Pumpkins aren't just for carving...

Those who knew me well in college will think its pretty entertaining that I'm putting recipes up on my blog considering I lived off of grilled chicken breasts for most of my 20's. However, with 1 picky eater and 1 who will eat almost anything, I've had to get creative, especially when it comes to sneaking in different flavors and veggies. It's bad enough that they ask for chicken nuggets every time we pass the golden arches. Anyway, here's what we've been cooking...

(DISCLAIMER--THE GRIDLE WAS NOT PLUGGED IN ON THE COUNTER)Pumpkin Pancakes--Recipe courtesy of 4tunate

2 cups pure canned pumpkin

6 eggs

1 cup flour

2/3 cup milk

6 T brown sugar

1 t baking soda

1 t cinnamon

1/2 t salt

1/2 t nutmeg

4 T Butter

*Combine all the ingrediants in a large bowl, stir until blended, add butter & batter to a hot skillet and flip when set.

Addy gave it 2 thumbs up!

Pumpkin Penne--Recipe courtesy of the November issue of PARENTS magazine

1, 12 oz box whole wheat penne

1 T olive oil

1 1/2 cups low sodium chicken broth

1/2 cup fat free evaporated milk

1, 15 oz can pumpkin

1/2 tsp onion powder

1/2 t pumpkin pie spice

1/4 t salt

1/4 t pepper

Fresh parsley to garnish

1 1/2 oz grated parmesan cheese

Cook pasta, drain, return to pot, cover to keep warm

*Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.

Toss pasta with the sauce and cheese, spoon into bowls and top with parsley...yum, yum!

Lilly LOVED this dish!