Muffins

Easy Pumpkin Carrot Muffins with Cream Cheese Frosting

8

These easy muffins are perfect for breakfast and packed lunches (or any time)! My kids devour them, and never even guess what they are made of!

10
1 box carrot cake (15 oz)
1 can of pumpkin (15 oz)
8 ounces cream cheese
1 tbsp. butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 pinch salt
3 tablespoons milk
Preheat oven to 350. Mix the cake mix and can of pumpkin. (DO NOT add the other ingredients to make the cake - just the can and the box!) Stir, stir, stir! Stir til it's all mixed up, and you have arms...
See the full directions on my site
Nutritions

Calories
484

Sodium
76mg
3% DV

Fat
43g
66% DV

Protein
2g
4% DV

Carbs
14g
5% DV

Fiber
0.9g
3% DV

Harvest Chicken Casserole Recipe

269

Read more at appetizergirl.com!

Cooking spray
1 tablespoons extra virgin olive oil ( divided )
2 pounds boneless skinless chicken breasts
Kosher salt
Fresh ground black pepper
1/2 onion ( chopped )
2 medium sweet potatoes ( peeled and cut into bite-sized cubes )
1 pound brussels sprouts ( trimmed and quartered )
2 cloves garlic ( minced )
2 teaspoons fresh thyme leaves ( or 1 teaspoon dried thyme leaves )
1 teaspoon paprika
1/2 teaspoon ground cumin
1 cup ow-sodium chicken broth ( divided )
2 cups uncooked wild rice
1/2 cup dried cranberries
1/2 cup sliced almonds
8
  1. Using a fine mesh sieve, rinse rice well for 1-2 minutes under cold water. Transfer rice to medium saucepan. Add 3 ½ cups water and 1 tablespoon of oil. Cover and cook over medium heat until...
    See the full directions on my site
Nutritions

Calories
433

Sodium
217mg
9% DV

Fat
12g
18% DV

Protein
31g
62% DV

Carbs
49g
16% DV

Fiber
6g
24% DV