Happy Autumn Recipes

Here are some recipes tried and devoured!

The jicama makes it for me. It is delish.

Avocado Chicken Salad
This is a terrific way to use up last night’s leftover chicken. Cilantro and lime juice add a bit of zest to liven up lunch or dinner. —Patricia Collins, Imbler, Oregon
5 ServingsPrep/Total Time: 20 min.
Ingredients

3 cups cubed cooked chicken
2 medium ripe avocados, peeled and cubed
1/4 cup cubed peeled jicama
1/4 cup pimientos, diced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
5 romaine leaves

Directions

In a large bowl, combine the chicken, avocados, jicama and pimientos.
In a small bowl, combine the sour cream, mayonnaise, cilantro, lime
juice, salt and pepper. Drizzle over chicken mixture; toss to coat.
Top with onions. Serve on lettuce leaves. Yield: 5 servings.

I love meringue and I love that I won't have the calories of a pie crust!


Makeover Frozen Chocolate Pie


The original recipe for this fabulous dessert was absolute heaven — until it came to stepping on the scale! Now the fat’s been cut by over half, the calories reduced, and your taste buds will never even know the difference! —Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 40 min. Bake: 1 hour + freezing
Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
1/4 cup baking cocoa
1 tablespoon cornstarch
Dash salt
3/4 cup evaporated milk
1 teaspoon vanilla extract
2 cups reduced-fat vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Add cream of tartar; beat until soft peaks form.
Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until
stiff peaks form.
Spread onto the bottom and up the sides of a greased and floured
9-in. deep-dish pie plate. Bake at 275° for 1 hour. Turn off
oven and do not open door; let meringue cool completely inside the
oven.
For chocolate sauce, in a small saucepan, combine the cocoa,
cornstarch, salt and remaining sugar. Whisk in milk. Bring to a boil
over medium heat, stirring constantly. Reduce heat; simmer,
uncovered, for 5-7 minutes or until slightly thickened. Remove from

Mat loved this!

Autumn Couscous Bowl

Ingredients:

1 2-lb butternut squash, peeled and chopped (in 1/2-inch pieces: If you buy Costco, consider cutting them smaller: about 4 cups)
2 cups small cauliflower florets
1 1/2 cups couscous
3 cups chicken or vegetable stock
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder
3 tablespoons butter
1/4 cup sweet Asian chili sauce

Directions:

Preheat broiler. Place squash and 2 tablespoons water in large microwave-safe bowl. Cover with plastic wrap. Microcook on high power for 5 minutes until crisp tender.

Transfer squash and cauliflower to a baking pan. Sprinkle 1/2 teaspoon each salt and black pepper. Lightly coat with cooking spray. Broil for about 10 minutes, stirring once.

Meanwhile, prepare couscous. In a saucepan, place couscous, chicken stock, salt, black pepper, and curry powder and bring it to boil. Once it boils, turn of the heat and stir well to make it fluffy. Set aside.

Melt butter in a small pan over low heat and add the sweet chili sauce. Stir well with a spatula until butter is melted and mixed well with the chili sauce.

To serve, divide couscous among 4 bowls. Top with vegetables and chili-butter.

I made this for the chili cook off. I knew it wasn't going to be a winner because people are used to chili being a certain way, but if you're will to eat outside the box, you'll like it.


Harvest Chili



Harvest Chili
Makes: 8 servings
Prep: 30 mins
Cook: 30 mins

Harvest Chili
Ingredients

2
tablespoons olive oil
1 1/2
pounds cooked chicken-apple sausage links, cut in 1-inch pieces
2
large red onions, chopped (3 cups)
3
cloves garlic, minced
1
large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
2
teaspoons chili powder
1/4
teaspoon salt
1/8
teaspoon cayenne pepper
3
cups reduced-sodium chicken broth
3
Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
1
15 - 16 ounce canpinto beans, rinsed, drained, and slightly mashed
1
tablespoon snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, sliced in rings

Directions

1. In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.

2. In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.

3. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.


Shout out to the Weed's on a new baby boy.