Got these in my email this morning and wanted to pass them on

Surprise, It's Pumpkin! Enchiladas

PER SERVING (1 enchilada): 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein -- POINTS® value 3*

This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!

Ingredients:
2 medium-large corn tortillas (like Mission Super Size) 
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1 slice fat-free cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, fat-free sour cream, chopped scallions

Directions:
Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

MAKES 2 SERVINGS

So-Good Spinach Bites

PER SERVING (1/6th of recipe, about 3 Spinach Bites): 70 calories, 2g fat, 341mg sodium, 8.5g carbs, 2.5g fiber, 1g sugars, 4.5g protein -- POINTS® value 1*

These crazy-delicious things are our take on a spinach ball recipe by HG subscriber Barbara. They rock... and, um, roll. Literally.

Ingredients:
One 10-oz. package frozen chopped spinach, defrosted and thoroughly patted dry
1/2 cup finely chopped onion
1/3 cup Fiber One bran cereal (original)
1/4 cup reduced-fat Parmesan-style grated topping
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. fat-free cream cheese, room temperature
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
3/4 tsp. minced garlic
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/8 tsp. black pepper

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the Fiber One, and stir until completely mixed.

In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Add Fiber One crumbs to the large bowl and mix until integrated.

Prepare a baking sheet by lightly spraying it with nonstick spray. Scoop out about 1 tbsp. of the mixture, form it into a ball with your hands, and place it on the baking sheet. Repeat with the rest of the mixture, yielding a total of about 18 balls.

Bake in the oven for 20 minutes. Allow to cool slightly, and then have a ball (or several)!

MAKES 6 SERVINGS

Oh My Squash! Pot Stickers

PER SERVING (5 pot stickers w/ sauce): 161 calories, 0.5g fat, 786mg sodium, 35g carbs, 3g fiber, 5g sugars, 4.5g protein -- POINTS® value 3*

These Asian-style pot stickers are outrageously good. Make 'em for a crowd or keep them all for yourself!

Ingredients:

For Pot Stickers
25 small square wonton wrappers (found in the refrigerated section of the supermarket with the other Asian items)
3 1/2 cups peeled and cubed butternut squash (about a pound)
1/2 cup grated carrots
1/4 cup chopped scallions
2 tbsp. light or low-sodium soy sauce
1 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. ground ginger

For Dipping Sauce
2 tbsp. light or low-sodium soy sauce
1 tbsp. red wine vinegar
1 tbsp. sweet chili sauce

Directions:
Place squash in a large microwave-safe bowl with 1/2 cup water. Cover and microwave for 12 - 14 minutes, until squash is soft.

Meanwhile, combine ingredients for dipping sauce in a small bowl, and refrigerate until you're ready to serve the pot stickers.

Once the bowl containing the squash is cool enough to handle, drain excess water. Using a fork or potato masher, mash squash completely. Add carrots, scallions, soy sauce, garlic, salt, and ginger, and mix thoroughly. This is your filling. Set aside.

Lay two wonton wrappers flat on a clean, dry surface. Spoon approximately 1 tbsp. of the filling into the center of each wrapper. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner of each wrapper to meet the top right corner, forming a triangle and enclosing the filling. Then press firmly on the edges to seal. Set aside, and repeat with all remaining wrappers and filling.

Once all wontons are assembled, bring a pan sprayed with nonstick spray to medium-high heat. Working in batches, cook wontons for 3 - 4 minutes on each side, beginning with the flat sides down, until crispy. (Between batches, remove pan from heat and re-spray with nonstick spray.)

Serve with sauce and enjoy!

MAKES 5 SERVINGS

another one to pass on

Saucy Chick BBQ Nachos

PER SERVING (1/5th of recipe, about 14 loaded nachos): 229 calories, 3g fat, 875mg sodium, 26g carbs, 1.25g fiber, 7g sugars, 21g protein -- POINTS® value 5*

Who says BBQ-inspired items are a.) just for summer months, and b.) too fattening to enjoy? CRAZY LOONS, that's who. Check out our no-guilt, BBQ chicken nachos, perfectly suitable for all seasons. Mmmmm!

Ingredients:
4 oz. (about 70) baked tortilla chips (like the kind by Guiltless Gourmet or Baked! Tostitos Scoops!)

One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 cup BBQ sauce (with about 45 calories per 2-tbsp. serving), divided

1 cup shredded fat-free cheddar cheese

2 tbsp. chopped scallions

Optional topping: fat-free sour cream

Directions:
Preheat oven to 350 degrees.

Spread out tortilla chips on a large ovenproof platter or baking sheet sprayed with nonstick spray.

In a small bowl, combine chicken and 1/4 cup BBQ sauce. Mix well, and then spoon mixture evenly over the chips.

Top evenly with cheese. Drizzle remaining 1/4 cup BBQ sauce over the chips.

Bake in the oven for 8 - 10 minutes, until cheese and BBQ sauce are hot.

Sprinkle scallions over nachos. If you like, top or serve with sour cream. Enjoy!!!

MAKES 5 SERVINGS

GM Ms Linda.

Thankyou .

Thoses pot stickers sound really good  for Fall Fare,~A

Hey Jeff,   I'll take the pot stickers too !~   Thanks for sharing the appys ~  Janie

Thanks Linda!