Apple Pie Oatmeal Bonanza!

Today was our first good cool front of the season!! :) I thought it was only right to open the windows put on a long sleve shirt and eat a bowl of oatmeal for breakfast. Here is the recipe.

Apple Pie Oatmeal Bonanza
   PER SERVING (entire recipe): 258 calories, 6g fat, 364mg sodium, 44.5g carbs, 7g fiber, 8.5g sugars, 6g protein PointsPlus® value 6*

1/2 cup Old Fashioned Oats
1/2 cup chopped apple (I used honeycrisp)
1 tablespoon sugar-free pancake syrup (I left this out of mine)
1 teaspoon fat-free non dary powdered creamer
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
dash salt
2 splenda
1 cup unsweetened Vanilla Almond Breeze
1 cup water

Directions:

Combine all ingredients in a nonstick pan on the stove. Bring to a boil, and then reduce to a simmer.
Cook for 12-15 minutes, stirring frequently, until very thick and creamy.
Transfer to a bowl, allow to slightly cool and thicken. Dig in!!
Makes 1 serving
thanks to hungry-girl.com

Breakfast Egg Mugs

picture and recipes taken from www.hungry-girl.com

I LOVE these egg mugs!! You can change the recipe any way you want. just keep the basic egg beaters and change the rest.
(points values will change)

Egg McMuggin'PER SERVING (entire mug): 174 calories, 3.25g fat, 1,081mg sodium, 9g carbs, 1g fiber, 2.5g sugars, 25g protein -- PointsPlus® value 4*

Ingredients:
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One wedge The Laughing Cow Light Original Swiss cheese, cut into pieces
1 1/2 oz. (about 3 slices) extra-lean ham, chopped
One-half slice light bread (40 - 45 calories and at least 2g fiber per slice)
1 tbsp. shredded fat-free cheddar cheese

Directions:
Toast bread and cut into cubes. Spray a large microwave-safe mug lightly with nonstick spray. Add bread cubes, egg substitute, cheese wedge pieces, and ham, and stir. Microwave for about a minute. Stir gently, and then top with shredded cheese. Microwave for another 30 - 45 seconds, until scramble is just set. Stir and enjoy!

MAKES 1 SERVING
Thanks to: hungry-girl.com

Holy Moly Cannoli

 












                                                
PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein -- PointsPlus® value 3*

You will FLIP OUT when you try our creamy, creative take on chocolate chip cannolis!!!
  Picture and Recipe taken from http://www.hungry-girl.com/newsletters/raw/1225




Ingredients:
6 sugar cones (like the kind by Keebler)
1 cup plus 2 tbsp. fat-free ricotta cheese (or one of the alternatives below)
2/3 cup Cool Whip Free, thawed
2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
2 tbsp. mini semi-sweet chocolate chips, divided
1 tbsp. sugar-free fat-free vanilla instant pudding mix
1 tbsp. powdered sugar

Directions:
Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.

Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.

Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.

Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.

Eat and enjoy!

MAKES 6 SERVINGS

Nacho-rific Stuffed Chicken

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13gcarbs, 2g fiber, 1.5g sugars, 40g protein -- PointsPlus™ value 6*

Prep: 25 minutes
Cook: 35 minutes

Ingredients:
1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa
Directions:

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.
To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and
give it a good shake to mix. Set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the
centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up
over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat.
Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy!
MAKES 4 SERVINGS

taken from: www.hungry-girl.com

Pumpkin Muffins

Pumpkin Muffins
1 - cake mix (yellow or spice)
15 oz - can pumpkin
1 - egg white
1 teas - gr. cinnamon
1/2 teas - gr. nutmeg
(and since I like cloves, I add....
1/4 teas gr.cloves and somtimes a little dried or freshly zested orange peel)

Mix all of above until light (about 3 min on medium) and then bake according to the cake mix directions. You can use Pumpkin Pie Spice instead of the individual spices if you have it.

They are 2 pt per muffin. They are not really big but I try to get 24 out of this mix. I'll usually make some using my mini muffin pan (for 1 point) and the rest regular cupcake size (2 pts). I have added, on occasion, about 2 tablespoons of finely chopped nuts or even dried cranberries...but this adds points, or rather fractions of points per serving.