Jessiebear

Can you tell I was hungry?

Welcome! It's nice to meet you! You definately came to the right place for info. Lots of friendly & experienced bandsters here! See you around!

Tomato Soup 4 cups chopped seeded peeled tomatoes (about 4 large) 4 cups low-sodium tomato juice 1 cup 1% low-fat milk 1/4 teaspoon salt 1/4 teaspoon cracked black pepper 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened Bring tomatoes and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes. stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Place tomato mixture in a blender or food processor; process until smooth. If needed, return pureed mixture to pan & rewarm; Ladle soup into individual bowls. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week. Yield: 8 servings (serving size: 1 cup soup and 1 bread slice) (I omitted the bread from the ingredients list. But the values below include 1 serving of bread. Sorry!) CALORIES 133(30% from fat); FAT 4.4g (sat 2.4g,mono 1.3g,poly 0.4g); Protein 5.4g; CHOLESTEROL 12mg; CALCIUM 77mg; SODIUM 310mg; FIBER 1.9g; Iron 1.5mg; CARBOHYDRATE 18.7g

Split Pea Soup 1 1/2 cups green split peas 2 teaspoons olive oil, divided 2 cups chopped onion 1 cup diced carrot 1 bay leaf 1 tablespoon minced garlic cloves, divided (about 3 cloves) 1 tablespoon minced fresh rosemary, divided 1 teaspoon paprika 1/4 teaspoon black pepper 1 tablespoon tomato paste 1 tablespoon low-sodium soy sauce 4 cups Water 2 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth 1 teaspoon salt 1/4 cup chopped fresh parsley 1/4 cup low-fat sour cream Sort and wash peas; cover with water to 2 inches above peas, and set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onion, carrot, and bay leaf; sauté 5 minutes, stirring frequently. Add 2 teaspoons garlic, 1 teaspoon rosemary, paprika, and pepper; cook 3 minutes. Add tomato paste and soy sauce; cook until liquid evaporates, scraping pan to loosen browned bits. Drain peas. Add peas, 4 cups water, Vegetable Stock, and salt to onion mixture; bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour, stirring often. Discard bay leaf. Combine 1 teaspoon oil, 1 teaspoon garlic, 2 teaspoons rosemary, and parsley. Stir parsley mixture into soup. Place of soup in blender or food processor; process until smooth. Pour pureéd soup into a bowl. Spoon soup into bowls; top each with sour cream. Note: If you use canned broth instead of Vegetable Stock, omit the added salt. Yield: 6 servings (serving size: 1 cup soup and 2 teaspoons sour cream) CALORIES 233(14% from fat); FAT 3.5g (sat 1.1g,mono 1.6g,poly 0.5g); Protein 13.7g; CHOLESTEROL 4mg; CALCIUM 65mg; SODIUM 559mg; FIBER 4.8g; Iron 2.9mg; CARBOHYDRATE 38.7g

Red Pepper Soup 2 red bell peppers 2 teaspoons olive oil 1 1/2 cups chopped onion 1/4 cup finely chopped shallots 2 garlic cloves, minced 1/2 cup chopped celery 1/2 cup sliced carrot 1 tablespoon tomato paste 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot sauce 1 (14-ounce) can fat-free, less-sodium chicken broth 1 (14-ounce) can less-sodium beef broth 2 tablespoons reduced-fat sour cream 2 tablespoons chopped fresh chives Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten peppers with hand. Broil 15 minutes or until skin looks blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel and coarsely chop. Heat 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion, shallots, and garlic; cook 3 minutes, stirring occasionally. Add celery and carrot; cook 2 minutes. Add bell peppers, tomato paste, and next 6 ingredients (through beef broth), and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove pan from heat; let stand 5 minutes. Place half of bell pepper mixture in a blender; process until smooth. Pour into a large bowl. Repeat procedure with remaining bell pepper mixture. Ladle soup into individual bowls; top with sour cream and chives. Yield: 6 servings (serving size: about 3/4 cup soup, 1 teaspoon sour cream, and 1 teaspoon chives) CALORIES 70(31% from fat); FAT 2.4g (sat 0.7g,mono 1.2g,poly 0.3g); Protein 2.7g; CHOLESTEROL 3mg; CALCIUM 37mg; SODIUM 569mg; FIBER 1.5g; Iron 0.7mg; CARBOHYDRATE 10.4g

You're welcome! I felt bad posting all those other recipes knowing that new bandsters couldn't use them yet. Hope these will work! I realize some of them may be a little spicy or something, but I'm trying to find recipes that sound good to me. If in doubt, don't try it just because I posted it, ask your doc or some of the other bandsters first! Enjoy!

Black Bean Soup 1 pound dried black Beans 2 bacon slices, chopped 1 cup chopped onion 3/4 cup chopped carrot 3/4 cup chopped celery 2 garlic cloves, minced 1 jalapeño pepper, seeded and minced (optional) 4 (14-ounce) cans fat-free, less-sodium chicken broth 1 (28-ounce) can crushed tomatoes, undrained 1/3 cup minced fresh cilantro 2 tablespoons fresh lime juice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup reduced-fat sour cream Sort and wash beans; place in a large bowl. Cover with Water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Place in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon sour cream) CALORIES 215(20% from fat); FAT 4.8g (sat 2.1g,mono 1.6g,poly 0.7g); Protein 12g; CHOLESTEROL 8mg; CALCIUM 95mg; SODIUM 570mg; FIBER 7.7g; Iron 3mg; CARBOHYDRATE 32.5g

Creamy Vegetable Soup 1 (16-ounce) package frozen broccoli, corn, and red peppers 3 cups frozen potatoes O'Brien with onions and peppers 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth or vegetable broth 1 cup fat-free half-and-half or fat-free evaporated milk 1/2 (8-ounce) loaf reduced-fat process cheese spread, cubed 1/4 teaspoon pepper Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until vegetables are tender. Stir in half-and-half and cheese; continue stirring until cheese melts and soup is thoroughly heated. Process in blender or food processor til smooth. Stir in pepper, and serve immediately. Yield: 4 servings (serving size: 1 1/2-cup) CALORIES 250(13% from fat); FAT 3.6g (sat 2.1g,mono 0.0g,poly 0.0g); Protein 12g; CHOLESTEROL 10mg; CALCIUM 0.0mg; SODIUM 643mg; FIBER 6.3g; Iron 0.0mg; CARBOHYDRATE 39.2g

Cream of Carrot Soup 2 cups baby carrots 2 cups fat-free, less-sodium chicken broth 3/4 teaspoon fresh thyme, divided 1 garlic clove 1 tablespoon all-purpose flour 2 cups 1% low-fat milk Dash of ground nutmeg 2 teaspoons butter 3/4 teaspoon salt 1/4 teaspoon grated lemon rind Combine carrots, broth, 1/2 teaspoon thyme, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Place carrot mixture in a blender; process until smooth. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed carrots and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind. Yield: 4 servings (serving size: 1 cup) CALORIES 112(28% from fat); FAT 3.5g (sat 2g,mono 0.8g,poly 0.2g); Protein 7.3g; CHOLESTEROL 13mg; CALCIUM 152mg; SODIUM 759mg; FIBER 1.1g; Iron 1.5mg; CARBOHYDRATE 13.4g

Creamy pumpkin Soup 2 teaspoons stick margarine 1 cup chopped onion 3/4 teaspoon dried rubbed sage 1/2 teaspoon curry powder 1/4 teaspoon ground nutmeg 3 tablespoons all-purpose flour 3 (10 1/2-ounce) cans low-salt chicken broth 1 tablespoon tomato paste 1/4 teaspoon salt 3 cups cubed peeled fresh pumpkin (1 pound) 1 cup chopped peeled McIntosh or other sweet cooking apple 1/2 cup evaporated skim milk Sage sprigs (optional) Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds. Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly. Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Yield: 5 servings (serving size: 1 cup) CALORIES 122(23% from fat); FAT 3.1g (sat 0.8g,mono 1.2g,poly 0.7g); Protein 5.5g; CHOLESTEROL 1mg; Calcium 102mg; SODIUM 228mg; Fiber 2.3g; Iron 2mg; CARBOHYDRATE 19.9g

Ultimate Roasted Turkey 3/4 cup apple cider 5 tablespoons dark corn syrup, divided 1 (12-pound) fresh or frozen turkey, thawed 1 tablespoon poultry seasoning 1 tablespoon dried rubbed sage 1 teaspoon salt 1/4 teaspoon black pepper 4 garlic cloves, sliced and divided 2 onions, quartered and divided 2 Golden Delicious apples, cored, quartered, and divided Cooking spray 1 teaspoon butter 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 tablespoon cornstarch Preheat oven to 375°. Combine the cider and 4 tablespoons corn syrup in a small saucepan; bring to a boil. Remove from heat; set aside. Remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift the wing tips up and over back; tuck under turkey. Combine poultry seasoning, sage, salt, and pepper. Rub seasoning mixture into skin and body cavity. Place half of the garlic, onion quarters, and apple quarters into the body cavity. Place turkey, breast side up, in a shallow roasting pan coated with cooking spray. Arrange remaining garlic, onion, and apple around turkey in pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Baste turkey with cider syrup, and cover with foil. Bake at 375° an additional 2 hours and 15 minutes or until meat thermometer registers 180°, basting with cider syrup 4 times at regular intervals. Let stand for 10 minutes. Discard skin. Remove turkey from pan, reserving drippings for sauce. Place turkey on a platter; keep warm. Strain drippings through a colander into a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag;let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before fat layer reaches opening; discard fat. While turkey bakes, melt the butter in a medium saucepan over medium-high heat. Add the reserved giblets and neck; saute for 2 minutes on each side or until browned. Add broth, and bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids. Reserve 1/4 cup broth mixture. Combine the drippings and the remaining broth mixture in roasting pan on stovetop over medium heat, scraping the pan to loosen browned bits. Combine 1/4 cup reserved broth mixture and cornstarch; add to the roasting pan. Add 1 tablespoon corn syrup, stirring with a whisk. Bring to a boil; cook 1 minutes. Serve gravy with turkey (gravy will be dark and thin). Yield: 12 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy) CALORIES 331(24% from fat); FAT 8.8g (sat 3g,mono 1.9g,poly 2.5g); Protein 50.4g; CHOLESTEROL 130mg; CALCIUM 52mg; SODIUM 396mg; FIBER 0.1g; Iron 3.2mg; CARBOHYDRATE 9.4g

Southern Corn Bread Dressing 1 (12-ounce) can refrigerated buttermilk biscuits 2 tablespoons rubbed sage 1 teaspoon poultry seasoning 1/4 to 1/2 teaspoon pepper 1 teaspoon margarine Cooking spray 1 cup chopped celery 1 cup chopped onion 4 (10 1/2-ounce) cans low-salt chicken broth 2 large egg whites, lightly beaten speckled corn bread (recipe follows at bottom of page) Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl; set aside. Preheat oven to 350°. Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Sauté celery and onion 8 minutes or until tender. Let cool slightly. Add vegetable mixture to dressing mixture, and gently stir in broth and egg whites. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes. Yield: 10 servings CALORIES 262(25% from fat); FAT 7.2g (sat 1.6g,mono 3.2g,poly 1.3g); Protein 8.8g; CHOLESTEROL 1mg; CALCIUM 150mg; SODIUM 782mg; FIBER 1.3g; Iron 3.2mg; CARBOHYDRATE 9.3g Speckled Corn Bread 1 teaspoon margarine Cooking spray 1 cup frozen whole-kernel corn, thawed 1 cup chopped red bell pepper 1 1/3 cups self-rising yellow cornmeal mix 2/3 cup self-rising flour 1 teaspoon sugar 1/8 teaspoon ground red pepper 1 1/4 cups skim milk 2 large egg whites, lightly beaten Preheat oven to 400°. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. Saute corn and bell pepper 8 minutes or until corn is lightly browned and pepper is tender; stir frequently. Let cool. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 wedge) CALORIES 100(9% from fat); FAT 1g (sat 0.2g,mono 0.3g,poly 0.4g); PROTEIN 3.8g; CHOLESTEROL 1mg; CALCIUM 105mg; SODIUM 381mg; FIBER 0.5g; IRON 1.3mg; CARBOHYDRATE 19.8g

Corn Bread Dressing corn bread 2 hard-cooked large eggs 1 (12-ounce) can refrigerated fluffy buttermilk biscuits 1 1/2 teaspoons rubbed sage 1/2 teaspoon pepper 5 cups low-salt chicken broth 2/3 cup chopped celery 2/3 cup chopped onion 2 large egg whites, lightly beaten Cooking spray Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use. Crumble Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside. Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400° for 45 minutes. Yield: 12 servings (serving size: 1/2 cup) CALORIES 180(19% from fat); FAT 3.8g (sat 0.9g,mono 1g,poly 0.9g); Protein 7.1g; CHOLESTEROL 1mg; Calcium 85mg; SODIUM 391mg; Fiber 1.2g; Iron 1.6mg; CARBOHYDRATE 29.3g Corn bread 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups skim milk 2 large egg whites, lightly beaten Cooking spray Combine first 4 ingredients in a bowl; stir well. Combine milk and egg whites, and add to flour mixture, stirring just until moist. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 (3 x 2 1/4-inch) piece) CALORIES 90(4% from fat); FAT 0.4g (sat 0.1g,mono 0.1g,poly 0.1g); PROTEIN 3.4g; CHOLESTEROL 1mg; CALCIUM 78mg; SODIUM 121mg; FIBER 0.9g; IRON 1mg; CARBOHYDRATE 17.7g

Gingersnap pumpkin Pie 1 3/4 cups gingersnap crumbs (43 Cookies, finely crushed) 2 1/2 tablespoons reduced-calorie stick margarine, melted 2 tablespoons granulated sugar Cooking spray 1 1/2 cups fresh or canned pumpkin puree 3/4 cup packed brown sugar 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 large egg whites 1 large egg 1 (12-ounce) can evaporated skim milk Preheat oven to 325°. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack. Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack. Yield: 10 servings (serving size: 1 wedge) CALORIES 295(25% from fat); FAT 8.2g (sat 2g,mono 3.4g,poly 2.1g); Protein 6.6g; CHOLESTEROL 36mg; CALCIUM 189mg; SODIUM 195mg; FIBER 0.6g; Iron 3mg; CARBOHYDRATE 50g

Broccoli and cheese Soup Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 (16-ounce) package broccoli florets 2 1/2 cups 2% reduced-fat milk 1/3 cup all-purpose flour 1/4 teaspoon black pepper 8 ounces light processed cheese, cubed (such as Velveeta Light) Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan. Yield: 6 servings (serving size: 1 1/3 cups) CALORIES 203(28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); Protein 15.6g; CHOLESTEROL 24mg; CALCIUM 385mg; SODIUM 897mg; FIBER 2.9g; Iron 1.2mg; CARBOHYDRATE 21.7g

Yellow Squash Casserole 8 cups sliced yellow squash (about 2 pounds) 1 tablespoon Water 6 ounces hot turkey Italian sausage (about 2 links) 1/2 cup chopped onion 2 garlic cloves, minced 2 (1-ounce) slices day-old white bread 1/2 cup fat-free sour cream 1/3 cup (1 1/2 ounces) diced provolone cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted Cooking spray Preheat oven to 350°. Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well. Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray. Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes. Yield: 12 servings (serving size: 2/3 cup) CALORIES 85(31% from fat); FAT 2.9g (sat 1.2g,mono 0.5g,poly 0.6g); Protein 4.8g; CHOLESTEROL 12mg; CALCIUM 91mg; SODIUM 279mg; FIBER 1.8g; Iron 0.7mg; CARBOHYDRATE 10.3g

Sweet Potato Casserole 3 cups mashed cooked sweet potato (about 2 1/4 pounds) 1/3 cup firmly packed brown sugar 1/3 cup skim milk 2 tablespoons reduced-calorie stick margarine, melted 1 teaspoon vanilla extract 1/2 teaspoon salt 2 egg whites, lightly beaten Vegetable cooking spray 1/2 cup firmly packed brown sugar 1/4 cup all-purpose flour 2 tablespoons chilled reduced-calorie stick margarine 1/3 cup chopped pecans Combine first 7 ingredients in a bowl, and stir well. Spoon sweet potato mixture into an 8-inch square baking dish coated with cooking spray. Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over sweet potato mixture. Bake at 350° for 30 minutes. Yield: 8 servings (serving size: 1/2 cup) CALORIES 273(24% from fat); FAT 7.4g (sat 0.9g,mono 3.5g,poly 2.5g); Protein 3.5g; CHOLESTEROL 0.0mg; CALCIUM 56mg; SODIUM 242mg; FIBER 3.3g; Iron 1.3mg; CARBOHYDRATE 49.8g

Streuseled Sweet Potato Casserole Assemble the potato mixture and sprinkle with the streusel, then freeze the casserole up to 2 weeks ahead of Thanksgiving. Thaw in refrigerator and bake as directed. Or cook just the potatoes a day ahead, mash and refrigerate and proceed with the recipe as directed (starting with the addition of half-and-half) the day you're serving the dish. Add 1/8 teaspoon ground red pepper if you want to add a bit of heat to this sweet dish. 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds) 1/2 cup half-and-half 1/2 cup maple syrup 1 teaspoon vanilla extract 3/4 teaspoon salt 1 large egg, lightly beaten Cooking spray 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup chilled butter, cut into small pieces 1/2 cup chopped pecans Preheat oven to 375°. Place potato in a Dutch oven, and cover with Water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated. Yield: 18 servings (serving size: about 1/2 cup) CALORIES 250(23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g); Protein 3.3g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 149mg; FIBER 2.7g; Iron 1.2mg; CARBOHYDRATE 46.1g

Spiced Sweet Potato Casserole 3 pounds sweet potatoes 1/3 cup packed brown sugar 2 tablespoons butter 2 tablespoons orange juice concentrate 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 large eggs 1/4 cup chopped pecans Preheat oven to 350°. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated. Yield: 8 servings (serving size: 1/2 cup) CALORIES 220(29% from fat); FAT 7g (sat 2.5g,mono 2.9g,poly 1.1g); Protein 3.8g; CHOLESTEROL 61mg; CALCIUM 53mg; SODIUM 206mg; FIBER 3.8g; Iron 1.1mg; CARBOHYDRATE 36.8g

Corn Fritter Casserole 3 tablespoons butter, softened 3 large egg whites 1 (8-ounce) block fat-free cream cheese, softened 1/2 cup finely chopped onion 1/2 cup finely chopped red bell pepper 1 (15 1/4-ounce) can whole-kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy) 1/4 teaspoon black pepper Cooking spray Preheat oven to 375°. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Yield: 9 servings (serving size: about 2/3 cup) CALORIES 247(31% from fat); FAT 8.4g (sat 3.7g,mono 2.7g,poly 0.7g); Protein 8.6g; CHOLESTEROL 31mg; CALCIUM 72mg; SODIUM 629mg; FIBER 1.9g; Iron 1.3mg; CARBOHYDRATE 36.7g

chicken and Wild Rice Soup 1 cup uncooked quick-cooking wild rice Cooking spray 1 cup chopped onion 2 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth 1 1/2 cups cubed peeled baking potato 3 cups 2% reduced-fat milk 1/3 cup all-purpose flour 10 ounce light processed cheese, cubed (such as Velveeta Light) 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup chopped fresh parsley (optional) Cook rice according to package directions, omitting salt and fat. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired. Yield: 8 servings (serving size: 1 1/4 cups) CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); Protein 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; Iron 1.1mg; CARBOHYDRATE 28.7g

Cheddar chicken Chowder 2 bacon slices Cooking spray 1 pound skinned, boned chicken breast, cut into bite-size pieces 1 cup chopped onion 1 cup diced red bell pepper 2 garlic cloves, minced 4 1/2 cups fat-free chicken broth 1 3/4 cups diced peeled red potatoes 2 1/4 cups frozen whole-kernel corn 1/2 cup all-purpose flour 2 cups 2% low-fat milk 3/4 cup (3 ounces) shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon pepper Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well. Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to Soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon. Yield: 7 servings (serving size: 1 1/2 cups) CALORIES 306(22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); Protein 25g; CHOLESTEROL 58mg; Calcium 193mg; SODIUM 376mg; Fiber 2.9g; Iron 1.6mg; CARBOHYDRATE 33.7g

Welcome! Nice to meet you!

Congrats! I hope your surgery went well & I hope you have a speedy recovery!

I hope you feel better soon! You're our cheerleader! ((HUGS))