Eggnog Bread Pudding with Rum Sauce

Eggnog Bread Pudding with Rum Sauce

Serves 8

Prep Time: 15 minutes

Bake Time: 1 hour

Preheat oven 325^o

Estimated values per serving:

Calories = 400                      Fat = 6 grams                        Points: 6

Eggnog Bread Pudding with Rum Sauce

Bread Pudding Ingredients:

6 cups of cubed sweet bread (Challah)

4 cups low fat eggnog

¾ cups egg substitute

½ cups sugar

1 tablespoon vanilla extract

1 teaspoon rum extract

½ teaspoon ground nutmeg

Bread Pudding Directions:

1. Toast cubed bread in the broiler until slightly browned (about 1 minute), turn bread over and broil on the other side until lightly browned (about 1 more minute).  Place toasted bread in a bowl and pour eggnog on top.  Allow the bread to soak in the eggnog for 1 hour.
2. In a medium bowl, whisk together egg substitute, sugar, vanilla and rum extract and nutmeg.  Pour on top of bread mixture and gently fold in.
3. Coat an 8 X 12 baking pan with cooking spray.  Spoon bread pudding into baking dish.  Bake 1 hour.  Remove from oven and cool to room temperature.

Rum Sauce Ingredients:

1 tablespoon butter

½ cup brown sugar

2 tablespoons rum

Rum Sauce Directions:

1. Melt butter in a small skillet.  Add brown sugar and stir until sugar is moistened.
2. Add rum and ignite.  Cook rum sauce until the flames have disappeared and the sugar is dissolved (about 2 minutes).
3. Pour sauce over cooled bread pudding and serve at room temperature.

 

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Roast Pork with Apple-Pear Sauce

Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325^o

Prep Time: 15 minutes

Cook Time: 30 – 40 minutes

Estimated values per serving:

Calories =  230                      Fat = 8 grams                          Points: 5

Roast Pork with Apple-Pear Sauce

Ingredients:

1 ½ – 2 pounds boneless pork loin roast

Salt and pepper

Nutmeg

1 cup apple – chopped

1 cup pear – chopped

½ cup onion – finely chopped

1 clove garlic – minced

1 ¼ cup apple cider

1 tablespoon cornstarch

¼ teaspoon nutmeg

Pinch allspice (about 1/8 teaspoon)

Directions:

1. Season pork with salt, pepper and a pinch of nutmeg.  Heat a large skillet on high heat and coat with cooking spray.
2. Add pork to skillet and brown on all sides for a few minutes.
3. Remove pork and place in an oven safe baking pan.  Roast pork for 30 – 40 minutes until internal temperature reaches 160o.  Remove from oven and cover for 15 minutes before cutting.
4. While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic.  Sauté until soft and slightly browned, about 5 minutes.
5. Whisk together the apple cider, cornstarch, nutmeg and allspice.  Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened.  Keep warm until pork roast is ready to cut.
6. Slice pork into serving sizes and pour sauce on top.

 

Macaroni and Gravy

Years ago, when I first met my husband, he would talk endlessly about how his mother would make “macaroni and gravy” every Sunday night for dinner.  When I first heard of this, I thought it sounded disgusting and had visions of macaroni with brown gravy, like the kind you pour on roast beef.  However, when I had the pleasure of eating at his mother’s house that first Sunday did I understand what he meant; “macaroni and gravy” is pasta topped with a rich tasting tomato sauce that had simmered in some type of meat all day.

Dean, my husband, and I have modified the original recipe so that it is no longer dripping in grease yet still maintains that delicious rich and hearty flavor.  This “gravy” is so good, you don’t need to add anything and is perfect just the way it is.

From our family to your, enjoy this Italian tradition – modified so that it is “delicious and light”.

Macaroni and Gravy

Serves 4

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes (you could cook all day too)

Estimated values per serving:

Calories = 570                         Fat = 7 grams                         Points: 6

Ingredients:

½ pound London broil

½ pound skinless/boneless chicken breast

Salt and pepper to taste

2 small onions – chopped

1 tablespoon olive oil

1 cup red wine – divided

3 cloves garlic – minced

2 cans (28 ounces each) crushed tomato

1 tomato can (28 ounces) of water

2 tablespoons double concentrate tomato paste

1 tablespoon sugar

Parsley flakes to taste (about 2 teaspoons)

Dried basil to taste (about 2 teaspoons)

½ pound pasta

Directions:

1. Season London broil and chicken with salt and pepper.  Heat a large pot on medium high heat, coat with cooking spray and add olive oil.  Add London broil and chicken and sauté for about 5 minutes on each side until browned.
2. Remove meats from the pot and add onion.  Sauté for 5 minutes until soft and browned.  Add ½ cup red wine and cook until liquid is absorbed.
3. Add garlic and the other ½ cup wine and cook until the wine is reduced by half.
4. Add the crushed tomatoes, fill one can with water and add to the pot, tomato paste, sugar, parsley and basil and bring to a boil.
5. Add back the London broil and chicken and simmer on low for 1 hour (tasting to adjust seasonings as needed).
6. While the “gravy” is simmering for the last 10 minutes, bring a large pot of water to boil.  Add pasta and cook for about 8 minutes until done.
7. Drain pasta and place in a serving bowl.  Add “gravy” to pasta.  Serve meats on a separate serving platter.

Panettone Bread Pudding with Amaretto Sauce

This is a fabulous dessert that I have been serving during the holiday season for many years.  It has such a rich flavor; no-one would ever know it’s low in fat and calories.  If you are entertaining at all this season, try it, your friends and family will think you are a pastry chef connoisseur.

Enjoy…

Panettone Bread Pudding with Amaretto Sauce

Preheat broiler

Serves 12

Prep Time: 20 minutes

Cook Time:  1 hour and about 10 minutes

Estimated values per serving:

Calories = 290                         Fat = 5 grams                         Points: 6

Bread Pudding Ingredients:

1 panettone or other fruit sweet bread (about 1 pound) – cut into 1-inch pieces

3 cups fat free half and half

¾ cup egg substitute

1 cup sugar

1 tablespoon plus 2 teaspoons vanilla extract

1 teaspoon almond extract

Amaretto Sauce Ingredients:

½ cup fat free half and half

1 cup confectioner’s sugar

3 tablespoons amaretto liqueur

2 egg yolks

Directions:

1. Arrange bread pieces on a baking sheet and toast for about 2 minutes on each side or until lightly browned.
2. Place bread in a large bowl and pour half and half over the bread, making sure all the pieces are covered.  Set aside for 1 hour until the liquid has been absorbed.
3. Preheat the oven to 325^o.  Coat a 9-by-13-inch baking dish with cooking spray.
4. In a medium bowl, whisk together egg substitute, sugar, vanilla extract and almond extract.  Stir into the soaked bread.
5. Transfer mixture to the baking dish and bake in the middle of the oven for 1 hour or until the pudding is set and the top is golden brown.
6. Make the amaretto sauce: Set a medium sized bowl over a small saucepan of simmering water.  Stir together the half and half and confectioner’s sugar and whisk until the mixture is creamy.  Add the amaretto and then add the egg yolks, one at a time, whisking constantly.
7. Cook the mixture, whisking constantly for about 4 minutes or until the mixture has thickened to the consistency of honey and reaches 160^o.
8. Preheat the broiler.  Just before serving, spoon the amaretto sauce over the pudding and broil 3 to 4 minutes until bubbly and lightly browned.  Cut the pudding into 18 pieces and serve immediately.

NOTE:

–          The pudding can be made a day in advance.  Cover and set aside at room temperature.

–          The sauce can be made a day in advance.  Cover and refrigerate.  Allow the sauce to return to room temperature before spooning onto the pudding.

Braised Pork Tenderloin

Serves 4

Preheat oven 325^o

Prep Time: 10 minutes

Cook Time: 2 hours and 20 minutes

Estimated values per serving:

Calories = 310                      Fat = 6 grams                        Points: 6

Braised Pork Tenderloin

Ingredients:

¼ cup flour

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 pound boneless pork tenderloin

1 onion – coarsely chopped

2 cloves garlic – minced

¾ cup ketchup

¼ cup balsamic vinegar

1 can (14.5 ounces) diced tomatoes

Directions:

1. Combine flour, Italian seasoning, salt and pepper in a platter.  Coat the pork loin with the flour mixture, shaking off any excess.  Reserve the flour mixture and set aside.
2. Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin.  Brown for 5 minutes on each side.  Remove pork and transfer to a roasting pan.
3. Add onion to the skillet and cook for 5 minutes until soft and browned.
4. While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl.  Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
5. Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.

Honey-Mustard Ham Steaks and Apples

Honey-Mustard Ham Steaks and Apples

Prep Time: 10 minutes

Cook Time 30 minutes

Estimated values per serving:

Calories = 325                      Fat = 5 grams                        Points: 6

Honey-Mustard Ham Steaks and Apples

Ingredients:

4 5-ounce ham steaks

1 large onion – cut into large pieces

2 large cooking apples – cut into large pieces

½ cup apple cider

1 tablespoon brown mustard

2 tablespoons honey

1 cup chicken broth

1 ½ tablespoons flour

Directions:

1. Heat a large skillet on medium high heat and spray with cooking spray.  Add ham steaks and cook for about 5 minutes on each side until browned.  Remove ham steaks, cover and set aside.
2. Reduce heat to medium and add onions and apples to skillet.  Cook 5 – 10 minutes until soft and browned.  Increase heat to medium high and add apple cider.  Cook until cider is completely absorbed (about 5 minutes).   Remove from skillet and add to ham steaks.
3. In a small bowl, whisk together mustard, honey, chicken broth and flour.  Add to skillet and, stirring constantly, cook until bubbly and thick.  Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.
4. Spoon onto serving platter.

 

Cranberry Apple Pork Loin

Cranberry Apple Pork Loin

Serves 4

Prep Time: 10 minutes

Cook Time 45 – 50 minutes

Estimated values per serving:

Calories = 415                      Fat = 9 grams                        Points: 6

Cranberry Apple Pork Loin

Ingredients:

Cooking spray

1 pound (16 ounces) boneless pork loin

½ teaspoon ground nutmeg

1 tablespoon fresh thyme (or 1 teaspoon dried) – finely chopped

Salt and pepper

2 cloves garlic, minced

2 apples – cored, peeled and chopped coarsely

2 tablespoons brown sugar

1 can (16 ounces) whole cranberry sauce

½ cup fat free chicken broth

Directions:

1. Combine nutmeg, thyme, salt and pepper and rub on pork roast.
2. Heat skillet on high heat and spray with cooking spray.  Add pork to skillet and brown for about 5 minutes on each side.  Remove pork, cover and set aside.
3. Reduce heat to medium and add apples and sauté for about 2 minutes.  Add garlic and sauté for 1 minute.
4. Add brown sugar, cranberry sauce and chicken broth and cook, scraping any pieces from the bottom of the pan.  Increase heat and bring mixture to a boil
5. Add pork, reduce heat and simmer for 30 – 40 minutes.  Pork should reach 160^o when cooked.  Remove pork, cut into 8 slices and place on serving platter with sauce.

 

Creamy Roast Chicken in Mushroom Sauce

My family was delighted at how delicious this was.  If you like creamy sauces and mushrooms, this is a must try.

My son hates mushrooms and even enjoyed it.  My husband dislikes cream sauces and enjoyed it too.  So it might be worth a try even if you don’t like creamy with mushrooms:)

Creamy Roast Chicken in Mushroom Sauce

Serves 4

Creamy Roast Chicken in Mushroom Sauce

Preheat oven 425^o

Prep Time: 15 minutes

Cook Time: 1hour and 15 minutes

Estimated values per serving:

Calories = 165                      Fat = 1 grams                        Points: 3

Ingredients:

1 ½ pounds chicken breast on the bone – skinned

1 large onion – chopped

½ cup celery – chopped

2 cloves garlic – minced

4 ounces shitake mushrooms – diced

½ cup white wine

½ cup cream sherry

2 cups chicken broth

2 bay leaves

2/3 cup fat free sour cream

Directions:

1. Arrange chicken pieces on a roasting pan and season with salt and pepper.  Roast chicken for 45 minutes, cover, and set aside.
2. Heat  a large deep on medium heat and spray with cooking spray.  Add onion and sauté for 5 minutes until browned.  Add mushrooms, raise the heat and cook for 3 minutes until lightly browned.  Add celery and cook another 3 minutes then add garlic and cook for about 1 minute.
3. Add wine and sherry and reduce until liquid is almost completely absorbed, scraping any pieces from the bottom of the skillet.
4. Add chicken broth and bay leaves and simmer for 15 minutes.  Add chicken to heat for about 5 minutes.
5. Remove chicken and place onto a serving platter.  Remove skillet form heat, add sour cream and stir until combined.  Heat for 2 minutes then pour sauce over chicken and serve.

Pulled Pork Chili

Pulled Pork Chili

Serves 6

Preheat oven 300^o

Prep Time: 15 minutes

Cook Time: 4 hours

Estimated values per serving:

Calories = 400                      Fat = 5 grams                        Points: 5

Ingredients:

1 pound boneless pork loin

1 teaspoon paprika

1 tablespoon + 1 teaspoon chili powder

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon thyme

1 onion– chopped

1 jalapeno pepper – minced

2 cloves garlic – minced

½ cup whiskey

2 (12 ounce) jars chili sauce

1 ½ cups water

1 cup chicken broth

1 teaspoon chipotle seasoning

4 small or 2 large potatoes – peeled and diced

1 (15.5 ounces) can of red kidney beans

Directions:

1. Combine paprika, 1 teaspoon chili powder, pepper, salt and thyme and rub on to pork loin.
2. Set pork in a roasting pan, cover with foil and slow cook for 3 hours.  Remove from heat and cool.  Shred pork with a fork and set aside.
3. Heat a large pot on medium heat, spray with cooking spray and add onion.  Sauté for 5 minutes until soft and browned.
4. Add jalapeno pepper and sauté for 3 minutes, add garlic and sauté for 1 minute.  Add whiskey, scraping any pieces from the bottom of the pot and cook until reduced by half.
5. Add chili sauce, water, chicken broth, 1 tablespoon of chili seasoning, chipotle seasoning, shredded pork and potatoes to the pot.  Simmer on low for about 30 minutes or until potatoes are soft.
6. Add kidney beans and simmer for 15 minutes.  Serve hot.

Mexican Lasagna

Mexican Lasagna

Serves 6

Preset Oven 375^o

Prep Time: 15 minutes

Cook Time: 45 minutes

Estimated Values per Serving (not including sour cream):

Calories: 285                        Fat: 4 grams                          Points: 6

Ingredients:

½ cup onion – chopped

2 cloves garlic – minced

½ pound ground turkey breast meat

½ pound ground 93% lean beef

1 package taco seasoning

1 jar chili sauce

5 small soft tortillas

¼ cup low fat grated Mexican cheese

Gat free sour cream for serving (optional)

Sauce Ingredients:

¾ cup skim milk

1 tablespoon flour

¾ cup low fat grated Mexican cheese

Directions:

1. Heat a large skillet on medium heat and spray with cooking spray.  Add onion and sauté for 5 minutes until soft and browned.
2. Add garlic and cook for 1 minute.  Add ground turkey and beef and sauté for about 7 minutes until browned.
3. Mix taco seasoning with chili sauce in a small bowl then add to meat mixture.  Cook for about 5 minutes.  Remove from heat and set aside.
4. Prepare cheese sauce:
5. In a small bowl, whisk together milk and flour.  Add to a small saucepot and heat on medium, stirring constantly, until mixture is thick and bubbly.
6. Remove from heat and stir grated cheese until cheese is melted.
7. To assemble:
8. Cut tortillas into 2-inch thick strips.  Spray a 9 X 9-inch baking dish with cooking spray.  Line the bottom of the baking dish with half of the tortilla strips so that they cover the bottom completely.
9. Spoon half of the meat mixture on top of the tortillas.  Pour cheese sauce on top.

10. Add the final layer of tortilla strips on top of the cheese mixture.

11. Spoon the remaining meat on top.

12. Sprinkle the ¼ cup reserve grated cheese on top of the meat mixture.

13. Bake, covered, for 30 minutes.  Then remove the cover and bake another 15 minutes until the cheese has melted.