the sides touching.
Place caramel and soymilk in a tall microwave safe glass or dish (mixture will bubble up when cooking). Microwave for 1 1/2 minutes remove and stir vigorously until smooth and well blended. If still not full melted microwave another 30 secs. immediately drizzle caramel sauce over cupcakes.



And as always.......enjoy!!!

Butternut Squash Home Fries

Servings: 4 Serving Size: 1/4th Prep Time: 15 min Points: 1 ww points

• 2 Cups peeled and cubed butternut squash (1in cubes)
  
• 1/2 medium red bell pepper, chopped
• 1/2 medium onion, chopped
• 1/2 cup fat-free broth (chicken or vegetable...i prefer chicken)
• 1/2 Tbsp EVOO
• 1/4 Tsp pumpkin pie spice
• Dash of cayenne pepper
  
• salt and pepper to taste
  

Saute onion with EVOO in a pan over low heat, until translucent (1 to 2 min)
Add bell pepper and continue to cook for 1 minute.
Add squash and stir. Turn heat up to medium and add salt, pepper, pumpkin pie spice and cayenne. Mix well.
Cook for about 7 minutes, until squash starts to soften.
Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.
Simmer until broth evaporates, stirring frequently.
Cover pan and continue to cook for 3 minutes or until squash is tender.

Chocolate Peanut Butter Fudge

Servings: 36 Serving Size: 1 square Prep Time: 10 min Points: 1 ww points

• One 18.3-ounce box Betty Crocker Fudge Brownies traditional Chewy Brownie Mix
  
• 2 cups canned pure pumpkin
  
• 2 Tbsp reduced-fat peanut butter, at room temperature
  

Preheat oven to 350 degrees.
Combine pumpkin with the brownie mix in a large bowl and stir until smooth (batter will be very thick, but don't add anything else!).
Spray a square glass pan 9"x9" or 8"x11" (my favorite) with nonstick spray and pour in the mixture. Spoon peanut butter on top and use a knife to swirl it around the top of the batter. Bake in the oven for 35 minutes for 9"x9" and 30 minutes for 8"x 11". (the batter will remain very thick and fudgy, and it should look undercooked.) Allow to cool.

Cover with foil and place pan in the fridge for at least 2 hours. Cut into 36 squares.

3 Bean Turkey Chili

Servings: 12 Serving Size: 10.8 oz Prep Time: 20 minutes Points: 3.125 ww points

• 1.3 lb (20 oz) fat free ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained
• 2 tbsp chili powder
  
• (I like more chili powder than this. Its all according to your tastes.)
  

Topping:

• 1/2 cup chopped red onion
• shredded cheddar to top (extra pts)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.

Garnish with onions, cilantro and cheese and enjoy!

Pineapple Zuchinni Cake

Servings: 16 Serving Size: 1 slice Calories: 190 Points: 4 pts

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup granulated sugar
• 1/2 cup flaked coconut
• 2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp nutmeg, optional
• 1 pinch ginger, optional
• 3 tbsp canola oil
• 2 whole large eggs
• 1 tsp vanilla
• 2 cups grated zucchini, unpeeled
• 20 oz. can crushed pineapple in juice, drained

Frosting:

• 8 oz fat free Philadelphia Cream Cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points).

Enjoy This YUMMY CAKE!

Arroz Con Pollo

Servings: 8 servings Time: 1 hour Points: 5 ww points

• 4 boneless skinless chicken breast, cut in half
• 2 tbsp olive oil
• 1 small onion
• 1 medium pepper
• 2 cloves garlic
• 1 chicken bullion
• 1 packet sazon
• 1/2 can tomato sauce
• 2 tbsp cilantro, chopped
• 1 cup light beer or white wine
  
• 3 cups water
• 2 cups rice
• 1 cup frozen mixed vegetables
  

In a large deep skillet, heat 1 tbsp oil in a large skillet over medium heat. Season chicken pieces with salt and saute until browned, about 5 minutes each side. Remove chicken from skillet and set aside.

Heat remaining tbsp oil in skillet, then add onion, pepper, garlic and cilantro. Saute, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bullion, salt, chicken, and sazon. Cook 10 minutes on medium.

Add frozen mixed vegetables and rice. Stir and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally until water boils down. Once most of the water evaporates, cover and reduce heat to low.

Browning The Chicken

Cooking Up Nicely!

Viola! Enjoy....

Stuffed Shells With Meat Sauce

Servings: 10-11 • Serving size: 3 stuffed shells • Time: 1 hour • Points: 6.6 ww points

12 oz Jumbo Shells (I used Barilla)

1/2 white onion, chopped
2 garlic cloves, chopped
1 tsp olive oil
1 lb 99% lean ground turkey
32 oz crushed tomatoes (I used Tuttorosso)
1 tbsp basil
salt and pepper
2 cups part skim ricotta cheese
2 cups 2% milk reduced fat mozzarella cheese, shredded
1 egg
10 oz package frozen spinach, thawed and drained
1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve with additional sauce on top.

Taco Soup

Serving Size: 1 Cup WW Points: 2


1 lb. ground turkey or lean beef
1 large onion, chopped
1 (1 oz.) package Hidden Valley Ranch Dressing Mix
1 (1 oz) package Taco Seasoning Mix
1 (16 oz.) can pinto beans
1 (16 oz) can chili beans (either hot or regular)
1 (16 oz) can whole kernel corn
1 (8 oz) can Mexican-style tomatoes
1 (8 oz) can diced tomatoes (any flavor)
1 (16oz) can fat free re fried beans (only use about 1/2)

Directions
Brown meat & onions and drain.
Mix Ranch & Taco seasonings into meat.
Add rest of ingredients, undrained to mixture.
Simmer 1 hour.


Top with fat free cheddar cheese, fat free sourcream and diced onions. (adds extra points) I enjoy eating it over baked tortilla chips.