(Pumpkin) Queso Dip

This is really delicious... with a little added nutrition. 

Not that it's healthy by any means, but yummy, all the same...and you cannot even taste the pumpkin!

 



Pumpkin Queso Dip
Serving Size: 1/4 cup
Recipe makes about 20-30 servings (with cheese, salsa, beans, & corn)

What you need:
1  block melting cheese (I used Pace Cheese Melt, which I prefer over Velveeta)
1  small jar of your favorite salsa OR 1 Large can tomatoes with green chilies
1  can pumpkin puree
1 can corn, rinsed & drained* (1 can of your favorite beans, rinsed & drained)
1/4 tsp cumin
chopped green onions
(you may want to add beans, mushrooms, spinach, taco seasonings, or meateaters may want to add cooked chicken/taco meat/sausage, etc)

Rinse and drain corn & beans. *Removes excess sodium*
Add all canned ingredients in a large microwavable bowl and stir.
Sprinkle in cumin, mixing well.
Cube cheese, and drop into mixture. (Add meat, if doing so)
Microwave on High until melted. Start with 4 minute increments, stirring after each interval, until cheese is completely melted.
Top with chopped green onions, (parsley, chopped fresh spinach, or sour cream) if desired.

Serve with chips, crackers, or warm tortillas.

Enjoy!

Lettuce free salad. Yum!

Celery, Radishes, Bell Pepper, Tomato, Croutons, & Lite Ranch

Sugar free Vegan fudge



Sugar free vegan fudge with pecans

Recipe from: http://chocolatecoveredkatie.com/2011/01/31/sugar-free-chocolate-fudge/

Thanks Katie!!!

*For this recipe, I quadrupled ingredients to make a large batch (using 2 small bananas).

My bananas weren't ripe enough - BIG mistake... They did not blend well, and weren't sweet enough.

I added 6 packets of Splenda.

Made one 12x12 pan.

Cut into 2x2 = 36 servings

Perfectly boiled egg & oatmeal with sugar free vegan fudge

Looks like cookie monster :)

Learned to how to boil a perfect egg from: http://365daysand100pounds.blogspot.com/2011/12/day-240-how-to-boil-egg-101.html. Thanks Kara!!!
For more Egg tips, like how to peel them easier, check out: http://hotpolkadot.com/2011/07/19/how-to-tuesday-eggcellent/ (Saw this one on Pinterest)

Sugar-free Vegan Fudge recipe from: http://chocolatecoveredkatie.com/2011/01/31/sugar-free-chocolate-fudge/ Thanks Katie!!! *For this recipe, I quadrupled ingredients for a large batch (using 2 small bananas). My bananas weren't ripe enough - BIG mistake... They did not blend well, and weren't sweet enough. I added 6 packets of Splenda.

Oatmeal: Cooked it like aldente pasta

Boil 2 1/2 cups water, add 2 cups old-fashioned oats. Cook 8 minutes, add 2 Tbs margarine, 1/4 cup milk, 2 pkts Splenda, dash of salt, & dash cinnamon. Topped each 1/2 cup serving with one square of the banana fudge from the above recipe. Makes 8 servings (1/2 cup each)

Delish!!!