Fall Soups

Just in case you are wondering what we've been eating a lot lately......soup. I love delicious soup and savory bread in the rainy season. I posted some last year hereon our family blog if you want to take a look. Split pea, Chicken Tortilla, and Fiesta Chicken Corn Chowder......MMM

Amazing Pumpkin Bars...

My mom sent me this recipe a long time ago and it is FANTASTIC. She found it on greenlitebites.com.  It is a weight watcher friendly recipe, BEFORE I add the cream cheese frosting. The are good plain, but oh man! They are amazing with the frosting. Let me know if you try them! Enjoy.

Pumpkin Bars

INGREDIENTS:
1 box Duncan Hines Spice Cake Mix

2 egg whites
1 15 oz can of pumpkin
< 1 tbsp quick oats (optional – used for decoration)
Non-stick cooking spray

PREPARE:
-Preheat the oven to 325 degrees
-Whisk the egg whites and pumpkin. Stir in the cake mix and blend until just moistened.
-Spray 4 mini-loaf pans with non-stick cooking spray. Evenly distribute the cake batter into the pans, just about half way.
-Sprinkle the tops with quick oats and bake for about 40 minutes.

As for the serving and nutritional information, according to the cake mix package there are 12 servings. That would be 3 servings per loaf. In my opinion, you can count 2 slices per serving and easily serve 4 people per loaf (8 slices). So I’m providing nutritional information for 16 servings. That’s 4 servings per loaf. (I hope that makes sense, I almost confused myself!)

Approx Nutritional Information Per Serving (Before the frosting)
Servings  Calories  Fat  Fiber
16             150       2g    1g