October Soup

Butternut Squash and Sweet Potato Soup

INGREDIENTS
1 tablespoon vegetable Oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/4 tablespoon red pepper flakes (optional)
5 cups butternut squash, peeled and cut into 1/2-inch pieces
3 cups sweet potato, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
4 cups chicken stock, vegetable stock or water
1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
Salt and Pepper to taste

DIRECTIONS
Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.
Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in Carnation® Evaporated Milk. Taste and adjust seasoning if necessary.

After School Easy Dinner Meals!!

Fall is approaching and most people find they are much busier this time of year! It is easy to get in the habit of making dinners that are quick to make yet not always the best for their bodies. Examples would be things such as Macorni and Cheese from the package, peanut butter and jelly sandwiches and Top Ramen. Let's not forget eating healthy should still be one of our top priorities.

When I feel overwhelmed by the many tasks I need to accomplish, I lay out a daily schedule with times for each thing I need to get done and what I would like to do. Try it out and see if your stress level goes down.

Anyways, here is a recipe to try out!

Garlicky spinach tossed with pasta in a ricotta sauce means a healthy meal in no time.
Ingredients
1 6-ounce package fresh baby spinach
8 ounces penne pasta
1 tablespoon olive oil
3 cloves garlic
⅛ red pepper flakes
1 cup ricotta cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Cooking Instructions
Put spinach in colonder through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colonder with spinach.
In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.
If creamier texture is desired, stir in reserved pasta water.
Make-Ahead
Pasta can be cooked ahead, tossed with oil and kept in the refrigerator for a few days. To make this dish just heat pasta in microwave and toss with the rest of the ingredients.

Make it Faster:
Use fresh rather than dry pasta

Servings per Recipe: 4
Amount Per Serving: ½ cup cooked pasta
Preparation Time: 2 minutes

Cooking Time: About 10 minutes

Ready In: About 15 minutes Servings:

To find 10 other recipes including this one go to: http://recipes.slides.kaboose.com/244-easy-after-school-dinners

See you next year Summer, Hello Fall!

Although Summer isn't technically over and Fall does not start until the 22nd of September..it never feels like Summer anymore when school has started, the days are shorter and the weather turns a bit colder. Guess what though, the tasty food is never over! You can find yummy receipes in every season!

Pumpkin Cranberry Muffins

2 Cups Sugar

2 Eggs

1 T. Vanilla Extract

1 Cup Pumpkin Puree

2/3 Cup Vegetable Oil

2 1/4 Cup Flour

2 tsp Pumpkin Pie Spice

1 tsp Cinnamon

1 tsp Baking Soda

2 Cups Finely Chopped Cranberries

Glaze: 1 1/2 Cups Powdered Sugar & 2-3 T. Milk

Mix all dry ingredients in a medium size bowl.

Combine sugar, eggs, vanilla, pumpkin and vegetable oil in a separate bowl. Beat until combined. Add dry mixture to wet mixture. Fold in cranberries.

*Use non stick spray pans

Cool completely and top with glaze if desired.

Bake at 350 degrees for 25 min or until done. Makes 2 loafs or about 12 muffins.

*May not be the healthiest muffin..but trust me, they are worth the calories! :)