Makes 2 pies or 18 serving slices You’ll need: 1 can (29 oz.) 100% pure pumpkin 2 cans fat-free evaporated milk 1/2 c. egg substitute or tofu 1-1/4 c. brown sugar or Splenda brown sugar 1/2 tsp. ground nutmeg 1 tsp. ground cloves 2 tsp. ground cinnamon 1 tsp. ground ginger Cooking spray, butter flavored Completely spray the inside of 2 glass pie plates with cooking spray. Preheat oven to 375 degrees F. In a large mixing bowl, on medium-low speed, mix well all ingredients thoroughly together. Pour pumpkin mixture into 2 pie plates filling each half-way full. Bake 40-45 minutes, until pies are completely set and knife inserted into the center of each pie comes out practically clean. Allow pies to completely cool. Cover and refrigerate, until ready to serve. Serving suggestion: When ready to serve right out of the refrigerator…slice each Crustless Pumpkin Pie into 9 slices and top each slice with a dollop of fat-free Cool Whip topping. Karen’s Note: This is one of my dad’s favorite recipes, because he dislikes pie crust. The best thing about this Crustless Pumpkin Pie recipe is that it is low in fat and carbohydrates!
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Servings: 6-8 You’ll need: 1 lb. medium shrimp, thawed, peeled and deveined 4 tsp. lime juice 1 tsp. seasoned salt 1 tsp. garlic powder 1 pinch of cayenne powder Aluminum foil (optional) 6 large skewers Non-stick cooking spray Put shrimp into medium bowl. Add lime juice, seasoned salt, garlic and cayenne powders and toss with a large spatula to coat. Cover bowl and put into refrigerator for at least 1 hour. Cover grill aluminum foil, poked with several tiny holes or use a large indoor griddle. Spray cooking area with non-stick cooking spray. Pre-heat grill (using indirect method) or indoor griddle to 350 degrees F. Meanwhile, remove bowl of shrimp from fridge and begin skewering them into body and tail, until there is at least 8-10 shrimp per skewer (see picture above). On non-stick coated and preheated surface lay shrimp flat-side down and cook 4-5 minutes, until pink and then turn to cook another 3-4 minutes on the other side. Total cooking time be about 7-9 minutes. Karen’s Suggestion: Serve Grilled Shrimp Skewers on a large platter or cookie sheet or shrimp can be removed from skewers. Shrimp sauce or “cocktail” sauce is recommended to be either made fresh or store-bought for dipping. These Grilled Shrimp can either be served as an appetizer for a party or served along with a baked potato and steamed vegetable. Karen’s Note: These Grilled Shrimp can be stored in a covered container and refrigerated to serve chilled a day or two later or used in another recipe that calls for 1/2 pound shrimp. Try my delicious Karen’s Shrimp Fajitas recipe for saving time by saving the step to cook the shrimp! Servings: 6-8 You’ll need: 2 cans cut green beans (drained and rinsed) 2 slices Canadian bacon or pre-cooked turkey bacon (cut up into little bits) 2 tsp. onion powder 1 tsp. ground black pepper 3 Tbsp. olive oil or canola/olive oil blend In a medium saucepan add both cans of drained green beans. Next, sprinkle on top of the green beans the cut up bits of Canadian bacon or turkey bacon, then coat with onion powder, black pepper and olive oil. Place pan on stove set to medium heat. Stir veggie mixture thoroughly, until veggies begin to heat up and steam begins to rise. Next, set heat to low and cook for an additional 30 minutes, while stirring every 10 minutes. Enjoy your side with almost any of your favorite meat dish! Karen’s Note: Instead of onion powder you can substitute dehydrated onions or saute onions in 2-3 Tbsp. olive oil first, prior to adding the green beans and bacon bits, etc., and then not add any more oil. |
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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