Guilt-Free Pumpkin Whip

This recipe is from www.dashrecipes.com  & oh my, is it ever GOOD!!!!  I served it in sherbet/champagne goblets, but it would be wonderful in a gingersnap  or graham cracker crust or even as a filling in cream puffs!!  I hope you try this super easy & yummy dessert!!!!  Here's the recipe:

Enjoy a bite of low-cal yumminess!!!

1 (3.4-oz.) package instant sugar-free, fat-free cheesecake-flavor pudding (I used white chocolate sugar-free, fat-free)
1 cup fat-free milk (I used 2%)
1/2 of a 15-oz. can solid pumpkin (not pumpkin pie filling)
1 tsp. cinnamon
1/4 tsp. nutmeg (I used freshly grated)
1/2 of an 8-oz. container sugar-free whipped topping

Combine pudding mix and milk in a medium bowl; whisk until well blended.  Stir in pumpkin, cinnamon & nutmeg.  Add whipped topping and mix thoroughly.

Serve immediately or cover with plastic wrap and refrigerate up to two days.

Serves 6

This dessert would be wonderful for those who are diabetic or watching their sugar intake.

I am sharing with:
On the Menu Monday
Tea Party Tuesday
Tabletop Tuesday
Wow Us Wednesday
Rock 'n Share
Full Plate Thursday                                                     
Foodie Friday
Seasonal Sundays
familyfreshmeals.blogspot.com/
Newbie Party

Chicken & Stuffing Casserole

This is a wonderful dish to take to someone when you need to bring a comforting meal.  All that's  needed is a salad & a dessert to complete the meal.  Here's the recipe for this fabulous chicken:

6 skinless, boneless chicken breast halves

1 jar marinated artichokes, drained

1 jar mushrooms, drained                                                                  

6 slices Swiss cheese

1 can Golden Mushroom soup

1 cup chicken  broth

1/2 of a 12- ounce package of Pepperidge Farm Country Style Stuffing

1/4 cup melted butter

Preheat oven to 350 degrees.

Coat a 9 x 13-inch baking dish with cooking spray.  Arrange chicken in pan.  Top with artichokes & mushrooms.  Layer with cheese.

Combine the soup & broth.  Pour over the chicken.  Top with stuffing mix.  Drizzle with the butter.

Cover pan with foil & bake for 45 minutes, or until chicken is cooked through.  Uncover pan for last 5 minutes.

Serves 6 generously!

recipe adapted from www.dashrecipes.com

NOTE:  Cream of chicken or cream of mushroom soup would work in place of the Golden Mushroom soup. 

I am sharing this with:

Seasonal Sundays

On the Menu Monday

Full Plate Thursday

Foodie Friday

Recipe of the Week

Fall-Apart Tender Slow Roast Pork

This recipe was originally found in the Dallas Morning News & is from Shirley Corriher, who is a food writer & food sleuth.  I had a pork butt roast in the freezer & decided to try the recipe. I figured that if it's good enough for Shirley Corriher, it must be good.  Here's the recipe:

After cooking, I added barbecue sauce  to part of the pork

1 (4-pound) pork butt roast
1/4-1/3 cup Worcestershire sauce                     
3/4 cup brown sugar
1 cup apple juice
1/2 teaspoon salt

Preheat oven to 400 degrees.  Arrange shelf slightly below center.

Place pork roast in a dutch oven.  Sprinkle pork on all sides with the Worcestershire sauce.  Press brown sugar on top & sides of the pork.  Pour apple juice down the side to the bottom of the dutch oven and not over the meat.  Cover tightly.

Place in the oven & immediately reduce heat to 200 degrees.  Roast for 5 hours without opening the oven.  Remove.  If meat does not pull apart easily, cover & return to the oven & roast 30 more minutes.

Check again, & if meat is still not at the pull apart stage, roast an additional 30 minutes more as needed.

Depending on your oven, the roast may take as long as 7 hours to reach the pull apart stage.  (I personally feel like it's a good idea to just leave it for that long.)

Pull meat apart & remove bone.  Stir in salt, which is essential for the dish.

Makes 6 servings.

NOTE:  This can also be done in a slow cooker & set on HIGH for 30 minutes, then reduced to LOW for the day or overnight.

TIPS:
After I pulled it apart, I separated it into freezer bags to use for several meals.  I also strained the juice & put it in the fridge.  After it was cold, I took off the top layer of fat.  I will be posting about  the meals that I make with this.

For the first meal, I added some barbecue sauce & a little of the juice from the pork roast to make pulled  pork barbecue.

I am sharing this with:
Seasonal Sundays
On the Menu Monday
Full Plate Thursday
Foodie Friday