Tuesday, November 29, 2011

Pumpkin Sloppy Joes




First up, it's the last day to enter the $500 giveaway!  Details here!

I think I could just about add pumpkin to anything.  Isn't it awesome?  Desserts, casseroles, soups and chili.  They all have a place with pumpkin.

And now, even in sloppy joes.


I ate mine over mashed potatoes as I'm eating gluten free.  It was delightful this way and I think I would choose this even if I did have bread around that I could eat. 

I'm going to find more things that pumpkin can be added.  Any unique ideas? 


Pumpkin Sloppy Joes

2 1/2  lbs. lean ground turkey
1 large onion, chopped
1 cup ketchup
1/4 cup tomato sauce (I used V8)
1 tsp. chili powder
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. pepper
1 can canned pumpkin

In a large pan, cook ground turkey and onion until meat is no longer pink.  Add the rest of the ingredients, stir and simmer for 20 minutes.  Serve on buns or for a gluten free option, serve on mashed potatoes.


One Year Ago...










Pumpkin Cornbread


This is linked with:
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on the Menu at Dining with Debbie
What's on your Plate at Good Cheap Eats
Best Recipes at These Chicks Cook
Gluten Free Wednesdays at The Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Tatertots and Jello's Weekend Wrap Up Party

Monday, November 28, 2011

Spiced Carrot Cake Smoothie




This month for Taste and Create, I was partnered with The Teenage Taste.  She had several recipes that caught my eye but I decided to go for a smoothie! We've been eating a lot of smoothies and this one sounded new to me.

This was so good!  We kept our carrots still pretty firm so you could feel carrot pieces in the smoothie. If you cooked them completely until soft, you probably wouldn't even notice them in there at all. 




Spiced Carrot Cake Smoothie
Recipe from The Teenage Taste

1/2 banana, sliced and frozen
1/2 cup pineapple, cubed and frozen
1/2 cup steamed carrots, cooled
1/2 cup greek yogurt
1/4 cup milk
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 tbsp. granulated sugar (adjust to taste)
pinch of salt
garnish with extra cinnamon and coconut

Place all ingredients in a blender.  Blend until smooth and creamy. Pour into a glass and enjoy. 

1 Serving



Amount Per Serving
Calories 286.8
Total Fat 1.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 3.1 mg
Sodium 117.1 mg
Potassium 682.2 mg
Total Carbohydrate 54.7 g
Dietary Fiber 4.9 g
Sugars 40.4 g
Protein 13.8 g

One Year Ago...







Mexican Ravioli Casserole


This is linked with:
$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made by You at Skip to My Lou
Mangia Monday at Delightfully Dowling
Meatless Monday at Midnight Maniac
Tuesdays at the Table at All the Small Stuff
Hearth and Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar & Gluten Free
Works for me Wednesday at We are THAT Family
Best Recipes at This Chick Cooks
Weekend Wrap Up Party at Tatertots and Jello
Recipe of the Week at Family Fresh Meals

Sunday, November 27, 2011

Menu Plan Monday ~ November 28 - December 4, 2011




Have you all read my post about Melt and entered the $500 giveaway??  If not, what are you waiting for!?  :-)


Monday: Chicken Cordon Bleu


Tuesday: Chickpea Potpie with Cornbread Crust

Wednesday: Steaks and Chili Lime Sweet Potatoes


Thursday: Chipotle Chicken & Tomato Soup

Friday: Pizza with Polenta Crust

Saturday: Leftovers

Sunday: Teriyaki & Apricot Pork Chops


Snacks: Banana Oatmeal Smoothie



Check out I'm an Organizing Junkie for more menu ideas!
Also Menu Plan Your Butt Off at Sisterhood of the Shrinking Jeans
Also Gluten Free Menu Planning at Our Frugal Happy Life

One Year Ago...











Buffalo Chicken

Friday, November 25, 2011

Oreo Stuffed Brownies



I had some people over and we just had to have chocolate.  These caught my eye as it contained two of my favorite things.  Brownies and Oreos.  What more could a person want in life?

These were awesome and there were NO leftovers!



Oreo Stuffed Brownies
Adapted from Food for Thought

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. espresso powder, (optional)
1 tbsp. vanilla extract
1 1/2 cups flour
1 cup chocolate chips
1 package Double Stuff Oreos

Melt butter in s sauce pan, add sugar and stir to combine.  Or microwave butter and add in sugar.  Return the mixture to the heat (or microwave) briefly, just until it's hot, but not bubbling, it will become shiny looking as you stir it.  This will dissolve more sugar and will make the top of your brownies shinier.  Set aside.

Beat the eggs, cocoa, salt, baking powder, espresso powder and vanilla until smooth.  Add the hot butter/sugar mixture, stirring until smooth.  Add the flour and chips, again, stirring until smooth.

Spoon half the mixture into a 9 x 13 in pan that has bee sprayed with cooking spray.  Place the Oreos in even rows across the batter, you should be able to fit most of them.  Pour the remaining batter over the Oreos and gently spread to the edges of the pan.  Bake for about 35 - 40 minutes.  Cool and devour.


One Year Ago...








Butternut Squash Bake

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap Up Party at Tatertots and Jello
Best Recipes at This Chick Cooks
Bake With Bizzy at Bizzy Bakes
Ultimate Recipe Swap: Chocolate at Life as Mom
Recipe of the Week: Brownies at Family Fresh Meals

Thursday, November 24, 2011

Peanut Butter Granola



Do I win the award for the worst pictures?  It's granola, I couldn't figure out how to get a pretty picture. Plus, it smelled so good, I really just wanted to dig in an eat it.


I ate mine over vanilla yogurt but the kids mostly just ate it plain.  It may not be pretty but it was delicious and did not last long. 



Peanut Butter Granola
Adapted from LimeCake

2 cups rolled oats
1/2 cup sunflower seeds (or pepitas)
1 tsp. ground cinnamon
1/2 cup chopped peanuts
1/2 cup peanut butter
2 tbsp. peanut or vegetable oil
1/4 cup packed brown sugar
1/4 cup honey (or maple syrup)
1 tsp. vanilla extract

Preheat oven to 325 degrees. 

Combine oats, seeds, nuts and cinnamon in a large bowl.

In a bowl, combine the peanut butter, oil, brown sugar, honey and vanilla.  Microwave for 10 seconds to get things a bit more fluid. Pour mixture over granola and stir until oats and seeds are fully coated. 

Spread gently on an ungreased 9 x 13 pan.  Bake for 30 - 45 minutes or until granola is toasted, stirring gently every 15 minutes.  Remove from oven and allow to cool completely in pan. 

You can add raisins or craisins if desired at this point.  Store in an airtight container. 

Total calories = 2632 calories
20 servings - 131 calories

I didn't calculate how many tablespoons were in this but made quite a bit. I just put a couple of tablespoons on my yogurt in the morning.  Plus the kids were snacking on it quite a bit. 


One Year Ago...













Turkey Bacon Enchiladas

This is linked with:
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Friday Potluck at EKat's Kitchen
Weekend Wrap Up Party at Tatertots and Jello
Best Recipes at This Chick Cooks

Tuesday, November 22, 2011

Spicy Mexican Chorizo Torte




I don't use chorizo very often.  I try to keep myself to the leaner meats.  But this time I indulged.  And I'm so glad that I did. 


I've become completely addicted to corn tortillas. After eating whole wheat tortillas for years, I thought that giving them up would be the hardest part of going gluten free.  It turns out, I actually like them more. I've been eating them with everything.  



Spicy Mexican Torte

1 lb. chorizo sausage
1 large onion, chopped
1 tbsp. garlic, minced
1 4 oz. can green chile, chopped
9 corn tortillas
8 oz. pepperjack cheese, shredded
1 can refried beans
1 jar roasted red peppers

In a large pan cook chorizo, onion and garlic until sausage is done.  Drain grease and stir in chilies and set aside.  Preheat oven to 400 degrees, lightly spray 8 x 8 in. pan with cooking spray.  Place 3 tortillas on the bottom, I cut one in half to cover completely.  Spread 1/3 of sausage mixture, sprinkle 1/3 of the cheese. Place red peppers on top of cheese.  Place 3 tortillas on top of cheese. Spread with 1/2 cans of beans. Top with 1/3 chorizo mixture.  Sprinkle 1/3 of cheese.  Top with 3 more corn tortillas. Top with the rest of the beans, the rest of the sausage and then remaining cheese. 

Cover and bake in oven for 40 minutes.  Uncover and bake 15 minutes more until cheese is melted and center is hot. 


One Year Ago...









Sweet and Spicy Chicken Wraps


This is linked with:
Lets Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on the Menu at Dining with Debbie
What's on your Plate at Good Cheap Eats
Best Recipes at These Chicks Cook
Gluten Free Wednesdays at Gluten Free Homemaker
Mommy Club at Crystal and Co.
Weekend Wrap Up Party at Tater Tots and Jello




Sunday, November 20, 2011

Gingerbread Popcorn - $500 Giveaway!!




I received this buttery, creamy Melt to test out. The first thing I thought of was popcorn!  I've been meaning to try out a new flavor combination and this seemed the perfect time to do it.

I also made baked potatoes for lunch with ham and broccoli sauteed in Melt with more Melt on the baked potato and shredded cheese. We just made a delicious batch of garlic bread with the Melt too.  So, so good! 



Rich and creamy Melt is a butter alternative made of virgin coconut oil, flax seed oil, palm fruit oil and canola oil. It provides the good fats your body needs when you take out other fats in your diet.



Melt cooks, tops and bakes just like butter, with good-for-you ingredients like Virgin coconut oil, Butter substitute, and the health benefits of flax seed oil.  Makes you feel GOOD about eating it!



$500 GIVEAWAY: (CLOSED)

You have a chance to win a party for you and 10 friends with a $500 Mingle With Melt VISA gift card!  They will supply 3 packages of Melt and you can use your $500 to buy cooking supplies, food, decor, a cute dress or whatever you would like for your party!!  They will also feature the winner on their Facebook page and website! 
 
The great part for me is if you win, I will win too!!  So not only do I want you to win, I really, really want to win too!  I totally need a $500 gift card and a party! 
 
You simply need to enter your name, email, and MY blog address.
 http://www.meltbutteryspread.com/mingle_with_melt/

 
Don't forget to enter MY blog address too, I want to win along with you!!  Tell them where you came from!   http://debbidoesdinnerhealthy.blogspot.com/

Enter HERE!! You have until November 30th to enter us. Winner will be announced December 11th.
 
SECOND GIVEAWAY:
Leave a comment on this post and let me know that you entered both of us to win the $500 giftcard. I have 3 brand new cookbooks to giveaway. Comfort Foods Diet Cookbook, Rocco's Italian American cookbook and the Low Carb Bible cookbook.  So leave a comment letting me know you entered the Melt giveaway and which cookbook you want!

THIRD GIVEAWAY:
Tweet or do a blog post about this giveaway and let me know in the comments that you did for a chance to win a cookbook!
Follow me on twitter @DebbiDoesDinner


~~~~~~~~~~~~~~~~~~ 
 
Gingerbread Popcorn Recipe
 
about 12 cups unsalted popped popcorn (I made a full batch in my airpopper)

½ cup Melt
2 tablespoons molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon salt


Preheat oven to 350°F.


Place popcorn in a large bowl and set aside.


Heat remaining ingredients in a small saucepan until butter melts. Stir mixture until well combined. Pour mixture over popcorn. Toss until popcorn is well coated with sauce. Divide popcorn into 2 ungreased 9" x 13" x 2" pans. Bake 5-7. Watch closely so it won't burn.

This is linked with:
My Meatless Mondays at My Sweet and Savory
Mangia Mondays at Delightfully Dowling
Hearth and Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at SS& Gluten Free
Works for me Wednesday at We are THAT Family
Recipe Swap at This Chicks Cook
Gluten Free Wednesdays at Gluten Free Homemaker
The Mommy Club at Crystal and Co
Weekend Wrap Up Party at Tater Tots and Jello
Tuesday Giveaway Links at Tots and Me
.


Saturday, November 19, 2011

Menu Plan Monday ~ November 21 - November 27, 2011





Monday:  Sweet and Sour Chicken, broccoli

Tuesday: Sausage & Spaghetti Squash Breakfast Pie

Wednesday: Burgers, Oven Potatoes, Butternut Poblano Soup


Thursday: Ham, French Onion Risotto, green beans

Friday: Shepherds Pie with Pumpkin Souffle

Saturday: Leftovers

Sunday: Something in the crockpot

Snacks:  Sweet Potato Hummus

Breakfast: Crockpot Pumpkin Oatmeal on Thursday


This is linked with Menu Plan Monday at I'm an Organizing Junkie and Celiac Family Gluten Free Meals.



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Friday, November 18, 2011

Friday Favorites ~ November 18, 2011




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Cranberry Turkey Casserole




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Southwestern Three Bean Soup



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Cran-Raspberry Sauce





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Find more favorites at Finding Joy in my Kitchen!




Wednesday, November 16, 2011

Southwestern Chicken Casserole




Funny, for so many years, I avoided rice in favor of whole wheat pasta.  Now that I am trying to go gluten free, I'm back to rice and loving it. So you just might see more rice dishes here. 


Clearly any meals with the southwestern or tex mex flair are our favorites.  This one didn't fail to please. 

Very easy to put together and loved how it smelled in the oven!





Southwestern Chicken Casserole
Adapted from Hezzi-D's

1 1/2 lb. boneless chicken tenders
1 cup chicken broth
1 cup milk
1 can corn, drained
1 can black beans, rinsed and drained
1 cup uncooked white rice
1 1/2 cup salsa
4 oz. green chilies
2 tsp. cumin
1/2 tsp. red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 cup cheddar cheese, shredded
1 lime

Spray a 9 x 13 in baking pan with cooking spray.  In the baking pan, combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin and red pepper. Mix well.  On top of rice mixture, lay the chicken tenders.  Sprinkle paprika, salt and pepper over the chicken.  Cover with foil and bake for 30 minutes.  After 30 minutes, remove from oven, sprinkle with cheese and return to the oven without the foil.  Cook for 15 - 20 minutes or until the cheese is bubbly and brown.  Remove from the oven and sprinkle with juice from 1/2 of the lime to taste. 

Total calories = 2800 calories
6 servings = 467 calories per serving

One Year Ago...











Crustless Pumpkin Pie

This is linked with:
Lets Do Brunch at My Sweet and Savory
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on your Plate at Good Cheap Eats
Gluten Free Wednesdays at Gluten Free Homemaker
Mommy Club at Crystal & Co.
Recipe Swap at This Chick Cooks
Full Plate Thursday at Miz Helens Country Cottage
It's a Keeper Recipe Swap at It's a Keeper
Foodie Friday at Designs by Gollum


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, November 15, 2011

Sweet Potatoes and Apples in the Slow Cooker




I saw a giant box of sweet potatoes at Costco. I picked them up without knowing specifically what I'd do with them.

Then we went apple picking.  Do you know how many apples you bring home when you bring 3 kids to the apple orchard? 

A lot.

So I quickly made up a double batch of this delicious and simple crockpot side dish. 

The only problem was I think I cooked it too long.  My apples turned into applesauce.  Oh well, it was still delicious.  But if you want to see some beautiful pictures of how it is supposed to look, check out the original recipe at Eat at Home.



Sweet Potatoes & Apples in the Slow Cooker Recipe
Adapted from Eat at Home


3 sweet potatoes
4 small apples
1/4 cup apple juice
2 tbsp. brown sugar
1 tsp. cinnamon
Dash of nutmeg

Clean, peel and chop the apples and sweet potatoes.  Put them in a crock of the slow cooker.  Stir in the apple juice, brown sugar, cinnamon and nutmeg.  Cook on high for about 3 hours, maybe less, until they are soft and done.

One Year Ago...







Pepperoni Pizza Pasta

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth and Soul at Mom's Sunday Cafe
Tasty Tidbits at Permanent Posies
Slightly Indulgent at SS&GF
Works for me Wednesday at We are THAT Family
Favorite Thanksgiving Meals at Family Fresh Meals
This Weeks Cravings at Veggie Converter
Side Dish Saturday at Cinnamon Girl Recipes

Monday, November 14, 2011

Butterscotch Oatmeal Cookies - Gluten Free



I was given the privelege of making a recipe from La Phemme PhoodieAmanda started it all and with the help of my host TinaThe Secret Recipe Club has been an amazing success.

I was happy to see that Wendy has gluten free items on her blog. I've recently been trying to eat gluten free but I hadn't baked yet. Well, I figured now was the time. These oatmeal butterscotch cookies looked awesome.

I took her advice on the flour blend, I've seen several recipes but hers was easy and it had ingredients I was easily able to find.

The cookies were very cake like and delicious!  I did find out afterwards that the butterscotch chips I used were NOT gluten free.  Whoops!  It was worth the mild discomfort, they were delicious!  I don't know where to get gluten free ones but I'll find out for next time!



Butterscotch Oatmeal Cookies Recipe
Adapted from La Phemme Phoodie

1 cup gluten-free flour blend*

1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup dark brown sugar
1 tablespoon ground flaxseed
1/2 cup white beans, liquid reserved
1/2 cup unsweetened applesauce
1/4 non-fat vanilla yogurt
1 teaspoon vanilla
1/2 cup butterscotch chips


DIRECTIONS:


Preheat oven to 350°F.


Grease two large cookie sheets or line with parchment paper and set aside.


Place the flour and oats in a food processor and blend until the mixture becomes the consistency of powder. (It is important to blend the oats with the flour. Do not attempt to just combine them without blending. The oats will not be the right consistency for this recipe.)


Transfer the mixture to a large bowl and whisk in the baking powder, baking soda, cinnamon, salt, sugar and flaxseed.


Pour the beans, without the liquid, into the food processor. Add the applesauce, yogurt and vanilla and blend until smooth.


Transfer the bean mixture to the large bowl and use a wooden spoon to mix the bean mixture into the dry ingredients. Add in approximately 4 tablespoons of the bean liquid in order to get the dough to the right consistency. Use more liquid if necessary.


Fold in the chips.


Drop the batter by the tablespoon on a greased cookie sheet or parchment lined cookie sheet. Spray a spatula with cooking spray or dip it in water and use the back of the spatula to flatten the cookies.

Bake for 13-15 minutes or until the cookies brown and the bottoms are golden.


Total calories: 2225 calories
23 cookies = 97 calories per cookie


*I took her advice and made my own flour blend. I used her recipe and it worked out well. The basic recipe is 2 cups brown rice flour; 2/3 cup potato starch and 1/3 cup tapioca flour. Combine the ingredients together and then measure out however much you need.

This is linked with Foodie Friday at Designs by Gollum




Calories calculated from calorieking.com. Some numbers are approximate and rounded

Sunday, November 13, 2011

Menu Plan Monday ~ November 14 - November 20, 2011





Monday: Black Bean Taquitos, Mexican Corn Casserole

Tuesday: Granola with apricots and almondsChicken Wild Rice Soup

Wednesday: Quinoa & Ground Turkey Stuffed Peppers

Thursday: King Ranch Casserole

Friday: Leftovers

Saturday: Baked Oatmeal (haven't decided which one!)

Sunday: Butternut Squash & Apples


This is linked with Menu Plan Monday at I'm an Organized Junkie.


One Year Ago...








General Tso's Stir Fry


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Saturday, November 12, 2011

Pumpkin Mousse



Planning to make pumpkin pie this year?

Skip it, save your thighs and make this.

I know, I know, you think it won't be the same without pumpkin pie.  You always have pumpkin pie, it's tradition.

But this people, means you can eat to your hearts content without any guilt.  This tastes wonderful, creamy, cool and delicious. 

Traditions can be changed you know? 



Pumpkin Mousse Recipe
Adapted from Taste of Home

3 cups milk, 1%
2 pkg. sugar free instant butterscotch pudding mix
1 cup canned pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1 cup fat free Reddi Whip (or cool whip)

In a large bowl, whisk milk and pudding for about 2 minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin, cinnamon, ginger and allspice, fold into pudding.  Fold in the Reddi Whip.  Transfer to individual serving dishes.  Refrigerate for at least an hour.  Garnish with additional whipped cream if desired.

Total calories - 650 calories
6 servings - 108 calories per serving

Two Years Ago...










Southwest Sloppy Joes with Honey Lime Coleslaw

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Weekend Wrap up Party at Tater Tots and Jello
This Weeks Cravings at Moms Crazy Cooking
Works for me Wednesday at We are THAT Family
What's on your Plate at Good Cheap Eats
Mommy Club Solutions at Crystal and Co.
Ultimate Recipe Swap: Thanksgiving Desserts at Life as Mom
Foodie Friday at Designs by Gollum
Family Fresh Meals' Recipe of the Week

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Friday, November 11, 2011

Friday Favorites ~ Pumpkin




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Pumpkin Crunch Cake




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Pumpkin Pie Fudge




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Gluten Free Pumpkin Bars




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Pumpkin Pie Ice Cream with Pecan Crumble Topping



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Mini Pumpkin Pie "Sunflowers"




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Pumpkin Cinnamon Rolls




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Pumpkin Risotto with Chorizo


Source: limecake.net via Debbi on Pinterest



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Pumpkin & Black Bean Casserole




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Find more favorites at Finding Joy in my Kitchen!