Broccoli & Cauliflower Salad

This is a fantastic low calorie tasty salad. I used to make the super fattening broccoli cauliflower with tons of mayo, sugar, sunflower seeds and tons of bacon. Delicious yes, but so fattening, you can eat such a tiny portion compared to this salad. The red wine vinegar is so good in this. It’s a nice make ahead salad but I wait until about an hour or two before serving time to add the dressing.

Broccoli & Cauliflower Salad

3 roma plum tomatoes

1 pound fresh broccoli florets, about 8 cups
1 small head of cauliflower, about 1/2pound
1/4 cup red onion, finely chopped
2 green onions, chopped
1/2 cup light mayonnaise
1/4 cup light sour cream
Salt and pepper, to taste
1/2 cup red wine vinegar
1 cup Splenda

Dice tomatoes, chop broccoli and cauliflower. Mix veggies together in a large bowl. Mix mayo, sour cream, salt and pepper, Splenda and red wine vinegar together in a small bowl. Add to veggies. Stir thoroughly and refrigerate for 1-2 hours, stirring often. Keeps in the fridge for about 24-36 hours nicely in my opinion.


Total calories = 791

13 loose filled cups

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Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here’s what you’ll need:
  • Preheat the oven to 350 degrees.
  • Chop an onion.
  • Brown the ground turkey.
  • Cook the spaghetti according to package instructions.
  • Add the onions to the ground turkey
  • Add the spaghetti sauce to the turkey to warm. 
  • In a separate bowl, pour the Parmesan cheese. 
  • Add the eggs or egg substitute.
  • Drain the spaghetti, add to the egg/cheese, and mix.
  • Pour into a coated 9 inch pan.
  • Spread the cottage over the spaghetti.
  • Add the meat mixture on top.
  • Pop in the oven for about 20 minutes.
  • Sprinkle Parmesan cheese on top.
Here’s what you’ll end up with:
The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.  The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn’t change a thing.
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GREEN CHILE TUNA CASSEROLE

 GREEN CHILE TUNA CASSEROLE
2-5 ounce cans tuna, REALLY well drained
2 cups cooked egg noodles
1 bunch green onions, sliced
1 can chopped green chiles, well drained
1 can Campbell’s cheddar cheese soup
1 cup whole milk
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup grated sharp cheddar cheese

  • Preheat oven to 375˚.
  • Blend together milk and soup until well blended.
  • Fold tuna, onions, green chiles, garlic, salt and pepper into soup mixture.
  • Fold in cheese.
  • Gently fold in egg noodles.
  • Pour into a generously greased baking dish.
  • Top with potato chips.
  • Bake for 30 minutes.
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Italian Style Green Bean Casserole

You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas?  Really, the only thing awesome about that casserole is the french fried onions on the top.  I could just eat those out of the can.
Well, maybe it’s time to start a new tradition and make THIS green bean casserole. 

You so don’t have to wait until the holidays to make this. I’ll be making it again no matter what the season.  These were amazingly delicious!  Creamy, cheesy and fresh! 
The only thing I would change is to cut the green beans in half.  I try to control portions and it was hard to cut a portion evenly with the large green beans.

Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm.  Place in 9 x 13 pan that has been sprayed with cooking spray. 

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 – 6 minutes.  Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 – 3 minutes. Whisk in milk, bring to a simmer but not boil.  Stir in cheese and turn off heat and stir until cheese is melted.  Season with salt and pepper to taste.  Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans.  Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese.  Sprinkle over casserole.  Bake for 25 minutes at 400 until bubbly and golden on top. 

Total calories = 2565 calories
8 servings = 321 calories per serving

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SHEPHERD’S PIE

Shepherd’s Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese

Directions:  
  • Peel and cube the potatoes; place in a large saucepan and cover with water.  Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender.  Add 1inch of water to another saucepan; add carrots.  Bring to a boil.  Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes.  Drain.
  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper.  Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
  • Drain the potatoes; mash with milk, butter and remaining salt.  Spread over meat mixture.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through. 

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange:  3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here’s what you’ll need:
  • Peel and cube the potatoes.
  • Slice up the carrots.
  • Dice up the onion.

  • Put the carrots in water to boil and soften.
  • Preheat the oven to 375 degrees.
  • Brown the meat.
  • Cook the potatoes, drain and add the butter.
  • Add the onion to the ground chicken.
  • Once the chicken is cooked through, add the carrots.
 
  • I decided to use a can of Italian-style diced tomatoes.  Add the tomatoes and the herbs.
  • Make the gravy.  If using jarred gravy, skip this step.
  • Add the gravy to the pot and let simmer for 5-6 minutes.
  • Pour into a greased baking dish.
  • Spread the mashed potatoes over the top.
  • Bake in the oven for 40-45 minutes.
Here’s what you’ll end up with:
Our Thoughts:
We love shepherd’s pie around this house and this one is no different.  The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. This is a perfect comfort food dish!
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Grilled Potato Rounds – Fire Day Friday

A simple side dish to go with just about anything.  These little babies are good in the winter, summer, spring, and fall.  And if you can’t dig your grill out this time of year, no worries, you can easily do these on an indoor stove top grill, or in a 425 degree oven (about the same amount of time, but keep an eye on them).  Either way you do it, this will definitely become a family favorite.



Grilled Potato Rounds
Created by Jenn’s Food Journey
Printable Recipe 
Ingredients:

1-2 russet potatoes (depending on the size)
extra-virgin olive oil (about 1-2 Tablespoons)
2 large garlic cloves
salt (I used either Kosher salt or sea salt)
black pepper

Directions:

Scrub potatoes under running water.  Slice into 1/4″ disks.  Place in a pot and cover with water.  Slice the garlic cloves into quarters and place in water with potatoes.  Over high heat, as soon as you start to see the water bubble (even just a little), set the timer for 5 minutes.  Immediately remove from the heat and run quickly under cold water.  Drain completely.  Cover potatoes with olive oil.  (I start with 1 Tbls and add until nicely covered.)  Season liberally with salt and pepper. (I sometimes use cayenne pepper or Italian seasoning too, depending on what I’m making.  The point is, you can use any seasoning you desire.)  Toss to combine.
On a preheated grill (medium-low to low), place the potatoes directly on the grates and grill for 15-20 minutes, turning frequently to reduce burning.  When finished, potatoes should be crispy on the outside and still nice and tender on the inside.  Remove from grill and season with more salt and pepper if necessary.  Enjoy!

 

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SEAFOOD CASSEROLE EXTRAODINAIRE

It’s ALMOST Christmas and Santa Claus is coming to town. If you have kids, or are just a big kid at heart, you can track Santa’s progress as he travels around the world on NORAD.

Merry Christmas everyone!

I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what the intended.

So here is their recipe as written:


BLEND IN THE BAYOU
8 ounces cream cheese
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and deveined
2 – 6 ounce cans crabmeat, drained and flaked
1 can cream of mushroom soup
3/4 cup cooked rice, prepared
4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers
  • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
  • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Combine crackers crumbs and cheese. Sprinkle over top.
  • Bake, uncovered 25 minutes or until bubbly.
and here is the new recipe as made and enjoyed and savored as the plates were licked clean!














SEAFOOD CASSEROLE EXTRAODINAIRE

inspired by Taste of Home’s Blend in the Bayou

8 ounces cream cheese
3 tablespoons butter, divided
1 large bunch green onions, chopped

4 large mushrooms, chopped 2 cloves garlic, minced

1 – 8 ounce package crabmeat, chopped & flaked
2 – 6 ounce cans white albacore tuna, drained and flaked
1 can cream of celery soup or soup substitute
3/4 cup cooked rice, prepared
1 teaspoon sea salt
1 teaspoon hot pepper sauce
1/2 teaspoon chili pepper
3/4 cup shredded cheddar/jack cheese
1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)
  • Preheat oven to 350 degrees.
  • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
  • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Sprinkle crackers over top.
  • Bake, uncovered 25 minutes or until bubbly. 
  • Sprinkle with cheese and bake 5 minutes more.
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CHICKEN POT PIES

CHICKEN POT PIES
6 cups shredded chicken (2 rotisserie chickens)*
2 medium onions, chopped
2 tablespoons vegetable oil
3 celery stalks
1 small bag baby carrots
1 small bag frozen green beans or 1/2 pound fresh, cleaned and cut
2 cups chicken broth
12 oz. evaporated milk
1/3 cup butter
1/2 cup + 1 tablespoon Wondra flour
3/4 teaspoon thyme
1/4 cup cooking sherry
1/8 cup parsley
salt and pepper to taste

  • Separate chicken from fat and bones and set aside. 
  • Heat oil in dutch oven. 
  • Saute’ onions and celery until just tender. 
  • Transfer to a large mixing bowl and toss with chicken. 
  • Mix together chicken broth and milk and microwave until steamy, 2-3 minutes. 
  • In a large sauce pan melt butter. When foamy stir in flour, parsley and thyme until golden. 
  • Gradually whisk in the hot milk mixture. 
  • Bring to a simmer and cook until thick. 
  • Turn off heat and stir in sherry, salt and pepper to taste. 
  • Stir in chicken mixture and vegetables. 
  • Divide into 6-8 small French white Pyrex round baking dishes. 
  • Cover with lids and freeze.
  • When ready to bake, thaw and bring to room temperature. 
  • Cover with pie crust** and bake at 400 degrees for 30-35 minutes or until golden brown. 

With this recipe you don’t end up with a bottom crust, but just think of how many calories you’re saving.

*I usually make this when my local market has a buy one get one free on the rotisserie chickens.

**Pillsbury pie crust from the dairy section will make 2 pot pies with left over pieces for decorative leaves. Unfold a sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the dough out gently. Measure the diameter of the pot pie bowls, and cut out dough rounds that are slightly larger in diameter. Repeat until you have made all the necessary tops. Whisk an egg in a small bowl. Lay the dough rounds on top of the pot pies. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

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RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup.

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.
**I love to substitute Keebler buttery garlic club crackers and add a few cloves of garlic!
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STEWED TOMATO CASSEROLE

In my mind I have this vision of a dish grams made with okra, stewed tomatoes and toast. I wanted to recreate it. It doesn’t appear to have been written down anywhere. I’m sure she used stale white bread too, but since I can’t find a copy anywhere, I’m writing my own version. Do you know how hard it is to find okra here in the west?

1 can stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup shredded mozzarella cheese
salt and pepper
bread
butter

  • Preheat oven to 375 degrees.
  • Spray casserole dish with PURE.
  • Layer shallots on bottom, then sugar snap peas and garlic.
  • Pour stewed tomatoes over top.
  • Generously salt and pepper.
  • Sprinkle cheese even;y over the tomatoes.
  • Butter both sides of the bread and cut into chunks.
  • Layer the chunks of bread randomly on top of cheese.
  • Bake uncovered for 30 minutes.

The best thing about the leftovers is you can top it all over again with cheese and toast pieces and it tastes just like the first time!






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