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recipe available under: 'Recipe of the Month'
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Pecan Pie with a Twist!
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1 large onion, chopped
1 tsp chopped garlic
1 can Fresh Like mixed vegetables
1 tbsp mixed dried Italian herbs with garlic
1/2 cup coconut milk
Salt and pepper to taste
(Other vegetables: sliced tomatoes, asparagus, artichokes,
In a medium skillet, heat oil, add onions and garlic.
Add potatoes, vegetables and herbs.
Pour beaten egg on top of vegetables.
Bake in a 350 degree oven for 20-25 minutes until golden on
152 Calories, 12 g Protein, 13 g Carbs, 2 g Fiber, 7.5 g
fat, 107 mg Cholesterol,
Purple Kale and Herb Frittata
2 tablespoons EVOO or organic canola oil
2 small potatoes, large dice (yellow or red potatoes)
1 bunch sliced green onions
3 cloves garlic, chopped
½ cup low fat milk (or almond milk or soy milk)
¼ cup shredded
Parmesan or Picorino cheese
Cook on medium-low heat for 10 minutes, with lid on.
Pour over cooked onions and potatoes.
Continue to cook until eggs are set (almost firm).
Servings: 6-8 (double the recipe for more servings)
Other cooking method:
Pour egg and kale mixture on top.
Bake in a 350 degree oven for 20 minutes.
287 mg Sodium
Cooking Segment on Friday, March 27, 2014
Sweet Potato Pockets on Fox 19, March 29, 2014
¼ cup maple syrup
Mix above ingredients in a small bowl, set aside.
4 oz low fat cream cheese, softened at room temperature
1 8 oz container fat free vanilla yogurt
1 tsp Cinnamon
1/4 tsp Cloves
Combine all ingredients in a bowl, blend well. Set aside.
Unroll phyllo dough.
Place 1 tablespoon pecan mixture (Topping) on bottom of each cup.
Add 1 tablespoon sweet potato mixture, top with another folded phyllo dough and repeat until cup is filled. Spray tops with cooking spray.
Let cook for 3-4 minutes.
Delicious served warm with your favorite frozen yogurt or a dollop of whipped cream.
156 Calories, 3.5 g Protein, 5.8 g Fat, 22.6 g Carbohydrates, 1 g Fiber, 20 mg Cholesterol