Chipolte Sweet Potato Soup

1 tablespoon olive oil 1 white onion, chopped 2 tablespoons packed brown sugar 4-5 garlic cloves, minced 2-3 teaspoons minced and peeled fresh ginger 1 chipotle en adobo, chopped 3 sweet potatoes (about 2 pounds), chopped 6 cups chicken broth (or veg. broth) 3/4 cup dry white wine pinch of salt 1/4 tsp black pepper 1- 8 oz can evaporated milk (non or lowfat) 2 teaspoons grated lime zest 2 teaspoons fresh lime juice

Directions
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes
Stir in the Sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.
Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use one of those handheld Braun mixers right in the pot). Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. Enjoy! Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.

Number of Servings: 10

Boo Bread Pudding

1 1/2 cups low fat chocolate milk
4 large eggs, beaten
2 tablespoons pure maple syrup
7 slices whole grain cinnamon swirl bread, sliced into 1/2-inch cubes (about 6 cups)
4 tablespoons dried cranberries, divided
Confectioners' sugar, optional

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Whisk together the chocolate milk, eggs, and maple syrup in a large bowl. Stir in the bread cubes and 2 tablespoons of the dried cranberries, and let stand at room temperature for 10 minutes. Stir occasionally to make sure all the bread is covered with the egg mixture.

3. Arrange the mixture evenly in the prepared pan, top with the remaining cranberries, and bake for 35 to 40 minutes until puffed and set.

4. Transfer to a wire rack and cool for 5 minutes before slicing. Sprinkle with confectioners' sugar as desired.

Milk Raspberry Pudding

2 cups low fat chocolate milk, divided
1 cup frozen raspberries
3 tablespoons cornstarch
2 tablespoon unsweetened cocoa powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 egg yolk
Fresh raspberries, optional

1.Place 1 1/2 cups chocolate milk and raspberries in a blender and process until smooth. Strain the mixture into a medium saucepan. Bring to a boil.

2. Whisk together the cornstarch, cocoa powder, sugar, and salt in a large bowl until well combined. Whisk together the remaining 1/2 cup chocolate milk and the egg yolk and add to the cornstarch mixture, stirring well. Slowly add half the hot milk to the egg yolk mixture, stirring with a whisk.

3. Return the milk mixture to the pan and bring back to a boil. Reduce the heat and simmer, stirring constantly, for 1 minute or until thick.

4. Spoon the pudding into 6 small bowls, cover surface with plastic wrap and chill in the refrigerator. Serve with fresh raspberries on top as desired.

Chocolaty Pumpkin Bars

**I am allergic to pecans so this isn't a good on for me --- kc
Yields: Makes 30 bars

1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, beaten
One 15-ounce can 100% pure pumpkin
1/2 cup canola oil
1/3 cup lowfat chocolate milk
1/2 cup mini chocolate chips

1.Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside.

2. Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl.

3. In a separate bowl, combine the eggs, pumpkin, canola oil, and chocolate milk. Add to the dry mixture along with the chocolate chips and stir to combine.

4. Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.

Golden Nuggets - from Jessica

4 small whole chicken breasts
1 t salt (optional)
1 t basil
1/2 cup dry bread crumbs
1/4 cup parmesan cheese
1/2 cup margarine

Bone chicken & remove skin. Cut each half into 6 or 8 small bite size pieces. Combine crumbs, cheese, salt & herbs. Dip chicken into butter, then crumb mixture. Place nuggets in single layer on foil lined baking sheet.

Bake 400 degrees for 10 minutes.

Rubs from Cathy

Click here for the wonderful rubs Cathy sent! They are for just about anything you could ever want to make!

Just goes to show you participating in this exchange is as easy as a scan away!!

Balsamic Duck sent to Jessica

Balsamic Duck

BBQ, braise, or broil duck breasts.

In a pan place:
2T balsamic vinegar
2T honey
2T parsley

bring to boil. Pour over cooked duck breasts.

Dessert from Jessica

1 pkg Jell-O vanilla pudding
1 ¾ cup of cold milk
1 8oz container of cool whip
¼ cup Peanut Butter
8 blocks of semi-sweet Bakers chocolate
3 tablespoons of butter

Mix pudding, cold milk, peanut butter and cool whip together in a large bowl. In a microwave safe bowl, melt the chocolate and butter together, stirring for consistency. On the bottom layer, you put graham crackers, then ½ the pudding mix, layer more graham crackers, the other half of the pudding mix, more graham crackers then top it with the melted chocolate. Let sit in the fridge until chocolate is hard.


*Tip* I used all low fat, sugar free stuff! Skim milk, sugar free/fat free pudding, and light cool whip. Less calories, but still good!

Amy's Chicken Tenders w/Honey Mustard Sauce

CHICKEN TENDERS WITH HONEY MUSTARD SAUCE (LOW FAT, TOO!)

Tenders:
1.5 lbs boneless, skinless chicken breast (sliced into tenders)
3 cups cornflakes
1 tsp Poultry seasoning
1/8 tsp black pepper
1/2 cup eggbeaters (or can substitute 2 beaten eggs)
3 T milk
PAM spray

Sauce:
1/4 cup plus 2T lite mayonnaise
3 T honey
3 T spicy brown mustard
2 T lemon juice

Preheat oven to 400.

In a large freezer bag, combine corn flakes, poultry seasoning and pepper. Seal bag and use a rolling pin to crush mixture into crumbs. Set aside.

In a shallow dish, combine eggbeaters and milk...beat lightly.

Dip each chicken tender into the eggbeaters/milk mixture, then into the cornflake mixture--coat well.

Place on cookie sheet sprayed with PAM. When pan is full of tenders, spray tops with PAM as well.

Bake for 18 minutes or until golden brown.

To make honey mustard sauce, whisk ingredients together and refrigerate. This will keep for several days.