PUMPKIN QUINOA STEW

PUMPKIN QUINOA STEW

Yield: Makes 8 to 10, 1 cup servings.

INGREDIENTS

2 tbsp coconut oil

1 large yellow onion, peeled and chopped

2 cloves garlic, peeled and minced

2 teaspoons unrefined sea salt

1 teaspoon cumin

6 plum tomatoes, peeled and chopped

3 cups baked pumpkin flesh

3 cups low sodium stock

1 cup red quinoa, well rinsed

2 cups black beans (cooked)

Freshly ground black pepper

Handful fresh cilantro

PREPARATION:

1. In Dutch oven heat coconut oil.
2. Add onion and cook until translucent – about 5 minutes.
3. Add garlic, salt and cumin. Saute until garlic becomes fragrant.
4. Add tomatoes, pumpkin and stock. Increase heat and let boil.
5. Add quinoa to boiling stock mixture.
6. Add black beans.
7. Reduce heat and let simmer for 15 to 20 minutes or until quinoa sprouts its’ little tail.
8. Season with salt and pepper.
9. Garnish liberally with chopped cilantro.
Thanks Tosca Reno

Pumpkin Protein Bars!

Ingredients:

• 1 cup pumpkin
• 6 egg whites
• 2 tsp vanilla
• 2 scoops vanilla protein powder
• 4 tbsp coconut flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1-2 tsp stevia
• 1/4-1/2 cup chocolate chips

Directions:
Mix dry ingredients together. Mix wet ingredients together then whisk into dry ingredients. Pour into a greased baking dish and bake at 350 degrees for 20-30 minutes.

Pumpkin Chowder!

Pumpkin Chowder
2 tablespoons butter
3 large carrots, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1 small pie pumpkin, peeled and diced into 1/2 inch pieces
1/8 cup minced garlic
2 poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, chopped
3 cups shredded chicken (I like to use sticky chicken)
1/2 cup (1 stick) butter
1 cup all-purpose flour
1 cup milk
Heat the butter in a large stockpot over medium heat. Add the pumpkin, carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the vegetables are tender. Stir in the chicken and cook, stirring frequently, until chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the milk and serve. Garnish with cilantro and pumpkin seeds if desired.

Pumpkin Enchiladas

Pumpkin Enchiladas

1 sweet onion, diced
1 tablespoon garlic, minced
1 jalapeno, diced
2 Tbs butter
2 cups chicken, cooked and diced
green chilies (4 oz)
1 can pumpkin (15 oz)
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon chili powder
2 teaspoons cumin
dash of salt & pepper
10 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup green onions
Cilantro (optional)
In a saucepan, melt the butter over medium heat, add onion. Sauté until brown and caramelized, about 5 minutes. Then add in garlic and jalapeno and cook until fragrant about 1 minute. Add the chicken and green chilies to the pan, mix well and remove from heat.
In a large bowl, whisk together the pumpkin, cream, broth, chili powder, cumin, salt and pepper.
Spoon chicken mixture into the tortilla’s, rolling them tightly and placing in a medium-sized baking dish seam side down. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions!

Pumpkin Oatmeal Cookies...not hip friendly but worth it!

Pumpkin Oatmeal Cookies
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds
1 cup pecans, finely chopped
1/2 cup raisins
Directions
Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flours, oats, baking soda, salt and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in pecans and raisins.
Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350.
Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

Listed @ Life As Mom, Recipe Swap

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Crock Pot Turkey White Bean Pumpkin Chili

Crock Pot Turkey White Bean Pumpkin Chili
Gina's Weight Watcher Recipes 
Servings: 9 • Serving Size: 1 cup • Old Points: 5 pts • Points+: 6 pts
Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)

Ingredients:

• cooking spray 
• 2 lb 99% lean ground turkey
• 1/2 tsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp chili powder, to taste
• 2 bay leaves
• 2 tsp cumin
• 1 tsp oregano
• 2 (15 oz cans) white northern or navy beans (I prefer Goya) rinsed and drained
• 15 oz can pumpkin puree (not pumpkin pie filling)
• 4.5 oz canned chopped green chile
• 2 cups low sodium, fat free chicken broth
• chopped cilantro and chives for topping
• salt and pepper to taste
• low fat sour cream for topping (optional)

Directions:


Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Pumpkin meatloaf with Pumpkin BBQ Sauce!

Ingredients (12 slices)

For the meatloaf

• 4 pounds of ground beef (I use Turkey)
• 4 ounces bread crumbs (from about 3 slices of bread)
• 1 cup canned pumpkin
• 2 eggs
• 1 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp chili powder
• 1 clove garlic
• 1/2 tsp smoked paprika (optional)

For the BBQ sauce

• 2 cups ketchup
• 1 cup canned pumpkin
• 2.5 tbsp water
• 2 tbsp apple cider vinegar
• 1.5 tbsp brown sugar
• 2 tsp cinnamon
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)

Instructions

For the meatloaf

Preheat oven to 400*

Combine all the ingredients into a large bowl (give yourself lots of room!) and mash, squeeze, and knead around until mixed thoroughly.

Spray your loaf pan and form the loaf inside.

Bake for about 70 minutes, or until inner temperature reaches 160*

For the sauce

Combine ingredients in a saucepan and heat on medium until sauce is warm and thick.

Serve sauce over sliced meatloaf

-Kath Eats Real Food

2-Ingredient Pumpkin Muffins

Introduction

These simple pumpkin muffins are so simple to make. They will fill your house with a sweet aroma, too! These simple pumpkin muffins are so simple to make. They will fill your house with a sweet aroma, too!

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 18

Ingredients

1 box spice cake mix
1 (15-ounce) can pure pumpkin puree

Make Quick Bacon, Egg & Cheese Sandwiches

Tips

Mix in 1/2 cup raisins or chopped nuts if desired.

Directions

Simply mix the pumpkin and the spice cake mix powder together and drop by heaping tablespoons into greased muffin cups.
Bake at 350 18-22 minutes or until a knife comes out clean

Nutritional Info

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 113.8

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 119.9 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 2.0 g
• Protein: 2.9 g

Healthy Pumpkin Banana Bread

Introduction

Healthified pumpkin banana bread! Healthified pumpkin banana bread!

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 32

Ingredients

2 cups all-purpose flour
2 cup whole wheat flour
1 teaspoon baking soda
4 teaspoons baking powder
1 tsp salt
1 Tbsp pumpkin pie spice
1 cup granulated sugar
1/2 cup brown sugar
1/4 cup olive oil
4 eggs, lightly beaten
1 cup lowfat (2%) milk
1 (15-ounce) can pumpkin
2 ripe bananas, mashed

Directions

Preheat oven to 350
Combine flour and next 4 ingredients (through pumpkin pie spice) in a large bowl; make a well in center of mixture. Combine sugar and all wet ingredients in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 slices per loaf (serving size: 1 slice)



Number of Servings: 32

Nutritional Info

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 106.2

• Total Fat: 2.3 g
• Cholesterol: 0.7 mg
• Sodium: 287.8 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 1.6 g
• Protein: 3.1 g

Sugar-Free Pumpkin Cheesecake

Introduction

This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon. This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon.

Number of Servings: 1

Ingredients

• 3 (8 oz.) packages reduced fat cream cheese, at room temperature



• 1 1/2 cups sucralose powder (such as Splenda)



• 1 teaspoon pure vanilla extract



• 1/2 teaspoon cinnamon



• 1/8 teaspoon freshly grated nutmeg



• 2 large eggs



• 2 large egg yolks



• 1 15 oz. can pumpkin



• 1/4 cup heavy cream

Tips

Top with pecans, if desired.

Directions

1. Preheat the oven to 350° F.



2. Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and yolks and beat just until blended. Beat in the pumpkin and cream.



3. Pour the batter into an ungreased springform pan, and place it on a baking sheet.



4. Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes.



5. Run a sharp knife between the cake and the sides of the pan to release it. Remove the sides of the pan. Cool completely on the rack. Cover and refrigerate until well chilled before serving, at least 4 hours.



10 to 12 servings.

Mini Spinach-Artichoke Frittatas !

What You Need

6 eggs (EGG WHITES)

3/4 cup KRAFT Grated Parmesan Cheese (LOW CALORIE)

1/4 cup MIRACLE WHIP Dressing (FAGE 0% yogurt)

1Tbsp. flour

1Tbsp. Dijon mustard

1/2tsp. ground black pepper

1can (14 oz.) artichoke hearts, drained, chopped

1pkg. (10 oz.) frozen chopped spinach, thawed, drained

3green onions, thinly sliced

1/3cup finely chopped red peppers

Make It

HEAT oven to 350°F.
WHISK first 6 ingredients in large bowl until well blended. Add remaining ingredients; mix well.
SPOON 1-1/2 Tbsp. spinach mixture into each of 32 mini muffin cups sprayed with cooking spray.
BAKE 15 to 18 min. or until toothpick inserted in centers comes out clean.

Kraft Kitchens Tips

Make Ahead

Frittatas can be baked ahead of time. Cool, then refrigerate up to 4 hours. When ready to serve, cover loosely with foil then reheat in a 350ºF oven 5 to 10 min. or just until warmed.

How to Prevent Baked Frittatas from Sticking to Pan

Spray muffin cups well with cooking spray to help prevent the baked frittatas from sticking to the cups. If the frittatas do stick to the cups, use tip of sharp knife to run around edges of frittatas to help release them from the cups.