Pumpkin Toffee Cheesecake

This just looked too delicious! I had to try it. Trust me; it did not disappoint! 

Ingredients:

3 (8 oz.) 1/3 less fat cream cheese

1 1/4 c brown sugar, packed

15 oz. pure pumpkin, canned

1/3 c fat free evaporated milk

1/3 c International Delight Caramel Macchiato Coffee Creamer, sugar free

1/2 c egg beaters

2 tbsp cornstarch

1 1/4 tsp cinnamon

2 tbsp sugar

1/2 tsp vanilla extract

8 oz. plain, fat free Greek Yogurt

2 ready made Keebler pie crusts (one 9 oz., one 6 oz.)

3/4 c Milk Chocolate Heath Bits

Optional: Caramel Ice Cream sauce for drizzling

Optional: Whipped Cream

Directions:

1. Preheat oven to 350 degrees. 

2. In stand mixer bowl, beat cream cheese and brown sugar with paddle attachment on low speed until smooth.

3. Add pumpkin, evaporated milk, creamer, egg beaters, cornstarch and 1 tsp of cinnamon.  Mix until all ingredients are well integrated.

4. Pour mixture evenly between the two prepared crusts. Place on center rack (I did not put mine on a baking sheet. I put it right on the middle rack). Bake for 35-40 minutes or until edge is set, but center still moves slightly.

5. With about 5 minutes of bake time remaining, combine yogurt, sugar, 1/4 tsp cinnamon, and vanilla extract in a small dish.

6. Remove from cheesecakes oven. Divide and spread yogurt mixture over warm cheesecakes. Top each evenly with Heath bits. Return to oven. Bake an additional 10 minutes.

7. Remove from oven and place both on wire rack. Allow to cool completely (will take several hours). Once cool, cover with lid or plastic wrap and cool in refrigerator for 4-5 hours, or even overnight. 

8. Remove from refrigerator. Cut smaller cheesecake into 12 equal slices. Cut bigger cheesecake into 16 equal slices. Drizzle each slices with caramel sauce and whipped cream, if desired.

 

Yields 28 servings, serving size 1 piece

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from www.theothersideoffifty.com

Slow Cooker Tangy Orange Chicken

Ingredients:

for the chicken-

2 1/2 lbs. chicken breast

1 small onion, chopped

1 tbsp hickory liquid smoke flavoring

1 c water

for the sauce-

1/2 c + 1/8 c ketchup

1/4 c brown sugar, packed

1/8 c molasses

1/8 c pineapple juice

1/2 tbsp Worcestershire sauce

1 tsp paprika

1/8 tsp cayenne pepper

3/4 tsp salt

4 tsp brown mustard

3/4 c orange marmalade

2 tsp cornstarch

2 tbsp water

Directions:

1. Rinse chicken breasts and place in bottom of crock pot. Pour water and liquid smoke flavoring into crock pot with chicken. Add chopped onion on top of chicken. Place lid on crock pot. Cook on high for 4-6 hours (cook time varies with each crock pot), or until chicken is tender and no longer pink in the center. 

2. With about 20 min. of cook time remaining for chicken, prepare sauce. In a medium sauce pan, add ketchup, brown sugar, molasses, pineapple juice, Worcestershire sauce, paprika, cayenne pepper, salt, and brown mustard over medium high heat. Bring to a boil, then reduce heat and simmer for 5 minutes. 

3. In a small dish, add 1 tsp cornstarch and 1 tbsp water. Mix until cornstarch is dissolved. Add to sauce mixture. Simmer an additional 2 minutes. (if you stop making the sauce here, it is an absolutely amazing Homemade BBQ sauce!)

4. Whisk in orange marmalade until sauce is smooth. Dissolve remaining 1 tsp cornstarch in 1 tbsp water in small dish. Add to orange sauce mixture. Simmer an additional 5 minutes or until sauce thickens. Remove sauce from heat.

5. When chicken is finished cooking, remove chicken and onions onto a platter. Discard liquid in crock pot. Cut chicken into bite-sized pieces. Place chicken and onions back in crock pot. Pour orange sauce over chicken. Turn heat down to low. Cook an additional 30 minutes.

6. Optional: Serve orange chicken over brown rice.

 

Yields 9 servings, serving size 1/2 c orange chicken

6 points on Weight Watchers Points+ System

*add additional points for brown rice

 

I am in no way affiliated with Weight Watchers.

Sausage and Potato Foil Packs

Ingredients:

13 oz. Hillshire Farms turkey sausage 

1.5 lbs. Simply Spuds steamable red potatoes

15 oz. bag peeled baby carrots

1 tsp honey

1 tsp Smart Balance light butter

1 tbsp Worcestershire sauce

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp thyme, dried, ground

1/4 tsp rosemary, crushed 

1 tsp basil, dried, ground

Directions:

1. Preheat oven to 350. Tear five large sheets of aluminum foil from roll. Set out on counter top.

2. Cut sausage into 1/2 inch thick slices or bite-sized pieces. Place in large mixing bowl.

3. Steam potatoes in package in the microwave for 4.5 minutes. Remove from microwave and let set until cool enough to handle. Dice potatoes into eighths and place in mixing bowl with sausage pieces. 

4. Add Worcestershire, salt, pepper, thyme, rosemary, and basil to mixing bowl with sausage and potatoes. Cover with lid and toss until sausage and potatoes are evenly coated.

5. Empty bag of carrots into a microwave safe bowl. Add 1 tbsp water to bowl. Cover and heat on high for 6-7 minutes. Remove from microwave. Toss carrots with honey and butter.

6. Spoon carrots and sausage/potato mixture evenly into the center of each foil sheet. Seal foil by creating a series of tight, overlapping folds. Be sure your foil packs are sealed tightly so no steam escapes. 

7. Place all five foil packs on a baking sheet. Bake in oven for 30 minutes, or until carrots and potatoes are cooked through and tender.

 

Yields 5 servings, serving size 1 foil pack

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers. 

Zesty Italian Chicken Bowties

Ingredients:

1 lb boneless, skinless chicken breast

1/4 tsp salt

1/4 tsp pepper

1 tsp basil, dried, ground

1/2 tsp oregano

1 tsp extra virgin olive oil

1 c onion, chopped

14.5 oz can Fat free, low sodium chicken broth

14.5 oz can Diced tomatoes with basil, garlic, and oregano (by Del Monte)

4 oz. can diced green chilies

8 oz. whole wheat bowtie pasta, dry

1/2 c Fat free Zesty Italian dressing

3 oz. Kraft Italian three cheese blend, shredded

Directions:

1. Preheat oven to 350. Line a baking dish with aluminum foil and spray with non-stick cooking spray. 

2. Rinse chicken breasts and place in prepared baking dish. In a small dish combine salt, pepper, basil, and oregano. Once combined, sprinkle seasoning mixture evenly over chicken. Rub seasonings into chicken. Flip and coat the other side of each chicken breast evenly. 

3. Bake chicken for 30 minutes. 

4. When chicken is finished, allow chicken to rest until cool enough to handle. Cube chicken into bite-sized pieces. 

5. In a large skillet, heat oil over medium low heat for about 4 minutes. Add onion and sautée for 5 minutes, or until onion is tender.

6. Add in chicken broth, diced tomatoes, green chilies, and cubed chicken. Increase heat to medium high and bring to a boil. Add in dry bowtie pasta, reduce heat and simmer, covered, for 17 minutes. 

7. Turn heat off. Remove lid. Stir in Zesty Italian dressing and cheese until pasta is well coated. Let set over residual heat until cheese is melted through.

 

Yields 9 servings, serving size 3/4 c 

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Roasted Pear & Ricotta Sandwich

Ingredients:

1 tsp Smart Balance Light butter

2 tsp sugar

2 large pears, cored and cut in half

1 tsp balsamic vinegar

1/4 tsp thyme, dried

1/4 tsp salt

1/4 tsp dried rubbed sage

1 c low fat ricotta cheese

1 tbsp honey

1/4 tsp black pepper

8 slices whole wheat bread, toasted (I used Healthy Life 100% whole Wheat 35 cal. per slice bread)

2 c baby arugula

(optional) 1/4 c reduced fat blue cheese crumbles

Directions:

 

Top Picture: prior to baking
Bottom Picture: after baking, pears are a beautiful roasted color that have deliciously caramelized

1. Preheat oven to 350. Line a baking dish with aluminum foil.

2. Coat the bottom of baking dish/foil with butter and sprinkle sugar over the butter. Place pears, cut sides down, in dish. 

3. Drizzle vinegar over pears and sprinkle with thyme. 

4. Cover dish with foil and bake for 40 minutes.

5. When pears are finished baking, allow to cool in pan for 45 minutes. Cut each pear lengthwise into four equal slices.

6. Combine ricotta cheese, honey, salt, sage, and pepper in a small dish. Stir until smooth.

7. Top each of 4 toasted bread slices with about 1/4 c ricotta mixture, 4 pear slices, 1/2 c arugula, and 1 tbsp blue cheese crumbles (if desired). Top with remaining slice of toasted bread.

 

Yields 4 servings, serving size 1 sandwich

5 points on Weigh Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers 2010 Annual recipes for Success.

S’more Bites

*I threw these together on a whim after seeing the idea on Pinterest over at The Cooking Dish & because I needed to use up these exact three ingredients. So I didn’t really measure anything exactly, but these are pretty close guesses. You can’t mess these up 😉

Ingredients:

1 c chocolate chips (semi sweet or milk chocolate, which ever you prefer) *Use Enjoy Life dairy free chocolate chips for DF option

1 tbsp shortening

1/2 bag mini marshmallows (about 5-6 oz.)

6 sheets graham crackers, crushed (+/- depending on how much cracker crust you desire) *Use gluten-free S’moreable graham crackers for GF option

Directions:

1. Place graham crackers in large Ziploc bag. Seal bag tightly and roll over with rolling pin until graham crackers are crushed finely. You could also do this in a food processor. (I didn’t want to dirty any kitchen gadgets.) Set aside.

2. Place marshmallows in a large bowl. Set aside. Spread out a sheet of wax paper on a baking sheet. Set aside.

3. In a microwave safe bowl, add chocolate chips and shortening. Microwave in 30 second increments at 50% power, stirring in between each time, until chocolate chips and shortening are melted and smooth.

4. Pour melted chocolate over marshmallows. Stir until all marshmallows are evenly coated. Pour 1/2 of the crushed graham crackers over marshmallows. Toss with your hands to coat.

5. Spread coated marshmallows into a single layer onto prepared wax paper. Sprinkle remaining crushed graham crackers onto marshmallows. Place in s’more bites in refrigerator until chocolate is set.

6. Transfer to a sealed air-tight container. Store in refrigerator.

Yields about 12 servings, serving size 1/4 c

3 points on Weight Watchers Points+ System

I am in no way affiliated with Weight Watchers.

Recipe modified from www.thecookingdish.com

Spicy Mexican Chicken Chowder

Ingredients:

1 lb boneless, skinless chicken breast, thawed

1 c onion, diced

1 c brown rice, dry

1 packet fajita seasoning

1/2 tsp garlic powder

1 can black beans, drained, rinsed

1 can corn, drained

2 cans Mexican Ro-Tel with cilantro & lime juice

3 c Fat free, low sodium chicken broth

1 can Campbell’s Fiesta Nacho Cheese soup, undiluted 

(Optional) 12 homemade cornbread muffins

Directions:

1. Add chicken breasts to bottom of crock pot. Add onion, black beans, corn, dry rice, fajita seasoning, Ro-Tel, chicken broth, nacho cheese soup, and garlic powder. Stir all ingredients together.

2. Cook on high for 4 hours (cooking times vary with each crock pot). Remove chicken with tongs onto plate. Cut into bite-sized pieces with knife or shred with two forks. Return chicken to crock pot and allow to cook for an additional 20 minutes.

3. Serve chowder over sweet cornbread muffins in a bowl. 

 

Yields 13 servings, serving size 3/4 c chowder

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Sweet Cornbread Muffins

Ingredients:

1 c skim milk

1 c yellow cornmeal 

1 c all-purpose flour

1/4 c white sugar

1/4 c light brown sugar, unpacked

1 tsp salt

3 1/2 tsp baking powder

1/4 c egg beaters

1/2 tsp vanilla

1/3 c Smart Balance Light butter, softened

Directions:

1. Preheat oven to 400. Line a 12-cup muffin pan with paper lines or spray muffin cups with non-stick cooking spray, if not using liners (You could also use a 9″ round pan). Set aside.

2. In a large bowl, combine cornmeal and milk. Allow cornmeal to soak for 10-15 minutes. Mix in egg and softened butter.

3. In a small mixing bowl, combine flour, sugars, salt, and baking powder. Mix well.  Add dry ingredients into large mixing bowl that contains wet ingredients. Stir until dry ingredients are well incorporated. 

4. Divide batter evenly into prepared 12-cup muffin pan. Bake for 13-15 minutes, or until golden brown and a tooth pick inserted into center comes out clean.

5. Allow to cool on cooling rack for about 5 minutes. Serve spread with butter and drizzled with honey, if desired.

 

Yields 12 muffins, serving size 1 muffin

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Oven Roasted Breakfast Potatoes

Ingredients:

2 lbs potatoes (see note below), diced

1 tbsp extra virgin olive oil

1/2 tsp rosemary, crushed

1/2 tsp thyme, ground

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp pepper

*I prefer this recipe with unpeeled red potatoes. However, I also make it with peeled russet potatoes, if that happens to be what I have on hand.

Directions:

1. Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2. In a large Ziploc bag, combine olive oil, rosemary, thyme, salt, garlic powder, and pepper.

3. Add diced potatoes to Ziploc bag and shake until well coated with seasonings and oil.

4. Once potatoes are evenly coated, spread them out in a single layer on prepared baking sheet. Bake for 35-40 minutes, or until potatoes are tender and cooked through.

5. (Optional, if you like them crispy)Turn broiler on low. Place potatoes under broiler on top rack for 3-4 minutes to crisp the tops of potatoes. Watch them carefully as they can burn easily.

 

Yields 6 servings, serving size 1/2 c

3 points on Weight Watchers Points+ System (if made with red potatoes)

4 points on Weight Watchers Points+ System (if made with russet potatoes)

 

I am in no way affiliated with Weight Watchers.

Strawberry & Blackberry Cinnamon Rolls

Ingredients:

¾ c milk
⅓ c Smart Balance Light butter, softened
3¼ cups all purpose flour

2 tsp active dry yeast
¼ c sugar
½ tsp salt
¼ c egg beaters
¼ c water
1 c jam (flavor of your choice, I used strawberry)
½ tsp cinnamon
1 c strawberries, sliced

1 c blackberries, halved
3/4 cup powdered sugar
¼ tsp cinnamon
1 tbsp milk

Directions:

1. In a small sauce pan, heat milk and butter over medium low heat until butter is melted. Remove from heat and bring to room temperature.

2. In a stand mixer bowl, combine 2 ¼ c flour, yeast, sugar, and salt. Add egg and water and mix well using paddle attachment.  Pour in milk/butter mixture and mix until dry ingredients are incorporated into wet. 

3. Switch to dough hook and add in remaining 1 c flour. Mix on low speed until flour is mixed in then kneed on medium speed for 5 minutes. 

4. Cover bowl with damp towel and allow dough to rest for 10 minutes. 

5. Turn dough out onto flour dusted counter top (if dough is still sticky, work in a little bit more flour with the palms of our hands). Using a rolling pin, roll dough out to a large rectangle of about 1/8″ thickness. 

6. Spread jam evenly over rolled out dough. Top with strawberries and black berries. Sprinkle with cinnamon. 

7. Beginning at short end, roll dough tightly into a log. Pinch ends and along the seam to seal the dough. Cut into 12 equal slices and place cut side up in a greased baking pan or dish. 

8. Cover with a dry towel and allow to rise for 30 minutes. 

9. Preheat oven to 375. When finished rising, bake for 30 minutes or until golden brown.

10. While rolls are baking, make glaze topping. Combine powdered sugar, cinnamon, and 1 to 1½ tbsp milk in a small dish. It may be necessary to add a few drops more of milk to reach desired consistency for glaze. *After adding the initial tbsp of milk, add just the smallest drops at a time when trying to reach desired consistency, as a little bit of liquid can take glaze from stiff to soup very easily. 

11. When rolls come out of oven, allow to cool for about 5 minutes. Drizzle with glaze as desired. Enjoy!

 

Yields 12 servings, serving size 1 cinnamon roll

Recipe modified from afewshortcuts.com