Delicious low-fat Pumpkin Muffins

Ingredients:

1 (18) ounce box spice cake mix

15 ounces pumpkin puree

1 cup water

Directions:

Mix all ingredients in mixer.

Make 24 muffins.

Cook for 20 - 25 minutes at 350 degrees.

Let cool and enjoy! The muffins will be very moist and very delicious!!!

** Also can be made in a loaf pan. Bake for about 45 minutes**

Calories: 97; Fat: 3g; Cholesterol: 0g; Sodium: 140g; Potassium: 132g; Carbohydrates: 17g; Fiber: 0.5g; Sugar: 10.5g; Protein: 1.1g

Hungry Girl's Southwestern Surprise

Ingredients:

4 ounces extra lean ground beef, cooked, drained
1 (16 ounce) package corn kernels, frozen, sweet corn
2 (15 ounce) cans pinto beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
3 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 1/4 ounce) envelope ranch dressing mix
1/4 cup onion, minced
salt, to taste
black pepper, to taste

Directions:

Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil.

Reduce heat to low and let simmer for 15 minutes.

Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.

This recipe was so easy and filling for dinner! It also made a lot of leftovers to freeze.

WWP:3