Pumpkin Cheesecake Recipe

Ingredients
2 cups low-fat ricotta cheese
1 (15 ounce) can pumpkin puree (NOT pie filling)
1/2 cup sugar-free maple syrup
5 tablespoons Splenda granular, sugar substitute
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup vanilla protein powder
1 reduced fat graham cracker crust
1 cup Cool Whip Free (fat free, sugar free)

Directions
1. preheat oven to 400f degrees.
2. in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
3. pour mixture into pie shell and smooth out with spoon or spatula
4. bake for 30 to 40 minutes until filling is set.
5. let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
6. serve with a tbsp of the cool whip and enjoy!


This recipe is a high protein recipe that the whole family loves from Eating for Life cookbook. My family loves this and only my daughter knows its healthy. My husband who hates cheesecake loves this recipe.

Spicy Buffalo Chicken Sandwich recipe

Prep time: 22 Min. Cook time: 15 Min. Serves: 4

Ingredients
2 tsp Hungarian paprika
2 tsp chili powder
1 Tbsp olive oil
1/2 cup hot pepper sauce (ex. Frank's RedHot Original)
4 whole-grain buns, split
4 lettuce leaves

Instructions
In a small bowl, combine paprika and chili powder. Then sprinkle spice blend over chicken breasts.

Lightly coat a large skillet with cooking spray and place over medium-low heat. Place chicken breasts in skillet; cook for 6 minutes. Turn and cook until no longer pink in the center; about 6 more minutes.

Place a large saucepan over low heat. Add olive oil and heat for 1 minute. Stir in hot pepper sauce.

When the chicken breasts are done, remove from skillet, place in saucepan and coat evenly with hot pepper sauce mixture.

Place a whole-grain bun on each four plates, top with lettuce and a portion-sized chicken breast.

Serve with celery, carrot sticks and blue cheese dressing for a complete meal.

From: Eating for Life cookbook by Bill Philips

My husband is not a chicken fan but loves this recipe! Bon Appetit