Lite Eggnog

The way to survive holiday eating is to start by skipping on the food. I don't agree! It's the holidays, enjoy the food that you won't get for at least another year when they quickly roll back around.

One of my favorite card sayings, which I am sure most of you have heard...."you’re not supposed to walk into your grave perfectly preserved, made up, and hair in place! No! Slide in sideways, body completely used up, martini in one hand, chocolate bar in the other screaming, ‘what a ride!’”

If you must go lite, I pulled this recipe out of the O Magazine December issue.

Eggnog

6 cups skim milk

1 cup egg substitute

1/2 cup nonfat powdered milk

6 Tbsp sugar

2 tsp rum extract

ground nutmeg or cinnamon

sugar free whipped topping

1. Whisk skim milk, egg substitute, powdered milk and sugar over medium heat. Stir 15-20 minutes, until thickened.

2. Remove from heat; which in vanilla and rum extracts. Let cool, stirring occasionally, 20 to 30 minutes. Refrigerate 2-3 hours.

3. Stir and pour into cups. If desired, sprinkle each with nutmeg or cinnamon; add a dollop of whipped topping.

Makes 6 servings (about 100 calories each)

Eat, Drink and be Merry!

Last Minute Dinner Plans, No Problem!

Last minute dinner plans made easy....

You can't go wrong with a quick fresh red sauce and pasta. Add a tossed salad to the mix and you are good to go. I usually buy my canned tomatoes by the case when they go on sale so that I always have them in stock. This has come in very handy due to quite a few impromptu dinners with guests.

Red Sauce

- Fresh sliced garlic

- Canned stewed tomatoes or fresh chopped tomatoes

- Olive oil

- Sea salt

- Basil chopped if fresh

- Oregano

- Pinch of sugar

1. Saute the sliced garlic in the olive oil, add the tomatoes, seasonings and pinch of sugar.

If you want a bit of a heartier dish add some chopped onions, sliced mushrooms and toss in a few home-made meatballs. (when you make the meatballs make extra and freeze them so you have them ready to go for the next time you want them)

Last night we used a penne pasta, but capellini works great as well.

Toss together a salad with mixed greens, walnuts, feta cheese, chopped red pepper and top with a nice balsamic vinaigrette.

Sweet Potatoes And Greens

One of my dinner staples during the fall and winter is Sweet Potatoes and Greens. This dish is so easy to make and healthy.

Below is my version of how I make it as well as a version I pulled out of my people magazine by Chef Sam Kass. Both quite different yet so good!

Head out to the farmers market for some fall veggies and enjoy! Don't forget that collard greens are at their best after the first frost, in which they are less bitter)

Sweet Potatoes And Greens - Jolene's Version

2 large sweet potatoes

1 bag of pre-washed spinach

4 cloves of garlic

Lemon juice

Olive Oil

Janes Crazy Mixed Up Seasoning - Original

Sazon Goya Seasoning Packet

Cottage cheese

Large tomato

1. Wash the sweet potatoes and cut into cubes.

2. Put the potatoes with 2 peeled cloves of garlic into a pot with water that just covers them and bring to a boil. Once tender, remove from heat and drain water.

3. While the sweet potatoes are cooking heat a little olive oil in a skillet and add minced fresh garlic, cook slightly then add the spinach, put a couple tablespoons of lemon juice over the spinach. Saute and season with Janes crazy mixed up seasoning.

4. While the spinach is cooking mash the sweet potatoes with a little butter, don't need much. Add one packet of Sazon Goya and stir in.

5. Slice tomatoes and sprinkle with sea salt.

6. Place the spinach on a plate, top with the with mashed sweet potatoes and then top with a spoonful of cottage cheese. Place the sliced tomatoes off to the side and enjoy! You will love all the beautiful colors on your plate and will be completely satisfied.

Sweet Potatoes And Greens - Chef Sam Kass

2 or 3 large sweet potatoes

2 bunches of greens (chard, kale or collards)

2 cloves of garlic

1 tsp honey

1/2 tsp. cinnamon

1/4 tsp. ground gloves

salt and pepper

1/4 tbsp. olive oil or vegetable oil.

1. Peel and cut the sweet potatoes into bite size pieces

2. Heath half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (about 12-15 minutes, depending on size) when they are cooked, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

Makes 4 servings.

Mom's Home Cooking

For some reason the fall season is when I feel the need to stay in, cook up a good meal and hang out in front of the fireplace. It is also when I spend the most time reflecting back on the yummy meals of my youth. My mom was an amazing cook and ruined my brothers and I for life on how we define food and what is good. No chain restaurant would ever stand a chance in our eyes, I mean, really, how could you pay for a meal out for mediocre food when you could pay for a meal cooked a home that is yummy and that will last for days.

Lately my mind has been thinking over so many recipes due to me being the next host of Sunday Supper Club, my mouth is watering while writing this just thinking about all the things I could be making. There is a variety of hearty soups, tamale pie, chicken pillows, sweet and sour chicken, brat with sauerkraut and potatoes, the list goes on.

Oh what to make? I have something planned that may not seem exciting at first but I am certain all will love.