Pumpkin Cream Cheese Loaf

I took the healthy pumpkin loaf recipe from Spark Recipes and added a low-fat cream cheese layer!

Tastes way better than the one from Starbucks!

1 cup margarine

3 cups sugar
4 eggs
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups canned pumpkin
1 cup nuts

this will make 2 loaves...make one with cream cheese and one without!

1. Cream together margarine, sugar, and eggs.

2. Combine all dry ingredients and add to creamed mixture alternately with water and pumpkin.
3. Beat well.
4. Pour into 2 well greased loaf pans or makes 24 muffins. ***for cream cheese center
5. Bake at 350 degrees for 55-60 minute (for loaves)or until toothpick comes out clean.

**for cream cheese center

1 pkg. (8 oz.) reduced-fat cream cheese, at room temperature

1 egg white

2 Tbsp. granulated sugar

1 tsp. vanilla

-whisk ingredients together until smooth

-Spoon half the pumpkin batter into 9x5-inch nonstick loaf pan sprayed with cooking spray; cover with cream cheese layer and top with remaining pumpkin batter.



What could be better than breakfast in bed??

Broccoli 'n Cheddar Soup....PANERA style

Panera Bread has a great selection of soup, especially their creamy Broccoli and Cheddar.
I wanted to make a healthier version of all the copycat recipes and it turned out great!!

• 1 1/2 tablespoons olive oil
• 3/4 medium chopped onion
• 1 1/2 cups carrot, julienned
• 1/2 cup melted heart healthy margarine
• 1/2 cup flour
• 3 cups low-fat milk, with a couple of tablespoons of reduced-fat sour cream
• 3 cups chicken stock
• 3/4 lb fresh broccoli
• 1/2 teaspoon nutmeg (optional)
• 12 ounces grated sharp cheddar cheese
• 1 1/2 tsp. salt and pepper--to taste 

1. Saute onions in olive oil until transparent, add julienned carrots. You may need to add more olive oil to prevent burning. Saute both on medium heat for a few minutes, set aside. 
2. Cook melted margarine and flour using a whisk over medium heat for 3-5 minutes (use the pot that you are going to make the soup in). Stir constantly and add milk and sour cream mixture. Continue to stir until  your mixture starts to thicken.
3. Add chicken broth and simmer for 20 min. Occasionally stirring with whisk.
4. Add the broccoli, carrots and onions. Cook over low heat for 10-15 minutes.
5. Add salt, pepper, nutmeg...I added a clove of minced garlic for flavor!

Serve with grated cheese and crusty bread!!

3 Cheese Chicken Penne Florentine

This is one of my favorite recipes to make when inviting company for dinner!

The pasta comes out perfect every time....extremely creamy

(and no one needs to know that there is no heavy cream!). You can alter the recipe with putting in different veggies, cheese or even adding shrimp!

Oh and add garlic for more flavour!

So ooey-gooey...you must try this recipe!!

Veggie Mixture

Three Cheese Mixture

Adding it all together: veggies, cheeses and chicken (while the pasta boils)

For the recipe click --> http://www.myrecipes.com/recipe/three-cheese-chicken-penne-florentine-10000001160622/

Pita Chip Coated Chicken Tenders

YUM, YUM, YUM.....these turned out GREAT!!

Had some stale pita chips laying around, and remembered seeing a recipe that coats chicken tenders in broken pita chips and created my own little recipe

For 6 chicken tenders I used:
1cup crushed pita chips
cajun seasoning
black pepper and salt
a few sprinkles of parmesean cheese

1. Put ingredients above in a ziploc bag and give it a good shake, then pour out onto sm. plate
2. Crack an egg open and beat in a bowl.
3. Give your chicken out (I always marinate it for a few hours in light mayo and Italian dressing).
4. Dip your chicken in the egg, then roll it around in the chip mixture.
5. Place your chicken tenders onto a greased baking sheet.
6. Bake at 400F for 15min or until done

Comes out moist and crispy!