Foodalicious WEEKEND

Posted: October 14, 2012 in Recipes

Pumpkin muffins = two ingredients = delicious = easiest treat ever.

Oh. My. Goodness.

I was given and I found several A-MAZING looking recipes over the past week. I’m so excited. I cannot wait to try the ones I haven’t and share the ones I have! And yes, they are all healthy. And yes, they are all super easy 😀

What I have tried—these quick, simple, muffins. My sister and her kids loved them. My mom liked them. I love them. My clients and class-takers liked them. And Doug loved them. He and I took them hunting the other night and then had them for breakfast with some peanut butter the other morning.

Easy-Squeezy-Lemon-Peezy Pumpkin Muffins

Ingredients

  • German chocolate cake box mix (or spice or carrot cake—reduced-sugar if possible!)
  • 15 oz. can of pumpkin (NOT pumpkin pie filling, just the plain, pureed can of pumpkin)

Directions
Only mix the cake mix and the can of pumpkin together—don’t follow the directions on the bake of the cake box! Yes, the batter will be thick, but that’s okay. Spoon the batter into muffin tins (mini or regular) lined with paper or sprayed with non-stick spray. Bake at 375 degrees for 12-15 minutes for the mini ones and 15-20 minutes for the bigger ones. Each regular-sized muffin has about 180 calories, 2 grams of fiber, 2 grams of protein, and 4 grams of fat.

 

What I haven’t tried yet….

Baked Spinach and Artichoke Dip
*Thanks to my girl Amber for this one!

Enjoy this dip with baked pita chips, tortilla chips, or fresh veggies!

Weight Watchers PointsPlus™ value: 2
Servings: 8
Prep Time: 15
Cooking Time: 30

Ingredients

  • 2 spray(s) cooking spray
  • 15 oz. canned artichoke hearts, without oil, rinsed, drained, chopped
  • 10 oz. chopped frozen spinach, cooked and drained
  • 8 oz. plain low fat Greek yogurt
  • 4 oz. low fat cream cheese
  • ¼ c. part-skim mozzarella cheese
  • 1 clove garlic, minced
  • ½ tsp. table salt
  • 1 pinch cayenne pepper
  • ¼ c. grated Parmesan cheese or Pecorino Romano

Directions
1. Preheat oven to 350°F. Coat a small (about 8- X 8-inch) baking dish with cooking spray.
2. In a medium bowl, combine all ingredients, except Parmesan or Pecorino; pour into prepared dish. Sprinkle Parmesan or Pecorino on top and bake until bubbly, about 20 to 30 minutes. Serve warm. Yields about 1/2 cup per serving.

 

Protein-Packed Pumpkin Muffins

Ingredients

  • ½ c. pumpkin (122 grams)
  • 2 Tbsp. coconut flour (14 grams)
  • 10-20 grams GNC chocolate soy protein powder (or 1 scoop of your own chocolate protein powder)
  • ½ tsp. baking powder
  • sweetener of choice (she uses two Stevia or Splenda packets)
  • ¼ c. nondairy milk (she uses unsweetened vanilla almond milk or vanilla soymilk)
  • ¼ c. egg whites
  • ¼ – ½ tsp. vanilla or almond extract

Directions
Combine all ingredients. Put the mixture into a muffin tin sprayed with nonstick spray and bake at 375 degrees for 30 minutes.

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