Let’s get this straight: I hate cooking. But I luuuuuuuurrrrvvee pumpkin, so much so that I will actually venture into the kitchen and stay there longer than it takes to microwave a bowl of oatmeal or grab a yogurt out of the fridge. I have a huge sweet tooth, so naturally my arsenal of pumpkin muffin, pumpkin bread, pumpkin cookie, and other pumpkin treat recipes is loaded. But this year I’ve been experimenting with some more savory pumpkin recipes and you know what? They aren’t half bad.
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Pumpkin spice lattes are my ultimate nemesis. But, since I rarely leave the house (note: working from home and writing a Master’s thesis will turn you into a hermit), I don’t find myself near a Starbucks very often. I found this recipe in a Good Housekeeping magazine and it does the trick. Is it an exact PSL replica? No. But it’s still pretty dang tasty.
Makes 2 Servings | Click the image to be brought to a full-size, printable version.
I’ve had my Hungry Girl cookbook for a couple of years now but hadn’t tried a recipe until just recently. Their pumpkin enchilada recipe was my first, and they’re delicious. I’ve adapted the recipe slightly and I actually prefer using green enchilada sauce over the red stuff. Bonus: it takes less than 30 minutes to whip these babies up.
Makes 1 Serving | Click the image to be brought to a full-size, printable version.
Another adaptation from Hungry Girl, this pasta is awesome. Shirataki noodles are low-calorie, low-carbohydrate Japanese noodles and, once you’ve got the sauce thrown on them, you really don’t taste the difference. This is another quick recipe. The best news? One serving of this is in the 200-calorie range, as opposed to the 800 you’d consume if you have regular noodles.