Sugar Free Spicede Nuts

Can't belieive it's Sugar Free.

 This is a new year and I'm going sugar free. Since diabetes runs in my family I decided to make a change in some of my deserts. I was speaking to my Aunt Rosemarie over the holidays and she told me how she makes her sugar coated nuts. I also have a recipe for sugar coated Spiced Nuts. Her nuts are coated with egg whites mixed with Splenda and mine are coated with butter mixed with brown sugar. Now, I do not see a down side to my Aunt’s nut recipe. It is loaded with protein and no sugar. There is a small difference. Mine has a crispy candy coating and hers has a nice nutty sweet flavor. This recipe is perfect for someone who wants to watch their sugar intake. My husband loves my spiced nuts. When the Chief came home he spotted the jar of nuts and dug right in. I asked him if he noticed anything different. He shook his head no, and said not really. I then told him they were sugar free. He was shocked and grabbed another hand full. Based on my husband’s response I could say they are a hit.  This was so good next week I'm going to substitute the nuts with a Granola mix.   Thank's Aunt Rosemarie.

Ingredients:

1 bag 16 oz. pecan halves
8 oz of roasted salted cashews
6 oz of Macadamia nuts
3/4 cup of Brown Sugar Splenda
1/4 cup of Splenda
1/4 teaspoon of cayenne pepper (optional)
2 teaspoons of cinnamon
1 tablespoon of pure vanilla
4 egg whites
Directions: Separate egg whites from egg yolks. Add the Splenda brown sugar, Splenda, cayenne pepper, cinnamon and vanilla to the egg whites. Beat with a fork until it is mixed well. Put all the nuts in a bowl and pour the egg white mixture in with the nuts and mix well. Cover a baking sheet with quick release aluminum foil. Spread nuts evenly on baking sheet. Bake at 350 degrees for ten minutes. Toss nuts and bake again for an additional ten minutes. Let cool and they become slightly crispy.

Layered Mexican Chicken Pie

One big NO! NO! We have all heard time and time again. Never go grocery shopping when you are hungry. Well I totally ignored that rule. I was so hungry and I wanted Mexican. As I was shopping I got these items and thought, this could get ugly, complicated and messy. I like my one pot meals and I try to keep it down to 10 ingredients per meal. Then I had a thought, layering everything in a pie plate. I wasn't sure how this was going to come out but I was hungry and all these ingredients sounded so good. When I got home I immediately started working on this. It took about 50 minutes to make. It came out so good, so rich in flavor. My husband loved this so much, he said, I have to put this in my Family Heritage Cookbook section so I can remember to make it again. But I have to post it in my D.I.E.T.? 15 minute meal section because it is only 9 points per serving. Now that is good Mexican. Ingredients: 1 1/2 pounds Chicken breast, skinless, boneless, raw, 2 cups Vidalia onion, 3 large Mission whole wheat tortillas 1 oz Old El Paso Taco Seasoning Mix 5 oz Old El Paso Mild Enchilada Sauce 1 1/2 cups salsa 1 1/2 cups Old El Paso Fat-Free Refried Beans 8 tbsp reduced-fat sour cream 1 cup diced tomatoes 3 tbsp olive oil 3 cups shredded Sargento 4 cheese Mexican Instructions: Chop and sautéed onions in olive oil. Clean and chop chicken into one inch chunks. Add chicken to the sautéed onions. Braise chicken. After chicken is braised add 2 cups of water and simmer on medium for 20 minutes with a lid on the pot. Chicken should fall apart at this time. If not, continue to cook in some liquid for and additional ten minutes. Continue cooking until all the liquid is gone. Add the packet of taco seasoning mix and set aside. Put the refried beans in a bowl and add 1 cup of salsa. Mix and set aside. Take a Pyrex pie dish and put one tortilla shell on the bottom. Cut tortilla shell to size. Layer the refried beans on the tortilla shell then add 1 cup of cheese. Cut another tortilla shell and place on top of the cheese. Top that tortilla shell with the chicken. Add the enchilada sauce and salsa on top of the chicken and 1 cup of cheese on top of the salsa. Last layer! Cut the tortilla shell to size and place on top. Put remaining onions and cheese on top of the shell. Bake on 350 degrees for 30 minutes. Cut pie into 8th. Let pie cool for 15 minutes before serving and top with 1 table spoon of sour cream, salsa and fresh diced tomatoes. serves 8 pointes per serving 9

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White Cheese Vegetable Pizza

This is a great addition the diet plan. With only 10 points per serving, this white cheese vegetable pizza with a large variety of vegetables is a wonderful dinner alternative. See Family Heritage Cookbook for full recipe and instructions. Total prep and cook time 50 minutes.

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