These are great with the turkey recipe from yesterday.
GARLIC SMASHED POTATOES
2 lbs. small red potatoes
½ tsp garlic powder
1 teaspoon hickory smoked salt
½ cup of water
2 oz light cream cheese
1 TB dried chives
1 tsp onion powder
¼ cup of skim milk
Halve or quarter potatoes. Place in 3 quart slow cooker. Add garlic, salt and water. Cover, cook on High for 3 ½ to 4 ½ hours or until potatoes are tender. Drain; with fork or potato masher, mash potatoes. Stir in cream cheese until well blended; add chives and onion powder. Stir in enough milk for soft serving consistency. Serve immediately or cover and hold in slow cooker on warm for up to 2 hours.
Yield: 6 servings. Per serving= 147 Calories; 2g Fat (10.9% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 424mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
This makes a great gravy! Bring on the potatoes!
Turkey & Gravy
4 slices bacon
3 lb turkey breast, boneless and skinless, boneless
1/2 teaspoon pepper
10 1/2 ounces chicken gravy (10.5 ounce)
1 tablespoon Worcestershire sauce
1/2 teaspoon dried sage
1 Tablespoon dried onion
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Spray a 3 quart slow cooker with cooking spray. Place turkey in the slow cooker. In a bowl, mix the bacon, gravy, Worcestershire sauce, sage and onion. Pour over turkey in the slow cooker. Cover slow cooker, and cook turkey 8 hours on Low or 4 hours on high.
Yield: 10 servings. Per serving= 192 Calories; 4g Fat (18.9% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
This is a mushy sort of side dish. If you don’t care about calories and fat—add some cheese! Green chilies would be good in this dish too. It could be cooked in a 3qt crock as well–just decrease the cooking time to 2- 2 1/2 hours.
Confetti Scalloped Corn
1 egg, beaten
1 egg white
1 cup light sour cream
1 tsp onion powder
11 oz Mexicorn, drained
14 oz can cream-style corn
3 tablespoons salsa
7 oz small cornbread mix (Jiffy or similar)
Spray 2 qt slow cooker with cooking spray. Mix all ingredients together well; pour into a slow cooker. Cover and cook on high for 2 1/2 to 3 hours.
Serves 8. Per serving= 197 Calories; 5g Fat (20.4% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 589mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
“Each man should give what he has decided in his heart to give, not reluctantly or under compulsion, for God loves a cheerful giver.” 2 Corinthians 9:7 (NIV)
I love meringue cookies! I didn’t have almond extract so I used raspberry extract. yummy!
Coconut Almond Chocolate Meringues
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder
Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined. Place spoonfuls of meringue on prepared baking sheets. Bake 50 minutes then turn oven off, leaving meringues inside for 1 ½ to 2 hours.
Yield: 42 meringue cookies. Per cookie= 16 Calories; trace Fat (2.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
“Gray hair is a crown of splendor; it is attained by a righteous life.”
Everyone thought this was good today. It was especially good with cinnamon icecream.
Search my blog for that recipe. August 2009 I think.
Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. sugar free caramel ice cream topping, divided
1 reduced fat Graham Pie Crust (6 oz.)
1/3 cup plus 2 Tbsp. chopped pecans, divided
1 oz fat free sugar free vanilla pudding mix
1 oz fat free sugar free butterscotch pudding mix
1 cup cold skim milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Lite, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Yield: 8 servings. Per serving= 286 Calories; 12g Fat (37.3% calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
I made this for Thanksgiving. I thought it was good but my family wasn’t impressed. It has an odd look but the flavor is good.
20 ounces pineapple chunks in juice
21 ounces blueberry pie filling
11 ounces mandarin oranges in water
1 ounce pudding mix, instant sf ff lemon
Combine pudding mix and juice from pineapple; mix well. Add pineapple, bananas, oranges and blueberry pie filling. Chill.
Yield: 10 servings. Per serving= 148 Calories; trace Fat (0.9% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.
These make a nice appetizer!
1 lb. ground beef, 95% fat free
1 TB taco seasoning
2 TB diced onion
1/4 c. diced green chilies
Combine all ingredients. Form 24 meatballs and brown in skillet until done. Serve with salsa.
Yield: 24 meatballs. Per meatball= 49 Calories; trace Fat (31.1% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
This is tasty! It would be great to take to any gathering. Would probably also be good with lemon pudding instead of vanilla.
Blueberry Cream Cheese Bundt Cake
1 pkg yellow cake mix
1 pkg sugar free vanilla instant pudding
2/3 c water
½ c unsweetened applesauce
2 egg whites
4 oz. light cream cheese softened
2 c unsweetened blueberries
Preheat oven to 350. Spray bundt pan with cooking spray. In large bowl, stir together cake mix and pudding. Make a large well in the dry ingredients. Add water, applesauce, egg substitute and cream cheese. Beat on low until blended. Fold in blueberries. Pour into bundt pan. Bake 50-60 minutes or until done.
Yield: 16 servings. Per serving= 178 Calories; 5g Fat (25.8% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 340mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
These would be a great appetizer for your holiday parties. Double the recipe (or maybe even triple) for a 3 quart slow cooker.
1 pound lean ground beef
1 1/2 teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1/4 cup finely chopped onion
1/4 cup stuffing cubes
1/2 cup barbeque sauce
1/2 cup sugar free peach preserves
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and brown in medium skillet; drain fat. Place meatballs in 1.5 quart slow cooker. Combine the barbeque sauce and peach preserves and pour over meatballs. Cover and cook 1-2 hours. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
Yield: 18 meatballs. Per meatball: 90 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
“Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9 (NIV)
I made this yesterday. My roast was completely frozen and I cooked it on high for 6 hours-7 hours and it was done. It has a really nice spicy flavor.
Cuban Shredded Beef
2 lb sirloin roast (mine had bones so i’m guess it was about 2 lbs without the bones)
1/4 c. diced roasted green chilies
1/4 c. diced onion
dash garlic powder
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 tsp smoked paprika
1 teaspoon black pepper
In a slow cooker (3-1/2 quarts or larger), combine peppers, onion, and garlic powder; add roast. In a small bowl, combine tomato sauce, chili powder, cumin, smoked paprika, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. 3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.
Yield: 6 servings. Per serving= 221 Calories; 7g Fat (29.3% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.