Fall is almost here... Pumpkin Bread is in the Air

I LOVE Fall and all the delicious foods that come with it. One of my favorite is pumpkin bread. I adapted this recipe a few years ago to make it into a healthy snack. You can make it into loaves, muffins, or a great school time snack - mini muffins.



Whole Wheat Pumpkin Bread

1 1/4 cups sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
16 ounces canned pumpkin -- unsweetened
1 1/4 cups all purpose flour
1 1/2 cups King Arthur White Whole Wheat Flour
1/4 cup ground flax seed
1 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Pure cane sugar -- for topping

Preheat oven to 350 degrees.

In a medium bowl combine all the dry ingredients.

Beat sugar and oil in a large bowl until light and fluffy - about 1-2 minutes. Mix in eggs and pumpkin. Stir in the dry ingredients in 2 additions.

Pour into 2 loaf pans sprayed with cooking spray and bake for about 1 hour or until toothpick inserted into center come out clean.

Alternatives: Fill muffin tins 2/3 full and bake for 18-20 minutes. Fill mini muffin tins with 1 Tablespoon of batter and bake for 12-13 minutes or until lightly browned and baked through in the center.

Top with a sprinkle of pure cane sugar, if desired.

Yield: 2 loaves, or 2 dozen muffins, or 4 dozen mini-muffins.

Herb Panko Parmesan Crusted Cod with Roasted Tomato and Pepper Linguine

I made this for dinner last night and it tasted amazing. It was really easy, fast, and healthy! I love when a meal has all three of those attributes. I apologize for not having a picture as my family was too hungry to wait for me to take out the camera. This meal looks like it took a long time and would be great to serve for company. I served the cod atop the linguine and vegetables. It looked beautiful (You'll just have to trust me on this one). You could also subsitute salmon for the cod and it would be equally as tasty.

ENJOY!!!


Herb Panko Parmesan Encrusted Cod

Serves 4

1 1/2 pounds cod fillet -- cut into 4 pieces
2 Tablespoons dijon mustard
1/2 cup Italian Seasoned Panko Breadcrumbs (I use Progresso)
1/2 cup Plain Panko Breadcrumbs
1/4 cup Shredded Parmesan cheese
Freshly ground pepper
Cooking Spray

Preheat oven to 450 degrees.

Line a rimmed baking sheet with foil. Spray with cooking spray.

In a small bowl, combine the breadcrumbs and Parmesan cheese.

Place cod fillets on the prepared baking sheet.

Sprinkle with freshly ground pepper and spread each with a thin layer of mustard.

Top each fillet with the crumbs and press down lightly so they stick.

Spray each fillet lightly with cooking spray.

Bake for 12-15 minutes or until the topping in lightly browned and the fish flakes easily.



Roasted Tomato and Pepper Linguine

Serves 4

1/2 pound linguine or taglietelle -- use fresh or dried
6 roma tomatos -- chopped
1 orange or yellow bell pepper -- chopped
4 cloves garlic -- minced
2 Tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper -- to taste
1/2 cup fresh basil -- chopped
Shredded parmesan cheese

Cook pasta according to package directions and drain.

Preheat oven to 450 degrees.

Place tomatoes, pepper, and garlic in a small square or round baking pan. Toss with the olive oil, salt and pepper.

Cover with foil.

Bake for 25-30 minutes or until softened.

Top pasta with the roasted vegetables and top with basil and parmesan cheese.

Light Summer Dinner

In an effort to use up items from the pantry I created this delicious and light summer meal. The kids gobbled up the chickpeas faster than I could get them off the pan. Even if your kids give a thumbs down to zucchini, try the zucchini sticks. My daughter, who can't stand the vegetable unless it is in the form of zucchini bread, adored these.


Baked Zucchini Sticks

2 large zucchini
2 eggs - lightly beaten
1/2 cup Italian Seasoned Breadcrumbs
1/2 cup Panko Breadcrumbs
1/2 cup parmesan cheese
Dash of garlic powder
Dash of dried basil
Kosher salt and fresh cracked pepper to taste
Cooking spray
Your favorite Pasta Sauce (for dipping)

Preheat oven to 450 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 15-17 minutes or until golden brown and soft on the inside. Serve with marinara sauce or your favorite salad dressing. Enjoy!

Roasted Chickpeas

1 - 15 ounce can of chickpeas (rinsed and drained)
Garlic Powder
Kosher Salt
Freshly Ground Pepper
Cooking Spray

Preheat Oven to 450 degrees. Line a rimmed baking sheet with foil. Spray lightly with cooking spray. Spread the chickpeas on the pan. Lightly spray with cooking spray. Sprinkle with garlic powder, salt and pepper. Bake for 10-12 minutes or until lightly browned. Serve warm or at room temperature.