Holiday Eggnog

This is a homemade recipe that cuts the fat and calories way down. It is actually really good.

One small package fat free, sugar free vanilla pudding
6 c. skim milk
2 1/2 t. rum extract
1/2 t. nutmeg

In a blender, blend 2 c. of the milk and the pudding for 1 minute on low. Refrigerate for 5 minutes. Add the rum extract and nutmeg. Mix in the rest of the milk. Chill and serve.

Traditional eggnog: 1 c. is 343 calories and 19 grams of fat.
This eggnog: 1 c. is 124 calories and less than 1 gram of fat.

Yeehaw!

Mediterranean Turkey Burgers

1 1/2 pounds lean ground turkey
1 medium apple or pear, peeled, cored and grated or minced
1 egg, lightly beaten
1 c. panko crumbs
1 1/2 t. parsley
2 cloves minced garlic
1 t. sage
1 1/2 t. rosemary
1/4 t. allspice
1 t. coarse salt
1/4 t. pepper

Mix all together with hands. Form into 6 burgers. Coat grill with canola oil. Grill on one side 5-7 minutes. Flip and grill another 5-7 minutes or until cooked through. Serve on crusty wheat buns with lettuce and tomato.

Pumpkin Cookies with Brown Butter Icing

• To. Die. For!
• 
  
• FOR THE COOKIES
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 
  
• FOR THE ICING
• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Sweet Potato Oven Fries w/ Avocado Dip

2 large sweet potatoes, unpeeled, cut into 1/4 inch thick fries

2 T. olive oil

1 t. paprika (try the smoked kind)

1/2 t. chili powder

1/2 t. ground coriander

coarse rock salt, to taste

pepper, to taste

Preheat oven to 450. Line a baking sheet with aluminum foil and set aside. Toss potatoes with olive oil and spices until evenly coated. Arrange fries in a single layer. Bake for 20 minutes on the LOWER rack in oven. Transfer pan to upper rack and bake 10 minutes more. Serve with Avocado Dip.

Avocado Dip:

1 avocado

1/3 c. mayo

1/3 c. cream cheese, soft

1/2 jalepeno, seeded

2 green onions, white and light green part only

1 lime, juiced

salt and pepper to taste

Place all in a blender or food processor. Blend for 1 minute until all is smooth.

Smothered Chicken

4 boneless breasts pounded thin

Montreal Steak Seasoning

1 T. vegetable oil

1 small carton mushrooms, quartered

1/2 lb. bacon, diced

4 slices of colby jack cheese

1/2 c. chopped green onions

1-1/2 c. diced tomatoes

4 T. barbecue sauce

Cook bacon until crisp and set aside. Saute mushrooms in same pan as bacon and set aside. Sprinkle chicken with steak seasoning. In a skillet, brown chicken in oil for 2 minutes on each side. Top each piece of chicken with barbecue sauce. Pile mushrooms and bacon on top of chicken. Top each piece with a slice of cheese. Place lid on skillet and cook for 10 minutes. To serve, top with onions and tomatoes.

Basil Chicken

1/4 c. milk

1/4 c. bread crumbs

4 chicken breasts, pounded 1/4 inch thin

3 T. butter

Dip chicken in milk then crumbs. Saute in butter in skillet on each side until done. Remove to a 200 degree oven to keep warm.

1/2 c. chicken broth

1 c. cream or half and half

1/2 c. grated parmesan

1 T. basil

1 t. salt

1/2 t. pepper

Add broth to same skillet. Boil. Stir in cream and cook 1 minute. Reduce heat. Add cheese, basil, salt and pepper.

To serve, spoon sauce over chicken.

Chicken Adobo

4 chicken breasts, cut into strips lengthwise

1/2 onion, chopped

1/4 c. soy sauce

1/4 c. vinegar

1 clove minced garlic (can use more)

3 bay leaves

1/2 t. peppercorns

1/4 c. brown sugar

1 c. water

Mix all and pour over chicken. Marinate for 48 hours. Grill.