Pumpkin Stew

Happy Halloween everyone!! Although this dish may not win the prettiest meal award, this stew is to die for.  This pumpkin stew is our signature Halloween meal every year on the night before trick-or-treating.  It is so simple, so healthy, and SO delicious.  Do not let the pumpkin scare you!  It may seem a little strange but we promise, after eating this, you will never want to make stew any other way again!  Your whole family will be more than pleased when enjoying this hearty, comfort-food  meal before you eat all of that candy... and its okay to splurge.. its Halloween :)

 Ingredients:
1 large 12-18 lb. pumpkin
EVOO
2 lbs lean beef stew meat
4 medium to large sized potatoes, chopped into 1-inch cubes
4 garlic cloves, minced
1/2 bag baby carrots, halved lengthwise
1 green pepper, chopped into 1/2 -inch cubes
1 medium yellow onion, diced
1 cup water
2 tsp kosher salt
1/2 tsp freshly ground pepper
1 (14 1/2-oz) can diced tomatoes with juice
2 TBS beef bouillon
vegetable oil

Directions:
In a dutch oven or large pot, drizzle EVOO and brown stew meat.  Once browned, add potatoes, garlic, carrots, pepper, and onion, water, salt, and pepper.  Cover and simmer for 2 hours, stirring occasionally.  Once the mixture has been cooking for an hour and a half, wash pumpkin and cut a 6 to 8-inch circle around the stem.  Remove top of pumpkin and cut off seeds and string.  Scoop out and discard all seeds and loose fibers in the pumpkin. (Make sure you do not scoop out all of the strings or inside of the pumpkin- you want some for the stew!)  Preheat oven to 350 degrees F.   After stew mixture has simmered for two hours, add can of tomatoes and beef bouillon.  Stir to combine.  Scoop the stew mixture and juices into the pumpkin and replace the top.  Pour vegetable oil into a paper towel and rub oil all over the outside of the pumpkin.  Bake for 2 hours or until pumpkin is tender.  ENJOY :)

Make sure when serving to scoop out a little pumpkin with each helping! :)

Corn Salsa

It is finally football season- which means football parties.  What is not to love about getting together with family and friends, chowing on some good munchies, and cheering on your favorite team?  Our family is a cheesehead family- which means we LOVE the Packers.  We love gathering around the TV, screaming loudly, and eating non-stop.  I mean, when watching a football game it is almost required to eat and eat and eat, right?   Too bad overeating all those delicious appetizers can be a very dangerous thing... until now! Have no fears because this corn salsa is the perfect game day snack and is so easy to make.  It is super addicting but that's okay because it is SO healthy! :)  Plus you get your daily intake (or more ;) ) of vegetables!  So go throw a football party, eat without worry, and enjoy! GO PACKERS!! 

(It may not be the prettiest- but we swear by this delicious snack! )

Ingredients:

1 bag frozen corn kernels, defrosted

1 red pepper, chopped

1 red onion, chopped

1-8 oz. can of low sodium black beans, drained and rinsed

2 avocados

1 tsp hot sauce

2 tsp cumin

1 lime, juiced

kosher salt

freshly ground pepper

Directions:

In a large bowl chop combine all of the ingredients.  Make sure the vegetables are all the same size when chopping- chop them small like the size of a corn kernel.  Taste as you go- if you want more spice, add more hot sauce.  If you do not want that much cumin, take some out!  BYOC- Be Your Own Chef!  That is why we love cooking- its your kitchen, do what you want! 

ENJOY! 

Baked Acorn Squash

We are so excited to FINALLY say hello Fall!  Autumn is our favorite time of year, not only because it is absolutely gorgeous outside with the leaves changing and the crisp air, but it is a time where you can get all comfy and cozy and eat warm, comfort food with your family.  We could not think of a better way to welcome Fall in, than with this divine autumn treat.  This baked acorn squash makes as a great  side dish or as a meal alone.  It screams those delicious flavors that Fall brings, it is stick-to-your-rib good, and even better, it is healthy!  Happy Fall everyone!  

Ingredients:

1 acorn squash, (we usually do one per person-so in a family of 4, use 4 squash) cut in half and seeded

light brown sugar

kosher salt

freshly ground pepper 

unsalted butter

Directions:

Preheat the oven to 375 degrees F.  Cut the acorn squash in half and scoop out the seeds.  Fill a baking dish with water so the water goes up 1/4 of the way up dish.  Sprinkle brown sugar, salt, and pepper all around the top and in the middle of the squash.  (Match first picture above.)  Thinly slice butter and put 2-3 thin slices in the center of the squash. Place squash, face up, in the baking dish with water, as seen in the first picture above.  Bake for 1 hour and 15 minutes, until the squash becomes tender and the brown sugar caramelizes, as seen in the second picture!  Enjoy this meal and enjoy Autumn!

Grilled Fish Tacos with Chipotle Lime Corn Slaw

So even though I am going to a new school, I did end up going home this weekend.  I am SO incredibly happy to be reunited with my mom, Julie.  As Julie and I pondered on what to make for the last night of my visit, we came up with this brilliant fish taco recipe.  Not only is this recipe so delicious, it is light and healthy!  This dinner is great any night of the week, so feel free to enjoy! 

Ingredients:

Slaw:

3 ears of corn, husked, fire-roasted

1/2 red cabbage, thinly shredded

1/2 green cabbage, thinly shredded

1/2 red onion, thinly sliced

2 5-oz. containers of Plain non-fat greek yogurt

2 limes, juiced

1 tsp lime zest

1/2 8-oz. can of adobo chile peppers & sauce, blended 

1/4 tsp cumin

1/4 tsp chile powder

1/2 tsp Old Bay seasoning

Fish:

3 1/2 tsp chipotle powder

1 lime, juiced

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1 tsp freshly ground pepper

2 TBS EVOO

7 fillets fresh tilapia

Corn taco shells

Shredded low-fat cheddar cheese

Directions: 

For Slaw: 

Husk corn and wrap in tin foil.  On a hot grill, grill corn for about 15 minutes so it becomes "fire-roasted".  Set aside and let cool. In a large bowl, combine cabbages and onion.  In another bowl, mix together greek yogurt, lime juice and zest, cumin, adobo sauce, and Old Bay seasoning.  Pour desired amount over cabbage/onion slaw.  Stir to coat.  Cut corn kernels off of the cob and add to slaw.  Stir to incorporate.  Refrigerate immediately so flavors can merry.  (We made the slaw 5 hours before we made the tacos.  We recommend making the slaw ahead of time so the slaw can sit with marinade.)  

For Fish:

In a bowl, mix together chipotle powder, lime juice, cumin, onion powder, garlic powder, salt, pepper, and EVOO.  Spread chipotle rub all over each tilapia fillet on both sides.  Spray grill pan with non-stick cooking spray and grill the tilapia, 5-7 minutes each side.  Once tilapia is grilled, take off heat and put into separate bowl.  Shred into bite sized pieces.  Remove slaw from fridge.  Heat taco shells over an open flam stove.  Place taco shell down and sprinkle cheese.  Add desired amount of fish, then top with slaw.  ENJOY!

*We like to top taco with our Guacamole! :)  

Southwest Barbeque Chicken Salad

Finally my (Jordan) schedule is calming down and I have time to get back on this blog and add some new delicious recipes!  I just moved away from my mom, Julie, to start up my sophomore year of college and my schedule is finally slowing down.  (Even though we are apart, this blog will still go on!  I will just do the posting from now on!) We just wanted to apologize for the long break of not posting though, we promise to keep up and post our latest creations on a regular basis now!

So now, back to the food!

This delicious bbq chicken salad is such a great meal because not only is it easy and healthy, it is so cheap! Being on my own at college now, I am starting to learn that money does not grow on trees and I must be frugal in order to survive- yeah, I know took a little long to figure out... but better late than never, right?  :)  With a few simple ingredients, this salad can be whipped up in no time for any meal of the day.  It is light and healthy too, which makes it even better.  This salad is the best college meal.  Quick, cheap, and won't make me look bad in that cute dress I am wearing tonight :) Enjoy!!

Ingredients:

1 chicken breast, grilled and chopped

Fresh ground pepper

Garlic salt

Lettuce (you can use prepackaged greens- just choose your favorite!)

Tomato, diced 

1 can sodium-free Black beans, rinsed and drained

1 package frozen corn kernels, thawed

Low-fat tortilla chips, broken into small pieces

Shredded low fat cheddar cheese

BBQ sauce, (we use Sweet Baby Rays)

Cilantro, optional

Directions:

Season chicken breast with pepper and garlic salt on both sides.  In a hot grill pan, grill chicken until cooked through.  Rinse lettuce and put in bowl.  Add tomatoes, beans, corn, tortilla chips, and cheese to the lettuce.  Once chicken is cooked through, chop into bite-sized pieces.  Add to salad.  Pour desired amount of barbeque sauce onto salad.  Top with cilantro if desired!  Toss and enjoy!! :) 

Pumpkin Pecan Ice Cream Pie

So, it is obvious we are in LOVE with anything and everything pumpkin.  Whether it is a muffin, cake, loaf, or stew (yes pumpkin stew exists..recipe to come!) we are obsessed, but truly this recipe tops all others.  What is better than a delicious, crunchy graham cracker crust, filled with ooey gooey fudge and perfectly toasted pecans topped with a creamy, dreamy ice cream pumpkin filling?  NOTHING.  Although this dessert does not sound "healthy", we made this recipe with the healthiest ingredients available to make this treat slimmer than a full-fat version. ENJOY... and remember, try to share... :)

Ingredients:

1 small bag pecan pieces, toasted and divided

1 square bittersweet chocolate, melted

3 TBS water

1/4 cup granulated sugar

Pinch of salt

1/8 tsp vanilla

1 tsp butter

1 low fat graham cracker crust (Found at grocery store in baking aisle- store-bought saves a lot of time)

1 carton Dreyers half-the-fat Pumpkin Ice Cream 

2 sheets low-fat graham crackers, crushed, optional

Directions:

Preheat oven to 350 degrees F.  Spread out pecans on a small cookie sheet and toast for about 8 minutes or until you can smell the nuts.  Take out and cool.  In small saucepan, melt chocolate with water over low heat and stir until completely melted.  Add in sugar and salt.  Stir until thick and sugar and salt is dissolved.  Remove from heat and add vanilla and butter.  Stir until combined.  Slowly pour on graham cracker crust and carefully cover fudge over bottom and sides of crust.  (Best way to do it is to slowly move and tip the crust around in a circular motion, so the crust gets fully covered- you could also spread the fudge around with a spatula.)  Sprinkle 3/4 of the pecan pieces on top of the fudge, all over the bottom and sides of crust.  Put in freezer and freeze for about 10-20 minutes.  While the fudgey crust freezes, take out the carton of pumpkin ice cream and let thaw.  Once ice cream softens, take out crust and spoon and spread the ice cream on top of the crust.  Use the whole carton of ice cream.  Put the pie back in the freezer and let set and freeze until hard.  Once pie has set, take out and sprinkle remaining 1/4 toasted pecans and crushed graham crackers on the top of the pie. Serve and enjoy! :) 

Sauteed Zucchini and Squash

This simple side dish is one of the most yummy dishes we make.  We put this aside fish, pork, chicken... you get the idea!  Our family loves this so much, we could eat this as a meal.  The best part about it- the three ingredients in it are so healthy, which allows you to eat as much as you please! :)

 Ingredients:
3 zucchini, thinly sliced
2 yellow squash, thinly sliced
3 vildalia or sweet onions, peeled and sliced
kosher salt and pepper
extra virgin olive oil

Directions:
Thinly slice the zucchini, squash, and onion.  In a large saute pan, lightly drizzle olive oil and add chopped veggies.  Generously sprinkle salt and pepper on vegetables.  Saute veggies on high for 20-25 minutes or until done to your likeness.  They should be caramelized.  The veggies may seem like a lot at first, but once sauteed, they will cook down.  This will serve a family of 4.  Enjoy! :)