Recipes

Here are some Fall and Winter recipes using seasonal ingredients.

Butternut, Sage and Pine Nut Pasta

1 pound whole grain penne pasta
1 pound acorn squash, peeled, seeded and chopped into ½ inch cubes
¼ cup pine nuts
1 tablespoon fresh sage, chopped
1 tablespoon garlic, chopped
1 tablespoon olive oil
¼ cup Parmesan cheese
Salt and pepper

Cook penne pasta according to directions and in a separate skillet, place olive oil in and add squash, put lid on and sauté until tender. Add garlic and pine nuts and cook until brown, salt and pepper. Drain pasta and add to squash mixture. Sprinkle with fresh sage and parmesan cheese. Makes 6 servings at 395 calories each.

*To increase the protien content add a little chicken or tofu.

Spinach with Garlic

Take one pound of fresh seasonal greens, can slice thinly if desired. Saute one tablespoon of olive oil and add one tablespoon of chopped garlic and brown slightly. Add greens and sauté until wilted. Makes 4 servings at 75 calories each.

Sweet Potato and Black Bean Soup

1 tablespoon canola oil
1 medium onion, chopped
1 tablespoon of garlic, chopped
1 large bell pepper, chopped
2 large sweet potatoes, peeled and cubed into ½ inch pieces
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon chili powder
1 small can chopped green chilis
1, 10 ounce box frozen corn
5 cups vegetable broth

In a large stock pot, heat oil and brown onions, then add bell pepper, and garlic and cook until tender. Mix in spices. Add sweet potatoes, broth, chilies and corn and cook until tender. Add rinsed beans and heat through. Makes 8 servings at 140 calories each.

Apple Cranberry Crisp

7 cups cored and sliced fruit of choice (apples, pears, peaches, and or plums)
1 cup cranberries ( can also use cherries, raspberries, or blueberries)
3/4 c firmly packed brown sugar (can use less)
1/2 c old-fashioned rolled oats
2/3 c all purpose flour
1/4 c chopped pecans or walnuts
3 TB tub margarine softened
Preheat oven to 375 degrees. In medium shallow baking dish, place apples and cranberries. In a medium bowl, combine brown sugar, oats, flour, nuts, and margarine. Sprinkle brown sugar mixture over fruit. Bake until apples and cranberries are bubbly and tender, about 50 minutes. Transfer dish to wire rack to cool slightly. Serve warm with low fat frozen yogurt if desired. Makes 8 servings at 268 calories.