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Recipes
Turkey Breast with Sweet and Sour Apricot Glaze
By MaryGladys
In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack
- 1 turkey breast (4-6 pounds)
- 1/4 cup apricot preserves
- 1/2 Tbs Dijon-style mustard
Italian Pumpkin Strata
By MaryGladys
Preheat oven to 350° F. Grease 13 x 9-inch baking pan
- 1 Tbs vegetable oil
- 1 lb sweet Italian sausage, casing removed
- 1 cup (1 small) chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, finely chopped
- 12 cups (about 1-pound loaf) 1 1/2-inch cubes Italian or French bread
- 2 cups (8 ounces) shredded mozzarella cheese
- 3 cups (two 12 fluid-ounce cans) NESTLÉ® CARNATION® Evaporated Milk
- 1 3/4 cups (15-ounce can) LIBBY'S® 100% Pure Pumpkin
- 4 large eggs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano, crushed
- 1/2 tsp dried basil, crushed
- 1/2 tsp dried marjoram, crushed
Peanut Butter Cookies
By MaryGladys
In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute
- 1/4 cup low-calorie margarine
- 1/4 cup creamy peanut butter
- 2 Tbs brown sugar substitute
- 1 egg substitute equivalent
- 1/4 cup water
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
Turkey Gorgonzola Pasta
By MaryGladys
Heat oil in a saute pan. Add the garlic, olives, and spinach
- 3 oz olive oil
- 4 Cloves garlic freshly chopped
- 1 oz kalamata olives pitted and sliced
- 2 oz whole leaf spinach washed and dried
- 1 oz dry white wine
- 8 oz sundried tomato turkey breast, cut into 1-inch strips
- 1 lb black pepper linguini cooked
- salt, to taste
- pepper, to taste
- 3 oz Gorgonzola cheese crumbled
Lite Pumpkin and Apricot Muffins
By MaryGladys
Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl
- 1 3/4 cups all purpose white flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 tsp salt
- 2 egg whites, lightly beaten
- 3/4 cup canned pumpkin
- 1/4 cup canola oil (or other low saturated fat oil)
- 1/3 cup brown sugar
- 1/3 cup non-fat milk
- 1/4 cup non-fat plain yogurt
- 1 tsp vanilla extract
- 1/4 cup dried apricots (about 6 to 8), chopped
- 2 Tbs chopped walnuts or almonds (optional)
Plum Bread
By MaryGladys
Preheat the oven to 350 degrees
- 1 1/2 cups unbleached white flour
- 1 cup whole-wheat flour
- 2 tsp baking powder
- 2 eggs, beaten
- 1/4 cup sugar
- 1/2 cup unsweetened applesauce
- 2 Tbs canola oil
- 1 cup evaporated skim milk
- 1 tsp lemon extract
- 2 tsp lemon peel
- 1 cup finely-diced plums
- Nonstick cooking spray, as needed
- 2 plums, seeds removed, and cut into thin slices
Low Carb Pancakes
By MaryGladys
Mix all ingredients together
- 1/2 cup of ground flax seed meal
- 1/4 tsp baking powder
- 2 eggs
- 2 Tbs oil or melted butter
- 3 heaping tablespoons of cottage cheese
- 1/4 cup of cream
Poached Pear Halves With Wine Sauce
By MaryGladys
Combine the wine, apple juice, cinnamon sticks, nutmeg, and cloves in a large skillet and heat to simmering
- 2 cups blush wine
- 1 cup apple juice
- 2 cinnamon sticks
- 1 whole nutmeg
- 3 whole cloves
- 6 d'Anjou pears, peeled, cored, and cut in half
- 2 Tbs cornstarch or arrowroot powder
- 1/4 cup cold water
- 1/4 cup sugar
- Mint sprigs, for garnish
Lowfat Date Yogurt Shake
By MaryGladys
Combine dates, banana and orange juice in a blender and puree until dates are finely chopped
- 1/2 cup whole, pitted dates
- 1/2 banana
- 1/2 cup orange juice
- 1/2 cup plain lowfat yogurt
- 1/2 cup crushed ice
Baby Ruth Crater Bars
By MaryGladys
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) butter or margarine, softened (we recommend LAND O LAKES® Butter)
- 1/2 cup creamy or chunky peanut butter
- 2 large eggs
- 1 tsp vanilla extract
- 6 (2.1 oz. each) NESTLÉ BABY RUTH Candy Bars, coarsely chopped