Taco Soup

This has become one of my families favorite soups!  Since we are into soup season I think this one will get made often here at our house!

Taco Soup

3 frozen boneless skinless chicken breasts
1 pkg dry ranch dressing
1 pkg taco seasoning
1 can black beans, undrained
1 can corn, undrained
1 can rotel tomatoes, undrained
1 can great northern beans, undrained
1 can kidney beans, undrained
1 can pork & beans or vegetarian baked beans, undrained

Spray Crockpot with nonstick cooking spray.  Place frozen chicken breasts on bottom of Crockpot.  Sprinkle dry ranch dressing & taco seasoning on top of chicken.  Add all the cans on top of chicken.  Do not stir!  Cook all day on low.  Before serving take the chicken out & shred then return it to the Crockpot.  Serve with taco chips, fritos, shredded cheese & sour cream.

Weight Watcher value:  3 pts per 1 cup of soup only.  Cheese, chips, sour cream would add additional points.

Pumpkin Chocolate Chip Muffins

Anyone getting tired of pumpkin recipes yet?  I promise I will eventually post something that doesn't have pumpkin in it!  These muffins are identical to the previous post but you replace the cream cheese with chocolate chips.  They are outstanding!  With 2 of my favorite foods, pumpkin & chocolate, together you can't go wrong!

Pumpkin Chocolate Chip Muffins

• 3/4 c light brown sugar, packed  (you can use white if you prefer)
• 1/4 c applesauce
• 2 eggs
• 1 c pumpkin (fresh or canned)
• 1/4 c water
• 1 c white flour
• 1/2 c whole wheat flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 c chocolate chips (regular size or mini)

Preheat oven to 350 degrees.  Grease or line muffin pan.

Mix sugar, applesauce & eggs.  Add pumpkin & water.  In separate bowl mix together flour, baking soda, baking powder, spices & salt.  Add to wet mixture.  Mix in chocolate chips.

Bake for 20-25 minutes.

Pumpkin Spice Cream Cheese Muffins

Last night I made some pumpkin cream cheese & I got to thinking today how awesome that would taste in a pumpkin muffin.  I decided to find out!  I made some pumpkin muffins & put a dollop of the cream cheese in the middle.  They turned out really good!  I smothered one with some butter & devoured it in no time!

Pumpkin Spice Cream Cheese Muffins

• 3/4 c light brown sugar, packed  (you can use white if you prefer)
• 1/4 c applesauce
• 2 eggs
• 1 c pumpkin (fresh or canned)
• 1/4 c water
• 1 c white flour
• 1/2 c whole wheat flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp pumpkin pie spice
• 1/4 tsp salt
• 6 Tbsp's of pumpkin spice cream cheese (see previous post for this recipe)

Preheat oven to 350 degrees.  Grease or line muffin pan.

Mix sugar, applesauce & eggs.  Add pumpkin & water.  In separate bowl mix together flour, baking soda, baking powder, spices & salt.  Add to wet mixture.

Fill the bottom of each muffin cup with about a tablespoons of batter.  Place a dollop (about 1/2 Tbsp) of cream cheese on top & then cover with another couple tablespoons of batter or until the muffin cup is about 2/3 of the way full.  Bake for 20-25 minutes.

*I apologize for the poor quality of my pics.  I desperately need a new camera!*

Weight watcher points value:  3 pts for 1 muffin

Pumpkin Spice Cream Cheese

I am on a pumpkin kick!  I decided to whip up some pumpkin spice cream cheese.  Super easy to do & it's good on so many things....bagels, toast, pancakes, graham crackers & the list goes on!

Pumpkin Spice Cream Cheese

• 8 oz Philadelphia 1/3 fat cream cheese
• 1/2 cup pureed pumpkin (I used canned but I'm sure fresh would be good too!)
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• 2 Tbsp brown sugar
• 1 Tbsp honey 

Combine all the ingredients & beat until smooth.

Weight Watcher point value:  1.5 pts per serving, a serving equals 2 Tbsp's

Sugar & Spice Toasted Pumpkin Seeds

I've been making tons of pumpkin puree lately & I just hate throwing out the seeds so I decided to start toasting them. My kids went absolutely crazy with delight! Toasting recipes usually call for butter or oil which adds on way too many calories for my liking! I looked through quite a few toasting recipes & came up with my own lighter version. After I clean the seeds I always lay them out on a cookie sheet & let them dry overnight.

Sugar & Spice Toasted Pumpkin Seeds

• 1 1/2 c pumpkin seeds
• 1/4 tsp salt
  
• 3/4 tsp pumpkin pie spice
• 3 Tbsp brown sugar

Spread pumpkin seeds in a single layer on a cookie sheet. Spray them generously with butter flavored Pam spray. (I'm sure the Canola oil one would work as well) Sprinkle on salt, pumpkin pie spice & brown sugar. Mix seeds around so they are all covered with sugar mixture. Spread them out in a single layer again & bake at 275 degrees for 45 minutes.

Weight Watcher point value: 2 per serving, serving size is 1/4 c

On a side note, pumpkin seeds are actually pretty good for you. I was reading that they prevent the hardening of the arteries & can regulate cholesterol levels. They taste great & are good for you!

Skinny Pumpkin Latte

I absolutely love pumpkin especially pumpkin desserts in the fall. I came across this awesome recipe for a pumpkin spiced latte & I definitely had to try it. After all it can't be bad with pumpkin in it! I lightened up the recipe so I could enjoy this at any time with no guilt!

Pumpkin Spiced Latte

• 1 c hot skim milk
• 3 packets of Splenda (or you can use 1 1/4 tsp white sugar)
• 1/4 tsp vanilla
• 1/8 tsp pumpkin pie spice
• 1/4 c double strength brewed coffee (I've used instant & it still tastes fine)
• fat free cool whip
  

Combine the hot milk, Splenda, vanilla & pumpkin pie spice in a bowl. Whisk until the mixture gets frothy. Pour into a coffee mug & add coffee. Then add a dollop of cool whip & sprinkle with your choice of pumpkin pie spice or cinnamon. Then enjoy!

Weight Watcher point value: 2 pts for the whole cup if you use Spenda. If you use sugar it will be 2.5 pts.

Pumpkin Iced Cookies

I decided to start a new blog about one of my passions, cooking! In this blog you will find recipes of lots of delicious foods that aren't going to add inches to your waist line! For all of you that are on Weight Watchers, like myself, you will find the points value at the end of each recipe.

The leaves are starting to turn, the air is getting crisp, pulling out jackets & hoodies that have been stashed away for the last few months. All this makes me want to break out all my fall dessert recipes & have a baking party! A couple of days ago I decided to make some iced pumpkin cookies. One of my favorites! I also think the kids love them just as much as I do. I hope you enjoy them as much as my family does!


Iced Pumpkin Cookies

• 2 1/2 cups all-purpose flour (I personally used 1 1/2 c white flour & 1 c whole wheat)
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup light butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree (I used fresh pumpkin puree)
  
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. Cream together the butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 10 to 15 minutes.

Once cookies were cool I put a cinnamon buttermilk glaze on them. Cookies are just fine with no glaze as well!


Cinnamon Buttermilk Glaze

• 1 c powdered sugar
• 1 tsp cinnamon
• 2 Tbsp buttermilk

Mix all ingredients & then refrigerate until it thickens. Drizzle on top of cookies.

Weight Watcher points: 1.5 pts per serving (1 cookie) without glaze
2 pts per cookie with glaze