I like fettuccine, but the usual fettuccine recipe is not all that healthy for you. Today I have a healthier fettuccine recipe to share with you courtesy of Tobasco. This fettuccine recipe is loaded with fresh herbs and vegetables, including the fall flavor of butternut squash. If you’re lucky enough, you might still have some of these ingredients growing in your garden. I love food with lots of color, and flavor, this recipe definitely delivers (with a little bit of heat added in). Autumn Harvest Fettuccine 1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups 1 leek, sliced 1 red bell pepper, cored, seeded and cut into 1-inch pieces 1/4 pound green beans, cut into 2-inch pieces 3 tablespoons olive oil, divided 1... [Read more]

I’ve been enjoying some yummy whipped topping from TruWhip on my crustless pumpkin pie the last couple days, so I thought I’d let you know a little bit more about the product. TruWhip is the only all natural whipped topping with no trans fats, no hydrogenated oils, no high fructose corn syrup and no GMO’s, it’s 70% organic, and it’s gluten-free. It has the convenience of CoolWhip, but without any of the questionable ingredients. TruWhip sent me a container of their whipped topping to try out. My son’s a big fan of all things dessert, so he was excited when he saw the container. He’s been bugging me to give it a try. So did it pass the taste test? It definitely did at our house. My son loves whipped topping,... [Read more]

I wanted to use some of the pumpkin I baked the other day to make some pumpkin pie, but I decided to skip the crust. The pumpkin is my favorite part, so I decided to make a crustless pumpkin pie. It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so. Crustless Pumpkin Pie 3 cups cooked pumpkin 1 can (12 oz) evaporated milk 1 cup sugar 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 3 eggs (slightly beaten) 1 teaspoon salt Mix all the ingredients together well. Spray 2 pie pans with no stick cooking spray. Preheat the oven to 425`F, then pour the pumpkin pie mixture into the pie pans. Bake at 425′F for 20 minutes,... [Read more]

I’m on the Better Homes and Garden email list and I’ve been receiving their 12 Days of Holiday Baking the last few days, and it’s definitely inspiring me to get started on my holiday baking. It’s not too early to get started planning your holiday baking. You can start planning now to buy the ingredients when they’re on sale, and have your recipes ready to go. You can even start baking to avoid the last minute holiday rush. Much of your holiday baking can be done ahead of time and frozen until you’re ready to use it. You can make cookies, cakes, pies, and even cupcakes ahead of time. You’ll still have plenty to do when the holiday season hits. The tip is to get your baking done now, then right before... [Read more]

I’m always trying to incorporate more fruits and vegetables into my diet, and lately I’ve been trying to cut down on the wheat and carbs a bit, so I’ve been trying to come up with some low carb recipes. For lunch yesterday I decided to saute some leftover grilled chicken, sliced mushrooms, and carrots with a handful of almonds thrown in for a little crunch. I also had a couple bites of steak left, so I added that to the mix. Usually I would have this over rice, but I decided I’d try something a little different and serve it over a bed of fresh spinach leaves. It turned out delicious, so I thought I’d share this quick lunch idea with you today. Saute’dChicken Mushrooms and Almonds Over Spinach Leaves Ingredients: 2... [Read more]