Pumpkin Chicken Enchiladas

8 corn tortillas

A few tablespoons of cilantro

Chicken, shredded (maybe a pound)

Optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Chicken Parm Meatball Subs

So. Stinking. Good. And super easy to make a lot ahead of time and freeze. I even threw them in the crock pot right out of the freezer with a can of Marinara for a couple of hours (just ignoring the cooking/tomatoe-y part, basically) and it was perfect!

Ingredients

1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 1/2 pounds ground chicken
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt
Pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone

Directions

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

Buffalo Chicken Bites

Ingredients:

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, Place cornflakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Super Easy Super Yummy Crock Pot Soup

Can of Rotel (any kind)
Can of corn
Can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken. Enjoy! (Good with tortilla chips!)

Baked Ziti with Pumpkin and Sausage

Ingredients

• Nonstick cooking spray
• 4 cups (12 oz.) dry regular or whole-wheat ziti
• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch cayenne pepper
• 1 can (12 fl. oz.)Nestle Carnation Evaporated Fat Free Milk
• 4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut into 1/4-inch slices
• 1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach
• 1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella cheese
• 1/2 cup (1.5 oz.) shredded Parmesan cheese

Directions

Preheat oven to 425º F. Spray 4-quart baking dish with nonstick cooking spray.

Prepare pasta according to package directions. Reserve 1/2 cup pasta cooking water and set aside for later use. Drain pasta; return to cooking pot.

Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and cayenne pepper in medium skillet over medium heat. Slowly add evaporated milk, stirring until smooth. Cook, stirring occasionally, for 2 to 3 minutes or until mixture begins to thicken slightly. Pour over pasta in pot. Add sausage and reserved pasta cooking water; stir well.

Spread half of the pasta mixture into prepared baking dish. Top with spinach. Cover with remaining pasta mixture. Lightly spray piece of foil with nonstick cooking spray. Cover ziti with foil, greased side down.

Bake for 20 minutes or until heated through. Combine mozzarella and Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese mixture. Bake, uncovered, for an additional 5 minutes or until cheese is melted.