Yummy Autumn Recipes
October's cooler days and nights call for a revamping of the fridge and kitchen cupboards. Make way for yummy, hearty, comfort foods! My summertime breakfast of smoothies, berries and nectarines turns autumnal with oatmeal, tart apples and omelettes. I like to wake up to something warm and filling. Evening meals fill the air with scents of holidays and home. Here are some of my favorites.PUMPKIN OATMEAL is a super way to start the day heated up and energized. Yum!
Ingredients
- 1/2 cup old fashioned oatmeal, uncooked
1/2 cup canned pumpkin
1 cup nonfat milk
Pinch of ground cardamom
1/4 tsp pumpkin pie spice
1 tbsp sugar
(Add a drizzle of your favorite maple syrup!)
Directions
Mix all ingredients.
Cook over low heat for 20 minutes, or until thick.
Number of Servings: 2 About 250 calories per serving.
Cook over low heat for 20 minutes, or until thick.
Number of Servings: 2 About 250 calories per serving.
STUFFED ACORN SQUASH is a great substitute for summer's stuffed pepper. I use ground turkey or soy to lower the calories and brown rice to add fiber and nutrition.
Ingredients
- 3 Acorn Squash
1 Small onion, chopped
1 clove garlic, minced
1/2 lb of ground turkey
1/2 cup chopped tomato
1/4 cup of water
1/2 cup of cooked brown rice
1/2 teaspoon of thyme leaves
Salt and pepper to taste
Directions
1. Cut squash in half and scoop out seeds. Place squash, cut sides down, in baking pan; add 1/2 inch water. Bake, covered at 400 degrees until flesh is fork-tender, about 30 minutes. Drain.
2. Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and crumbled lean beef/turkey/soy for 2 - 3 minutes. Add tomato, water, rice, sage, and thyme. Cook over medium to medium-high heat until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.
3. Fill squash halves, sprinkle with parsley and serve. Spoon squash from shell to eat with filling.
Number of Servings: 6 About 150 calories each
2. Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion, garlic, and crumbled lean beef/turkey/soy for 2 - 3 minutes. Add tomato, water, rice, sage, and thyme. Cook over medium to medium-high heat until mixture is almost dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.
3. Fill squash halves, sprinkle with parsley and serve. Spoon squash from shell to eat with filling.
Number of Servings: 6 About 150 calories each
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