Eating during the holidays - LETS POST SOME RECIPIES!

Stuffing for Poultry

2 Cups cauliflower florets, boiled & chopped coarsely 10 to 12" Hot Italian sausage in casing (or equiv in loose sausage) 4 medium mushroom caps 2 Tablespoons butter for frying 1 oz chopped onion ¼ Cup Parmesan cheese 1 large egg 1 teaspoon garlic powder   Split sausage casing and crumble it in frying pan, fry until done and set aside. Put cauliflower in mixing bowl. Chop mushroom caps and put in bowl w/cauliflower. Add the butter to the frying pan along with the sausage juices and fat. Fry onion in this until tender. Pour mushrooms along with any juices and butter on top of cauliflower mixture. Sprinkle cheese and garlic powder on top of mixture and blend with a spoon or hands. Beat egg with a fork and pour over cauliflower mixture. Blend until all is mixed well. Stuff poultry and bake as usual. This makes 3 cups of stuffing. DO NOT fry mushrooms before adding them to your cauliflower. leave them raw so that they can soak up juices as it cooks in the poultry.

Soft Rolls 

 

These look like the top of a hamburger bun and can be used for sandwiches or served warm in a bread basket.

 

4 eggs, separated 1/2 tsp. salt 2 tbsp. cottage cheese Spray "pam"

 

Preheat the oven to 300 degrees. Separate the eggs. Whip the whites with the salt until peaks form. In a separate bowl, mix together the egg yolks and cottage cheese.

 

Fold the yolk/cheese mixture into the whites, being careful not to overmix or break down the froth of the whites. a few streaks can remain.

 

Spray a cookie sheet with the PAM, in 6 large circles about the size of a saucer. Mound the batter into 6 equal portions, slightly flattening the top of each mound. Bake at 300* for 30-40 minutes until browned. They will spread and probably touch. Remove from cookie sheet immediately and cool on wire racks.

 

Can be stored in a zip-loc bag and reheated, but they really are best served right out of the oven.

 

Country Green Beans

Ingredients: 1 1/2 lbs fresh green beans, trimmed and cut into 1-inch pieces 3/4 cup water 1 1/2 teaspoons instant ham bouillon granules, or 3 ounces ham, at least 97% lean, diced 1 teaspoon dry mustard 1/8 teaspoon ground black pepper

 

Instructions:

Mix together all of the ingredients in a 2 1/2-quart pot, and bring to a boil. Reduce the heat to medium-low, and let simmer for 2 to 3 minutes, stirring occasionally until beans turn bright green. Cover the pot and let simmer for 12 to 15 minutes, stirring occasionally until beans are tender. A great recipe.

Nutritional Information:

Per Serving: 37 calories 7g carbohydrates 0mg cholesterol .2g fat 3.9g fiber 2.2g protein 176mg sodium 

Servings: 6

Serving Size: 3/4 cup

Becky Luigart-Stayner; Melanie J. Clarke Herbed Bread Stuffing with Mushrooms and Sausage Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands. 1 1/2 pounds peasant-style white bread 4 (4-ounce) links sweet turkey Italian sausage 2 teaspoons butter 1 pound cremini mushrooms, quartered Cooking spray 2 cups chopped onion 1 1/4 cups chopped carrot 1 1/4 cups chopped celery 1/2 cup minced fresh parsley 1 tablespoon fresh thyme leaves 1 tablespoon minced fresh sage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large eggs 1 (14-ounce) can fat-free, less-sodium chicken broth Preheat oven to 400°. Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted. Reduce oven temperature to 350°. Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices. Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl. Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned. Yield:  12 servings (serving size: about 1 cup) CALORIES 208 (27% from fat);  FAT 6.2g (sat 1.7g,mono 1.9g,poly 1.2g);  PROTEIN 13.6g;  CHOLESTEROL 68mg;  CALCIUM 46mg;  SODIUM 635mg;  FIBER 4.1g;  IRON 2mg;  CARBOHYDRATE 25.9g Cooking Light, NOVEMBER 2004

This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent

...not too sure about the sugars in this one

	Becky Luigart-Stayner; Melanie J. Clarke

Pecan Pie with Spiked Cream Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you plan to serve it. Crust: 1 cup all-purpose flour, divided 3 tablespoons ice water 1 teaspoon fresh lemon juice 2 tablespoons powdered sugar 1/4 teaspoon salt 3 tablespoons vegetable shortening Filling: 1 cup brown rice syrup or dark corn syrup 1/4 cup maple syrup 2 tablespoons all-purpose flour 1/4 teaspoon salt 2 large eggs 1 large egg white 1/2 cup pecan halves 1 teaspoon vanilla extract Topping: 2/3 cup frozen fat-free whipped topping, thawed 1 tablespoon bourbon Preheat oven to 350°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whis****il well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a for****il flour mixture is moist.

Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.

Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.

To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.

To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie. Yield:  10 servings (serving size: 1 wedge and about 1 tablespoon topping) CALORIES 295 (27% from fat);  FAT 8.8g (sat 1.6g,mono 3.9g,poly 2.3g);  PROTEIN 3.9g;  CHOLESTEROL 43mg;  CALCIUM 21mg;  SODIUM 194mg;  FIBER 0.8g;  IRON 1.1mg;  CARBOHYDRATE 48.8g Cooking Light, NOVEMBER 2004

 

This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent

Roast Turkey

The method of foil roasting used in this recipe differs from conventional foil-tent roasting in that the bird is totally enclosed in foil for most of the baking time to seal in the moisture. During the last 30 minutes of baking, the foil is removed to allow the skin to brown before serving.

Makes 16 Servings

Ingredients

12 pound turkey, fresh or defrosted 1/2 cup water 1/2 cup dry sherry

Basting Sauce

2 tbsp dry sherry 1 tsp crushed fresh garlic 1/4 tsp ground black pepper 1 tsp poultry seasoning 1 1/2 tsp paprika 1 tsp brown sugar

Remove the package containing the giblets and neck from the cavities of the turkey. Rinse the turkey, inside and out, and dry it with paper towels. Trim off any excess fat. Transfer the turkey to a rack in a large roasting pan. Return the legs to the wire or plastic lock or band of skin, or loosely tie the legs together with a cord. Fold the wings back and underneath the bird. Pour the water and sherry into the bottom of the roasting pan. Combine the basting sauce ingredients in a small bowl, and brush the sauce over the skin of the bird. Completely enclose the bird in aluminum foil, crimping the foil around the edges of the pan to seal. Bake at 325 degrees for 3 1/4 to 4 hours. During the last 30 minutes of cooking, remove the foil and baste with the pan juices. When the turkey is done, a thermometer inserted in the thigh will read 180 to 185 degrees and the drumsticks will move easily in the sockets. Remove the turkey from the oven, and allow it to sit, loosely covered with foil, for 20 minutes before carving.

 

SERVING SIZE:  3 ounces skinless white meat

PER SERVING:  119 Calories, 1 g Fat, 0 g Fiber, 73 mg Cholesterol, 26 g Protein, 48 mg Sodium

 

SERVING SIZE:  3 ounces skinless dark meat

PER SERVING:  159 Calories, 6 g Fat, 0 g Fiber, 72 mg Cholesterol, 24 g Protein, 67 mg Sodium

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Apple-Raisin Stuffing

Makes 12 servings

Ingredients

9 slices stale whole wheat bread 3 large tart apples, peeled and coarsely chopped 3/4 cup dark or golden raisins 1 cup finely chopped celery (include leaves) 1/2 cup finely chopped onion 1 tsp poultry seasoning 1/4 tsp ground white pepper 1/2 cup chopped walnuts or pecans (optional) 2 egg whites, lightly beaten (optional) 1/2 cup chicken broth or Butter Buds liquid

Take 6 of the 9 slices of bread, and tear them into small pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 3 cups. (Adjust the amount, if necessary.) Take the remaining 3 slices of bread, and cut them into 1/2 inch cubes. Measure the cubes. There should be 3 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.

SERVING SIZE:  1/2 cup

PER SERVING:  119 Calories, 0.7 g Fat, 2.9 g Fiber, 0 mg Cholesterol, 3.2 g Protein, 181 mg Sodium

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Cranberry-Wild Rice Stuffing

Makes 12 servings

Ingredients

1 cup uncooked brown rice 1/2 cup uncooked wild rice 1 medium onion, chopped 1 cup thinly sliced celery (include leaves) 1 bay leaf 1 tsp dried rosemary, or 1 tbsp fresh 3 cups unsalted chicken broth or water 1 tsp chicken bouillon granules 1/4 tsp ground white pepper 1 cup whole berry cranberry sauce

Combine all of the ingredients except for the cranberry sauce in a 2 1/2 quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes. Coat a 2 quart casserole dish with nonstick cooking spray. stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350 degrees for 30 to 45 minutes, or until heated through. Serve hot.

SERVING SIZE:  1/2 cup

PER SERVING:  121 Calories, 0.5 g Fat, 2 g Fiber, 0 mg Cholesterol, 24 g Protein, 103 mg Sodium

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Sage and Herb Whole Wheat Stuffing

Makes 12 Servings

Ingredients

12 slices stale whole wheat bread 1 medium onion, finely chopped 1 cup finely chopped celery (include leaves) 1 tsp dried sage 3/4 tsp dried thyme 3/4 tsp dried marjoram 1/4 tsp ground black pepper 2 egg whites, lightly beaten (optional) 2/3 cup chicken broth or Butter Buds liquid

Take 8 of the 12 slices of bread and tear them into small pieces. Place the pieces in a food processor or blender and process into coarse crumbs. Measure the crumbs. There should be 4 cups. (Adjust the amount if necessary.) Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing. Coat a 2-quart casserole dish with nonstick cooking spray. loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot.

SERVING SIZE:  1/2 cup

PER SERVING: 92 Calories, 1 g Fat, 2.5 g Fiber, 0 mg Cholesterol, 3.7 g Protein, 205 mg Sodium

VARIATION:  For a change of pace, add one of the following ingredients to your whole wheat stuffing: 1 cup peeled chopped roasted chestnuts; 1 can (8 ounces) chopped mushrooms, drained, or 1 1/2 cups chopped fresh mushrooms, sautéed in 1 tbsp of chicken broth.

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Old-Fashioned Cornbread Stuffing

Makes 12 servings

Ingredients

1 cup chopped onion 1 cup thinly sliced celery (include leaves) 1 1/2 tsp dried sage 1 tsp poultry seasoning 1/4 tsp tsp ground black pepper 2/3 cup chicken broth or Butter Buds liquid 2 egg whites, lightly beaten (optional)

Cornbread

1 1/2 cups whole grain cornmeal 2 tsp baking powder 4 egg whites, lightly beaten 1 1/4 cups nonfat buttermilk 1 tsp butter-flavored extract

To make the cornbread, combine the cornmeal and baking powder in a large bowl, and stir to mix well. Add the remaining cornbread ingredients, and stir to mix well. Coat a 9 inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 400 degrees for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean and the bread begins to pull slightly from the sides of the pan. Cool completely. Remove the cornbread from the pan, and crumble into a large bowl. Add the remaining ingredients, and toss to mix well. Coat a 2 quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish, and bake uncovered at 325 degrees for 45 minutes to an hour, or until heated through and lightly browned on top. Serve hot. 

SERVING SIZE:  1 /2 cup

PER SERVING:  77 Calories, 0.8 g Fat, 2 g Fiber, 0 mg Cholesterol, 3.5 g Protein, 107 mg Sodium

Time Saving Tip: To make Thanksgiving Day a little less hectic, bake the cornbread 1 to 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner, and pop the casserole into the oven 1 hour before serving time.

VARIATION:  To make Country Sausage Stuffing, cook 8 ounces of ground turkey breakfast sausage in a nonstick skillet, stirring constantly to crumble. Drain the sausage, and add it to the stuffing mixture.

SERVING SIZE:  1 /2 cup

PER SERVING:  97 Calories, 1.4 g Fat, 2 g Fiber, 8 mg Cholesterol, 6.3 g Protein, 308 mg Sodium

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Foolproof Fat-Free Gravy

Makes 2 1/2 cups

2 cups turkey drippings 1/8 teaspoon ground white pepper 1/4 tsp poultry seasoning 1 tsp chicken bouillon granules 1/4 cup plus 1 tbsp unbleached flour 1/2 cup skim milk

Defat the pan drippings by placing them in a fat separator cup. (If you don't have a separator cup, pour the drippings into a bowl, add a few ice cubes, and skim off the fat once it rises and hardens.) Combine the fat-free drippings, pepper, poultry seasoning, and bouillon granules in a 1 quart saucepan, and simmer over low heat for 5 minutes. While the gravy is heating, combine the flour and milk in a jar with a tight-fitting lid, and shake until smooth. Slowly add the milk mixture to the simmering broth, stirring constantly with a wire whisk. Continue to cook and stir until the gravy is thick and bubbly. Transfer the gravy to a warmed gravy boat or pitcher, and serve hot with the turkey.

SERVING SIZE:  2 tablespoons

PER SERVING:  14 Calories, 0 g Fat, 0 g Fiber, 0 mg Cholesterol, 0.8 g Protein, 50 mg Sodium

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Waldorf Salad

Makes 12 Servings

Ingredients

6 cups diced apples 2 1/2 cups thinly sliced celery 1/4 cup plus 2 tbsp dark raisins 1/3 cup chopped walnuts (optional)

Dressing

1/4 cup plus 2 tbsp nonfat or reduced-fat mayonnaise 1/4 cup plus 2 tbsp nonfat sour cream

In a large bowl, combine the apples, celery, raisins, and walnuts, and stir to mix well. In a small bowl, combine the mayonnaise with the sour cream, and stir to mix well. Add the mayonnaise mixture to the apple mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.

SERVING SIZE:  2/3 cup

PER SERVING:  63 Calories, 0.2 g Fat, 2 g Fiber, 0 mg Cholesterol, 1 g Protein, 94 mg Sodium

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Festive Fruit Salad

This light and delicious fruit salad has a dressing of yogurt cheese, which you make yourself using nonfat yogurt. Be sure that the yogurt doesn't contain gelatin, as gelatin makes it impossible to extract the "cheese" from the yogurt.

Makes 12 Servings

Ingredients

2 cups nonfat vanilla yogurt 1 can (20 ounces) pineapple chunks in juice, drained or 2 cups fresh pineapple chunks 2 cans (10 ounces each) mandarin oranges, or 2 cups fresh orange sections, membranes removed 4 large bananas, sliced 1/4 cup flaked coconut 1 cup miniature marshmallows

To make the yogurt cheese, place a cheesecloth-lined funnel over a jar, and pour the yogurt into the funnel. Place the jar in the refrigerator overnight. The creamy white mixture that remains in the funnel is yogurt cheese. (There should be 1 cup of cheese.) In a large bowl, combine the fruits and marshmallows, tossing to mix. Add the yogurt cheese to the fruit mixture, and toss to mix. Cover the salad and chill for 1 to 3 hours before serving.

SERVING SIZE:  2/3 cup

PER SERVING:  85 Calories, 0.7 g Fat, 1.5 g Fiber, 0 mg Cholesterol, 0.8 g Protein, 7 mg Sodium

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Green Bean Casserole

Makes 12 Servings

Ingredients

3 packages (10 ounces each) frozen French-cut green beans, thawed and drained 1 can (10 3/4 ounces) condensed low-fat cream of mushroom soup 1/2 cup nonfat sour cream 1/4 tsp ground black pepper 1 1/2 medium onions, thinly sliced and separated into rings 4 tbsp grated nonfat or reduced-fat Parmesan cheese 2 tbsp Italian bread crumbs

In a large bowl, combine the green beans, mushroom soup, sour cream, and pepper, and toss gently to mix. Coat a 2 quart casserole dish with nonstick cooking spray. Place the green bean mixture in the dish, and arrange the onion rings over the top. Combine the Parmesan cheese and bread crumbs in a small bowl, and sprinkle over the onions. Bake at 350 degrees for 50 minutes, or until the green bean mixture is bubbly and the top is lightly browned. Serve hot.

SERVING SIZE:  1/2 cup

PER SERVING:  51 Calories, 0.6 g Fat, 2.5 g Fiber, 2 mg Cholesterol, 2.8 g Protein, 170 mg Sodium

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Broccoli Casserole

Makes 12 Servings

Ingredients

1 1/2 cups shredded nonfat or reduced-fat sharp Cheddar cheese 2 packages (10 ounces each) frozen chopped broccoli, thawed and drained 1/3 cup finely chopped onion 1/3 cup fat-free egg substitute 1 3/4 cups dry curd or nonfat cottage cheese 2 tbsp unbleached flour 1/4 tsp ground white pepper 3 tbsp finely ground fat-free cracker crumbs

Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350 degrees for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving.

SERVING SIZE:  2/3 cup

PER SERVING:  68 Calories, 0.2 g Fat, 1.8 g Fiber, 3 mg Cholesterol, 10 g Protein, 147 mg Sodium

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Easy Mashed Potatoes

Makes 12 Servings

Ingredients

8 medium potatoes 1/2 cup nonfat dry milk powder 3 tbsp butter-flavored sprinkles 1/4 tsp ground white pepper

Peel the potatoes, and cut them into chunks. Place the potatoes in a 4 quart pot, and add water just to cover. Bring the potatoes to a boil over high heat. Reduce the heat to medium, cover, and cook for 10 minutes, or until the potatoes are soft. Drain all but about 2/3 cup of the water from the pot, reserving the drained water. Add the dry milk powder, butter-flavored sprinkles, and pepper to the potatoes, and mash them with a potato masher until smooth. If the potatoes are too stiff, add a little of the reserved cooking liquid. Serve immediately.

 

SERVING SIZE:  1/2 cup

PER SERVING:  96 Calories, 0.1 g Fat, 1.5 g Fiber, 0 mg Cholesterol, 2.8 g Protein, 86 mg Sodium

VARIATION:  For a different taste, make Easy Mashed Potatoes with nonfat sour cream or plain nonfat yogurt instead of nonfat dry milk. Just omit the dry milk, and drain all of the liquid from the potatoes. Add 3/4 cup of nonfat sour cream or yogurt, and mash as directed. If the potatoes seem too stiff, return a little of the reserved cooking liquid to the pot.

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Pineapple-Sweet Potato Casserole

Makes 12 Servings

Ingredients

3 pounds sweet potatoes (about 6 medium-large) 2 cans (8 ounces each) crushed pineapple in juice, undrained 1/4 tsp ground cinnamon 4 tsp butter-flavored sprinkles 1/3 cup chopped pecans or golden raisins (optional) 1 3/4 cups miniature marshmallows

To cook the sweet potatoes in a conventional oven, bake them at 400 degrees for about 45 minutes, or until tender. To cook in a microwave oven, ***** each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender. Set aside to cool; then peel and cut into bite-sized pieces. Place the potato pieces in a large bowl and toss with all of the remaining ingredients except the marshmallows. Coat a 2 1/2 quart casserole dish with nonstick cooking spray, and place the sweet potato mixture in the dish. Top with the marshmallows. Bake at 350 degrees for 35 to 40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned. If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking. Serve hot.

SERVING SIZE:  1/2 cup

PER SERVING:  143 Calories, 0.2 g Fat, 2.5 g Fiber, 0 mg Cholesterol, 2 g Protein, 65 mg Sodium

TIME-SAVING TIP:  Instead of using fresh potatoes, use 3 pounds of canned sweet potatoes. Just drain and slice the potatoes, and use them as you would the cut-up baked potatoes.

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Cranberry-Apricot Sauce

Makes 18 Servings

Ingredients

1 can (1 pound) apricots in juice or light syrup, undrained 1/2 cup light brown sugar 12 ounces (3 cups) fresh or frozen cranberries, stemmed

Place the apricots and their juice in the bowl of a food processor or in a blender, and process until coarsely chopped. Combine the chopped apricots and brown sugar in a 2 1/2 quart pot, and stir to mix well. Place over medium heat, and bring to a boil, stirring constantly. Stop stirring, and allow the mixture to boil for 2 minutes with the pot uncovered. Add the cranberries to the pot, and stir to mix. Simmer the mixture over medium heat, with the cover of the pot on but ajar, for 7 to 10 minutes, or until the cranberry skins pop open. Stir occasionally. Allow the mixture to cool to room temperature. Transfer to a serving bowl, cover, and chill for at least 4 hours before serving.

SERVING SIZE:  3 tablespoons

PER SERVING:  45 Calories, 0 g Fat, 1.2 g Fiber, 0 mg Cholesterol, 0 g Protein, 3 mg Sodium

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Orange-Cranberry Sauce

Makes 12 Servings

Ingredients

1 cup orange juice 1/2 tbsp freshly grated orange rind, or 1/2 tsp dried 1/2 cup light brown sugar 12 ounces (3 cups) fresh or frozen cranberries, stemmed

Combine the orange juice, orange rind, and brown sugar in a 2 quart pot, and stir to mix well. Place over medium heat, and bring to a boil, stirring constantly. Stop stirring, and allow the mixture to boil for 5 minutes with the pot uncovered. Add the cranberries to the pot, and stir to mix. Simmer the mixture over medium heat, with the cover of the pot on but ajar, for 7 to 10 minutes, or until the cranberry skins pop open. Stir occasionally. Allow the mixture to cool to room temperature. Transfer to a serving bowl, cover, and chill for at least 4 hours before serving.

SERVING SIZE:  3 tablespoons

PER SERVING:  57 Calories, 0 g Fat, 1.2 g Fiber, 0 mg Cholesterol, 0 g Protein, 3 mg Sodium

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Molded cranberry-Apple Relish

Makes 12 Servings

Ingredients

1 package (4 serving size) sugar-free black raspberry gelatin mix 1/4 cup light brown sugar 1 1/2 cups boiling water 1 1/2 cups fresh or frozen cranberries, stemmed and coarsely chopped 1 medium apple, peeled and finely chopped 1/2 cup finely chopped celery 1/3 cup chopped pecans (optional)

Combine the gelatin mix and brown sugar in a large heat-proof bowl. Add the boiling water, and stir until the mix is dissolved. Cover and chill for about 45 minutes, or until the mixture has thickened to the consistency of raw egg whites. Stir the remaining ingredients into the gelatin mixture. Pour the mixture into an ungreased 6 cup mold, cover and chill for 6 to 8 hours, or until very firm. To unmold the relish, dip the mold in warm - but not ho****er for 5 to 10 seconds. Beware: If the water is too hot or the mold remains in the water too long, the gelatin will start to melt. Remove the mold from the water and loosen the edges of the mixture with a knife. Place a serving platter upside down over the mold, and invert the mold onto the platter. Slice and serve chilled.

SERVING SIZE:  1/3 cup

PER SERVING:  30 Calories, 0.1 g Fat, 0.9 g Fiber, 0 mg Cholesterol, 0.5 g Protein, 23 mg Sodium

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Baked Pumpkin Custard

Makes 8 Servings

Ingredients

1 1/2 cups canned or mashed cooked pumpkin 1 can (12 ounces) evaporated skim milk 1 3/4 cups fat-free egg substitute 1/3 cup orange juice 1 1/2 tsp vanilla extract 1/2 cup light brown sugar 1 1/2 tsp pumpkin pie spice

Place all of the ingredients in a blender or food processor, and process until smooth. Coat a 2 quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of ho****er. Bake at 350 degrees for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight and serve.

SERVING SIZE:  2/3 cup

PER SERVING:  131 Calories, 0.2 g Fat, 0.9 g Fiber, 0 mg Cholesterol, 8.6 g Protein, 131 mg Sodium

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Cranapple Crisp

Makes 8 Servings

Fruit Filling

8 cups thinly sliced peeled apples 1/2 cup fresh or frozen cranberries, coarsely chopped 1/3 cup light brown sugar 1/4 cup golden raisins 1 tbsp cornstarch 1 tbsp apple juice concentrate, thawed

Topping

2/3 cup quick-cooking oats 3 tbsp whole wheat flour 1/4 cup light brown sugar 1/4 tsp ground cinnamon 2 tbsp frozen apple juice concentrate, thawed

To make the topping, in a small bowl, combine the oats, flour, sugar, and cinnamon, and stir to mix well. Add the juice concentrate, and stir until moist and crumbly. Set aside. In a large bowl, combine the filling ingredients, and toss to mix well. Coat a 2 1/2 quart casserole dish with nonstick cooking spray. Place the filling mixture in the dish, and sprinkle with the topping. Bake at 375 degrees for 30 minutes. Cover the dish loosely with foil, and bake for an additional 15 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm.

SERVING SIZE:  3/4 cup

PER SERVING:  178 Calories, 0.7 g Fat, 4 g Fiber, 0 mg Cholesterol,

"Mock" Garlic Mashed Potatoes  1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter

 

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth. Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste. Makes 4 servings

Makes 4 servings

Nutrition Information
Nutritional Analysis per serving	Calories 153
Fat 12 grams	Saturated Fat 7 grams
Carbohydrates 8 grams	Fiber 4 grams
Net Carbohydrates 4 grams

Sugar Free Fudge

 

 

 

 1/4 cup reduced-calorie margarine  2 ounces unsweetened Chocolate  8 ounces light Cream Cheese -- 1 package  24 packets Splenda 1 teaspoon Vanilla extract  1/2 cup chopped walnuts

 

 

 Melt Margarine over low heat. Add Chocolate and stir just until melted.

 Remove from heat stir in sweetner and vanilla. Combine chocolate mixture with cream cheese and beat until smooth. Stir in nuts and spread mixture into a lightly greased 8 inch square pan. Refrigerate until firm. Cut into 1 inch squares. Store in Refrigerator.

 Makes 64 squares of fudge.

 NOTES : Per piece: 18.9 cal, 1.6g fat, 0.2g fibre, 19mg sodium

Pie Crust

3/4 cup flour 3 tablespoons soft, whipped diet margarine -- tub style 

2 tablespoons powdered sugar

 Spray 9" pie plate with Pam. Mix crust ingredients with a fork and press into prepared pie plate.

 Bake crust at 350º until golden brown for 10-14 minutes. Cool crust 10-15 minutes before filling.

 Serving size: 1/6 of piecrust

Choco-Mint Pie

 

 

1 package sugar-free instant vanilla pudding mix -- (4 serving size)

 

 

2/3 cup Carnation nonfat dry milk powder  1 1/4 cups water  1/2 teaspoon mint extract  2 drops green food coloring -- (2-3)  1 cup Cool Whip Lite  2 tablespoons mini chocolate chips  1 (6 oz) Keebler Chocolate-flavored pie crust

 

 

 

1. In a medium bowl, combine dry pudding mix, dry milk powder, and water. Mix well, using a wire whisk.

 Fold in mint extract, green food coloring, and Cool Whip Lite. Stir in chocolate chips.

  Pour mixture into piecrust. Refrigerate until ready to serve. Freezes well.  I have trouble with clumping in my pies. I have solved that problem by using

 lukewarm water and dissolving the dry milk powder in the water. Then I let it sit a few minutes while

 I measure out other ingredients to get them ready to put in the recipe.

Then I mix the wet mixture in with the pudding.

 Yield: "8 slices"

 Serving size (1 slice)

 Per serving: 169 Cal, 6g Fat, 3 g Pro, 25g Carb, 291mg Sod, 1g Fib