Servings: 4

Ingredients: 

• 2 ¼ c. milk
• 1 c. pumpkin puree
• ⅓ c. maple syrup
• 3 tbsp. Instant espresso powder
• 1 ½ tsp vanilla extract
• 1 tsp. Pumpkin pie spice, plus more for sprinkling
• 2 c. Old-fashioned rolled oats, divided
• 8 tsp. Chia seeds, divided
• ¾ c. vanilla Greek yogurt, divided

Method:

• In a large measuring cup, combine the milk, pumpkin, maple syrup, espresso powder, brown sugar, vanilla, and pie spice. Divide the mixture among 4 (12-ounce) jars or airtight containers.
• Stir ½ cup of the oats and 2 teaspoons of the chia seeds into each container, ensuring the oats are submerged in liquid. Cover and refrigerate for at least 4 hours or up to 3 days.
• Dollop the yogurt over the oats. Dust with pie spice, if you like, and serve chilled.

Source: The Pioneer Woman

Servings: 6

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups thinly sliced leeks, white and light green parts only
• 1 cup thinly sliced celery
• 4 cups slivered kale leaves
• 1 28-ounce can of diced tomatoes
• 1 cup low-fat, no-salt-added cottage cheese
• 1 cup instant or quick-cooking brown rice
• 6 ounces smoked turkey breast or smoked tofu, chopped (1 1/2 cups)
• ¼ cup water
• 1 teaspoon freshly ground pepper, or to taste
• 1 cup shredded extra-sharp Cheddar cheese

Method: 

• Heat oil in a large, broiler-safe skillet over medium-high heat. Add leeks and celery and cook, stirring frequently, until beginning to soften, 2 to 3 minutes. Add kale and tomatoes and cook, stirring, until the kale begins to wilt 1 to 2 minutes. Stir in cottage cheese, rice, turkey (or tofu), water and pepper. Bring to a simmer. Reduce heat to medium-low, cover and cook for 10 minutes.
• Meanwhile, position the rack in the upper third of the oven; preheat the broiler.
• Stir the rice mixture, increase the heat to medium, and cook, uncovered, until most of the liquid has evaporated, 10 to 12 minutes. Spread cheese on top. Broil until the cheese is bubbling, 2 to 3 minutes.

Source: Eating Well

Servings: 2

Ingredients:

• 1 ½ cups milk Dairy or non-dairy milk, look for something rich, rather than thin
• 1 large egg + 1 yolk
• 3 tablespoons sugar
• ⅛ teaspoon pumpkin pie spice
• ⅛ teaspoon cinnamon
• ⅛ teaspoon Kosher salt
• ¼ teaspoon pure vanilla extract
• ¼ cup of pumpkin puree canned is fine
• fresh grated nutmeg

Method

• Pour soy milk into a saucepan. Add egg and yolk, sugar, pumpkin pie spice, cinnamon salt & vanilla. Turn stove on med-high and whisk well.
• Continue to whisk regularly, just before the mixture comes to a boil you will notice it thicken and the froth at the top will start to hold it’s form better. At this point remove the pan from the burner and quickly whisk in the pumpkin.
• Pour into serving mugs and grate nutmeg over the top

Source: Mom Foodie