Pumpkin Pie Dip

This is another simple and tasty treat!

1 package (8 ounces) cream cheese, softened
2 c. confectioners' sugar*
1 c. canned pumpkin
½ c. sour cream
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. ground ginger
Gingersnap cookies
Sliced apples

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with sliced apples or gingersnaps. Refrigerate leftovers. Yield: 4 cups.

*The next time I made this dip, I use 1/4 c. Agave syrup instead of the confectionery sugar and it was very good but not quite as sweet. Agave is a natural sweetener that has a low glycemic index. It can be purchased at a health food store or at the Lexington Food Co-Op.

Chicken-Broccoli Stir Fry

This was very easy to make and low in fat and calories.

3 c. broccoli florets
2 carrots, cut into diagonal slices
1 T. olive oil
1 T. fresh ginger, minced
1 clove garlic, minced
1 sm. onion, chopped
2 boneless, skinless chicken breasts, cut into pieces
2 T. soy sauce
3 green onions, sliced
1 c. chicken broth
1 ½ c. raw cashews
1 pkg. rice noodles

Add broccoli and carrots to a pot of boiling water. Cook about 3 minutes. Remove from water and cook noodles until tender. Drain and place in a bowl. In frying pan, add oil, ginger, garlic and onion. Cook, stirring to prevent garlic from burning. After 1 to 2 minutes, add chicken and brown. When cooked (about 3-4 minutes), add broth, noodles and vegetables. Serve with cashews on top.

Eggplant or Zucchini Lasagna

I tried this for the first time and it was really good! If you don't like eggplant, zucchini is a great substitute.

1 medium eggplant or zucchini, sliced
2 eggs, beaten
¼ c. grated Italian cheese
1 T. dried parsley
2 c. seasoned breadcrumbs

Filling:
2 c. ricotta cheese
1 c. shredded mozzarella cheese
½ c. grated Italian cheese
1 T. dried parsley
2 eggs
Salt and pepper (I use Trocomare and Spike, Hot and Spicy)
1 jar of spaghetti sauce
1 c. shredded Italian cheese mixture or Mozzarella

Dip the eggplant or zucchini in the beaten egg. Mix together the Italian cheese, parsley and breadcrumbs, and coat the slices with it. Spray a cookie sheet with cooking spray, and squirt about 1 T. of olive oil on it. Put in a 425º oven for about 3 or 4 minutes until hot. Put the slices on the sheet, spray the tops and squirt another T. of olive oil on them. Bake about 20 minutes, turning after 10 minutes, when brown on one side. Remove from oven and prepare filling.

Mix the cheeses, parsley, egg and seasonings. Spread some of the sauce on the bottom of a baking dish. Layer cooked slices on the sauce and spread the filling over them. Repeat with rest of slices, sauce and top with shredded cheese. Bake in 350º oven for about 45 minutes or until it bubbles.

Pumpkin Soup

When I made this I was surprised it was so light in color and not dark orange as I had expected. For so few ingredients, this soup is very tasty!

1 small cooking pumpkin
1 T. olive oil
1 T. butter
1 large onion, chopped
2 celery ribs, chopped
1 T. fresh sage, minced or 1 tsp. rubbed sage
2 c. or 1 can (14 ½ oz.) chicken broth*
Salt & pepper to taste

1. Cut pumpkin in half, seed and place, cut side down on a cookie sheet. Bake at 350º about 1 hour or until skin can be easily pierced with a fork. With a spoon, scoup out the pumpkin from the skin and set aside.
2. In a kettle, sauté onion, celery and sage in the butter and oil until tender. Stir in broth and pumpkin. Bring to a boil, reduce heat and simmer for 15-20 minutes. Cool slightly.
3. In a blender, puree` soup in batches, return to pot and heat through. season to taste. If soup is too thick for you, add more broth.
4. Serve with seasoned croutons.
* If a vegetarian, use vegetable broth.