Ingredients
- 1 (15 oz.) can of pure pumpkin
- 1 container fat-free whipped topping, thawed
- ¼ cup stevia or natural sweetener of your choice
- ½ tsp. pumpkin pie spice
- 1 Tbsp. vanilla extract
- Crushed pecans for garnish
Instructions
- Combine all ingredients until well mixed and fluffy.
- Distribute evenly across the mugs and top with crushed pecans.
- Serve chilled, and enjoy!
Ingredients
- 1 lb. Brussels sprouts, washed and trimmed
- 2 Tbsp. EVOO
- 4-5 slices turkey bacon, chopped
- ½ cup cranberries
- Salt and pepper to taste
- 1 tsp. thyme
Instructions
- Slice Brussels sprouts so they are shredded.
- Heat oil in large frying pan and add turkey bacon.
- Cook for 3–5 minutes or until the bacon starts to get a little crispy.
- Add shredded Brussels sprouts and stir-fry for 1–2 minutes.
- Season with salt, pepper and thyme.
- Mix in cranberries and serve!
Ingredients
- lb. extra lean ground beef or ground turkey
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 1/8 tsp. red pepper flakes
- 1 can whole tomatoes with juice
- 2 Tbsp. tomato paste
- 1 tsp. ground basil
- 4 zucchini squashes, chopped
- 1 Tbsp. olive oil
Instructions
- Preheat oven to 350.
- In a sauté pan over medium heat, combine beef (or turkey), peppers, onion, garlic, and red pepper flakes and cook until meat is no longer pink.
- While the meat mixture is cooking, sauté chopped zucchini in a saucepan over medium hit until soft.
- Add tomatoes, tomato paste, basil and olive oil to the meat mixture and bring to a simmer.
- Combine meat mixture and zucchini in an oven-safe pan and bake, covered with foil, for 30 minutes or until edges are golden brown.
- Serve warm and ENJOY!
