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Pumpkin Muffins
1 box yellow cake mix
1 15oz can pumpkin
* add chocolate chips if you want mix
bake @ 350 for 10-15 min.
Country Club Breakfast
7 slices cubed bread
1/2 lb. sharp cheddar cheese, cut into strips
1/2 lb. cooked ham, cubed
3 eggs
2 cups milk
1/4 tsp. salt
1/4 tsp. dry mustard
1 stick butter
In a 9" X 13" pan, place 5 slices of the cubed bread. Place cheese strips on top of bread, then cubed ham on cheese strips. Beat eggs and add milk, salt and mustard. Pour over ham. Melt butter and pour over all. Place remaining 2 slices of bread cubed on top. Cover and refrigerate 2 hours or overnight. Bake for 1 hour, uncovered, at 325 degrees.
Spinach Artichoke Egg Dish
6 T flour
6 T melted butter
2 lb. small curd cottage cheese
8 oz. grated cheddar cheese
6 eggs
8 oz. chopped frozen spinach, slightly cooked and drained
1 can chopped artichoke hearts
Add flour to melted butter, stir over low heat to make roux. Combine rest of ingredients, add to roux. Pour into 9 x 13 buttered pan. Bake at 350 for 45 minutes to 1 hour.
Cinnamon-Maple Quinoa
1 1/2 cups water
1 c quinoa
1 tbs butter
1/2 c sweet potato puree
1 tbs maple syrup
1/3 c soy milk/milk
1/4 tsp cinnamon
pinch of salt
6 tsp pure maple syrup divided for garnish
6 tsp chopped walnuts or almonds for garnish
1. In a small saucepan, bring the water to a boil. Meanwhile, rinse quinoa in cold water and strain. Add quinoa to boiling water and reduce heat to a simmer. Cook for 12 min, uncover. Remove the pot from the heat, cover, and let sit for 5 min.
2. In a separate pot, melt the butter, stir in the sweet potato puree, 1 tbs of maple syrup, soy milk/milk, cinnamon, and salt. When the quinoa has finished cooking, stir in the sweet potato mixture. Divide into bowls and top with a tsp each of maple syrup and nuts.
Crock Pot Pumpkin Oatmeal
Ingredients
1 cup steel cut oats
3 cups water
1 cup canned pumpkin puree
1 tsp vanilla extract
2 tbsp brown sugar
1/4 tsp salt
1 tsp pumpkin pie spice
Instructions
In a heatproof bowl that will fit inside your slow cooker combine all ingredients
Place bowl inside slow cooker
Carefully add water to the slow cooker until it is 1/2 way up the bowl on the outside
Cook on low for 8 hours
ENJOY!!
3 cups water
1 cup canned pumpkin puree
1 tsp vanilla extract
2 tbsp brown sugar
1/4 tsp salt
1 tsp pumpkin pie spice
Instructions
In a heatproof bowl that will fit inside your slow cooker combine all ingredients
Place bowl inside slow cooker
Carefully add water to the slow cooker until it is 1/2 way up the bowl on the outside
Cook on low for 8 hours
ENJOY!!
5 Minute Jello Salad Ingredients:
8 oz container of low fat Cool Whip
4 oz box of Strawberry Jello
12 oz container of fat free Cottage Cheese
1/2 pound of Strawberries, sliced
1 Banana, sliced
Directions:
Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip. Next fold in the cottage cheese, strawberries and bananas. Stick into the refrigerator until you are ready to eat!
Strawberry Apricot Crisp
8 oz container of low fat Cool Whip
4 oz box of Strawberry Jello
12 oz container of fat free Cottage Cheese
1/2 pound of Strawberries, sliced
1 Banana, sliced
Directions:
Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip. Next fold in the cottage cheese, strawberries and bananas. Stick into the refrigerator until you are ready to eat!
Strawberry Apricot Crisp
Adapted from NYTimes.com and Martha Stewart
Ingredients
Filling
1 lb / 16 oz / 453 gr apricots (about , pitted and cut into sixth
1 lb / 16 oz / 453 gr strawberries, hulled and halved (or quartered if large)
1 teaspoon freshly squeezed lemon juice
3 tablespoons raw organic honey (or maple syrup)
pinch fine grain sea salt
1 teaspoon vanilla
½ teaspoon arrowroot powder*
Topping
½ cup / 2.5 oz chopped almonds
1 cup / / 3.8 oz almond flour/meal
1 teaspoon ground cinnamon
¼ teaspoon fine grain sea salt
2 tablespoons coconut flour
¼ cup / 2.22 oz raw organic honey (or maple syrup)
4 tablespoons coconut oil
pinch of nutmeg (optional)
*arrowroot powder acts like cornstarch, you can find it at Whole Foods in the spice section.
Directions
Preheat oven to 350°F (180°C). Place a rack in the middle.
In a large bowl, toss together the apricots, strawberries, lemon juice, honey, vanilla, salt, cinnamon and arrowroot powder. Set aside.
In a separate bowl mix chopped almonds, almond meal, coconut flour, salt, nutmeg (if using) and honey. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
Lightly grease (with 1 teaspoon of melted coconut oil) a 9-inch diameter baking pan or skillet.
Scrape the fruit mixture (with all the juices) into the baking pan. Spread the topping over the fruit in an even layer.
Bake in the oven for about 20 to 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from the oven and allow to cool at least 10 minutes before serving.
Apple Snack Wedges
Ingredients
Filling
1 lb / 16 oz / 453 gr apricots (about , pitted and cut into sixth
1 lb / 16 oz / 453 gr strawberries, hulled and halved (or quartered if large)
1 teaspoon freshly squeezed lemon juice
3 tablespoons raw organic honey (or maple syrup)
pinch fine grain sea salt
1 teaspoon vanilla
½ teaspoon arrowroot powder*
Topping
½ cup / 2.5 oz chopped almonds
1 cup / / 3.8 oz almond flour/meal
1 teaspoon ground cinnamon
¼ teaspoon fine grain sea salt
2 tablespoons coconut flour
¼ cup / 2.22 oz raw organic honey (or maple syrup)
4 tablespoons coconut oil
pinch of nutmeg (optional)
*arrowroot powder acts like cornstarch, you can find it at Whole Foods in the spice section.
Directions
Preheat oven to 350°F (180°C). Place a rack in the middle.
In a large bowl, toss together the apricots, strawberries, lemon juice, honey, vanilla, salt, cinnamon and arrowroot powder. Set aside.
In a separate bowl mix chopped almonds, almond meal, coconut flour, salt, nutmeg (if using) and honey. Cut in the coconut oil with your hands or a pastry cutter until the mixture begins to form crumbs.
Lightly grease (with 1 teaspoon of melted coconut oil) a 9-inch diameter baking pan or skillet.
Scrape the fruit mixture (with all the juices) into the baking pan. Spread the topping over the fruit in an even layer.
Bake in the oven for about 20 to 25 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from the oven and allow to cool at least 10 minutes before serving.
Apple Snack Wedges
2 medium apples
1 cup Rice Chex, crushed
1-1/2 teaspoons packed brown sugar
2 tablespoons reduced-fat creamy peanut butter
Directions
Core apples; cut each into six wedges. Pat dry with paper towels.
In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of apples with peanut butter; roll in cereal mixture. Serve immediately. Yield: 1 dozen.
1 cup Rice Chex, crushed
1-1/2 teaspoons packed brown sugar
2 tablespoons reduced-fat creamy peanut butter
Directions
Core apples; cut each into six wedges. Pat dry with paper towels.
In a small shallow bowl, combine the cereal and brown sugar. Spread cut sides of apples with peanut butter; roll in cereal mixture. Serve immediately. Yield: 1 dozen.
