Pumpkin soup

1 small can pumpkin
1 box of chicken/veggie stock (low sodium)
1/4 tsp cardimom
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp chipotle chili powder
1/4 tsp rubbed sage
1 tsp garlic
1 tsp ground ginger
salt and pepper to taste.
1/2 can of half and half (I used my pumpkin can once it had been emptied and it is optional)

Pour all ingredients (except half and half) into a pan. Stir and cook for 1 and half to 2 hours on medium-low, stirring often. At the end, add the half and half and serve hot/warm or room temp. Serves 4-6.

I like to serve this with a turkey pannini...Take bread and put turkey, smoke gouda, and a smear of apple butter in between two slices of bread and press on grill pan or pannini press that has been lightly coated with olive oil. Cook until brown and cheese is melted. If this is a vegetarian meal however, a grilled veggie pannini works just as well.

Beef soup

6-8 Soup bones with meat (I used T-bone bones and got 1/4 LB for less than $5)...
1 C carrots (chopped)
1 C green beans
1 Onion, sliced
2 cloves garlic minced
2 bay leaves
1 medium potato diced
1/4 tsp thyme
salt  and pepper
1 small can tomato sauce
4 C water or broth
(any additional veggies cut up accordingly)
Put everything into a crock pot (or soup pot)
For crock pot cook on low for 8-10 hours, serve hot with favorite bread
On stove, cook on low to medium low, checking often, for 4-6 hours

Serves 6-10 people

Doughnuts...

I am not even going to write this one out...I was an evil woman tonight and if any of you want the recipe, just msg me...otherwise just drool.

Ricotta stuffed Shells

12-15 Jumbo Pasta Shells, partially cooked and drained
1 small tub low fat ricotta cheese
1 bag of spinach raw, chopped, steamed and squeezed of all excess water
1egg, beaten
2 TBSLP milk
1-2 Cloves garlic
1 TBSLP oregano
1 TBLSP basil
1/2 C mozzerella cheese, shredded
1 small can tomato sauce
salt and pepper to taste

Take the ricotta cheese, spinach, herbs, garlic, salt and pepper, egg and milk, mix and put into a pastry bag (or a zip top freezer bag (cut corner). Lay out shells in pan (they shouold be soft and cool enough to handle a bit). Take each one and fill with spinach and cheese. Top with can of sauce and mozzarella, Bake at 400 for 25-30 minutes until cheese is melted and bubbly. Serve hot. (serves 3-5 people)

Mom's Meatloaf

1 LB ground beef
1 small onion diced
1 stalk celery diced
1 small bell pepper, diced
1-2 cloves garlic, minced
1 TBSLP worsterchestier sauce
1/4 C kethcup
1 Egg, slightly beaten
1 C bread crumbs
Salt and pepper
1 TBSLP milk/cream
1/4 tsp Thyme
1/4 tsp parsley

Cook veggies in a pan with a bit of butter until onions are translucent. Cool. Once cool, in bowl, mix all other ingredients until it is just mixed.  form into a loaf (i use our iron skillet), drizzle with extra ketchup. Bake at 400 for 30-45 minutes or until juices run clear. Serve hot with favorite sides!