Stuffing :)

Posted On November 19, 2011

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8-10 slices light/low calorie bread
1 1/2 cups fat-free broth (any will do)
1 1/2 cup chopped onion
1 1/2 cup chopped celery
¼ cup finely chopped apples (I leave the skin on )
1/3 cup liquid egg whites
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tbsp fresh sage
2 tbsp. liquid butter buds (or a light butter)
salt and pepper to taste

Let bread sit out overnight to dry out.

Preheat oven to 325 degrees.

In a medium pot, combine all ingredients except for bread and egg whites and cook for about 15 minutes over low to med heat.  Break bread into small ½” pieces and put into a large pan sprayed with non stick spray.

When mixture is done cooking,  pour onto bread, covering all the pieces.

Mix in the egg whites. If bread  does not seem wet enough (you don’t want them soggy, but want them moist), add a tbsp or two of warm water.

Add salt and pepper to taste.

Cover dish with foil, put in oven and cook for about 25 minutes.  After approx 15 min take it out, fluff it  and place back in oven, uncovered for about another 15 minutes.




Apple Cinnamon Bread

Since I am moving across the country in less than 3 weeks, my pantry and fridge are looking pretty sparse.  Time for some creativity….

I rarely make a recipe without making it before I post it.  Today is one of those exceptions.  The bread is cooking right now, and I am hoping it tastes and looks as good as it smells!

2 cups ground oats

8-10 splenda packets (or sweetener of your choice)

1 tsp baking powder

2 tsps cinnamon

1 egg

1/4 cup egg whites

1/2 cup unsweetened vanilla almond milk

2 T whole flax seeds (these can be omitted…I added them for a nutty taste)

2 shredded apples (I didn’t peel)

Preheat oven to 350.  Mix dry ingredients.  Beat eggs and add to the dry.  Then add rest of the ingredients.  Spray a loaf pan with non-stick spray and bake for approx 45 min (I am guessing…will get back to this if it needs modification)

Happy Eating 🙂

Almond Flour Pumpkin Muffins

1 1/2 cups Almond Flour

3/4 cup 100% canned pumpkin
4 egg whites (or 2 eggs)
1/4 cup splenda

1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/8 tsp salt

Raisins (opt)

Chopped nuts (opt)


Pre-heat oven to 350 degrees
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.

Chocolate Peanut Butter Sandwich

This tasted amazing!   I used a slice of the P28 ( that I received yesterday (and this bread is AMAZING!  It is dense and the texture is a  little “chewy”, but it tastes great.  And personally I love the texture.  I did toast it for this recipe and WOW!!!)

(I am going to try to use almond butter next time)

1/8 cup nonfat greek yogurt (vanilla)

2 tsps unsweetened cocoa

1 T natty PB

sweetner to taste (optional)

Mix all ingredients and spread on lightly toasted bread.