Pumpkin Bread

I love pumpkin bread! Here is my version of pumpkin bread, and I'll tell you, my family loves it! Delicious, moist and just awesome! Makes 2 loaves. Serves 20.

1 15 oz can pumpkin
4 eggs
2 tsps vanilla extract
2/3 cup vegetable oil
1 can condensed milk
1.5 cups sugar
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
4 cups flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F.

With an electric mixer, beat the eggs, then add the pumpkin, vanilla extract, vegetable oil and condensed milk and mix. Add then the sugar, cinnamon, nutmeg and allspice. Mix well.

Sift together the flour, baking powder, baking soda and salt. Add to the pumpkin mixture in thirds, mixing well. Scrape the sides of the bowl with a spatula to get the bits off the sides and incorporate it with the rest of the batter.

Spray 2 9 X 5 loaf pans with nonstick spray and divide batter evenly between them. Stick it in the oven for about 55 minutes, checking to see if it is done by poking it with a fork. If it comes out clean, it is done. Let sit for about 10 minutes, then run a spatula around the edges of the bread to loosen, place bread on a wire rack to cool.

Only 7 points per slice! If you substitute applesauce for the oil, it will be 6 points per slice. Good as is, or you can add some cream cheese frosting or my caramel glaze. Love it!

Crockpot Creamy Italian Chicken

This is easy to prepare and doesn't require a ton of ingredients. And the family loves it! So, a win-win all around! I like to serve it with fresh baked bread. It's a delicious combination. Serves 6.

1.5 pounds chicken breasts, sliced
1 can cream of chicken soup
1 8 oz block cream cheese
1 cup peas
1 cup carrots, sliced
2 celery stalks, sliced
1 packet Italian Dressing mix
1/2 cup water with 3 tbsps flour or cornstarch dissolved

Spray the crock with nonstick spray.

Mix and cream of cream of chicken soup and cream cheese together in the crock. Add the peas, carrots and celery. Give it a little stir. Add the chicken and Italian Dressing mix, and incorporate everything well, making sure the spices and soup mixture covers everything. Cook on low for 6 hours, or high for 4 hours.

Serve it with rice, noodles, potatoes or bread. I personally prefer bread. Only 8 points per serving! Buon Appetito!

Spaghetti Aglio e Olio, or simply, Spaghetti with Garlic and Oil

This is totally one of my favorite dishes! Obviously it is Italian, and a very popular way to eat spaghetti in Italy. Very simple dish, and wonderful to serve with some fresh, crusty bread! Serves 6.

1 pound spaghetti noodles
1/2 tbsp salt
1 cup olive oil
3 cloves whole garlic, peeled and sliced
        or
3 tbsp minced garlic
2 whole dried red peppers
       or
1/4 tsp red pepper flakes
1/4 tsp black pepper
3 tbsp parsley
1/4 cup parmesan cheese

Prepare spaghetti according to box instructions, but add the salt to the water. Drain and set aside.

Pour the olive oil into a pan, and add the garlic on high heat. When it starts bubbling, turn down heat to low-medium and let it simmer. Do not let garlic get browned too fast, you want the garlic to slowly infuse the olive oil with flavor. When garlic is lightly toasted, turn heat off, and add the prepared spaghetti. Add the red peppers, black pepper, parsley and parmesan, and toss together, incorporating the flavors.

Serve and enjoy! I sure enjoyed it! About 12 points per serving. It is so so so awesome! I like to dip my bread into the oil, it just tastes so good!