Pumpkin Cupcakes with Cinnamon Frosting

Servings: 24 Cupcakes

Cake Ingredients:

1 Box spice cake mix

1 Cup light sour cream

1 15 oz. can pumpkin

3 Eggs

¼ Cup oil

Frosting:

2 T. Butter; softened

1 8oz. pkg. Cream Cheese (reduced fat); softened

1 Cup powdered sugar

1 t. Cinnamon

1 t. Vanilla

Directions:

1. Beat cake ingredients until well blended. Spoon into 24 paper-lined muffin cups. (I also use non-stick spray just for extra insurance)

2. Bake at 350· for 22 min. or until toothpick comes out clean. Cool completely before frosting.

3. Beat cream cheese, butter and vanilla with a mixer until well blended. Gradually add in powdered sugar, then cinnamon. Spread onto cupcakes. 

Sweet & Sour Meatballs

This is a great party recipe that everyone will love!! You can divide this recipe in half for a dinner portion or make more for a big crowd.

Ingredients:

12 oz. Grape Jelly

12 oz. Chili Sauce

2 T. Lemon Juice

½ t. Red Pepper Flake or 2 T. Sriracha   (Use what you have)

2 lbs. Frozen Turkey Meatballs (I use Trader Joes, 2 bags)

Directions:

1. Mix the first 4 ingredients until smooth. Pour over frozen meatballs to coat.

2. Transfer into a crock-pot. Cook on High for 2-3 hour. Enjoy : )

Roasted Butternut Squash

Give this recipe a try while butternut squash is in season! Great yummy side dish.

Ingredients:

1 Medium Butternut Squash; peeled and cut into 1 inch cubes

¼ t. Pepper & ¼ t. Salt

1 T. Olive oil

1 T. Brown Sugar

Pinch of Cayenne Pepper

Directions:

1. Prep the squash and toss with all ingredients.

2. Spray baking sheet and roast at 400 degrees for 45 minutes. Turn once or twice while roasting. 

No Fuss Chili… Tex Mex Style

This is a great starter recipe; both cooks and non-cooks will have no problem mastering a big pot of chili. It is very versatile as well, leave out or add anything you’d like. Change up the beef with turkey or omit all together for a vegetarian style chili. You probably will not even miss the meat because of the abundance of beans and vegetables. 

Invite some friends over and dress up the chili with a topping bar. Everything from avocado, light sour cream, sharp cheddar cheese, lime wedges, onion, and cilantro will be delicious over this simple chili.

Make sure you bake off some cheddar jalapeno cornbread muffins too!

Servings: 4-6

Ingredients:

1 Lb. Extra Lean Ground Beef

1 Can Black Beans (Low Salt), Drain & Rinse

1 Can Kidney Beans (Low Salt), Drain & Rinse

1 Lrg Can Diced Tomatoes

1 Can Corn, Drained

1 Red Bell Pepper, Chopped

1 Green Bell Pepper, Chopped

1 Red Onion, Chopped

½ Jalapeno, Diced

2 Cloves Garlic, Minced

2 Cups Water

Salt & Pepper to taste

2 T. Chili Powder

1 ½ t. Cumin

Dash of Red Pepper Flakes

Directions:

1. Brown meat off, drain off any extra liquid and grease. (Cook in separate skillet so you can begin cooking the vegetables at the same time)

2. In a large pot on medium heat cook onions, peppers, garlic, and jalapeno in 1 t. of olive oil. (Season with salt and pepper) Cook for 10-15 minutes until slightly tender.

3. Add meat, beans, corn, tomatoes, and water to pot.

4. Season with chili powder, cumin, and red pepper flake. Add more salt and pepper.

5. Reduce to low, cook at least 30-45 minutes.

Cornbread Muffins: Combine a box cornbread mix with 1/3 Cup buttermilk, 1 egg, ½ Cup corn, ½ jalapeno diced, & ½ Cup cheddar cheese. Spoon into muffin tin, this will yield 6 muffins. Bake at 400 degrees for 16 minutes. 

Fall Favorite…French Onion Soup!

This recipe is perfect for those first cool nights of fall. Also easy to whip together, even after a busy workday! You will only need 6 main ingredients, which you may already have in your pantry. This recipe is also incredibly cheap, my favorite!

I only had to pick up a few things at the market; bag of onions $2.44, small multi grain baguette $1.00, and a carton of broth $2.59.

Servings: 3-4

Ingredients:

1 T. Olive Oil

1 T. Balsamic Vinegar

4 cups Onion, thin sliced

½ t. Pepper   &     ¼ t. Salt

¼ t. Dried Thyme

1 Carton (32 oz.) Beef broth low sodium

¼ Cup red wine

Small whole or multi grain baguette, sliced ½ inch

Cheese for topping; provolone or mozzarella (any white cheese you have works!)

Directions:

1. Add oil and onions to a med-lrg size pot on medium-high heat, cook for 5 minutes. Then add S&P and vinegar, cook for another 15-20 minutes until onions are very tender and brown.

2. Add wine, cook for a minute.

3. Add thyme and broth. (extra pinch of pepper if you desire) Simmer for 30 minutes.

4. Toast bread and slice/shred cheese.

5. Ladle soup into bowls then top with bread and cheese. (Use as much or little cheese as you like) Broil for 2-3 minutes… EAT! 

Vegetarian Stuffed Peppers… with a kick!

These stuffed peppers are extremely healthy and boyfriend approved. They are a perfect partner to any grilled meat or work as a vegetarian main dish. They have the perfect amount of heat and are crammed full of protein packed quinoa and fresh veggies.

Servings: 4

Cook Time: 30 mins @ 400·

Ingredients:

1 t. Olive oil

4 Lrg. Bell Peppers; any color

2/3 Cup cooked Quinoa

2 Lrg. Carrots; small dice

½ Red onion; small dice

2 Cloves of garlic; minced

½ Can diced tomatoes or ½ cup fresh coarsely chopped

2 t. Worcestershire

1  T. Sriracha

½ Cup fresh basil leaves

¾ Cup reduced fat mozzarella shredded cheese

¼ t. Red pepper flake (omit this to make a little less spicy)

Sale & Pepper to taste

Directions:

1. In a large pan combine oil, garlic, carrot, onion, pinch of S&P. Cook this mixture on medium heat until tender.

2. Cut tops off bell peppers and use a teaspoon to remove the membranes and seeds.

3. Combine cooked quinoa, veg mixture, and the rest of the ingredients. Taste mixture then add S&P to taste. (Save some cheese to top them and basil to top once they are done)

4. Fill the bell peppers with mixture and place in a baking dish, top with extra cheese. Bake 30 minutes and done! Sprinkle extra basil over them.