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Baked Oatmeal with Strawberries, Banana and Chocolate Recipe. This extra easy baked oatmeal recipe with fresh strawberries, bananas and rich chocolate is one of our favorites. Make this the morning of or, if you’re short on time, prepare it the night before and bake in the morning. Feel free to play with the add-ins to our recipe. We love adding strawberries, banana and chocolate, but add whatever you love. Or, add that odd amount of nuts, raisins or cranberries left in your pantry from another recipe. It’s up to you! This oatmeal casserole was so popular, we created another version: Hop on over to our Blackberry Baked Oatmeal drizzled with a quick caramel sauce. It’s flavored with lemon zest, nutmeg and packed with juicy blackberries!

There’s something special about entertaining in the morning — it’s casual, laid back and really can start the off right. If you take a read through the comments below, you’ll see so many who have shared this baked oatmeal recipe with family or friends (some have even taken it to work). Strawberry Baked Oatmeal. Quick & Cheesy Chicken Pot Pie. For the longest time my quick, go-to Chicken Pot Pie recipe involved canned cream of chicken soup and a homemade biscuit topping.

I’m *trying* to stay away from processed foods and to feed my family more naturally, so I came up with this recipe. Which, in my mind, tastes way better then the original anyways. I simplified it with an even easier biscuit topping, using the homemade bisquick mix that I always keep on hand in my fridge. The cheesy sauce is such a breeze to make that it honestly hardly takes any longer then throwing in a can of soup, and the yummy taste and healthful benefits more then make up for it.

This would be a perfect way to use up any Thanksgiving leftovers whether that be turkey, ham or vegetables. How are you going to be using up those Thanksgiving leftovers? Quick & Cheesy Chicken Pot Pie Ingredients Filling 2 cups chopped cooked chicken (or turkey, or ham)2 cups leftover, fresh or frozen vegetables Cheese Sauce Biscuit Topping Instructions.

Chicken Enchiladas. Aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.

Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400. Enchilada Lasagna | Mogwai Soup. This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Problem is, he eats one pan full on his own, most often in one sitting, and that is just not good for him, other people in the house or the budget!

Enchilada Lasagna Ingridients: 2 tbsp of vegetable oil 1 lbs chicken breast, chopped to bite pieces 5 cups of mexican blend cheese 1 can of cream of celery 1 can of cream of chicken 1 1/2 cups sour cream 1/4 cup canned and chopped green chillies (drained) small corn tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper Brown chicken in a pan on 2 tbsp of oil. Prepare the dish you will assemble the lasagna in. Count on getting at least seconds, it really is that good! Quick update...and thanks to J + P for reminding me! Thank you Andrea! Caramel Apple Cheesecake Bars. These Caramel Apple Cheesecake Bars are the most popular recipe on my blog and have been pinned over 1 million times. These creamy cheesecake bars start with a shortbread crust, a thick cheesecake layer, and are topped with diced cinnamon apples and a sweet streusel topping.

I can’t believe it’s the end of September and I haven’t posted any apple desserts yet. For me, September is all about the apple! I’ve been making this Paula Deen recipe for a couple of years now and they’ve always been good but they always needed a little more cheesecake filling in my opinion to match the thick crust and ample streusel topping. So I increased the cheesecake filling and these are even better than I remember.

It may seem like a lot of steps but they actually come together quickly and are well worth your time. You can add the caramel on top of the caramel apple cheesecake bars right before serving or before you chill them. Caramel Apple Cheesecake Bars Ingredients Crust: Cheesecake Filling: Apples: Drizzle: Bulgur with Roasted Red Peppers, Chickpeas, and Spinach. Winter Vegetable & Tofu Korma Recipe. Lately I've been making a thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about, and provides leftovers for a day or two to come. I'm not entirely sure what to call it.

A curry? A korma? In the version I made for her, I used potatoes, cauliflower, and then a bit of tofu for protein and substance - but other times I trade in carrots, or parsnips, or shredded cabbage. You can eat this as-is. You can prep a lot of this ahead of time to make it a more week-night friendly. HS: One shortcut, you can use a food processor to chop the onions. Combine the cardamom, turmeric, red pepper flakes, cumin, coriander, and cinnamon in a small bowl and set aside. Heat the butter/oil in a large, thick-bottomed soup pot over medium-high heat. Now stir in 3 cups of water. In the meantime, combine the yogurt and cream in a bowl with a couple pinches of salt.

Serves 6+ Print Recipe. Chicken- Butternut Squash Chili. 2 Tablespoons olive oil 2 cups chopped sweet onion 2 cups chopped red bell pepper 2 cups chopped green bell pepper 3 Tablespoons minced jalapeño (seeds removed) 1 clove garlic, minced 1 cup beer 1 cup low-sodium, fat-free chicken broth 1/4 cup sliced black olives 3 Tablespoons chili powder 1 teaspoon ground coriander seed 1/2 teaspoon salt 1 (28 ounce) can chopped tomatoes, with juice 1 pound boneless skinless chicken breasts, cut into cubes 2 cups cooked butternut squash, peeled & cubed 2 Tablespoons chopped fresh cilantro 1 Tablespoon cocoa powder 1 (15.75 ounce) can pinto beans, rinsed & drained sliced scallions, cheddar cheese & sour cream, for topping (optional) 1.

Heat oil in Dutch oven over medium heat. Sauté onions until lightly browned- about 8 minutes. 2. Add bell peppers, jalapeño and garlic. 3. 4. 5. *Try using cooked pumpkin in place of the butternut squash. WW POINTS per serving:Points Plus Program: Old Points Program: Braised Coconut Spinach & Chickpeas with Lemon.

Are you in the mood for some comfort food? Of course you are; it's January. In the interest of resolutions and energy, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish? I have a proposal for you: Fresh baby spinach and chickpeas seared with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn't stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. It's a mess of color and vegetables: Green, tender spinach draped over a big, hot sweet potato.

This isn't by any means an especially difficult or even original meal; there are scads of recipes out there for greens braised in coconut milk. Poured over the sweet potato this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chickpeas and sweet potato. Braised Coconut Spinach & Chickpeas with Lemon serves 4 as a main dish or 6 as a side (Images: Faith Durand) Quick Dinner Recipe: Pumpkin & Ricotta Pasta Casserole. Everyone loves a good casserole, right? The key word here is good. We've all had goopy, unappetizing messes inflicted upon us in the name of casseroles, but that really should be the deviation — not the norm. I love casseroles — the good ones.

In fact, I just spent a year writing an entire book with 225 recipes for modern, fresh casseroles. This recipe isn't in the book, but it's very much in the spirit of things. This casserole includes many of my favorite casserole elements. But the real thing I love about casseroles like these is their convenience. If you don't have pumpkin puree in your cupboard, what about a can of sweet potatoes instead? Pumpkin & Ricotta Pasta Casserole serves 6 Heat the oven to 375°F. In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Stir in the pasta and coat completely with the pumpkin mixture. Spread the mixture evenly in the prepared baking dish and sprinkle the remaining 1/4 cup Parmesan over top. Enjoy! Now, your turn. Pumpkin Steel Cut Oatmeal. This fall has had great weather and beautiful color, I just wish I wasn’t so busy that I could have enjoyed it more!

However, gone are the long football games, one of my classes, and a lot of the hectic scheduling of marching band. It is smooth sailing to Thanksgiving break! Hopefully now I can catch back up with my blog- I have some great product reviews coming up and tons of recipe ideas I can’t wait to try! With the temperatures dipping into the thirties, I have hit that point where getting out of bed is that much harder (I finally caved and turned on my heat.)

This is also the time I start craving hot and hearty foods for breakfast. This recipe is perfect if you have a little left over homemade pumpkin puree or if you have an extra can of pumpkin floating around the house. Pumpkin Steel Cut Oatmeal Author: Erin Alderson Recipe type: Breakfast Bring oats, water, and salt to a boil, reduce heat and let simmer for 10-15 minutes, stirring occasionally until oats are slightly tender. Pasta with Pumpkin, Sausage, and Cavolo Nero. User reviews made it? RATE IT! By steveftc, 11/19/2013I loved the blend of flavor, and didn't feel a need to add any extra seasoning. I hesitated to make the recipe because I hate peeling winter squash. I cut it all up, then peeled each piece individually - time consuming but easier than peeing the whole pumpkin at once.

Four stars only because of the extra work. by Cafeuerstein, 10/13/2013Excellent. By msjames, 12/3/2012Substituted Delicata squash, skin and all, in place of the pumpkin. By twood, 11/13/2012This was a good recipe and I will make it again. By ENS, 10/28/2012I found this very bland -- I kept adding more and more Parmesan in an effort to get some flavor. By gingersoave, 10/9/2012I am not much of a cook and I am all about saving time in the kitchen, this dish was not time consuming at all and it was SOOOOO delish and full of flavor, my whole family gobbled it right up! By IL, 11/8/2010Delicious but agree that it is time-consuming to prepare. Crock Pot Turkey White Bean Pumpkin Chili. A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables. This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy! Ingredients: Heat a large heavy saute pan over high heat and lightly spray with oil. Add to crock pot. Remove bay leaves and adjust seasoning to taste before serving. Thai-spiced Pumpkin Soup Recipe. This pumpkin soup recipe is so perfect for this time of year that I can't help sharing it with you.

That being said, I've got about 15 minutes of battery left on my laptop (with no power source in sight), so this write-up is going to be quick. The other night after toasting pumpkin seeds the oven was hot so I cut both a small pumpkin and acorn squash in half, slathered them with butter, kissed them with a sprinkling of salt and in they went. I forgot about them for about an hour as they roasted and then removed them when they looked perfectly bronzed and a poke with a fork confirmed their tenderness.

Although I was tempted to eat them just like that, I resisted and put the flesh into a pot with coconut milk, water, and a good amount of spicy Thai curry paste. It wasn't my intention to write up the recipe for 101 Cookbooks, so I wasn't paying particularly close attention to exact ingredient amounts. Keep in mind that different Thai curry pastes have differing strengths. Serves six. Balsamic Glazed Pumpkin with Walnuts. Is fall around already? But we have just begun to enjoy the lovely summer! The unbearable heat of the summer is hopefully in the past here while we are soaking some truly wonderful weather and also some rain.

It feels only like summer until I step into the markets and I can see the slow movement in the shelves. The warm woolens have taken the place of the whites and the pastels, the wooden boxes in the farmers market are filling up with the fall squashes and the boxes of candy corn – reminders that the mellow autumn is not far away. We have had a very busy last few days but also some close lovely times between us and some good friends. I will leave you with a very simple recipe today – with some warm spices to walk you through the upcoming chill of the fall. I do not think I am yet ready to let go of the tiny tinges of this leftover summer. But I could not resist picking up the pumpkin… the goodness of both the seasons is what we have in Texas right now! Related Posts: Mashed Pumpkin. Recipe for whole wheat pizza with pumpkin, black beans and caramelized onions. Does it take a global village to make a pizza? Yes, in the case of this whole wheat pizza with pumpkin, black beans and caramelized onions.

The "dough", a piece of whole wheat Indian naan, gets smeared with pumpkin puree (American), sprinkled with black beans (South American), and topped with caramelized onions (French, oui oui) and Italian parmesan or asiago cheese. We added a bit of garlic-and-onion chicken sausage; you could substitute leftover cooked turkey, or omit the meat altogether. The only oil comes with the onions, which you can make days ahead of time.

Whole wheat pizza with pumpkin, black beans and caramelized onions From the pantry, you'll need: canned black beans (or cooked black beans), onions, Parmigiano-Reggiano cheese, chicken sausage, sea salt, fresh black pepper, extra virgin olive oil. Makes 2 pizzas (serves 4). Ingredients Directions Preheat oven to 425°F. In a nonstick frying pan, place the red onion and olive oil. Set the naan breads on the baking sheet. Sweet and Sour Grilled Pumpkin Recipe. Pumpkin Hummus. Pumpkin Rice Noodles. Pumpkin Shrimp Curry. Pan-Fried Pumpkin Gnocchi with Brown Butter Sage. Dinner Recipe: Barbecue Shredded Chicken from the Oven or Slow Cooker Recipes from The Kitchn. Mexican Shredded Chicken. Turkey and Zucchini Green Chili. Quick Chicken Chili.

Roast Chicken with Lemon and Rosemary Roast Potatoes. Andrea's Pasta Fagioli Recipe. Bangers and Colcannon with Guinness Onion Gravy. Artisan Bread in Five Minutes a Day. Bread Recipe by Chocolate Guinness Cake. The Perfect Poach: Recipe.

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