Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥

Southern Thanksgiving Menu 2023 ♥

  Thanksgiving is tomorrow!  Here are pics from last years Thanksgiving, I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving! even though it will be a little different this year!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Skinny Mini Pecan Pies

Southern Thanksgiving Menu 2021 ♥

 Thanksgiving is Thursday!  Here are pics from last year's Thanksgiving, I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving! ♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Southern Thanksgiving Menu 2020 ♥

 Thanksgiving is this week!  Here are pics from last years Thanksgiving, I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving! even though it will be a little different this year!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥

Breakfast

Sugar Free Pumpkin Pie Latte 

For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 

Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 

1 large garlic clove, peeled and chopped to almost a paste

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 pinch cayenne pepper

1/4 cup diced leftover roast turkey

1/4 cup leftover stuffing

3 tablespoons leftover cooked vegetables

1 large egg

1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions ♥

In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 

Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced

1 cup seedless red grapes, each cut in half

1 cup salted cashews 

1 small Gala apple, finely diced

1/4 cup finely chopped red onion

1/4 cup finely chopped green onions

1/2 to 1 cup reduced-fat mayonnaise

Juice of 1 lime (1 to 2 tablespoons)

1 teaspoon chopped fresh dill

Salt and pepper to taste

Directions ♥

1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner

Leftover Turkey Italian Minestrone Soup 

Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)

 1/2 cup skim  milk

 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)

 1 cup cubed leftover turkey

Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥

Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.

  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥

1 turkey carcass

2 medium stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 medium yellow onion, quartered

1 medium bay leaf

1 teaspoon whole black peppercorns

6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.

Southern Thanksgiving Menu 2018 ♥

Thanksgiving is next week!  Here are pics from last years Thanksgiving,I love this Southern Style Menu!   ( Ode to my southern relatives in Texas and Tennessee! )  Have a safe and Happy Thanksgiving!♥

Maple Whiskey Brined Turkey and Gravy 

Southern Sweet Potato Casserole

Cranberry Chutney 

Campbell’s Green Bean Casserole

Skinny Mini Pecan Pies

Healthy Leftover Turkey Day Recipes ♥

Don’t waste those Thanksgiving leftovers. Turn them into delicious breakfast, lunch or dinner recipes that are low calories and low fat. ♥

Breakfast

Sugar Free Pumpkin Pie Latte 

For this just substitute the pumpkin for your leftover pumpkin pie! Blend it up in a blender and add! 


Leftover Turkey Breakfast Burritos 

Ingredients ♥

Olive oil 
1 large garlic clove, peeled and chopped to almost a paste
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/4 cup diced leftover roast turkey
1/4 cup leftover stuffing
3 tablespoons leftover cooked vegetables
1 large egg
1 large flour tortilla (10- or 12-inch, or as big as you can get)

Sour cream and chopped cilantro or parlsey for serving, if desired

Directions ♥
In a large sauté pan, heat  oil over medium-high heat until hot. Add the garlic and sauté for 1 minute, then add the spices and allow to sizzle until fragrant, about another minute. Stir in the chopped turkey, and the veggies. Cook over medium-high heat, stirring frequently, until heated through and coated with the spices. Crack the egg over the contents of the pan, then stir it into the rest of ingredients. Continue cooking until the egg is cooked through, about another minute or two, then remove the pan from the heat.  Heap a few large scoops of the turkey-veggie mixture in the center of the tortilla  Add some sour cream and cilantro or parsley, if desired.

Lunch 

Skinny Leftover Turkey Waldorf Salad

Ingredients ♥

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews 
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1/4 cup finely chopped green onions
1/2 to 1 cup reduced-fat mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste
Directions ♥
1 In a large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Dinner

Leftover Turkey Italian Minestrone Soup 

Leftover Turkey Skinny Mini Pot Pie's

Ingredients ♥

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)

 1/2 cup skim  milk

 1 package (12 ounces) frozen mixed vegetables, thawed (about 2 1/4 cups)

 1 cup cubed leftover turkey

Frozen pastry sheets ( I use the egg roll pastry ones they are only 9 carbs! ) 

Directions  ♥

Heat the oven to 350 F.  Stir the soup, 1/2 cup milk, vegetables and chicken in a bowl.

  Pour chicken mixture into mini ramekens. Top with pastry shells to cover the mixture. 

 Bake for 30 minutes or until the topping is golden brown.enjoy!  ♥

Homemade Turkey Stock

This is a staple in all of your soups and stews you can freeze and it will last for months! 

Ingredients ♥

1 turkey carcass

2 medium stalks celery, coarsely chopped

1 large carrot, coarsely chopped

1 medium yellow onion, quartered

1 medium bay leaf

1 teaspoon whole black peppercorns

6 sprigs fresh thyme

Directions ♥

Break up carcass with a meat mallet or cleaver so it fits in a stockpot (at least 15 quarts), then add remaining ingredients. Add enough cold water to cover the bones by 2 inches and bring to a boil over high heat. Reduce heat to low and simmer, skimming occasionally, until turkey flavor comes through in the stock, about 2 to 3 hours.

Strain through a fine mesh strainer into large heatproof containers. Let cool to room temperature, then refrigerate or freeze.

 Note - You can to save space in the freezer use 1 gallon Ziploc bags  pour 2 cups into a quart ziplock bag, Continue until all of the stock is bagged and place flat in the freezer.