self pep talk

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.

This Month's Routine: Know What You're Having for Lunch
Meeting Topic:  Believe It Will Work

Cranberry-Nut Rugalach

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Weight Watchers Recipe

2PointsPlus Value
Track
Prep time: 12 min
Cook time: 15 min
Other time: 0 min
Serves: 16
There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.
Recipe
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Ingredients
2 spray(s) cooking spray  
1/4 cup(s) dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)  
1/4 cup(s) walnut(s), finely chopped  
1 Tbsp sugar, granulated  
1 Tbsp all purpose flour  
8 oz reduced fat crescent roll dough  
1 Tbsp powdered sugar  
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Sprinkle flour on a dry surface; roll out dough into an 11-inch square. Separate dough along perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.

Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.

Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving.
Notes
These cookies taste best served warm. To reheat, place cookies in a preheated 325°F oven for 5 minutes. Do not microwave – it will toughen the dough.

30 day challange...

This is one from last year... no reason why we cant use it this year though?

This Month's Routine: Know What You're Having for Lunch
Meeting Topic:  Know What You're Having for Lunch