This recipe was received from my Sister-in-law. She brought this tasty bread to the family Christmas gathering last weekend and it was awesome! Of course I had to ask her for the recipe!!
Might be kinda tough to make mine compare to hers as I can't get Jilberts Egg Nog around here. But I guess I will have to wait and see how mine turns out!! I am also trying to figure out how I can make it a little more Weight Watchers friendly, but since it has egg nog in it, I am thinking that is not going to happen!
Eggnog Bread
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract (I left this out since I don't have any)
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened. Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes. Remove from pan. Cool bread completely before slicing.
one 9x5 or three 3x5
I think one of the keys to this bread being so good is that it was made with Jilbert's eggnog
Tuesday, December 23, 2008
Thursday, December 4, 2008
Upside-down Pineapple Crush
This recipe was posted on a Hungry Girl newsletter and it looks awesome! I think I might have eveyrthing to make it even! If I do, it will be made tonight!
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
PER SERVING (1/8th of dessert, about 2/3 cup): 135 calories, 0.5g fat, 296mg sodium, 30g carbs, 0.5g fiber, 18.5g sugars, 2.5g protein -- POINTS® value 3*
Crushed pineapple, crushed cookies... this DESSERT is crush-worthy!
Ingredients:
One 20-oz. can crushed pineapple in juice (not drained)
1 large (6-serving) package fat-free sugar-free vanilla instant pudding mix
2 cups fat-free vanilla yogurt
1 cup Cool Whip Free, thawed
16 Reduced Fat Nilla Wafers, crushed
Optional Topping: Fat Free Reddi-wip
Directions:
In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt, and Cool Whip. Mix well.
Pour into a medium serving dish (a large pie pan works well).
Refrigerate for at least 1 hour, or until ready to serve.
Top dish evenly with crushed Nilla Wafers just before serving.
If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
MAKES 8 SERVINGS
Sunday, November 23, 2008
Cornbread Stuffing
Cornbread & Sausage Stuffing
From EatingWell Magazine November/December 2007
NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Directions:
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.
NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
From EatingWell Magazine November/December 2007
NUTRITION PROFILE:Low Calorie Low Cholesterol Low Sat Fat Heart Healthy Healthy Weight
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. To save time, look for already prepared cornbread from a local bakery or supermarket.
Makes 12 servings, scant 1 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy
1 pound sweet Italian turkey sausage (about 4 links), casings removed
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1/4 teaspoon salt
Freshly ground pepper to taste
2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
1 1/2-3 cups reduced-sodium chicken broth
Directions:
1. Preheat oven to 325°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes.
Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes.
Transfer the mixture to a large bowl.
Season with salt and pepper.
Add cornbread, parsley and sage.
3. Bring broth to a simmer in a small saucepan.
Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces).
Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet.
Spoon the stuffing into the prepared pan and cover with foil.
4. Bake the stuffing until thoroughly heated, about 25 minutes.
Serve warm.
NUTRITION INFORMATION:
Per serving: 237 calories; 9 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 29 g carbohydrate; 12 g protein; 3 g fiber; 609 mg sodium; 153 mg potassium.2 Carbohydrate ServingsExchanges: 2 starch, 1 medium-fat meat
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Just before serving, bake at 350°F until hot, about 30 minutes.
Monday, November 17, 2008
Save the Day Stuffing
Leave it to Hungry Girl to make a super stuffing that sounds super! I have continued on my quest for Thanksgiving recipes and came across this one in the same email that I got the cranberry sauce one!
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature 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.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family
Save-the-Day Stuffing
PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*
We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!
HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!
Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste
Directions:
For best results, leave bread uncovered at room temperature 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.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.
MAKES 5 SERVINGS
Saturday, November 15, 2008
To-Die-For Pumpkin Pie
Another Hungry Girl Recipe that I think I just might have to try! Pumpkin Pie is always popular in our house so why not try and make it a little healthier!!
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
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!
MAKES 8 SERVINGS
I have not tried this one yout, but will post my comments on it after I try it!
Ingredients:
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!
MAKES 8 SERVINGS
Thursday, November 13, 2008
Thanksgiving Eats and Treats, part 1
With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Monday, October 27, 2008
Slow Cooker Creamy Italian Chicken
Slow Cooker Creamy Italian Chicken
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
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