Autumn Menu
Soup
Pumpkin and Sweet Potato Soup
2 oz. Turkey Bacon (chopped)
2 small onions (finely chopped)
2 Quarts Chicken Broth
12 oz sweet Potatoes peeled and cut into 1/2″ pieces
1 can 16 oz pumpkin
1/8 tsp salt and pepper
Pinch of nutmeg and 2 Tbsp chopped parsley
In a large pot saute bacon till crispy. Transfer to paper towel
Add onions, 1/4 cup of the stock saute 3 minutes
Add sweet potatoes stirring 3 minutes, pour in remaining stock
Boil and simmer partially covered 10 minutes
Remove veggies to blender, puree till smooth, add pumpkin and blend.
Add back to pot and simmer with salt/pepper/nutmeg
Top with parsley and bacon
ENTREE
Herb Stuffed Chicken Breast
3 oz low-fat cream cheese
1 clove garlic chopped
2 Tbsp chopped parsley
1 Tbsp chopped mint or 3/4 tsp dried
4 boneless skinless chicken breast halves 1 1/2 lb.
1Tbsp olive oil
Pre-heat oven 350 degrees. Combine all ingredients in bowl except oil. Slit breast to form pockets. Stuff, roll and hold with toothpicks
Place on cooking sheet covered with foil, brush with oil. Roast 20 min then baste with oil and broil 5 min.
Sides
Boxed quick cook Couscous with added almonds and raisins
Asparagus with Parmesan cheese
Steam 4 – 5 min, heat 1 Tbsp olive oil add 1/3 cup dry bread crumbs, toss all coat with cheese.
Dessert
Cantaloupe with scoop of Sorbet
Cut cantaloupe in half, hollow out seed center, cut again in half and fan out 4 slices on plate, top with Sorbet
Serves 4