OK, so I have received and found some really YUM-O recipes that I want to share with all of you! Some of these will definetly need to be modified to suit whatever “diet” or lifestyle you follow. Please feel free to do so and then write back with YOUR version so I can share it! I would love to create a GGH cookbook with all of the AMAZING recipes I have received……anyone interested?!!! If so start sending your breakfast, lunch, dinner, quick fix, snacks, and anything else you whip up and let’s get it going!!! So now…..on with the show……SPOT LIGHT…..

Roasted Sweet Potato Salad, Submitted by Amie,
4 medium sized sweet potatoes, peeled and cut into 1 inch pieces.
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt plus more if needed
1 teaspoon freshly ground black pepper – more if needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas) – available at whole foods stores
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup roasted red pepper cut into strips
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey or agave nectar
2 garlic cloves – minced
1/4 cup olive oil (use less if you want to)
Make the Salad: preheat oven to 425 degrees F.
In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt pepper cumin and ginger. Stir to combine and bake until the potatoes are fork tender and golden brown about 25 to 30 minutes
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium high heat. Add the pumpkin seeds and the cranberries, scallions and red peppers and set aside.
Make the Dressing: prepare the dressing by combining all the ingredients except for the olive oil in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Pumpkin Cake, submitted by Kelly Simmons:

2 cups flour (spelt, wheat white, etc)
3 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
4 eggs, beaten (egg whites ok too)
1 (15 oz) can of pumpkin pie filling
1 1/2 cups sugar (organic or organic brown sugar work too)
1 cup oil (applesauce, mashed banana, or 1 cup yogurt for substitute)
Pre heat oven to 350 degress. Mix all ingredients together, pour in pan and bake for 20-30 mins. Frost when cooled
Cream Cheese Frosting:
1 pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
2 tsp milk
4 cups powdered sugar
Mix cream cheese, butter, vanilla and milk until smooth. Add sugar one cup at a time until smooth and spreads easily.

Butternut Squash-Chicken-Spinach-Soup, Submitted by AB: 

6 1/4 cups low-sodium vegetable broth

4 skinless boneless chicken breast tenderloins, about 4 ounces each, chopped

2 medium onions, chopped

1/8 teaspoon ground nutmeg

1/4 teaspoon ground cumin

1 jalapeno pepper, seeded and minced

1 1/2 cups diced butternut squash

4 cups chopped fresh spinach

1 cup cooked or low-sodium canned chickpeas, rinsed and drained

1 . Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper. 2. Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes. 3. Stir in the spinach and chickpeas, and simmer for 5 more minutes.

Chicken Burrito Soup, Submitted by AB:

2 cups Healthy Request Chicken Broth — (one 16 ounce can)

1 cup water

2 teaspoons taco seasoning — (Cookbooklet calls for JO’s taco seasoning)

1/4 teaspoon dried minced garlic

1 teaspoon dried parsley flakes

1 cup frozen whole kernel corn

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1/2 cup chopped onion

1 cup diced cooked chicken breast — (5 ounces)

6 ounces red kidney beans — rinsed and drained (one 8 oz can)

1 cup stewed tomatoes — coarsely chopped and undrained, (one 8 ounce can)

1 1/2 ounces uncooked noodles — (Scant 1 cup)

1. In a large saucepan, combine chicken broth, water, taco seasoning (or JO’s Taco Seasoning), garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4 (1 1/2 cups). Freezes well.

HINT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. If you don’t have leftovers, purchase a Chunk of cooked chicken breast from your local deli.

HINT: 2. Substitute any reputable brand for JO’s Taco Seasoning 3. If you don’t have leftovers, purchase a Chunk of cooked chicken breast from your local deli

Creamy Chicken Spinach Soup, Submitted by AB:

1 package refrigerated cheese tortellini — (9 oz.)

1 can fat-free, reduced-sodium chicken broth — (14.5 ounce can)

2 cans reduced-fat, reduced-sodium cream of chicken soup

1 package frozen chopped spinach — thawed (10 oz)

1 package frozen cooked diced chicken breast — (9 oz)

2 cups fat-free milk

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well. Bring to a boil, cover, reduce heat to medium, and cook until thoroughly heated.

These were just a few of the recipes that were submitted!!!! Thank you ladies so much! I hope everyone enjoys, modifies, and gobbles them right up!!!

GGH’ers if  you test these recipes out please let me know!!! I LOVE comments and feedback!

So now I am off to rummage through more recipes and revise, research, and possibly bake a little somethin’ somethin’!

As always, Sweet Dreams…..

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