Servings: 8 You’ll need: 6 medium peaches, peeled, pitted and sliced 7-1/3 Tbsp. sugar, divided into 1/3 cup and 2 Tbsp. 1 Tbsp. cornstarch 1 tsp. fresh lemon juice 1/2 tsp. ground cinnamon 1 cup all-purpose flour 1-1/2 tsp. baking powder 1/2 tsp. table salt 4 Tbsp. reduced-calorie margarine (softened) 1/2 cup fat-free or 1% low fat milk 2 cups (optional) FF Cool Whip topping or low fat vanilla ice cream Cooking spray Preheat oven to 375º F. Coat an 8 inch square baking dish with cooking spray. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about a minute. Remove pan from heat; transfer mixture to an 8 inch square baking dish. To make topping, combine flour, remaining 2 tablespoons of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened. Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces, top each piece with (optional) ½ cup fat free Cool Whip or low fat vanilla ice cream, serve and enjoy!
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Servings: 8-10 You’ll need: 2 – 2-1/2 lbs. ground turkey 1-1/2 Tbsp. chili powder 3 Tbsp. ground cumin 1 Tbsp. ground black pepper 1-1/2 tsp. sea salt 1 heaping tsp. garlic (minced) 1 medium onion (minced) 1 Tbsp. olive oil 6 oz can tomato paste 3 – 6 oz. cans of water 1 15 oz. can of red beans (undrained) 1 10 oz. can of mild diced tomatoes with green chilies (undrained) Low fat shredded cheese and/or low fat sour cream/or avocado slices (optional) In a large Dutch oven sauté onions and garlic in olive oil, until the onions begin to get transparent. Add in ground turkey, sea salt and ground black pepper to onions and garlic mixture. Stir constantly, browning meat mixture thoroughly. Stir in 1/2 Tbsp. chili powder and 1-1/2 Tbsp. ground cumin and mix thoroughly. Next stir in tomato paste, 3 cans of water, diced tomatoes with green chilies, red beans and mix thoroughly. Stir in the remainder 1 Tbsp. chili powder and 1-1/2 Tbsp. ground cumin and let simmer, covered, stirring occasionally, on low heat for 40 to 45 minutes. Serving Suggestion: Serve in soup dishes topped with (optional) low fat shredded cheese, sour cream and/or avocado slices. My next recipe is a refreshingly cool blended frozen treat – just perfect for those hot summer days! Karen’s Cocoa Banana Berry Smoothie – A blended frozen treat! Makes 3-4 Healthy and Delicious Frozen Blended Smoothies! You’ll need: 2 medium bananas 1/2 cup fresh or frozen berries (strawberries (cored & sliced), raspberries or blueberries) 2 cups fat free or 1% milk 2 tsp. vanilla extract 1/4 cup cocoa powder 1 cup vanilla frozen yogurt (low fat) 1 Tbsp. sugar or sugar substitute (optional) Fresh strawberry slices for garnish (optional) Peel bananas and cut up into little slices and place into freezer bags…freeze for at least 3 hours or overnight. In a med-high speed blender (or smoothie maker) add frozen & fresh fruit, milk, vanilla extract, cocoa powder, yogurt & (optional) sugar. Blend, until completely smooth. Pour into 3 tall glasses, serve with straws and garnish with (optional) fresh strawberry slices. Now sit back, relax and enjoy your Cocoa Banana Berry Smoothie – A blended frozen treat! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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