Fall recipes

I pasted some recipes from my folder for fall recipes Enjoy this recipes Pumpkin Bread - NOT LOW CARB or LOW CAL!! 1 1/2 c. Splenda 2 eggs 1/2 c. oil 1 c. pumpkin 2 t. pumpkin pie spice 3 t. baking powder 1 t. baking soda 3/4 t. salt 1 1/2 c. flour Mix wet ingredients first until foamy. Mix dry ingredients together and add to wet. Mixing just until blended. Pour into foil lined large loaf pan or into paper lined muffin cups. Bake at 350 until tests done. Remove from pan, but leave foil/paper on, and let cool. Wrap tightly and let sit overnight. This really is better after it sits, but will be IMPOSSIBLE to resist!! I love it smeared with ff cream cheese. Store leftovers - if any! - in fridge, cause without sugar it won't keep. Shrimp Orientale 1 pound medium-size shrimp 1/2 cup chicken Broth 1 tablespoon grated orange zest 1/4 cup orange juice 2 teaspoons sesame oil 2 garlic cloves, chopped 2 teaspoons grated gingerroot 1/8 teaspoon pepper 2 green onions, chopped Peel and de-vein shrimp. Combine all ingredients in a large non-stick skillet and marinate 15 minutes, stirring a few times. Over high heat, bring to a boil. Stir and cook 30 seconds just until shrimp turn pink. Remove shrimp to a serving bowl and spoon sauce over shrimp. Yield: 4 Servings Nutritional Information Per Serving: Calories: 158, Cholesterol: 174 mg, Carbohydrate: 5 g, Protein: 24 g, Sodium: 169 mg, Fat: 4 g Diabetic Exchanges: 3 Low-Fat Meat, 1 Vegetable Healthier Pie Crust Makes 1 - 9 inch crust (8 servings). 3/4 cup quick cooking oats (can try steel cut oats) 3/4 cup all-purpose flour (can try whole wheat, soy or almond flour) 1/4 cup shredded, unsweetened coconut 1/4 cup vegetable oil 2 tablespoons ice water Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan. Bake in preheated oven for 12 minutes, until lightly browned. **Tastes great with cherry filling. No-Bake Cereal Flake Pie Crust 3 cups high protein flake cereal 2 tbsp. Splenda 1-1/2 tbsp. light or fat free cream cheese Nonstick cooking spray Grind cereal flakes in a food processor. Add Splenda and process just until mixed. Add half of cream cheese and process. Add remaining cream cheese and process. Place crust mixture in a 9-inch pie plate that has been coated with nonstick cooking spray. Gently and evenly press to bottom and sides to form crust. Chill before adding filling. Makes 1 crust. Chicken Casserole Makes 4 servings Ingredients: 4 cups skinless, boneless chicken breast, cooked and cut into small pieces 4 teaspoons onion flakes 1 teaspoons black pepper 2 teaspoons fresh garlic, minced 1 cup Campbell's Healthy Request Cream of Chicken Soup 1 cup frozen artichoke hearts 2 cups cooked long-grain brown rice (I use Tofu Shirataki noodles, cut into smaller pieces) 6 ½ ounces grated reduced fat cheddar cheese Preheat oven to 350 degrees. Mix spices and soup in large bowl and add cooked rice, chicken, and artichoke hearts. Combine and place in a baking dish sprayed with a vegetable spray. Top with grated cheese. Bake for 30 to 35 minutes or until hot and bubbling. Sugar Free Pumpkin Pie This sugar free dessert tastes like Thanksgiving! I like it best warm with a little Reddi Wip or spoonful of Breyer's No Sugar Added Vanilla to melt on the top. I often use two Pillsbury All Ready refrigerated pie crusts instead of crumb crusts. Sugar free pies and cakes do not contain sugar to preserve them and must be refrigerated or they will spoil. Makes 2 pies, each serving 8 WLS portion, Calories 113, fat 5gr, carbs 12gr, protein 3.5gr 2 cups Murray Sugar Free Gingersnaps or Vanilla Wafers 2 tablespoons salted butter, melted ¾ cup Splenda granular ½ teaspoon table salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 3 large eggs One 15 ounce can Libby's 100% Pure Pumpkin (not pre mixed pumpkin pie filling) One 12 ounce can low-fat evaporated milk (not sweetened condensed milk) Preheat oven to 325°F. Place the cookies in a food processor and pulse with the butter until you have moist, fine crumbs. Divide the mixture and press evenly into two 8-inch pie plates. Bake 10 to 12 minutes, until the crusts just start to color. Cool on a rack while preparing the filling. Leave the oven on at 325°F. Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Divide the filling between the two pie shells. Bake 20 to 25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill, Serve with a dollop of Splenda sweetened whipped cream or splooge of Reddi Whip. Cinnamon Applesauce Sept/05 When you come home from the hospital and have just started to move about the house, a few spoonfuls of warm cinnamon applesauce can be very soothing to your tender stomach. The aroma of apples and cinnamon will fill the air and send the subliminal message that you are home and that everything is going to be fine. Your entire household will love the taste of homemade applesauce. I have a food mill, so I don't even peel and core my apples before cooking them; making this a lightning fast treat for my family. WLS ¼ cup portion: Calories 31, fat 0 gr, carbs 6.5 gr, protein ALSO LOOK at www.splenda.com for old fashion Apple pie recipe

Thanks for the Recipie's Kathy! Will print them out and put them in my little sta****ake Care

Hi Kathy... Thanks for the wonderful recipes. The Shrimp Orientale sounds fabulous. I'll have to look through my recipes and post some. As the weather cools, I just love a nice big pot of homemade soup!! YUMMY!! Have a great week!! Kim K.