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Happy Holidays! After her weight loss surgery in 2004, OH member Linda Farnsworth learned to turn her love for cooking into a love for cooking healthier. In this OH newsletter issue, Linda shares some of her fabulous holiday recipes.
There are a lot of recipes out there where you could simply sub Splenda Granular for the sugar and they would work great. But I’m a girl who gags at the thought of drinking raw eggs – and would rather find a great alternative – and has. This is surprisingly ‘real’ tasting and in feel, also. Easy to whip up and is great as creamer in your coffee. I drizzle it over warm apple crisp, too…WOW!
Ingredients
1 cup fat-free half & half One 1-ounce pkg (four 1/2- cup serving size) sugar-free instant vanilla pudding powder (Jell-O brand works best…see note) 5 cups 2% milk 3 tablespoons Splenda granular 3/4 teaspoon freshly grated nutmeg 1/4 teaspoon cinnamon 2 teaspoons brandy or rum extract 1 teaspoon vanilla extract
Directions
Whisk together the half & half and pudding powder until smooth – this will be very thick. Slowly whisk in milk until smooth. Whisk in Splenda, nutmeg, cinnamon, and extracts. Allow to chill for at least 2 hours. Serve with whipped cream and a sprinkling of freshly grated nutmeg. Makes approx twelve 1/2-cup servings. **Jell-O brand works best for this recipe. I love them, but the generic brands are sometimes bigger packages and will make the drink too thick. Then you have to add more milk, and it just ‘waters’ it down. Go with Jell-O!
Chile Turkey Meatloaf
Super-duper moist and flavorful – it’s my husband’s (Hon) favorite meatloaf EVER. This was a half-hearted-throw-everything-in type meatloaf at the last minute for dinner but Hon raved about it so much I had to scramble to save a piece for a photo!
It stays very moist because of all the nutritious and colorful vegetables mixed in. Serve with salsa, avocados, and sour cream if desired. Great as leftovers, and it freezes wonderfully. (With turkey it is super low in calories, but ground beef would also work in this.) For the family add a fresh green salad and a warm pan of Chile Cornbread (one box cornbread mix according to pkg directions, 2 tablespoons diced green chiles, 1 teaspoon Chili Mix seasoning, 1/4 cup shredded cheese.)
4 tablespoons butter or olive oil 1 cup diced onions 2 cloves garlic 1 red pepper, diced 1/2 carrot shredded 3 1/2 teaspoons Penzey’s Chili 9000 or medium chili powder 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Splenda 1/3 cup fresh cilantro or parsley, chopped 20 ounces ground turkey (mixed dark and white – stays more moist than all white) 3 tablespoons ketchup 1 egg 1 egg white 1/3 cup milk 1/2 cup Panko bread crumbs 1/2 cup shredded Monterey Jack cheese 3 tablespoons salsa
Directions
Preheat oven to 375 degrees. Coat a loaf pan with vegetable cooking spray and set aside. In a large frying pan over medium heat add olive oil or butter. Sauté the onion, garlic, pepper, and carrot until onion is soft. Add in chili mix, cumin, salt, black pepper, Splenda, and cilantro and cook for two minutes. Transfer mixture to a large bowl and gently mix in turkey, ketchup, egg, egg white, milk, bread crumbs, and cheese. Place in prepared pan; cover with salsa and bake for 55-60 minutes. Allow to rest 15 minutes before serving. Makes 10 servings. (I usually do this in 3 mini loaf pans and bake for 30-40 minutes. These freeze great, so I freeze two and Hon can eat one in a couple days, but no left-over burnout!) Chocolate-Mint Cheese Ball
Just in time for the Holiday dessert tables that are everywhere you go. You can’t escape this time of year – the buffets, the lunch rooms, the office parties, and hundred and one other occasions to eat…each filled with stuff we shouldn’t have.
This one everybody will love – whether they like to eat low-sugar or not! Most bigger grocery stores carry the sugar free star-light peppermints, or you can order from an on-line candy store. One of my favorites is Perfectly Sweet. Or there is Candy.com, but they sell in bulk. I don’t know…you might want 425 star-light mints. Who am I to judge?! I serve it with the Murray’s Double Chocolate Cookies – or graham crackers – or off of a spoon…
One 8-ounce pkg. reduced-fat cream cheese 1/3 cup Splenda 1/4 teaspoon vanilla One 4 ounce package sugar-free peppermint candies 1/4 cup Hersey’s sugar free chocolate chips or other sugar free chocolate, finely chopped
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