It's the season to enjoy pumpkin everything! Jennifer Meachum is showing you how to make some sweet and savory pumpkin dishes that are healthy, delicious and will have the entire family begging for more.
SUGAR FREE PUMPKIN SPICE LATTE RECIPE:
2 Tbsp 100% pumpkin, canned
1 cup 2% milk (may substitute soy or almond milk)
1 1/2 packets Splenda or Stevia (sugar substitute)
1/2 tsp. Pumpkin pie spice
1/2 tsp vanilla extract
1/4 cup prepared Coffee, hot
In a microwave bowl, combine the milk, pumpkin, sugar substitute, pumpkin pie spice, and vanilla. Cover with plastic wrap and vent. Microwave 1 1/2 to 2 minutes. Whisk your warm latte mix vigorously until the mixture appears foamy, about 30 seconds. Pour latte into mugs.
Stove top Method:
Combine milk, pumpkin, sugar substitute, pumpkin pie spice, and vanilla in a saucepan. Heat on medium, stirring as needed, until it is warm- usually about three minutes. Whisk your warm latte mix vigorously until the mixture appears foamy, about 30 seconds. Pour latte into mugs.
PUMPKIN CHILI RECIPE:
From the Kitchen of Jennifer Meachum RDN, LD
1 tbsp. olive oil
2 tsp. minced garlic
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup white onion, diced
1 lb. extra lean ground turkey
2- 14 oz. can diced tomatoes and green chiles
1- 14 oz. can 100% pumpkin
1 cup low sodium fat free chicken broth
1- 14 oz. black beans,
2 tbsp. chili powder
2 tsp. cumin
1 bay leaf
1 tsp. pepper
1/4 tsp. salt (optional)
1. Heat olive oil in large stockpot over Medium High heat. Add garlic, peppers, and onion. Stir frequently until softened, approx. 2-3 minutes.
2. Add turkey to the stockpot and cook until browned. Approximately 5-6 minutes.
3. Add the remaining ingredients to the pot, stir, and cover.
4. Simmer for 20- 30 minutes.