Start to finish: 30 minutes Servings: 4 • 1 tablespoon vegetable oil • 2 large boneless chicken breasts, cubed • 1 tablespoon garlic powder • ½ tablespoon salt • 2 cups sour cream • ½ cup diced chipotle peppers • 2 tablespoons milk In a blender, combine sour cream, chipotle peppers and milk. Set aside. In a large skillet over medium-high, heat the oil. Add the chicken breasts, garlic powder and salt. Cook for about 12 minutes or until browned. Add chipotle mixture over chicken. Reduce heat to low and allow to simmer for 10 minutes. Serve with broccoli and white rice.
Start to finish: 15 minutes Servings: 2 • 1 tablespoon butter • 1 cup pure pumpkin puree • ½ tablespoon vanilla extract • 1 tablespoon honey • 1 ½ tablespoons brown sugar • ½ teaspoon salt • ½ teaspoon pumpkin pie spice • Two (separate) ½ cups of milk • ½ cup water • 2 ½ cups quick-cooking oats • ½ cup dried cranberries • Garnish with nuts or seeds (optional) In a small saucepan over low, heat butter until melted. Add pumpkin puree, vanilla extract, honey, brown sugar, salt and pumpkin pie spice. Mix together until combined. Add milk and water and allow mixture to come to simmer. Stir in oats, dried cranberries and remaining milk. Allow to simmer for 5-8 minutes on low heat and serve immediately.