Pumpkin Soup- 0 points

About the Pumpkin Soup
This savory but sweet soup is a make-ahead wonder. The pumpkin can be roasted in advance and saved in the fridge. Or the soup can be puréed, all the ingredients mixed together, and the whole thing put away in a sealable container in the freezer for several months. Thaw it in the fridge, then heat it in a saucepan to simmering before reducing the heat and simmering slowly for 10 minutes.

Pumpkin Soup
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
1 (4 lb) sugar or pie pumpkin
cooking spray
2 garlic cloves, peeled
1 quart reduced-sodium vegetable broth
1 1/2 tsp minced sage leaves or 1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground allspice
Instructions
Preheat oven to 350°F. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.


Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. At this point, pumpkins can be put in a large, sealable container and saved in the fridge for up to 3 days.


Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.


Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.


Serving size: 1 cup plus 2 tablespoons

Apple-raisin sourdough stuffing (thank you Carol!)

Weight Watchers
2 pts per serving, 1/2 cup = serving
12 servings
prep time 20 min
cooking time 45 min


cooking spray
9 med slices sourdough bread, stale ( I used high fiber whole grain bread)
3 large apples, granny smith, peeled and coarsely chopped
3/4 cup raisins or dried cranberries (I mixed raisins and craisins)
4 medium celery stalks, finely chopped
1 small onion, finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning blends Poultry Magic or similar poultry seasoning product
1 cup canned chicken broth


Preheat oven to 325 degrees. Coat a 2 QT casserole dish with cooking spray.

Tear 6 pieces of bread into small pieces, put in food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.

Place crumbs and cubes in a large bowl and add remaining ingredients, except the broth. Toss to mix well. SLOWLY add broth as you continue tossing.

Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly brown on top (about 45 mins). 1/2 cup per serving.

Green Bean Casserole 2 points

Famous Green Bean Casserole
This is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.

2 (9 ounce) bags frozen green beans, thawed, or
2 (15 ounce) cans no salt added green beans, drained
1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST
Cream of Mushroom Soup
3/4 cup skim milk
1 (3.5 ounce) can Real Baked Onion Pieces, divided
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce or soy sauce (optional -
note these are high sodium products)



In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Baked Onion Pieces.

Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Baked Onion Pieces. Bake an additional 5 minutes.

Serves: 6 - 2 WW points per serving

Pumpkin Pie 3 points

IMPOSSIBLE PUMPKIN PIE

Serves 8
Per serving: 3 pts

3/4 cup Splenda
1/2 cup Reduced Fat buttermilk baking mix
2 Tablespoons margarine -- melted
1 12 oz. can evaporated skim milk
2 eggs (use Egg Beaters)
1 15 oz. can pumpkin
2 1/4 teaspoons pumpkin pie spice
2 teaspoons vanilla

Mix all ingredients together. Pour all but 1-2 cups into sprayed pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake 350 degrees for 55 minutes in 9" sprayed pan. Pie is done when knife inserted into the center comes out clean

Gravy Fat Free

Fat Free Gravy- Another one

1 1/2 tbsp. cornstarch

1 1/4 cup chicken broth

1/4 cup water

1/2 cup chopped onion

1 tsp. thyme

1/4 tsp. salt

1/4 tsp. pepper

Poultry seasoning to taste



Combine cornstarch and water in small bowl. Stir with whisk until well blended. Stir in broth and set aside. Coat medium pan with spray and place over med/high heat until hot. Add onion, thyme, salt, pepper and poultry seasonings. Stir in cornstarch mixture. Boil over medium heat 1 minute or until thick and bubbly stirring constantly. Makes 1 1/2 cups.

1 tablespoon = 0 points

1/4 cup = 1 point

Gravy Fat Free-Foolproof

Foolproof Fat-Free Gravy

Makes 2 1/2 cups



2 cups turkey drippings
1/8 teaspoon ground white pepper
1/4 tsp poultry seasoning
1 tsp chicken bouillon granules
1/4 cup plus 1 tbsp unbleached flour
1/2 cup skim milk

Defat the pan drippings by placing them in a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens.) Combine the fat-free drippings, pepper, poultry seasoning, and bouillon granules in a 1 quart saucepan, and simmer over low heat for 5 minutes. While the gravy is heating, combine the flour and milk in a jar with a tight-fitting lid, and shake until smooth. Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk. Continue to cook and stir until the gravy is thick and bubbly. Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the turkey.

POINTS: 0.5

SERVING SIZE: 2 tablespoons

Cauliflower Mashed "Potatoes"

Cauliflower Mashed “Potatoes”

Healthy Recipe by Dani Spies, HHC, AADP, Health & Food Coach and Fitness Trainer
Makes 4 servings

Ingredients:
1 head cauliflower, cored and roughly chopped
1 small or ½ medium onion, peeled and quartered
2 cloves garlic, peeled
2 tablespoons Earth Balance (or butter… whatever you have)
1 (5.3-ounce) container plain, fat-free Greek yogurt
1 4 cup grated Pecorino Romano cheese
Salt and pepper to taste

Method:
Bring a large pot of water to a boil. (If you are interested, you can boil your cauliflower in some chicken broth for a bit of extra flavor.) Add cauliflower and cook for about 8 minutes or until fork tender. Drain.
In a food processor, blend onion and garlic. Add cauliflower, Earth Balance, yogurt, cheese, salt and pepper and blend some more. You want the finished product to be like a thick purée.

Nutritional Information: (1/2 cup) 124 calories; 6.3 g total fat; 2.2 g saturated fat; 4 mg cholesterol; 168 mg sodium; 10.8 g carbs; 4.1 g fiber; 2.3 g sugars; 8.8 g protein.

I can't believe it's not sweet potato pie (recipe)

I Can't Believe It's Not Sweet Potato Pie serves 4 @ 2 POINTS



1 large butternut squash (large enough to yield 2 cups mashed flesh)
1/2 cup Egg Beaters; Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 tsp. cinnamon
1/4 cup SPLENDA; Granular
1 tsp. vanilla extract
2/3 cup miniature marshmallows

Directions: Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.

Apple Crisp (from Kitty)

Apple Crisp (from Kitty, Mount Airy) Thank you!
POINTS: 4
INSTRUCTIONS

1/2 cup(s) all-purpose flour
2 Tbsp all-purpose flour
1 cup(s) uncooked old fashioned oats, Quick old fashioned oats NOT INSTANT
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/8 tsp table salt
3 Tbsp Land O Lakes Stick Light Butter
1 tsp water
1/4 cup(s) sugar
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3 pound(s) apple(s), GOLDEN DELICIOUS OR JONATHAN, PELED AND THINLY SLI
1 tsp vanilla extract
1/4 cup(s) packed brown sugar



Preheat the oven to 375 F. Spray a shallow 1 1/2 qt baking dish with nontick spray.
To make the topping combine 1/2 cup of flour, the oats, brown sugar, ginger, innamon and salt in a medium bowl. With a pastry blender or 2 knives cut in the butter until mixture resembles coarse crumbs. Add the water and firmly press the mixture to form clumps.
To make the filling mix the sugar, the 2 tbsp of flour, the nutmeg and cloves in a large bowl. Ad the apples and vanilla, mix well.
Transfer to baking dish. Sprinkle the topping over the filling. Bake until filling is bubbling and the topping is golden. 55-60 minutes. Serv warm or at room temperature.

Roasted Cauliflower with Parmesan Cheese

Roasted Cauliflower with Parmesan Cheese




Course: side dishes
POINTS® Value: 1
Servings: 6
Preparation Time: 7 min
Cooking Time: 15 min
Level of Difficulty: Easy

The rich, nutty flavor of freshly grated Parmesan cheese pairs beautifully with cauliflower. Try the same recipe with broccoli, baby carrots and asparagus, too.


Ingredients

6 cup(s) cauliflower, florets, fresh (about 1 head), or frozen and thawed
1 Tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested

Instructions
Preheat oven to 450ºF.


In a large bowl, combine cauliflower, oil, salt and pepper; toss to combine. Transfer cauliflower to a large baking sheet and spread into a single layer. Roast until cauliflower is golden brown, tossing occasionally, about 15 minutes. Remove from oven, place in serving bowl and sprinkle with cheese; toss to mix. Yields about 3/4 cup per serving.
Notes
When you want variety, use shredded reduced-fat cheddar cheese instead of Parmesan.

Pumpkin Pie

Pumpkin Pie with Graham Cracker Crust Favorites

Course: desserts
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 65 min
Level of Difficulty: Moderate


Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.


Details Read all reviews (7) Ingredients

3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
1/4 cup(s) lite whipped topping

Instructions
Position rack in middle of oven. Preheat oven to 350ºF.


Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.


Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

Baked Pumpkin Custards

Individual Baked Pumpkin Custards Favorites

Course: desserts
POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy


Each one of these custards comes in its own ramekin for easy portion control. They're spicy and sweet, spread with a creamy yogurt topping.


Details Read all reviews (4) Ingredients

1 pound(s) canned pumpkin, solid, not puree

Custard Seasonings
4 large egg(s)
4 large egg white(s)
1/2 cup(s) fat-free skim milk
1/2 cup(s) fat-free evaporated milk
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1 tsp ground cinnamon,

Topping
2 cup(s) plain fat-free yogurt, Greek-variety recommended
2 tsp SPLENDA® SPLENDA No Calorie Sweetener
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Instructions
Preheat oven to 325ºF.


To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.


Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard — if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.


Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.


When custards are cool, top each with about 1/4 cup of yogurt mixture; serve. Yields 1 custard per serving.
Notes
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges Favorites

Course: side dishes
POINTS® Value: 2
Servings: 4
Preparation Time: 8 min
Cooking Time: 35 min
Level of Difficulty: Easy


Both salty and sweet, crisp on the outside with an underlying hint of rosemary. Great with regular potatoes, too.


Details Read all reviews (31) Ingredients

2 large sweet potato(es), washed and patted dry
1 tsp olive oil
1/4 tsp table salt
1/4 tsp dried rosemary, crushed
1 item(s) rosemary sprig, for garnish (optional)

Instructions
Preheat oven to 425ºF.


Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.


Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
Notes
Use sea salt or Kosher salt instead of regular table salt if you prefer.

If you like your potatoes well-done, place them under the broiler for a minute of two.

Skinny Sloppy Joes

Skinny Sloppy Joes
Adapted from Rachel Ray
Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Points: 2 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g


1.25 lbs 93% lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper, minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
Chop all the vegetables really fine, using a chopper or food processor.

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Cuban Pork and Sweet Potato Slow Cooker Stew

Cuban-Style Pork and Sweet Potato Slow Cooker Stew Favorites

Course: main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 425 min
Level of Difficulty: Easy


This stew's both a little spicy and a little sweet. Serve with a salad of black beans, orange and red onion tossed with low-fat vinaigrette.


Details Read all reviews (9) Ingredients

1 pound(s) sweet potato(es), peeled and cut into 1/2-inch pieces
1 pound(s) lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
1 medium garlic clove(s), minced
1/4 cup(s) orange juice
2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped

Instructions
Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.


Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid).

Tuscan Pumpkin-White Bean Soup

Tuscan Pumpkin-White Bean Soup Favorites

Course: soups
POINTS® Value: 2
Servings: 6
Preparation Time: 12 min
Cooking Time: 18 min
Level of Difficulty: Easy


This soup has a delicious and complex taste. It's the perfect thing to perk up sleepy winter taste buds!


Details Read all reviews (51) Ingredients

1 spray(s) olive oil cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup(s) fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 Tbsp grated Parmesan cheese

Instructions
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.


Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.


In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.


To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

Roasted Butternut Squash Soup 0 Points

Roasted Butternut Squash Soup Favorites

Course: soups
POINTS® Value: 0
Servings: 12
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


Nice and simple: a puree of squash and apples with just a hint of fall spice. Serve hot, chilled or at room temperature.


Details Read all reviews (119) Ingredients

4 cup(s) vegetable broth
12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
1/2 large Vidalia onion(s), cut into 2-inch cubes
1/2 small apple(s), peeled and cut into to 2-inch cubes
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 tsp ground nutmeg, or to taste

Instructions
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.


Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.
Notes
*You can purchase already peeled and cubed squash in the produce section of some supermarkets. You can also swap frozen, cubed squash for the fresh.

Garnish with chopped mint.

Creamy Sweet Potato Soup

Creamy Sweet Potato Soup Favorites


Course: soups
POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy


Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.


Details Read all reviews (16) Ingredients

2 large sweet potato(es)
2 cup(s) canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup(s) fat-free evaporated milk
1 Tbsp chopped pecans

Instructions
Preheat oven to 400ºF.


Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.


Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.


Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.
Notes
For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

Cheese Vegetable Soup

CHEESY VEGETABLE SOUP


3 cans (14 oz) cans FF chicken broth

2 (1 lb. each) bags frozen California mixed vegetables

1 (10.5 oz) can tomatoes with green chilies

10 oz Velveeta Light, cubed




Mix all ingredients except cheese. Boil until veggies are tender.


Turn heat down to simmer. Use a stick blender to blend until desire texture is reached. This will make the soup creamier.


Add cheese and cook until cheese is melted.



3 Points 10 Servings (1 cup)

Lentil Chili

LENTIL CHILI (Thank you Anita B. from Eldersburg)
6 servings - points 4 each

2 Quarts of water (no stock)

1/2 lb dark lentils ( not the red ones, they turn mushy)

½ onion chopped into ½ inch pieces

3-4 cloves garlic chopped

1 14oz can diced tomatoes, undrained (I add 5-6 chopped oil pack sun-dried tomatoes)

½ cup olive oil

1 tablespoons of fresh chopped oregano( or 1 tbls dried)

1 tablespoon of cumin

1 tablespoon of red wine vinegar

1 tsp salt

3-4 chopped fresh jalapenos ( 3 is really spicy)

Sort & wash lentils

Pour lentils, onion and garlic into water in a medium soup pot. Add jalapenos.

Simmer 1 ½ hours, stirring occasionally to prevent scorching

Add tomatoes, olive oil and salt

Simmer 1 ½ hours

Add vinegar, oregano and cumin

Simmer 1 hour

Add more salt, vinegar or seasonings to adjust

Better after it sits