Crustless Pumpkin Pie with Cinnamon Cream Whip

Serves 7 1 (15 oz.) can pumpkin puree 1 (12 oz.) can evaporated fat-free milk ½ cup egg substitute ½ tbs. cinnamon 1 tsp. Orange zest 2 tbs. Agave nectar ¼ cup Splenda or Stevia 2 tsp. cornstarch 1 tsp. Vanilla extract Pinch salt 1/2 cup nonfat Greek Yogurt 1/4 tsp. cinnamon   Preheat ovenContinue reading “Crustless Pumpkin Pie with Cinnamon Cream Whip”

Miso Sea Bass with Hoisin Vegetables

SERVES 2   10 oz. Chilean Sea Bass or Black Cod   2 tbs. sweet yellow miso  2 tbs. mirin 1/2 tsp. toasted sesame oil 1 tsp. low-sodium soy sauce  1/2 onion, chopped   1 Japanese eggplant, halved and sliced 1/4-inch thick 12 shitake mushrooms, quartered   2 cups baby spinach leaves 1 heaping tbs. hoisin sauce 1. Wash fish andContinue reading “Miso Sea Bass with Hoisin Vegetables”

Recipe of the Week – turkey mini meatloaves

TURKEY MINI MEATLOAVES (makes 12) 20 oz. ground turkey breast  1 tbs. whole-wheat bread crumbs                                         1 tbs. Worcestershire sauce 2 tbs. BBQ sauce            1/2 cup egg substitute    1/2 tsp. Lawry’s season salt  1/2 minced onion              1 minced orange bell pepper                                   8 crimini mushrooms, minced                             1 minced zucchini               2 minced cloves garlic 1. Preheat ovenContinue reading “Recipe of the Week – turkey mini meatloaves”