Sausage Hash with Apples and Sage

OMG this was DELICIOUS!! Original recipe here.
It's quite breakfast/brunch-y. Here's how I made it:

Ingredients:
1 T oil, divided (I use them fairly interchangeably at the moment... today it was canola.)
1/2 tsp onion powder
1 Field Roast Meat Co. Vegetarian Italian Sausage (3.25 oz)
4 oz potato, cut into 1/2" dice
2 oz apple, cut into 1/2" dice
1/2 T Woodstock Farms Organic Tomato Ketchup
3/4 tsp Dijon mustard
1/8 tsp rubbed sage
3/4 tsp dried parsley
salt and pepper to taste

Directions:
1. Heat oil over medium heat. Crumble sausage, sprinkle with onion powder, and cook, stirring often, until browned. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and1/2 T  water.
3. Return sausage to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Makes 1 serving.

Nutritional Information:
Note: Yes, you can reduce this by 120 calories and
14g of fat by using non-stick spray instead of oil.
Personally, I am not opposed to the good fats in oils.
Calories: 500
Fat: 24g
Saturated: 2g
Carbs: 42g
Fiber: 7g
Protein: 27.5g

Ratings:
Kristen: 4.5
Dave: 3.5

Apple Pie

I got this recipe from my mom. Well, I changed it just a little.

Ingredients:

CRUST:
2 c flour
3/4 c Crisco (or any combination of crisco and butter, or just butter)
1/4 tsp salt
8-10 T ice cold water

PIE FILLING:
6 apples (assorted), cored and chopped (no need to peel)
1/2 c sugar
4 tsp flour
1/4 tsp each nutmeg and cloves
3/4 tsp cinnamon

Directions:
Pulse crisco, flour, and salt in a food processor until crumbly (or cut together with knives). Add the water 1 T at a time until the mixture becomes more doughy (but not too doughy). [Note: When I have made this before I've cut the flour/salt and crisco together with knives and used 8-10T of water. This is the first time I've made it with a food processor and I think it only took 4T of water.] Wrap in plastic and refrigerate at least 1 hour. (This makes 2 pie crusts... a top and a bottom. If you only need 1, like for pumpkin pie, halve the recipe. I divide it in 2 before refrigerating.)

Mix together all filling ingredients.

Roll out pie dough and place in pie pan. Pour in filling, and top with the other crust. (Leave as one whole piece, or cut into strips for a lattice crust.)

Wet the top crust slightly with cold water (use your fingers) and add additional sugar/cinnamon/nutmeg/cloves.

Bake at 425 for 15 minutes. Lower temperature to 350 and continue baking for 45 more minutes.

Makes 8 slices.

Nutritional Information:

Calories: 380

Fat: 18.5g

Saturated: 4.5g

Carbs: 51g

Fiber: 3g

Protein: 3.5g

Vegetarian Stew

Original recipe is here. I changed it slightly just based on what I had. Here's what I did.

Ingredients:
2 c apple cider
2 c vegetable broth
1 butternut squash, peeled and chopped into large chunks
4 apples, cut into large chunks
1 parsnip, sliced
4 ribs of celery, sliced
2 potatoes, chopped into large chunks
2 sweet potatoes, peeled and chopped into large chunks
5 small carrots, peeled and sliced
1 red onion, sliced into large chunks
2 garlic cloves, minced
salt and pepper, to taste

Directions:
Combine all ingredients in a crock pot. Cook on high for 3-4 hours.
Makes 12 1-cup servings.

Nutritional Information:
Calories: 152
Fat: 0.3g
Carbs: 38g
Fiber: 5g
Sugar: 6g
Protein: 3g

I also sprinkled my individual bowl with cinnamon and nutmeg. Yum!

Fruit Smoothie

Made this smoothie tonight!

Ingredients:
6 oz Meijer Organics strawberry low fat yogurt
1/2 c Almond Breeze Milk, Original
1 c frozen berries (strawberries, raspberries, blueberries & blackberries)

Directions
Combine ingredients in blender and blend.

Nutritional Information: (whole recipe, but Dave and I split it)
Calories: 300
Fat: 3.5g
Saturated Fat: 0g
Carbs: 62g
Protein: 8g

Ratings:
Kristen: 4.5

Blueberry Muffins

This is from my Betty Crocker cookbook. They are topped with streusel. I've made them that way before and they're really good!! I decided to make them without this time, but I'll give you the recipe with the streusel included. (Calorie information from Betty Crocker.)

Ingredients:
Streusel Topping, if desired
3/4 c milk
1/4 c vegetable oil
1 large egg
2 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 c fresh, canned (drained) or frozen blueberries

Streusel Topping:
1/4 c all-purpose flour
1/4 c packed brown sugar
1/4 tsp ground cinnamon
2 T firm butter or stick margarine

Directions:
Heat oven to 400F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Make Streusel Topping: Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
Beat milk, oil and eggs in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 T topping.
Bake 20-25 min or until golden brown. If baked in greased pan, let stand about 5 min in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.

Nutritional Information:
Calories: 170
Fat: 6g
Saturated Fat: 1g
Carbs: 27g
Protein: 3g

Ratings:
Kristen: 4
Dave: 4

Blueberry Pancakes

http://www.joyofbaking.com/breakfast/Pancakes.html

Ingredients:
1 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 T sugar
1 egg
1 c milk, 1%
2 T butter
4 oz blueberries

Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the egg, milk, and melted butter and whisk until just combined. The batter should have some small lumps. Make sure you do not overmix the batter or the pancakes will be tough.
Other than that, I am not going to tell you how to make pancakes. :) Add the blueberries before flipping.
Makes 4 servings.


Nutritional Information:
Calories: 236
Fat:7.3g
Saturated: 4.3g
Carbs: 36.2g
Protein: 6.7g

Ratings:

Kristen: 4.5

Dave: 4

Island Quesadillas

The original recipe (from Kraft) is here. I forgot to take a picture, but if you look at the site, that is what it looks like! Here's how I made it:

Ingredients:
1-1/3T Olde Cape Cod All Natural Olive Oil & Basil Sun Dried Tomato Dressing
1 garlic clove, minced

1 whole mango, peeled, chopped (82g)

1/2 medium green pepper, chopped (77g)

1/3 tsp. ground cinnamon

1 svg (75g) Nasoya extra firm tofu or 4 oz chicken

4 Don Marcos Stone Ground Corn Tortillas, 6"

2 wedges Laughing Cow Light Original Swiss Cheese

1 oz Ilchester Applewood Smoked Cheddar, shredded

Directions:

Heat dressing in medium skillet on medium-high heat. Add garlic, mango, pepper and cinnamon; cook 3 min. stirring often. Add chicken or tofu; cook 10 min. or until cooked through for chicken, or 5 min for tofu, stirring often. Remove mixture from skillet; keep warm. Spread 1/2 of the Laughing Cow wedge cream on each tortilla. Spoon warm chicken/tofu mixture evenly on half of each tortilla; top each evenly with cheese. Fold in half.
Heat skillet sprayed with cooking spray on medium-high heat. Place quesadillas in skillet; cook 2 min. Turn over; cook 2 min. or until cheese melts and edges are lightly browned.
Makes 2 servings (2 quesadillas each).

Nutritional Information: (For tofu, which is 80 cal/svg, 4g fat, 2g carbs, 8g protein.)
Calories: 327.4
Fat: 12.9g
Saturated Fat: 5.1g
Polyunsaturated Fat: 1.3g
Monounsaturated Fat: 0.5g
Cholesterol: 28.5mg
Sodium: 455.5mg
Potassium: 71.8mg
Carbs: 38g
Fiber: 3.9g
Sugar: 9g
Protein: 14.7g

Ratings:
Kristen (with tofu): 4
Dave (with chicken): 4

Banana Split Cheesecake Squares

Ingredients:

1 c chocolate graham cracker crumbs (about 5 sheets)
3 T butter (imperial 1/3 less fat)

3 pkg (8 oz each) fat free cream cheese

3/4 c sugar

1 t vanilla

3/4 c egg substitute

1 ripe banana, mashed

Sliced strawberries, bananas and pineapple for topping

Directions:
Preheat oven to 350F. Mix graham cracker crumbs and butter; press firmly onto bottom of 13x9" baking pan.
Mix cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg substitute gradually, mixing on low speed after each addition just until blended. Stir in mashed bananas. Pour over crust.
Bake 30 min or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve topped with the sliced strawberries, bananas and pineapple. Store leftover cheesecake in refrigerator.

Nutritional Information:

(Based on 18 squares before fruit topping):
Calories: 110
Fat: 1.5g
Saturated Fat: 0.5g
Carbs: 15g
Protein: 6.5g

Ratings:
Kristen: 3.5
Dave: 4.75 (apparently a 5 has to be mind-blowing)

The amount of fruit shown adds about 15-20 calories. I didn't include in the info because I added the fruit individually to each slice rather than put it on the whole thing at once, so that it doesn't soak into the cheesecake while it waits to be eaten. I would not eat this cheesecake recipe WITHOUT fruit though... the fruit is what makes it a banana split!

Pineapple Sweet & Sour Chicken

Ingredients:
1 c Minute brown rice, uncooked
8 oz can pineapple chunks
1/2 T vegetable oil
1/2 medium green bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
1/4 c mushrooms, sliced
1/2 lb chicken tenderloins, cut into 1" pieces
1/2 c sweet & sour sauce
1 T less sodium soy sauce

Directions:
Prepare rice according to package directions.
Drain pineapple; reserve 2 T juice.
Heat oil in a medium skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are crisp tender. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve over hot cooked rice.
Makes 3 servings.

Nutritional Information:
Calories: 300
Fat: 4g
Carbs: 52g
Protein: 17g

Ratings:
Kristen: 4
Dave: 4

May add almonds and/or cashews in the future!

Polynesian Meatballs

Got this recipe on the back of my Minute Rice box!

Ingredients:
10 oz. crushed pineapple, divided
10 oz. ground turkey or chicken (I used extra lean, 97/3, Honeysuckle White ground turkey)
1 c Minute Brown Rice, uncooked
1/4 c teriyaki sauce, divided
1/8 c eggbeaters
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 T orange marmalade (I actually used apricot preserves b/c that is what I had!)

Directions:
Preheat oven to 350F.
Drain 1/4 c crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
Combine ground turkey or chicken, rice, 1/4 c pineaple, 1/8 c teriyaki sauce, eggbeaters, ginger and nutmeg in a large bowl. Combine.
Gently roll into desired meatball size; place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/8 c teriyaki sauce and orange marmalade in small saucepan. Heat to boiling. Reduce heat and summer, uncovered, 3-4 minutes.
Top cooked meatballs with sauce. Serve over hot cooked rice if desired.
Makes 4 servings.

Nutritional Information:
(Meatballs only, no additional rice)
Calories: 228.6
Fat: 3.2g
Saturated Fat: 0.6g
Carbs: 31.3g
Protein: 18.5g

Ratings:
Kristen: 3.5
Dave: 4.5

Caribbean Pork Stir Fry & Couscous

Ingredients:
12 oz boneless pork loin, cubed
1-2 T Caribbean-style rub, or make your own with:
------------1 tsp sugar
------------1 tsp onion powder
------------1/2 tsp cayenne pepper
------------1/2 tsp ground ginger
------------1/2 tsp ground allspice
------------1/2 tsp ground black pepper
------------1 tsp ground thyme
2/3 c uncooked whole wheat couscous (Hodgson Mill)
1/2 c Diet Cranberry Pomegranate Ocean Spray
1/2 c fat free, reduced sodium chicken broth
1/2 c pitted prunes (Sunsweet, 69g)
2 oranges, peeled and sliced (197g)
1 oz sliced almonds, toasted

Directions:
In a plastic bag, shake together the pork cubes and Caribbean spices to evenly coat the pork. Cook in a skillet- cover, stirring occasionally, until cooked through.
Meanwhile, mix the juice and chicken broth and microwave on high for 2 minutes. Add the couscous to the boiling liquid. Cover and let sit for 5 minutes. Fluff with a fork and mix together with fruit, almonds, and pork.
Makes 3 servings.

Nutritional Information:
Calories: 410
Fat: 8.5g
Saturated Fat: 1.5g
Carbs: 58.5g
Protein: 30g

Ratings:
Kristen: 4.5
Dave: 4

Apple Cobber/Baked Spiced Apples...

So, I set out to make this recipe by Hungry Girl.

Ingredients:
3 c peeled apple chunks, any sweet, not tart, variety (I used Fuji, and I didn't peel them)
1/2 c Fiber One bran cereal, original (I used Total)
2 sheets low-fat honey graham crackers
2 T fat-free liquid egg substitute
2 T no-sugar-added applesauce
3 T Splenda No Calorie Sweetener, granulated, divided (I used sugar)
2 T brown sugar, not packed
1 T cornstarch
2 tsp cinnamon, divided
1/2 tsp vanilla extract
1/4 tsp salt

Directions:
Preheat oven to 400F.
Combine 2/3 c cold water with brown sugar, cornstarch, 1/2 tsp of cinnamon, vanilla, salt, and 1 T sugar. Stir well.
In a medium-sized pot, combine apple chunks with this mixture. Heat the apple mixture over medium heat, stirring occasionally.
Once liquid thickens to a syrupy consistency and begins to bubble, reduce heat to low and cover. Allow to simmer for 5 min and then transfer mixture to a medium-sized baking dish. Set aside.
Next, break graham crackers into small pieces. Place graham pieces and cereal in a blender or food processor and grind to a breadcrumb-like consistency.
Transfer crumbs to a microwave-safe dish and add egg substitute, applesauce, 1-1/2 tsp of cinnamon and the remaining 2T of sugar. Stir well.
Microwave graham mixture for 1 minute. Use a fork to break up the mixture and then allow it to cool for a few minutes.
Transfer graham mixture to a food processor or blender and pulse until crumbly and uniform.
Evenly distribute graham topping over apple mixture. Place the dish in the oven and bake for 10 minutes. Allow cobbler to cool slightly before serving.
Makes 4 servings.

Nutritional Information:
Calories: 172
Fat: 1g
Carbs: 41g
Protein: 2g

But... as I said, that is what I SET OUT to do. Unfortunately something went wrong with the topping! The only thing I can think is that I did not have quite enough cereal (wet to dry ratio?) or did not let it cool long enough before putting it in the food processor. At any rate... it did NOT crumble. Have you ever seen those "litter box" cakes that people for some reason sometimes make?? Yeah, it was like that (NOT the litter part)... I put it on anyway hoping maybe it would melt over the apples, but when it came out... it didn't look any better. :( So I ditched the topping, which is why I labeled this "/Baked Spiced Apples".

Here's the nutritional information for what I actually ended up with:

Calories: 94
Fat: 0.3g
Saturated Fat: 0.1g
Carbs: 24g
Protein: 0.2g

Ratings:
Kristen: 3

The Big Apple French Toast Casserole

Another Hungry Girl recipe. I completely forgot to take a picture, and it's all gone! Sorry!

Ingredients:
8 slices light bread, cut into cubes (Meijer light wheat bread)
4 oz. FF cream cheese, room temperature (Philadelphia)
1 medium apple, diced (Mine was 185g)
1-1/4 c milk (1/2%)
1 c Egg Beaters
2 T sugar free syrup (Maple Grove Farms)
2 T butter, melted (Imperial 1/3 less fat)
1 tsp sugar
Optional: Additional sugar free pancake syrup, for dipping

Directions:
Preheat oven to 350F.
Spray an 8x8" baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
In a medium mixing bowl, combine all other ingredients. Mix with an electric mixer at medium speed until lump-free. Pour mixture over the bread and apple.
Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
Bake for 45 minutes until egg mixture is pretty firm and cooked through. (I cooked for 50 min.) Be sure not to overcook, as bread may burn. Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping.
Makes 4 servings.

Nutritional Information:
Calories: 232
Fat: 5g
Saturated Fat: 1g
Carbs: 35g
Protein: 17g
Nutritional information is without the optional additional syrup. I did use 2T of syrup, which added 15 calories and 6g of carbs.

Ratings:
Kristen: 3
Dave: 3.5

Baby Spinach Salad with Strawberries and Toasted Almonds

I got this recipe from sparkpeople.

Ingredients:
1/3 c sliced almonds
6 oz baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 tsp dijon mustard
1 tsp honey
3 T extra virgin olive oil

Directions:
Toast the almonds. I do this in stoneware in the microwave, 30 seconds at a time until done.
Whisk together the vinegar, mustard, honey and olive oil in a small bowl.
Toss together the spinach, toasted almonds, strawberries, and dressing.
Makes 4 servings.

Nutritional Information:
Calories: 176
Fat: 15.5g
Carbs: 8g
Protein: 2g

Ratings:
Kristen: 4
Dave: 3 (he likes his vinaigrettes with more vinegar and less oil)

Soft Serve Banana "Ice Cream"

From Spark Recipes

Ingredients:

Frozen Bananas, one per serving

Directions:

Place frozen bananas in the bowl of a food processor. Pulse several times to break into smaller pieces, then turn on and run for about five minutes, stopping occasionally to scrape down the sides of the bowl. The bananas will start to resemble soft serve in a few minutes. Transfer to a bowl and place in freezer for about 15 minutes, if you'd like, or serve immediately. (Makes one 1/2 cup serving per banana.)

Nutritional Information: (per 100g of banana)
Calories: 92
Fat: 0.5g
Carbs: 24g
Protein: 1g

Ratings:
Kristen: 4.5
Dave: 3.5

Stuffed Pork Loin with Dried Fruits & Spices

I found this recipe on prevention.com.

Ingredients:
For the pork loin:
3/4 c wild rice (Uncle Ben's Original Converted White Rice)
1-1/2 tsp olive oil (EVOO, I used 2 tsp total b/c my skillet is not non-stick)
1 c chopped onion (onion powder)
1/2 c chopped fennel or celery (celery)
1 clove garlic, minced (2 cloves)
1 tsp dried thyme
1/4 c madeira or defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/4 c chopped dried apricots
1/4 c chopped prunes
salt
ground black pepper
1 pork tenderloin, 1-1/2 lbs (1 lb, 10 oz)

For the sauce:
1 c defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/3 c apricot nectar or orange juice (Minute Maid OJ)
2 tsp dijon mustard (Meijer)
2 tsp cornstarch
2 T water

Directions:

To make the pork loin:
Cook the wild rice according to package directions.

Warm the oil in a large no-stick skillet over medium heat. Add the onions, fennel or celery, garlic, and thyme. Cook, stirring often, for 6-8 min, or until the onions are soft. Add the Madeira or broth and increase the heat to high. Cook for 1-2 min, or until the liquid is evaporated. Remove from heat and stir in the apricots, prunes and rice. Season with salt and pepper.

With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact. Using your fingers, push the meat back from the slit to create a "tunnel". From both ends, stuff the cavity with the rice mixure. Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.

Preheat the oven to 350F. Coat a large ovenproof skillet with no-stick pray (I used 1/2 tsp EVOO) and place over medium-high heat. Add the pork and cook for 3-5 minutes, or until browned on all sides. Transfer the skillet to the oven and cook for 25 min, or until the meat is only slightly pink on the inside (I cooked it for probably 40-50 min because I don't like pink!). Let stand for 5 min before slicing.

To make the sauce:
In a small saucepan, whisk together the broth, apricot nectar or orange juice and mustard. Bring to a boil over medium-high heat and cook for 2 min.

Place the cornstarch in a cup. Add the water and stir until smooth. Add to the saucepan and cook, whisking constantly, for 2 min or until thickened. Serve over the pork.

Nutritional Information: (based on 4 servings)
Calories: 416
Fat: 7g
Saturated Fat: 2g
Carbs: 49g
Protein: 40g

Rating:
Kristen: 4.5
Dave: 4.5

No-Bake Cherry Cheesecake

I don't know where this recipe came from- I cut it out of a magazine but there's no telling which one.

Ingredients:
1 pkg (11.1 oz) no-bake cheesecake mix (Meijer No-Bake Original Cheesecake Mix, 11.2 oz)
1/3 c butter, melted (Imperial 1/3 less fat)
2 T sugar
1-1/2 c cold milk (1/2%)
1 pkg (8 oz) cream cheese, softened (Philadelphia)
1 c confectioners' sugar
2 c whipped topping (Cool Whip)
1 graham cracker crust, 9" (Keebler Ready Crust, Graham)
2 cans (21 oz each) cherry pie filling (Meijer)

Directions:
In an ungreased 9" pie plate, combine cheesecake crust mix, butter and sugar; mix until the crumbs are moistened. Press onto the bottom and up the sides of the plate. Refrigerate.

In a mixing bowl, combine cheesecake filling mix and milk; beat on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar. Add to cheesecake mixture; beat well. Fold in whipped topping.

Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling.

Nutritional Information (1/8 of pie)
Calories: 364
Fat: 12.5g
Saturated Fat: 6g
Carbs: 55g
Protein: 4g

Rating
Kristen: 4.5
Dave: 4