Pumpkin Cinnamon Rolls

Getting into the season with these pumpkin cinnamon rolls. The best part is they're only 98 calories each, but still taste so sinful! Enjoy!

Ingredients:

Dough:

1/3 cup warm milk

2 1/4 Tablespoons active yeast (or one package)

2 Tablespoons sugar

3 cups flour

1 1/2 teaspoons salt

1 egg

1 Tablespoon honey

2/3 cup pumpkin puree

Filling:

1/3 cup pumpkin puree

2 Tablespoons melted butter

1/4 cup brown sugar

1 teaspoon pumpkin pie spice 

Frosting:

1/2 cup whipped cream cheese

1 1/5 Tablespoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Instructions:

Mix warm milk, yeast and sugar together and set aside.  In a large bowl combine flour and salt.  In a medium bowl combine pumpkin puree, egg and honey.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread melted butter over entire surface. Sprinkle brown sugar over the butter. Mix pumpkin puree and pumpkin pie spices together, then spread over dough. Roll the dough up and pinch both ends. Slice to desired thickness. The easiest way to slice dough is with string (or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 15-18 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, cinnamon, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.

White Cheddar Macaroni & Cheese

Ingredients:
2 cups shell pasta
7 oz aged white cheddar cheese
1 1/2 Tablespoons butter
1 1/2 Tablespoons flour
1 cup milk (I used plain, unsweetened almond milk)
1/4 teaspoon garlic powder
Salt & pepper

Instructions:
Boil pasta to package instructions until al dente.

While pasta is boiling shred cheddar cheese. Microwave milk until warm, not hot.

In a separate pot melt butter over medium heat, add flour and whisk until combined. Slowly pour warm milk into pot while continuing to whisk. Only add more milk once everything is fully combined otherwise you'll get chunks of flour. Add shredded cheese a handful at a time, while continuing to whisk. Add garlic powder, salt and pepper to taste.

Pour cooked macaroni into sauce, stir until evenly coated and enjoy!

Artisan Bread in Dutch Oven

I found this very simple recipe from Jenny Can Cook.

Ingredients:

1 cup whole wheat flour

1 cup bread flour

1 cup old fashioned oats

1/4 teaspoon yeast

1 teaspoon salt

1 1/4 cup warm water

Instructions:

Mix whole wheat flour, bread flour, oats, yeast and salt together in large bowl. Mix in warm water (not hot) until dough is fully combined. Cover bowl with saran wrap and let sit over night (8-12 hours).

In the morning, remove dough onto a lightly floured counter (with flour coated hands). Fold dough about 10 times. Place dough in a parchment lined bowl. Cover with a towel for 2 hours.

During last 30 minutes, place dutch oven into the oven and preheat to 450 degrees Fahrenheit. Place dough and parchment paper into heated dutch oven after the full 2 hours. Bake with the lid on for 30 minutes. Remove lid and bake for another 10 minutes. Let cool fully on rack.

Prosciutto & Chèvre Open Faced Sandwich

Ingredients:

Bread

Chèvre (blueberry vanilla chèvre)

Prosciutto

Plum

Balsamic glaze

Instructions:

Spread chèvre over bread followed by prosciutto, sliced plum and balsamic glaze. Enjoy!

Pork Chops with White Wine & Peach Sauce

Ingredients:

4 thin pork chops

1 peach

1/8 teaspoon turmeric 

1/8 teaspoon cinnamon 

1/8 teaspoon cumin

1/8 teaspoon thyme

1/2 cup white wine

1/2 cup chicken broth

1 cup cous cous

1 cup water

4 cloves garlic, chopped

Salt and pepper to taste

Instructions:

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Bacon Wrapped Chicken Over Rice

I found this recipe in 200 Really Easy Recipes, by Louise Pickford. 

Ingredients:

6 boneless chicken thighs

6 pieces of thick bacon

salt & pepper

1 teaspoon Trader Joe's South African Smoke (or other smoke seasoning)

1 teaspoon Trader Joe's BBQ Rub and Seasoning with Coffee and Garlic (or other BBQ rub)

2-3 cloves of garlic, chopped

1 1/4 cups long grain rice

2 cups chicken stock

1 teaspoon turmeric

1/2 teaspoon oregano

Instructions:

Season chick thighs with salt, pepper, smoke seasoning and BBQ rub. Wrap each piece of chicken with a piece of bacon (can secure with toothpick if desired). Saute chicken in an oiled dutch oven over medium-high heat until both sides are browned. 

Remove chicken from dutch oven and reduce heat to low. Add rice and garlic to the dutch oven and scrape the bottom with a wooden spoon. Cook until rice is golden. 

Add chicken stock, turmeric and oregano. Bring to a simmer. Add chicken back to the dutch oven and place on top of rice. Cover and bake for 50 minutes at 350 degrees Fahrenheit.

Chocolate Mascarpone Tart with Berries

Crust Ingredients:

1 cup flour

1/4 cup cocoa powder

1/4 cup sugar

1/4 teaspoon salt

1/3 cup butter

2 teaspoons ice water

1 egg yolk

Instructions:

Combine flour, cocoa powder, sugar and salt in food processor and pulse until combined. Add butter and pulse. Add ice water and egg yolk and pulse. Pack into ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Pack into tart dishes or small ramekins. Bake at 350 degrees for 20-25 minutes.

Filling Ingredients:

1/2 cup mascarpone cheese

1/2 cup plain Greek yogurt

1 egg

1 teaspoon vanilla

1/4 cup sugar

2 Tablespoons flour

Pinch of salt

Instructions:

Fully combine all ingredients together. Pour into cooled crust. Bake at 325 degrees for 15-20 minutes or until golden.

Berry Topping Ingredients:

3 cups berries (used strawberries and raspberries)

1/4 cup sugar

1 teaspoon lemon juice

2 Tablespoons water

1 Tablespoon corn starch

Instructions:

Over medium-high heat cook berries, lemon juice and sugar. Mash berries. Cook for 5 minutes. Mix water and corn starch in a bowl until fully combined. Whisk corn starch mixture into berries. Simmer until thickened.  Pour berry topping over tarts and refrigerate. 

Beer Cheese Soup

Ingredients:

4 cups (32 oz) chicken broth

8 oz shredded sharp cheddar (Tillamook Extra Sharp)

1 12 oz amber or brown ale

2-4 cloves garlic, minced

1/2 cup flour

2 cups milk of choice (unsweetened original almond milk works great)

Pepper to taste

Instructions:

Sauté minced garlic with a small amount of vegetable oil over medium heat.  Add beer and broth and bring to a boil.  Reduce heat to a simmer. 

Warm 1 cup of milk in microwave, not hot. Whisk in flour until fully dissolved.  Add mixture to beer and broth.  Whisk together and add another cup of milk. Slowly add in cheese a small handful at a time, whisking until smooth. Simmer and continue to whisk for 10-12 minutes. The soup will begin to thicken.

Orange Chicken

Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.

Ingredients:

2 chicken breasts, cut into small pieces

2 Tablespoons corn starch

1 teaspoon ground ginger

salt & pepper

4 cloves chopped garlic

1 cup fresh or frozen vegetables of choice

Sauce:

1/3 cup orange juice

1/4 cup chicken broth

2 Tablespoons soy sauce

1-2 Tablespoons chili sauce (to taste)

2 teaspoons corn starch

1 Tablespoon orange zest

Instructions:

Mix all sauce ingredients together and set aside. Cut the chicken into bite size pieces and coat in corn starch, ground ginger, salt and pepper. Bring medium pan to medium-high heat with 2 tablespoons vegetable oil. Add the chicken and cook for about 5 minutes, or until golden and cooked through. Add the garlic and cook for about a minute. Add the sauce. Simmer until sauce has thickened.

If adding vegetables, add when you add the sauce. If using frozen vegetables, steam before adding to sauce. Serve over rice or rice noodles. Garnish with sesame seeds.

Garlic Chicken with Israeli Couscous & Butternut Squash

Ingredients:

1 small butternut squash, cubed

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 8 oz box Israeli couscous

1 3/4 cup water

2 chicken breast

4-6 cloves garlic, minced
1/4 cup olive oil
1 tablespoon lemon juice
salt & pepper to taste

1 tablespoon pesto

4 tablespoons plain Greek yogurt

Instructions:

Preheat oven to 400 degrees Fahrenheit. Place chopped butternut squash on baking sheet and sprinkle with cinnamon, ginger, salt and pepper.

Mix together minced garlic, oil, lemon juice, salt & pepper. In a separate baking dish pour garlic sauce oven chicken breast. Bake for about 20 minutes or until squash is caramelized and chicken is cooked through.

Bring box of couscous and water to a boil in medium pot. Reduce to low and cover for 8-10 minutes or until water is absorbed. Mix pesto and Greek yogurt together with couscous. 

Serve all together. Leftovers are great reheated or served over a salad with more pesto & Greek yogurt mixed together for a dressing.

Seared Scallop & Apple Salad

Ingredients:
1/2 pound bay scallops

1/2 Granny Smith apple

1-2 Tablespoons vegetable oil

Salt & pepper

Slivered almonds

Parmesan cheese

Vinaigrette

Lettuce

Instructions:

Rinse and pat dry scallops. Top with salt and pepper. Bring pan to medium-high heat with vegetable oil. Cook scallops for 1-2 minutes each side, careful not to over cook. Thinly slice apple. Toss all ingredients together.

Broccoli & Swiss Stuffed Chicken

I found this delicious and easy recipe on Skinny Taste.

Ingredients:
1 large chicken breast, or 2 chicken breast cutlets

1 egg

1 Tablespoon water

1/2 cup bread crumbs or panko

1 slice of Swiss cheese
1/2 cup broccoli

Instructions:

Preheat oven to 350 degrees Fahrenheit. Whisk egg and water together in a small bowl. Pour breadcrumbs or panko in another small bowl. If using chicken breast, filet the breast into two thin halves. Place a half of slice of swiss on each filet. Place broccoli on top of swiss. Roll the chicken breast and secure with a toothpick. Dip into egg/water then into breadcrumbs. Place in a baking dish lined with foil and bake for 25-30 minutes, until cooked through.

Chewy Chocolate Chip Cookies

I found this recipe from Sally's Baking Addiction. The three secrets to an absolutely wonderful chewy cookie are using melted butter, using one egg and one additional egg yolk, and adding in corn starch. The key for this to be successful is allowing the dough to chill for at least 2 hours, but preferably overnight. 

Ingredients:

2 1/4 cup flour

1 teaspoon baking soda

1 1/2 teaspoons corn starch

1/2 teaspoon salt

3/4 cup melted butter

3/4 cup brown sugar

1/2 cup sugar

1 egg & 1 egg yolk

2 teaspoons vanilla

1 cup chocolate chips

Instructions:

Start by mixing all of the dry ingredients together in a large bowl: flour, baking soda, corn starch, and salt. In a medium bowl mix together the melted butter, brown sugar and sugar until fully combined. Add the egg and egg yolk as well as the vanilla. Mix the wet and dry ingredients together. 

Add the chocolate chips. The chocolate chips won't stick to the cookie dough very well since the butter is melted, just try to incorporate them in as well as you can.

This step is KEY. Refrigerate the dough for a minimum of 2 hours, but preferably over night.

Preheat oven to 325 degrees Fahrenheit. Roll the dough into balls and place onto a lined or lightly greased cookie sheet. Bake for 12-15 minutes, or until golden brown. Let cool for a few minutes on the cookie sheet.

I rolled the remaining dough into balls and placed in a zip-lock bag in the freezer. You can bake these directly out of the freezer, no thawing required.

Orange Spice and Cream Cheese Coffee Cake

Ingredients:

Dry Ingredients:

1 cup flour

1 cup oats

3 Tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon cloves

Wet Ingredients:

2 Tablespoons butter, softened (I used Brummel & Brown Yogurt Butter Spread)

1/4 cup brown sugar

1 Tablespoon molasses

2 Tablespoons unsweetened applesauce

2 eggs

1 cup plain Greek yogurt

1 teaspoon vanilla

1 Tablespoon fresh orange juice

Zest of one orange

Cream Cheese Layer:

8 ounces light whipped cream cheese

1 egg

1 Tablespoon fresh orange juice

Zest of one orange

2 Tablespoons honey

1 teaspoon ground ginger

Topping:

1/4 cup oats

1/4 cup flour

1/4 cup sliced almonds (or other chopped nut)

1 Tablespoon sugar

1 Tablespoon butter, softened (I used Brummel & Brown Yogurt Butter Spread)

Instructions:

Preheat oven to 350 degrees Fahrenheit. 

Whisk all dry ingredients together in a medium bowl. In a large bowl mix butter, brown sugar, molasses and applesauce together until fully combined. Add eggs, one at a time. Add the remaining wet ingredients. Add the dry ingredients to the wet ingredients and fully combine. Pour into a lightly greased 9" x 13" baking dish. 

Combine all cream cheese layer ingredients together in a small bowl. Pour on top of cake layer.

Combine topping ingredients together in a small bowl. Cut the cold butter into the flour mixture. Crumble on top of the cake.

Bake for 35 minutes or until knife comes out clean and top in golden brown. 

When cut into 20 pieces, each piece contains 134 calories. (This is if you used light whipped cream cheese and the yogurt butter).

Chinese Lettuce Wraps

Ingredients:

1 pound ground turkey or chicken

1 head of romaine

3-5 gloves of garlic, chopped

1/2 cup cashews, chopped

1/4 cup hoisen sauce

1-2 Tablespoons sweet chili sauce

1 Tablespoon soy sauce

1/2 chopped vegetables of choice

Instructions:

Chop all vegetables and cashews into small pieces.  Bring pan to medium-high heat with 2 tablespoons vegetable oil and add ground meat. Cook for 5-10 minutes or until fully cooked. Add garlic, cashews and vegetables and cook for another 3-5 minutes. Stir in hoisen sauce, sweet chili sauce and soy sauce. Serve in romaine leaves and enjoy.

Featured On...

I am super pleased and excited to announce that I have been featured on Upwave. They did an article on pasta alternatives and were kind enough to ask to use my Broccoli "Pasta" recipe. Check out their website which contains everything from recipes to exercises to anything health and wellness related. Thank you again Alia Hoyt.

Cilantro Lime Chicken

Ingredients:

1 large chicken breast, chopped

2 Tablespoons coconut oil

2 limes

2-3 Tablespoons fresh cilantro, chopped

Instructions:

Chop chicken breast into bite size pieces. Finely chop cilantro. Mix chicken, coconut oil, cilantro and the juice from the 2 limes together in a zip-loc bag. Let sit in the fridge for 2-4 hours. 

The coconut oil will solidify in the fridge. This is perfectly fine, but looks a little weird when you take the chicken out. You may use any other oil of choice if you prefer. 

Saute the chicken over medium-high heat for 3-5 minutes, until fully cooked. Serve over a bed of jasmine rice.

Beef & Vegetable Noodle Bowl

Ingredients:

1/3 cup teriyaki sauce

2 cloves garlic, chopped

1/3 package rice noodles (enough for 2 servings, depending on package of noodles)

6-8 ounces thinly sliced beef (petite sirloin, flank steak or skirt steak)

1 cup frozen or fresh vegetables of choice

sesame seeds for garnish

Instructions:

Thinly slice beef and mix with chopped garlic and teriyaki sauce. Let marinade in the fridge for at least 2 hours, ideally overnight. 

Cook beef over medium-high heat for just a few minutes or until desired doneness. 

Bring a pot of water to a boil. Remove from heat and soak rice noodles for just a few minutes. You want to remove them just before they're done. Strain and rinse under cold water. 

Add noodles and cooked vegetables of choice to pan with beef. Toss and add more teriyaki sauce if desired. Top with sesame seeds and enjoy!

Biscuits and Gravy

Ingredients:

1 can pre-made buttermilk biscuit dough 

1/2 package of Jimmy Dean's turkey sausage crumbles

2 Tablespoons vegetable oil

2 Tablespoons flour

1 1/2 cups milk (I used unsweetened almond milk, cow milk works too)

salt & pepper to taste

Instructions:

Bake biscuits according to package instructions. Lightly brown sausage over medium-high heat with oil. Add flour. Add milk and reduce to medium-low. Stir frequently for 10 minutes or until desired thickness is reached. Add salt & pepper to taste. Pour gravy over biscuits and enjoy.

Can refrigerate gravy and re-heat for quick weekday breakfasts.

Baked Apple Steel Cut Oatmeal

Ingredients:

3/4 cup steel cut oats

1/2 cup chopped nuts (pecans, walnuts, almonds, etc)

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

2 cups unsweetened almond milk (or other milk of choice)

1 egg

1/4 cup applesauce

3 Tablespoons honey

1 large apple, peeled and chopped

Instructions:

Preheat oven to 375 degrees Fahrenheit. In a small bowl mix together oats, nuts, baking powder, cinnamon and salt. In a large bowl mix together milk, egg, applesauce and honey. Combine the dry and wet ingredients and mix well. You can bake right away, or let mixture sit overnight. Place peeled and chopped apple at the bottom of a baking dish and pour mixture over top. Bake for 50-60 minutes. Let cool and serve with Greek yogurt. 

*Can use a 8 x 8 inch baking dish, individual ramekins, or a 8 inch round baking dish (what I used).