PUMPKIN CHEESECAKE

Pumpkin Cheesecake

Serving Size : 12 

Preparation Time :0:00

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6 ounces cream cheese -- softened
1 cup splenda granular
15 ounces pumpkin
3/4 cup sour cream
2 teaspoons vanilla
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
4 large eggs -- room temperature

Blend cream cheese with the Splenda until creamy... add the rest of the ingredients except the eggs, blend together well... Add eggs, one at a time until just blended. Pour over crust, if desired.

Bake in a 325 degree oven for 1 hour. Remove from oven. Run a knife around the outside edge of the pan to loosen the cheese cake from the sides, to keep it from cracking. Let cool completely. Refridgerate over night.

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Per Serving (excluding unknown items): 

125 Calories; 

10g Fat (69.0% calories from fat); 

4g Protein; 

6g Carbohydrate; 

trace Dietary Fiber; 

93mg Cholesterol; 

118mg Sodium.

Exchanges: 0 Grain(Starch); 

1/2 Lean Meat; 

0 Non-Fat Milk; 

1 1/2 Fat.

CHICKEN W/ PUMPKIN-PEPPER MOLE

Chicken With Pumpkin-Pepper Mole

Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City.

Total Time: 45 mins

Ingredients

• 2 pepper(s), chile, ancho or pasilla, or pasilla chile peppers, or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup(s) water
• 6 chicken, breast, (halves) boneless, skinless
• pepper, black ground
• 1 medium tomato(es), cut up
• 1/3 cup(s) pumpkin seeds, toasted, or blanched almonds, toasted
• 1 medium onion(s), cut up
• 1/4 cup(s) broth, reduced-sodium chicken
• 2 clove(s) garlic
• 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon, ground
• 1/2 teaspoon coriander, ground
• 1/2 teaspoon salt
• tortilla(s), flour, warmed (optional)
• lime(s), cut into wedges (optional)

Preparation

1. Cut up chile peppers; discard stems and seeds. In a small saucepan, combine chile peppers and the 1/4 cup water. Bring to boiling; remove from heat. Let peppers stand for 30 minutes; drain. Set aside. (If using crushed red pepper flakes, omit this step.)

2. Arrange chicken in a large skillet; add a small amount of water. Sprinkle chicken with salt and black pepper. Bring water to boiling; reduce heat. Cover and simmer about 12 minutes or until chicken is tender and no longer pink.

3. Meanwhile, for sauce, in a blender or food processor, combine the chile peppers or red pepper flakes, tomato, onion, the 1/3 cup pumpkin seeds or almonds, the chicken broth, garlic, sugar, the 1/2 teaspoon salt, the coriander, and cinnamon. Cover and blend or process until nearly smooth, scraping down side of container as needed. Transfer to a small saucepan; bring to boiling over medium heat. Remove from heat.

4. To serve, spoon the sauce over the chicken. If desired, sprinkle with additional pumpkin seeds or almonds. If desired, serve with warmed flour tortillas and lime wedges.

Nutritional Info (Per serving):

Calories: 266, 

Saturated Fat: 2g, 

Sodium: 399mg, 

Dietary Fiber: 2g, 

Total Fat: 8g, 

Carbs: 9g, 

Cholesterol: 88mg, 

Protein: 40g

Exchanges: 

Vegetable: 1.5, 

Lean Meat: 5.5, 

Fat: 1

Carb Choices: 0.5

PUMPKIN THAI CURRY SOUP

Pumpkin Thai Curry Soup

Quite possibly one of the most delicious soups I have ever tasted. The light curry spice and flavor of roasted peanut is the perfect complement to the silky smooth pumpkin. It is simple enough to make for a quick fall supper when served with a smoked turkey & vegetable wrap. This soup would make a superb first course for Thanksgiving dinner – no one would ever know that it doesn’t contain cream.

1 tablespoon butter
1 medium onion, diced
3 garlic cloves, sliced
One, 15-ounce can Libby’s 100% Pure Pumpkin
½ cup peanut butter – I use unsweetened
3 cups chicken broth
2 teaspoons curry powder – don’t use the dusty old stuff, please buy fresh!
Sea salt and freshly ground black pepper

Melt the butter in a large saucepan over medium high heat. Sauté the onion and garlic 3 to 5 minutes, until softened. Stir in the pumpkin, peanut butter, broth, curry powder, and ½ teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes. Puree the soup in a blender, making sure to vent the lid while pulsing to release the steam from the container. Pour the soup back into the pan and heat before serving. Add salt and pepper to taste.

Serves 6
Calories 195,
fat 3 g,
carbs 21 g,

protein 3 g

PUMPKIN SOUP

Pumpkin Soup

Ingredients

3/4 cup water
1 small onion, chopped
1 can (8 ounces) pumpkin puree
1 cup unsalted vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free milk
1/8 teaspoon freshly ground black pepper
1 green onion, green top only, chopped
Directions

In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook
until tender, about 3 minutes. Don't let the onion dry out.

Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce
heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.

Ladle into warmed individual bowls and garnish with black pepper and green onion tops.
Serve immediately.

Serves 4

Nutritional Analysis
(per serving)
Serving size: 1 cup
Calories 72 Cholesterol 1 mg
Protein 3 g Sodium 241 mg
Carbohydrate 12 g Fiber 2 g
Total fat 1 g Potassium 199 mg
Saturated fat < 1 g Calcium 78 mg
Monounsaturated fat < 1 g