Pumpkin Spice No-Bake Cheesecake

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Recipe and Picture from www.skinnytasste.com

This light and fluffy slice of cheesecake has a hint of fall inspired by my Pumpkin Spice Cream Cheese recipe. Quick and simple to make in under 10 minutes. You can further reduce the points by using fat free cream cheese if you wish, but I personally prefer using 1/3 fat cream cheese instead.

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1/8th • Calories: 239 • Old Points: 5.25 pts • Points+: 6 pts

• 7 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
  
• 8 oz Cool Whip Free, thawed
  
• 9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

Easy Frozen Chicken Breast

Easy Frozen Chicken Breast

Recipe from www.food.com

Pic from www.myrecipes.com

This is when you FORGET to leave out the chicken the night before.

Ingredients:

Servings:

2 2

2-6

Units: US | Metric

• 2 -6 frozen chicken breasts, 1 per person
• 1 1/2 cups barbecue sauce or 1 1/2 cups pasta sauce

Optional

• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1/2 cup carrots (any veggies) or 1/2 cup potato (any veggies)
• 2 -6 slices cheese, 1 per chicken breast

Directions:

1. 1
   Preheat oven to 375.
2. 2
   Spray baking dish with non-stick spray.
3. 3
   Place frozen chicken breast in dish.
4. 4
   Top with sauce.
5. 5
   Bake for 45 minutes or until done.
6. 6
   Options: Add veggies for a one dish meal.
7. 7
   If using cheese, put it on the last 2 minutes of cook time.
   This gives it time to melt and brown if you like it that way.

Blueberry Cream Muffins

Blueberry Cream Muffins
Recipe from Allrecipes.com

Ingredients

• 4 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sour cream
• 2 cups blueberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes.

Open Faced Meatball Sandwiches

Open-Faced Meatball Sandwiches

From www.tasteofhome.com

Ingredients

• 1/4 cup egg substitute
• 1/2 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash salt
• 1-1/4 pounds lean ground turkey
• 2 cups garden-style pasta sauce
• 4 hoagie buns, split
• 2 tablespoons shredded part-skim mozzarella cheese
• Shredded Parmesan cheese, optional

Directions

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
• Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan if desired. Yield: 8 servings.