I wanted to make pumpkin bread for the deacon/elder meeting yesterday. I got out my Better Homes and Gardens cookbook and looked over their extremely fattening recipe that called for two 9×5 loaf pans. I own one 8×4. I figured I would put the rest in a baggie and use it later.
While out at one of my MIL’s appointments, I grabbed a Good Housekeeping, which I also get at home. I had read only half of it and decided to finish it during the visit. About three pages into the 2nd half, what do I see but a Makeover Healthy Pumpkin Bread recipe!! Woot Woot! The bread was gone by breakfast, and I’m already making my second loaf for this afternoon. It’s YUMMY and doesn’t taste low fat/low calorie at all!
Healthy Makeover Pumpkin Bread
- 1 cup(s) (packed) light brown sugar
- 2 large egg whites
- 1 cup(s) pure pumpkin (not pumpkin pie mix)
- 1/4 cup(s) canola oil
- 1/3 cup(s) low-fat plain yogurt
- 1 teaspoon(s) vanilla extract
- 1 cup(s) all-purpose flour
- 3/4 cup(s) whole wheat flour
- 1 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground nutmeg
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- Preheat oven to 350 degrees F. Spray 8 1/2″ by 4 1/2″ metal loaf pan with nonstick cooking spray with flour. (I skipped the flour and it still came out fine)
- In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
- In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
- Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely. (we ate it warm and it was delicious!)
BBQ Pulled Beef
1 lb flank steak (or ground beef)
1 cup ketchup
1 Tbsp Worcestershire sauce
2 Tbsp sugar
salt and pepper
If using ground beef, brown and drain. Otherwise, just put everything into the crockpot and set on low. I did mine yesterday for 8 hours. Take the meat out, shred it, put it back in to get everything soupy and yummy. Enjoy on rolls.
My mom didn’t make Goulash. Jim’s mom did. He’s been asking for it for years. Today I finally went to recipezaar and looked up a recipe for it. It looks ridiculously easy and good. Hope the kids eat it, because I’m making it this week.
Oh. My. Word. Seriously. Wow. I was in Morocco 20 years ago for a missions trip. This is the closest meal I have ever had to the flavors over there. All that was missing was the tagine pot and mint tea. You HAVE to make this! Here’s the recipe, with my inevitable changes in parenthesis.
Moroccan Chicken with Kumquats and Prunes
2 Tbsp Olive Oil
1 Chicken cut into eight pieces (I used 7 thighs without skin)
2 Onions (One big one)
1 Butternut Squash, peeled, seeded, cut into 3/4-inch pieces (that’s a winter squash. It’s spring. I used 1 1/2 large sweet potatoes, peeled and cut into fairly small cubes)
1/2 tsp ground cinnamon
1/2 tsp cumin
1/4 tsp saffron threads (skipped this)
2 cup Chicken stock or canned low-salt broth (broth)
4 oz Kumquats, quartered lengthwise and seeded
4 oz Pitted Prunes (I cut these in half)
2 Tbsp honey
Cooked rice or couscous (skipped)
Chopped fresh cilantro (skipped)
Heat olive oil in heavy large skillet (I suggest NOT using non-stick) over medium-high heat. Sprinkle chicken with salt and pepper (and a little flour), add to skillet and brown, about 7 minutes per side. Transfer to plate. Pour off all but thin film of fat from skillet (that’s all I had). Add onions, reduce heat to medium and saute until very tender and beginning to brown, about 10 minutes. Add squash and stir two minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds.
Add chicken stock and bring to boil, scraping up browned bits (I did this while I sauted the onions). Add chicken with any drippings on plate, kumquats, prunes and honey.
Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary (didn’t do this). Season to taste with salt and pepper.
Mound rice or couscous on plates. Spoon chicken and sauce over couscous. Sprinkle with cilantro an serve.
This could not have tasted any better. Seriously. Go buy the ingredients and make it tomorrow!
Although I got this recipe officially off tasteofhome.com, it was very easy and you don’t really need a recipe. I’m just a recipe person by nature.
Official Recipe for BBQ Chicken Burritos
- 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1-1/2 cups julienned green peppers
- 1 cup chopped onion
- 4 tablespoons vegetable oil, divided
- 1/2 cup barbecue sauce
- 1-1/2 cups (6 ounces) shredded Mexican cheese blend
- 4 flour tortillas (10 inches), warmed
- Lime wedges, sour cream, shredded lettuce and chopped tomatoes, optional
In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken juices run clear. Stir in barbecue sauce. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until heated through.
Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up.
In a large skillet, brown burritos in remaining oil on all sides over medium heat. Serve with lime wedges, sour cream, lettuce and tomatoes if desired. Yield: 4 servings.
What I changed: More chicken, less oil, 2% mozzarella cheese, whole wheat tortillas, didn’t do the extra browning of the burritos–just plopped the stuff in the tortillas and ate.
I liked this, but thought it would have been better over rice instead. The combination of the tortilla and the BBQ sauce just didn’t do it for me. Still, it was good and I would make it again.
Oh My Goodness! This was delicious! So good that I’m going to make it this weekend, only using chicken instead. It comes from BettyCrocker.com (which has posted a lot of good recipes lately). Jim added a few shakes of hot pepper sauce because he has burned off too many taste buds over the years, but I liked it as is. YUMMY!
Thai Seared Shrimp with Tomato, Basil and Coconut
||tablespoon peanut or vegetable oil
||lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed (I used precooked. I thawed it and then just heated it in the pan)
||cup sliced red onion
||to 2 teaspoons green or red Thai curry paste (I used red)
||can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, drained
||tablespoon lime juice
||teaspoons packed brown sugar
||cup coconut milk (not cream of coconut)
||cup chopped fresh Thai basil or basil leaves (I used regular)
||Hot cooked rice, if desired
1. In a large skillet, heat oil over medium high heat. Cook shrimp and onion in oil for 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
2. Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
3. Serve over rice
Thank you, Kraft Foods, for improving Catie’s birthday party on Saturday and my future entertainment times with this recipe. It’s easy, cheap, good for you and EVERYONE LOVED IT.
That’s a total winner in my book!
Apple Coleslaw (with my changes in parenthesis because you knew I would make them)
1 16 oz (or so–mine was 14.5 oz) package Cole Slaw
2 apples cubed–one red and one green is best (I used one gala and one granny smith)
3/4 cup Miracle Whip Lite
1 Tbsp Honey (based on advice by someone else, I used 1 tbsp milk and about 3 silverware teaspoons of Splenda) (because I didn’t have honey)
Mix everything together and let it sit on fridge for an hour to get the flavors to mix. I recommend doubling because seriously, this is delicious and went very fast.
You can find the official recipe here (I got it out of their Food and Family Magazine that they will send to you FREE four times each year!