Recipes from Saturday!!

AVOCADO DEVILED EGGS

From: Lisa Hunt

These will not last long…take them to a party or a potluck and they will disappear before your eyes!

Handsome little devils, for sure.   High-protein eggs filled with creamy good-for-us avocados…WOW.  Make lots.

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(Prepare these not too long before serving, as the avocados may turn dark.)

6 hard boiled eggs
1 medium avocado, diced small
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper, or to taste
Salt to taste

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, mayonnaise, lemon juice, garlic powder, cayenne pepper, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. Sprinkle with cayenne or fresh, chopped parsley. Makes 12 servings.

Per Serving: Calories 90; Protein 4 g; Fat 6 g; Carbs 1 g; Sugar 0 g; Sodium 75 mg

Falafel

·        2 cans garbanzo beans

·        1/2 cup chopped onion

·        1/4 cup packed fresh parsley leaves

·        2 cloves garlic, chopped

·        2 teaspoons ground cumin

·        1 1/2 teaspoons salt

·        1/2 teaspoon coriander

·        1/2 teaspoon baking soda

·        2 tablespoons all-purpose flour

·        olive oil (for frying)

 

·        1/4 cup tahini

·        1/4 cup cold water

·        1 tablespoon fresh lemon juice

·        1 pinch salt

Directions

Place beans in a food processor and finely chop.

Then add onions, parsley, garlic, cumin, salt, coriander and baking soda to the food processor and pulse until mixture is coarsely pureed.

Empty into a bowl and stir in the flour.

With wet hands, form the chickpea mixture into 4 patties, each about 3 inches in diameter.

Let stand for 15 minutes.

Meanwhile, preheat the oven to 350 degrees.

Fry the chickpea balls until golden brown on all sides. Drain on paper towels.

Stir together tahini, cold water, lemon juice and salt. This is the dipping sauce

Chicken Pesto Meatballs

·        3 lbs ground chicken (or turkey)

·        1/2 cup onion, finely chopped

·        4 garlic cloves, minced

·        1 egg

·        1 cup Italian style breadcrumbs (add a little more if needed to hold mixture together)

·        1/2 cup parmesan cheese, grated

·        1/4 cup pesto sauce

·        1/4 cup milk

·        1 tablespoon salt

·        2 teaspoons fresh ground pepper

·        extra virgin olive oil (to drizzle over meatballs)

Preheat oven to 375 degrees.

In a bowl, place ground chicken, chopped onion, minced garlic, egg, bread crumbs, cheese, pesto, milk, salt and pepper.

Mix until combined. Form turkey mixture into balls.

Arrange on a nonstick baking sheet and drizzle with the olive oil. Bake for approximately 30 minutes.

Serve with marinara sauce if desired.

Blue Cheese Dip

1 container greek yogurt

1 Tablespoon mayonnaise

¼ onion grated

1 clove of garlic finely minced or grated

1 small pack crumbled blue cheese

Salt & pepper to taste

 

Mix all ingredients together – let chill at least 1 hour to let flavors combine

 

 

Horseradish dip

1 container greek yogurt

1-2 Tablespoons grated horseradish

Salt & pepper to taste

Mix all ingredients together – let chill at least 1 hour to let flavors combine

 

Flan

SAUCE

• 3/4 cup diabetisweet

FLAN

• 2 cups milk
• 2 cups fat free 1/2 and 1/2
• 6 eggs
• 1/2 cup splenda
• 1/2 teaspoon salt
• 2 teaspoons vanilla

Directions

SAUCE:.

1.      Place the 3/4 cup of sugar in a large skillet and cook over medium heat till sugar melts and forms a light brown syrup; stir to blend.

2.      While this is happening, in the oven heat an 8 1/4" round, shallow baking dish.

3.      After the above sugar become a syrup, immediately pour it into the heated dish and holding the dish with a pot holder, quickly rotate to cover bottom and sides completely.

4.      Set aside.

FLAN:.

5.      Preheat the oven to 325 degrees so that it is ready for you.

6.      In a medium saucepan put ½ & ½  and heat just till bubbles form around the edge of pan.

7.      In a large bowl whisk the eggs.

8.      Add the 1/2 cup diabetisweet, salt, vanilla; mix well.

9.      Gradually stir the hot milk mixture into this, stirring all the while. (I pour it through a fine mesh strainer to get out any lumps)

10. Pour into the prepared dish with the syrup.

11. Set dish in shallow pan and pour boiling water around it to 1/2" deep.
12. Bake in the 325 oven for 35-40 minutes or until a silver knife comes out clean.
13. Let cool.
14. Then refrigerate for a least 4 hours or better overnight.
15. To serve, run a spatula around edge of dish to loosen.
16. Invert on shallow serving dish with a lip to catch the syrup.
17. Gently shake to release flan from pan

Pumpkin Ricotta Mousse

1 cup low fat ricotta cheese
1 cup pumpkin puree
2 tbsp. sugar free fat free white chocolate pudding mix
2 tbsp. splenda
1 tsp pumpkin pie spice
1 tsp. ground cinnamon
1 and 1/3 cup frozen sugar free whipped topping- thawed and divided


in food processor or blender , blend ricotta and pumpkin until smooth. Add pudding mix, splenda, pumpkin spice, cinnamon and 1/3 cup of whipped topping. Process until well blended and smooth.

Remove from processor, pour into ,medium bowl and fold in final cup of whipped topping. Refrigerate until ready to serve

Top with dollop of whipped topping and sprinkle with cinnamon