Crustless Pumpkin Pie

Nothing says Happy Halloween and fall like the sweet smell of pumpkin pie spice cooking away on acrisp and cool Halloween afternoon. Give this re-vamped pumpkin pie recipe a try!

Ingredients: Serves 8, 1 pt each

1- 15oz can pumpkin
1 can evaporated skim milk (12 oz)
3/4 cup egg beaters
1/2 t salt
3 t pumpkin pie spice
1 t vanilla
2/3 cup sugar

Combine all and pour into a 9 inch pie plate, bake 15 min at 400, THEN at 325 for another 45 minutes or until done.

Enjoy!

Pumpkin Oatmeal

I know I've already done one oatmeal with pumpkin but this one is instant oats cooked in either the microwave or on the stove.

Ingredients: Serves 1 for 3 points
1 cup water
1/3 cup oatmeal
2 T canned pumpkin
1/4 t pumpkin pie spice
1/4 t cinnamon
1 T brown sugar
dash of salt

Boil water and salt. Add oats and cook over medium heat for 2-3 minutes. Add the rest of the ingredients and enjoy! The pumpkin adds fiber and it helps cool the oatmeal down so you don't burn your tongue. Yummy!

Yum Yum Brownie Muffins

Source: Hungry Girl, serves 18

Mix one box devil's food cake mix with one
can of pumpkin.

This will be really thick and you'll want to
add water but DON'T, don't add anything
to it.

Put in sprayed or lined muffin tins and bake
at 400 for 20 minutes.

Enjoy!

Pumpkin Pancakes

Mix equal parts of pancake mix and canned pumpkin and then follow directions listed on mix! Yes, it's that easy and they are ohhh so good.

I always avoid pancakes because it never fails, I'm hungry in an hour. But these fiber packed beauties stuck with me until lunch. Also, I omit the egg for these pancakes. Enjoy and happy eating!

Fiber One Muffins- Reformed

Ingredients: serves 18, 1 pt each
1 box Fiber One muffin mix
1 cup canned pumpkin
1 cup water
1/2 cup egg substitute

Mix all ingredients until blended. Spray 18 muffin tins with cooking spray. Pour mix into tins and bake as directed on box.

Pumpkin Cream Cheese

Ingredients:
1- 8 oz low fat cream cheese (softened)
1/2 cup pumpkin puree
3 T brown sugar
2 t pumpkin pie spice
2 t vanilla

Blend all together and enjoy! What a wonderful topping to a toasted English muffin or a bagel thin.

Pumpkin Angel Food Cake

Mmmm mmmm mmmm...'nuff said

Ingredients:
1 box of Angel Food Cake mix- one step variety
1- 15oz can of pumpkin puree
2 t pumpkin pie spice
1 cup water

Mix the pumpkin, spice and water together. Then fold in the cake mix. Angel food is much like a sponge so you do not want to over mix the batter. Bake as directed on the box (no greasing required). I baked mine in a 9x13 for 30 minutes. Yummy!

SLOW COOKER SUNDAY: Pumpkin Oatmeal

When my Weight Watchers leader asked me if I had ever heard of oatmeal and pumpkin in the crockpot I was really intrigued. I'm always up for new recipes and I know the two together have invlauable positives when it comes to nutritional value. So I hit internet in search of a new recipe and found one at a cute little blog named Laaloosh.

It's different to say the least and definatley has potential but needed a little more sugar and spice when served up for breakfast this sunday morning.

Ingredients: serves 8, 1 cup each for 3 points
1- 15oz can of pumpkin or 3 cups of fresh pumpkin (peeled, seeded and cut into small cubes)
5 cups water
1 1/2 cups steel-cut oats
1/4 cup honey
1 T brown sugar
1 t cinnamon
1/2 t nutmeg
1/2 t salt

Combine everything in a crock pot, cover and cook on low for 6 hours. Stir well before serving.

Notes: I used fresh pumpkin this time...next time I will definitely skip that hassle and just use the canned stuff. Steel cut oats are a must in this recipe. They are not rolled like your normal every day oat and benefit from the long and slow cooking. My husband and I found we needed to add a little more salt, brown sugar and cinnamon to the final product. Defiantly a powerhouse meal when it comes to sustainability and fiber count for the day! This will stick to your ribs and keep you full until lunch. Enjoy!

Special pumpkins treats from now until Halloween!!

Halloween is fast approaching which also means Thanksgiving is right around the corner. A staple of fall cuisine, from breakfast to entrees to desserts has always been pumpkin. There are a number of interesting and tasty dishes you can put together with some pumpkin puree and a handful of spices so check back every day from now until Halloween for some always easy and healthy pumpkin recipes!

Sausage and Kale with Rigatoni

Oh wow, this was so easy and yummy!! I can't wait for the next time.... Very simplistic with the added seasoning (more like non-existent) which made me a little leery of bland food, but not the case with this wonderful dish. Please try and enjoy!

Source: Weight Watchers, serves 4, 7 points per serving

Ingredients:
2 cups uncooked rigatoni
1/8 t salt for cooking pasta
8 oz raw turkey sausage, sweet Italian variety (two links)
4 cups kale, roughly chopped into bite-sized pieces
1 cup canned chicken broth
1/4 t salt
1/4 t black pepper
1/2 cup shredded Parmesan cheese

*Cook rigatoni in salted water according to directions. Drain.
*Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes. Add kale; cook, stirring frequently, until limp, about 3-5 minutes.
*Add broth to skillet and scrape up browned bits on bottom of skillet; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5-10 minutes. Stir in rigatoni; heat through.
*Sprinkle each portion with 2 T of cheese before serving.

Notes: Next time I would double or triple the amount of kale. It cooks down and I could have eaten way more for the small amount of calories. I also used the Gruyere cheese left over from the Chicken Cordon Bleu and it was perfect! If you can, use freshly shredded cheese....it really does make a difference in the flavor.

SLOW COOKER SUNDAY: BBQ Chicken

Source: Hungry-Girl

Ingredients: serves 7

1 cup canned tomato sauce

1/2 cup ketchup

2 T plus 2 t brown sugar

2 T plus 2 t cider vinegar

2 t garlic powder

1 1/2 lbs raw boneless skinless lean chicken breasts- about 3 breasts

1. Place all ingredients except chicken in the crock pot. Stir until mixed. Add chicken and coat well with sauce.

2. Cover and cook on high for 3-4 hours or low for 7-8 hours, until chicken is fully cooked.

3. Once cooked, shred the chicken and mix well with the sauce.

Serve over a salad, stuffed inside a tortilla or as a bbq sandwich.

Blueberry Cobblers

What a wonderful finish to a home cooked meal....

Source: Weight Watchers, serves 2- 4 pts each

Ingredients:
1 1/2 cups fresh or frozen blueberries (no need to thaw them if using frozen)
2 T + 1/2 t sugar
1 t minced peeled fresh ginger- I grated the ginger instead of mincing it
1 t grated fresh lemon zest
1 t fresh lemon juice
1/4 t cinnamon
1/2 cup reduced-fat baking mix such as Bisquick
3 T fat-free milk

1. Preheat the oven to 300 and spray 2 custard cups with nonstick spray.
2. Combine the blueberries, 2 T of the sugar, ginger, lemon zest and juice, and cinnamon in a med. bowl. Divide the blueberry mixture between the custard cups.
3. Combine the baking mix and milk in a small bowl. Spoon the batter over the blueberry mixture and sprinkle with the remaining 1/2 t sugar. Place the custard cups on a small baking sheet.
4. Bake the cobblers until the topping is golden and the filling is bubbling, about 20 min. Serve warm or at room temp.

Tip: You can make them earlier in the day to serve at room temp or reheat them in a 375 degree oven for 10-12 minutes. I always keep frozen blueberries on hand for occasions like this, Saturday morning pancakes or blueberry muffins. Enjoy!

Chicken Salad

After I found out the creamy chicken salad from the store had 8 points in a mere 1/3 cup serving (not including the bread!) I decided I could do way better and set out to make a wonderful healthy rendition myself.

Ingredients:

1 can chicken breast

10 grapes- quartered

1/4 apple- chunked

1 T plus 1 t dijon mustard

1/4 cup mayo- add another 1/8 cup if needed

1/2 stalk celery- diced

Mix all together and serve on wheat or orrowheat bread!! So yummy and much better than the store bought stuff......

Cocunut Shrimp with Black Bean and Mango Salad

What a wonderful melody of flavors! This one didn't let us down and I'm sure it won't for you either.

Source: Weight Watchers

Note: The shrimp part of the recipe is designed to be used for two meals (serves 4). Feel free to save some for left overs or adjust for just two servings.

Ingredients for shrimp:
1/2 cup unsweetened coconut
1/3 cup flour
3/4 t salt
1/ t crushed red pepper
1 large egg
1 lb jumbo shrimp, peeled (tails left on), deveined, butterflied and patted dry
1/4 cup apricot all-fruit spread
1 T prepared horseradish
1 t teriyaki or soy sauce

1. Preheat oven to 450. Spray a baking sheet with nonstick spray.
2. Combine the coconut, flour, salt and red pepper on a plate.
3. Beat the egg in a med. bowl. Add the shrimp and toss to coat. Lift each shrimp from the egg, letting the excess egg drip off the shrimp, then coat in the coconut mixture, pressing to adhere. Place shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.
4. Meanwhile, combine the apricot spread, horseradish and teriyaki sauce in a small bowl.
5. Transfer half of the cooked shrimp to a plate to cool. Then cover with plastic wrap and refrigerate for up to 2 days for later use. Serve the remaining shrimp with the apricot sauce and the following black bean salad.

Ingredients for Black Bean and Mango Salsa for 2:
1/4 cup finely chopped red onion
1 T chopped fresh cilantro
2 t fresh lime juice
1 t extra virgin olive oil
1/8 t salt
1/8 t cumin
1 cup canned black beans, rinsed and drained
1/2 cup fresh or thawed frozen corn
1/2 cup fresh mango chunks

Combine the onion, cilantro, lime juice, oil, salt and cumin in a med. bowl. Gently stir in the black beans, corn and mango and serve with half of the shrimp recipe above.

Notes: If you would like, go ahead and take the tails off. Just a pain when you go to eat them. Egg substitute can be used in place of the egg. 425 is plenty of heat and I would suggest to turn the shrimp mid-way through. I used canned corn and didn't add the oil.

Oven-Fried Paprika Chicken

Source: Weight Watchers
Serves 4: 4 pts per serving

Ingredients:
Cooking Spray
1/2 cup plain fat-free yogurt
1 T sweet paprika, divided
15 saltine crackers, crushed into crumbs
1 t salt
1/4 t ground black pepper
1 lb uncooked boneless, skinless chicken breast (4- 4oz thin pieces)
1 T chopped fresh parsley

*Preheat broiler and coat a baking sheet with cooking spray.
*Place yogurt and 1 t of paprika in a small bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 t paprika on a pie plate; stir to combine.
*Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
*Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once about 4-5 minutes per side. To serve, sprinkle with parsley

Notes: I pounded out the chicken breasts before coating in yogurt mixture. I also used Greek yogurt. This was a first for us but won't be the last!! Very yummy and satisfying.

TUESDAY TIPS

*Did you know the monounsaturated fats in avocado can lower your LDL cholesterol (the bad cholesterol) and can lower the risk of heart disease and stroke. So the next time you eat a Boca burger...top it with a little bit of avocado for some good fat and a nice creamy flavor. Other sources of monounsaturated fats are vegetable oils such as olive, canola, peanut, sesame and sunflower; peanut butter and many nuts and seeds. If you are going to eat these items...eat them in MODERATION

*When preparing your dinner plate, use a salad plate. Even if you go back for seconds you will have more time to think about what and how much you are eating. Also, it will give your stomach a little time to tell you it's full.

*Running out of new meal ideas for you and the family? Pull out the cookbooks and magazines and try something new. Don't forget to tweak it to make it just a little bit healthier....cobbler does NOT need a stick of butter. See my rendition here

*Making a new recipe? Or even an old one? Don't be afraid to half it....dinner for two does not need an 8 serving meal

*If you don't like it, DON'T EAT IT!! And don't let people pressure you or guilt trip you into eating it.

*Ever thought of ordering a salad for an appetizer and an appetizer for your main meal? Cheaper for price and calories!

*Ever been confused on how to count calories for popcorn? The nutritional facts are normally given for unpopped kernels, well that doesn't help us much does it? From Weight Watchers: "Two tablespoons of unpopped kernels can yield anywhere from 3 1/2 cups to 5 cups depending on the type of popcorn chosen. The more butter and flavoring , the less yield you'll get, whereas plain popcorn with nothing added will yield more"

SLOW COOKER SUNDAY: Lasagna

With the weather changing outside nothing says fall and winter better than the crock pot. This one is perfect for a Sunday evening meal while NFL football is on. Takes a little more time to put together and doesn't cook as long as a workday crock pot meal....enjoy with a nice glass of red!

Source: Weight Watchers, serves 6

Ingredients:

1 lb uncooked lean ground beef (7% fat)

1 small onion, chopped

1 med. garlic clove, minced

28 oz canned crushed tomatoes

15 oz canned tomato sauce

1 t salt

1 t dried oregano

1/2 t dried basil

1/4 t crushed red pepper flakes, or to taste

1 cup part-skim ricotta cheese

1 1/2 cups part-skim mozzarella, shredded, divided

6 dry lasagna noodles, no-cook

1/2 cup shredded Parmesan cheese such as Romano or Parmigiano Reggiano

*Heat a large non-stick skillet over med-high head. Add beef, onion and garlic, cook; stirring frequently breaking up meat as it cooks about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper; simmer 5 minutes to allow flavors to blend.

*Meanwhile, in a med bowl, stir together ricotta cheese and 1 cup mozzarella.

*Spoon 1/3 of beef mixture (about 2 cups) into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 beef mixture.

*Cover slow cooker and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste, if desired.

*In a small bowl, combine remaining 1/2 cup mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes

Notes: I used cottage cheese instead of the ricotta and didn't add any of the Parmesan cheese. If you have them, use a crock pot liner for easy clean up. You can put together the lasagna the night before and just turn on when you're ready. If you happen to cook it for more than 6 hours, it will still be good but the noodles will be just a little more mushy.