Chocolate Pumpkin Bites

So Easy!!

Chocolate Cake Mix (I use sugar free)
1 15oz can pumpkin

Mix together. Place in muffin tins sprayed with cooking spray. Bake at 400 for 15-20 minutes.

Enjoy!!

Enchiladas and Spanish Rice

Corn Tortillas (I prefer the homemade package at Fred Meyer)
1 lb ground turkey
1 pkg enchilada Sauce
Shredded Cheese

3 cups brown rice
1 can stewed tomatoes
1 can tomato sauce
1 small green pepper, chopped finely
1/2 tsp cayenne pepper (or less if you want it less spicy)

Brown ground turkey in medium fry pan. Sprinkle with a little black pepper. Once cooked set aside. Make enchilada sauce according to package directions set aside.

Spanish Rice -- mix together in large non-stick pan rice, tomatoes, tomato sauce, green pepper and cayenne pepper. Cook over medium heat stir frequently for 15-20 minutes. Mix in half of the cooked ground turkey. Stir.

Now you are ready to put together your enchiladas. Dip you corn tortilla in the enchilada sauce. Fill with ground turkey. Roll Up and add additional sauce if you like. Top with shredded cheese. Place in microwave for 1-2 minutes to melt cheese.

Top with your favorite toppings such as sour cream, guacamole, olives, tomatoes, onions, etc.

Enjoy!!

Mexi Soup

1 lb chicken breast

Put chicken in water -- bring to a boil and turn off, leave for 40+ minutes -- shred chicken.

In large saucapan combine:
1 large can kidney beans, drained and rinsed
1 small can black beans, drained and rinsed
1 can of corn, undrained
1 can of wax beans, undrained
1 can of cut green beans, undrained
2 large cans of chopped tomatoes
2 containers salsa (8 oz. each)

Cook on medium until it starts boiling. Add chicken.

Simmer for 30 minutes.

Serve with Tortilla chips and cheese to garnish

Seafood Stuffed Pasta Shells

36 Jumbo Pasta Shells, cooked al dente
16 oz. cream cheese softened (I use fat free)
1/3 cup mayo (I use fat free plain yogurt)
2 tbsp white sugar
1 1/2 tsp salt
1/2 tsp pepper
1 tsp lemon juice
1 pound imitation crab meat, chopped
6 oz. cooked tiny shrimp
1 onion minced (or green onions)
2 stalks celery, diced

Cook pasta al dente, drain, cool.

Combine cream cheese, mayo, sugar, salt, pepper and lemon juice.

Chop celery and onion. Add shrimp and crabmeat. Combine.

Stuff mixture into shells. Chill at least 2 hours before serving.

Chili Cornbread Waffles

1 pkg Jiffy Cornbread Mix (or homemade cornbread -- see below for recipe)
1 can Chili (I use 98% fat free vegetarian)
Lettuce
Tomato
Avocado
Sour Cream
Shredded Cheese
Olives

Warm waffle maker
Spray lightly with olive oil
Bake waffle as you normally would
While waffles are cooking warm chili on the stove

Once waffles are cooked place on plate. Top with a scoop of chili and all your favorite toppings. I recommend lettuce, tomato, avocado, sour cream, shredded cheese and olives.

Quick Jambalaya

1 package (8 oz.) brown-and-serve sausage links (I use turkey kielbasa)
1 1/2 c ups uncooked instant rice (I use brown rice)
1 1/2 cups chicken broth
1 tsp Thyme
1/4 tsp chili powder
1/8 tsp ground cayenne pepper
1 small green bell pepper chopped
1 small onion chopped
1 can stewed tomatoes, undrained
1 package (10 oz.) frozen quick-cooking cleaned shrimp

Cut sausage diagonally into 1 inch slices, Cook as directed on package, using deep 10-inch skillet, drain.

Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. (If you use brown rice...cook for 20 minutes, stirring often so not the burn.