Peachy Sweet Potatoes
(Based on a recipe from The Spirit of Christmas Recipes)
3 large sweet potatoes
2 T. Splenda (or honey)
½ t. maple extract
½ t. ground cloves
2 t. cinnamon
1 large can No Sugar Added peach halves, drained
Using a nonstick 12 muffin pan, place 1 peach half in each cup, pit side up. (There should be about 12 of these in the can or if not, cut the largest one in half so there is a peach in each cup.) Scoop about ¼ - 1/3 cup of sweet potato mixture into each peach. Sprinkle top of each with a little Cinnamon and/or Splenda (about a dash will do).
Bake at 350 F for 30 – 35 minutes.
Living Lean variation – Add a half of a large marshmallow to each peach before adding the sweet potato mixture.
Each cup makes about ¼ - 1/3 cup carb and a small amount of fruit.
Roast
1 cup Apple Wine
1 cup water
2 T. onion powder
1 T. garlic powder
Black Pepper
2 cups Brown Jasmine Rice, rinsed
2 cups plain water
2 cups hot water with 2 t. no sodium chicken boullion, dissolved OR 2 cups of homemade broth)
2 stalks celery with leaves, finely chopped
1 onion, finely chopped
Parsley flakes to taste
Black pepper to taste
White balsamic vinegar
Allow to cool while you fix the turkey breast.
In roaster pan, combine wine and water. Set aside.
In small bowl, combine garlic powder, onion powder, and pepper. Rub this on the breast (under the skin) and in the cavity. Set turkey breast cavity side up in the roaster pan. Fill cavity with rice mixture and secure flap. Any extra rice can be saved in the fridge.
Cover and bake stuffed turkey breast per instructions on the wrapper. [My 6 pound breast took about 2 hrs at 350 F.] Allow to rest for 30 – 45 minutes before slicing. Remove stuffing to separate bowl before slicing. Also remove the skin.
Cooking this meat side down keeps it nice and moist.
You can pour some of the drippings in the pan over the meat to add moisture, too.
This is the recipe that my brother had me develop for him...What he will have for breakfast instead of Pop Tarts!!!
Jeff's Zucchini Spice Muffins
Serving Size : 6 large muffins
2 cups rolled oats
1/4 cup flaxseed meal
1/3 cup Turbinado Sugar or Sucanat
1 Tbsp Spice Mix (see recipe)
1 Tbsp cinnamon
1 cup zucchini, unpeeled and grated (measure after grating)
2 tsp clear vanilla
1 tsp coconut extract
9 egg whites
1/2 cup walnuts, roughly chopped
1/4 cup Ghirardelli 60% Cacao Chocolate Chips (optional)
1. In large mixing bowl, stir together all dry ingredients, walnuts and
zucchini. In small mixing bowl (or oversize measuring cup), combine all wet
ingredients except egg whites. Stir into dry ingredients and mix until
thoroughly combined and all oats are covered. Will be moist, but not sopping
wet. Set aside.
2. In separate bowl, beat eggs for about 15- 30 secs with hand mixer. Stir
into oat mixture and combine well with mixer or by hand.
3. Allow to sit for 20 minutes while oven heats and you prepare the baking
pan.
4. Spray and wipe out a large capacity 6 muffin pan. Divide batter into each
section. It is OK if it fills above the rim.
5. Bake for 15-20 minutes or until knife comes out clean. Remove from oven
and cool in pan for 10 minutes. Place into Ziploc bags and refrigerate or
freeze while still lightly warm to keep them moist.
Nutritional data includes chocolate chips. Each muffin without chocolate
chips is 255 calories.
Nutrition (calculated from recipe ingredients)
Calories: 295
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 0mg
Sodium: 84.9mg
Potassium: 103.5mg Carbohydrates: 37.5g
Fiber: 6.1g
Sugar: 15.3g
Protein: 12g
Spice Mix for Muffins
4 Tbsp Cinnamon
2 Tbsp Nutmeg
3 Tbsp Coriander
3 Tbsp Ginger
3 Tbsp Allspice
1. Combine all ingredients in an old large cinnamon container and shake
well.
2. Shake before measuring.
Nutrition (calculated from recipe ingredients) per Tablespoon
Calories: 17
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 42.4mg
Carbohydrates: 3.8g
Fiber: 2g
Sugar: <1g
Protein: <1g
Here is my homemade broth recipe..I use this now for in my soups instead of using bouillon or canned broth....
Homemade Broth
Round One Ingredients
1 turkey breast or whole chicken, rinsed and patted dry
1 cup apple wine or other fruit flavored wine
1 cup water
2 Tbsp onion powder
1 Tbsp garlic powder
1 tsp black pepper
Round Two Ingredients
Dark meat, skin and bones from cooked turkey or chicken
All drippings/liquids from Round One
6 cups plain water
2 stalks celery with leaves, chopped
2 onions,quartered
parsley flakes to taste
black pepper to taste
Round One:
In roaster pan, combine wine and water. Set aside.
In small bowl, combine garlic powder, onion powder, and pepper. Rub this all under the skin and in the cavity. Set turkey breast or chicken cavity side up in the roaster pan.
Cover and bake per instructions on the wrapper. Allow to rest for 30 – 45 minutes before removing breast meat.
Round Two:
In large stock pot, combine all Round Two ingredients.
Bring to boil and simmer for 1-2 hours.
Remove large pieces and set aside for another boil if you like.
Strain broth thru cheese cloth or fine mesh strainer.
Cover and cool in refrigerator overnight. Skim fat off before dividing into serving size containers.
Freeze.
Repeat Round Two again if there is still marrow in the bones.
I portion these into 3-4 cup containers for use in soups or rice.
Note: Cooking this meat side down keeps breast meat nice and moist.
