Jess's Recipes

2 1/2 c chopped veggies - any combination - broccoli, baby zucchini, squash, tomatoes, sauteed onions, etc. (I used 2 cups zucchini and 1/2 cup onions in the photo below) 1/3 c grated cheese - I use two handfuls, whatever is in fridge (In the photo below I used 1/3 cup shredded cheddar and a small wedge of brie leftover in the fridge - it was a great addition) 1 c milk 2 eggs 1/2 cup pancake mix 1/2 tsp salt 1/4 tsp pepper, to taste optional - 2 large sausage links, 1 c ham or 1 c chicken, all cooked and chopped (we used kielbasa) grease plate sprinkle veggies, cheese into plate beat remaining ingredients and pour into plate bake 400 for 35 minutes or until knife inserted into center comes out clean In the photo below I didn't read the directions and just mixed all the ingredients and then baked it. It came out great. We both loved it!)

1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. (1 cupcake, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) For frosting, try 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix