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 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.
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.