Archives: Recipes

Low-Fat Turkey Melt

Picture of a Thanksgiving table

Adapted from shape.com’s new ways to use thanksgiving leftovers article.

Print Recipe
 Low-Fat Turkey Melt
Picture of a Thanksgiving table
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Picture of a Thanksgiving table
Instructions
  1. Easiest thing you'll ever do... First, preheat the oven (not the dutch oven) to 450 degrees.
  2. Put the sandwiches together. Lightly brush olive oil on the outside of the bread. Apparently,the word "lightly" means not the way I put condiments on anything. So don't over-saturate.
  3. Let the oven do the rest. Bake for 5-10 minutes (but check on the sandwich... it's marathon bread not marathon baking). Bread should be golden and cheese melted.
  4. Cut in half, or in our house we like to make dipping sticks, and serve immediately with the delicious soup!

Sweet Potato Soup

Adapted from shape.com’s new ways to use thanksgiving leftovers article.

Print Recipe
 Curried Sweet Potato Soup
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Instructions
  1. Start by opening your web browser and Googling "dutch oven" like I had to do...
  2. Once you realize it's basically a large pot... Pour olive oil into the large pot, heat on medium.
  3. Take the onions and sauté until translucent, about 5 minutes. One bonus tip... we usually bake our Thanksgiving turkey over rings of onions to allow heat to get underneath. If you do the same, save those suckers for this portion.
  4. Grab the curry powder and slowly sprinkle over the onions. Or just slam them in. Whatever you prefer. Stir and get the smells going!
  5. Add sweet potatoes, veggie broth, and turn up the heat.
  6. Once boiling... take the temp back down to medium/low and give those ingredients a nice bath. The mixture should reduce and become one nice looking soup!
  7. Take an immersion blender and give them a swirly. You can now add the moo moo juice (also known as milk).
  8. Spoon into a bowl, add greek yogurt and cilantro, and dip the sandwich melt into this sweet tasting goodness.

Homemade Corn Tortilla Chips

Never again will I buy a bag of tortilla chips from the grocery store. I can make my own, healthier and lower-salt version with this recipe for homemade corn tortilla chips.

Print Recipe
 Homemade Corn Tortilla Chips
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees
  2. Cut each corn tortilla into six triangles
  3. Coat a baking sheet with non-stick cooking spray
  4. Place tortilla slices on baking sheet. Lightly spray the chips with non-stick cooking spray to prevent burning
  5. Bake until golden brown and crispy, about 8-10 minutes
Recipe Notes

For a healthier twist, try whole wheat tortillas instead of corn tortillas. Serve with salsa, hummus, bean dip or chilli

Pumpkin Parfait

Print Recipe
 Pumpkin Parfait
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. In a small bowl, layer yogurt with pumpkin puree and granola.
  2. Sprinkle with pumpkin pie spice.

Pumpkin Granola Bars

If you’ve never made homemade granola bars, this recipe for pumpkin granola bars is a great place to start. In no time, you have a delicious breakfast or snack that is perfect for eating on-the-go.

Print Recipe
 Pumpkin Granola Bars
Prep Time 10 minutes
Cook Time 35 minutes
Servings
bars
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line an 8 by 8 pan with partchment paper.
  3. In a large bowl, whisk together oats, walnuts, spices and salt. Set aside.
  4. In a medium bowl, whisk together pumpkin, honey/maple syrup, applesauce and vanilla until smooth.
  5. Pour over oats and stir to combine. Mix in chocolate chips.
  6. Evenly press the mixture into the pan.
  7. Bake for 30-35 minutes, until edges are golden brown.
  8. Remove from oven and let cool on a rack for 5 minutes before cutting into bars.

Pumpkin Protein Smoothie

There’s so much to love about this pumpkin protein smoothie recipe. It’s quick. It’s easy. It’s delicious. It’s fall-themed. But maybe best of all, it’s customizable. Try it with your favorite milk, or try almond butter instead of peanut butter. Want an extra creamy smoothie? Add some avocado! You can’t go wrong with this recipe.

Print Recipe
 Pumpkin Protein Smoothie
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Blend all ingredients together in a blender.

Warm Autumn Oatmeal

When the weather starts to cool down, I love having a breakfast that is warm, comforting, and filling. This recipe for warm autumn oatmeal hits all those marks. The first time I made this recipe, I loved it so much that I ate it every day for about a year (cold weather or not!). It’s just that good.

Print Recipe
 Warm Autumn Oatmeal
Prep Time 5 minutes
Cook Time 1 minute
Servings
Ingredients
Prep Time 5 minutes
Cook Time 1 minute
Servings
Ingredients
Instructions
  1. Combine oats, pumpkin, milk, and apple into a bowl.
  2. Microwave for one minute.
  3. Add peanut butter and pecans, stirring to combine.
  4. Top with cinnamon.

Pumpkin Pancake Recipe

Confession: I’ve never been a big pancake fan. But then, I made this pumpkin pancake recipe. These pancakes are so fluffy and full of the comforting flavors we love in the fall. I’ve officially become a pancake lover (as long as it is these pancakes).

Print Recipe
 Pumpkin Pancakes
Prep Time 20 minutes
Servings
pancakes
Ingredients
Prep Time 20 minutes
Servings
pancakes
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices and set aside.
  2. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla.
  3. Add the wet ingredients to the flour mixture and whisk gently until combined. Let the batter set for 5 minutes.
  4. Meanwhile, preheat a pan to medium heat. Drizzle vegetable oil on the warmed pan.
  5. Ladle 1/3 cup of the batter onto the pan for each pancake.
  6. Cook for 2 to 3 minutes, or until the bubbles around the edges are open and set. Flip and cook on the other side for an additional 2 minutes.

Honey Sriracha Wings with Grilled Sweet Corn

It stings for a minute… but all good things have a bite!

Adapted from http://www.foodnetwork.com

Print Recipe
 Honey Sriracha Wings and Grilled Sweet Corn
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Honey Sriracha Wings
Grilled Sweet Corn
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Honey Sriracha Wings
Grilled Sweet Corn
Instructions
  1. Throw the wings in a big bowl. Pour the avacado oil on top and swish it around. Make sure the oil covers most of the poultry.
  2. Use your traditional gas grill, I went with old faithful Weber genesis on this one. Turn the heat up, you'll need about 400° (basically face-melting hot).
  3. You'll want to place the wings on the top rack. I repeat, place them on the top rack. At this point find air conditioning.
  4. While the wings are starting to warm, you have 2 options... shuck the corn and wrap in foil (recommended) OR place the whole husk right on the grill (bottom rack).
  5. So for the next half hour you're going to do a lot of turning. I recommend playing this video the whole time https://youtu.be/PGNiXGX2nLU.
  6. The chicken should start looking golden brown on the outside. Once you see the bubbling effect of oil basting on the skin, place those suckers on the bottom rack. Then... rotate the corn to the top rack.
  7. Once the chicken grill marks are to your liking, the chicken will most likely be ready for a sauce bath. Mix the sriracha sauce and honey in another big bowl.
  8. One by one, take the wings off the grill and give them a swirl in the hot sauce. Coat the wings to your liking.
  9. Serve up the wings with the sweet corn and pretend it's super bowl Sunday. Try not to cry as you watch your young ones grow up before your very eyes. (Just blame it on the sriracha sauce).

Homemade Tomato Sauce

Print Recipe
 Homemade Tomato Sauce
Prep Time 1 hour
Cook Time 4-5 hours
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 4-5 hours
Servings
people
Ingredients
Instructions
  1. Heat oil in 4-quart saucepan over medium heat until hot. Add onions and garlic. Cook until onions are tender.
  2. Add all other ingredients, mix well. Bring to a boil, stirring occasionally. Reduce heat and let simmer for 1 hour, stirring occasionally (simmer time varies based on number of tomatoes. Could take as many as 4-5 hours to get correct consistency).
  3. Ladle mixture into clean jars and cover with tight-fitting lids. Sauce can be refrigerated for up to 1 week or frozen for 3 months to 1 year.
Recipe Notes

*If you have extra green or red peppers on hand, you may add 1-2 for added flavor
*You may double or triple the recipe depending on the number of ripe tomatoes in your garden