Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing

Make-ahead tip

The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. If you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.

Make-ahead tip

The salad tends to get a little watery if it sits for long, so I recommend keeping the dressing and the salad separate until right before serving. If you cut your fruit far ahead of time, try tossing it with a little fresh lemon juice to help keep it from browning.

Crisp apples, sweet pears, and juicy grapes combined with sweet-spiced, creamy dressing - and then sprinkled with a few chopped pecans for crunch. Oh, happy harvest!

yield: 4-6 SERVINGS

 

prep time: 15 MINUTES

 

total time: 15 MINUTES

INGREDIENTS:

• 2 medium Bartlett pears (or other ripe but firm pears), diced
• 2 medium apples (a fresh, crisp variety like honeycrisp, cripps, or pink lady is best), diced
• 1 cup red grapes, halved
• 1/3 cup Greek yogurt
• 2 teaspoons freshly grated lemon zest (from 1 medium lemon)
• 1 tablespoon fresh lemon juice (from the zested lemon)
• 2 tablespoons pure maple syrup (can substitute honey)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoons ground nutmeg
•  1/3 cup pecans(optional), chopped

DIRECTIONS:

1. Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside.
2. To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well.
3. Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

HEALTHY SWEET POTATO CASSEROLE

Ingredients

• 4 to 5 medium sweet potatoes, cooked
• 1/2 cup honey or agave
• 1/2 cup vanilla almond milk
• 2 large eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
Topping:
• 1/2 cup brown sugar
• 1/3 cup whole wheat flour (I used Bob's Red Mill Whole Wheat Pastry Flour)
• 1/4 cup soft butter
• 1/2 cup chopped pecans

Instructions

In a blender, add peeled sweet potatoes, honey/agave, milk, eggs, vanilla, and cinnamon. Blend until smooth.

Light spray 9x13 baking pan with olive oil cooking spray. Pour sweet potato mixture into prepared pan.

Combine topping ingredients and sprinkle evenly over the top.

Reduce oven to 350 F and bake for 30 to 35 minutes until top is golden brown.

Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings

INGREDIENTS

2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste (don't put this in next time)
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until tender.*
Serve immediately.
NOTES

*Baking time may need to be adjusted depending on the thickness of the vegetables.

Mini Garlic Monkey Bread

Yield: 12 servings

Ingredients

2 (7.5-oz) cans refrigerated buttermilk biscuits
6 Tablespoons butter, melted
4 cloves garlic, minced
2 Tablespoons dried parsley
1/4 cup grated Parmesan cheese, plus more for garnishing.
Instructions

Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with cooking spray.
With a knife, cut each biscuit into quarters and place in a bowl. Add the butter, garlic, parsley, and 1/4 cup Parmesan cheese. Pour mixture over biscuit pieces and gently toss together until everything is evenly coated.
Place 4 to 5 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
Bake for 9-12 minutes, or until golden. Serve warm.

Yummy Fresh Cranberry Salsa

YIELD: MAKES ABOUT 4 CUPS OF SALSA

If your blender or food processor is on the small side and doesn't chop up large batches of ingredients very well, consider chopping the ingredients separately or in batches and then combining in a bowl.

INGREDIENTS

• 1 12-ounce package fresh cranberries
• 1 granny smith apple, peeled, cored and chopped
• 1/4 medium red onion, peeled and roughly chopped
• 1/2 large red pepper, roughly chopped
• 3/4 cup granulated sugar
• 1/3 cup no-sugar added applesauce
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro
• 1 jalapeno, seeded and diced (use the seeds if you want more heat)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

DIRECTIONS

1. Combine all the ingredients in a food processor or blender and pulse until combined (and it is the texture you want).
2. Refrigerate for at least 2 hours to give the flavors a chance to meld. It can be made and refrigerated for up to a week or longer.
3. Serve with tortilla chips.

PF Chang's Chicken lettuce wraps

PF CHANG’S CHICKEN LETTUCE WRAPS

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield4 servings

A copycat recipe that you can easily make right at home in just 20 minutes. And it tastes a million times better too!

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

INSTRUCTIONS

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

oatmeal mason jars

Mango Almond

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/8 teaspoon almond extract
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced mango (approx. half of a small mango)

Directions

In a half pint jar or container, add oats, milk, yogurt, chia seeds, almond extract and honey. Put lid on jar and shake until well combined. Add mangoes and stir with fork until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled. 

Blueberry Maple

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 2 teaspoons maple syrup (more or less to taste)
• 1/4 cup blueberries (or enough to fill jar)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled. 

Apple Cinnamon

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/2 teaspoon cinnamon
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup unsweetened applesauce, or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cinnamon and honey. Put lid on jar and shake until well combined. Remove lid, add applesauce and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled. 

Raspberry Vanilla 

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled. 

Peach Melba

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• ¼ teaspoon vanilla extract
• 1-2 tablespoons raspberry jam
• ¼ cup chopped peaches

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds,vanilla extract and jam. Put lid on jar and shake until well combined. Remove lid, add peaches and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled. 

Cranberry Pecan

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• Teensy pinch of ground cloves
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 2 tablespoons whole cranberry sauce (or jellied)
• 1 tablespoon chopped pecans

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cloves and honey. Put lid on jar and shake until well combined. Remove lid, add cranberry sauce & pecans and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled.

Pineapple Coconut

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup lite coconut milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup chopped pineapple (fresh, frozen, or drained canned)

Directions

In a half pint (1 cup) jar, add oats, coconut milk, yogurt, chia seeds,  and honey. Put lid on jar and shake until well combined. Remove lid, add pineapple and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 3 days. Eat chilled. 

Crock Pot Sesame Honey Chicken

Skinnytaste.com
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg

Ingredients:

• 2 lbs boneless, skinless chicken breast
• black pepper, to taste
• 1/3 cup low-sodium soy sauce (tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp sriracha hot chili sauce, or more to taste
• 1 heaping tbsp cornstarch
• 1/4 cup water
• 1/2 tbsp sesame seeds
• 2 medium scallions, chopped for garnish

Directions: 

Place the chicken in the slow cooker and season with black pepper. In a medium bowl,combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks;set aside. 

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

Dutch Oven Summer Vegetable Tian

• 
• 
  
• 1 TBSP oil
• 1/2-1 whole medium onion, chopped (amount depends on your preference and tolerance.)
• 2 cloves garlic, minced
• 2 small zucchini, thinly sliced
• 2 small yellow squash, thinly sliced
• 4 large potatoes, thinly sliced (I’ve used russets, red, and Yukon gold with equal success)
• 3 Roma tomatoes, thinly sliced
• Dried Thyme, to taste
• Salt and pepper, to taste
• 1 1/2 C parmesan and romano cheese blend, grated

Instructions

1. At home: Chop onion and garlic and store in a container (bag, tupperware, etc). Slice potatoes, zucchini, squash, and tomatoes. (This is a great time to use a fancy kitchen tool if you have it. Currently, my fancy tool is a good knife and my own two hands.) You can store all these items in the same container if you like, but I like to divide them out. Adding water to the container with the potatoes helps them from oxidizing and changing color. Store all the vegetables and cheese in your cooler and pack the oil and seasonings.
2. At camp: Start your charcoal. You’ll need a total of 24 briquettes, but it’s always a good idea to have a few extra. Sauté the onion and garlic until softened (about 5 minutes). You can do this in the dutch oven over some briquettes or on a camping or backpacking stove.
3. Sprinkle generously with salt, pepper, and thyme. The majority of the flavor comes from this, so don’t skimp!
4. Cover your dutch oven with its lid. Bake with 10 briquettes on bottom and 14 briquettes on top for 30 minutes. After 30 minutes, top with cheese and bake for another 15-20 minutes or until the cheese is melted and the vegetables are soft.
5. Spread the softened onion and garlic in the bottom of a 10″ dutch oven. Place the thinly sliced vegetables in the dutch oven, lining them up vertically around the edges in an alternating pattern. Pack the vegetables nice and tight. I generally do a loose circle, enough that the vegetables can stand up on their own, and then fill in any spaces. Continue this process with a second inner ring