We are still in the midst of summer, but savory fall foods are already filling up my brain, and I’ve already started working on some new seasonal recipes! A recent one that I whipped up is this Spinach, Artichoke, and White Bean Soup. I’m a HUGE fan of artichokes, and this soup definitely delivers their amazing flavor. Every spoonful is bursting with their unique flavor, but softened a bit by the creamy, mild beans and velvety broth. It’s a pretty quick and easy recipe to make, which is great when you don’t have much time or energy on your hands. But it’s hearty enough to be satisfying, and can easily be served as a main dish or a side. Loaded with protein, fiber and iron, this Spinach, Artichoke, and White Bean Soup is as nurturing as it is delicious. Enjoy!
Guess what? It’s nearly Thanksgiving! If you’re American and anything like me – it’s one of your favorite holidays. I love getting together with family and eating. There’s always new recipes to try and it’s so much fun to taste new creations while catching up with loved ones. But, as much fun as it is to try new dishes, it’s just as wonderful to have the old classics there every year as well. In fact, I think Thanksgiving is about the only time that I have green bean casserole. I’m not sure why I don’t make it the rest of the year, it’s so easy, delicious and everyone loves it. Not to mention – it’s only 3 points +! That is the best part, and you don’t even have to use fat free soup. With a little less onions sprinkled on top and skim milk, you’ve got a delicious and healthy side dish ready to go within no time.
Curry is one of those dishes that is simple and delicious. This curry is even more simple and tasty – and it’s vegan, gluten free and dairy free. Chickpeas are a great food. You can make flour with them (garbanzo bean flour), add them to soups and stews and salads. They’re full of fiber and are a great source of protein. I typically use canned chickpeas, since they’re easy to have on hand and they’re ready to go. I just rinse and drain them and toss them into whatever I’m making. Curry is one that can be a little tough if you’re not careful. Some people like their curries hot enough to light their hair on fire, others prefer a little more mild. If you’re someone (like me) that doesn’t like really hot curry, you can start with half of the curry paste, and then season it to taste. If you accidently add too much, add a little plain Greek yogurt to your curry. The yogurt will help to tame your curry without altering the flavor. This curry is great for an easy and delicious weeknight meal.
As it’s cooler now, the garden produce is pretty much done, although we’ve had a pretty warm fall. Thankfully, one of the things (or rather, two of the things) that are still keeping great since we brought them in are the pumpkins and squash. And with this hummus recipe, it’s perfect. Pureed pumpkin and squash combined with chickpeas and delicious seasonings to create a fall hummus. This hummus is wonderful on pita chips, but it’s also fabulous on carrots sticks as well. It’s a great snack and it holds well in the fridge for several days. Since it has chickpeas in it (also called garbanzo beans), it’s packed with fiber, which means it helps to keep you full longer. It’s definitely a little spicy with cayenne pepper and chili powder, but you can always season it to taste. If you’re baking pumpkin and squash, you can puree it before hand, or simply weight out 8 oz of chunks and puree them with the garbanzo beans. The reason why I recommend pureed pumpkin and squash is that is ensures a smooth texture, and that there won’t be any chunks in the hummus. Give this delicious fall hummus a try. It’ll give your day just the kick of flavor it needs!
As much as I love cooking, there’s nothing more I hate than doing the dishes and cleanup afterwards. Most of my cooking tools and pots and pans need to be hand washed, so depending on the complexity of my recipe, that can lead to a LOT of post-cooking work. Which is why I have become a huge fan of one-pan/pot meals – they are super easy to cook, and require a lot less cleanup. This One Pan Quinoa Taco Skillet Recipe has become a recent favorite in our home. Made with quinoa instead of rice and lean ground turkey instead of ground beef, it’s a lot healthier and absolutely delicious. Top with shredded cheese, red onion, avocado, roasted corn, shredded lettuce – or whatever your taco-loving heart desires. Just make sure to count the extra Points Plus you may incur. Enjoy!
Our garden hasn’t done great this year, but I’ve still enjoyed cooking with the produce we’ve gotten out of the garden. These delicious grilled lemon pepper vegetables are a wonderful side. The easiest way to make these is by using a grill pan, but you can also wrap them in aluminum foil to grill them. Or they can be baked or stir fried. They are bright and colorful – which is one of the (many) reasons why I love to add a side of vegetables to every meal. Vegetables are so easy to make in so many different ways. They add color and texture to the meal, not to mention flavor and nutrients. One of the best things about these vegetables is that you can change it up with whatever you happen to have on hand, they’ll be just as tasty.