Favorite Fall Finds

Breakfast:
Baked Pumpkin Oatmeal For One
Pumpkin Pie French Toast
Apple Pie Oatmeal Bonanza

Lunch:

Dinner:
Pecan Crusted Chicken

Drinks:
Pumpkin Spice Latte

Snacks:
Pumpkin Butter
Pumpkin Dip
Pumpkin Pie Smoothie


Desserts:
Mini Pumpkin Swirl Cheesecakes
Pumpkin Fluff
Iced Pumpkin Cookies
Skinny Pumpkin Pie Cups
Pumpkin Mousse Shooters



Yummy Products!

• Pepperidge Farm- Swirl Bread, Pumpkin Spice 1 slice= 2pts

Cheeseburger Mac Attack

Points: 5 weight watchers pointsplus
Servings: 8
Serving Size: 1/8 of the recipe (about 1 cup)


5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
10 oz. raw lean ground turkey
2 tbsp. ketchup
1/2 cup finely chopped onion (about 1/2 medium onion)
24 oz. (about 6 cups) frozen cauliflower and low-fat cheese sauce (like the kind by Green Giant)
3 wedges The Laughing Cow Light Creamy Swiss cheese
2 scallions, thinly sliced
Optional: salt and black pepper


In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.
In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot.
Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until the turkey is fully cooked.
Add cheese wedges and scallions, and stir until evenly distributed.
If you like, season to taste with salt and pepper. Dig in!

http://www.hungry-girl.com/show/under-200-cheeseburger-mac-attack-recipe

Pecan Cruisted Chicken

Points:7 weight watchers pointsplus
Servings: 4
Serving Size: 1- 4 oz chicken breast

 

 

½ c egg beaters
4 tablespoons minced toasted pecans
2 teaspoon chopped fresh parsley leaves
½  teaspoon salt
4- 4 oz boneless, skinless chicken breasts
low-fat honey mustard salad dressing or
Dijon mustard to taste


Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, and salt.
Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere.
Place the breast, nut side up, on the prepared baking sheet.
Repeat with the second breast and place on the baking sheet, not touching the other breast.
Bake for 20 minutes or until no longer pink. Let stand 5
minutes. Serve with honey mustard dressing or Dijon mustard
for dipping, if desired.
Makes 4 servings

Key West Grilled Chicken with Mango Salsa and Cilantro Cauliflower Rice

Points: 8 weight watchers pointsplus
Servings: 4
Serving Size: 1- 4 oz chicken breast with rice and salsa

 

For the Key West Grilled Chicken:

1/4 cup soy sauce

1/8 cup honey
2 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts

For the Mango Salsa: (0 pts)

1 mango, chopped

1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste

For the Cilantro-Lime Cauliflower Rice:  (0pts)

6 cups shredded cauliflower (about 1 head)

salt
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped
 

1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.

 

2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.

 

3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Spray large skillet with cooking spray and heat over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.

Pumpkin Pie French Toast

Points: 4 weight watchers pointsplus (syrup and butter are extra points)
Servings: 7
Serving Size: 2 slices with fruit














14 slices Natures Own Sourdough Bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin
1 tsp pumpkin pie spice

Butter and syrup for serving
Fresh fruit or smoothie as side

 

Set out the bread for dipping.
In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
Once all are cooked, serve with butter and maple. And a side of fresh fruit.