refrigerated butter-flavored cooking spray
2 cups (288 g) fresh blackberries, rinsed and drained
1 teaspoon (5 ml) grated orange zest
2 packets sugar substitute
1 teaspoon (5 ml) granulated sugar
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
3 tablespoons (45 g) all-purpose flour
2 tablespoons (30 g) rolled oats
2 tablespoons (25 g) reduced-fat margarine
Preheat the oven to 425°F (220°C), Gas Mark 7. Coat four 1-cup (120
ml) soufflé dishes or small baking dishes with cooking spray.
Combine the berries and orange zest. Divide between the 4 soufflé
In a small bowl and using a fork, combine the remaining ingredients
to make a crumble topping. Sprinkle on top of the fruit.
Bake until crisp and the fruit is done, about 15 minutes. Serve warm.
Per Serving: 108 calories (33% calories from fat), 2 g protein, 4 g
total fat (0.9 g saturated fat), 18 g carbohydrate, 5 g dietary
fiber, 0 cholesterol, 66 mg sodium
Diabetic Exchanges: 1 carbohydrate ( 1/2 bread/starch, 1/2 fruit), 1
Note: Vary the berries, using blueberries, boysenberries,
loganberries, or raspberries.
1/3 cup butter, melted
½ cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs – (Or can use any chicken parts.)
Heat oven to 350º.
Stir together crackers and onion soup mix.
Dip chicken legs into melted butter then coat with cracker mixture.
Place remaining butter in 13×9″ baking pan, then top with coated chicken
Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked.
You can serve these with a cucumber dip for dipping if desired.
Lentil and Vegetable Casserole
2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese
Combine the lentils, tomatoes with their liquid, water, onions,
and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish.
Mix well, cover tightly, and bake in a preheated 375F (190C)
oven for 30 minutes. Stir in the carrots, green beans, and parsley
and bake covered until the vegetables are tender, 30 to 40 minutes.
Discard the bay leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.
Oven Kalua Pork
5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 1/2 tablespoons Hawaiian sea salt (or Kosher
Preheat oven to 325F. Rub liquid smoke and 1 1/2 tablespoons
of the salt into the skin of the pork. Wrap well in foil, and seal
completely. Place in a roasting pan.
Bake in preheated oven until an internal temperature of 160
F is reached, about 5 hours. Remove from oven and let cool before
shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of
Shrimp in Alfredo Sauce over Pasta
a.. 1 lb. shrimp (peel, de-vein, & butterfly)
b.. 1 stick unsalted butter
c.. 2 Cups heavy cream
d.. 1 1/2 Cups parmesan cheese (or more)
e.. 1 lb. pasta cooked (Angel Hair or Fettucine)
f.. salt & pepper to taste
g.. 1/4 Cup chopped fresh parsley(for garnish)
Melt butter, saute shrimp until almost done. Season with a little Pepper & Salt and pour in cream, stirring constantly. When cream is bubbling, slowly add grated Parmesan cheese, continue stirring constantly until cream thickens, then add the cooked pasta.
Toss well, then serve. Salt & Pepper added to taste. Garnish with fresh chopped Parsley and if you like more grated cheese just add some. Enjoy!
HOT CROSS BUNS
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped
* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water
(In saucepan, stir sugar with water over medium heat
** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 tb of the sugar;
sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour,
cinnamon, nutmeg, salt and cloves; make a well in centre.
In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown.
When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.
Yield: 18 buns
Famous Reuben Sandwich
A classic way of using leftover corned beef
corned beef, sliced thinly
hearty rye bread
Thousand Island dressing
sauerkraut, rinsed and well-drained
Swiss cheese slices
Preheat oven to 350 degrees. Warm the sauerkraut in the
microwave. Toast the rye bread lightly. For each sandwich,
place a 15 inch length of aluminium foil on the counter.
Spread half of the bread slices with mustard and place
on the foil. Spread a generous amount of Thousand Island
Dressing over the mustard. Add a layer of sauerkraut. Next
add the corned beef slices, piling generously. Top with a
slice of cheese. Spread the mustard on the remaining rye
bread slices and cover the sandwich. Wrap tightly in foil
and heat in the oven until hot, about 10 minutes.
Cajun-Broiled Fish Fillets
1 lb. orange roughy fillets or other firm white fish
1 tsp. prepared Cajun spice (below)
1 tbsp. paprika
garnish lemon wedges
to taste ground black pepper
Preheat broiler. Arrange fillets ona broiler pan lined with
aluminum foil. Combine Cajun spice and paprika and dust heavily on
Broil close to flame for 5 – 6 minutes, or until spices are
browned and fish is firm and flakes with a fork. Serve with lemon
wedges and ground pepper to taste.
Makes 4 servings
Nutritional Info Per Serving: Calories: 115, Total Fat: 2 grams
1/2 cup paprika
2 tbsp. cayenne pepper
1-1/2 tbsp. garlic powder
1/2 tsp. each black pepper, salt
1 tsp. each oregano, terragon, ground thyme. Just mix all ingredients in a bowl. Store in an airtight jar with a lid.
Pumpkin Pie Cake
1/2 cup butter, melted
1 box yellow cake mix, divided
3 cups pumpkin (not pumpkin pie mix)
1 cup sugar, divided
1/4 cup butter, softened
1 tsp cinnamon
1 cup pecans or walnuts, chopped
Reserve 1 cup cake mix and add melted butter and 1 egg to remaining mix. Combine thoroughly. Press in a 9×13 inch pan. Mix pumpkin, 3 eggs, 1 tsp cinnamon, nutmeg and 1/2 cup sugar. Spread over unbaked cake crust. Mix reserved cake mix, 1/2 cup sugar, 1/4 cup softened butter, 1 tsp cinnamon and chopped nuts. This should be streusel consistency. Sprinkle over cake.
Bake at 350 degrees for 55 minutes.
Weight Watchers Turkish Meatball Appetizers
POINTS® Value: 1
Lean ground beef is combined with bulgur and fragrant spices in this easy party appetizer.
The perfect appetizer for a New Year’s bash.
1/2 cup uncooked bulgur
1 spray cooking spray
1/2 lb. uncooked lean ground beef (with 7% fat)
1/4 cup scallions, sliced
3 TB fresh cilantro, chopped, divided
1-1/4 tsp. minced garlic, divided
1-1/4 tsp. ground cumin, divided
3/4 tsp. table salt, divided
1/2 tsp. paprika
1/4 tsp. ground cinnamon
1 cup plain fat free yogurt
1/4 cup cucumber, finely diced
2 TB radishes, finely diced
1 TB fresh dill, chopped
Cook or soak bulgur according to package directions; drain any excess water and let cool.
Place oven rack in center of oven and preheat oven to 425º F. Coat baking pan with cooking spray.
Put beef, scallions, 2 tablespoons of cilantro, 1 teaspoon each of garlic and cumin, 1/2 teaspoon of salt, paprika, cinnamon and drained bulgur in a large bowl; combine ingredients with your hands until well mixed.
Roll meatball mixture into twenty-four 1-1/4-inch balls; place on prepared pan. Bake until lightly browned and cooked through, about 10 to 12 minutes.
To make dipping sauce: Combine yogurt, cucumber, radish, dill, remaining tablespoon of cilantro, and remaining 1/4 teaspoon each of garlic, cumin and salt in a small bowl; mix well.
To serve, place meatballs on a serving platter with toothpicks and spoon sauce into a small bowl.
Yields 2 meatballs and about 1-1/2 tablespoons of sauce per serving.
Note: You can form the meatballs up to 6 hours before cooking this recipe and keep them refrigerated until you’re ready to cook them. The dipping sauce can be made up to 6 hours ahead, too, but stir in
the cucumber and radish just before serving.
This recipe can easily be doubled or tripled for larger gatherings.