Fall Recipe Thread

niapage

niapage

New member
I made this last year and it was so yummy!!! I also found a lite pastry shell that shaved off some calories so it was more like 180-200 cals can't rmember but the fat was low and I had 1 thin slice every other day after lunch.

POST ANY GOOD FALL RECIPIES HERE I AM ON THE HUNT FOR THE RECIPIE TO BASE MY TURKEY IN THAT IWAN GAVE ME LAST YEAR AND I LOST IE IT WAS THE BEST!!


1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup egg substitute
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground all spice
1 (9 inch) unbaked pastry shell

In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutritional Analysis: One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.
__________________
 
Low Fat Cream of Pumpkin Soup

I thought this pumpkin soup sounds good....

I haven't tried it (YET).

Low Fat Cream of Pumpkin Soup

INGREDIENTS:

* 1 tbsp olive oil
* 1 small yellow onion, finely chopped
* 2 garlic cloves, minced
* 1 tbsp curry powder
* 1 tsp cumin
* 3 cups fat-free, low sodium chicken or vegetable broth
* 1 15-ounce can pumpkin
* 1 12-ounce can evaporated fat-free milk
* Freshly ground Black pepper to taste

PREPARATION:
Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes.

Add evaporated fat-free milk and cook for 2 minutes.

Transfer soup to a blender and blend until smooth.

Serves 6.

Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
 
mmmm... the weather is finally cooling off here & it has me craving something like this. I'm munching on sweet potato fries (baked) at the moment but this soup would be delightful.
 
Sounds yummy!1I totally love everything to do with FALL even food!
Anyone have any good TURKEY basin recipies?I swear I am on the hunt
for the that IWAN posted last year that had honey,tyme,and thats all
I remember of it?Tammy
 
maleficent said:
http://weight-loss.fitness.com/recipes/6703-low-fat-punkin-pie.html


somewhere i have a recipe for pumpkin cheesecake that's a reasonable amount of calories
Click to expand...

YAYA you rock MAL I looked and looked for that one!246 cals osn't that bad for a piece of pie during early hours a couple days 1 week!:hug2:
LOW FAT PUMPKIN PIE
(15 ounce) can solid pack pumpkin
1 (14 ounce) can fat free sweetened condensed milk
1/2 cup egg substitute
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground all spice
1 (9 inch) unbaked pastry shell

In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutritional Analysis: One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.
 
Different

Low Fat Crockpot Chicken and Mushroom Stew

Not dissimilar to Coq au Vin, this crockpot chicken and mushroom stew is cooked in a herbed red wine sauce, which makes for a rich and delicious stew.
INGREDIENTS:
1 large onion, roughly chopped
1 large carrot, diced
1 large stick celery, sliced
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 cup red wine
3/4 cup fat-free, low-sodium chicken broth
1/4 cup tomato paste
Cornstarch slurry to thicken, if desired
PREPARATION:
Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot.

Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
Serves 4

Per Serving: Calories 239, Calories from Fat 20, Total Fat 2.3g (sat 0.5g), Cholesterol 82mg, Sodium 161mg, Carbohydrate 19.2g Fiber 4.3g, Protein 35.5g

Notice how low the SODIUM is to yippee!
 
Sweet potatoes:

Boil 4 chopped sweet potatoes. With a mixer, puree with one egg, 2 T. brown sugar, a dash of cinnamon, nutmeg and all spice. Spread in 8x8 pan.
In a bowl, mix 2 packets of maple brown sugar oatmeal and 1 T melted butter. Spread on potatoes.
Bake at 350 for 40 minutes.

I always hated sweet potatoes until I learned to make them this way. Now, I can't get enough.
 
Those sound delicious!
 
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