Ghost Merengue Cookies

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These are such a cute little treat for Halloween!  I made these along with rice krispie treat pumpkins to take on a playdate tomorrow.

Recipe makes 3-4 dozen

Ingredients –
3 eggs
1/4 tsp cream of tartar
3/4 cup sugar
Flavor/extract (I used 1/2 tsp coconut flavoring)
Black decorating gel

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Start by putting your eggs in a bowl of warm water for 5 minutes.

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Separate your eggs & keep only the whites. Beat on high while slowly adding the cream of tartar. Continue until soft peaks form.

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Start to slowly add in your sugar 1 tbsp at a time. Continue beating on high until stiff peaks form. Add your flavor or extract & beat until incorporated. If you use an extract with color your cookies won’t really look like ghosts. (Sorry the pictures aren’t so good…I made these at night)

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Spoon into a piping bag or a gallon ziploc will work too. I didn’t use a tip on mine because I wanted them pretty smooth. I just cut the tip off the bag. Form your cookies on a parchment paper lined baking sheet making sure to have a good base.

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Bake in a preheated 200 degree oven for 90 minutes. Let cool for at least 10 minutes before decorating.

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Use your decorating gel to add eyes & mouths to the cookies. Place in the fridge for at least an hour so that the gel will harden.

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Enjoy!

Rice Krispie Treat Pumpkins

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These are just too cute! I made these along with ghost cookies for a playdate we are going on tomorrow!

Recipe makes 12 pumpkins

Ingredients –
3 tbsp butter (the real stuff)
10 oz pkg mini marshmallows
1 tsp vanilla extract
Red & yellow food coloring
6 cups Rice Krispie cereal (I used an off brand)
6 tootsie rolls cut in half

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Melt 3 tbsp butter in a large pot over low heat.

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Once melted stir in marshmallows. Stir these regularly. It will take several minutes for them to melt.

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Once the marshmallows are melted stir in vanilla extract. Start with 2 dots of red food coloring & 3 yellow. Work from there to get the desired orange.

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Remove from heat & stir in rice cereal. Let cool for a couple minutes before starting to work with it.

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Spray your hands with non stick cooking spray. Press into 12 balls. I suggest spraying your hands in between each one if you have any issues with them sticking to your hands.

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Press half a tootsie roll into the top of each one. If they start to fall apart at all just press them together again.
Place in the fridge to set. 15 minutes after I put them in I checked them & had to reform a few that had fallen apart. After that they all stayed together.

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Once cooled store in an airtight container.

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Enjoy!

Skinny Pumpkin Chocolate Chip Cookies

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These are great for when you are craving a little sweet treat without all the calories!

Recipe makes about 2 dozen
1 cookie = 2 weight watchers points+
= 3 weight watchers smart points

Ingredients –
1/4 cup butter (the real stuff)
1/4 cup unsweetened applesauce
1/4 cup truvia brown sugar blend
6 Tbsp canned pumpkin  (not pumpkin pie filling)
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup semisweet chocolate chips

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First melt your butter. Whisk together melted butter, applesauce, truvia, pumpkin, & vanilla extract.

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Sift the flour, baking soda, baking powder, salt, cinnamon, & pumpkin pie spice into the same bowl. Stir wet & dry ingredients together.

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Fold in the chocolate chips. Place bowl in the fridge for at least 30 minutes.

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Use either a baking sheet that has been sprayed with non stick cooking spray or one that is covered in parchment paper. I tried it both ways & they both came out the same. Scoop cookie dough into shaped mounds using a small cookie scoop. Lightly press them down with your fingers because they won’t spread much when they bake.

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Bake in a preheated 350 degree oven for 10-12 minutes.
Let sit on cookie sheet for at least 10 minutes before moving to a cooling rack.

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Allow to cool completely before transferring to an airtight container.

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Enjoy!

Roasted Sweet & Smoky Pumpkin Seeds

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Warning: these are extremely addictive! These pumpkin seeds are such a great combination of sweet, smoky, & spicy!

Recipe makes 4 servings
1 serving = 1/4 cup = 5 weight watchers points+
= 7 weight watchers smart points

Ingredients –
1 cup raw pumpkin seeds
1 1/2 tsp olive oil
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp chipotle chili pepper powder
2 tsp truvia brown sugar blend

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Rinse the pumpkin seeds well. If there are still little pieces of pumpkin in them it’s no big deal.

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In a small bowl stir together rinsed pumpkin seeds, oil, spices, & truvia. Make sure the spices are evenly dispersed. You don’t want it all to stick to one.

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Spray a baking pan with non stick cooking spray. Spread seeds out on baking pan.

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Bake in a preheated 325 degree oven for 45-50 minutes stirring every 15-20 minutes.

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Enjoy!

Roasted Garlic Pepper Pumpkin Seeds

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I love roasting pumpkin seeds every year after we carve our pumpkins for Halloween. These turned out so tasty!

Recipe makes 4 servings
1 serving = 1/4 cup = 5 weight watchers points+
= 6 weight watchers smart points

Ingredients –
1 cup raw pumpkin seeds
1 1/2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp seasoning salt
1/4 tsp pepper

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Rinse your pumpkin seeds well. If there are still little pieces of pumpkin in them it’s no big deal.

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In a small bowl stir together rinsed pumpkin seeds, oil, & spices.

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Spray a baking pan with non stick cooking spray. Spread seeds over baking pan.

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Bake in a preheated 325 degree oven for 40 minutes stirring every 15-20 minutes.

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Enjoy!

Turkey Tomato Macaroni Stew

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This was one of the best stews I have had in awhile! It had great flavor & was really filling! The original recipe suggested cooking it in the crockpot, but I flaked & didn’t realize that until an hour & a half before dinner time, so I made it on the stove top.

Original recipe from http://www.skinnykitchen.com

Recipe makes 12 servings
1 serving = 1 cup = 4 weight watchers points+
= 4 weight watchers smart points

Ingredients –
1 lb 85% lean ground turkey
1 onion diced
2 cloves garlic minced
1 bell pepper diced (I used red)
14 oz can beef broth
28 oz can diced tomatoes
20 oz pasta sauce (I used prego traditional sauce)
2 medium zucchini chopped
1 1/2 tbsp worcestershire sauce
1 1/2 tsp Lawry’s seasoning salt
2 cups chopped fresh spinach
1 1/2 cups whole grain macaroni noodles uncooked
Pepper to taste

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In a large soup pot brown the ground turkey & then add onion, garlic, & red pepper. Cook over medium heat until onions are translucent.

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Stir in tomatoes, pasta sauce, beef broth, zucchini, worcestershire sauce, & seasoning salt. Over medium heat bring to a boil & then cover, reduce heat, & simmer for 30 minutes.
Meanwhile cook the noodles, drain, & set aside.

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5 minutes before serving stir in cooked noodles & spinach.

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Enjoy!

Pumpkin White Chocolate Energy Bites

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I love having energy bites in my fridge for when I need a little snack or am craving something sweet. These are really good!

Original recipe from http://www.shugarysweets.com

Recipe makes about 24 bites
2 energy bites = 3 weight watchers points+
= 2 weight watchers smart points

Ingredients –
1 cup old fashioned oats
1/3 cup canned pumpkin
1/2 cup wheat germ
1/3 cup white chocolate chips
1/3 cup honey
1 tsp cinnamon
1/2 tsp pumpkin pie spice

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Stir all ingredients together well.

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Use a small cookie scoop to scoop up even sized amounts & then press & lightly roll into balls. Store in an air tight container in the fridge.

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Enjoy!

Autumn Cheesecake Dip

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Can we say addictive? I wanted to eat the whole bowl! This stuff is seriously so good! I served it with apple slices but it would also be good with graham crackers, pretzels, or nilla wafers.

Original recipe from http://www.mostlyhomemademom.com

Recipe makes 12 servings
1 serving = 1/4 cup = 3 weight watchers points+
= 4 weight watchers smart points

Ingredients –
8 oz light cool whip thawed
8 oz Green Mountain Farms Whipped Cream Cheese & Greek Yogurt Blend softened at room temperature
1/4 cup truvia brown sugar blend
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp cinnamon

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Using a mixer blend together cool whip, cream cheese, & brown sugar for several minutes until smooth.

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Stir in vanilla extract, cinnamon, & pumpkin pie spice. Cover & refrigerate for at least 1 hour before serving.

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Enjoy!

Sweet Corn, Bacon, & Scallions Chicken Salad

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This has such great flavor! I made mine several hours before we were going to eat it so the flavors could all mingle.

Original recipe from http://www.howsweeteats.com

Recipe makes 8 servings
1 serving = 1/2 cup = 4 weight watchers points+
= 2 weight watchers smart points

Ingredients –
1 lb cooked & shredded skinless boneless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/2 tsp smoked paprika
2/3 cup plain non fat greek yogurt
2 tbsp light mayo
1 1/2 tbsp dijon mustard
4 slices center cut bacon fried & crumbled
3 scallions sliced
1 1/2 cups sweet canned corn drained

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Once your chicken is cooked, cooled, & shredded put it in a large bowl. Sprinkle salt, pepper, & smoked paprika over chicken & stir until evenly dispersed.

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Next stir in greek yogurt, mayo, & dijon mustard.

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Add bacon, scallions, & corn & give it all a good stir. Serve it right away or put it in an air tight container & store in the fridge until you are ready for it.

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Enjoy!

Greek Yogurt Chicken Parmesan Bake

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Pictures do not do this dish justice. Not only was it extremely easy to make but it was delicious! My husband said this recipe is a keeper. The chicken stayed tender & juicy & the yogurt & cheese mixture on top was amazing!

Original recipe from http://www.foodiefelisha.blogspot.com

Recipe makes 6 servings
1 serving = 6 weight watchers points+
= 5 weight watchers smart points

Ingredients –
2 lbs boneless skinless chicken breasts
1 cup nonfat plain greek yogurt
1/2 cup shredded parmesan
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

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In a small bowl stir together greek yogurt, parmesan cheese, garlic powder, salt, & pepper.

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Pat your chicken breasts dry & lay on a parchment paper lined baking sheet. I even sprayed it with non stick cooking spray just to be safe. Spread the yogurt mixture over the tops of the chicken breasts.

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Bake in a preheated 375 degree oven for 45 minutes or until cooked all the way through. If there is a lot of liquid on the baking sheet try to pour some of it off if possible.  Set oven to broil & cook an additional 2-5 minutes.

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Enjoy!