Pumpkin and Spice Muffins (Healthy!)

Taken from Taste of Home, Oct/Nov 2008

• 1 1/4 cups all-purpose flour
• 1/2 cup flaxseed meal or wheat bran (or wheat germ)
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp ground cinnamon plus 1/2 tsp each ground ginger and nutmeg)
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup plain yogurt
• 1/2 cup honey (or maple syrup, however I prefer the honey)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon vanilla
• 1 cup finely grated carrot
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
2. In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
4. Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
5. Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
6. Cool on a wire rack.

I love these muffins! So moist and healthy.


Read more: http://www.food.com/recipe/pumpkin-and-spice-and-everything-nice-muffins-364056#ixzz1ch6fYaER

Creamy White Chili

Here is a lighter version of chili. It won the Grand Prize last year at our ward chili cook-off! Enjoy!

Creamy white chili

Haley Murray from Jill Springer

A lighter version of chili with a spicy flair.

1 whole rotisserie chicken, pulled in pieces (or 3 chicken breasts, shredded)

1 onion, diced

1 ½ tsp. garlic powder

1 T. vegetable oil

3 cans (15 oz) great northern beans, rinsed and drained

1 can chicken broth

1-2 (4 oz) cans of diced green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 c. sour cream

½ c. whipping cream

2 TB chopped cilantro for garnish

In a large soup pot (or saucepan), sauté chicken, onion and garlic powder in oil. Just enough to mix together. Add beans, broth, chilies and seasoning. Bring to boil. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Remove from heat and stir in sour cream, top with cilantro. Serve immediately. Serves 4-6.

Grilled Vegetable Sandwich

1 med. zucchini, thinly sliced lengthwise
1 med. sweet red pepper, quartered
1 small red onion, cut into 1/2-inch slices
1/4 cup prepared Italian dressing
4-6 pita bread slices (Or can use ciabatta bread)
2 TB olive oil
1/4 c. mayo
1 TB lemon juice (or more to taste)
1 tsp. minced garlic (or garlic powder)
1/2 c. crumbled feta cheese
2 TB cilantro, chopped

Marinate veggies in ziplock bag with Italian dressing for 20 min or more. Drain and discard marinade. Grill on medium heat for 4-5 min. or until crisp-tender.

In a small bowl, mix mayo, lemon juice and garlic.

Brush both sides of pita bread with oil or butter. Grill for 1 min. each side. Top with mayo mixture, feta cheese and sprinkle with cilantro. Add grilled veggies and enjoy!

**Alternative recipe: If you don't feel like grilling, just prepare mayo mixture, cut up some cukes and tomatoes and toast pita bread and then eat with feta and cilantro. Good, easy and very fresh!

Tomato-Avocado Salsa

I think this is one of my favorite salsa recipes! And it's hard to goof!

Tomato-Avocado Salsa
1 tsp salt (kosher is best)
1 TB chopped jalapeno
2 TB chopped onion
2 TB chopped cilantro
Stir/grind these together then add:
1 large firm avocado chopped into pieces
1-2 tomatoes
1 tsp. lime juice

Cafe Rio Recipes

If you're craving Cafe Rio but don't live near one...here are some recipes!

Cafe Rio Chicken
Put 2-3 chicken breasts in pan and pour some zesty italian or Newman's Caesar dressing on top, then sprinkle chili powder, cumin and garlic powder on top. I also added lime juice...
Cook at 375 for 50 min. if frozen or at 350 for 1 hour if fresh. Then when done, shred with forks and let sit in juices. (Or can use crock pot.)

Beans
1-2 cans of pinto beans or black beans and add some taco seasoning and water. Bring to boil and then take off heat.

Lemon-Lime Cilantro Rice
1 1/2 c. raw rice (Makes 3 cups cooked)
Cook rice and then add:
1/4 c. butter
1-2 TB lemon juice
1 TB lime juice
1/4-1/2 tsp. salt
2 TB chopped cilantro
**This rice is definitely to taste. So play around with it until you get the ratios you like!

Cafe Rio Dressing (thicker version so it's also good for dip)
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (La Victoria Brand)
1/2 bunch cilantro with stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
1/8 tsp. hot sauce
Mix in blender. If needed, thin with Buttermilk.
(Or just buy it for about the same price. ha ha)

Spring Salad with Homemade Croutons and Balsamic Dressing

I tasted this at a recent YW activity and it was fabulous!

Kristin's Homemade Croutons
1 lg. loaf French Bread
2 cubes of butter
2 Tbsp olive oil
2 cloves garlic, minced fine
Parmesan cheese
Season salt

Cut bread in approximately 1/2 inch squares. Melt butter and mix with olive oil and garlic. Put in a plastic bag and toss bread cubes in butter mixture. put single layer of bread crumbs on large cookie sheet. Sprinkle on season salt to your taste. Bake in 350 degree oven for 1/2 hour. Watch closely - you may want to take them out and turn with spatuala half way through baking. Remove from oven and sprinkle with Parmesan cheese while still hot!


Kristin's Yummy Salad Dressing
1 clove of garlic mashed in mortar and pestal (you can also send it through a garlic press in a bowl)
2 Tbsp balsamic vinegar
5 Tbsp extra virgin olive oil
salt and pepper to taste
(you can also squeeze a lemon into the dressing to get a more zesty flavor or for a sweeter side of things, add 1 Tbsp brown sugar)

Green salad of your choice (I buy the Spring Mix from Costco and add more spinach to it)
Craisins
Nuts of your choice (I like almonds or pecans) - roasted in butter and brown sugar on the stove
Cheese - Parmesan, blue cheese, feta are my favorites
Bacon cooked and broken into pieces
Pears or strawberries cut up

Oatmeal Chocolate Chip Cookies...using beans!

Okay so I know you'll all be shocked that I'm finally posting and when I do it's a recipe for cookies using beans! But I'm a believer now! I got this recipe from a book called "I Can't Believe It's Food Storage" and the cookies turned out great when I used chocolate instead of raisins! I even gave them away. So if you're feeling brave...

Oatmeal Chocolate Chip Cookies - Low Fat
1 c. whole cooked white beans (pureed in blender or just mix with sugar-used instead of 1 c. butter)
1 c. brown sugar
1 c. white sugar
2 eggs
1 tsp vanilla
1 1/2 c. whole-wheat flour
1 tsp salt
1 tsp soda
3 c. quick-cooking oats
2 tsp cinnamon
2 c. choc chips or raisins

Cream together beans and sugar, eggs and vanilla. Sift dry ingredients and add to mixture. If dough is too sticky, add a little water. (Mine was fine.) Drop by rounded tablespoons and bake at 375 for 8-10 min. ENJOY!!