Pumpkin Cookies

After baking during the holidays, I always have some pumpkin mix leftover in my fridge. Some recipes call for only half a can of pumpkin, leaving me with either doubling a recipe or being creative. Well, this time, I got creative. This is a two ingredient recipe that really needs nothing else, but addition touches are noted at the bottom if you must! 

Ingredients:

1 box Spice Cake Mix, dry (or any other cake mix you have on hand, i.e. Yellow Cake Mix)

1 can of pumpkin

Skim Ingredients:

1/2 box Cake Mix, dry

1/2 can of pumpkin

Preheat oven to 350 degrees. Mix dry cake mix and pumpkin until combined well. Cover cookie sheet with parchment paper or silicone baking sheet. Drop by tablespoons on the sheet. Cook for about 10-15 minutes or until the edges start to turn golden brown. Let cool on wire rack. Enjoy the cake-like texture of this cookie!

**Note: You can add extra spices such as allspice or cinnamon if desired. I choose to top my cookies with some powdered sugar sifted on top.

Butternut Squash Lasagna Roll Ups

I am crazy about butternut squash. It has a sweet, nutty flavor that I love and I just keep finding more ways to cook with it. The only hard part of this recipe is the daunting task of peeling and cutting of the squash. However, I have found using a potato peeler and a large knife to cut down through the meat of it isn't so bad. Also, I could slice it down the middle, vertically, and roast the squash to make it soft to handle. All you would need to do is drizzle the skin with some olive oil, place on sheet pan skin side up, and bake it on 400 for about 30 minutes or until fork tender. I made this lasagna into lasagna roll ups, but just because I only had a few lasagna noodles left in my pantry. You can put your own creative spin on this recipe.

Ingredients:
3 cups peeled, diced butternut squash
1 bag of baby spinach leaves
Olive oil
Salt and Pepper
1 tsp coriander
1/2 large onion, chopped
1 (15oz) part skim ricotta cheese carton
1 tub of feta cheese, divided (or your favorite cheese)

1 egg, beaten
1/2 jar of tomato sauce ( I used Prego traditional flavor)
8 lasagna noodles

Preheat oven to 350 degrees. Place butternut squash and onions on baking sheet and coat with olive oil, salt, pepper, and coriander. Bake for about 15-20 minutes, tossing in between, or until the squash is fork tender. Place baby spinach leaves on same baking sheet at last 5 mins, coat with more olive oil if squash is drying out and bake until spinach is slightly wilted. Set the baking sheet aside. In a bowl, combine ricotta cheese, 1/2 of the feta cheese, and the egg, set aside. Boil lasagna noodles is doing lasagna roll ups (If not, use oven ready lasagna noodles and no boil is needed for a regular lasagna. Drain noodles, and drizzle in between each noodles some olive oil to prevent sticking. (If sticking of noodles occur, rinse cold water over them to separate gently.) Spread 1/4 cup of tomato sauce on bottom of a 9x13 baking dish. Preheat oven, if not still on, back to 350. Assembly: Take one noodle and lay it on a cutting board or on a nonslip surface and spread it with a tablespoon of ricotta mixture, then add a heaping tablespoon or so of the butternut squash, onion, spinach mixture. Roll the noodle up and place seam down on tomato lined baking dish. Repeat until out of noodles or mixture. Drizzle the roll ups with the rest of the tomato sauce and top with the other half of feta cheese (not the ricotta mixture). Bake at 350 for about 20 mins or until cheese is slightly melting and sauce is bubbling. Enjoy!

Split Pea Pasta Pockets

Ingredients:
2 cups dried split peas, or frozen peas
2/3 cup ricotta cheese, part skim
1/3 cup parmesan cheese
zest of one lemon
1/2 tsp sea salt
drizzle of olive oil
1 cup vegetable broth for boiling pasta
1 package wonton wrappers
red pepper flakes

Cook dried peas according to package directions. If using frozen peas, use water to rinse the peas in a strainer. This will defrost them while keeping their color and you won't have to cook them. Combine cooked peas, ricotta cheese, and olive oil in food processor until smooth. It needs to be thick not runny so it hold up as a filling. Mix in a separate bowl the pea mixture, parmesan cheese, lemon zest and sea salt. In a large pot, bring water and 1 cup broth to a boil. Take only wontons being used out of the package and keep moist with a damp paper towel so the pasta won't dry out. Stuff each wonton with a scant tsp of the pea mixture, wet all sides of wonton pasta, and fold up into a pocket. Gently drop wontons into the boiling water, then stir once to keep them from sticking to pot or each other. The pasta is fresh and will be cooked in about 2 mintues or when they start rising to the top. Gently lift out each pasta pocket. Drizzle with olive oil and sprinkle crushed red pepper flakes on top. So Yummy! Enjoy!

Orzo Soup

For anyone who loves egg drop soup at Asian restaurants will love this spin on the delicious soup! This is a recipe posting from 101cookbooks.com that has inspired me to try things new and I hope you will try it too. This recipe is so creamy and delicious, light yet satisfying!

Ingredients:

7 cups vegetable broth or water with bouillon cubes
2 cups orzo (small pasta)
2 cups spinach
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes
extra virgin olive oil
3 egg whites
fine grain sea salt

Bring the broth to a boil in a large saucepan. Add the orzo and cook as package directions state.Stir in the chopped spinach and pinch of sea salt. In small bowl heat the tomatoes, red pepper flakes and splash of olive oil in microwave. Just before serving, slowly pour the egg whites into the soup and stir quickly with a whisk. Top each serving with spoonful of tomatoes. Enjoy!

Squash Gratin

 Squash Gratin is a healthy spin on potato gratin, which usually includes heavy cream and lots of butter. This is flavored with seasonings and only a pinch of butter is added to make bread crumbs crunchy. I still included cheese in it of course. I prefer feta, but you can use your favorite cheese to make it your own.



Ingredients:

zest of one lemon
3 large zucchini, sliced
1/2 tsp sea salt
1 tbsp oregano
1 tbsp parsley
1/2 tsp red pepper flakes
1 tsp minced garlic, or powdered garlic
1/4 cup olive oil
2 tbsp unsalted butter
2 cups fresh bread crumbs **See Note
5-6 small red potatoes, thinly sliced, transparently thin
1/4 cup feta cheese

Heat oven to 400. Drizzle a small amount of olive oil and zest of a lemon on bottom on a baking or casserole dish. Set the sliced zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes so excess water can drain off of them. Melt butter in pan until browned but not burned, add fresh bread crumbs, and toss together. Set aside off of heat. In small bowl, mix olive oil, oregano, parsley, garlic, sea salt, and red pepper flakes with a whisk. In large bowl, mix the sliced potatoes, feta, and drained zucchini. Add olive oil mixture to the potato and zucchini bowl. Add all the mixture to the prepared pan and sprinkle the bread crumbs on top. Bake for about 20-30 minutes or until the potatoes are tender and cooked through. This will vary greatly with the amount of water in each potato and zucchini as to how long it needs to cook. Enjoy! We ate it too fast to get a finishing picture. It was delicious!

*Note:  I just put whole wheat bread slices on the oven racks while the oven was preheating to make them toasty. It helps to have bread somewhat stale or toasty to absorb the butter.

Granola Bars

These granola bars are packed with protein and fiber which will surely get you motivated to start your day! Rolled oats have so many healthy benefits. They contain 5 grams of protein and 2 grams of soluble fiber per serving. Did you know that 3 grams of soluble fiber from oatmeal daily may reduce the risk of heart disease? I also am using wheat germ which contains Vitamin E and Folic Acid, and whole wheat flour that has a good source of fiber as well. Along with the healthy benefits, these bars are so delicious and addicting. I hope you enjoy!

Ingredients:
2 cups old fashioned rolled oats
1/2 cup splenda (or 1/2 cup regular sugar if you prefer)
1/2 cup wheat germ
1 tbsp cinnamon
1 cup whole wheat flour
1/2 cup dried cranberries (craisins)
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 tsp vanilla extract
sprinkle of brown sugar

Preheat oven to 350 degrees. Grease 9x13 baking pan. Mix in large bowl oats, splenda, wheat germ, cinnamon, flour, and cranberries. Make a well in the center of the bowl and add honey, beaten egg, oil, and vanilla extract. Mix with your hands to ensure all the oats are covered. Spread mixture evenly over the greased pan. If needed, grease the back of a spatula to prevent mixture from sticking to your hands and not spreading. Sprinkle brown sugar on top of granola mixture. Bake for about 20-25 minutes or until edges are browned. Let cool for about 5 mintues and cut in squares. If you let them cool completely, they will be too hard to cut. Continue to cool before eating.

Salsa Verde Turkey Burger

Salsa Verde is a green salsa you will find right beside the red salsa in the grocery store. It has a different taste than regular red salsa because it is made with tomatillos, which are from the tomato family, but look like small green (verde) tomatoes.

Ingredients:
Drizzle of olive oil
1 lb ground turkey meat (not ground turkey breast, you want the dark meat for this dish)
1/4 cup salsa verde (green salsa)
1/4 cup crumbled feta cheese (or if you prefer no feta, top the burger with provolone cheese slices)
1 tbsp dried cilantro
1/4 cup of dried Italian bread crumbs
1 avocado
1/2 cup light mayo
1 tsp minced garlic
splash of lime juice
Kaiser rolls or regular burger buns, toasted
1 small green tomato, cut in slices

Mix turkey meat, salsa, feta, cilantro, and bread crumbs in a large bowl. If you think the mixture looks too dry, add more salsa. Drizzle a large skillet with olive oil and turn to medium heat. Form turkey patties and place on hot skillet. Cook on each side for about 2-4 minutes or until seared through and no longer pink inside. While the burgers are cooking, mix in small bowl the avocado, mayo, garlic, and lime juice (I smash the avocado with a fork until slightly chunky). This can be used to top on just burger with no bun, like I do, or as your spread for the buns. Once burgers are done, spread avocado mixture on toasted buns and top with a slice of green tomato. Enjoy your healthy meal!

Three Bean Turkey Chili

Anyone who has eaten something I have cooked has probably had this 3 bean chili. It is mine and Melissa's staple that we go to when we know we have to feed a crowd or if we don't feel like cooking anything high maintenance. This is literally the easiest dish to make.. If you know how to open a can, rinse, and dump, you are good to go!This recipe serves 4-6 people, but double the beans if you have a crowd. 

Ingredients:
1 lb ground turkey
1/2 packet of taco seasoning
1 can diced tomatoes, undrained
1 jar thick and chunky salsa
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
1/2 tsp chili powder (optional)
1/2 tsp cumin powder (optional)
1 package (8oz) shredded cheddar cheese
Fritos scoops

Heat dutch oven or large pot to medium heat and cook turkey with the taco seasoning until no longer pink. Drain if needed (Turkey meat is so lean that you might not have any fat to drain off). Add turkey back to pot and add tomatoes, salsa and all the beans. I like to drain and rinse the beans to get the excess sodium out of the beans that comes from them being canned. If you like your chili more spicy, add the chili and cumin powder for a great spicy taste. Turn heat to high until chili comes to a boil. After chili is brought to a boil, cover the pot and turn to a low simmer. Cook on simmer for  10-20 minutes or until everything is heated through. Serve with cheese on top and Fritos to scoop with!

Oxo Good Grips Smooth Edge Can Opener

BBQ Nachos

Ingredients:
1 Boston butt pork roast
Pork dry rub seasoning
2 bottles of BBQ sauce (Sweet Baby Rays recommended)
Blue and Yellow Corn Tortilla chips
Queso cheese sauce

Start by rubbing the dry rub seasoning on the pork roast. Place the roast in the crockpot and pour 1 bottle of BBQ sauce in as well. Fill the rest of the crockpot up with water about 3/4 of the way and cover with the lid. Turn the crockpot onto high and cook for 6-8 hours. Arrange the chips on a platter. When roast is ready, pull apart with a fork and place on top of the chips. Add the other bottle of BBQ sauce and queso cheese sauce on top. Mix in with the chips if desired. Serve your nachos hot!!


***You can add jalapenos on top for a spicier bite!! (Recommended for you, Lenor)
Pfaltzgraff Country Cupboard 18-Inch Oval Platter

Lemony Chickpea Stir-Fry

**Daniel Fast Worthy
Tonight I had a sous chef who's name is Lenor! She was such a great help in chopping veggies and tasting for seasonings to add. Hope you enjoy our creation!

Ingredients:
4 tbsp olive oil
1/2 tsp sea salt
2 cans chickpeas, drained
1/2 cup vegetable broth
2 cups kale, chopped
4 small zucchini, chopped
juice or zest of 1/2 a lemon
1/2 tsp minced garlic
pinch of red pepper (cayenne)

Heat olive oil and garlic in a large skillet to medium heat. Add chickpeas and cook for about 2 minutes. Add to skillet, the zucchini, kale, and sea salt. Cook for about 1-2 minutes or until zucchini is tender. Add the broth and a pinch of red pepper. Cook on medium for 3 minutes longer or until broth is reduced down. Add a splash of lemon and serve.


***Taste as you go along and season to your taste!
Amco Enameled Aluminum Lemon Squeezer

Ginger Broccoli Bowl

**Daniel Fast Worthy
Before I went to the grocery store, I discovered this recipe and wanted to try it. I didn't have any whole wheat pasta so I googled a recipe for it without yeast or egg and made it! It was actually very simple to make and encourage you to make your own whole wheat pasta if you like. All you need is water and whole wheat flour. Here is the link for those who want to be ambitious: http://www.foodnetwork.com/recipes/mario-batali/eggless-pasta-recipe/index.html.

Ingredients:
4 cups vegetable broth (no yeast or sugar) or water
1 tsp ground ginger, or thin slices of fresh ginger
1-2 cups broccoli trees, trimmed
4 oz dried whole wheat pasta, or less if using fresh pasta
1-2 tbsp soy sauce
1 tsp dried basil
1 tbsp dried mint
a squeeze of lime juice
a dash crushed red pepper flakes
toasted sesame oil (opt)

Place the broth and ginger in a large saucepan and bring to a boil. Add pasta and cook for about 8 minutes or until almost tender. Bring broth and pasta to a simmer. Add broccoli and cook until bright green. Stir in the soy sauce, basil, mint, lime juice, and red pepper flakes. Take of heat and serve. Top with a slight dash of sesame oil if desire.

 OXO Good Grips 1158600 Ginger Peeler

Black Bean Tacos

**Daniel Fast Worthy
Ingredients:
1 can black beans, drained and rinsed (no sugar added)
1/2 can corn, drained and rinsed (no sugar added)
1/2 can mild or medium salsa (publix brand has no sugar added), or green salsa (salsa verde)
1 cup cooked brown rice
1 tsp dried cilantro
1/2 tsp paprika
dash of sea salt
6 100% corn tortillas
Olive oil

Heat about a tablespoon of olive oil in skillet to medium heat. Cook corn tortillas on both sides till slightly golden brown, not too crispy, so you are still able to fold them like a taco. Set aside on a paper towel lined plate and sprinkle each with a dash of sea salt. In the same skillet, add the black beans, corn, salsa, and already cooked rice on medium heat for about 2-3 minutes or until heated through. Mix in the cilantro and paprika and any other seasonings to your taste. Assemble your taco!

Stuffed Acron Squash

**Daniel Fast Worthy
This is literally the easiest dish ever. It may sound difficult because of the unfamiliar acorn squash we are using, but just follow along and it will be a cinch! I'm sure you will enjoy the squash natural sweet flavor as if you have cooked it in butter.

Ingredients:
2 Acorn Squash (they are in produce section next to summer squash and zucchini. it is green and resembles an acorn)
Olive oil
1/2 tsp Sea salt
1/2 tsp paprika
1 can black beans, drained and rinsed (no sugar added)
1 can corn, drained and rinsed (no sugar added)

Preheat the oven to 350. Cut both acorn squash in half, horizontal, as to serve two people with it. Scoop out seeds and discard. Drizzle olive oil on a baking sheet and place all four pieces of the squash, inside of squash facing down and green side up. Bake for about 30-45 minutes depending on size of your squash or until it is fork tender inside. In a skillet add sea salt, black beans, corn with a splash of olive oil on medium heat. Cook for about 2-3 minutes or until heated through. Spoon black bean mixture into the cooked squash pouch. Put back into oven to heat through for about 10 more minutes. Drizzle more olive oil on top if you wish and serve.

Wintery Minestrone

**Daniel Fast Worthy

Ingredients:
2 tbsp olive oil
4 carrots, peeled and chopped
2 tsp minced garlic
1/2 onion, chopped
1/4 cup diced soft sun-dried tomatoes, find in jar of oil (no sugar added)
2 bay leaves
1/2 tsp basil
Salt and Pepper
3 cups vegetable broth
1-2 cups water
2 handfuls of washed kale
1 can white bean, such as northern or navy (no sugar added)
1 cup small whole wheat pasta, ditalini

In a large dutch oven or pot, heat olive oil to medium heat. Add to pot carrots, garlic, onion, sun dried tomatoes. Cook for about 3 minutes and add bay leaves, broth, basil, and water depending on how much soup and broth you want to make. Bring broth mixture to a boil, add kale, pasta, and beans. Cook until pasta is done, about 10 minutes and kale is tender. Make sure you find the bay leaves and remove them before serving.

Tangy Bell Pepper Spaghetti

**Daniel Fast Worthy
Ingredients:
1 lb whole wheat spaghetti noodles
1 tbsp olive oil
3 red, green and yellow bell peppers, cut in strips
Salt and Pepper to taste
Jar tomato sauce (homemade or store bought) *see note below

Cook spaghetti noodles as directed and drain. In large skillet heat olive oil to medium heat, add bell peppers, salt and pepper to taste. Cook for about 5-7 minutes or until peppers tender. Add the tomato sauce to the skillet and season to taste, if needed. Heat through for about 3 more minutes. Add sauce to spaghetti noodles or serve it up!

*Note: There are a few options in the grocery store to choose from with no sugar added.
Hint: Look at top shelf in the sauce isle to find the healthiest choices

Classico tomato and basil

Francesco Rinaldi To Be Healthy tomato and basil, or garlic and onion

L.E. Roselli's Marinara or Spaghetti sauce