It's fall here in the Ozark Mountains!! The leaves are changing to beautiful colors despite the HOT summer!
When fall comes around I love the flavors and smells of fall! Pumpkin is one of my favorite fall flavors!!!
Today we made homemade pumpkin pancakes for breakfast!!! So I thought I would pass along the recipe!
PUMPKIN PANCAKES
1 1/2 cups milk (I use skim)
1 cup canned pumpkin
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all purpose flour (I use unbleached)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
I used Honey from a local bee keeper here in MO for my syrup!! It was YUMMY~~~~
If you are a Weight Watcher...it is 6 points plus for 2 pancakes
Enjoy!
Saturday, October 29, 2011
Thursday, October 13, 2011
Hannah's Turkey Stuffed Peppers
I love to try new recipes! When I find a good one, I LOVE to share it! This one came from Hannah from Biggest Loser Season 11. It was shown on Tuesday October 11, 2011 episode.
The family LOVED it!!
Olive Oil Spray (I used canola)
1/2 cup minced onion
1 teaspoon minced garlic
1 1/4 pounds of extra lean ground turkey
1 t. garlic powder
1 teaspoon ground cumin
Salt to taste
1/4 cup low sodium tomato sauce
1 cup fat free low sodium chicken broth, divided
1 Tablespoon chopped fresh cilantro
3 Large sweet red bell peppers ( I used a combo of red, yellow and orange peppers)
1/4 cup reduced fat shredded cheddar cheese
Preheat oven to 400 degrees. Lightly coat a large nonstick skillet with cooking spray, heat over medium heat. Add onion and garlic to the pan. Saute about 2 minutes or until softened. Add extra lean ground turkey to the pan. Season to taste with sale, and then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 10-12 minutes or until lightly browned, no longer pink, juices are clean. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped cilantro to the turkey mixture. There will be about 2 cups of turkey mixture. Cut peppers in half lengthwise and remove seed and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers in a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for about 35 minutes. When done, sprinkle with cheese before serving.
Enjoy!!!
Nutritional INFO:
Calories: 140
Fat Calories: 20
Total fat: 2.5 grams
Saturated Fat: .5 grams
Cholesterol: 35 milligrams
Sodium: 150 milligrams
Total Carbohydrates: 10 grams
Fiber: 2 grams
Sugar: 5 grams
Protein 5+ grams
Weight Watcher Plus Points: 4points
The family LOVED it!!
Olive Oil Spray (I used canola)
1/2 cup minced onion
1 teaspoon minced garlic
1 1/4 pounds of extra lean ground turkey
1 t. garlic powder
1 teaspoon ground cumin
Salt to taste
1/4 cup low sodium tomato sauce
1 cup fat free low sodium chicken broth, divided
1 Tablespoon chopped fresh cilantro
3 Large sweet red bell peppers ( I used a combo of red, yellow and orange peppers)
1/4 cup reduced fat shredded cheddar cheese
Preheat oven to 400 degrees. Lightly coat a large nonstick skillet with cooking spray, heat over medium heat. Add onion and garlic to the pan. Saute about 2 minutes or until softened. Add extra lean ground turkey to the pan. Season to taste with sale, and then add garlic powder and ground cumin. Break meat apart and cook over medium heat for 10-12 minutes or until lightly browned, no longer pink, juices are clean. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth to the pan. Reduce heat and simmer over low heat for about 5 minutes. Add chopped cilantro to the turkey mixture. There will be about 2 cups of turkey mixture. Cut peppers in half lengthwise and remove seed and stem. Put in baking dish and spoon about 1/3 cup of the turkey mixture into each pepper half. Place all stuffed peppers in a baking dish and pour the rest of the chicken broth in the bottom of the pan. Cover with foil and bake for about 35 minutes. When done, sprinkle with cheese before serving.
Enjoy!!!
Nutritional INFO:
Calories: 140
Fat Calories: 20
Total fat: 2.5 grams
Saturated Fat: .5 grams
Cholesterol: 35 milligrams
Sodium: 150 milligrams
Total Carbohydrates: 10 grams
Fiber: 2 grams
Sugar: 5 grams
Protein 5+ grams
Weight Watcher Plus Points: 4points
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