hopefully if you bring these to your Thanksgiving, your guests might think differently about how they eat as well and that eating healthy isn't so bad after all.
Stuffing
Things you need:
4 cups stuffing bread
1/3 c chicken low sodium broth
1/4 cup finely chopped onion
1/2 c chopped celery (can use stalks and leaves)
Mrs Dash seasoning to taste (herb & garlic, chicken, tomato basil)
Italian seasoning to taste
- Prepare bread crusts by cutting them into 1/4 inch to 1/2 inch cubes.place on a baking sheet and bake at 350 till toasty (5-10 mins or more). Place cubes in large bowl.
- In a saucepan heat chicken broth. Add in onion and celery and simmer until vegetables are transparent, stirring occasionally.
- ( i make my own broth by boiling my frozen chicken breasts in water with balsamic vinegar and Mrs Dash seasonings)
- Add seasonings and stir continuously to prevent scorching, cooking for an additional minute.
- Pour broth mixture over stuffing bread. Toss gently to make sure all bread is coated.
- Stuff chicken or turkey with stuffing, or bake stuffing alone by placing it in an 9x9 inch greased baking pan and baking 350 degrees for 45 minutes.
- Makes 4 one cup servings.
- 16 egg whites, slightly beaten
- 1 cup pumpkin puree, no sugar added
- 3 Tbsp brown sugar substitute (Sugar Twin)
- 1 tsp pumpkin pie spice, or mix cinnamon, cloves and nutmeg
Combine all ingredients and beat with a fork until smooth. Place in 8 custard cups that have been sprayed with vegetable oil spray. Place cups in a pan and fill with enough hot water to reach 1" up the sides of the cups. Bake in a preheated, 325 degree oven for 20-25 minutes or until the custard sets. A knife inserted in the center and comes out clean indicates that the custard is done. Remove from pan and refrigerate.
Kelly
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