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Cranberry Pumpkin Bread

Cranberry Pumpkin Bread

1 3/4 C. flour
1 C. sugar
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 C. pumpkin, canned
1/4 C. margarine, melted
1/3 C. applesauce, unsweetened
1/2 C. egg substitute
6 oz. dried cranberries

Preheat oven to 350F. Lightly coat a bread pan with the nonstick spray. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and allspice. Using a separate mixing bowl, combine the pumpkin, margarine, applesauce and egg substitute. Add the pumpkin mixture to the flour mixture, and stir until the batter becomes moist. Gently fold in the dried cranberries. Pour the batter into the prepared bread pan. Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove the bread from the pan, and let it cool on a wire rack before serving.

Yield: 12 servings
Calories: 192
Fat: 5g
Fiber: 1g

Creamy Cranberry-Stuffed Celery

Creamy Cranberry-Stuffed Celery

1/4 C. Light Cream Cheese Spread
1/3 C. dried cranberries
4 stalks celery

Mix cream cheese spread and cranberries until well blended. Press evenly into hollow centers of the celery pieces. Cut each stalk crosswise into 4 pieces.

Yield: 4 servings, 4 pieces each
Calories: 80
Fat: 3g
Fiber: 2g

Valentine Cranberry Salad

Valentine Cranberry Salad

1 envelope. sugar free Jell-O (strawberry or cherry)
1 C. boiling water
1 T. lemon juice
1 C. coarsely ground cranberries
1 C. chopped celery
1/2 C. cold water

Add boiling water to gelatin. Stir until dissolved. Add cold water; chill until partly set. Add lemon juice, chopped cranberries and celery. Pour into decorative mold. Chill until set. Serve on lettuce.

Yield: 6 serving
Calories: 20
Fat: 0g
Fiber: 0g

Cranberry and Orange Tartlets with Spiced Crust

Cranberry and Orange Tartlets with Spiced Crust

Crusts:
1 1/2 C. graham cracker crumbs
2 T. brown sugar
3 T. butter, melted
1 T. water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Cooking spray

Filling:
1/2 C. (4 oz.) 1/3-less-fat cream cheese, softened
1/2 C. reduced-fat sour cream
3 T. granulated sugar
1/2 tsp. grated orange rind
Dash of ground cloves

Topping:
1 C. fresh orange juice (about 2 oranges)
1/2 C. granulated sugar
2 C. fresh cranberries

Remaining ingredients:
20 orange sections (about 3 oranges)
5 tsp. granulated sugar, divided

Preheat oven to 350º. To prepare crusts, combine first 6 ingredients, tossing well. Spoon about 3 T. crumb mixture into each of 10 (3 x 1-inch) ceramic tartlet dishes coated with cooking spray. Press crumbs into bottom and up sides of dishes. Place dishes on a baking sheet. Bake at 350º for 12 minutes or until lightly browned. Cool completely on a wire rack. To prepare filling, beat cream cheese with a mixer at high speed until smooth. Add sour cream, 3 T. granulated sugar, rind, and dash of cloves; beat until well blended. Chill. To prepare topping, combine orange juice and 1/2 C. granulated sugar in a large saucepan. Cook over medium-high heat, stirring until sugar dissolves. Add cranberries; bring to a boil. Reduce heat; simmer until thick and reduced to 1 C. (about 15 minutes). Cool completely. Spread about 1 1/2 T. filling into bottom of each crust; top each tartlet with about 1 1/2 T. topping. Just before serving, top each tartlet with 2 orange sections. Sprinkle 1/2 tsp. granulated sugar over each serving. Holding a kitchen blow torch about 2 inches from the top of each tartlet, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 30 seconds). Serve within 30 minutes (do not refrigerate or caramel will melt).

Yield: 10 servings
Serving size: 1 tartlet

Calories: 240
Fat: 8.4g
Fiber: 2.4g

After-Thanksgiving Turkey and Pasta Bake

After-Thanksgiving Turkey and Pasta Bake

butter-flavored cooking spray
12 oz. penne pasta
2 cups cooked turkey meat, cut into 1 inch cubes
2 cups drained no-salt-added canned Italian plum tomatoes, coarsely chopped
1 8-ounce container nonfat cottage cheese
1/2 cup shredded reduced-fat sharp cheddar cheese
4 scallions, including some green tops, chopped
1 tsp. crushed dried basil (Italian) or 1 tsp. crushed dried oregano (Mexican)
1/2 tsp. crushed dried oregano (Italian) or 1/2 tsp. ground cumin (Mexican)
1/3 cup unseasoned dried bread crumbs
2 T. chopped flat-leaf parsley (Italian) or 2 T. chopped fresh cilantro (Mexican)

Preheat oven to 350°F. Lightly coat a 9 X 13-inch casserole with cooking spray. Cook pasta according to package directions to al dente, about 10 minutes. Drain well and return to cooking pan. Stir in turkey and tomatoes. Spread mixture in bottom of prepared casserole. In a small bowl, combine cottage cheese, cheddar cheese, scallions, basil (or oregano), and oregano (or ground cumin). Mix well. Spread mixture over the turkey mixture, smoothing with the back of a spoon. Toss bread crumbs with parsley (or cilantro) and sprinkle over the top. Bake until casserole is hot and bubbly, about 30 minutes. Serve at once.

Yield: 6 servings
Calories: 387
Fat: 5g
Fiber: 3g

Turkey Tenderloins with Mushrooms Stuffing

Turkey Tenderloins with Mushrooms Stuffing

1 1/2 C. Boiling Water
1 C. dried Porcini Mushrooms (about 1 oz.)
1 T. Butter
1/4 C. finely chopped Shallots
1 1/2 C. finely chopped Crimini or Button Mushrooms (about 3 oz.)
3/4 tsp. Salt
1/4 tsp. Pepper, divided
2 T. Madeira or Port Wine
1 1/2 tsp. chopped fresh Thyme
1 (10oz.) Turkey Tenderloins
1 1/2 tsp. T. Flour, divided
2 tsp. Olive Oil
1/2 C. Chicken Broth
1/2 C. 1% lowfat Milk

Place 1 1/2 cups boiling water and procini in a bowl. Cover and let stand 30 minutes. Drain through a seive into a bowl, reserving soaking liquid. Fine chop porcini mushrooms and set aside. Melt butter in a large nonstick skillet over medium high heat. Add shallots and sauté 3 minutes. Add cremini, sauté 3 minutes. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Add wine and cook 1 minute or until liquid evaporates. Remove from heat, stir in 1/4 cup porcini and thyme. Cut a horizontal slit through the thickest portion of each tenderloin to form a pocket. Fill pockets evenly with mushroom mixture, and secure at 1″ intervals with twine. Sprinkle with 1/4 tsp salt and pepper. Dredge tenderloins in 1 1/2 tsp. flour. Heat oil in large nonstick skillet over medium high heat. Add turkey and cook 4 minutes on each side or until browned. Add the reserved soaking liquid and broth and bring to a boil. Cover, reduce heat, and simmer 8 minutes. Remove turkey and keep warm. Cook broth mixture until reduced to 3/4 cup (about 5 minutes). Combine 1 T. flour with milk stirring with a whisk. Add milk mixture to broth in pan; bring to a boil. Reduce heat and simmer 2 minutes. Stir in 1/4 tsp. salt and remaining porcini. Remove twine from tenderloins; slice turkey diagonally. Serve with sauce.

Yield: 4 servings
Serving Size: 4oz. Turkey & 1/4 Cup Sauce

Calories: 269
Fat: 7.7g
Fiber: 1.6g

Gingered Cranberry Sauce

Gingered Cranberry Sauce

1 1/2 C. Sugar
1/2 C. Water
1/3 C. chopped crystallized Ginger
1 (12oz) Package Fresh Cranberies

Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer 9 minuets or until cranberries pop. Cool completely. Serve at room temperature.

Yield: 12 servings
Serving Size: 1/4 C.

Calories: 112
Fat: 0g
Fiber: 1.2g

Sausage and Mushroom Stuffing

Sausage and Mushroom Stuffing

5 C. (1″) cubed White Bread (about 7 slices)
5 C. (1″) Whole Wheat Bread
1 lb. turkey Italian Sausage
Cooking Spray
1 tsp. Vegetable Oil
3 C. finely chopped Onion
1 1/2 C. finely choped Celery
8oz. sliced Mushrooms (about 2 cups)
1 tsp. Thyme
1 tsp. Sage
1 tsp. Rosemary
1/2 tsp. majoram
1/2 tsp. pepper
1/3 C. fresh Parsley
1 1/2 C. turkey/chicken Stock

Preheat oven to 250 degrees. Place bread in a single layer on two baking sheets and bake at 250 for one hour or until dry. Set aside. Remove casings from sausage. Cook the sausage in a nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl. Heat oil in pan over medium heat. Add onion, celery and mushrooms. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat, stir inthyme, sage, rosemary, marjoram and pepper. Add the onion mixture, bread and parsley to the sausage; toss gently to combine. Add stock and stir until moist. Increase oven temperature to 350 degrees. Spoon the bread mixture into a 13 x 9 baking dish coated with cooking spray. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 20 minutes, or until top is crusty.

Yield: 12 servings
Serving Size: 3/4 cup

Calories: 187
Fat: 5.9g
Fiber: 2.9g

Lemon-Cranberry Bars

Lemon-Cranberry Bars

1/2 cup frozen lemonade concentrate, thawed
1/2 cup spoonable sugar substitute
1/4 cup margarine
1 egg
1-1/2 cups all-purpose flour
2 tsp. grated lemon peel
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup dried cranberries

Preheat oven to 375 deg F. Lightly coat 8″ square baking pan with nonstick cooking spray; set aside. Combine first 4 ingredients in medium bowl; mix well. Add next 4 ingredients; stir well. Stir in cranberries; pour into prepared pan. Bake 20 min. or until light brown. Cool completely in pan on wire rack.

Yield: 9 Squares
Calories: 184
Fat: 5.3g
FIber: 1g

No Butter Traditional Stuffing

No Butter Traditional Stuffing

1 can (14 1/2 oz.) Fat Free Chicken Broth
Generous dash pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 C. Pepperidge Farm Herb Seasoned Stuffing

In medium saucepan mix broth, pepper, celery and onion. Over high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender. Add stuffing. Mix lightly.

Yield: 5 servings
Serving Size: 1 C.

Calories: 187
Fat: 1g
Fiber: 3g

Tarragon Chicken with Vegetable Stuffing

Tarragon Chicken with Vegetable Stuffing

1 Whole small Roasting Chicken
1 lg. Onion, thinly sliced
2 C. Shredded Zucchini (about 1/2 pound)
1/2 C. grated Carrot
2 cloves Garlic, minced2 T. Olive OIl
1 1/2 tsp. dry Tarragon
2 T. + 2 tsp. Lemon Juice
1/2 tsp. lemon zest
salt & pepper to taste

Heat oven to 375. sauté onion, zucchini, carrot, and one clove garlic in chicken stock until it is soft, but not browed. Stir in 1//2 tsp tarragon, 2 tsp. lemon juice, lemon peel; salt & pepper to taste. Set aside and let cool. Stuff chicken with cooled vegetable mixture. Mix all remaining ingredients. Roast chicken for 1 – 1 1/2 hours, basting frequently with oil mixture until temperature of thickest part of the breast reaches 170 degrees. Cover with foil if skin browns too quickly.

Cranberry Habenero Salsa

Cranberry Habenero Salsa

1-1/2 C. fresh or frozen cranberries
3 T. thinly sliced green onions
2 T. fresh orange juice
2 T. honey
1 T. water
1 T. finely chopped green bell pepper
1 T. chopped fresh cilantro
1 tsp. sugar
1/8 tsp. salt
1/2 habanero pepper or 1 serrano chile, seeded and minced
Dash of black pepper

To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate.

Whole Berry Cranberry Sauce

Whole Berry Cranberry Sauce

1 12oz pack fresh cranberries (frozen or fresh), washed
1 Cup Water

Heat water to a boil. Add cranberries. Cook until cranberries “pop” their skins -takes about 5 minutes. This produces a very tart, liquidy sauce.

Cranberry-Mustard Sauce: Stir in two T. of ground mustard powder and 1oz of apple-cider vinegar to make a cranberry-mustard sauce for use with poultry

Sweetened Cranberry Sauce: Before adding cranberries, dissolve 4-5 packets of equal in the boiling water. With sweetener the sauce will gel if you cook it for 20-25 minutes and then chill it. It’s not quite as firm as commercial sauces that use sugar or corn syrup, but its not bad

Spiced Orange Cranberry Relish

Spiced Orange Cranberry Relish

3/4 cup water
11/2 cups sugar
3 whole cloves
3 whole allspice
2 cinnamon sticks
12 oz. fresh cranberries
1 T. grated fresh orange zest

Combine the water, sugar, cloves, allspice, and cinnamon sticks in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, until the syrup is clear, about 3 minutes. Add the cranberries and cook for about 5 more minutes, or until the cranberries begin to pop. Remove from the heat and stir in the grated orange zest. Cool to room temperature and then refrigerate, tightly covered, for at least 3 days before serving.

Makes 2 1/2 cups. Each 2-T. serving contains approximately 66 calories.

Cranberry Chicken

Cranberry Chicken

1 T. chicken broth (more if needed)
1 small onion, chopped
8 skinless chicken thighs
2/3 C. ketchup
1/3 C. brown sugar
1 1/2 T. cider vinegar
1 tsp. dry mustard
2 C. fresh or frozen cranberries

sauté the onion 8 to 10 minutes in the chicken broth. Add more broth if necessary. Place the chicken in one layer in a baking pan. Pour onion mixture over chicken and bake for 25 minutes at 375 degrees F. Pour sauce mixture over top and bake an additional 20 minutes.

Yield: 4 servings
Serving Size: 2 thighs + 1/4 sauce

Calories: 346
Fat: 6.2
Fiber: .8g

To make with 4 skinless chicken breasts, cover and bake at 375 for 30 minutes.  Uncover and cook another 15 minutes.  The chicken should reach 165 degrees.  If they are thinner, it may take less time.  Remove at 165 so it doesn’t dry out.

Cranberry Orange Pumpkin Muffin

Cranberry Orange Pumpkin Muffin

2 egg whites
1 C. canned pumpkin
1 teasppon vanilla
1/2 C. sugar
1/2 tsp. orange peel, grated (optional)
2 tsp. pumpkin pie spice
2 tsp. canola oil
1/1/4 C. flour
1/4 teasppon salt
1 teasppon baking soda
1/2 C. dried cranberries
nonstick cooking spray

In a medium sized mixing bowl, lightly beat egg whites until foamy. Stir in pumpkin, vanilla, sugar, orange peel and oil. COmbine flour, pumpkin pie spice, salt, and baking soda in a separate bowl. Add flour mixture to pumpkin mixture, stirring until blended. Stir in cranberries. In a muffin pan, sprayed lightly with nonstick cooking spray, sppon dough into 12 equal portions. ake at 250 degrees for 20 inutes. Remove from pan and cool on racks.

Yield: 12 Muffins
Calories: 110
Fat: 1.2g
Fiber: 1.8g

Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

1 T. butter
1 T. vegetable oil
8 (2-oz.) turkey cutlets
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 C. all-purpose flour
1 C. fresh orange juice
2 tsp. Dijon mustard
1/3 C. dried cranberries

Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 C. (about 5 minutes). Serve sauce over cutlets.

Yield: 4 servings
Serving size: 2 cutlets and about 2 1/2 T. sauce

Calories: 271
Fat: 7.4g
Fiber: 1.2g

Southwest Cornbread Stuffing

Southwest Cornbread Stuffing

1/4 C. Chopped Onion
1/4 C. Chopped Celery
1/4 C. Chopped Red Bell Pepper
2. T. Chopped and Seeded Chili Pepper (jalapeño, etc)
2 day-old cornbread muffins, cubed
1/4 C. Water
1 tsp. Poultry Seasoning
Dash Pepper

Spray microwave-able dish with nonstick cooking spray. Add onion, celery, and bell pepper. Microwave on high for one minute. Add remaining ingredients and stir until combined, and spread evenly in dish. Microwave on high for about 5 minutes, until liquid is absorbed. Broil in oven for 1-2 minutes to crisp up top if desired.

Mushroom, Wild Rice and Leek stuffing

Mushroom, Wild Rice and Leek stuffing

1/2 cup rinsed Wild Rice
2 cups warm water
2 cups cold water
1/2 tsp. rosemary
3 leeks, sliced 1/4″ rings, rinsed
2 cups mushrooms in 1/4″ pieces
4 garlic cloves, minced
3 tsp. low sodium soy sauce
3 tsp. fresh lemon juice
1/3 cup minced fresh parsley
Pepper to taste

Soak wild rice in warm water 30 minutes. Drain, put in heavy pot, and add cold water, and rosemary. Cover, bring to boil, reduce heat and simmer 45-60 minutes. In heavy skillet heat some stock, add leeks, sauté 3-5 min, add mushrooms & garlic. Stir-fry 3 minutes. Remove and set aside. Drain rice if any liquid remains; add leeks and mushrooms to rice. Stir in soy sauce, lemon juice, and parsley. Bake in dish at 325 for 10-15 minutes

Mixed Mushroom Stuffing with Rice and Apples

Mixed Mushroom Stuffing with Rice and Apples

1/2 C. Wild rice
1/2 C. Long-grain white rice
1 C. chopped onion
1/2 C. chopped peeled carrot
1/2 C. chopped peeled parsnip
1 lb. assorted mushrooms and wild mushrooms (such as crimini, portobello, stemmed shiitake), chopped
1 cup chopped peeled apple
1 cinnamon stick
1 1/2 tsp. grated orange peel
Water

Cook wild rice in medium saucepan of boiling water 25 minutes. Add white rice to saucepan; cook until rice is tender, about 15 minutes longer. Drain and set aside. Heat a little water in heavy large pot over medium heat. Add onion, carrot and parsnip; sauté until tender, about 8 minutes. Add mushrooms; sauté until brown, adding 2-3 T. water if mixture is dry, about 15 minutes. Stir in apples, cinnamon stick and orange peel; sauté 5 minutes. Mix in 2/3 cup water and cooked rice. Season to taste with Mrs. Dash and pepper. To serve later, cover and refrigerate (may be made up to 1 day ahead). Spoon into 8 x 8 x 2 inch glass baking dish sprayed with nonstick spray, cover with foil and rewarm in 350-degree oven about 25 minutes.

Cranberry Stuffed Squash

Cranberry Stuffed Squash

3 winter acorn or butternut squash
2 C. minced onions
1 C. minced celery
1 tsp. cooking chicken broth
3 cups fresh or 12 oz. frozen cranberries
1 cup unsweetened applesauce
2 tsp. freshly grated orange peel
Juice of 1 orange (about 1/2 cup)
2 tsp. Maple Extract + Splenda + water to equal 1/2 Cup

Preheat the oven to 400 degrees. Slice each squash in half lengthwise and remove the seeds. Place the squash, cut side down, in a large flat-bottomed baking pan, add water to about 1/2 inch, cover and bake for 30 minutes. Meanwhile, in a covered saucepan on medium heat, sauté the onions and celery in the cooking liquid, stirring often, for 10 minutes, until softened. Add the cranberries, lower the heat, and simmer until the cranberries have popped, about 10 minutes. Remove from the heat and stir in the applesauce, orange peel, and orange juice. The filling should be tart–add just enough maple extract liquid to offset the sourness of the cranberries. Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded 1/2 cup of the filling. Bake, uncovered, for 30 minutes, until well done.

Braised Red Cabbage With Cranberries

Braised Red Cabbage With Cranberries

Cooking spray
1 Medium Yellow onion, chopped
2 Cloves garlic, minced
1small head Red cabbage, sliced thin
1 C. Cranberries
1 T. Red wine vinegar
2 tsp. Honey
1/2 C. Orange juice
1 Medium Bay leaf
1/4 tsp. Ginger
1/8 tsp. cloves, Ground

In a heavy skillet, heat the cooking spray over moderate heat; add the onion and garlic and cook, uncovered, until soft-about 5 minutes. Mix in the cabbage, cover and cook until the cabbage is barely wilted-about 10 minutes. Add the cranberries, vinegar, honey, orange juice, bay leaf, ginger, and cloves; cover and continue cooking until almost all the liquid has evaporated and the cabbage has wilted-about 15 minutes. If the cabbage has wilted, but there is still considerable liquid left, remove the cover and raise the heat to high to boil down the liquid. Remove and discard the bay
leaf.

Yield: 4 servings
Calories: 94
Fat: 3g
FIber: 1g

Turkey Cutlets with Tangerine-Cranberry Sauce

Turkey Cutlets with Tangerine-Cranberry Sauce

1 cup fresh or frozen cranberries
1 cup reduced-sodium chicken broth
1/4 cup frozen tangerine juice concentrate, thawed
2 tsp. grated lemon zest
4 turkey cutlets (4 oz. each), halved
3 T. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1 T. plus 1 tsp. olive oil
1 T. light brown sugar
1 T. dark rum (optional)

In a small saucepan, combine the cranberries, chicken broth, tangerine juice concentrate, and lemon zest, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, while you prepare the turkey. In a shallow bowl, combine the flour, salt, and pepper. Dredge the turkey in the seasoned flour; reserve the excess flour. In a large nonstick skillet, heat the oil over medium-high heat. Add the turkey and cook until golden, about 3 minutes per side. Transfer the turkey to a plate and cover loosely to keep warm. Stir in the reserved dredging flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the simmering tangerine juice-cranberry mixture, the brown sugar, and rum (if using), and cook until the sauce is slightly thickened, 1 to 2 minutes. Return the turkey to the skillet and turn to coat with the sauce. Cook until heated through, 1 to 2 minutes.

Yield: 4 servings
Serving Size: 2 Cutlets with Sauce

Calories: 254
Fat: 5.4
Fiber: 1.4

Bread Stuffing

Bread Stuffing

1 (16-oz.) loaf French bread, cut into 1-inch cubes
3 T. reduced-calorie stick margarine
1 1/2 C. chopped celery
3/4 C. chopped onion
1/4 C. water
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/4 tsp. pepper
1 (10 1/2-oz.) can low-salt chicken broth
Vegetable cooking spray

Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; sauté 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.

Yield: 10 servings
Serving size: 1/2 C.

Calories: 162
Fat: 3.4g
Fiber: 1.6g

Loin of Pork with Vegetable Stuffing

Loin of Pork with Vegetable Stuffing

2 T. Yellow Onion, finely Chopped
2 T. Carrot, finely Chopped
1/2 Red Bell Pepper, cored, seeded, chopped fine
1/4 C. Hot Water
1/4 tsp Salt
1/4 Ground Ginger
1/8 tsp. Pepper
1/8 tsp. Ground Cloves
1 1/2 lb. Boneless Loin of Pork, trimmed of fat
2 T. Lemon Juice

Preheat oven to 400 degrees. Put onion, carrot, and red pepper in small saucepan with just enough boiling water to cover. Simmer over medium heat until tender but still crisp, about 4 minutes. Rinse under cold water and drain well. Set aside. Season vegetables with pepper, cloves and ginger. Mix well. With a sharp knife, cut a large pocket in the middle of the pork loin, taking care not to cut through to the other side. Fill with the vegetable stuffing. Sprinkle lemon juice over pork and rub in. Place pork in ungreased 9×13 pan and roast uncovered for 20 minutes. Lower heat to 350 and bake 20 minutes longer. Let roast stand at room temperature before serving. Cut into ¾” slices to serve.

Pork and Cranberry Sauté

Pork and Cranberry Sauté

4 pork tenderloin steaks, fat trimmed
1 C. cranberries
1/2 C. chicken stock
1/4 C. sugar free orange marmalade
1/2 tsp. ground ginger
1/2 tsp. dried rosemary, crushed
White pepper to taste

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat some stock in a heavy nonstick skillet over medium high heat. Sauté pork 1-1/2 minutes per side, in batches if necessary, until cooked throughout. Remove pork from skillet, set aside and keep warm. Reduce heat to medium low. Stir cranberries and remaining ingredients into same skillet. Cover and cook 12 minutes, stirring occasionally or until cranberries pop and sauce thickens. Serve pork with sauce.

Pork Chops with Corn Stuffing

Pork Chops with Corn Stuffing

4 (4 oz) boneless pork chops

4 C. cornbread stuffing mix

1/2 C. chopped celery

1/4 C. chopped onion

1/4 tsp dried sage (I used poultry seasoning)

1 can (14 oz) chicken broth

1 (11 oz) can of mexi-corn, drained (I’m going to use frozen corn and diced bell pepper since that’s what I have on hand)

1 egg, beaten

Heat a lightly-oiled skillet over medium heat. Add pork chops and cook just until browned on both sides. Season with salt and pepper, if desired. In a large bowl, combine all remaining ingredients and mix well. Spoon stuffing mixture into 3-4 quart slow-cooker coated lightly with nonstick spray. Arrange browned pork chops over stuffing. Cover and cook on low for 5-6 hours, or until pork is no longer pink in the center.

Pork Chops with Cranberry Balsamic Sauce

Pork Chops with Cranberry Balsamic Sauce

4 boneless pork chops, 1″ thick

lemon pepper seasoning

2 T. butter

2 cloves garlic, thinly sliced

1 3/4 C. Chicken Broth

1/4 C. balsamic vinegar

1/2 C. dried cranberries or 1/2 C. dried cherries

 

Season the pork chops with lemon pepper. Cook the pork chops in a nonstick 10-inch skillet over medium heat for 20 minutes or until they’re well browned on both sides and cooked through but slightly pink in center. Remove the chops and keep warm. Add 1 T. of the butter to the skillet. Add the garlic and cook until tender. Stir the broth, vinegar and cranberries into the skillet. Heat to a boil. Cook for 10 minutes or until the sauce is slightly thickened. Stir in the remaining butter. Serve the chops with the sauce.

Artichoke Sourdough Stuffing

Artichoke Sourdough Stuffing

1 pound mushrooms, rinsed, ends trimmed, and sliced

1 T. butter

2 onions (3/4 lb. total), chopped

1 C. chopped celery

2 T. minced garlic

About 2 C. reduced-sodium chicken broth

1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes

2 jars (6 oz. each) marinated artichoke hearts, drained and chopped

1 C. freshly grated parmesan cheese

1 1/2 tsp. poultry seasoning

1 1/2 T. minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary

Salt and freshly ground black pepper

1 large egg

In a 12-in. frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl. Pour 2 C. broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes. Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake. Note: For turkeys 10-13 lbs., oven/bbq temperature should be 350°; for turkeys 14 lbs. and over, oven/bbq temperature should be 325°.

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias

Pesto Mayonnaise, recipe follows

1/4 C. dried cranberries or cherries

3 T. coarsely grated Parmesan

1 pound sliced baked turkey breast

2 C. chiffonade Romaine lettuce

Cut the bread in half lengthwise and place on a work surface, cut sides up.

Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere. Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

Pesto Mayonnaise:

1 C. (packed) fresh basil leaves (about 2 ounces)

1/3 C. lightly toasted pine nuts

1 T. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. extra-virgin olive oil

1/4 C. freshly grated Parmesan

1/4 C. mayonnaise (good quality store bought, or homemade)

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Crab Leg Sauté in Cranberry Orange Beurre Blanc

Crab Leg Sauté in Cranberry Orange Beurre Blanc

1/2 cup beurre blanc (recipe below)

1 orange, juice and segments

2 cups cooked spaghetti squash

pinch salt

2 T butter

8 oz. Dungeness crab leg meat

12 whole hazelnuts, toasted and peeled

2 T avocado balls, scooped with a melon baller

3 T whole cranberries cooked in a little water until they pop

 

Preheat oven to 350° Prepare beurre blanc and reserve. Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments. To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel. When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti. Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab. Melt 1 T butter in a sauté pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat. Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all. Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

 

Beurre Blanc Sauce:

6 oz. white wine

3 oz. white wine vinegar

3 whole black peppercorns

1 shallot, cut into quarters

1 cup heavy cream

6 oz. cold, unsalted butter, cut into pieces

3 oz. cold butter, cut into pieces

 

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1-2 T. and has the consistency of syrup. Add the cream and reduce again until mixture is 3 to 4 T. and very syrupy. Remove pan from heat. Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you’ll have to reheat slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

 

Yield:

Calories:

Fat:

Fiber:

 

Cranberry Balsamic Party Meatballs

Cranberry Balsamic Party Meatballs

meatballs14-15 ounces jellied cranberry sauce

1 12oz. bottle of Chili Sauce

1 32 oz. bag frozen meatballs (beef, turkey or chicken)

3 Tablespoons aged balsamic vinegar

Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined. Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.) When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs. Everyone is going to love these!

 

Cranberry Apple Dumplings with Crimson Sauce Recipe

Cranberry Apple Dumplings with Crimson Sauce Recipe

dumplingSauce

1 can (16 ounces) whole berry cranberry sauce

1/4 C. orange juice or water

2 T. red cinnamon candies

Pastry

1 C. plus 1 T. shortening

3 C. Gold Medal all-purpose flour

3/4 tsp. salt

6 to 7 T. cold water

Apples

4 small cooking apples (each about 3 inches in diameter), peeled and cored

4 tsp. sugar

1 egg, slightly beaten

Additional sugar, if desired

Fresh mint leaves, for garnish if desired

 

Heat oven to 400ºF. Lightly grease bottom of jelly roll pan, 15 1/2×10 1/2×1 inch, or large cookie sheet with shortening. In 1-quart saucepan, heat cranberry sauce, orange juice and candies over medium heat, stirring occasionally, until mixture is hot and candies are melted; remove from heat. In medium bowl, cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 T. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary). Roll pastry into rectangle, 18×16 inches. Cut pastry into four 8-inch squares, using pastry cutter or knife. Cut leaves from remaining 2-inch piece of pastry, using small leaf-shape cutter, pastry cutter or knife. Place apple on each pastry square. Spoon 1 T. cranberry sauce mixture into center of each apple. Sprinkle each apple with 1 tsp. of the sugar. Moisten corners of pastry squares. Bring 2 opposite corners of pastry up over apple; pinch to seal. Repeat with remaining corners; pinch edges of pastry to seal. Decorate with pastry leaves. Place dumplings in pan. Brush with egg; sprinkle with additional sugar. Bake about 30 minutes or until crust is golden brown and apples are tender. Garnish each dumpling with mint leaf. Serve warm with remaining sauce mixture.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

Bread Stuffing with Ham, Pine Nuts, Mushrooms and Fennel

6 T. unsalted butter

1 large onion, chopped (about 1 1/2 C.)

1 large fennel bulb, fronds and stems removed, bulb chopped (about 1 1/2 C.)

10 ounces cremini mushrooms, cleaned and sliced thin

1 1/2 tsp. dried basil

1/2 tsp. ground black pepper

1 C. pine nuts, toasted

1/4 pound thinly sliced prosciutto, cut into thin strips

1/4 pound thinly sliced smoked ham, cut in half and then crosswise into thin strips

1/2 C. grated Parmesan cheese

1/2 C. fresh parsley leaves, chopped fine

1/2 tsp. salt

12 C. dried French or other white bread cubes

1 C. homemade turkey or chicken stock or canned low-sodium chicken broth

3 large eggs, lightly beaten

 

Melt the butter in a large skillet or Dutch oven. Add the onion and fennel and cook, stirring occasionally, over medium heat until soft and translucent, 6 to 7 minutes. Add the mushrooms and cook until the liquid they release has evaporated, about 10 minutes. Add the basil and pepper and cook for another minute. Transfer the contents of the pan to a large bowl. Add the pine nuts, prosciutto, smoked ham, Parmesan, parsley, and salt to the bowl and mix to combine. Add the bread cubes. Whisk the stock and eggs together in a small bowl. Pour the mixture over the bread cubes. Gently toss to evenly distribute the ingredients. Stuffing may be stored covered and refrigerated for up to one day. Reheat in a microwave safe pan or in a 325 degree oven before stuffing turkey. Place any stuffing that won’t fit in the bird in a greased 8 inch square baking dish. Drizzle 1/4 C. stock over the stuffing, dot with pats of butter, and cover with foil smeared with butter. Bake in a 400 degree oven for 20 to 25 minutes, remove the foil, and continue to bake until the stuffing forms a golden brown crust, about 15 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Chestnut Mushroom Stuffing

Chestnut Mushroom Stuffing

1-2600x400_mushroom-stuffing1378827168 lb. chestnuts, the more the better, boiled and peeled
1 lb. white mushrooms (do not used canned) sliced
6 stalks of celery sliced
2-3 onions sliced finely
2 cloves of garlic chopped very fine or preferably run through a press
Bag of bread croutons or make you own
1 tsp. dried thyme
1 tsp. dried sage
1/4 tsp. pepper
1/4 tsp. salt
Vegetable oil
The method

First wash the chestnuts and add to boiling water. Boil for about 15-20 minutes, take one out to test after 15 minutes. After boiling, allow to cool until you can handle the chestnuts. While their cooling, heat up a heavy pan with about 3 T. oil and place the onions, garlic, mushrooms, celery and spices in the pan. Cook gently while you peel the chestnuts-do not fry, you want soft ingredients. When the vegetable are cooked well, crumble the chestnuts into the pan. Sauté for a few minutes, making sure not to burn the stuffing. Finally, add the croutons and continue sautéing briefly, then add about one cup of boiling water. Mix and check if you need more water then taste and add more spice if necessary. The stuffing will be more dry now so again, be careful not to burn it. Now stuff your turkey with your chestnut mushroom stuffing or serve as is as a delicious side dish with your Thanksgiving dinner. The stuffing refrigerates well so if you actually have some left-which is very unlikely since it’s so good, keep it in the fridge for up to a few days and microwave or heat in the oven as needed.

Grapefruit-Cranberry Punch

Grapefruit-Cranberry Punch

2 C. cranberry juice cocktail, chilled
3/4 C. frozen grapefruit juice concentrate, thawed
1 12-oz. can lemon-lime carbonated beverage, chilled
Ice cubes

In a pitcher combine the cranberry juice and thawed concentrate. Gently stir in the carbonated beverage. Serve at once over ice cubes. Makes 8 (4-oz.) servings.

Pumpkin Pie Cake

Pumpkin Pie Cake

1 lg. can Pumpkin Pie Filling (1 lb. 13oz)
1 C. Sugar
3 slightly beaten Eggs
1 13oz. can Evaporated Milk
3 tsp. Pumpkin Pie Spice
½ tsp. Cloves
1 ½ tsp. Cinnamon
1 tsp. Ginger
Yellow Cake Mix
1 ½ sticks Butter
¾ – 1 C. chopped Pecans or Walnuts

Mix Pie filling, sugar, eggs, evaporated milk, and spices and pour into greased 9 x 13” pan. Sprinkle dry cake mix evenly over pumpkin mixture. Melt butter and drizzle over top of cake mix. Top with nuts and bake at 350 for 50 minutes. Serve warm or cooled with whipped cream.

Rich Turkey Gravy

Rich Turkey Gravy

1/4 – 1/3 C. sifted Flour
1/4 C. Turkey Pan Drippings
2 C. Water
2 tsp. Chicken Bouillon

Add drippings to pan and heat over medium heat. Add flour; cook and stir until dark brown. Stir in water and bouillon; cook and stir until thickened and bouillon is dissolved. If desired, stir in parsley.

Parmesan-Butternut Squash Gratin

Parmesan-Butternut Squash Gratin

1 butternut squash (2 1/2 lb)
1/4 C. butter
2 large cloves garlic, finely chopped
1/4 C. panko bread crumbs
1/3 C. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
1/4 C. chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. In small bowl, mix bread crumbs, cheese and 1 T. the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Baked Mashed Butternut Squash

Baked Mashed Butternut Squash

2 C. cooked, mashed butternut squash or pumpkin
3 T. butter, softened
1 C. sugar
1/3 C. milk, fresh, canned or powdered
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
3 eggs
1 tsp. vanilla extract

Heat the oven to 325 degrees. Grease a 11/2-quart casserole dish. Combine all the ingredients in a large bowl and beat with an electric mixer until well combined. Pour the mixture into the casserole dish and bake for 75 minutes or until set. Serves 6 to 8.