Legumes…as fun to say as they are to eat! Beans, peas, and lentils are all part of a bigger group of foods called legumes! These hearty foods are a great addition to recipes.
Legumes
Pumpkin Cupcakes with Greek Yogurt Frosting
These pumpkin cupcakes are delicious for the fall or holiday season and topped with thick greek yogurt frosting! Bring these to any holiday party!
Ingredients
- 1 15 ounce box spice cake mix
- 1 15 ounce can unsalted pumpkin
- 1 cup water
- 2 cups plain greek yogurt
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
Servings:
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Instructions
- Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners.
- In a large bowl, combine first 3 ingredients. Mix well. Evenly distribute batter into cupcake liners.
- Bake for 20-25 minutes or until toothpick comes out clean. Remove from oven and cool completely.
- In a medium bowl, combine remaining ingredients. Refrigerate for 30 minutes. Spread frosting on cupcakes and garnish with ground cinnamon.
Recipe Notes
Lemon Cupcakes
Love lemon cupcakes? Try our delicious and easy to make lemon cupcakes with simple frosting. These cupcakes are sure to be a hit!
Ingredients
- 1 15 ounce white cake mix
- 1 cup water
- 1/3 cup unsweetened applesauce
- 1 tablespoon lemon zest plus more for garnish
- 1 1/2 tablespoon lemonade mix
- 1 10 ounce container light whipped topping
Servings: cupcakes
Units:
Instructions
- Preheat oven to 350. Line 24 cupcake tins with paper liners.
- In a medium bowl, combine cake mix and water. In a small bowl, combine applesauce, lemon zest and 1 tablespoon of lemonade mix; add to cake mixture. Mix well.
- Spoon batter evenly into cupcake liners. Bake for 15-17 minutes. Remove from oven and allow to cool completely.
- For frosting, combine the remaining lemonade mix with the whipped topping using a hand mixer. Refrigerate for 30 minutes. Remove from refrigerator and frost cupcakes.
- Garnish with additional lemon zest.
Recipe Notes
Cheesy Chicken Spinach Noodle Casserole
Straight from the slow cooker this casserole is filling and comforting. Try it soon for an instant family favorite!
Ingredients
- 1 pound chicken breast skinless, boneless
- 10 3/4 ounce can of cream of mushroom 98% reduced fat
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 tablespoon of dry chives
- 1/2 tablespoon of dry thyme
- 1/2 tablespoon of dry parsley
- 16 ounces dry egg noodles cooked
- 3 cups baby spinach rinsed and chopped
- 1 cup cheddar cheese shredded, reduced fat
Servings:
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Instructions
- Wash hands and clean preparation area.
- Place chicken breast in the bottom of a slow cooker.
- In a small bowl combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast.
- Place lid on slow cooker and cook on low 6 – 8 hours until chicken is cooked through and shreds easily.
- Remove chicken breast from slow cooker and shred into fine pieces. Add shredded chicken back into the slow cooker and stir in hot cooked egg noodles, baby spinach, and shredded cheese. Replace lid and allow to heat through for 15 – 20 minutes until spinach is wilted and cheese is melted.
Recipe Notes
Cranberry Cheesecake Bites
Wondering what to do with fresh cranberries? Try our easy dessert that can easily be used for holidays and parties that look as stunning as they taste.
Ingredients
- 1.5 cups graham cracker crumbs
- 12 ounces nonfat cream cheese at room temperature
- 1/4 cup + 2 tablespoons sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1/4 cup water
- 1 teaspoon plain gelatin powder
- 1.5 cups fresh or frozen cranberries
- 1 tablespoon fresh rosemary finely chopped
Servings: (2 bites)
Units:
Instructions
- Wash your hands and clean your preparation area.
- Preheat your oven to 350 degrees F.
- Line a mini-muffin tin with paper liners. Evenly distribute the graham cracker crumbs in the bottoms of the lined mini-muffin tin.
- In a bowl combine the cream cheese, 2 tablespoons sugar, vanilla extract, and eggs until well combined and smooth. Evenly distribute the cream cheese mixture among the mini-muffins. Bake in the oven for 12 minutes.
- While the mini-muffin tin is in the oven, in a saucepan, begin to heat the cranberries, sugar, water and rosemary, continuously mashing and stirring. Once it has broken down, add in the gelatin. Remove from heat and continue stirring.
- Once the cream cheese mixture is done cooking, top with the cranberry mixture. Cover and chill until the bites have set. Store in the fridge.
- Enjoy!
Recipe Notes
