Skinny Pumpkin and Cream Cheese Bread

Pinterest-inspired, can be found here. I used frozen fat free cream cheese that I thawed out, but it was a little water-y. I ended up making 1 loaf and 6 muffins. These are kind of dense, but definitely filling. They are pretty good considering how low they are!

Skinny Pumpkin and Cream Cheese Bread

Ingredients:

Batter:

* 1 1/2 cup pureed pumpkin

* 1/2 cup unsweetened applesauce

* 1 egg

* 3 egg whites

* 1 cup all-purpose flour

* 2/3 cup whole wheat flour

* ~1/4 cup Truvia

* 1/2 cup sugar

* 1 tsp. baking soda

* 1 tsp. cinnamon

Cream Filling:

* 8 oz. tub Fat Free Cream Cheese

* 1/4 cup sugar

* 1 T. all-purpose flour

* 2 egg whites

* 1 t. vanilla extract

Directions:

Prep: Preheat oven to 350

For the batter:

1. Mix the 1 1/2c. pumpkin, 1/2c. applesauce, 1 egg, and 3 egg whites until combined.

2. In a separate bowl, mix together 1c. flour, 2/3c. whole wheat flour, 1/4c. Truvia, 1/2c. sugar, 1t. baking soda, and 1t. cinnamon.

3. Slowly mix the dry mix into the wet.

For the cream mix:

4. Mix all the ingredients together. 

5. Grease pans (or muffin tins). Divide half of the batter between 2 loaves (or muffin tins).

6. Divide the cream mix between the pans.

7. Top with remaining pumpkin batter mix.

8. Bake for 40 minutes, or until the toothpick comes out clean.

**Store in the fridge or air tight container**

BBQ Beer Crockpot Chicken

This is another....Pinterest find! Here is the link. I had to shrink it down because it was just for me and Brian, and I also forgot to add the seasonings, which I will try next time!

BBQ Beer Crockpot Chicken

Ingredients:

* 1 1lb. Chicken (I threw mine in frozen)

* 3/4 a bottle of 20oz. BBQ sauce

* 1/2--3/4 bottle of dark beer (I used Black & Tan)

* 1 tsp. Onion Powder

* 1 tsp. Paprika

* 1/2 tsp. garlic powder

* 1/4 tsp. Pepper

Directions:

1. Season chicken with the seasonings, then add to crockpot.

2. Add desired beer and BBQ sauce. 

3. Cook on low 8-10 hours.

4. Stir to shred and let sit on 'off' about 15 minutes, then enjoy!

WW Butterfinger Dessert

I originally pinned this recipe on Pinterest a while ago, but pulled it out to celebrate my library partners Birthday (since I know she loves Butterfinger and we are both trying to diet). Link is here. It was fairly easy and light and tasty! The hardest part was crumbling the butterfingers without losing the chocolate, and even better the day after!

WW Butterfinger Dessert

Ingredients:

* 1 angel food cake (prepared)

* 1 small pkg. Fat Free Sugar Free Instant Vanilla Pudding Mix

* 2 containers of Fat Free Cool Whip

* 8.5 oz. of Butterfinger Bars (or 4 full size)

* 1 1/2 cups skim milk (I used a combo of rice milk and Vanilla Soy)

Directions:

1. Combine pudding mix, 1 1/2c. milk, and both containers of cool whip until smooth.

 2. Spray 9x13 dish, and tear half of angel food cake and add to bottom.

3. Spread half of pudding mixture over angel food cake.

4. Crumble 2 of the butterfinger bars and cover pudding.

5. Tear the remaining cake and cover butterfinger layer.

6. Spread remaining pudding over cake.

7. Crumble and spread remaining butterfinger and add.

8. Enjoy!!

Crock Pot Spinach Dip

This was a pinterest inspired recipe, although I kinda did my own thing. Here was the original site. Of course, I also had to make it a little WW friendly. It was still really yummy though!

Crock Pot Spinach Dip

Ingredients:

* 8 oz. tub fat free cream cheese

* 1 1/2 cup reduced fat sour cream

* 1 package ranch seasoning/dip

* 1 box frozen creamed spinach (Like green giant)

* Dash (or more) red pepper flakes

Directions:

1. Place Cream cheese in a slow cooker on low.

2. Meanwhile, microwave frozen spinach according to directions. Place in strainer and drain off excess juices.

3. Mix ranch seasoning with sour cream.

4. Add the remaning ingredients to the crockpot and stir until well combine. 

5. Let cook on low until comfortable temperature is achieved, then leave on warm.

Easy Banana Bread

So I got bananas last week, and no one ate them, so I froze them. I thought now would be a great time for banana bread as fall is about to begin, so I found this easy recipe on Pinterest. I decided to make the banana bread be a little more like bananas foster, so I made a couple changes. Next time I may even add a little cinnamon!

Easy Banana Bread

Ingredients:

* 1 box yellow cake mix

* 2 eggs

* 3 overripe bananas (peel very frozen bananas, don't thaw in peel)

* 1 teaspoon vanilla

* 1/2-1 cup white chocolate chips

Directions:

1. Mix bananas into mush.

2. Add in cake mix, 2 eggs, and 1t. vanilla. Mix thoroughly.

3. Carefully mix in the white chocolate chips.

4. Spread into a sprayed loaf pan. I still had quite a bit leftover, so I made mini muffins too!

5. Bake at 350 for: 20ish minutes for muffins and 40ish minutes for the loaf.

Jalapeno Cream Cheese Spirals

This was, get ready for it, ANOTHER Pinterest find. I wanted to tone it down a bit, however, so you can find the original recipe here. They were a hit, and Brian really enjoyed them!

Jalapeno Cream Cheese Spirals

Ingredients:

* 1 (8oz) tub fat free cream cheese

* 1 tube of reduced fat crescent rolls

* Jarred jalapenos

* 1/2-1 tsp. Truvia

Directions:

1. Roll out crescent rolls and divide into 2 large rectangles (mine weren't cooperating, so I did 4). Connect perforated areas.

2. Mix the cream cheese, with however many jalapenos you want, and the Truvia until well mixed.

3. Spread cream cheese miture on each rectangle.

4. Carefully roll up.

5. At this point I put them back into the fridge until my guests were just about to arrive. Then I sliced them up and placed on a SPRAYED cookie sheet.

6. Bake at 375 for 13-15 minutes.

7. Enjoy!

 Per ~3 rolls, 1WWPP

Bulgur Wheat with Corn & Scallions

This was a Pinterest recipe that featured quinoa, but, of course, I changed it up a bit. The original recipe can be found here. It was really good, and I would make it again!

Bulgur Wheat with Corn & Scallions

Ingredients:

*1 box of frozen shoepeg corn

* 1 Tbsp. Fresh Lemon Zest

* 2 Tbsp. Fresh Lemon Juice

* 1/2 stick (1/4 cup) melted unsalted butter (Oops! I used 1 stick salted, but will fix it next time)

* 1 Tbsp. Honey

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 2 cups uncooked bulgur wheat

* 4 scallions chopped

Directions:

1. Prepare corn according to package.

2. Prepare the bulgur wheat according to directions: bring 4 cups of cold water with the 2c. bulgur wheat to boil; cover and simmer 12-14 minutes; Done.

3. In serving bowl, mix together 1T. lemon zest, 2T. lemon juice, 1/4c. melted butter, 1T. honey, 1/2t. salt, 1/4t. pepper.

4. Add bulgur and corn to serving bowl, mix with dressing and throw in scallions.

5. Enjoy!

Slow Cooker Three-Bean Beer Pot

This recipe is from the Pillsbury website here, but I had to adapt it so that Brian, the vegetarian, could eat it. It was FABULOUS! We really enjoyed it and everyone raved about it. I would definitely make this again! Keep in mind this will need to cook at least 4 hours, so plan accordingly.

Slow Cooker Three-Bean Beer Pot

Ingredients:

* 1 cup chopped onion

* Liquid Smoke

* 1 cup BBQ sauce

* 3/4 cup dark beer (I used Black and Tan)

* 1/4 cup packed brown sugar

* 2 (15oz) cans Black Beans, drained and rinsed

* 2 (15oz) cans Pinto Beans, Drained

*1 (19oz.) can Cannellini beans, Drained

Directions:

1. In a skillet sprayed with cooking spray, brown 1c. onion. (~2-4 minutes) At the very end add about a teaspoon of liquid smoke. Let sit over the heat an extra couple minutes. 

2. Meanwhile, add beans, bbq, beer and brown sugar to the crockpot. 

3. Add onion mix and a little more liquid smoke, then give it a good stir.

4. Cook on low 4-6 hours.

5. Enjoy!

6WWPP per 1/2 cup serving

1 Serving (1 Serving)

• Calories 270
• (Calories from Fat 20),

• Total Fat 2 1/2g
• (Saturated Fat 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 650mg;
• Total Carbohydrate 47g
• (Dietary Fiber 13g,
• Sugars 9g),
• Protein 14g;

Percent Daily Value*:

• Vitamin A 0 %;
• Vitamin C 0 %;
• Calcium 10 %;
• Iron 20 %;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 1 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 1 Lean Meat;
• 0 High-Fat Meat;
• 0 Fat;

Carbohydrate Choices:

• 3;

*Percent Daily Values are based on a 2,000 calorie diet.

Beans and Greens

This recipe was inspired by The Wild Cow's dish, Beans and Greens! It tasted so good I just HAD to find something similar that I could make at home so we didn't have to drive to East Nashville to get this dish. It was actually VERY good and tasted almost exactly like the dish at The Wild Cow. At the restaurant I get it with quinoa, but once I found out how many calories were in quinoa, I decided to trade it in for bulgur wheat.

Beans and Greens

Ingredients:

*1 can of pinto beans, lightly drained

*Kale

*Minced Garlic

*Olive Oil

*Salt and Pepeper

*Red Pepper Flakes

*Bulgur Wheat

* 3/4c. mayo

* 2 1/2T. lemon juice

* 3/4t. salt

* 1/2t. pepper

Directions:

Beans:

1. Heat about 1T. of olive oil in a small pot over low/medium. Add about 1-2 t. minced garlic. Let saute 1-2 minutes. Add the beans and cover on low.

Kale:

1. Remove stems from Kale, wash carefully and lightly dry. Chop.

2. Heat a large saute pan and add enough olive oil to lightly cover the bottom of the pan (2T.-4T). Add as much garlic as you want (I used 2-4t.). 

3. Add kale, give a quick stir add salt and pepper, then cover to cook.

4. Once kale gets to the wilt-ness that you are comfortable with, lightly shake some red pepper flakes over. (5-10 minutes) Make sure it doesn't scorch. You can add water or oil to help this from happening.

Bulgur Wheat:

1. Prepare according to box directions except replace water with Reduced Sodium Chicken Stock.

Garlic Aioli Sauce:

1. Mix 3/4c. mayo, 1 1/2t. minced garlic, 2 1/2T. lemon juice, 3/4t. salt, and 1/2t. pepper. 

2. Set Aside.

The final product:

Scoop some bulgur wheat into a dish. Top with kale, then add beans on top. Drizzle with garlic aioli sauce and serve!