2 Ingredient Pumpkin Spice Muffins

This is one of my go to recipes because of my sister and Hunter loves them and can't stop eating them.

1 box of spice cake mix
1 can of pumpkin puree

Preheat oven to 350 degrees

In a bowl mix the ingredients together and then divide up in to 18 muffin tins.  Bake for 20 minutes or until a toothpick comes out clean.

Enjoy!!!!

Hot Artichoke & Green Chile Dip

2 cans of artichoke hearts, drained and diced
1 can of fire roasted green chiles, diced
1 cup of mayonnaise (I use reduced fat)
3/4 cup of grated Parmesan cheese (use 1/2 cup in the dip and 1/4 cup on top of the dip)

Preheat oven to 350 degrees

In a bowl mix together artichokes, green chiles, mayonnaise and 1/2 cup of the Parmesan cheese.  Then spread into a pie pan that you sprayed with PAM and then top with 1/4 cup of Parmesan cheese sprinkled on-top.

Bake for about 20 to 30 minutes or until golden brown and bubbly.

Serve with crackers or veggies, whatever you prefer.

Enjoy!!!!

Blue Cheese Buttermilk Dressing

1/2 cup low-fat plain Greek yogurt
1/2 cup buttermilk (I used low-fat)
1 tablespoon fresh lemon juice
2 dashes of hot sauce
2 teaspoons of ground black pepper
4 green onions, chopped
salt to taste
3 ounces of crumbled blue cheese (I used low-fat)

In a bowl whisk together yogurt, buttermilk, lemon juice, hot sauce, salt and pepper.  Then add the green onions and the blue cheese.  I usually pour all into a mason jar and shake it all together...last for 2-3 weeks.  It is also great as a dip for veggies.

Enjoy!!!!

Two Can Soup

This recipe is SUPER easy and is great to just have on hand for a cold or rainy day.

2 cans Progesso Chicken & Wild Rice soup (I used the reduced sodium)
1 can Rotel, mild

Put in a pit and let it come to a boil.

Great with a grilled cheese or just some crackers.

Enjoy!!!!

Spring Time Pork Tenderloin - with Garlic and Rosemary

1-4 pound pork tenderloin
5 cloves of garlic, peeled and crushed
6 sprigs of fresh Rosemary, chopped
1 tablespoon of Olive Oil
1 teaspoon of Salt
black pepper to your liking

In your pork tenderloin cut about 8 slits on the top of the tenderloin.

In a small bowl add the garlic, olive oil, rosemary, salt and pepper....mix together.  Then rub all over the tenderloin and make sure it gets into the slits that you have cut.

Then let that sit and marinate for about 30 minutes.

Then on a BBQ grill add the pork tenderloin to the hot grill and cook for 20-25 minutes (depending on how well done you like your pork).  Then rotate about half way through to get it nice and grilled evenly.

Let the tenderloin rest for about 10 minutes and then cut about 1/4 to 1/2 inch slices.

Enjoy!!!!

Roasted Parmesan Green Beans

12 ounces of green beans, trimmed and washed
4 cups of chicken broth (I used the reduced sodium)
cooking spray
salt and pepper
1/4 teaspoon garlic powder
2 tablespoons of grated Parmesan

Preheat oven to 400 degrees

After you have trimmed and washed the green beans let them dry out, then place them in a pot of boiling chicken broth, let them get tender about 8 to 10 minutes.

Then once they are drained and the oven is preheated, spray the cooking sheet with cooking spray and the place the green beans so they are all flat and sprinkle with salt, pepper and garlic powder.  Put them in the oven, then about half way through toss them and sprinkle half of the Parmesan cheese on them and put them back in for a couple more minutes then take them out and place them in a serving bowl and sprinkle the remaining Parmesan on the green beans.

Enjoy!!!!