July 22nd, 2007 by alice
Tags: Cornbread, Dressing, Greenpple, Tomatillo
INGREDIENTS
-
Dressing
- 3tomatillos, husked, cored stem end, diced
- 1 greengranny smith apples, peeled, cored, diced
- 1/2cup dicedwhite onions
- 3tablespoonsmargarine
- 1/4cuplemon juice
- Splenda sugar substitute
- 1teaspoonsaltor salt substitute
- 1/2teaspoonground sage
- 1/2teaspoonwhite pepper
- 1/2cupraisinsor craisins
- 3/4cupvegetable brothor chicken broth
- 2 1/2cupscornbread stuffing cubesor cornbread, crumbled & dry
- Pam cooking spray
-
Sauce
- 1/4cupred currant jelly
- 1/8teaspooncinnamonor allspice
- 1/4teaspoonground sage
DIRECTIONS
- In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
- In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
- Pour saucepan mixture over dressing and toss.
- Add broth.
- Toss until mixed.
- Preheat oven 400°.
- Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
- Bake 30 minutes uncovered.
- If topped with chicken breasts or fish fillets, place on top before cooking.
- Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.
- Note: You may use sugar free jelly if desired.
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July 22nd, 2007 by alice
Tags: Beet, Caramelizedions, Greens
INGREDIENTS
- 1tablespoonolive oil
- 1/4lbyellow onions, peeled and diced
- 1/8teaspoonfresh thyme, chopped
- 1/8teaspoonfresh rosemary, chopped
- 1garlic clove, minced
- 1/8teaspoonsalt
- fresh black pepper, ground
- 1/8cupbalsamic vinegar
- 4cupsbeet leaves, washed well and chopped
DIRECTIONS
- Heat the oil over medium high heat till it stops sizzling.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add the thyme, rosemary, garlic, salt, and pepper, and vinegar stir well to combine.
- Cook for 5-15 more minute.
- Add beet greens just to wilt.
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July 22nd, 2007 by alice
Tags: Chopspples, Pork, Thyme
INGREDIENTS
- 3/4cupfat free chicken broth, divided
- 2teaspoonscornstarch or1 1/4 teaspoonsarrowroot
- 2teaspoonscanola oil
- 4 (4 ounce) leanboneless pork chops, 1/2 inch thick, trimmed of fat
- 1smallonion, halved and sliced
- 1tart apple, such as Granny Smith, cored and sliced(not peeled)
- 1/4cupapple cideror apple juice
- 2teaspoonsDijon mustard
- 1teaspoonfresh thyme or1/4 teaspoondried thyme
- salt and pepper
DIRECTIONS
- Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
- Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Reduce heat to medium-high and add onion to the skillet. Cook for 2 to 3 minutes, stirring often.Onions should become somewhat translucent.Add the apple slices and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture.
- Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
- Return the chops to the pan and heat through.
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