Key Lime Pie

Heat oven to 325 degrees.

1/2 cup key lime juice

16 ounces sweetened condensed milk

4 egg yolks

1 graham cracker pie crust

3/4 cup heavy whipping cream plus some confectioner's sugar to your taste.

Whisk together yolks. Whisk in condensed milk. Add key lime juice and combine thoroughly. Let rest 30 minutes.

Pour into crust. Bake 15-18 minutes.

Let cool, then refrigerate for 3 hours or more (to firm), whip cream and top the pie.

Apricot Mustard-glazed Pork Roast

up to 4lbs of lean boneless pork roast
2/3 cup apricot perserves
2 TBS grainy dijon mustard
1 TBS cider vinegar
1/2 tsp garlic salt
1/4 tsp pepper

Heat oven 350.
In small bowl mix preserves, mustard, vinegar, garlic salt and pepper. Place roast fat side up, on a rack in large roasting pan. Spread 2/3 of glaze all over roast.

Bake for 45 minutes. Brush on remaining glaze and roast 35-40 minutes till internal temp reaches 150.
Cover meat loosely and let rest of 15 min. cut very thin slices and serve.

Turkey Lasagna w/Bechamel Cream Sauce

1 TBS EVOO
1 LB. ground turkey
2 tsp. minced garlic
2 large onions, chopped
3 cups low fat milk
1/4 cup white wine
1/3 cup flour
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
16 oz pkg. lasagna noodles, cooked according to box or use easy cook noodles.
1 1/2 lbs. low fat cottage cheese
1 cup & 2 TBS grated low fat mozzarella cheese
4 TBS grated Parm cheese

In large skillet brown EVOO, turkey, garlic and onion. In separate saucepan add milk, wine, flour, pepper & nutmeg. Stir till dissolved. Heat on med-high till sauce thicken a bit. Add to turkey and onion. Mix well.
Coat 13x9 pan with spray and preheat oven to 350. Place noodles lengthwise on bottom of pan. Spoon turkey mxture over noodles and place half cottage cheese on top and sprinkle with 1/2 cup mozz. cheese & 2 TBS. Parm. Repeat. End with turkey mixture on top sprinkled with rest of mozz cheese.
Cover and bake 25 min. Uncover and back 30-35 min additional till golden brown.
Serves 8 people.

***Fitness RX Magazine

Turkey Rolls Cordon Blue

*Weight Watchers Recipes

4 - 1/2 lbs. turkey cutlets raw (total of 1 lbs.)
4 - 1oz. slices reduced sodium ham
2 - 1oz. slices reduced fat swiss cheese, halved
3 TBS. plain dry bread crumbs
1 TBS. low calorie Mayo or low cal. blue cheese dressing
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tsp. butter

Top each cutlet with a slice of ham, then a 1/2 slice cheese. Roll up jelly roll style and secure with toothpicks.

Spread bread crumbs on plate. Brush turkey rolls with mayo or blue cheese, dip in crumbs, pressing down to coat.

Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey rolls and saute until browned all over, about 5 minutes. Add wine, broth and butter, bring to boil. Cover, reduce heat, and simmer till turkey is cooked through and sauce thickens, about 5 minutes.

***can substitute with chicken breast, just pound them out of use cutlets.

Sweet Potato Casserole

Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cut up
Nonstick cooking spray
½ cup packed brown sugar or brown sugar substitute equivalent to ½ cup brown sugar
2 eggs, slightly beaten
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
½ cup fat-free milk
1 cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted

Directions
In a covered large saucepan, cook sweet potatoes in enough lightly salted boiling water to cover for 25 to 30 minutes or until very tender.
Meanwhile, preheat oven to 350°F. Coat a 1 1/2 –quart-baking dish with cooking spray; set aside.
Drain the sweet potatoes; transfer to a large bowl. Use a potato masher or wooden spoon to mash potatoes until smooth. Stir in ¼ cup brown sugar or substitute, eggs, nutmeg, and cinnamon. Stir in milk. Pour into the prepared dish.

For topping, in a medium bowl, stir together pecans, ¼ cup remaining brown sugar or substitute, flour, and butter; sprinkle onto potatoes.
Bake, uncovered, about 30 minutes or until potatoes are heated through and topping is golden brown. Serve warm. Makes 10 (1/3-cup) servings.

*Sugar Substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow the package directions to use the product amount equivalent to ½ cup brown sugar.
PER SERVING WITH SUGAR: 229 cal; 13 g total fat (3 g sat. fat), 52 mg chol., 58 mg sodium, 27 g carbo., 3 g fiber, 4 g pro. Exchanges: 1 starch, 1 other carbo, 2 fat, Carb choices: 2.
PER SERVING WITH SUBSTITUTE: same as above, except 187 cal., 16 g carbo. Exchanges: 0 other carbo. Carb choices: 1.

Fresh Green Beans & Peppers

8 Servings

2 onions, cut into thin slices
1/2 cup KRAFT GOOD SEASONS Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 lb. fresh green beans, trimmed
1/4 cup water
1 red pepper, cut into thin strips

COOK onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
ADD beans and water; stir. Cover; cook 5 min.
STIR in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.

Cheesy Smashed Potatoes w/ Cauliflower

6 Servings

1 lb. red potatoes (about 3 small), cut into chunks
1 cup small cauliflower florets
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.
ADD sour cream; mash until vegetable mixture is fluffy.
STIR in cheese.

Easy Turkey Pot Pie

3 cups chopped leftover cooked Turkey
1 pkg. (10 oz.) frozen broccoli, cauliflower and carrot blend, thawed
1 jar Turkey Gravy (or about 1.5 cups leftover gravy)
3 cups leftover prepared STOVE TOP Stuffing Mix

HEAT oven to 375°F.
COMBINE turkey, vegetables and gravy in 2-qt. casserole.
COVER with stuffing
BAKE 30 min. or until heated through

Luscious 4-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. (Or do 4 seperate layers to avoid cutting them)

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. (less time if doing 4 thin layers)

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Fetuccini with Tofu Alfredo sauce

Recipe from Aimee Pless

16 ounces whole wheat fettuccine
12 ounces tofu, cubed
½ cup grated Parmesan
½ cup olive oil
1 ½ tsp dried basil
1 TB dried parsley
½ tsp black pepper
1 tsp onion powder
¾ cup water

1. Cook fettuccine according to package directions
2. Meanwhile, combine the rest of the ingredients in a blender; mix until creamy. Transfer the sauce to a saucepan, and cook over medium heat until hot. Serve over cooked fettuccine.

Easy Chocolate-Tofu Mousse

Source: Prevention

12 oz. silken tofu
2 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup Greek style plain yogurt

1. Melt chocolate chips.
2. Place tofu & vanilla food processor & puree until smooth. Add melted chocolate & blend until well-mixed. Pour into large bowl.
3. Fold in yogurt until just blended. Cover & refrigerate until ready to serve.

Faison Rober (Pheasant)

1-4 Pheasants (or pheasant breasts)
1 1/2 - 4 large onions
3-7 apples (baking type)
1/2-1 tsp celery seed
1/2-4tsp black pepper
2-8 cans concentrated cream of mushroom soup
1/2 tsp salt (more or less to taste)
3/4 - 3 cups dry red wine
2 strips of bacon per bird
3-9 TBS butter

* note - variable quantities are listed depending on the number of birds being roasted and your taste

DO NOT USE FROZEN BIRDS. THAW FIRST!

Roasting the birds:
Preheat oven to 325. Core and slice the apples. Peel and thinly slice onions. Separate onions into rings. Place onions and apples in the bottom of the roaster. Sprinkle with celery seed. Add wine. Place pheasant breast side up on top of onions and apples. Sprinkle with salt and pepper if desired. Place bacon strips across bird. Cover and cook for 1-1/2 hours. Remove bird to cutting board to cool when done. Remove meat from bones and set aside.

Assemble the Sauce:
Melt butter in large dutch oven or stock pot. With a large spoon or spatula, press apples and onions agains the side of the roaster to remove as much liquid as possible. Add this liquid to the melted butter. Discard apples and onions. Add mushroom soup to pot. Add water or wine if needed to make sauce thinner. If you want thicker sauce, thicken with a paste of the liquid and 2 tablesppons of flour blended and stirred into the sauce.

Add pheasant meat to the pot and reheat over low heat. Serve over rice, wild and brown rice, noodles or along side stuffing.

NOTES:
Use good wine. Cooking wine is too salty. Remember, the alcohol evaporates and leaves the good taste behind.
This doesn't have a pretty color, but the taste makes up for it. Using Golden Cream of Mushroom soup might be more appealing to you, but I find it a bit saltier, so keep that in mind.
Finished recipe freezes well. If you make the recipe using multiples, be prepared with lots of storage containers.

Bon Apetit!
GG/Michele

Chicken Potpie (Michelle Lewis)

Chicken Potpie (Michelle Lewis: makes double batch)
2 cups diced potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter or margarine
1 cup flour
3 cups chicken broth
1 1/2 cups milk
3-4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pie crust frozen
tsp. salt, pepper, thyme

Bring potaoes and carrots to boil in saucepan, reduce heat
cover and simmer 12-15 mins. Drain and set aside. Saute
onion in butter until tender. Stir in flour, salt, pepper,
thyme, broth and milk. Bring to boil, stir for 2 mins. until
thickened. Add chicken, peas, corn, potatoes, carrots and
remove from heat.
Put filling in pie crust and then top with second pie
crust. Cut a few slits. From frozen cover crust edges with
foil, place on baking sheet. Bake 425 for 30 mins. Reduce
heat to 350 and bake 70-80 minutes longer.

Breakfast Bake

Ingredients
4-1/2 cups seasoned croutons
2 cups (8 ounces) cheddar cheese, shredded
1 medium onion, chopped
1/4 cup sweet red pepper, chopped
1/4 cup green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 eggs
4 cups milk
1 teaspoon salt
1 teaspoon mustard, ground
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions
Sprinkle croutons, cheese, onion, peppers and mushrooms into two greased 8-in. square baking dishes.
In a bowl, combine the eggs, milk, salt, mustard and pepper.
Slowly pour over vegetables.
Sprinkle with bacon.
Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
To use frozen casserole:
Completely thaw in the refrigerator for 24-36 hours.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
Yield: 2 casseroles (6-8 servings each).