It’s that time of year. Yay!

CARAMEL APPLE CRISP

Another one of my most popular recipes, this crisp is Autumn personified.  Sweet, tart, buttery, crunchy, spicy – yeah…just about everything you want in a dessert!

I love, love Cinnamon Bliss , and created this recipe especially for use with this product.  However, you’ll probably have to order it (well worth the effort, and excellent in so many things, you won’t be sorry) and if you want apple crisp NOW a good sub is needed.  Store bought sugar free caramel sauce is great, but there’s nothing like homemade and I’ve got you covered there, too! (Caramel Sauce recipe)

Serve with NSA vanilla ice cream, whipped cream, or even just warmed heavy cream.  (ANY sort of cream puts this over the top!)

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Filling:
Vegetable cooking spray
4 cups peeled and diced apples, a mix such as Granny Smith and Fuji, HoneyCrisp, or Cameo (about 4 medium)
1/4 cup Splenda Granular or Whey Low Granular
1/3 cup Cinnamon Bliss or Caramel Sauce
1 tablespoon flour
1/2 teaspoon cinnamon – (1 teaspoon if not using Cinnamon Bliss)
Pinch of salt
2 tablespoons Half & Half

Topping:
1 1/4 cup oatmeal
1/2 cup almond flour or all purpose flour
1/4 cup Splenda Granular or Whey Low Granular
1/4 teaspoon cinnamon
1/4 cup butter, melted

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Preheat oven to 350 degrees. Coat a 2 quart baking dish or deep dish pie plate with vegetable cooking spray.

In a large bowl stir together apples, Splenda, Cinnamon Bliss, flour, cinnamon, salt, and half & half. Pour into prepared baking dish and set aside. In the same bowl mix until crumbly the oatmeal, almond flour, Splenda, cinnamon, and melted butter. Spread over top of apples. Bake for 1 hour, cover loosely with foil during last 30 minutes. Makes 10 servings.

Per Serving: 149 Cal; 3 g Protein; 9 g Tot Fat; 17 g Carb; 2 g Fiber; 5 g Sugar; 39 mg Sodium

Add a little Beautiful to your dinner!

CITRUS-GLAZED SALMON WITH AVOCADO SALSA

Impress someone with very little effort with this gorgeousness!  Fast and easy this dish has the lightest flavors, but they all work to make it spicy-sweet and the salmon buttery-smooth.  If you can, using fresh salmon with this is the best.

(The only reason my salsa looks sooooo gorgeous is because all I could get my hands on was a semi-ripe avocado!  Ripe ones are far better, but can make it slightly “muddy”.  Mix the remaining ingredients and then gently stir in the avocado…beautiful!!)

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Four 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

Salsa:
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste

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In a baking dish combine the olive oil and the orange juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.

In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro.  Season with salt and pepper to taste.  Cover and chill.

Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily.  Serve with chilled avocado salsa.  Makes 4  (or 8 Weight Loss Surgery) servings.

Per regular-sized serving:  412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium

Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium

Summer Berries Star Again

LEMON RASPBERRY PARFAITS

It’s time to take advantage of nature’s gorgeous jewels and this is the perfect light ending to a hot summer day.  Strawberries, blackberries, peaches, nectarines, cherries…anything fresh is wonderful in this.

This is another recipe where adding in a scoop or so of unflavored, or vanilla, protein powder would be wonderful…and unnoticable, too.  

(I got these adorable individual Trifle bowls at Walmart. Can’t tell by my photo, but they have the pedestal and everything!!)

This photo is from Crate & Barrel…but same thing.

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One 8-ounce pkg. fat free cream cheese, softened
2 cups skim milk
One 4-serving size sugar-free instant Lemon pudding mix
1/2 cup Splenda-sweetened whipped cream  (1/4 cup heavy cream with 1 teaspoon Splenda)
1/4 teaspoon vanilla extract
1 tablespoon Splenda
Zest of half a lemon
2 cups fresh raspberries ( or straw, black, blue…whatever is available)
3 kiwi, diced (peaches, nectarines, apricots, cherries…)

In a large bowl whip the cream cheese until smooth. Slowly add the milk until blended. Beat in pudding mix, vanilla, Splenda, and lemon zest. Allow to thicken and fold in whipped cream.

In 8 small dessert cups or glass, layer fruit and cream cheese mixture, dividing ingredients evenly among them. Garnish with additional fruit and lemon zest, if desired. Chill for 1-2 hours. Makes 8 servings.

Per Serving: Calories 112; Protein 6 g; Fat 2 g; NET Carbs 12 g; (Fiber 3 g); Sugar 3 g; Sodium 319 mg

Perfect timing!

This is one of my very favorite summer recipes…and right now, where I live, the berries are big, sweet, and fabulous!

No Strawberries?  No worries.

Use any berry (raz, black, blue), fresh nectarines or peaches.  But Make This Pie!

Click for recipe:

FRESH NO-BAKE STRAWBERRY CHEESCAKE

Let’s just jump in and BATHE in this, shall we?!

MEATLOAF MINESTRONE

This soup is filling and so easy…it doesn’t take hours to simmer, but can be on the table in 50 minutes! Full of vegetables and  chunks of leftover meatloaf floating in a seasoned broth….for your family add a crusty Italian loaf rubbed with garlic and drizzled with olive oil and there’s your complete meal!

Vege Version:  Use vegetarian meatballs.  Trader Joe’s has some available, that are very good.

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2 tablespoons olive oil
1 cup diced onion
1/2 cup diced carrots
3/4 cup diced celery
2 garlic cloves, minced
1 1/2 cups shredded cabbage
1 medium zucchini, sliced
6 cups low-sodium beef broth
1 tablespoon Italian Seasoning herb mix
1/4 teaspoon black pepper
Salt to taste
One 28-ounce can diced tomatoes, UNDRAINED
One 6-ounce can tomato paste
2 cups or more of chunks of leftover meatloaf OR prepared meatballs (24 regular-sized)
One 15-ounce can Cannellini or Great Northern Beans, drained
One 14-ounce can Italian green beans, drained
1/2 cup small shell pasta – optional

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In large saucepan, over medium-low heat, saute onion, garlic, carrots, celery and zucchini in olive oil until onions are soft and transparent. Add cabbage, broth, seasonings, tomatoes, and tomato paste. (If using meatBALLS instead of LOAF, add them here.) Allow to simmer over medium-low heat until vegetables are tender. Add Cannellini beans, green beans and pasta. Cook until pasta is tender. Carefully stir in meatloaf and gently heat through. Serve with shredded parmesan cheese sprinkled on top. Makes eight 1-cup servings.

With pasta:

Per Serving: 298 Cal; 16 g Protein; 14 g Tot Fat; 29 g Carb; 6 g Fiber; NET Carbs: 23 g; 6 g Sugar; 420 mg Sodium

Without pasta:

Per Serving: 273 Cal; 15 g Protein; 14 g Tot Fat; 24 g Carb; 5 g Fiber; NET Carbs: 21 g; 6 g Sugar; 420 mg Sodium

Not your Gramma’s rice pudding…

“RICE” PUDDING

Okay…so it’s not rice by ANY stretch of the imagination.  But it’s for sure pudding!

I love the flavor of a gorgeous rice pudding, but those white carbs will gettcha quick. I got this idea from a message board (thank you McNee) and added a touch or two of my own.  It has all the flavors of the traditional and even the “feel” of rice (if you close your eyes and imagine a little bit).  Add a little unflavored protein powder for the perfect excuse to eat dessert for breakfast or lunch.

Even if you don’t love cottage cheese, this may convince you of it’s awesomeness!

Kristina has a great idea…I’ll be trying this asap! “ … since it’s fall now I was inspired to change up this recipe a bit. I used about 1/2 a small box of butterscotch pudding (instead of the vanilla) and I added 3 Tbs. of Pumpkin puree, and substituted pumpkin pie spice for the cinnamon. I also added a bit more splenda. OMG!! Awesome. Like a pumpkin pie.”

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One (4-serving size) pkg sugar-free Instant Vanilla pudding mix

1 3/4 cups milk

One 16-ounce container small curd cottage cheese

1/2 cup sweetened whipped cream OR Cool Whip

2-3 tablespoons Splenda – if desired

1/2 cup raisins

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

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In a large bowl whisk together the pudding mix and milk until thickened.  Fold in the cottage cheese, whipped cream, Splenda, if using, raisins, vanilla, cinnamon, and nutmeg.  Cover and chill for at least two hours.

I changed my mind on letting it sit!  I love this as soon as it’s made and the next day…after that it’s good, but not AS good.  Also, the raisins get too soft for me.  I like them CHEWY!  So  from now on I will make it without the raisins and add them fresh to each serving.  (After how many years of making this did I finally figure that out?)

Makes approx six 1/2-cup servings.

Per Serving: Calories 105; Protein 3 g; Fat 3 g; NET Carbs 17 g; Sugar 8 g; Sodium 236 mg

 

Bakery-beautiful from your own oven..

RASPBERRY CRUMB BARS

I adore these bars!

Sweet jam baked until bubbly on an almond-pecan shortbread crust and topped with spicy crumbs…what’s not to love?!

Raspberry is wonderful, but you could make several different flavors and present them on a gorgeous platter for parties or tea…or gorgeously boxed for a friend.

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Vegetable cooking spray

6 tablespoons butter

1/2 cup Whey Low Granular or maltitol crystals

1/2 teaspoon vanilla

1 egg yolk

1/2 cup + 1 tablespoon all-purpose flour, divided

1/2 cup + 1 tablespoon almond flour, divided

1/2 cup finely chopped pecans

3/4 cup no-sugar-added raspberry jam (or any flavor)

1/8 teaspoon almond extract

1/8 teaspoon cinnamon

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Preheat oven to 350 degrees. Lightly coat a round or square 8 inch pan with vegetable cooking spray and set aside. (If you have it, an 8-inch springform pan is perfect and makes the bars easy to remove.)

In a medium bowl cream the butter with the Whey Low until light. Beat in the vanilla and egg yolk. Gradually stir in the 1/2 cup flour and the 1/2 cup almond flour. Mix in the chopped pecans. Dough will be stiff but moist. Reserve 1/3 cup of this mixture and set aside. With buttered fingers press the remaining dough into prepared pan. Bake in preheated oven for 12-15 minutes, or until it is golden. Remove from oven and allow to cool slightly.

In a small bowl heat raspberry jam in the microwave until soft, but not runny. Stir in almond extract and carefully spread on baked crust to within 1/2 inch of edge.

To reserved crumbs mix in the 1 tablespoon flour, the 1 tablespoon almond flour and the cinnamon.  Sprinkle reserved crumb-cinnamon mixture onto the jam. Bake for 20-25 minutes or until top is golden brown and jam is bubbly. Allow to cool before cutting. Makes 16 servings.

Per Serving: Calories 118; Protein 2 g; Fat 10 g; Carbs 4 g; Sugar 0 g; Sodium 38 mg