Check out these two recipes that I just came across at A Thrifty Mom. These are so very yummy looking. Now, her original recipes are a little too calorie friendly for me, so I will probably "adjust" some of the ingredients, but they look like my mouth would like them. :)
Okay, here is the first one.......
Sweet Potato Casserole
Sweet Potato Casserole (From Matts Mom)
6 cups sweet potatoes, cooked and mashed
1 /2 cup butter (I would use applesauce or FF Sour Cream)
2 eggs beaten ( I would use 4 egg whites or Egg Beaters)
1 teaspoon vanilla
1 can sweet condensed milk (I would use FF Sweet Condensed milk)
Mix together and put in a baking dish.
Topping
1 cup brown sugar (I would use Splenda Brown Sugar)
1/2 cup flour (I would use oatmeal)
1/3 cup butter (I would use 1/4 cup healthy oil like canola)
1 cup nuts (no nuts for me)
Mix well, sprinkle on top of sweet potatoes, Bake 350 for 25-35 min.
To cook sweet potatoes, cover with water in a large pot. Bring to boil, cook till middles are soft and a fork will insert easily.
I drain the water and let them cool a little.
Once they are cool enough to handle, peel the skins off.
Mash with a fork or a mixer, mash them up.
Then mix in the butter, milk, eggs and vanilla. Pour into baking dish, add topping
Bake at 350 25-35 mins
Here is a link to the page of her recipe.
**The "I would use" portion on the recipe is how "I" would "skinny" is up. This is not part of her original recipe.
Here is another recipe for Veggie Penwheels...
You will need:
8-10 flour tortillas (I would use wheat carb balance or even La Tortilla Factory tortillas)
5 different veggies 2/3 cup each
8 oz cream cheese (I would use FF)
8oz sour cream (I would use FF)
1 ranch packet
Start out with 5 veggies…what ever your family likes. Cut up 2/3 cup of each into small bits. I used Green onions, broccoli, celery, carrots and tomatoes (seeded or they are too juicy).
In a mixing bowl add ranch packet, 8 oz soften cream cheese, 8 oz ( half big container)
Mix till well blended
Spread about 3 tablespoons on a flour tortilla…make sure you get it all the way to the edge.
Spread veggies on top of cream mixture. Make sure to leave about an inch on top with no veggies so it will stick closed.
Roll up
Place on a plate…cover with plastic wrap….and let chill for 2 hours till cream cheese is firm again
Cut….and enjoy. These are great made the day before.
Here is the link to the recipe on her site.
Again, the "I would" part listed next to her original recipe is just how I would modify it to make it more WW-friendly for "me." This was not part of her original recipe.
Thanks for sharing
A Thrifty Mom!
Cheryl
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