Low Cal Mince Pie

December 25, 2013 at 10:43 AM | Posted in baking | 2 Comments
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Thanks to Bobbi and Kat for passing this healthier version of Mince Pie.

 
Low Cal Mince Pie

 
Ingredients:

Pam Baking Spray
8oz plain Flour
a pinch of Sea Salt
4oz butter or margarine, cut into small cubes. (Blue Bonnet Light Stick Butter)
16, level, tbsp Mincemeat ready-made mincemeat
1, level, tsp Powdered Sugar, to dust

 

 

Directions:

Preheat the oven to 375°F. Lightly spray some bun or muffin tins with Pam Baking Spray.
Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 3 inch fluted cutter. Use to line the prepared tins.
Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter or any other design cutter you would have. Use to decorate the tops of the tarts.
Bake in the oven for about 15 minutes, until the pastry is crisp and lightly colored. Cool on a wire rack and dust lightly with the powdered sugar.

Pass it Along Recipe: Sweet Potato Casserole

November 21, 2013 at 9:40 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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A Healthier Version of Sweet Potato Casserole, and just in time for the upcoming Holidays! Thank you to Jan and Carol for emailing this one to me. If you have one to pass along just email me!

 

Sweet Potato Casserole

Ingredients:

5 orange-fleshed Sweet Potatoes
1/4 teaspoon Sea Salt
1/4 cup Fat-Free Half-and-Half
1/2 cup Egg Beater‘s
1 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
1/2 cup Splenda No Calorie Sweetener, Granulated
1/4 cup Blue bonnet Light Stick Butter
1/4 cup Honey
1/4 cup Chopped Pecans
1/3 cup Quick or Old-Fashioned Oats
3 tablespoons All-Purpose Flour

 

Directions:

Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, half-and-half, Egg Beater’s, vanilla extract, cinnamon and Splenda Granulated Sweetener. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, honey, chopped pecans, and oats. Mix in flour with a pastry blender or your fingers to create the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Makes 8 servings.

Pecan Pie (Slimmed Down Version)

October 18, 2013 at 9:37 AM | Posted in dessert, diabetes | Leave a comment
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Thank you Anthony “The Cook” for passing this one along!

 

 

Pecan Pie

Ingredients:

3 large eggs, lightly beaten or (3/4 Cup Egg Beater’s)
3/4 cup Splenda Brown Sugar Blend, firmly packed
3/4 cup light corn syrup
2 tablespoons butter, melted (Blue Bonnet Light Stick Butter)
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
Directions:

Preheat oven to 350°F (175°C).
Combine eggs, Splenda Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell.
Bake for 45-50 minutes or until a knife inserted near center comes out clean.
Cool on a wire rack. Serve warm.
Makes 8 servings.

Sweet Potato Pie

October 3, 2013 at 11:36 AM | Posted in dessert, diabetes, diabetes friendly | Leave a comment
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This week’s pass along Diabetic Friendly Recipe is from Beth and Conrad, thanks to both of you! If you would have any Diabetic Friendly recipes or Low Calorie recipes you would like to share just email them to me and I’ll post them for you.

 

 

 

Sweet Potato Pie

Ingredients:

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 pounds)
2 large eggs, lightly beaten
1 cup Equal Spoonful
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 (12-ounce) can evaporated fat-free milk
Light whipped topping

 
Directions:

Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal®, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
Bake in preheated 400°F (205°C) oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.
Makes 8 servings.

 

* May substitute 24 packets Equal sweetener

 

Nutrition Information Per Serving: calories 197, protein 7 g, carbohydrate 28 g, fat 6 g, cholesterol 58 mg, sodium 316 mg.

Apple Cranberry Cake

September 26, 2013 at 11:21 AM | Posted in dessert, diabetes, diabetes friendly | 1 Comment
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Apple Cranberry Cake
The pass along recipe this week comes from Darlene, thanks Darlene!

 
Apple Cranberry Cake

 

 

ingredients:

5 large eggs, whites and yolks separated
1 cup unsalted butter
1/2 cup reduced fat sour cream
1 cup Splenda Sugar Blend
1 tablespoon lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 tablespoon baking powder
1/2 cup cranberries, fresh or frozen
2 cups thinly sliced, peeled cooking apples

 

 

Directions:

* Preheat oven to 350°F (175°C).
* Whisk the softened butter, Splenda Sugar Blend, and sour cream in a dough mixer,
* Add one egg yolk at a time, slowly, followed by the lemon zest and juice.
* Beat the egg whites in a separate bowl till they reach the soft peek stage.
* Sift flour with the cinnamon, and baking powder.
* Fold the egg whites gently into the egg mixer. Sift the flour on top of it and fold again, adding cranberries.
* Pour the cake mixture in a greased 9 inch cake mold. Layer the apple slices on top in a circle. Push the apples slightly into the batter.
* Bake for 50-60 minutes or until cake tester comes out moist but clean.
Makes 10 servings.
** You can add 1 cup of chopped pecans or walnuts to the cake mixture **

Healthy Tuna Casserole

August 27, 2013 at 9:30 AM | Posted in diabetes friendly | Leave a comment
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Healthy Tuna Casserole

 
Ingredients:

4 cups dry whole wheat penne pasta
1 small onion, finely chopped
2 (6 ounce) cans solid white tuna, water packed, well drained (can use 3 cans)
2 (10 ounce) cans fat free cream of celery soup or 2 (10 ounce) cans cream of mushroom soup, undiluted
1/2 cup low-fat mayonnaise
1 cup 1% low-fat milk
1 (10 ounce) can sliced mushrooms, well drained
1 tablespoon Mrs. Dash seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon coarse black pepper (or to taste)
1 cup grated reduced-fat cheddar cheese (or to taste)

 

 
Directions:

1 Set oven to 350 degrees F.
2 Grease an 11 x 7 or 13 x 9-inch baking dish with cooking spray (or use a casserole dish large enough to hold the mixture).
3 Boil the pasta in a large pot of boiling water until al dente; drain then transfer to a large bowl.
4 Add in onion and tuna; toss to combine.
5 In a saucepan heat soup with milk until smooth.
6 Stir in mushrooms mayonnaise, Mrs Dash seasoning, garlic powder and black pepper until combined; pour into the bowl and toss to combine.
7 Transfer mixture to prepared baking dish.
8 Bake for about 30 minutes.
9 Remove from oven then sprinkle with cheddar cheese, return to oven for 2-4 minutes to melt the cheese.

 

 
Amount Per Serving% Daily ValueCalories 83.1 Calories from Fat 2631% Total Fat 2.9 g4% Saturated Fat 0.4 g2% Cholesterol 11.0 mg3% Sodium 150.8 mg6% Total Carbohydrate 3.1 g1% Dietary Fiber 0.4 g1% Sugars 0.8 g3% Protein 10.9 g21%

Sweet Potato Cheesecake with a Graham Cracker Crust

August 16, 2013 at 9:38 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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Thank you to Dave and Tami for passing this along, it’s a diabetic friendly dessert. Dave like myself has diabetes 2 and his wife Tami makes this one quite often.

 

 

Sweet Potato Cheesecake with Graham Cracker Crust

 

 

Ingredients:

1 1/4 cups graham cracker crumbs
1/4 cup butter, melted. (Blue Bonnet Light Stick Butter)
2 pounds orange-fleshed sweet potatoes
3 (8-ounce) containers fat-free cream cheese, softened
1/2 cup Splenda No Calorie Sweetener, Granulated
1/3 cup non-fat sour cream
1/4 cup fat-free half-and-half
3 large eggs or 3/4 cup Egg Beater’s
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 

Directions:

Preheat oven to 350°F (175°C). Mix together graham cracker crumbs and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes. Cool. Don’t turn the oven off.
Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Don’t turn oven off. Cool sweet potatoes enough to handle, peel, and puree.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Mix in cream cheese, Splenda® Granulated Sweetener, sour cream and 1/4 cup half-and-half; beat until smooth. Beat in eggs one at a time, blending well after each. Season with cinnamon and nutmeg. Pour filling into crust.
Bake until tester inserted in center comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar. Cool to room temperature, and refrigerate to chill.
Makes 12 servings.

 

 

Nutritional Information Per Serving (1/12 of recipe): Calories: 230; Calories from Fat: 60; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 70mg; Sodium: 440mg; Total Carbs: 30g; Dietary Fiber: 3g; Sugars: 7g; Protein: 12g

 

Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans,…

July 24, 2013 at 5:26 PM | Posted in baking, fish, potatoes | Leave a comment
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Today’s Menu: Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and Hush PuppiesHaddock Stacked Parm Potatoes 004

 

 

 

What a day outside today! It feels more like a Spring day out than a late July Day. It’s about 75 with a light cool breeze, a perfect day! Broke out the four-wheel cart and the fishing pole and I was set for one relaxing day. Didn’t catch a lot but was good to see some neighbors out and it was nice peaceful afternoon. For dinner I tried a couple of new ones along with a couple of my favorites. i prepared a Seasoned Fried Haddock w/ Pesto Parmesan Potato Stackers, Fresh Green Beans, and Hush Puppies.

 

 

I had laid out a fillet of Haddock out of the freezer to thaw overnight. When thawed and ready to prepare I rinsed the fillet off and patted dry and then slightly seasoned it with Sea Salt. I then cut the fillet into smaller pieces and put them into a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Mix. Shook in the bag until the pieces were well covered. I pan fried the pieces in Canola Oil about 3 – 4 minutes per side. I love using the Zatarain’s Mixes. Fantastic flavor and a great crust.

 

 

For side dishes I prepared this one for the first time, Pesto Parmesan Potato Stackers. I found this recipe from one of my email Haddock Stacked Parm Potatoes 002updates from the Potato Goodness web site. It looked and sounded delicious and couldn’t wait to give it a try. Easy to prepare using just 5 ingredients; 6–8 Yukon Gold potatoes (about 2 inches in diameter), 1/2 cup shredded parmesan, 3 tablespoons pesto, 1/4 teaspoon pepper, and 1/2 teaspoon sea salt. To prepare I just preheated the oven to 400°F and sprayed muffin tin with nonstick Pam Cooking Spray. It said to peel the potatoes, which was optional I elected not to peel them, and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add the shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that they are evenly coated with the mixture. Add sea salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers. I used it as a side dish and they came out delicious! Hot, creamy, and very flavorful. Another keeper recipe!

 

 

I also warmed up some leftover Green Beans my Mom had prepared yesterday for their dinner. Love Green Beans, especially fresh ones! I also had picked up a package of Martha White Hush Puppy Mix w/ Onion Flavor. It’s the first time I tried these also and they turned out good but I need some practice on making these. I should have used my Fry Daddy instead of a pan, they would have come out rounder. What better to go with Fish than Hush Puppies! Very easy to prepare, just added Milk to the Mix and fried until golden brown. It made some very good Hush Puppies. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 
Pesto Parmesan Potato Stackers

Yield: 6 Servings
Prep Time: 5 Minutes
Ready Time: 30 Minutes
Cook Time: 25 Minutes
As seen in popular women’s and cooking magazines!

Roasted Yukon Gold potato stacks layered with fresh basil pesto and melted parmesan cheese. For a twist, layer potatoes with your favorite flavors—from garlic and olive oil to mozzarella and marinara.
Ingredients
6–8 Yukon Gold potatoes (about 2 inches in diameter)
1/2 cup shredded parmesan
3 tablespoons pesto
1/4 teaspoon pepper
1/2 teaspoon sea salt
Preparation
Preheat oven to 400°F and spray muffin tin with nonstick cooking spray. Peel the potatoes (optional) and thinly slice them by hand, with a mandolin or food processor fitted with slicer blade, discarding rounded ends. Place in mixing bowl, add shredded parmesan and pesto, and mix well with a spoon, separating potato slices so that all are evenly coated with mixture. Add salt and pepper to taste. Stack slices beginning with smaller potato pieces at the bottom in the prepared muffin tin until they reach the top of the muffin tin. Scrape bowl to remove all remaining cheese mixture and spoon over potatoes. Bake for 25 minutes or until potatoes are tender when pierced with a sharp knife. Makes 12 side dishes or appetizers.

 

http://www.potatogoodness.com/recipes/pesto-parmesan-potato-stackers/

 

 

 
Martha White Hush Puppy Mix w/ Onion Flavor

No one knows exactly how hush puppies got their name, but the prevailing wisdom suggests that fisherman threw bits of the batter from frying fish to the dogs barking around the campfire with the admonition to “hush puppies”. Others believe Confederate soldiers were trying to silence their dogs to avoid detection by Yankee scouts. Whatever the origin of this delectable corn meal creation, it goes without saying that you don’t really have a fish fry without hush puppies.

Made with simple cornbread batter, hush puppies are traditionally seasoned with onion and dropped by spoonfuls into the hot oil where the fish were fried. But hush puppies are not limited to accompanying fish, nor are they always little round balls. In some parts of the South hush puppies are served with barbecue or as an appetizer, and sometimes they are crescent or finger-shaped.

Nutrition Facts
Serving Size 1/4 cup (36g)
Servings Per Container About 6
Amount per Serving
Calories 120
Calories from Fat 5
% Daily Value*
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 610mg26%
Total Carbohydrate 26g9%
Dietary Fiber 2g8%
Sugars 2g
Protein 3g

 

 

http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=660

Baked Apple Turnovers

July 2, 2013 at 9:43 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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A delicious and a bit healthier version of Baked Apple Turnovers.

 

 

Baked Apple TurnoversBaked Apple Turnovers

Ingredients:

4 Granny Smith apples, peeled and chopped
1/3 cup water
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) container Pillsbury Refrigerated Pie Crusts
1 egg white, lightly beaten or 1/4 cup Egg Beater’s Egg Whites

 

 

Directions:
Cook apples and water in a medium saucepan over medium heat, covered, stirring occasionally and breaking up apples with the back of a spoon, 10 to 12 minutes or until apples form a coarse puree. Add SPLENDA® Granulated Sweetener and flour; cook 2 to 3 additional minutes, stirring constantly until SPLENDA® Granulated Sweetener dissolves and mixture is thickened. Stir in cinnamon. Spoon apple mixture into a bowl to cool slightly.
Preheat oven to 425°F (225°C). Coat a baking sheet with cooking spray; set aside.
Unroll piecrusts; cut each one into four wedges. Roll each wedge into a 6-inch circle. Place 3 level tablespoons apple mixture on each circle; moisten edges of dough with water and fold dough over to form a half-moon shape. Crimp to seal, and cut vents to release steam. Place on prepared pan; brush tops with egg white.
Bake 15 to 20 minutes or until turnovers are browned. Cool turnovers on a wire rack 10 minutes before serving. Serve warm or at room temperature.
Makes 8 turnovers.
Photograph courtesy of Splenda.

Baked Orange Roughy

June 25, 2013 at 11:04 AM | Posted in baking, fish | 2 Comments
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INGREDIENTS:
1/4 cup Progresso Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/2 teaspoon sea salt, or to taste
1 pound orange roughy fillets
1/4 cup butter, melted, Blue Bonnet Light Stick Butter
1 tablespoon chopped fresh parsley

 

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Coat a medium baking dish with non-stick cooking spray.
2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt.
3. Brush both sides of orange roughy fillets with butter, and dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
4. Bake in preheated oven 10 to 15 minutes, or until the fish flakes easily with a fork.

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