Last year I fell IN LOVE with Super Cheesy Butternut Squash Macaroni and Cheese.  Now that I think of it, I am pretty sure I have an un-natural love for anything made with butternut squash, like, Butternut Squash Fries, Butternut Squash Potstickers, Ravioli’s, and of course, Butternut Squash Soup. 

The list really does go on which is why I am sure The Husband is always asking me “what IS in this?!” for fear that I found a way to “sneak” in the squash he despises so much LOL.  Maybe that is why I like it….then again, it could just be the simple fact that I like the idea of using sweet, buttery butternut squash for your noodles in lasagna.

Awhile back one of my readers asked if I could take one of her favorite Paleo Butternut Squash Recipes and put a healthy spin on it.  The thing is, I actually think that Health-Bent’s Pizza Butternut Squash Lasagna sounds delicious just the way it is.

I ended up trading in the olive oil for low-fat cheesy goodness and kicking up the spice a bit with crushed red pepper flakes.  The sausage and pasta sauce add a delicious richness as it melts into the cheese and “noodles”.  I think whichever route you go, you will all agree that this lasagna is pretty darn amazing.

BUTTERNUT SQUASH LASAGNA (print it!)

INGREDIENTS

• 1 lb sweet lean Italian turkey sausage, casings removed
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 3 cloves garlic
• 25 oz Classico Fire-Roasted Tomato & Garlic Spaghetti Sauce
• a few pinches of crushed red pepper flakes
• 6 oz 2% sharp cheddar, shredded
• 2 lb butternut squash, peeled, seeded and sliced into 1/8 in planks

INSTRUCTIONS

1.  Preheat oven to 400 degrees.  Spray a 7 x 11 casserole dish (one size smaller than 9 x 13) with nonstick spray and set aside.

2.  Heat a large nonstick skillet over medium heat.  Add sausage, onion, bell pepper and garlic.  Cook until the sausage is cooked through and browned, about 8-10 minutes.  Add crushed red pepper flakes and a jar of your favorite spaghetti sauce, reduce heat and simmer 5 minutes.  Remove from heat and set aside.

3.  Peel your butternut squash, cut off both ends and slice in half to remove seeds. To cut the 1/8 inch planks, lay one half flat side down and slice like you would an onion. Think thick, long zucchini slices as you cut the squash.

4.  Build your butternut squash lasagna by lining the bottom of the prepared casserole dish with a single layer of squash.  You may have to cut the shapes to fit.  Add 1/3 of your spaghetti sauce and sprinkle with 1/3 of your cheese.  Repeat finishing with sauce and cheese for your top layers.

5.  Bake for 45-50 minutes or until the cheese is melted.  Let stand for 30 minutes to allow the lasagna to set and the extra juices will flow to the bottom of the pan.  Slice into 6 slices and serve.

Makes 6 BIG Butternut Squash Lasagna slices for 8 points+ each

Nutritional information per lasagna square calculated at caloriecount.com

STEP – BY – STEP

Heat a large skillet over medium heat to cook sausage, peppers, onion and garlic.

Do not drain the sausage as it flavors the sauce.  Reduce heat and add the crushed red pepper flakes and pasta sauce.  Simmer for 5 minutes.

While the sauce cooks, prepare your butternut squash “lasagna” noodles.

They do not have to be perfect ~ just thin enough to took through and layer up in the pan.

Start with a layer of butternut squash, then, 1/3 of the sausage pasta sauce.

Sprinkle with 1/3 of the cheese.

Repeat for another layer then, top with the remaining sauce and cheese.

Bake at 400 degrees for 45-50 minutes until the cheese is melted and the top is golden. 

Let the lasagna stand for 30 minutes to set and the juices will drain to the bottom.  Slice into 6 pieces and dig in.

Want more Casserole “Squashy-Ness” like this? Then, you have to check out this Spaghetti Squash Torta that is incredibly low in points+ and delicious too.

For those wondering how I grilled my squash last night, I simply took the extra slices above that I didn’t use, sprayed them with nonstick spray then sprinkled them with sea salt and pepper.  I grilled them for about 3-4 minutes on each side over medium-high heat.

I will catch up with you all tomorrow night ~ for now, I am off to catch some zzzzz’s.

Night all!

Hi everyone!  I am finally back in action with another fun fall recipe that uses my ingredient of choice lately ~ Pumpkin!  If you LOVE pumpkin, then, I am pretty sure you will LOVE these Creamy Pumpkin Pie Bites. These little bite sized pumpkin pies might just be better than the real deal. 

The cream cheese adds a nice richness to the cinnamon pumpkin-y goodness in the middle while the won tons add a nice crunchy “pie” shell.  Did I mention that each bite in ONLY 1 points+ so you don’t have to feel bad when you reach for another “slice” bite.

They are perfect to make ahead of time to have as a dessert or an appetizer (sometimes dessert should come first, right?!)  Just plan out all the fun toppings you want to serve up to your guests and I guarantee these will be what everyone talks about on their way home from Thanksgiving dinner.

CREAMY PUMPKIN PIE BITES (print here)

INGREDIENTS

• 24 New Hong Kong Thin Won Tons
• 2/3 cup pure pumpkin
• 1/3 cup low-fat cream cheese
• 3 Tbsp golden brown sugar
• 2 Tbsp pure maple syrup
• 1 1/2 tsp pumpkin spice
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 egg

OPTIONAL TOPPERS

• Homemade whipped cream
• Crushed cinnamon graham crackers
• Cinnamon Sugar or powder sugar
• Dry roasted chopped candied walnuts

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Spray a mini nonstick muffin pan with nonstick spray.  Press 1 won ton wrapper into each mini muffin cup, folding the edges as needed.  Bake the won tons on the bottom rack in the muffin tin for 5 minutes and remove from the oven.

2.  While the won tons are cooking, prepare your creamy pumpkin pie filling.  Combine pumpkin through egg in a large mixing bowl.  Beat until combined with a hand mixer or an electric mixer.

3.  Using a 1 Tablespoon measuring spoon, scoop 1 Tbsp of the creamy pumpkin pie filling into each won ton.  Return the pumpkin cream cheese won tons to the oven and bake on the bottom rack for an additional 10 minutes until the filling is set and the won tons are golden. 

Be careful to watch them as the won tons can burn quickly.

Makes 24 Creamy Pumpkin Pie Bites, 1 points+ each (excluding toppings)

Nutritional information per Creamy Pumpkin Pie Bite

STEP – BY – STEP

Awhile back the folks over at Foodbuzz partnered with OXO, tools you can hold onto and sent several Tastemakers some fantastic OXO products to use for recipe development.

OXO sent us some pretty fantastic things…..

* Good Grips Food Scale

* Good Grips Pop Containers (my personal favorite before trying out everything)

* Good Grips Measuring Bowl and Measuring Cups

* Good Grips Zester

* Their latest product ~ Good Grips Egg Beater!

I figured what better way to put my new fun kitchen gadgets to use than to create a fun new fall recipe involving……Won Tons!

You don’t have to worry about pressing your won tons perfectly into the pan.  The goal is just to form little cups which means 1-2 little creases as they are pushed into the tin.

This is the MOST IMPORTANT step in my opinion because pre-baking them for 5 minutes help to give them a crispy shell on the bottom and the top.

While the won tons bake, “beat” your creamy pumpkin pie mix.

Action shot!

I honestly think this egg beater works better than my electric mixer. It goes so fast and is super smooth without splashing everything all over.

Scoop 1 Tablespoon of mix into each won ton just enough to “almost” fill them.

Bake on the BOTTOM rack for 10 minutes being sure to check on them during the last 2-3 minutes to make sure they do not burn.

Remove to cooling rack and cool at room temperature.

Whip up your toppings while your creamy pumpkin pie cups cool.

One thing I LOVE about the OXO measuring cups is that having the numbers on the top makes it easier to see what you need to measure.

Another use for their Egg Beater ~ 1 Minute Homemade Whipped Cream!

Simply combine 1 cup heavy whipping cream with 2 Tbsp Agave Nectar & q1 tsp pure vanilla extract.

Whip effortlessly for 1 minute…..Tadah!!! 1 Tbsp = 1 points+.

I thought it would be fun to let guests decorate their own creamy pumpkin pie cups by plating the cups and toppings separately.

Served up with homemade whipped cream and crunchy, crushed cinnamon graham crackers.

Quite possibly better than pumpkin pie ~ the BEST PART ~ since they are only 1 points+, you can go back for another!

Q’s

What is one FALL recipe or ingredient you are LOVING at the moment?

Aside from pumpkin, I cannot get enough butternut squash or sweet potatoes!

See you all later tonight or tomorrow with my weigh in, weekly menu & one pretty cool giveaway!

Night all!

This recipe screams FALL and SUPER FOODS to me!  It includes not 1, but, 3 Super Foods ~ Pumpkin, Walnuts and Pomegranates.  I am IN LOVE with PUMPKIN everything this time of year so I knew I needed to create another recipe to include it.  POMEGRANATES always remind me of when I was little and could sit for hours eating seed after seed.  WALNUTS ~ well, honestly, shouldn’t every bread include them?!

Awhile back, I had a random thought of how I could mix all of these together to make some fantabulous creation.  The result was these muffins that seriously blew my mind with uniqueness ~ sweet, sour, crunchy and just plain good!

Pumpkin Pomegranate Muffins (print this recipe here)

INGREDIENTS:

• 1 cup whole wheat flour
• 1/2 cup white or oat flour
• 1/4 cup brown sugar, packed
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/3 cup chopped dry roasted walnuts (roasting them 1st will intensify their flavor)
• 1 cup pure pumpkin puree
• 4 egg whites and 1 egg yolk
• 1 tsp vanilla extract
• 1/4 cup agave nectar
• 4 oz POM 100% Pomegranate Juice
• 2 Tbsp Canola Oil
• 1 Pomegranate, seeded

* You could probably add 1/4 cup ground flax seed to these as well for an even bigger nutritional boost!

INSTRUCTIONS:

1.  Preheat oven to 375 degrees and prepare a muffin pan with nonstick spray or muffin liners.

2.  Stir dry ingredients together in a medium bowl and set aside.

3.  Whip egg whites until stiff white peaks form in a separate bowl.

4.  In another bowl, combine pumpkin, agave, vanilla extract, egg yolk, POM juice, and oil.  Fold in egg whites just until blend.

5.  Mix dry and wet ingredients just until blended.  Add pomegranate seeds and mix until combined.  Do not over mix.  Fill Muffin Cups about 3/4 full and bake for about 20 minutes or until they are browned and bounce pack when touched.

6.  Remove from oven and let cool on wire racks for 5 minutes.  Remove from muffin pan and allow to cool entirely on the wire rack.

Makes 12 muffins, 4 points+ each

Nutritional information per muffin:

STEP – BY – STEP

De-seeding your Pomegranate is super easy.  I followed Elise’s Method for How to Cut &  Deseed a Pomegranate

Start out with one BIG pomegranate.  I have to admit I LOVED seeing the POM Wonderful sticker on there.  I honestly think that is what made me pick THIS one.

Cut it in half then break into chunks.  Soak in a bowl of water for 5-10 minutes.  The seeds just fall out when you pull the rind apart.

Skim the top of your water and drain.  This leaves you with the BEAUTIFUL POM seeds!

Combine all your dry ingredients in a medium bowl and set aside.

Beat your egg whites until fluffy smiley faces show

Mix pumpkin, agave, vanilla extract, oil and fold in egg whites.

Add POM Juice.

Doesn’t the Pumpkin POM combo make the coolest looking colors mixed?

Combine your wet and dry ingredients.  Add POM seeds.

Stir just until blended.  I LOVE the color of this batter too.

Bake for 20 minutes or until browned and springy.

Cool and enjoy!  Pumpkin + Spices + Pomegranate + Walnuts = LOVE!

I LOVE the crunchy sweetness of the POM seeds and toasty walnuts with the spicy pumpkin ~ absolutely DELISH! I think adding Homemade Healthy Pumpkin Butter to these would definitely put them Over The Top!  MMMMM….I need to go make some more now!

I had to bring this recipe back from the archives to share with you all tonight since I am off getting ready for the new job that starts tomorrow.  I am SO EXCITED and NERVOUS like a little kid going back to school.  I am off to go figure out what to wear tomorrow for my first day lol  I will be back tomorrow with all the details.

Night all!

It is super easy to make your own Pumpkin Butter.  If you are a fall fanatic like me, then, Pumpkin Butter, Cinnamon, and Spice are all things that show up in your house during this time of year.  I have put a new spin on the traditional pumpkin butter by replacing the white sugar with Organic Agave Nectar & a little pure maple syrup.  The agave makes it so rich, thick and creamy that no pectin is required at all.  I think you’ll find this version better than any jar you will ever open….The best part is your house will smell just like fall as you make this sweet treat.

HEALTHY PUMPKIN BUTTER (Click here to print this recipe!)

INGREDIENTS:

• 15-oz can pumpkin puree
• 1/2 cup agave syrup or honey
• 1 Tbsp Pure Maple Syrup
• 1/2 tsp Pure Vanilla Extract
• 1 tsp Cinnamon
• 3/4  tsp Pumpkin Pie Spice*
• Pinch of salt

* You can make your own pumpkin pie type spice by combining 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/8 tsp ground nutmeg.  You do not need to add cinnamon since it is already included above, however, if using this spice for another recipe, you would want to add 1 tsp ground cinnamon to the mix.

INSTRUCTIONS:

1.  Combine the pumpkin, agave nectar, maple syrup and vanilla extract in a small saucepan over medium heat, mixing until well combined.

2.  Stir constantly, cook for about 15 minutes, or until thickened. Stir in the spices and salt, and cook for an additional 5 minutes.

3.  Remove the pan from heat, and transfer your pumpkin butter to a small bowl or jar. Let cool completely before covering and refrigerating.

4.  Pumpkin butter will keep for about 2 weeks in a covered air tight container in the refrigerator.

NOTE:  Continuously stirring is really important in this recipe to keep your pumpkin butter from burning. If you have to walk away, add a few tablespoons of apple juice and turn down the stove heat to low, still continuing to stir as you can. (Add about 5-7 minutes additional cooking time if you do this.)

Makes about 2 cups ~ 32 Tablespoons, 1 points+ per 2 Tablespoons!

Nutritional information per 2 Tbsp serving:

STEP – BY – STEP

Here is everything you need to make your own pumpkin butter.  You should always use the best ingredients (organic pumpkin) when you can for optimal flavor.  Ok, well, the REAL pumpkin is just for decoration, but, you could get inventive and make your own from scratch pumpkin puree by following this Crock Pot Pumpkin Butter Recipe.

Combine first 4 ingredients in a small saucepan over medium heat.

Stir continuously for 15 minutes ~ do not stop stirring or your pumpkin butter will burn.

Stirring….

Still stirring – it gets thicker and creamier as it cooks.

Add your spices and salt.

Tadah!  After 20 minutes of continuous stirring & chatting on the phone with The Husband, it’s all done!

Transfer to a glass bowl or jar to cool.

Super thick, creamy and pumpkin-Y!!!  This pumpkin butter is awesome straight off the spoon, on bread, pita chips with laughing cow cheese or in your favorite baked goods. Once you make your own, you’ll never want to go back to the jarred stuff Enjoy!

This year I am so anxious for fall weather and all that goes with this time of year. I am sharing one of my all time favorite fall recipes as part of the Recipe Lion Blog Hop and because I ate my chicken noodle soup twice today with fruit lol. Hopefully you enjoy this recipe from the archives.  I am looking forward to a new Weight Watchers Week tomorrow and getting back into the swing of things.

Night all!

Happy Friday all!  I totally “got” The Husband today with not one, but TWO recipes where he ate things he has always told me he doesn’t like.  Of course, not knowing that I put butternut squash in my mac n cheese and grated sweet potatoes (that look like carrots) in our salads helped….The FUN part is telling him AFTER he raved about how good it all was…..see, it’s never too late to like things you never thought you would

I was a little bummed at weigh in today as I was up the 1 LB I lost last week and I really, honestly did not think I deserved the gain.  I decided to focus on the NON-SCALE-VICTORIES (NSV) that I had this week instead.

* I worked out 5 times (including fitting in a bike ride when we were out of town) & I did TWO Kettle Bell Workouts (new for me and I am STILL SORE!) and biking home from the train station on top of my 4 cardio workouts.

* I wrote down every single thing I ate and really tried to focus on picking REAL foods over foods that offer nothing nutritionally.  I really think eating more fruits and vegetables is making me CRAVE more fruits and vegetables.

* I have lost 1.25 inches all over my body!!!  This one is important to me because I do not care what the scale says if I LOVE how I look and/or how my clothes fit.  ——-> It reminds me to think of Gabriel Reese who weighs 200 lbs and looks fabulous!

It’s ONE WEEK and ONE WEEK does not determine my success! I am using it at motivation to kick @$$ this next week!

On my way home, I grabbed Iced venti Dirty Latte (4 Points+).  You know, I really NEED to try it how my hair dresser orders hers ~ 1 pump mocha + 1 pump coconut = YUM!

I broke for lunch and met TJ of TJ’s Test Kitchen at Panera Bread.  I did a little bit of research before I headed out to see what I wanted to order.  Their nutrition calculator is pretty awesome because you can select what items you include/exclude.

Thai Chopped Chicken Salad All-natural, antibiotic free chicken, romaine, wonton strips, a blend of fire-roasted edamame, red bell pepper and carrot tossed in a Thai Chili Vinaigrette. Topped with strips of seasoned grilled chicken, Thai cashews, fresh cilantro and a peanut drizzle.

They didn’t have any Won Ton Strips so this saved 2 points+.  I wish the cashews were whole, but, other than that, the salad was pretty tasty.  I LOVED the smoky flavor, but, would definitely opt for less dressing next time (8 points+)

Whole Grain Baguette with Butter (5 points+) and probably not worth that many points+

Tracey was AWESOME because she brought dessert for us with her!!  She knew I have been on the hunt for those Jo’s Dark Chocolate Sea Salted Caramels. (2 points+)

I put out fruit and had organic Berries and oranges from the farmer’s market x’s 2.

Dinner tonight is a recipe that I was sent awhile back from one of my FANTASTIC readers and Friends for Weight Loss members.  She asked if I could lighten it up a bit.

I was originally going to make this for lunches this week, but, then, decided that the TRUE TEST of the deliciousness would be if I could slide it by The Husband who despises butternut squash.

I lightened it up by using low-fat dairy and doubling the Butternut Squash.  The cheese sauce is AWESOME and you honestly cannot even tell the squash is in there….just ask The Husband (I told him AFTER he had two servings)

SUPER CHEESY BUTTERNUT SQUASH MACARONI & CHEESE

INGREDIENTS

• 2 lb butternut squash, about 2 cups, cooked
• 1 tbsp olive oil
• 12 oz pasta shells
• 1 tbsp butter
• 1 small onion, diced
• 1/2 tsp freshly ground black pepper
• 1 tbsp flour
• 1 cup 1 % milk
• 16 ounces reduced fat sharp cheddar cheese

INSTRUCTIONS

1.  Preheat oven to 400F and spray a 9 x 13 dish with nonstick cooking spray. Cut squash in half, lengthwise, remove seeds and both sides with olive oil. Place cut-side down on a baking sheet and roast for 60 minutes or until completely cooked and soft. Scoop out flesh while still warm and mash with a spoon or potato masher. Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it’s still warm.

2.  Prepare the pasta during the last half hour of roasting according to the packaged directions being sure to salt the water.

3.  In a saucepan, melt the butter on MEDIUM LOW heat.  Cook until the onion is softened, about 3-4 minutes.  Stir in the black pepper and flour cooking for 1 minute.

4.  Slowly add the milk 1 tablespoon at a time, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there’s risk of ending up with a lumpy sauce.) Stirring often, let the sauce come almost to the boiling point, it will thicken slightly. Add the cheese and let melt, adjusting temperature so that the sauce won’t boil. (It’s not a disaster if it does, since it’s going into the casserole, but it’ll look curdled.)

5.  In a large bowl, combine the mashed squash, pasta and cheese sauce until mixed.  Transfer to a greased baking dish. Bake at 350F for 30 minutes until hot and bubbly throughout. To add color to the top, place under the broiler for 2 – 3 minutes, watching carefully so not to burn. Cool slightly and cut into 6 squares

Makes 6 LARGE squares for 11 points+ each or 8 squares for 8 points+ each

NOTE: For a ‘less squashy’ and more ‘mac ‘n’ cheese’ version, use half the roasted squash in this dish, reserving the other half for something else.

Nutritional information per serving, calculated using caloriecount.com

STEP – BY – STEP

Preheat the oven to 400 degrees.  Slice the squash in half, seed and rub both sides with a little olive oil.  Bake for 60 minutes.

Roasting butternut squash like this caramelizes the squash and makes the skin peel right off.

Mash up the roasted squash.

Add cooked pasta.

While the pasta is cooking, make your cheddar cheese sauce.  Melt 1 Tbsp butter and add 1/2 a small onion.  Saute over medium low heat until softened, about 4 minutes.  Add 1 Tbsp flour and cook for about 1 minute.

Slowly add milk whisking in 1 Tbsp at a time to fully incorporate.

Heat milk mixture until it almost boils, then, add cheese and continue whisking.

Whisk and continue cooking over medium low heat until the cheese is melted and incorporated into the sauce.

Pour cheese sauce over pasta/squash and stir to combine.

Pour into a prepared 9 x 13 pan and bake for 30 minutes until hot and bubbly.  Turn broiler on and broil for 2-3 minutes until the top is slightly browned.

I “SNUCK” in some more “good stuff” on The Husband by whipping up this Sweet Potato and Cabbage Slaw from Eating Well.com.  Thanks to TJ for showing me how to do all of this in my Cuisinart ~ it took minutes!

He thought the SWEET POTATOES were carrots.  I told him after he told me he LOVED this salad as much as I do

1 huge serving for 2 points+

I think the only thing I’d change about the salad next time ~ adding in toasted sesame seeds or nuts.  Definitely a FILLING dinner and pasta rarely “fills” me up!

NEW AT FRIENDS FOR WEIGHT LOSS

* Curry-Licious Chicken Salad ~ fast, crunchy, good

* Shannon renovates her favorite Peanut Butter Chocolate Cheesecake!

GIVEAWAYS!!

* CHO-LOVING! Win a CASE of Chobani ~ click HERE

* Win a whole lotta Annie’s Goodness for FREE ~ click HERE!

Q’s

Do you ever try to “sneak” in good veggies for anyone?

I have totally been able to convert The Husband from white bread to wheat bread, including eating Wheat Berries, veggies he never liked and more by NOT telling him always it is in there.  He actually now requests my Mock Cauliflower Mashed Potatoes over the real deal….it works and it’s fun to tell him AFTER (although, he fears cauliflower in everything after the cauliflower pizza debacle.)

Let the weekend BEGIN!

I decided to put a new spin on the traditional Banana Nut Bread and add some tasty Homemade Healthy Pumpkin Butter to replace some of the fat and sugar.  Make sure to save some of that pumpkin butter to top them with for extra deliciousness.  These muffins also have a heart healthy boost of flax seed and are super moist. 

This recipe was originally posted last October, but, I was thinking it definitely needs to make a debut this year too – they are THAT good   I will be back later with two delicious recipes for Slow Cooker Minestrone & Homemade Garlic Parmesan Twists!

Have a “spooky” good day and enjoy some of this pumpkin goodness!

Banana Nut Pumpkin Butter Muffins with Flax Recipe

INGREDIENTS:

3/4 cup Whole Wheat Flour

3/4 cup All Purpose Flour

1 1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1/4 tsp. salt

1/8 tsp. ground nutmeg

2 slightly beaten eggs or 1/2 c egg beaters

1/4 cup packed brown sugar

2 medium overripe bananas, mashed

1/2 c Homemade Healthy Pumpkin Butter or store bought Pumpkin Butter

2 Tbsp Canola Oil

2 Tbsp flax seeds

1/2 C. chopped nuts (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees and “grease” your muffin pan by spraying it with nonstick olive oil spray.  Set aside.

In a large bowl combine flour,baking powder,flax seed, cinnamon, baking soda, salt, and nutmeg. Make a well in center of mixture; set aside.

In medium bowl combine eggs, sugar, banana, pumpkin butter, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped nuts if desired. Spoon batter into prepared pan.

Bake at 350 degrees about 20 minutes or until toothpick in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.

Makes 12 muffins at 3 Weight Watcher Points each.

** If Pumpkin Butter isn’t your thing, feel free to use Apple Butter.

Nutritional Information per muffin:

Enjoy the nutty banana pumpkin spice muffins straight up. 

Or warm and top with some additional Homemade Healthy Pumpkin Butter.

These are definitely going in the oven tonight for a Halloween Snack while we hand out Annie’s Organic Bunny Fruits and Nature’s Path EnviroKids Peanut Choco Drizzle Bars.  It’s tough to choose which I’d want, but, when it comes to banana, nuts and pumpkin butter, ummmmm, there is no contest! Enjoy!

HAPPY HALLOWEEN!!!!!

This is a “secret” recipe that I received from my best friend in college while we were in college. These pumpkin bars are so moist they practically melt in your mouth.  You really can taste each layer of flavor from the moist spice cake to the vanilla cream cheese frosting to the roasted walnuts.  The best part is that they are SO EASY to make and perfect when you need to take a “treat” somewhere this holiday season.

I honestly believe that you should eat healthy 80% of the time for the 20% of the time you come across treats like this.  I guarantee everyone (even non pumpkin lovers) will LOVE this recipe. I have yet to find anyone who doesn’t.

Since I want to preserve her cool way of writing recipes, I am going to post this in her format – she always writes her recipes simple like this and I LOVE it!  I honestly think it’s because it tastes more like a delicious moist spice bar, then, it does pumpkin.  Although, I did hear someone mention they tasted like pumpkin cheese cake.

Guess you all will just have to try it and tell me what think

THE BEST PUMPKIN BARS YOU WILL EVER EAT!

BAKE

Preheat oven to 350 degrees.  Prepare a 12” x 18” or a Jelly Roll Pan (15” x 10”) pan with nonstick spray.  Bake for 25-30 minutes until golden and the cake springs back when touched.

CREAM

3/4 cup oil

4 eggs

2 cups sugar

BLEND IN

1 15 oz can pumpkin (2 cups)

FOLD IN

2 cups flour

1 tsp baking soda

3/4 tsp salt

2 tsp baking powder

2 tsp cinnamon

Cool completely before frosting (about 1 hour).

FROSTING

3 oz Cream Cheese

6 Tbsp Butter

1 1/2 tsp pure vanilla extract

1 3/4 cup Powder Sugar

SPRINKLE

with 1 cup Roasted, Chopped Walnuts ~ Roast at 400 for 7 minutes, cool, chop and sprinkle.

Do you really want to know the nutritionals??  See, not as bad as you think   It honestly makes a HUGE platter of bars ~ depending on the size you cut them ~ 36 squares.

ONLY 5 points+ a BAR based on 36 bars!

In other exciting PUMPKIN NEWS…..I was contacted by Woman’s World a few months ago and asked what my FAVORITE store bought pumpkin treat was and why……My answer showed up in November 1st issue!!!!

Any guesses what I picked??? Trader Joe’s PUMPKIN BUTTER!!!!! So cool to be featured with some pretty awesome Foodies!

By the way, they have some super cool Halloween Ideas in this issue along with a cool article on Oprah – check it out, it’s only $1.79 an issue – awesome!

My eyes are healing really well and it is freakin’ AWESOME that I can see like everything.  Nothing is blurry – no contacts or glasses needed.  That being said, not so sure they are digging me being on the computer.

Sooooo ~ Enjoy your Sunday and I’ll probably see ya’all tomorrow!

Happy Friday all!  I am so excited to share this fun idea for a Halloween Appetizer or Main Dish ~ Slow Cooker Veggie Packed Chipotle Chili in a Pumpkin Bowl.  The only catch ~ It’s my Guest Post over at DANI SPIES!!!  Head over there now for the details and recipe…..

That is unless you are AFRAID OF GHOSTS!!!

I am taking one more day off to let my eyes recover so I will see you all tomorrow with the details on my Laski and another fun post!

Just TWO WEEKS from today to the Foodbuzz Festival – woohoo!!! If you are going let me know because I want to meet you!

Let the WEEKEND begin!!!

Happy BIGGEST LOSER DAY ALL!  Today, I totally worked out “like a Biggest Loser” with Outdoor Bootcamp and, drumroll please….JAZZERCISE!!!  I have to be honest, the past few months I have been so burned out on exercise that NOTHING was getting me excited. 

Running – nope, the gym – nope, Body Pump or Spinning – nope, circuits – nope!  It’s the first time in a LONG time that I really just didn’t want to do anything and I didn’t CARE either. 

BUT, I think I have found a new LOVE ~ something I am excited about, something that doesn’t seem like exercise and something I cannot wait to go back to ~ JAZZERCISE! 

A few of my friends and I have been talking Jazzercise for a couple of weeks now and tonight was the night I signed up!!  They have an awesome deal ($50 for the rest of the year!)  

IT WAS SOOOOO FUN!  Don’t mind that I was totally the person in the class going the opposite way and off beat ~ My heart rate was up and it didn’t “seem” like a workout.  I LOVE workouts like that!

Totally funky, hip, corny and an awesome calorie burn. I highly recommend you check it out if you never have….it’s a great way to mix things up!

Pre-Breakfast Snack ~ An iced latte (1 cup FF milk, 1 C Coffee, 1/2 tsp Agave) (2 pts)

I really used my “noodle” when I whipped up breakfast this morning and I have to say it was freakin’ AWESOME!

SWEET BUTTERY CINNAMON NOODLES SPAGHETTI SQUASH!

SWEET:

1 cup Roasted Spaghetti Squash

1 TBSP Whipped Butter

Big dashes of cinnamon

Small Drizzle of XAgave Nectar

SAVORY:

2 Morning Star Breakfast Patties for some protein

Just like dipping bacon in your pancake syrup….I am so having this again! (6 pts)

Pre-workout snack ~  a little Super Nutty Granola & Agave

On top of FAGE 2% Greek Yogurt (3 pts)

Lunch time kicked off the PETALUMA OUTDOOR BOOTCAMP that our company is sponsoring.  People with perfect attendance get a day off (awesome!) and the BIGGEST LOSER gets an even bigger prize.  ummmm, I wanna be THE BIGGEST LOSER!!!

The instructors ROLLED IN their Bat Mobile….

We rolled out our mats. The fact that it was 90+ degrees outside didn’t stop us from whipping our mats out and getting out booties kicked!

After a quick warm up/stretch (my favorite part of any workout), we did a series of circuits and metabolism building exercises that went something like this:

* Plank pushups, take a job, dead lifts, bent over rows, side lunges, cross over crunches & raised bridges

* I HATED the next series Squat Thrusts, Mountain Climbers and jumping jacks

It was tough, it was hot and I drank wayyyy too much water…I think I could actually hear the ocean in my stomach

I couldn’t wait to dig into lunch when we got back inside.  This was pretty much how my thoughts went……

Grab it!

Wrap it!

Bite it!

Cheese – it!

Snap it!

Fizz it! 6 points worth repeating just for the fun of eating it. Fun, right?

Afternoon snackage ~ almodns (2 pts)

After Jazzercise, I came home to dinner a la The Husband ~ Leftover Cabernet Spaghetti Squash Goodness!  (5 pts)

Parmesan Almond Crisp! (1 pt)

What is YOUR FAVORITE EXERCISE that doesn’t seem like exercise?  Mine used to be swimming, but, I have to say it’s now JAZZERCISE!

Off to finish The Biggest Loser and hopefully watch Chopped too!

Night all!

I had originally planned to take you all through our vacation photos, but, today’s food was too good NOT to share   So, our vacation recaps are to be continued in order to bring you today’s deliciousness!

Even though we had eggs on vacation, I found myself missing my quick veggie scrambles (1 pt).

1 zucchini, halved and sliced

Cherry Tomatoes

Smack my @$$ and Call Me Sally Hot Sauce

1/2 cup egg beaters

Sea Salt & Black Pepper

Finished with a delicious Iced Grande Nonfat Latte (2 pts).

I’d like to think my breakfast (versus being slammed at work) held me over all the way until lunch. 

Mayo-Less Tuna Salad ~ My favorite goto use for tuna and lunch when I have nothing packed up and ready to go.

I topped my lettuce with Newman’s Lite Lime Vinaigrette. some delicious bell pepper, cherry tomatoes and AVOCADO! (6 pts)

You all know I am IN LOVE with Cabot LIGHT Cheeses…but, did you know they are coming out with FOUR NEW LIGHT FLAVORS?!

* 75% Reduced Fat Habanero (if you like a lot of spice in your life)

* 50% Reduced Fat Sharp (for that traditional flavor

* 50% Reduced Fat Pepper Jack

*50% Reduced Fat Garlic & Herb Cheddar (smooth, flavorful and delightful!)

The folks at Cabot Creamery constantly here me rave about their cheese and I am pretty sure they knew I’d hunt these new flavors down.  They were nice enough to give me a head start by sending their SPICY HABANERO CHEDDAR CHEESE.

45 calories ~ 1 point a square!

Served up with some snap peas to cool the HEAT of this cheese from the Habanero Peppers.

Dinner tonight came about based on one of my AWESOME friends raving about how her and her husband LOVED Spaghetti Squash with Spaghetti Sauce.

I really LOVE roasting squash in the oven over the microwave because it brings out the flavors of the squash and gives it a great nuttiness.

A quick look took me to Jenna’s Quick How To Roast Spaghetti Squash.  It’s pretty simple ~ cut in half, seed, spray with nonstick spray and roast at 400 for 45 minutes or until soft.

I have actually NEVER had Spaghetti Squash before and I have to admit, I showed The Husband, his mom and called my sis to tell her how cool it is when you shred it  

I always thought it was hard to make it like noodles, but, it’s as simple as sliding your fork to shred it.

1 CUP = 0 POINTS!!!

While the squash roasted, I whipped up Mary’s Cabernet Meat Sauce.  I pretty much followed her recipe, but, added a bunch of mushrooms for the carrot, some Italian Seasoning, Garlic Salt and lots of crushed red pepper flakes.

This sauce ROCKS, Mary!  I LOVE the addition of an entire cup of WINE ~ it really enhances the flavor and makes it so The Husband couldn’t tell I used ground turkey He didn’t fall for my “spaghetti” noodles though (4 pts)

The Husband whipped up our side salads and included Parmesan Almond Crackers! (2 pts)

After dinner, I finally got to bust open My KitchenAid Mixer that arrived while we were gone….THIS IS WHY I BLOG!!! Seriously….it helps to feed my kitchen gadget addiction

LOVE!!!! I have forever put off buying a mixer because well, I do just fine with my hand mixer.  I blame the Food Network for showing me all the ways I can use it

Soooo, I totally need ideas on how I should use my mixer.  What is one way you LOVE to use your mixer or one thing you’ve always wanted to have a mixer for??

Night all!