Orange Cranberry Sauce

Orange Cranberry Sauce

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Orange Cranberry Sauce
Orange Cranberry Sauce
Course Side Dishes
Servings
servings
Ingredients
Course Side Dishes
Servings
servings
Ingredients
Orange Cranberry Sauce
Instructions
  1. Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
  2. In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally.
  3. Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally.  Add the cranberries.
  4. Heat back to boiling over medium heat; stirring occasionally.
  5. Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop.
  6. Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes.
  7. Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.
Cardamom Poached Pears

Cardamom Poached Pears

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Cardamom Poached Pears
Course Desserts
Servings
Ingredients
Course Desserts
Servings
Ingredients
Instructions
  1. In a large pot, combine all ingredients except pears.
  2. Bring to boil over medium high heat and then turn heat down to a low medium.
  3. Add pears, cover and cook until very tender, 20 to 25 minutes.
  4. Serve pears with sauce that will have reduced.
Beefy Mushroom Soup

Beefy Mushroom Soup

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Beefy Mushroom Soup
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Course Soups & Stews
Prep Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
  2. Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
  3. Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
  4. Add milk and simmer for 10 to 15 minutes longer.
Recipe Notes

NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3

GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.

Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

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Pumpkin Spice Smoothie
orange smoothie in a glass with a blue straw on a table next to a small decorative pumpkin
Course Smoothies
Cuisine Smoothie
Servings
serving
Ingredients
Course Smoothies
Cuisine Smoothie
Servings
serving
Ingredients
orange smoothie in a glass with a blue straw on a table next to a small decorative pumpkin
Instructions
  1. In a blender, place all ingredients; blend until smooth and enjoy!
Recipe Notes

It's ok to add a tad more milk of your choice, if a thinner smoothie is preferred.

Pumpkin Bean Soup

Pumpkin Bean Soup

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Pumpkin Bean Soup
Course Soups & Stews
Servings
servings
Ingredients
Course Soups & Stews
Servings
servings
Ingredients
Instructions
  1. In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
  2. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
  3. Serve in bowls; sprinkle with chopped cilantro.
Recipe Notes

NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2

SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!

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