Pumpkin Pie Shake

Pumpkin is absolutely THE flavor of Fall. Here's a low cal, low fat shake that I am absolutely obsessed with. I got the idea for this from a good friend and it's so easy to make, I find myself whipping them up as often as possible!

Here's what you'll need:

2/3 cups Libby's Easy Pumpkin Pie Mix
1/2 cup skim milk
1 cup ice (the smaller the ice the better- it'll be easier for the blender to break down)
3 packets Splenda (or sugar of your choice)
1/2 tsp cinnamon
   *VERY IMPORTANT: make sure you get the pumpkin pie mix and not the pumpkin puree.

Directions:

1. Add all ingredients to the blender.
2. Blend until all the ice is broken down and your shake is smooth and frothy.
3. Poor into your favorite mug and enjoy.

Pretty straightforward, right? The results are amazing, and the best part is, you can have an amazing pumpkin shake without the guilt of the 34g of fat you'd get from a Sonic pumpkin pie shake.


Extras
You may be asking yourself, "What about the pie crust? What about the whipped cream?" Don't worry you can easily add these without increasing the fat and calorie content too much. Here's how::



For the whipped cream, add a dollop of fat free Cool Whip.



For the pie crust, break open a 100 calorie pack of Lorna Doone Shortbread Cookies, crush them into smaller pieces, then sprinkle the cookie crumbles on top 

Spicy Black Bean Soup

Here's an amazing recipe for soup that you can make in under 15 minutes. Best eaten on a chilly night- it's my new Fall Favorite.

Here's what you'll need:
1 can of black beans (drained)
1 can of Rotel
1 can of creamed corn
0.5 tsp of ground cumin
2-3 tsp of chili powder
salt to taste

Options Options Options!!

When it comes to this soup, the spicier the better. I use a minimum of 1 tbs of chili powder, but again- it's all about personal preference. Start out with 2 tsp and then add a little as you go along until you get it just right.

While I love (love love) black beans, I have to say, I'm not a fan of beans in my soup. I like soup that I can sip on from a coffee mug, so I start out by putting everything in the blender: the beans, the Rotel, the corn, and even the spices.
The blender is completely optional and if you prefer a chunkier soup, simply start by adding everything to a nonstick pan, and skip to step 2 below.

Directions:

1. Pour all ingredients into the blender and mix or blend for about 30 seconds
2. Pour ingredients from the blender into a non-stick pan and simmer on medium high for about 10 minutes.
Stir occasionally.
3. Add extra chili powder and/or salt to taste

yuuuum

This is some seriously satisfying soup. 

Once your soup has cooked for about 10 minutes, put some in a bowl, add your favorite topping and enjoy! I love a few croutons on my soup but I think a little shredded cheese would work really well here too.