Fall Dessert - Pumpkin Pudding

Ingredients:

1 15oz can Libby’s 100% Pure Pumpkin

2 boxes of Jello Fat Free-Sugar Free instant pudding

3 cups Skim milk

½ tsp. ground cinnamon

1 tsp pumpkin spice

Directions:

Put all ingredients in a bowl and mix completely for about five minutes with an electric beater.

Spoon into pudding cups and refrigerate for an hour or longer.

Enjoy!

Makes 5 ½ servings at 128 calories per serving (eat the last half serving in the bowl for all your hard work!)

Pumpkin Spice Muffins

Ingredients:

One box Super Moist SPICE Cake mix

   (the powder contents – not the eggs, milk, oil, or whatever the box says add)

One 15oz can Libby’s Pure Pumpkin (not pie filling)

Directions:

Blend with mixer the pumpkin and cake mix until completely mixed.  Place two heaping tablespoons of batter into muffin tins sprayed heavily with non-stick cooking spray.

Bake in preheated oven at 375 degrees for 20 minutes or until toothpick comes out clean.

If desired, sprinkle with confectioner’s sugar.  (These calories are not in my totals)

Yield: 24 muffins

98 calories per muffin

Less than 2 g fat per muffin

Turkey Smoked Sausage and Sweet Potato Casserole

Ingredients:

• 3 cups cooked and mashed sweet potatoes

• 1 cup unsweetened applesauce

• 3 egg whites, beaten

• 1/2 teaspoon salt

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg

• 1 Smoked turkey sausage, cooked and sliced

Directions:

Mix sweet potatoes with applesauce, egg whites, salt, cinnamon, and nutmeg. Spoon into a shallow 1 1/2-quart baking dish coated with non-stick spray. 

Arrange sausage slices on sweet potato mixture.

 Bake at 350° for 25 to 30 minutes.

Makes 6 servings

Each serving is under 350 calories.  Serve with a side salad!

Enjoy!

Black Bean and Mushroom Chilaquiles

This vegetarian concoction comes from Crock*Pot Comfort Food Diet Recipes and is a perfect fit for my busy Meatless Monday supper.  I put it all together before heading off to work, and come home to a wonderful smelling house with supper ready to go!

Ingredients:

2 Tbsp. olive oil

1 onion, peeled and chopped

1 bell pepper (red or green), seeded and chopped

1 jalapeno pepper, seeded and chopped

2 cans black beans, rinsed and drained

1 can diced tomatoes

1 package of fresh white mushrooms, sliced

1½ tsp.  Ground cumin

1½ tsp. Dried oregano

1 cup shredded cheese ( I use a low fat/reduced fat cheddar or Mexican blend)

4 green onions, sliced

3 small Italian tomatoes chopped

6 cups Baked Tortilla chips

Directions:

Heat oil in large skillet over medium high heat.  Add onion, pepper and jalapeno.  Cook until softened, stirring occasionally. (about 3-5 minutes)

Transfer over to your crockpot sprayed with non-stick cooking spray.  Add mushrooms, tomatoes, beans, cumin and oregano.  Mix all ingredients well in the crockpot.

Cover and cook on LOW for six hours, or HIGH for three hours.

When ready to eat remove lid, add cheese and stir.  Wait ten minutes then serve in bowls over the coarsely crushed tortilla chips.  Top with green onions, fresh chopped tomatoes and a touch more cheese.

Makes about 6 1½ cup servings

Calories: Just under 350 (includes chips)

ENJOY!

Creamy Shrimp Pasta

Ingredients

1½  lbs. Shrimp, medium-uncooked, peeled, and deveined
1 lb. box Rotini Pasta
1½ Onions chopped
Bell Pepper - 1 Medium chopped
Fat Free Cream Cheese, 4 oz
Olive Oil, 2 tbsp
2 cups of Broccoli florets, Fresh,
2 tsp Kraft Parmesan cheese 100% Grated
Mushrooms, white, 1 cup sliced
2 tsp. Basil, dried
1 tsp. Oregano, dried
15oz can Chicken Broth

Directions

In a large pot cook pasta according to package directions.

While pasta cooks:

 

Heat oil in a large skillet over med-high heat.
Add onions, peppers, mushrooms and cook until softened 3-5 minutes. (Add salt and pepper to taste)
Add chicken broth, oregano and basil - bring to a boil.

Once boiling, add shrimp and stir occasionally. 

Add cream cheese - continuously stirring in the cream cheese.

Reduce heat and stir in Parmesan cheese and broccoli.

Drain and rinse pasta, and add to skillet. Mix well.

Serve with a small salad and enjoy!

This dish is under 400 calories