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Oatmeal Carrot Raisin Muffins

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Ingredients

  • 1 cup rolled oats
  • 1 cup wheat flour
  • 1/4 cup raisins
  • 1/4 cup walnuts (optional)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup applesauce
  • 3-4 medium carrots, grated (or 1 cup shredded)
  • 1 cup fat-free vanilla yogurt
  • 3 eggs

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 400°F. Coat muffin tins with nonstick cooking spray.
  3. Combine oats, wheat flour, raisins, walnuts (optional), baking powder, cinnamon, allspice, and salt in a large bowl and mix until combined. 
  4. Add applesauce, carrots, vanilla yogurt, and eggs. Stir until just mixed.
  5. Spoon muffin mixture into pre-greased muffin tins.
  6. Bake for 23-28 minutes for regular muffins, or 15-18 minutes for mini muffins. 
  7. Serve warm, drizzled with honey or maple syrup, if desired.

Makes 12 regular muffins | 24 mini muffins

Creamy Potato Soup

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Ingredients

  • 1 teaspoon oil
  • 3½ cups raw potatoes, diced
  • ⅓-1 cup celery, diced
  • ⅓-1 cup onion, diced
  • ¾ cup ham, chopped (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning of choice (garlic, Italian, taco, dill, thyme, basil, etc.)
  • 4 cups low-sodium broth
  • 2 Tablespoons oil or butter
  • 2 Tablespoons all-purpose flour
  • 2 cups low-fat milk
  • ½ cup low-fat shredded cheddar cheese (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. In a large soup pot, heat oil. Add celery and onions. Cook for 3-5 minutes until onion is soft.
  3. Add potatoes, broth, pepper, and seasoning. Bring to a boil and cook over medium heat until potatoes are tender, about 10 – 15 minutes.
  4. Once potatoes are soft, mash some of them with a fork or potato masher for a creamier texture, if desired.
  5. To make the cream sauce for the soup, heat oil or butter in a small saucepan. Once hot, add flour and stir until it turns pasty.
  6. Cook for 1 minute on medium heat, then add the milk a few tablespoons at a time, stirring constantly until thick and bubbly.
  7. Add milk mixture to the soup pot and cook soup until heated through. Serve topped with cheese.

Makes 6 servings

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Ham & Potato Soup

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Ingredients

  • 3 1/2 cups diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 1/3 cup carrot or green bean pieces (optional)
  • 3/4 cup chopped ham
  • 3 1/2 cups chicken broth, low sodium
  • 1 teaspoon black pepper
  • 1 cup CNP Magic Mix*
  • 2 cups water
  • 1/2 cup shredded low-fat cheddar cheese (optional)

Directions

  1. Wash hands with warm, soapy water.
  2. Combine potatoes, celery, onion, carrots or green beans, ham, broth, and pepper in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes. 
  3. In a sauce pan combine  CNP Magic Mix and 2 cups of water to make thin white sauce. Stir over medium heat until smooth and thick. 
  4. When sauce just begins to boil, remove from heat. Add cheese to the sauce and stir until melted. Stir the sauce into the stockpot, and cook soup until heated through. Serve immediately.
CNP Magic Mix Alternative
Instead of CNP Magic Mix and water, use the following:
  • 1 Tablespoon butter, margarine, or canola oil
  • 1 Tablespoon flour
  • 2 cups low-fat milk

Then follow these steps:

  1. Follow steps 1-2 above. 
  2. In step 3, heat butter, margarine, or oil in a small skillet over medium heat.
  3. Once hot, add the flour and stir until the flour is incorporated. Continue cooking until it turns light brown. 
  4. Whisk in the milk. Whisk or stir until the flour mixture is dissolved in the milk and the milk begins to thicken. 
  5. Follow step 4 above. 

Makes 6 servings

Download the recipe

Spooky Stuffed Peppers

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Ingredients

Directions
  1.         Wash hands with warm, soapy water for 20 seconds.
  2. Cook brown rice and set aside. 
  3. Preheat oven to 350°F. Spray a baking sheet (any size) with nonstick spray.
  4. Wash peppers. Cut off tops and scoop out seeds. To help them stand up, take a small slice off of the bottom. Chop the top and bottom parts, then set aside. Drain and chop olives. For a festive twist, cut out two eyes and a mouth from one side of each pepper, like a jack-o-lantern.
  5. Combine cooked rice, CNP Meat Sauce, seasonings, and olives. Add chopped pepper.
  6. Fill peppers with rice mixture. Place in 9×13-inch dish.
  7. Cover with foil and bake at 350°F for 45 minutes. The peppers will change to a deeper green color while cooking.

*CNP Meat Sauce can be made with any ground meat, including game meat.

Makes 6 servings

Pumpkin Raisin Bread

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Ingredients

  • 1 ½ cup whole-wheat flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup canned pumpkin
  • ½ cup raisins
  • ¼ cup non-fat vanilla Greek yogurt
  • ¼ cup unsweetened applesauce
  • 2 egg whites

Directions

  1. Preheat oven to 350°F.
  2. In two separate bowls, mix dry, and then wet ingredients.
    Then combine, adding wet to dry and stirring gently until
    the mixture is uniform.
  3.  Depending if you are making bread or muffins, either
    spoon the mixture into a non-stick muffin tray or a bread
    pan.
  4.  Bake muffins for 25 minutes, or loaf of bread for 75 minutes.
Makes 12 servings. 

Crustless Pumpkin Pie

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Ingredients:

  • 3/4 cup sugar
  • 1/2 cup CNP Master Mix
  • 2 Tablespoons canola oil
  • 1 12-ounce can fat-free evaporated milk
  • 2 eggs
  • 1 15-ounce can pumpkin
  • 3 1/2 teaspoons pumpkin pie spice
  • 2 1/2 teaspoons vanilla
  • Nonstick spray

Directions:

  1. Wash hands thoroughly with warm water and soap. 
  2. Preheat oven to 350°F
  3. Combine all ingredients in a medium bowl and beat 2 minutes or until smooth.
  4. Coat a 9-inch pie plat with nonstick spray. Pour mixture into pie plate.
  5. Bake at 350°F for 50-55 minutes or until a knife inserted in the center comes out clean.
  6. Refrigerate leftovers.
Makes 8 servings.
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