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KIWIANN's Photo KIWIANN SparkPoints: (206,768)
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10/31/13 12:10 P

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Love your menu FG, everything sounds great! I may actually try a couple of them, especially the Slaw recipe and the pumpkin mousse!!

"Be faithful in small things because it is in them your strength lies." --- Mother Teresa

"All truly great thoughts are conceived while walking."--- Nietzche

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FLORIDAGHOST's Photo FLORIDAGHOST SparkPoints: (302,565)
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10/30/13 8:51 A

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Here's the food. It's spread out on a table decorated with jack o' lanterns, some with spooky faces, some with laughing faces, and one that looks like it is asleep (I drew a line for each eye with eye lashes sweeping outward from the out edge of the eye. It's sitting on it's side on a pair of gloves that you can see so it definitely looks like it's sleeping. It has a triangle nose and it's mouth is open in a snore. It's lit with a candle inside.)

There's some leaves scattered around under the food bowls and platters. Now for the food.

For the main dish: German Potato and Sausage Casserole

1 (30-oz) pkg, frozen country-style hash-brown potatoes, thawed
1 (8-oz) can sauerkraut, drained and rinsed well.
1 (10 3/4-oz) can condensed cream of potato soup
3/4 cup 1% milk
3/4 cup Half and Half cream (Fat Free)
1 (14-oz) pkg Oscar Meyer Turkey Smoked Sausage, cut into 6 pieces

Nutritional Info:
Fat 10.4g
Carbs 40.2g
Calories 318.9
Protein 15.4g

Heat oven to 375F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl, combine potatoes and sauerkraut; toss to mix.

In medium bowl, combine soup and half-and-half, blend well. Add soup mixture to potato mixture; mix well. Pour potato mixture into sprayed baking dish. Arrange sausage pieces over potato mixture, pressing lightly into mixture.

Bake at 375F for 45 to 50 minutes or until bubbly and potatoes are tender.

Makes 6 servings. This is good. You don't even taste the sauerkraut (which I actually hate) so if I can eat this and not taste it - rinsing it really does a great job on it.

Here's another great one. I'm serving this one in the bottom half of a pumpkin I hallowed out for a different recipe below.

Red and Green Cabbage Slaw
1 package slaw mix (red and green and carrots)
1/2 cup chopped onion
1/4 cup light mayo or plain yogurt
2 tsp Truvia
2 tsp cider vinegar
1/4 tsp salt
Dash pepper

Nutritional Info
Fat 6.8g
Carbs 5.2g
Calories 81.6
Protein 1.0g

Slaw: Dump the package of slaw mix into a large bowl. (Open the package first) :-)

Dressing: Combine mayo, Truvia, cider vinegar, salt, and pepper in a smaller bowl.

Mix it all together in the big bowl that you put the slaw mix in. Mix well. Serve immediately, or cover and refrigerate until serving time.

Makes 6 (1/2 cup) servings

Now for dessert: Pumpkin Mousse

1 (15-oz) can pumpkin (I hallowed out that pumpkin before - remember)
3 cups Fat Free Half-N-Half, divided
3/4 cup Truvia
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
ginger snaps for garnish

Nutrition Info
Fat 17.2g
Carbs 28.3g
Calories 270.0
Protein 1.8g

Combine pumpkin, 1 cup Half-N-Half, Truvia and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining Half-n-Half and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble ginger snaps over top before serving.

Makes 8 servings. I make this for the pumpkin pie at Thanksgiving. It's like having pumpkin pie without the crust that just adds calories and carbs that I can't handle so I learned to have my pumpkin pie in a different form. It tastes just like pumpkin pie, but it has no crust.

Pumpkin Soup:

3 cups canned pumpkin
3 cups scalded 1% milk
1 tablespoon butter
2 teaspoons maple syrup (GV Light Syrup is what I used)
1 teaspoon salt
1/8 teaspoon nutmeg

Nutritional Info
Fat 3.5g
Carbs 16.3g
Calories 114.8
Protein 5.5g

Scald the milk. Stir pumpkin into the milk, then add the remaining ingredients, heat, but do not boil and serve immediately.

Makes 6 - 8 servings

Pecan-Topped Pumpkin Bread
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped pecans

Nutritional Info
Fat 6.6g
Carbs 32.3g
Calories 198
Protein 3.4g

Preheat oven to 350F

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl.

Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cups water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Soon batter into 2 (9x5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Recipe makes 2 loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month.

I haven't made this one yet, but I'm going to.

Happy Halloween, gang. I couldn't resist. I had to scatter some of that candy corn around with the leaves. It just added some life to the table. Have fun!

Edited by: FLORIDAGHOST at: 10/31/2013 (07:54)
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