Cinnamon Spiced Apples

Cinnamon Spiced Apples


 I had some apples....lots and lots of apples.  I made these, along side a roasted pork tenderloin, for some dinner guests, and everyone loved them!  They can be used as toppings for desserts, yogurts, folded into oatmeal, or as a good old fashion Southern side dish.

Ingredients:
5 apples (peeled, cored, sliced, chopped)
1/3 cup brown sugar
2 tsp. ground cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1 1/2 T of light butter

Method:

In a mixing bowl, combine apples, sugar, and spices. Toss to coat apples.

In a large skillet over medium-high heat. Add the light butter and melt.  Once melted, add in the apple mixture.  Reduce heat to medium.

Cook, stirring occasionally for 8-10 minutes. Apples should be tender. 

Serve warm, room temperature, or chilled.  Enjoy!

Serves 8

Other Information:
WW information: 1 pt+ per serving

Macaroni and Cheese

Baked Mac n' Cheese

Everyone likes good ol' Southern Mac n' Cheese...well, everyone I know anyway.  Is this something you should eat every day? Nope. Everything in moderation! This is fantastic for picnics, birthdays, or just Sunday dinner.  This recipe comes from the Deen Brothers (as in Paula Deen's two sons).  I've lightened it up a little bit, but left in all the deliciousness (yes, I know that's not a word!).

Cheddar cheese contains high amounts of protein and calcium. Protein helps curb hunger and helps you feel satisfied for longer. Thus, cheese (in moderation) can help you lose weigth! Consuming cheese can slow down the absorption of carbs, which balances out blood sugar levels and improve moods.

Ingredients
2 cups macaroni, uncooked
8 oz low fat sharp cheddar cheese, shredded (about 2 cups)
8 oz American cheese (I used 6 slices Deli Delux slices), shredded (about 2 cups)
4 tablespoon of Parmesan cheese, grated.
1 cup fat free milk
1/2 cup reduced fat sour cream
2 eggs
1/4 cup light butter, cut into pieces
1 teaspoon hot pepper sauce (optional)

Method
Preheat oven to 350 degrees. Spray a 9x13 baking dish with canola cooking spray.

Cook macaroni according to package instructions.  Drain and return to pot.

While macaroni is hot, add in the cheddar, american, and 1/2 of the parmesan cheese. Stir well. Spread the macaroni mixture into the prepared baking dish.

In a bowl, whisk together the milk, sour cream, eggs, butter, and hot sauce.

Pour mixture over the macaroni. Sprinkle remaining parmesan cheese on top.

Bake for 35-40 minutes, or until brown and bubbly.  Turn down oven to 200 degrees, tent with aluminum foil and let stand in oven for additional 10  minutes.

Serve warm. 

Other Information
WW 7pt+

Serves 10

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Health Benefits of Cheese
Based on The Deen Brother's Baked Mac and Cheese

Butternut Squash Risotto

Butternut Squash Risotto

This recipe is delicious! It is based off of Skinny Taste's Butternut Squash Risotto.  I made some changes based on my personal tastes. I used this as a side dish, but you can easily have it as a main course!

Butternut squash is a nutritional powerhouse! Did you know that just 1 cup of butternut squash provides 457% of the recommended dietary alloance for vitamin A? Vitamin A is important for vision health, cell function, bone growth, and healthy cell reproduction/function. Butternut squash is also super low in calories. Here's a breakdown: 82 calories per 1 cup, and NO FAT.

Enjoy this healthy alternative! Happy eating, friends!

Ingredients
1 cup arborio rice
1 butternut squash, baked & pureed
1 tsp olive oil
1/2 white onion, chopped fine
7 sage leaves, torn/sliced
2 garlic cloves
1 T light butter
3 cups sodium free chicken broth (made mine with water + powdered sf chix broth)
1/2 c parmesan cheese, grated
freshly ground pepper
salt

Method
1.  Preheat oven to 425. Wash and slice butternut squash in half. Drizzle with olive oil. Roast for 50 minutes, or until tender.  Scrap flesh out and puree. I have found the squash blends easier with a little of the chicken broth added.

2. In a medium sauce pan, warm chicken broth and squash puree.  Set aside.

3. In a skillet, melt butter. Add onion and saute.  Pour in risotto and cook until golden and coated with butter.

4. Add in a ladle of the squash stock to the risotto, and stir until it is absorbed. Add salt & pepper to taste.  Continue to add squash stock one ladleful at a time. You will need to stir consistently. Stirring will make the risotto creamy and scrumptious!

5. Continue this process until all of the stock has been used. This will take about 30 minutes total.  Add in sage.

6. Once all liquid is absorbed, and the risotto is creamy, add in the parmesan cheese.

7. Remove from heat. Serve & eat!

Serves 6 (as a side dish)

Other information
WW 5pt+


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Base recipe Skinny Taste's Butternut Squash Risotto
butternut squash health benefits

Laura's "Sunday" Cheese Grits

In the South we love our grits....and we love anything smothered in cheese.  This is yet another variation on my Mom's cheese grits recipe (see my January post, Gambini's Fluffy Cheese Grits). After all, who can have too many?? You don't have to eat these on a Sunday, but the do pair nicely with a roasted chicken or "Sunday" roast! Oh yeah, and don't forget the sweet tea!

Laura's "Sunday" Cheese Grits

Ingredients:
2 c water
2 packets of instant grits (I used Quaker Butter flavor)
1 T flour
2 eggs, beaten
1 c grated 2% (low fat) cheddar cheese
1/4 c skim milk
1/2 t pepper
1/4 t salt (if you wish to add it in)
1/2 t garlic powder
2 T whipped cream cheese (I used Weight Watchers whipped reduced fat)

Method:
Preheat oven to 350

Spray a 1 qt casserole dish with canola cooking spray (PAM).

Bring water to a boil in a medium sauce pan. Slowly stir in the grits.  Let cook a few minutes, and sprinkle in flour.

Beat eggs in a medium mixing bowl. When grit mixture thickens slightly, SLOWLY (and I really mean SLOWLY) pour, while whisking, grit mixture into eggs.  If you pour too fast, your grits will be "eggy." You want to make sure to temper the two mixtures evenly.

Once the two mixtures are fully combined, return to sauce pan.  Remove from heat.

Stir in cheddar cheese, milk, garlic, pepper & salt into the grits.  Mix well.

Pour into a greased 1 quart casserole dish.  Drop cream cheese evenly over mixture. Push them down a little bit. It should look like "white spots."

Bake for about 50 minutes, or until puffed & browned.

Serves 5

Other Information:
3 pt+

Spaghetti Squash with Lemony Garlic Ricotta Sauce

Spaghetti Squash w. Lemony Garlic Ricotta Sauce

It seems that most people eat spaghetti squash with marinara sauce on it.  I'm here to shake things up! Try this fresh lemon sauce!

Ingredients
1/2 spaghetti squash
1 head of garlic
2 tsp extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1/8 tsp nutmeg
1 T balsamic vinegar
1/4 small onion, diced
pepper
2 T parmesan cheese
1/3 cup part skim ricotta cheese
water or chicken stock, as needed
canola cooking spray

Method:
Preheat your oven for 400.  Lightly grease cut side of spaghetti squash with canola spray.  Line a baking sheet with aluminum foil. Lightly grease and place squash cut side down.

Lop off the top of the head of garlic. Place on another sheet of aluminum foil, big enough to fully cover garlic.  Drizzle 1 tsp of evoo and 1/2 T of balsamic over the garlic.  Wrap up garlic and place on baking sheet with squash.  Roast for 30 minutes.  Turn squash, and roast for another 25 minutes.

In a small sautee pan, heat up the other 1 tsp evoo.  Sautee onions until translucent.

Meanwhile shred spaghetti squash and set aside. Squeeze garlic out of each head "segment" and add it to the bowl of a food processor.  Next add ricotta, 1/2 of the lemon zest, lemon juice, nutmeg, the remaining 1/2 T of balsamic vinegar, and pepper.  Mix until smooth and creamy.  If too thick, add water or chicken stock to thin out the sauce.

Pour squash into the sautee pan with the onions and heat up.  Pour the lemon ricotta sauce into the pan. Toss with the squash. Add 1 T of the parmesan cheese and incorpoate.

Garnish with remaining lemon zest and parmesan cheese. Serve with a salad.

Makes 1 large serving.  You can easily split this, or even serve it as a side dish.

WW information:
6pt+

Inspired by
Pithy & Clever Pasta with Lemon-Garlic-Ricotta Sauce

Spicy Sweet Potato Fries

Sweet potatoes are the red-headed step child of veggies.  They are one of natures unsurpassed sources of beta-carotene--just like pumpkin!

Spicy Sweet Potato Fries

Ingredients
1 small/medium sweet potato
1 tsp salt free southwest chipotle seasoning (I used Mrs. Dash)
2 tsp extra virgin olive oil
canola cooking spray, aluminum foil

Method
1. Preheat oven to 400 degrees. 

2. Scrub potatoes really well if you are leaving the skin on. Slice potato into fries, according to your desired thickness, shape, etc.  Place in a mixing bowl

3. Add southwest chipotle seasoning & EVOO over fries. Mix well.

4. Line sheet pan with aluminum foil. Spray with PAM/canola spray.  Arrange fries in a single layer

5. Bake for 30-35 minutes, turning half way through cooking time.

Serves 2
WW: 3p+ per serving; 6p+ for everything

(before baking)