Black Bean Brownies

15 oz can black beans
19.5 oz box chocolate brownie mix

Open can of beans, drain and rinse well. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

Cuban Picadillo | Skinnytaste

Cuban Picadillo | Skinnytaste: Cuban Picadillo
Gina's Weight Watcher Recipes
Servings: 6 servings • Serving Size: 1/6th • Old Points: 4 pts • Points : 4 pts
Calories: 160.7 • Fat: 5.8 g • Carbs: 5.2 g • Fiber • 1.0 • Protein: 18.8 g • Sugar: 1.3

1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1/2 pepper, finely chopped
2 tbsp cilantro
1-1/2 lb 93% lean ground beef
4 oz (1/2 can) tomato sauce
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)

Brown meat on medium flame in large saute pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.

Pumpkin Ravioli

Pumpkin Ravioli


For 6 Servings

1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley


Combine pumpkin, Parmesan, teaspoon salt, and black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes and drain in a colander. Place chicken broth and butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley. Yield: 6 servings (serving size: 4 ravioli).


CALORIES 162g; FAT 5g (satfat 4g, monofat 1g, polyfat 0g); PROTEIN 6g; FIBER 2g; CHOLESTEROL 17mg; IRON 2mg; SODIUM 505mg; CALCIUM 102mg

Pumpkin Enchiladas

Shannon's with cheese!
I found this recipe on, she had found it on

I didn't have enchilada sauce so we made our own.  We found a yummy one on the Internet.   Shannon wasn't too fond of the pumpkin enchiladas, but I was!  My pictures are not very pretty.  I forgot to take a picture before serving and cutting my enchilada up.  If you want to see yummy pics, visit Katies blog

Homemade Enchilada Sauce
Oops, forgot to take a picture before digging in!
  • 2 (8 ounce) cans tomato sauce
  • 1 (4 ounce) can chopped green chilies, undrained (we used jalapenos
  • 1/2 cup onion, chopped (one small onion)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.
Healthy and Filling Pumpkin Enchiladas
  • 3/4 yellow onion, diced
  • 2 cloves garlic, minced
  • One 10 oz can of red enchilada sauce
  • 1 can pure pumpkin (about 2 1/2 c.) 
  • 1 c. black or kidney beans (we used chili beans - rinsed)
  • Large bunch of cilantro, chopped
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded cheese
  • 5 ounces 0% greek yogurt
  • 3 large whole wheat tortillas
  1. Preheat oven to 400 degrees
  2. Sauté onion and garlic in a pan sprayed with cooking spray
  3. Stir in enchilada sauce (we only added about 1 cup to the mixture, used the rest for topping)
  4. Add pumpkin and stir until combined
  5. Add cilantro, cumin and chili powder
  6. Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
  7. Fill tortillas with an even amount of sauce and beans
  8. Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  9. Top with remaining sauce and sprinkle with cheese
  10. Bake for 10 minutes or until cheese melts

Sweet with a touch of Spice Shredded Chicken

Sweet with a touch of Spice Shredded Chicken.  A healthy delicious recipe.  Even Shannon liked it!  He only had one helping, since the doctor told him to stop having seconds.hehheheehhe!!!!!!  My serving was probably two servings!  Oh well.  It was delicious.

Items that you need:

1 can of chicken (14 oz) rinsed 
1 onion
White ground pepper

In sauce pan combine (or you could just mix it in a bowl): 

3 tablespoons ketchup sugar free ketchup
1 tablespoon apple cider vinegar 
1 tablespoon prepared spicy mustard 
1 tablespoon honey 
3/4 teaspoon chili powder 
1/2 teaspoon ground cumin 
1/4 teaspoon freshly ground black pepper 
1/2 garlic powder
1/4 tsp - 1/2 cayenne pepper 
1/8 teaspoon ground ginger 

In skillet place chicken, white ground pepper and one diced onion, or two, or three.  I was nice to my husband and only used one onion.  Cook chicken and onion together.  Which chicken is cooked, but I like to cook mine until it shreds  (guess that means its dry, just the way I like it).  

Then add mixture to chicken that is in the skillet.  Heat thoroughly and serve by itself or on a bun!!!!  This would also be good served with cauliflower mash/rice.

I doubled the above recipe - using two cans of chicken as well!   The original recipe only called for 12 oz chicken, however the cans I purchased from Sam's Club were 14 oz.   

This is delicious.  I found the original recipe on the 17 day diet facebook page, however, I made a several adjustments/changes.

Link to original recipe.  I think the original wants you to put raw chicken together with the sauce and cook for 23 minutes.  I opted for an easier route by using the cans of chicken.