Sweet Potato Soup

Great winter warming dish -

Easy and lekker!!

If you make it the day before, it gets even better.

Try it. 😄

Julie/Tina's Chocolate Zucchini Brownies

Brownies made with zucchini, bananas and applesauce, yielding a brownie with only 120 calories, 2 grams of fat, and a whole bunch of vitamins and minerals, and egg free. YESSSS!!!!

These are even a very moist low fat chocolate brownie alternative, for weight watchers, only 2 WW points per serving ( 24 servings). Its not going to be the same box brownie, but especially someone that only eats sweets occasionally like me, this healthier option is delish and guilt free!!

♥♥ AM POSTING THIS HERE SO I CAN FIND IT ♥♥

Ingredients
1/2 cup applesauce
2 small or medium bananas mashed
1 1/2 cup sugar
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup walnut pieces

Directions:
Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.

Chickpea Pot Pie

A no-meat version of the comforting old classic! I halved this recipe and it was plenty for the 4 of us with some left over. If halving, use a shallower casserole dish; I used a 9 x 12 inch baking dish.

Serves 12

2 Tbs oil (neutral flavor eg. Canola, sunflower, grape seed)
1 1/2 cups onion, diced
2 cloves garlic, minced
3 celery ribs, chopped
2 medium carrots, diced
5 cups + 1 cup vegetable broth (low-sodium okay)
2 cups frozen corn
1 15 oz can or 2 cups cooked chickpeas (garbanzo beans), drained and rinsed
2 Tbs dried parsley
1 Tbs dried rubbed sage
1 Tbs dried marjoram
2 bay leaves
16 oz egg noodles
2 Tbs cornstarch
2 Tbs whole wheat flour
4 oz low fat cream cheese
1/2 cup grated Parmesan cheese
2 cups frozen peas or shelled edamame
2 cups frozen green beans
1 sheet puff pastry (thawed if frozen)

1. Heat oil, add onion and sauté until browned. Add garlic, carrots, celery, sauté 5 more mins.

2. Stir in 5 cups broth, corn, chickpeas, herbs and bay leaves; reduce heat to medium-low and simmer 30 mins. Add noodles, cook 5-10 mins until tender (add a bit more water if necessary). Remove bay leaves.

3. Whisk together cornstarch, flour and remaining 1 cup broth. Add this to vegetables along with the cream cheese and Parmesan cheese. Salt & pepper to taste. Remove from heat. Stir in peas and green beans.

4. Preheat oven to 375° F. Transfer vegetables& noodles to casserole dish. Place puff pastry on top, first rolling out to size if necessary. Tuck in sides. Or make individual servings - divide among 12 small pie dishes, roll out puff pastry into large square and cut into 12 small squares. Pierce top of pastry with fork in several places. Bake 30-40 mins (check after 30 mins), until crust is golden brown.