I love this time of year!!  Why??  Because this is when pumpkins are in season.  I will be posting all kinds of ways to use pumpkin in your recipes.  Pumpkin is so healthy and taste so good.  Looking forward to what you think..  Enjoy the muffins.

Pumpkin Nut Muffins
 
Servings: 12 • Size: 1 regular sized muffin • Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g • Fiber: 2 g • Protein: 3 g • Sugar: 14 g Sodium: 170 mg

Ingredients:

• 1/2 cup white whole wheat flour
• 3/4 cups unbleached all purpose flour 3/4 cup raw sugar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 cups canned pumpkin (not pumpkin pie filling)
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• 1/2 cup chopped pecans

Directions:

Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.

Let them cool at least 15 minutes before serving.

Makes 12 muffins.

I love this dish because it is quick but tastey.  Serve over rice or pasta.  For a lighter dish put on top of a nice salad.  Enjoy!!

Baked Chicken Parmesan

Servings: 8 • Serving Size: 1 piece
Calories: 224.5 • Fat: 8.6 g • Protein: 25 g • Carb: 14 g • Fiber: 1.5 g


Ingredients:

• 4 (8 oz) chicken breast halves, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs (I used whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara
• cooking spray

Directions:

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

Are you ready for some football!!  Here is a crock pot recipe to please the crowds.  Enjoy!!











Chicken & Shrimp Jambalaya

Ingredients:

1     lb. chicken breast
2     c. thinly sliced celery (4 stalks)
2     c. onions chopped
1     14oz. can no salt added diced tomatoes, undrained
1     14oz. can reduced sodium chicken broth
1/3   c. no salt added tomato paste
1  1/2 tsp. salt free Cajun seasoning (I use Tony Chachere's)
2     cloves garlic, minced
1/2  tsp. salt
1  1/2 c. instant brown rice
3/4   c. chopped green, red and yellow sweet peppers
8    oz. fresh or frozen peeled and deveined cooked shrimp
2    tbs fresh Italian (flat leaf) parsley

Directions:

-    Cut chicken into 3/4 inch pieces, In a 4 quart slow cooker, combine chicken, celery,
      onion, undrained tomatoes, broth, tomato paste, salt free Cajun seasoning, garlic, salt

-    Cover and cook on low heat setting for 4 1/2 to 5 1/2 hours or on high setting for 2 1/4 to
      2  3/4 hours.

-    after time above, if using low-heat setting, after turn to high heat setting.  Stir in
      uncooked rice and sweet peppers.  Cover and cook about 30 minutes more or until most
      of the liquid is absorbed and rice is tender.

-    Before serving, thaw shrimp, if frozen.  Stir shrimp and parsley into chicken mixture.

Enjoy!!!

Makes 8 servings

Nutrition facts:
Servings Per Recipe 8, Calories 211, Protein 23 g., Carbohydrate 26 g., Fat 2 g., Cholesterol 88 mg., Fiber 4 g., Sodium 415 mg