Crustless Pumpkin Pie

by Guest | Nov 24, 2018 | Recipes

Recipe Source: Recipe and photo from www.FoodHero.org
 
Number of servings: 8 slices
Time for preparation (including preparation and cooking): 1 + 1/2 hours
 
Ingredients:
3⁄4 cup sugar
2 eggs
1⁄2 cup Master Mix or baking mix*
1 can (15 ounce) pumpkin
1 can (12 ounce) nonfat evaporated milk
3 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla
 
Directions

1. Preheat oven to 350 degrees F. Lightly oil or spray a 9-10” pie plate.
2. Combine all ingredients in a medium bowl or a blender.
3. Beat 2 minutes with mixer until smooth or blend one minute on high.
4. Pour into pie plate.
5. Bake 55-65 minutes, or until knife inserted into center comes out clean.
6. Cool slightly and refrigerate. Serve cold.
7. Refrigerate leftovers within 2 hours.

Notes

• If you don’t have baking mix on hand, substitute 1/2 cup flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt and 1 1/2 teaspoons oil.
• No pumpkin pie spice? Use 2 teaspoons cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon nutmeg.
• Serve with whipped topping or low fat vanilla yogurt.

Roasted Green Beans

by Michelle | Nov 15, 2018 | Recipes

Recipe Source: Recipe and photo from www.FoodHero.org
 
Number of servings: 6
Time for preparation (including preparation and cooking): 35 min
 
Ingredients:
1 pound fresh green beans
1 Tablespoon olive oil or vegetable oil
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
 
Directions

1. Snap the ends off the green beans and rinse the beans in water.
2. Lay the green beans on a metal baking sheet.
3. Drizzle the oil, salt and pepper over the beans. Toss to coat.
4. Roast in a 425 degree oven for 15 to 18 minutes. Stir the beans a couple times while roasting.
5. Refrigerate leftovers within 2 hours.

Ginger Almond Asparagus

by Michelle | Nov 9, 2018 | Recipes

Recipe Source: Recipe and photo from www.FoodHero.org
 
Number of servings: 2
Time for preparation (including preparation and cooking): 10 min
 
Ingredients:
3⁄4 pound asparagus, washed and trimmed (2 1/2 cups sliced)
1 teaspoon oil
3 Tablespoons slivered almonds
1⁄4 teaspoon salt
  Pinch of black pepper
1⁄4 teaspoon sugar
1⁄8 teaspoon ginger powder
 
Directions
 

1. Slice the asparagus diagonally into pieces about ¾ inch long.
   2. Heat oil in a large skillet over medium heat. Add remaining ingredients. Stir and sauté until asparagus is a brighter green, 3-5 minutes.
   3. Reduce heat to medium-low; cover and cook until the asparagus is just fork-tender. Avoid overcooking. Shake the pan occasionally to prevent sticking or burning.
   4. Refrigerate leftovers within 2 hours.

Asian Beef and Noodles

by Michelle | Nov 1, 2018 | Recipes

Recipe Source: Recipe and photo from www.FoodHero.org
 
Number of servings: 6
 
Time for preparation (including preparation and cooking): 25 min
 
Ingredients:
1⁄2 pound lean ground beef (15% fat)
2 cups water
2 packages oriental flavor instant ramen-style noodles, broken into small pieces
16 ounces frozen Asian-style vegetables, or any other frozen vegetables
2 green onions, thinly sliced
1 Tablespoon fresh ginger or 1/4 teaspoon ground ginger
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
 
Directions

1. In a large skillet over medium-high heat (350 degrees in an electric skillet), brown ground beef and cook until no longer pink. Drain fat.
2. Add 2 cups of water and ONE seasoning packet to cooked beef and mix well.
3. Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat.
4. Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally.
5. Refrigerate leftovers within 2 hours.

Fresh Veggie Pizza

by Michelle | Oct 18, 2018 | Recipes

Recipe and photo from www.FoodHero.org
 
Number of servings: 32
Time for preparation (including preparation and cooking): 15 min
 
Ingredients:
1 package low-fat crescent rolls
4 ounces nonfat cream cheese
1⁄4 cup nonfat mayonnaise
1⁄2 cup nonfat sour cream
1⁄2 teaspoon dried basil (or thyme)
1⁄2 cup broccoli, chopped
1⁄2 cup cauliflower, chopped
1⁄4 cup green pepper, finely chopped
1⁄2 cup carrot, finely chopped
1⁄3 cup low-fat shredded cheddar cheese
 
Directions

1. Heat oven to 350° F.
2. Unroll the crescent rolls and place them on a baking sheet to bake. Bake for 10 minutes.
3. Mix together the cream cheese, mayonnaise, sour cream and basil until smooth.
4. Spread mixture on the cooled crescent rolls.
5. Sprinkle the chopped vegetables and shredded cheddar cheese on top of the cream cheese mixture. Serve immediately.
6. Refrigerate leftovers within 2 hours.

Notes

• Try substituting whole wheat flour tortillas for crescent rolls.
• Use vegetables that are in season and lower in cost.