Bacon, black bean, and tomatoe salad

Ingredients:
1 can black beans
1/2 cup bacon
2 cups tomatoes, diced
1 cups croutons
Ranch Dressing to taste

Almond, Apple, & Garbonzo Bean Salad

Ingredients:
1 can Garbanzo Beans, chopped
1 cup chopped toasted almonds
2 large or 4 small Pears or Gala apples skinned and finely chopped
2 cups fresh spinach
1 cup fresh mint finely chopped
2 tsp. lime juice
1/4 cup Mayo
1/8 cup brown sugar
1 tsp. poppy seeds

Directions
Mix Garbanzo beans, almonds, apples/pears, spinach and mint together.  In a separate bowl mix lime juice, mayo, poppy seed and brown sugar together.  Pour dressing over salad.

Chicken & Garbonzo Bean Salad

Ingredients

          1 (9-ounce) can cooked chopped chicken breast

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained and Chopped
• 1 cup chopped seeded cucumber (about 1 small)
• 1/2 cup chopped green onions (about 4 small)
  1/4 cup chopped fresh mint or basil
• 1/4 to 1/2 cup Ranch Dressing
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• 2 garlic cloves, minced
• 2 cups prepackaged baby spinach leaves
• 4 lemon wedges

Preparation

• Combine ingredients; toss gently. Serve salad with lemon wedges.

Pumpkin Soup

Ingredients

• 4 cups fresh pumpkin puree
• 1 onion cooked in butter
• 2 1/2 cups chicken broth
• 2 tsp. garlic
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup cream

Directions

Cook onion in butter until soft.  Pour pureed pumpkin into a saucepan and add the chicken broth, water,onion and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Remove the soup from heat and stir in the cream. Serve with fresh french bread toasted with butter.

Pumpkin Cranberry Bread Pudding

Pumpkin Cranberry Bread Pudding

Based on a recipe from the Joy of Cooking.

Ingredients

• cooking spray
• 10 cups bread rolls or sweetened bread (doughnuts, muffins)
• 1 1/2 cup dried cranberries
• 4 eggs
• 3/4 cup egg whites
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 1/2 cup sugar
• 3 cups milk
• 2 12-ounce cans evaporated milk
• 2 cups fresh pumpkin puree

Directions

1. Spray the inside of a 15x10x 2 inch rectangular baking dish and set aside.
2. Cut or tear bread into 1/2 inch pieces. You should have about 10 lightly packed cups of bread pieces. Place in a large bowl.
3. Cover bread with dried cranberries.
4. In a medium bowl whisk eggs and egg whites.
5. Add vanilla, pumpkin pie spice, salt , sugar, skim milk and condensed milk to eggs and whisk until blended.
6. Pour egg, spice and milk mixture over bread and cranberries. Mix together bread and liquids until bread is saturated. Let stand for 30 minutes periodically pressing the bread down with a spoon or spatula to help bread absorb the liquid.
7. Preheat oven to 350 degrees F.
8. Baked the pumpkin and cranberry bread pudding in a water bath until puffed and firm in the center - about 1 1/2 hours.
9. Serve warm or cold, either plain or with whipped cream or ice cream.

Pumpkin Mac and Cheese

Makes: 8 (3/4 cup) side-dish servings

Prep: 30 minutes Bake: 30 minutes Stand: 10 minutes

2 cups dried elbow macaroni (8 ounces) or other pasta can be used.

2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper

1 cup whipping cream

1 cup whole milk

1 cup Cheddar cheese, shredded

1- 15-oz. can pumpkin or 2 cups fresh

2 tsp. garlic

1/2 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped walnuts

1 Tbsp. olive oil

1. Preheat oven to 350°F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

nutrition facts

• Servings Per Recipe 8 (3/4 cup) side-dish servings
• Calories409

Published in Better Homes and Gardens Oct.2011  by Susan Telleen, Minneapolis, MN

Cheesy Cauliflower

1 head cauliflower

3 T. mustard

2/3 cup sour cream

1-2 c. shredded cheddar cheese

Steam cauliflower. When tender; mix sour cream & mustard together in a separate bowl. Spread
mixture over & around head of cauliflower. Sprinkle cheese on top.
Salt & Pepper to taste. Bake in oven until cheese is melted. 350 degrees 20 mins.
Adjusted from deals to meals