Tag Archives: quick

Five-Minute Pumpkin Mousse

If you only try one new pumpkin recipe this fall, let it be my Five-Minute Pumpkin Mousse.

Don’t let the word “mousse” intimidate you because this is as easy as it gets: it takes five minutes and has five ingredients. You simply whisk together sweetened condensed milk, canned pumpkin, pumpkin pie spice, and whipped topping. Then serve it with gingersnap cookies for dipping (although the velvety mousse is delicious on its own).

I’ve created a variety of pumpkin mousse recipes over the years, but this is my best.

I gave my 3-year-old – who is hesitant to try new things – a bite and asked if she wanted another bite. She said: “I want the whole thing,” and promptly took it from my hands. She licked the bowl clean.

My husband said he could bathe in this; my mom said it was better than pumpkin pie. The rave reviews have ensued every time I make it (and I am sure you’ll get the same response).

This recipe will be a winner this holiday season. It’s even better after a few hours of refrigeration, but can be served immediately, too.

This mousse would be great at your Halloween party. Simply carve out a small pie pumpkin and fill it with mousse and serve it with Gingersnap cookies.

Five-Minute Pumpkin Mousse

Makes 20 (2-ounce) servings

1 (14-ounce) can sweetened condensed milk

1 (15-ounce) can pumpkin puree

1 teaspoon pumpkin pie spice

1 (8-ounce) tub of whipped topping, defrosted

Mini Gingersnap cookies to garnish

Beat or stir together sweetened condensed milk, pumpkin, pumpkin pie spice and whipped topping, until combined.

Pour mixture into 2-ounce glasses and top with a gingersnap cookie. Serve immediately.

Other serving options: If you have a smaller crowd and want to serve larger portions, you can serve pumpkin mousse in wine glasses with or without a cookie. You can also crumble cookies and put them on top.

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Lower Carb Amazing Red Sauce over Spaghetti Squash

The sauce is so delectable and rich, you will not miss the pasta. You will shed about 30 carbs per cup from this dish though.

If you’ve never tried it, spaghetti squash is a big yellow squash that you bake and when it’s done, you use a fork to shred the flesh and it turns into strings that resemble noodles. It’s a healthier, lower-carb option than past; a cup of spaghetti squash has less than 10 carbs compared to about 40 carbs in pasta.

My amazing red sauce was adapted from a recipe my dear friend Heather Landwer gave me a few years ago. I had my own red sauce recipe at the time, but it took about 5 hours to make and this one is just as good but takes about 1 hour and 10 minutes (most of that time is just simmering). It is an intense, thick red sauce and it pairs perfectly with spaghetti squash. I liked the combination so much, I will not use traditional pasta again with this dish.

Amazing Red Sauce over Spaghetti Squash

Serves 4

1 (16-ounce) package Jimmy Dean Sage or Hot sausage

1 large white onion

1 tablespoon sugar

1 tablespoon dried oregano

1 tablespoon dried basil

1 (12-ounce) can tomato paste (note, this is the big size)

1 tomato paste can filled with water

1 (15-ounce) can diced or stewed tomatoes

1 large garlic clove, chopped

2 bay leaves

1 large spaghetti squash

Olive oil and salt

Preheat oven to 375 degrees.

Cut spaghetti squash in half and remove the seeds and strings in the cavity. Drizzle with olive oil and sprinkle salt on the flesh. Pierce the flesh with a knife in several places. Place on a baking sheet and bake for 1 hour.

While the squash cooks, chop a large white onion. In a pot or pan with a tight lid, fry the sausage and onion together. When sausage is nearly cooked, add oregano, basil and sugar.

When it’s cooked through, drain the fat off the sausage and return the mixture to the pan. Add tomato paste, water, tomatoes, garlic, bay leaves and bring to a boil for 1 minute. Then reduce to a simmer, cover and simmer for 1 hour.

When the squash is done, remove it from the oven and use a fork to shred the inside. Continue to shred until you have removed all the flesh away from the shell. Serve topped with red sauce.

Easy Acorn Squash Stuffed with Circle B Ranch Italian Sausage and Trio of Peppers

What a week. I had planned this for dinner Monday but didn’t get a chance to make it until lunch on Friday. This easy dish comes together in 20 minutes or less (that tells you how busy my week was when I couldn’t even fit this in).

I used sweet Italian sausage from Circle B Ranch, a small hog farm in Seymour, Mo., that is certified Humanely Raised and has great products. I’ve been to the farm and the hogs are healthy and roam freely.

For this dish, I simply microwaved the squash, sautéed all my other ingredients and then stuffed them into the cooked squash. I drizzled it all with 18-year-old balsamic vinegar. An excellent quality balsamic vinegar is a must in this dish which has a lot of sweet accents from the sausage and squash and the vinegar just pulls them all together.

Serves 2

1 acorn squash

1 Italian sausage links

1 small red onion

Half a red bell pepper

Half a green bell pepper

Half a yellow bell pepper

1 small garlic clove

Excellent quality aged balsamic vinegar for drizzling

Directions:

Cut acorn squash in half and scrape out the seeds. Stab the flesh several times with a sharp knife. Season with salt and pepper and place 1 teaspoon of butter or olive oil in the cavity of each half. Place in a microwave safe dish with 1/2 cup of water on the bottom. Cover with plastic wrap and microwave on high for 12-15 minutes, or until tender.

As that cooks, chop red onion, red, yellow and green bell peppers; and garlic.

In a nonstick pan, sauté the onion and sausage (remove the casing first) together until almost done. When the sausage is about a minute away from being cooked through, add the bell peppers and onions and cook 2 minutes. Add salt and pepper to taste.

By now, the squash will be done. Carefully remove the plastic wrap and don’t put your hand in front of the steam.

Stuff filling into the cavity of each. Drizzle generously with balsamic vinegar and serve.

Acorn Squash Stuffed with Curried Chickpeas (Quick and Economical)

If you want a delicious dinner for less than $5 per person (with leftovers), make this.

This meal comes together in about 15 minutes and cost me  $5 total to make (but I had all the spices, butter and salsa on hand already so I didn’t buy those).

It serves 2 and there’s plenty of curried chickpeas leftover for lunch the next day, Simply make some rice and serve the chickpeas over that or stuff them into a baked potato.

You can also buy two acorn squashes and stuff those and this will serve 4.

The nutty chickpeas, spicy curry, and crunchy green pepper and were a beautiful contrast to the sweet, tender acorn squash flesh.

It was cheap, quick, filling, delicious and healthy. This dish is an excellent source of fiber, vitamins C, A, and B.

I hope you enjoy it

Acorn Squash Stuffed with Curried Chickpeas (Quick and Economical)

Serves 2

1 acorn squash

2 tablespoons butter, plus 2 teaspoons

1 medium red onion

1 green bell pepper

1 ¼ teaspoon curry powder

1/8 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 (15-ounce) can of chickpeas, drained

½ cup salsa

Cut acorn squash in half and scrape out the seeds. Stab the flesh several times with a sharp knife. Season with salt and pepper and place 1 teaspoon of butter in the cavity of each half. Place in a microwave safe bowl with 1/2 cup of water on the bottom. Cover with plastic wrap and microwave for 12-15 minutes, or until tender.

While that microwaves, chop onion and bell pepper and set aside.

In a large skillet, heat 2 tablespoons oil. When hot, add onion and cook 3 minutes. Then add green bell pepper and chickpeas and cook 4 minutes. Add salsa and heat through.

When squash is done, remove it carefully and peel back the plastic wrap carefully being sure not to put your hand in front of the steam.

Stuff each squash with curried chickpea mixture and serve.

Rotisserie Chicken and Bacon Pizza with Sundried Tomatoes and Feta

Friday nights call for pizza.

After a long week, a quick, satisfying pizza with a glass of wine is the perfect end to the week. And this pizza is fantastic. I use Naan, which is my favorite pizza dough, and then top it with tomato sauce, chicken, sundried tomatoes, cheese, bacon, and feta.

After it bakes, I sprinkle basil on top.

It’s quick, convenient and delicious. What more could you ask for as you end the work week? I hope you enjoy it.

Chicken, Bacon 2

Chicken, Bacon Pizza with Sundried Tomatoes

Serves 4 as appetizer; 2 as main course

The sundried tomatoes and fresh basil really lift the flavor of this pizza; and of course, the bacon adds a lot, too. This pizza is easy, great for a quick dinner or a party.

1 ready-made Naan crust or pizza dough (Stonefire is my favorite brand)

Pizza sauce, desired amount

1 cup chopped, skinless rotisserie chicken

1/3 cup real bacon pieces (store bought is what I used)

1/4 cup chopped sundried tomatoes

1 1/3 cups shredded mozzarella cheese (or desired amount)

1/4 cup feta cheese

Fresh basil to garnish

Preheat oven to 400 degrees.

Spread pizza sauce over dough. Top with chicken, bacon, sundried tomatoes and cheeses.

Bake for 15 to 18 minutes. Remove and garnish with slices of fresh basil. Allow to rest for 5 minutes before slicing.

Rotisserie Chicken Salad with Figs, Grapes and Moscato Dressing: “Ode to Wine Country”

Ode to Wine Country

Serves 2

I call this “Ode to Wine Country” because it’s a beautiful salad of arugula and spinach, figs poached in Moscato, globe grapes, walnuts, chicken and a Moscato dressing with a hint of rosemary.  These are the some of the flavors found in wine country.

This salad comes together in about 10 minutes but tastes like a salad you’d get in an upscale restaurant. It is healthy and practically effortless.

My husband and I have both been losing weight recently- he’s down 20 pounds and I’ve shed 10- so we’re eating a lot of salads!,

Salad can get boring after awhile, but this one will keep us coming back for more.

Tip: If you don’t regularly drink Moscato, buy one of the airplane-size bottles for the recipe.

2/3 cup inexpensive Moscato (you’re using it to poach, so it doesn’t need to be an expensive bottle)

6 dried figs

4 cups mixed arugula and spinach mix (you can also substitute a spring mix of greens)

12 globe grapes

12 walnut halves

1 1/2 tablespoons minced red onion

2/3 cup chopped rotisserie chicken

2 teaspoon extra virgin olive oil

2 teaspoon balsamic vinegar

6 teaspoons Moscato liquid reserved from poaching

1/4 teaspoon dried rosemary, crumbled

¼ teaspoon honey

Goat cheese crumbles (optional)

Place Moscato in a small pot and turn the heat on to medium. While it heats, slice figs in half and set aside.

Next, divide the greens between two plates.  Rinse the grapes off and slice in half.  Divide the grapes and walnuts evenly between the plates. Next, chop the onion and chicken and divide that between the plates.

By now, your Moscato should be bubbling. Add the figs and poach for 3 minutes. Remove figs immediately, but reserve the Moscato liquid.

In a bowl, whisk together the olive oil, balsamic vinegar, 6 tablespoons of the Moscato liquid, rosemary and honey. Pour over salad and toss thoroughly. If desired, add goat cheese.

Add salt and pepper to taste and serve.

Mexican Inspired Corn and Bean Dip- easy and delicious

The inspiration for my warm, kidney bean and corn dip is corn on the cob in Mexico. In Mexico, you’ll see vendors hawking grilled corn on the cob rubbed with mayonnaise and chili powder and a dash of Parmesan. The Parmesan doesn’t seem like it would pair well, but it does.  That slight tang beefs up the flavor in the beans and complements the corn.

In this dip, I add corn, dark kidney beans (you can also substitute pinto), mayonnaise, green chilies, chili powder, cumin, lime, Parmesan and cilantro and warm it on the stovetop for about 3 minutes. Before serving, I add a handful of shredded cheddar. Serve it with tortilla chips. It’s best warm, but is still delicious when it cools.

I’ve served it twice and it’s been a huge hit!

beandip

Mexican Inspired Corn and Bean Dip

1 (15-ounce) can of whole kernel corn

1 (15-ounce) can dark kidney beans or pinto beans

1 cup chopped red onion

1 teaspoon canola oil

½ teaspoon cumin seed

1 (4-ounce) can of chopped green chilies

½ cup mayonnaise

¼ cup shredded Parmesan cheese

1 teaspoon chili powder

1 tablespoon lime juice

2 tablespoons chopped cilantro

1/3 cup shredded cheddar cheese

Chop onion and set aside. Drain the beans and corn and set both of those aside.

In a medium skillet, heat the oil over medium heat. When hot, add onion and cumin seed and cook 4 minutes. Then pour in the rest of the ingredients and stir. Reduce heat to medium-low and cook 3 more minutes until everything has melted together and is well combined. Serve with tortilla chips.

beandip chip