Friday, November 29, 2013

Pumpkin and Bean Tacos


Pumpkin tacos?! Yes. Just trust me on this.

Pumpkin and Bean Tacos are a great way to use leftover pumpkin from holiday baking. They are super-fast to make and taste great! This is one of the most unique combinations of taco ingredients I’ve tried, and I’m impressed with how well I liked it.

What’s the most unique taco you’ve ever had – and liked?

Pumpkin and Bean Tacos
Adapted from Rachael Ray

·Canned pumpkin
·Refried Beans (can use canned or Homemade Refried Beans)
·Soft corn tortilla shells
·Shredded cheese
·Green onions, sliced
·Cilantro (freshly chopped or dried)

Heat a corn tortilla shell in a skillet over medium heat. Spoon 1 spoonful of pumpkin and 2 spoonfuls of refried beans on one side of the shell. Top with cheese, green onions, and cilantro. Fold the shell over to form a taco. Heat on both sides until heated through, about 2 minutes per side. Serve immediately.

Wednesday, November 27, 2013

Magic Pumpkin Cookie Bars


Happy early Thanksgiving! If you need a quick, gluten free dessert for the holidays – Magic Pumpkin Cookie Bars are it. I made these two weeks ago for an early Thanksgiving celebration and they were a hit. Magic Pumpkin Cookie Bars are super simple to make. They only require 8 ingredients (most of which I always have in my pantry) and use oats instead of the traditional graham cracker crust to make them gluten free.

Don’t be alarmed by the bright orange color – they’re not supposed to be that way. I accidentally used 1 entire can of pumpkin instead of 1 cup. J The pumpkin flavor was strong in my batch, but they still tasted great – sweet, coconut-y, and chocolate-y!

Click here for recipe from Lynn's Kitchen Adventures

Sunday, November 24, 2013


Tater Tots + Nachos = Tot-chos. Now that we've cleared that up, this dish probably makes more sense and you're craving something you probably never heard of before.

I don't have a recipe for Tot-chos, as the combinations are endless and you can build them to your desire. I made a batch of tater tots (check the label to assure they're gluten free), and topped with ground beef seasoned with my Homemade Taco Seasoning. Then piled on top are our favorite nacho toppings - cheese, tomatoes, jalapenos, and green onions. Enjoy for game day or dinner, no judging here!

Wednesday, November 20, 2013

Udi's Three Cheese Pizza


Udi's Pizza Crusts are my favorite gluten free pizza crust. They are much easier than making homemade pizza dough and taste better than other pizza crusts I've tried. I've been using Udi's crusts for years to make a wide variety of pizzas. I recently found in my grocery store that Udi's sells frozen pizzas, so I bought the Three Cheese Pizza to try.

Udi’s Three Cheese Pizza tasted as I expected it to – a cheese pizza on Udi’s crust. While I could easily make this myself with an Udi's pizza crust and add my own toppings, sometimes it's nice to just unwrap a frozen pizza and through it in the oven.
Disclaimer: This is not a sponsored post. It's a product I bought, loved, and wanted to share with you!

Sunday, November 17, 2013

Apple Juice Spritzer

Apple Juice Spritzer is the perfect mocktail for Thanksgiving. It's simple to prepare with only two ingredients and tastes delicious - sweet, sparkly, and refreshing.

To prepare Apple Juice Spritzer, combine equal parts of Apple Juice and Ginger Ale. Chill before serving. Enjoy!

Friday, November 15, 2013

Mexican Skillet Zucchini

Zucchini recipes in November? Yes, I’m that late in posting this Mexican Skillet Zucchini recipe. If you’re somehow still swimming in zucchini as I was at the end of the summer or need a taste of summer, this recipe is for you. If not, save it on your Pinterest board until warmer weather rolls around.

Jalapeños and cilantro give zucchini a nice kick in this dish. It’s simple to prepare and tastes fresh and flavorful.

Click here for recipe from Skinny Taste 

Wednesday, November 13, 2013

Udi's Maple Pecan Chocolate Chip Cookies

Udi's sent me their Maple Pecan Chocolate Chip Cookies this summer, but my husband and I anxiously waited until fall to try them as Maple Pecan seemed more of a fall flavor than a summer flavor. I smelled maple as soon as I opened the bag; definitely a fall/winter cookie to someone like me who defines seasons more on flavors than the weather.

With a strong maple and pecan flavor, these cookies are the perfect fall cookie. They are soft and moist, and just a tad bit crumbly. I wasn't sure how maple would pair with chocolate, but we found that maple and pecan flavors pair quite well with chocolate chips.

Disclaimer: Udi’s provided the product for me to review. However, my review and opinions written above are my own.

Sunday, November 10, 2013

Asparagus Frittata with Potato and Mozzarella

Asparagus Frittata with Mozzarella and Potato is perfect for breakfast, lunch, or dinner. It's a classic healthy frittata, with each serving under 200 calories.

Asparagus Frittata with Mozzarella and PotatoFrom Weight Watchers
·1 large baking potato, peeled and thinly sliced
·1 pound asparagus, trimmed and cut into ½-inch pieces
·4 large eggs
·4 egg whites
·½ cup skim milk
·4 TBS shredded mozzarella cheese
·½ tsp salt
·¼ tsp baking powder
·1 onion, chopped

Preheat oven to 500°. Place the potato in a saucepan and add water to cover by 3 inches. Cover the saucepan and bring to a boil over high heat; boil 5 minutes. Add the asparagus and cook 2 minutes longer. Drain and set aside to cool.

Combine the whole eggs, egg whites, milk, and 3 TBS of cheese, salt, and baking powder ina bowl. Mix in the potato and the asparagus.

Spray an ovenproof skillet or pan with nonstick spray and set over medium-high heat. Add the onion and cook, stirring occasionally, 2 minutes. Add the egg mixture and reduce heat to medium. Cover and cook until almost set, about 10 minutes. Uncover the skillet, sprinkle with remaining cheese, and transfer to the oven. Bake until the frittata is cooked through and the cheese has browned, about 5 minutes. Invert the frittata onto a plate and cut into 4 wedges before serving.

Friday, November 8, 2013

Baked Eggplant Parmesan Boats with Sausage

Baked Eggplant Parmesan Boats with Sausage taste are a twist on Eggplant Parmesan, yet taste like a hearty, classic Italian dish. Eggplant topped with chicken sausage, tomato sauce, and mozzarella is {healthy} comfort food at its finest.

Click here for recipe from Skinny Taste

Wednesday, November 6, 2013

Butternut and Bacon Corn Chowder

This soup is fall in a bowl, and I'm obsessed with it. We've made it multiple times this fall, it's that good. Sweet butternut squash paired with savory bacon and spicy chipotle peppers is a winning combination.

What's your favorite fall soup?

Butternut and Bacon Corn ChowderIngredients:
·6 slices of turkey bacon, chopped
·1 onion, chopped
·2 cups roasted butternut squash, cubed
·2 cups homemade chicken stock
·2 cups water
·2 tsp minced garlic
·2 tsp canned chipotle peppers in adobo sauce, chopped
·1 bag frozen corn
·½ tsp dried sage
·Salt and pepper

In a large saucepan, cook the bacon until crisp. Add the onion and garlic to the pan and sauté until onions are soft. Add the squash, chicken stock, water, chipotle peppers, and corn. Simmer until heated thoroughly – about 5 minutes. Transfer 3 cups of the soup to a blender and puree. Pour the puree back into the pan with the soup and season with salt, pepper, and sage. Pour into bowls to serve.

Sunday, November 3, 2013

Carbonara with Squash and Kale

My favorite part of fall is fall foods and the ingredients I love to cook with - pumpkin, squash, cinnamon, apple, etc. Carbonara Squash and Kale is a creamy, flavorful pasta dish packed full of fall flavors. We loved this pasta as it is sweet from the butternut squash and hearty from the kale. My husband and I both agreed the only thing that could make it better is if bacon was also stirred in.

Carbonara Squash and Kale
·2 TBS extra virgin olive oil (EVOO)
·1 tsp minced garlic
·Dash of red pepper
·2½ cups sliced kale
·Salt and pepper
·1 cup roasted butternut squash
·10 oz. gluten free pasta noodles
·2 eggs, beaten
·½ cup Parmesan cheese


Bring a large part of salted water to a boil. Cook pasta until al dente.

Heat EVOO in a skillet over medium heat. Add minced garlic and red pepper. Cook for 1 minute. Add kale, season with salt, and cook until wilted, about 3-5 minutes. Stir in 1 cup of cubed, roasted butternut squash. Cover and set aside.

Drain pasta, reserving ½ cup of pasta water. Add pasta to skillet over medium heat. Season with salt and pepper and stir in reserved water. Remove skillet from heat, stir in eggs. Return to heat and stir until eggs make a sauce, about 30 seconds. Remove from heat, stir in cheese, and serve.