Ingredients
1 1/2 cups pumpkin seeds in shells, cleaned from the pulp
2 teaspoons oil or melted butter
Salt
Optional Seasonings
Garlic powder
Cayenne pepper and cumin
Cajun seasoning
Seasoning salt (if using, use in place of salt)
1. Preheat oven to 300 degrees
2. Rinse seeds if you don't want a pumpkin taste
3. Mix seed in a bowl with oil and choice of seasonings (choose 1 or two optional seasonings)
4. Spread seeds on a baking sheet in one even layer.
5. Bake for 45 minutes, stirring every 15 minutes to turn the seeds over.
Also a sweet recipe http://www.chow.com/
Ingredients:
1 1/2 cups pumpkin seeds
2 Tablespoons white sugar
1/2 teaspoon cinnamon
1. Preheat oven to 300 degrees
2. Rinse seeds if you don't want a pumpkin taste
3. Mix seed in a bowl with oil only.
4. Spread seeds on a baking sheet in one even layer.
5. Bake for 45 minutes, stirring every 15 minutes to turn the seeds over.
6. While still warm, pour seeds back into a bowl and toss in sugar and cinnamon, stir to combine together.
Cannellini and Cabbage Soup
Makes: 6 servings
Prep time: 20 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 tablespoon olive oil
3 cups thinly sliced cabbage
2 carrots, sliced
6 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon black pepper
2 cans (14 ounces each) low-sodium chicken broth
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1 cup water
1/4 cup tomato paste
2 cans (15 ounces each) cannellini beans, rinsed and drained
Directions
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
1. In a large pot, heat olive oil over high heat. Add cabbage, carrots, garlic, thyme, and pepper; cook 2 to 3 minutes.
2. Stir in broth, undrained tomatoes, water, and tomato paste. Bring to a boil, then reduce heat. Simmer, covered, for 8 minutes, or until vegetables are tender, stirring occasionally.
3. Mash half the beans with a fork. Add all the beans to the pot. Heat through and serve.
Nutrition facts per serving: 164 calories, 11g protein, 30g carbohydrate, 4g fat (1g saturated), 9g fiber
retrieved from: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/healthy-hearty-soup-recipes/?page=2
Blueberry cheesecake popsicle bites... only four ingredients: blueberries, light cream cheese, sugar and light cool whip. when frozen in ice cube tray they were around 10 calories each.
Ingredients
2 medium size sweet potatoes (about 16 oz total)
1 tbsp oil + drizzle (we use olive or macadamia nut)
1 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp oil + drizzle (we use olive or macadamia nut)
1 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
Directions
- Preheat oven to 500 degrees F. Cover baking sheet with foil (for easy clean up) or skip this step. Drizzle a little olive oil onto baking sheet and wipe with a paper towel to coat evenly.
- We like to coat the baking sheet and add a thin coating of oil on the fries themselves, to ensure that they do not stick (without having to add massive amounts of oil).
- In a small bowl, mix spices together with a fork. Set aside.
- Cut sweet potatoes into ½” x ½” fries. We slice the potato stick in half as well if the potatoes are really long. We also leave the skin on, for nutritional purposes and for the extra crispiness.
- In a large bowl, combine the cut potatoes and oil, and toss with one hand. With your other hand, add the spice mixture a sprinkle at a time, and continue to toss until the potatoes are evenly coated.
- Arrange the potatoes in a single layer on the baking sheet and place on the middle shelf of the oven.
- Bake until edges are crisp and potatoes are cooked through; about 15-20 minutes.
- Serve immediately.
Retrieved from: http://www.fitsugar.com/Oven-Baked-Sweet-Potato-Fries-19841971
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