Healthier Pecan Pie Bread Pudding

Being on a diet is hard around the holidays, so I try to lighten up my recipes so that I can enjoy them as well.

This is a recipe based off of the original post by Just A Pinch Recipes. If you don't have to watch your weight during the holidays, I suggest trying the original recipe.  If this lightened up version is good, I know the full blown version has to be excellent.

Healthier Pecan Pie Bread Pudding

INGREDIENTS:

8 cup bite-sized 40 calorie a slice bread pieces

2 Tbsp reduced calorie butter, melted

3/4 cup egg beaters (equivalent to 3 eggs)

1 cup light corn syrup 

1/4 cup fat free pancake syrup

1/3 cup Splenda brown sugar blend

1/4 cup Splenda

1 tsp maple or vanilla extract (I used maple)

1/2 tsp salt

1 tsp ground cinnamon

3/4 cup pecans, chopped

DIRECTIONS:

Preheat oven to 375 degrees.  Spray a 9 x 9 dish with butter flavored cooking spray.

Place the bread pieces into the dish.  Pour the melted butter over the bread.  If there are any areas that did not get covered by the butter, I sprayed that area with the butter flavored cooking spray.

In a large bowl, mix together the egg beaters, corn syrup, pancake syrup, Splenda brown sugar, Splenda white sugar, maple or vanilla extract, cinnamon, and salt.  Stir in pecans.

Pour mixture evenly over bread pieces.  Use a spoon or spatula to push bread pieces into the syrup mixture so that all pieces are coated.  If some areas are not coated, feel free to add additional fat free pancake syrup to those spots.

Bake at 375 degrees for about 45 minutes.  Preferably serve warm.  However, it was still good the next day - for me anyway. :)

Enjoy!

Sauteed Summer Vegetable Quesadillas

This is a recipe I threw together for my vegetarian son.  During the summer, I'm always trying to find new ways to use the garden vegetables, and this recipe is a keeper.   If you like this recipe, subscribe via email to be notified when new posts are available.  

 
INGREDIENTS:
1 small yellow squash, chopped 1 small zucchini, chopped 1 medium onion, diced 4-5 mushrooms, sliced 1/3 c shredded carrots 1/3 c bell pepper 1 Tbsp garlic powder 1 tsp steak seasoning 1-2 tsp Ms. Dash Spicy Blend (to taste) salt and ground black pepper to taste (I normally add a lot of black pepper) 6-8 (6") corn or flour tortillas (I used corn tortillas) 1 c grated cheddar cheese, divided (I used fat-free) 1 c grated mozzarella cheese, divided (I used fat-free)
DIRECTIONS:
Preheat oven to 350 degrees.  Coat non-stick skillet with cooking spray or oil.  Add your vegetables - yellow squash, zucchini, onion, mushrooms, carrots, and bell pepper.  

 

Saute for about 10-15 minutes or until desired tenderness.  If needed, add a little bit of water to steam the vegetables.  When vegetables are near desired tenderness, add the spices (garlic powder, steak seasoning, Ms. Dash, salt and pepper) and mix well to incorporate.

On a baking sheet lined with foil, arrange 3-4 tortillas in a single layer.  Add a little of both cheeses down the center of each tortilla.  Next add some of the sauteed vegetables on top of the cheeses.  Cook open faced in the oven for about 5 minutes, or until the cheese melts.

Enjoy and eat up!

Servings: 6-8

Healthy Chicken & Canadian Bacon with Potatoes {Crock pot}

These hot days of summer are crazy hot, and I don't like heating my entire kitchen to cook supper.  Slow cooker or crock pot meals are the way to go.  They give you time to do things outside or cook while at work. The onions, bell pepper, and cumin give this dish a nice Mexican taste. Pair this low-fat meal with a no bake dessert, and you are set!  Your main meal all in one place.  That's my kind of cooking!!!  Only messing up one pot. (I hate washing dishes.)

Healthy Chicken & Canadian Bacon with Potatoes {Crock Pot}
INGREDIENTS:   4 large boneless, skinless chicken breasts 1 (28-32 oz.) pkg. frozen potatoes (I used steak fries) 7 slices of Canadian bacon, diced 1 small onion, chopped 1/2 green bell pepper, chopped 2 c. shredded fat-free cheddar cheese 2 slices fat-free pepper jack cheese, torn into small pieces 1 c skim milk 1 c chicken broth (Swanson 100% fat-free, low sodium) salt & pepper to taste 1-2 tsp. cumin 1-2 tsp. Ms. Dash Garlic & Herb seasoning 1-2 Tbsp. poultry seasoning garlic powder to taste sliced mushrooms (optional) Spray your crock pot with vegetable oil.  Place chicken in single layer on bottom of pot.  Add seasonings (salt, pepper, cumin, Ms. Dash, garlic powder, and poultry seasoning) on top of chicken. In this order, layer 1/3 of ingredients on chicken - potatoes, onions, bell peppers, diced bacon, and both cheeses.  Repeat the layers of vegetables, bacon and cheeses two more times.  Top with mushrooms if desired. Cook on HIGH for 4-5 hours or on LOW for 6-7 hours.