Apple Pie Cookies
Prep Time 25 minutes
Cook Time 20 - 25 minutes
Servings 1 dozen
6 green apples
1 package refrigerated pie crust (2 crusts)
5 ounces caramel sauce
1/4 cup sugar
1/4 teaspoon nutmeg
1) Preheat the oven to 350 Fahrenheit. Line a cookie sheet with parchment and non stick spray; set aside.
2) Remove pie crusts from refrigerator so they warm up slightly. This will make them easier to work with.
3) Peel the skin off the green apples, discard. Continue peeling so you have bunch of white peels in your bowl.
4) Dust work area with flour and slightly roll out crusts. From one pie crust, cut out circles for the cookies. Cut other crust into 1/2" strips.
5) Place round pie crusts on cookie sheet. Spread a thing layer of caramel sauce on each cookie, followed by a pile of white apple peels. Using the 1/2” strips, create a tic-tac-toe lattice pattern over each cookie.
6) Beat egg in bowl and add sugar and nutmeg until well blended. Brush cookies with egg wash.
7) Sprinkle cookies with cinnamon. Use more or less cinnamon depending on your preference.
8) Bake for 20 - 25 minutes, or until cookies are a golden brown. Remove from oven, allow to cool for 5 minutes, serve and enjoy!
Stuffed Pepper Soup
Serve 6 (or 3 hungry bikers)
398 cals 5.6g fat (1.9g saturated) (without cheese)
1lb LEAN ground beef
1 lg onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)
In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
Meanwhile dice your peppers into small ½" pieces, set side
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
Serve with cheese on top (optional)
Granny’s Cocoa Cream Pie
It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like :0 Or use the left over egg whites for a meringue topping!
Chocolate Peppermint Meringue Cookies
Studded with both chocolate and peppermint, these meringues are the stuff sugar plum dreams are made of. Better yet, because meringue cookies do not require flour, they are lower in carbohydrates than most cookies. (Do not eliminate the sugar entirely as the cookies will not dry out properly).
3 large egg whites (room temperature)
1/8 teaspoon cream of tartar
6 tablespoons Splenda Sugar for Baking or 6 tablespoons EACH Splenda granulated and granulated sugar
6 tablespoons mini-chocolate chips
3 tablespoons crushed sugar-free peppermint candies (about 6)
1. Preheat the oven to 225 degrees.
2. Line a cookie sheet with either parchment or foil.
3. Place egg whites in a grease free bowl. Add cream of tartar and beat until frothy. Slowly beat in Splenda Sugar for Baking or Splenda granular and sugar 1 tablespoon at a time until egg whites are stiff. Fold in chocolate chips and peppermint with a spatula or spoon.
4. Drop the cookie mixture using a tablespoon onto cookie sheet, lifting the spoon to create rounded mounds. Do not spread batter.
5. Place in oven and bake one hour or until dry to touch and easy to remove from pan.
Serves 24 (1 cookie)
Calories 30; Fat 1 gram (0 saturated); Carbohydrate 6 grams (sugar 8 grams); Fiber 0 grams; Protein 1 gram; Sodium 30 milligrams
Diabetic Exchange = 1/2 Other Carbohydrate
3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries
Pre-bake a 10" pie shell
Line bottom of pie shell with the sliced strawberries. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries and refrigerate until set. Serve with whipped cream.
Low Fat Pumpkin Panna Cotta
Panna cotta is a creamy, custard-like dessert. This panna cotta recipe is pumpkin-flavored - perfect for the upcoming holidays! It's even pre-portioned for you in ramekins to help you with portion control.
This Recipe Serves 8. Prep Time: 15 minutes
1 cup skim milk
¼ cup Splenda Brown Sugar Blend
½ cup low-fat buttermilk
1 envelope unflavored gelatin
½ cup non-fat, plain Greek yogurt
1 15-oz can pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
8 4-oz. ramekins (or other dessert cups)
½ cup fat free whipped topping
1. Whisk together milk, Splenda Brown Sugar, low-fat buttermilk and unflavored gelatin in a medium saucepan off the heat. Let it sit for 5 minutes.
2. In a medium bowl, whisk together Greek yogurt, pumpkin and pumpkin pie spice. Set aside.
3. Place milk and gelatin mixture on the stovetop over medium heat. Stirring frequently, heat until milk just begins to bubble. Do not boil.
4. Add hot milk mixture to pumpkin mixture and whisk until smooth and combined.
5. Divide pumpkin mixture evenly among 8 4-oz ramekins or dessert cups and refrigerate for at least 1 hour (best if overnight).
6. To serve, top each panna cotta with 1 Tbsp. fat free whipped topping.
Chef Tip: You can make your own pumpkin pie spice mix by combining 1 1/2 teaspoons cinnamon with ¼ teaspoon nutmeg and ¼ teaspoon allspice. Be sure you are buying canned pumpkin for this recipe, not pumpkin pie filling.
Nutritional Facts - Serving Size: 1 ramekin
· Calories 75
· Carbohydrates 14 g
· Protein 4 g
· Fat 0 g
· Saturated Fat 0.2 g
· Cholesterol 0 mg
· Sodium 40 mg
· Dietary Fiber 2 g
Photo: Low-Fat Pumpkin Panna Cotta. PNC Photography: Photographer: Peter Papoulakos
Sage Stuffing uses whole grain bread, omega-3 rich walnuts, and cranberries to give it a holiday twist.
This Recipe Serves 12. Prep time: 15 minutes. Cook time: 1 hour.
30 slices (1-ounce each) day-old whole-grain bread, crusts removed, cut into small cubes
1 tablespoon olive oil
1 large onion, chopped
3 large celery stalks, chopped
1/3 cup coarsely chopped walnuts
1/2 bunch fresh sage, stems removed, coarsely chopped
3 cups hot low-fat, reduced-sodium chicken broth
1 egg, lightly beaten
1/2 cup dried cranberries or dried cherries, coarsely chopped
Kosher salt and fresh-ground black pepper to taste
1. Preheat the oven to 375⁰ F. Add the bread to a large bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and celery, and sauté for 3 minutes. Add the walnuts and sauté for 2 minutes. Add in the sage and cook for 1 minute.
3. Add the onion-sage mixture to the bread. Pour the hot chicken broth and egg over the onion-sage, and mix well (until moist). Add in the cranberries or cherries. Season well with salt and pepper. Add the mixture to a large casserole dish, and sprinkle with paprika. Bake for about 40-45 minutes, or until the top is browned and crusty.
Nutritional Facts - Serving Size: 1/2 cup
· Calories 190
· Carbohydrates 28 g
· Protein 8 g
· Fat 6 g
· Saturated Fat 0.9 g
· Cholesterol 20 mg
· Sodium 385 mg
· Dietary Fiber 5 g
Looking for the perfect turkey recipe to use on Thanksgiving Day? Look no further
This Recipe Serves 12. Prep Time: 25 minutes; Cook Time: At least 1 hour and 20 minutes
5 teaspoons unsalted butter, softened
3 teaspoons fresh minced sage, divided
3 teaspoons fresh minced thyme, divided
3 teaspoons fresh minced rosemary, divided
Kosher salt and freshly ground black pepper to taste
1 ½ cups low-fat, reduced-sodium chicken broth
1 cup dry white wine
1 (5-pound) turkey breast, skin on, washed and patted dry
1. Preheat the oven to 350 degrees F. Line a large roasting pan with foil. Set a rack inside the roasting pan and coat it with cooking spray. Set aside.
2. In a small bowl, combine the butter with 2 teaspoons each of the sage, thyme, and rosemary, plus salt and pepper. Reserve the remaining 1 teaspoon of each of the herbs.
3. In a small saucepan, combine the chicken broth and wine, and bring to a gentle boil. Add the reserved herbs and lower to a simmer.
4. With your hands, separate the turkey breast skin from the breast meat, creating a pocket without removing the skin. Rube the butter herb mixture all over the breast meat. Place the skin back down on the breast.
5. Set the turkey on the prepared rack in the pan. (You can also add veggies like peeled carrots, peeled parsnips, onions, or small potatoes to the pan; they will cook along with the turkey.) Roast the turkey for about 1 hour, 20 minutes to 1 hour, 40 minutes until the internal temperature reaches 170 degrees F and the juices run clear. Baste every 15-20 minutes with the mixture of chicken broth and white wine.
6. Remove the turkey from the oven, cover loosely with foil, and let stand for 15 minutes before slicing. Discard the skin and serve.
Nutritional Facts - Serving Size: 3 ounces (skinless)
· Calories 165
· Carbohydrates 0 g
· Protein 33 g
· Fat 2.5 g
· Saturated Fat 1.4 g
· Cholesterol 95 mg
· Sodium 75 mg
· Dietary Fiber 0 g