More Yummy Food...

HG's Death by Chocolate Cupcakes

2 cups moist-style chocolate cake mix (half of an 18.25 oz box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup fuffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done.

Makes 12 Servings

Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g
PointsPlus value 3

HG's Dan Good Chili

4 1/4 cups canned tomato sauce
1 cup canned diced tomatoes with green chiles
3/4 cup canned red kidney beans, drained and rinsed
3/4 cup canned black beans, drained and rinsed
1/2 cup canned jalapeno slices, chopped
1 cup canned sweet corn kernels, drained
1 1/2 cups chopped onions
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 3/4 cup chopped carrots
1 1/2 cups chopped portabello mushrooms
1 1/2 tbsp chili powder
2 tsp crushed garlic
1 tsp Worcestershire Sauce
1 stp ground cumin
Optional: salt

Place the tomato sauce, tomatoes, jalapenos, chili powder, and cumin in a large pot. Stir over low heat. Once mixture is heated, stir in the garlic and continue to cook for 5 minutes.

Add carrots and continue to cook over low heat. Meanwhile, over medium heat, cook onions, peppers, and mushrooms for 3 to 5 minutes in a large pan with just 1/2 cup of water. The onions and peppers should still be a little crunchy. Using a slotted spoon to drain any excess water, add the veggies to the pot.

Add beans, corm, and Worcestershire sauce to the pot. Mix well. Everything should now be in the pot.

Cook over low heat for about 2 hours, stirring every 20 minutes or so. Chili is done when carrots have lost their crunch.

Makes 10 Servings

Per Serving (1 Cup)
Calories: 120
Fat: 1g
Sodium: 820mg
Carbs: 26g
Fiber: 6g
Sugar: 10g
Protein: 6g
PointsPlus value 3

HG's The Whole Enchilada Chicken Soup

3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15 oz. can pure pumpkin
10 oz cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white or yellow corn
Optional: dash hot sauce , or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3-5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.

Makes 9 Servings

Per Serving (1 cup)
Calories: 105
Fat: 1.75g
Sodium: 641mg
Carbs: 12.5g
Fiber: 2g
Sugar: 4g
Protein: 11g
PointsPlus value 3

Double Layer Pumpkin Cheesecake (NOT by Hungry Girl)

2 (8oz) packages fat free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp vanilla extract
Fat free egg substitute equal to 2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pure canned pumpkin
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup fat free frozen whipped topping, thawed

Preheat oven to 325 degrees.

In a large bowl, combine cream cheese, Splenda, and vanilla. Beat until smooth. Blend in egg substitute. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated overn for 35 to 40 minutes, or until center is almost set. Allow to cool then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Enjoy!