Posted in Appetizers, Easy, Saute`, Side dish, Side Dishes, Vegetables

Sauteed String Beans with Fried Onions


This is a super simple recipe but a real family favorite I cook all year long. It will be great for your Thanksgiving dinner as it does not require oven space and is all done on the stove. I am sure you’ll love just as much as my family does.

Enjoy!!!

Serves 4

Prep time: 5 minutes

Cook time: 15 minutes

Estimated values per serving:

Calories = 50                                                Fat = 2

Ingredients:

1 pound (16 ounces) string beans – ends cut off

¼ cup fat free chicken broth

1 tablespoon low calorie butter spread – melted

1 teaspoon onion powder

Salt & pepper to taste

2 tablespoons packaged fried onions (store bought) – finely chopped

Directions:

  1. Heat a large sauté pan on medium high, spray with cooking spray and add string beans and chicken broth.  Steam 3 – 5 minutes until string beans are tender. 
  2. Add butter spread, onion powder and season with salt and pepper.  Cook, uncovered for 3 – 5 minutes longer.
  3. Remove beans from heat, transfer to a serving platter and sprinkle fried onions on top.
Posted in Bake, Dessert, Easy, Spices, Tips/Hints

Pumpkin Pie with Cinnamon Wiskey


This is a twist on a classic pumpkin pie recipe. Someone gave me this recipe and after looking at the ingredients I decided to make it delicious and lite. It is the same recipe but half that calories and fat but I promise you can’t tell the difference. This comes out so good and once again the Graham cracker/date crust works perfectly. This is a great recipe for Thanksgiving but trust me, it will be a hit any time of the year!!

Enjoy!!

Preheat Oven 375o

Serves: 8

INGREDIENTS

1 cup graham crumbs

6 ounces pitted dates

15 oz canned unsweetened pumpkin

9 oz fat free evaporated milk

½  cup granulated sugar

½ up egg substitute

1/2 teaspoon salt

1 1/4 teaspoon pumpkin spice

3 oz Fireball whiskey

INSTRUCTIONS

  1. In a food processor, pulse together dates and graham cracker crumbs for several minutes until it holds together between your fingers.
  2. Press pie crust mixture into a 8” pie pan on the bottom and up the sides.
  3. Beat the pumpkin, evaporated milk, sugar, egg substitute, salt and pie spice.  Pour the mixture into a 9-inch pie shell.
  4. Bake for about 50-60 minutes or until a toothpick comes out clean and the filling is set.
  5. Cool to room temperature then refrigerate for at least 3 hours. Serve chilled with whipped cream (if desired).
Posted in Bake, Cooking Styles/Techniques, Easy, Fruits, Side dish, Side Dishes, Tips/Hints, Vegetarian

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 375o

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.
Posted in Bake, Dessert, Fruits, Sauces, Tips/Hints

Healthy desserts…


Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat.  But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day.  Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.

Happy Baking!!

Dark Cherry Bars

Serves 12

Preheat oven 350o

Filling Ingredients:

1 – 16 ounce bag of frozen dark pitted cherries – defrosted

¼ cup Chambord (raspberry liquor)

¼ cup cornstarch

¼ cup sugar

Topping and Crust:

1 cup flour

1 cup oatmeal

2/3 cup brown sugar

½ cup low calorie butter spread

1 teaspoon cinnamon

¼ teaspoon baking soda

Filling Directions:

  1. Place pitted cherries into a food processor and puree until chunky.
  2. In a saucepot, stir in Chambord with cornstarch.  Add cherries and sugar and cook until thick and bubbly (about 10 minutes).  Mixture should be about as thick as a fruit preserve.  Remove from heat and allow to cool.
  3. Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
  4. Add melted butter spread and stir until the mixture resembles coarse crumbs.
  5. Spray a 9 X 9-inch baking pan with cooking spray.  Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
  6. Bake for about 35 minutes.
  7. Allow to cool then cut into 12 squares and serve.
Posted in Appetizers, Easy, Roasted, Side dish, Side Dishes, Soup, Spices, Vegetables

Butternut Squash, Acorn Squash and Sweet Potato Soup


Serves: 6

Preheat Oven 400o

Estimated Calories per serving: 230

Fat grams: 2 grams

Ingredients:

1 medium butternut squash

2 sweet potatoes

1 acorn squash

1 onion, chopped

5 cups chicken stock

¼ teaspoon cayenne pepper

¼ teaspoon cardamom

¼ – ½ teaspoon nutmeg

Directions:

  1. Spray a baking sheet lined with aluminum foil with cooking spray.  Cut butternut, acorn squash and potatoes in half and place on baking sheet cut side down on baking sheet.
  2. Roast until they are soft (potatoes may have to come out earlier).  Set aside and let cool.
  3. Heat a 5 – 6 quart pot on medium heat and spray with cooking spray.  Sauté onion until soft.  Add chicken stock and bring to boil.
  4. Scoop out the insides of the butternut, acorn squash and potatoes and add to the pot.
  5. Season with cayenne, cardamom and nutmeg and allow to simmer for about 10 – 15 minutes.
  6. Using a handheld immersion blender (or standard blender in batches), puree the soup.
  7. Serve hot with sour cream, if desired.