Yum Yum Brownie Muffins

Another great recipe from Hungry Girl! I will never make a regular brownie mix again! This makes a wonderful, cake-like brownie. Definitely Yum Yum!!

Yum Yum Brownie Muffins

(1 Muffin, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points)

This super-simple 2-ingredient recipe is a Weight Watchers Fave!

1 box devil’s food cake mix
1 can solid pack pumpkin (15 oz.)

Directions:
Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

HG's Turkey Reuben Sandwich

(Entire recipe: 250 calories, 6g fat, 1,455mg sodium, 32.5g carbs, 5g fiber, 5.5g sugars, 18g protein = 5 Points) Who needs corned beef anyway?!

Ingredients:
2 slices light (reduced calorie) rye bread (like the ones by Beefsteak and Oroweat)
4 slices thinly sliced lean deli turkey (such as the ones by Healthy Choice, Oscar Mayer and Butterball)
4 tbsp. well-drained sauerkraut
1 slice Galaxy Foods Veggie Slices, Swiss Flavor (or another low-cal, low-fat Swiss cheese product*)
4 tsp. fat-free Thousand Island dressing
20 sprays I Can't Believe It's Not Butter Spray

Directions: Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice. Spread non-buttered sides evenly with the dressing. Place one slice, buttered side down, in a small cold skillet sprayed with nonstick spray. On top of that slice place sauerkraut, cheese slice, turkey and finally the remaining slice of bread (buttered side facing up). Cook in skillet over medium-low heat and grill the sandwich slowly, pressing down on it a couple times with a spatula. Grill until the bread is browned and crisp; then flip the sandwich over. Grill other side until golden brown. Serve immediately.

Choco Monkey Oatmeal

Time for more Random Recipes hosted by Pam at Random Thoughts. Today's theme is breakfast. If you have not yet discovered http://www.hungry-girl.com/, a lot of my healthier recipes come from this site. Hungry Girl adapts a lot of faves into slimmed down versions so we can still enjoy our indulgences!

Choco Monkey Oatmeal

PER SERVING (entire recipe): 185 calories, 2g fat, 137mg sodium, 37g carbs, 5g fiber, 11g sugars, 6.5g protein -- POINTS® value 3*

Ingredients:

1/3 cup regular oats (not instant)

1 25-calorie packet diet hot cocoa mix

1/2 medium-sized banana; mashed

1/8 tsp. cinnamon

1 no-calorie sweetener packet (like Splenda)

dash salt

Directions: Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup of hot water, and stir thoroughly. Once cocoa mix has dissolved, add 1/4 cup of cold water and stir. Place mixture in the fridge to chill. (Make sure it is cold, or oatmeal may bubble over when cooking!) When ready, combine with mashed banana and oats in a medium-sized microwave-safe bowl, and mix well. Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your oatmeal). Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!

MAKES 1 SERVING

HG's Top Banana Bread

Another awesome recipe from http://www.hungry-girl.com/

I made this today and it turned out great!

Ingredients:

1 1/4 cups whole-wheat flour

1/4 cup all-purpose flour

3/4 cup Splenda No Calorie Sweetener (granulated)

1 1/2 cups mashed ripe bananas (about 3 bananas)

1/2 cup fat-free egg substitute (like Egg Beaters)

1/2 cup no-sugar-added applesauce

2 tsp. baking powder

1 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 tsp. salt

Optional Toppings:

no-calorie spray butter,

Cool Whip Free

Directions: Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices. If you like, spritz with some spray butter or spread on some Cool Whip Free. MAKES 8 SERVINGS

Serving Size: 1 (thick!) slice

Calories: 140

Fat: 0.5g

Sodium: 267mg

Carbs: 31g

Fiber: 3.75g

Sugars: 7g

Protein: 5g

POINTS® value 2*

HG's Swirls Gone Wild Cheesecake Brownies

from http://www.hungry-girl.com/
I think Hubby is getting these for Valentine's Day!



Ingredients:
One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Directions:
Preheat oven to 400 degrees. In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.

Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free. Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!) Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces. MAKES 16 SERVINGS


Serving Size: 1 brownie Calories: 133 Fat: 2g Sodium: 312mg Carbs: 29g Fiber: 1.5g Sugars: 8g Protein: 3g POINTS® value 3*

HG's Better-for-you Red Velvet Cupcakes

Y'all know how I love Red Velvet Cake, and that I am very particular about it! But I found this recipe on Hungry Girl, and I haven’t made it yet, but it will be interesting to compare with my Grandma's Red Velvet Cake recipe!

These cupcakes are so moist, so delicious, so RED, and so completely guilt-free, that writing extra words to introduce this recipe would be a complete and total waste of everyone’s time. So here ya go… HG’s Red Velvet Insanity Cupcakes!

Ingredients:
For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).

Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked!

Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!

MAKES 12 SERVINGS
Serving Size: 1 frosted cupcake
Calories: 134
Fat: 3g
Sodium: 266mg
Carbs: 25g
Fiber: 0.75g
Sugars: 11g
Protein: 3g
POINTS® value 3*

HG's Miracle Mashies

From http://www.hungry-girl.com/


PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1*

Mixing cauliflower and potato is a GREAT way to get true mashed potato taste and texture, with a healthier, lower calorie spin. Woohoo!

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets
3 tbsp. fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions: Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato. Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender). Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy! MAKES 5 SERVINGS