Use this fat free spread instead of butter on anything you want!

Yield 1 cup

Ingredients:

1 cup canned pumpkin puree

1/2 cup honey

1/4 cup molasses

1 tablespoon fresh lemon juice

1/2 teaspoon cinnamon (or to taste)

Instructions:

In a small saucepan combine all ingredients; bring to a boil over medium heat stirring constantly.

Reduce heat to low and simmer uncovered for 15-20 minutes or until thickened.

Col the refrigerate for 2 or more hours before serving.

Serve with gravy,  mashed potatoes and veggies for a wonderful meal!

Servings 4-6

Ingredients:

30 saltine crackers, crushed

2 tablespoons all-purpose flour

3 tablespoons instant potato flakes

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

pinch cayenne pepper, optional

1 large egg, lightly beaten

oil for frying (as needed)

4 large or 6 small boneless skinless chicken breasts (pounded to about half the size)

Instructions:—————————————–

In a shallow bowl combine the crushed cracker crumbs with the next 7 dry ingredients.

Place the egg in a shallow bowl

Heat oil in a skillet over medium-high heat (use enough oil to generously coat the bottom of the skillet).

Dredge the chicken firstly into the egg allowing excess to drip off, then coat in the dry mixture pressing down with hands firmly to adhere to the chicken.

Have all the chicken coated and on a plate before frying.

Reduce the heat to medium then cook the chicken on both sides until golden brown and cooked through.

One of my favorite Mexican casseroles! … adjust the heat by using mild, medium or spicy salsa and the jalapeno amount

Servings 6-8

INGREDIENTS:

1 pound ground beef (using a little more won’t hurt)

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (or adjust to taste)

4 garlic cloves, minced

1/2 package taco seasoning mix (such as Old El Paso or my taco seasoning mix

salt and fresh ground black pepper, to taste

2 (15-ounce) cans black beans, rinsed and drained

2  (8-ounce) cans whole kernel corn drained

1 (16-ounce) container sour cream

2 cups salsa (mild, medium or spicy)

6 cups crushed plain tortilla chips (can use more)

3 cups shredded cheddar cheese, divided

2 large ripe plum tomatoes

3 green onions, chopped

INSTRUCTIONS:—————————————————-

Preheat oven to 350 degrees F.

Grease a 12 x 9-inch baking baking dish.

In a skillet cook the ground beef with onion, bell pepper, jalapeno pepper and garlic until no longer pink; drain fat.

Add in the taco seasoning mix; heat stirring for about 2 minutes, then season with salt and pepper.

Transfer the beef mixture to a large bowl, then mix in the black beans, corn, sour cream and salsa.

Spoon 1/3 of the beef mixture into the bottom of the baking dish.

Sprinkle 3 cups (half) of the crushed tortilla chips over the beef mixture, then 1 cup shredded cheddar cheese.

Spoon another 1/3 of the beef mixture over the cheese.

Cover with remaining crushed tortilla chips then 1 cup shredded cheddar cheese.

Spread the final layer of the meat mixture on top then the remaining 1 cup of cheddar cheese.

Sprinkle the green onions and chopped tomatoes over the cheese.

Bake for 40 minutes or until heat through.

Allow to sit for 15 minutes before serving.

You will also find this recipe on www.recipezazz.com

These may be either coated with sweet and sour sauce after frying or serve them on the side, for a little heat add in some cayenne pepper to the flour mixture I use seasoned salt using the same amount of white salt will work fine, make certain to choose a tender cut of pork this will also work well using veal…

see my Chinese sweet and sour sauce posted HERE

Servings 4-6

Ingredients:

2 eggs, slightly beaten

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon garlic powder, optional (garlic lovers add it in)

1/2 cup cornstarch

1/2 cup all-purpose flour

1-1/2 cups low-sodium chicken broth (garlic-flavored chicken broth is good to use)

2 pounds boneless pork (cut into 3/4-inch cubes)

oil for deep-frying

sweet and sour sauce

Instructions:———————————-—

In a bowl whisk eggs with salt, cornstarch, flour, garlic powder and chicken broth until smooth and well blended.

Add in the pork cubes and toss until thoroughly coated with the batter.

Heat oil in a wok or heavy pot or a deep-fryer over medium-high heat.

Using tongs remove the coated pork from the bowl and carefully place in the hot oil.

Fry for about 4 minutes or until the pork is cooked through.

Remove with a slotted spoon to a rack or onto a paper towel-lined bowl or plate.

Serve with sweet and sour sauce.

Posted on recipezazz.com

To save some time the sauce mixture may be made a day in advance and rewarmed before using for the recipe, this is a family favorite  casserole that you are sure to enjoy, using homemade marinara sauce will only improve the flavor but a good-quality purchased sauce will work fine also also…

Notes from our test kitchen; the same amount of ziti pasta may be used in place of the penne and bulk Italian sausage meat may be replaced for the ground beef or use half each

Servings 8

Ingredients:

1 pound uncooked penne pasta

1-1/2 pounds ground beef (can reduce to 1 pound I prefer to use 1-1/2 pounds for a very meaty sauce)

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed red chili flakes (optional or adjust to heat level)

2 (26-ounce) jars marinara sauce

salt and fresh ground black pepper, to taste

6 slices provolone cheese (or use as much as you like)

1-1/2 cups sour cream

1-1/2 cups shredded mozzarella cheese (can use more or less)

1/3 cup freshly grated Parmesan cheese

Instructions:—————————————–

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a Dutch oven cook the ground beef with onion, garlic and chili flakes until no longer pink; drain fat leaving a small amount in the pot.

Continue to cook until the meat is just lightly browned (this may take about 12-15 minutes for the meat to brown).

Add in marinara sauce; bring to a simmer stirring then reduce heat to low and simmer partially covered for about 30 minutes stirring frequently and seasoning with salt and pepper about halfway through cooking time.

Meanwhile cook the pasta in a large pot of boiling water until just al dente (it is better to undercook the pasta slightly as it will cook more in the oven) drain and place in a bowl.

TO ASSEMBLE;

Place 1/2 of the cooked penne pasta into the bottom of the baking dish.

Place the provolone slices over pasta, then spread 1-1/2 cups sour cream over the cheese slices.

Dollup 1/2 of the meat sauce over the sour cream, then remaining  half of  the cooked penne pasta over the sour cream.

Sprinkle the shredded mozzarella cheese over the cooked pasta.

Top with  remaining 1/2 of the meat sauce (if desired you may sprinkle more mozzarella cheese on top of the meat sauce).

Sprinkle the  parmesan cheese over the meat sauce.

Layer as follows starting with 1/2 cooked penne in the bottom of the dish/ provolone cheese slices/ 1-1/2 cups sour cream/ 1/2 meat sauce/ remaining 1/2 cooked penne/ mozzarella cheese/ remaining 1/2 meat sauce, then Parmesan cheese on top.

Bake uncovered for about 25-30 minutes or until heated through.

A great way to use up the leftover mashed potatoes and ham from your holiday dinner but don’t wait for the after the holidays to make this soup this will also work well using dry smoked sausage  in place of the ham, for extra heat and flavor I most always add in a jalapeno pepper and/or crushed chili flakes,  this soup is a meal in itself so really all that is needed is a side salad and crusty bread

Servings 6

Ingredients:

1/4 cup butter (can use more)

1 tablespoon oil

1 medium onion, chopped

1 teaspoon dried thyme (rubbed between fingers to release the flavor)

1 teaspoon mild chili powder (or to taste, start with 1 teaspoon adding in more after the soup is cooked)

4 garlic cloves, minced

4 cups chicken both (may need more to thin soup)

2 cups chopped cooked ham

4 cups mashed potatoes (can use less)

1-1/4 cups shredded cheddar cheese

1/4 cup sour cream

1/4 to 1/3 cup light cream

seasoned salt or white salt and fresh ground black pepper, to taste

chopped green onion

freshly grated Parmesan cheese or shredded cheddar cheese

Instructions:——————————————

Heat butter with 1 tablespoon of oil in a large saucepan over medium-high heat.

Add in onion, thyme and chili powder (starting with 1 teaspoon chili powder) saute for about 3 minutes.

Add in the garlic; cook stirring for 2 minutes.

Add in the chicken broth and chopped ham, then add in the mashed potatoes with a wooden spoon mixing until no lumps remain; bring back to a light simmer over medium heat stirring constantly (if the soup is too thick add in more chick broth to thin).

Reduce heat to low and mix in the cheddar cheese until melted and heated through.

Season with salt and black pepper and add in more chili powder is desired.

Turn off the heat and mix in the sour cream and table cream until heated through (do not boil).

Ladle into bowls then sprinkle green onion and Parmesan cheese or cheddar cheese on top.

For a fat-free eggnog this is very good and you can drink it without any guilt!… this may easily be doubled

Servings 6-8

Ingredients:

1 (1-ounce) package sugar-free instant vanilla pudding mix

7 cups fat-free milk, divided (or use low-fat milk)

pinch nutmeg

2 teaspoons rum extract or vanilla

sugar substitute, to taste

1 cup fat-free evaporated milk

Instructions:————————————–

In a bowl combine pudding mix with 2 cups fat-free milk, small pinch of nutmeg, rum or vanilla extract and sugar substitute using as much as desired; mix on low speed of an electric mixure until thickened (adjusting the sugar substitute to taste).

Pour into a large container with a tight fitting lid.

Add in 3 cups of milk, cover tightly with a lid and shake vogorously.

Add in the evaporated milk with remaining 2 cups of milk and shake well again.

Refrigerate until ready to use (shaking or stirring once again before serving).

You will also find this recipe on Recipezazz.com