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Creamy Fat free Key Lime Pie with Gingered Crust

13 Aug

This was born out of my husband’s love of Key Lime Pie and my own love of not having to thaw them from the freezer. It sets up in the fridge and its ready to serve, doesn’t get easier than that.
Plus it’s fat free, low in sugar and uses an oat bran crust — so it’s almost healthy? Yeah, I know. It makes one large 9-inch pie big enough for that family potluck or book club meeting, or just my husband.

Ginger Oat Bran Crust:
1 C. Oat bran (I used Hodgeson’s Mill brand)
6 tsp. Splenda brown sugar blend
6 tsp. warm water
1/2 to 1 tsp. ground ginger (You may want to add last and start with 1/2 and see what you think, I used a full 1 tsp. but I really love a little gingery kick.)
Mix with fork, let it sit a bit as the Oat bran will soak up the moisture. Use bottom of small measuring cup to press it evenly into a 9 inch pie dish. Bake at 350 degrees for 10 minutes until golden in color. Let cool. I speed this up a bit by sticking it in the freezer, along with some hot pads cause I don’t want to melt the shelving.

Creamy Key Lime Filling:
1/2 C. Warm water
1 packet unflavored gelatin ( dissolve in warm water)
1 1/4 C. Cold fat free milk
1 small package of fat free, sugar free instant vanilla pudding
1 package (8 oz.) fat free cream cheese at room temperature
1 tsp. lemon juice
14 packets of True Lime
Zest of one lime
1/8 C. Splenda
1 container (8 oz.) fat free cool whip
Dissolve gelatin in warm water, add milk then pudding. Mix well, till thick then add cream cheese and mix til smooth and creamy. Add lemon juice, lime and Splenda. Last mix in thawed cool whip. Pour into cooled crust and let set up in refrigerator overnight. Serve with a bit of fat free Reddi Whip, then lightly dust whipped cream with a little ginger.

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Asian Lettuce Wraps

16 May

This tasty dish was brought to our last health eats meet up by the beautiful Kate Wilson. It is low in carbs since it leaves out the traditional rice or noodles popular with so many Asian dishes. It was also very, very tasty. She got it from the very popular food blog Best Bites it is actually one of my personal favorite foodie sites as well and I had made this recipe previously for my four boys and they absolutely loved it!
Ingredients:
2 tsp. canola oil
4 cloves garlic, minced
1 Tbsp. fresh minced ginger
1 lb. ground chicken (or turkey)
3 oz. mushrooms, finely chopped (8 small mushrooms)
1/2 tsp. kosher salt
4 C. Bagged coleslaw mix or thinly shredded cabbage
1 (8 oz.) can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C. Thinly sliced green onions
4 Tbsp. soy sauce
1 tsp. sesame oil
1 lemon zested and juiced (3-4 Tbsp.)
1/2-1 tsp. Sriracha or other hot sauce optional
1/3 C. Roughly chopped cilantro
1-2 heads iceberg lettuce

Dipping/Drizzling Sauce
4 Tbsp. soy sauce
4 Tbsp. vinegar
3 Tbsp. Water
2 tsp. honey
1-2 tsp. finely minced ginger

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and giner. Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms and kosher salt. Cook for about 5 minutes, stirring often, until chicken is cooked through. Remove any extra liquid from pan. Add cabbage, water chestnuts and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, the zest from the lemon and the lemon juice and hot sauce to taste. Remove from heat and stir in cilantro
To prepare dipping sauce, combine all ingredients and whisk to combine. Serve on lettuce leaf. Top with sauce.

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Lentil Tacos or Chip Dip your Pick

29 Apr

This dish was brought to the Healthy Eats night by a sweet lady who has gone on a clean eating diet recently and has lost 15 pounds since January although it may have been more since last I talked to her. She found on Allrecipes.com a tasty submission by a Michelle Thomas http://m.allrecipes.com/recipe/222610/tasty-lentil-tacos-2
Lentils are a great nonfat source of protein, lots of fiber and folate all of which can lower cholesterol and help prevent breast cancer. It’s a power house in itself.
Ingredients:
1 C. Onion finely chopped
1 garlic clove, minced
1 tsp. canola oil
1 C. Dried lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 1/2 C. Chicken broth or veggie broth
1 C. Salsa
12 taco shells (or chips if for dip)
1 1/2 C. Shredded lettuce
1 C. Chopped tomato
1 1/2 C. Shredded reduced fat cheddar cheese
6 Tbsp. fat free sour cream
In a large nonstick skillet, saut√© onion and garlic in oil until tender. Add lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentil slightly. Stir in salsa. If serving as tacos, assemble as usual. Could layer lentils, sour cream, cheese, lettuce, tomatoes as a chip dip. We had the lentils plain with chips which was also good. I thought it would work well layered as a taco salad minus the chips for a lower-carb option. — Submitted by Alicia Wood

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Gluten Free Mini Corn Dog Muffins

28 Apr

So it was son number three’s birthday today and he really wanted corn dogs. Despite corn being primary in the title most corn bread mix contains wheat and since we are gluten free for now that meant I had to get creative. I recalled seeing a Pinterest post by Iowa Girl Eats http://iowagirleats.com/2012/01/30/super-bowl-recipe-week-mini-corn-dog-muffins/ for these mini corn dog muffins, of course it used flour but then I recalled an easy GF corn bread recipe from the Gluten Free Cooking School http://www.glutenfreecookingschool.com/archives/gluten-free-southern-cornbread/ I decided to alter it a bit and thus this recipe was born.
Ingredients:
1Tbsp. Oil
1 1/4 C. GF white corn meal
1/2 C. Brown rice flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. Splenda or stevia or sweetener
2 eggs
2 Tbsp. apple cider vinegar
2 C. Milk or soy milk
1 package low fat hot dogs, I used turkey dogs

Mix dry ingredients, then add wet ingredients. Blend well. Preheat oven to 400 degrees. Grease or spray wells of mini muffin tray. Spoon corn batter into tin, cut hot dog into one inch pieces, mine made 4-5. Place hotdogs in middle of each muffin well with flat cut side down. Bake 15-18 minutes. Let cool 5 minutes. I had to use a flat table knife to run around each muffin at this point to allow it to release nicely as I pried them out with a fork. I might grease then dust inside with corn flour next time to see if it makes getting them out easier. The kids absolutely devoured them, I ended up making two batches, cooked up the entire package of hotdogs and used all my batter. There was nothing leftover when all was said and done. I let them dip them in ketchup, mustard or ranch.

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