Pumpkin Bread Puddin'

Ingredients

• 1 egg
• 3 egg yolks
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 3/4 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 1/2 cups white bread cubes
• 3/8 cup miniature chocolate chips
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

**I doubled the recipe. Instead of using custard cups, I poured all ingredients in a greased 9x13 pan and baked for about 45 min. Add some vanilla ice cream and it was unbelievably delicious.**

from: http://allrecipes.com

Pumpking Chocolate Chip cookies

2 c. flour
1 c. old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1 egg, slightly beaten
1 cup pumpkin (NOT PUMPKIN PIE FILLING, just PLAIN OL PUMPKIN!!)
1/2 tsp salt
1 c. butter/margarine (softened)
1/2 c. packed brown sugar
1/2 c. white sugar
1 tsp vanilla
1 c. (or more ) chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet or two.
Combine dry ingredients, then alternate mixing dry and pumpkin. Separately, cream butter and gradually add sugars and then egg and vanilla. Mix all ingred together and form cookies!

Bake 20-25 mins, or til cooked through. YUM.

Chicken-Orzo Soup

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 2/3 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

from: cookinglight.com

30 Days of Burgers

Jim and I made a challenge for ourself as we were eating another yummy burger today for dinner. In the next 30 days we'll be creating 30 varieties of burgers. I decide to make a blog about it. Here's the link if you'd like to follow it: http://30daysofburgers.blogspot.com/

Mango Nut bread

Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Points: 2.5 ww pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

• 1 cup mango purée (about 2 ripe mangos)
• 1 cup all purpose flour
• 1 cup unbleached whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup chopped walnuts
• 1/4 cup coconut flakes
• 1 large egg, beaten
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

source: http://www.skinnytaste.com/

Flaxseed, wheat, and bran muffins

High fiber, healthy breakfast muffin

INGREDIENTS
1 C.flaxseed ground
1 C whole wheat flour
1 C. Oat Bran
1 C. Brown sugar
2 tsp. Baking soda
1 tsp Baking Powder
1/2 tsp salt
2 tbsp. Cinnamon
1 1/2 C. shredded Carrots
2-3 Apples, cored and chopped up or shredded
1/2 C. Chopped nuts (optional)
1/2 c. Raisins (optional)
3/4 C. 2 % milk
2 Eggs, beaten
1 tsp. Vanilla

DIRECTIONS
Mix flour, flaxseed, bran, sugar and dry ingredients together. Shred carrots and apples and add these along with optional raisins and nuts to dry ingredients. Mix well. Stir together milk eggs and vanilla and stir this into batter until well moistened. Fill cupcake papers until 3.4 full and bake at 350* for 20 to 25 minutes.
Makes 24 med muffins.
( freeze them in ziplock bag, then just pull one out each morning and will be ready to eat 20 minutes later on the way to work! )

Number of Servings: 24

Yogurt-Bran Muffins

Yogurt and berries stir up into best bran muffins.

Prep Time:10 min Start to Finish:30 min Makes:12 muffins

1 cup Fiber One® original bran cereal 2 egg whites or 1 egg, slightly beaten 1/4 cup vegetable oil 2 containers (6 oz each) Yoplait® Original 99% Fat Free French vanilla yogurt 1 1/2 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1/2 cup fresh raspberries or blueberries

1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). 2. In medium bowl, stir together egg whites, oil and yogurt. Add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each 3/4 full. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Decrease baking soda to 1 teaspoon. source: fiberone.com

Wonderful Stuffed Potatoes

Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

INGREDIENTS

• 4 medium baking potatoes



• 3/4 cup low-fat (1%) cottage cheese



• 1/4 cup 1% milk



• 2 tablespoons soft margarine



• 1 teaspoon dill weed



• 3/4 teaspoon herb seasoning



• 4-6 drops hot pepper sauce



• 2 teaspoon grated parmesan cheese

DIRECTIONS
1. Prick potatoes with fork. Bake at 425º F for 60 minutes or until fork is easily inserted.



2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.



3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.



4. Sprinkle each top with 1/4 teaspoon parmesan cheese.



5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.



Yield: 8 servings--Serving Size: 1/2 potato each

from:Sparkpeople

Deceptively Delicious Chicken Nuggets (With Veggie Puree)

Ingredients

• 1 cup whole wheat breadcrumbs (or panko)
• 1/2 cup flax seed meal
• 1 tablespoon grated parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet, puree
• 1 large egg, lightly beaten
• 1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
• 1/2 teaspoon salt
• nonstick cooking spray
• 1 tablespoon olive oil

Directions

1. 1

   In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

2. 2

   In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

3. 3

   Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

4. 4

   Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.

5. 5

   Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.

6. 6

   Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

source: Deceptively Delicious by Jessica Seinfeld

chocolate Peanut butter Frozen Cookies

1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats
2 tsp canola oil

Mix milk, cocoa powder and sugar in a small saucepan over low heat.


Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.


Stir in oatmeal and oil.


Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.

1 pt per cookie

Pancakes Without the Griddle

1 can (29 oz) pear halves packed in juice, drained and chopped
3/4 cup quick-cooking oats
1 cup nonfat milk
1/2 cup fat-free liquid egg substitute
2 Tbsp vanilla extract
1/4 cup sugar
1 tsp grated lemon peel
1/2 cup raspberries
1/4 tsp ground cinnamon

Preheat oven to 350°F. Coat a deep 9" pie plate with cooking spray. Spread pears in an even layer in the dish.

Place oats in a blender. Cover and process on high 1 minute, or until finely chopped. Add milk, egg substitute, vanilla extract, sugar, and lemon peel. Process until well blended, stopping occasionally to scrape down the sides of the blender.

Gently ladle batter over pears. Sprinkle with raspberries and cinnamon. Bake 45 to 50 minutes, or until puffed and cooked through.

Makes 6 servings

Per serving: 233 calories, 4 g protein, 52 g carbohydrate, 1 g fat, 1 mg cholesterol, 6 g fiber, 36 mg sodium

By the way…
Top it with nonfat frozen raspberry yogurt and enjoy it as a dessert.

found in a voalpoint email

Black Bean Chicken

2 cans black beans
16 oz jar salsa
1/2 cup brown rice (uncooked)
1 lb chicken breast

Directions
Place frozen chicken breasts in slow cooker.
Pour beans, rice and salsa over chicken.
Cook low 8-10 hours and serve.


Number of Servings: 6

Southwestern Chicken and White Bean Soup

Prep: 2 minutes; Cook: 13 minutes

Prep Time: 2 minutes
Cook Time: 13 minutes
Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2 cups shredded cooked chicken breast
• 1 tablespoon 40%-less-sodium taco seasoning (such as Old El Paso)
• Cooking spray
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup green salsa
• Light sour cream (optional)
• Chopped fresh cilantro (optional)

Preparation

1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.

2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Nutritional Information

Calories:

134 (19% from fat)

Fat:

3g (sat 0.5g,mono 0.6g,poly 0.5g)

Protein:

18g

Carbohydrate:

8.5g

Fiber:

1.8g

Cholesterol:

40mg

Iron:

1.1mg

Sodium:

623mg

Calcium:

22mg

from: cookinglight.com

Corn Chowder

Corn Chowder

Using low-fat milk instead of cream lowers the saturated fat content in this hearty dish.

INGREDIENTS

• 1 tablespoon olive oil



• 2 tablespoons finely diced celery



• 2 tablespoons finely diced onion



• 2 tablespoons finely diced green pepper



• 1 package frozen whole kernel corn (10 oz.)



• 1 cup peeled, diced, 1/2" raw potatoes



• 2 tablespoons chopped fresh parsley



• 1 cup water



• 1/4 teaspoon salt



• black pepper to taste



• 1/4 teaspoon paprika



• 2 tablespoons flour



• 2 cups low-fat (1%) or skim milk



• 1/4 cup fresh parsley, minced

DIRECTIONS
1. Heat oil in medium saucepan.



2. Add celery, onion, and green pepper and saute for 2 minutes.



3. Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.



4. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.



5. Add gradually to cooked vegetables and add remaining milk.



6. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.



Yield: 4 servings--Serving Size: 1 cup

from: sparkpeople.com

Paula Deen Peppermint Bark

Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Pecan Shortbread Cookies

Prep Time:

20 min

Total Time:

38 min

Makes:

5 dozen cookies or 30 servings, 2 cookies each

2 cups (4 sticks) butter, softened

1-3/4 cups powdered sugar, divided

3-1/2 cups flour

1/2 cup cornstarch

1-1/2 cups chopped PLANTERS Pecans, toasted

HEAT oven to 350ºF.

BEAT butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in nuts.

ROLL dough into 1-inch balls; place, 2 inches apart, on baking sheets. Flatten slightly with bottom of glass.

BAKE 13 min. or until centers are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.

- from kraftfoods.com

Choco-Mint Snaps

Makes about 72

4 (1-ounce) squares unsweetened chocolate
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups vegetable shortening
2 cups sugar
2 large eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
Additional sugar for rolling

Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

- from http://www.christmas-cookies.com

Oatmeal Raisin Cookies

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1 cup all-purpose flour
• 1 cup regular oats
• 1/2 cup raisins
• Cooking spray

Preparation

Preheat oven to 350°.

Beat first 6 ingredients at medium speed of a mixer until light and fluffy. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour and oats to egg mixture; beat until blended. Stir in raisins. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 15 or until golden brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire racks.

-from a cookie exchange

Cowboy Cookies

3/4 c butter
1/2 c peanut butter
1 c granulated sugar
1/2 c packed brown sugar
1 t baking powder
1/2 t baking soda
2 eggs
1 t vanilla
1 1/4 c all-purpose flour
2 c rolled oats
1 c chocolate chips
1/2 c peanuts, walnuts, pecans or any nut you like

In a large mixing bowl beat butter and peanut butter with an electric mixer on med speed for about 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer, stir in remaining flour. Stir in rolled oats, chocolate chips and nuts.
Drop dough by rounded teaspoons 2 in apart on an ungreased cookie sheet. Bake at 375 for about 10 min. transfer to a wire rack and let cook. Enjoy!

Chocolate Fudge Mint Cookies

Ingredients:

3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped
Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth.
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture.
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts.
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

from a cookie exchange

Carrot Pecan Cookies

1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cardamom (optional)
1/4 tsp cinnamon
8 Tbs butter, at room temperature
3/4 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
1 cup grated carrots
3/4 cup chopped pecans
3/4 cup raisins

Heat oven to 325F. Lightly grease 2 baking sheets. Combine the flour, baking powder and soda, salt and spices. Beat the butter with the sugar until light and fluffy, 2-3 minutes. Beat in the egg and the vanilla. Beat in the flour mixture. Stir in carrots, nuts and raisins. Drop the batter by generous tablespoons onto the greased baking sheets 2" apart. Bake until edges are lightly browned for 20 -25 minutes. Makes about 2 dozen.

-from a cookie exchange

Holiday/Christmas Tree Cookies

Time: 10 – 12 minutes Temp.: 375degrees Yield: 6 dozen

1 cup shortening

¾ cup sugar

1 egg

2 ¼ cups sifted all-purpose flour

1/8 teaspoon salt

¼ teaspoon baking powder

1 teaspoon almond extract

Green food coloring

Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring, and a few drops of coloring. Mix Well. Fill cookie press. Form cookies on ungreased cookie sheets, using the tree or holiday plate. Decorate with tiny candies or sprinkles.

- from a cookie exchange

Saltine Toffee

4 oz saltine crackers (1 full sleeve)
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips (semi-sweet or milk chocolate)
3/4 cup chopped pecans (optional - we didn't use these)

Preheat oven to 400 degrees.

Line a rimmed cookie sheet (jelly roll pan) with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top.

Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts (if using). (We also sprinkled some holiday sprinkles on top last night.).

Cool completely (I pop ours into the freezer for about 30 minutes) and break into pieces.

- I was given this recipe

Buffalo Chicken-Blue Cheese Meatloaf

Biggest Loser Family Cookbook Copyright 2008

Olive Oil Spray
2/3 c. Old-fashioned oats
1/2 c. Fat-free milk
2 1/2 Tbsp buffalo wing sauce, or more to taste
1 pound extra-lean, ground chicken breast
1/2 c. Finely chopped celery
1/4 c. Shredded carrot
1/4 c. Finely chopped sweet onion
2 large egg whites, lightly beaten
1/4 tsp. salt
2 oz. Crumbled reduced-fat blue cheese

Preheat the oven to 350 degrees. Lightly mist a 9x5 loaf pan with olive oil spray.
Combine the oats and milk in a medium mixing bowl and stir to mix. Let stand
for 3 minutes, or until the oats begin to soften. Stir in the wing sauce until well
mixed. Add the chicken, celery, carrot, onion, egg whites and salt. With a fork or
clean hands, mix the ingredients well. Add the blue cheese and gently mix to combine.

Transfer the mixture to the prepared pan and spread so that the top is flat. Bake
for 35 to 40 minutes, or until the chicken is completely cooked through and no
longer pink. Cut into 8 slices and serve immediately.

*edited to add - I baked the meatloaf ahead of time and then I grilled it.

Makes 4 servings

Per serving: 263 calories, 6 g fat, 74 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 2 g fiber, 35 g protein.