Recipes

Hot Chai Tea

  • 3 C Water
  • 1 1/2 inch piece Ginger, halved and peeledID-100248003
  • 4 Black Tea Bags
  • 1 Cinnamon Stick
  • 8 Whole Cloves
  • 10 Whole Black Peppercorns
  • 2 C Non-Fat Milk
  • 1/2 C Splenda or Sugar Substitute of Choice

In a large saucepan, bring water and ginger to a boil. Reduce heat, simmer 8 minutes. Add tea bags, cinnamon, cloves, peppercorns, and milk. Steep over med-low for 8 minutes. Strain mixture and discard solids. Stir in splenda or sweetener of your choice.

Egg Nog

  • 1 Cup Splendaimages
  • 1 Teaspoon Nutmeg
  • 1 Tbsp Cornstarch or Arrowroot Powder
  • 7 Egg Yolks, Beaten
  • 3 Cups Nonfat Milk
  • 3 Cups Fat Free Half & Half
  • 2 Tbsp Vanilla Extract

In a large saucepan combine Splenda, cornstarch and nutmeg. Whisk in egg yolks until blended with sugar. Slowly add milk stirring constantly. Cook over medium heat to 175 degrees, stirring constantly (do not allow to boil) about 20 minutes. Be sure to cook to 175 degrees as this kills any bacteria in the yolks. Remove from heat and slowly add half & half. Chill for 3 hours or overnight. Add vanilla before serving.

Makes 8 servings.

Sausage Stuffing Bites

  • 4 slices Bread, cut into 1/2 inch cubesSausage-Stuffing-Bites
  • 2 Turkey (or Chicken) sausage links, chopped
  • 1 med. Apple, chopped
  • 1 sm. Yellow onion, diced
  • 2 Celery stalks, diced
  • 1 t minced fresh Thyme
  • 1/2 t salt
  • 1 C low sodium Chicken Stock
  • 2 large Eggs, beaten

Preheat oven to 350. Toast the bread cubes for 5-7 mins to dry them out OR use day old bread. At the same time, sauté sausage, apples, onions and celery 5-9 mins over med-high heat. Allow to cool a few minutes before continuing.

Place all ingredients together in bowl and toss to thoroughly combine. Spoon mixture into sprayed muffin tins, filling to the top. Pat the mixture down to pack well. Bake for 45 minutes.

Ricotta Basil Meatballs

  • 1 Pound Extra Lean Ground Beef
  • 1 Egg
  • 2 Garlic Cloves, Minced
  • 1/3 C Panko Breadcrumbs
  • 1/4 C Fat Free Ricotta Cheese
  • 1/2 C Fresh Basil Leaves, Chopped
  • Salt & Pepper to Taste

Preheat oven to 400 degrees. Line baking tray with parchment paper or spray with cooking oil. In a large bowl, combine all ingredients and mix well.

Form meatballs the size of one tablespoon and line them on the baking sheet or dish. Make sure they all have about the same size for even cooking. You should have approximately 25 meatballs.

Bake for about 20 minutes and turn halfway through, until cooked thoroughly. You might need to adjust baking time if your meatballs are bigger or smaller.

Makes 6 servings. Each serving counts as 1 Protein and 1 Starch.

Tarragon Beef over Zucchini Strips

  • 12 oz. Sirloin, Cut into 3/4 Inch Cubes
  • 1 Clove Garlic, Mincedimages (1)
  • 2 tsp Splenda or Sugar Sub of Choice
  • 1 tsp Instant Beef Bouillon
  • 1/4 to 1/2 tsp Tarragon
  • 1 C Water
  • 1/4 C Red Wine Vinegar
  • 1 1/3 Cup Carrots, Sliced
  • 4 Cups Zucchini, Cut into Long Strips
  • 2 Quarts Boiling Water

In large saucepan, brown meat with garlic. Stir in Splenda, bouillon, tarragon, water and vinegar; cover and simmer 1 hour. Add carrots; cover and continue cooking an additional 15 minutes, or until carrots are tender. Add onions and continue to cook, stirring occasionally, until onions are tender. Add zucchini strips to boiling water and cook 3 minutes then drain. Spoon meat mixture over zucchini.

Makes 4 Servings.

Pumpkin Veggie Turkey Chili

  • 1 Medium OnionCrockpot-Turkey-White-Bean-Pumpkin-Chili-3
  • 1 Yellow & Green Pepper
  • 2 Medium Carrots
  • 1/2 lb Sliced Fresh Mushrooms
  • 1 14 oz Can Diced Tomatoes
  • 1 14 oz Can Tomato Sauce
  • 3 Cloves Garlic
  • 1 1/2 lb Ground Turkey
  • 1 15 oz Can of Pumpkin
  • 2 tsp Parsley Flakes, Dried
  • 2 tsp Chili Powder
  • 1 1/2 tsp Oregano, Dried
  • 1 1/2 tsp Ground Cumin
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Dash of Red Pepper Flakes
  • 2 tsp Paprika

Cook ground turkey in large skillet. Add remaining ingredients to your crock pot. Cook for 4-5 hours.  *Option: Serve with a spoonful of yogurt.

Makes 6 servings.

No-Peek Beef Stew

  • 1 lb Lean Beef, Cubedno peek beef stew
  • 2/3 C Onion, Chopped
  • 1 C Potato, Chopped
  • 1 C Corn
  • 1 C Stewed Tomatoes
  • 2/3 C Carrots, Diced
  • 1 C Celery, Diced
  • 2 C Green Beans
  • 2 Tbsp Cornstarch or Tapioca
  • 1 Can Tomato Soup plus Water to Cover Ingredients
  • 2/3 C Water or Beef Broth
  • Salt & Pepper to Taste
  • 2 Bay Leaves

Put all ingredients into an oven-safe pan, stir, and bake at 200 degrees for 4-5 hours. No need to stir – Enjoy! Alternately, combine in a crock pot and cook on low for 8 hours.

Makes 6 Servings.

Oven Roasted Cauliflower

  • 6 cups uncooked cauliflower florets (cut small)cauliflower
  • 3 chopped garlic cloves
  • Spray butter
  • Kosher salt and fresh pepper
  • Juice of 1/4 lemon
  • 1/4 cup of freshly grated Parmesan cheese

Preheat oven to 450°F.
Combine cauliflower, spray butter, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven. Roast for about 25-35 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmesan. Add salt and pepper.

Crustless Pumpkin Pie

  • 2 Eggs, Slightly BeatenPumpkinPie
  • 1/4 C + 2 Tbsp Splenda
  • 1/4 C + 2 Tbsp Splenda Brown Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1 – 15 oz Can Pumpkin
  • 1 – 12 oz Can Fat Free Evaporated Milk

In an 8 x 8″ glass dish (or deep pie dish slightly beat eggs. Add spices and pumpkin and stir until combined. Gradually stir in milk. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue to take for 45 minutes.

Makes 8 servings.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s