If you know me, you know I love anything baked with pumpkin. My favorite recipe is Pumpkin Sheetcake with cream cheese frosting. I have been tweeking the recipe to make it healthier and have come up with a really good one.
Tonight a friend on the parenting board I post on gave me a great pumpkin-oatmeal muffin recipe and I found a Low Fat Pumpkin oatmeal cookie recipe. I was baking apple-oatmeal cookies for daycare and starting thinking I wish I could find a way to make pumpkin oatmeal cookies. When I checked my board, there was a post from Danyele with the muffin recipes...I think she was reading my mind...lol!
Here are some great pumpkin recipes for fall!
PUMPKIN SHEETCAKE WITH CREAM CHEESE FROSTING
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup vegetable oil***
4 eggs, lightly beaten***
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
FROSTING
1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 3/4 cup confectioners' sugar
3 to 4 teaspoons milk
chopped nuts
Instructions:
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-inch x 10-inch x 1-inch baking pan (I use a extra large cake pan). Bake at 350F for 35 to 30 minutes or until cake tests done. Cool.
For frosting, beat the cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add enough milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.
***to make a healthier version, you can use 1 cup of natural applesauce instead of the oil and replace the eggs with 8 egg whites. There is a Splenda out for baking but I haven't found it any any stores around here. I think it would cut down on the calories in this recipe.
OATMEAL-PUMPKIN MUFFINS
2 Cups plus 2 tablespoons Quaker Old Fashioned Oats
3/4 Cup whole-wheat flour
1/2 Cup sugar
2 teaspoons pumpkin pie spice
1 teaspoons baking powder
1/2 teaspoon each, baking soda and salt
1/4 teaspoon ground cloves
1 Cup canned pumpkin
3/4 Cup buttermilk
2 eggs
2 tablespoons canola oil
1. Lightly coat twelve 2 1/2-inch muffin cups with non-stick cooking spray; set aside. [Paper muffin
cups can also be used. Cool thoroughly before serving.]
2. Place 2 cups of oats in a food processor; cover and process until fine. Transfer ground oats to a
large bowl; stir in flour, sugar, pumpkin pie spice, baking powder, baking soda, salt and cloves. Make
a well in center of oat mixture; set aside.
3. Whisk together pumpkin, buttermilk, eggs and oil in a medium bowl. Add pumpkin mixture all at
once to oat mixture. Stir just until moistened [batter should be lumpy and thick].
4. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with 2 tablespoons oats. Bake
in a 375 degree oven for 20 minutes, or until a wooden toothpick inserted in the center comes out
clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups.
Makes 12 muffins. Serving size: One muffin
Prep: 30 min Bake: 20 min Cool: 5 min
Nutrition Facts per serving: 210 calories, 5 g total fat [1 g saturated fat], 36 mg cholesterol,
199 mg sodium, 34 g carbohydrates, 4 g dietary fiber, 7 g protein.
LOW-FAT PUMPKIN OATMEAL COOKIES
These low-fat pumpkin cookies are great for the fall holidays and make a healthy after-school snack for the kids too. Try them. You won't believe how good they are until you do!
Ingredients:
1 c. pumpkin
2 egg whites, whipped
1 c. brown sugar, packed
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 c. rolled oats
1 c. raisins
Directions:
Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.) Mix ingredients together just until moistened.
Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball) or flatten them out with the bottom of a glass before baking.
Bake at 350 degrees for 15 minutes.
Tuesday, October 10, 2006
Monday, October 09, 2006
How do I find all these recipes?
I love browsing through cookbooks. I have a vast collection of books to look through but of course the fastest way now days it to just look it up on the internet. I find most of my recipes that way but I still love to read cookbooks. Have you ever read one of Paula Deens cookbooks? They have the cutest stories to go with the recipes. My favorite cookbooks to read are the older ones from the 1950's. There are tips on how to make your man happy and have a happy household. It makes me laugh to think about doing those things now. My how times have changed.
I found this very basic recipe for chicken tortilla soup and have made it my own. I have added legumes and corn to it for the added fiber. I also added tomato paste to give it more flavor.
EASY CHICKEN TORTILLA SOUP--JAZZED UP
2 cans of chicken broth OR 1 can of chicken broth + 1 can water
1 cup of cooked, cubed lean boneless chicken
1/2 can Ro-Tel diced tomato & green chili ***
1 6 oz can tomato paste
1 15 oz can chick peas or any bean
1/2 10 oz bag frozen corn or 1 can corn
chili powder to taste
garlic power to taste
shredded low fat cheese
sliced avocado
homemade totilla strips (recipe included)
In a large saucepan or dutch oven, combine all ingredients except last 3. Simmer about 10 minutes. Serve soup hot over tortilla strips with shredded cheese and avacodo on top.
***I use the whole can and sometimes add extra green chilis. If you want more heat, you could add jalepeno.
HOMEMADE TORTILLA STRIPS
slice corn tortillas into thin strips. Spray with non-stick spray and place on cookie sheet in preheated 375 degree oven until crisp.
I found this very basic recipe for chicken tortilla soup and have made it my own. I have added legumes and corn to it for the added fiber. I also added tomato paste to give it more flavor.
EASY CHICKEN TORTILLA SOUP--JAZZED UP
2 cans of chicken broth OR 1 can of chicken broth + 1 can water
1 cup of cooked, cubed lean boneless chicken
1/2 can Ro-Tel diced tomato & green chili ***
1 6 oz can tomato paste
1 15 oz can chick peas or any bean
1/2 10 oz bag frozen corn or 1 can corn
chili powder to taste
garlic power to taste
shredded low fat cheese
sliced avocado
homemade totilla strips (recipe included)
In a large saucepan or dutch oven, combine all ingredients except last 3. Simmer about 10 minutes. Serve soup hot over tortilla strips with shredded cheese and avacodo on top.
***I use the whole can and sometimes add extra green chilis. If you want more heat, you could add jalepeno.
HOMEMADE TORTILLA STRIPS
slice corn tortillas into thin strips. Spray with non-stick spray and place on cookie sheet in preheated 375 degree oven until crisp.
Sunday, October 08, 2006
Speedy Cassoulet
This great recipe can be made either on the stove top or the crockpot. I have made it both ways and it turns out great.
SPEEDY CASSOULET
1 can (15-16 oz) cannellini or great northern beans, rinsed and drained
1 can (14.5 oz) dice tomatoes with roasted garlic, undrained
1 can (14.5 oz) readt-to-serve chicken broth
1/2 pound fully cooked turkey kielbasa (Polish or smoke sausage), cut into 1/2 inch slices (1 1/2 cups)
1 1/2 cups frozen chopped bell peppers , thawed***
seasoned bread crumbs, if desired
STOVE: Heat beans, tomatoes, broth and turkey kielbasa to boiling in a 3-quart saucepan, stirring occasional; reduce heat.
Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs
CROCKPOT: Put everything in the crock pot on low for about 4-5 hours.
***We prefer our bell pepper cooked through so I always add it at the beginning instead of the end.
1 serving: calories 345 (calories from fat 155); fat 17g (sat. 6g); cholesterol 35mg; sodium 1200mg; carbohydrate 36g (dietary fiber 9g); protein 21g)
% daily value: vitamin A 10%; vitamin C 52%; calcium 14%; iron 30%
diet exchanges: 2 starch, 2 1/2 medium-fat meat, 1 vegetable
10-12-06 I guess I really like this recipe because I was just looking through old posts and realized I also posted it on July 7th. At least this one had the calories for you! It really is yummy and comes together fast.
SPEEDY CASSOULET
1 can (15-16 oz) cannellini or great northern beans, rinsed and drained
1 can (14.5 oz) dice tomatoes with roasted garlic, undrained
1 can (14.5 oz) readt-to-serve chicken broth
1/2 pound fully cooked turkey kielbasa (Polish or smoke sausage), cut into 1/2 inch slices (1 1/2 cups)
1 1/2 cups frozen chopped bell peppers , thawed***
seasoned bread crumbs, if desired
STOVE: Heat beans, tomatoes, broth and turkey kielbasa to boiling in a 3-quart saucepan, stirring occasional; reduce heat.
Stir in bell peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs
CROCKPOT: Put everything in the crock pot on low for about 4-5 hours.
***We prefer our bell pepper cooked through so I always add it at the beginning instead of the end.
1 serving: calories 345 (calories from fat 155); fat 17g (sat. 6g); cholesterol 35mg; sodium 1200mg; carbohydrate 36g (dietary fiber 9g); protein 21g)
% daily value: vitamin A 10%; vitamin C 52%; calcium 14%; iron 30%
diet exchanges: 2 starch, 2 1/2 medium-fat meat, 1 vegetable
10-12-06 I guess I really like this recipe because I was just looking through old posts and realized I also posted it on July 7th. At least this one had the calories for you! It really is yummy and comes together fast.
Wednesday, October 04, 2006
Should I change the name of my blog?
So I'm thinking I should change the name of my blog to "Cooking Healthy with a Crockpot" because I have been trying new recipes all week. I found 2 great recipes that are both tasty and healthy! I haven't been doing any baking because....well it's not not so healthy. It could be if I didn't scarf up all the cupcakes/cookies/pumpkin anything in the first 5 minutes but that's not going to happen any time soon. I'm an emotional eater and tend to turn to food when I'm happy/sad/everything. I'm trying to change that but after almost 37 years it's kind of hard. Are you wishing I would quit blabbering about my problems and just get to the recipes yet??? Here they are
SOUTHWEST STEAK AND BEANS
1-1/2 lbs. flank steak*
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed**
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice***
Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings.
*I couldn't find flank steak at my little grocery so I used bottom round steak. After 8 hours in the crockpot it basically just flaked into chunks so I never got to slice it. It was very tender.
**I found out I really don't like black beans. I think next time I make it, I will use pinto or red kidney beans.
***We ate it more like a stew and put low fat sour cream and low fat cheese on top. We also each had a flour tortilla to scoop it up. Kind of like eating picadillo or green chili stew. Very yummy and filling.
CHICKEN CACCIATORE
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1/2 cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
1/4 cup dry red wine *
1/8 tsp. pepper
1/4 tsp. salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings
*didn't add the wine b/c I don't drink wine.
This was very good! I served it over egg noodles.
I had a few tips for both these recipes. Since I know I'm going to be in a hurry in the morning when I start the crockpot, I try to cut any veggies up and put them in baggies in the fridge the night before. I also set any can goods, spices, etc on the counter with the crockpot. I always spray my crockpot with non-stick spray. It makes clean up so much easier. Lastly, since I'm using the bell peppers in the crockpot, I checked the discounted veggies section. Instead of paying $.89 each I got 2 red, 1 yellow and 1 green for $1.50!
Even though we are trying to eat healthier, I still want great flavor. This is why I found recipes that would give us that. I have also been making my lunches taste good. Today I made chicken salad with a can of chicken, 1 tbs of light mayo, 1/2 a small chopped Granny Smith apple, 10 grapes sliced, 2 tbs pecans pieces, salt and pepper. Mix and serve on a bed of romane lettuce or spinach leaves (if we can ever eat them again). I sliced the rest of the apple and put it around the edge of the plate and had a few thin wheat crackers with it. Arby's makes a similar sandwich filling that I love but they use tons more mayo. I got the same results with much less LITE Miracle Whip.
Stay tuned for more healthy crockpot recipes!!
SOUTHWEST STEAK AND BEANS
1-1/2 lbs. flank steak*
1 onion, chopped
3 cloves garlic, minced
16 oz. jar chunky salsa
1/2 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
15 oz. can black beans, drained and rinsed**
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cups hot cooked rice***
Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings.
*I couldn't find flank steak at my little grocery so I used bottom round steak. After 8 hours in the crockpot it basically just flaked into chunks so I never got to slice it. It was very tender.
**I found out I really don't like black beans. I think next time I make it, I will use pinto or red kidney beans.
***We ate it more like a stew and put low fat sour cream and low fat cheese on top. We also each had a flour tortilla to scoop it up. Kind of like eating picadillo or green chili stew. Very yummy and filling.
CHICKEN CACCIATORE
3 lbs. bone-in chicken thighs, skin removed
14 oz. can diced tomatoes with Italian seasoning
6 oz. can tomato paste
1/2 cup chicken broth
1 onion, sliced
3 cloves garlic, minced
2 green bell peppers, chopped
1/4 cup dry red wine *
1/8 tsp. pepper
1/4 tsp. salt
Place all ingredients in 3-4 quart slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender. Serve with hot cooked pasta, if desired. 6 servings
*didn't add the wine b/c I don't drink wine.
This was very good! I served it over egg noodles.
I had a few tips for both these recipes. Since I know I'm going to be in a hurry in the morning when I start the crockpot, I try to cut any veggies up and put them in baggies in the fridge the night before. I also set any can goods, spices, etc on the counter with the crockpot. I always spray my crockpot with non-stick spray. It makes clean up so much easier. Lastly, since I'm using the bell peppers in the crockpot, I checked the discounted veggies section. Instead of paying $.89 each I got 2 red, 1 yellow and 1 green for $1.50!
Even though we are trying to eat healthier, I still want great flavor. This is why I found recipes that would give us that. I have also been making my lunches taste good. Today I made chicken salad with a can of chicken, 1 tbs of light mayo, 1/2 a small chopped Granny Smith apple, 10 grapes sliced, 2 tbs pecans pieces, salt and pepper. Mix and serve on a bed of romane lettuce or spinach leaves (if we can ever eat them again). I sliced the rest of the apple and put it around the edge of the plate and had a few thin wheat crackers with it. Arby's makes a similar sandwich filling that I love but they use tons more mayo. I got the same results with much less LITE Miracle Whip.
Stay tuned for more healthy crockpot recipes!!
Sunday, October 01, 2006
Healthy eating has begun
Neal and I are both trying to lose some weight so we are eating healthier and I'm exercising! I've been looking up recipes for us to try and found a few new ones I'm going to try this week. Today I made minestrone soup for us to take for lunches and it smells soooo good! I've already divided it into containers so we can just grab one and go.
MINESTRONE SOUP
6 servings
1 can (28oz) whole tomatoes, undrained
1 can (15-16oz) great northern beans, undrained
1 can (8oz) kidney beans, undrained
1 can (8oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cup water
2 teaspoons vegetable bouillon granules
1 teaspoon Italian seasoning
1 clove garlic, crushed
Heat all ingredients to boiling in Dutch oven, breaking up tomatoes; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with grated Parmesan cheese.
I made a few changes by using diced tomato instead of whole and used chicken bouillon cubes instead of veggie. I added extra Italian seasoning and some pepper. I started it on the stove but my pan was not big enough so I put it in my 6qt crockpot and it came to the top. I would advise not putting the elbow macaroni in the crockpot because it tends to not cook. If you are going to cook it in the crockpot, cook your pasta separate and just add some in your bowl when you serve it.
This recipe is Low Calorie, Low Fat, and High in Fiber.
1 serving: calories 240 (calories from fat 25); fat 3g (saturated 1g); cholesterol 5mg; sodium 900mg; carbohydrate 47g (dietary fiber 9g); protien 15g.
diet exchange: 2 starches, 3 vegetables
MINESTRONE SOUP
6 servings
1 can (28oz) whole tomatoes, undrained
1 can (15-16oz) great northern beans, undrained
1 can (8oz) kidney beans, undrained
1 can (8oz) whole kernel corn, undrained
2 medium stalks celery, thinly sliced (1 cup)
1 small zucchini, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded cabbage
1/2 cup uncooked elbow macaroni or broken spaghetti
1 1/4 cup water
2 teaspoons vegetable bouillon granules
1 teaspoon Italian seasoning
1 clove garlic, crushed
Heat all ingredients to boiling in Dutch oven, breaking up tomatoes; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until macaroni is tender. Serve with grated Parmesan cheese.
I made a few changes by using diced tomato instead of whole and used chicken bouillon cubes instead of veggie. I added extra Italian seasoning and some pepper. I started it on the stove but my pan was not big enough so I put it in my 6qt crockpot and it came to the top. I would advise not putting the elbow macaroni in the crockpot because it tends to not cook. If you are going to cook it in the crockpot, cook your pasta separate and just add some in your bowl when you serve it.
This recipe is Low Calorie, Low Fat, and High in Fiber.
1 serving: calories 240 (calories from fat 25); fat 3g (saturated 1g); cholesterol 5mg; sodium 900mg; carbohydrate 47g (dietary fiber 9g); protien 15g.
diet exchange: 2 starches, 3 vegetables
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