Pumpkin Pie Cups with Eat Yourself Skinny

The movers finally delivered our stuff!!  I spent the ENTIRE day unpacking, and it really doesn't look like I did very much.  We did manage to clear out the garage so we can park both cars in there, that is huge!  My Kitchen Aid is unpacked and all set up :)  Everything else is still a complete mess.  I think it will take at least a week to get everything set up. 

Since I have yet to cook much in the last week, today I bring you Kelly from Eat Yourself Skinny.  Kelly has a great site offering tasty healthy recipes.  Plus gorgeous pictures! Make sure you go visit her and tell her I said Hi!

Hello there lovely readers of Dinners, Dishes and Desserts!  I’m Kelly from Eat Yourself Skinny and I’m super excited to be guest posting today!  I absolutely adore Erin {as I’m sure you all do as well!} so when she asked me to share a recipe on her blog while she was moving this week, I was completely thrilled!

There is just something about Fall that makes me LOVE this season more than any other.  Maybe it’s the cute scarves and boots we get to get all bundled up in or the pretty foliage that starts to poke its way out once the summer heat has faded away, but either way my favorite part about Fall would have to be the abundance of pumpkin recipes!  Whether I’m starting my morning off with a pumpkin spiced latte from Starbucks or enjoying a delicious pumpkin muffin for breakfast, this Fall favorite can add flare to any old recipe.  So of course I just had to do something fun and festive for Erin!

I chose to make delicious Pumpkin Pie Cups which are perfect healthy alternatives to your typical slice of indulgent pumpkin pie.  Best part is you can have one whole bowl for only 172 calories and ZERO grams of fat!

Yes I said zero.

Doesn’t get much better than that and I promise you they taste delicious.  I loved the slight crunch the cornflakes added to this dish and the combination of pumpkin, cinnamon and nutmeg was amazing!  Make these for guests at your next dinner party or throw this together when you want to indulge in something sweet without having the unnecessary calories.  It’s so quick and easy! 

Note to self however, when taking pictures…make sure to strategically place the spoons so you can’t see yourself AND your camera in them.  FAIL.  Oh well!  Hope you enjoy these treats as much as I did!

Pumpkin Pie Cups

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Servings: 4

Serving Size: 1 dish 

Calories: 172

Fat: 0 g

Carbs: 37 g 

Fiber: 1 g

Protein: 6 g

Old Points: 3.2 pts

Points+: 4 pts

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Here are your ingredients:

Recipe adapted from Taste of Home cookbook

1/4 cup coarsely crushed cornflakes

1/4 cup + 1 Tbsp packed brown sugar, divided

1 tsp. ground cinnamon, divided

1/4 tsp. + 1/8 tsp. ground ginger, divided

3/4 cup fat-free milk

3/4 cup solid-pack pumpkin

2 Tbsp corn syrup

1 tsp. cornstarch

1/4 tsp. ground nutmeg

1/3 cup cholesterol-free egg substitute

Preheat oven to 350 degrees F.  For topping, combine cornflakes, 1 Tbsp brown sugar, 1/2 tsp. cinnamon and 1/8 tsp. ginger in a small bowl.  Mix well and set aside.

For filling, heat milk in small saucepan over medium heat.  Do not boil.  Combine pumpkin, remaining 1/4 cup brown sugar, corn syrup, cornstarch, remaining 1/2 tsp. cinnamon, 1/4 tsp. ginger and nutmeg in large bowl.

Stir hot milk into pumpkin mixture.  Add egg substitute and whisk until smooth.  Pour into four 6 oz. oven proof custard cups or ramekins.  Sprinkle evenly with topping.  Place cups in a baking pan and carefully add hot water to about 3/4-inch depth. 

Bake 35 to 40 minutes or until a toothpick inserted into center comes out clean.  Enjoy!

Thanks again for inviting me to guest post Erin!  If you’d like to see more skinny recipes or just want to stop over and say hi, check out my blog any time!

XOXO

Spicy Asian Noodles with Chicken

I think that all food bloggers, if not anyone who cooks has their "stack" of recipes they want to try.  It just grows and grows, you can never get through them all.  This recipe was in that stack.  I printed it almost 2 years ago.  It has been on the menu more than once, but then we got busy or just felt like something different, so it never got made.  Finally I put my foot down.  We were having it no matter what.  Really wish I wouldn't have waited so long - it was great!  It will get made again for sure!  It came together really fast, and was super easy!  It may look like a long list of ingredients, but it really is quick and easy! 

Spicy Asian Noodles with Chicken
Adapted from Cooking Light
Printable Recipe

1 Tbl Sesame Oil
1 Tbls fresh ginger, grated
2 garlic cloves, grated
2 boneless skinless chicken breasts, cooked and chopped  (you could use rotisserie chicken)
1/2 cup green onions, chopped
1/4 cup cilantro, chopped
3 Tbls low- sodium soy sauce
2 Tbls rice vinegar
2 Tbls hoisin sauce
2 tsp sambal oelek (chili paste)
1 (6.75 ounce) package thin rice sticks
Chopped peanuts for garnish

Heat 2 tsp oil in a small skillet, over med-high heat.  Saute the ginger and garlic for about 45 seconds.  Stirring constantly.  Place in a large bowl.  Stir in the remaining 1 tsp oil, chicken and the rest of the ingredients (expect the noodles).

Cook noodles according to the package directions.  Drain and rinse.  Cut into smaller pieces.  Add the noodles to the chicken mixture.  Toss well to coat.  Serve with a few peanuts sprinkled on top.

Creamy Avocado Pasta

I think I found a new favorite pasta recipe!  I saw this mentioned somewhere, and was intrigued.  I had to think about it for awhile though, I was a little nervous.  I mean, I LOVE avocado's, but the idea of that as my pasta sauce made me a little nervous.  What would it taste like?  Would I like it?  Would my husband actually eat it?  Well, it was amazing, and I can't wait to make it again!  It was so easy too!  You have to boil noodles, but aside from that, no cooking required!  And to top it off, it is healthy!!!  Use a fortified pasta, and you have protein, fiber, and everything all in one tasty meal!


Creamy Avocado Pasta
Adapted from Oh She Glows
Printable Recipe

1 large Avocado, pitted
1 lime, juiced + zest to garnish
2 cloves, minced
1/2 tsp kosher salt
1/4 cup Fresh Basil
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

Cook your pasta according to the package directions.

 To make the sauce place the garlic cloves, lime juice, and olive oil into a food processor. Process until smooth. Add in the avocado, basil, and salt. Process until smooth and creamy.

Pour sauce over pasta and toss until fully combined. Garnish with lime zest and black pepper. Enjoy!
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Note: Because of the avocado this does not reheat well.