Category Archives: Healthy

No Sugar Apple Pie

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nosugarapplepie

No Sugar Apple Pie

This is a good pie for the diabetic or for someone watching their weight.  You wouldn’t know that there was no sugar or artificial sweetener in it.  It is really yummy!

  • 2 (9-inch) pie shells
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 (12-oz.) can unsweetened apple juice concentrate, thawed
  • 6 cups peeled and sliced green apples

Preheat oven to 350 degrees.

In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate.  Set aside.

In a large sauce pan, simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes.  Stir in cornstarch mixture and continue to simmer until thickened.  Remove from heat.

Spoon apple mixture into pastry-lined pie plate.  Cover with top crust.  Seal and flute edges.  Cut steam vents in top.

Bake for 45 minutes, or until crust is golden brown.

Serves 8.

“To be doing good is man’s most glorious task.”

Mock Mac and Cheese with Bacon

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Mock Mac and Cheese with Bacon

This is a very low-carb recipe.  Cauliflower substitutes for the pasta.  I made this for my son when he was over for lunch one day and it went over very big.  We all loved it!

You may substitute ham for the chicken, if you like, and use any cheese you prefer.

  • 1 large head cauliflower, chopped
  • 1 cup chopped broccoli
  • 1 cup cooked cubed chicken
  • 3/4 cup heavy cream
  • 4 oz. cream cheese, sliced
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 cups shredded Cheddar cheese, divided
  • 6 oz. cooked bacon, chopped

Preheat oven to 375 degrees.  Spray a 9 x 9-inch casserole dish with nonstick cooking spray.  (I used a slightly bigger dish).  Bring a large pot of salted water to a boil.

Cook cauliflower and broccoli in boiling water for about 5 minutes, or until crisp yet tender.  Drain well; pat between layers of paper towels to dry, and transfer to prepared baking dish, along with the cooked chicken.

Bring cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.

Stir in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined.  Remove from heat and pour over the ingredients in the casserole dish.

Sprinkle cooked bacon over all, top with the remaining 1/2 cup of cheese, and bake for 15 minutes, or until browned and bubbling.  Let cool for 5 minutes before serving.

Makes:  8 servings

Calories 325, Fat 25g, Protein 20g, Fiber 1.5g, Net Carbs 3g

“To strengthen your faith in God, seek the face of God.”

Black and White Chicken Chili

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Black and White Chicken Chili

This is great on a cold winter day.  It’s a light and brothy chili that will warm you up.

  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 4 cups low-sodium chicken broth
  • 1 (15.5-oz.) can cannellini beans, drained and rinsed
  • 1 (15.5-0z.) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn, thawed
  • 1 (8-oz.) can chopped green chiles, drained
  • 1/4 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season with salt and pepper.  Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat until just smoking.  Cook the chicken until golden brown on both sides, about 5 minutes, flipping halfway through.  Transfer the chicken to a plate.

Heat the remaining 1 tablespoon oil in the pot over medium heat until shimmering.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 5 to 7 minutes.  Stir in the garlic, cumin, oregano, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Stir in the broth, scraping up any browned bits.

Return the chicken, along with any accumulated juices, to the pot.  Bring to a simmer and cook until the thickest part of the breasts registers 160 to 165 degrees on an instant read thermometer, 10 to 15 minutes.

Transfer the chicken to a plate.  When the chicken is cool enough to handle, shred the meat into bite sized pieces and return it to the chili; add the beans, corn, and chiles.  Return to a simmer, cover, and cook, stirring occasionally, until thickened, about 15 minutes.

Off the heat, stir in the cilantro and season with salt and pepper to taste.

Serves 4 to 6.

“Only Christ the Living Bread can satisfy the world’s spiritual hunger.”

 

 

Zero-Carb Pizza

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Zero-Carb Pizza

This is for those dieters that are trying to eliminate carbs.  It’s pretty amazing!

  • 7 cups shredded mozzarella
  • 7 eggs, beaten
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil

Mix and spread on ungreased cookie sheet.  Bake at 450 degrees for 15 minutes.  Add toppings and bake 10 minutes more.

(I personally think that after I put the pepperoni on it, it baked too long.  So use your own judgement on how long to bake it.  I also think you could use low-fat cheese so it isn’t greasy.)

“Grace is getting what we do not deserve.  Mercy is not receiving what we do deserve.”

Maple-Glazed Acorn Squash

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Maple-Glazed Acorn Squash

You can use any kind of squash you want.  I grew acorn squash is my garden this year and I had a bumper crop.  Just be sure to use about 2 pounds of squash.  And cooking time will depend on the kind of squash you use.  Check for doneness after about 30 minutes.  If the glaze cools off and becomes too thick to work with, reheat it for 10 seconds in the microwave until it is liquid again.  I only used about half the glaze as I wanted it only slightly sweet.  This was very delicious and healthy for you.

Serves 4.

  • 2 small acorn squash (about 1 pound each), halved and seeded
  • 1 teaspoon canola oil
  • 1/2 cup maple syrup
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper

Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.  Brush the cut sides of the squash with the oil and lay cut-side down on prepared baking sheet.  Roast until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 40 to 50 minutes.

When the squash is tender, whisk the maple syrup, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a microwave-safe bowl and microwave on high until it has reduced to a glaze and measures 1/4 cup, 3 to 4 minutes.

Flip the squash over, score the flesh, and spread evenly with the warm maple glaze.  Continue to roast until the glazed side begins to brown and caramelize, 5 to 10 minutes.  Serve.

Per Serving:  210 cal, 2g fat, 0g sat fat, 0 chol, 51g carb, 2g protein, 3g fiber, 160mg sodium

“Our greatest hope here below is help from God above.”

 

 

Low-Fat Fettuccine Alfredo

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Low-Fat Fettuccine Alfredo

This is as good as Olive Garden’s.  Try some grilled chicken on top.

  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half
  • 1 garlic clove, peeled and lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, opt.
  • 1 cup grated Parmesan cheese
  • 1 (9-oz.) pkg. fresh futtuccine (fresh is best)

Bring 4 quarts water to a boil.  Heat bowls.

Heat butter over medium heat in large saucepan until foaming.  Whisk in flour until mixture is smooth and golden, 1 to 2 minutes.  Whisk in milk, half-and-half,  garlic, salt and pepper.  Bring to simmer.  Reduce heat to medium low and simmer until sauce is slightly thickened, 1 to 2 minutes.  Discard garlic, stir in Parmesan, and remove from heat.

Stir 1 tablespoon salt (I didn’t use) and pasta into boiling water and cook, stirring constantly, until al dente, 2 to 3 minutes.  Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and cooked pasta; toss  until evenly coated.  Cook until sauce has thickened slightly, about 1 minute.  Add more cooking water as needed to thin sauce to proper consistency and adjust seasonings.  Serve immediately in warm bowls.

Serves 3 to 4.

“In the midst of troubles, peace can be found in Jesus.”

Roasted Garlic Cauliflower

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Roasted Garlic Cauliflower

I served this with grilled bacon-wrapped chicken tenderloins.  Very good and healthy.

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 450 degrees.

Put cauliflower, olive oil and garlic in a 9″ x 13″ casserole dish.  With hands, mix up until everything is coated with oil.  Season with salt and pepper.

Bake for 25 minutes, stirring halfway through.  Top with Parmesan cheese, and broil for 3 to 5 minutes, until golden brown.

4 to 6 servings.

“Blessed is the person who finds out which way God is moving and then goes in that direction.”