Easy Mediterranean Inspired Lettuce Wraps

I've put off posting this because I accidentally formatted the SD card with the photos. But then thought, it's been so long since I posted a recipe... I'll update it next time I make these and take photos.

Ingredients

8 large iceberg lettuce leaves

2 Tbsp coconut oil

1 Tbsp garlic, minced

1 medium onion, finely chopped

1 large boneless, skinless chicken breast (approx. 575 gr), finely chopped

1 Tbsp Garam Masala

1 tsp Cinnamon

1 Tbsp sumac

1/4 tsp garlic salt

Directions

Rinse and pat dry lettuce leaves. Set aside.
Heat coconut oil in large skillet on med-high heat. Add garlic and onion. Sauté until edges of onion brown.
Reduce heat to medium. Add chicken and spices. Cover. Stir occasionally until chicken fully cooked.
Place 1/8 mix into each lettuce leaf. Roll and serve.

Optional, melt soft goat cheese in microwave and use as a sauce.



Serves 8
1 wrap per serving
Calories - 126.0
Carbohydrates - 2.2g
Sugars - 0.3g
Fiber - 0.6g
Fat - 5.4g
Saturated Fat - 3.5g
Cholesterol - 44.5mg
Protein - 16.7g
Sodium - 70.6mg

CrockPot Spaghetti Sauce

Crockpot/Slow Cooker Spaghetti Sauce w/ 3oz (from dry) spaghetti
noodles, freshly grated parmesan cheese, & garlic bread

21 oz lean ground beef
12 oz. chicken sausage
3 - 14.5 oz cans diced tomatoes, no salt added
3 - 14.5 oz cans tomato sauce, no salt added
2 med. (or 1 lg) onion, chopped
3 Tbsp garlic, minced
4 c. mushrooms, sliced (approx. 434g)
2 c. bell pepper, diced (approx. 195g)
5 Tbsp oregano, dried
3 Tbsp basil, dried
1 tsp bay leaf, ground (or 3 whole bay leafs broken in half)
1/4 tsp cayenne pepper, ground

Brown ground beef and sausage in a large skillet. While the meat is browning, chop vegetables, stirring meat occasionally.

When beef and sausage are done, drain off the fat and toss meat, vegetables, spices, and tomato sauce into a slow cooker. Stir to mix ingredients evenly.

Cook on high for 4 hours or on low for 8-10 hours.


Number of Servings: 20
Serving Size: 1 cup  (approx. 243g)

Calories - 159.0
Carbohydrates - 10.5g
Sugars - 4.4g
Fiber - 2.8g
Fat - 7.4g
Saturated Fat - 2.7g
Cholesterol - 42.5mg
Protein - 12.7g
Sodium - 164.3mg

Watermelon Salad

Watermelon Salad with Sweet & Spicy Salmon and baked potato

6 Tbsp lime juice, fresh
5 g mint, fresh, finely chopped (just under 1/4 c.)
1 Tbsp olive oil
1 sm. onion, chopped (~100g)
1 c. mandarin oranges in juice
1/2 c. reserved juice from mandarin oranges
4 c. (heaping) watermelon, balled (~800g)
2 med. gala apples, cored, sliced, chopped in bite size pieces (~300g or 2 cups)
1/2 English cucumber, sliced, quartered (~275g or 2 cups)
1 c. goat cheese, crumbled (optional)


Dressing:
Whisk lime juice, olive oil, and mint together. Set aside.

Salad:
Drain oranges, set oranges aside.

Cook onion in juice from mandarin oranges until caramelized. Set aside.

Add all of the fruit to a large serving bowl. Once onions are cool, add them to the fruit. Add the cheese (optional) and drizzle the dressing over the salad and stir well to cover.

Let sit in refrigerator for at least 1 hour to let flavors combine before serving well chilled.


Serves 9

Per serving - 1 cup (approx. 183.6 gr)
Calories - 118.2
Carbohydrates - 17.4g
Sugars - 12.3g
Fiber - 2.9g
Fat - 5.1g
Saturated Fat - 2.3g
Cholesterol - 15.6mg
Protein - 3.4g
Sodium - 68mg

Sweet & Spicy Salmon

Sweet & Spicy Salmon with watermelon salad and baked potato

4 - 5oz Pacific Salmon steaks (king)
1 tsp Chili powder
1 tsp Paprika
1 Tbsp Brown Sugar, packed
1/4 tsp garlic salt
2 tsp garlic, minced

Combine the spices, sugar, and salt until well mixed. Rub onto the salmon steaks. Let sit, covered, in the fridge for 20-30 minutes (optional).

Bake at 350 F for 40 minutes or until desired doneness is reached.

Serving size - 1 salmon steak.

Serves 4

Per serving 4.5 oz (after cooking, approximate)
Calories - 289.4
Carbohydrates - 6.2g
Sugars - 4.7g
Fiber - 0.5g
Fat - 17.1g
Saturated Fat - 2.7g
Cholesterol - 87.7mg
Protein - 29.5g
Sodium - 200.6mg

Three Bean Salad

1 c. mayocoba beans, dry
1 c. kidney beans, dry
1 c. black beans, dry
1/2 c. lime juice (approx. 5 limes)
200 g mushrooms, chopped
2 med. red bell peppers, chopped
1 Tbsp garlic, minced
1/2 c. red wine vinegar
1/2 c. olive oil
2 Tbsp Greek Seasoning (McCormick)
4 oz. goat cheese, crumbled (optional)


Cook beans according to bag.

Once beans are cooled, soak mushrooms in lime juice for 10-15 minutes.

Drain the lime juice from the mushrooms, reserving the juice. Toss the beans, mushrooms, and peppers into a large bowl.

Add the garlic, vinegar, olive oil, and greek seasoning to the lime juice. Whisk well and let sit for 30 min.

Pour the vinaigrette over the beans. Toss.

Add the goat cheese shortly before serving.

Serves 11
Serving Size: 1 cup (approx. 200 g)
Calories - 238.7
Carbohydrates - 22.8g
Sugars - 3.1g
Fiber - 8.7g
Fat - 13.5g
Saturated Fat - 3.5g
Cholesterol - 8.1mg
Protein - 8.3g
Sodium - 183.9mg

Fiberlicious Portabella Mushrooms

I have to admit on this one, my husband liked it much better than I did. I found it passable, but he liked it so much, it's being posted here anyway. I hope you like it as much as he did.

Fiberlicious Portabella Mushrooms w/ baked potato

3 Tbsp ground flax seed
1.5 c. water
200 g Mushrooms, sliced
1 Tbsp garlic, minced
1 lg onion (approx. 211 g)
100 g Spinach, fresh
100 g bell pepper, mixed colors, diced
2 Tbsp barley flour
1 Tbsp Sumac, ground
1/8 tsp Garlic Salt
6 oz. portabella mushroom, sliced



Whisk flax seed into water and let stand.

In a large skillet, dry sautee mushrooms, garlic, and onions (no moisture added) over medium heat. Once mushrooms are reduced and onions transluscent, add spinach and peppers. Stir well.

Add barley flour, sumac, and garlic salt into the flax mixture. Whisk well to combine.

The spinach should be fully wilted by now. Stir in the flax mixture to fully coat the vegetables. Lay the portabella slices on top, turning once. Reduce heat to medium-low, cover and simmer for 10 minutes.

Serve.

Serves 2
Per serving (approx. 300 gr)
Calories - 180.3
Carbohydrates - 30.4g
Sugars - 3.7g
Fiber - 10.3g
Fat - 4.4g
Saturated Fat - 0.5g
Cholesterol - 0.0mg
Protein - 11.7g
Sodium - 183.1mg

Chicken Taco/Burrito filling

Served over lettuce with cheddar cheese,
toasted thin corn tortillas (cut in strips),
tomato, sour cream, and
HDMB Greek Dressing. Calories - 474

300 gr chicken breast meat, no skin, cut into strips
1 med. tomato, diced (Image)
1/4 c. water
2 tsp cumin, ground
1 tsp garlic, minced (Image)

Put all ingredients in a skillet over medium heat. Stir to combine. Cover and simmer for 10-15 minutes, stirring occasionally, until chicken is cooked.

Serve over salad; or as a taco, burrito, enchilada filling

Served as a burrito with flour tortilla, cheddar cheese
tomato, sour cream. Calories - 504

Serves 4

Per serving (approx. 75gr)
Calories - 97
Carbohydrates - 2.3g
Sugars - 0.6g
Fiber - 0.5g
Fat - 0.8g
Saturated Fat - 0.1g
Cholesterol - 0.2mg
Protein - 17.9g
Sodium - 35.3mg

Greek Salad Dressing/Vinaigrette

1/4 c. olive oil
1/4 c. basalmic vinegar
1/4 c. apple cider vinegar
2 Tbsp lemon juice
1 Tbsp garlic, minced (Image)
1 Tbsp lemon zest
1 Tbso McCormick Greek Seasoning blend
1 tsp garlic powder

Mix all ingredients well, with a whisk or shaker. Allow to sit for at least 2 hours before serving. I recommend recycling an old salad dressing bottle/jar or other tightly sealed container for storage.  Shake/Stir well before serving.

Makes 10 servings

Per serving (2 Tbsp)
Calories - 53
Carbohydrates - 1.5
Sugars - 1g
Fiber - 0g
Fat - 5.5g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 0g
Sodium - 64mg

Bison Tomato Curry

Bison Tomato Curry with quinoa and salad

1 tsp olive oil 

5 oz bison sirloin, lean only, cubed (Image)

1 med. onion, chopped (Image)

1 Tbsp garlic, minced (Image)

1-3/4 cup tomatoes, diced 

1Tbsp curry powder 

1 tsp baharat

Heat olive oil in a skillet over med-high heat. Add bison, onion, and garlic. Cook, stirring constantly until meat is browned. Add tomatoes and spices, stir well. Reduce heat to med-low and cover. Cook for 15-20 minutes, stirring occasionally.

Serve over quinoa, cous cous, or brown rice.

Serves 2

Per serving (approx. 207gr)
Calories - 168.9
Carbohydrates - 15.4g
Sugars - 0.1g
Fiber - 3.8g
Fat - 4.6g
Saturated Fat - 0.9g
Cholesterol - 43.9mg
Protein - 17.7g
Sodium - 55.7mg

Apricot Pork Loin w/ Saute'd Mushrooms & Onions

Apricot Pork Loin w/ Saute'd Mushrooms & Onions, baked potato & salad.

16 oz. pork tenderloin, lean only
3 apricots
1 Tbsp basalmic vinegar
1/2 tsp cloves, ground
1/2 tsp garlic powder
1 tsp olive oil
1 med onions, sliced and halved (Image)
1 pt mushrooms, sliced (227 g)
1 Tbsp garlic, minced (Image)

Marinade - Cut apricots in half and remove the pit. Place in small microwavable bowl and microwave for 60 seconds. Mash apricots slightly, with fork, and mix in basalmic vinegar.

Place pork and marinade in a small, flat container (or ziploc bag) and cover. Refrigerate for at least 2 hours (can be overnight or all day if that's convenient).

Preheat oven to 375 F. Place pork in shallow baking dish. Set marinade aside in a small bowl. Measure out the cloves, sprinkle a dash on the pork loins, and dump the rest in the marinade. Measure out the garlic powder, sprinkle a dash on the pork loins, and dump the rest in the marinade. Put the pork in the oven and cook for 30-45 minutes, or until it has an internal temperature of 160 F.

While the pork is cooking, heat olive oil in a skillet over med-high heat. Add onions, mushrooms, and garlic. Saute until onions are translucent. Add marinade. Mix and cook for at least 5 minutes more. Can simmer on warm or low until pork is ready.

Serves 4

Per serving (approx. gr)
Calories - 189
Carbohydrates - 9g
Sugars - 5g
Fiber - 2g
Fat - 5g
Saturated Fat - 2g
Cholesterol - 74mg
Protein - 26g
Sodium - 61mg

Chicken Fajitas

Chicken Fajitas with Spanish Rice, Refried beans, corn tortillas, sour cream, and cheddar cheese.

10.5 oz. (300g) chicken breast, long slices (or tenders cut in half lengthwise)
1 tsp olive oil
1 med. (180g) onion, halved and sliced (Image)
1 Tbsp garlic, minced (Image)
1 med. (115g) tomato, diced
1 cup (25g) cilantro, shredded
1 Tbsp cumin, ground
1 med. (200g) red bell pepper, sliced
1 med. (170g) orange bell pepper, sliced

Heat olive oil over med-high heat. Add chicken breast slices, garlic, and onion slices. Saute until chicken is cooked (white and opaque all the way through). Reduce heat to medium-low. Add tomato, cumin and cilantro. Cover and simmer for 5 minutes. Add bell pepper slices and continue to cook, stirring occasionally until peppers are at the desired doneness (I like them with a little crisp left).

Serve with Spanish Rice, Refried Beans, and tortillas (Mission Extra Thin Corn Tortillas are a great healthy option).

Serves 4

Per serving
Calories - 142
Carbohydrates - 10g
Sugars - 5g
Fiber - 3g
Fat - 2g
Saturated Fat - 0g
Cholesterol - 44mg
Protein - 19g
Sodium - 70mg

Refried Beans

1 c. pinto beans, dry
1 c. mayocoba beans, dry
2 Tbsp garlic, minced (Image)
2 Tbsp olive oil
1/2 tsp garlic salt

Add beans and sufficient water to cover them well (at least 3" over top of beans) to a large saucepan. Bring to a boil for 2 minutes. Remove from heat, cover, and let stand for at least 1 hour. Drain.

Replace water, return bean pan to stove. Bring to a boil. Reduce heat to med-low and simmer for at least 1 hour. Drain.

Mash beans using a mixer or food processor (my preference). Return beans to saucepan. Add garlic, olive oil, salt, and 1 cup water. Mix well. Simmer over low heat for 10 minutes.

Optional: Return refried beans to mixer or food processor, mashing to desired consistency.

Serves 8

Per 1/2 c. serving (approx. 122.5g)
Calories - 159
Carbohydrates - 25g
Sugars - 1g
Fiber - 6g
Fat - 4g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 9g
Sodium - 129mg

"Spanish" Rice

2 c. brown rice, cooked
1 med. tomato, diced
1/2 Tbsp Brummel & Brown
1 tsp garlic powder

Melt Brummel & Brown in a high sided skillet. Add garlic powder, stir. Add cooked rice and tomato. Cover and cook over medium heat for 10-12 minutes, stirring occasionally to prevent burning.

Serve. Excellent with any Spanish or Mexican main dish, added to burritos or enchiladas, etc.

Serves 4
Per 2/3 c. serving (approx. 140g)
Calories - 121
Carbohydrates - 25g
Sugars - 1g
Fiber - 2g
Fat - 2g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 3g
Sodium - 14mg

Garam Masala Hummus

Garam Masala Hummus with sandwich thin

3 cups garbanzo beans, cooked and drained
1 med. lemon, juice (approx. 1/4 c.)
3 Tbsp. garlic, minced (Image)
1 Tbsp. flax seed, ground
1 tsp. garam masala

Cook and drain garbanzo beans according to bag (or Google directions). Place beans and lemon juice in food processor and mix on high speed until appearance is mostly smooth and all levels spin at about the same speed.  Add garlic, flax, and garam masala. Continue to blend on high speed until appearance is smooth and everything is well mixed. Serve with naan, pita, veggies, or sandwich thins.

30 servings (2 Tbsp)

Calories: 30
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Fat: 0.5g  
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 2g
Sodium: 1g


7-1/2 servings (1/2 cup) - Heart Healthy serving

Calories: 121
Carbohydrates: 20g
Fiber: 5g
Sugar: 3g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Protein: 6g
Sodium: 5g

Sweet & Savory Summer Simmer

Sweet & Savory Summer Simmer with bison, brown rice, and brocolli

1 Tbsp. olive oil
1/2 med. onion, chopped (Image)
1 cup mushrooms, sliced
1 Tbsp. garlic, minced (Image)
1/4 c. hazelnuts, finely chopped
1-1/2 cup fresh cilantro, shredded
1/4 c. lemon juice
1 tsp. allspice, ground
1-1/2 cup strawberries, sliced

Heat olive oil, over med-high heat, in deep skillet/wok. Saute onions, garlic, mushrooms, and hazelnuts. Once onions are tender; add cilantro, lemon juice, allspice, and strawberries. Continue cooking, stirring occasionally, for 5 minutes.

Reduce heat to medium. Place meat of choice on top of strawberry mix. Cover and let simmer for 10-15 minutes. Reduce heat to med-low, stir lightly and turn meat. Cook for an additional 10 minutes, uncovered. Serve strawberry mix as a side dish.

Serves 4

Nutrients per Serving (Side dish only)
Calories - 114
Carbohydrates - 10g
Sugars - 4g
Fiber - 3g
Fat - 8g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 2g
Sodium - 4mg

Calories per Serving (with various meats)

Chicken	Round Steak	Bison	Pork Loin
1/2 breast meat only	4 oz. pre-cooking	4 oz. pre-cooking	4 oz. pre-cooking
Calories - 244 Carbohydrates - 10g Sugars - 4g Fiber - 3g Fat - 9g Saturated Fat - 2g Cholesterol - 68mg Protein - 29g Sodium - 81mg	Calories - 287 Carbohydrates - 10g Sugars - 4g Fiber - 3g Fat - 15g Saturated Fat - 5g Cholesterol - 65mg Protein - 28g Sodium - 63mg	Calories - 237 Carbohydrates - 10g Sugars - 4g Fiber - 3g Fat - 10g Saturated Fat - 3g Cholesterol - 70mg Protein - 26g Sodium - 65mg	Calories - 250 Carbohydrates - 10g Sugars - 4g Fiber - 3g Fat - 12g Saturated Fat - 3g Cholesterol - 74mg Protein - 26g Sodium - 61mg

Coconut Cream Pie

Whole pie, with hazelnuts

I have to admit, I'm not a huge coconut cream pie fan. I like them, but will usually opt for lemon meringue or banana cream. But I had a couple of friends who asked for a coconut cream pie recipe that is healthier than average. (also... my meringue fell a bit while cooling due to extremely damp weather today).

1 c. Splenda, granulated
1/4 c. potato flour
1 tsp. vanilla powder
1 pinch nutmeg (literally a pinch between thumb and forefinger)
3 c. skim milk
3 egg whites
1 whole egg
1 Tbsp. olive oil
1 tsp vanilla extract
1/2 c. plain nonfat yogurt
1 c. unsweetened coconut flakes
2 Tbsp. unsweetened coconut flakes (optional)
2 Tbsp. hazelnuts, finely chopped (optional)

Combine Splenda, potato flour, vanilla powder, and nutmeg in a 2 qt. sauce pan. Gradually add milk, whisking until well combined. Cook over med-high heat until thick and bubbling, stirring frequently. Remove from heat.

Beat egg whites and egg slightly. Add 1 cup of hot mixture slowly into eggs, whisking quickly to prevent eggs cooking. Add egg mix into saucepan, again whisking well. Cook over med-high heat, bringing to a boil, stirring constantly. Continue to cook at a boil for 2-3 minutes. Remove from heat.

Add olive oil and vanilla extract. Mix well. Add yogurt, whisking constantly until combined. Pour immediately into pre-baked pie shell. Recipe here.

Cover with Meringue (recipe here). Optional - Sprinkle additional coconut and hazelnuts onto top of meringue. Bake at 350 for 15 minutes.

Cool on a wire rack. Chill before serving.

Serves 8

Filling only (plus optionals)

Calories - 166
Carbohydrates - 18g
Sugars - 7g
Fiber - 2g
Fat - 9g
Saturated Fat - 6g
Cholesterol - 29mg
Protein - 7g
Sodium - 93mg


Complete pie (per 1/8 pie serving, 170 gr.)

Calories - 336
Carbohydrates - 35g
Sugars - 7g
Fiber - 4g
Fat - 18g
Saturated Fat - 7g
Cholesterol - 29mg
Protein - 12g
Sodium - 129mg

Compare to Coconut Cream Pie per FatSecret.com per 1/8 pie serving

Calories - 429
Carbohydrates - 54g
Sugars - 52g
Fiber - 2g
Fat - 24g
Saturated Fat - 10g
Cholesterol - 0mg
Protein - 3g
Sodium - 367mg

Meringue (for pie)

4 egg whites
1/2 tsp. vanilla powder
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
3 Tbsp. Splenda, granulated


Add cream of tartar and vanilla powder to egg whites. Beat egg whites at medium speed until soft peaks form. While beating, slowly add vanilla extract. Once soft peaks have formed, increase speed to high and add Splenda slowly. Continue beating on high until stiff peaks form.

Spread meringue immediately onto hot pie filling in shell, sealing to the edge of the crust. Bake at 350 for 15 minutes.

Serves 8

Calories - 14
Carbohydrates - 2g
Sugars - 0g
Fiber - 0g
Fat - 0g
Saturated Fat - 0g
Cholesterol - 0mg
Protein - 2g
Sodium - 27mg

Single Pie Crust

Pre-baked crust

1 c. quinoa flour
1/4 c. almond flour/fine meal
1/4 c. potato flour
1 Tbsp vanilla powder
1/4 c. olive oil
2 Tbsp. skim milk
1/4 c. water

Mix dry ingredients in a medium bowl. Add olive oil and milk. Use a fork or pastry cutter to mix into the flours until small pea sized pieces of dough form. Add water and cut again.  Press pastry into a 8 or 9 inch pie pan until entire pan is covered with 1/8-1/4" of dough. This dough does not roll well, but presses easily into the pan.

For pre-baked, use fork to poke a few set holes along the sides and bottom. Bake at 350 for 10-12 minutes.

Serves 8

Calories - 156
Carbohydrates - 15g
Sugars - 0g
Fiber - 2g
Fat - 9g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 3g
Sodium - 9mg

Cerdo Sazonada con Arroz Salvaje

Cerdo Sazonada con Arroz Salvaje with broccoli

16 oz. boneless pork loin, lean only
1 Tbsp. olive oil
1 med. onion, chopped (Image)
1 med. red bell pepper, diced
1 Tbsp. garlic, minced (Image)
1 Tbsp. Balsamic Vinegar
1 Tbsp. Baharat, Arabic
1/2 tsp. cumin, ground
1/2 tsp. bay leaf, ground (2 bay leaves will work, but be sure to remove them before serving)
2 c. Fat Free, Low Sodium chicken broth
2/3 c. wild rice blend, dry

Heat olive oil over med-high heat in deep skillet/wok. Sauté onion, bell pepper, and garlic; until onion is translucent. Add wild rice and balsamic vinegar. Stir constantly for 1-2 minutes. Add chicken broth and spices, continue to cook, stirring occasionally for 5 min. Reduce heat to med-low. Lay pork loin on top. Cover and simmer for 10 minutes. Turn pork over and lightly stir rice. Cook uncovered for an additional 10-15 minutes or until pork has an internal temperature of 160 deg.

Serves 4

Per serving (approx. 312 gr)

Calories - 265
Carbohydrates - 22g
Sugars - 2g
Fiber - 2g
Fat - 6g
Saturated Fat - 1g
Cholesterol - 62mg
Protein - 28g
Sodium - 246mg

Rice "Stuffing"

8 slices, whole grain bread
2 c. wild rice blend, cooked
2 c. brown rice, cooked
1 Tbsp. olive oil
1 med. onion, chopped (Image)
3 stalks, celery, diced
2 Tbsp. garlic, minced (Image)
1-1/2 c. mushrooms, sliced
4 Tbsp. pine nuts
1/4 c. red wine
1 c. vegetable broth
1/2 tsp. Garlic Salt
4 Tbsp. Sage, ground
3 Tbsp. Thyme, leaves
1/2 tsp. Black pepper, ground


Toast bread lightly, cut into 1" cubes. Cook rices.

Heat olive oil in skillet and saute onion, celery, garlic, mushrooms, and pine nuts. Turn off heat and stir in wine.

Combine everything with spices in a large bowl until thoroughly blended.

Put in deep baking dish (I like to use a small roasting pan), pour broth evenly over the top, cover and bake at 350 for 30-45 min. Check every 15 minutes for moisture, add water as needed to keep "stuffing" moist.



Alternate 1 - Can be stuffed in chicken or small turkey like any regular stuffing. Be sure temperature in the middle of the bird reaches at least 180 deg. before serving.

Alternate 1.5 - Double recipe for larger bird and baste every 15-30 min.

Alternate 2 - Place Tofurkey or other protein source on top of the "stuffing" before baking.

Serves 8

Per 1 cup (200 gr) serving
Calories - 289
Carbohydrates - 48g
Sugars - 5g
Fiber - 6g
Fat - 8g
Saturated Fat - 1g
Cholesterol - 0mg
Protein - 8g
Sodium - 244mg


Fun and tasty additions: 1/2 c. dried cranberries; 1-2 green apples, peeled and diced; 1/2 c. pecans or walnuts.