Posted in Casserole, Dessert, Season

Eggnog Bread Pudding with Rum Sauce


Eggnog Bread Pudding with Rum Sauce

Serves 8

Prep Time: 15 minutes

Bake Time: 1 hour

Preheat oven 325o

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.

 

Posted in Bake, Side Dishes, Vegetables

Broccoli Rabe


If you are not familiar with broccoli rabe, it’s a green leafy vegetable with small broccoli florets on the top.  I was first introduced to it by my husband who ate it growing up.  It’s a very healthy vegetable and is a bit of a bitter flavor.  If you have never heard of it, it’s worth trying.  This is how I cooked it tonight, it was so easy and my family loved it.

Broccoli Rabe

Preheat oven 375o

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 50                        Fat = 2.5 grams                     Points: 2

Ingredients:

1 bunch (about 1 pound) broccoli rabe

4 cloves garlic – sliced

2 cups chicken broth

1 tablespoon olive oil

Directions:

  1. Rinse the broccoli rabe and cut off the bottom stems and place in a Dutch oven or oven safe baking dish with lid.
  2. Add chicken stock and garlic.
  3. Bake, covered, for 30 minutes or until the broccoli rabe is tender. Stir in olive oil and serve.
Posted in Bake, Dessert, Tips/Hints

Gingerbread Cupcakes with Penuche Frosting


I wasn’t sure what to get my son’s “specials” teachers and thought that since it’s not customary to buy a gift, I’d bake one instead.  The dollar store sells the perfect little 4 cupcake holder boxes and that became the inspiration for this next recipe.  So if you’re looking for a delicious and light idea for someone who may be watching their weight but wants to be able to enjoy some holiday treats, try this…

Gingerbread Cupcakes with Penuche Frosting

Serves 12

Preheat oven 350o

Prep Time: 20 minutes

Bake Time: 25 – 30 minutes

Estimated values per serving:

Calories = 260                      Fat = 2.5 grams                     Points: 5

Gingerbread Cupcakes with Penuche Frosting

Cake Ingredients:

1 ½ cups flour

¼ cup packed brown sugar

1 teaspoon cinnamon

¾ teaspoon ground ginger

½ teaspoon baking powder

½ teaspoon baking soda

2 tablespoons vegetable oil

½ cup water

¼ cup unsweetened apple sauce

½ cup molasses

¼ cup egg substitute

12-cupcake baking pan

Directions:

  1. In a mixing bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda.
  2. Add vegetable oil, water, apple sauce, molasses and egg substitute and beat with an electric mixer on low to medium speed until combined.
  3. Insert cupcake liners into cupcake pan and coat with cooking spray.
  4. Pour batter into cupcake holders and bake for 25-30 minutes ir until a toothpick inserted near the center comes out clean.
  5. Cool on a rack until cupcakes are room temperature.

Frosting Ingredients:

½ cup fat free half and half

1 tablespoon butter

1 cup packed brown sugar

1 teaspoon vanilla

3 ½ cups confectioner’s sugar – sifted

Directions:

  1. Sift confectioner’s sugar into a mixing bowl and set aside.
  2. In a saucepan, stir together half and half, butter and brown sugar.  Heat on medium until mixture is hot and bubbly.  Remove from heat and stir in vanilla.
  3. Turn mixer on medium speed and slowly add hot brown sugar mixture to confectioner’s until combines.  Beat on high speed for 1 minute.
  4. Allow frosting to cool and stiffen for about 5 minutes.
  5. Spoon frosting into a pastry bag with a decorative tip.  Squeeze frosting onto cupcakes and serve.
Posted in Main Courses, Pork, Roasted, Sauces

Roast Pork with Apple-Pear Sauce


Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325o

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.

 

Posted in Beef, Pasta dish, Poultry, Sauces, Slow Cook

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.
Posted in Beef, Braised, Main Courses, Potatoes, Vegetables

Braised Beef and Vegetables


Braised Beef and Vegetables

Preheat oven 300o

Serves 6

Prep Time: 20 minutes

Cook Time: 4 hours and 10 minutes

Estimated values per serving:

Calories = 360                         Fat = 9 grams                         Points: 6

Braised Beef and Vegetables

Ingredients:

2 pounds London broil

Salt and Pepper

1 cup red wine

3 cups beef stock

3 cloves garlic – chopped

2 large potatoes – peeled and quartered

2 bay leaves

1 teaspoon dried thyme

2 cups carrots – peeled and cut up

1 cup peas

1 onion – cut up

Directions:

  1. Heat a large skillet on high and coat with cooking spray.  Season beef with salt and pepper and to skillet.  Cook  for about 5 minutes on each side until browned
  2. Transfer beef to a large Dutch oven.  Add wine, beef stock, garlic, potatoes, bay leaves and thyme.  Cover and cook in the oven for 3 hours.
  3. Remove beef and bay leaves from Dutch oven.  Set beef aside and discard bay leave.  Puree potatoes in a food processor with a little bit of broth mixture.  Return potato thickened broth to the Dutch oven.
  4. Add carrots, peas, onion and beef to Dutch oven and continue to cook for 1 hour in the oven.
  5. Remove from oven and serve hot.
Posted in Bake, Breakfast, Eggs

Breakfast Pizza


Breakfast Pizza

My family has been enjoying this the last few weekends.  My son loves it because it’s pizza but it is a great tasting, eye catching healthy breakfast for your family and friends.

Preheat oven 400o

Serves 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Estimated values per serving:

Calories = 230                         Fat = 7 grams                         Points: 5

Breakfast Pizza

Ingredients:

2 slices turkey bacon

2 cups egg substitute

Salt and pepper

½ cup grated low fat cheddar cheese

1 package refrigerated pizza dough

Directions:

  1. Coat a small round cake pan with cooking spray.  Remove pizza dough from package and place under cake pan to measure size.  Cut corners and extra dough from pan so that it will fit into the pan with a little extra to go up the sides of pan.  Invert pan and place dough inside.  Bake for 5 minutes.  Remove from oven and set aside.
  2. Heat a skillet on medium high heat and coat with cooking spray.  Add bacon and sauté for 5 minutes on each side until browned and crispy.  Remove bacon from pan and cool.
  3. Crumble bacon and place in a bowl with egg substitute.  Whisk egg and bacon together and add salt and pepper.
  4. Reheat the same skillet on medium heat and coat with cooking spray.  Add egg mixture and cook egg for about 3 minutes until soft cooked (NOTE: the egg should not be completely cooked through).
  5. Spoon egg mixture into pizza dough and sprinkle cheese on top.  Bake for 20 – 25 minutes until cheese is bubbly and slightly browned.