Quick and Easy Pumpkin Brownies

Ingredients:

1 Package Brownie mix (or homemade brownie mix)

15 oz Can pumpkin purée (or fresh pumpkin purée)

Directions:

Thoroughly mix brownie mix and pumpkin. 

Grease a small casserole dish (I used coconut oil). Pour in brownie batter. 

Bake at 350 degrees until done. About 25 minutes. 

Optional: Serve with whipped topping or ice cream!

* Adapted from http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Pumpkin Pie Fruit Dip

Ingredients:

15 oz Can of pumpkin purée (or fresh pumpkin purée)

3/4 C Brown sugar, packed

6 oz Vanilla greek yogurt (non-fat is fine)

1/8 t Cinnamon

1/8 t Pumpkin pie spice (or more to taste)

8 oz Cool Whip (lite is fine)

Honeycrisp apple slices

Directions:

Thoroughly mix pumpkin, brown sugar, yogurt, and spices together. 

Fold in Cool Whip. 

Chill until ready to serve.

* Adapted from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html

Turkey and Cranberry Quesadillas

Ingredients:

2 8-inch Tortillas

1/2 C Shredded cheese

1/2 Cooked turkey, shredded

1/2 Jalapeño, diced

2 T Cranberry sauce

1/4 C Onions, diced (or sliced green onions)

Cilantro

Directions:

Cook jalapeño and onions in a skillet in a little bit of vegetable oil. Layer all ingredients on one tortilla. Place another tortilla on top. Fry in light amount of oil. 

* Adapted from http://www.closetcooking.com/2008/12/turkey-and-cranberry-quesadillas.html

Shrimp Saganaki Linguine

Ingredients:

8 oz Linguine

1 T Olive oil

2 Medium onions, diced

3 Cloves garlic, minced

Crushed red pepper flakes, to taste

1/4 C White cooking wine (or chicken broth)

28 oz Can Diced tomatoes (undrained)

1 t Oregano

1 lb Cooked shrimp

1/2 C Feta, crumbled (or goat cheese)

1 t Dill (or 1 T fresh Dill, chopped)

1/4 C Parsley, chopped 

Salt and pepper to taste

Directions:

Pour Olive into into a large frying pan (Saganaki). Cook onions on medium heat in oil until tender. Add garlic and red pepper. Cook until fragrant. Add white wine and simmer for several minutes. 

Cook pasta as directed on package. 

Add the tomatoes and oregano and simmer until the sauce thickens. 

Mix in the feta, dill, and parsley. Add shrimp. Cook just until shrimp is heated through. 

Serve over linguine. 

* Adapted from http://www.closetcooking.com/2013/10/shrimp-linguine-in-tomato-and-feta-sauce.html

Chicken Broccoli and Quinoa Casserole

Ingredients:

3 C Rinsed and cooked quinoa

12 oz Brocolli florets

2-10 oz Cans Cream of mushroom soup (or cream of chicken, broccoli, or cheddar)

1 T Dried minced onion

1 C Chicken broth (or milk)

1/8 t Cayenne pepper

Salt and pepper, to taste

2 C Chicken, cooked and cut into bite-size pieces

French fried onion rings, for topping

Directions:

In a saucepan, steam broccoli until Brocolli is almost tender. Drain and rinse in cold water to prevent further cooking. Set aside. 

In a large bowl, combine soup, chicken broth, salt, pepper, minced onion, and cayenne. 

Stir in quinoa, broccoli, and chicken. 

Pour mixture into a greased casserole dish. 

Bake at 400 degrees until bubbly, 20-25 minutes. 

Top with onion rings and bake for an additional five minutes. 

* My recipe

Pumpkin Custard

Ingredients:

3 C Pumpkin purée (fresh or canned)

1/2 C Full fat coconut milk

1/2 C Honey

6 Eggs

1/2 t Ground ginger

1 t Ground cinnamon 

Pinch of salt

Directions:

Combine all ingredients in blender and purée until well-mixed and smooth. 

Pour into oven-safe custard cups or ramekins. Fill to 2/3 full. 

Place cups into a large casserole dish and fill dish with hot water. Make sure water reaches as high as the custard mixture to protect it from getting too hot in the oven. 

Bake at 350 degrees until a knife in the center comes out clean. Approximately 40 minutes. 

* Adapted from http://www.healthhomehappy.com/2012/09/crockpot-pumpkin-custard-for-fall-gaps-legal.html

Plum Sauce Chicken Stir-Fry

Ingredients:

1 T Vegetable oil

2/3 C Plum sauce

2 T Honey

2 T Soy sauce

2 Garlic cloves, minced

4 T Chicken broth

1 1/2 C Chicken, cooked, cut into bite-size pieces (or turkey or duck)

1/4 t Powdered ginger

2 C Snow peas

4 C Fresh mushrooms, sliced

4 Large carrots, peeled and sliced

Directions:

Heat vegetable oil in a large skillet. Add carrots and mushrooms. Cook on medium heat until carrots begin to carmelize. 

While carrots and mushrooms are cooking combine plum sauce, ginger, garlic, honey, and soy sauce in a bowl and mix together. 

Add chicken to skillet. Add plum sauce mixture. Add chicken broth. 

Cook for several minutes until heated through. Reduce heat. Add snow peas and cook until tender. 

Serve over rice.

 

* Adapted from http://m.allrecipes.com/recipe/59400/plum-and-ginger-chicken