Butternut Squash Soup

(Makes 6-8 servings about 1 cup each)

Ingredients:

  • 1 3-pound butternut squash–peeled, seeded, and cut into 1-inch cubes (5-6 cups)
  • 3 Tbsp. extra virgin olive oil
  • 2 tsp. kosher salt (or regular iodized salt)
  • Pinch of freshly ground black pepper
  • 1 Tbsp. butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage
  • 6 cups chicken broth

Preparation

Preheat oven to 400 degrees F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in an oven for 15 minutes or until they are caramelized; set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavorful. Remove from heat.

Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep war. Top with a little freshly grated Parmesan cheese.

http://www.chocolateveggies.com/recipes/healthy-soup-recipe-butternut-squash

Carrot Date Cookies

Makes 2 ½ dozen cookies

Ingredients

  • 1 1/2 cups chopped pitted dates
  • 1 cup shredded carrots
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
  • 1 1/2 cups sifted cake flour
  • 1/4 cup Grape-Nuts cereal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.

Stir together dates, carrots, yogurt, sugar, oil and vanilla in a medium bowl. Let stand for 15 minutes.

Stir together flour, Grape-Nuts, baking soda and salt in another medium bowl. Stir the dry ingredients into the date mixture with a wooden spoon, mixing just until blended. Drop the dough by tablespoonfuls onto a prepared baking sheet, spacing the cookies about 1 1/2 inches apart.

Bake until the tops spring back when touched lightly, about 15 minutes Transfer cookies to a wire rack and let cool.

http://www.eatingwell.com/recipes/carrot_date_cookies.html

Whole Wheat Pumpkin Pancakes 

  • 1 cup Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Allspice
  • ⅛ teaspoons Ground Cloves
  • 2 whole Eggs
  • 1 cup milk
  • 3 Tablespoons Applesauce
  • 1 Tablespoon Honey
  • ½ cups Pumpkin Puree (such As Libby's)

 

Preheat skillet until water drops sizzle and disappear, or 350ºF on an electric skillet. In a batter bowl, mix whole wheat flour, baking powder, salt and spices. Whisk together.
Add eggs, milk, applesauce, honey and pumpkin puree. Whisk together until combined. Do not overbeat. Add 1-2 tablespoons of milk if the batter is very, very thick.
Pour batter onto the skillet and flip when small bubbles form on top. Cook another 3 minutes or so until the other side is golden brown. Do not take off the griddle too early—thicker whole wheat pancakes tend to take longer to cook than regular pancakes.

Enjoy with pumpkin butter, apple butter, bananas and nuts, maple syrup, or Cool Whip just like a pie!

http://tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/100-whole-wheat-pumpkin-pancakes/