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!