recipes!
Vegetarian Chili
1 medium green bell pepper, chopped and seeded
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
2 1/2 cups water or vegetable stock
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
Salt & pepper to taste
1 package ground meat alternative
Saute green pepper, onion and garlic in oil in a large pot over medium-high heat 5 minutes or until tender.
Add tomatoes, kidney beans, pinto beans, water, chili powder , cumin and ground “beef".
Stir well. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes. Stir occasionally.
Top with sour cream, greek yogurt or shredded cheese,if desired.
Mini pumpkin cupcakes 1 cup flour 1 ½ teaspoons baking powder ½ teaspoon salt 2/3 cup brown sugar diabetisweet (or splenda) 2 tsp pumpkin pie spice 1 large egg ½ cup canned pumpkin 1/3 cup oil 1/3 cup sour cream (or greek yogurt) 1 ½ tsp vanilla Mix sugar , egg , sour cream and oil- beat well. Add vanilla and pumpkin. Slowly add flour and spice until well combined- scraping bowl once or twice. Pour into prepared muffin tin or lined with paper and bake 16-20 minutes at 350 degrees.
Chicken Apple Burgers 1 package ground chicken (they are usually just over a pound) 1 apple grated 1 onion grated or thinly sliced 2 cloves of garlic minced ¼ teaspoon poultry seasoning Salt & pepper In a pan with a little olive oil caramelize the onion and apple over medium heat (this will take about 10-15 minutes). Add in garlic and sauté 1 more minute. Let cool. Mix with chicken and poultry seasoning. Pan fry in a non-stick pan with a little olive oil. Top with sharp cheddar cheese if desired.
Pumpkin Cheesecake Crust 1 1/2 cups graham crackers 6 Tablespoons melted butter Custard 3 8oz packages of reduced fat cream cheese 3/4 cup splenda 3/4 cup brown diabetisweet 5 eggs 2 1/2 cups canned pumpkin 1/4 cup fat free 1/2 and 1/2 1/2 teaspoon cloves 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon brandy extract (use vanilla if you don't have it)
Topping 6 Tablespoons butter 1 cup brown sugar diabetisweet 1 cup pecans or walnuts chopped In a food processor whir graham crackers until crumbs - add butter and mix until they are well coated. Press uniformly into a 9" springform pan. You can use a flat bottom glass to press down the crust. Chill 1 hour (I usually just do this first and then do everything else - it isn't an hour) Preheat oven to 325 degrees Beat cream cheese until soft, add sugars and beat until fluffy. Add in eggs one at a time then pumpkin. At low speed and half and half, spices and extract. Pour into prepared crust and bake for 1 hour 40 minutes. Mix topping ingredients until crumbly. When cake is 20 minutes from being done, drop topping by spoonfuls onto top of cake and bake for remaining 20 minutes. When done, open oven door and cool slowly in the oven to avoid cracking custard. Chill in fridge overnight.
Mini pumpkin cupcakes 1 cup flour 1 ½ teaspoons baking powder ½ teaspoon salt 2/3 cup brown sugar diabetisweet (or splenda) 2 tsp pumpkin pie spice 1 large egg ½ cup canned pumpkin 1/3 cup oil 1/3 cup sour cream (or greek yogurt) 1 ½ tsp vanilla Mix sugar , egg , sour cream and oil- beat well. Add vanilla and pumpkin. Slowly add flour and spice until well combined- scraping bowl once or twice. Pour into prepared muffin tin or lined with paper and bake 16-20 minutes at 350 degrees.
Chicken Apple Burgers 1 package ground chicken (they are usually just over a pound) 1 apple grated 1 onion grated or thinly sliced 2 cloves of garlic minced ¼ teaspoon poultry seasoning Salt & pepper In a pan with a little olive oil caramelize the onion and apple over medium heat (this will take about 10-15 minutes). Add in garlic and sauté 1 more minute. Let cool. Mix with chicken and poultry seasoning. Pan fry in a non-stick pan with a little olive oil. Top with sharp cheddar cheese if desired.
Pumpkin Cheesecake Crust 1 1/2 cups graham crackers 6 Tablespoons melted butter Custard 3 8oz packages of reduced fat cream cheese 3/4 cup splenda 3/4 cup brown diabetisweet 5 eggs 2 1/2 cups canned pumpkin 1/4 cup fat free 1/2 and 1/2 1/2 teaspoon cloves 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon brandy extract (use vanilla if you don't have it)
Topping 6 Tablespoons butter 1 cup brown sugar diabetisweet 1 cup pecans or walnuts chopped In a food processor whir graham crackers until crumbs - add butter and mix until they are well coated. Press uniformly into a 9" springform pan. You can use a flat bottom glass to press down the crust. Chill 1 hour (I usually just do this first and then do everything else - it isn't an hour) Preheat oven to 325 degrees Beat cream cheese until soft, add sugars and beat until fluffy. Add in eggs one at a time then pumpkin. At low speed and half and half, spices and extract. Pour into prepared crust and bake for 1 hour 40 minutes. Mix topping ingredients until crumbly. When cake is 20 minutes from being done, drop topping by spoonfuls onto top of cake and bake for remaining 20 minutes. When done, open oven door and cool slowly in the oven to avoid cracking custard. Chill in fridge overnight.
I am definately going to try those chicken apple burgers.....
I was telling johnny about them and he wondered how it would taste with loose sausage, so I may try that. We get rope sausage at a local butchers that is apple sausage so I think the onion and garlic will be great with country sausage and apples.
Thanks.
The pumpkin cheesecake is a maybe..........I don't really like to bake, i'd rather cook, but it looks so good.
I was telling johnny about them and he wondered how it would taste with loose sausage, so I may try that. We get rope sausage at a local butchers that is apple sausage so I think the onion and garlic will be great with country sausage and apples.
Thanks.
The pumpkin cheesecake is a maybe..........I don't really like to bake, i'd rather cook, but it looks so good.
When life hands you lemons, ask for tequila & salt and give me a call!
These recipes sound yummy, you can bet I'll be trying them! Thanks Liz!
Laureen
Laureen
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
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