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.
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!!
Preheat Oven 375o
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
In a food processor, pulse together dates and graham cracker
crumbs for several minutes until it holds together between your fingers.
Press pie crust mixture into a 8” pie pan on the bottom and up
Beat the pumpkin, evaporated
milk, sugar, egg substitute, salt and pie spice. Pour the mixture into a 9-inch pie shell.
Bake for about 50-60
minutes or until a toothpick comes out clean and the filling is set.
Cool to room
temperature then refrigerate for at least 3 hours. Serve chilled with whipped
cream (if desired).
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!!
Preheat oven 375o
Estimated Calories per serving: 208
Fat Grams: 2
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
large saucepan with cooking spray and melt 1 Tablespoon butter spread on medium
chopped onion, cover and sauté for 3 – 5 minutes until onion is soft but not
apples and celery and sauté for another 3 – 5 minutes until apples and celery
chestnuts, cranberries and broth. Stir
in poultry seasoning, onion powder and nutmeg.
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.
stuffing into a large baking dish and bake, covered, for 45 minutes.
stuffing, spread 1 Tablespoon butter spread on top and bake, uncovered for
another 5 minutes.
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
Estimated calories per serving: 20
Fat grams: 1
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
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.
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.