Traditional cheesecakes take 90 minutes to make and 6 hours to cool. Satisfy the cheesecake craving much faster with this version.
In a large bowl with an electric mixer, beat cream cheese, sour cream, powdered sugar, vanilla, and lemon juice. Fold in whipped topping with a rubber spatula. Spread mixture into graham cracker crust, smoothing out the top. Loosely cover and refrigerate until firm, at least 2 hours. When ready to serve, cut into slices, plate, and liberally top with cherry pie filling. Cover and refrigerate leftovers.
Per serving: 474 calories, 26 grams fat (12.5 grams saturated fat), 56 grams total carbohydrates, 57 milligrams cholesterol, 274 milligrams sodium, 1 gram fiber, 5 grams protein.
Ready in a fraction of the time it takes to make enchiladas, yet just as satisfying.
In a large cast-iron skillet over medium-high heat, mix together black beans (or meat) and enchilada sauce. Stir and heat until sauce is bubbling. Mix in tortilla strips, stir well, and top with cheese. Reduce heat to low and cover with lid. Simmer 5 minutes. Remove lid, sprinkle diced green onion on top, and serve.
*Cooked ground beef or shredded chicken can be substituted for the black beans.
Per serving: 304 calories, 12 grams fat (5.5 grams saturated fat), 34 grams total carbohydrates, 28 milligrams cholesterol, 827 milligrams sodium, 6 grams fiber, 14 grams protein.
The easiest muffins you'll ever make!
In a bowl, combine cake mix, pumpkin purée, and water with a spatula until well combined (it'll take a few minutes). Pecans or chocolate chips can all be mixed in now, with some reserved to sprinkle on top.
Preheat oven to 350 F and line a 12-cup muffin pan with cupcake liners. Spoon batter into liners, topping with more nuts or chips (if desired). Bake about 25 minutes. Cool at least 10 minutes before removing from pan. Optional icing: Whisk ½ cup powdered sugar with ½ tablespoon milk and drizzle over cooled muffins. Store in an airtight container at room temperature for up to 2 days.
Per serving: 137 calories, 0.5 grams fat (0 grams saturated fat), 33 grams total carbohydrates, 0 milligrams cholesterol, 286 milligrams sodium, 3 grams fiber, 1 gram protein.
No preplanning required to fulfill your pizza craving in a flash. It's also a great way to use up leftover herbs or yogurt before they turn! Choose precooked toppings, as they'll be in the oven a very short time.
In a medium bowl, combine flour, baking powder, garlic powder, salt, and parsley. The moisture content of the Greek yogurt/sour cream will dictate how much is needed — low-fat versions have more moisture. Add ¼ cup yogurt at a time, mixing until dough forms into a ball. Knead 1 minute.
Preheat oven to 450 F. Transfer dough to a floured surface (this can be done on a flat metal baking sheet without edges to skip a step). Roll out to approximately the size of your baking sheet. Lift and flip to ensure it doesn't stick. Bake 7 minutes on middle rack of oven, then remove to add toppings. Spread sauce to the edges and evenly place chosen toppings. Bake another 7 minutes, keeping a close eye for when the cheese is melted. Serves four as an appetizer or two for dinner.
Toppings shown in picture: Pesto with sun-dried tomatoes, shredded mozzarella, and fresh mozzarella.
Per serving (dinner serving, without toppings): 280 calories, 3 grams fat (1 gram saturated fat), 51 grams total carbohydrates, 6 milligrams cholesterol, 677 milligrams sodium, 2 grams fiber, 11 grams protein.
