Pumpkin-Honey Beer Quick Bread

Recipe from Cooking Light Magazine.

Though the name of the recipe is long, the recipe prepping/baking time is not - I make this bread every fall and LOVE it. For someone like myself, who is not the best baker, this is an easy, delicious recipe!

Ingredients:

14.6 ounces all-purpose flour (about 3 1/4 cups)

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 cup water

1/3 cup flaxseed

2 1/2 cups sugar

2/3 cup canola oil

2/3 cup honey beer (at room temp)

1/2 cup egg substitute

2 large eggs

1 (15-oz) can pumpkin

Cooking spray

Directions

Preheat oven to 350 degrees

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9x5-inch) loaf pans coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in a pan on a wire rack; remove from pans. Cool completely on wire rack.

*Note: I often use a mini loaf pan that yields four small loaves of bread for smaller portions. This is a great option to bring to holiday get together/party as gift or share with family/friends. If you decide to go this route, cut back baking time to approximately 70 minutes (again, use wooden pick to check).

Mom's Quick Fix Chicken Soup

Add whole wheat penne or your choice of pasta for a heartier dish.

Ingredients:
1 whole rotisserie chicken, store bought and pulled into bite sized pieces
1/2 medium onion, chopped
1-2 cloves of garlic, chopped
3-4 tablespoons olive oil
1 carton chicken broth
2-3 bouillon cubes
1 carton beef broth
4-6 chopped carrots
1 can corn or 1/2 bag frozen corn
Fresh rosemary sprigs
Salt and Pepper to taste

Directions:
Sautee onions and garlic in olive oil in medium sized pot.
Add chicken broth, beef broth and chopped carrots and bring to a slow boil. Simmer for 15-20 minutes.
Add the bouillon cubes to taste. Add the rosemary sprigs, corn and chicken and simmer for 3-5 minutes.

Ready to serve - a great quick winter dish!

Easy Chicken Enchiladas

Feeds 4-5 people, make rice or corn as a side dish.
Great for 2 people with leftovers for lunch!

Ingredients:
Enchiladas:
3 precooked chicken breasts chopped into cubes (available at meat counter or prepackaged at grocery store)
5 large flour tortillas
1/2 can Campbell's nacho fiesta cheese soup
1/2 cup shredded Mexican cheese
1/2 Jalapeno, finely chopped
3 tablespoons red onion, finely chopped
Small handful of cilantro leaves (amount to your taste), chopped
Small (1/2 size) baking pan, greased

Sauce:
3/4 can fire roasted tomatoes with garlic
1/4 of a red pepper
1/4 of a yellow pepper
2 tablespoons chopped red onion
1/2 Jalapeno
2-3 tablespoons chicken broth
Small handful of cilantro leaves (amount to your taste)
Small electric chopper

Directions:
Preheat oven to 375.
Combine all enchilada ingredients (except tortillas) into a small mixing bowl
Split enchilada mix evenly between all 5 tortillas. Roll each one tight and place in small, greased baking pan.
Bake for 10 minutes covered, then switch to low broil setting, uncover and broil for 5-8 minutes (until golden brown on top).

Combine all sauce ingredients in chopper and pulse until well chopped/mixed.
Pour sauce over the top of the browned enchiladas and sprinkle additional 1/2 cup shredded cheese on top. Put back in the oven to broil for another 5/8 minutes until the cheese is completely melted.
Garnish with cilantro.