SEPTEMBER GREETINGS!
It finally feels like fall!From the cooler temperatures andcolorful leaves,tothe wonderful fall ingredients, I'm simply loving the first days ofAutumn. Most of allit has me readyto cook, and from the sight of theempty shelf of pumpkin at the grocery store,it appears I'mnot alone!
What would fall be without crispapples andsweetened cranberries, cool weather veggies like Brussels sproutsandsweet potatoes, and of course creamy pumpkin? Below you will find some ofmy favorite easy recipes for all of these fallmust-haves!
You'll alsofindnot one, but twonew recipes from myupcoming book:Eat What You Love: Quick &Easy.I amthrilled to share that I amin the process of placing the final touches on the bookand it won't be long before I can share all180brand-new recipeswith you! (I will keep you updated, but youmay want to keep your eyes peeled come January :).
RECIPES
This month's featured recipe are creamy, heartyHARVEST CHICKEN SALAD SANDWICHES.Studded with apple, dried cranberries andcelery, the filling is a delightful Autumn twist onthe classic chicken salad. Lovely when layered with lettuce betweenslices ofwheat bread, the salad is alsodelicious when tuckedinto a crispy warm multi-grain English Muffinor placed atopcrackers -oreven served ona simple bed of lettuce. Eachample 2/3cup serving of thesatisfyingsalad has just 110 caloriesand once made will keep for severaldays.
Cool fall veggies take center stage in my nexttwoshares. Fall is the perfect time forfamily friendly3-ingredientEASYSWEET POTATO WEDGES. Easy and oh-so-versatile, they are wonderful with almost any entree (andgreat with a chicken salad sandwich!). On the other handthese fast20-MINUTE SKILLET-ROASTED SMOKY SPROUTScould convert even a die-hardBrussels sprouts hater into a Brussels sprouts lover.Bacon addsrich smoky flavor, whilebalsamic vinegar and a touch of brown sugar sweetlyglaze the tender sprouts.
Another recipe that makes me simply love Autumn is this fool-proofFREE FORM APPLE PIE. Imade itlast weekend and was reminded how quick, easy, andvery tasty it is.Store-bought dough creates the tender, rustic lookingcrust. Just roll it out (you'll find my easy-to-find favoritebrand on the recipe),top it withapples tossed in warmcinnamon,fragrant vanilla, and a touch of sweetness, fold up the edges of thedough,andpop it in the oven. Packed with apples, instead of loads ofsugar, it's company-worthy andthe perfect end to a fallsupper.
And brand-new for breakfast, there'sPUMPKIN PIE FRENCH TOAST!Yep, the great taste of pumpkin pie - for breakfast!I love pumpkin pie, but Ireally love thatthisFrench toast has less than 200 calories,less carbs, and way less sugar than a slice of the beloved pie. And you'll have plenty of pumpkin leftover to make aSKINNY SPICED PUMPKIN LATTE. Warm, creamy, and filling, this seasonal treat clocks in with a mere120 calories (including whipped cream), andsaves you60% of thecalories, 70% of the fat, and 90% of the addedsugarwhen compared to a similar sizeat theat the coffee shop. Better yet,it costs just50 cents to make!
All the best to you and yours,
Marlene
PS Questions, comment?Feel free to drop me a line at [emailprotected].I love hearing from you!
This month's give-away winner is Callie Weinreis
It's time tothink aboutindoor grilling, you've won an All-Clad Grill Pan!
(please contact meat[emailprotected] to claim your gift)
HARVEST CHICKEN SALAD SANDWICHES
This recipe is perfect for 1,2,3, or 4! Simply make the salad, use what you need, andsave
the rest. It will keep well in the fridge for 2 to 3 days. If calories are less of a concern for you,
feel free to swap out the diced celery with chopped walnuts. Delicious!
3 tablespoons light mayonnaise
3 tablespoons nonfat or low-fat Greek yogurt
2 teaspoons cider vinegar
2 teaspoons sugar
1 1/2 cups diced cooked chicken breast
1/2 cup diced celery
1/2 cup chopped apple
3 tablespoons reduced-sugar dried cranberries*
4 large red lettuce leaves
4 slices light wheat or white bread
Instructions
1. In a medium bowl, mix together the yogurt, mayonnaise, vinegar and sugar. Add the next four ingredients (chicken through cranberries), and stir well to combine.
2. To assemble the sandwiches, take four slices of bread and place a lettuceleaf on each. Top with 2/3 cup of chicken salad, and a remaining slice of bread.
*I useOcean Spray Reduced Sugar Craisins® in this recipe.They have 50% less sugar and three times the fiber of the original Craisins® dried cranberries.
Nutrition Information Per Serving: (1sandwich) Calories 200 | Carbohydrate 28g (Sugars 9g) | Total Fat 5g (Sat Fat .5g) | Protein 16g | Fiber 6g | Cholesterol 30mg | Sodium 380mg | Food Exchanges: 1 ½ Lean Meat, 1 Starch, ½ Fruit | Carbohydrate Choices: 2 | Weight Watcher Plus Point Comparison: 5
(2/3 cup of the chicken salad has 110 calories, 10 grams carb (7 g sugar), 2 gramsfiber, 4 grams fat (.5 sat), and 10 gramsprotein)
