Sauteed String Beans with Fried Onions

This is a super simple recipe but a real family favorite I cook all year long. It will be great for your Thanksgiving dinner as it does not require oven space and is all done on the stove. I am sure you’ll love just as much as my family does.

Enjoy!!!

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

Estimated values per serving:

Calories = 50                                                Fat = 2

Ingredients:

1 pound (16 ounces) string beans – ends cut off

¼ cup fat free chicken broth

1 tablespoon low calorie butter spread – melted

1 teaspoon onion powder

Salt & pepper to taste

2 tablespoons packaged fried onions (store bought) – finely chopped

Directions:

1. Heat a large sauté pan on medium high, spray with cooking spray and add string beans and chicken broth.  Steam 3 – 5 minutes until string beans are tender. 
2. Add butter spread, onion powder and season with salt and pepper.  Cook, uncovered for 3 – 5 minutes longer.
3. Remove beans from heat, transfer to a serving platter and sprinkle fried onions on top.

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Pumpkin Pie with Cinnamon Wiskey

This is a twist on a classic pumpkin pie recipe. Someone gave me this recipe and after looking at the ingredients I decided to make it delicious and lite. It is the same recipe but half that calories and fat but I promise you can’t tell the difference. This comes out so good and once again the Graham cracker/date crust works perfectly. This is a great recipe for Thanksgiving but trust me, it will be a hit any time of the year!!

Enjoy!!

Preheat Oven 375o

Serves: 8

INGREDIENTS

1 cup graham crumbs

6 ounces pitted dates

15 oz canned unsweetened pumpkin

9 oz fat free evaporated milk

½  cup granulated sugar

½ up egg substitute

1/2 teaspoon salt

1 1/4 teaspoon pumpkin spice

3 oz Fireball whiskey

INSTRUCTIONS

1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
2. Press pie crust mixture into a 8” pie pan on the bottom and up the sides.
3. Beat the pumpkin, evaporated milk, sugar, egg substitute, salt and pie spice.  Pour the mixture into a 9-inch pie shell.
4. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
5. Cool to room temperature then refrigerate for at least 3 hours. Serve chilled with whipped cream (if desired).

Thanksgiving Fruit & Nut Stuffing

This is a recipe I have been making for over 20 years. It never fails and is always a crowd favorite. It is called Thanksgiving stuffing but trust me, it is great anytime of the year and it works with pork, chicken or steak. Stuffing…it is not just for turkey anymore!!

Enjoy!!!

Serves 14

Preheat oven 375^o

Estimated Calories per serving: 208

Fat Grams: 2

Ingredients:

2 Tablespoons low calorie/low fat butter spread

1 onion, chopped

2 apples, peeled, cored & chopped

3 ribs celery, chopped

3.5 ounces roasted chestnuts, chopped

½ cup dried cranberries, chopped

2 ¼ – 2 ¾ cups chicken or vegetable broth

1 teaspoon poultry seasoning

½ teaspoon onion powder

½ teaspoon nutmeg

1 – 16-ounce bag herb seasoned stuffing

Directions:

1. Coat large saucepan with cooking spray and melt 1 Tablespoon butter spread on medium high heat.
2. Add chopped onion, cover and sauté for 3 – 5 minutes until onion is soft but not browned.
3. Add apples and celery and sauté for another 3 – 5 minutes until apples and celery are softened.
4. Add chestnuts, cranberries and broth.  Stir in poultry seasoning, onion powder and nutmeg.
5. Turn off heat and add stuffing and mix until all the stuffing is moistened.  If the stuffing is a bit dry, add a little more broth a time until all of the bread is moistened.
6. Spoon stuffing into a large baking dish and bake, covered, for 45 minutes.
7. Uncover stuffing, spread 1 Tablespoon butter spread on top and bake, uncovered for another 5 minutes.
8. Serve hot with your meal.

Butternut Squash, Acorn Squash and Sweet Potato Soup

Serves: 6

Preheat Oven 400^o

Estimated Calories per serving: 230

Fat grams: 2 grams

Ingredients:

1 medium butternut squash

2 sweet potatoes

1 acorn squash

1 onion, chopped

5 cups chicken stock

¼ teaspoon cayenne pepper

¼ teaspoon cardamom

¼ – ½ teaspoon nutmeg

Directions:

1. Spray a baking sheet lined with aluminum foil with cooking spray.  Cut butternut, acorn squash and potatoes in half and place on baking sheet cut side down on baking sheet.
2. Roast until they are soft (potatoes may have to come out earlier).  Set aside and let cool.
3. Heat a 5 – 6 quart pot on medium heat and spray with cooking spray.  Sauté onion until soft.  Add chicken stock and bring to boil.
4. Scoop out the insides of the butternut, acorn squash and potatoes and add to the pot.
5. Season with cayenne, cardamom and nutmeg and allow to simmer for about 10 – 15 minutes.
6. Using a handheld immersion blender (or standard blender in batches), puree the soup.
7. Serve hot with sour cream, if desired.

Apple Glazed Brussel Sprouts

Serves 6

Preheat oven 425^o

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 75                        Fat = .5 grams

Ingredients:

2 pounds Brussel sprouts – cleaned of outer leaves and cut in half

2 tablespoons apple jelly

2 tablespoons maple syrup

Directions:

1. Spray baking pan with cooking spray and set aside.  Cut off the bottoms of brussel sprouts and then cut in half.  Place on baking sheet, spray with cooking spray and season with salt.
2. Roast Brussels sprouts in the oven and set aside.
3. Remove Brussels sprouts from the oven and add to ham.
4. In a small bowl, combine apple jelly and maple syrup and microwave for about 30 seconds until apple jelly has melted.  Add to brussel sprouts and toss.

Apple Pie in a Cup or Mason Jar

Apple Pie in a Cup/Mason Jar

Serves 8

Preheat oven to 375^o

Estimated Calories per serving: 400

Grams of fat: 6

Filling Ingredients:

5 large apples, cored, peeled & cubed

1 teaspoon cinnamon

½ teaspoon allspice

¼ teaspoon ground cloves

¼ cup sugar

1 cup apple cider

2 Tablespoons corn starch

1 Tablespoon low calorie/fat butter spread

Crust Ingredients:

1 cup graham cracker crumbs

1 teaspoon cinnamon

6 ounces pitted dates

Streusel topping ingredients:

1 ½ cups flour

½ cup brown sugar

1 teaspoon cinnamon

½ cup melted low calorie/fat butter spread

8 clear plastic cups OR 8 6-ounce mason jars

Directions:

1. Make filling: In a large bowl, combine apples, cinnamon, all spice, cloves and sugar and mix with spoon until well combined.
2. Heat a large skillet on medium heat and melt 1 Tablespoon butter spread.  Add apples.
3. Combine apple cider and corn star and mix.  Add to skillet and cook until bubbly (about 5 minutes).  Lower heat and simmer for 10 – 15 minutes until apples are soft.
4. Once apples are cooked, allow to cool on stovetop until warm.
5. While apples are simmering, combine graham cracker crumbs, cinnamon and dates to a food processor.  Pulse, on and off, for several minutes until the mixture can be pressed and stays together.
6. In a bowl, mic together flour, brown sugar and melted butter spread.  Using a fork, mix well until incorporated well.

For Apple Pie in a Cup:

• Spread flour mixture onto a baking sheet and bake for 10 minutes.  Set aside and allow to cool.
• Spoon graham cracker/date crust in the bottom of each cup and press down on mixture until compacted
• Spoon cooled apple pie filling on top then sprinkle streusel topping on top of the filling.
• Serve warm

For Mason jar apple pie:

• Spoon graham cracker/date crust in the bottom of each mason jar and press down on mixture until compacted
• Spoon cooled apple pie filling on top then sprinkle streusel topping on top of the filling.
• Top each mason jar with streusel topping and bake in the oven for 15 minutes until apples are bubbly and streusel topping is slightly browned.

Noodle and Ham Cast Iron Skillet Casserole

Noodle and Ham Cast Iron Skillet Casserole

Serves 4

Preheat oven 375^o

Estimated Calories/serving: 332

Fat Grams: 7 grams

Ingredients:

1 pound smoked ham, diced

1 onion, chopped

1 can condensed cheese soup

2/3 cup skim milk

2 teaspoons Worcestershire sauce

Pepper to taste

6 ounces partially cooked noodles (cook for 5 minutes) or al dente

Directions:

1. Heat a cast iron skillet on medium heat and coat with cooking spray.  Add chopped onion and cook 3 -4 minutes until onion is soft.
2. Add diced ham and cook for an additional 3 – 5 minutes until ham and onions are slightly browned. Turn off heat and set aside.
3. In a bowl, mix cheese soup, milk, Worcestershire sauce and pepper.  Stir in cooked noodles
4. Gently fold noodle mixture into to ham and onions.
5. Bake 20 minutes until browned.

Roasted Eggplant Spread

This is another great appetizer/spread for your family or guests. It is super easy to make and is full of flavor. The best way to serve is with some slices of toasted Italian bread ans some wine! Enjoy!!!

Roasted Eggplant Dip

Preheat oven 400^o

Serves: 8

Estimated calories per serving: 20

Fat grams: 1

Ingredients:

1 large eggplant

Salt and pepper to taste

2 cloves garlic, minced

¼ cup fresh basil, finely chopped

¼ cup parmesan cheese

1 can petite diced tomatoes, strained

Directions:

1. Cut top of eggplant and then cut down the length of eggplant.  Place cut side down onto a baking sheet and roast 30 – 40 minutes until eggplant is soft to the touch.  Remove from heat and allow to cool.
2. Once eggplant is cool, scrape eggplant out of the skin and shred the eggplant meat into a food processor.  Add salt and pepper, garlic, basil and Parmesan cheese and pulse until everything is chopped but note pureed.  Spoon into bowl and mix in diced tomatoes.
3. Serve warm with pita chips, bread or crackers.

Hot – Artichoke and White Bean Spread

Hot Artichoke and White Bean Spread

This is a great spread for company. Serves some hot Italian bread on the side and you are sure to have a hit on your hands!

Serves: 8

Estimated calories per serving: 100

Fat grams: 3

Preheat oven to 375^o

Ingredients:

1 teaspoon oil

1 medium onion, chopped

1 (15 – 16 ounce) can cannellini beans, drained and rinsed

½ cup part-skim ricotta cheese

1 cup baby spinach

1 (14 ounce) can artichoke hearts, drained

/4 cup fresh basil, finely chopped

¼ cup parmesan cheese

Salt and pepper to taste

Directions:

1. Heat skillet on medium low heat and spray skillet with cooking spray and oil.  Add onions and sauté until the onions are golden and about to brown. Add garlic and sauté for another minute or less.
2. Transfer onion mixture to a food process and add beans and ricotta cheese.  Process until smooth.
3. Add the artichoke hearts, beans, basil, salt and pepper and process until the mixture is a smooth paste.  Add Parmesan cheese and spinach and pulse, on and off, until mixed evenly.
4. Spray oven safe bowl with cooking spray and scoop dip mix into bowl.  Sprinkle with a little additional Parmesan cheese on top (optional).
5. Bake for 25 – 30 minutes until the cheese is melted and the top is golden.

Hot – Beer and Cheese Dip

Hot – Beer & Cheese Dip

Serves 8

Preheat oven 375^o

Prep Time: 10 minutes

Estimated Values per Serving (dip only):

Calories: 72                           Fat: 4 grams                         

Ingredients:

4 ounces low fat cream cheese – room temperature

4 ounces fat free cream cheese – room temperature

¼ cup fat free sour cream

1/3 cup stout beer

1 teaspoon Worcestershire sauce

¼ cup low fat grated cheddar cheese

1 envelope ranch salad dressing mix

Carrot sticks, celery sticks and/or pretzels

Directions:

1. Beat together cream cheeses, sour cream, beer, Worcestershire sauce, cheddar cheese and ranch mix at medium speed. 
2. Spray oven safe bowl with cooking spray and scoop dip into bowl.
3. Bake 15 – 20 minutes until melted and bubby.
4. Serve warm.