Mighty Muffins: Pumpkin Version

I posted about the recipe for Mighty Muffins last month. I decided that with Fall on the way, it was time to make a pumpkin version. These muffins are so moist and delicious. The best part is that they are healthy and easy to make. Mighty Muffins are flourless and made with oat bran. Instead of sugar, the recipe calls for raw honey. I actually substitute 1/4 cup agave nectar for the honey. I have used hemp milk several times instead of milk. For the pumpkin muffins, I used an equal amount of pumpkin instead of applesauce. I also substituted vanilla bean paste for the vanilla extract. My next batch will have chocolate chips instead of raisins and walnuts. Hmmm....butterscotch chips may taste good too!!! Here is the original recipe:

Dee's Mighty Muffins
from OH Magazine

Ingredients:

2 c. raw oat bran
2 1/8 t. baking powder
1 T cinnamon
1/2 t. nutmeg
1/2 t. salt
1 c milk
1/2 c unsweetened applesauce
2 egg whites
1 t vanilla
1/2 c raisins, walnuts and honey

Preheat oven to 400. Combine dry ingredients in a large mixing bowl. Combine wet ingredients in another bowl. Add wet to dry and mix. Add rest of ingredients and stir. Bake for 10 min. Reduce temperature to 350 and bake for 10 more minutes.
makes about 10-12 muffins

Chicken and Biscuits

Fresh Out Of The Oven

Served Up On The Plate

My Husband's Plate: Must Have Been Good!!!

This chicken dish was discovered on the Kraft Recipe website. It is very simple to make and can be made healthier with a few substitutes. I used reduced fat cream of chicken soup, fat free cheese, fat free sour cream, skim milk, and reduced fat baking mix to reduce the fat content. This is definitely a comfort food full of creaminess and topped with warm fluffy biscuits! Enjoy!

Chicken and Biscuits
http://www.kraftfoods.com/kf/recipes/chicken-biscuits-111306.aspx

1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 cup KRAFT Shredded Mild Cheddar Cheese
3 Tbsp. milk
1 cup baking mix

HEAT oven to 375ºF. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
STIR milk and remaining sour cream into baking mix. Drop by heaping tablespoonfuls into 6 mounds on top of chicken mixture.
BAKE 35 min. or until biscuit topping is golden brown and chicken mixture is hot and bubbly.

Easy Cajun Stew

This is one of my favorite stews to make and eat. It is SO easy! I just mix together the following: 1 cup chicken broth, 1 can cajun flavored stewed tomatoes (chop up tomatoes slightly), and a little over a half a bag of gumbo veggies. I heat it all up in a saucepan until the veggies are tender. I then add some shrimp (minis in this picture) and let it continue to cook until the shrimp appears done. This stew tastes great served with cornbread. The leftovers taste delicious over grits or polenta!!