Saturday, December 20, 2008

Christmas Time Favorites~ WL Friendly Recipes

SF Peanut Butter Cookies

1 Cup Natural Peanut Butter
1 Cup Splenda
1 Large Egg
1 Cap Vanilla Extract
Pinch Salt

Mix Everything together. Place in 1 tbsp. mounds on a cookie sheet. Bake until lightly brown around the edges.

Nutritional Info *
Servings Per Recipe: 12 * Amount Per Serving * Calories: 146.7 * Total Fat: 11.1 g * Cholesterol: 17.7 mg * Sodium: 18.2 mg * Total Carbs: 6.1 g * Dietary Fiber: 1.3 g * Protein: 5.2 g

Bariatric Eating Recipe Box~Holiday Foods

5 cups milk
1-2 cups ff half & half (depending on how thick you like it)
One 4-serving-size sf vanilla instant pudding powder
3 tablespoons Splenda granular
1 1/2 teaspoons nutmeg (fresh is BEST!)
1/4 teaspoon cinnamon
2 teaspoons brandy or rum extract
1 teaspoon vanilla extract

Whisk all together and let chill for at least an hour. May need to add more milk if you like it thinner.

Warm Cranberry Sipper
Bariatric Eating Recipe Box~Holiday Foods

The perfect drink for a crisp fall evening while sitting on the porch contemplating how post op life has changed your world. It is also great served cold over ice during those warm summer months.

½ cup Splenda
2 whole cinnamon sticks
10 whole cloves
2 cups Ocean Spray Light Cranberry Juice – Splenda sweetened
1 cup orange juice (I used low sugar from Krogers)

Combine Splenda, cinnamon sticks and whole cloves with 2 cups of water in a saucepan; bring to a boil. Add cranberry and orange juice, reduce heat and simmer ten minutes. Ladle into mugs and serve.

Nutritional Info
Makes 5 cups - Per ½ cup:
Calories 40, fat 0g, carbs 5g, protein 0g

Tuscan White Bean Dip
Bariatric Eating Recipe Box~Holiday Foods

Use fresh sprigs of rosemary to garnish this zesty combination of delicate cannellini beans, herbs and spices. Serve with assorted Crostini Toasts, Pita Chips, or Bagel Chips.

¼ cup olive oil
1 medium onion, diced
4 garlic cloves, sliced
1 teaspoon fresh chopped rosemary, or ½ teaspoon dried
1/2 teaspoon smoked paprika
Two 15-ounce cans cannellini beans, or great northern beans, rinsed and drained
1 tablespoon red wine or cider vinegar
¼ teaspoon crushed red pepperKosher salt (use kosher salt in the kitchen as the flakes have great flavor)
Freshly ground black pepper

Heat 1 tablespoon olive oil in a small skillet over medium low heat. Slowly cook the onions and garlic for 5 to 6 minutes until soft, stirring constantly. Add the rosemary and smoked paprika and cook an additional minute. In a food processor, blend the cannellini beans, sautéed onion mixture, vinegar, red pepper, and ½ teaspoon salt until smooth. Slowly add the remaining olive oil. Add additional salt and lots of black pepper to taste.

Transfer to covered bowl and chill to allow flavors to blend. Bring the dip to room temperature before serving – about twenty minutes - so the flavors of the ingredients come out.

This dip is also crazy delicious when baked in a medium oven proof dish at 325 degrees F for 20 to 30 minutes, until bubbling around the edges.Makes 2 cups.

Nutritional Info
1/4 cup portion:
Calories 59, fat 2g, carbs 6r, protein 2.5g

No comments: