162.5 Cals 3 Protein 23.5 Carbs 7 Fats
With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.
1/2 cup white whole wheat flour, King Arthur
3/4 cups unbleached all purpose flour, King Arthur
3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin, not pumpkin pie filling
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cup chopped pecans
Preheat oven to 350°.
Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.
Serving: 1regular sized muffin, Calories: 162.5kcal, Carbohydrates: 23.5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 170mg, Fiber: 2g, Sugar: 14gBlue Smart Points:6Points +:4
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PUMPKIN NUT MUFFINS
162.5 Cals 3 Protein 23.5 Carbs 7 Fats
GREEK TURKEY BURGERS
255 Cals 29 Protein 2.5 Carbs 14.5 Fats
These Greek Turkey Burgers, mixed with Kalamata olives, feta, and spinach,combine all my favorite Greek flavors and can be served with or without the bun.
1 ½ pounds 93% lean ground turkey
1 tablespoon minced garlic
1 teaspoon ground cumin
2 teaspoons dried oregano
1/3 cup Kalamata olives, finely chopped
3 ounces crumbled feta cheese
1 cup finely chopped and packed fresh spinach
Pinch each of sea salt and black pepper
Olive oil spray
Preheat the oven to 420°F.
Add all the ingredients to a large bowl and mix together thoroughly.
Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!
Serving: 1burger, Calories: 255kcal, Carbohydrates: 2.5g, Protein: 29g, Fat: 14.5g, Saturated Fat: 5.5g, Cholesterol: 111mg, Sodium: 360mg, Fiber: 0.5g, Sugar: 1gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6