As the seasons change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple is a tested crowd pleaser- even your picky eaters will smile.
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This recipe was inspired by my father who eats oatmeal every single morning and never tires of it. Nope- he’s a regular with the oats and this holiday season I’ll be visiting him at the beach … I’m going to surprise him by making this baked oat recipe; I know he'll enjoy it!
Roasted Acorn Squash Stuffed Shells is a perfect in season meal for a fall/winter night. When you gather acorn squash from your garden or farmers market take it home, roast, puree and place in baggies until you are ready to use. Makes its easier for those busy weeknights.
This sweet twist on beer bread uses two surprise ingredients - yogurt and pie filling! Change up the yogurt and pie filling flavors to come up with all kinds of variations. For a non-alcoholic version, feel free to use soda instead.
Do you love all things pumpkin in the fall? Get your daily dose of pumpkin in these delicious cookies. Don’t feel guilty when you grab more than one!
These Pear & Walnut muffins are low in calories and a delicious breakfast option. Served warm with a dollop of butter makes a great snack as well!
Light, fluffy pancakes get a sweet and salty makeover with smoky bacon and pure maple syrup.
This is meant to be cooled and served at a ready-to-go treat. But one served hot with a small scoop of Stonyfield Frozen Yogurt is a treat not to be missed! Use cookie cutters to make them even more fun. Store or freeze in airtight containers.
A healthier version of the classic chocolate mousse with a touch of tart pomegranate will make this your go to dessert when you need a quick chocolate fix!
I love carbonara. But sometimes I find the egg sauce a bit, well, slimy. To fix that I often dilute the eggs with cream. While this tastes pretty darned good, it happens to have a pretty darned bad effect on my hips. So lately I’ve been using yogurt instead. You can use any kind of plain yogurt in this recipe (from non-fat to whole milk). I’m still partial to the whole milk version, but again, I swap it out for lower fat when my mind is on my hips. I also swap out the traditional bacon or pancetta for the much lighter Canadian version.
These will be a big hit - the creamy filling melts in your mouth, while the bacon crumbles on top add a nice texture balance.
It's delicious for brunch, afternoon snack, just about any time.
The rosemary flavor is subtle, and the olive oil will take away some of the guilt when you go back for a second piece.
These muffins are yummy, but not super-sweet. Makes a great lunch treat for the kids.
