Drunken Pumpkin Chili

Ingredients

• 1.5 lbs ground beef
• 1 med yellow onion
• 1 yellow bell pepper
• 15.5 oz black beans, drained and rinsed
• 15.5 oz kidney beans, drained 
• 15.5 oz diced tomatoes, drained 
• 8 oz pumpkin puree 
• 1/2 cup beef broth
• 1/2 cup pumpkin beer
• 1 tbs minced garlic 
• 4 oz tomato paste
• 1 tbs allspice
• 1tbs chili powder 
• 1/2 tsp cinnamon
• salt & pepper 

Instructions

1. Brown ground beef with salt, pepper, garlic, onion, and bell pepper until meat is no longer pink
2. drain fat and return to heat
3. add all remaining ingredients
4. bring to boil then cook on low for 4-5 hours

Notes
Serves 4-6

Source
http://thescrumptiouspumpkin.com/2012/10/24/drunken-pumpkin-chili

Jiffy Corn Bread with Creamed Corn

Ingredients

• 1 box Jiffy corn meal mix
• 5 oz. sweet creamed corn
• 4 oz. plain greek yogurt
• 1/4c milk
• 1 egg

Instructions

1. Preheat oven to 400 degrees. Prepare loaf pan with non-stick cooking spray.
2. Crack egg into custard cup and whisk to combine with a fork.
3. Mix all ingredients together.
4. Pour batter into prepped mini load pan
5. Bake for 25-30 min until top is golden.

Notes
Serves 2-4

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Ingredients

• 2 boxes Jiffy corn muffin mix
• 1 cup plain Greek yogurt/sour cream
• 3 eggs, beaten
• 1/2 c milk
• 1 tsp. salt
• 16 oz. can creamed corn

Instructions

1. Preheat oven to 375º.
2. Mix all ingredients together and pour into greased 9x13 baking dish.
3. Bake for 35 minutes or until lightly brown.

Caramel Apple Blondies Recipe

Ingredients

• 3/4 cup unsalted butter, melted
• 1 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup apple, finely chopped (I used 1 medium-sized gala apple)
• 1 cup Kraft caramel baking bits (I found these at Wal-Mart, next to the chocolate chips)

Instructions

1. Preheat oven to 350 degrees. Spray a 13x9" pan with non-stick cooking spray.
2. Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.
3. In a separate bowl, mix together the flour, baking soda and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. 
4. Fold in the apple and caramel baking bits. Scrape the batter into the baking pan and smooth the top using a knife or spatula (I actually just used my hands to push the dough all the way to the edges and it was much easier). 
5. Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.
6. Let the blondies cool completely and then cut into large squares.

Notes
More cakey than blondie in consistency. Serves 24.

Recipe Source
http://www.sixsistersstuff.com/2013/09/caramel-apple-blondies-recipe.html

Basic Basil Pesto

Ingredients

• 2 cups basil leaves
• ½ cup toasted pine nuts or walnuts
• ¼ cup olive oil
• ½ cup grated Parmesan cheese
• 1 clove garlic

Instructions 
Place all ingredients in food processor and puree until smooth

Notes
This is more of a dip, to make into a pasta sauce, double (at least) the olive oil.

Recipe Source
Marsha Friedman

Oven Roasted Broccoli with Lemon and Garlic

Ingredients

• raw broccoli
• minced garlic
• fresh lemon juice squeezed
• salt/pepper

Instructions

1. Trim broccoli
2. Place on pan, toss with olive oil, salt, pepper, and garlic
3. Roast for 15-20 minutes. 
4. Remove from oven, shake the pan a bit, squeeze fresh lemon juice over broccoli and serve.

Notes
Make sure broccoli is super dry before roasting. Do not rinse or pre rinse way ahead of time.

Recipe Source
http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Black Bean Avocado Brownies

Ingredients

• 1 (15.5 oz) can black beans, rinsed and drained
• 1 egg plus 2 egg whites
• 1/3 of a large ripe avocado
• 1 teaspoon olive or canola oil
• 1/3 cup, plus 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup sugar or sugar substitute of choice
• 3 tablespoons chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
2. Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. Pour into prepared pan, sprinkle with chocolate chips, nuts, or swirl in peanut butter and bake for 35-40 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
3. Cool pan completely on wire rack then cut into 16 squares.

Notes
Calorie count will be less if you use sugar substitute such as stevia or splenda. Also, feel free to add nuts, peanut butter, or other swirl ins. Calorie count based on 1 square when there are 16 brownies. 


Recipe Sourcehttp://www.ambitiouskitchen.com/2012/11/black-bean-avocado-chocolate-chip-fudge-brownies-gluten-free-low-fat/

Creamy Italian Chicken and Sauce

Ingredients

• 3-4 boneless, skinless chicken breasts
• 1 8oz. package of cream cheese, cubed
• 1 can of cream of chicken soup
• 4 tbs Mrs. Dash Italian mix
• 2 tsp corn starch

Directions

1. Place chicken, soup, seasoning, and cream cheese in the crock pot. 
2. Cook on low for 5-8 hrs. 
3. Switch to warming and remove chicken. 
4. Whisk in corn starch until combined. 
5. Return chicken. 
6. Keep warm until ready to serve.

Notes
Good to serve over egg noodles.

Side Dish Ideas
Steamed broccoli or other veggies
crescent rolls
white or brown rice
mashed potatoes

Recipe Source
Suzi Q.

Chickpea Blondies

Ingredients

• Cooking Spray
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup all natural almond butter or peanut butter
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
• 2 teaspoons vanilla
• 1/2 tsp kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup of mix-ins (choc. chips, butter scotch chips, nuts, etc)

Directions

1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of mix-ins. Note: Batter will be thick.
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
4. Cool pan for 20 minutes on wire rack. Makes 16 blondies.

Notes

Adding an egg to the batter will make it more cake-like, but not vegan.You can use your favorite nut butter, just make sure it’s all natural. Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.

Recipe Sourcehttp://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/