#715: Brown Sugar Pumpkin Pie Iced Lattes

Well I had to find a recipe to use up my canned pumpkin didn't I?!  I halved this recipe (since I was the only one who would be drinking it) but next time I would probably make the full batch.  I LOVED this...although I had to make a few adjustments because it was a little too bitter for my liking and it needed more pumpkin!

I was a little disappointed when I first saw this recipe because I didn't think I had any ground coffee in the house (I just tossed the stuff I had in the freezer)...but then I remembered that I had a recent Bzzkit arrive with some ground Green Mountain Fair Trade coffee!  I am a Bzzagent thru Bzzagent.com and received this product for free. 

Yeah for being able to make this recipe again!!  Not only is this coffee delicious (I woud totally buy this on a regular basis!) but the company is a Fair Trade Company.  If you are unfamiliar with this concept here is some more information: (taken from Green Mountain Website):
We believe in using the power of business to make the world a better place. Each step on the long road from tree to cup gives us an opportunity to create better coffee, and a better world. From carefully sourcing and roasting the highest quality beans, to empowering employees and protecting the environment, we focus on what's important. Our goal is to create truly inspired coffee that's environmentally sound, socially just, and undeniably delicious.  In a nutshell, Fair Trade helps farmers get a fair price for their beans, improves working conditions, helps protect the environment and supports the local communitiies by creating new schools, roads, clinics and creating safer drinking water.  Just by purchasing fair trade goods and products you are helping SO many other people/workers/families in the process. 

Ok, back to the recipe I tried!

4 cups espresso or very strong coffee (see brewing tip in directions)
1/2 gallon (8 cups) milk--1% or 2% (I used skim)
3/4 cup canned pumpkin (I would use at least 1 can)
3/4 cup maple syrup (I used brown sugar)
2 tablespoons vanilla
1 tablespoon + 1 teaspoon pumpkin pie spice

Combine all ingredients in a slow cooker, cook on high for 2-3 hours. May also be cooked on low on the stove top.

***To brew espresso strength coffee in a drip coffeemaker, use 1.5 cups ground coffee to 4 measuring cups of water.

#714: Sweet and Savory Pulled Beef Dinner

I hope my family doesn't get tired of crockpot meals this fall/winter because I have very little time to cook anymore and these meals are just too easy to prepare.  We are a busy family and my time in the kitchen is limited...AND we are all hungry when we get home.  Who wants to wait for dinner!? 

My girls are not big fans of pot roast.  That's probably an understatement, they seriously dislike pot roast dinner nights.  (Doesn't mean I won't still make it!)  So I hoped that this meal, which is served on hamburger buns would entice them to try it more.  (Actually it's supposed to be served with egg noddles but I preferred to try it with toasted buns instead).

Because you have to brown the beef on both sides, this is the type of meal to make the night before.  As expected Chloe was not a fan of this.  Allison however, ate half of one, and then took a sandwich off of Brian's plate to eat another one.  I'd say she liked it.  (We all did).  We toasted our hamburger buns, but next time I would serve this on toasted, crusty french bread.  So good!

1 teaspoon salt

1 teaspoon ground mustard

1 teaspoon barbecue seasoning

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon pepper

1 boneless beef chuck roast (3 pounds)

3 tablespoons olive oil

1 large onion, halved and sliced

1 large sweet red pepper, sliced

 

SAUCE:

1 can (8 ounces) tomato sauce

1/3 cup packed brown sugar

3 tablespoons honey

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

5 garlic cloves, minced

4 teaspoons balsamic vinegar

3/4 teaspoon salt

Cooked egg noodles

 

Combine the first six ingredients. Cut roast in half; rub with seasonings. In a large skillet, brown beef in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Top with onion and red pepper.

In a small bowl, combine the tomato sauce, brown sugar, honey, mustard, Worcestershire sauce, soy sauce, garlic, vinegar and salt; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1-1/4 cups juices; skim fat from reserved juices. Shred beef with two forks and return to slow cooker. Stir in reserved vegetables and cooking juices; heat through. Serve with noodles.

#713: Crokpot Chicken Fajitas

It's not surprise that we love Mexican food around here.  Tacos, enchiladas, burritos, chicken tortilla soup, fajitas, any form of Mexican food will do.  Plus it's cheap, easy to make, and can often be made ahead of time and frozen.  So we were eager to try these crockpot fajitas on this cool fall, October day.

Best of all, I threw my chicken breasts in frozen...this definitely is a very little prep kind of meal! (And one that would be so easy to put together before work).  Oh my goodness, these were good.  Even Matthew enjoyed eating this (his first taste of non-pureed food (chicken)).  This would be an excellent "rice bowl" meal.  Forget the shell, and serve the chicken on top of rice with cheese, black beans, corn, tomatoes and cilantro.  I'm totally eating it that way next time.  Yum!

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast
½ cup chicken broth
½ teaspoon salt
2 tablespoons cumin (we used about 1 tbsp)
1 ½ tablespoons chili powder (we used about 1 tsp)
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

#712: Spicy Lime Salsa

I made this recipe to take to book club because I cannot resist any sort of salsa or dip AND it was a healthier choice (besides the chips I suppose!)  Oh my goodness this is easy and good!  I loved it...so did Allison.  Definitely making this again!!

1 (14.5 oz) can no-salt-added diced tomatoes (I used a 28 oz can of whole, peeled tomatoes)

1 (4.25 oz) can green chilies

1/2 cup chopped red onion (I used one medium size red onion)

2 cloves garlic, chopped

Juice of 1 lime (about 3 Tbsp)

1/2 jalapeno, seeds removed and chopped

1/4 cup cilantro leaves

1/4 tsp. salt

1/4 tsp. cumin

Place all ingredients in the bowl of your food processor. Pulse until just combined for chunky salsa or pulse more for smoother salsa. Store in an airtight container in the fridge.

#711: Healthy Pumpkin Oatmeal Shake

I'm about to give "pumpkin" it's own category!  I especially like eating pumpkin for breakfast.  Oatmeal too, but I haven't found many ways to incorporate these two together that I'm overly fond of...unless it's in the form of a cookie, then there's no problems there! 

Anyhow, I came across this recipe (from one of my favorite healthy cooking websites) and decided to give it a try because 1. it had pumpkin AND oatmeal in it and 2. it  could be made ahead of time.  Sadly I really didn't enjoy this.  The girls weren't fans of it either.  :(  Sorry, but I won't be making this again.

1/2 cup quick oats
2 cups water
1 cup fat free milk
1 cup ice
1/2 cup pumpkin puree
3 tbsp brown sugar
1-2 tsp cinnamon
pumpkin pie spice to taste

Directions:
Cook oats and water in a small pot for about 1-2 minutes, stirring often until it becomes thick and bubbly.  Remove from heat and let cook for a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, and pumpkin pie spice.  Add oats and ice.  Blend on high until very smooth.  Chill in fridge or pour in a glass over ice. 

#710: Pumpkin Bread in a Bowl

The title of this recipe is very deceiving.  This has no "bread" in this nor does it have a "bread-like" consistency.  This is more of a oatmeal or mush.  That sure didn't stop me from trying it though.  I think I'm on a "100 ways to try/eat canned pumpkin" kick.  Can you tell by my posts?! 

This is my second attempt at eating/making this recipe.  I made it Sunday night, took it to work with me and then lost it in my classroom.  Yes, I said I lost it!  Don't judge, we were gone all weekend and it's parent/teacher conference week...enough said!  Fortunately I found it the next day so it didn't get too old in my room...even though I couldn't eat it.  :)

Anyhow, as long as you add some texture (such as the chopped nuts) I think this is really, really good.  I'll totally make this again!

1/3 c canned pumpkin (or cooked pumpkin)
3/4 c milk of choice
1 cup flake cereal
1/4 to 1/2 tsp pure vanilla extract
1/2 tsp cinnamon
1/8 tsp salt
sweetener (such as stevia, sugar, or even maple syrup)
optional: chocolate chips, pecans

Blend all ingredients together (except for chocolate chips and pecans). Let sit for a little while to thicken.  Add the chocolate chips and pecans on top.

#709: Freezer-Friendly Lasagna Casserole

I think this recipe has been on my pinterest board for about 6 months.  I've been putting off making it because I have so many similar recipes to it and I always think I've already made it.  (Aren't most of my recipes similar anyways?  You can tell what type of foods my family likes).  Anyway, I was looking for a very inexpensive meal to make for dinner, and one in which I had most of the ingredients on hand.  Fortunately I had ALL of these ingredients so I made it for dinner but just used 1/2 lb ground turkey instead of a full pound (1 pound of ground turkey was able to make 2 different meals for us). 

We liked this but all of us agreed it needed a lot more sauce.  Next time I'll pour more sauce on top and then add some more shredded cheese.  It was good though.

1 pound ground beef or sausage
1 onion, chopped
8 ounces of uncooked noodles
1/2 jar spaghetti sauce
1 15-oz. can diced tomatoes
2 eggs, beaten
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
1/2 teaspoon parsley (chopped fresh or dried)
salt/pepper

Brown ground beef and onion until cooked. While the meat is cooking, boil the noodles according to package directions.
Mix spaghetti sauce with diced tomatoes and browned ground beef. Set 1/2 cup of mozzarella cheese aside to sprinkle on the top. Combine the rest of the mozzarella cheese, cottage cheese, beaten eggs, parsley and salt and pepper.
Layer a third of the meat sauce, then the noodles and then the cheese mixture in a 9 x 13-inch pan. Repeat two more times. Sprinkle with cheese.

To freeze: Cover well with foil and freeze for up to a month.
To serve: Thaw overnight in the refrigerator. Bake at 350 degrees for 30 to 45 minutes (until bubbly). Let stand for 10 minutes before serving.

#708: Lentils with chicken sausage, spinach and feta cheese

I decided to make this recipe becuase I had lentils in my pantry and love anything with Chicken Sausage!  AND we can all use more beans in our life right?!  This was super easy to throw together.  I cooked it on high when I got home from work and it was ready before I went to bed. 

The lentils make this quite salty so either omit the salt or cut down on the feta!  I didn't love, love, love this, but I liked it and would definitely eat/make this again.  Next week I'm probably going to make our family lentil recipe for the teachers...hopefully they'll like it more than this recipe.  :)

1 cup brown lentils
2 cups low-sodium chicken broth
1 leek, white part only, trimmed and chopped
12 oz pre-cooked chicken sausage, sliced into rounds
1/2 tsp fresh black pepper, or more to taste
Kosher salt, to taste
2 cups fresh baby spinach leaves
1/4 cup crumbled feta cheese, or more to taste

In a 3-quart slow cooker, add the lentils, chicken broth, leek and sausage. Cook on HIGH for 2-1/2 hours, or on LOW for 5 hours, checking periodically to ensure there is enough liquid to cook the lentils.

After the initial cooking time, when the lentils are almost soft, taste, and add black pepper and salt (if needed). Then stir in the spinach and feta. Cook on LOW for 30 minutes.

Serve hot, at room temperature, or let cool completely and refrigerate, and serve cold.

#707: White Beans and Cherry Tomato Salad

Okay this wasn't my favorite side dish I've ever eaten, but I did enjoy it.  The lemon is a little bit overpowering so I would probably cut down on it next time.  I would eat this again but I don't plan on running to the kitchen to make this immediately.

1 15-ounce cans of white beans, such as Great Northern or canelli beans, drained and rinsed

1 pint cherry tomatoes, halved

1/3 cup coarsely chopped parsley

Dressing ingredients:

1/4 cup extra virgin olive oil

3 cloves garlic, peeled and smashed

1 3-inch sprig of fresh rosemary (I omitted)

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

1 teaspoon lemon zest

1/4 cup of lemon juice

 

Start by making the dressing. Put the garlic and rosemary in olive oil in a small saucepan. Heat on medium until the rosemary begins to sizzle. Remove the pan from the heat and let sit for 20 minutes, allowing the rosemary and garlic to infuse in the oil.

Remove rosemary sprig from the oil, discard. Remove the garlic from the oil, reserving the oil. Add the garlic, anchovies (omit for vegetarian option), Parmesan cheese, salt, pepper, lemon zest, and lemon juice to a food processor. Pulse until smoth.

 

In a medium bowl, gently fold the garlic mixture in with the beans until they are well coated. Let sit for a few minutes for the beans to absorb. Gently mix in the reserved olive oil, tomatoes, and parsley. 

#706:Individual Pumpkin Chocolate-Chip Muffin

I loved the idea that this recipe made 1 muffin at a time...no more making a whole batch when you only want one or two!!

I actually ended up quadrupling this recipe so I could make it for the teachers for lunches.  Personally I really enjoyed this recipe, although the muffin was a little dense.  I would make this again though.  I don't know if any of the teachers enjoyed it, but I did.  Not my favorite pumpkin muffin recipe but not too bad either.
3 T flour
1 T canned pumpkin
pinch cinnamon or pumpkin pie spice
1/4 tsp baking powder
heaping 1/16 tsp salt
1/2 T or more chocolate chips
1 T sugar or 1 packet stevia
1 T plus 1 tsp nondairy milk (I used skim, but needed a lot more milk to combine all of the ingredients!)
1/4 tsp pure vanilla extract

Directions: Preheat the oven to 330 degrees. Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 12-15ish minutes.

#705: Crockpot Chicken Enchiladas

 
This recipe has been sitting on one of my pinterest boards for quite a while now.  Every time I thought about making it, I figured it would not be one that my family would be super crazy about.  Boy was I wrong!  Not only did we all enjoy this (my mother-in-law included!), but Allison liked it so much she ate my MIL's AND took a leftover for breakfast the next day. I'd say this was a success. 
 
This is also THE EASIEST recipe.  3 ingredients in the crockpot...and throw the rest of it together when you get home.

BTW: Chloe was not a super huge fan, but she's not my big eater so I don't judge a recipe based on her reviews.  :)
 

1 pound boneless skinless chicken breasts

2 cans (15 ounces each) enchilada sauce

1 can (4 ounces) chopped green chilies

1 can (15 ounces) black beans, rinsed and drained

8 flour tortillas (6 inches)

1 cup (4 ounces) shredded Mexican cheese blend

Sour cream, optional

 

In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.  Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. (I forgot to do this!  That's okay though because I just baked with some cheese on top...fine with us!) Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.

 

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.  Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

#704: Spaghetti Pie

We like spaghetti pie in this house, so I decided to try this recipe and see if we liked it as much as some other recipes we've tried.  It definitely compares, but it is a little bit dry.  We all decided it needed at least double the amount of sauce...or at least a good amount on the side to pour on top.

8 ounces spaghetti, cooked

2 large eggs, whisked

1/2 cup parmesan cheese, divided

1 pound ground turkey

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups spaghetti sauce

1 cup ricotta cheese

1/2 teaspoon italian herbs

1 cup mozzarella cheese, grated

 

Preheat oven to 350 degrees.  Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.  Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.  Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.  Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.  Pour the marinara sauce over the meat and stir to combine.  In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.  Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.  Place dish on a sheet pan and bake for 30 minutes.  Cool, cut into wedges and serve.

#703: Smashed Chickpea & Avocado Salad Sandwich

This is my new favorite sandwich.  It comes close to my love for Avocado Chicken Salad.  This is DELICIOUS!  Oh my gosh did I love this sandwich!  My mouth is watering just looking at the photo again.  The worst part of this recipe is removing the skins from the chickpeas.  Make sure you serve this on really good bread.  I used some bread from Panera...it makes all the difference!
1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc. (I used spinach and tomatoes)

Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.

In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.  Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.
Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado. (Doesn't affect the flavor though!)

#702: Slow Cooker Sweet Potato Oatmeal

This week we decided to have breakfast for dinner.  In our house that typically means pancakes or waffles.  Don't get me wrong, I do enjoy breakfast any time of the day, but I also like that it gives me an opportunity to make something that I want for breakfast since my family doesn't like things like eggs or oatmeal.  I made this recipe the night before since it only requires 2 1/2 hours in the crockpot. 

Sadly I hated this.  It was awful.  I thew away the entire crockpot.  :(  I don't think oatmeal in a crockpot is for me.  I've tried it too many times and not enjoyed it. 

1 cup steel cut oats

2 cups low-fat milk

2 cups water

1 cup grated sweet potato

2 tablespoons unrefined sweetener, more or less to taste (I used honey)

Kosher or sea salt to taste

1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice

Combine all ingredients in the slow cooker, cover and cook on low 2 to 2 1/2 hours, or until desired consistency is reached. Recommend 4-5 quart slow cooker.

#701: Warm Winter Vegetable Salad

I know this isn't winter but these veggies are just as good now than they are several months from now.  I was looking for a healthy, veggie side dish to go with the smashed chickpea and avocado salad sandwich.  I figured this would be a good recipe to try and it would make A LOT to share with my co-workers. 

I loved this!  I think it ate it for 3 days.  I love the light dressing added to typical roasted veggies.  I'd totally make this again!

1 small red onion, cut into 1/2-inch wedges
1 small sweet potato, cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch rounds
1 parsnip, peeled and cut into 3/4-inch pieces
1 small butternut squash (about 2 pounds) peeled and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 and 1/2 teaspoons balsamic vinegar
1 and 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons flat-leaf parsley
1/4 cup crumbled feta cheese

Preheat the oven to 425 degrees.  In a roasting pan, toss the onion, sweet potato, carrot, parsnip, and butternut squash two tablespoons of the olive oil.  Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.

Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes.  Once the walnuts have cooled, coarsely chop and set them aside.

In a large bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and fold in the parsley.  Season with salt and pepper.  Add the vegetables and the walnuts to the dressing and toss.  Top the salad with the feta and serve warm or at room temperature.

#700: Edamame Lo Mein

I was going to make this recipe one day for the teachers at lunch (I still might) but my sister asked me to make it for my nephew's birthday instead.  So I was happy to oblige (besides it was a new recipe AND I could mark off another pinterst pin). 

Happily, this makes my 700th tried and reviewed recipe!  I'm glad that it was one made for a special occassion.  Happy 1st Birthday Nathan!!  Aunt Tracy loves you SO much!

My sister thought this would be better warm.  I guess I sort of agree with her, however, I still really, really enjoyed this cold/room temp as well.  Personally I would have liked it more without the peppers (I tended to eat around them) but I LOVED the edamame in it!  This was super simple to make.  A little spicy for my liking but definitely not over powering!
I would definitely make this again.



Look at that little chunky monkey!




8 ounces whole-wheat spaghetti (I used white Ronzoni pasta)
2 cups frozen edamame, (shelled soybeans)

4 scallions, thinly sliced

1/4 cup oyster sauce, or vegetarian “oyster” sauce

1/4 cup rice-wine vinegar

3 tablespoons reduced-sodium soy sauce

2 teaspoons sugar

2 teaspoons toasted sesame oil

1/8 teaspoon crushed red pepper

2 tablespoons canola oil

2 medium carrots, cut into matchsticks

2 small red bell peppers, cut into matchsticks

Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.

Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

#699: Slow Cooker Cube Steak with Gravy

I love my crockpot any time of year, but we definitely use it frequently this time of year.  This recipe is super, super easy to prepare and I had most of the ingredients on hand.  It probably cooked a little too long because it was literally falling apart (looked more like ground beef!) but it tasted delicious!  It was a tad salty but still good to me none-the-less.  I even took leftovers for lunch the next day. 

1 ½-2 pounds Cube Steak

1 package Brown Gravy Mix

1 package of Au Jus mix

1 Can Cream of Chicken Soup (I used cream of celery)

1 Can French Onion Soup

1 Can of Water

 

In a medium bowl, combine soups, can of water and package mixes and mix well.

Put cube steak in slow cooker.

Pour soup mixture over cube steak.

Cover slow cooker and cook steak on low for 6-8 hours.

Serve with mashed potatoes or egg noodles.

#698: (Healthy) Pumpkin Spice Latte

I'm obsessed with (relatively) healthy coffee drinks right now.  I was THRILLED when I came across this recipe and realized I could make the pumpkin milk ahead of time and just make the coffee in the morning and add it to it.  I barely make it out of the house each day on time so this is perfect for me!!  Yum!

Pumpkin Milk
1 c milk
1/4 heaping cup pumpkin puree
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste (I used 2 packets of stevia)

Combine all ingredients in a small blender and blend to combine.  Throw the pumpkin milk in the microwave for 1 minute to warm up. 

Add half of the mixture to 1 cup of brewed coffee (I like my coffee sweet so I had to put an additional 3 packets of stevia in the coffee first, then added the pumpkin milk).  Save the other half for cup #2 or for later.

#697: Salt and Vinegar Roasted Chickpeas

What do you do with leftover chickpeas?  Make Salt and Vinegar Roasted Chickpeas of course!  If you like salt and vinegar potato chips, my guess is that you'll like these.  Yes they taste like vinegar.  That's part of the yumminess of it though.  You have to really let these cook so they get crunchy otherwise (they are still good) but they are softer in texture.  I'd totally make these again either for a snack, with my lunch or anytime I have leftover chickpeas.  :)

 

2 cups canned chickpeas
3-4 cups white vinegar
1 tsp Coarse sea salt
2 tsp extra virgin olive oil

Line a baking sheet with tin foil or parchment paper.  Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. 

Preheat oven to 425F.  Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn.

#696: Wonton Tacos

The original recipe called for shredded chicken and filled these with a coleslaw mix, but I had 3 lbs of ground turkey to use up, so I decided to use that instead and make these more Mexican flavored instead of BBQ chicken.  Besides, I definitely prefer ground beef tacos to chicken tacos any day!

These would be a fantastic appetizer.  Regardless, we really, really enjoyed these for our dinner...although for a dinner you could eat a lot of these!  Totally making these again.

Nonstick cooking spray
8 wonton wrappers
1/2 lb ground beef
1/2 onion, chopped
1/2 packet taco seasoning mix
water
Taco toppings: avocado, shredded cheese, sour cream, cilantro, black beans, corn, etc.

Preheat oven to 400°. Spray inside and outside walls of a deep square pan with nonstick cooking spray. Drape wonton wrappers over the pans walls on a diagonal, making triangle-shaped "shells." Bake until crispy (3-4 minutes). Remove pan from oven; cool.

Brown ground beef and onion until no longer pink.  Add taco seasoning and water.  Let simmer for 5 minutes. 
Carefully remove wonton shells from pan; fill each with 1 tablespoon of taco meat. On a baking sheet coated with nonstick cooking spray, lay filled wontons on sides. Spray tops of wonton shells lightly with nonstick cooking spray; bake until warm and crunchy (5 minutes).  Top with desired taco toppings.

#695: Chopped Salad with Beans and Veggies

The actual title to this recipe is Chopped Salad Recipe with Sugar Snap Peas, Jicama, Radishes, Tomatoes, and Green Garbanzo Beans.  Seriously?  That was too long for my liking so I changed the name of it for the title of this blog post.  (No offense to the original website). 

I decided to make this for my weekly lunch recipe for the teachers.  And because I love everything in mason jars, that's how I hope/plan to serve it.  : )  I liked this recipe but I didn't love this recipe.  I think it's the dressing.  It was good, but cumin isn't my most favorite spice, so I think if I found a different dressing I would have liked it a lot more.

1 C diagonally sliced sugar snap peas
4-5 large radishes, trimmed, cut in half, then cut in half-moon slices
1 C jicama, cut in cubes (about 1/2 large jicama)
1 C cherry tomatoes, cut in half
1 cup green garbanzo beans (I used regular canned ones, drained and rinsed)
2-3 cups chopped romaine lettuce

Dressing:
2 T fresh-squeezed lemon juice
1/2 tsp. ground cumin
salt and fresh ground black pepper to taste
3 T extra-virgin olive oil

Cut pointed ends off of sugar snap peas, then cut in diagonal slices. Trim radishes, wash, cut in half and then cut into half-moon slices. Peel jicama, slice, and then cut in 1/2 inch cubes. Cut cherry tomatoes in half. Wash lettuce, spin dry or dry with paper towels, and then chop into pieces not more than 1 inch square.

Combine sugar snap peas, radishes, jicama, cherry tomatoes, lettuce, and green garbanzo beans (or other beans) in large bowl and toss together.
 

Mix together lemon juice, ground cumin, salt and pepper, then whisk in olive oil 1 Tablespoon at a time. Add enough dressing to moisten salad and toss, adding more until you have the desired amount of dressing. Serve immediately.

#694: Sweet Potato Veggie Burgers

I absolutely love veggie burgers.  I've been a big fan since I was in high school (OMG, that's about 17 years now...ugh, I'm getting old!).  But I've never been successful at making them myself.  So I'm attempting these in hopes of them being super delicious, and to share with my co-workers for lunch.  Of course, I'll have to try them out first myself to make sure they are actually worth sharing. 

BTW: I've never bought tahini before and had to buy a ridiculously large jar of it.  So, any tahini using recipes would be appreciated!

I LOVED these.  I hope my co-workers enjoy them as much as I do/did.  In my opinion, these are fantastic.  They are a little sweet, but that was fine with me.  I ate these warm, cold, on toasted bread...doesn't matter how it's prepared, I think they are delicious!!!  I can't wait to make these again. 

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple syrup
1 tsp lemon pepper seasoning
1/4 cup wheat flour
salt to taste if needed
Panko crumbs (enough for coating)
vegetable oil for pan
If eating as a "burger" -- Desired toppings for burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Bake sweet potato. Peel, place in large mixing bowl. (I put it in the microwave for a few minutes).  Add drained beans to mixing bowl. Mash beans and potato together.

Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.

Heat 1 Tbsp vegetable oil in a pan over high heat. (This is where the original recipe and I differ.  I needed a lot more vegetable oil to finish cooking all of the patties/burgers.)
Form a patty from mixture and coat in Panko crumbs. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. 

#693: Healthy Pumpkin Pie Frappuccinos

I'm assuming you are going to see a lot of upcoming recipes from the same blog (Chocolate-Covered Katie).  Since I am in love with my new blender and can't wait to make as many things as possible in it, I was super excited to try these Frappucinos!

Holy cow are these good!  Granted the first time I made these I used a little too much sugar so it was super sweet, but oooh, oohh I loved these.  Delish.  The worst part of this recipe is getting it to thaw enough to blend.  I might have to wake up and throw it all in the blender so it's ready to go when it's time to leave in the morning.  Mmmmm!

OR make it fresh, cut down on the milk and add ice cubes!  (That's what I did the second time...it was perfect!)

2 cups milk of choice (I used 1 1/2 cups)
1/2 tsp pure vanilla extract
2 tsp instant coffee granules (decaf or regular)
scant 1/16 tsp salt
3 tbsp sugar (I used 2 packets of Stevia)
1/2 cup canned pumpkin
1/4 tsp cinnamon (or pumpkin pie spice)
6 ice cubes (if making it to drink right away)

Mix the ingredients together and pour into ice cube trays.  Freeze.  Once frozen, pop the pumpkin ice cubes and thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. 

#692: Quesadilla Casserole

Here's a recipe that not only is easily doubled, but it is also a freezer-friendly meal as well.  For this texture family, this recipe needed some crunch, so we added some crushed tortilla chips to the tops of ours.  (I also added some sour cream and avocado).  We all enjoyed this one!

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed (I omitted)
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.

Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese. 

Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

#691: Baked Oatmeal Muffins

I'm not sure where I came across this recipe originally, but I'm glad I found it at this website! Although I definitely love the summer porridge oatmeal in the mason jars I make (which I make frequently), I'm getting a little tired of eating it that way.  So I was excited to try making these for breakfast and have them in the freezer ready for the morning!

I can't say how they are frozen yet (I'll update once I do), but out of the oven, these are fabulous!  So sweet, so filling, so good.  I added chopped almonds and some semi-sweet chocolate chips to my oatmeal.  It is delicious!!

By the way, I halved this recipe and it made 15 large muffins.  A regular batch would put a lot of breakfasts into your freezer!

2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
1/2 cup honey
5 cups, Old Fashioned rolled oats
1/4 cup chia seeds
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2 3/4 cups milk
Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl.  Add in oats, chia seeds, cinnamon, baking powder, salt and mix well with wet ingredients.  Add milk and combine.

Spray 18 muffin tins with cooking spray or use cupcake liners. Divide mixture into the muffin tins.  Add toppings and push down slightly into the batter.

Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

#690: Sausage Pancake Bites

We were having "breakfast" one night for dinner and I decided to throw these together at the last minute.  Although they were ridiculously easy and good, they didn't have a ton of flavor.  The girls and I liked them, but we didn't love them.  I would make them again but it wouldn't be a recipe I'd be rushing to make anytime soon. 

Pancake mix (any kind you have, make as directed on package)
1/3 lb cooked, ground breakfast sausage (I cooked up some turkey sausage links and cut up into super small pieces)

Mix pancake mix as directed and add cooked sausage crumbles. Spray mini muffin tin with Pam and fill with pancake batter.  Bake at 350 for 13 minutes or until golden brown. Serve with butter and syrup.

#689: Low Carb Pumpkin Spice Smoothie

I had super high hopes for this pumpkin smoothie because I LOVE pumpkin.  I decided to make this healthier by using skim milk instead of heavy cream.  That may have made a difference in this recipe, but all you could taste was the pure pumpkin and it was too watery for my liking.  (Maybe adding the extra water should have been omitted).  Regardless, it wasn't the texture that was off putting, for me it was the taste.  So I'm still on the hunt for a delicious, healthy, pumpkin smoothie recipe.

1/4 cup canned pumpkin (not pie filling)
1/4 cup heavy cream
3/4 cup water
1 tsp pure vanilla extract and 2 packs of sweetener of choice
1/2 tsp pumpkin pie spice1/2 cup ice

Blend all ingredients thoroughly in your blender until smooth.