The Last of My Fall Recipes!

Wednesday, November 12, 2008 by Annessa Chumbley

Below are my final two fall recipes. I hope you enjoy the last few weeks of having these wonderful ingredients available!

Butternut Chicken
This chicken is topped with a delicious butternut squash sauce. Who needs a greasy gravy when there’s bright orange delicious butternut squash around? 

4 chicken breasts
1 sweet onion, thinly sliced
1 medium butternut squash, peeled and chopped into ½ inch cubes
½ cup chicken broth
1 tsp rubbed sage (or 2 tsp fresh!)
½ tsp fresh rosemary
2 tsp Splenda ® (if needed…sometimes the butternut squash cooks up with a sweet hint)
Several good twists of fresh ground black pepper

Spray a large skillet with non-stick cooking spray. Heat skillet to medium-high.   Season chicken breasts with salt and pepper. Add to skillet, letting chicken develop a good sear. Cook about 7 minutes, and turn over, cooking on opposite side until chicken is done (juices should run clear). Remove chicken and place to rest on a clean plate. Respray skillet with non-stick cooking spray. Add onion and butternut squash, cooking until onion is translucent and squash is tender.  Stir in chicken broth, cooking 2 minutes to let squash absorb liquid. 

Remove squash mixture and place in blender, blending until pureed.  Add squash puree back to the skillet.  Stir in sage, rosemary, Splenda, pepper, and salt to taste.  To serve, spoon butternut squash sauce over chicken, and top with fresh sage if desired.  Serve with a side of green beans, or End-of-the-Summer Veggie Casserole.  Enjoy! 

Pumpkin Ricotta Mousse
Serves: about 6-8 (1/2 cup portions)

Pumpkin Ricotta Mousse is a light, creamy dessert (good for you, of course!).  The Chinese Five Spice adds layers of flavor, while the addition of ricotta cheese increases the protein, and makes this dessert perfect for new post-ops, but delicious for everyone!

1 cup low-fat ricotta cheese
1 cup pumpkin puree (such as Libby’s®)
2 Tbsp sugar-free, fat-free white chocolate instant pudding mix
2 Tbsp Splenda®
½ tsp Chinese Five Spice
1 tsp ground cinnamon
1 1/3 cup frozen sugar-free whipped topping, thawed

In a food processor or blender, blend ricotta and pumpkin until smooth.  Add pudding mix, Splenda, Chinese Five Spice, cinnamon, and 1/3 cup cool whip.  Process until well-blended and smooth.  Remove from food processor, pour into medium bowl and fold in the final cup of cool-whip.  Refrigerate until ready to serve.  Serve in parfait glasses; Top with a dallop of whipped topping and a sprinkle of toasted almonds and cinnamon, if desired. Tastes like fall! 

Nutrition Facts:  Serving Size: ½ cup; Serves: 6 – 8; Calories: 51; Protein: 3.5 g; Carbs: 6 g; Fat: 2 g. 

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