Skinny Mini Pumpkin Cream Pies

Happy Thanksgiving Eve! And hello all my fellow last minute Thanksgiving preppers. I love the day before Thanksgiving. Prepping all the food and making all the things that can be made ahead of time.  Last night I made these quick pies to take to work and share with all the others that were stuck working today. The office was pretty empty today so I got out early today and headed over to Target to pick up all the last minute things I needed. I always seem to forget something. I wanted to share with you a super quick and super easy skinny mini pumpkin cream pie recipe in case you might have forgotten to bring something. My grandma, never the one to go to anything empty handed, makes chocolate cream pie as a last minute go to. Cream pies have got to be the easiest dessert to make. It's just pudding mix, whip cream, and pie crust.

Ingredients

1 package Jello Pumpkin Pie Spice Instant Pudding & Pie Filling

2 cups skim milk

1 1/2 cup fat free cool whip

12 Ready Crust Mini Graham Cracker Pie Crust (2 packages)

I found this delicious pumpkin spice pudding mix on the thanksgiving display. You know that section they put together to make shopping for holiday baking or cooking easier.

Follow the pudding mix directions by mixing with 2 cups of skim milk.

Once it's all mixed together fold in the Cool Whip. (BTW if you have the Target Cartwheel app they have a coupon for Cool Whip right now).

Pour the mixture into the mini graham crack pie crusts and let sit in the fridge for at least an hour before serving.

For only 159 calories these mini pies are amazing. I mean a traditional slice of pumpkin pie has over 300 calories but if you are still craving that custard-y pie texture you could always make my crustless pumpkin pie. 
I got rave reviews for these pies. In fact I had people try one and then end up taking one home for later because they loved it so much.

What is your favorite easy pie recipe?

Nutrition Facts

Serving Size 1 Mini Pie (makes 12 pies)

Amount Per Serving

Calories 159 Calories from Fat 41

% Daily Value*

Total Fat 4.5g 7%

Saturated Fat 3.0g 15%

Trans Fat 0.0g

Cholesterol 1mg 0%

Sodium 245mg 10%

Potassium 63mg 2%

Total Carbohydrates 25.4g 8%

Sugars 13.8g

Protein 2.3g

Vitamin A 2% • Vitamin C 1% Calcium 5% • Iron 2%

Nutrition Grade D+

* Based on a 2000 calorie diet

Clean Eating Banana Bread

Who doesn't love banana bread? I know that everytime I look over at the fruit bowl on my kitchen table and see the bananas getting a little brown I get excited that I can finally make another batch of banana bread. Is that weird? I'm sure I'm not the only one that thinks like this. I mean banana bread is amazing and tasty and it's hard to mess up.

For years I have been making the traditional Southern Living Banana Bread recipe that I found in my mom's cookbook in high school. I have been experimenting with recipes to make it lower calorie and cleaner. I have finally found a recipe that tastes so good it tricked everyone who tried it. There's no sugar, no oil, and no guilt. This recipe is a little similar to my pumpkin spice bread recipe but even cleaner.

Please pardon my chipped nail polish I skipped doing my nails this weekend because I'm getting my nails done before Thanksgiving.

Ingredients

3 large bananas

2 egg whites

2 tbsp Light butter spread (I use Brummel and Brown with Yogurt)

3 tbsp honey 

1 tsp vanilla

1 cup flour 

1 1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt 

1 tsp pumpkin pie spice

1/4 cup chopped walnuts

Put the bananas and the other wet ingredients in a bowl and mash until smooth.

In a separate bowl mix the dry ingredients. 

Pour the wet mixture into the dry mixture and stir until all mixed together. 

Pour into the loaf pan or muffin tin and cook at 350 degrees for 45 minutes or until a toothpick inserted into the middle comes out clean. 

It comes out this gorgeous light golden color. 

Okay, well now this has made me hungry. I'm off to go toast up a slice and spread on some Laughing Cow Cinnamon Cream Cheese. Oh. My. Gosh. sooo good! 

Nutrition Facts

Serving Size 1 Slice (Loaf makes 10 slices)

Amount Per Serving

Calories 135 Calories from Fat 27

% Daily Value*

Total Fat 3.0g 5%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 79mg 3%

Potassium 267mg 8%

Total Carbohydrates 24.9g 8%

Dietary Fiber 1.8g 7%

Sugars 10.2g

Protein 3.2g

Vitamin A 2% • Vitamin C 6% Calcium 4% • Iron 5%

Nutrition Grade C+

* Based on a 2000 calorie diet

My Latest Addiction

I'm totally hooked on this Chopped Buffalo Chicken Salad at Subway. I've had it 2 days in a row and I actually want to get it again for lunch today. 

It's only 130 calories and 21g protein!! The sodium is pretty high at 700mg though, so maybe I shouldn't be having it every day but it tastes so good! 

Blueberry Pie Oatmeal

I have become OBSESSED with oatmeal. I was not normally a fan of oatmeal growing up. I used to think that oatmeal was just those little packets you add water to and microwave. I would typically just eat Maple & Brown Sugar flavored and get bored of it quick. But I finally came to my senses and decided to make it myself, on the stove top. I am so happy that I did. 

I bought a big bag of frozen blueberries when I was grocery shopping last weekend and thought a blueberry oatmeal would be delicious. The secret weapon of this recipe is Wilton's Butter Flavor, it creates that buttery crust taste, without the calories! Which is exactly what I needed for a Blueberry Pie Oatmeal. 

Ingredients

1/3 cup Quaker Oatmeal

1 cup Unsweetened Almond Milk

1/2 tsp Cinnamon

1 tsp Vanilla Extract

1 tsp Wilton Butter Flavor

1/4 cup Blueberries 

2 packets Zero Calorie Sweetener (Or Sweetener of Choice)

1 tbsp Fat Free Cool Whip

I began by dumping the almond milk and dry oats into a sauce pan and turning the heat up to medium. 

Once it comes to a low boil I add the blueberries, vanilla extract, butter flavor, sweetener of choice and cinnamon.

Stir it up and let it sit for another minute. Then take it off the heat and allow it to cool.

Top with Cool Whip and a few extra blueberries and enjoy!

What do you add to your oatmeal in the morning?

Nutrition Facts

Serving Size 313 g

Amount Per Serving

Calories  173 Calories from Fat  42

% Daily Value*

Total Fat  4.6g 7%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  183mg 8%

Total Carbohydrates  27.2g 9%

Dietary Fiber  5.2g 21%

Sugars  5.3g

Protein  4.7g

Vitamin A 10% • Vitamin C 6% Calcium 46% • Iron 12%

Nutrition Grade B-

* Based on a 2000 calorie diet

Skinny Zucchini Parmesan

My grandmother is an amazing cook. She's Italian so it's completely natural for her to make amazing food. One of my absolute favorite things she makes is her zucchini parmesan. I'm not sure whether she would applaud me or ring my neck for making one of her classic recipes a lighter. (Especially since I used jarred sauce instead of homemade. Sorry Grammy!). Her zucchini parmesan is delicious, but it's fried. She frys up her zucchini slices in olive oil, which is so very good. But it's so very bad for me. I lightened her recipe up a bit. I also made lighter bread crumbs to coat the zucchini. It was the first time I tried to make this and came out delicious.

Ingredients:

1 Large Zucchini (I used 1 very large one from a neighbors garden, I would probably use 2 is your are using the store bought kind)

4 Slices Sara Lee 45 Calorie Wheat Bread

4 Tbsp Newman's Own Light Italian Dressing

1 Jar Healthy Pasta Sauce (I used Prego Heart Smart)

2 tsp Parmesan Cheese

1/4 Cup Reduced Fat Shredded Mozzarella Cheese 

I started with the breadcrumbs. I laid out the four slices of sandwich bread on a baking sheet and brushed each one with Italian dressing. I popped them in the oven at 350 until they were browned then I flipped them over, brushed the other side with dressing and popped them back in the oven.

Both sides should look like this. Then I crumbled them a bit with my hands and threw them in the blender.

I pulsed it in the blender until it was a crumb consistency. Transfer the crumbs to a bowl and stir in the parmesan cheese.

While the bread was toasting I started to slice up the zucchini. I made them decently large slices.

Time for the conveyor belt method. Beat the egg in one bowl and put it next to the breadcrumbs. Dip each slice of zucchini in the egg, shake off any excess, then dip in the breadcrumbs. 

Place the breaded zucchini slices in a hot pan sprayed with PAM Olive Oil. After about 2-3 minutes flip them, very carefully. 

Once both sides have browned and the zucchini is tender. Take them out of the pan and place them on a paper towel to collect any excess oil. 

Now it's time to assemble...

I covered the bottom of a casserole dish with about 1/2 cup of the sauce. Then I placed some of the zucchini slices over it. ( I ran out of breadcrumbs for the last 2 slices of zucchini so I just fried them up with salt and pepper and stuck them on the bottom. No one will ever know the difference.)

Continue to layer sauce and zucchini slices about 3 times or until zucchini is gone, depending on the size of your casserole dish. Then sprinkle the mozzarella cheese over the top. 

Cover and place in a 400 degree preheated oven. Bake for 15-20 minutes, remove lid and bake for an additional 5 minutes or until cheese is melted and bubbly. 

I may have been too excited to eat this that I completely forgot to take a picture of it on my plate. I enjoyed it with a salad and it was a wonderful dinner. 

What is your absolute favorite thing your grandmother makes?

Nutrition Facts

Serving Size 1/2 cup (1/6 of recipe)

Amount Per Serving

Calories 185 Calories from Fat 71

% Daily Value*

Total Fat 7.9g 12%

Saturated Fat 1.7g 9%

Trans Fat 0.0g

Cholesterol 30mg 10%

Sodium 650mg 27%

Total Carbohydrates 23.6g 8%

Dietary Fiber 5.9g 24%

Sugars 13.9g

Protein 7.8g

Vitamin A 16% • Vitamin C 35% Calcium 10% • Iron 9%

Nutrition Grade B+

* Based on a 2000 calorie diet

Amazing Flax Pancakes

I finally did it!! I mentioned in a previous post, Saving Money with Homemade Freezer Food, that I'm a pancake addict. I love pancakes and will make them almost every Saturday. I was stuck making basic Heart Smart Bisquick pancakes but I really wanted something made from scratch that would taste delicious as well as being really healthy. Well... I figured out how to make homemade, delicious, low calorie pancakes! I am so freaking excited to share this with you.

I have been playing with different ways to make healthy low cal pancakes for a while now. A lot of them tasted pretty gross of absolutely nothing like actual pancakes. These taste like pancakes, just like they should.

Ingredients:

2 Tbsp Ground Flax Seed 

1 egg

1 tsp Baking Powder

1/2 tsp Splenda (or 2 packets)

1/2 tsp Vanilla Extract

Pinch of Salt

Mix all of the ingredients but the egg together in a bowl.

Add the egg and stir until everything is well mixed.

Place heaping spoonfuls of the mixture into a heated skillet sprayed with canola oil. When you start to see bubbles it's time to flip them over.

I don't know anything about Paleo or Gluten Free diets but I think they may pass for both. I'm not really sure. If you know please comment. 

If you want the most amazing pancakes you can cook them up in coconut oil instead of the canola oil. It will add 120 calories but every now and then it's worth it because it's like eating sweet, fluffy clouds straight from heaven.

I can happily say that I can now have yummy pancakes as much as I want. 

These also freeze well.

Nutrition Facts

Serving Size - Recipe makes one serving

Amount Per Serving

Calories 139 Calories from Fat 80

% Daily Value*

Total Fat 8.9g 14%

Saturated Fat 1.9g 9%

Cholesterol 164mg 55%

Sodium 648mg 27%

Total Carbohydrates 8.0g 3%

Dietary Fiber 4.1g 16%

Sugars 1.6g

Protein 8.5g

Vitamin A 4% • Vitamin C 0% Calcium 26% • Iron 11%

Nutrition Grade C

* Based on a 2000 calorie diet