Sunday, October 30, 2011

Low Fat Moist Chocolate Cupcakes with Chocolate Glaze

Recipe is from

Here are the ingredients you'll need for the cupcakes:
18.25 oz Chocolate fudge cake mix
1 cup canned pumpkin
1.4 oz box of instant Chocolate pudding (sugar free, fat free)
1 1/3 cups water
And for the chocolate glaze:
1 tbsp cocoa
1/2 cup powdered sugar
1/2-1 tbsp fat free milk
1/4 tsp vanilla extract
pinch of salt
For cupcakes:
Mix water and pumpkin until blended. Add pudding mix. Combine. Add cake mix and blend for 2 minutes. Fill cupcake liners 2/3 full and bake at 350 for about 25 minutes.
For glaze:
Combine dry ingredients, then add vanilla and milk. Blend until mixed thoroughly. Place in baggie with corner cut to pipe onto cupcakes. Top with sprinkles, if desired.
(3 WW pts + with glaze, 2 WW pts + without glaze)

You guys, they are absolutely delicious! They taste so chocolately and rich! You'll love them!

Sunday, October 9, 2011

Weekly Meal Plan

I really haven't made a meal plan in a while! I'm trying to get in a better groove of cooking, so here's the plan for the week.

Sunday-Taco Cornbread Casserole

Monday-Poppyseed Chicken with brown rice

Tuesday-Leftovers or Frozen dinner

Wednesday- Skinny Tuna Noodle Casserole (recipe to come!)

Thursday- Leftovers or Frozen dinner

Friday- Out to eat!

Saturday- Homemade pizza with artichokes, olives, onion, turkey pepperoni, and mushrooms and salad

Taco Cornbread Casserole

I discovered this recipe on Pinterest and it is fabulous!! It will definitely be a new staple in our house!
1 pkg (8.5 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup light sour cream
1 cup Mexican blend 2% cheese
1/2 cup chopped onion
1 can Rotel
1 cup shredded lettuce
1 can black olives

In a large bowl, combine corn bread mix, egg, and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Layer black olives on top of meat, then onion, then sour cream, and 3/4 cup cheese. Bake for additional 20-25 minutes or until cheese is melted. Sprinkle with Rotel, lettuce, and remaining cheese.

It's pretty, too!


1 serving= about 12 WW points +