Football season is upon us!

Hi there!  Sorry I haven't posted in a while.  It isn't that I'm not cooking/eating, it is that our wedding is now 48 days away and I have 1,000,000 things to do!  Ahhhh!

Anyway...I LOVE football season!  Not because of football, but because on Sundays when there is a home game, I get to hole up at home and cook!  So even though weather.com is telling me that it is currently 62 degrees out, I'm pretending it is freezing!  Here is what is cooking up in my kitchen on this "winter" day...

Pumpkin-Cranberry Bars

Makes for a delicious high fiber/protein breakfast or a lovely mid-afternoon snack with a cup of tea!

Ingredients:

1 c. packed light brown sugar

4 Tbsp. reduced-calorie margarine, soft, at room temperature

1 c. canned pumpkin puree

1 large egg

1 large egg white

1/3 c. buttermilk

1 1/4 c. whole wheat flour

1 1/2 c. uncooked old fashioned oats

1 Tbsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. salt

2/3 c. dried cranberries

Instructions:

1.  Heat oven to 350 degrees.  Lightly coat a 9X13-inch baking pan with cooking spray, then dust lightly with flour.

2.  In a large stand-mixer bowl, cream sugar and margarine (could be done with a hand mixer as well, but I love any excuse to use my KitchenAid).

3.  Beat in egg, egg white, pumpkin puree, and buttermilk.

4.  In a medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt.  

 

5.  Stir dry mix into pumpkin mixture just until moistened, then add cranberries and mix gently.

6.  Spread batter in pan and bake 20 to 25 minutes or until center springs back when pressed gently.  Cool and cut into 18 bars.

Serves 18

3 WW points

Fresh Tomato Soup

When Stephen and I decided to go to Italy on our honeymoon, my mom bought me an Italian-cooking cookbook to get in the mood.  Here is one of the recipes that I altered a bit to be a little healthier.

Ingredients:

1 Tbsp. olive oil

1 lb. plum tomatoes, seeded and roughly chopped

1 onion, cut into eighths

1 garlic clove, slice thinly

1 celery stalk, chopped coarsely

2 c. chicken stock, fat-free

2 oz. dried, whole wheat, short-cut pasta (such as elbows)

Salt and pepper, to taste

Fresh flat-leaf parsley, chopped, to garnish

Instructions:

1.  Pour the olive oil into a large, heavy-bottom pan.  Add tomatoes, onion, garlic, and celery.  Cover and cook over low heat for 45 minutes, occasionally stirring gently, until the mixture is pulpy.

2.  Blend the mixture with a hand blender, or in a food processor, to a smooth puree.

3.  Add the chicken stock and bring to a boil.  Add the pasta, bring back to a boil, and cook for 8-10 minutes, until the pasta is tender but still firm to the bite.  Season to taste with (lots of) salt and pepper.

4.  Ladle into warmed bowls, sprinkle with parsley, and serve immediately.

Serves 4

2 WW points

Serve with a whole wheat grilled cheese for added deliciousness!  :-)

Enjoy!  Off to learn Italian!

Baci,

Amy