Mammy did a wicked prep this week. She posted a bunch of the photos on Facebook if you are a friend of her’s. Here are a few things she made.
Sugar Free Peach Cobbler
2 packages of frozen peaches (16 oz each), thawed and drained
¾ Cup plus 1 tablespoon of granulated Splenda (the kind you bake)
2 teaspoons of ground cinnamon, divided
½ teaspoon ground nutmeg
¾ cup all purpose flour
6 Tablespoons of “I can’t believe it’s not butter” or any light margarine or butter
Combine peaches, ¾ cup Splenda, 1 ½ teaspoon of cinnamon, nutmeg in medium bowl. Place in slow cooker. For topping, combine the flour remaining cinnamon and 1 tablespoon of Splenda. Cut in the butter with pastry cutter or 2 knives until mixture resembles coarse crumbs. Sprinkle over peach mixture. Cover, cook on high 2 hours. Makes 6 servings. Approximately 175 calories per serving.
Mammy’s Low Fat Hamburger Helper
1 Package of 93 or 94% Ground Beef (or ground bison) – about ¾ to 1 pound
Onion chopped (½ cup)
Green pepper chopped (½ cup)
Some red or orange pepper chopped
2 ears of corn cut from cob (or small can)
½ to 1 cup of frozen cube style frozen hash brown potatoes (can use 1 cup of cooked brown rice or cooked whole wheat pasta)
Salt to taste
Black pepper 1/8 teaspoon
Cayenne pepper to taste
2 Tablespoons of ketchup
1 Tablespoon of mustard
Brown the meat, in a non-stick skillet, drain. Add onion, peppers, garlic and cook over medium heat till tender. Add the corn and saute for a couple of minutes, stirring frequently. Add the potato (or pasta of your choice), salt, pepper, cayenne. Continue to cook uncovered stirring frequently for a few minutes. Add the ketchup and mustard. Turn down on low and simmer for about 5 to 10 minutes.
Mammy’s Cole Slaw
1 package of chopped cabbage (I like the kind with carrot and red cabbage)
½ cup lite mayonnaise
2 Tablespoons of Splenda
Salt, pepper to taste
¼ teaspoon celery seed
¼ teaspoon poppy seed
In a large bowl, whisk together vinegar, Splenda. Add the mayonnaise. Whisk till blended. Add the salt, pepper, celery and poppy seed. Whisk till all blended. Add cabbage and mix well. Refrigerate until ready to serve.
Easy Veggie Casserole
¾ cup of fresh cut corn
¼ cup of chopped onion
¼ cup of chopped green pepper
¼ cup of water
½ cup chopped yellow squash or zucchini
½ cup chopped tomato
1/3 cup buttermilk cornmeal
1/3 cup lowfat buttermilk
1 egg slightly beaten
½ teaspoon salt
¼ teaspoon pepper
A few dashes of hot pepper sauce
2 tablespoons of 2 percent shredded sharp cheddar cheese
Preheat oven to 350. In a medium saucepan, combine corn, onion, pepper, and water – bring to boil and reduce heat, cover and simmer about 5 minutes or till tender crisp. DO NOT DRAIN. In large mixing bowl, combine all the other ingredients except the last 2 tablespoons of cheese. Mix thoroughly, then add the veggie mixture. Transfer to a casserole dish that has been sprayed with cooking spray (I use the olive oil flavor). Cook uncovered for about 35 – 40 minutes or until knife inserted in the middle comes out clean. Top with the remaining 2 tablespoons of cheese. Makes 4 to 5 servings.
1 medium green bell pepper chopped
1 medium onion chopped
2 cloves garlic minced
Drizzle of EVOO
2.5 cups of chopped tomato
1 cup of cut fresh corn
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
Optional – hot peppers of your choice chopped (my son likes the heat)
Saute pepper, onion, garlic till tender, but not brown in the EVOO. Add everything else, stir and cook covered until okra is tender (about 20 minutes).
This too heats up well, and lasts in the refrigerator all week (mine usually doesn’t last that long)
Easy Brown Rice
I cook this up and reheat all week. That way you have your “real” rice ready and all you have to do is pop it in the microwave.
Use 1.5 cups water to 1 cup brown rice. Dump rice into the pot and stir. Cook uncovered until the mixture begins to boil. Put a lid on it, and simmer 20 minutes. Turn off the heat and let it sit covered 10 – 30 minutes. Makes perfect rice every time. I take a teaspoon or drizzle of EVOO and heat on medium for 1 minute. Add chopped veggies of your choice and saute till desired tenderness. Combine rice and veggies – 1 part veggies to 2 parts rice. Salt, pepper to your taste. I add cayenne pepper too. Onion, peppers, mushrooms, green peas, edamane, corn, tomato, broccoli are all good choices. You can use whatever veggies you like. This can be heated up nicely in the microwave too.