Pumpkin, Raisin, Carrot All Bran Muffins

Ingredients:

2 cups All Bran Cereal

1 1/4 cup soymilk

1/4 cup sugar

1 cup canned pumpkin

1 cup shredded carrots, chopped

2 egg whites (you could also use an egg substitute here, but I had a few eggs I needed to use up)

Mix the above.  Allow to stand together for 10 minutes.

1 cup flour (i used 1/2 cup whole wheat and 1/2 cup white flour)

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp pumpkin pie spice

1/4 cup raisins

handfull of walnuts (optional)

Directions:

Preheat oven to 400 degrees.  Spray muffin tin with non-stick cooking spray.

Mix wet ingredients and allow to stand for 10 minutes.

Combine dry ingredients in a separate bowl.  Stir into wet ingredients just until mixed.  Stir in raisins and walnuts. 

Divide evenly into a muffin tin.  Bake for 12-14 minutes.  

Recipe adapted from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1518837

Mushroom, Tomato, and Artichoke Pasta

Ingredients:

2 1/2 cup uncooked penne pasta, whole grain

3 tsp olive oil, divided

1/2 cup fresh broccoli florets

1/2 cup fresh mushrooms, sliced

1/2 cup cherry tomatoes, halved

1 can (14 oz) artichoke hearts, drained and rinsed and quartered

1/2 tsp dried oregano

2 tsp all-purpose flour

1/2 cup prepared "un-chicken" broth (I use McKay's Chicken Style Seasoning), divided

1 Tbsp fresh parsley, minced

1 Tbsp shredded Parmesan cheese (optional)

Directions:

Cook pasta according to package directions.  Meanwhile in a large skillet coated with cooking spray cook broccoli for 2 minutes.  Stir in mushrooms, tomatoes, and garlic; cook for 2 minutes.  Add artichokes and oregano; heat through.  

Combine flour with 1/4 cup chicken broth until smooth.  Stir into pan with veggies.  Bring to a boil; continue to cook while stirring for 1-2 minutes until thickened.  Add parsley and remaining 1/4 cup chicken broth.  Add pasta to the skillet with veggies and sauce and toss to combine.  Sprinkle with Parmesan cheese.

Recipe adapted from: Taste of Home Magazine

Santa Fe Quinoa Salad

I served this quinoa mixture on top of some chopped fresh spinach to make a healthy dinner salad.

Ingredients:

1 cup uncooked quinoa

2 cups water

1 tsp cumin

3-4 Tbsp lime juice

6 Tbsp olive oil

1 can (15 oz) black beans, rinsed and drained

1 red bell pepper, diced

1 small onion

Splash of vinegar

1/2 cup fresh cilantro, finely chopped

1/2 cup feta cheese crumbles (optional)

salt/pepper to taste

Directions;

Combine quinoa and water in a medium saucepan; bring to a boil.  Cover and simmer on low until water is absorbed, about 15 minutes.

Sautee diced onion in a splash of vinegar in a skillet until softened.

In a bowl, whisk together cumin, lime juice, oil, salt/pepper

Add the black beans, bell pepper, cilantro, onions, and quinoa.  Toss to evenly coat.

I served this quinoa mixture on top of some chopped fresh spinach to make a healthy dinner salad.

Avocado Salad

I topped the Enchilada Bake with this salad and it was such a treat!  Not only great tasting but also adds a lot of healthy vegetables.  This would be a good topper on burritos, beans and rice or taco salad and it would also work as a fresh side dish to any Mexican flavored dish.

Ingredients:

2 avocados - peeled, pitted, diced

1 sweet onion, diced

1 green bell pepper, chopped

1 large ripe tomato, chopped (I only had a small size tomato so I added some halved cherry tomatoes)

1/4 cup fresh cilantro, chopped

1/2 lime, juiced

1/2 cup corn

Directions:

In a medium bowl, combine all ingredients.  Toss together and serve.