'3' Ingredient Pumpkin Cookies

These cookies are SO simple, and relatively low in calories!


'3' Ingredient Pumpkin Cookies

18.25 oz. Spice Cake Mix
15 oz. 100% Pure Pumpkin
1/2 Cup mini chocolate chips

Preheat Oven to 350 degreees.
Mix wet ingredients well, then fold in the chocolate chips.
Drop about 2 Tbl. per cookie onto your cookie sheet (I used the middle sized Pampered Chief cookie scoop). *The cookie will bake just as it looks like on your cookie sheet it doesn't flatten out much during cooking.*
Bake for 15 minutes.

Using the mid size PC cookie scoop will yield 3 dozen cookies. 80 cal. per cookie.

Broccoli and Bacon Salad Recipe (lowfat, low carb)

If I would have been on top of things I would have made this!

Ingredients
4 cups broccoli, finely chopped
1 1/4 cups jicama, chopped into small, bite sized pieces
1 small red onion, finely chopped
6 slices cooked extra lean turkey bacon, finely chopped
1/4 cup reduced-fat mayonnaise
1/2 cup fat free Greek yogurt plain
3 garlic cloves, minced
1 tbsp cider vinegar
1 tsp brown sugar
3 tbsp dried cranberries
1 tsp salt
½ tsp black pepper

Instructions
Whisk garlic, mayonnaise, yogurt, vinegar and sugar in a large bowl.
Add broccoli, jicama, onions, bacon, cranberries and pepper; stir to coat with the dressing.

*I like to add cheese, almonds or pine nuts and double bacon, but then it's not really a lowfat recipe anymore;)

Mexican Quinoa Salad

1 1/2 cups water
1 cup quinoa, rinsed/drained
1/2 cup seeded/chopped red bell pepper
1 small jalapeno, seeded/diced
2 green onions, chopped
2 Roma tomatoes, chopped
1 15-oz can black beans, drained/rinsed
1/2 tsp cumin
1/4 cup cilantro
1/2 cup salsa
1 tbsp olive oil
juice of 1 lime
salt
pepper

-Heat the water to boiling in a 2-quart saucepan and add the quinoa.  Lower the heat to medium-low and cover.  Cook until the liquid is absorbed, 15 to 20 minutes.  Remove from heat and cool.

-When the quinoa has cooled, add the peppers, onions, tomatoes, beans, cumin, cilantro, salsa, oil and lime juice.  Season with pepper and salt, and toss to blend well.  Chill before serving.

Hummus and Pita Platter

Hummus Platter and Homemade Pitas
 
1/2 English seedless cucumber
1 small to medium squash
2 large carrots
4 stalks celery
4 or 5 pitas, quartered
Clean and slice all veggies on bias for squash, carrots and cucumber. Cut celery into 2 to 3 inch segments.
Arrange everything on platter around hummus bowl.
 
Hummus
2- 14.5 ounce cans garbanzo beans, drained
tahini paste (you can find it in the international aisle at most groceries)
1-2 lemons
salt to taste
olive oil, enough to create texture you prefer
seasoning of choice, I used The Pampered Chef's Moroccan Rub
2-3 cloves of garlic
 
In food processor, pulse garbanzo beans until fine crumble; scrap down sides.  Through the food chute, add a stream of oil (while processor is spinning) until it starts to be a paste.  Add in a tablespoon of tahini paste and juice of 1 lemon.  Pulse again to combine.  Add in garlic cloves and turn on processor, stream in more oil until hummus is more velvety.  Add spices and salt to taste.  If needed add a little more oil so you have the consistancy you like.  Sorry, it really is a preference thing so measurements are not really there.  I make it by sight and taste.
 
Pita Bread Loaves
 3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/4 cup warm water (~110*)
1 tablespoon honey
2 tablespoon walnut oil or olive oil
 
Combine water, yeast and honey and allow to proof for about 5 to10 minutes.  In mixing bowl or food processor, combine flour, salt and water mixture and mix until combined and add in oil and mix until ball forms.
Allow dough to rest for 90 minutes in warm, dry place. (it should double in size)
Punch down dough and divide into 16 little balls,(don't over work it to roll into ball, just shape into mound) and allow to rest for 20 minutes.  Preheat oven to 425*. If you have a baking stone, preheat it at the same time.
Dust surface with flour and roll first ball to 1/8 in thickness, approx 4 inches in diameter.  Place on warmed cooking stone/sheet and cook for 6 minutes and then turn to cook 6 mins on other side.  They will puff up while baking and deflate as they cool.
I like to cook about 3 to 4 at a time, but you will find what works best for you after a batch or two.

--
Angie
Independent Consultant
The Pampered Chef
540-905-7989 (home)
703-398-3977 (cell)
www.pamperedchef.biz/angiearnold

Italian Pressed Sandwich by Laurie Redfearn

I have made this with variations in the filling, but this is what I did this time:

Day old Italian loaf (from Wal-Mart, $1.04)... you're going to smash it anyway!
Cut in 1/2 lengthwise, tear out the insides top and bottom to make room for the fillings, and save for another use.

Bottom:
pesto all over to the edges, so it isn't dry
layer of Italian meats, like mortadella, capicolla, salami
layer of fresh mozzarella slices
roasted red pepper (takes a few minutes over a flame, then let it steam in a baggie, and peel and deseed)
pepperoncini or olive spread like TJ's Muffaletta for the salty spicy kick
parsley, because I had it
sun-dried tomatoes, let the oil drizzle in too

Top:
mayo or olive oil on bread
as much fresh spinach as you can pile in so it's bulging

Flip the top over the bottom, put it back in the bag the bread came in (or wrap it)
Lay it on a baking sheet, and place another baking sheet on top. Weight the top down with a heavy pot or canned food. I used my big cast iron dutch oven pot.
Place in fridge overnight to blend flavors and press small enough to get your mouth around it!

Slice and serve a crowd! Great for tailgating, taking to picnics, while waiting in line for Shakespeare Free For All tickets (and make everyone else jealous). All the work is done ahead, and is easier than making individual sandwiches. Great leftover until it is gone, which won't be long.

Other fillings: all roasted vegetables like eggplant, zucchini, peppers or traditional turkey and ham. The key is to get the bottom moist with olive oil or pesto, so it presses into the bread, and getting lots of spinach in the top. You need a firm green to stand up to the pressing and waiting a day to eat it. I don't think spring mix or lettuce would work as well without tasting wilty.