Pumpkin Lasagna

1. 

Author: OMGChocolateDesserts.com

Prep time:  30 mins

Cook time:  15 mins

Total time:  45 mins

Ingredients

For crust:

• 1 cup flour
• ½ cup butter-softened
• ½ cup toasted walnuts (or pecans)-chopped

For cheesecake layer:

• 8 oz. cream cheese- softened
• 1 cup powdered sugar
• 1 cup whipped topping (or whip your own cream for clean eating)

For pumpkin layer:

• 2½ cups milk
• 3 small pkgs. vanilla instant pudding mix
• 15 oz Pumpkin puree
• 1 tsp. cinnamon

For topping:

• 1 cups whipped topping (or whip your own cream for clean eating)
• ¼ cup toasted walnuts (or pecans)-chopped

Instructions

1. Preheat the oven at 350 F and spray 8x8 inch baking dish.
2. Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
3. Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
4. Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
5. Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Brown Rice- courtesy of The 21 Day Fix

(makes 4 servings)

1 cup  dry brown rice
2 cups cold water

Sea salt and ground black pepper (to taste; optional)

1. Combine rice, water, salt (if desired), and pepper (if desired) in medium saucepan and bring to a boil over high heat.
2. Reduce heat to maintain a gentle boil; cook, covered, for 50 minutes. Keep covered the entire time or rice will not cook evenly.
3. Remove pan from heat and let rice rest, covered, for 10 minutes. Do not remove lid.
4. Fluff with a fork and serve.

COOKING TIP:
As a convenience, you can cook more rice than you need and store the leftovers in the refrigerator for up to 4 days.

Easy Crock-Pot Pork Chops

• favfamilyrecipes.com

 It is ridiculously easy and takes less than 5 minutes of actual prep time… but it tastes like you spent hours in the kitchen! The gravy is to die for! With only 4 ingredients and hardly any prep time.. you can’t go wrong. Your family is going to love this recipe– mine does

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

Chris Powell's Protein Waffles

Chris Powell’s Protein Waffles (This recipe will make 4 waffles and serve 2 or two days of breakfast)

Ingredients

·  1/2 cup cottage cheese

·  2 eggs

·  1/2 cup water

·  2 teaspoon olive oil

·  1 teaspoon vanilla extract

·  1 1/3 cup oatmeal

·  1 teaspoon baking powder

·  Cooking Directions

Put oatmeal and baking powder in food processor or blender and process until powdered.

In a food processor blend cottage cheese, eggs, water, vanilla, and olive oil until smooth.

Mix the dry and the wet ingredients to form a batter.

As the mixture stands it will thicken and it may be necessary to add more water, (a tablespoon at a time), to a get smooth, not lumpy, consistency.

Cook in a waffle iron according to the iron's specifications. Powell's waffles take about 4 minutes each.

Nutritional Data: 313 Calories, 18g Protein, 29g Carbs, 4g Fiber, 2.5g Sugar, 13.4g Fat

Top with 1 cup applesauce or fresh fruit of your choice.

Recipe courtesy Chris Powell.

Chicken Enchilada Stack

Photo by: Oxmoor House

Chicken Enchilada Stack

Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.

Oxmoor House SEPTEMBER 2012

·                                 Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 1 teaspoon canola oil
• 1 cup chopped onion
• 1/2 cup chopped seeded poblano chile
• 2 garlic cloves, minced
• 1 1/2 teaspoons chipotle chile powder
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 1 (8-ounce) can tomato sauce with basil, garlic, and oregano

• Cooking spray
• 2 cups shredded rotisserie chicken breast
• 1 cup frozen baby white and yellow corn
• 1 (15-ounce) can black beans, rinsed and drained
• 5 (8-inch) corn and flour blend tortillas
• 8 ounces shredded reduced-fat sharp cheddar cheese (about 2 cups)
• Cilantro sprigs (optional)

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.

2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Nutritional Information

Amount per serving

·                                 Calories: 295

·                                 Calories from fat: 0.0%

·                                 Fat: 10.3g

·                                 Saturated fat: 5g

·                                 Monounsaturated fat: 3.9g

·                                 Polyunsaturated fat: 1.1g

·                                 Protein: 24g

·                                 Carbohydrate: 30.5g

·                                 Fiber: 3.9g

·                                 Cholesterol: 55mg

·                                 Iron: 2.3mg

·                                 Sodium: 764mg

·                                 Calcium: 275mg

Crock-Pot Chicken Sweet Potatoes

Courtesy of: Homesteadandsurvival.com

Crock-Pot Chicken Sweet Potatoes

5.0 from 8 reviews

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Crock-Pot Chicken Sweet Potatoes

 

Ingredients

• 8 boneless, skinless chicken thighs
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon curry powder
• ½ teaspoon ground ginger
• 3 sweet potatoes, peeled and cubed
• 1 onion, chopped
• 1 cup peach preserves OR apricot preserves
• 3 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• ½ cup chicken broth or water
• 2 tablespoons cornstarch

Instructions

1. Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
2. Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.

Crock-Pot Honey Garlic Chicken

courtesy of: Homesteadandsurvival.com

Crock-Pot Honey Garlic Chicken

5.0 from 8 reviews

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Crock-Pot Honey Garlic Chicken

Ingredients

• 2-4 Chicken Breasts
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• ½ cup Soy Sauce
• ½ cup Ketchup
• ⅓ cup Honey
• 2 cups carrots (or choice of veggie)

Instructions

1. Place all ingredients in gallon size ziplock. Seal bag and place in fridge. Place into the crock-pot in the morning. Cook on high for 3-4 hours.