Pumpkin Oatmeal

I got this recipe from my Deceptively Delicious cookbook and it's one of our favorite fall breakfast meals! The boys absolutely LOVE this oatmeal!!

1 cup milk
1/4 cup firmly packed brown sugar
1/4 cup canned pumpkin
1 tsp vanilla extract
1/4 tsp cinnamon or pumpkin pie spice
1 cup old fashioned oats
1 tsp natural peanut butter (optional)
Dried fruit and nuts (optional)
Pure maple syrup, for serving

In a small saucepan, combine the milk, sugar, pumpkin, vanilla and spice. Bring to a gentle boil and stir in the oatmeal. Reduce heat and simmer for 2-3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter, if using.

Spoon the oatmeal into bowls, sprinkle with dried fruits and nuts and serve with warm maple syrup.

Veggie Casserole

Eggplant, chopped into bite-size pieces
fresh mushrooms, sliced
zucchini, and yellow squash , chopped into bite size pieces
red onions, diced
red peppers, diced
homemade marinara or store bought spaghetti sauce (I use one with chunky tomato, basil, and garlic)

Combine all ingredients in a bowl and stir to coat with the sauce. Spread into a casserole dish and bake at 350 for 45 minutes.

Stuffed Zucchini

I made this the other and it was SO good!!! I'll definitely make this again. Although, I did it a bit differently. I didn't add the sausage, tomato soup, or water. I used Italian diced tomatoes and added a clove of garlic and sprinkled mozzarella cheese on top for the last 5 or 6 minutes. Next time, I'll probably add basil and oregano to the meat mixture.

Ingredients

• 4 medium zucchini
• 1 pound ground beef
• 1 pound Italian sausage
• 1 small onion, chopped
• 1/2 cup dried bread crumbs
• 1 egg, beaten
• 1 (28 ounce) can crushed tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 1 cup water

Directions

1. Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
3. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes, or until meat is fully cooked. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.