PEACH SAUCE FOR MEATS
1 tbsp olive oil
2 cups sliced red onion
3 cups peeled chopped peaches
2 cups chopped tomatoes
2 tbsp fresh ginger, minced or 1 tbsp ground ginger
1/2 cup cider vinegar
juice from 1/2 large orange + water to make 1/2 cup
5 tbsp Splenda brown sugar blend
1 tsp ground allspice
1/4 tsp salt, optional
1/4 tsp black pepper
In a large nonstick skillet over medium-high heat, heat olive oil. Add the onion and saute about 10 minutes, stirring frequently. Add peaches, tomato, and ginger; cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Place mixture in a food processor or blender and process until smooth.
Yield 3 cups
Keep leftover sauce in refrigerator.
Great served over pork.
1 tablespoon = approximately 16 cal, 3 carbs and 0 protein
CORN AND TOMATO RELISH
This is a great relish to serve over steak or other meats.
2 cups fresh corn kernels
1 cup chopped, seeded tomato
1/4 cup chopped bottled roasted red bell peppers
2 tbsp sherry vinegar
1 tbsp extra-virgin olive oil
3/4 tsp kosher salt
Chopped fresh parsley, optional
Spray a large non-stick skillet with cooking oil spray and heat over medium-high heat. Add corn to skillet and saute 5 minutes until lightly browned. Remove from the heat, stir in tomato and remaining ingredients, except parsley. Spoon over steak or other meat. Garnish with parsley if desired.
GELATIN FRUIT MOLD
2 1/2 cups boiling water
1 large box sugar-free strawberry-flavored gelatin
1/2 cup cold pure orange juice mixed with 1/2 cup cold water
1 can (8 oz) pineapple chunks, in their own juice; drained
1 can (11 oz) mandarin oranges, drained
1/2 cup chopped pecans
In a large bowl, pour gelatin powder and add boiling water. Stir at least 3 minutes to be sure all gelatin is thoroughly dissolved. Stir in cold juice/water mixture. Refrigerate about 1 1/2 hours or until thickened enough that a spoon drawn through the gelatin will leave an impression. Stir in fruit and nuts. Spoon into a 6-cup mold that has been sprayed with no-stick cooking spray. Refrigerate at least 4 hours or until firm. Unmold.
Note: Do not use fresh pineapple as gelatin will not set.
CHILI-CHEESE FLAVORED POPCORN
1/4 cup melted butter
1 teaspoon chili powder
2 qts popped corn
1/2 cup grated Parmesan cheese
Place popped corn in large bowl that hot butter won't melt. Mix chili powder into butter and drizzle over popped corn. Toss until well coated. Add cheese and again toss to coat evenly.
SAUSAGE AND PEAR STUFFING
2 tsp extra-virgin olive oil
4 cups whole-grain bread cubes
1 lb mild sausage
1/2 low-sodium chicken broth
4 celery stalks, chopped
1 medium onion, chopped
1 Bosc pear, coarsely chopped
1 tbsp chopped fresh sage
1 large egg, lightly beaten or 1/4 cup egg substitute
1/4 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper
Heat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick vegetable oil spray.
Place bread crumbs in a large mixing bowl. Cook sausage in a skillet over medium-high heat until browned. Drain well in a colander then add to bread crumbs in bowl. Put olive oil into a skillet, heat and add celery and onion. Cook until softened. Add pear and sage, cook 2 minutes longer. Put vegetable/pear mixture into bowl with bread and sausage. Add egg and stir to combine. Add broth, parsley, salt and pepper; mix well. Spread mixture into baking dish. Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.