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!!
Preheat oven 375o
Estimated Calories per serving: 208
Fat Grams: 2
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
large saucepan with cooking spray and melt 1 Tablespoon butter spread on medium
chopped onion, cover and sauté for 3 – 5 minutes until onion is soft but not
apples and celery and sauté for another 3 – 5 minutes until apples and celery
chestnuts, cranberries and broth. Stir
in poultry seasoning, onion powder and nutmeg.
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.
stuffing into a large baking dish and bake, covered, for 45 minutes.
stuffing, spread 1 Tablespoon butter spread on top and bake, uncovered for
another 5 minutes.
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 400o
Estimated calories per serving: 20
Fat grams: 1
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
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.
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.
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.
black bean dip into each endive cup and top with a spoonful of salsa.
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
prepare mushrooms, wipe off any dirt with damp cloth and remove any stem. Heat pan on medium heat.
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.
mushrooms and set aside.
prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 –
3 minutes. Let cool then squeeze out any
spinach with cream cheese, Italian blend grated cheese, and basil.
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.
grilling, place mushrooms on grill for about 5 minutes until cheese is melted
and slight browned.
Correction: In the video I had called for ¼ cup
olive oil but it should be 2 tablespoons.
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
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.
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
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.