Brussels Sprouts & Noodle Stir Fry

This vegetarian entree needs a good dash of teriyaki sauce or soy sauce, but I thought it was a great light meal.  The actual cooking time is quick, but budget in some extra time for all of the slicing and chopping.

BRUSSELS SPROUTS & NOODLE STIR FRY

Recipe Notes

My cooking time was significantly longer than the recipe suggested.  I personally like my brussels sprouts nice and soft (not al dente) and it took a while to get an entire skillet of them that way.

Nutritional Information (per serving - serves 4)

230 calories - 10 g. fat - 31 g. carbohydrates - 6 g. fiber - 9 g. protein

Ingredients

• 3 oz. dried whole what thin spaghetti
• 1 large red onion, thinly sliced
• 2 tbsp. olive oil
• 3 cloves of garlic, minced
• 12 oz. fresh Brussels sprouts, thinly sliced or shredded
• 1 tbsp. grated fresh ginger
• 1/2 tsp. crushed red pepper
• 1/2 c. chicken broth
• 2 tbsp. low-sodium soy sauce
• 1/2 c. finely-shredded carrot
• 1/3 c. fresh chopped cilantro
• 3 tbsp. slivered almonds, toasted

Instructions

1.  Break pasta into 1 inch pieces.  Cook pasta according to package directions, drain, and set aside.

2.  Heat a very large skillet over high heat.  Add onion, oil, and garlic and stir vigorously for one minute.

3.  Stir in Brussels sprouts, ginger, and crushed red pepper.  Cook and stir for one minute.  (This step is where I took more like 10 minutes to let the vegetables cook.)

4.  Add chicken broth and soy sauce.  Cook about 2 minutes or until most of the liquid has evaporated.

5.  Remove skillet from heat.  Stir in cooked pasta, carrot, and cilantro.

6.  Sprinkle the top with almonds and serve.

Lightened Shrimp & Cheesy Grits

I found this recipe on Pinterest courtesy of the blog "A Healthy Makeover".  I made a couple of tweaks, but the recipe should be just about as advertised as far as nutrition goes.

LIGHTENED SHRIMP & CHEESY GRITS

Recipe Notes

The original recipe called for a sprinkle of chopped fresh parsley over the top, but I didn't think it was worth the trouble or the cost of buying a bunch of parsley.  Serve this dish with a nice, simple green salad and you've got a hearty (and light) dinner.

Nutritional Information (per serving - serves 4)

462 calories - 38 g. carbohydrates - 11 g. fat - 52 g. protein - 1 g. fiber

Ingredients

• 3 c. fat free chicken broth
• 1 c. old fashioned (hominy) grits
• 1/2 c. 2% shredded cheddar cheese
• 1/2 c. shredded Parmesan cheese
• 1 tsp. olive oil
• 3 thin slices of deli ham (I used honey ham), chopped
• Juice of one lemon
• 3 tsp. Worcestershire sauce
• 2 tsp. finely minced garlic
• Salt & pepper to taste

Instructions

1.  In a medium saucepan, bring chicken broth to a boil.

2.  Stir in grits and reduce heat to medium low.  Stir occasionally until thickened.  (Original recipe calls for 12 minutes, mine took more like 5 minutes).

3.  Remove grits from heat and mix in cheddar cheese and Parmesan cheese.  Stir until melted.  Cover grits and set aside.

4.  In a large skillet, heat olive oil over medium/high heat.  

5.  Add chopped ham and cook until slightly crispy.  Remove to a paper towel and set aside.

6.  In the same pan (do not wash it out), add shrimp and sprinkle with salt and pepper.

7.  Saute until cooked throughout.

8.  Add lemon juice, Worcestershire sauce, and garlic.  Heat sauce through and then add the ham.

9.  Spoon grits, ham, and sauce over cheese grits.

Apple Butter Pie

I found this pie recipe in Southern Living, and it was actually so much quicker to put together than most pies.  The crust didn't even have to cool all the way before I could add the filling and finish baking our dessert treat.  This pie is a cross between an apple pie and a pumpkin pie - kind of a spiced custard pie that is great for fall.

APPLE BUTTER PIE

Recipe Notes

You can garnish this pie with whipped cream and/or crushed gingersnaps.  Southern Living tested this pie with Smucker's Spiced Apple Butter.  I used the plain old Kroger brand (and saved a couple of bucks) and it turned out great.

Ingredients

• 8 oz. gingersnaps (about 1/2 box), crushed
• 3 tbsp. butter, melted
• 14-oz. can sweetened condensed milk (I used fat free)
• 1 c. spiced apple butter
• 3 large egg yolks
• 1-1/2 tsp. apple cider vinegar

Instructions

1.  Preheat oven to 350 degrees.

2.  Mix crushed gingersnaps (I used my Cuisinart to crush them) and melted butter until well-blended.

3.  Spray a 9-inch pie plate with cooking spray.  Press gingersnap crust mixture into the bottom and up the sides of the pie plate.

4.  Bake crust at 350 degrees for 15 minutes.  Cool for 5 minutes.

5.  While crust bakes, whisk together sweetened condensed milk, apple butter, egg yolks, and cider vinegar.

6.  Pour custard mixture into prepared pie crust.

7.  Bake for 15 minutes more at 350 degrees.

8.  Chill for 2-24 hours and serve.

Pork Roast & Harvest Vegetables

 

I found this recipe in a "Fast and Healthy" cookbook I picked up in the airport.  I think that credit should go to Taste of Home.  I was very skeptical about this recipe, because it had apple juice and cinnamon in it (and I typically don't like overly-sweet sauces).  However, the sauce cooks down nicely with the beef bouillon and works well with the pork.  Very tasty slow cooker meal with minimal prep.

 

PORK ROAST & HARVEST VEGETABLES

 

Recipe Notes

Crock Pot timing is 5-6 hours on high or 10-12 hours on low.  Ours cooked for 10 hours on low and it was ready when we were ready to eat.  I also used a trimmed pork tenderloin in lieu of the boneless pork shoulder roast and it worked out great.

 

Nutritional Information (Per serving - serves 6)

309 calories - 9 g. fat - 32 g. carbohydrates - 4 g. fiber - 24 g. protein

 

Ingredients

• 1/2 lb. boneless pork shoulder roast or pork tenderloin
• 1 tbsp. canola oil
• 2 c. parsnips (about 2 large), peeled and cut into 1/2 inch pieces
• 1-1/2 c. carrots (about 3 medium), peeled and cut into 1/2 inch pieces
• 1 c. diced celery
• 1 large green bell pepper, cut into bite-sized pieces
• 3 tbsp. quick-cooking tapioca
• 6 oz. can frozen apple juice concentrate, thawed
• 1/4 c. water
• 1 tsp. instant beef bouillon
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground black pepper

Instructions

1.  Trim any fat from the meat.  In a large skillet, heat oil over medium heat.  Add pork and cook until browned, turning to brown evenly on all sides.  Set meat aside.

2.  Combine parsnips, carrots, celery, and bell pepper in Crock Pot.  Sprinkle vegetables with tapioca.

3.  In a small bowl, combine apple juice, water, beef bouillon, cinnamon, and black pepper.

4.  Pour apple juice mixture over vegetables.  Place browned pork tenderloin on top of vegetables.

5.  Cover and cook on LOW for 10-12 hours.

6.  Transfer meat and vegetables to a serving platter.  Shred pork.

7.  Strain sauce and skim off fat.  Drizzle cooking liquid over meat and pass the remaining sauce to serve with the vegetables.

 



 

Pumpkin Chocolate Chip Bread

I found this recipe on Pinterest, which originally came from Taste of Home.  It combines some of my favorite fall flavors with chocolate, so what is not to love?!

PUMPKIN CHOCOLATE CHIP BREAD

Recipe Notes

Be sure to watch your oven - the recipe calls for 60-70 minutes of baking time, but my convection oven was done in 50 minutes.

Ingredients

• 3 c. all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 4 large eggs
• 2 c. sugar
• 2 c. canned Pumpkin (approx. one can)
• 1-1/2 c. canola oil
• 1-1/2 c. chocolate chips (semi-sweet)

Instructions

1.  Beat the eggs, sugar, pumpkin, and oil until well-combined.  I recommend using a stand-up mixer, because the oil can be difficult to incorporate.

2.  Add flour, cinnamon, salt, and baking soda.

3.  Fold in chocolate chips with a spatula until fully incorporated.

4.  Pour into two greased loaf pans.  

5.  Bake at 350 degrees until toothpick inserted in the middle comes out clean and loaves are cooked through.  The recipe suggests 60-70 minutes, but mine were done in 50.

Fall Vegetable Hash

I lightened up this Southern Living recipe a bit.  It's a nice alternative for a starchy vegetable when you are trying to cook healthy and don't want all of the extra carbs from mashed potatoes or pasta.

FALL VEGETABLE HASH

Recipe Notes

The original recipe calls for "thick bacon slices".  I used center cut bacon and it worked great while trimming fat and calories.  The original recipe also called for 2 tbsp. of olive oil.  I eliminated the olive oil and just used the limited bacon drippings in the pan for sauteing the vegetables, which further eliminated fat and calories from the original recipe.

Ingredients

• 4 slices of bacon (I used center-cut), chopped
• 1 medium-sized sweet onion, chopped
• 1 medium-sized sweet potato, peeled and cut into 1/2 inch cubes
• 1 medium turnip, peeled and cut into 1/2 inch cubes
• 1 tbsp. white wine vinegar
• 1 lb. small fresh Brussels sprouts, halved with bottoms cut off
• 2 garlic cloves, chopped

Instructions

1.  Cook bacon in a large skillet over medium heat until cooked through but not crisp.  Remove bacon to paper towels and pat dry.

2.  Add onion and sweet potato to hot skillet and cook, stirring occasionally, for approximately 5 minutes.  Add turnip and cook, stirring occasionally, for 8 minutes.

3.  Add bacon back to skillet.

4.  Add Brussels sprouts and garlic to skillet.  Cook, stirring occasionally, until Brussels sprouts are softened (5-10 minutes).

5.  Mix vinegar with 2 tbsp. water.  Add vinegar mixture to skillet.

6.  Cover and cook for 5 minutes or until all vegetables are tender.

7.  Season with salt and pepper and serve.

Gingerbread Souffle

Southern Living at its creative finest!  My husband (who generally says he "hates dessert") loved this recipe and had seconds.  Just beware of the baking time if you are trying to coordinate your dinner courses.  If you make this dessert in ramekins, the cooking time is about 25 minutes.  If you make this dessert in a souffle dish (as I did above), baking time is more like 50 minutes.

GINGERBREAD SOUFFLE

Recipe Notes

Southern Living recommended serving this dessert with whipped cream and crushed gingersnaps.  I bought the gingersnaps but had no time to crush them, and I served mine with Blue Bell homemade vanilla ice cream instead of whipped cream.  I think that Blue Bell is a great accompaniment to this dessert.

The recipe notes that you can make this dessert in individual ramekins (which requires 10 and I only have 4).  Alternatively, you can use a 2-1/2 qt. souffle dish, which is what I used.  As noted above, the cooking time doubles if you use a souffle dish over individual ramekins.

Ingredients

• 1 c. milk (I used 2%)
• 1/2 c. sugar
• 1/4 c. all-purpose flour
• 1/4 tsp. salt
• 1/3 c. molasses
• 2 tbsp. butter, softened
• 2 tsp. pumpkin pie spice
• 1 tsp. ground ginger
• 2 tsp. vanilla extract
• 6 eggs, separated
• 1/8 tsp. cream of tartar

Instructions

1.  Preheat oven to 350 degrees.

2.  Prepare either 10 individual ramekins or one large souffle dish: butter dish(es) and sprinkle with sugar to coat.  Shake out excess sugar.

3.  Combine first four ingredients (milk, sugar, flour, and salt) in a medium saucepan with a whisk until smooth.  Bring to a boil over medium heat, whisking constantly.

4.  Whisk in molasses, butter, pumpkin pie spice, ginger, and vanilla.  

5.  Allow pan to cool slightly (10-15 minutes).  Whisk in egg yolks.  (Note: the recipe calls for a cooled mixture so that the egg yolks won't curdle/scramble from the heat when added.)

6.  Beat egg whites and cream of tartar at high speed until stiff peaks form.  I used a hand mixer but you can also use a stand mixer.

7.  Whisk 1/3 of egg white mixture into milk mixture until well-blended.  Fold in remaining egg whites using a spatula until fully-incorporated.

8.  Spoon batter into prepared dish(es), leaving approx. 1/2-1 inch of space at the top.

9.  Bake at 350 degrees for 25 minutes (if individual ramekins) or until puffy and set.  For the souffle dish, bake for 50-55 minutes until same result is achieved.

10.  Serve immediately with whipped cream or ice cream and crushed gingersnaps.