Healthy Pumpkin Bread

Ingredients:

1 c. light brown sugar, packed

2 large egg whites

1 c. pure pumpkin (not pumpkin pie mix)

1/4 c. canola oil

1/3 c. low-fat plain yogurt

1 t. vanilla extract

1 c. all-purpose flour

3/4 c. whole wheat flour

1 1/2 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. baking soda

1/2 t. salt

Chocolate chips

Recipe:

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.

2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Rating:TBD

Again, not a fan of pumpkin. Someone else will have to make this and tell me what they would rate it.

Source: Stephany Pando, from Good Housekeeping

Cranberry-Nut Bread

Ingredients:

2 c. fresh Cranberries

¾ c. pecans or walnuts

2 T. butter

2 c. flour

1 ¾ t. Baking powder

½ t. Baking soda

1 t. Salt

1 c. plus 2 T. sugar

1 egg, well beaten

½ c. orange juice (abt 1 orange)

¼ c. water

1 t. orange zest

Recipe:

1. Preheat oven to 350. Grease a 9x5x3 loaf pan. Line the bottom with waxed paper then grease again.

2. Rinse, sort and cut cranberries into halves. Coarsely chop nuts; add to cranberries. Melt butter, then set aside to cool slightly.

3. In large mixing bowl combine flour, baking powder and soda, salt, and sugar.

4. In a small bowl combine egg, orange juice and water then stir in melted butter. Make a well in the center of the dry ingredients and pour all the wet ingredients in. Stir only enough to moisten all the dry ingredients. Gently fold in the nuts, cranberries, and zest.

5. Pour into prepared pan and Bake for 70 min or until it passes the toothpick test.

Rating: TBD

Source: Roxanna Leazenby

Pumpkin Bread with Glaze

Ingredients:

Bread:

2/3 c. shortening

2 2/3 c. sugar

4 eggs

1-15 oz. can pumpkin

1 t. cinnamon

1 t. cloves

2/3 c. water

3 1/3 c. flour

2 t. baking soda

1 1/2 t. salt

1/2 t. baking powder

Glaze:

3 T. butter, melted

1 T. milk

1/2 c. brown sugar

1 c. powdered sugar

1 t. vanilla

Recipe:

1. Combine all bread ingredients and pour into 2 greased bread pans. bake at 350 for 1 hour.

2. To make the glaze, melt 3 tbsp butter. Then add 1 tbsp milk, 1/2 cup brown sugar, 1 cup powdered sugar, 1 tsp vanilla. Spread glaze on bread while still warm and it drizzles down the sides.

Rating: TBD

Again, another pumpkin recipe...so I didn't try it.

Source: Madeleine Pickett

Pumpkin Bread

Ingredients:

1 c. vegetable oil

3 c. granulated sugar

4 large eggs

1 (15-ounce) can pumpkin puree

1 c. water

3 c. all-purpose flour

2 t. baking soda

1 1/2 t. nutmeg

2 t. cinnamon

1 1/2 t. cloves

1/2 t. salt

1 c. milk chocolate chips

Recipe:

1. Preheat the oven to 350 degrees.

2. In a medium bowl sift the flour, baking soda, nutmeg, cinnamon, cloves, and salt. Set aside.

3. Cream the oil and sugar. Add the eggs one at a time until combined. Add the pumpkin puree and water. Mix in the flour mixture until just combined. Add the chocolate chips.

4. Divide into two 9"x5" bread pans.

5. Bake loaves for 55 to 60 minutes or until toothpick comes out clean.

Rating: TBD

I do have a confession: I didn't try this one because I'm generally not a pumpkin flavored food fan. However, if you like pumpkin, then this is probably your thing (even though I haven't tried it) because everything Laura makes is good.

Source: Laura Hauley

Banana Bread

Ingredients:

1/2 c. butter

1 c. of sugar

2 eggs

1 c. mashed bananas

1/4 c. of milk

1 t. of lemon juice

2 c. flour

1 1/2 t. of baking powder

1/2 t. baking soda

1/4 t. salt

1/2 c. chopped nuts (optional)

Recipe:

1. Cream butter and sugar together. Add eggs and beat. Add bananas, milk and lemon juice.

2. Sift dry ingredients and add to banana mixture (including nuts if you add them).

3. Bake in a well greased loaf pan (8x4x3 - I use whatever I have on hand and adjust time accordingly) for 1 hour at 350.

Rating: TBD

I didn't get to try Cassie's bread. I ate so much for dinner that I didn't have much room at quick bread night.

Source: Cassie Hansen

Greek Cherry Tomato Salad

Ingredients:

24-oz cherry tomatoes, halved

1 ½ cucumbers, cut into ½ inch cubes

20 large kalamata olives, halved

½ medium red onion, chopped

2 T. fresh parsley, chopped

¼ t. salt

¼ t. sugar

10 oz. feta, cut into ½ inch cubes

½ c. extra-virgin olive oil

½ c. fresh lemon juice

1 T. oregano, chopped

Recipe:

1. Toss cherry tomatoes, cucumbers, olives, red onion, parlsey, salt and sugar in a bowl and set aside.

2. Whisk together olive oil, lemon juice and oregano.

3. Cover and chill vegetables and dressing separately until ready to serve.

4. Just before serving, drain vegetables and add feta.

5. Pour dressing over the top and add salt and pepper as needed. Serve immediately.

Rating: TBD

I missed this one too and I'm not sure how. I'm anxious to try this one! It sounds like the perfect summer salad!

Source: Laura Hauley

Bruschetta Lentil Salad

Ingredients:

1 box steamed Trader Joe's Lentil Beans (in the produce section)

1 jar Trader Joe's Bruschetta

1 T. cilantro (or parsley)

1 T. Olive Oil

1 whole lime, squeezed (or lemon)

The lemon and parsley go well together, and the cilantro and lime go well together (my fav).

Recipe:

1. Mix above ingredients in bowl, serve and enjoy!

Rating: TBD

I gotta think I'll like this one. Cilantro and lime!

Source: Shannon Booher

Santa Rosa Valley Salad

Ingredients:

Salad:

1 box Uncle Ben's Wild/Long Grain Rice, cooked

juice of 1 Lemon

3 chicken breasts, cooked and shredded or chopped

4 green onions, sliced

1 red bell pepper, chopped

3 oz snap or snow peas

1 avocado

1/2 cup pecans (opt)

lettuce for garnish

Dressing:

2 cloves garlic

1 T. dijon mustard

1/2 t. salt

1/4 t. sugar

1/4 t. pepper

1/2 c. rice vinegar

1/3 c. olive oil

Recipe:

1. Mix the salad ingredients together and set aside.

2. Mix together the dressing ingredients.

3. Place lettuce leaves on a plate and pile salad mixture on top.

4. Pour the dressing on top of the salad or mix it in.

Rating: TBD

Once again, this was one I missed at salad night. It looked very delicious though!

Source: Sariah Tolley

Chipotle Chicken Taco Salad

Ingredients:

Salad:

4 c. chopped Romaine Lettuce

2 c. chopped grilled chicken

1 c. cherry or grape tomatoes, washed

1/3 c. vertically-sliced red onions

1 avocado, cubed

1 15-oz. can black beans, rinsed and drained

1 8 3/4 oz. can corn, rinsed and drained

Dressing:

1/3 c. chopped fresh cilantro

2/3 c. light sour cream

1 1/2 + tsp. adobo sauce from canned chipotle chilies

1 tsp. chili powder

4 tsp. fresh lime juice

¼ tsp. salt

Tortilla Strips, optional

Recipe:

1.Make sure all salad ingredients that need to be washed or rinsed have been.

2. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands. Set aside.

3. Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you’re serving this for a crowd, it’s probably better to err on the side of not spicy enough rather than too spicy, but if you’re just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you’re feeling super-brave. Then taste the dressing and you’ll know what heaven tastes like. Set dressing aside.

4. If you’re making tortilla strips, fry those puppies up now.

5. When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.

Rating: TBD

So, Lindsay actually wasn't able to make it to salad night, which meant her salad wasn't there! But, looking at the recipe and knowing that it came from Our Best Bites, the odds are pretty high that I would like it!

Source: Lindsay Bauman, from Our Best Bites

Candied Pecan Salad

Ingredients:

Salad:

2 heads of leafy greens (Either romaine or bags of baby spinach)

3/4 c. Craisins

2 crisp apples (Granny Smith are best, but anything will work)

1 orange or orange juice (enough to toss apples in to prevent browning and add a little flavor)

2 oz. Gorgonzola crumbles (You can use blue cheese but I prefer Gorgonzola-- it's milder!)

3/4 c. chopped pecans (or walnuts if you prefer them)

1/3 c. sugar

Honey Red Wine Vinaigrette:

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, chopped or pressed

1 tsp. Kosher salt

1/2 tsp. black pepper

1/2 c. vegetable or canola oil

Recipe:

For vinaigrette:

1. In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for up to 2-3 weeks. Shake well before serving.

For Salad:

1. Wash and chop lettuce. Set aside to dry.

2. To candy the nuts, combine walnuts and sugar in a small skillet over medium heat. Stir constantly. After a few minutes, the sugar will start to liquefy. Be very careful to stir constantly at this point so the sugar doesn’t burn. The syrup will begin to darken and will coat the nuts. As soon as they start to reach a golden brown color, remove from heat. Careful not to burn them! Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper and allow to cool completely. Set aside.

3. If your cheese didn’t come crumbled, chop it very finely. You want small crumbles, not chunks. (On a side note, I am really not a fan of super strong cheeses, but this is a KEY ingredient in this salad. Since the crumbles are so tiny, you never bite into a huge chunk of cheese.)

4. Slice apples very thinly and toss in orange juice to prevent browning (I LOVE using OJ for this—It adds tons of great flavor).

5. When you’re ready to serve, toss lettuce, cranberries, walnuts, apples, and Gorgonzola in a large bowl. Add dressing if desired. It really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Rating: TBD

Once again, this is a recipe I didn't try. But, I looked delicious and I will be trying this one.

Source: Mary Baldwin

Mango Quinoa Salad

Ingredients:

2 c. cooked quinoa at room temperature, or chilled*

1 14-oz can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 T. red wine vinegar

3 T. extra virgin olive oil

1-2 T. fresh lime juice

kosher salt

freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Recipe:

1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Rating: TBD

I don't know why I didn't see this one at salad night! I really like mango and now that I know I like quinoa type pasta, I'm sure I would have liked it! Almost all of my most favorite ingredients are in this recipe! Definitely going to be trying this one....maybe when LaDon is out of town though.

Source: Shayla Taylor, From Our Best Bites

Balsamic Marinated Vegetables

Ingredients:

Vegetables:

1 1/2 c. uncooked broccoli, seperated into florets

1 1/2 c. uncooked cauliflower, seperated into florets

1 medium zucchini, sliced

12 baby carrots, sliced

1/2 sweet onion, sliced thin and seperated into rings

Balsamic Dressing:

1/2 c. water

1/4 c. balsamic vinegar, plus

2 T. balsamic vinegar

1/4 c. finely snipped fresh parsley

2 T. olive oil

2 garlic cloves, minced

1/2 t. black pepper

salt

Recipe:

1. Combine the vegetables in a large glass or ceramic bowl.

2. Mix dressing ingredients and pour over vegetables.

3. Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.

4. Cooking time reflects time to marinate vegetables.

Notes:

I used purple onion, broccoli, baby carrots, red peppers, and cucumber instead of the veggies they suggested. I also ended up making more sauce/marinade than they called for. I had more veggies than they asked when I was done chopping, and the marinade seems pretty skimpy when you just do the amount they call for, so i doubled the water and tripled the vinegar and oil and garlic, and just shook in a bunch of pepper. i didn't have any parsley so i left it out. I think it's pretty flexible so do what you want!

Rating: TBD

This one looked really good, however, I didn't try it because I've learned, through the recipes on this blog, that I really don't like the balsamic flavor. I'm sure it was delicious for those who like that flavor though!

Source: Julia Axtell, adapted from food.com

Strawberry Spinach Salad

Ingredients:

Dressing:

3/4 c. strawberry jam

1 t. salt

1/3 c. sugar

1/2 t. dry mustard

3/4 c. canola oil

1/2 c. red wine vinegar

Salad:

Spinach

green onions, sliced

fried wontons (you can buy uncooked wontons at the store and then just fry them in canola oil)

chopped mushrooms (optional)

sliced strawberries

chopped nuts (I like to use macadamia nuts or almonds)

Recipe:

1. Mix the dressing ingredients together in a blender, food processor, or with a whisk.

2. Place spinach in a bowl. Layer the remaining ingredients.

3. If serving the whole salad with the dressing, put on just before serving.

Rating: TBD

We do a cooking group in our ward twice a month, and honestly, I can't remember the specifics about all the salads I had that night. They were all oh-so-good! I'll have to make this one and then rate it.

Source: Stephanie Hansen