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Pumpkin Pancakes with Chicken and Cranberries

[Pumpkin] [Chicken] [Pancakes] [Lee's Recipes]

Use a sugar pumpkin for this recipe; its shreds will hold their shape when cooked,
while some other varieties  release water and collapse in the skillet, making poor pancakes. 

4 cups coarsely shredded peeled fresh sugar pumpkin 
4 green onions, thinly sliced lengthwise and cut into 2-inch strips 
1/4 cup unsifted all-purpose flour 
3/4 teaspoon salt 
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves 
1/4 teaspoon cracked black pepper 
1 medium-size onion, chopped 
2 cups fresh cranberries 
1/2 cup water 
1/3 cup sugar 
1/8 teaspoon ground cloves 

In large bowl, combine pumpkin, green onions, flour, and 1/2 tsp. salt. 
Set aside 15 minutes. 

Heat oven to 250 [degrees] F. In large skillet, heat 1 teaspoon oil over medium heat. 
Add chicken breasts and cook until golden brown - about 5 minutes. 
Sprinkle with 1/8 teaspoon of remaining salt and 1/8 teaspoon pepper. 
With spatula, turn chicken; sprinkle with remaining 1/8 teaspoon each salt
and pepper. Cook chicken on second side until well browned and cooked through 
- 8 to 10 minutes longer. 

Remove chicken to small baking pan and keep warm in oven. 
Add onion to chicken drippings in skillet and cook over medium heat 
until lightly browned. Stir in cranberries, water, sugar, and
cloves. Cook, stirring occasionally, until cranberries pop and 
mixture thickens slightly - about 10  minutes. 

Meanwhile, on piece of waxed paper, divide pumpkin mixture into 
12 equal mounds. In another large (preferably nonstick) skillet, 
heat 1 tablespoon oil over medium heat. Press a mound of
pumpkin mixture between hands to make a 3-inch pancake 
and place in skillet; repeat to make several more pancakes. 
Fry until golden on bottom - about 2 to 3 minutes. With spatula, 
carefully turn pancakes and cook until undersides brown - 
2 to 3 minutes longer. Drain on paper towels or brown paper; 
place in single layer on rimmed baking sheet and keep warm in oven. 
Repeat until all pancakes have been fried, adding more of the oil as necessary. 

To serve, place chicken breasts on cutting board. With sharp knife, 
in each chicken breast, make crosswise cuts, 3/4 inch apart, 
to within 1 inch of the opposite side. Press to spread slices to
resemble a fan. Divide pancakes, chicken, and cranberries 
among 4 individual serving plates. 

Nutrition information per serving: protein: 37 grams; fat: 11 grams; 
carbohydrate: 34 grams; fiber: 5 grams; sodium: 354 milligrams; cholesterol: 
96 milligrams; calories: 381.

Serves 4
from Country Living  Oct 97 

Healthy Pumpkin Pancakes

[Pumpkin] [Healthy] [Pancakes] [Lee's Recipes]

A delicious seasonal twist to the pancake.
Per Serving: 282 Calories, 6g Fat, 3g Saturated Fat, 0g Trans Fat, 42mg Cholesterol,
198mg Sodium, 45g Carbohydrate, 3g Dietary Fiber, 12g Protein

Yield: Serves 6; 3 pancakes per servings


2 cups plain low-fat yogurt
1/4 cup plus 1 tablespoon sugar
1 2/3 cups flour (Lee would use white whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup 1% milk
2 tablespoons trans fat­free tub margarine, melted (Lee would use butter)
1 egg
1/2 cup canned pumpkin


  1. In a small bowl, mix the yogurt with the 1/4 cup of sugar. Set aside.
  2. In a large bowl, combine the 1 tablespoon of sugar with the flour, baking soda, cinnamon, and nutmeg.
  3. In a medium bowl, combine the milk, margarine, egg, pumpkin, and yogurt-sugar mixture, stirring well.
  4. Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps.
  5. Lightly coat a griddle or a skillet with nonstick cooking spray and heat to low to medium heat. Using a 1/4 cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown.

Source: Diets in Review Expect the Best (Wiley 2009) by Elizabeth M. Ward, M.S., R.D., www.expectthebestpregnancy.com

Pumpkin Bread

[Pumpkin] [Healthy] [Bread] [Lee's Recipes]


3 cups (700 ml) sugar
4 eggs
3 cups (700 ml) pumpkin pie filling (1 large can)
2 tsp. (10 ml) soda
1/2 tsp. (2 ml) baking powder
3-1/2 cups (825 ml) flour
1-1/2 tsp. (7 ml) salt
1 tsp. (5 ml) cloves
1 tsp. (5 ml) nutmeg
1 tsp. (5 ml) cinnamon
1 cup (225 ml) corn oil (or veg.)
2/3 cup (150 ml) water


  1. Mix together in large bowl.

  2. Pour into 3 prepared pans.
  3. Bake 1 hr. and 25 min. at 325 degrees (175 C.).

Yield: 3 loaf pans

Source: allenm@sna.com