Game day food

Breakfast-- pumpkin waffles, mixed fruit and Morningstar Farm bacon-- not mine or Mike's favorite, but it was on sale, so I thought we'd try it out. Jack and Gail loved it.

Lunch-- Humus pitas with field greens, carrots and cucumber
Papaya, mango, pineapple, strawberry and banana smoothies w/ lowfat vanilla yogurt

Dinner-- Turkey chili, pumpkin walnut bread (I had a partly-used can of pumpkin in the fridge-- hence, all of the pumpkin) and tortilla chips with some homemade lowfat salsa con queso dip.

Turkey Chili

1 TBSP extra virgin olive oil
1 lb (we used 1/2 a lb) lean ground turkey
1 medium yellow onion
2 cloves garlic
2 TBSP ground cumin
a few shakes of Tabasco sauce
2 cans low-fat low sodium chicken or vegetable broth
1 can northern/white kidney beans
1 can kidney beans
1 can diced tomatoes
coarse salt, to taste

Heat oil in pot over med. high heat. Add turkey- brown. Add onion, garlic, seasonings, Reduce heat to medium and cook together to soften onion. Add broth, beans and tomatoes. Add salt to taste. Bring to boil then reduce heat and simmer until ready to serve.

Top with tortilla chips or cheese.


Pumpkin Pecan Bread (we used walnuts)

1/2 cup milk
1/2 cup canned pumpkin
1 egg
2 TBSP margarine or butter (we always use Smart Balance, which is a great, healthy substitute)
3 cups bread flour
3 TBSP brown sugar
3/4 tsp salt
1/4 tsp groun nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp active dry yeast
3/4 cup coarsely shopped nuts

basic cycle (1 1/2 lb loaf)