Butter Nut Squash Brownies

They are the healthiest brownies that you will ever eat. My kids love them! They sound weird but they are pretty good. I don’t like them warm, they taste better cold.


1 C nut butter (peanut, almond, roasted cashews, pecan)
½ C honey
½ tsp baking soda
1 egg
3 – 4 T cocoa
½ C cooked butternut squash mashed until smooth
½ C chopped walnuts or pecans (optional)
Mix ingredients well. Pour into greased baking pan, bake at 350 for 25-30 minutes

Christmas Fish

This is my new favorite fish recipe. It is so good and pretty easy too.

Ingredients

¾ pound tilapia, sole or halibut fillets

4 tablespoon butter, melted

½ cup plus 2 tablespoons grated Parmesan Cheese, divided

2 cloves of garlic, minced

1 teaspoon grated lime zest

1 ½ teaspoon dried dill

¼ teaspoon salt

½ teaspoon pepper

1 carrot, peeled and cut into small pieces

1 celery stark, cut into small pieces

¼ teaspoon paprika

Pat the fillets dry and spread them on a baking sheet.

Combine the butter, 1/2 cup of Parmesan cheese, garlic, lime zest, dill, salt, pepper, carrot and celery in a bowl. Spread mixture across each fillet, roll the fillet, and secure with a toothpick.

Place the fillets, rolled sides down, in the baking dish. Sprinkle the tops of each fillet with paprika and the remaining 2 T Parmesan cheese. Bake on the top rack for 30 minutes.

When done, turn the oven to broil and place the fish under the boiler for 2 to3 minutes to brown the tops.

Yield: 3-4 servings

From Recipes for the Specific Carbohydrate Diet, Raman Prasad

Tex-Mex Turkey Soup

My sister sent out this soup recipe, and we tried it this week. It was wonderful, so I am posting it here.

Ingredients:
1 tablespoon olive oil
1/2 cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
1/2 cup sour cream
1/4 cup chopped fresh cilantro (or 1 T. dried cilantro)

Toppings:
6 cups corn tortilla chips
3/4 cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1/2 cup sour cream

Directions:
Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.

Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.

Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Note: When I made this, I had leftover chicken and some frozen turkey meat in the freezer (not a full 4 cups). I also used frozen turkey stock in place of the bouillon cubes and water and reconstituted frozen beans (with a little frozen liquid) in place of the canned beans (maybe a little more than a 14 oz. can). I threw everything that was frozen (stock, beans, and turkey) in with the tomatoes and tomato soup and covered it to facilitate warming, then, when the mixture was boiling, I continued with the instructions. I chopped the turkey with kitchen shears right before serving. I didn't add corn because Ryan sometimes has a reaction to too much corn in recipes, and I made homemade corn tortillas instead of using chips (though I had some on hand in case it didn't work). We didn't add in all the toppings because I'm lazy, but I'm sure they would add some great flavor to the soup.