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Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day. 

 

Pear-Cranberry Crisp

Prep: 5 minutes

Cook: 35 minutes

Yield: 6 servings

Ingredients

4 very ripe pears such as Bartlett, Anjou, or Seckel pears, peeled, cored, and chopped  

1/2 cup dried cherries or cranberries

1/21 teaspoon ground cinnamon

2 tablespoons honey

1/2 cup low-fat granola (I used Udi’s original)

Preparation

1. Saute pears over medium heat in a large saute pan coated with cooking spray  7 to 9 minutes or until slightly softened; stir in cinnamon.

2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well.  Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.

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Guinness-Braised Chuck Steaks with Horseradish Mashed Potatoes from Cooking Light

In honor of St. Patrick’s Day, try this comfort food recipe that actually has only 400 calories and  13.1 grams of fat. I worked on a recipe development job a year ago: “Cooking with Beer”, and I was amazed with the beer flavoring. Beer can add such a great flavor to many recipes, especially beef. This recipe is ideal for this time of year while there’s still a chill in the air. Also, the mashed potatoes are delicious with the beef or on their own with a touch of horseradish. Enjoy for a Sunday night dinner or on St. Patrick’s Day.


Also, if you missed my television spot yesterday with my daughter, Leigh, on WBRC Fox 6 News in Birmingham, take a look at the link below:

link: ttp://www.myfoxal.com/dpp/gda_publish/20090315Weekend_Cooking_Healthy_Break

 

Guinness-Braised Steak with Horseradish Mashed Potatoes

Prep: 25 minutes

Cook: 1 hour, 20 minutes

Yield: 6 servings 

Ingredients

STEAK:

1 1/2  pounds  boneless chuck steak, trimmed

1/2  teaspoon  freshly ground black pepper

1/2  teaspoon  salt

2  teaspoons  olive oil

1 1/2  cups  finely chopped onion

1/2  cup  chopped carrot

1/2  cup  fat-free, less-sodium chicken broth, divided

1  teaspoon  dark brown sugar

1  teaspoon  chopped fresh rosemary

1  (8-ounce) package presliced mushrooms

1  garlic clove, minced

2  bay leaves

1  (12-ounce) bottle Guinness Stout

POTATOES:

2  pounds  peeled baking potatoes, quartered

2  tablespoons  butter

1/2  cup  fat-free milk

1/4  cup  finely chopped green onions

1/4  cup  reduced-fat sour cream

2  tablespoons  prepared horseradish

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

Preparation

 To prepare steak:

1. Sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar. Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

To prepare potatoes:

1. Place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

2. Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes.

Bourbon Bread Pudding from Cooking Light

I usually prepare bread pudding during Thanksgiving since I love a traditional Southern Bread Pudding drizzled with whiskey sauce. This recipe is a twist on my recipe, and it’s a great dessert idea for  St. Patrick’s day. This bread pudding is flavored with Irish whiskey and is actually a low-fat recipe weighing in at 367 calories and 6.5 grams of fat. 

By the way, I will be on Fox 6 News, WBRC in Birmingham, Alabama this Sunday at 8:40 a.m central time.

 

Irish Bread Pudding

Prep: 10 minutes

Cook: 45 minutes

Stand: 10 minutes

Yield: 12 servings

Ingredients

1/4  cup  light butter, melted

1  (10-ounce) French bread baguette, cut into 1-inch-thick slices

1/2  cup  raisins

1/4  cup  Irish whiskey or 1/4 cup apple juice

1 3/4  cups  1% low-fat milk

1  cup  sugar

1  tablespoon  vanilla extract

1  (12-ounce) can evaporated skim milk

2  large eggs, lightly beaten

Cooking spray

1  tablespoon  sugar

1  teaspoon  ground cinnamon

Irish Whiskey Sauce

Preparation

1. Preheat oven to 350°.

2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).

4. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Irish Whiskey Sauce:

Prep: 5 minutes

Cook: 20 minutes

Yield: 1 1/2 cups 

Ingredients

1 1/2  cups  sugar

2/3  cup  water

1/4  cup  light butter

2  ounces  1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)

1/4  cup  Irish whiskey

1/4  cup  1% low-fat milk

Preparation

1. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.

Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

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Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly. 

 

Mushroom Pita Pizzas

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

Ingredients

3/4 lb. spicy Italian sausage

1 cup marinara sauce

4 (6-inch) pita bread rounds

1 cup sliced fresh mushrooms

1 cup diced green bell pepper

11/3 cups shredded mozzarella cheese

Preparation 

1. Brown sausage in a medium pan over medium heat 5 minutes or until meat crumbles; drain, if needed

2. Spread each pita round with 1/4 cup marinara sauce. Top evenly with sausage, mushrooms, green pepper and cheese.

3. Bake at 350F 15 minutes or until pita is browned and cheese is melted.

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This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.

 

Spinach-Turkey Salad

Prep: 15 minutes

Cook: 3 minutes

Yield: 4 servings

Ingredients

1 (5-ounce) package fresh baby spinach

11/2 cups chopped fresh basil

1/3 cup pine nuts, toasted

1/2 pound sliced deli turkey (I used cracked pepper turkey)

1/4 cup freshly shaved Parmesan cheese

Vinegar and oil or vinaigrette

Preparation

1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.

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Since Saint Patrick’s Day is one week away, here’s a quick and easy dip that is sure to be a party pleaser. This low-fat, low-calorie delight is perfect for spring. It’s filled with fresh dill and fresh basil. Guests won’t believe that this dip is low-fat, and don’t tell them it took only 10 minutes to prepare.

 

Low-Fat Fresh Herb Dip

Prep: 10 minutes

Yield: 31/2 cups

Ingredients

1 (16-ounce) container light sour cream

1 cup low-fat mayonnaise

2 cloves garlic

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh dill

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Fresh vegetables, crackers

Preparation

1. Combine all ingredients in a container of a food processor; pulse until combine. Cover and chill. Serve with fresh vegetables or crackers.

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This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

 

Sun-Dried Tomato Dip

Prep: 10 minutes

Yield: 11/2 cups

Ingredients

1 (8-ounce) package low-fat cream cheese

1/2 cup low-fat mayonnaise

2 cloves garlic

1/2 cup sun-dried tomatoes

1 tablespoons chopped fresh basil

Preparation

1. Combine all ingredients in a container of a food processor; process until combined. Serve with crackers or vegetables.