Pumpkin Chocolate Chip Muffins

Back to using up ingredients from the pantry...  I have a can of pumpkin puree that I bought in the fall and never used, and I thought it would be a great ingredient for...you guessed it, more muffins (I don't know why I'm on a muffin kick lately, but I've really enjoyed having them for breakfast ever since I discovered I can make yummy muffins)!

Here's the recipe:

1 cup pumpkin puree
1/3 cup canola oil
2 large eggs
1/2 c. Splenda brown sugar
1/4 c. white sugar
1/4 c. skim milk
1 1/2 c. all-purpose flour
1 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup mini chocolate chips, plus more for sprinkling on top

Preheat oven to 350 degrees and line muffin tin with liners or spray with non-stick spray.  In a large bowl, mix together the puree, oil, eggs, sugar, and milk.  In another smaller bowl, mix together flour, baking powder, pumpkin pie spice, baking soda, and salt.  Add to the pumpkin mixture and mix until just combined.  Fold in chocolate chips.  Spoon batter into prepared muffin tin, filling each about 3/4 full.  Sprinkle a few chocolate chips on top of each muffin, and bake for 25-30 minutes, or until toothpick inserted into center comes out clean.  Cool 5 minutes in pan and then remove to cool completely.

Source:  Disney Family

Penne Rosa

Jonathan and I are currently buried in a sea of boxes while we attempt to pack up our entire household.  Let me tell you, it's way more overwhelming and difficult than I expected.  But the good thing is, we're cleaning out a bunch of stuff.  For me, less clutter = a happier life.

Since we're moving in a little over 2 weeks, I've been trying to use up ingredients from my pantry.  I had a box of whole wheat penne, so I searched the web to find a healthy recipe to use it in.  I found this recipe on Back to Her Roots, and gave it a try. Both Jonathan and I really liked it!  It was a delicious, springy, fresh pasta dish, which (in my opinion), is hard to find.  Here's the recipe:

12 oz. whole wheat penne, cooked and drained
1 Tbsp. olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 oz. button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach (I large bag at Publix was 4 cups)
1 lb. medium raw shrimp, peeled and deveined
3/4 cup marinara sauce
1/3 cup fat-free plain Greek yogurt
Grated Parmesan cheese, to garnish

Cook penne according to package directions and set aside.  While it's cooking, heat olive oil in a large skillet over medium heat.  Add in garlic and red pepper flakes, and cook 2 minutes or until garlic begins to soften.  Add in mushrooms, tomatoes, salt, and pepper.  Cook for 5 minutes, or until mushrooms begin to release their water.  Turn up heat to medium-high and add shrimp.  Cook 1-2 minutes until shrimp start to turn pink.  Add spinach and cover skillet.  Let spinach wilt for a few minutes until reduced down, stirring occasionally.  Remove lid and place skillet over low heat.  Drain off a little water from the bottom of the pan, and add the penne, yogurt, and marinara.  Stir to mix well, and cook until heated through.  Serve with Parmesan on top.

We made it!!!

I've been waiting for this day for years.  After 21 years of schooling, I finally reached my LAST DAY!  Next year, I'll be doing residency, which is different.  Today was my last day of dental school.  My best girlfriends in the class and I went out for lunch to Surin, an amazing Thai restaurant here.  We had a blast.  I will definitely miss these girls!  But I'm excited to move on.  For now, I will celebrate all that the Lord has done!

Stewed Beef with Creamy Cheddar Grits

Our fantastic friends, Joey and Cali, had us over to their house a couple of weekends ago for dinner and board games.  Cali made us a delicious meal she found on The Pioneer Woman, and we loved it so much I had to make it again!  It is a fall-apart-in-your-mouth, tender beef dish served over silky, cheesy grits.  Can you get much better than that?  I submit that you cannot :)  Thanks again for having us over, Cali!

1 Tbsp. olive oil
1 Tbsp. butter
1.5 lbs. stew meat
2 cups low-sodium beef broth
3 cloves minced garlic
1/2 Tbps. cumin
1 tsp. chili powder
1/2 onion, finely diced
1/2 red bell pepper, finely diced
2 Tbsp. canned chilis in adobo (optional-use only if you like spice!)
2 cups stone-ground grits (a.k.a. polenta)
3 cups low-sodium chicken or beef broth
1.5 cups water
1 cup fat-free half-and-half
1 cup shredded cheddar cheese


To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)


In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.


Serve a pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

Nacho Stars

I'm bringing back an old post from the earlier days of the blog. This is a recipe from my good friend and classmate, Ashley, that is so easy to throw together, and that everyone LOVES. It's a hit with girls and guys alike.

1 package wonton wrappers
3/4 cup light ranch dressing
1/2 cup cheddar cheese
1 lb. sausage (I use reduced-fat)
1 jar jalapeno slices

Directions: Spray a cupcake tin with non-stick cooking spray. Place wonton wrappers in the tin, and bake in an oven preheated to 350 degrees for 6 minutes. Meanwhile, brown the sausage in a skillet. Drain, and add the ranch and cheese. Spoon into pre-baked wonton shells. Add a little more cheese, and top with a jalapeno slice. Place back into the oven for 6 more minutes. Enjoy!