Wow...I'm way behind here. Too much to comment on individually but soups and crock pot creations look wonderful.
My minestrone finished cooking. Had a small taste this morning. It was good. I packed it up and put in fridge for dinner tomorrow and the rest in the freezer for later day's meals.
Sean...was kind of laughing as your description of the DO at work sounds a lot like me!
Every spice out on the counter and every last thing that 'needs' to be used up goes in the pot! I wind up with an obscene amount and usually wind up pawning it off on the neighbors.
Rosie....I use a very healthy recipe to make a Key Lime Cheese cake that I just get rave reviews over. I've made this for years and people have begged me for the recipe. I got it off a friend in 1997 when I lived in California. It is very good and taste very much like key lime pie which I adore. It has some unorthodox ingredients but I swear, it is thick, rich, creamy and just as good as the full fat, high calorie stuff. Fooled me and I love cheese cake. This is my favorite. Still making it and still sharing the recipe! It fits a 8.5- 9" springform pan.
KEY LIME CHEESECAKE
INGREDIENTS
--3/4 cup crunch nugget cereal like Grape Nuts
--3/4 cup graham cracker crumbs
--1/4 cup prune puree*
--3 TBSP. granulated sugar
--1 package (8 oz) nonfat cream cheese; softened
--1 can (14 oz.) low -fat sweetened condensed milk
--1/2 cup fresh squeezed lime juice
--1/2 cup egg substitute
--1 teaspoon grated lime zest
--2 egg whites
--1/8 teaspoon cream of tartar
--2/3 cup light whipped toppin
--lime slices and raspberries for garnish are optional
* PRUNE PUREE
-- 8 oz (1&1/3cup) pitted prunes
---6 TBSP hot water
Process in a food processor until smooth. Makes 1 cup. Will keep for up to 3 weeks in fridge.
INSTRUCTIONS
1.) Preheat oven to 375F
2.) In food processor, combine the cereal, graham cracker crumbs, prune puree and sugar. Process to blend thoroughly and until smooth.
3.) In an 8.5 or 9 inch spring form pan press the crumb mixture onto the bottom and partway up the sides (about 1-2 inches).
4.) In a mixer bowl, beat the cream cheese until smooth.
5.) Gradually beat in the condensed milk, lime juice, egg substitute and lime peel. Beat until it is smooth.
6.) In a separate small bowl beat egg whites with cream of tartar to form soft peaks. Fold this into the filling mixture. Pour into the crust.
7.) Bake for 20-25 minutes or until filling is set.
8.) Cool and then chill thoroughly about 2 hours in the refrigerator.
9.) Cut into 10 wedges and garnish each with a dollop of whipped topping, slice of lime and a few raspberries.
Calories: about 320-350 per slice; 13 G protein, 33 G Carbs, 5 G fat, 1 G fiber.
* When I asked 'Why prunes' my friend had said she replaces half to almost all of the butter, shortening and oil in her baking with it as they are super sweet and you don't 'notice' them...and NO..you won't be running to the bathroom.
Happy Day All
AG
