Skinny Chocolate Pumpkin Cheesecake Muffins

ChocoPumpkinCheesecakeMuffins.jpg
Ingredients

Muffins

  • 1 box chocolate cake mix
  • 1 can (15oz) pumpkin puree

Cheesecake

  • 8oz reduced-fat cream cheese
  • 12g Truvia Baking Blend
  • 1 egg
  • 1 tsp vanilla extract

Directions

    1. Pre-heat oven to 350F.
    2. Line muffin pan.
    3. Mix the cake mix with pumpkin. The batter will be super thick and sticky.
    4. Divide batter among 18 muffins. Since the batter is thick, it won’t pool and fill the muffin cups like you’d expect for cupcakes. This is fine, just do the best you can.
    5. In a bowl, combine all of the cheesecake ingredients. Mix on medium-high until the batter is smooth.
    6. Divide the cheesecake batter amongst the muffins. The cheesecake batter will fill in any weird gaps from when you put in the muffin batter.
    7. Take a knife and try to swirl the cheesecake with the muffin batter. It doesn’t marble nicely, but it’ll still look pretty once it’s baked.
    8. Bake 20-25 minutes. It’s done when you insert a toothpick in the muffin and it comes out clean.

And you’re done!

Macros!

Calories: 135
Carbs: 22
Fat: 4
Protein: 2
Fiber: 2

*Serves 18

Advertisements

Cajun Style Sausage and Shrimp with Cauliflower Rice

cajunsausshrimpricepot

Ingredients

  • Small raw, shrimp – 4 servings (452g)
  • 10 links Cajun Style Andouille Chicken Sausage, sliced
  • 14oz  frozen red, green and yellow pepper strips
  • 16oz frozen peas
  • 24oz riced cauliflower
  • 1 Tablespoon EVOO
  • 8 cloves of garlic
  • 2 teaspoons salt, divided
  • 1 teaspoon curry powder, divided
  • 1 teaspoon cumin powder, divided
  • 1 teaspoon paprika, divided
  • 2/3 cup low-sodium, fat-free chicken broth

Directions

    1. In a bowl, combine shrimp 1 teaspoon salt, 1/2 teaspoon, 1/2 curry powder, 1/2 teaspoon cumin and 1/2 teaspoon paprika. Mix to evenly coat shrimp.
    2. In a 12inch skillet, heat 1T EVOO. Add garlic and mix until fragrant.
    3. Add shrimp and cook until it is no longer translucent. Remove shrimp from skillet and put in a bowl.
    4. Add sliced sausage to the skillet and cook until browned. (I didn’t think of this until after I sliced all the sausage, but next time, I would grill sausage first, then slice it and skip this step. This is mostly because it feels like it takes FOREVER to brown the sausage after it’s sliced.)
    5. Remove the sausage from the skillet and let it mingle in the bowl with the shrimp.
    6. Add the bell pepper to the skillet with a sprinkle of salt and cook it til it’s no longer frozen and smells like peppers.
    7. Add the riced cauliflower and chicken broth to the skillet. Turn up the heat and cook until the broth is absorbed.
    8. Lower the heat and add the shrimp and sausage back to the pan. Sprinkle in the rest of seasoning and stir to coat.
    9. Mix in the peas. They’ll be bright green and add a terrific pop of color.

And you’re done!

Macros!

Calories: 404
Carbs: 27
Fat: 10
Protein: 49
Fiber: 12

*Serves 5