Harvest Pumpkin Soup

I know I'm behind with posting (again)...I made this delicious soup for Thanksgiving this past year and my family loved it!  I adapted the recipe from Sweetpeaskitchen and cleaned up a little bit.

Ingredients:

• 2 tbsp. unsalted butter
• 1 medium onion, chopped
• 2 tsp. minced garlic (water packed, not oil)
• Spices to taste:  cumin, coriander, nutmeg, salt, and pepper
• 5 cups low-sodium chicken broth
• 1, 15-oz. can pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/2 cup nonfat, plain Greek yogurt
• Raw pumpkin seeds

Directions:

• Melt butter in a soup pot over medium heat.  Add the onion, and cook until softened (5-7 minutes)
• Stir in garlic and spices and cook about 2 more minutes
• Stir in broth, pumpkin and maple syrup and bring to a boil.  Reduce to a simmer and cook for 15 minutes
• Use an immersion blender (or work in batches with a food processor) to puree the soup
• Stir in the Greek yogurt
• When ready to serve, ladle into bowls and top with pumpkin seeds

Paradise Bread

On one of our last days in Kauai, we were able to get to a really awesome farmer's market.  I indulged in all the tropical produce that we can't usually find here on the mainland, and decided to throw them all together into a bread that I could only fittingly entitle Paradise Bread.

Ingredients:

• 2 Lilikoi (scooped)
• 1 Papaya (mashed)
• 2 Starfruit (sliced)
• 4 Apple Bananas (mashed)
• 2 c. Flour
• 3/4 c. Brown Sugar
• 1.5 tsp. Baking Powder
• 1.5 tsp. Baking Soda
• 1/2 c. Nonfat Vanilla Greek Yogurt
• 1 Egg
• 2 tsp. Vanilla

Preheat oven to 350 and spray a 9x13 pyrex with cooking spray
In a medium bowl, combine dry ingredients (except for the sugar)
In a large bowl, blend wet ingredients and brown sugar
Mix the wet and dry together and pour into prepared pan
Top with slices of starfruit
Bake for 30-40 minutes until toothpick comes out clean

Papaya

Lilikoi

Looks strange, but tastes awesome

Clean Curry Chicken Salad

I got this recipe from Oxygen magazine, and adapted it a bit.  It's perfect for lunch, and the flavor is incredible.  On Sundays, I bake 4-5 chicken breasts, rubbed in just garlic powder and black pepper and keep in the fridge for various uses throughout the week.

Ingredients:

• 5 oz. Cooked Chicken Breast
• 2 tbsp. Nonfat Plain Greek Yogurt
• 1 stalk Celery, chopped
• 1 tsp. Curry Powder
• 1/2 tsp. Garlic Powder

Shred the chicken with a fork (or by hand), mix everything together in a bowl.  Eat plain or on a whole wheat wrap.  The flavor of the curry makes this way more exciting than typical chicken salad, and the Greek yogurt ups the protein factor.

"Oh wow...that looks awesome. What is it?"

At work, my breakfasts and lunches are always attracting attention.  I can't say that I mind.  If I am proud of the things I make, I tend to enjoy eating them more.  Tonight's dinner will also be tomorrow's lunch, which I am sure will garner the usual attention from the 1st floor therapy crew.  I used this week's challenge food (the Acorn Squash).  I made up the recipe myself, so I will re-create it here (lucky for me - and you, I measure basically everything to figure out the points, so it makes recipe making easier).

Stuffed Acorn Squash with Vegetarian Chili

Ingredients - serves 2

• 1 medium sized Acorn Squash (either orange or green is fine)
• 1/8 tsp. Olive Oil
• Chili Powder
• Red Pepper Flakes
• 1 c. canned Low Sodium Black Beans, drained and rinsed well
• 1/4 c. sliced Water Chestnuts, drained and rinsed well
• 1 c. Morning Star Meal Starters Soy Crumbles
• 2/3 c. Salsa
• 1/2 c. fresh Spinach leaves

 Instructions

Squash:

1. Cut squash in half with sharp knife and scoop out guts
2. Brush the squash with the olive oil, and season it with chili powder and red pepper flakes
3. Place the halves cut side down in a pyrex with an inch of water
4. Bake at 400 degrees for 30-40 minutes until the tops begin to brown (don't under cook)
5. Remove from oven, flip halves face up, and drain water.  Let cool

Vegetarian "Chili":

1. Spray a skillet with cooking spray
2. Throw in Soy crumbles and start to brown
3. Add more chili pepper and red pepper flakes to taste
4. Add in black beans, water chestnuts, and spinach and saute about 5 minutes
5. Add salsa and continue to cook 2 minutes more

Spoon the "chili" into the squash halves, and ENJOY!  Who doesn't love an edible bowl?? (make sure to eat the actual flesh of the squash as you eat the chili).  I think I might use this idea to serve squash and pumpkin soup when I host Thanksgiving this year!

Pre-bake...cut, scooped out, and seasoned

"Chili" Mixture - soy crumbles, black beans, water chestnuts, and spinach

Finished Product!  So pretty :o)

Close-Up

My dessert tonight is pretty delicious at well.  6 oz. Fage Total 0% fat free Greek yogurt, mixed with 1 tsp. Truvia and 1/3 c. craisins.  Put the mixture in the freezer for a couple hours, sprinkle it with a few mini chocolate chips = ice cream treat!

Hello, Lover

It's only Tuesday, but I'm liking this week :o)