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10/27/10 12:25 P

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Halloween for Grown Ups - Spiced Pumpkin Vodka

Leave the pumpkin carving for the kids this year, we can think of much more interesting things to do with our little orange friends.

What you need:

* 75CL Bottle of Vodka
* 1 Vanilla Pod - Halved Lengthwise
* 2 Cinnamon Sticks
* Large Pinch of Nutmeg
* 1 Small Pumpkin

To prepare the pumpkin remove the top, as you would for carving, and scoop out all the seeds and messy bits. Chop it in half and using a vegetable peeler take a dozen or so thin slices of pumpkin flesh.

Add your pumpkin slices, vanilla, nutmeg and cinnamon to a sealable bottle or jar along with your vodka.

Then simply resist the urge to open for a week or so, the longer you leave it the stronger the taste will be. It needs to be at least 3-4 days, but can be left for up to 3 months.

You now have your own fresh pumpkin vodka to enjoy! And if you don’t finish it all at Halloween it will be perfect left for a few more weeks and served at Thanksgiving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/27/10 12:23 P

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Jack-O-Lantern
makes one cocktail

1.5 oz Jack Daniels
1.5 oz spiced apple cider
2 tablespoons pumpkin puree
1 tablespoon maple syrup
1 dash cinnamon
Nutmeg, for garnish
Cinnamon stick, for garnish

Mix all ingredients in martini shaker with ice. Shake vigorously for 15 seconds and pour into chilled martini glass. Garnish with nutmeg and cinnamon stick.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 7:53 P

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Pumpkin Lasagna

6 Servings
Prep: 25 min. Bake: 55 min. + standing
Ingredients

* 1/2 pound sliced fresh mushrooms
* 1 small onion, chopped
* 1/2 teaspoon salt, divided
* 2 teaspoons olive oil
* 1 can (15 ounces) solid-pack pumpkin
* 1/2 cup half-and-half cream
* 1 teaspoon dried sage leaves
* Dash pepper
* 9 no-cook lasagna noodles(or use whole wheat and adjust)
* 1 cup reduced-fat ricotta cheese
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3/4 cup shredded Parmesan cheese

Directions

* In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt
* in oil until tender; set aside. In a small bowl, combine the
* pumpkin, cream, sage, pepper and remaining salt.
*
* Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated
* with cooking spray. Top with three noodles (noodles will overlap
* slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top
* with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella
* and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining
* noodles and sauce.
*
* Cover and bake at 375° for 45 minutes. Uncover; sprinkle with
* remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese
* is melted. Let stand for 10 minutes before cutting. Yield: 6
* servings.
*

Nutrition Facts: 1 piece equals 310 calories, 12 g fat (6 g saturated fat), 36 mg cholesterol, 497 mg sodium, 32 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 6:36 P

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Seared Scallops with Pumpkin Soup

Adapted from Women’s Health Magazine, October 2010

Ingredients

* 12 oz scallops, fresh or frozen
* 15 oz pumpkin puree
* 2 tbsp hazelnuts, roughly chopped
* 10 chives, chopped
* 1 c chicken broth
* 1 tbsp honey
* 1 tbsp butter
* 1/2 tbsp olive oil

Directions

1. Toast hazelnuts in a pan over medium heat, shaking often, for 5-7 minutes or until darkened and fragrant.
2. Combine pumpkin, honey, butter, and broth in a medium saucepan and heat through over low heat.
3. Season with salt and pepper, and keep warm.
4. Preheat medium pan over medium high heat.
5. Pat scallops dry and season both sides with salt and pepper.
6. Add oil to pan.
7. Place scallops in pan.
8. Cook each side for 2-3 mins, or until firm, caramelized, and brown.
9. Pour soup into bowls.
10. Add scallops, hazelnuts, and cloves, and serve.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 6:28 P

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Pumpkin Spice Cashew Cheese Dip
vegan, makes 4 cups

1 can 15oz. pumpkin (unsweetened, pure)
2 cups raw cashews (soaked and drained)
1/2 cup water (use soaked nut salted water)
1/4 cup maple syrup (sweeten to taste)
2-3 Tbsp grapeseed oil (you can use olive or pumpkin seed oil as well)
1/2 tsp sea salt (salt to taste)
1/4 cup lemon juice (or orange/tangerine juice for a warmer, less zesty flavor)
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cayenne (add more for extra spicy pumpkin dip)
optional: blend in additional soaked pumpkin seeds to add another layer of texture/flavor

Directions:

1. Soak the raw cashews overnight in salted water. Drain, but reserve the water for use in the dip.

2. Preheat oven to 250 degrees.

3. Add the drained cashews, pumpkin, maple syrup, lemon juice, oil, salt and spices to a food processor or high speed blender,

4. Add the water in a few splashes at a time. (If you are infusing the water with saffron, as I mentioned in my Hot Dip Tip, be sure to add in that step) Add more if needed. You want to process the cheese into a thick texture - a bit thicker than hummus. Process until the desired texture is reached (at least 2 minutes on high).

5. Do a taste test. Add in more spices/salt/sweetener/lemon juice as you see fit. You can also add in additional flavor changers like harissa for a smoky/spicy taste. Or crushed sage for a warm herbed flavor. Or extra black pepper for a peppery flavor. As i said above, you can also substitute the lemon juice with orange juice for a mellower, warmer flavor. I used lemon and loved it though.

6. When your flavor is perfect, pour your cheese into your baking serving dish. Sprinkle a few modest spices on top. You can also top with a few pumpkin seeds as a nice garnish. The seeds will toast up nicely in the oven. Shallow dishes will result in a firmer/drier end product. Deep dishes will keep your smooth creamy texture.

7. For a shallow dish, bake at 250 for 50+ minutes. For the deep dish where you only want to warm the center and crisp the top you only need to bake at 250 for 20-30 minutes. The cheese dip will dry out the longer you bake it. The more you bake cashew cheese the more familiar you will get with your baking preferences.

8. Plating. Serve warm. You can also chill and firm up in the fridge if you'd like a cold pumpkin cheese dip. I enjoy both options. Serve with veggies, crackers, bread cubes. You can also add a drizzle of oil and/or maple syrup over top the final serving cheese if you'd like.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 6:18 P

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Kaddo Bourani
adapted from The Helmand as published in SF Gate
www.tinyurbankitchen.com/2010/09/pro
je
ct-food-blogthe-classics.html



For the pumpkin
2 Sugar Pie pumpkins, each about 3 pounds
1/4 cup + 2 T corn oil
3 C sugar

For the Yogurt Sauce
2 C plain yogurt
2 garlic cloves, minced
1 tsp dried mint
1/2 tsp salt

For the Meat Sauce
1/4 C corn oil
1 large onion, finely diced
1 1/2 lbs. ground beef
1 large tomato, seeded and finely chopped
2 large garlic cloves, minced
1 1/4tsp ground coriander
1 1/2 tsp salt
1 tsp freshly ground pepper
1/2 tsp ground turmeric
2 tbsp tomato paste
1 1/3 C water

Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color). Note: after 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so.

While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use.

For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes.

To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 6:00 P

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Sweet Pumpkin Fritters
(makes 2 servings)
Printable Recipe

Ingredients:
2 cups pumpkin (grated)
1/4 cup walnuts (chopped)
1/4 cup raisins
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon mace
1/2 teaspoon orange zest
1/2 cup flour
1 egg
2 tablespoons oil

Directions:
1. Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl.
2. Heat the oil in a pan.
3. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 5:56 P

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Pumpkin Spaetzle w/Bacon:
blog.delementals.com/2010/01/07/pump
ki
n-spaetzle-with-bacon/


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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 current weight: 146.0 
 
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10/26/10 5:48 P

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PUMPKIN MAC 'N CHEESE

What you'll need . . .

* 1-1/2 cups elbow macaroni
* Nonstick cooking spray
* 1 tablespoon olive oil
* 1 tablespoon wheat pastry flour
* 1/2 cup almond milk (or skim milk)
* 1/2 cup pumpkin puree (unsweetened)
* 1-1/2 cups shredded low-fat cheddar cheese
* 1/4 cup pureed garbanzo beans
* 1/8 teaspoon paprika
* 1/8 teaspoon pepper


Method . . .

1. Cook the pasta to the package directions.
2. While you wait for it to finish: Spray the inside of a large sauce-pot with the cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the wheat pastry flour and keep stirring until the mixture is thick -- but not browned. (About 1 minute)
3. Add the milk and stir constantly for between 2 and 3 minutes. Until thick.
4. Add the pumpkin puree, cheese, and pureed garbanzo beans (to puree, just rise a can garbanzos, put in a food processor with a couple tablespoons water, pulse until smooth -- like hummus), paprika, and pepper. Stir until everything is melted. Add more seasonings to taste.
5. When you pasta is done, just drain and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.
6. You can add some whole wheat breadcrumbs if you like.





I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 5:41 P

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Sage and Brown Butter Sauce with Whole Wheat Pasta
Serves 4 – 6

Ingredients

* 1 Pound Whole Wheat Spaghetti
* 1 2-3 Pound Sugar Pie Pumpkin or Butternut Squash (peeled, seeded and diced)
* 2-3 Tablespoons Olive Oil
* 1/2 Pound Fresh Sweet or Spicy Pork Sausage (casings removed)
* 1 Medium White Onion (diced)
* 1 Medium Apple (Fuji or Gala) Diced
* 1/2 Cup Butter
* 1 Tablespoon Fresh Sage (finely chopped)
* Kosher Salt
* Coarse Ground Black Pepper

Directions

Preheat Oven to 450 degrees Farenheit.

Place diced pumpkin (or butternut squash) on baking sheet. Drizzle with olive oil (make sure all sides are evenly coated with oil) and sprinkle with kosher salt. Bake in oven for approximately 1 hour. Turn pieces every 20 minutes or so to evenly brown edges. Baking time will vary depending on the size of the pieces. When done, edges should be browned but pieces should be somewhat soft to the touch. When done, remove from oven.

Cook and drain pasta according to package directions.

In a skillet, crumble sausage and cook over medium high heat. When cooked through, remove sausage to a plate. Leave the drippings in the pan.

Add chopped onion to the pan with rendered fat from the sausage. Over medium heat, cook onions until translucent (approx. 10 minutes). Once the onions are translucent add the chopped apple to the pan and continue to stir over medium heat until apples are heated through.

Place butter into another skillet and heat over medium heat. Swirl pan to keep milk solids from burning. You will keep swirling the butter over the heat until it turns a caramel brown and smells nutty. Once it turns brown, add the chopped sage and swirl to combine.

Add pasta back into saucepan that it was cooked in. Then add the sausage, roasted pumpkin (or squash), onions and apples. Finally, pour the sage brown butter sauce over all contents and stir with tongs to combine.

Salt and pepper as desired.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/26/10 3:10 P

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Pumpkin Pie-tini

* 1 oz. milk
* 2 tablespoons pumpkin puree
* 1 ½ oz. Three-O Vanilla vodka
* 1 ½ oz. crème de cacao

Using a small amount of honey, rim martini glass with graham cracker crumbs.

Shake milk and pumpkin puree over ice to combine. Pour in remaining ingredients and shake well. Strain into the martini glass.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/25/10 2:36 P

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Pumpkin Pie Quinoa Parfaits

serves 2

2 cups greek yogurt

2/3 cups pumpkin puree

2 teaspoons pumpkin spice

1 teaspoon cinnamon

1/8 cup graham cracker crumbs

1/4 cup dry quinoa

pecans for garnish

Prepare quinoa according to directions. While cooking, mix yogurt, pumpkin and pumpkin spice together. Fill the bottom of 2 glasses with 1/4 cup graham cracker crumbs each. Spoon 1/2 cup of yogurt pumpkin mixture into glass.

Once quinoa is finished, season with cinnamon and let cool – I place mine in the fridge for 5 minutes. Once cool, add 1/2 cup quinoa to parfaits, then top with remaining greek yogurt. Sprinkle with pecans.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/25/10 2:32 P

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Easy Chicken Enchilada's with Pumpkin Cream Sauce

A simple, earthy take on traditional enchiladas. The pumpkin cream enchilada sauce is every so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. You can substitute it with Monterey Jack
.
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions


In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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10/25/10 2:32 P

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Easy Chicken Enchilada's with Pumpkin Cream Sauce

A simple, earthy take on traditional enchiladas. The pumpkin cream enchilada sauce is every so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. You can substitute it with Monterey Jack
.
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions


In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/25/10 2:29 P

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Simple Pumpkin Cheesecake Videolog:
www.simplebites.net/simple-chilled-p
um
pkin-cheesecake-vlog/


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

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 current weight: 146.0 
 
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10/25/10 2:25 P

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Pumpkin Chili Recipe

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Serves 8.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/25/10 2:24 P

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Pumpkin Brownies
Ingredients

1 cup Flour
1 tsp Baking Powder
1 tsp Unsweetened Cocoa Powder
1/2 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/4 tsp Ground Nutmeg
1/4 tsp Salt
2/3 cup Brown Sugar, packed
1/2 cup Canned Pumpkin or Homemade Pumpkin Puree
1 Whole Egg
2 Egg Whites
1 tbsp Canola Oil
1/2 cup Semisweet Chocolate Chips


Preparation Instructions

Preheat oven to 350°F

Line a 11"x17"x1-1/2" baking pan with parchment paper or spray with cooking oil.

In a medium bowl, whisk together dry ingredients until combined and set aside.

In a large bowl, beat wet ingredients until combined. Add in dry ingredients and beat until well mixed. Fold in chocolate chips.

Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool brownies until the reach room temperature and then cut with a plastic knife.
Makes about 24 brownies


© Copyright 2010 Small Home Big Start

http://smallhomebigstart.blogspot.com/20
10/10/pumpkin-brownies.html

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10/25/10 2:23 P

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Olive Tapenade With A Pumpkin Twist

• 1/2 cup olives, pitted and minced (or run through the food processor)
• 1/2tsp minced garlic
• 1tsp lemon juice
• 1/4 cup canned pumpkin (NOT pumpkin pie filling)

Mix everything together. That’s it! Serve on crackers, crusty bread, or even with veggies. I also think it would make a great sandwich spread.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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10/11/10 9:43 A

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thanks for all the recipes! they all look delicious, i can't wait to try the pumpkin flan most of all!

for I know the plans I have for you, declares the Lord; plans to prosper you and not to harm you, plans to give you hope and a future.
jeremiah 29:11


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It is that time of year again! I just picked up a PUMPKIN cookbood! I am so excited since my love of pumpkin runs deep. I had to resist buying a second cookbook I found on it (although it is on my wish list). I rarely buy cookbooks anymore since so much is available online. The last cookbook I purchased was a grilling vegetarian style which rocked. So expect some new recipes incoming!



Edited by: KIERAE at: 10/2/2010 (10:11)
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/31/09 11:05 A

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bakingbites.com/2009/10/impossible-p
um
pkin-pie-cupcakes/


Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour (use whole wheat)
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar (use sugar substitute)
1/4 cup brown sugar (splenda brown sugar)
2 large eggs
1 tsp vanilla extract
3/4 cup half and half ( ff evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.


Makes 12

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/29/09 1:03 P

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Pumpkin Pie Cheesecake Pudding
Nutritional Info

* Fat: 2.2g
* Carbohydrates: 19.5g
* Calories: 109.9
* Protein: 4.3g

Ingredients
1 Box (1 oz) Jello Sugar Free - Fat Free Instant Pudding, Cheesecake
1 1/2 Cup 2% Milk
1 Can (15 oz) Solid Pack Pumpkin (not pumpkin pie filling)
Pumpkin Pie Spice to taste
Directions
Mix the Cheesecake flavored pudding with the milk. Stir in the whole can of pumpkin and spice to flavor. Refrigerate until ready to serve.

Makes 4 servings, 3/4 cup each.

Number of Servings: 4


Recipe submitted by SparkPeople user LANALOUISE.

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10/28/09 12:48 P

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www.vegalicious.org/2009/10/16/pumpk
in
-soup-with-maple-syrup-and-horseradish/


Pumpkin Soup with Maple Syrup and Horseradish

Sweet but with a zing. This simple pumpkin soup was very tasty. The horseradish gave it a bit of a zing, while the maple syrup brought out the sweetness of the pumpkin. The other spices are also quite important to the flavor of the soup. We really enjoyed this soup.

Pumpkin Soup with Maple Syrup and Horseradish

Serving Size: 4

Ingredients:

* 1 uchi kuri or butternut pumpkin (2-3 pounds)
* 3/4 cup vegetable bouillon
* 1 leek, with and light green parts, sliced
* 2 Tbs, olive oil
* 3/4 cup soy cream (can use ff evaporated milk)
* 4 teaspoons prepared horseradish
* 2 tablespoons maple syrup (can use SF maple syrup)
* 1/2 teaspoon cardamom, ground
* 1/4 tsp.cloves, ground
* 1/2 teaspoon nutmeg
* salt and pepper to taste

Directions:

1. Cut the pumpkin and remove the seeds.
2. Cut the pumpkin into bite sized pieces.
3. Place the pumpkin in a large pot with 3/4 cup vegetable bouillon.
4. Add the sliced leek and cook until the pumpkin begins to soften.
5. Add the cardamom, cloves and nutmeg.
6. Puree the soup to a smooth consistency.
7. Add the maple syrup, soy cream and horseradish.
8. Season to to taste with salt and pepper and perhaps a bit more maple syrup if you wish it to be sweet.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/27/09 12:50 P

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Low Carb Pumpkin Cheese Cake
Nutritional Info

* Fat: 23.6g
* Carbohydrates: 5.7g
* Calories: 267.8
* Protein: 9.3g

Ingredients
16 oz cream cheese
6 eggs
1/2 cup sugar free maple syrup
1 cup canned unsweetened pumpkin
3/8 tsp Stevia extract powder
1 tsp cinnamon
1/4 tsp nutmeg
Directions
Preheat oven to 350.
Combine all ingredients in a mixer and blend until smooth.
Pour into a deep dish pie pan that has been sprayed with non stick cooking spray.
Bake for 50 - 55 minutes or until center is set.
Remove from oven. let cool then chill completely.
You may serve with whipped cream but be sure to adjust nutrients

Number of Servings: 8


Recipe submitted by SparkPeople user JNORMAN1969.

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10/26/09 11:22 A

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Pumpkin Flan
Nutritional Info

* Fat: 0.8g
* Carbohydrates: 38.0g
* Calories: 175.6
* Protein: 5.7g

Ingredients
1/2 cup unpacked brown sugar (sub Splenda Brown Sugar)
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 cup fat-free evaporated milk
1/4 cup orange juice
3/4 cup fat-free egg substitute
8 tbsp lite whipped desert topping
1/2 medium orange(s), cut into 8 thin wedges
Directions
Preheat oven to 350°F.
Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl.
Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch.
Bake until firm around edges and slightly puffed, about 45 minutes.
Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate.
Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.


Number of Servings: 8

Recipe submitted by SparkPeople user DISTENDASI.

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10/24/09 1:04 A

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Curried-Pumpkin Soup
Nutritional Info

* Fat: 6.9g
* Carbohydrates: 14.6g
* Calories: 155.5
* Protein: 10.5g

Ingredients
2 cups canned Pumpkin
32 oz chicken or vegetable broth
1 cup 1% milk
2 cups water
1 med Onion diced
1 tbsn Olive Oil
1 tbsn Butter
3 cloves Garlic minced
2 tbsn Curry Powder (or to taste)
Salt & Peper to taste
Directions
Makes 6 servings

In a heavy bottom pot on medium heat saute onions and garlic in butter and olive oil till soft or 'translucent.' (About 2 - 3 minutes.)
Add Curry Powder stirring into the onions and garlic to warm. (About 1 minute.)
Stir in the pumpkin over med- low heat to blend with the onions and garlic till warmed through and starting to bubble. (About 5 minutes.)
Slowly whisk in the chicken broth to blend with the pumkin/onion mixture.
Add the water.
Simmer for about 45 minutes on a low heat stirring ocasionally.
Add the milk during the last 10 minutes.
Cook on low until it thickens enough to coat the back of the spoon.
Salt and Pepper to taste.

Serve with corn bread or garlic toast.

Number of Servings: 6

Recipe submitted by SparkPeople user JOEWOODARD.

Edited by: KIERAE at: 10/24/2009 (01:06)
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10/23/09 10:54 A

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Pumpkin Frittata
Nutritional Info

* Fat: 10.6g
* Carbohydrates: 7.0g
* Calories: 203.9
* Protein: 13.0g

Ingredients
Try to buy organic produce whenever possible!
1 medium sweet potato (8 oz), peeled and sliced
1 tbsp organic extra virgin olive oil
1 lg carrot, shredded
1/4 cup thinly sliced scallions
2 garlic cloves, minced
2 whole eggs
3 egg whites
1/2 cup canned solid-packed pumpkin puree' or freshly cooked pumpkin
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1/2 cup shredded part-skim mozzarella
Directions
Cook sweet potato in boiling water until tender, about 7 minutes. Drain well.
Preheat oven to 400 degrees.
In a large, nonstick, oven-safe skillet, warm 1 tsp of oil over medium heat.
Add carrot, scallions and garlic and cook, stirring frequently, until carrot is tender, about 5 minutes.
Set aside to cool slightly.
In a medium bowl, stir together whole eggs, egg whites, pumpkin puree', ginger, salt, pepper and nutmeg.
Stir into carrot mixture.
In the same skillet, warm remaining 2 tsp oil over medium heat.
Add sweet potato and stir to coat.
Spoon egg/carrot mixture on top and sprinkle with mozzarella cheese.
Cook until bottom is set, about 5 minutes.
Transfer skillet to oven and bake until frittata is set, about 10 minutes. Serve in wedges from skillet.


Number of Servings: 4


Recipe submitted by SparkPeople user HERCKLE.

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10/22/09 2:37 P

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Pumpkin butter
Nutritional Info

* Fat: 0.1g
* Carbohydrates: 2.3g
* Calories: 8.8
* Protein: 0.2g

Ingredients
1 1/2c canned or cooked, mashed pumpkin
1c Splenda
1 1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4t cloves
Directions
Combine all ingredients in a pot. Simmer for 30 minutes. Place in jar. Best cooled, eaten the second day.

1T = 6 calories, 1gm fiber, 0 fat!

Number of Servings: 24

Recipe submitted by SparkPeople user HAPPYWIFE.

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10/21/09 11:49 A

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Hungry Girl Recipe:

Nog Heaven!

Our Pumpkin-licious Nog is creamy, delicious, and (duh) guilt-free. Even if you don't like eggnog, chances are you'll LOVE this stuff. And if you want to make an alcoholic version of this drink, nix the rum extract and add 5 oz. rum to the recipe. Each serving of the spiked stuff has 174 calories and a POINTS® value of 3*. Break out that blender!

Ingredients:
5 cups light vanilla soymilk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets (we highly recommend Splenda)
2/3 cup canned pure pumpkin
1 tsp. rum extract
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Optional Topping: additional cinnamon

Directions:
In a blender, combine all ingredients and blend on high until mixed thoroughly. Refrigerate for a few hours to allow it to thicken. If you like, top each glass off with a sprinkling of cinnamon. Enjoy!

MAKES 5 SERVINGS


Serving Size: 1 cup
Calories: 110
Fat: 2g
Sodium: 344mg
Carbs: 16g
Fiber: 2g
Sugars: 6.5g
Protein: 6g


POINTS® value 2*

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/20/09 11:53 A

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Whole Wheat Oat Pumpkin Muffins
Nutritional Info

* Fat: 0.9g
* Carbohydrates: 13.6g
* Calories: 70.4
* Protein: 3.1g

Ingredients
1 egg
2/3 cup Splenda Granular or equivalent sweetener of your choice
1 can (1 3/4 cups) pumpkin, not pumpkin pie mix
1 tsp vanilla extract
2/3 cup nonfat milk
1 cup whole wheat flour
1/2 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Directions
Preheat oven to 425 degrees. Spray a 12-serving muffin pan with nonstick cooking spray or line with paper baking cups and spray insides with nonstick cooking spray. Set aside. In a large bowl combine pumpkin, eggs, splenda, vanilla, milk and stir well. Sift in flours, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Fill prepared muffin cups equally, sprinkle tops with extra cinnamon. Bake 20 minutes, or until a wooden toothpick inserted in center comes out clean.

Added note: if you can't find oat flour then try putting quick cook oats (not instant) in your blender and pulverizing, shaking, pulverizing, shaking the container until it all grinds down to a flour. Should work just fine! Also...be sure to spray your muffin pan or cups with nonstick spray or yes, they will stick.

Number of Servings: 12


Recipe submitted by SparkPeople user GEMINIDREAM.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/19/09 11:38 A

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Pumpkin Marble Cheesecake - rated 4.5 out of 5

Serves/Makes: 8
Ready In: 2-5 hrs

Ingredients:

***Crust:***
2 cups finely chopped pecans
1/3 cup butter, melted
**Crust can be easily cut in half

***Filling:***
2 pkgs. (8 oz each) cream cheese, softened (could use lowfat)
3/4 cup sugar substitute like Splenda
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg

Directions:
CRUST:

Combine pecans and margarine; press onto bottom and 1-1/2 inches up sides of 9-inch pie pan and bake for 10 minutes at 350 degrees.

FILLING:

Combine cream cheese, 2/3 of total sugar substitute and vanilla, mixing at medium speed on electric mixer until well blended.

Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter. Add remaining sugar substitute, pumpkin and spices to remaining batter; mix well.

Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect.

Bake at 350 degrees for 55 minutes. Chill and serve.


Carb Count: Approx. 8g per serving


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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10/17/09 11:17 A

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Low Fat Crustless Pumpkin Pie

Most of the fat in pumpkin pie is in the crust. Here's a great no-crust, no-bake pumpkin pie without all the fat. This makes a great low fat option for Thanksgiving.

Prep Time: 2 hours, 15 minutes
Cook Time: 4 minutes
Ingredients:

* 1/4 cup water
* 2 1-ounce envelopes unflavored gelatin
* 2 cups fat-free evaporated milk, divided
* 3/4 cup packed brown sugar (use Splenda Brown Sugar)
* 1 15-ounce can pure pumpkin
* 1 tsp cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp nutmeg
* 1/4 tsp cloves
* 1 tsp vanilla extract

Preparation:
Spray a 9-inch pie plate with nonstick cooking spray.

In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.

Serves 8.

Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
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Kierae - happily maintaining since 1/2009

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10/16/09 11:05 A

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Pumpkin Bites

A cross between a cookie and a muffin. Make them plain or sprinkle some dried cranberries or raisins and even a few chocolate chips.

Prep Time: 10 minutes
Cook Time: 14 minutes
Ingredients:

* 2 cups all-purpose flour(use whole wheat)
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 tsp cinnamon
* 1/2 tsp ginger
* 1/2 tsp allspice
* 1/4 cup melted butter
* 1 cup packed brown sugar(Splenda brown sugar)
* 1 egg
* 1 egg white
* 1 cup canned pure pumpkin
* 1 tsp vanilla

Preparation:
Preheat oven 350 degrees.

In a medium bowl, using a whisk, combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice.

In a large bowl, using an electric mixer, beat butter, sugar, egg and egg white, pumpkin and vanilla. Stir flour mixture into wet ingredients until just combined.

Optional: Fold in 1/2 cup semisweet chocolate chips and 1/2 cup raisins

Drop spoonfuls of dough an inch or so apart on a parchment- or silicone lined cookie sheet. Bake for 12-14 minutes. Remove from cookie sheet to a cooling rack.

Makes 30 cookies.

Per cookie (without chocolate chips or raisins): Calories 78, Calories from Fat 16, Total Fat 1.8g (sat 1.1g), Cholesterol 11mg, Sodium 64mg, Carbohydrate 14.3g, Fiber 0.4g, Protein 1.3g

Per cookie (with chocolate chips and raisins): Calories 107, Calories from Fat 25, Total Fat 2.8g (sat 2.2g) Cholesterol 12mg, Sodium 64mg, Carbohydrate 18.9g, Fiber 0.8g, Protein 1.5g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/14/09 11:23 A

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Pumpkin Hash Browns / Vegetarian Pumpkin Burgers Recipe

Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger.

45 min | 20 min prep

12 -15 patties

* 500 g butternut pumpkin, peeled, deseeded and coarsely grated
* 1 1/4 cups cottage cheese
* 3 eggs, lightly beaten
* 1 brown onion, coarsely grated
* 4 spring onions or green shallots, trimmed and finely chopped
* 1 cup whole wheat flour
* salt & pepper, to taste
* olive oil flavored cooking spray

Garnish

* 30 g baby spinach leaves
* 60 g low-fat ricotta, fresh

1. Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
2. Heat a large non-stick frying pan over medium-high heat.
3. Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
4. Repeat last step until remaining pumpkin mixture is complete.
5. To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.


Nutrition Facts

Serving Size 1 patties 111g

Recipe makes 12 patties)

The following items or measurements
are not included below:

low-fat ricotta
Calories 99
Calories from Fat 22 (22%)
Amount Per Serving %DV
Total Fat 2.5g 3%
Saturated Fat 1.1g 5%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 56mg 18%
Sodium 111mg 4%
Potassium 263mg 7%
Total Carbohydrate 14.2g 4%
Dietary Fiber 2.4g 9%
Sugars 1.6g
Protein 6.3g 12%
Vitamin A 4811mcg 96%
Vitamin B6 0.2mg 7%
Vitamin B12 0.3mcg 5%
Vitamin C 10mg 18%
Vitamin E 0mcg 1%
Calcium 51mg 5%
Iron 1mg 6%

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/13/09 11:56 A

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Pumpkin Tofu Pie (Or Pumpkin Tofu Custards)

It was in an old American Heart Association cookbook.

1 1/4 hours | 10 min prep

SERVES 8

* 1 (9 inch) pie shells or 1 (10 inch) pie shells (use whole wheat shells)
* 1 1/2 cups cooked prepared pumpkin
* 1/2-1 cup sugar or Splenda granular (or to taste)
* 2 tablespoons cornstarch
* 1/2 cup milk
* 1 egg
* 2-3 teaspoons pumpkin pie spice, to taste
* 1/2 teaspoon salt (optional)
* 1 cup soft tofu

1. Preheat oven to 400F; Prepare pie crust and bake for 5-7 minutes; Remove from oven and cool; Reduce oven temp to 350°F Combine all other ingredients in a blender or food processor, blend until very smooth.
2. Pour into prebaked pie shell; Bake for 1 hour or unti a knife blade inserted in the center comes out almost clean.
3. Cool on a rack and serve at room temperature; store unused portions in the refrigerator.
4. VARIATION: You can also serve this as a custard; spray 8 custard cups and divide the blended mixture equally; set cups in 9x13 pan in the oven and add hot water to custard line; bake at 325F for 45 minutes or until blade of knife comes out clean.

Nutrition Facts

Serving Size 1 (113g)

Recipe makes 8 servings
Calories 214
Calories from Fat 88 (41%)
Amount Per Serving %DV
Total Fat 9.9g 15%
Saturated Fat 2.6g 13%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 28mg 9%
Sodium 136mg 5%
Potassium 159mg 4%
Total Carbohydrate 27.6g 9%
Dietary Fiber 1.1g 4%
Sugars 13.1g
Protein 5.0g 9%
Vitamin A 1660mcg 33%
Vitamin B6 0.1mg 2%
Vitamin B12 0.1mcg 2%
Vitamin C 2mg 3%
Vitamin E 0mcg 3%
Calcium 65mg 6%
Iron 1mg 7%

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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10/12/09 12:32 P

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Pumpkin Pear Waffles

Ingredients:

Whole-wheat pastry flour - 1 cup
Baking powder - 1 1/2 tsp
Cinnamon - 1 tsp
Nutmeg - 1/2 tsp
Eggs, beaten - 2
Brown sugar - 2 tbsp (can use Splenda brown sugar
Pumpkin puree - 1/2 cup
Finely diced pear - 1/4 cup
Nonstick cooking spray

Preparation

1.
Mix together the flour, baking powder, cinnamon, and nutmeg.
2.
Beat together the eggs and sugar.
3.
Add in the flour mixture.
4.
Fold in the pumpkin and pear.
5.
Pour batter into a hot waffle iron coated with nonstick cooking spray and cook until waffles are crisp and browned. The batter will make 3 waffles.


Nutrition Information Per Serving

Calories 122
Calories From Fat 19
Total Fat 2g
Saturated Fat 1g
Cholesterol 71mg
Sodium 116mg
Total Carbohydrate 22g
Dietary Fiber 3g
Sugars 7g
Protein 5g


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/11/09 12:20 P

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Pumpkin - lentil stuffed

Preparation time: minutes
Cooking time: minutes
Serves: 4

Ingredients:
1/2 cup brown lentils, (90g)
1 1/2 cups water , (375mL)
1/2 cup brown rice, (100g)
1 1/2 cups vegetable, or chicken stock (375mL)
1 bay leaf
4 baby nugget pumpkins
120 g sliced mushrooms
1 stalk celery, chopped finely
2 tablespoons snipped dill
3/4 cup cottage cheese, (185 g)
1 slice wholemeal bread, made into crumbs
1 tablespoon Parmesan cheese, grated

1 teaspoon paprika

Method:
1. Soak lentils in water for 1 hour. Drain, rinse and drain again.
2. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30 to 35 minutes (water should be absorbed). Remove bay leaf.
3. While lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 minutes.
4. Remove from oven, cut lid from top and scoop out seeds.
5. Combine cooked lentils, mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins.
6. Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins.
7. Bake in a moderate oven (180ºC/350ºF) for 25 minutes.
8. Serve with a green salad or steamed green vegetables.

Notes: Soaking lentils helps remove some of the sugars which cause flatulence. For vegetarians, use vegetable stock rather than chicken stock.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/10/09 10:31 A

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Miso Soup with Pumpkin and Onion

Miso soup, or miso shiru, is a typical Japanese soup that comes in many varieties. This one is spiced up with pumpkin, onion, and optional curry powder.
Yield 2-4 servings
Time 30 minutes
Tools

* medium saucepan or wok, with lid
* wooden spoon
* small strainer

Ingredients

* 2 T peanut or canola oil
* 1 medium onion, thinly sliced
* 2 t curry powder (optional)
* 2 c / 3/4 pound fresh pumpkin, peeled and cubed
* 4 c vegetable stock
* 21/2 to 4 T miso*
* 3-4 shiso leaves, shredded OR 2 T cilantro, chopped

Directions Heat oil over medium heat. Add onion and sauté, stirring frequently, until translucent, about 5 minutes.

Optional: add curry powder and sauté for 30 seconds more.

Stir in pumpkin, then add stock. Bring to a boil, cover, lower heat, and let simmer for 10-15 minutes, until pumpkin is just tender.

Place miso in strainer, lower into the soup, and use spoon to force miso through into the soup.

Remove from heat, stir, sprinkle with shiso or cilantro, and serve.
Notes *You can use any color miso, but start with the smaller amount and taste, adding more as necessary.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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10/10/09 10:29 A

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Wayne's Pumpkin Smash (Hungry Girl)

PER SERVING (1 piece, 1/9th of recipe): 65 calories, 0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein -- POINTS® value 1*

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven for 45 minutes. (It will remain a little soft, like pie filling.)

Once ready to serve (it's delicious eaten hot or cold), cut into 9 pieces.

Serve and enjoy!

MAKES 9 SERVINGS
There it is -- hope you love it! BTW, store leftovers in the fridge... if you have

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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ae

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10/9/09 10:48 A

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Pumpkin Squares

Not quite a brownie, these little low fat pumpkin squares make a delightful Halloween treat. Whole wheat pastry flour makes these pumpkin squares light in texture, and brown sugar and, of course, pumpkin, makes them nice and moist. Sprinkle mini chocolate chips to make the chocolaty taste spread further.

Cook Time: 20 minutes
Ingredients:

* 1 cup whole wheat pastry flour
* 1 tsp baking powder
* 1/4 cup unsweetened cocoa powder
* 1/2 tsp cinnamon
* 1/4 tsp allspice
* 1/4 tsp nutmeg
* 1/8 tsp salt
* 1/2 cup pumpkin puree (not pumpkin pie mix)
* 1/4 cup firmly packed brown sugar (use Splenda brown sugar)
* 1 egg
* 2 egg whites
* 1 tbsp canola oil
* 1/2 cup mini chocolate chips (go for those dark chocolate mini chips/bits or eliminate)

Preparation:
Preheat oven to 350 degrees. Coat an 8-inch pan with nonstick cooking spray. Whisk flour, baking powder, cocoa, cinnamon, allspice, nutmeg and salt in a small bowl. In a large bowl, mix pumpkin, sugar, egg and egg whites and oil. Stir flour and spice mixture into egg and sugar mixture.

Stir in chocolate chips. Empty batter into pan. Bake for 18-20 minutes.

Makes 16 squares

Per Square: Calories 63, Calories from Fat 14, Total Fat 1.5g (sat 0.3mg), Cholesterol 13mg, Sodium 30mg, Carbohydrate 10.1g, Fiber 1.5g, Protein 2.2g

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/8/09 12:56 P

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Baked Pumpkin Pasta

Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.
Cook Time: 30 minutes
Ingredients:

* 12 ounces uncooked whole wheat penne pasta
* 2 tsp olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 2 small zucchini, halved lengthwise, then sliced
* 1/2 tsp dried thyme
* 1 tsp dried sage
* 1 15 ounce can pure pumpkin
* 1 cup part skim ricotta cheese
* 1/2 cup water reserved from pasta pot
* 1/2 cup shredded parmesan cheese

Preparation:
Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Serves 6


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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10/6/09 10:17 A

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Pumpkin Popovers
From EatingWell: November/December 1992

Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights.

1 dozen popovers | Active Time: 15 minutes | Total Time: 50 minutes
Ingredients

* 1/4 cup canned pumpkin puree
* 3 large eggs
* 3 large egg whites
* 2 cups nonfat milk
* 2 tablespoons canola oil
* 2 cups all-purpose flour (can use whole wheat)
* 1/2 teaspoon salt
* 1/4 teaspoon pumpkin-pie spice
* 1/8 teaspoon cayenne

Preparation

1. Preheat the oven to 400°F. Place a 12-cup muffin pan on a baking sheet in the oven to preheat.
2. Whisk together pumpkin puree, eggs, egg whites, milk and oil in a medium bowl until smooth. 3. Combine flour, salt, pie spice and cayenne in a large bowl. Add the pumpkin mixture to the dry ingredients and whisk until smooth.
3. Remove the muffin pan from the oven and coat it with cooking spray. Divide the batter among the prepared cups. Bake the popovers until they are puffed and browned, about 25 minutes. Remove the popovers from the oven and reduce the oven temperature to 350°. With a small knife cut small slits into the sides of the popovers, about 3 or 4 per popover. Bake an additional 7 to 10 minutes. Serve hot.

Nutrition

Per serving : 134 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 54 mg Cholesterol; 19 g Carbohydrates; 6 g Protein; 1 g Fiber; 146 mg Sodium; 128 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat
Tips & Notes

* Make Ahead Tip: Prepare up to 8 hours in advance. Reheat at 325° for 7 minutes.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

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10/5/09 1:12 P

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Pumpkin-Bean Soup
Start to Finish: 15 minutes

Pumpkin-Bean Soup
Ingredients

* 1 15-oz. can pumpkin
* 1 14-oz. can unsweetened coconut milk
* 1 15-oz. can cannellini beans, drained and rinsed
* 1 14-oz. can vegetable broth
* 1 tsp. dried leaf sage, crushed
* Salt and ground black pepper
* Cracked black peppercorns, optional
* Fresh lime slices, optional

Directions

1. In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.

2. Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime. Makes 4 servings.
Nutrition Facts

* Calories 285,
* Total Fat (g) 19,
* Saturated Fat (g) 17,
* Monounsaturated Fat (g) 0,
* Polyunsaturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 729,
* Carbohydrate (g) 28,
* Total Sugar (g) 4,
* Fiber (g) 8,
* Protein (g) 9,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 7,
* Calcium (DV%) 6,
* Iron (DV%) 21,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/4/09 12:43 P

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Autumn Pear and Pumpkin Soup
Start to Finish: 25 min.

Autumn Pear and Pumpkin Soup
Ingredients

* 1/2 cup chopped onion
* 1/2 cup water
* 2 teaspoons instant chicken bouillon granules
* 1 15-ounce can pumpkin
* 2-1/2 cups half-and-half or light cream(or can sub in fat free evaporated milk)
* 1-3/4 cups pear nectar
* 1/4 teaspoon ground ginger
* 1/4 teaspoon white pepper
* Pear slices (optional)

Directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.
Nutrition Facts

* Calories 210,
* Total Fat (g) 12,
* Saturated Fat (g) 7,
* Cholesterol (mg) 37,
* Sodium (mg) 337,
* Carbohydrate (g) 24,
* Protein (g) 4,
* Percent Daily Values are based on a 2,000 calorie diet

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/3/09 10:59 A

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Pumpkin Waffles
Makes: 16 (4-inch) waffles
Prep: 15 minutes
Cook: per waffle baker directions

Pumpkin Waffles
Ingredients

* 2 cups whole wheat flour
* 2 tablespoons brown sugar (can use splenda brown sugar)
* 1 tablespoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1-3/4 cups milk (lowfat/fat free)
* 1 cup canned pumpkin or mashed, cooked pumpkin
* 2 egg yolks
* 3 tablespoons butter, melted (or butter sub)
* 1 teaspoon finely shredded orange peel (optional)
* 2 egg whites
* 1 recipe Cider-Honey Syrup (optional)

Directions

1. In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

2. In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

3. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

4. Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

5. Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Cider-Honey Syrup: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.
Nutrition Facts

* Servings Per Recipe 16 (4-inch) waffles
* Calories 235,
* Total Fat (g) 6,
* Saturated Fat (g) 3,
* Cholesterol (mg) 66,
* Sodium (mg) 436,
* Carbohydrate (g) 41,
* Fiber (g) 3,
* Protein (g) 7,
* Vitamin C (DV%) 2,
* Calcium (DV%) 20,
* Iron (DV%) 8,
* Percent Daily Values are based on a 2,000 calorie diet

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
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ae

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10/2/09 9:39 A

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Pumpkin Pancakes
Prep: 15 minutes
Bake: 2 to 4 minutes

Pumpkin Pancakes
Ingredients

* 2 cups all-purpose flour (go with whole wheat or alternative flour like buckwheat)
* 3 Tbsp. packed brown sugar (can go with splenda brown sugar)
* 1 Tbsp. baking powder
* 1/2 tsp. salt
* 1-3/4 cups milk (go with lowfat/ff)
* 3 eggs, lightly beaten
* 3/4 cup canned pumpkin
* 1/4 cup cooking oil

Directions

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

3. Test Kitchen Tip: For some extra spice, add 1/2 teaspoon pumpkin pie spice or ground cinnamon to the flour mixture.
Nutrition Facts (*based on original recipe ingredients)

* Calories 128,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 42,
* Sodium (mg) 167,
* Carbohydrate (g) 17,
* Total Sugar (g) 4,
* Fiber (g) 1,
* Protein (g) 4,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 1,
* Calcium (DV%) 11,
* Iron (DV%) 7,
* Percent Daily Values are based on a 2,000 calorie diet



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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LMB-ESQ's Photo LMB-ESQ Posts: 10,898
10/1/09 10:23 P

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The Mousse sounds fabulous! I want to try it this weekend! Thanks for sharing

***** Laurie in Northeast Ohio *****

Fortunate are you if you love a dog, for that dog will surely love you.

Fly Free my friend.... for only in true freedom can we find our true selves

Treat stressful situations like a dog... If you can't eat it or play with it, just pee on it and walk away!

Neat Link: The Rules for Being Human rules4humans.com/


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BCHARIE's Photo BCHARIE Posts: 2,032
10/1/09 9:50 P

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Sounds really good!

The tragedy of life doesn't lie in reaching your goal but lies in having no goal to reach. It isn't a clamity to die with dreams unfulfilled, but its a calamity not to dream.

You may not think you can reach it.
Climb anyway.
You may not think you'll be heard.
Speak anyway.
You may not think you can change things.
Try anyway.

Inspired by
Maya Angelou




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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/1/09 8:06 P

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Tofu Pumpkin Curry - I made this last night and it's got some spicy heat to it. It's vegan the way it's written. You can substitute chicken in for the tofu. You can also add some diced tomatoes to the mix.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=771188


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
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140.5
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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Posts: 39,362
10/1/09 8:05 P

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Ginger Pumpkin Mousse
Makes: 6 (1/2 cup) servings

Ingredients

* 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
* 1 envelope unflavored gelatin
* 3/4 cup fat-free milk
* 3 egg yolks, beaten
* 1 15-ounce can pumpkin
* 1 teaspoon ground ginger
* 1 teaspoon vanilla
* 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed

Directions

1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm.
Makes 6 (1/2-cup) servings.

*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts

* Servings Per Recipe 6 (1/2 cup) servings
* Calories 196,
* Total Fat (g) 5,
* Saturated Fat (g) 3,
* Cholesterol (mg) 103,
* Sodium (mg) 47,
* Carbohydrate (g) 33,
* Fiber (g) 2,
* Protein (g) 4,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Other Carbohydrates (d.e.) 2,
* Medium-fat Meat (d.e.) .5,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
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Posts: 39,362
10/1/09 8:04 P

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I LOVE pumpkin season. Heck I rejoice at seeing all the various winter squash hitting the markets. So in celebration of the winter squash season, I am dedicating this thread to recipes for the winter squash family. I will post one recipe (minimum) every day.

I am doing a copy of this thread on my other teams I lead and I am encouraging people to share their favorites. So I figured I would share here too! If you have an old standby that isn't diet friendly, post it and let's make it healthier.

Maybe you will find some new favorites or find a recipe that will be incorporated into your holiday gatherings. Something besides emoticon maybe?

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
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