Sunflower Seed Butter, Banana and Chocolate Oatmeal

Oatmeal can be boring.  But it doesn’t have to be.  Sunflower seed butter is used in this recipe as a nut-free alternative but feel free to use peanut butter or almond butter.  Recipe serves 1.

What you’ll need:

  • 3/4 cup water
  • 1/2 cup old fashioned oats
  • dash of salt
  • 1/2 large ripe banana
  • 1 tablespoon sunflower seed butter
  • 2 teaspoons brown sugar
  • 1 tablespoon shaved dark chocolate

What you’ll do:

  • Bring water to a boil in a medium saucepan.
  • Stir in the oats and a dash of salt.
  • Reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Slice the banana.
  • Mash 1/3 of the slices in a small bowl.
  • Stir the sunflower seed butter, brown sugar and mashed banana into the warm oats.
  • Top with the remaining banana and chocolate shavings.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Butternut Squash, Kale and Black Bean Quesadillas

By mashing half of the beans, the quesadillas are creamier and stay together better.  Serve with a fruit salad.  Recipe makes 4 quesadillas.

What you’ll need:

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 4 (8-inch) whole-wheat tortillas
  • 1 1/2 cups shredded mozzarella

What you’ll do:

  • Heat a skillet over medium heat.
  • Add the squash and 6 tablespoons of water; cover and cook for 6 minutes.
  • Uncover and stir in the kale, oil and salt.
  • Cook for 2 minutes; remove from heat.
  • Place 1/2 cup of beans in a bowl and mash.
  • Add the remaining 1/2 cup of beans and the squash to the bowl.
  • Toss.
  • Divide the mixture evenly between the tortillas.
  • Top evenly with cheese.
  • Fold each tortilla in half over the filling.
  • Wipe the skillet clean and return to stove over medium heat.
  • Spray with cooking spray.
  • Add 2 tortillas and cook 2 minutes on each side.
  • Repeat with remaining tortillas.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Applesauce Muffins

Bake at the beginning of the week, and you’ll have breakfast all week long.  Recipe makes 1 dozen.

What you’ll need:

  • 4 cups all-purpose baking mix (such as Bisquick)
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup chunky applesauce
  • 1/2 cup fat free milk
  • 1/4 cup canola oil
  • 2 large eggs

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Whisk together the baking mix, sugar and cinnamon in a large bowl.
  • Whisk together the applesauce, milk, oil and eggs in another bowl.
  • Add the wet ingredients to the dry ingredients.
  • Stir just until moistened (don’t overmix).
  • Spoon the batter into lightly greased muffin pan, filling almost completely full.
  • Bake for 18 to 20 minutes.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

 

Creamy Garlic-Herb Dip

Need an appetizer to share for this party-heavy season?  This make-ahead dip is incredibly easy to prepare and the perfect “healthier” choice at any cocktail party.  Recipe makes 3/4 cup.

What you’ll need:

  • 1/2 cup (4 ounces) reduced-fat cream cheese
  • 1/4 cup buttermilk
  • 2 tablespoons minced fresh chives
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small garlic clove, minced

What you’ll do:

  • Combine all ingredients in a bowl.
  • Beat with a mixer until smooth.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Winter Squash Stew with Avocado Salsa

This hearty and warming dinner comes together in 35 minutes flat.  Along with the avocado salsa, serve each bowl with a sprinkle of cheese and a dollop of Greek yogurt.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 cups peeled and cubed butternut squash (you can buy this pre-cubed and it’s actually a time and money saver!)
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled (you can find this in the produce section)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 (15.5 ounces each) cans hominy, undrained
  • 2/3 cup diced avocado
  • 1/2 cup minced cilantro (or parsley)
  • 4 teaspoons diced jalapeno pepper
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons grated lime zest
  • 1 1/2 tablespoons lime juice

 

What you’ll do:

  • To prepare the stew, heat a large saucepan over medium-high heat.
  • Add 1 tablespoon of oil to the pan; swirl to coat.
  • Add the squash, onion, oregano and chile.
  • Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.
  • Add the paprika, salt, crusted red pepper and hominy.
  • Bring to a boil.
  • Cover, reduce heat and simmer 10 minutes or until the squash is tender.
  • To prepare the salsa, combine the avocado, cilantro, jalapeno pepper and oil in a small bowl.
  • Stir in the rind and juice.
  • Serve the stew along with the salsa, cheese and yogurt.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Maple-Walnut Cranberry Pie

This pie is inspired by the traditional pecan pie but instead of pecans, walnuts and bright cranberries are used to balance the sweetness.  Recipe serves 10.

What you’ll need:

  • 1/2 package refrigerated pie dough
  • 1/2 cup maple syrup
  • 1/2 cup dark corn syrup
  • 2 tablespoons butter, melted
  • 2 teaspoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 1/2 cups fresh cranberries, coarsely chopped
  • 3/4 cup coarsely chopped walnuts, toasted

What you’ll do:

  • Preheat the oven to 425 degrees.
  • Roll the dough into an 11-inch circle and fit into a 9-inch pie plate coated with cooking spray.
  • Fold the edges under.
  • Line the bottom of the dough with a piece of foil and top with dried beans.
  • Bake for 5 minutes.
  • Remove the beans and bake for 1 more minute.
  • Cool on a wire rack.
  • Reduce the oven temperature to 350 degrees.
  • Combine the maple syrup, corn syrup, butter, cornstarch, vanilla extract, salt and eggs in a medium bowl and stir with a whisk.
  • Gently stir in the cranberries and walnuts.
  • Pour into the prepared crust.
  • Bake for 45 minutes or until set, covering the crust with foil after 30 minutes.
  • Cool before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Roasted Butternut Squash with Mustard Vinaigrette

Still in need of a side dish for Thanksgiving?  This side dish can be served warm or at room temperature – making it ideal when there’s only one oven.  Recipe serves 8.

What you’ll need:

  • 3 small butternut squash (2 pounds each) – peeled, seeded, and cut into 1/2-inch thick half moons
  • 8 shallots, cut into wedges
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 1 cup apple cider
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1/4 cup flat leaf parsley, chopped

What you’ll do:

  • Heat the oven to 375 degrees.
  • Divide the squash and shallots among two large rimmed sheet trays.
  • Toss each tray with 1 tablespoon of olive oil and 1/4 teaspoon salt and pepper.
  • Roast, turning once, until golden brown and tender, about 50 to 55 minutes.
  • Meanwhile, in a small saucepan, simmer the cider until it’s reduced to 1/4 cup, about 12 to 15 minutes.
  • Let cool for 5 minutes.
  • Whisk in the vinegar, mustard, parsley, 2 tablespoons of oil, and 1/4 teaspoon each of salt and pepper.
  • Transfer the squash and shallots into a serving dish and drizzle with the vinaigrette.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!