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.

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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.

“Nacho Cups”

Youtube – https://youtu.be/FiBkQ5pgHI8

Serves 6

Estimated calories per serving: 80

Fat grams: 4

Ingredients:

2 endive, with 12 leaves separated

1 can black beans, drained and rinsed

1 clove garlic, minced

1 teaspoon chili powder

Salt & pepper to taste

2 T. olive oil

Tabasco sauce

About ½ cup salsa

Directions:

1. Arrange endive leaves on a platter and set aside.
2. To make black bean dip: combine black beans with garlic, chili powder, olive oil, salt & pepper and a few dashes of tabasco sauce in a food processor.  Chop in food processor for 1 – 2 minutes, stopping to scrape the sides until well combined.
3. Spoon black bean dip into each endive cup and top with a spoonful of salsa.
4. Refrigerate for 30 minutes to 1 hour before serving.

Note: You will have extra black bean dip that you can serve with vegetables or tortilla chips

Italian Spinach Stuffed Mushrooms

YouTube Video – https://youtu.be/Is5dU0bj75I

Serves: 8

Estimated Calories per serving: 143

Fat grams: 9

Preheat oven:  400^o OR heat grill

Ingredients:

4 ounces low fat/light cream cheese, softened

4 ounces reduced fat Italian blend grated cheese

6 ounces baby spinach, coarsely chopped

Handful fresh basil, chopped

8 large portobello mushrooms

2 Tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

Directions:

1. To prepare mushrooms, wipe off any dirt with damp cloth and remove any stem.  Heat pan on medium heat.
2.  Combine olive oil, salt and pepper and, using a brush, coat the mushrooms with the olive oil mixture.  Heat sauté pan and spray with cooking spray.  Sauté mushrooms on each side for about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may have to work in batches, do not overcrowd the mushrooms.
3. Remove mushrooms and set aside.
4. To prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 – 3 minutes.  Let cool then squeeze out any excess liquid.
5. Combine spinach with cream cheese, Italian blend grated cheese, and basil.
6. If baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each and bake for 8 – 10 minutes until cheese is melted and slightly browned.
7. If grilling, place mushrooms on grill for about 5 minutes until cheese is melted and slight browned.
8. Serve warm

Correction: In the video I had called for ¼ cup olive oil but it should be 2 tablespoons.

Cheese Enchiladas

Preheat Oven: 375o
Serves 6
Estimated values per serving:
Calories = 385 Fat = 8 grams

Cheese Enchiladas

Ingredients:
1 can black beans
Juice of 1 lime
2 canned jalapenos – rinse, seeded and chopped
1 cup salsa
5 cloves garlic – minced
1 ¼ cup low fat grated cheddar cheese
4 Scallions – finely chopped, green and white parts seperated
2 celery ribs – finely chopped
1 can diced tomatoes
½ Tablespoon chili powder
2 teaspoons smoked paprika
12 soft low fat small tortillas
Directions:
Make Filling:
1. Drain and rinse beans and puree them in a food processor for a few seconds. Add lime juice and jalapenos and continue to puree until the mixture is smooth.
2. Add salsa, 2 cloves of minced garlic and 1 cup of grated cheese to food processor and pulse 4 to 5 times until chunky but mixed through.
3. Cover and refrigerate filling until sauce is cooked.
Make Sauce:
1. Hat a sauté pan on medium heat and coat with cooking spray. Add scallions, garlic and celery and cook for about 2 minutes.
2. Add diced tomatoes with chili powder and paprika and bring to a boil. Reduce heat and simmer for about 10 minutes. Remove from heat
Assembly:
1. In a large oven safe baking dish, spread ¾ of the sauce on the bottom.
2. Spoon about 3 Tablespoons of filling into a tortilla and roll tortilla. Place tortilla seam side down into baking dish on top of sauce.
3. Repeat filling and rolling tortillas until all 10 tortillas are in baking dish.
4. Spoon remaining sauce on top and sprinkle with remaining ¼ cup cheese and scallions.
5. Bake in 375o oven for 30 minutes covered then 15 additional minutes uncovered until cheese is browned on top.
6. Serve hot.