Creamy Pumpkin Penne

Creamy Pumpkin Penne

8 oz penne pasta

4 tsp olive oil

1 large onion, thinly sliced

4 cloves of garlic, minced

about 4T chopped fresh sage, or 1/2 to 1 T dried sage (to taste)

4 links cooked chicken sausage, sliced, or 1 turkey kielbasa, sliced

1 cup low fat cottage cheese (1% milk fat)

1 cup pumpkin puree

1 cup nonfat milk

pinch of nutmeg

10oz torn spinach, thick stems removed

grated parmesan or pecorino romano cheese, optional

Heat olive oil in a skillet over medium-low heat. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Add garlic, sage, and chicken sausage; continue to saute.

Meanwhile, cook pasta according to package directions.

In a blender, combine combine pumpkin, cottage cheese, and milk. Blend until no lumps are present. Add to sausage mixture in skillet and continue to cook over low heat. Season to taste with salt and freshly ground pepper, and a pinch of nutmeg.

Drain pasta and return to pot over low heat. Add sausage mixture and baby spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

Pumpkin Oats

I love the change of seasons from Summer into Fall. I love all of the fall foods, warm bowls of chili, roasted vegetables, soups, and in the mornings, a big bowl of oatmeal. I had a can of pumpkin that I've been looking forward to digging into, so I thought I'd make some Pumpkin Oats.

Pumpkin Oats
3/4 cup water
3/4 cup unsweetened vanilla almond milk
1/4 cup steel cut oats
1/3 cup pure pumpkin, pureed
nutmeg
cinnamon
sliced almonds
unsweetened shaved coconut

Bring water and almond milk to a boil, stir in oats and cover, cooking for 7-10 minutes, until done. Remove from heat and stir in pumpkin. Pour into a bowl and top with nutmeg, cinnamon, almonds and coconut. Enjoy!

Turkey Taco Stuffed Shells

In the mood for Mexican, or maybe a little Italian? How about a little of both! I decided to try these shells I had heard about from a friend...however, I always have to do things my own way, so I started by making my own taco seasoning again. Here's what I used for the shells:

Taco Seasoning

1 Tbsp. Chili powder 
1 tsp. Garlic powder 
1/4 tsp. Onion powder 
1/4 tsp. crushed red pepper flakes 
1/4 tsp. Oregano, dried 
1/2 tsp. Paprika 
1 1/2 tsp. ground Cumin 
1 tsp. Salt 
1 tsp. black Pepper

Combine all spices together, use 1 tbsp. for each pound of meat.

Turkey Taco Stuffed Shells

1 lb. Extra Lean Ground Turkey 

19 Jumbo Pasta Shells

1 cup of water

1 (16oz. can) fat free Refried Beans 

3/4 cup Cheddar Cheese, shredded

1/4 cup Monterey Jack Cheese, shredded (I mixed them together)

1 tbsp. taco seasoning

1 16oz. jar of Salsa, divided

1 small green pepper, chopped 

1/4 cup green onions, sliced 

1/2 cup Sour Cream, reduced fat

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.

Brown the ground turkey in a large skillet; drain fat. Mix all spices together and then stir in with water; cook over low heat until thickened, about 5 minutes. Stir the pepper, refried beans and 3/4 cup cheese into the taco meat. 

Spoon meat mixture into prepared pasta shells. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

 

Bake in preheated 350 oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.