Pumpkin Chili

 Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe


Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder


Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.


(Recipe for Pumpkin Chili, was dated September, 2000)


Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

             Sandy Bingham                                                                Portland, Oregon


Curried Pumpkin Soup Recipe


Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger



½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil




Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving


(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)


Pumpkin and Chili Soup

Pumpkin and Chili Soup

Pumpkin and Chili Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


Pumpkin and Chili Soup Recipe


Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley


Chop the bacon.  Remove the seeds from the chilies and mince the flesh.  Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp.  Add onions and sauté for about 5 minutes.  Add the pumpkin, chilies, cumin and broth.  Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley.  Make sure the soup is warmed through but not boiling when you add them.

4-6 servings


(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)  


Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.


Shrimp Chili Cornbread Casserole Recipe


Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey


To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.


(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)


Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

Spice-Rubbed Baby Back Ribs

The healthiest way to cook ribs (both meaty spareribs and smaller, leaner baby backs) is to grill or roast them on a rack rather than bake them in a pan.  As the meat cooks, the fat drips off instead of pooling around and saturating the meat.  Also, cook the ribs long enough so that the fat melts away and the flesh becomes tender—and even more delicious!!

Spice-Rubbed Baby Back Ribs Recipe


Spice-Rubbed Baby Back Ribs

1 ¼ tsp. salt

1 tsp. chili powder

1 tsp. light brown sugar

¾ tsp. ground coriander

¾ tsp. ground cumin

½ tsp. freshly ground black pepper

1 rack baby back ribs (2 lb.) cut between ribs into 4 large pieces

1 small lime, halved


In a small bowl, stir the first 7 ingredients.  Place ribs in a large baking dish.  Rub the ribs all over the cut sides of the lime, and then rub with the spice mixture.   Cover with plastic wrap and refrigerate about 30 minutes before cooking.

If grilling the ribs, preheat the grill or grill pan over medium.  Grill the ribs, turning occasionally, until browned and tender when pierced with a form, 20 to 30 minutes.

If baking, preheat the oven to 300 F.  Place the ribs on a rack set inside a rimmed baking sheet, meatier side upCover loosely with foil and roast until tender when pierced with foil, about 50 minutes.  Preheat the broiler; broil until browned, 5 to 10 minutes.

Let the ribs rest about 5 minutes.  Cut between the bones into individual ribs.          4 servings




1/3  cup cider vinegar  *  1/3 cup ketchup  *  ¼ cup plus 1 Tbsp. applesauce  *  1 Tbsp. Dijon mustard  *  1 large clove garlic, minced   *  ¾ tsp. freshly ground black pepper  *  ½ tsp. Worcestershire sauce  *  ¼ tsp. chili powder .  

In a bowl, whisk all ingredients.   Makes about 1 cup.


(Recipe for Spice-Rubbed Baby Back Ribs, EveryDay with Rachael Ray, July 2015)


Apple Turkey Picadillo


Apple Turkey Picadillo

Apple Turkey Picadillo

This recipe, Apple Turkey Picadillo, is a twist on the Latin American staple that‘s made healthier with ground grand turkey and crisp apples.  It doubles well.  Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.


Apple Turkey Picadillo Recipe


Apple Turkey Picadillo

2 tsp. extra-virgin olive oil

1/3 cup finely chopped red onion

1 garlic clove, minced

8 oz. 99% lean ground turkey

½ tsp. ground cumin

½ tsp. dried oregano

¼ tsp. salt

¼ tsp. freshly ground pepper

1/8 tsp. ground cloves

1 Tbsp. cider vinegar

1 medium tart green apple, peeled and chopped

1 cup chopped tomato

3 Tbsp. chopped green olives

½ tsp. Worcestershire sauce

¼ cup sliced scallion greens


Heat oil in a large skillet over medium heat.  Add onion and garlic; cook until soft, stirring often, about 2 minutes.  Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.

Stir in cumin, oregano, salt pepper and cloves; cook for 30 seconds.  Stir in vinegar, scraping up any browned bits.  Stir in apple, tomato, olives and Worcestershire sauce.  Reduce heat and gently simmer. Stirring often, until any liquid in the pan has reduced to a syrupy, about 8 minutes.  Stir in scallion greens and serve.           2 serving, 1 ¼ cups each


(Recipe for Apple Turkey Picadillo, Diabetic Connect, 2015)


Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

Spicy Onion and Apple Soup


The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


 Spicy Onion and Apple Soup Recipe


Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)


Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.


(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)


Enchilada Casserole

Enchilada Casserole

Enchilada Casserole


This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe


Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion


In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)


Turkey Burritos with Fresh Fruit Salsa


Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe


Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

 1 can (15 oz.) black beans, rinsed and drained

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese


For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings


(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)


Roasted Cauliflower

Roasted Cauliflower

Roasted Cauliflower


I don’t remember where I had gotten this recipe for Roasted Cauliflower, but it’s going to be on my shopping list for Thanksgiving.


Roasted Cauliflower Recipe


Roasted Cauliflower

1 Tbsp. vegetable oil

1 head cauliflower

1 ½ cups plain Greek yogurt

1 lime zested and juiced

2 Tbsp. chile powder

1 Tbsp. cumin

1 Tbsp. garlic powder

2 tsp. kosher salt

1 tsp. pepper


Preheat oven to 400 F. and lightly grease small baking sheet with vegetable oil; set aside.

Trim base of cauliflower to remove any green leaves and stem.

In small bowl, combine the yogurt with zest and juice, chile powder, cumin, garlic powder, curry powder, kosher salt and pepper.

Dunk the cauliflower into a bowl and use a brush or hands to smear the marinade evenly over surface.  (Excess marinade goes in the fridge in airtight container for up to 3 days, to go on meat or veggies).

Place cauliflower on baking sheet and roast until surface is dry and lightly browned, 30-40 minutes.  The marinade will make a crust on surface of cauliflower.

Let cauliflower stand to cool for 10 minutes before cutting into wedges and serving alongside a big green salad.


(Recipe for Roasted Cauliflower was in www.tasteofhome.com, 2014)