Pumpkin Oatmeal

[Mountain_marc]

Here is something I concocted this morning. I had some leftover pure pumpkin purée and since I'm a pumpkin fanatic, I wanted to have it for breakfast and it ended up tasting very good.

.5 cup quick rolled oats
1 scoop Vanilla whey protein
.25 cup raisins
1 tsp cinnamon
.5 tbsp groud flax seeds

.5 cup skim milk
2-3 egg whites
.25 cup pumpkin purée (i think i'm going to bump it to .33 cup next time)

Mix the dry ingredients together, then mix in the wet ingredients. Mix well.
Place in microwave and heat at high heat for 2-3 minutes. (2.5 in my microwave)
Once it's done, stir it around a bit, let it cool off for a few minutes and chow down.

In Fitday, the nutritional profile came out like this:

Calories: 566
Fat: 9g
Protein: 47g
Carbs: 78g

Let me know if anyone tries this one out.

[Q.]

Wow, that sounds GREAT!!! It's a bit more involved than I would want to spend time on during the week but I may have to pull it up on the weekend around Halloween time... I might have a pumpkin handy then!

If you are a pumpkin fanatic, what else do you make with pumpkins? Like I implied above, I tend to not buy these except for making Jack-o-lanterns.

[Mountain_marc]

Well I made these last night but I can't take credit for it. I found the recipe on the Ultimate Nutrition website.

Pumpkin Cookies
Makes one dozen cookies

Ingredients:
3/4 cup Sugar Substitute
1 cup rolled oats
1.5 cups Natural Prostar Whey Protein
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine sugar substitute, oats, Natural Prostar Whey Protein, baking soda, baking powder, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Roll into 12 large balls, and flatten on a baking sheet.
3. Bake for no longer than 5 minutes in preheated oven.

They came out a little dry but I left them in the oven for 10 minutes.


And I found this one in my girlfriend's roommate's Oxygen magazine, which i'm going to try in the very near future.

Pumpkin Tomato Chili (18 servings)

Ingredients:
1 tsp Olive Oil
2lb extra-lean, ground turkey breast
1 large onion, diced
1 red pepper, diced
2 cans Bush’s dark red kidney beans, rinsed and drained
5 ½ cups no-sodium tomato juice
2-14½ oz cans no-salt, peeled and diced tomatoes with juice
1 ¼ cup canned pumpkin purée
2 tbsp sugar-free maple syrup
1 ½ tbsp pumpkin pie spice
1 tbsp chili powder
¼ tsp nutmeg

Instructions:
1. Add olive oil to a large pot and cook the ground turkey breast on high heat until brown. Stir meat to cook evenly, then separate.
2. Stir in onion and red pepper and cook for about 5 minutes. Stir in beans, tomato juice, diced tomatoes, pumpkin purée and maple syrup.
3. Season with pumpkin pie spice, chili powder, and nutmeg.
4. Simmer for 1 hour. Serve.

Nutrients (227g serving): Calories: 128 Fat: 1g Cholesterol: 20mg Carbs: 13g Fiber: 3g Protein: 15g

[RipStone]

Originally posted by Mountain_marc:
[QB] Pumpkin Cookies
Makes one dozen cookies

/QB]

these sound awsome. do yo know the macros??

[Mountain_marc]

Using Fitday and 4 scoops of ON Vanilla whey for the protein , this is what I came up with.

Per cookie(approx)
Calories: 83
Protein: 10
Fat: 1.5
Carbs: 8

[RipStone]

Originally posted by Mountain_marc:
Using Fitday and 4 scoops of ON Vanilla whey for the protein , this is what I came up with.

Per cookie(approx)
Calories: 83
Protein: 10
Fat: 1.5
Carbs: 8

cool, thanks. im gonna make them tonight.

[ODBSGIRL]

I saw this recipe in a kid's magazine, I think it was Nick Jr. My daughter pointed it out and said "doesn't this sound good mom?"

Cheese Ravioli with Pumpkin Sauce

1 can (15 ounces) solid-pack pumpkin
2 cups low-sodium chicken broth or vegetable broth
3 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 bag (30 ounces) frozen cheese ravioli
1/4 cup reduced-fat sour cream, optional
1/4 cup grated Parmesan cheese

Cover a large saucepan of water. Bring to a boil over high heat.

Meanwhile, combine the pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a saucepan; stir to mix well. Bring to a simmer and simmer about 10 minutes, until the mixture is heated through.

Add the ravioli to the boiling water and cook according to the package directions. Drain and set aside.

Just before serving stir in the sour cream. Serve the ravioli on individual plates, top with the pumpkin sauce and sprinkle with the Parmesan cheese.

Servings: 6

[RipStone]

Originally posted by RipStone:

quote:

---

Originally posted by Mountain_marc:
Using Fitday and 4 scoops of ON Vanilla whey for the protein , this is what I came up with.

Per cookie(approx)
Calories: 83
Protein: 10
Fat: 1.5
Carbs: 8

cool, thanks. im gonna make them tonight. [/quote]made them today w/ chocolate whey instead of vanilla. they turned out good. kinda fluffy like pancakes...not your typical cookie texture, but i still like them.