Holiday Recipes

crucible_13

Share your reimagined holiday recipes or some new ones!

This is a recipe from weight watchers and they are delicious!

Cinnamon Pumpkin Muffins
Makes: about 24 regular size muffins
2 WW pts per muffin

Ingredients:
1 Yellow Cake Mix (spice or carrot cake mix are okay too)
1 - 15oz can of pumpkin (not pumpkin pie filling, whole pumpkin)
1/2 cup water
3/4 cup cinnamon baking chips (just like choc. chips but cinnamon flavor -- hard to find, so you can substitute 3 TBSP or so of ground cinnamon)

Directions:
Combine the cake mix, pumpkin, and water. Mix until creamy. Stir in the chips/cinnamon
Place batter into sprayed or lined muffin tins; about 1/2 to 3/4 full
Preheat oven to 350 degrees
Bake for 18-20 minutes
Note: these will be dense muffins (not fluffy like a regular muffin).
Can be prepared and then frozen

I like to make these as mini muffins too, for a quick low fat and sweet snack. :happy:

crucible_13

Here's another recipe more for the colder season than the holidays:

Here is the new Italian Zero Point Soup Recipe from WW:

Makes 8 - zero point 1 cup servings

Ingredients:
10oz baby spinach leaves
2 medium carrots; chopped
2 medium celery; chopped
1 lrg onion, chopped
1 medium garlic clove; chopped
4 cups vegetable broth
28oz canned diced tomatoes
2 pieces bay leaf
1 TBsp dried basil
1 Tsp dried oregano
1/2 tsp red pepper flakes, crushed

Directions:
Place all ingredients in a slow cooker; cover and cook on high for 5 hours.
Remove the bay leaves (you can't eat those); stir and serve. Yields 1 cup per serving.
If you don't have a slow cooker / crock pot -- you could simmer on the stove over low.

KZOsMommy

bump I am looking for some new recipes this year. These sound yummy so far :happy:

aunienue

very cool, thanks! :flowerforyou:

Kminor67

Holiday Potatoes
Makes 12 servings

Ingredients:

1-2 lb. bag TJ Farms frozen hash browns (the diced kind)
12 oz bag Kraft fat free shredded cheddar cheese
16 oz container Daisy light sour cream
1 can Healthy Request cream of mushroom soup
4 tbsp Best Life Buttery Spread
1 ½ cups Kellogg's corn flakes

Preparation:

Preheat oven to 350 degrees. Place all ingredients except corn flakes and buttery spread in a large bowl; mix well. Place into a glass casserole dish. Melt buttery spread in a large skillet, add cornflakes and stir to coat. Spread the coated corn flakes evenly over the top of the casserole, bake for 1 hour at 350 degrees. Cut casserole into 12 squares and serve! Delicious!

Nutrition info:

Calories: 184
Carbs: 20
Fat: 6
Protein: 12
Calcium: 28
Sodium: 414

godblessourhome

Cinnamon Pumpkin Muffins
Makes: about 24 regular size muffins
2 WW pts per muffin

Ingredients:
1 Yellow Cake Mix (spice or carrot cake mix are okay too)
1 - 15oz can of pumpkin (not pumpkin pie filling, whole pumpkin)
1/2 cup water
3/4 cup cinnamon baking chips (just like choc. chips but cinnamon flavor -- hard to find, so you can substitute 3 TBSP or so of ground cinnamon)

Directions:
Combine the cake mix, pumpkin, and water. Mix until creamy. Stir in the chips/cinnamon
Place batter into sprayed or lined muffin tins; about 1/2 to 3/4 full
Preheat oven to 350 degrees
Bake for 18-20 minutes
Note: these will be dense muffins (not fluffy like a regular muffin).
Can be prepared and then frozen

I like to make these as mini muffins too, for a quick low fat and sweet snack. :happy:

these are soooooo good! the cinnamon chips make them.