Sally's Pumpkin Cheese Ball

Ingredients

• 16 oz. room temperature cream cheese
• 2 cups shredded cheddar cheese
• 3 Tbsp minced onion
• 2-3 Tbsp salsa
• 2 tsp cumin
• 1-2 tsp minced jalapeno pepper

Preparation

1. Mix together with fork or hand mixer
2. Form into a ball and wrap in plastic wrap
3. Chill in fridge for at least 3 hours
4. Unwrap ball and roll in crushed Nacho Cheese Doritos
5. Press bell pepper stem into top
6. Serve with black tortilla chips

Pumpkin Roll

Bring this tasty treat to your Thanksgiving feast. Orriant Coach Megan shares her pumpkin roll recipe…

For the Cake:

• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 2/3 cup canned pumpkin
• non-stick spray
• 1/4 cup powdered sugar

 For the Filling:

• 6 oz light cream cheese
• 3/4 cup powdered sugar
• 6 oz fat free Greek yogurt
• 1 tsp vanilla
• powdered sugar (optional for topping)

 Cake

• Preheat oven to 375 degrees F and place oven rack in the center of the oven.
• Spray a 15x10 baking pan w/ nonstick spray, line it with parchment paper, then spray a little more non-stick spray and lightly flour the parchment paper.
• Sift the flour, baking powder, baking soda, cinnamon, pumpkin spice, allspice and salt into a large bowl
• Beat the eggs and sugar together in a separate bowl.  Beat on high speed for 5 min or until thick, pale yellow and fluffy.  Beat in the vanilla extract and pumpkin puree.  Using a spatula gently fold in the sifted flour mix.
• Pour batter into the prepared pan, evenly spreading the cake batter with a spatula or knife.
• Bake about 13-15 min or until a toothpick inserted in the center comes out clean and the cake when lightly pressed springs back.
• Sprinkle a clean dish towel with confectioners sugar
• Immediately upon removing the cake form the oven invert the pumpkin roll onto the clean dish towel.  Carefully remove the parchment paper from the bottom of the cake and sprinkle lightly with powdered sugar.  Roll the pumpkin roll up with the towel while its still hot and pliable.  Place on wire rack to cool.

 Filling

• Beat the cream cheese, yogurt and vanilla extract until light and fluffy.  
• Add the sugar and beat until smooth. 
• Refrigerate  at least one hour.

 Assemble

• Unroll the pumpkin roll, spread with filling and re-roll.
• Transfer to your serving platter, cover and chill in the fridge for a few hours
• Just before serving, lightly dust with powdered sugar.

Stuffed Pepper Soup

Skinnytaste.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts 
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g  (without salt)


Ingredients:

·                     3 cups cooked brown rice

·                     1 lb 95% lean ground beef

·                     1/2 cup chopped green bell pepper

·                     1/2 cup chopped red bell pepper

·                     1 cup finely diced onion

·                     3 cloves garlic, chopped

·                     2 cans (14.5 oz each) cans petite diced tomatoes

·                     1 3/4 cups tomato sauce

·                     2 cups reduced sodium, fat-free chicken broth

·                     1/2 tsp dried marjoram

·                     salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Orriant Advanced Workout #3

Here is the third advanced edition of Orriant's "Finish In Minutes Workout."

Warm Up

Advanced Upper and Lower Body Strength

Cool Down

Here are all the workouts, in case you missed one!

Beginner 1

Beginner 2

Beginner 3

Intermediate 1

Intermediate 2

Advanced 1

Advanced 2

Orriant Advanced Workout #2

Here is the second advanced workout from Orriant's "Finish In Minutes."

Warm Up

Advanced Cardio

Cool Down

Don't forget to try out the other workouts that you missed!

Beginner 1

Beginner 2

Beginner 3

Intermediate 1

Intermediate 2

Advanced 1

Orriant Advanced Workout #1

Here is the first advanced "Finish In Minutes Workout":

Warm Up

Advanced Cardio

Cool Down

Don't forget to try out the previous workouts from Orriant!

Beginner 1

Beginner 2

Beginner 3

Intermediate 1

Intermediate 2

Skinny Mini Pumpkin Chocolate Chip Muffins

Skinnytaste.com
Servings: 14  • Size: 2 mini muffins  • Old Points: 3 pts • Weight Watcher Points+: 4 pt 
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients:

·                     1/2 cup white whole wheat flour (King Arthur)

·                     3/4 cups unbleached all purpose flour (King Arthur)

·                     3/4 cup raw sugar

·                     3/4 tsp baking soda

·                     1 3/4 tsp pumpkin pie spice

·                     1/4 tsp cinnamon

·                     1/4 tsp salt

·                     1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

·                     2 tbsp virgin coconut oil (or canola)

·                     2 large egg whites

·                     2 tsp vanilla extract

·                     baking spray 

·                     2/3 cup mini chocolate chips

Directions:

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 28 mini muffins or 14 regular sized muffins.