Hey thank you! a spark of culinary fury out there!
very easy here goes...
Angry Cream corn and Pumpkin Soufflé`
Cream corn entrée 1 cup (pre-made product)
Canned pumpkin ½ cup
Parsley chopped 1 tsp
Salt & pepper to taste
Combine corn entrée and pumpkin; add parsley, season if desired. Place in small soufflé dishes or inside of an apple (hollowed out fruit).
Bake in 350 degree oven for 16-22 minutes or until heated.
Serves 3-1/2oz portions
Harvest Pumpkin Soup
Vanilla yogurt 1 cup (low fat, no added sugar)
Canned Pumpkin ½ cup
Milk ½ cup (low fat, skim, or cream)
Brown sugar ¼ cup (sub *splenda)
Honey 1 tbsp (*splenda or omit)
Cinnamon ½ tsp
Whipped cream
Cinnamon toast crudités` (*sub apple cider for milk)
Combine ingredients and stir until consistency is fairly thin and smooth. This soup should be like a thin pudding.
Serve in a bowl, wine goblet, hollowed out mini pumpkin or what ever you like. Garnish with a whipped cream flower and a cinnamon toast piece. Serves 4-3oz servings
Winter Salad with Cranberry Vinaigrette`
Mixed salad greens 1 cup (any kind you like)
Cherry tomato 2 each
Swiss cheese 2 oz (strips or cubes)
Almonds 1/8 cup (sliced-sub any nuts)
Dressing:
Oil 3oz (any kind)
Cider vinegar 1 ½ oz
Cranberry sauce 2 oz
Honey 2 tbsp
Water 2 tbsp
Salt & pepper to taste
Arrange greens on plate place items on salad. Combine ingredients for dressing and shake or stir well. Refrigerate if not using until needed. Drizzle dressing over salad.
Fresh cranberries, pear, or apple slices would also add a nice crunch to your fall salad.
Serves two salads.
Grilled Chicken Breast with Warm Pumpkin Caramel Glaze
Chicken breast, grilled 2 each (4-5 oz breast)
*note-you can also sauté chicken in skillet instead of grilling)
Canned pumpkin ¼ cup
Caramel sauce 1/8 cup
Milk 2 tbsp (or water)
Black pepper as needed
Red onions, sliced 1-1/2 cups
Oil 2 tbsp
Red wine 1/8 cup (sub water or apple juice)
Mixed greens ½ cup
1. Prepare onions this will be the under-liner for your chicken. We are basically going to caramelize the onions. In skillet or small pan over medium heat sauté the onions in oil, when they begin to get translucent (at this point they will begin to caramelize or brown-the sugars come out of the onions causing the browning), add wine and lower heat and simmer until they are soft-set aside until needed.
2. Grill or sauté chicken as desired, you can also use a pre cooked or pre grilled product from your local store to ease in the meal preparations. While doing this assemble sauce by combining pumpkin, caramel, milk, and pepper.
To finish plate presentation place some red onions on the plate, place a small handful of the mixed greens off to the side of the onions, arrange the chicken piece offset on the onions. Drizzle chicken and greens with pumpkin caramel sauce.
Serve! This serves two servings.
You can also combine the above recipes for an entire meal and place the angry cream corn and pumpkin soufflé on the dinner plate with the chicken. Serve the soup first, then salad, then entree.
Chef Tip: the soup can double up or be used as a think pudding for a dessert instead of a sweet chilled soup!
Thanks for the feedback!
Ricki
I should of noted this was for a diabetes class if i did not before if diabetic adjust the recipes if not use regular sugars and stuff!
