Pumpkin Drinks: Hot, Cold or Caffeinated

It's fall! And on of my favorite things about fall is pumpkin: pie, bread, cake, candles (umm, don't eat the candles), ice cream, lattes, and whatever else comes in pumpkin flavor or scent.

Today I have devised three drink you can easily make at home with minimal effort and maximum enjoyment. Minimal guilt and maximum yum!

All drinks are made with canned pumpkin, any brand or off brand, and so are very high in fiber! So good for you. Also, each one I made was sugar free, but you can get that sugar right back in there if you choose, see options.

Pumpkin Smoothie

A frothy, cold delight! - *NEW AND IMPROVED*

• 1/4 cup pumpkin - like from a can
• 12 ice cubes
• 4 Tablespoons dry milk - skim makes it fat free!
• 3 Tablespoons Splenda (6 packets)
• 1/2 t. Molasses

(Note: You can use 3 Tablespoons of brown sugar instead of Splenda and molasses.)

• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon

(Note: You can use just 1 teaspoon of cinnamon if you don't have pumpkin pie spice or you can make your own pumpkin pie spice - see recipe below)

• 3/4 cup water
• 1 teaspoon vanilla

Put all ingredients in a blender and blend until ice is fully crushed.

Makes 2 - 10 oz. smoothies.

My husband said this tastes like pumpkin pie in a glass! Add whipped topping for the full effect.

Pumpkin Cream

A hot, coffee free delight!

• 1 Cup hot milk (skim, 2%, or whole. I used skim and the result was wonderful.)
• 1 heaping tablespoons pumpkin - again, from a can
• 2 Tablespoons Splenda (4 packets) or 2 Tablespoons sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon pumpkin pie spice (see recipe below) or cinnamon

Mix together in order. Great with whipped topping!

Makes 1 - 10 oz. beverage.

Pumpkin Latte

A hot, steamy espresso/coffee delight!

It's the same recipe as the "Pumpkin Cream" except that you add espresso or strong coffee.

• 1 Cup hot milk (skim, 2%, or whole. I used skim and the result was wonderful.)
• 1 heaping tablespoons pumpkin - again, from a can
• 2 Tablespoons Splenda (4 packets) or 2 Tablespoons sugar
• 1/4 teaspoon vanilla
• 1/8 teaspoon pumpkin pie spice (see recipe below) or cinnamon
• 2 - 3 oz espresso or strong coffee, depending on how much caffeine or coffee flavor you prefer.

Mix together in order.

Makes 1 - 12 to 13 oz. beverage. Mix together in order.

Pumpkin Pie Spice Recipe:

• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves or allspice (you choose)

Mix all. Makes 1 teaspoon pumpkin pie spice.

Savory Chicken Parcels

Better late than never!

I developed this recipe over a year ago. It has been recreated in my kitchen many times and practice really does make perfect. The blend of spices and a bit of onion in mouthwatering cream cheese is nothing short of outstanding! The chicken can be cut with a fork and the slight crunchy exterior is a perfect contract to the creamy, melted filling. I always serve this chicken dish with slices of pear, from a can I admit, but they are none the less wonderful. The slightly sweet fruit enhances the flavor of the basil and cream cheese, much like a good wine when paired well with food. Feel free to add a slightly fruity white wine to this meal if you desire.

I would live to develop this recipe for the grill, but have not yet figured out how. Foil wrap perhaps. Ideas welcome!

Savory Chicken Parcels

4 small chicken breasts (4 oz) pounded flat
4 oz fat free cream cheese
½ t. garlic powder
½ t. dried minced onion
¼ t. basil
½ t. parsley
Salt and pepper
¼ c. flour
Cooking spray

15 minutes prep.

Set oven to 400 degrees. Mix cream cheese and spices (not flour) together and spread over the chicken breasts. Roll up chicken breasts and roll lightly in flour. Heat skillet, spray with cooking spray and lightly brown chicken rolls. Set in baking dish (also sprayed with cooking spray) with edge down. Cover with foil. Bake for 40 minutes.

170 cal
1 g fat
1 sat
6 carb
3 pts.