Pumpkin Cinnamon Rolls with Cream Cheese Frosting

10/18/2020

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
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It’s pumpkin spice season and that means Pumpkin Cinnamon Rolls are on your weekend breakfast menu! In addition to being easy-to-make, fluffy, and delicious, these rolls use a whole can of pumpkin puree! It’s about time to make that kitchen smell like fall.

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October 18, 2020 at 09:01AM
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Butternut Squash Ravioli

10/18/2020

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Butternut Squash Ravioli
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Butternut squash ravioli

If you’re ever wondering how to spend a rainy, gray fall day, here’s your answer: make this butternut squash ravioli recipe! It’s a bit of a project, as you’ll make both the pasta and the filling from scratch, but Jack and I can attest that it’s a total blast. Your kitchen will fill with the mouthwatering aroma of roasting squash, shallots, and sage, and you’ll have a chance to get a little crafty as you carefully fill and punch out each piece of butternut squash ravioli.

Then comes the best part: you eat! I love to serve my butternut squash ravioli with a light sage and white wine sauce, but you could just as easily top it with olive oil, sea salt, and a shower of Parmesan cheese. It’ll be delicious either way, thanks to the fresh, al dente pasta and the creamy squash filling. Let’s cook!

Butternut squash ravioli recipe ingredients

Butternut Squash Ravioli Recipe Ingredients

Homemade pasta is always a treat, but the rich, creamy filling is what makes this butternut squash ravioli recipe so special. These wholesome ingredients pack it with irresistible autumn flavor:

Butternut squash – You couldn’t make butternut squash ravioli without it! It makes the filling super creamy without any cheese or cream.
Roasted shallots and garlic – For savory, umami depth of flavor.
Fresh sage – Because nothing’s better than fresh sage + roasted squash in the fall!
Walnuts – They add richness to the filling, working with the squash to make it thick and creamy.
Apple cider vinegar – Its tangy flavor highlights the savory roasted shallots and garlic.
Nutmeg – Just a pinch! I love its nutty flavor with the sweet roasted squash.
And sea salt and fresh black pepper – To make all the flavors pop!

Along with these filling ingredients, you’ll need flour, eggs, olive oil, and (more) sea salt to make the pasta.

Find the complete recipe with measurements below.

Butternut squash ravioli recipe filling in a food processor

How to Make Butternut Squash Ravioli

I like to think of this butternut squash ravioli recipe in three parts: making the filling, making the pasta, and assembling and cooking the ravioli. Here’s how it goes:

First, roast the squash, shallots, garlic, and sage. If you can, do this step in advance, as the filling is thicker and creamier when the squash has plenty of time to cool. Roast the squash cut-side-down at 400° until it’s completely soft, about 40 minutes. Wrap the shallots, garlic, and sage in foil with a pinch of salt and a drizzle of olive oil, and roast them for 20 minutes. After you roast the veggies, set them aside to cool for at least 30 minutes.

Next, make the pasta dough according to this recipe. Stop at the end of step 2 for now, wrapping the dough in plastic wrap and letting it rest at room temperature for 30 minutes.

Meanwhile, make the filling. Pulse the walnuts in a food processor until they’re finely ground. Then, add 1 1/2 cups of the roasted squash flesh, the roasted sage, shallots, and garlic, apple cider vinegar, nutmeg, salt, and pepper. Process until the filling is smooth and creamy. Season to taste… good luck not eating it all out of the food processor with a spoon! Chill the filling while you roll out the pasta.

Homemade pasta

Return to the homemade pasta recipe to roll out the dough. You’ll skip step 5 (the folding) and stop after step 6 (rolling out the pasta sheets). You should end up with four wide, thin sheets of pasta dough. After you roll them out, spread them on two lightly floured baking sheets.

Homemade pasta sheets on a baking sheet

Next, fill the ravioli! Use a 1-tablespoon cookie scoop to dot the filling onto two sheets of pasta. I like to lightly score the dough with my ravioli stamp so I know how far apart to space the filling. If you don’t have a ravioli stamp, you can use a pizza cutter or sharp knife to cut square ravioli. Just make sure to space the scoops of filling at least 2 inches apart.

Hand cutting out homemade ravioli with a stamp

Then, cut out the ravioli. Lay the two remaining sheets of pasta over the ones dotted with filling, and use your ravioli stamp, pizza cutter, or knife to cut out ravioli with the dollops of filling in the middle.

Butternut squash ravioli on marble

Finally, cook! Drop the ravioli into a large pot of boiling salted water, and cook for 4 minutes. Serve hot, and enjoy!

Butternut squash ravioli on a baking sheet

Butternut Squash Ravioli Recipe Tips

Roast the veggies ahead of time. As I mentioned in the step-by-step instructions above, I recommend roasting the squash, shallots, garlic, and sage in advance. That way, they’ll be completely cool when you blend up the filling. If the veggies are cool, the filling will be thicker, so it’s easier to work with when you’re cutting out the butternut squash ravioli.
Keep the pasta dough covered in plastic wrap when you’re not working with it. The pasta dough dries out quickly, so if you’re not working with it, cover it with plastic wrap to help it retain moisture.
Get scrappy. The number of ravioli this recipe yields will vary based on how large you cut your pasta. Just like when you’re making sugar cookies, start by cutting out ravioli close to the edges of the dough, and then work towards the center, puzzling the cut-outs together to make as many as you can. Then, don’t be afraid to use any large scraps to make a few more!
Cook the pasta right before you eat. The butternut squash ravioli is best hot from the stove. If you’re serving it with a topping like the wine sauce and vegetables in the recipe below, prep the components before you cook the pasta so that you can quickly plate it and eat while it’s freshly cooked.
Eat the leftover filling. After you make this butternut squash ravioli recipe, there’s a good chance you’ll end up with leftover filling. Don’t let it go to waste! Use it as a sauce for your favorite pasta shape, or enjoy it as a dip.

Two plates of butternut squash ravioli

Serving Suggestions

I love to top my butternut squash ravioli with a tangy, aromatic sauce made from garlic, sage leaves, white wine, and fresh thyme. It comes together in right around 5 minutes – less than the time it takes to boil water and cook the pasta – and it’s the perfect simple finishing touch for the flavorful ravioli. I complete my plate with cubes of roasted butternut squash, sautéed kale, and toasted walnuts for crunch. This combination is simple, elegant, and packed with texture and flavor. I really hope you give it a try!

But if the sauce and vegetable topping don’t sound like your thing, that’s ok! (You just made ravioli from scratch, for crying out loud!) The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad. My Pear Salad with Balsamic and Walnuts and Shredded Brussels Sprouts Salad would both be great choices.

Butternut squash ravioli recipe

More Favorite Cooking Projects

If you love this butternut squash ravioli recipe, try one of these autumn cooking projects next:

For more favorite fall recipes, check out this post!

Homemade ravioli

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Sautéed Kale

10/18/2020

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Sautéed Kale
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Sauteed kale

If you’ve never cooked sautéed kale before, now’s the time to try it! It’s a versatile side dish, just as at home alongside a bowl of soup as it is next to a pile of pasta, but it’s also a fantastic cooking component. My recipe calls for 6 ingredients (3 of which are olive oil, salt, and pepper), and it cooks up in under 5 minutes. Because it’s so simple, it’s one of my go-to additions to clear-out-the-fridge frittatas, quick weeknight pastas, improvised grain bowls, and more. As an added bonus, it’s jam-packed with nutrients, and it tastes delicious. Kale may not be as cool as it was 5 years ago, but this sautéed kale recipe will always be a mainstay in my kitchen.

Sauteed kale recipe ingredients

Sautéed Kale Recipe Ingredients

We’ll use 6 simple ingredients in this easy sautéed kale recipe:

Kale! I love tender lacinato kale, but another variety, such as curly kale, will work here too. Before you cook it, wash and dry the kale and remove any tough stems. Then, tear or chop the leaves into bite-sized pieces.
Extra-virgin olive oil – It adds rich flavor and helps the kale soften as it cooks.
Garlic – It amps up the flavor in this simple dish.
Lemon juice – It makes the hearty kale nice and bright.
And sea salt and fresh black pepper – To make all the flavors pop!

Heat the oil in a large skillet over medium heat. Add the garlic, chopped kale, salt, and pepper, and cook, tossing, until the kale wilts. Remove from the heat, and squeeze a little lemon juice over the kale. Season with salt and pepper to taste.

That’s it! Change up the seasoning by sprinkling crushed red pepper flakes or everything bagel seasoning over the cooked kale. Enjoy!

Find the complete recipe with measurements below.

Lacinato kale

Sautéed Kale Serving Suggestions

On its own, this sautéed kale recipe is a healthy, delicious side dish that pairs well with nearly any protein, pasta, or soup. However, it’s also a versatile cooking component! Here are a few of my favorite ways to use it:

In a frittata. Make a very-veggie frittata with sautéed kale and whatever other vegetables or herbs you like. It’s yummy in these mini frittata muffins too!
In pasta. Toss it with your favorite noodles, marinara sauce, and Parmesan or vegan Parmesan cheese. You could also stir it into pesto pasta or spaghetti aglio e olio. Not in the mood for pasta? It’s delicious with spaghetti squash and sweet potato noodles too!
In a grain bowl. Add it to this buddha bowl or this veggie bowl, or make your own bowl with the sautéed kale, a grain like quinoa, farro, or brown rice, and a protein like baked tofu, tempeh, lentils, or roasted chickpeas. Top it off with a flavorful sauce like tahini sauce, peanut sauce, chipotle sauce, or cilantro lime dressing.
In tacos or quesadillas. Give a green boost to vegetarian tacos or quesadillas by tucking in a few leaves of sautéed kale.
On pizza. Trust me, it’s delicious!

How do you like to use sautéed kale? Let me know in the comments!

Sauteed kale in a skillet with wooden spatula

More Favorite Kale Recipes

Love kale? Try one of these delicious recipes next:

Click here to browse more recipes!

Vegan Pumpkin Bread

10/17/2020

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Vegan Pumpkin Bread
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Of all pumpkin treats, pumpkin bread is my favorite. Specifically, my heart belongs to this vegan pumpkin loaf. After baking a batch I have to give the loaves away so I don’t go crazy sneaking off with slices throughout the day. It’s one of those recipes you make to confirm to yourself that fall has arrived.

This recipe started out as Piper Davis’ pumpkin bread from her excellent cookbook, The Grand Central Baking Book. Eventually, I veganized it by replacing the eggs with ground flaxseed, plus a few other tweaks. It’s been my go-to recipe for years. It’s a bit sweeter and cakier than other pumpkin breads, and it reminds me of the slices they sell at Starbucks—except moister. I love it with a cup of coffee.

THE BEST PUMPKIN TO USE IN PUMPKIN BREAD

I use canned pumpkin purée. Yes, you can use homemade pumpkin purée, but to be frank, canned pumpkin is unfailingly better and it’s way less work. This recipe uses one whole small can of pumpkin so you don’t have to fret over how to use up a lingering few tablespoons.

Do not use canned pumpkin pie mix, which has spices and sugar already added to it.

A loaf of Moist Pumpkin Bread cooling on a rack with a second loaf in the pan behind it.

HOW TO REPLACE EGGS IN VEGAN BAKING

Eggs play an important role in giving quick breads structure. To make this vegan quick bread, you have two simple plant-based options that help bind the batter and lend the same cakiness that eggs would.

Flaxseed: Ground flaxseed makes a gel when you mix them with water. This gel acts as an egg replacer to add structure to cookies, cakes, and quick breads. They’re a trusty ingredient in vegan baking. You can find flaxseed in the natural food aisle of most grocery stores. They have a short shelf life, so it’s best to keep them in the freezer.

Aquafaba: You likely have a can of beans in your pantry, which means you have an existing alternative to a flax egg! Aquafaba is a fancy name for the liquid in a can of chickpeas. Yes, the stuff we usually tell you to drain and rinse off—turns out that goopy bean juice is a fantastic egg replacer.

To use aquafaba as an egg replacer in this recipe, just add 1/2 cup of the liquid from a can of beans and omit both the water and the ground flaxseed. Liquid from chickpeas works best, but I’ve also used the liquid from canned kidney beans and white beans and had success. Aquafaba stores for up to a week in the fridge, but you can also freeze it in ice cube trays for easy portioning. Pop the frozen cubes out of the tray and store in a zip-top bag.

SPICE SWAPS AND MIX-INS FOR VEGAN PUMPKIN BREAD

Out of an ingredient, or want to get creative? You can play with spices and mix-ins for different flavor directions.

Add up to 1 cup chopped walnuts or pecans.
Add up to 1 cup vegan chocolate chips. (Many popular semisweet chocolate chips have milk and butterfat.)
Add up to 1 cup raisins or dried cranberries.
Add up to 1/2 cup finely chopped crystallized ginger.
Replace the spices in the recipe with 1 tablespoon Chinese five-spice powder. (I’m currently really taken with this version.)
Use 1 tablespoon pumpkin pie spice instead of the spices in the recipe.

Two slices of the Best Vegan Pumpkin Bread on a white plate with butter melting on top.

PUMPKIN BREAD SUGAR SWAPS

The amounts of white and brown sugar here are not set in stone. You can tailor it to your liking.

Use all white sugar. The flavor of the pumpkin and spices will come through more.
Use all brown sugar. Your pumpkin bread will have more of a gingerbread flavor.
Replace 1/2 cup of the sugar with maple syrup. Using only maple syrup will overwhelm the other flavors.
Reduce the sugar by 1/2 cup. The bread won’t be as moist and tender, but if you prefer less sweet desserts, it’s worth a go.

FLOUR SWAPS FOR PUMPKIN BREAD

Feel free to swap the all-purpose flour with any of the following. I’ve made this bread all the following ways, and the texture and flavor remain essentially the same.

White whole wheat flour for all the all-purpose flour.
Whole wheat pastry flour for all the all-purpose flour.
Spelt flour for all the all-purpose flour.
Half all-purpose flour and half regular whole wheat flour.

CAN I MAKE GLUTEN FREE PUMPKIN BREAD?

I wouldn’t recommend making this pumpkin bread gluten-free. This particular recipe makes a dense batter, and for it to work as a gluten-free loaf, it would need eggs for added structure. If you use only gluten-free flour in this bread, it will be very dense and gluey.

Two stacked slices of Dairy-Free Pumpkin Bread on a white plate with butter melting on top.

CAN I MAKE MUFFINS, MINI LOAVES, OR A SINGLE LOAF?

Sure! This recipe will yield at least two dozen muffins, or six 5 1/2 x 3-inch mini loaf pans. (I particularly like the way this batter rises in mini loaves, plus they are convenient for giving to friends.) You can also bake this in a standard-size Bundt pan or halve the recipe and make a single loaf.

THE BEST WAY TO FREEZE VEGAN PUMPKIN BREAD

I actually prefer this bread after it’s been frozen and thawed. After freezing and thawing, the texture and flavor of this bread improves; it becomes moister and cakier, and it slices more neatly.

To freeze: Wrap cooled loaves in plastic wrap, then in foil. Freeze them for up to 3 months. Thaw overnight in the fridge, or on the counter for three to four hours (no need to unwrap).

MORE SWEET VEGAN TREATS

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October 17, 2020 at 09:03AM
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5 Soul Satisfying Comfort Food Dinners for Hunkering Down

10/17/2020

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5 Soul Satisfying Comfort Food Dinners for Hunkering Down
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This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.

Once the weather got nice, I initiated my rituals of being outside as much as possible, from setting up a desk on the front porch to pretending mowing our tiny lawn is a workout.

As the nights get cold and Daylight Savings Time prepares to rear its hateful head, the inevitable shift indoors meets with less resistance. I mean, it’s going to happen anyway, so why not lean in?

When it starts to get frosty, I want dinners that are simmered and soul-satisfying. Besides, I need extra energy to fuel all the strategic layering it takes to comfortably walk the dog.

These dinners make me feel warm from the inside giving me, and hopefully you too, the strength to embrace the seasonal shifts of the weeks to come.

One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle — Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer!

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October 17, 2020 at 09:03AM
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Tofu Pumpkin Curry

10/17/2020

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Tofu Pumpkin Curry
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This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal.

I put up a recipe request box on Instagram for pumpkin week and pumpkin curry was a request that stood out to me! I love curry and knew that a pumpkin curry would be the perfect savory recipe.

This tofu pumpkin curry is inspired by my sweet potato curry recipe. Curry is the perfect comfort meal year round. I love the bold flavors and seasonal produce you can incorporate.

Bowls of tofu pumpkin curry topped with cashews and served with rice.

I also have to mention that we served some of the tofu and squash from this dish to Olivia for supper one night and she loved it. So it’s also baby approved too… win, win!

Tofu Pumpkin Curry Ingredients

vegetables – red onion, yellow bell pepper, pumpkin, baby greens, garlic and fresh ginger
extra firm tofu
red curry paste – I like the Thai Kitchen brand
coconut milk
water or vegetable broth
coconut sugar
olive or avocado oil
sea salt and pepper
optional for serving: rice, basil, limes and cashews

Pot of tofu pumpkin curry with fresh greens.

What Type of Pumpkin to Use

I used kabocha squash for this recipe which is Japanese pumpkin, but sugar pumpkin, butternut squash or even sweet potato would work as well. Kabocha squash doesn’t need to be peeled, but if you use pumpkin or butternut squash be sure to peel it before using.

Pot with tofu pumpkin curry and a spoon.

How to Prep Tofu for Curry

A couple notes about tofu for this recipe: I recommend buying extra firm and remember to press it to get all the liquid out. The tofu pressing process takes a little bit of time, but is not labor intensive… promise.

You’ll start by draining your tofu – cut a slit in the tofu package and drain the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.

Pot with tofu pumpkin curry and a spoon.

How to Make Tofu Pumpkin Curry

Press your tofu – if you haven’t already, press your tofu! I gave the full rundown on how to do that above.

Sauté veggies – heat the oil in a large, deep skillet over medium heat. Add the onion, bell pepper, ginger and garlic and cook until fragrant. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.

Simmer – add the pumpkin, coconut milk, water, sugar, salt and pepper to the skillet and stir to combine. Bring the mixture to a simmer, cover and cook until the pumpkin is tender and cooked through.

Finishing touches – stir in the baby greens and cook until they’ve just wilted. Remove from the heat and stir in the lime juice. Serve over white rice, brown rice or cauliflower rice.

Two bowls with tofu pumpkin curry served with rice.

Substitutions & Modifications

This is one of those recipes that is so versatile! Here are the substitutions or modifications you can make:

Pumpkin – the kabocha squash (Japanese pumpkin) used in this recipe can be swapped for a different winter squash. I’ve tried it with butternut squash, but I’m sure any type of winter squash will work. Sweet potato also works or you can just try my sweet potato curry instead.
Vegetables – have different veggies on hand or want to clean out the fridge? Feel free to throw them in the curry! I love mixing and matching vegetables in curries.
Protein – I love the tofu in this recipe but it would also work with other protein options. Shrimp, chicken or chickpeas would all work well!
Rice – You can serve this curry over brown rice, white rice or cauliflower rice!

Bowl with half tofu pumpkin curry and half rice.

More Pumpkin Recipes to Try:

If you make this tofu pumpkin curry be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

Tofu Pumpkin Curry

Author: Brittany Mullins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3
Diet: Vegan

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Description

This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal.

Ingredients

1 1/2 Tablespoon olive or avocado oil
1/2 red onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
3 teaspoon minced/grated ginger
3 Tablespoons red curry paste (I like Thai Kitchen)
1 (14 oz) can coconut milk
1 cup water or veggie broth
1 Tablespoon coconut sugar
1 teaspoon sea salt
1/4 teaspoon pepper
2 cups chopped pumpkin (I used kabocha squash)
16 oz extra firm tofu, drained, pressed and chopped into bite size chunks
5 oz baby greens or baby spinach
fresh basil, limes and cashews, for serving
white, brown or cauliflower rice, for serving

Instructions

Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes.
Remove from the heat and stir in the lime juice. Serve warm, over rice.

Category: Lunch/Dinner
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1/3 of recipe without rice
Calories: 354
Sugar: 10g
Sodium: 1366mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 19g
Cholesterol: 0mg

Keywords: pumpkin curry

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October 17, 2020 at 08:53AM
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Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

10/16/2020

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Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes
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Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

Slow Cooker Chicken Enchilada Sweet Potatoes

If you’re an enchilada chicken fan, you’ll love these easy loaded sweet potatoes. The combination of spicy enchilada sauce with sweet potatoes is addictive! I love to top mine with cheddar cheese, sour cream, scallions, and cilantro. And if you haven’t made sweet potatoes in the slow cooker yet, you’ll never make them any other way – it’s my favorite way to cook them. They turn out so tender and delicious! For some more loaded sweet potato recipes, try my sloppy joe sweet potatoes, loaded vegetarian sweet potatoes, and Italian-style stuffed sweet potatoes.

Slow cooker with sweet potatoes and chicken.

I love chicken enchiladas, which is probably obvious by all my enchiladas recipes, like this classic one and these enchiladas verdes. So, I figured why not switch it up and take the enchilada filling and put it on top of a sweet potato instead. The results were delicious!

This recipe is a one-pot meal, all made in the slow cooker if using jarred enchilada sauce. That being said, I highly recommend using my homemade enchilada sauce recipe. It makes all the difference and is pretty quick to make.

For the best results, you will need a 6-quart slow cooker to make this dish. You need enough room to cook four potatoes and chicken breasts. Of course, if you don’t have a large enough crockpot, you can always bake the sweet potatoes.

Meal Prep

These healthy chicken enchilada sweet potatoes are a very filling and easy dinner. They’d be great for meal prep. You can cook the chicken and potatoes ahead of time and then stuff the potatoes and add the toppings before eating.

Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes with sour cream and a spoon.

More Sweet Potato Recipes You’ll Love:

Slow Cooker Loaded Enchilada Chicken Stuffed Sweet Potatoes

Prep Time: 10 mins

Cook Time: 6 hrs

Total Time: 6 hrs 10 mins

These Slow Cooker Chicken Enchilada Stuffed Sweet Potatoes made with chicken breast, cheese and enchiladas sauce are an easy one-pot meal!

4 medium, (about 6 oz each) sweet potatoes, skin on
1 pound boneless skinless chicken breasts
1 teaspoon kosher salt
3/4 teaspoon garlic power
1 cup enchilada sauce, I recommend my homemade
chopped scallions, for serving
1/4 cup light sour cream or Greek yogurt
1/2 cup shredded cheddar cheese
1 tablespoon chopped scallions and/or cilantro, for garnish

Wash and dry the sweet potatoes. Wrap the potatoes individually in foil.
Season the chicken with salt and garlic powder and place on one end of the slow cooker, cover with 1/4 cup enchilada sauce.
Place the potatoes on the other end, stacking 2 on top of 2.
Cover and cook on low for 6 hours.
When done, remove the potatoes and chicken.
Transfer chicken to a small bowl and roughly shred with 2 forks and add the remaining enchilada sauce.
Split open the sweet potatoes, then top with 2/3 of the enchilada chicken.
Drizzle each half with 1 tablespoon cheese and place under the broiler 2 to 3 minutes, or until melted.
Garnish each potato with 1 tablespoon sour cream and scallions or cilantro.

Serving: 1potato, Calories: 413kcal, Carbohydrates: 47g, Protein: 34g, Fat: 10g, Saturated Fat: 4.4g, Cholesterol: 101.5mg, Sodium: 809.5mg, Fiber: 6g, Sugar: 9g

Blue Smart Points: 8

Green Smart Points: 10

Purple Smart Points: 3

Keywords: enchilada chicken sweet potato, slow cooker loaded sweet potato, stuffed sweet potato

posted October 16, 2020 by Gina

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October 16, 2020 at 01:02PM
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Why I Love Nut Milk Bags (For More Than Just Straining Nut Milks!)

10/16/2020

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Why I Love Nut Milk Bags (For More Than Just Straining Nut Milks!)
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Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

The nut milk bag’s terribly-specific name screams unitasker! but it’s actually an incredibly useful tool that can replace many single-use or clumsy, large items in your kitchen and/or home bar.

In terms of practical value, it’s right up there with a reliable cocktail shaker.

The nut milk bag is made of fine, breathable mesh. Because of the airflow, you can use it as a container for drying herbs or edible flowers. It can also replace cheesecloth, fine strainers, coffee filters, and any of the other unwieldy gear you reach for when you need to separate solids from liquid. (And oh yeah, and it strains nut milks, too.)

These bags come in various sizes, but this wide 12-inch size is the best overall. It can hold quite a lot (I used mine recently to strain chicken stock scraps), but also doesn’t seem excessive for straining smaller items like a batch of fresh ricotta cheese. The wide opening also ensures that you can fold it over a bowl or a measuring glass.

I’ve had my current nut milk bag for around four years now and only just recently needed to grab an extra one, since quarantine life had me straining cold brew coffee and homemade cheese concurrently. Not only is this a versatile kitchen tool, but if you’re also a home bar enthusiast (like me!), then this also comes in handy for infusing liquors or straining that batch of homemade orgeat.

The best part of owning one is saying goodbye to so many single use items, and those annoying threads from cheesecloth. And when you’re done with it, it folds up teeny tiny into your drawer until next time.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elana Lepkowski

Elana Lepkowski is a professional photographer, writer, and recipe developer with almost 20 years in the food industry. She began documenting her cocktails in 2011 after mixing drinks in her home bar for years, and her website Stir and Strain is now a widely recognized resource for cocktail enthusiasts. Elana has contributed to Serious Eats, Dinner Party Download, Imbibe, and numerous other publications. When she’s not concocting new syrups at home, you can probably find her at Disneyland.

7 Day Healthy Meal Plan (Oct 19-25)

10/16/2020

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7 Day Healthy Meal Plan (Oct 19-25)
https://ift.tt/3lTF5wQ

7 Day Healthy Meal Plan (Oct 19-25)

posted October 16, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The 7-Day Healthy Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (10/19)
B: Petite Crustless Quiche (5B 6G 5P) and an orange (0B 0G 0P)
L: Chickpea Avocado Salad (3B 8G 3P)
D: Margarita Pizza (6B 7G 6P) with a green salad* (0B 0G 0P) with 2 tablespoons Low-fat Buttermilk Ranch Dressing (1B 1G 1P)

Totals: WW Points 15B 22G 15P, Calories 859**

TUESDAY (10/20)
B: Petite Crustless Quiche (5B 6G 5P) and a pear (0B 0G 0P)
L: Chickpea Avocado Salad (3B 8G 3P)
D: Turkey Stuffed Peppers (5B 5G 3P) with LEFTOVER green salad (0B 0G 0P) with Low-fat Buttermilk Ranch Dressing (1B 1G 1P)

Totals: WW Points 14B 20G 12P, Calories 818**

WEDNESDAY (10/21)
B: Petite Crustless Quiche (5B 6G 5P) and an orange (0B 0G 0P)
L: LEFTOVER Turkey Stuffed Peppers (5B 5G 3P) and 1 ounce avocado (1B 1G 1P)
D: Roasted Chicken with Lemon and Rosemary (recipe x 2) # (5B 7G 5P) with Baked Sweet Potatoes (5B 5G 0P)

Totals: WW Points 21B 24G 14P, Calories 1,031**

THURSDAY (10/22)
B: Petite Crustless Quiche (5B 6G 5P) and a pear (0B 0G 0P)
L: LEFTOVER Turkey Stuffed Peppers (5B 5G 3P) and 1 ounce avocado (1B 1G 1P)
D: Cheesy Rotisserie Chicken Enchilada Skillet (9B 13G 9P)

Totals: WW Points 20B 25G 18P, Calories 1,076**

FRIDAY (10/23)
B: Overnight Oats in a Jar (5B 5G 3P)
L: Antipasto Salad (6B 6G 6P) with 2 ounces multigrain baguette (3B 3G 3P)
D: Asian Farro Medley with Salmon (7B 8G 2P)

Totals: WW Points 21B 22G 14P, Calories 1,023**

SATURDAY (10/24)
B: Pumpkin Pecan Banana Bread (4B 4G 4P) with an orange (0B 0G 0P)
L: Broccoli Cheese and Potato Soup (7B 9G 5P)
D: ORDER IN!

Totals: WW Points 11B 13G 9P, Calories 447**

SUNDAY (10/25)
B: LEFTOVER Pumpkin Pecan Banana Bread (4B 4G 4P) a pear (0B 0G 0P)
L: Antipasto Salad (recipe x 4) (6B 6G 6P) with 2 ounces multigrain baguette (3B 3G 3P)
D: Stuffed Cabbage Casserole (5B 5G 3P)

Totals: WW Points 18B 18G 16P, Calories 877**

*Green salad includes 12 cups mixed greens, 1 medium red bell pepper, 2 medium carrots, 3 scallions and 1 can chickpeas.
**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

# Use extra chicken for Thursday dinner.

7 Day Healthy Meal Plan (Oct 19-25)

Google doc

Shopping List

Produce

6 medium pears (any variety)
6 medium oranges
1 small and 3 medium bananas
1 (6-ounce) container fresh blueberries
4 medium lemons
1 small (5-ounce) Hass avocado
4 large red bell peppers
2 large cucumbers
1 large head garlic
1 (3-inch) piece fresh ginger
7 ounces shiitake mushrooms
4 medium (22 ounces) sweet potatoes
2 medium (10 ounces total) Russet potatoes
1 pound broccoli florets
1 small package snap peas (if buying in bulk, you need 1 cup)
1 small bunch celery
3 medium carrots
1 large bunch scallions
2 medium heads Romaine lettuce
1 (1-pound) clamshell/bag mixed baby greens
1 small bunch baby spinach
1 ½ heads green cabbage
1 small bunch/container fresh rosemary
1 small bunch/container fresh basil
1 small bunch/container fresh chives (can sub 1 tablespoons scallion greens in Ranch Dressing, if desired)
1 small bunch fresh Italian parsley
1 small bunch fresh cilantro
2 dry pints cherry or grape tomatoes
1 medium vine-ripened tomato
1 small red onion
2 small, 2 medium and 1 large yellow onions

Meat, Poultry and Fish

1 package turkey kielbasa
1 package turkey pepperoni
1 package sliced prosciutto
2 (3-pound) whole chickens
1 pound 93% lean ground turkey
1 pound 95% lean ground beef
14 ounces (4) wild salmon fillets

Grains*

1 (10-ounce) multigrain baguette
1 medium package all-purpose flour
1 medium package white whole wheat flour (can use all-purpose flour in Margarita Pizza and Pumpkin Bread, if desired)
1 small package corn tortillas
1 small package dry brown rice (or 3 ½ cups pre-cooked)
1 small package pearled farro (if buying from bulk bin, you need 1 cup)
1 small package quick oats

Condiments and Spices

Extra virgin olive oil
Canola oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Unfiltered apple cider vinegar (I like Bragg’s)
Dried oregano
Light mayonnaise
Garlic powder
Onion powder
White balsamic vinegar
Cumin
Herbes de Provence (can sub 2 tablespoons dried rosemary, if desired)
NuNaturals liquid vanilla stevia or your favorite sweetener
Cinnamon
Red wine vinegar
Honey
Reduced sodium soy sauce*
Oyster sauce
Sambal chili paste
Black sesame seeds
Vanilla extract
Dried thyme
Paprika
Pumpkin pie spice

Dairy Misc. Refrigerated Items

1 (18-pack) large eggs
1 small box butter
1 pint 1% buttermilk
1 small tub fat free sour cream
1 small tub (regular) sour cream
1 (8-ounce) bag reduced fat shredded sharp cheddar cheese
1 (8-ounce) bag shredded Mexican cheese blend
1 (1-pound) bag part-skim shredded mozzarella cheese
1 (4-ounce) chunk fresh mozzarella cheese
1 small package 2% sliced American cheese (can buy a larger bag of reduced fat cheddar and sub an extra in Broccoli Cheese Soup, if desired)
1 small wedge fresh Parmesan cheese
1 pint skim milk
1 (8-ounce) container unsweetened almond milk (can sub ½ cup skim milk in Overnight Oats, if desired)
1 (17.5-ounce) container nonfat plain Greek yogurt

Canned and Jarred

1 (15-ounce) can low sodium black beans
2 (15-ounce) cans chickpeas
1 (14.5-ounce) can petite diced tomatoes
1 (29-ounce) can tomato sauce
1 small can (whole) San Marzano tomatoes (you can buy a larger can of diced tomatoes and sub 1/3 cup in Margarita pizza, if desired)
1 (15-ounce) can pumpkin purée
1 medium jar roasted red peppers
1 jar Giardiniera
1 jar pepperoncini
1 jar pitted green or black olives
1 (16-ounce) jar/can enchilada sauce (or ingredients to make your own)
1 small jar unsweetened apple sauce
1 (32-ounce) carton reduced sodium chicken broth

Misc. Dry Goods

Baking soda
Baking powder
1 small package light brown sugar
1 (4-ounce) package chopped pecans
1 small package chia seeds (if buying from bulk bin, you need 1/2 tablespoon)

*You can buy gluten free, if desired

posted October 16, 2020 by Gina

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October 16, 2020 at 08:18AM
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Pumpkin Spice Granola Bars

10/16/2020

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Pumpkin Spice Granola Bars
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These healthy pumpkin spice granola bars are packed with dried cranberries, pepitas and delicious pumpkin spice flavor! They’re crunchy, delicious and perfect for the fall season.

‘Tis the season for all the pumpkin recipes! If you have been searching for canned pumpkin and striking out this year, I’ve got you! 1) I have a recipe for homemade pumpkin puree so you can make your own at home. 2) Today’s recipe that will satisfy your pumpkin craving… without using any canned pumpkin. Mix a little pumpkin spice with pumpkin seeds and you’ve got the perfect fall snack.

Pumpkin spice granola bars next to a bowl of dried cranberries and teaspoon with cinnamon.

Healthier Granola Bars

When’s the last time you looked at the nutrition label on your granola bar?! The ingredient list is so long and half of the ingredients are either synonyms for sugar or are unrecognizable! I’ve been on a mission to create healthier granola bars that use whole food ingredients, natural sweeteners and have simple ingredient lists. So far I have apple granola bars, chocolate almond granola bars and now these pumpkin spice granola bars, which are the perfect fall snack to satisfy you pumpkin sweet tooth. I already know they’ll be a fan favorite.

Pumpkin Spice Granola Bar Ingredients

old fashioned rolled oats
brown rice crisp cereal – this cereal is similar to Rice Krispies, but made with brown rice so it’s a tad healthier. There are several brands that make brown rice crisps which you should be able to find in the organic/natural section of most grocery stores. Some brands to look for: Barbara’s, One Degree and Nature’s Path.
honey
coconut oil
dried cranberries
pepitas
pumpkin pie spice – most major grocery stores sell pumpkin pie spice but there’s a good chance you have the ingredients in your pantry to make your own! Here’s a simple homemade pumpkin pie spice recipe.
vanilla
sea salt

Mixing bowl with ingredients to make pumpkin spice granola bars.

How to Make Homemade Granola Bars

Prep pan – Start by lining a square baking pan with parchment paper. I like to use large binder clips to clamp the parchment down so it stays in place.

Combine dry ingredients – In a large mixing bowl, combine the oats, cereal, 1/8 cup of dried cranberries and 1 Tablespoon of pepitas.

Create healthy syrup – In a pot on medium heat, combine the honey and coconut oil. Bring the mixture to a boil, stirring continuously. Once bubbling for 30 seconds, remove from the heat and stir in the vanilla extract, pumpkin pie spice and salt. Make sure you cook the mixture until it’s bubbling! This reduces the mixture and is what helps hold the bars together. Let the mixture cool for 30 seconds to 1 minute.

Combine wet and dry ingredients – Pour the honey mixture into the dry ingredients and mix until everything is well coated.

Press mixture – Pour the mixture into the pan lined with parchment paper and lightly press so the mixture is even. Top with remaining dried cranberries and pepitas and and press firmly with your hands. You’ll really want to press the mixture down well so the bars hold together well. I like to put a piece of parchment paper on top of the mixture so my hands don’t get super sticky.

Refrigerate – Once the bars are fully pressed, place the pan in the fridge for two hours to allow the bars to set. Once the bars are solid or hard to the touch, remove them from the pan, place on a cutting board and slice into 10 bars.

Pumpkin spice granola bar mixture in a pan before being cut.

How to Store Granola Bars

These bars will stay together best if you store them in the refrigerator! They will keep for 1 week in an airtight container in the fridge. If you want to store them longer, wrap individually and store in an airtight container in the freezer for up to 2 months.

Three pumpkin spice granola bars in a glass food storage container.

Substitutions & Notes

Wondering about different ingredient substitutions? Here are some that come to mind:

Brown rice crisp cereal – this is what gives them a little crunch and makes the bars taste like store-bought granola bars. If you can’t find brown rice crisp cereal you can use regular Rice Krispies or simply sub 1 cup of oats for the cereal.
Different sweeteners – I haven’t tried other sweeteners, but I’m guessing the bars would work with agave, coconut nectar or brown rice syrup. I think maple syrup would be too runny and wouldn’t hold the bars together as well as the other options. If you try a different sweetener, let me know in the comment section.
Different dried fruit – I love the combination of the dried cranberries and pumpkin flavor, but you can absolutely switch up which dried fruit you use.

Pumpkin spice granola bars neatly on a table surrounded by pepitas, cranberries and cinnamon.

More Granola Bar Recipes to Try:

Rather Have Granola? Try These Recipes:

If you make these pumpkin spice granola bars be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!