Shopping

In my efforts to create a menu for the entire month of November, the menu for the rest of this year, is what I got! Yes, I mean all of 2011. There were just too many good things that I wanted to try.

Since the majority of my grocery list is fresh, I'm shopping every 2 weeks just for what each recipe calls for that I don't already have in my kitchen and other daily essentials in the house (coffee creamer, snacks, etc). I'm determined to stick to the list. I've even gone so"Type A" as to organize my shopping list the way that my grocery store is organized. Starting with produce when I first enter and finishing up with canned goods and other miscellaneous items from the aisles. Don't judge me...

Brunswick Stew

We just had a cold front move in something fierce, a few nights ago and made for great sleeping weather! I LOVE this stew on a cold night. The recipe makes a ton, but I usually have enough leftover to freeze and pull out in a pinch or just nibble on it for a few days. I add small bits of chicken bouillon if re-heating after about the second day.

My dad calls this stew chicken chili, which is basically what it is. I add more chicken to get more protein to fill me up and balance out the natural carbs from corn, tomatoes, potatoes, and beans. Depending on how you like it, 'stewy' or 'soupy' add more water as it's cooking.

It pairs well with cornbread to add a bit more comfort to this dish. My momma always doubles up and uses Jiffy brand with a pinch of sugar and it's wonderful!

Adapted from Virginia Hospitality
Ingredients:

• 4 med size boneless skinless chicken breasts
• 1 large onion, quartered
• 3 ribs celery, diced
• 1 tsp salt
• 1/4 tsp pepper
• small can corn (rinsed and drained)
• 2 cans butterbeans (rinsed and drained)
• 1 can stewed tomatoes (quarter each tomato into pot with juice)
• 2 small red potatoes, cubed
• 1/3 cup reduced sugar ketchup
• 3 tbsp vinegar
• 1 tbsp splenda brown sugar or just splenda
• 2 tbsp Worcestershire
• 1-2 tsp Tobasco (more if you like it spicy)
• 2 tbsp Smart Balance Light Butter

Directions:

• In enough water to cover chicken (about 3-4 cups), boil chicken breasts for about 30-40 minutes or until cooked through. Remove chicken from water and shred in a separate bowl. 
• Add remaining ingredients (onion, celery, salt, pepper, corn, beans, tomatoes, potatoes, ketchup, vinegar, Worcestershire, Tobasco, butter, and sugar) to the boiled water. Stir the shredded chicken back into the pot. Cook for a while and taste. Add bits of chicken bouillon as needed.
• Cook on low-medium heat for about 2-3 hours. 

Pumpkin Spiced Latte

Personal opinion, I really don't like Starbucks coffee, especially their version of the pumpkin spice latte, eeekk! Anything I do like from them is loaded with sugar.

To keep from going into sugar shock, be sure that your pumpkin butter is all natural. It should only contain a combination of pumpkin, apples, spices, and a hint of sugar.  Can usually be found at specialty stores like Trader Joe's or Byler's, or check online for a healthy version. Here's a healthy version of the season's yummiest latte. Addictions okay. Take that, Starbucks!

Adapted from Family Circle
Ingredients:

• 1 1/2 cup unflavored Almond Milk
• 2 tbsp all natural pumpkin butter 
• 2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 3 tsp splenda (to taste)
• 1/4 cup of espresso (or 1/2 cup strong brewed coffee)
• cool whip lite for topping
• pumpkin pie spice for topping

Directions:

• Using a small sauce pan combine almond milk, pumpkin butter and splenda. Warm on medium heat, stirring until it reaches a boil. Remove from heat and stir in vanilla. Wire wisk the mixture until smooth.

• Pour pumpkin mixture into cups, add hot espresso or coffee and top with cool whip and pumpkin pie spice on top. YUMM!

Pumpkin Dip with Apple, Pear, & Ginger Snap Dippers

This is a recipe that you won't want to get through the holiday's without making. It's delicious and is sure to have your family and friends asking you to make it again and again. My Bible Study Girls devoured it at study last night. A woman knows what a woman likes. Here's the recipe:

Adapted from SkinnyTaste
Ingredients:

• 15 oz can pumpkin (not easy pumpkin pie mix)
• 3/4 cup splenda (could mix half splenda w/ brown sugar)
• 8 oz lite cool whip
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/2 tsp pumpkin pie spice (more if you love it!)
• 6 oz plain fat free GREEK yogurt (can be found at Trader Joe's, don't use a flavor!) 
• cut up apples and pears for dipping 
• ginger snaps for dipping (optional for those being naughty)

Directions:

• Mix pumpkin, brown sugar, vanilla & spices until blended well.  Mix in yogurt. FOLD in cool whip. Chill for about an hour and ENJOY!