Smokey Braised Chicken over Pumpkin

I made this for dinner. Everyone loved it and had it again the next day for lunch. I adapted the recipe in the following ways: The recipe called for sauteing everything in oil. I used water when creating the salsa. I did not saute my garlic, I put it in the blender raw. I left out the salt, it called for one teaspoon to be added at the end. I used the fresh roma tomatoes and can chipotle (2 tablespoons).

What Ya Need:
1 Smoky Chipotle Salsa
2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1/2 pound lean, boneless chicken breasts, cut into 1/2-inch pieces
1 medium sweet onion, thinly chopped/diced
2 cups sliced Swiss chard
4 cups roasted mashed pumpkin.

What Ya Do:

If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.

In a large heavy skillet, heat water over medium-high heat. Add onions and chicken; cook, stirring, until chicken is nicely braised, about 10-15 minutes minutes.

Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. Add Swiss chard. Simmer til chard is wilted and all the flavors meld.

Serve over warmed mashed pumpkin.

Pumpkin Cheesecake Bread

The recipe was adapted from Kraftfoods.com's Layered Pumpkin Loaf. It... well, was awesome. The whole family loved it.

1 cup canned pumpkin
1/2 cup plus 1 Tbsp. granulated sugar, divided
1/2 cup plus 1 Tbsp. Splenda for baking
1/4 cup firmly packed brown sugar
1/4 cup Splenda Brown Sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
1 cup flour
1 cup whole wheat flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Fat-Free Cream Cheese

PREHEAT oven to 350ºF. Spray with fat free pam or such on a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1/2 cup of splenda sugar for baking, 1/2 cup granulated sugar, the brown sugars, 3 of the egg whites, milk and oil in large bowl. Add the flours, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 1 Tbsp. of Splenda sugar for baking and 1 Tbsp of granulated sugar and the remaining egg white with wire whisk until well blended.

SPOON half of the pumpkin batter into prepared pan; spoon cream cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

BAKE 1 hour to 1 hour 10 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

16 Slices (1 per serving)

Adapted	Unadapted
Calories 178	Calories 220
Total Fat 3.7	Total Fat 7.0
Sat Fat   0.3 g	Sat Fat   2.5 g
Cholesterol 2.7 mg	Cholesterol 10.0 mg
Sodium 220 mg	Sodium 216 mg
Total Carbs 29 g	Total Carbs 35 g
Fiber 1.6 g	Fiber 1.0 g
Sugar 16.3 g	Sugars 21 g
Protein 5.7 g	Protien 5 g