Roasted Butternut Squash and Shallot Soup


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Just made this this afternoon. YUM! The house smells fantastic and it was so simple to prepare. Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper.

Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)


  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 large shallots, peeled and halved
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons (1-inch) slices fresh chives
  • Cracked black pepper (optional)


1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

Nutritional Information

112 (20% from fat)
2.5g (sat 0.4g,mono 1.7g,poly 0.3g)

Roasted Butternut Squash and Bacon Pasta


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We're a part of a local farmer's coop and as such we have been inundated with Butternut Squash. I've decided to branch out and try some new recipes for BN squash since, let's be realistic , having it the same way every time gets really old fast. This recipe caught my eye, well, because of the bacon. Bacon makes everything better, right?

Source: Cooking Light

Mini penne pasta works well in this dish since it's about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

Yield: 5 servings


  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups (1-inch) cubed peeled butternut squash
  • Cooking spray
  • 6 sweet hickory-smoked bacon slices (raw)
  • 1 cup thinly sliced shallots
  • 8 ounces uncooked mini penne (tube-shaped pasta)
  • 1/4 cup all-purpose flour
  • 2 cups 2% reduced-fat milk
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese


Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Nutritional Information

469 (28% from fat)
14.4g (sat 7.3g,mono 4.4g,poly 0.9g)

Low Fat Eggplant Parmesan


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I just realized I hadn't put this one on here. I use my own tomato sauce, but you can use jarred sauce if you're in a pinch. Also you can easily substitute the part skim mozzarella for fat free for even lower fat content.

I don't have an exact recipe for my sauce but this is the basis:

2 or so pounds of pureed fresh tomatoes
A handful of basil leaves, finely chopped
1 small sweet onion, finely chopped
1 - 2 tbsp of minced garlic
1 - 2 tbsp of dried Italian seasoning
A pinch or two each of sugar and salt
A dash of Tabasco sauce or a sprinkle of red pepper
1 tbsp of olive oil

Heat olive oil and brown minced garlic. Toss in everything else. Feel free to adjust to your taste and simmer for an hour.

Eggplant parmesan directions:

No stick cooking spray (Pam)
1 c. bread crumbs, Italian flavored
3 egg whites
1 lg. eggplant, cut into 1/2" slices
1/2 c. grated fresh Parmesan cheese
1 (8 oz.) pkg. shredded low moisture part skim Mozzarella cheese

1. Spray 13"x9" baking dish with no-stick cooking spray. On sheet of waxed paper, place bread crumbs. In a bowl, beat egg whites with 3 tablespoons water. Dip eggplant into egg mixture, then into crumb mixture. Place eggplant on broil pan. Spray with Pam. Broil until golden brown, turn eggplant slices over and spray with Pam. Broil until golden brown.

3. Lower oven temperature to 350 degrees. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half Parmesan cheese and then top with half Mozzarella; repeat. Bake 25 minutes or until lightly browned.

Baked Kale Chips


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I was hesitant to do this at first, but it got great reviews. These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic

6 servings


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional info: 58 cal, 2.8 g fat

Elegant Almond Bars


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This lady I go to church with makes these and I have always loved them. I did alter the recipe a bit by leaving off the white chocolate/shortening topping (used only the almonds) and thought it turned out fantastic.

Cookie Base
1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2cup butter or margarine, melted
1/2teaspoon almond extract
1can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4cup sugar
1/4cup butter or margarine, melted
1/2cup sliced almonds
2oz white chocolate baking bar, coarsely chopped (1/3 cup)
2tablespoons shortening
1/4cup sliced almonds
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About Concordance™
1.Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
2.Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
3.Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4.In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Nutrition Information:

1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol30mg; Sodium 75mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 3g

Layered Peanut Butter Bars


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Source: bettycrocker.com

Cookie Base
1pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3tablespoons vegetable oil
1tablespoon water
1/2cup butter, softened
1/2cup creamy peanut butter
2cups powdered sugar
2teaspoons milk
1cup semisweet chocolate chips
1/4cup butter

Print these coupons...
About Concordance™
1.Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2.In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3.In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4.In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Nutrition Information:

1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol15mg; Sodium 115mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 15g); Protein 2g

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