Hungry Girl Pumpkin Pie

No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you HG's Too-Good-To-Deny Pumpkin Pie...

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
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

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. 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 or a flat utensil to 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 -- trust us, 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! MAKES 8 SERVINGS

NOTE: This took 55 minutes to bake until a knife came out clean, and I believe my oven is pretty accurate -

~ jan


Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

POINTS® value 2*

2 Point Cranberry Muffins - 12 Muffins...

1 sprays cooking spray
1-1/4 cup all-purpose flour
1/2 cup uncooked old fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar

Instructions

• Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.
  
  
• Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
  
  
• Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full. - RECIPE MAKES 12 MUFFINS
  
  
• Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

Chef Tips

• We renovated Cranberry Muffins by:
  • Using fat-free yogurt to yield a moist texture while cutting back on oil.
    
    
  • Replacing the remaining fat with reduced-calorie margarine.
    
    
  • Swapping fat-free egg substitute for whole eggs.
    
    
  • Opting for fat-free milk over whole milk.

Peggy Jane's Weight Watcher Taco Soup...

This recipe has been doubled, except for the ground round, it made a huge pot, and it freezes well. Might as well make a lot when you have a mess in the kitchen.

 This stuff ROCKS!!!!

Peggy Jane's Weight Watcher Taco Soup

1 lb. ground round
1 chopped onion
1 can Rotel Original Tomatoes with Chiles
2 cans petite diced tomatoes
2 cans Bush pinto beans (drained and rinsed)
2 cans black beans (drained and rinsed)
2 cans Brooks HOT chili beans (DON'T DRAIN)
1 bag frozen corn -
1 package dry Taco Seasoning Mix

1 package dry Hidden Valley Ranch Dressing Mix - Update: 10/3/17 - I'm going to leave this Hidden Ranch Dressing Mix out, it makes it too salty

You can also add 1-2 cans of chopped green chiles to this

Saute ground round and onion, you can also add green pepper if you like - add to remaining ingredients and simmer 20-30 minutes or even better, put it in the slow cooker on low for 4 hours, and add the corn at the end. That's it, really easy.

~ jan

Weight Watcher Points for this is 2-3 per cup. I'm not sure of exact nutritionals, but it's very low in points, and a cup of it is filling. I freeze in small Glad Plastic Containers. This makes a HUGE pot...

Awesome healthy food...

Roni's Weight Watchen site has some FANTASTIC healthy recipes, complete with pictures. I read nothing but good things about her recipes, ladies, this page will take a long time to load as it's graphic intense, but well worth the wait. Trust me.... ~ jan

Click here to acess her site...

Food Magnets

I don't put anything on my refrigerator, but if I did, it would be these food magnets.

Check them out!

8 Indicators of Emotional Eating

Many people overeat for emotional reasons. Without doing some serious reflection it is difficult to pinpoint whether our food choices come from an emotional need or a physical need.

Here are eight warning signs that your eating may be driven by hidden emotions.

1. Your hunger comes on suddenly.
   Physical hunger comes on slowly. Hunger from emotional eating often comes on quickly and suddenly.
2. You crave specific foods - generally not carrot sticks or steamed broccoli.
   Cravings for specific, usually unhealthy foods is a sign of emotional eating. Often people like the rush they get from satisfying their cravings. That rush is fulfilling emotional hunger.
3. Your hunger feels urgent.
   You need a particular food right away and you're willing to walk out of your way, or get in your car late at night, or raid your kid's Halloween candy to get it. Physical hunger, unless you haven't eaten for a very long time, is usually pretty patient. It will wait for food. Emotional hunger demands to be satisfied immediately.
4. Your hunger is often paired with an upsetting emotion.
   If you backtrack a few hours or a few days you'll usually find an upsetting event and feeling that triggered the urge. Hunger that's connected to an upsetting emotion or situation is definitely emotional hunger. Physical hunger is not typically triggered by emotions.
5. Your eating habits involve unconscious eating.
   All of a sudden you're eating ice-cream and you find the whole container is gone. When you're eating for physical reasons, you are usually mindful of what you're doing. If you catch yourself eating "just because," then it's likely you're eating for emotional reasons.
6. You don't stop eating in response to being full.
   You keep wanting more of the taste of the food. Physical hunger doesn't need to be stuffed in order to be satisfied. Emotional hunger on the other hand often demands more and more food to feel satisfied.
7. Your hunger isn't located in belly.
   You crave the taste of a certain food in you mouth or can't stop thinking of a certain food. Feeling hungry in this way is usually a sign of emotional hunger. Physical hunger is happy to get what it can, while emotional hunger usually focuses on specific tastes and textures.
8. After you satisfy my hunger, you are often filled with a sense of regret or guilt.
   Feeding your body what it needs is not something to feel guilty about. If you feel guilty after you eat, it's likely because part of you knows you're not eating just to satisfy physical hunger.

2 points, YUMMO!!!!!!!

Crème Puff!
	If you're in the market for a drinkable Creamsicle (or a "50/50 bar", as people in the South call 'em), then read closely, because we're about to make your day. The Starbucks folks have outdone themselves with their new, limited-edition Orange Crème Frappuccino Light Blended Crème. This blended frozen beverage is a delicious treat with a PERFECT amount of orange (not overpowering) and an even MORE perfect amount of "crème" (which we think tastes like vanilla). And this drink's stats are as exciting as its taste. Order the Tall (12 ounces), and it'll cost you just 110 calories (2 Points). A Grande clocks in at 140 and is HUUUUGE (we actually ordered this size by mistake and could barely finish it). And here are some helpful hints regarding this new chilled orange bev: 1. Remember to stress the word LIGHT. If you order the regular one (which is actually more popular), it will have WAY more calories and will be packing fat. 2. Don't ruin a good thing by ad ding whipped cream to it. Splurge on that stuff, and you'll add around 100 calories and 9 grams of fat to your Frap (um, ludicrous). 3. Consider ordering it a tad less sweet (by requesting less of the Light Frappuccino base, or simply less orange syrup). It may even taste better that way, and you'll save a few calories as well. There you have it. Now head on over to Starbucks and start sippin'!
	Serving Size: 1 Grande (16 oz.) Calories: 140 Fat: 0g Sodium: 160mg Carbs: 32g Fiber: 1g Sugars: 26g Protein: 7g *3 Points!

Starbucks...

I got this tip from hungrygirl.com, and it is TOTALLY worth the points! It is my new favorite summertime drink. Order a TALL orange creme frappuccino, with the LIGHT frappuccino base, and NO WHIP, and it's just 2 points! It tastes so unbelievably good...

Amazing Oatmeal Cookies - WW

Remember: You can add a couple of raisins and/or 1/2 cup Fiber 1 and not add any points.

Makes 4 Oatmeal Cookies at 2 Pts TOTAL

1 Container of WW Apple Cinnamon or Maple Brown Sugar Oatmeal
1/2 tsp. baking powder (optional)
1/4 to 1/3 cup water

Gradually stir in water until it is the consistency of oatmeal cookie dough,
Split the mixture into 4 cookies.
Drop on a baking sheet sprayed with nonstick cooking spray.
Bake at 350 until firm, 15 minutes or so.

A must read...

Interesting article about obesity - actually it's pretty depressing. :0(

Check it out here!

Peanut Butter Cookies

"Lightened up" Peanut Butter Cookies

I usually try to lighten up all the recipes that I try, but so far the "Best Light Recipes" cookbook has the Peanut Butter Cookie recipe nailed down.

Chewy, peanutty - crip on the outside and chewy on the inside!

The breakdown goes from 110 cal for a regular peanut butter cookie to 90, 6g down to 3.5g fat, saturated fat goes from 2.5 to 1.5 (carb 14, prot 2)

Crisp, chewy, peanutty, yummy!

"Lightened Up" Peanut Butter Cookies:

- 1 1/4 cups unbleached all purpose flour
- 1/4 teasp baking powder
- 1/4 teaspoon kosher salt
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup packed brown sugar
- 2 tablesp. chunky peanut butter
- 1/4 cup lightly salted dry roasted peanuts, chopped coarse

Preheat the oven to 350 degrees and line 2 baking sheets with parchment.

Whisk the flour, baking soda and salt together in a medium bowl.
In a large bowl, whisk the butter, egg and vanilla together. Stir in the brown sugar and peanut utter until smooth and smush any remaining brown sugar lumps against the side of the bowl. Stir in the flour mixture and peanuts until blended.

Using one level tablespoon of dough, roll each into a 1" ball. If the dough is too sticky to roll, put in fridge to make rolling easier. Put them on the prepared pan and be sure to give them 2 1/2 inches between balls so that they will spread properly... Approx. 12 to a sheet.

Bake one tray at a time till the edges are golden amd the centers are just set. Don't overbake them! Cool the cookies on the baking sheet for 5 minutes then cool completely on a wire rack.

* They freeze well as long as they are in an airtight container - then a few seconds in the microwave makes them as good as if they were just baked.

Interesting Blog

Check out this diet blog, interesting stuff about how much dieting actually costs.

David's Skinny Chocolate Chip Cookies

From Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made With Real Butter, Sugar, Flour and Eggs All Under 300 Calories Per Generous Serving by Nick Malgieri and David Joachim

I made these last week, they are REALLY good, they taste close to the real thing, which is surprising since there is only 4 Tablespoons of butter, instead of the usual cup in most chocolate chip cookie recipes.

. I used the cookie scoop, that thing is "da bomb!" ~ Jan

1 1/4 cups all-purpose flour (leveled with a spoon)

1 teaspoon baking soda

4 tablespoons (1/2 stick) unsalted butter, softened

1/2 cup light brown sugar

6 tablespoons granulated sugar

1 large egg

2 tablespoons whole milk

1 teaspoon vanilla extract

1 1/2 cups chocolate chips (about 3/4 of a 12-ounce bag)

2 cookies sheets lined with parchment paper or foil

Preheat oven to 350 degrees.

Mix flour, baking soda and salt together in a bowl and set aside.

Beat butter and sugars together with an electric mixer on medium speed until well-mixed, about 1 minute. Beat in egg and milk until they are absorbed, followed by the vanilla. Don't worry if mixture looks curdled; the flour mixture will smooth it out.

Scrape down the bowl and beater and beat in flour mixture on low speed. Use a rubber spatula to fold in the chocolate chips.

Chill dough in the bowl for 15 minutes to keep cookies from spreading too much while baking.

Form dough into 1 1/2-inch balls or use a small ice cream scoop to form the cookies. Arrange balls of dough 2 inches apart all around on the prepared pans.

Bake cookies for 8-12 minutes, or until they look dull on the surface, have spread and are still quite moist. Cool cookies on pans on racks for 5 minutes. Slide liners to racks to continue cooling cookies.

Keep stored between sheets of wax paper in a tin or plastic container. Makes about 30 cookies.

Per cookie: 114 calories, 5 grams total fat, 3 grams saturated fat, 2 grams protein, 17 grams carbohydrates, 1 gram fiber, 11 milligrams cholesterol, 85 milligrams sodium

Crazy-Creamy Crab Stuffed Mushrooms

(Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points)

These make both an awesome appetizer and a hot 'n cheesy snack!

Ingredients:
12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)

2 oz. drained white crabmeat - can substitute canned or use Louis Kemp fake crabmeat

2 tbsp. celery; minced

2 tbsp. red pepper; minced

1 wedge The Laughing Cow Light Cheese (any Light flavor)

1 tbsp. fat-free sour cream

1 tbsp. fat-free cream cheese

2 tsp. fat-free cheese flavor sprinkles (like the ones by Molly McButter)

Directions:

Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot. Enjoy the creamy, crab-tastic goodness! Makes 12.

Lots of fiber -

Fiber-licious Bean Dip
(*1/4th recipe without garnish or cheese: Approx. 110 - 120 calories, 0.5g fat, 935mg sodium, 31g carbs, 13g fiber, 2.5g sugars, 6g protein = 1 - 2 Points)

Although beans are naturally a good source of fiber, adding Fiber One cereal to this dip gives it an extra fiber boost. No one will ever guess that there is cereal in this creamy dip! This is delicious served with baked tortilla chips and cut-up veggies.

Ingredients:

1 15-oz. can of black beans

1 cup Fiber One cereal

1 cup salsa

2 garlic cloves; chopped

1⁄4 tsp. each salt, cumin, chili powder

1 tbsp. fresh cilantro

Garnish: fat-free sour cream, chopped scallions and tomato

Optional: 1⁄2 cup fat-free shredded cheese

Directions:

Place all ingredients in a blender and blend until well mixed; if you prefer the bean dip cheesy, add shredded cheese to the mixture once it’s blended. Place the mixture in a microwave-safe bowl and heat on high for 2 minutes, or until hot. Serves 4!