Mini Pumpkin Pie

Without a doubt pumpkin pie has to be one of top desserts for the holidays, especially for Thanksgiving. And it's probably one of the most unhealthy, too, with around 300-350 calories per slice. Normally that would mean you should steer clear of this but not this year! The H3 Healthy Kitchen's lastest recipe makeover is: Mini Pumkpin Pie. So you can have your mini pie and eat it, too!



Ingredients:

Pie Crust:

1.3 ounces Cream cheese, fat-free, cold

4 Tsp Sugar

Pinch Salt

Pinch Baking powder

1 tsp Apple Cider Vinegar

4 tsp Ice Cold Water

2/3 cup Flour

4 tsp Flour for rolling out dough

1.3 ounces Butter, unsalted, cold

Pie Filling:

1 cup Pumpkin

1 cup Egg Beaters

1 cup Evaporated Milk, fat free

1 cup Brown Sugar

½ tsp Ginger

¼ tsp Cloves, ground

¼ tsp Allspice

1 tsp Cinnamon

¼ tsp Nutmeg

Method:

• Preheat oven to 375˚F.


• In a mixing bowl – with paddle attachment, mix all dough ingredients.


• Sprinkle clean counter with a small amount of flour. Roll dough out on counter, making sure dough is not too thick.


• Then place the large rolled out dough over the pie pan. Press dough down into pie pan to make a good fit.  Cut off excess dough that drapes below the edge of the pie pan.  Make sure to give yourself a little dough on the edges so you can crinkle the dough around the edges.


• Once you have cut the extra dough off, roll that dough back into another ball and repeat of you are making multiple pies – otherwise freeze.


• Crinkle the edges of the pie dough around the edges of the pan to make a nice design for your pie. Then place in refrigerator to chill for about 15 minutes.


• In a large mixing bowl beat all filling ingredients on high for one minute.


• Pour into pie pan and bake 60 minutes or until firm and toothpick comes out clean.

Nutrition: 

Servings: 12

Serving Size: 1 mini pie

Calories: 175 kcal

Fat: 7 grams

How to Reinvent your Holiday Leftovers

We think that Thanksgiving leftovers are one of the best parts about Thanksgiving, here in the Healthy Kitchen! We spend all day preparing a meal that is devoured in less than an hour. Make the most out of your hard-work and turn those holiday classics into new meals that are not only healthy but they won’t bore you come Black Friday.

These quick and easy transformations will give your holiday favorites a second chance to please!

Holiday Leftover	Reinvented
Turkey	Wild Rice and Turkey Chowder Turkey Pot Pie (substitute turkey instead of chicken) Turkey Caesar Wrap
Stuffing	Stuffing-Stuffed Mushrooms: Stuff stuffing into portobello mushroom caps
Roasted Butternut Squash	Roasted Butternut and Caramelized Onion Mash
Cooked Vegetables	Vegetable Strata
Vegetable Casserole	Creamy Vegetable Soup: Puree the casserole into a smooth, creamy soup
Roasted Sweet Potatoes	Sweet Potato Scones Roasted Sweet Potato Parfait
Mashed Potatoes	Potato Gnocchi
Cranberry Sauce	Cranberry Aioli Spread: 1/2 cup cranberry sauce mixed with ¼ cup reduced fat mayonnaise. (Tasty on a turkey sandwich!)

H3 Recipe: Holiday Recipe Special

Check out our Holiday Recipe page full of your favorite dishes to make any holiday meal special!

Have a wonderful Thanksgiving!

[caption id="attachment_4262" align="aligncenter" width="300"] Roasted Turkey, Gravy and Cranberry Relish[/caption]

 

[caption id="attachment_4263" align="aligncenter" width="300"] Roasted Pork Tenderloin and Spiced Apple Compote[/caption]

 

[caption id="attachment_4265" align="aligncenter" width="200"] Roasted Butternut Squash Soup[/caption]

 

[caption id="attachment_4266" align="aligncenter" width="300"] Pecan Pie[/caption]

Thanksgiving Shopping List Must-Haves

The holiday season is in full-swing—it’s time for family, friends, and food! If you are hosting your Thanksgiving dinner this year, I am here to help you with the grocery list!

Beside the fact that an entire Thanksgiving feast of grocery bags is a lot to carry, let alone a truck to hold, you might forget one key ingredient of your Thanksgiving meal (after reading this, hopefully you will not forget an item).

I know this is my profession and I am used to writing menus but, I will say there is a reason why I love to plan everything in advance… it makes life much easier! If you are hosting a party;

1. Put your chef hat on and plan your dinner menu in advance.


2. Gather all of the recipes you plan on using.


3. Write your grocery list.

[caption id="attachment_9026" align="alignright" width="199" caption="pictured: Spinach and Mushroom Souffle"][/caption]

Stock up on a few staple items that can e used in several dishes but are commonly overlooked:

• Brown Sugar (used in several fall dishes and desserts such as our Roasted Sweet Potato Parfait)


• Eggs (used in souffles like our Spinach and Mushroom Souffle or try this Pumpkin Cheesecake for dessert)


• Cranberries (used in festive drinks or our Cranberry Pomegranate Relish)


• Fresh herbs such as rosemary, thyme, sage (used to season turkey and other fall dishes including these Roasted Red Potatoes)


• Assorted nut varieties (used as a topping or incorporated into a dish like our Apple and Sausage Stuffing)


• Turkey bacon (used to flavor vegetables like our Roasted Brussel Sprouts)

Speaking of shopping and several grocery bags: Instead of gathering all of your bags into your hands and struggling to the door, avoiding making multiple trips. Burn a few extra calories and take multiple trips, plus we don’t want you breaking any eggs or wine bottles on your way in the house.

Happy Thanksgiving!

Turkey Day Recipe Countdown: Pecan Pie

No matter how you say it, Peacan Pie is a Thanksgiving classic, but did you know that just one a slice of pecan pie can pack in a whopping 500 calories? This year, try using this lower calorie recipe and enjoy this holiday treat guilt-free!



INGREDIENTS:

1 cup Brown sugar

¼ cup White sugar

½ cup Water

2 Tablespoons Arrowroot (for thickener)

1/3 cup Egg beaters

2 each Eggs

2 Tablespoons Butter

1 teaspoon Pure vanilla extract

½ teaspoon Salt

2 cups. Pecans, chopped

 Pie Crust

4 ounces Butter, unsalted, cold

4 ounces Fat free cream cheese, cold

¼ cup. Sugar

1/8 teaspoon Salt

¼ teaspoon Baking powder

1 Tablespoon Apple cider vinegar

4 Tablespoons Ice cold water

2 cups Flour

¼ cup Flour, for rolling out pie crusts.

 

PREPARATION:

• Preheat oven to 375° F.


• In mixing bowl, with paddle attachment, mix all ingredients.


• Sprinkle clean counter with a small amount of flour.


• Roll dough out on counter, large enough for a 9” pie pan. This dough recipe should make enough for three pies. Make sure dough is not too thick.


• Once you have rolled out the dough, it will more than likely be a 14 x 14 circle. There will be lots of extra dough.


• Then place the large rolled out dough over the pie pan. Press dough down into pie pan, to make a good fit. Cut off excess dough that drapes below the edge of the pie pan. Leave enough dough so that you are able to fold and crinkle along the edges.


• Once you have cut the extra dough off roll that dough back into another ball and repeat if you are making multiple pies. Otherwise freeze.


• Crinkle the pie dough around the edges of the pan to make a nice design for your pie. Then place in refrigerator to chill for about 15 minutes.

 Pecan Filling:

• In medium sauce pot, mix sugars and ½ cup of water. You are making simple syrup.


• Bring sugar and water to low boil.


• Mix arrowroot or cornstarch with cold water, about 2 tablespoons.


• Whisk cornstarch or arrowroot slurry into the low boiling sugar mixture.


• Whisk until thickened. If after 5 minutes the sugar syrup is not thickened make slurry.


• Then pull off heat, mix in salt, vanilla and pecans.


• Let cool to about room temperature.


• Then whisk in eggs and egg beaters.


• Fill chill pie crust.


• Bake in oven for approximately 50 minutes or so. The center should be slightly jiggling.


• Cool pie completely then enjoy alone or with non fat cool whip.

 *Chef’s Note: A traditional pecan pie may have over 500 calories per 1/8 slice! This pecan pie is still a little higher in calories and fat, but definitely the ‘better’ choice. To reduce calories even more, use all egg beaters in place of the eggs, plus take out the added butter. Pecan pie is a seasonal treat, so it’s OK to enjoy your slice on Thanksgiving Day!

 Number of servings: 12

Serving size: 1/12 of the pie

Calories: 290

Fat: 16

Turkey Day Recipe Countdown: Whole Wheat Bread Stuffing

 



INGREDIENTS:

6 pieces Whole wheat bread, diced (day old is preferred)

1 Tablespoon Butter, unsalted

¼ cup Onion, diced

¼ cup Carrot, diced

¼ cup Celery, dice

1 cup Granny smith apples, peeled, and diced

1 cup Low sodium chicken broth

¼ cup Apple juice

1 Tablespoon Rosemary

2 teaspoon Thyme, fresh, chopped

¼ teaspoon Sea salt

½ teaspoon Black pepper

PREPARATION:

• Preheat oven to 400°F.


• Arrange bread in a single layer on a baking sheet and toast for 10 to 15 minutes or until golden brown.


• In a large skillet over medium high heat, add butter and then sauté onion, celery and carrots.  Sauté mire poix for 3 to 5 minutes or until translucent and tender.


• Add apples and herbs to pan.


• In a large bowl, combine toasted bread, chicken broth, apple juice, vegetable mixture, salt and pepper.


• Arrange in a 13x9 inch baking dish.


• Bake in oven for 30 to 40 minutes covered.  Then uncovered for about 5 to 10 minutes or until most of the liquid has been absorbed and the top is golden brown.

Number of Servings: 8

Serving Size: ½ cup

Calories: 107

Fat Grams: 1.5