This week is the official start to Fall. I have already baked pumpkin goodies and have loaded up my dining room with all things pumpkin and gourd. This week we should have slightly cooler temperatures – because this wknd was summer again.
Here is what we are having this week:
Chili and baked potatoes (really this is a perfect inexpensive meal that my husband loves. If you wanna buy chili in the can it is cheaper – but you can’t really control what is in it)
Roasted salmon and fingerling potatoes (these are relatively inexpensive at TJ)
I mean, there you are, sitting cozily by a roaring fire (or a gas one, or just some pretty candles in your fire place), and you need something to munch on.
Or, you have a bunch of friends over in your backyard for a fire and smores – but you need something to munch on while the smores get perfectly roasted with the charred edges of sticky ooey gooey marshmallow.
Or you have some sports fans over to watch the game and there is an empty coffee table just needing a big bowl of healthy snacks to get every body through the game (or at least until halftime.
Snacks do not have to be bad for you. I think we often feel that snacks have to be unhealthy to be fun or to taste good – but that is so not the case. Nuts is on a mission to share recipes that are healthy, fun, and delicious, and will be good for tailgating, watching the games, or just to snack on at night while watching your favorite movie. And you can get your pumpkin seeds from a pumpkin and do a lot of work, or you can get them delivered to your door.
One of the things my mister always does for me, including this batch, is make the popcorn. We got some spices for a wedding gift, and have been making a special spicy blend of popcorn a few times a month since we got married almost four years ago. We took this special Campbell tradition and made it a little sweet too.
Fall Sweet and Spicy Party Mix
Recipe Type: Snack Mix
Cuisine: Snack
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 7 cups
Sweet and Spicy and packed with everything you love about Fall.
Ingredients
For the popcorn
5 cups of popped popcorn
1/2 tsp Penzeys Jerk Seasoning (I’ve learned that all jerk seasoning is not created equal)
fresh cracked pepper and popcorn salt to taste
For the candied pumpkin seeds:
3/4 cup raw pepitas (pumpkin seeds)
1/2 cup powdered sugar
1 T vodka
3/4 tsp cinnamon
1/4 ground cloves
1/4 nutmeg
1/3 tsp ginger
1/4 tsp cardamom
1/4 tsp sea salt
pinch of cayenne
1/2 cup white chocolate chips
3/4 cup craisins
Instructions
Season the popcorn and let it get cool, but not stale.
For the pumpkin seeds: put everything in a saucepan over medium heat and stir constantly for about 5 minutes, until the liquid is dissolved and the sugar starts to caramelize and the pumpkin seeds pop.
Dump out on to parchment paper-lined cookie sheet.
Spread out.
Let cool.
Break into pieces
Combine popcorn, pumpkin seeds, white chocolate, and craisins all together.
but when I bring out the old youth group (yay Anastasia) tshirts that I’ve had for some 15 years,
I can make roasted jalapeno soup and call it Fall.
Back in August I attended my family reunion over in Northern Alabama. Southern cooking and fried chicken and pies and pound cakes are the name of the game. Woodworking and quilting. What I also received this year was a giant bag of jalapenos. Can life really get much better? Fresh grown jalapenos. Yes, from people who really know what they are doing in the vegetable garden arena (not me, I kill basil). What was I going to do with all of these tiny peppers that tasted so good with just a subtle amount of heat?
Make soup of course. And anything you can put cheese, bacon, and avocado on has got to be a good soup, right?
This has just the right amount of heat. You may want a glass of milk nearby, but most of you will probably be able to handle it. I just downed a bowl of it. My husband will have it tonight alongside a full-loaded baked potato. Not too shabby for a Monday night.
Creamy Roasted Jalapeno Soup
Recipe Type: soup
Cuisine: comfort food
Author: kcreatives
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Bit of heat, delciously cream, fresh soup for the start of fall
Ingredients
6 jalapenos, no seeds
5 carrots, diced
1/2 onion, diced
2 T olive oil
1/2 tsp garlic powder
2 1/2 cup chicken broth (homemade is best so you control the ingredients)
1/2 cup whole milk
1/4 cup all-purpose flour
2 T unsalted butter
1/4 cup diced tomatoes with green chilies
3/4 cup mexican shredded cheese
salt and pepper to taste
Instructions
Slice and seed jalapenos.
Place them cut side down on a baking sheet.
Roast at 400 for 15 minutes
Chop onion and carrots.
Saute in olive oil over medium heat (in a dutch oven) for about 4 minutes.
Add roasted jalapenos (chop them) and garlic powder
Add in butter and as it melts, stir in the flour.
Once combined, add in chicken broth.
Bring to a simmer.
Add in milk and simmer for another 3-5 minutes
Transfer to a blender to puree (or use immersion blender.
Put back in dutch oven.
Add tomatoes and cheese and heat through until cheese is melted.
Top your bowl of soup with more tomatoes, cheese, avocado slices, bacon.
Cooking and I go way back. I had to start cooking and grocery shopping when I was in grade school but I didn’t know anything about healthy eating back then. I came into my love of cooking in college. And as I’ve gotten out on my own, I love baking, sharing my table with others, and I’ve loved eating healthier too.
What you put in your body is just as important as how much you move your body when wanting to lose weight (or just to stay healthy). And nowadays, everyone has specific diets: gluten free, no dairy, vegetarian, no carbs, vegan, fat free, etc. Whatever way you is up to you and your doctor, but here are some of my favorite healthy recipes from over the years.
Enjoy – and please share your fave healthy recipes in the comments so others can see them.
Roasted Red Pepper Hummus – perfect, creamy, and definitely packed with protein with the chickpeas. Eat it with a spoon or with some raw veggies for a perfectly nutritious appetizer or small plate.
Black Bean Salsa – I usually make this several times a year. Raw, whole ingredients. Can’t get better than that. And it is perfect for a topping on meats or salads, and you gotta have this to go with your standard Taco Tuesday.
Whole Wheat Dinner Rolls – most people do allow for some bread – and what better way than to use whole wheat flour and just imagine the smell of yeast in your home – I think it is an amazing smell.
Black Bean and Chicken Chilaquiles – quite possibly my favorite Cooking Light recipe. I love mexican food and this for breakfast is a huge treat
Homemade Granola Bars – yes, you can buy granola bars, but when you make them you can control how much sugar and fat and preservatives you put in. So much better for you!
Spinach Casserole – I know this doesn’t sound like much but it is simple comfort food.
There are so many others – and tons of salads and smoothies! Fresh foods and colors in your food are two helpful things to remember when going healthy. More color usually means more vitamins!
Hooray for a Monday off (well, I really don’t work, so not much change here) and the unofficial start of fall. I’ve got some eating healthy to do this week. My mister has some stuff going on with work so the littles and I will be eating our meals by ourselves for a few days at night.
I have some leftovers to send with the mister for lunches: beef stew, triple b mac and cheese, cream of celery soup (recipe coming soon), and vegetarian baked ziti. And this week I’ll be making:
Spaghetti Casserole
Lots of green smoothies
Lots of salads
The boys faves: chicken nuggets, fish nuggets, veggies, fruit, sandwich meat, pbj, etc.
Making these muffins (it is one of our rotations for breakfast along with oats, yogurt and granola and fruit, and cinnamon toast)
