I promise that after this post, I will take a break from my pumpkin craze…at least in terms of posting. Nothing will stop me from eating more pumpkin creations. These doughy delights would be perfect on the Thanksgiving table! They also would be tasty on a Fall morning with maple syrup and butter. I made these gluten free, but you can use any all purpose baking mix.

2 1/2 cups gluten free all purpose baking mix

2 cups skim milk

1/4 cup brown sugar

1 1/4 tsp pumpkin pie spice

3/4 cup canned pumpkin

1 tblsp water

Directions:

Mix baking mix, brown sugar, and pumpkin pie spice.

Stir in pumpkin, milk, and water until all is moist.

Drop into 12 heaps onto baking sheet prepared with non-stick spray.

Bake at 425 degrees for 15 minutes. If tops start to brown too fast, reduce heat to 375 degrees for the last 5 minutes.

My husband loves chicken strips from Popeye’s, but I wanted to find him a breaded chicken option that was not full of grease and salt. I want him to enjoy his favorite foods, but I want him to stay healthy too. I discovered Bell & Evans Breaded Chicken at my local Whole Foods. I decided to try it out on my husband. I was especially excited because one large chicken breast has only 190 calories and 1.5 grams of fat. The ingredient list is short and includes: Chicken Breast Meat, Water, Salt, Unbleached Wheat Flour, Evaporated Cane Juice, Dried Yeast, Spices, and Paprika. Just 25-30 minutes in the oven and out came a delicious, juicy, tender breast of chicken. My husband hasn’t had any Popeye’s chicken strips since his first bite. Of course it doesn’t taste like Popeye’s, but it cures his craving. This chicken is great made as chicken parmesan, cut up in salads and pasta, tucked into a wrap, and dipped into a variety of sauces. Check out the website (http://www.bellandevans.com/index.cfm?act=convenience_food) for more varieties including gluten free chicken breasts/nuggets/tenders, coconut chicken tenders, BBQ grilled chicken breasts, BBQ wings, and garlic parmesan flavored chicken breasts.