by Guest | Nov 17, 2021 | Recipes
Prep Time: 10 minutes
Ingredients:
- 8 oz light cream cheese (softened)
- 30 mini-nilla wafer cookies
- ¼ cup light sour cream
- ¼ Splenda sugar blend
- 1 egg
- ½ tsp vanilla extract
- ¾ cup canned pure pumpkin
- ½ tsp ground cinnamon
- 1 pinch ground nutmeg
Directions:
- Preheat oven to 350 degrees
- Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
- In a medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
- Fill each muffin cup with pumpkin-cream cheese mixture.
- Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
Photo Source: Peter Papoulakos
Recipe Source: Diabetes Food Hub (https://www.diabetesfoodhub.org/recipes/mini-pumpkin-tarts.html?home-category_id=20)
by Guest | Nov 10, 2021 | Recipes
Prep Time: 45 minutes
Ingredients
- ⅓ cup dried bulgur
- 1 cup boiling water
- ½ pound Brussels sprouts (2 cups)
- ½ cup dried cranberries
- ¼ cup chopped nuts (any type)
- ¼ cup orange juice
- 2 Tablespoons vegetable oil
- 2 Tablespoons vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
- Wash hands with soap and water.
- Cover bulgur with boiling water and let stand until soft, about 30 minutes. Pour off any excess water.
- Rinse and trim Brussels sprouts. Cut in half lengthwise then slice crosswise into thin strips.
- In a large bowl combine bulgur, Brussels sprouts, cranberries and nuts.
- In a small bowl or jar with a lid, combine orange juice, oil, vinegar, salt and pepper. Mix or shake well. Pour dressing over salad and serve.
- Refrigerate leftovers within 2 hours.
Notes
- No nuts? Use sunflower or pumpkin seeds.
- No dried cranberries? Use any type of dried fruit.
Recipe & Photo Source: https://www.foodhero.org/recipes/brussels-sprouts-cranberry-and-bulgur-salad
by Guest | Nov 3, 2021 | Featured, Recipes
Prep Time: 5 minutes
Cook Time: 2 hours
Ingredients
- 64 ounces 100% apple juice (8 cups)
- 32 ounces water (4 cups)
- 2 oranges
- 12 whole cloves
- 2 allspice peppercorns
- 6 cinnamon sticks
Directions
- In a 4 quart stock pot, add apple juice, water, oranges (cut in half) and all the spices.
- Bring to a boil and simmer for 2 hours.
- Serve hot and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
Spices sold in the bulk section may be less expensive than packaged and you can just buy the amount you want.
Recipe & Photo Source: https://foodhero.org/recipes/hot-apple-orange-cider
by Guest | Oct 27, 2021 | Recipes
Ingredients:
- ¼ cup butter
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon curry powder
- ½ teaspoon salt
- 1/8 to ¼ teaspoon ground coriander
- ¼ teaspoon or less crushed red pepper
- 3 cups chicken broth
- 1 (16 ounce) can Solid Pack Pumpkin (plain, not spiced)
- 1 cup half and half (light cream)
- Sour cream and chives (optional)
Directions:
- In a large saucepan, melt butter and sauté onions and garlic until soft.
- Add curry powder, salt, coriander, and red pepper and cook for 1 minute.
- Add broth and boil gently (uncovered) for 15 – 20 minutes.
- Stir in pumpkin and half and half and cook for 5 minutes.
- When cool, pour into blender container, cover and blend until creamy
- Reheat and serve with a dollop of cream and chopped chives, if desired.
Notes:
- For a thicker soup, try using less broth.
- Any milk or evaporated skim milk can be used instead of half and half cream to provide more protein and fewer calories.
Recipe Source: Janet Riedel
by Guest | Oct 20, 2021 | Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 2 pounds winter squash (try acorn, butternut, delicata, or others)
- 3 Tablespoons brown sugar
- ¼ teaspoon each salt and pepper
Directions
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Lightly grease the foil.
- Rinse the squash, cut in half and scoop out seeds. Cut squash into 1-inch thick slices and lay on baking sheet.
- In a small bowl, combine brown sugar, salt and pepper. Sprinkle squash with half the seasoning mixture.
- Bake until sugar has melted, about 4 to 6 minutes. Remove baking sheet from oven and turn squash slices over. Sprinkle remaining seasoning mixture over squash and return to the oven. Bake until squash is tender, about 15 to 20 minutes. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Try adding other seasonings such as cinnamon, nutmeg, cayenne or cumin.
Recipe and Photo Source: https://www.foodhero.org/recipes/glazed-squash
by Guest | Oct 13, 2021 | Lunch & Snack Recipes, Recipes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
- 1 egg, beaten
- ½ cup applesauce
- 1 ½ cups nonfat or 1% milk
- 1 teaspoon vanilla
- 2 Tablespoons vegetable oil
- 1 apple, chopped (about 1 ½ cups)
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Topping
- 2 Tablespoons packed brown sugar
- 2 Tablespoons chopped nuts (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 375 degrees F. Lightly oil an 8×8-inch baking dish.
- Combine the egg, applesauce, milk, vanilla and oil in a bowl. Mix in the apple.
- In a separate bowl, mix the rolled oats, baking powder, salt and cinnamon. Add to the liquid ingredients and mix well.
- Pour mixture into baking dish, and bake for 25 minutes.
- Remove from oven and sprinkle with brown sugar and (optional) nuts.
- Return to oven and broil for 3 to 4 minutes until top is browned and the sugar bubbles.
- Serve warm. Refrigerate leftovers within 2 hours.
Notes
- Substitute other fruit for the apple. Try bananas, pears, blueberries or a mixture.
- Serve warm topped with vanilla yogurt.
Recipe & Photo Source: https://www.foodhero.org/recipes/apple-spice-baked-oatmeal
