Pumpkin Spice Cake

Interested in a turkey day, pumpkin flavored dessert but tired of the same ol' pies?? Here is an alternative kick to that boring pumpkin pie that is sure to please and easy to make!

Yield: 12-15 pieces

Preheat: 350F

INGREDIENTS

2-1/4 cup of all purpose flour

2 tsps baking powder

1 tsp baking soda

1 tsp cinnamon

3/4 tsp pumpkin pie spice

1/2 tsp salt

1-1/2 sticks of butter (softened)

1-1/4 cup of sugar

15oz can of pumpkin

3/4 cup milk

1 tsp vanilla

3 eggs

3/4 cup of walnuts

Optional Frosting:

1-2 tsps milk

1-1/2 cup powdered sugar

Combine dry ingredients in a bowl and mix together (slowly) with a fork. Set aside. Beat with electric mixer, butter and sugar in seperate bowl until combined and butter is fluffy-about 3 to 4 minutes. Once combine add remaining wet ingredients-pumpkin, milk, vanilla, and eggs. Beat on lowest speed until combined. Add nuts and mix. Pour into buttered/oiled bundt pan and bake for 50 minutes to 1 hour or until toothpick inserted comes out clean. Loosen cake from pan but do not take out of pan until after cake has cooled (1-2 hrs). Add icing, if so desired or top with whipped topping.

A Lower Fat

Chicken Pot Pie

Just cause something is low fat does not mean you have to sacrifice the flavor!

3 - 5 oz chicken breasts

2 pkgs of frozen veggies (preferably something with at least carrots and peas)

1 large potato

1/4 cup onion, diced

1/4 cup celery, diced

Pie crust or puff pastry

3-4 tbsps of butter

1/4 cup of flour

2 cups of chicken broth

6-8 cups of water

1 egg

1/8 cup milk

Garlic powder

Salt

Dried Parsley

So many variations on this pie, but the key is to not use any milk or cream, but instead a little bit of butter and chicken broth.

You may use pre-cooked chicken, rotisserie chicken, or chicken breasts on the bone for a more flavorful chicken. My preferred method for cooking the chicken is boiling in water with salt and garlic powder. Cover chicken with water (approximately 6-8 cups) and add garlic powder and salt (1 tsp of garlic powder, 1-1/2 tsp of salt). Bring to slight boil until chicken is cooked-depending on thickness of chicken 20-30 mins.

While chicken is cooking, wash, peel, and dice your veggies. Saute them in a large pan over medium heat, add a dash of salt. Saute until veggies are fork tender.

Once chicken is cooked, shred or dice chicken and add to veggies with 2-3 tbsps of butter. Once butter is melted add flour by sprinkling generously over mixture. stir in and cook until flour is no longer visible. Slowly add the broth while stirring the mixture. Once mixed, let mixture set to thicken. If too watery, in a separate bowl, add 2 tbsps of flour to 1/2-3/4 cup of broth and mix until flour dissolves and add to mixture. If too thick, add more broth until it is the soupy consistency.

Line casserole pan with bottom layer of crust (if using pie crust) and pour mixture in. Cover with remaining dough and pinch crust to seal. Beat one egg with 1/8 cup of milk and brush over top for golden brown crust.

If using puff pastry, add mixture in empty casserole dish and cover with puff pastry. You may also brush top with egg wash for added color.

Bake @ 400 degrees (if using pie crust) for 30 minutes.

Bake @ 375 degrees (if using puff pastry) for 20-30 minutes.

Yield-8-10 servings

Again, variations are many in this recipe:

Pie Crust

store bought/homemade pie crust

biscuits/puff pastry

Veggies

Use fresh or frozen, any combination as long as it contains carrots, celery and onions

Soupy Mixture

Make my recipe or use a can of chicken soup

Chicken

Store bought, pre-cooked, on the bone, boneless

TURKEY WRAP

One of my new favorite things to make and eat these days is a turkey wrap. There are so many different varieties of ingredients you can put in it, you can't go wrong. Here is my version of a quick, tasty, yet filling wrap that is my "Go-To" when I need to stay away from the delights of fast food or feel like eating sandwich but don't want the carbs.

1 whole grain, whole wheat tortilla (use any any kind of tortilla except for the flour ones. defeats the purpose of healthy eating)

4-5 oz of turkey breast

1 slice of low-fat pepper jack cheese

2 tomato slices

1 small bundle of greens (sprouts, spinach, spring mix, lettuce)

1/4 tsp low fat or fat free ranch dressing

Variations:

Tortillas, Chicken, Cheese, Avacado, Cucumbers

Layer ingredients in tortilla. Roll and slice in half. You can also eat this wrap hot. Toaster ovens or griddles work best. Eat with low fat yogurt, veggies, or an apple with peanut butter as a side instead of chips. If you find you are still hungry after you eat this, try adding more turkey to your wrap.

Basil Pesto



One of the ingredients that can really spice up a dull recipe is the use of fresh herbs. One of my favorites is basil. Traditional pesto incorporates the use of pine nuts. Have you ever bought pine nuts? Well, neither have I...they are too expensive! So unless you just really want to be super authentic, my recipe for pesto incorporates a more economical nut.


You will need:
Mini Chopper or food processor (you may also use a mortar and pestle, just takes more work)


Yield: 1 Cup
Servings: Will vary depending on use. This will be enough to cover about 2-1/2 cups of pasta.


Ingredients:
2 Cups of fresh basil
1/2 cup-3/4 cup Olive Oil-Extra Virgin, or Light
1/4-1/3 cup walnuts (preferred) or pecans
2 cloves of garlic
1/4 cup Parmesan cheese, grated is easier to work with
Salt to taste (1/2 tsp or so)

Combine basil, oil, walnuts, garlic in mini chopper or food processor. Grind until somewhat smooth (about 1 minute). Gradually add olive oil and pulse until smooth. Add Parmesan and pulse until combined. Add more oil if needed then salt to taste. Store in jar and refrigerate remainder up to a week.


Pesto is so universal and can be used for many things. Here are some ideas what I can use it for:


Pasta: Toss pesto over hot pasta. Whole wheat pasta we hear is better for you, so toss with penne pasta. The heartiness of the whole wheat pasta isn't as apparent as when used in other dishes. Which is a great thing!

Spread: Use as a spread on grilled or toasted bread with a grilled chicken or turkey breast to spice up a sandwich. Top chicken/turkey with a swiss or provolone cheese (melt) and finish with tomato, avocado slices, and spinach or (green of choice). If you're not counting calories, add a couple of bacon slices.
Also, spread on store bought french bread and toast in oven 425 Degrees for about 7-10 mins or until toasted. Top with more Parmesan and put it in oven for an additional minute or two until cheese is melted. A new kick on garlic/french bread!

Marinade: Cover chicken breast or boneless pork (tenderloin or boneless chop) in pesto, drizzle with olive oil. House meat inside covered baking dish and bake at 350 Degrees for 45 mins to 1 hour, or until cooked (depending on oven).

Please share your ideas with me if you find other uses for this pesto. I'd love to hear what you did!

Chocolate Mousse with Strawberries

Just in time for Valentine's Day, treat yourself to a luxurious dessert, with simple ingredients and very few steps.

Don't stress yourself out with dessert! Use what's accessible. This dessert can be made more complicated by making your own whipped cream, but to make it simple, use Cool Whip! It has great consistency. You may also make this dessert a little more figure friendly by incorporating sugar free whipped topping and using the bittersweet instead of semi-sweet chocolate.

Serving Size: 6-1/2 cup servings

Ingredients:

4 Squares Bakers Bittersweet Chocolate (recommended if using sugar free whipped cream),

*Variations-Bakers Semi-Sweet Chocolate for a sweeter chocolate taste

1 8oz container of Cool Whip or whipped topping of choice (Regular or Sugar Free)

1/2 cup of fresh strawberries

Heat chocolate until melted, either over double boiler or in microwave in 30-45 second increments. Stir frequently until melted, which ever method you use. Once chocolate has melted, allow to cool for 3-5 minutes. Fold whipped topping into chocolate until all white streaks are gone and all is blended. Remember to fold do not stir; otherwise you will remove the air from the cream and you won't have that mousse like consistency. Chill for at least 30 minutes to an hour. Top with whipped topping and fresh sliced strawberries.

CALABACITAS

I like to make Calabacitas as a side dish to Chicken, Pork, or Fish. It goes well with a Carne Guisada or something as simple as a grilled meat.

Yield: 3-4 cups

Servings: 6-8

Prep time: 10 mins

Total cooking time: 30 mins

Ingredients:

1-2 Tbsp Olive Oil

*Variations, Vegetable Oil

1 tsp salt

1/2 tsp black pepper (optional)

1/2 tsp cumin

4 Calabacitas

*Variations, Yellow Squash and/or Zucchini

1 Medium Yellow Onion

2 Cloves of Garlic

1 Can Diced Tomatoes

1 bag of frozen corn or two cans of corn, drained (Frozen preferred)

Dice calabacitas and onion in a small dice. Add oil to pan on medium heat and add onions to saute. If onions begin to brown your pan is to hot-lower heat and continue to sweat onions til translucent in color (about 5-7 minutes). In the last few minutes of your onion cooking time, add peeled and chopped garlic. It's important you add your garlic towards the end as you don't want it to burn. Once onion is translucent, add calabacitas and stir. If you lowered the heat as not to burn garlic, you may now increase the heat a bit, but no more than a medium-high heat. After about 5 minutes of allowing your calabacitas to heat up, you may now add your corn. If the corn is frozen, it may be added directly from the bag. Add seasonings. Cook for 5 more minutes uncovered, stirring occasionally. Add your tomatoes (make sure they are diced) and about 1/4-1/3 of the tomato juice from the can. Stir, adjust seasonings if needed, and cover. Stirring occasionally, cook for 15-20 minutes covered.