One Cupcake, Two Cupcakes, 3 Cupcakes . . . .

Last night after our 4 Mile Walkfit class I decided to take the little cowboy and Mimi on a tour of the Halloween decorations throughout Chanute.  I especially love the house on the corner close to 3rd street.  If you haven't had time to drive down by it take a moment after tonight's fitness class!  The owner built trees, constructed giant cement looking pillars, and there are even things up on the second story window.  Remarkable effort, time, & energy.  We drove by 5 times and I'm sure they are no stranger to people driving by very, very, slow to take a peek at all of their Halloween decorating.

After the last drive around the block I noticed it was very quiet in the car.  The little cowboy was in the back seat and I asked him if he wanted to have a snack when we got home (he had supper before we went to fitness class) or if he was hungry for a meal.  He went on to tell me he wasn't very hungry and I quickly said ok and then he said, . . . .

"I'm not really that hungry I just at 2 cupcakes!  I had the first one and it tasted pretty good so I went ahead and ate another one.  I'm thinking about having a third because I did all that exercise at our class and I think I need some calories"!

He didn't have a 3rd cupcake (they came from Mimi's when we went to pick her up for class & were in the backseat of the car ~ which were right in reach of the little cowboy's hand) but instead had a plate of chicken, corn, and pasta when we got home!  

Today's recipes are dedicated to satisfying the sweet tooth in all of us!

 

Snickerdoodle Trifle

• 1 premade angel food cake (homemade or store bought)
• 2 small packages of sugar-free, fat-free white chocolate instant jello pudding
• 4 cups of skim milk
• 1 T cinnamon
• 1/4 t. ground cloves
• 3 snack pack sized sugar-free, fat-free caramel jello pudding
• 2 small containers of Cool Whip Free
• Premade snickerdoodles (homemade or store bought

Cut the angel food cake into 1″ cubes.



Mix white chocolate pudding mix into 4 cups of milk and refrigerate for 5 minutes. Mix cinnamon, ground cloves, and caramel pudding into white chocolate pudding mixture.
Chop snickerdoodles.

In a trifle bowl, layer 1/2 of the angel food cake cubes, then pudding mixture, then 1/2 of the chopped snickerdoodles, and 1 tub of cool whip. For the second layer, repeat but reserve some of your snickerdoodles to decorate the top. Refrigerate for a few hours before serving to let flavors settle in.



5 point White Chicken Chili

Ingredients

• 8 oz cooked skinless chicken breast, shredded
• 2 15-ounce cans great northern beans, drained and rinsed
• 2 4-ounce cans chopped green chiles
• 4 cups fat free chicken broth
• 1 1/2 cups onion, chopped
• 2 medium jalapeno peppers, seeded and minced (optional)
• 2 limes, juiced (optional)
• 1 tsp canola oil
• 4 garlic cloves, minced
• 1 1/2 tsp ground coriander
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1/4 cup cilantro, finely chopped
• 3 tbsp reduced fat sour cream
• 1 tsp Kosher salt
• 1/2 tsp black pepper

Instructions

1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Add garlic and onion; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in chiles, jalepenos, cumin, coriander, chili powder and salt & pepper.Cook, stirring occasionally, for 5 minutes.
4. Add in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes.
5. Mix in chicken, lime juice and cilantro and cook for 5 minutes more.
6. Dollop each serving with 1/2 tbsp sour cream.

Preparation time: 10 minute(s)
Cooking time: 40 minute(s)

Number of servings (yield): 6

Serving size is 1 ¼ cups
Each serving = 5 Points +
PER SERVING: 223 calories; 3 g fat; 20 g carbohydrates; 29 g protein; 6 g fiber