Tuesday, August 9, 2011

Pink Lemonade Confetti Cupcakes

This delish recipe came from Skinny Taste.
You will need:
18.25 oz box confetti cake mix
2 1/2 tsp powdered sugar-free pink lemonade mix
1 cup water
1 tbsp vegetable oil
1/4 cup unsweetened applesauce
lemon zest from half of a lemon
2 drops pink food coloring (optional)
confetti sprinkles (optional)

Preheat oven to 350.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined. 

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.
I like them best when they are cold! So, I suggest, popping them in the fridge before eating them!
1 cupcake has 3 WW pts+

Chicken Artichoke Pasta

Whole Wheat Penne
Chicken Breasts 
Canned Artichokes (reserve some liquid from the can)
Light Butter
Herb and Garlic Marinade
Light Sour Cream
Salt & Pepper 

Cook pasta according to directions.

Add Herb and Garlic marinade to skillet, add chicken and turn to medium heat. Add salt and pepper and garlic to taste. Cook until chicken is done. 

Remove chicken from pan, add mushrooms and artichokes to pan. Also, add some liquid from the artichoke can. Cook until mushrooms and artichokes are tender. Set aside.

When pasta is finished add butter, sour cream, and parmesan to taste. Mix with pasta until melted. 

Add mushroom and artichoke mixture to pasta. Top with chicken and sprinkle with Parmesan cheese.