Cook Time: 15 minutes Points per serving: 4pt.
Core food
Cooking Spray 3/4 pound ground beef, extra lean
1 (1.25 oz.) pkg. taco seasoning 1 cup frozen corn
2 c. water 1 tbsp. splenda
1 (15 ounce) can pinto or kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with peppers and onions
1. Coat 3 quart pan over medium heat with cooking spray. Add beef and cook 3 minutes or until brown, stirring frequently. Add seasoning and remaining ingredients.
2. Bring to a boil over high heat, cover. Reduce heat and simmer 10 minutes.
3. Remove from heat and let stand 5 minutes before eating.
**You may make a double batch by using all ingredients doubled to allow use of both types of beans. **
Calories: 209 Fat: 6g Fiber: 4g
Cook Time: 35-40 minutes Points per serving: 2
CRUST:
1 prepared pie crust
Filling:
1- 15 ounce Pumpkin Puree 3/4 c. Splenda
2 tbsp corn Starch 1/2 tsp. cinnamon
1 1/2 tsp. Pumpkin Pie Spice 1/8 tsp. salt
1/2 c. Fat Free Half & Half 1/2 c. Egg Substitute
3 tbsp. heavy cream 1 tbsp. Vanilla Extract
1. Preheat oven to 400 degrees.
2. Blend pumpkin puree, splenda, cornstarch, spices in mixing bowl. Mix until will blended. Add remaining ingredients. Mix well.
3. Prepare crust according to packaging directions. Pour mixture into crust.
4. Bake 35-40 minutes or until middle is set.
Cook Time: 35-45 minutes Points per serving: 2
For Cake:
15 ounce Pure Pumpkin 1 Spice Cake Mix
1 1/2 c. water 1/2 tsp. cinnamon
1 1/2 tsp. Pumpkin Pie Spice
For Icing:
8 ounce Fat Free Cool Whip
1 small package fat-free/sugar-free VANILLA pudding
1. Preheat oven to 350 degrees.
2. In large mixing bowl, combine ingredients for cake. Add spice to personal taste.
3. Bake 35-40 minutes or until middle is set.
4. Allow cake to cool. Mix Cool Whip and Vanilla pudding in a medium bowl. Spread on cool cake.
5. Allow cake to chill in refridgerator prior to eating.
Points per serving: 1
1 1/4 c. all-purpose flour 2 tbsp. sugar substitute
1 tsp. baking soda 1 1/2 c. fat-free milk
1/2 c. egg substitute 3 tbsp. margerine
ground cinnamon to taste
1. In a large bowl, combine flour, sugar and baking soda.
2. Stir in milk, egg substitute and 2tbs. margerine until blended.
3. Coat a large nonstick skillet or friddle with cooking spray. Heat over medium heat. Spoon batter onto skillet. Cook until bubbly, turn and cook until lightly browned.
4. Repeat with remaining batter.