Butternut Squash Spinach Chicken Soup

This is a yummy autumn soup that's pretty darn healthy to boot!

Butternut Squash Spinach Chicken Soup

6-1/4 cups low-sodium vegetable broth
4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped
2 medium onions, chopped
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 jalapeño pepper, seeded and minced
1-1/2 cups diced butternut squash
4 cups chopped fresh spinach
1 cup cooked or low-sodium canned chickpeas, rinsed and drained

1. Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeño pepper.

2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

It's definitely a new family favorite! Happy Cooking! Enjoy!

Pumpkin Chocolate Chip Bread

This is one of our family favorites for Thanksgiving!

Yields: 2 large and 1 small loaf

3 1/2 c. flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves

1 c. butter/ margarine

2 c. sugar

4 eggs

1 can pumpkin

1 1/2 c. chocolate chips

Mix together, adding ingredients in order listed. Bake at 350 degrees for 60 minutes with large loaf and 50 minutes for a small loaf, or until tooth pick comes out nearly clean. Enjoy!

Apple, Sauerkraut, & Cheddar Quesadillas

I'll admit: When I first came across this recipe, I was slightly disgusted, but intrigued at the same time. These quesadillas are yummy! I did add a little chopped ham (lunchmeat) which added yet another flavor to the mix. And I ended up making four thinner quesadillas rather than two bigger ones.

Enjoy!

Apple, Sauerkraut, & Cheddar Quesadillas

Ingredients:
1 cup(s) sauerkraut, rinsed
1/2 cup(s) water
2 9-to-10-inch (burrito-size) flour tortillas
1 1/3 cup(s) grated reduced-fat Cheddar cheese
1 small Granny Smith, or other tart, juicy apple, peeled and very thinly sliced

Directions:
Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.

Gradually heat a large cast-iron over medium heat. Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly. Sprinkle with another 1/3 cup cheese.

Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the second one in the same fashion. Variation: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.