Thursday, January 24, 2013

Skinny Pumpkin Pie

Oh, how we love pumpkin pie. I made one at Christmas & we devoured it. We noticed the other day that we still had one gluten free pie shell in the freezer.. What to do? Well, make a pie. Duh. has so many great recipes. That is where I get a lot of mine from.

Hope you enjoy!

  • 15 oz canned pumpkin
  • 2 tbsp light butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup almond milk
  • 1 large egg
  • 2 large egg whites
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust, gluten free(thawed to room temperature)
Preheat oven to 350. Mix all of the ingredients together, pour in the pie shell, & cook for 60 minutes. Easy as pie. Pun intended.


Friday, January 11, 2013

Crock-Pot Little Smokies

    Another super easy recipe from the holidays.. Ryder LOVED them, as did everyone else! Crock-pot cooking is so easy & makes me feel so domestic. =)
  • lb Little Smokies sausage
  • cup ketchup
  • cup barbecue sauce
  • 1 (or 1 1/5) cup brown sugar


  1. Place ketchup, bbq sauce, & brown sugar in crock-pot & stir.
  2. Add in little smokies & stir.
  3. Cook in crock-pot on low for 2 hours.

Thursday, January 10, 2013

Healthy Green Bean Casserole

I used this reciple on Christmas Day & was pleased at how easy it was.. Enjoy!

Healthy Green Bean Casserole
  • 1 lb frozen green beans
  • 1 (10 1/2 ounce) can reduced-fat cream of mushroom soup
  • 3/4 cup skim milk
  • pepper

Frazzled Onions

  • 1/2 large onion
  • whole wheat flour
  • salt substitute
  • cooking spray

  • Directions:

    1. For fresh green beans clean trim and cut.
    2. Add some water to a pan and cook beans until almost tender while they are cooking make the frazzled onions.
    3. Peel onion and cut in half slice very thin.
    4. Spread out and salt them let set 1 minute but no longer.
    5. Put some flour in a bag add onions and shake until they are all coated shake off excess spray skillet add onions and spray them also cook turning frequently until brown and crisp.
    6. Drain green beans and mix with the soup, milk, pepper and half of the crisp onions. Bake at 350°F for about 10 minutes then top with the rest of the onions and cook another 5 minutes.

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