Pumpkin Lasagna? You Bet! Happy Halloween Supper

Recipe compliments of Libby's 100% Pure Pumpkin - All Natural, No preservatives. "Perfect as the base ingredient in sweet or savory recipes, each can of LIBBY’S 100% Pure Pumpkin is all-natural and contains no preservatives. Our Dickinson variety of pumpkin goes from seed to can right here in the USA."

Pumpkin is a valuable source of Vitamin A, and also provides Vitamin C, Calcium, and Iron as well as 1 gram vegetable protein per serving. Canned pumpkin enhances unexpected meals such as spaghetti sauce, soups, stews, and even vegetable casseroles. This is one of my favorite recips from Very Best Baking - Pumpkin. Be sure to link over there to find terrific recipes the whole family will enjoy.

Pumpkin Lasagna with Mushrooms & Spinach

Ingredients
    Nonstick cooking spray
    1 tablespoon olive oil
    8 ounces sliced fresh mushrooms
    1 small onion
    2 cups fresh baby spinach, washed and dried
    1/2 teaspoon salt
    1 cup LIBBY'S® 100% Pure Pumpkin
    2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    1 teaspoon dried rubbed sage
    1/4 teaspoon ground black pepper
    Pinch of ground nutmeg
    6 no-cook lasagna noodles
    1 cup part-skim ricotta cheese
    1 cup (4 oz.) shredded part-skim mozzarella cheese
    3/4 cup (3 oz.) shredded or grated Parmesan Cheese


Instructions
PREHEAT oven to 375° F. Spray 8-inch-square baking dish with nonstick cooking spray. HEAT oil in large, nonstick skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, for 5 to 6 minutes or until tender. Add spinach and 1/4 teaspoon salt; stir until spinach is wilted. Remove from heat.

COMBINE pumpkin, evaporated milk, sage, pepper, remaining 1/4 teaspoon salt and nutmeg in medium bowl. Spread 1/4 cup pumpkin sauce onto bottom of dish. Top with 2 noodles, overlapping slightly. Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom-spinach mixture, 1/2 cup ricotta cheese, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining 2 noodles and sauce. Cover with foil or lid.

BAKE for 40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake uncovered for an additional 5 to 10 minutes or until cheese is melted and light golden brown. Let stand for 10 minutes before serving.

Find more recipes at Very Best Baking - Pumpkin and don't forget to make a batch of our highly popular 5 Day Pouch Test Soup: Low Carb Pumpkin Sausage Soup

Cooking with Kaye: Pumpkin Lovin'

Link to Cooking with Kaye

 

Just Published: Cooking with Kaye Pumpkin Lovin, our recipe newsletter. Check out the newsletter online in our archive: CWK: Pumpkin Loving.  Thirteen healthy and delicious recipes.

 

"Greetings: 

Halloween is here and so begins the "Feasting Season."  Have you picked up on the news reports the last few weeks? Americans are expected to spend $2 Billion on candy this year for Halloween treats. According to big box stores customers have been stocking up for nearly 5 weeks now and will return again to replenish their candy supplies before the little costumed door knockers come calling on Thursday night.

It is no wonder we are confounded by so much temptation. Nobody wants to feel left-out of the Halloween hoopla but we know the consequences of a candy fest can be catastrophic for us. In today's Cooking with Kaye I've turned the focus away from candy to a more nutritious part of the season: Pumpkin. Once relegated to pies pumpkin is now a mainstream ingredient in savory dishes, warming beverages, and health-promoting dishes. Pumpkin is an excellent source of dietary fiber at nearly 4 grams per 1/2 cup canned. Pumpkin is rich in beta carotene, vitamin A, and iron and low in sodium. The mild flavor lends itself to all manner of preparation.

Fans of the 5 Day Pouch Test have consistently praised the Low-Carb Sausage Pumpkin Soup as a plan favorite recipe. Pumpkin soup is remarkably good. In today's Cooking with Kaye I've shared a basic pumpkin soup recipe with several variations to keep your appetite pleased and under control. Give them a try! Also check-out our delicious Jack O'Lantern Peppers - what fun this treat makes for the whole family. And don't miss the informative article on sugar free candy and the affect on WLS patients."

 

Link to Cooking with Kaye

 

PS- - Chances are you'll come across some form of popcorn today. This can be troublesome for us potentially causing immediate digestive distress or leading to increased snacking that turns to "slider food." Take a look at this article  How to Eat Popcorn After WLS and indulge wisely."

Contest Winner! Splenda Sweetened Pumpkin Bars

Chocolate Chip Pumpkin Bars 

This is a recipe contest winner with a 4+ star rating at Splenda Brand. com found here: Chocolate Chip Pumpkin Bars. Pumpkin is a rich source of vitamin C and beta carotene. These came together quite quickly and had nice plate appeal -- and no leftovers!

Ingredients:
1 1/3 cups flour
1/4 cup SPLENDA® Brown Sugar Blend
1/2 cup SPLENDA® Sugar Blend, divided
1 cup old-fashioned oats
1/2 cup chopped walnuts or pecans
3/4 cup light margarine
1 package (8-ounce) container fat free cream cheese
3 eggs
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
1 cup mini chocolate chips

Directions
Preheat oven to 350 degrees F. Line a 13X9x2-inch pan with foil and spray with a non-stick cooking spray. Set aside.

Combine flour, SPLENDA® Brown Sugar Blend, half of the SPLENDA® Sugar Blend For Baking, oats and walnuts. Cut in the margarine with a fork until the mixture is crumbly. Press all but one cup of the crust mixture into the bottom of the prepared pan.

Bake for 15 minutes. Allow to cool.

Beat cream cheese, eggs, the remaining half of the SPLENDA® Sugar Blend For Baking, the pumpkin and the pumpkin pie spice until it is well blended.

Pour the cream cheese mixture over the pre-baked crust and sprinkle with the 1 cup of remaining crust and the chocolate chips.

Bake for 25 minutes or until set. Lift from pan to cool. Cut into 24 bars. Serves 24: 1 bar each. Per serving: 150 calories, 4g protein, 5g fat, 21g carbohydrate, 12g sugar.