These are so tasty and quick, perfect for a busy weeknight meal.
7 oz dry Chinese noodles or spaghetti
2 tablespoons butter
1 c chopped green onions
4 cloves garlic, minced
2 TBSP brown sugar
1 tsp soy sauce
1 TBSP oyster sauce
Boil a large pot of water and cook the noodles according to package instructions.
In a 12 inch skillet over medium-high heat and add the butter.
When the butter is sizzling and bubbling, add the garlic. Fry for 1 minute until very fragrant, but be careful not to let the garlic burn. Add the brown sugar, soy sauce, green onions and oyster sauce and stir well to mix. Add the noodles and toss well to get the sauce evenly distributed throughout the noodles.
What could by tastier or cuter than mini pumpkin cheesecakes for Thanksgiving? These are low fat too!
30 gingersnap cookies
2 TBSP canola oil
2/3 c brown sugar
2/3 c fat-free Greek yogurt
1/2 c pumpkin puree
8 oz low fat cream cheese, softened
1 1/2 tsp pumpkin pie spice
1 1/2 tsp vanilla
1/8 tsp salt
2 large eggs
Preheat oven to 300°.
Place cookies in a food processor; process until finely ground. Add oil; pulse to combine. Place 12 cupcake wrappers in a 12-cup muffin tin. Divide cookie crumb mixture evenly among muffin cups; press crumbs firmly into bottom.
Bake at 300° for 9 minutes or until lightly browned. Remove from oven; cool on a wire rack.
Wipe food processor clean. Place brown sugar, yogurt, pumpkin, and cream cheese in processor; process until smooth. Add pumpkin pie spice, vanilla, salt, and eggs; process until smooth. Divide batter evenly among muffin cups.
Bake at 300° for 15 – 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature.
Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
Serve with caramel sauce or whipped cream.