Ingredients
2 cups frozen has browns
1 cup corn kernels
1 cup bell pepper strips
8oz raw turkey sausage, thinly sliced
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese
Preheat oven to 350.
Coat a medium baking dish with nonstick spray.
Place potatoes in baking dish, then vegetables.
Top with sausage.
In a small bowl, beat together eggs, milk, salt, and pepper.
Pour over sausage, then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes.
Cut into 6 pieces.
Sunday, January 8, 2012
South African Pumpkin Fritters
Ingredients
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
Bangin Good Shrimp
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Dragon's Breath Chili
Ingredients
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
White Chocolate Gingerbread Blondies
Ingredients
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
Oatmeal Raisin Cookies
Ingredients
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
Friday, November 25, 2011
Pumpkin Hazelnut Flaugnarde (Clafoutis)
*NOTE: This recipe comes directly from the Skinnytaste
blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts
Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.
Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.
Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.
*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.
Ingredients
3 eggs
2 egg whites
10 tbsp Splenda for baking (or sugar or light agave nectar)
1/2 cup flour
pinch salt
1 cup skim milk
2 tsp vanilla extract
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree
1/3 cup chopped, lightly toasted hazelnuts
Preheat oven to 425.
Spray a 9-inch pie plate with non-stick spray.
Add hazelnuts to dish.
Place eggs, egg whites, Splenda, milk, vanilla extract, cinnamon, nutmeg, ginger, and salt in a blender Or food processor or mix in a bowl by hand).
Blend until smooth.
Add pumpkin puree and blend well.
Add flour and pulse until well-combined.
Pour batter into pie dish.
Bake for 15 minutes.
Lower heat to 375 and bake another 15-20 minutes, until center is just set.
Cut into 10 sections and serve warm.
*NOTE: Recipe makes 10 servings at 4 Weight Watchers Points Plus per serving. If you leave out the hazelnuts (as I did when I made it), it is only 3 points per serving.
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