Last weekend I was motivated to make something new so I gave calzones a try.  The one in the picture is not perfect, because ideally there would be more sauce over the top of the calzone (but I ran out).  The calzone was great and, like pizza, there is so much you can do with it.  A calzone is just a stuffed pizza so try some other sauces inside besides a red sauce.  I was thinking a yummy pesto sauce or maybe even hummus!  The dough takes a little time because it has to raise but you can be cutting up your veggies (for the innards) and working on the sauce while you wait.

The beauty of calzones (again, like pizza) is that you can make one per person and can completely customize the toppings for the individual person.  I made these for several of us and made sure each person gave me the toppings they like so that it was made-to-order.  It's a fun way to cook and everybody gets just what they want!  The recipe for the calzone is in the recipe section of this site.

Another item I made last weekend was our favorite Pumpkin Spice Muffins.  They are quick and very easy and the whole family loves them.  In fact, I usually make a double batch and through one dozen in the freezer for a few days.  These can go bad quickly so definitely keep them refrigerated and if you make a large batch, put the extras in the freezer.

These can be a nice complement to a meal, or they can even be a dessert by adding a sweet jelly to them or over a cup of coffee.

This Pumpkin Spice Muffin recipe can also be found in the "recipes" section of this site.

The weather is finally starting to turn cooler so I'm in the mood for soups, chili's and chowders.  Soups, chili's and chowders can all be made in large batches and then refrigerated and re-heated later for great quick meals.

This particular recipe comes from Jennifer Raymond's book, "Fat-Free and Easy: Great Meals in Minutes"  I've made many things from this book but this is definitely one of my favorites.  The prep time and cook time is about 30-40 minutes and the end result is wonderful.  The author suggested combining the chowder with cornbread and a salad.  I didn't do that but it would have been the perfect meal!  Try it out, I'm sure you'll enjoy it!

Note:  I did use a little hot sauce to give it some kick but it is yummy even without the extra "kick".

This recipe is from the book, "Fat-Free & Easy" by Jennifer Raymond

Servings: 8

Ingredients:

4 russet potatoes, peeled and diced (about 4 cups)
2 cups water or vegetable stock
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 tsp. ground cumin
1 tsp. basil
1 tsp. salt
1/4 tsp. black pepper
1  4oz. can diced green chilis
2 cups corn, frozen, canned or fresh
1-2 cups soy milk

Directions

1.  Peel and dice the potatoes and put them in a pot with 2 cups of water or vegetable stock.  Cover and cook until tender, about 20 minutes.

2. Heat 1/2 cup of water in large pot and cook the onion, garlic and bell pepper for 5 minutes.  Add cumin, basil, salt and black pepper.  Continue to cook until the onion is very soft, about 5 minutes longer.

3. When the potatoes are tender, mash them in their water, and combine them with the onion mixture, along with diced chilis, corn, and 1 cup of soy milk.  Stir to blend.  Add more soy milk if a thinner soup is desired.  Heat gently until hot and steamy.