Monday, July 27, 2009

Tangerine Pie: Caramelized Pineapple Turnovers

This recipe is a little difficult, but well worth it! It is a two day process so give yourself plenty of time. This is a true crowd pleaser, my father-in-law, actually hides these when I make them, so he can have them all to himself.
The custard powder and palm sugar can be found at an Asian market.

Makes about 3 dozen turnovers
2 medium, ripe pineapples, peeled, cored, and finely chopped
1 cup plus 2 tablespoons crushed palm sugar
1 cinnamon stick
1 1/8 teaspoons salt
2 cups all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons custard powder
1 tablespoon dried milk powder (full fat, not skim)
3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
2/3 cup confectioners' sugar
1 large egg
3 large egg yolks, beaten
36 whole cloves, optional

Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight.Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at
Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.

Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
Meanwhile, preheat oven to 350 degrees.
Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.
From she got this from "The Sweet Spot" by Pichet Ong

all things pumpkin

Pumpkin Enchiladas


2 medium-large corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1 slice fat-free cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, fat-free sour cream, chopped scallions


Preheat oven to 400 degrees.

Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!


Upside-down pumpkin cheesecake

8 oz fat free cream cheese (room temperature)
8 oz Cool Whip Free
8 oz fat free sour cream
2 pouches 100 Calorie Packs Honey Maid Thin Crisps (crushed)
1 can pumpkin puree (16 oz)
1 Tbsp lemon juice
3/4-1 cup Splenda (depending on how sweet you like it)
2 tsp. pumpkin pie spice

Mix cream cheese, Cool Whip, sour cream, lemon juice and Splenda. Then add the pumpkin and pumpkin pie spice. Mix it all together and pour into 10 dessert dishes. Top with a small handful of crushed Honey Maid Thin Crisps. Chill in the fridge for a few hours, then enjoy. Mmmmmmmm...pumpkinlicious! Serves 10.

(Serves 10 - calories: 115, fat: 0.4g, sodium: 207mg, carbs: 18g, fiber: 1.8g, sugars: 7.5g, protein: 5.2g = 2 Points)

Healthified Pumpkin Cheesecake


For Crust

2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling

32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract


Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.

In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.


Serving Size: 1 slice
Calories: 160 [regular slice of pumpkin cheesecake 492 calories]
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g



1/3 cup regular oats (not quick or instant)

1/2 cup egg whites

1 tbsp. fat-free cottage cheese

2 tbsp. canned pure pumpkin

1 tsp. pumpkin pie spice

2 packets of Splenda

Directions: Blend all ingredients together with a hand mixer or blender. Spray your pan with nonstick spray and cook on medium/high heat until bubbly. Then flip your giant pancake and finish it off until golden brown. Top with sugar-free syrup. The entire recipe (minus the syrup) has just 190 calories and 2g of fat.



1/3 cup regular oats (not instant)
1 25-calorie packet diet hot cocoa mix
1/2 medium-sized banana; mashed
1/8 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda)
dash salt


Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup of hot water, and stir thoroughly. Once cocoa mix has dissolved, add 1/4 cup of cold water and stir. Place mixture in the fridge to chill. (Make sure it is cold, or oatmeal may bubble over when cooking!) When ready, combine with mashed banana and oats in a medium-sized microwave-safe bowl, and mix well. Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your oatmeal). Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!


Canned Pure Pumpkin - It provides creamy texture and fiber too, but has only a few calories per spoonful. In fact, a half-cup of the stuff has just 40 calories and a POINTS® value of 0*. Add cinnamon & nutmeg (or pumpkin pie spice) and a packet of no-cal sweetener, and you'll have yourself a pumpkin pie lover's dream breakfast!

PER SERVING (entire recipe): 185 calories, 2g fat, 137mg sodium, 37g carbs, 5g fiber, 11g sugars, 6.5g protein -- POINTS® value 3*

Shelly's Fast Dijon Chicken

Fast chicken + Dijon Mustard =


-Boneless skinless chicken breasts (as many as you want, a 9"x13" fits about 10)
-Dijon Mustard (about 2 Tbs per chicken breast)
-Sour Cream (about 2 Tbs per chicken breast

-Sliced mushrooms (1 package fits a 9"x13" - use as many as you want though)
-Garlic cloves chopped finely (1 for every 2 chicken breasts)
-Green Onion sliced thin (one bundle is perfect for a 9"x13")


1. Preheat oven to 400 degrees. Lay chicken in a baking dish. Smother with a layer of dijon mustard, then smother with sour cream. Bake this way for 15 minutes.

2. While chicken is baking, sautee the mushrooms, garlic, and green onions. Lay sautee mixture on top of baked chicken and bake again for 15 more minutes. Serve hot!

-ps the ingredients really don't have to be exact so if you want more or less mustard/mushrooms/green onions.. make to taste!

Zingy Sweet Potato Salad

Serves 4 to 6
This is a crowd-pleasing alternative to traditional potato salad. Sweet potatoes are high in beneficial antioxidants and low on the glycemic index.

4 large sweet potatoes, (peel if desired), cut into 1⁄2-inch slices2 tablespoons olive oilSalt and pepper8 ounces (about 8 slices) turkey bacon1 onion, chopped1 red bell pepper, chopped1⁄4 cup minced cilantroAdditional salt and pepper, to taste

1 ⁄4 cup balsamic vinegar

1 tablespoon honey or agave nectar

*1⁄4 teaspoon nutmeg

1⁄2 teaspoon cinnamon

1⁄3 cup olive oil

1. Preheat oven to 425 degrees.
2. Place sweet potatoes on a lightly oiled, large rimmed baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Potatoes should be in a single layer.
4. Roast potatoes for approximately 30 minutes or until potatoes are tender and slightly browned. Remove from oven and set aside to cool.
5. While potatoes are cooking, sauté turkey bacon until crisp. Remove bacon from pan. Chop and reserve. Sauteé onion and bell pepper. Add additional oil if necessary. Cook only until slightly softened, about 3 minutes.
6. To prepare dressing, whisk balsamic vinegar, honey or agave and spices in a large bowl. Slowly add olive oil, whisking to create an emulsion.
7. Toss potatoes, bacon, onion, bell pepper and cilantro with dressing. Season with salt and pepper. Refrigerate until ready to pack in cooler. Serve chilled or room temperature

*TIP Agave nectar is a low-glycemic alternative to honey. It can be found in grocery stores next to the honey or in the natural food section. You can also purchase it on line at

Healthy Pancakes

OATMEAL "pancakes" Ingredients:

• 4 egg whites
• 1/3 cup dry oatmeal
• __ sugar [sugar substitute---do it for your taste I usually do about 2 T not too sweet] • 1 tsp cinnamon [substitute/add nutmeg, cloves, vanilla extract etc.]
• opt addtions: 1 tsp peanut butter, 1 scoop protein powder, 1/2 banana sliced, or blueberries]
Put all ingredients in a bowl and mix together. Spray frying pan with cooking spray and cook mixture as you do regular pancakes. Serve with a sprinkle of cinnamon, sweetener, or sugar-free syrup. Variation: Substitute other fruits in the mixture, such as sliced strawberries, or have none at all. [If you add peanut butter heat it up in the microwave first so it is easier to stir]
servings: 4 small pancakes

OR there is this version

• Olive oil spray
• 3/4 cup quick cook oatmeal
• 3/4 cup egg whites
• 1 tbsp fat-free cottage cheese
• 1 tsp cinnamon (optional)
• 1 tbsp sugar-free syrup
• 1/4 cup blueberries

Mist pan with Olive oil spray. Combine all ingredients and pour into small frying pan in pancake form Pancakes will need approximately 3 minutes on each side. Serve with sugar-free syrup and blueberries.

NUTRIENTS PER SERVING (including cinnamon):
Calories: 355, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1.5 g, Carbs: 53 g, Fiber 8 g, Sugar: 7 g, Protein: 30 g, Sodium: 386 mg, Cholesterol: 1 mg

Jeanna's spaghetti squash with picatta sause

saute chicken pieces utill cooked then pour piccatta sauce over to simmer. I get the piccatta sauce at Trader Joe's its yellow ish in color with capers.

Speghetti squash:
Cut it in half and place it face down in a glass dish with about an inch of water. Place a plastic wrap covering over it and put it in the microwave for 10-15 minutes until you can stick a knife through with no resistance. Once its done, dig the seeds out with a spoon and shred the inside with a fork and it will come out like noodles.