HOLIDAY DRINKS GUILT FREE PART-3

RING IN THE HOLIDAYS GUILT FREE

The holiday season provides use the opportunity to catch up with old friends and family and to partake in the holiday meals and holiday drinking.
This does not have to be an anxiety provoking time. Good Food and A Nice Drink are to be enjoyed without not making you feel so guilty about it.

The holidays are here once again, and I'm always coming up with new ideas to help the holidays along.

I started doing guilt free drinks with part-1 when I started celebrating, my new weight loss this past summer. And I did not want to blow all the heard work I have done. And did not want to give up all the celebrations with my family and friends. So here is a great way to do it all and not feel guilt while doing it. So drink up, have fun and not worried about the scale with these 100% GUILT FREE DRINKS. I kept them all under 200 calories so you can have more then one if you like. I have 24 drink recipes for you. I will give them to you -6- at a time for the whole month of December. ~ Happy HOLIDAYS ~ AND ENJOY!!!!


CHAMPAGNE DRINKS OF ALL TYPES ~ HAPPY Chanukah ~ Merry Christmas ~ Happy New Year


"A Goodnight Kiss"

4 oz Champagne
1 splash Campari bitters
1 sugar cube
1 drop Angostura bitters
Place a drop of angostura bitters on a sugar cube and drop into a champagne flute. Add champagne and splash of campari.
(per 4.1 oz serving)
Calories: 90



"American Glory"

3 oz Champagne
2 oz orange juice
2 oz lemonade
Add ingredients to a frosted ice-filled highball glass.
(per 7 oz serving)
Calories:111



"Aztec"

3 oz Champagne
3/4 oz watermelon schnapps
1/2 oz gold tequila
Pour ingredients into a champagne flute and serve.
(per 4.3 oz serving)
Calories:148



"Two Lovers Black Tie"

3 oz cold Pineau des Charentes white wine
1 1/2 oz Champagne
Pour into a wine glass and garnish with a black grape.
(per 4.5 oz serving)
Calories:90



"A Very Merry Champagne"

3/4 oz Kirschwasser cherry brandy
1/4 oz cherry heering
4 oz Champagne
Stir kirschwasser and cherry liqueur together in a mixing glass filled with ice cubes. Strain into a champagne flute, fill with champagne, and serve.
(per 5 oz serving)
Calories:160



"Champagne Ambon"

4 oz Champagne
1/2 oz Pisang Ambon liqueur
Pour into a champagne flute, and serve.
(per 4.5 oz serving)
Calories:131

Hoilday Time And Feeling Good!

What a difference a year makes.

I'm able to get into that great holiday dress or that great outfit. I'm now that skinny girl in the room that I used to feel envious of. I used to be a size 10-12. I'm back to that size now - almost a size 10, smaller then a 12 but not quit a 10 yet. In the immortal words of Jackie Gleason - How sweet it is!

I am 5'11" and used to weigh 288 pounds. I dropped 121 pounds, and my doctor now calls me "skinny". I went from morbidly obese to obese, to normal, and I'm now being called skinny. How sweet it is!

I thank god and my doctor every day for my band. I am the happiest I have been in so many years. My depression about my weight, and many many medical problems, went away too. How sweet it is!

Last year this time I was 2 months into my lap-band and lost a little more then 25 pounds. I would not go to any of the holiday parties I was invited to, I would not dare to go, still so ashamed of my body and my looks.


Holiday time and feeling good!

RECIPE OF THE DAY! LOW FAT-LOW CALORIE MAC & CHEESE

Macaroni and cheese is perhaps the ultimate in comfort foods, but if you use regular cheese, butter for a roux and whole milk, that's an awful lot of fat calories. Here's a low fat macaroni and cheese that dispenses with the butter and substitutes reduced-fat cheese and nonfat milk for their full-fat counterparts. A great addition to our family meals. Your family will love the taste. Most Mac and cheese have so many calories about 900+ calories in a lot of recipes. Here it's only 203 calories how great is that. ENJOY!!


Makes 6 servings

Prep time:15 minutes

Cooking time:20 minutes


Ingredients:

3/4 cup(s) milk, fat-free evaporated

1 cup(s) cottage cheese, low-fat

1/2 cup(s) cheese, ricotta, low-fat

1/2 cup(s) cheese, cheddar, low-fat

1/2 teaspoon nutmeg, ground

1 dash(es) salt and black pepper, to taste

1 teaspoon cheese, Parmesan

1 tablespoon bread crumbs, fine, dry

1 pounds pasta, elbow macaroni, cooked


Preparation:

1. Preheat the oven to 350 degrees. Heat the milk in a saucepan over low heat. Add the cheeses until they melt, stirring constantly.

2. Stir in the nutmeg, pepper, and salt. Remove the cheese sauce from the heat. Add the cooked pasta to the cheese sauce and mix well.

3. Pour the mixture into a 2-quart casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake the casserole for 15-20 minutes until bubbly and the top is browned.

203 Calories Per serving

RECIPE OF THE DAY! PUFF PASTRY APPETIZER

This is one of my all-time favorite appetizers. Fast and easy, the golden bites are always a huge hit. I make and freeze batches for dinner parties throughout the year. Your family and friends will love this recipe. ENJOY!


Yield: 28 Servings

Prep time: 30 min. + chilling

Bakeing time: 10 min.


Ingredients:

2 cups water

24 fresh asparagus spears (about 1 pound), trimmed

1 package (8 ounces) reduced-fat cream cheese

1/2 teaspoon salt

1 package (17-1/4 ounces) frozen puff pastry dough, thawed

1/4 cup egg substitute


Directions:

1. In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry.

2. In a bowl, beat cream cheese and salt until smooth; set aside.
Unfold the dough on a lightly floured surface.

3. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges.

4. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.

5. Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour.

6. Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute.

7.Bake at 425° for 8-12 minutes or until golden. Serve warm.


One serving (2 pieces) equals 87 calories

The Day After Thanksgiving!

Oh my! I can't tell you how much I have missed posting on this site and doing my recipe of the day!

Hope everyone had a wonderful Thanksgiving holiday, and that the family & friends did not drive you nuts. LOL.

I haven't posted here in quite a while, so I'd like to give you an update of what's going on with me.

I made the holiday dinner for everyone and it was a huge success! We had 25 people over and I made so much food! Despite having tons of great food around, I'm proud to say I ate so little of it that I actually lost weight - I was so worried that I would gain some.

I have lost a total of 121 pounds since having the lap-band put in fourteen months ago. I must tell you, I feel SO good (and I look pretty good too!). I had not seen some of my family and friends for quite some time - and they and they were all amazed at the huge difference in me.

So now everyone is around the table, and they are toasting me for the wonderful dinner and for inviting everyone over - I then get up and walk briskly to the other side of the room to get my glass. Well, I don't know how, but I slipped on the marble floor in the kitchen, and I hit the ground. At first, I was stunned and shocked, and I had to lay there for a second. I hurt my knee and hip - not too bad though - just enough to feel it the next morning. So, in the middle of their toast, I now look up from the floor and I can see all my guests holding their glasses up with eyes and mouths wide open - they were as stunned as I was. My daughter was in the bedroom and she heard a thud - she looked down the hall and all she could see my feet! I must have looked like the Wicked Witch of the East after Dorothy had dropped her house on her! LOL.

So my husband, daughter and a few friends ran over to help me up. Well, they did help me to my feet, but it was not hard for them to pick me up. I know that it would have been a disaster if the same thing happened to me before the weight - loss. I would have been hurt a lot worse for sure - and It would have been mortifying to need a whole lot of people struggling to lift me up off the floor. This was just another unexpected benefit of my weight loss! By the way, I'm sure I would never had the strength and stamina to put this dinner together when I was 288 pounds.

So, all-in-all my Thanksgiving Dinner and day was a huge success.

RECIPE OF THE DAY! SPINACH DIP

LOOKING FOR A HOLIDAY APPETIZER TRY THIS ONE!

A spinach dip that can be warmed or used chilled. Either way it always vanishes at our place and the rave reviews just keep coming! After dip is finished break off pieces of shell and enjoy the best part of all. Server with crispy crackers or tostitos chips. WOW! I served this last night to my guests and it was gone way before the end of the night! Everyone was lingering around the table munching and raving about this dip. ENJOY!!


Prep Time:15 Min

Ready In:20 Min

Recipe Yield 10 servings


Ingredients:


1 (10 ounce) package frozen chopped spinach, thawed and drained

1 cup sour cream (lite sour cream)

1 cup mayonnaise (lite mayonnaise)

3/4 cup chopped green onions

2 teaspoons dried parsley

1 teaspoon lemon juice

1/2 teaspoon seasoning salt

1 (1 pound) loaf round, crusty Italian bread

1 bag tostitos chips


Directions:

1. In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

2. Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping, and put a few pieces on a baking tray to toast some so a few can be crispy.

3. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping. OR use tostitos chips.



225 Calories:Per 13 chips Serving

RECIPE OF THE DAY! LAMB AND COUSCOUS

Looking for a distinctive lamb dinner? Then check out these browned chops simmered in a flavorful sauce and served with couscous - a wholesome meal! Very most and oh-so tasty lots of flavor. ENJOY!


Prep Time 10 Minutes

Total Time 30 Minutes

Makes 4 servings


Ingredients:

4 lamb sirloin chops, 1/2 inch thick (about 2 pounds)

1 medium green bell pepper, chopped (1 cup)

1/4 cup chili sauce

1 can (14 1/2 ounces) Muir Glen diced tomatoes, undrained

1/2 teaspoon ground cumin

1/2 teaspoon dried marjoram leaves

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 cup pitted ripe olives, cut in half

2 tablespoons chopped fresh parsley

2 cups hot cooked couscous


Direction:

1.Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook lamb in skillet, turning once, until brown on both sides.

2.Stir in bell pepper, chili sauce, tomatoes, cumin, marjoram, garlic powder and salt; reduce heat to medium-low. Cover and simmer about 10 minutes or until lamb is light pink in center.

3.Stir in olives; sprinkle with parsley. Serve with couscous.


Note:
Couscous may sound exotic, but it's simply a tiny pasta. This complex carbohydrate takes only minutes to cook, is low in calories (about 100 per cooked 1/2 cup), is practically fat free. An added benefit: kids usually love it!

310 Calories(1 Serving)

RECIPE OF THE DAY! APPLE BETTY

Wondering what to do with that basket of apples you just brought home?
Everyone always raves about this pie. You don't have to make pie crust! You can control the sweetness by the amount of strudel topping you use. So YUMMY you have to try this one and the calories are not bad either. Great dessert to server to your company. Easy and soooo good. ENJOY!!


Prep Time:30 Min

Cook Time:45 Min

Ready In:1 Hr 15 Min

Recipe Yield 8 servings


Ingredients:

4 cups thinly sliced apples

1/4 cup orange juice

3/4 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.

2. Mound sliced apples in the pie plate. Sprinkle with orange juice.

3. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.

4. Bake in preheated oven for 45 minutes. Serve warm.


278 Calories:Per Serving

RECIPE OF THE DAY! ARTICHOKE CHEESE DIP

Quick and easy, hot artichoke dip with artichoke hearts.
Cheesy artichoke dip has become one of the most popular side dish around the world. It is a food regarded suitable for people following the vegetarian diet. Baking is the preferred method of preparing cheesy artichoke dip. It is popular dish of American cuisine. The cheesy texture of the cheesy artichoke dip sets it apart from others of its kind. A wonderful, rich appetizer, that is extremely delicious. ENJOY!!


Prep Time: 15 Minutes

Total Time: 40 Minutes

Makes: 2 1/2 cups

Makes: 40 servings


Ingredients:

1 (14-oz.) can artichoke hearts in water, drained, coarsely chopped

1 cup light sour cream

1/2 cup light mayonnaise

1/2 cup grated Parmesan cheese

2 tablespoons sliced green onions

1/2 teaspoon garlic powder

Dash hot pepper sauce


Direction:

1. Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.

2. Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.


Make-Ahead: TIPS:

1. Assemble the dip the night before; cover and refrigerate it. Just before serving, uncover the dip and bake it as directed in the recipe.

Microwave Option:

2. Combine the ingredients and transfer the mixture to a 1-quart microwave-safe casserole. Microwave on MEDIUM for 4 to 6 minutes, or until thoroughly heated, stirring once halfway through cooking time.


30 Calories 1 Serving (1 Tablespoon)

RECIPE OF THE DAY! CLASSIC STUFFED DEVILED EGGS

These appetizers are festive and colorful, and can easily be made the day ahead. Simply spoon the yolk mixture into the whites for a more casual look, or use a decorating bag with a large star tube for a more formal look. A great finger food and a wonderful classic appetizer. ENJOY!!


Total Time: 40 min


Ingredients:

12 large eggs, hard-cooked and shelled

1/4 cup(s) sliced pimientos, chopped

1/4 cup(s) low-fat mayonnaise dressing

1 tablespoon(s) Dijon mustard

1 teaspoon(s) Dijon mustard

1/2 teaspoon(s) ground red pepper (cayenne)

1/4 teaspoon(s) salt

Fresh herb sprigs for


Directions:

1. Slice each egg lengthwise in half. Gently remove yolks and place in small bowl; with fork, finely mash yolks. Stir in pimientos, mayonnaise dressing, mustard, ground red pepper, and salt until well mixed.

2. Place egg-white halves in 15 1/2-inch by 10 1/2-inch jelly-roll pan lined with paper towels (to prevent eggs from rolling). Spoon yolk mixture into egg-white halves. Cover and refrigerate.

Calories 45 per serving

RECIPE OF THE DAY! BAKED FISH WITH A MEDLEY OF VEGETABLE

Fish baked in a delightful lemony vegetable mixture.
I have made this recipe several times on several occasions.
This dish will make for a nice light lunch. Easy too! I served it with a brown rice!
I also used thinly sliced lemon on top of the fish while baking. Very moist and tasty too. It came out supremo!! Yummy!! ENJOY!!


Prep Time:15 Min

Cook Time:25 Min

Ready In:40 Min

Yield 3 to 4 servings


Ingredients:

1 cup tomato sauce

1/3 cup diced celery

1/2 cup chopped green bell pepper

1/2 cup diced onion

1/3 cup diced carrots

2 tablespoons lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 tablespoon salt

1 pound halibut fillets

4 slices lemon, for garnish


Directions:

1. In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

2. Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish fillets over vegetables and spoon some of the sauce over the fish.

3. Bake, uncovered, at 400 degrees F (205 degrees C) for about 15 minutes or until fish flakes with a fork. Garnish with lemon twists and chopped celery.


221 Calories: Per Serving

RECIPE OF THE DAY! BAKED FISH WITH BREAD CRUMS

These flaky fish fillets get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. This recipe is particular favorite of my family's. The fish doesn't get dry...it's moist and delicious. ENJOY!!


Prep Time:10 Min

Cook Time:40 Min

Ready In:50 Min

Yield 6 servings


Ingredients:

1 tablespoon olive or canola oil

1 large onion, thinly sliced

2 tablespoons diced pimientos

6 (6 ounce) fillets sea bass or halibut

1 teaspoons salt

1/4 teaspoon ground mace

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

6 tomato

1 cup thinly sliced fresh mushrooms

3 tablespoons chopped green onions

1/4 cup white wine or chicken broth

1 1/2 tablespoons butter or stick margarine

1/2 cup dry bread crumbs


Directions:

1. Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos.

2. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish.

3. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.

4. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish.

5. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

251 calories per 1 serving

RECIPE OF THE DAY! CUPCAKE YAMS

What a yummy cupcake, and so very easy. Your whole family will love theses yam cupcakes.
A great use for all those leftover yams you'll have this season. Delicious! ENJOY!


Prep Time:20 Min

Cook Time:35 Min

Ready In:1 Hr 25 Min

Yield 24 cupcakes


Ingredients:

1 pound yams, peeled and cubed

4 eggs

1/2 cup canola oil

1/2 cup white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

3 ounces cream cheese

1/2 cup butter, softened

1 teaspoon vanilla extract

2 cups confectioners' sugar


Directions:

1. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the yams, recover, and steam until very tender, about 15 minutes. Remove yams from steamer and allow to cool slightly.

2. Preheat oven to 350 degrees F (175 degrees C). Line 2-12 cup cupcake tins with paper liners.

3. Place eggs, oil, sugar, vanilla extract, and cooked yams in a large bowl; beat with an electric mixer until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir dry ingredients into yam mixture, mixing just until combined. Pour batter into paper liners, filling 2/3 full.

4. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 17 to 20 minutes. Cool in pans for 5 minutes, transfer to wire rack to cool completely.

5. Beat together cream cheese and butter until fluffy. Beat in the vanilla extract and confectioners sugar; mix until smooth. Frost cool cupcakes with cream cheese frosting.

250 Calories:Per Serving

RECIPE OF THE DAY! CLASSIC THANKSGIVING TURKEY WITH HERBS

"This recipe makes a deliciously moist turkey."

Pull out all the stops and make this Thanksgiving dinner a traditional feast! So, polish your silver, pull out the family china and make your Thanksgiving dinner extra special.

Classic dinner favorites plus some new ideas for this year's Thanksgiving Turkey.
Roasted turkey is so juicy and flavorful when the bird is stuffed with stuffing,and seasonings. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown. This really does make the juiciest turkey. ENJOY!!


Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Prep Time:30 Min:

Cooking time: 3-4 hours-Depends on the size of Turkey


Ingredients:


1 (12-pound) whole Turkey, fresh or frozen and thawed

2 tablespoons chopped fresh sage

3 teaspoons chopped fresh chives

2 teaspoons chopped fresh thyme

Cooking spray

3 3/4 cups fat-free, less-sodium chicken broth

1/3 cup dry sherry

2 tablespoons all-purpose flour

2 tablespoons plus 1 teaspoon chopped fresh parsley

3/4 stick of butter

pepper

salt

1/2 carrot

1/2 celery

1 sprig of thyme

2 bay leaf

1 onion


Preparation:

See tip below about how to make homemade turkey gravy with or without the giblets!

1. Preheat oven to 350°.

2. Remove giblets and neck from turkey; discard, or giblets and neck can be used to make a homemade gravy.

3. Rinse turkey thoroughly with cold water; pat dry.

4. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

5. Combine sage, 2 teaspoons chives, 1 teaspoon thyme, and 1 teaspoon parsley in a small bowl.

6. Rub sage mixture under loosened skin and inside body cavity,also rub 1/3 of the butter under the loosened skin. Melt the remaining butter, and brush it on the turkey. Spray the roasting rack with cooking spray, then place the turkey, breast side down, on the roasting rack in a shallow roasting pan. Stuff the turkey cavity with stuffing.

7. Scatter the vegetables, onion, carrots, celery, 1 sprig of thyme, and the bay leaf around the bottom of the roasting pan, and cover with the chicken broth.

8. Tie ends of legs with cord. Lift wing tips up and over back; tuck under bird.

9. Salt & pepper the outside of the turkey and the inside of turkey.

10. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

11. Baste turkey several times with the juices from the bottom of the pan while cooking to insure moisture.

12. Bake at 350° for 3-4 hours or until thermometer registers 180°. The length of time depends on how big of a Turkey you have. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving.

13. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings from pan into bag; let stand 10 minutes (fat will rise to the top). Seal bag; snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening.

14. Stir in 2 1/2 cups broth and sherry. Bring to a boil; reduce heat, and simmer 10 minutes.

15. Combine 1/4 cup broth and flour in a small bowl, stirring well with a whisk. Stir into sherry mixture, and bring to a boil, stirring constantly. Stir in 2 tablespoons parsley, 1 teaspoon chives, and 1 teaspoon thyme. Serve sauce with turkey.



Tips:

When using stuffing the turkey takes longer to cook.

How To Make Homemade Turkey Gravy:

TURKEY PAN GRAVY

3/4 cup turkey drippings
3/4 cup flour
6 cups milk
Finely chopped cooked giblets, if desired
1 tablespoon salt
1/2 teaspoon pepper

Pour drippings from pan in which turkey was roasted. Put 3/4 cup drippings in a skillet, Add flour, mix well, and brown slightly.
Put 2 cups milk in roasting pan and cook up browned bits. Gradually add milk plus remaining 4 cups of milk to mixture in skillet, stirring constantly to make smooth gravy. Add giblets, salt, pepper, and other seasonings, if desired. Bring gravy to a boil. Stir and cook 5 to 10 minutes.

Yield: 6 cups.


264 Calories: per serving

RECIPE OF THE DAY! ALMOST HOMEMADE SAGE STUFFING

This recipes has the traditional old-fashioned sage stuffing favorites, taste like it's made from scratch. Wonderful for your Thanksgiving Turkey, but welcome any time you need a savory side dish.
Start with a package of unseasoned stuffing mix, add onion, celery, ground sage and ground thyme -- the result is delicious stuffing that's perfect for the holiday table or a casual dinner. This delicious stuffing is the recipe that I use when making stuffing. ENJOY!!


Makes 6 (2/3-cup) servings

Prep Time: 10 minutes

Cook Time: 35 minutes



INGREDIENTS:

1/4 cup (1/2 stick) butter

1/2 cup chopped celery

1/2 cup chopped onion

1 package (8 ounces) unseasoned stuffing mix

2 cups chicken broth

1 1/2 teaspoons Sage, Ground

1/2 teaspoon Thyme, Ground



DIRECTIONS:

1. Preheat oven to 350°F.

2. Melt butter in large skillet on medium heat.

3. Add celery and onion; cook and stir 5 minutes.

4. Stir in stuffing mix.

5.Add chicken broth, sage and thyme; toss gently.

6. Spoon into lightly greased 2-quart baking dish.

7. Bake 30 minutes or until heated through and lightly browned.


221 Calories per serving

RECIPE OF THE DAY! GRANDMA'S HOMEMADE APPLE PIE

Grandma's all American Homemade Apple Pie!!

What a yummy pie, and so very easy! I remember going to grandma's house and smelling the aroma of a apple pie baking, I could not wait until it was done. I would eat myself sick by wanting more and more. I've made this many times and it all ways come out perfect. What a yummy pie, and so very easy! If I could give this pie 10 stars I would.. It's by far the best apple pie you will have ever make! Usually the first piece is a mess and then the juices run all over the pie pan. Not with this pie! And everyone will loved it!!

Thanksgiving apple pie is a tradition in my house. The smell of baking apples with cinnamon and nutmeg fills the house, making every one's mouth water. Try this for your holiday table, your friends and family will love you even more. I have been using grandma's recipe for the past 25 years.

Grandma's Homemade Apple Pie strikes again. So Yummy!! ENJOY!!!!!


Prep Time: 20 Min

Cook Time:50 Min

Ready In:1 Hr 10 Min

Recipe Yield 8 servings


Ingredients:

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 cups thinly sliced pared apples

1 tablespoon lemon juice

1 Pastry for double-crust pie (9 inches)

1 tablespoon butter or margarine

1 egg white

Additional sugar


Directions:

1.In a small bowl, combine sugar, flour and spices; set aside.

2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat.

3. Line a 9-in. pie pan with half the pastry.

4. Place apple filling into crust; dot with butter.

5. Roll out remaining pastry to fit top of pie. Cut a few slits in top to vent.

6. Beat egg white until foamy; brush over pastry.

7. Sprinkle sugar on top.

8. Bake at 375 degrees F for 35 minutes.

9. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.


Tips:

Just a note to those who have had problems with pie's being to runny...make sure you start your pie with room temperature apples. Also, you must let the pie cool before cutting to allow the juices to thicken.

Be sure to use Granny Smith apples since they work the best for baking."


385 calories per serving-slice

RECIPE OF THE DAY! HERB MASHED POTATOES

THIS RECIPE IS GREAT FOR ALL, ESPECIALLY IF YOU ARE IN THE MASH PHASE!

"Our family loves these creamy and comforting potatoes. Garlic and other herbs make them so mouth-watering, I serve them just plain-no gravy is needed. For an extra-buttery taste, I'd suggest using Yukon Gold potatoes."
Simmering a garlic clove with the potato infuses it with flavor. Use whatever fresh herbs you have in your refrigerator. When this is your first meal after your Lap-Band you will feel like you are eating a gourmet meal. ENJOY!!!


2 servings

Active Time: 5 minutes

Total Time: 20 minutes


Ingredients:

1 large Yukon Gold potato, peeled and cut into chunks

1 clove garlic, peeled

1 teaspoon butter

2 tablespoons nonfat buttermilk

1 1/2 teaspoons chopped fresh herbs

Salt & freshly ground pepper, to taste


Directions:

1.Place potato in a small saucepan and cover with water. Add garlic. Bring to a boil; cook until the potato is tender.

2. Drain; add butter and buttermilk, and mash with a potato masher to the desired consistency.

3. Stir in herbs.

4. Season with salt and freshly ground pepper.


Tip:

If you add gravy to this recipe you will be adding on a few more calories to this dish, but this recipe is so low in calories any way it will not hurt you.


85 calories per serving per 3/4 cup each serving

RECIPE OF THE DAY! STRAWBERRIE-BANANA-MANGO SMOOTHIE

Everyone loves a smoothie! THIS RECIPE IS GREAT FOR ALL OUT THERE!!!!
This healthy homemade smoothie could be enjoyed either for breakfast or as a refreshing beverage. This fruit and dairy rich smoothie can be a great snack also. Good Source of Calcium, Low Fat, Low Sodium. This smoothie is so good and it is very cheap too, low calorie Super-Fast Smoothie.
I LOVED THIS SMOOTHIE! ENJOY!!!


Total Preparation Time: Less than 15 minutes

Actual Cooking Time: No Cooking Required

Number of Servings: 4

Quick to Prepare (under 15 minutes)


Ingredients:

2 cups Sliced strawberries (one-pint basket)

1 Ripe banana, peeled

1 cup Chopped, pitted and peeled mango (1 large)

1 cup Strawberry-flavored nonfat yogurt

8 Ice cubes

1 cup 2-percent milk

Whole strawberries for garnish


Directions:

1. Combine ingredients and blend until smooth.

2. Pour into large glasses and garnish with whole strawberries.


Calories: 130

RECIPE OF THE DAY! 15 MINUTES FROM THE STOVE TO THE TABLE MEAL

Enjoy the Essenes of salmon with this quick and easy recipe. Salmon is considered a good source of beneficial omega fatty acids. Nothing like a good piece of salmon I love salmon.
Works really well with other fish as well if you don't have any salmon lying around.
Quick to Prepare (under 15 minutes) and 4 ingredients, and you are done how simple is this. ENJOY!!

Total Preparation Time: Less than 10 minutes

Actual Cooking Time: Less than 15 minutes

Number of Servings: 4

Simple (4 ingredients)


Ingredients:

1 1/2 lbs Fresh salmon fillet or steaks

1 tbsp Butter (Smart Balance- buttery spread)

1/2 tsp Dill

lemon wedges



Directions:

1. Preheat oven to 500. Put fish on foil-lined baking sheet. Dot with butter(Smart Balance) and sprinkle with dill.

2. Bake 10 minutes for each inch of thickness. Salmon should be opaque but not dry.

3. Serve salmon with lemon wedges.


Tips:
Don't forget to spray the bottom of the pan.

Serve with rice, or your favorite green vegetable, and a salad this is a complete family meal, good enough for company.


Calories: 300

RECIPE OF THE DAY! OVEN BAKED SWEET POTATO FRIES

"Delicious! Love this as a snack.
Making oven fries out of sweet potatoes brings out their inherent sweetness.
This is a tasty side dish that can be added to any main course. Try this recipe today, and you will find it's delicious, easy to fix, and good for your family.
Be careful of the time, they can burn. Check them a few times while cooking you want them to be crispy. ENJOY!


Servings Per Recipe: 3

Cooking Time: 20- 30 min or until crispy


Ingredients:

2 large sweet potatoes - sliced into thin strips

1/8 cup extra virgin olive oil

2 tbsp Rosemary

1 tbs pepper

1 tbsp Kosher salt


Directions:

1. Heat oven to 425 degrees.

2. In a small bowl, combine Rosemary, pepper, and salt. Set to the side.

3. Arrange the sliced sweet potatoes on a cookie sheet so that they are in one layer.

4. Drizzle with extra virgin olive oil.

5. Bake at 425 degrees for 20-30 minutes, depending on desired crispiness. Let cool 5-10 minutes before eating.


Tip:

I usually put my fries in a plastic bag with olive oil and the seasoning, rosemary,Kosher salt and pepper, shake onto a cookie sheet and bake.


150 Calories: Per 6 fries Serving

RECIPE OF THE DAY! 15 MINUTES AND ON THE TABLE RECIPE

Vegetable-Chicken Stir-Fry

THIS RECIPE IS FOR THOSE OF YOU THAT CAN EAT CHICKEN!!!

A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!

Excellent stir fry, quick and easy, the family will loved it!!!
If you do not have the stir fry sauce you can use low sodium soy sauce instead. It still come out great. Really aawesome and very moist.

Just learning to cook? This is definitely something you can make and not mess up. Easy to make and so yummy. ENJOY!!


Prep Time 05 Minutes

Total Time 14 Minutes

Makes 4 servings


Ingredients:

2 tablespoons vegetable oil

1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces

3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)

1 garlic clove, finely chopped

1/2 cup stir-fry sauce


Directions:

1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.

2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

Tip:

Add a tasty crunch when you top this stir-fry with toasted wonton wrappers! Cut wrappers into thin strips, and bake on an ungreased cookie sheet at 350°F for 5 to 7 minutes or until light golden brown.

250 Calories per 1 serving

Halloween Treat! BOO LICIOUS

BOO LICIOUS Spider Cupcakes

These are a huge hit with kids!
I made these cute little cupcakes for my Church's Halloween party. Everyone loved them and gobbled them up. So much fun to make my adult friends loved it. SCARY GOOD!


1 Hr Prep Time:

cook time 30 min:

1 Hr 30 Min Total time:

Yield 24 cupcakes


Ingredients:

1 (18.25 ounce) package chocolate cake mix

1 pound black shoestring licorice

1 (16 ounce) can white frosting

48 pieces candy corn

48 cinnamon red hot candies

1/4 cup orange decorator sugar


Directions:

1.Prepare cupcakes according to package directions. Let cool completely.

2.Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space).

3. Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.


260 Calories: Per Serving

Halloween Treat! BOO LICIOUS

BOO Licious Jello Shots

Jello shots served at Halloween Parties are a tradition. Jello shots are probably one of the easiest type of shot to make, delicious way to pump up the fun. And Gulit Free, have fun. SCARY GOOD!!

Servings Per Recipe: 18

Amount Per Serving

Calories: 91


Ingredients:

2 boxes of Black Cherry Gelatin (use sugar-free)

1 c. High Proof Spiced Rum (I used 94 proof Krakken Black Rum)

18 Body Parts Gummies (Wal-Mart)


Directions:

1. Make Jello as directed subbing 1 cup of Rum for 1 of the 2 cups of cold water. Pour into lined muffin tins. Add a body part gummy to each shot. Chill overnight.

2. To serve: Peel the jello from the paper and flip over to reveal the encased body part. When these are set up, the gummies become very chewy, like flesh. Muahahahaha!

Happy Halloween!

RECIPE OF THE DAY! GRANDMA'S HOMEMADE PUMPKIN PIE

RECIPE OF THE DAY!GRANMAS HOMEMADE PUMPKIN PIE

This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.

Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.

Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!


Yield: 8 servings or 10 to 12 slices

Times:Prep time 40 min

Cook time 1 hr 0 min

Total:1 hr 40 min

Ingredients:

Crust:

3/4 cup all-purpose flour

1/2 cup cake flour

1 1/2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup cold unsalted butter (1/2 stick), diced

1 large egg white

1/4 teaspoon apple cider vinegar

2 tablespoons ice water, plus more as needed

Vegetable cooking spray

Filling:

1 (15-ounce) can pumpkin puree

1 (12-ounce) can evaporated skim milk

3/4 cup dark brown sugar

2 large eggs, lightly beaten

1/4 teaspoon finely grated orange zest

2 tablespoons dark rum

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries


Directions:

To make the crust:

1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.

4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

275 Calories per serving

RECIPE OF THE DAY! PUMPKIN TUREEN WITH BEEF STEW

Here, pumpkin isn't just an ingredient, it's actually what you cook in, too, creating a charming container for a hearty stew. To make serving easier, choose a pumpkin that is squat and wide, rather than tall and narrow.

Tender spicy beef stew steams inside a glorious golden pumpkin, which makes a beautiful presentation. This beautiful dish can be server with a salad or soup. My friends and family so love this dish it never fails to wow them every time. ENJOY!


Prep Time: 25 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 Hour 55 Minutes


Ingredients:

1 (5 pound) Sugar Pie pumpkin

1 1/2 pounds Tender Beef for stew, cut into 1-inch cubes

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Extra Virgin Olive Oil

1 large onion, cut into 1-inch chunks

3 cloves garlic, minced

1 medium red bell pepper, cut into 1-inch chunks

1 medium yellow pepper, cut into 1-inch chunks

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon ground coriander

1 (14.5 ounce) can Sliced Stewed Tomatoes

1 (14 ounce) can low-sodium beef broth

1 large sweet potato, peeled and cut into 1-inch chunks


Directions:

1.Preheat oven to 350 degrees F. Place rack in lower third of oven.

2.Prepare pumpkin tureen: With a sharp knife, cut a hole in the top of the pumpkin, about 2 inches from stem. Set lid aside. With a metal spoon, scrape out seeds and strings. Place pumpkin and lid next to each other in a large rimmed baking pan and bake until pumpkin is tender when pierced inside, about 1 hour. Remove pan, but maintain oven temperature.

3.While pumpkin bakes, season beef with salt and pepper. In a 4- to 5-quart pot over medium-high heat, brown meat in oil, about 4 minutes. (Work in 2 batches if necessary.) Use a slotted spoon to remove beef and set on plate.

4.Add onion, garlic, bell pepper, cumin, chili powder, and coriander to pot, scraping up any browned bits with a wooden spoon. Stir often over medium heat until vegetables are tender, about 10 minutes. Return beef and any juices to pot. Add tomatoes and their juices and beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.

5.Add sweet potato and simmer over medium heat until meat and sweet potato are tender, about 15 minutes. Stir in corn; cook 5 minutes more.

6.Ladle stew into baked pumpkin; top with lid. (Keep any excess stew warm in pot.) Return pumpkin to oven for 30 minutes to blend flavors. With a pair of wide spatulas, carefully transfer the pumpkin to a platter.

Tip:

To prepare Pumpkin Shell Tureen. Cut top off 5-to 6-lb. pumpkin and scrape out fibers and seeds. Then add all Ingredients to shell for cooking.


389 Calories per serving

Halloween Treats! BOO LICIOUS

Boo Licious Halloween Cupcakes

No tricks, just treats for ghosts and ghouls of all ages Quick and Simple. To set the mood for your holiday party, turn plain cupcakes into ghostly goodies. Scary Good!


Tip:

Stenciled Halloween design. Just place stencil over icing and sprinkle on colored sugars. Add an icing decoration or two if you plan to “boo” who!


185 Calories per 1 cupcake serving

Yields: 22 servings

Total Time: 40 min

Prep Time: 25 min

Cook Time: 15 min



Cupcakes:

1 package(s) (18.25 ) devil’s food cake mix with pudding

1 cup(s) sour cream

1/2 cup(s) vegetable oil

3 large eggs

1 teaspoon(s) vanilla extract


Frosting:

2 large egg whites

1 cup(s) sugar

2 teaspoon(s) lemon juice

1 teaspoon(s) (light) corn syrup

1/4 teaspoon(s) cream of tartar

orange food coloring

decorating sugar crystals, jelly beans, candy corns, (optional)


Directions:

1.Place a rack in the center of the oven and preheat to 350ºF. Paper-line 24 muffin cups.

2.In a large mixing bowl, combine the cake mix, 3/4 cup water, sour cream, oil, eggs and vanilla, and blend with an electric mixer on low speed for 1 minute. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, then turn mixer up to medium speed and beat 2 minutes more. The batter should look well combined. Spoon batter into muffin cups, so that each liner is three-quarters full.

3.Bake cupcakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool on wire rack for 5 minutes, then remove cupcakes from pans and leave them on the rack to cool completely.

4.Meanwhile, make frosting: In top of double boiler, over 1 inch of simmering water, with handheld mixer at medium speed, beat egg whites, sugar, 1/4 cup water, lemon juice, corn syrup and cream of tartar until soft peaks form and temperature reaches 160ºF on candy thermometer, about 7 minutes. Remove top of double boiler from heat; beat 5 to 10 minutes longer, until stiff peaks form. Fold in orange food coloring until evenly distributed.

5.Spread frosting on cupcakes and decorate with sugar crystals, jelly beans or other candies, as desired.

RECIPE OF THE DAY! LOW CALORIE LETTUCE WRAP

A certain restaurant that we frequent serves the most delicious lettuce wraps. This is a close take on mimicking these tasty, lean wraps I just took a few things out to keep the calorie count down.

This is not only absolutely delicious, but it is a great snack or lunch. For those of us
that can eat chicken, this chicken has a dressing that goes over it to help keep it moist.
Refrigerate any leftovers and enjoy them cold as a snack for later! YUM So Incredible! ENJOY!!

Recipe make 8 wraps

30 Minutes to Prepare and Cook


Ingredients:

2 chicken breasts (boneless, skinless)tyson works well!!

1 cup chopped or sliced raw onion

1 cup chopped or sliced green bell pepper

1 cup sliced cucumber

1 cup tomato (either chopped or cherry
tomatoes)

8 large Romaine lettuce leafs (2 for ea.)

1 cup Kraft Fat Free Italian Dressing or your personal fav


Directions:

1. Cook/brown chicken in skillet (I like to use my George Foreman).

2. Chop chicken into small bite-size pieces.

3. Chop all veggies: onion, green pepper, cucumber, tomato.

4. Wash and pull apart lettuce leaves.

5. Inside lettuce leaf, place about 1/2 cup (or half of one breast) of chicken, 1/4 cup of onion, green pepper, cucumber, and tomato. Drizzle top with 2 tblspn. of Italian dressing. (or your personal fav.)

6. Roll lettuce as if you were making a burrito, folding the bottom in first, then from side to side; making a tight roll.


225 Calories: Per 1 wrap Serving

Halloween Treat! BOO LICIOUS

Halloween pumpkin spice raisin muffins.

BOO LICIOUS!

Better than cupcakes but just as cute! This is an adaptation of the Pumpkin Muffins recipe that is also super tasty! I also made these with walnuts on top for the non candy corn lovers;) Pumpkin muffins are perfect Halloween party fare and are always welcome on the autumn breakfast table or the Thanksgiving bread basket.

This festive recipe is fun for all. SCARY GOOD!

Servings Per Recipe: 21

117 Calories: Per 1 Muffin Serving

30 Minutes to Prepare and Cook


Ingredients:

1 box spice cake mix

1 15oz. can pure pumpkin

1/3c raisins, packed

1/3c water

20 pieces candy corn

3 Tbsp light cream cheese

5 Tbsp Splenda with fiber

1/4 tsp vanilla


Directions:

1. Mix the pumpkin, water, spice cake mix powder, and cinnamon together. Mix in raisins.

2. Drop by tablespoons into greased muffin cups, making sure the tops are flat and not lumpy.

3. Soften cream cheese while they bake and mix in Splenda and vanilla for icing.

4. Bake at 350 18-22 minutes or until a knife comes out clean. After muffins have completely cooled, add 1/2 tsp (enough to stick the candy to) to center of muffin and top with candy corn.

Halloween Treat! Boo Licious

Leading up to Halloween I will post a Halloween recipe along with my Recipe of the day!

BOO LICIOUS Pumpkin Seeds. Here is an easy recipe for roasting fresh pumpkin seeds from your carvings of your pumpkin. Scary Good!


Recipe Yield 1 1/2 cups

83 Calories: Per 1/4 cup Serving


Ingredients:

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

1 pinch salt

Directions:

1.Preheat oven to 300 degrees F (150 degrees C).

2.Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.



I Found this story I though it was so interesting!

Why Carve Pumpkins?

The story of the Jack o'Lantern comes from Irish folklore. Jack was a crafty farmer who tricked the Devil into climbing a tall tree. When the Devil reached the highest branch, Jack carved a large cross in the trunk, making it impossible for the Devil to climb down.

In exchange for help getting out of the tree, the Devil promised never to tempt Jack with evil again. When Jack died, he was turned away from Heaven for his sins and turned away from Hell because of his trickery. Condemned to wander the earth without rest, Jack carved out one of his turnips, took an ember from the devil, and used it for a lantern to light his way. He became known as "Jack of the Lantern."

RECIPE OF THE DAY! CRUSTLESS MINI EGGPLANT PIZZAS

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!


Servings Per Recipe: 4

17 Minutes to Prepare and Cook


Ingredients:

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices

4 teaspoons olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup pasta sauce

1/2 cup shredded part-skim mozzarella cheese


Directions:

1. Preheat the oven or toaster oven to 425 degrees F.

2. Brush both sides of the eggplant with the oil and season with the salt and pepper.

3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.


119 Calories: Per 1 Serving

RECIPE OF THE DAY! NEW YORK PORK TACOS AND POTATOES

These tacos are creamy and not spicy unless you want them to be. My family enjoyed my crispy tacos stuffed with potato and sour cream. You Can topped with any type of cheese. I love to use the sour cream. Good tasting tacos and easy to make. ENJOY!


Recipe Yield 8 servings

Makes 8 servings Per Recipe


Ingredients

1 pound ground pork

3 red potatoes

salt and pepper to taste

8 taco shells

1 cup iceberg lettuce, shredded

1 cup chopped fresh tomato

1/4 lite cup sour cream


Directions

1.Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns.

2. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes.

3. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.


300 Calories Per 2 Tacos Serving

RECIPE OF THE DAY! EASY COOKING CHEESE RAVIOLI WITH PUMPKIN SAUCE

Think “out of the box” with this recipe…pumpkin isn’t just for pies anymore! Used in any dish, soups, stews and more, canned pumpkin adds beta carotene (vitamin A) and fiber. As the perfect thickening ingredient in creamy sauces, canned pumpkin can take the place of most higher fat ingredients (butter or cream) for a dish with less total fat, saturated fat and calories. My husband and family could not believe that the sauce was a pumpkin sauce they loved this dish and so do I. This dish will have your mouth doing a dance of happiness ENJOY!!


Makes Servings: 6

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 25 minutes


Ingredients:

1 bag (30 ounces) frozen cheese ravioli

1 can (15 ounces) solid pack pumpkin

1 can (15 ounces) reduced-sodium chicken or vegetable broth

3 tablespoons brown sugar

1 tablespoon butter or margarine

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger or 1 teaspoon bottled, minced ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup reduced-fat sour cream

1/4 cup grated Parmesan cheese, optional


Preparation:

1. Place a large saucepan of water over high heat. Cover and bring to a boil. When water comes to a boil, add ravioli and cook according to package directions. Drain and set aside.

2. Meanwhile, combine pumpkin, broth, sugar, butter, garlic powder, ginger, cinnamon and nutmeg in a medium saucepan, and stir to combine.

3. Place over medium heat and bring to a simmer, stirring occasionally, until butter melts and mixture is heated through, about 10 minutes.

4. Just before serving, stir in sour cream as desired. Serve ravioli on individual plates, top with pumpkin sauce, and sprinkle with Parmesan cheese.


Per Serving 240 calories: Cheese Ravioli with Pumpkin Sauce

RECIPE OF THE DAY! MOIST AND TENDER TURKEY BREAST WITH GRAVY

Looking for a tender and juicy recipe with excellent results? This is the one for you!

Because you're starting with a boneless cut, the cooking time is much shorter than if using a whole bird. Really tasty, and the turkey cames out super moist and tender. This dish will be so juicy, and the sauce adds to it's all ready wonderful taste and brings the flavors all together. This recipe sure makes my family smile and ask for seconds! ENJOY!!

Yields: 8 servings

Total cooking time: 40 minutes:


Ingredients:

3 quarts water

1 1/2 cups maple syrup

1 cup packed brown sugar

3/4 cup low-sodium soy sauce

1/4 cup kosher salt

1 teaspoon whole black peppercorns

6 garlic cloves, crushed

3 bay leaves

2 (2-pound) boneless turkey breast halves

1 teaspoon freshly ground black pepper, divided

Cooking spray

1 tablespoon olive oil

1/4 cup chopped shallots

2 cups finely chopped cremini mushrooms

4 cups fat-free, less-sodium chicken broth

1 tablespoon all-purpose flour

2 tablespoons water

1/4 cup chilled butter (Smart Balance)-Buttery Spread

1 tablespoon chopped fresh flat-leaf parsley


Preparation:

1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.

2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 40 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.


349 Calories per serving:(serving size: about 6 ounces turkey and 1/4 cup gravy)

RECIPE OF THE DAY! STUFFED ACORN SQUASH WITH WHITE BEANS AND SAGE!

Autumn Dinner Idea, Check out this delectable recipe to savor the flavor of the harvest.

Acorn squash’s natural shape makes it just right for stuffing. Preparation of this dish is easy and fast because the beans cook on the stovetop while the squash steams in the microwave. My friends and family loves this dish because you can have it on the table in 35 minutes and for it's great taste. ENJOY!!


Serves: 4

Total Time: 35 min

Cook Time: 15 min


Ingredients:

1 tablespoon(s) olive oil

1 onion, cut into 1/4-inch dice

1 medium carrots, cut into 1/4-inch dice

2 clove(s) garlic, crushed with press

1 can(s) (15 to 19 ounce) white kidney beans ,rinsed and drained

3/4 cup(s) vegetable broth

1/4 teaspoon(s) salt

1/4 teaspoon(s) Coarsely ground black pepper

3 teaspoon(s) fresh sage leaves, chopped

2 small acorn squashes

1 medium tomato, cut into 1/4-inch dice

Fresh sage sprigs for garnish

Grated Parmesan cheese (optional)


Directions:

1.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, carrot, and garlic, and cook 15 minutes or until vegetables are tender and golden, stirring occasionally. Add beans, broth, salt, pepper, and 2 teaspoons chopped sage; heat to boiling. Cover skillet and keep warm.

2.Meanwhile, cut each squash lengthwise in half and remove seeds and strings. Place squash halves in 3-quart microwave-safe baking dish. Cover and cook in microwave oven on High 6 to 8 minutes or until squash is fork-tender.

3.Place squash halves, cut side up, on platter. Fill each half with one-fourth of bean mixture; sprinkle with diced tomato and remaining 1 teaspoon chopped sage. Garnish with sage sprigs. Serve with Parmesan if you like.


Tip:

If your microwave oven has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.


250 Calories 1 per serving

Doctors with the "Bad-News" Face!

Well, the first anniversary of my lap band is almost here. It was on October 26, 2009 that I had the lap band put in - and what a year it has been.

So as we all know, at the end if your first year, we need to have an esophogram and blood work done, and mine is due next Thursday. I got the prescription for my blood work and took it to my physician to have my blood drawn. After a few days, when the results were in I asked the doctor for a copy of my results.

So now I'm waiting for the results in his office - which was full of patients. Within a few minutes the receptionist told me that the doctor needed to talk to me, and he called me into his office ahead of the other patients.

When I walked into his office, I could see he had on that face that doctors have when there is something wrong. He closed the door and told me to have a seat. Now I'm nervous - thinking there is something really wrong here - I was waiting for some serious bad news like the lap band has to come out - which for me will never happen even if it kills me - at least I'll die thin! LOL

Then he proceeded to say I was vitamin D deficient and also iron deficient. I look at him and smiled and say "is that all" LOL. So he says it is not that good. I said this is nothing - can vitamin supplements help(which honestly, I have not been taking like I should have been doing)? The answer was yes, so I'm taking vitamin pills now.

Someone posted today about a vitamin D deficiency and passed out a link and I looked at it. I learned that vitamin D deficiency is common with obesity and also common with weight loss.

Boy, doctors sure know how to scare a person! LOL

Now I'm looking forward to the esophogram next week and I'm sure the results will be fine. I just hope my surgeon has his usual smile on his his face when he calls me in to tell me the results in his sexy Aussie voice!

I will keep you all posted. I hope you are all doing well!

RECIPES OF THE DAY! CRUSTLESS APPLE PIE

Dessert,Desserts,Dessert Anyone It's Guilt Free!

I love apple pie, deep dish apple pie, Dutch Apple pie and apple sauce, but none of the store bought items that fit in my diet. So, I made a combination of all of them only without the sugar, starch or fat. I love my apples this way and have already shared the receipt with many friends. I can add the apple mixture on top of Eggo Waffles or Mini Delights and fat free cream cheese if desired, My favorite Sunday Brunch. Servings Per Recipe 2. To make more then 2 double the recipe Ingredients, you can eat 2- servings for only 187 calories Guilt Free how Incredible is that? Awesome dessert and so easy to make!!! ENJOY!!!


35 Minutes to Prepare and Cook

Makes Per Recipe: 2


Ingredients:

2 cups sliced apples, chopped or quartered

1 tsp cinnamon

1 small box or raisins (1.5 oz)

1 Tbl (Smart Balance) Smart Buttery Spread

1 tsp Splenda

1 package of mini delights made by Quaker (if desired)or Eggo Waffles



Directions:

1. Core and peel the apples. Cut into pieces and put in a sauce pan with just enough water to cover.

2. Add butter, Cinnamon and raisins. Bring to a boil.

3. Turn to low and let it cook until the liquid has boiled down to thicken. Add Splenda if the mixture is too tart.

4. When served, crumble some of the 100 calorie cookies on top. (if desired) You can also add a spot of Ready Whip for a fancy dessert or just eat it like applesauce as a snack or a side dish.


Tips:

If you add more apples, just put in enough water to barely cover them. It really depends how how many apples you have in the pan. If it looks like too much water while you are simmering, just pour some off. You want the water to be so low as it will thicken a little as it cooks. It also gets thicker after it cools, and you even eat it cold.


Mini Delights are small bite size crispy multi grain cakes made by Quaker. They are only 90 calories for the whole pack. I just use 1 or 2. They are drizzled with chocolate or carmel and great as a snack by themselves.


Suggestion:

You can add the fat free cream cheese on top of eighter of the Mini Delights or Eggo Waffles
then add the apple mixture on top of that. If you do not use the fat free cream cheese you can also top it off with lite whip cream.


Makes Per Recipe: 2

187 Calories Per Serving 2

RECIPE OF THE DAY! OH SO GOOD MEATLESS SHEPHERD'S PIE

Who would believe you can make a hearty shepherd’s pie without meat and gravy?

I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!

This recipe reheats beautifully in the microwave.

Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!


Prep Time 15 Minutes

Total Time 45 Minutes

Makes 4 servings

1 Serving 470 Calories


Ingredients:

1 1/2 cups hot water

1/2 cup milk

2 tablespoons butter or margarine

1/2 package Betty Crocker four cheese mashed potatoes

3 cups frozen vegetables, any variety, thawed and drained

1 can (11 ounces) condensed Cheddar cheese or cream of mushroom soup

1 can (4 ounces) sliced mushrooms, drained

1 can (2.8 ounces) French-fried onions


Directions:


1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.

3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.


Tip:
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.


Substitution:
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.


1 Serving 470 Calories

RECIPE OF THE DAY! MEAL FOR A DEAL BLACK BEAN SOUP

More-for-Your-Money Meal
These days, who can't use a little extra "help" in the kitchen? Eating on a budget is easy—and tasty. This recipe makes 4 servings for under $15.00.

Less is more flavor! This simple yet flavorful black bean soup draws upon Italian and southwestern influences. I love this soup a regular at our house. When serving to kids I use less crushed red pepper to make it slightly less spicy. The soup "magically" turns slightly pink if you add fresh lemon to your bowl of soup. My husband calls this dish "Meal for a Deal Black Bean Soup" So that's what I named it.
It's so hearty and yet low in calories! Definitely a great soup. ENJOY!!


Prep Time 10 Minutes

Total Time 2:10 Hrs:Mins

Makes 4 servings


Ingredients

1 medium onion, chopped (1/2 cup)

1 large garlic clove, finely chopped

1 slice bacon, cut into pieces

3 cups Progresso chicken broth (from 32-oz carton)

1 cup water

1 medium carrot, coarsely chopped (1/2 cup)

1 medium celery stalk, coarsely chopped (1/2 cup)

1/2 cup dried black beans (4 oz)

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano leaves

1/4 teaspoon crushed red pepper

4 lemon wedges

See Tip below:


Directions

1.Cook onion, garlic and bacon in 3-quart nonstick saucepan over medium heat about 3 minutes, stirring occasionally, until onion is tender.

2.Stir in remaining ingredients except lemon wedges. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer about 2 hours or until beans are tender.

3.Place 1 cup of the soup in blender container. Cover and blend on high speed about 30 seconds or until of uniform consistency; stir into remaining soup mixture. Serve with lemon wedges.

Tip: Don't cheat on the cooking time! Simmering this soup over low heat for the full cook time will help extract the maximum flavor from the ingredients and ensure the beans are done.


1 Serving (1 Serving)Calories 125

RECIPE OF THE DAY! FALL BAKED MAPLE APPLES

This fall bounty includes apples, walnuts (I like pecans), and maple syrup. All three come together in this super-fragrant dessert.
It's that time of year again, Apple-picking season. If you are like me you will find you have too many apples on your hands after a weekend of apple-picking with your kids and family. Here is a nice recipe to use up some of the apples. Makes for a low calorie desert.
Apples are loaded with fiber, the soluble kind that helps lower blood cholesterol.
Maple syrup, cinnamon and just a bit of butter bathe baked apples in a luscious warm sauce. YUMMMM... ENJOY!!


Prep Time: 10 min

Start to Finish: 50 min

makes: 4 servings


Ingredients

4 medium cooking apples

1 teaspoon butter or no-trans-fat margarine

1/4 cup pure maple syrup

1/4 teaspoon ground cinnamon

1 tablespoon chopped nuts, if desired


Directions

1. Heat oven to 375°F. Core apples. Peel 1-inch strip of skin from around middle of each apple, or peel upper half of each apple, to prevent splitting.

2. In ungreased 8-inch square glass baking dish, place apples upright. Place 1/4 teaspoon of the butter and 1 tablespoon of the syrup in center of each apple. Pour water into baking dish until 1/4 inch deep.

3. Bake 30 to 40 minutes, spooning syrup in dish over apples several times, until apples are tender when pierced with a fork. Sprinkle with cinnamon and nuts.


140 Calories per 1 serving

I Signed up for a 5K Run - What Have I Done?

I decided I needed a challenge in my exercising. I heard about a 5K run on October 30th, so I signed up for the event! On October 28th, I will pick up my runner's tag, number, T-shirt - and the "goodie bag" - whatever that is, LOL.

They asked for my T-shirt size, and I hesitated because I didn't know if I needed a Large or Medium (OMG - no longer need an extra-large!). So I ordered a Large just to be sure, but when I get there to pick up the items, I will see if the Large is too big for me, and I'll get a Medium. What a dilemma - LOL.

The funny thing is, I'm not a runner LOL. I am a walker - I walk three miles every day and I decided I wanted to push myself, so I signed up for the race. My husband and daughter asked me if I expected to come in first, second or third - I told them I just wanted to come in alive! The average time to run 5K is about 1/2 hour - I told my family that if they don't see me at the finish line in 1 1/2 hours - come looking for me - I'll be out there somewhere! GRIN.

So between now and, when I go for my walk every day, I'll step up the pace and run! Pray for me!

RECIPE OF THE DAY! OPEN FACE EGGPLANT-ZUCCHINI AND CHEESE

Thick slices of roasted eggplant layered with spinach, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine to complete the meal. This low calorie dish will delight your palate. ENJOY!


Total Time: 55 min

Cook Time: 25 min

Serves: 4


Ingredients

1 medium (about 1 1/2 pounds) eggplant

1 tablespoon(s) olive oil, (see steps 1 & 3)

3 teaspoon(s) olive oil, (see steps 1 & 3)

1 teaspoon(s) salt

2 clove(s) garlic, crushed with garlic press

1/8 teaspoon(s) crushed red pepper

1 small (about 6 ounces) zucchini, coarsely shredded

1 bag(s) (6 ounces) baby spinach leaves

1 cup(s) part-skim ricotta cheese

1/4 cup(s) grated Parmesan cheese

2 plum tomatoes, seeded and cut into paper-thin strips

1/8 teaspoon(s) cracked black pepper

Fresh thyme leaves for garnish

Directions

1.Preheat oven to 450 degrees F. Cut ends from eggplant and discard. Cut eggplant crosswise into 8 rounds of equal thickness. Brush cut sides of eggplant slices with 1 tablespoon plus 2 teaspoons oil. Sprinkle eggplant slices with 1/2 teaspoon salt, and place in 15 1/2- by 10
1/2-inch jelly-roll pan.

2.Roast eggplant slices 20 to 25 minutes or until tender and golden, carefully turning slices over halfway through cooking.

3.Meanwhile, in nonstick 12-inch skillet, heat remaining 1 teaspoon oil over medium-high heat until hot. Add garlic and red pepper, and cook 30 seconds, stirring. Add zucchini and 1/4 teaspoon salt, and cook 2 minutes, stirring. Gradually add spinach to skillet, stirring until wilted and water evaporates, about 3 minutes; set aside.

4.In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.

5.Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on each eggplant stack. Return to oven; heat through, about 5 minutes (cheese will melt over side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.

230 Calories per serving

RECIPE OF THE DAY! BEEFLY FLOWING LAVA POTATO

Go from pantry to table in 30 minutes. This hearty dish tops a hearty baked potato with a homemade beef stew, made with an assortment of nutrient-rich canned veggies from your pantry. This recipe cuts down the cooking and preparation time, You can use fresh veggies if you which also. This dish is so tasty, low calorie and protein rich. Your kids will love this dish the potato will look like a volcano erupting with flowing lava. ENJOY!


Preparation Time: Approximately 5 minutes

Cook Time: Approximately 40 minutes

Makes 6 Servings


Ingredients:

3 large baking potatoes 10 to 12 ounces each, preferably Idaho, washed and dried

1 teaspoon vegetable oil

1 pound lean ground beef or ground turkey

1 teaspoon dried Italian seasoning

1 can (8 ounces) peas, drained

1 can (8 ounces) sliced carrots, drained

1 can (8 ounces) cut green beans, drained

1 cup canned, diced tomatoes, drained

1 can (15 ounces) beef or turkey gravy


Preparation:

1. Preheat the conventional oven to 450°F.

2. Place the potatoes in a microwave-safe, oven-proof glass baking dish, such as a pie plate, that fits in the microwave oven. Microwave the potatoes at full power for 10 minutes (the amount of time it takes to preheat the oven). Transfer the potatoes to the conventional oven and bake until tender, about 20 minutes.

3. Ten to 15 minutes before the potatoes are done baking, heat the oil in a large skillet over medium-high heat. Add the ground beef and cook until lightly browned, chopping and turning as needed with a spatula so the beef browns evenly, about 5 minutes.

4. Add the seasoning to the skillet, followed by the peas, carrots, green beans, tomatoes and gravy to make the stew. Stir gently to combine and simmer for 5 minutes. Keep warm.

To serve: Cut each potato in half across its equator and set each half, cut-side down on a plate so that it looks like a small mountain. Cut a slit in the top of each potato half and squeeze the sides gently forcing some of the potato to “erupt” from the top. Ladle 1 cup of the stew over each potato to resemble flowing lava; serve immediately.

Tip: I know there’s nothing new about microwave-baked potatoes, but the technique in this recipe is a little different and gives much fluffier results. The problem with microwaving baking potatoes is that microwave ovens don’t really bake – they steam – so the potatoes come out damp and dense instead of light and fluffy. You can quickly and easily get the best of both worlds by simultaneously preheating a conventional oven while the potatoes start cooking in a microwave oven. Then, when both the potatoes and the oven are hot, you place the spuds in the conventional oven, and they finish baking in about 20 minutes. The results are identical to oven-baking, but cooked in about half the time.


340 Calories Per Serving: Protein 21g

RECIPE OF THE DAY! BREAKFAST SANDWICH SALMON & EGGS

Diabetes appropriate, Low calorie, Low cholesterol, Heart healthy, Healthy weight,High potassium,High protein.

This recipe is a great source of protein and potassium.
I can also order this breakfast sandwich when am out with friends or family in a restaurant, it's a favorite of mine to make at home.
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more substantial meal, pair it with a piece of fruit or a glass of 100% juice. Weight Watchers English muffins are smaller than regular muffins which makes the sandwich...

Makes 1 sandwich

Active Time: 15 minutes

Total Time: 15 minutes


Ingredients

1/2 teaspoon extra-virgin olive oil

1 tablespoon finely chopped red onion

2 large egg whites, beaten

Pinch of salt

1/2 teaspoon capers, rinsed and chopped (optional)

1 ounce smoked salmon

1 slice tomato

1 whole-wheat English muffin, split and toasted


Preparation

1.Heat oil in a small nonstick skillet over medium heat. Add onion and cook,
stirring, until it begins to soften, about 1 minute. Add egg whites, salt and
capers (if using) and cook, stirring constantly, until whites are set, about
30 seconds.

2.To make the sandwich, layer the egg whites, smoked salmon and tomato on
English muffin.

214 calories per serving, 19 g protein; 221 mg potassium

Going from Thinking Big to Thinking Small

Almost one year in - wow what a journey!

So many things have changed in my life that still amaze me to this day. My health is 100% better. I have stopped taking at least 8 out of 10 meds. I have so much more energy - I go out so much more, walk and exercise. I feel great about my looks, and I can shop for regular-size clothing!

When I go clothes shopping it makes me smile when I try on clothes that are too big for me! This is a mind set that will take some time to change - I've been so big for so long.

When I take public transportation and see a seat on the bus or train, my heart does not have to beat fast, realizing that I don't have to size it up to see if I can fit into it. I just sit down with room to spare! This is something else it will take time to get used to.

I have 12 more pounds to go before I reach my goal. I have not lost any weight since my last posting - I've hit another plateau that I have spoken so much about. I wanted to be at my goal weight by October 26 - the first anniversary of my LAP-BAND® surgery. I'm not going to make it exactly, but, hey, a year ago I weighed 288 pounds! I know I came a long way and I will surely lose the 12 pounds soon.

I still work out daily. Now I even have a few women who ask me to help them the with their workout regimen on the weekends. We go the the pier and look at the New York skyline from the Jersey side - makes for a great background for walking and exercising. Two of the women have lost 8-10 pounds each and are so excited about it! Can you believe I'm helping others to loose weight?

So I guess it is going to take some time to get used to the new me! I'm extremely happy and excited, and I've been amazed on my one-year journey that has transformed me. Now I'm looking forward to the rest of my life as the new me.

I want to thank everyone on this site for all the wonderful support and encouragement that has been so important to me. And I know that this support is so important to all of us who are in the process of changing our lives in such a big way!

RECIPE OF THE DAY! GAZPACHO-SMOKE TURKEY

This is a very economy friendly recipe look below for total cost you will be amaze.
Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce. ENJOY!


Total cost: $8.31
Servings: 4

Preparation Time: Approximately 10 minutes


Ingredients:

2 medium cucumbers, peeled and diced, divided

1 quart (32 fl oz) canned low sodium vegetable juice, divided

8 (1 ounce) unsalted tortilla chips

1 can (14.5 oz) no salt added diced tomatoes

8 ounces smoked turkey, cut in small dice


Preparation:

1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.

2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.

3. Serve immediately or refrigerate for up to 24 hours before serving.

Serving Suggestions: Garnish with lime wedges, if desired.

170 Calories Per Serving:

RECIPE OF THE DAY! WINTER MORNING PUMPKIN PANCAKES

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Whether you're looking for a festive, fall breakfast or simply an alternative to the ordinary pancake, Pumpkin Pancakes are the perfect solution. The sweet hint of brown sugar mixed with pumpkin spice makes for the perfect pancake. ENJOY!


Preparation Time: Approximately 15 minutes

Cook Time: Approximately 15 minutes

Makes 6 Pancakes:


Ingredients:

2 cups baking mix, such as Bisquick

2 tablespoons packed brown sugar

1 tablespoon pumpkin pie spice

1 can (5 ounces) evaporated fat-free milk

1/2 cup canned solid pack pumpkin

2 large eggs, lightly beaten

2 tablespoons vegetable oil,(100 cal) Lite syrup (optional)


Preparation:

1. Combine the baking mix, brown sugar and pie spice in a large bowl; mix well. Stir in the milk, pumpkin, eggs and oil, mixing until the dry ingredients are completely moistened. Lightly grease the griddle or skillet with oil.

2. Heat the griddle over medium heat until hot. For 4-inch pancakes, pour a scant 1/4 cup batter onto the hot griddle. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook the second sides until golden brown. Serve warm with Lite syrup, if desired.

Suggestion: You can use fresh fruit or 100% Fruit Preserves to cut the calories down even more.

Tip: Pancakes can be made into jack-o'-lanterns by using dried cranberries or raisins for the face. Immediately after pouring batter onto griddle, arrange fruit to make eyes, nose and crooked mouth before batter sets up.

370 calories Per Serving: 3 medium Pancakes with (100 cal) Lite syrup

RECIPE OF THE DAY! CROWN ROAST OF PORK-STUFFED

Dazzle your family and holiday guests with this beautiful, and might I add, delicious dish.
This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Thanksgiving or Christmas table. I first made this recipe last Christmas ... the oohs and aahs from my family and friends were a delight! In addition to the holidays, I sometimes make a crown roast for Sunday dinner. It reminds me of my childhood, when Sunday suppers were always special. ENJOY!!


Prep Time:30 mins
Cooking Time:3 hours
Serves 16-20


Ingredients

1 crown roast of pork (about 8 pounds)

1 pound ground pork

1/2 pound bulk pork sausage

3/4 cup finely chopped onion

3 tablespoons butter

1/2 cup diced peeled apple

1/4 cup finely chopped celery

1 1/2 cups soft bread crumbs

1/2 cup minced fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Spiced crab apples (optional)


Directions

1. Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.

2. Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve.

279 calories per serving-(1 each)

RECIPE OF THE DAY! BLUEBERRY & PEACH COBBLER

Low calorie, Low cholesterol, Low sodium, Healthy weight.

This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. Other fruits may be substituted. It's especially beautiful when baked in and served right from a cast-iron skillet. Just made it yesterday for some company and it was a hit. It's really good and guilt free! ENJOY!!


Active Time: 20 minutes

Total Time: 1 1/4 hours


Ingredients

3 tablespoons unsalted butter

3 tablespoons canola oil

1 cup whole-wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup reduced-fat milk

1/2 cup sugar

1 teaspoon vanilla extract

3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen

2 cups (1 pint) fresh or frozen blueberries


Preparation

1.Preheat oven to 350°F.

2.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.

3.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla, stir to combine.

4.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.

5.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

182 calories Per serving

RECIPE OF THE DAY! MAPLE-MUSTARD PORK TEMNDERLOIN

Diabetes appropriate, Low calorie, Low carbohydrate, Low sodium, Heart healthy, Healthy weight, Gluten free.

What a fantastic recipe and so easy to make.
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir. What a satisfying dish. ENJOY!!


Makes 4 servings

Active Time: 30 minutes

Total Time: 45 minutes


Ingredients

3 tablespoons Dijon mustard, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 pound pork tenderloin, trimmed

2 teaspoons canola oil

1/4 cup cider vinegar

2 tablespoons maple syrup

1 1/2 teaspoons chopped fresh sage


Preparation

1.Preheat oven to 425°F.

2.Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

3.Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

4.Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

225 calories Per serving

RECIPE OF THE DAY! PORTOBELLO CAPS STUFFED WITH TOMATO-OLIVES & CHEESE

Diabetes appropriate, Low calorie, Low carbohydrate, Low cholesterol, Low sodium, Heart healthy, Healthy weight, Gluten free.

This meatless dish makes for a great meal.
Portobello caps make excellent mini casseroles. Here they hold a tomato, cheese and olive stuffing that grills up to a smoky perfection. Serve them with whole-wheat couscous and a mixed green salad for an easy meal. Tasty and filling to. ENJOY!!

Makes 4 servings

Active Time: 35 minutes

Total Time: 40 minutes

Ingredients

2/3 cup chopped plum tomatoes

1/2 cup shredded part-skim mozzarella cheese

1/4 cup chopped Kalamata olives

1 teaspoon minced garlic

2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon finely chopped fresh rosemary, or 1/8 teaspoon dried

1/8 teaspoon freshly ground pepper

4 portobello mushroom caps, 5 inches wide

2 tablespoons lemon juice

2 teaspoons reduced-sodium soy sauce


Preparation

1.Combine tomatoes, cheese, olives, garlic, 1 teaspoon oil, rosemary and pepper in a small bowl.

2.Preheat grill to medium.

3.Discard mushroom stems. Remove brown gills from the undersides of the caps using a spoon; discard gills. Mix the remaining 1 teaspoon oil, lemon juice and soy sauce in a small bowl. Brush the mixture over both sides of the caps.

4.Oil a grill rack (see Tip). Place the caps on the rack, stem sides down, cover and grill until soft, about 5 minutes per side. Remove from the grill and fill with the tomato mixture. Return to the grill, cover, and cook until the cheese is melted, about 3 minutes more.

Tips & Notes

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.

122 calories Per serving