Green Bean Casserole

Serves 8
Weight Watchers PointsPlus per Serving 2

2 cans cut green beans

2 can fat free cream of mushroom soup
1 cup sliced water chestnuts
1 oz Frenches Fried Onions

Preheat oven to 325 degrees. Make sure green beans are thoroughly drained and completely dry -- use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 - 3 quart rectangular one works best). Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven, and cook for 45 minutes. Top with crushed Frenches onions, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.

Crispy Pecan Pie Bites

Makes 5 servings
PER SERVING (1/5th of recipe, 3 pieces):
PointsPlus® value 3* 
Recipe taken from Hungry Girl



 One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup Egg Beaters Orginial
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread, room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells. Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.Bake in the oven until edges are crisp, 15 - 18 minutes. Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

Thanksgiving Menu

Thanksgiving Day Menu:










Brunch/Football Snacks:

Devilish Egg
Chili Party Dip
Layered Mexican Dip
Spinach Artichoke Dip
Make a veggie and fruit tray


Thanksgiving Meal

Sage and Chive Stuffing
Cranberry Orange Sauce
Green Bean Casserole
Mashed "Potatoes" and Chives
Sweet Potato Casserole

Gravy- They have non fat packets that are really good!


Thanksgiving Desserts

Skinnyville's Pumpkin Pie
Mini Pecan Pies
Skinnytaste Apple Cranberry Crumble
Pumpkin Fluff

Spinach Artichoke Dip

Serving Size: 1/3 cup Serves 8 Weight Watchers PointsPlus Value 2    One 10-oz. package frozen chopped spinach, thawed and drained very well One 14-oz. can artichoke hearts (packed in water), drained very well and chopped One 8-oz. container fat-free cream cheese, room temperature Half an 8-oz. can water chestnuts, drained and chopped 1/4 cup fat-free sour cream 1/4 cup fat-free mayonnaise 1/4 cup reduced-fat parmesan-style grated topping, divided 3 tbsp. minced shallots 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. cayenne pepper   If you want to serve this dish hot, preheat oven to 350 degrees.  In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.  In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.  If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

Mini Pecan Pies

Serving Size 3
Serves 5
PointsPlus® value 3*


Ingredients:
One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread (like Brummel and Brown), room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside. In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well. Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells.  Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell. Bake in the oven until edges are crisp, 15 - 18 minutes.
Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

Skinnyville's Pumpkin Pie

Makes 8 servings
PointsPlus Per serving 4

½ tsp cinnamon

6 tbsp Brummel and Brown Butter melted mixed with 1 oz water
10  low fat Graham crackers, crushed
4 packets Splenda

 

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

 

 

Preheat oven to 350 degrees. In a blender or food processor, grind Graham Crackers into a breadcrumb-like consistency. Or you can put them in a zip top bag and smash them up.  Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.

 In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight).

 

Cut into 8 slices, and if you like, top with Reddi-wip before serving!

Similar to a Hungry Girl Recipe