Quick & easy recipes.........

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Jessiebear 2]

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

[Teresita 0]

Jessie sSTOP STOP PLEASE STOP YOU ARE KILLING ME. DDRRROOOOLLLLIIIINNNGGGGGG OMGOODNESS, UUHHHHHHHH. Cook for me pleaseeeeeeeeee. Now I have to print all of these out. THANK YOU THANK YOU

[gordonfamily3 0]

Oh my...just in time for the fall weather...

[Iluvharleys 15]

Mmmmmmmmmmmmm...... It all sounds so good!

[Jessiebear 2]

Can you tell I was hungry?

[ThunderThighs 0]

I have one, not low fat, but it is yummy!!!

BAKED POTATO Soup

2/3 cup butter

2/3 cup flour

7 cups milk

4 Large Baking Potatoes, baked (not overbaked), cooled, peeled and diced

4 green onions

12 bacon strips cooked well done, crumbled

1 1/4 cup cheese

1 cup sour cream

salt and pepper to taste

Melt butter in large pot. Add flour to make a paste. Add milk and cook on low heat until thickens (this takes a long time!!!!) Add potatoe and onion. Simmer 10 min stirring constantly. Add everything else and cook on low heat for about 15 minutes.

[beautifultina 1]

Cranberry-mango Salsa

12 oz bag fresh cranberries, picked over and stemmed

1 cup Splenda

2 small ripe mangos, peeled,pitted, and diced

2/3 cup finely diced yellow or red bell pepper

1/3 cup finely diced red onion

Zest and juice from 1 small lime

2 jalapeno chilies, seeded and minced (3 tbsp)

2 tbsp olive oil

1 tbsp peeled and finely minced fresh ginger

1/2 tsp sea salt

1/4 cup chopped cilantro

Place cranberries and splenda in a food processor (or magic bullet); pulse until berries are coursely chopped. Transfer mixture to a meduim bowl. Add remaining ingredients, except cilantro. Stir until blended and splenda is disolved.

Cover and refrigerate. (make salsa at least 6 hours ahead, for flavors to develop.) Stir in cilantro just before serving.

makes 4 cups

enjoy

[banded_for_life 2]

Sounds yummy!