Breakfast
Smoothie Bowl
Ingredients
Blend for two minutes. Top with your favorite berries, granola, chia seeds, etc. Pumpkin Chocolate Pecan Baked Oats
Ingredients
PS: We think this one doubles as a dessert. Dessert for breakfast! |
Dessert
Pumpkin Dump Cake
Ingredients
1. Preheat oven to 350 F and grease a 9X13 baking dish 2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet. 3. Sprinkle cake mix evenly on top of the batter. If adding pecans ,sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes. 4. Cool completely. Top with whipped cream or ice cream. |
Happy Hour
Negroni
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Pumpkin Fizz
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Entrees
Pork Tacos
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Butternut Squash and Black Bean Enchiladas
Ingredients
Ingredients
- 1 cup red enchilada sauce (homemade or canned)
- 1 tsp olive oil
- 2 1/2 cups peeled butternut squash, cut 1/2-inch-dice
- salt and pepper, to taste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 10 oz can Rotel tomatoes with green chilies
- 1 1/2 cups reduced sodium canned black beans, rinsed and drained
- 1/4 cup cilantro
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup water
- 8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
- 1 cup reduced-fat shredded Mexican cheese
- 2 tbsp chopped scallions, for garnish
- reduced-fat sour cream, for serving (optional)
- Preheat the oven to 400°F.
- Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
- Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
- Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
- Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
- Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.
Whole Wheat Bread
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