Posted in Bake, Casserole, Side dish, Side Dishes

Sweet Potato Casserole


Sweet Potato Casserole

Here is a great low fat version of a traditional favorite.  If you like the marshmallow topping instead; go for it, it will actually lower the fat by 2 grams per serving too!

Enjoy…

Preheat oven 425o

Serves 8

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Estimated values per serving:

Calories = 230                      Fat = 5 grams                        Points: 5

 

Topping Ingredients:

2 cups gingersnap cookies – crushed

¼ cup brown sugar

¼ teaspoon pumpkin pie spice

2 tablespoons butter spread

Casserole  Ingredients:

3 pounds sweet potatoes

¾ cup fat free half and half

½ cup apple cider

2 tablespoons butter spread

2 tablespoons brown sugar

2 tablespoons apple jelly

¼ teaspoon pumpkin pie spice

1 cup egg substitute

¼ teaspoon salt

Topping Directions:

  1. Put cookies, brown sugar, pumpkin pie spice and butter spread in a food processor and pulse until mixture resembles coarse sand.  Remove and chill until ready to use.

Potato Directions:

  1. Spray a roasting pan with cooking spray.  Cut potatoes in half and place cut side down in roasting pan.  Roast for 45 minutes until potatoes are soft.  Remove from oven and cool to room temperature.
  2. Lower oven heat to 400o.
  3. Scoop out flesh from potatoes into a large mixing bowl.  Add half and half, apple cider, butter spread, brown sugar, apple jelly, pumpkin pie spice, egg substitute and salt and beat on high speed in mixer until smooth.
  4. Spray a baking pan with cooking spray and spoon potato mixture into pan.  Spread gingersnap crumb mixture on top.
  5. Bake for 45 minutes.
Posted in Dessert, Season, Spices, Tips/Hints

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.
Posted in Bake, Quick Breads, Side Dishes

Corn Bread Cake


Corn Bread Cake

This is one of those recipes that I had at a party and absolutely loved it so I asked for the recipe. It had a lot of butter and oil which made it really delicious but really fattening. So I took the recipe and made it delicious and light. It came out awesome and you woudl never know I changed up the recipe. You are really going to enjoy this so give it a try!

Preheat oven 350o

Serves: 10

Estimated Calories per serving: 157

Fat grams: 3 grams

Ingredients:

½ cup cornmeal

1 ½ cups flour

¾ cup sugar

1 Tablespoon baking powder

½ teaspoon salt

1 package sugar free vanilla flavored instant pudding mix

1/3 cup butter spread, melted

2 Tablespoons honey

½ cup egg substitute

1 ¼ cup buttermilk

Directions:

  1. Spray 8X8 baking dish with cooking spray and set aside.
  2. Stir together the cornmeal, flour, sugar, baking powder, salt and pudding mix.
  3. Pour in the butter spread, honey, egg substitute and buttermilk and stir until moist.
  4. Pour the batter into the baking dish and bake for about 45 minutes or until the top of the cornbread starts to brown and show cracks.
Posted in Appetizers, Easy, Roasted, Side Dishes, Vegetables

Apple Glazed Brussel Sprouts


Serves 6

Preheat oven 425o

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 75                        Fat = .5 grams

Ingredients:

2 pounds Brussel sprouts – cleaned of outer leaves and cut in half

2 tablespoons apple jelly

2 tablespoons maple syrup

Directions:

  1. Spray baking pan with cooking spray and set aside.  Cut off the bottoms of brussel sprouts and then cut in half.  Place on baking sheet, spray with cooking spray and season with salt.
  2. Roast Brussels sprouts in the oven and set aside.
  3. Remove Brussels sprouts from the oven and add to ham.
  4. In a small bowl, combine apple jelly and maple syrup and microwave for about 30 seconds until apple jelly has melted.  Add to brussel sprouts and toss.

Posted in Bake, Dessert, Easy, Saute`, Tips/Hints

Apple Pie in a Cup or Mason Jar


Apple Pie in a Cup/Mason Jar

Serves 8

Preheat oven to 375o

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.

Posted in Bake, Easy, Main Courses, Pasta dish, Pork, Season, Side Dishes

Noodle and Ham Cast Iron Skillet Casserole


Noodle and Ham Cast Iron Skillet Casserole

Serves 4

Preheat oven 375o

Estimated Calories/serving: 332

Fat Grams: 7 grams

Ingredients:

1 pound smoked ham, diced

1 onion, chopped

1 can condensed cheese soup

2/3 cup skim milk

2 teaspoons Worcestershire sauce

Pepper to taste

6 ounces partially cooked noodles (cook for 5 minutes) or al dente

Directions:

  1. Heat a cast iron skillet on medium heat and coat with cooking spray.  Add chopped onion and cook 3 -4 minutes until onion is soft.
  2. Add diced ham and cook for an additional 3 – 5 minutes until ham and onions are slightly browned. Turn off heat and set aside.
  3. In a bowl, mix cheese soup, milk, Worcestershire sauce and pepper.  Stir in cooked noodles
  4. Gently fold noodle mixture into to ham and onions.
  5. Bake 20 minutes until browned.
Posted in Appetizers, Bake, Easy, Side Dishes, Vegetables, Vegetarian

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 400o

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.