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Pecan-Topped Pumpkin Bread
- 3 1/3 cups all-purpose flour — (about 15 ounces)
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 cups granulated sugar
- 1/2 cup egg substitute
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2 large eggs
- 2/3 cup water
- 15 ounces pumpkin
- Cooking spray
- 1/3 cup chopped pecans
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl.
- Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cup water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Pork Chops with Maple Mustard Glaze
- 1 tsp butter
- 4 boneless pork loin chops ((4-ounce) trimmed)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup fat-free (less-sodium chicken broth)
- 1/4 cup pure maple syrup
- 2 Tbs Dijon mustard
- 1 tsp chopped fresh sage
- 1 tsp chopped fresh thyme
- 2 tsp heavy cream
- Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
- Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
Penne with Pancetta, Spinach, and Buttery Crumb Topping
- 8 ounces French bread
- Cooking spray
- 3/4 cup 3 ounces chopped pancetta
- 3/4 cup chopped onion
- 2 teaspoons minced garlic
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 3 3/4 cups 2% reduced-fat milk — divided
- 1/4 cup half-and-half
- 6 cups chopped fresh spinach
- 1/2 cup 2 ounces grated fresh Parmigiano-Reggiano cheese
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
- 1/4 cup butter — melted
- Preheat oven to 425°.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
- Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; sauté 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
- Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.
- Bake at 425° for 6 minutes or until crumbs are lightly browned.
Penne With Chicken, Peas, and Asparagus
- 2 1/2 cups uncooked penne pasta
- 1/2 cup low-salt chicken broth
- 1 cup frozen green peas (thawed and divided)
- 1 Tbs olive oil
- 1 clove garlic (minced)
- 1 1/2 cups diagonally sliced asparagus ((1/2-inch))
- 3/4 lb skinned boned chicken breasts (cut into 1/2-inch pieces)
- 1/2 tsp salt
- 1/4 cup grated Romano or Parmesan cheese
- 1/2 tsp pepper
- Cook the pasta in a large Dutch oven according to package directions, omitting salt and fat.
- Drain in a colander; set aside.
- Place the broth and 1/2 cup peas in a blender; process until smooth. Set aside.
- Heat oil in pan over medium-high heat. Add garlic; saute 30 seconds. Add asparagus and chicken; saute 4 minutes or until chicken is done. Add pea puree, remaining peas, and salt; stir well. Stir in pasta; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat. Add cheese and pepper; toss well. Yield: 4 servings (serving size: 1-1/2 cups).
