postheadericon Pumpkin Layer Cake

Pumpkin Layer Cake is a fabulous and delicious recipe for a show-stopping dessert. Perfect for holidays. A 4-Layer cake with a whipped topping and cream cheese filling. Topped with pecans and caramel topping. Spiced perfectly and completely done and ready to serve in 1-1/2 hours. You AND the cake will be the center of attraction and your family and friends will mob you for the recipe. Pumpkin Layer Cake will be loved and devoured by all your family and guests.
pumpkin-layer-cake
INGREDIENTS:

1 (2 layer size) box yellow cake mix
1 (15 oz) can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
3 tsp pumpkin pie spice, divided
1 (8 oz) bar cream cheese, softened
1 cup powdered sugar
1(8 oz) tub frozen whipped topping
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350° F.

2. Beat together cake mix, 1 cup of the pumpkin, milk, oil, eggs and 2 tsp of the spice in a large bowl with mixer until well blended. Pour into 2 greased and floured 9″ round cake pans.

3. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes Remove from pans to wire racks and cool completely.

4. Beat cream cheese in a medium size bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in thawed whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

YIELD: 16 Servings.

NOTE: (How to Slice and Stack Cake Layers).

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

NUTRITIONAL INFORMATION:
Calories: 350, Total Fat 18g, Saturated Fat 7g, Cholesterol 65mg, Sodium 300mg, Sugars 31g, Carbohydrates 43g, Fiber 1g, Protein 5g

1 vote, 5.00 avg. rating (93% score)

postheadericon Halloween Layered Cupcakes

Halloween Layered Cupcakes is a great recipe for your Halloween parties and Trick or Treaters. It is made with a boxed cake mix, assorted food colors, and layered in cupcake liners, with a vanilla frosting. Sprinkles and candy corn decorate these little treats. It also is low in sodium and has NO CHOLESTEROL. Makes 24 cupcakes. Could easily be adapted to fit any occasion. Halloween Layered Cupcakes will be loved by your family, friends and all the Ghosts and Goblins at your door.halloween-layered-cupcakes

INGREDIENTS:

24 Cupcake Liners
1 box (2 layer size) white cake mix
2 tsp vanilla extract
1 box assorted food colors
1 (16 oz) container vanilla frosting
Assorted decorations (such as yellow & orange sprinkles)
Colored sugar & candy corn

DIRECTIONS:

1. Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color. (Note: 1/4 tsp Food Color = 20 to 25 drops).

2. Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

3. Decorate as desired with sprinkles, colored sugar and candy corn.

YIELD: 24 Cupcakes
Serving Size: 1 per serving.

WW PointsPlus = 6

NUTRITIONAL INFORMATION:
Calories: 221, Fat 9g, Cholesterol 0mg, Sodium 196mg, Carbohydrates 34g, Fiber 0g, Protein 1g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

1 vote, 5.00 avg. rating (93% score)

postheadericon WW Pumpkin Bread Pudding

WW Pumpkin Bread Pudding is a delicious recipe that can be served for breakfast, as a dessert or as a treat. It can be served warm or cold. It is also a healthy low fat, low calories, low sodium, low carbohydrates, low sugars, diabetic and a WeightWatchers (4) PointsPlus per serving recipe. Ingredients include pumpkin, bread cubes, cinnamon, pumpkin pie spice, vanilla and pecans. Makes (4) servings. WW Pumpkin Bread Pudding will be loved by all of your family and friends alike.ww-pumpkin-bread-pudding

INGREDIENTS:

Non-Stick cooking spray
3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets no-calorie sweetener w/1 gram fiber
1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
2 tsp chopped pecans

DIRECTIONS:

1. Preheat oven to 350º F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.

2. Cut bread into one-inch cubes. Set aside.

3. Mix milk, pumpkin, egg, egg white, sweetener, spices and vanilla together in a medium size mixing bowl. Add in bread cubes and stir until bread is coated. Allow bread to soak up moisture for 10 to 15 minutes.

4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10 to 15 minutes or until firm to the touch. Serve warm or chilled.

Yield: 4 servings.
Serving Size: 4 oz. per serving.

WW PointsPlus+ = 4
Carb Choices: 1-1/2

NUTRITIONAL INFORMATION:
Calories: 140, Total Fat 4g, Saturated Fat 1g, Cholesterol 55mg, Sodium 220mg, Sugars 9g, Carbohydrates 23g, Fiber 4g, Protein 8g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

1 vote, 5.00 avg. rating (93% score)

postheadericon Pork Tenderloin-Mustard Sauce

Pork Tenderloin-Mustard Sauce is an easy and quick 15 minute total time recipe. Only 5 minutes to assemble and only 10 minutes to cook. Pork Tenderloin sliced and served with a delicious Dijon mustard sauce for the centerpiece of your meal. Add your favorite vegetable to finish it off.It is is also a healthy WeightWatchers (4) PointsPlus recipe. Low in sugars (1.17g), low carbs (3.2g), low cholesterol, low sodium, diabetic recipe also. Pork Tenderloin-Mustard Sauce will be loved by everyone.pork-tenderloin-and mustard-sauce

INGREDIENTS:

1 tsp vegetable oil
1 lb pork tenderloin
1 pinch salt
1 pinch ground black pepper
1/2 cup canned evaporated milk
2 tbsp Dijon mustard
3 fresh green onions

DIRECTIONS:

1. Cut pork into 1″ thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4″ thickness using meat mallet or rolling pin. Season with salt and pepper.

2. Heat oil in a large, nonstick skillet over medium-high heat. Add pork, cook on each side for 3 minutes or until browned and cooked through.

3. Remove from skillet, set aside, and keep warm.

4. Reduce heat to low.

5. Add evaporated milk, stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Serve sauce over meat.

YIELD: 4 Servings.
Serving Size: 1/4 of recipe per serving.

WW PointsPlus+ = 4
Carb Choices: 0

Diet Exchange:
1/2 Fat + 1/2 Vegetable + 3 Meat

NUTRITIONAL INFORMATION:
Calories: 181.7, Total Fat 5.7g, Saturated Fat 1.7g, Cholesterol 83.90mg, Sodium 263.12mg, Sugars 1.17g, Carbohydrates 3.2g, Fiber 0.3g, Protein 27.4g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

2 votes, 5.00 avg. rating (95% score)

postheadericon Easy Grilled Chicken Curry

Easy Grilled Chicken Curry is an easy and delicious recipe for your grilling menu perfectly seasoned with a 30 minute marinade and only 15 minutes on the grill. A delicious option for your warm weather grilling and barbecue. It is not only delicious and easy but also a healthy low calories, low fat, 0 Carb Choice and WeightWatchers (5) PointsPlus per serving recipe. Easy Grilled Chicken Curry will be loved by all your family and guests.easy-grilled-curried-chicken

INGREDIENTS:

1-1/2 lbs skinless, boneless chicken breast halves
2 tbsp olive oil
2 tsp curry powder
1 tsp garlic salt
1 tsp onion powder
1 tsp paprika

DIRECTIONS:

1. Mix oil, curry powder, garlic salt, onion powder and paprika together in a small bowl. Place chicken in a large resealable plastic bag or glass dish. Add curry mixture; turn to coat well.

2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

3. Preheat grill to medium-high.

4. Grill 6 to 7 minutes per side or until chicken is cooked through.

YIELD: 6 Servings
Serving Size: (4 oz) per serving.

WW PointsPlus+ = 5

Carb Choices: 0

NUTRITIONAL INFORMATION:
Calories: 184, Fat 8g, Cholesterol 73mg, Sodium 391mg, Carbohydrates 1g, Fiber 0g, Protein 27g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

2 votes, 5.00 avg. rating (95% score)