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| 8 oz raw turkey sausage, casings removed
2 Tbsp apple juice
1 tsp butter
1 medium onion, chopped
2 celery stalks, chopped
2 medium apples, chopped
1/4 cup parsley, chopped
2 Tbsp thyme, chopped (or 1 tsp dried)
1 Tbsp poultry seasoning
8 oz cornbread stuffing dry mix
1 1/2 cups chicken broth, hot
salt and pepper to taste
1. Heat a large nonstick skillet over medium heat, spray with cooking spray. Cook sausage as whole links until no pink remains, then break into small pieces. Add apple juice and simmer, stirring constantly until juice evaporates. Set aside in a bowl.
2. Add butter, onion, and celery to skillet. Saute for 8 minutes (until translucent).
3. Stir in apples, parsley, thyme, and poultry seasoning. Cook for 3 minutes (until apple is slightly tender).
4. Add stuffing mix to skillet, then stir in enough chicken broth to moisten stuffing.
5. Stir in sausage, add chicken broth and stir until desired moistness.
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| 2 pkg. Sugar-free instant Jell-o pudding, cheesecake flavor
2 cups skim milk
1 cup to 1 can pumpkin
Pumpkin pie spice
1 cup fat-free Cool Whip
Combine pudding mix and milk in medium bowl. Let sit in refrigerator until firm (~10 minutes). Mix in pumpkin, and add pumpkin pie spice to taste (~1 tsp?). Gently fold in Cool Whip (careful: over-mixing destroys consistency).
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| This recipe is an instant favorite!! It's a more challenging recipe, but totally worth it. And it's perfect for fall! Chutney can be make a day or two ahead. This goes great with roasted sweet potatoes and onions (drizzled with olive oil, sprinkled with salt, pepper, and cinnamon).
Game Plan: Prepare brine and marinate pork for 8 hours to overnight. Chutney takes about an hour to make (30 minutes of which is simply cooking). Pork takes 40 min in the oven (along with the roasted potatoes and onions).
Brine:
2 black tea bags
3 cups unsweetened apple juice
3 Tsps kosher salt
3 Tbsp brown sugar
1/2 tsp crushed black peppercorns
6 whole cloves
1 bay leaf
2-3 cups cold water
2 (1-lb) pork tenderloins, trimmed
Combine apple juice through bay leaf in a large saucepan. Bring to a boil, and cook for 1 minutes. Remove from heat and steep tea, covered, for 5 minutes. Remove tea bags and add 2-3 cups cold water. When brine returns to room temperature, add to pork in a gallon ziplock bag. Marinate in the refridgerator 8 hours to overnight.
Chutney:
2 cups unsweetened applejuice
2 black tea bags
1 tsp butter
1 tsp olive oil
1 1/2 cups diced onion
4 cups diced gala or honeycrisp apples (about 3 large)
1/2 cup golden raisins
2 Tbsp brown sugar
1 Tbsp cider vinegar
1 tsp minced peeled fresh ginger
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
Dash of ground cloves
Bring 2 cups juice to a boil in a large saucepan, then remove from heat. Steep black tea for 2 minutes, remove bags. Heat butter and 1 tsp oil inpan over medium-low heat. Add onion and cook for 20 minutes or until golden brown, stirring frequently. Stir in apple and cook for 5 minutes. Add juice-tea mixture and raisins through ground cloves. Bring mixture to a boil over medium-high heat, then reduce heat to medium. Cook for 30 minutes or until apple is tender and mixture is thick. Remove from heat.
Pork:
Remove from brine, discard brine. Pat the pork dry with paper towels. Brush pork with olive oil, then sprinkle on all sides with salt and pepper. Bake at 350F for 40 minutes or until a thermometer registers 160F (slightly pink). Place pork on a platter, and let stand for 5 minutes. Cut pork across the grain into think slices. Serve with chutney.
Yield: 8 servings (each serving: 3 oz pork and about 1/3 cup chutney) Chutney has a value of 2 per serving.
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| I've noticed that the flavors that stand out the most in chicken parmesan are marinara, mozz and parmesan cheese, herbs. So who needs breading? Here's a melt-in-your mouth recipe that is low on points, big on flavor!
This is more of an organic chemist-style recipe (i.e. not exact measurements).
Equal parts thyme, parsley, and rosemary
Olive oil
Chicken cutlets (or thin sliced chicken breast)
Prego marinara sauce
Part-skim shredded mozzarella
Grated parmesan
1. Preheat oven to 500F.
2. Mix about 1 tsp of each herb (3 tsp if herbs are fresh) with about 2 Tbsp olive oil. Brush the mixture onto the raw chicken. Cook in a skillet for about 2-3 min per side. Set breasts aside on baking sheet. Cover each chicken breast with marinara sauce and about a tablespoon each of mozzarella and parmesan. Bake in the oven for 3-5 minutes until cheese is melted and chicken is cooked throughout.
3. Serve with a side of whole wheat spaghetti and leftover marinara sauce.
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| 1 lb lean ground beef (7% fat)
1 package Stovetop Stuffing
2 egg whites
1 cup water
1. Preheat oven to 350F. Spray 12 muffin cups with cooking spray.
2. Mix ingredients in medium bowl. Press into balls and place firmly in the 12 cups. Top with a small dollop of ketchup, and spread the ketchup over the top surface of the meat (to prevent drying out). Bake in the oven for 30-35 minutes.
*Value of 3 for one muffin, 5 for two.
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