Halloween Comfort

Just in time for Halloween! This chili is the best! I used to prefer just a simple turkey chili from the can. It seemed to be the most guilt free and tasted decent. Until I found this recipe. I adapted it from one of Tosca Reno's Eat Clean Diet cookbooks. I love that this chili is clean, full of vitamins, fiber and protein AND tastes great! It really is comforting. For a complete meal I like to serve it over a little brown rice! To keep it clean, resist the urge to plop sour cream and cheese on the top! (Although sometimes you just have too!) These are ingredients that should always be on hand in your food storage (minus the fresh veggies, which can be replaced with dried if needed) which makes it a quick go to meal! Double the recipe for great leftovers!

Halloween Chili

1 lb. lean ground beef or lean ground turkey (frozen FS)
1 onion, chopped
2 large carrots, peeled and chopped fine
3 cloves garlic, crushed
2 Tbsp. olive oil, separated
1 Tbsp. unsulfured molasses
1 can (15 oz.)navy beans, drained and rinsed (FS)
1 can (15 oz.)kidney beans, drained and rinsed (FS)
1 can (14.5 oz.)petite diced tomatoes, drained (FS)
1/2 large can crushed tomatoes (about 1 1/2 cups) (FS)
3/4 cup chicken broth (FS)
1 medium sweet potato, baked, peeled and mashed
2 1/2 Tbsp. chili powder (FS)
1 tsp. sea salt
Black pepper to taste

Cook sweet potato in microwave. Peel, mash and set aside.

Put 1 Tbsp. olive oil in a large skillet over medium-high heat. Add ground meat and cook until browned. Drain and set aside.

Heat remaining olive oil in skillet. Add onion, garlic, and carrot. Cook until soft. Add cooked meat, chili powder, molasses, tomatoes, beans, chicken stock and mashed sweet potato. Season with salt and pepper. Bring to a boil. Reduce heat and let simmer at least 20 minutes stirring occasionally.

Pumpkin Pie with a Whole Grain Crust

Here is another pumpkin recipe for this wonderful season! I can't get enough! This pie is so good! If I eat original pumpkin pie I scrape the center out of the crust. I just can't do it. I eat my share of sinful treats but pie crust I just can't eat. A typical pie crust is made up of white flour and shortening (and a few other minor ingredients). Yuck! I don't think it can get much unhealthier! Here is a crust that you can devour and not feel so guilty about it!

Whole-grain pie crust

1 cup organic honey graham cracker crumbs (about 8 graham crackers)
1/2 cup whole-wheat flour
2 Tbsp. virgin coconut oil
2 Tbsp. sucanat OR brown sugar
2 Tbsp. ground flaxseed
2 Tbsp. wheat germ
1/2 tsp. ground ginger
1 large egg, lightly beaten

Pie Filling
3/4 cup sucanat OR organic sugar
1 tablespoon arrowroot powder OR organic cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1 can (15 oz.) 100% pure pumpkin (NOT pie mix)
1 can (12 oz.) Evaporated Milk


Heat oven to 350° F. Lightly grease 9-inch pie plate.

Mix graham cracker crumbs, flour, oil, sugar, flaxseed, wheat germ and ginger in medium bowl. Add eggs; stir until moistened. Gently press mixture onto bottom and up side of prepared pie plate.

Bake for 15-18 minutes or until crust is golden brown. Cool completely on wire rack.

Increase the oven temperature to 425º F.

Combine sucanat, arrowroot powder, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie crust. Bake for 15 minutes.

Reduce temperature to 350º and bake for an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 2 hours.

Chicken and Pumpkin Penne

This is what we will be eating for dinner tonight! I love this dish! It is from Libby's Canned Pumpkin website but I just made a couple of small changes. I know, it sounds wierd to have a pumpkin dish that isn't sweet. But pumpkin IS a squash and we usually eat squash in a savory dish. So just think of it as squash pasta! Yes it is cheesy. Add less or all non fat if you choose! I like real cheese! But really, it is good and FULL of vitamin A and fiber along with other nutrients. Enjoy!

4 cups dry whole wheat or multi-grain penne pasta
1 can (15 oz.) 100% Pure Pumpkin (not pie mix!!!)
2 tablespoons whole wheat flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) evaporated Fat Free Milk
12 oz. COOKED boneless skinless chicken breast, cut up
4 cups pre-washed baby spinach
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese

Heat oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.

Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

Combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add chicken and reserved pasta cooking water; stir well.

Spread half of the pasta mixture into baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover with foil, greased-side-down.

Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.