Pumpkin Smoothie

Healthy Pumpkin Smoothie

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Pumpkin Smoothie Pumpkin Smoothie

This smoothie is all about autumn, pumpkin and best of all it is low fat and healthy for you too.  Pumpkin has so many vitamins and nutrients that are really good for you, even in canned form. The almond milk is terrific if you are lactose intolerant. And if you can drink milk or not, the taste is amazing.  And guess what? It passes the ‘Stan Test’.  My handsome hubby dislikes smoothies and I LOVE them!  They are sssoooo good, but he doesn’t care for ‘blending up a salad to drink it’ as he puts it, or ‘a fruit salad’, etc., but would rather eat them whole.  On the other hand I could drink smoothies all day long:) When I created this one and gave him a taste, HE LIKED IT!  Wowsie and happy dance!!!  I hope you enjoy it too.

 




Healthy Pumpkin Smoothie

Ingredients:

2 cups fat-free vanilla frozen yogurt

1/4 cup canned pumpkin (not pie filling, just plain pumpkin puree)

1 cup light vanilla almond milk

2 Tbl. brown sugar Dash of nutmeg Pinch of cinnamon Directions:

Combine all the ingredients in a blender.Pumpkin Smoothie 1Begin on a low setting and increase the speed.  Blend until the ingredients are completely incorporated. Divide the smoothie into 2 glasses.  Pumpkin Smoothie 2Alternative Recipe- Ingredients:

1 cup nonfat Greek vanilla yogurt

1/3 cup canned pumpkin (not pie filling, just plain pumpkin puree)

1 cup light vanilla almond milk

2 Tbl. brown sugar Dash of nutmeg Pinch of cinnamon *

1 frozen banana, I really like it in this drink

Directions:

Mix all together in blender and serve!

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

 

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appetizers, easy treats,

Festive Appetizer RoundUp

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appetizer collageDo you need ideas for an appetizer, snack, party fare or just because it’s the holiday’s?  I have FOUR scrumptious and taste-bud tickling dishes for YOU!



Hot Artichoke & Spinach Dip – click HEREhttps://amothersshadow.com/2013/12/03/hot-artichoke-spinach-dip/Fresh Cranberry Salsa – click HEREDSC_2190 - cranberry salsaCocktail sauce & Shrimp – click HEREhttps://amothersshadow.com/2013/12/31/cocktail-shrimp-sauce/

Pork Filled Wontons & Dipping Sauce – click HERE https://amothersshadow.com/2014/12/02/14014/

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Delicious Pork Wontons step by step

Crispy Pork Filled Wontons & Dipping Sauce

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Delicious Pork Wontons step by step

Pork Wontons


Do you like a really good Chinese style wonton?  I do, but not the high price in a restaurant, nor a mystery filled frozen wontons.
 An AMS reader asked me for a recipe for wontons, and since I like a challenge, here is my interpretation. I do hope you enjoy it as much as my family does.




 
 Crispy Pork Won Tons & Dipping Sauce
The filling can be made up to 2 days ahead and kept in the refrigerator to use when ready to assemble in the won tons.  Important – warm the filling before assembling or there is not enough fry time to warm it through without burning the won tons.)

Ingredients: 
16 oz. sausage
3 oz. can water chestnuts, finely chopped
1 cup shredded carrot
8-12 green onion, thinly sliced
2 Tbl. grated garlic
1 Tbl. grated fresh ginger root  * see below in Dipping Sauce recipe for instructions on how to grate fresh ginger root
1 tsp. hoisin sauce
2 tsp. soy sauce
2 tsp. sesame oil
12-14 oz. package of won ton wrappers




Directions:
Finely chop water chestnuts in a mini chopper or by hand.
In a fry pan combine the sausage, chopped water chestnuts, carrot and cook until almost cooked through; breaking up sausage into very small pieces.Pork Wontons 1Add in the green onion, ginger root, hoisin sauce, soy sauce and sesame oil. Continue cooking until the pork is completely cooked through.Pork Wontons 2Cover a cookie sheet or jelly roll pan with waxed paper and sprinkle generously with corn starch.Pork Won Tons 3



Take a wonton wrapper and place a scant tablespoon of the mixture into the center of the won ton wrapper.Pork Won Tons 4
Pork Won Tons 5Moisten all four edges of the won ton with water.Pork Won Tons 5Fold the won ton over and press together to seal. Make sure all the edges are sealed completely.Pork Won Tons 6Place the filled won ton onto the corn starch which prevents sticking.Pork Won Tons 7Fill the electric fry pan about 2” high of oil, or use a deep fryer according to directions. Heat oil to 350 degrees.
Line a plate or cookie sheet with layers of paper towels.Pork Won Tons 8



Fry the filled wontons a few at a time, or until they are golden brown and float to the top, 2-4 minutes.Pork Won Tons 9
Pork Won Tons 10Remove fried won tons and drain on a paper towel-lined plate.Pork Won Tons 11Serve with Dipping Sauce – recipe follows:
Pork Wontons





Dipping Sauce
Ingredients:
1/4 tsp. chicken bouillon
2 Tbl. water
2 Tbl. soy sauce
1/2 – 1 tsp. sesame oil, to desired taste

2 Tbl. rice wine vinegar
1 tsp. minced ginger* (purchase 3-4 inch piece of fresh ginger root) OR 1/4 tsp. powdered ginger

1/4 tsp. chili oil
2 tsp. packed brown sugar
pinch – 1/8 tsp. garlic powder, to desired taste
1 Tbl. green onion, minced
Pork Wontons 13




Directions:
In a small sauce pan combine all the ingredients.

IF using fresh, grate the ginger root.  Pork Wontons 14
You can purchase any size you want.  It is ok to break off the section you want; you do have to purchase the whole root portion.
Peel the ginger root with a knife or a vegetable peeler.Pork Wontons 15
Grate on a fine grater.Pork Wontons 16Add the fresh ginger root to the rest of the ingredients (again, IF using fresh) Warm mixture through long enough to dissolve and combine ingredients.Pork Wontons 17
Pork Wontons 18
Store in a sealed container in the refrigerator until ready to use (use within 3-4 days). Warm before serving if it has been chilled.
Crispy Pork Filled Wontons and Dipping sauce are Carrie Groneman’s recipes, copyright Carrie Groneman, A Mother’s Shadow, 2013, 2014
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No guilt chips & dip

No Guilt Chips & Dip

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No guilt chips & dip

No guilt chips & dip


Sometimes ya just gotta have the crunch of a chip and the indulgence of a dip to party.  This recipe gives you the WOW factor with out the extra calories and fat.  Try different seasonings with the sour cream for a change of pace.
Yummy!!!
No Guilt Chips & Dip
Ingredients:
16 oz. of fat free sour cream
1 package of salad dressing/dip seasoning – ranch, dill, zesty ranch; your preference
Veggie Chips or Veggie Straws with Sea SaltNo guilt chips & dip 1
Directions:
In  bowl combine well the sour cream and seasoning packet of your choice.  Mix well and place in the refrigerator for at least one hour before serving for best results.
Serve chips with dip.
Copyright Carrie Groneman, 2014
Recognize a blessing and be a blessing today.
 


Toasted Edamame

Toasted Flavorful Edamame

Toasted Edamame

Toasted Edamame

These little gems are immature soy beans and usually associated with Asian foods.  They are packed full of good things for your body and lots of protein, to help keep you feeling full and satisfied.  I hope you like my recipe of seasonings, then toasted until glazed. A great appetizer or snack to ward off the cravings and extra pounds.




 Toasted and Flavorful Edamame

Ingredients:

12-14 oz. shelled Edamame (in the freezer section)

3 Tbl. Seasoned Rice Wine Vinegar

1 tsp. Emerills Original Seasoning

1/4 tsp. Smoked Paprika, or more to taste  




Directions: 

In a pan cook the Edamame in boiling water according to package instructions.Toasted Edamame 1Combine the cooked and drained Edamame with the rice wine vinegar, Emerill’s  and smoked paprika and stir well.Toasted Edamame 2In a large non-stick fry pan pour the Edamame mixture and fry/toast over medium to medium high heat.  Stir continually to avoid burning.Toasted Edamame 3Edamame are done when glazed with the vinegar mixture and the pan is dry and no longer wet from the vinegar.  Serve warm.

Toasted Edamame

Adapted slightly from Weight Watchers, Copyright Carrie Groneman, 2014

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Celery Buffalo Style

Celery Buffalo Style

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Celery Buffalo Style

Celery Buffalo Style

I am not usually a ‘hot wing girl’, too much work for a little bit of meat. And I don’t care for hot-hot sauce nor blue cheese, but this recipe worked like magic and I loved it!  A wonderful alternative over high-calorie appetizers or snacks and it takes care of those cravings with the burst of flavors.





 

Celery Buffalo Style

Ingredients:

8 oz. neufchatel cheese*

5 oz. low fat blue cheese, crumbled

1 tsp. minced garlic

1/4 tsp. salt, or to taste

1 – 2 Tbl. Franks Hot Sauce

1 – 2 celery stalks, separated into ribs; cleaned, trimmed and each cut into 3 or 4 sections




Celery Buffalo Style 1

Directions:

In a small bowl, using a mixer mix the cream cheese, blue cheese, garlic, salt and hot sauce mix well to combine until smooth.

To serve, stuff celery with the cream cheese mixture and serve with extra sauce for guests who want a bit more spice.

*Neufchatel cheese has less fat than cream cheese and I think it has a better taste and consistency than fat free cream cheese

Adapted slightly from Weight Watchers, Copyright Carrie Groneman, 2014

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Tasty Foods with Jalepeno & Bell Pepper Jelly

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As I promised, here are ways to use my homemade Jalapeno & Bell Pepper Jelly.  I created TWO originals just for YOU to go along with TWO traditional ways also. 

 TOP ROW

Far left:  I created a delish basil mayo to accompany the amazing Jalapeno Jelly that takes this Panini over the top!  Click HERE for the recipe.

To the right:  Pre-made jalapeno poppers and meatballs make a quick snack made special with the Jalapeno Jelly. Recipe HERE

BOTTOM ROW

Far left:  I wanted to make something fabulous for you to have to impress your guests, and I love these Petite Puff Pastry Shells that I filled with a wonderful flavored  soft cheese, caramelized onions then topped with the Jalapeno Jelly.  It really is a show stopper of flavor. See it HERE.

To the right:  The traditional way to serve Jalapeno and Bell Pepper Jelly; over a block of cream cheese with crackers.  YUMMY!  Find it HERE.

Carrie’s recipe, Copyright Carrie Groneman, 2014

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Appetizers with Jalapeno Jelly

Appetizier Collage 1

 I have easy ideas to use the delish (can’t get enough of it) Jalapeno and Bell Pepper Jelly. 

Perfect for the holidays, parties, or a quick snack!

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