Friday, October 30, 2009

Watch the calories during the Holidays

The holidays are approaching and you can do it while still watching your weight. Here are a few receipes to help you through the holidays.

Thanksgiving wouldn't be the same without stuffing. But, as you know, butter-soaked bread cubes (aka stuffing) aren't exactly low in calories. And NO ONE (luckily, that includes you) should be stuffing-less on Turkey Day. Good news. It's not only insanely delicious, it's scary-low in calories and fat, too. WOW! OK, enough of our yapping -- here's the recipe...

6 slices Wonder Light Bread, any variety (or another light bread)**
1 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free broth, chicken or vegetable; room temperature
1/4 cup Egg Beaters, Original
1 tbsp. LAND O LAKES Whipped Light Butter
2 cloves garlic; finely chopped
salt, pepper, rosemary, thyme

For best results, leave bread uncovered for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees. Cut bread into 1/2-inch cubes. In a medium-sized pot, combine broth, celery and onion. Cook for 8 minutes at medium heat. Remove from heat and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Spray a medium-sized baking dish with nonstick spray, and place bread cubes in it. Once veggie-broth mixture has cooled slightly, add Egg Beaters and butter. Pour mixture evenly on top of bread. Mix gently with a fork. Bread cubes should be moist, but not saturated. If necessary, add 1-2 tablespoons of water. Cover with foil and cook for 20 minutes. Remove foil and fluff/ rearrange stuffing. Return to oven (uncovered) for 10 - 15 minutes, or until top is golden brown. Serves 5.

Serving Size: 1 cup
Calories: 88
Fat: 1.5g
Sodium: 305mg
Carbs: 16g
Fiber: 4g
Sugars: 4g
Protein: 7g

* 1 Point! on weight watchers

**Nutritionals may vary depending on the bread you use.

The fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We


For Crust 2 cups Fiber One bran cereal (original) 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water 3 tbsp. Splenda No Calorie Sweetener, granulated 1 tsp. cinnamon

For Filling One 15-oz. can pure pumpkin (NOT pumpkin pie filling) One 12-oz. can evaporated fat-free milk 3/4 cup Splenda No Calorie Sweetener, granulated 1/2 cup fat-free liquid egg substitute (like Egg Beaters)1/4 cup sugar-free maple syrup 1 tbsp. pumpkin pie spice 1/2 tsp. cinnamon 1/8 tsp. salt Optional Topping: Fat Free Reddi-wip Directions: Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!


Serving Size: 1 slice Calories: 133 Fat: 3g Sodium: 236mg Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g POINTS® value 2*

Apple Crisp

POINTS® Value: 4Servings: 8Preparation Time: 15 minCooking Time: 75 minLevel of Difficulty: Easy

This dessert was devoured in minutes at our last recipe tasting. Great warm or cold. Even better with light vanilla ice cream.

4 large apple(s), peeled, cored, cut into 1/8-inch slices (6 cups sliced apples)
2 tsp fresh lemon juice
3/4 cup packed light brown sugar, divided
2 Tbsp Minute Tapioca, or other brand
1 tsp ground cinnamon
1/4 tsp ground nutmeg, or freshly grated nutmeg (fresh preferred)
1/2 cup all-purpose flour
4 Tbsp unsalted butter, melted
Preheat oven to 400ºF. Place rack in bottom third to middle of oven.
In a large bowl, toss together apple slices, lemon juice, 1/4 cup of sugar, tapioca, cinnamon and nutmeg; let stand for about 30 minutes.
Spoon apple mixture into an ungreased 9-inch square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 minutes.
Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 cup of sugar; mix until completely blended. Add melted butter; work in thoroughly with fingertips.
After pie has baked for 30 minutes, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 to 45 minutes. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving.

1 comment:

  1. I'm going to have to try a couple of these...they sound great! Thanks!!