Chicken Pumpkin Stew

Recipe Status: Every single one of my picky eaters loved this. High in fiber and vitamins too. WIN!

2 lbs chicken breast cut into small cubes

1/2 cup flour

1/2 tsp each: Salt & Pepper

2 tbsp olive oil

2 tbsp butter

1 large onion, chopped

2 garlic cloves, minced

4 carrots, sliced

2 celery ribs, sliced

4 cups chicken broth

1 bay leaf

1 tsp seasoning(s) of choice (thyme, rosemary, savory, etc.)

1 qt peeled, cubed pumpkin.

Place flour, salt & pepper in a gallon sized ziplock bag. Put the cubed meat in a few at a time and toss to coat. Cook chicken in oil/butter until browned on all sides. Add onion and garlic and cook for a few minutes more, until onions are transparent. Stir in broth, carrots, celery, seasonings & bay leaf. Bring to a boil, then cover and simmer for an hour-ish. Add the pumpkin cubes and simmer for another 20-30 minutes, until the carrots & pumpkin are tender. Discard bay leaf and enjoy!

*This can easily be converted to beef stew by using beef bullion and, obviously, stew meat. Next time, I think I'll add mushrooms as well. :)

Cranberry Pumpkin Muffins

Recipe Status: A gorgeous blend of sweet & tart, and also sweet & spicy. Not to mention incredibly moist. YUMMM!

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1-2 tsp pumpkin pie spice, as preferred. (I like more.)

2 eggs

2 cups sugar (can use as low as 1 cup if desired.)

1/2 cup oil

1 16 oz. can pumpkin (not pumpkin pie mix.)

1-2 cups fresh cranberries, whole or chopped.

In large bowl, mix first 4 ingredients. Set aside. In separate bowl, mix eggs and sugar until blended. Mix in oil and pumpkin. Pour into dry ingredients and mix thoroughly. Fold in cranberries. Bake @ 375° for 20ish minutes.

Can be made into a bread loaf, but I have no idea how long to bake it for. I'll have to experiment!