Makes 12 Servings
6 large Granny Smith apples peeled and cored
1 cup fresh cranberries
2/3 cup water
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup *Splenda
Place apples, cranberries and water into a large pot.
Bring to a slow simmer, and simmer for 30 minutes, or until apples are soft.
Push apple mixture through a strainer.
Add cinnamon, nutmeg, cloves and Splenda, and stir well.
Chill and serve.
*Add more Splenda to make sweeter.
Per serving: 60 calories, 0 g protein, 0 g fat (0 g saturated), 0 mg cholesterol, 16 g carbohydrate, 3 g fiber, 10 g sugar, 0 mg sodium
Sautéed Brussels Sprouts
1/4 cup olive oil
1 teaspoon butter
1 pound Brussels sprouts, cut in half
1 teaspoon fresh garlic
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat olive oil and butter into a large sauté pan.
Add Brussels sprouts and sauté for 5 minutes or until the Brussels sprouts are lightly browned.
Add garlic, fresh thyme, salt, and pepper and cover for 5 minutes or until Brussels sprouts are tender.
Per serving: 30 calories, 2 g protein, 1 g fat (0 g saturated), 0 mg cholesterol, 5 g carbohydrate, 2 g fiber, 1 g sugar, 160 mg sodium
1/2 cup (1 stick) butter or margarine
1 cup onion, chopped
1 cup celery, chopped
1 pan cornbread, cooked and coarsely crumbled
1 can (10.5 oz.) cream of chicken soup, condensed
1 cup chicken broth
1 teaspoon poultry seasoning
1 teaspoon sage ground
1 1/2 teaspoon salt
1/2 teaspoon black pepper ground
Sauté the onions and celery together with butter. Mix with remainder of ingredients.
Place in a covered baking dish and cook for 45 minutes at 350 degrees, or until top begins to brown.