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.