Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Pumpkin Pie Chia Seed Pudding

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Craving Pumpkin Pie but want to make it a bit healthier? Try these Pumpkin Pie Chia Seed Puddings, they can be made ahead of time for a sweet treat at the end of the day!


Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Pumpkin Pie Chia Seed Pudding
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Servings
2 1 cup servings
Servings
2 1 cup servings
Ingredients
Servings: 1 cup servings
Units:
Instructions
  1. In a small bowl combine the milk, pumpkin puree, maple syrup, pumpkin spice blend, salt, and chia seeds.
  2. Mix well until well combined.
  3. Divide mixture into two bowls, mason jars, or other serving ware. Cover and refrigerate for a minimum of 4 hours but preferable 8+ hours.
  4. When ready to eat, top with a tablespoon of whipped topping.
  5. Store in the refrigerator and eat within 3-4 days of making.
Recipe Notes

Pumpkin Pie Chia Seed Pudding Nutrition Facts Serving size 1 cup (213g) servings per container 2 Amount per serving Calories 200 % Daily Value Total Fat 8 g 10 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 210 mg 9 % Total Carbohydrate 25 g 9 % Dietary Fiber 7 g 25 % Total Sugars 13 g Added Sugars 5 g 10 % Protein 8 g Vitamin D 0 mcg 0 % Calcium 313 mg 25 % Iron 3 mg 15 % Potassium 413 mg 8 %

Butternut Squash Mac n Cheese

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Mac n Cheese is a comfort food classic but allow us to dress up your mac n cheese with a winter favorite, butternut squash! The butternut squash and the blend of cheeses in this dish really make for a unique mac n cheese experience!


Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Butternut Squash Mac n Cheese
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Servings
10 1/4 cup servings
Servings
10 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
Units:
Instructions
  1. Wash your hands and workspace
  2. Bring a stockpot of water to boil. Cook pasta according to the package
  3. Cut your butternut squash into 1-inch pieces.
  4. In a separate saucepan, add your 2 teaspoons olive oil on medium heat. Add butternut squash into the pan and cover. Cook for about 5 minutes or until it is tender with a fork.
  5. Pour squash into a blender and puree
  6. In a saucepan, add your butter and 1 Tablespoon olive oil and melt. Once melted add in your flour and whisk continually, add your milk slowly to prevent clumping.
  7. Add your cheeses, butternut puree, and spices and mix well. Incorporate pasta elbows.
  8. Pour into a 9x9 glass pan and cook at 350*F for 20 minutes
Recipe Notes

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