Weight Watchers Pumpkin Bread #2

Adapted from WW Smart Recipes 

Serving size=1 slice

124 calories, Fat 1g, Unsaturated fat 1g, Cholesterol 31mg, Sodium 346mg, Carbs 29g, Fiber 2g, Sugar 5g, Protein 4g

Ingredients

15 ounces canned pumpkin

2 large eggs

2 cups all-purpose flour

1/4 cup Monkfruit brown sweetener

1/2 cup Monkfruit classic sweetener

2 Tsp classic Monkfruit sweetener

2 tsp pumpkin pie spice, divided

1 tsp vanilla extract

1/4 cup unsweetened applesauce

8 tablespoons Brummel and Brown spread made with yogurt, melted

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cream of tartar

Directions

Preheat oven to 350 degrees.  

In a medium bowl add flour, baking powder, baking soda, and cream of tartar. Mix together well.

In a large bowl, add melted butter, pumpkin, eggs, vanilla, brown sugar, classic Monkfruit, applesauce, and 1 tsp of pumpkin spice.  Mix together well.

Mix in dry ingredients until just combined. 

In a prepared bread pan, pour in the batter.

Mix together remaining pumpkin spice and sugar.  Sprinkle on top of unbaked loaf.

Bake at 350 degrees until a toothpick inserted comes out clean.  

I added fat free Redi-Whip to mine when served.

Cheesy Chicken Stuffed Peppers

Per Serving: Calories 216, Fat 6.9g, Carbs 11.4g, Protein 29.9
Ingredients
3 bell peppers halved
1 tbsp vegetable oil
1 Vidalia onion sliced
16 oz sliced mushrooms
salt
pepper
1 1/2 lbs chicken tenderloins
2 tsp Italian seasoning
12 slices provolone cheese
parsley for garnish

Directions
Preheat oven to 325 degrees.  Place peppers in a large baking dish and cook for 30 minutes.

Meanwhile, in a large skillet, over medium-high heat, heat oil.  Add mushrooms and onions,  season with salt and pepper.  Cook until tender, and soft, about six minutes.

Add chicken and Italian seasoning.  Cook until chicken is done.

Add provolone to bottom of baked peppers.  Top with chicken, mushroom, and onion mixture.  Top with another slice of provolone cheese.  Broil until golden brown.  Garnish with parsley.

Pizza Chicken

*Adapted from Barbells and Bellinis
Ingredients
3 boneless chicken breasts
8 ounces of fresh mozzarella cheese (used provolone)
2 peppers sliced
1 1/2 teaspoons of basil (or fresh basil)
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
salt and pepper for seasoning

Directions
Preheat oven to 400 degrees.  Grease a 9X12 casserole dish.  Butterfly chicken breasts by by slicing into the long side of the breast, stopping about a 1/4 inch from opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed sides of the chicken breast with 1/2 of the Italian seasoning, salt, and pepper.  Stack the peppers, basil, and one slice of cheese on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking the cheese, peppers, and basil inside.  Sprinkle with the remainder of the Italian seasoning.  Bake chicken for 40 minutes.  Pull the chicken out of the oven and turn the oven over to a high broil.  Top the chicken with the remaining cheese slices and sprinkle with Parmesan cheese (I used some Parmesan cheese inside the chicken as well). Broil until cheese is brown and bubbly.
413 Calories per serving, 19g Fat, 2g Carbs, 55g Protein