Cincinnati Style Beef Chili

• 2 TBSP paprika
• 2 TBSP cocoa powder
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp allspice
• 1 ¼ lb lean ground beef (7% fat or less)
• 1 (15.5 oz) can diced tomatoes
• 1 onion, diced
• 8 cloves garlic, peeled and minced
• ¼ cup apple cider vinegar
• 1 (14.5 oz) can kidney beans, rinsed and drained
• 8 oz whole wheat spaghetti
• ½ cup diced red onion
• 4 TBSP shredded reduced fat cheddar cheese
• 4 TBSP chopped fresh cilantro

1. Stir together all spices in small bowl. Place beef in medium bowl and mix in 3 TBSP of spices. Saute beef in skillet until browned, breaking up with spoon, 6-9 minutes. Transfer to 4 quart slow cooker.
2. Add tomatoes, onion, garlic and vinegar to slow cooker and cook on low 8-10 hours or 4-5 hours on high.
3. About 20 minutes before finished, add beans and remaining spices. Stir to combine.
4. Cook pasta per package directions. Divide pasta in 4 bowls. Divide chili in half and then divide half in 4 servings over pasta. Sprinkle with red onion, cheese and cilantro
5. Reserve other half of chili 4 days in refrigerator or freeze 3 mos.

Weight Watchers Points Plus = 7
Serves 4 plus leftovers

Sweet Potato Crunch

• Sweet Potatoes (8-9 oz each)
• 1½ cups Weight Watchers Vanilla nonfat yogurt
• ½ tsp. pumpkin pie spice
• 2/3 cup low fat granola
• Non stick cooking spray

1. Bake sweet potatoes in 350 oven 40-60 minutes until fork tender.
2. After the potatoes cool to touch, remove skin. Place in mixing bowl and beat together yogurt, potatoes and spice.
3. Coat 1 ½ or 2 quart baking dish with nonstick spray, fill bowl with potato mixture and sprinkle granola on the top.
4. Spray granola topping quickly with nonstick spray, and bake casserole at 350 for 45 min. Remove and serve.

Serves 8 ½ cup serving
Weight Watchers Points Plus = 4 points

CRUSTLESS PUMPKIN PIE

• 1 (15 oz) can pumpkin
• 1 can evaporated skim milk (12 oz)
• 2 eggs, beaten
• 1/2 tsp salt
• 2 tsp pumpkin spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
• 1 tsp vanilla
• 2/3 c Splenda or sugar to taste (I use much less Splenda) or about 1/3 or less c sugar

1. Combine all ingredients and beat until smooth. Pour into pie plate (sprayed with Pam). Bake 400 degrees 15 min. then 325 degrees for 45 or until knife inserted comes out clean.
2. Top with a little fat free cool whip for even more of a treat.

6 servings
Weight Watchers Points Plus = 2

Pumpkin Fluff

• 1 package sugar free vanilla pudding
• 1 can pumpkin
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• Dash of nutmeg
• 1 packet splenda
• 1 (8 oz) tub fat free cool whip

1. Mix everything but cool whip well, then fold cool whip in.

Serves 6 (1/2 cup)
Weight Watchers Points Plus = 2

Salty Caramel Smoothie

• 1 Cup Skim Milk
• 1/2 Cup plain canned pumpkin
• 1/8 tsp pumpkin pie spice.

1. Add all ingredients to a blender with a ice, blend till ice is dissolved.

Serving Size 1 Cup
Weight Watchers Points Plus = 4 Points