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).

Advertisement

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.

Healthy desserts…

Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat.  But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day.  Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.

Happy Baking!!

Dark Cherry Bars

Serves 12

Preheat oven 350o

Filling Ingredients:

1 – 16 ounce bag of frozen dark pitted cherries – defrosted

¼ cup Chambord (raspberry liquor)

¼ cup cornstarch

¼ cup sugar

Topping and Crust:

1 cup flour

1 cup oatmeal

2/3 cup brown sugar

½ cup low calorie butter spread

1 teaspoon cinnamon

¼ teaspoon baking soda

Filling Directions:

1. Place pitted cherries into a food processor and puree until chunky.
2. In a saucepot, stir in Chambord with cornstarch.  Add cherries and sugar and cook until thick and bubbly (about 10 minutes).  Mixture should be about as thick as a fruit preserve.  Remove from heat and allow to cool.
3. Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
4. Add melted butter spread and stir until the mixture resembles coarse crumbs.
5. Spray a 9 X 9-inch baking pan with cooking spray.  Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
6. Bake for about 35 minutes.
7. Allow to cool then cut into 12 squares and serve.

Pumpkin Cream Pie in Mason Jar

Pumpkin Cream Pie in Mason Jars
This is a fun desert for guests and family. A twist on Pumpkin Pie, this recipe is really delicious and light. If you love Pumpkin Pie (and who doesn’t this time of year?) then you are going to want to try this one. Pay close attention to the crust, as this crust can be used for any cake or pie that calls fro Graham Cracker Crust. It really is a winner!

Serves: 10

Estimate Calories preserving: 196

Fat grams: 5 grams

Ingredients:

Crust:

6 ounces pitted dates, minced

1 cup graham-cracker crumbs

Filling:

1 can (15 ounce) canned pumpkin

½ cup sugar

1 cup skim milk

½ cup fat free half and half

2T. cornstarch

1 ½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

Topping:

½ cup heavy cream

1 T. sugar

½ teaspoon vanilla

Directions:

1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
2. Press an even amount of graham cracker crust into 12 mason jars and set aside.
3. Blend all ingredients together, cook on medium heat until thickened.  Pour an even amount in each mason jar.  Refrigerate for at least 1 hour or overnight.
4. Beat together heavy cream, sugar and vanilla until thick.  Spoon onto each pumpkin pie and serve.

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.

Banana Bread

Preheat Oven 350^o

Serves: 8

Estimated Calories per serving: 180

Fat: 2 grams

Ingredients:

1 ½ cups flour

¾ cups brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1/3 cup unsweetened apple sauce

1 Tablespoon low fat/low calorie butter spread, melted

½ cup egg substitute

3 overripe bananas, mashed

Directions:

1. Spray a loaf pan with cooking spray.
2. Mix together flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
3. With an electric mixer on medium speed, mix together apple sauce, melted butter spread, egg substitute and mashed bananas.
4. Add dry ingredients and mix on slow speed until all ingredients are incorporated.
5. Pour batter into pan and bake for 50-60 minutes.
6. Cool at least 10 minutes
7. Loosen sides and remove pans.

Southwest Chicken Casserole

I am always looking for light twists on typical dishes.  I will get inspiration from friends, cook books, magazines and TV shows and it is fun to take an otherwise fattening dish and make it light enough that I don’t feel bad about feeding it to my family.  The trick of course is to figure out a way to make it taste the same or better than the original dish.

Then there are those nights where I have nothing in mind and I jut start cooking with what I have.  Sometimes the dishes come out great and other times I am reluctant to feed it to my dog.  That is the fun and beauty of cooking….sometimes you never know what you are going to get!

Tonight’s dish was one of those dinners where I really didn’t have a plan, just some ingredients.  Looking back now I could have made this dish a little “lighter” but it was close enough and it was delicious.  I even had some Pillsbury Pizza dough which I formed and baked into little cups.  I then serve Nick and my portions in the cup.  Funny thing is they were gone so fast I didn’t take a picture!  Oh well next time.  Enjoy.

Southwest Chicken Casserole

Preheat oven 375^o

Prep Time: 10 minutes

Cook Time: 45 minutes

Estimated values per serving:

Calories =   257                           Fat = 7 grams

Serves 6

Ingredients:

4 ounces low fat cream cheese – softened

1 tablespoon taco seasoning

1 ½ cups salsa

1 cup diced tomatoes from a can – drained

2 pounds boneless cooked chicken breast – cut into ½ inch pieces

1 cup low fat grated Mexican cheese mix

1 15-ounce can black beans – drained and rinsed

Directions:

1.    Beat cream cheese and taco seasoning on high speed until whipped.

2.    Fold in salsa, tomatoes, chicken, cheese and black beans.

3.    Coat a 12 by 8 inch casserole baking pan with cooking spray.  Spoon chicken mixture into casserole pan.

4.    Bake, covered, for 30 minutes then uncover and bake for an additional 15 minutes.

5.    Serve hot.

Bacon Wrapped Meatloaf

This is a recipe that my family loves….actually anything with bacon is a big hit, but this recipe delivers great flavor with less fat and calories. Enjoy!

Serves 8

Preheat Oven 375^o

Estimated Calories per serving: 300

Grams of fat: 10

Ingredients

10 slices center cut bacon

2 pounds 93% lean ground beef

½ cup egg substitute

2 cloves garlic, minced

1 large jalapenos, seeded and chopped

½ cup breadcrumbs

½ cup chopped green onion

2 Tablespoons ketchup

2 Tablespoons pepper sauce

6 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup brown sugar                 

Directions:

1. In a large bowl, stir together beef, eggs, garlic, chopped jalapenos, bread crumbs, green onion, ketchup, pepper sauce, Worcestershire sauce, mustard, salt and pepper until combined.
2. Shape mixture into a rectangle.
3. Weave bacon into a square, going crosswise and lengthwise then place meatloaf on the end.
4. Roll bacon around meatloaf.
5. Bake 30 minutes covered, then uncover and bake an additional 15 minutes or until the center reaches 165^o
6. Let stand 5 – 10 minutes before serving

Chicken Paprika

YouTube: https://youtu.be/e8ZyJpqvUMA

Serves 6

Estimated Values per serving:

Calories = 480                                              Fat = 4 grams

Ingredients:

Cooking Spray

1 T. olive oil

6 skinless/boneless chicken breasts

¼ cup flour

4 cups onions – thinly sliced

4 cloves minced garlic

2 tablespoons balsamic vinegar

1 cup dry white wine

2 cups fat free chicken broth

2 tablespoons tomato paste

1 cup chopped tomato

2 tablespoons paprika

1 teaspoon minced thyme leaves

1 bay leaf

1/4 cup fat free half and half

1 Tablespoon corn starch

1 package of yolk free noodles

Directions:

1. Season chicken with salt and pepper and lightly coat with flour.
2. Heat a sauté pan on medium high heat and spray with cooking spray. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray.
3. Add onions to the pan and sauté, covered, for 15 minutes on medium heat until golden brown, stirring often.
4. Add the garlic and cook 1 more minute.
5. Add the vinegar and wine and scrape any pieces from bottom of skillet. Add chicken stock. Season with salt and pepper. Bring to a boil.
6. Add the tomato paste, tomato, and paprika. Stir until well blended. Add the thyme and bay leaf.
7. Add the reserved chicken pieces and cover. Simmer for 20 minutes.
8. Whisk half and half and corn starch in a small bowl and then add to pan.  Continue to simmer another 10 minutes or until the chicken is tender.
9. While simmering, cook egg noodles according to package directions.  Drain, rinse and transfer to a serving platter
10. Transfer chicken to the serving platter.
11. Pour sauce over chicken.

Mixed Grill

This is such a great summer recipe and the best part is that you can get creative with it.  If you don’t like eating pork, simply substitute it with beef instead.  If you also don’t like some of the vegetable suggestions in the recipe, you can substitute others, some other suggestions might be escarole, eggplant,endive leaves or cauliflower .

The important thing is to have fun with it.

Enjoy…

Mixed Grill

Serves 8

Prep Time: 15 minutes

Grill Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 7 grams

Mixed Grill

Ingredients:

Seasoning:

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon pepper

      Vegetables:

10 ounce package button mushrooms – cut in half

2 zucchini – cut into 1” pieces

2 red bell peppers – cut into large pieces

2 medium onions – quartered

2 large potatoes  – cut or sliced

      Meat:

1 pound boneless pork loin

1 pound boneless/skinless chicken breasts

Directions:

1. Heat an outdoor or indoor grill to 400^o.
2. Combine all spices in a small bowl.
3. Season meats with half of the seasoning and set aside until ready to grill.
4. Combine the zucchini and mushrooms in a bowl, coat with cooking spray and fold in half of the remaining seasoning.
5. Combine peppers and onions in another bowl, coat with cooking spray and fold in the remaining seasoning.
6. If you are using an outdoor grill, coat a vegetable basket with cooking spray and add the zucchini and mushrooms to the basket.  Use an additional vegetable basket for the onions and peppers.  If you only have 1 vegetable basket, you can grill the vegetables in batches.
7. If the potatoes are large enough, add them directly on the grill (coating them with cooking spray first), if not, use a vegetable basket to grill them as well.
8. Grill the vegetables and potatoes for 10 – 15 minutes until browned and softened.
9. If you have a large grill, add the pork loin while the vegetables and potatoes are grilling.  Grill the pork for about 7 minutes on each side or until the internal temperature reaches 165^o.  Remove from the grill, cover and rest the pork until ready to carve.

10. Grill the chicken breasts for 5 – 7 minutes on each side.

11. Transfer the grilled vegetables to a large serving platter.  Carve the pork loin and transfer to the serving platter.  Remove the cooked chicken breasts from the grill and transfer to the serving platter.

12. Serve hot.