ABC Sandwich

Alphabet Adoration
What's the smartest sandwich on the block? The  amazing ABC Sandwich! (aka the Apple, Bacon, and Cheddar). Some may consider it an odd combination but I say why not combine all the best things in life? Juicy apple slices, tangy mustard, gooey cheese, and crispy bacon create a flawless sandwich. My motivation for making this meal was a brilliant sandwich-shaped pan I bought over the weekend. It's not required  for this recipe but it certainly adds some cuteness to the cooking process!


ABC Sandwich
Gluten Free
Makes 1

Ingredients--
2 slices light gluten free sandwich bread
1 slice turkey bacon (I prefer the "natural" kind by Applegate Farms)
4-5 thin slices of apple (about a 1/4 of an apple, save the rest for a snack)
2 tsp. Promise butter spread
2 tsp. Dijon mustard
1 slice fat-free cheddar cheese

1. Preheat oven to 400 degrees. Place bacon on a small square of aluminum foil and bake until crispy (about 12 minutes). Cut strip in half  then cut each half into 3 matchstick shaped pieces (kitchen shears work well for this).

2. Spray a small skillet (or sandwich-shaped pan!) with nonstick spray and heat over medium-low heat.


3.  Lay bread on a clean work surface (such as a cutting board). Spread 1 tsp. of Promise on each slice of bread and then flip so buttered side is facing down.

4. Spread each slice of bread with 1 tsp. of dijon mustard (not the side with the butter). Place apple slices evenly on one slice of bread (on top of mustard), then lay on cheddar cheese slice. Arrange bacon pieces on top of cheddar. Finally, finish with the remaining slice of bread with buttered side facing out.

5. Gently place sandwich in skillet and cook until golden brown on both sides (3-4 minutes). Press sandwich down with spatula occasionally.

Nutrition Information-- approximately 210 calories per sandwich

Spicy Buffalo Wings

Football Frenzy
These buffalo wings from Ellie Krieger taste exactly like what you typically devour while watching the big game. But not everything is as it seems and these wings are much healthier than anything you will order at a restaurant. The combination of boiling and broiling reduces fat while still creating a crispy, spicy, decadent wing. Don't forget the napkins!

Spicy Buffalo Wings

Gluten Free

Serves Two

Ingredients--

1 lb chicken wings, split at the joint

2 tbsp. Frank's Red Hot Buffalo Sauce

1.5 tsp lemon juice
1.5 tbsp. chicken broth

1. Preheat broiler to high.

2. Place chicken wings in large pot and fill with water, covering wings by about 2 inches.

3. Bring wings to a boil over high heat. Continue to boil for 10 minutes, then drain chicken wings.

4. Meanwhile, prepare the the sauce by whisking together hot sauce, lemon juice, and chicken broth in a small bowl.

5. Once wings are boiled and drained, transfer to a broiler pan sprayed with nonstick spray.

6. Broil 5-6 minutes or until skin begins to blister and brown. Turn wings over and broil 5 minutes more.

7. Remove wings from oven and transfer to a rimmed baking sheet. Pour sauce over wings and toss until wings are evenly coated.

8. Place wings under broiler for 1 minute more (to warm sauce and wings together).

Nutrition Information-- approximately 160 calories per serving (4-5 pieces), 7.7g of fat

Portobello Pillars

Stacked Skyhigh
Tonight's recipe was a dish that I created months ago but then completely forgot about. Luckily, I rediscovered it recently and was able to enjoy the dish tonight. This mushroom marvel is actually a combination of a few Rachael Ray recipes with the addition of a few tweaks of my own. The recipe consists of meaty portobello mushrooms that are broiled until tender, and then stuffed with a turkey ragu sauce that  tastes as if it's been simmering for hours, thanks to the red wine and fresh herbs (no one has to know how simple and quick it really is to make!).

Portobello Pillars

Gluten-Free

Serves Two

Ingredients--
1/2 tsp. olive oil + more to brush on mushrooms

1/4 lb. extra-lean ground turkey

1/2 small carrot

1 sprig fresh rosemary, finely chopped

1 bay leaf

1 garlic clove, minced

1/4 cup red wine (preferably Chianti)

1 (14.5 oz) can diced tomatoes

2 portobello mushrooms, wiped clean

1. Heat olive oil in a medium nonstick skillet.

2. Add turkey to pan and use a spoon to break into pieces. Saute turkey, stirring occasionally, until cooked through.

3. Grate carrot into pan, then stir in rosemary,bay, and garlic (spritz pan with nonstick spray if it seems dry). Season with salt and pepper  Stir until garlic is fragrant, about 30 seconds.

4. Add wine to pan, stir and reduce about a minute. Stir in diced tomatoes.

5. Let the sauce simmer,stirring occasionally., while you prepare the mushrooms.  Preheat the broiler and line a small baking sheet with aluminum foil. Spritz with nonstick spray

6. Use a spoon to carefully scrape out the gills of the mushrooms. Drizzle mushrooms with olive oil and season with salt and pepper on both sides..

7. Set mushrooms on baking sheet and place under broiler for 5 minutes. 

8. Remove pan from oven and carefully flip mushrooms. Return to oven and broil 4-5 minutes or until tender.

9. To assemble, spoon sauce into mushroom caps (they will be overflowing!).

Pumpkin Softies

Muffin Tops (The Good Kind!)
Another delicious fall treat from Hungry Girl. This dessert is a truly unique combination of cookie, brownie, and muffin top that is aptly called a "softie" because of its pillow-y texture. This is the perfect treat on a cool, autumn day, particularly Thanksgiving!

Pumpkin Softies
Gluten Free
Make 9 Cookies

Ingredients:
1 cup canned pure pumpkin
1/4 cup + 2 tbsp. Truvia
2 tbsp. Promise butter spread
2 tbsp. liquid egg substitute
1/4 tsp. vanilla extract
3/4 cup gluten free all-purpose flour
1/2 tsp. nutmeg
1/2 tsp. ground ginger
dash of cloves
2 tsp. cinnamon
1/2 tsp baking powder
1/8 tsp. salt
1/2 cup gluten free old-fashioned oats
1/4 cup oven-dried cranberries (recipe follows), chopped (or 1/4 cup raisins, chopped)

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

2. In a medium bowl, combine pumpkin, Truvia, Promise spread, egg substitute, and vanilla. Mix thoroughly with a wire whisk or fork.

4. Add flour, spices (nutmeg, ginger, cloves, and cinnamon), baking powder, and salt. Stir until ingredients are well-combined and batter is smooth.

5. Add oats and chopped cranberries (separate cranberries as you add them). Stir until evenly dispersed.

6. Use an ice cream to evenly spoon batter into 9 mounds on baking sheet (evenly spaced). Use the back of a spoon to spread and flatten into circles about 3 inches wide.

7. Bake softies in the oven until cake tester inserted in the center comes out clean (15-17 minutes). Let cool completely on cooling rack, then enjoy!

Nutrition Information--approximately 115 calories per softie



Oven Dried Cranberries
Gluten Free
Yields 1/4 cup

Line a baking sheet with parchment paper. Spread out 1/2 cup of fresh cranberries on baking sheet

Preheat oven to 350 degrees. Leave oven on for 10 minutes, then turn off.

Place cranberries in oven (yes, with the oven turned off!). Leave cranberries in overnight. The next morning remove cranberries from oven and sprinkle liberally with Truvia.

Crustless Pumpkin Quiche Supreme

Savory Souffle
Today's recipe is an ingenious quiche from Hungry Girl that's bursting with Fall ingredients and flavors. The recipe creates a silky and decadent texture that  is similar to a souffle but without all the hassle.Plus with all-star ingredients like Laughing Cow and pumpkin puree, how can it be anything by scrumptious?

Crustless Pumpkin Quiche Supreme
Gluten Free
Makes 2 Side Dish Servings

1/4 cup onion, chopped
1/4 cup mushrooms, chopped
1/2 cup spinach leaves, chopped
1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
3.5 oz. canned pure pumpkin
1/3 cup fat-free liquid egg substitute
1/2 tsp. garlic powder
1/8 tsp. chili powder
salt & pepper

1. Preheat oven to 350 degrees. Spray two small ramekins with nonstick spray and set aside.

2. Bring a medium skillet sprayed with nonstick spray to medium heat. Add onion and cook,stirring occasionally, until softened and slightly browned (about 5 minutes).

3. Transfer cooked onion to a large bowl and set aside.

4. Remove skillet from heat and respray with nonstick spray. Return to medium heat and add mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 4 minutes.

5.  Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.

6. Transfer mushroom/spinach mixture to the large bowl. Add cheese wedge,breaking into pieces as you add it. Mix thoroughly, until cheese has melted and is evenly distributed.

7. Add all remaining ingredients to the bowl, and mix well. Evenly divide mixture between ramekins.

8. Bake in the oven until firm and lightly browned on top, 32-35 minutes.

Nutrition Information--approximately 67 calories per serving

Squash "Boats" Stuffed With Quinoa & Mushrooms

Squash Boats
I was inspired to develop this recipe when I saw banana squash on sale at the grocery store. Banana squash has a similar flavor to butternut squash but grows to be much larger (which is why it is normally sold in pieces). In this dish, banana squash is roasted with a balsamic glaze and then overloaded with quinoa and mushrooms to create a magnificent and slightly messy creation.

Squash  "Boats" Stuffed With Quinoa & Mushrooms
Gluten Free
Serves 1

Ingredients:
300g banana squash (about a 2.5 inch wide slice)
Salt & Pepper

Balsamic Glaze:
1 tbsp. Promise butter spread
1 tbsp. balsamic vinegar
1.5 tsp. maple syrup
1/2 tsp. granulated Truvia
1 sprig of thyme

Mushroom Filling:
2 tbsp. quinoa
1/4 cup low sodium chicken broth plus 1 tbsp. (check for gluten)
1 bay leaf
1 garlic clove, minced
1 cup mushrooms,thinly sliced
1 sprig of thyme
2 tbsp. fresh parsley, chopped
salt & pepper

1. Preheat oven to 400 degrees. Line a baking with aluminum foil and spray with nonstick spray. Place squash on baking sheet and spray with nonstick spray. Season with salt and pepper. Transfer squash to the oven and roast for 20 minutes.

2. Meanwhile, prepare the balsamic glaze. In a small saucepan, combine the glaze ingredients over medium-low heat. Stir until butter has melted then reduce heat to low. Let glaze cook over low heat until squash has roasted for 20 minutes, stirring occasionally.

3. Remove squash from oven and brush with balsamic glaze. Leave extra glaze in saucepan and set aside. Return squash to oven and continue roasting for 20-25 minutes, or until fork tender.

4.  While the squash finishes roasting, begin the filling. Spray a small saucepan with nonstick spray and heat over medium-low heat. Add garlic clove and saute for 30 seconds or until fragrant. Add bay leaf, thyme, and 1/4 cup chicken broth. Bring to boil then season with salt and pepper.

5. Add quinoa to chicken broth mixture. Cover and cook over moderately low heat until quinoa is tender and broth is absorbed, about 15 minutes. Remove thyme stem and bay leaf from quinoa.

6. Add 1 tbsp. of chicken broth to leftover balsamic glaze and stir until mixed.

7. Add balsamic glaze, mushrooms, and parsley to quinoa mixture. Stir to combine.

8. Carefully spoon quinoa mixture into "squash" boat. (Don't worry if some of the filling falls out, it will all taste delicious!). Drizzle with additional balsamic vinegar. Enjoy!

Sausage, Egg, & Cheese ChickGriddle

Fast Food Fakeout
There's no need to stop at McDonald's for a greasy sandwich when you can create an easier and more delicious version at home. The slimmed-down ChickGriddle is a delightful breakfast symphony for your mouth composed of cheese,sausage, and egg sandwiched between two fluffy pancakes.

Sausage, Egg, & Cheese ChickGriddle
Gluten-Free
Serves 1

1 tsp. light buttery spread
2.5 tbsp. sugar-free pancake syrup
1.5 tbsp. gluten-free flour
1/4 tsp. baking power
1 frozen meatless burger or sausage patty (80-90 calories)
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute
Optional dip: additional sugar free pancake syrup

1. To make the pancake batter, place butter in a small microwave-safe bowl. Microwave for 10 seconds or until melted.

2. Add syrup, flour, and baking powder to butter and mix thoroughly.

3. Bring a skillet sprayed with nonstick spray to medium heat. Spoon in batter to form two small pancakes. Cook until golden brown, about 2 minutes per side. Transfer pancakes to a plate and set aside.

4. Prepare burger in the microwave according to package directions (microwave 2-3 minutes).

5. Place pancakes on broiler safe plate (or baking sheet). Top one pancake with burger patty than place cheese slice on top of burger (leave extra pancake on plate to be heated as well). Place plate until broiler and cook until cheese is melted (2-4 minutes).

6. Meanwhile, cook the egg- spray a cereal bowl with nonstick spray. Pour egg substitute into bowl and microwave 1 minute. Using a potholder to protect your hand, swirl the bowl to redistribute the egg mixture. Microwave an additional 30-45 seconds or until egg is set.

7. Use a spatula to remove egg patty from bowl and place on sandwich (on top of melted cheese). Finish with the remaining pancake. Dip the breakfast sandwich in extra pancake syrup if desired

Nutrition Information--approximately 215 calories per serving