Harvest Soup (Parents Magazine)

1 T. olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs. butternut squash, seeded and cut into 1 inch cubes (about 3 1/2 cups)
1-2 medium apple, cored and cut into 1/2 inch pieces
4 cups low sodium chicken broth
Ground black pepper to taste (AND SALT!)
Croutons

In a big pot, heat oil on medium. Add carrots, celery and onions. Cook, stirring occasionally for 8 to 10 minutes or until dender and starting to brown. Add squash, apples and broth. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes or until squash and apples are tender. Cool slightly.

Puree soup in a blender of food processor (or with an immersion blender). Add salt, pepper and croutons. Makes about 6 cups.

"Shush Kabobs" - sweet glazed apple meatballs (Parents Magazine)

1 cup bread crumbs
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsly grated (Macoun or Jonathan apples recommended)
1 Tbs. Dijon mustard (I omitted this)
1/4 tsp. each salt and black pepper
1 Tbs. chopped parsley
1 lb ground turkey or chicken breast
2 tBS. vegetable oil
1/2 cup apple juice or cider (I used juice)
1/4 cup maple syrup
1 Tbs. balsamic vinegar (omitted because my crowd is vinegar haters)

1. In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey (or chicken) and fold into a wet mixture until just combined.
2. In a frying pan, heat oil on medium. Roll meat mixtur into 20 balls. Fry, turning frequently untill meatbballs are browned and cooked through, about 15 minutes. I baked these at 350 and we liked the yummy crispy outside it put on the meatballs. After baking them, I finished them directly under the broiler.
3. Glaze: In a pot, mix apple juice, maple syrup and vinegar. Simmer over low heat until reduced by half. About 15 minutes. Toss meatballs in glaze, thread three onto each kabob stick. Serves 4-6.

Clean Eating Pumpkin Pie Oatmeal

Ingredients
1 cup dry oats, cooked
1/2 cup pumpkin purée
1 tsp. pumpkin pie spice (no sugar added)
1 tsp. cinnamon
1/4 cup pecans per serving
Maple syrup to taste

Directions

Step 1 – Cook the oats according to package directions.

Step 2 – In the last 5 minutes of cooking (just take a guess, the oats should basically be pretty much done cooking), quickly stir in the eggs, being sure to stir vigorously so they get well-distributed. Then, stir in the pumpkin purée and pumpkin spice.

Step 3 – Put some oats in a bowl and top with pecans and maple syrup.

Eat and Enjoy!