Pumpkin Muffins (Low-fat)

Ingredients:

1 1/2 cups all-purpose flour (I used whole-wheat)

1 cup quick oats (I used regular)

3/4 cup firmly packed brown sugar

1/2 cup raisins (optional)

1 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice (I used cinnamon)

1 cup canned pumpkin

3/4 cup fat-free milk

1/3 cup canola oil (I used EVOO)

1 egg lightly beaten, or 2 egg whites

Directions:

Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases. Combine dry ingredients in a large bowl. In a medium bowl, combine the pumpkin, milk, oil and egg(s), blending well. Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist. Fill muffin cases evenly and bake for 22-25 minutes.

Per Serving: Calories 228, Calories from Fat 60, Total Fat 6.7g (sat 0.5g), Cholesterol 0mg Sodium 146mg, Carbohydrate 37.9g, Fiber 2g, Protein 4.2g

Vegetable and Red Lentil Soup

On cold days, rainy days like today, I love, love, love soups!!!! I made this last week for the first time last week and made it again today because it is so good!!! And, this time I doubled it (not double below). I hope you try it!

1 can (14 1/2 oz) vegetable broth
1 can (14 1/2oz) diced tomatoes, undrained
2 medium zucchini or yellow summer squash (or, 1 of each), diced
1 red or yellow bell pepper, diced
1/2 C thinly sliced carrots
1/2 C red lentils, rinsed and sorted*
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 TB chopped fresh basil or thyme
1/2 C croutons or shredded cheese (optional)

*can substitute red lentils for brown

I added mushrooms, just because I love mushrooms.

1. Combine everything (except basil, thyme, croutons, cheese) in a slow-cooker. Mix well. Cover, cook on Low 8 hours or on high 4 hours.
2. Ladle in shallow bowls. Sprinkle on basil and croutons, if desired

Makes 6 servings.

Recipe is from: Crock Pot Recipe Collection