Guilt-Free No-Bake Pumpkin Cream Pie
- Large mixing bowl
- Wire whisk
- Rubber spatula
- 1 15 oz. can of pumpkin
- I cup milk (we used skim)
- 2 1.4 oz boxes sugar-free, fat-free vanilla instant pudding
- 1 cup thawed fat-free frozen whipped topping (such as Cool Whip)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 pre-prepared graham cracker crust
- whipped topping, as garnish
- pinch of cinnamon, as garnish
- In a large mixing bowl, combine the pumpkin and milk with a whisk.
- Stir in the dry pudding mix and spices.
- Fold in the thawed whipped topping, using a rubber spatula.
- Pour mixture into the graham cracker crust, spreading evenly.
- Cover the pie and chill several hours or overnight.
- When ready to serve, top each slice with a dollop of whipped topping and sprinkle of cinnamon. Enjoy!
Garlic Mashed Cauliflower (low-carb/gluten-free)
- 1 head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 clove garlic, smashed
- 1/4 cup grated Parmesan cheese
- 1 tablespoon reduced-fat cream cheese
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
- Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
- Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Cornbread and Apple Stuffing (gluten-free)
- 1 recipe cornbread, crumbled or cubed (about 9 cups)
- 4 Tbsp. unsalted butter, plus a little for greasing pan
- 4 tart apples, preferably Granny Smith, cored and medium dice
- 4 medium celery ribs, medium dice
- 1 medium yellow onion, medium dice
- 1 Tbsp plus 1 tsp. kosher salt
- 1 tsp. ground sage
- 1/2 tsp. ground sage
- 1/2 cup dry white wine (or apple juice)
- 1 1/2 cups chicken stock or vegetable broth
- 2 large eggs, lightly beaten
- Preheat oven to 375 degrees F. Move oven rack to the center position.
- Coat a 13″ x 9″ baking dish with butter and set aside.
- Place cornbread in a large mixing bowl and set aside.
- Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the apples, celery, onion, sage, salt, and pepper and cook until onion is soft, about 8 to 10 minutes.
- Add the wine, stir to combine, and cook until the wine is almost evaporated, about 2 minutes.
- Pour the apple mixture over the cornbread, add the broth and eggs. Stir until combined.
- Pour the mixture into the buttered baking dish and spread evenly. Bake uncovered for 35-40 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.
Roasted Root Vegetables and Winter Squash
- 2 medium or one large peeled sweet potato, sliced into 1/2″ wide strips
- 1 small peeled and seeded butternut squash, cut into 1/2″ wide strips
- 8 medium carrots, peeled and cut and quartered lengthwise into 3″ pieces
- extra virgin olive oil
- salt and pepper
- In a large bowl, toss cut raw veggies with a splash of olive oil and salt and pepper.
- Bake at 350 degrees, turning vegetables after about 10 minutes with a spatula. Continue to bake until edges brown.