How To make Tante Nancy's Apple Crumb Cake

HIGH PROTEIN LOW CALORIE RECIPES

My family is hooked on tradition. My three kids would love it if every year at the holidays, If I made the exact same food, decorated the house in the exact same way, and never changed a thing – and hey, I get it! We all love the comfort and familiarity that we grew up with, but I also love trying new things. I’ll often slip in a new recipe alongside the tried and true favourites.

In today’s video, I give you 3 completely new recipes that I hope you’ll try. Maybe you are tasked with bringing the vegetable dish to a holiday celebration – why not try my Brussel Sprout + Cranberry casserole?

Looking for something less calorie dense than mashed potatoes? Try my Pumpkin Puff – light and savoury.

Or maybe you want a weeknight, easy meal during the holiday season that gives the flavours of the holidays without all the fuss? Try my Holiday Turkey “Lasagne” – it really is different and soooooo tasty!

I wish all of you and your families a holiday season filled with love and laughter, lots of delicious food, and most especially, good health.

Thanks to all of you for watching!

Nancy xo


*CRANBERRY BRUSSELS SPROUTS CASSEROLE RECIPE* (Serves 6+)
-1 large or 2 small-medium onions, sliced
-1 lb brussels sprouts, washed and sliced
-2 cloves of garlic, finely chopped
-1/2 tin (348ml tin) whole berry cranberry sauce
-1 tbsp Dijon mustard
-Stove Top stuffing mix (for topping)
-Chicken or vegetable broth
-Turkey bacon or regular bacon, cooked and chopped (optional)
-salt and pepper, to taste

Preheat oven to 350 degrees.
Saute onions and garlic in broth (or olive oil if desired) on medium-low heat until very soft and turning brown. Add broth as required if they dry out.
Add sliced brussels sprouts and stir until lightly softened.
Add Dijon, cranberry sauce, salt, and pepper, and combine well.
Pour mixture into a sprayed casserole dish.
Warm a bit of the broth and moisten enough of the stuffing mix to create a top crust. Sprinkle stuffing mix over brussels sprouts mixture.
Bake at 350 degrees until heated through and top is crispy. (Make it early in the day and pop it in the oven when you are ready!)


*PUMPKIN PUFF RECIPE* (Serves 6)
-1 large tin (796 ml tin) pure pumpkin puree (not pumpkin pie filling!!)
-2 whole eggs, yolks and whites separated
-1/2 cup egg whites, room temperature
-2 full heads of garlic, roasted
-1 jalapeno, finely chopped
-1 shallot or small onion, finely chopped
-1/4 tsp cream of tartar (for whipping egg whites)
-1 – 1 ½ tbsp maple syrup (optional)
-Parmesan cheese & pumpkin seeds (optional)

Preheat oven at 375 degrees.
Saute onion and jalapeno for a couple of minutes.
Add pumpkin puree, garlic, and maple syrup and stir.
Allow mixture to cool, and add egg yolks.
With a hand mixer, whip egg whites with cream of tartar until stiff peaks form.
Gently fold egg whites into pumpkin mixture, making sure to fully incorporate.
Pour into a sprayed casserole dish and sprinkle top with parmesan cheese and pumpkin seeds if desired.
Baked at 375 degrees for 30 minutes.


*HOLIDAY TURKEY “LASAGNE” WITH BRIE AND APPLE (Serves 4+)
-1 ½ lbs ground turkey
-1 large onion, chopped
-garlic, chopped
-2 apples, 1 chopped, 1 slices for top
-“Protein Up” or other low cal, high protein wraps
-1 tsp poultry seasoning
-2 sage leaves, finely chopped
-Other sage leaves fried crisp as garnish (optional)
-200g brie, in pieces
-1 tbsp olive oil

Preheat oven to 350 degrees.
Saute onion and garlic in olive oil until soft. Add chopped apple and continue for another couple of minutes.
Add ground turkey, poultry seasoning, and salt and pepper, and cook until turkey is no longer pink. Add fresh chopped sage if using. (If you would like it more saucy, add ¾ cup of turkey stock or chicken or vegetable and then add ½ tbsp cornstarch mixed with a little water and allow to thicken).
Spray a casserole dish that fits the wraps. Place one wrap on the bottom and top with some meat mixture and some brie. Repeat 2 more times.
Arrange apple slices along the top and finish with the remaining brie.
Bake at 350 degrees for 30 minutes. Remove from oven and garnish with crispy sage.

Cuppa Cuppa Peach--and-Berry Cobbler

When you've got peaches, plums, nectarines, and berries in the house and a hankering for a wonderful-but-easy-peasey dessert, there is one answer only: The Cuppa-Cuppa Cobbler! Fruity like granny's best pie, it's easier to make than cookies or muffins -- no creaming of butter and sugar, no measuring out teaspoons of baking powder, no mixer required! I use a fork and a few pantry ingredients to stir up a classic home-baked finale to your plain or fancy meal. Here's the recipe:
Cuppa-Cuppa Cobbler with Fresh Fruit
1 cup self-rising flour* (see note)
1 cup milk
1 cup granulated sugar
1 stick butter (1/2 cup/four ounces)
About 2 1/2 cups chopped fresh peaches or nectarines or berries
Heat oven to 350 degrees F and get your fruit ready. Put the butter in a 9-inch square baking pan, and place it in the oven to melt (about 5 minutes). Meanwhile, combine the self-rising flour, milk, and sugar in a medium bowl. Use a fork or a whisk to mix everything together into a smooth batter. Pour the batter into the pan of melted butter and do not stir! Let everything settle and spread out, no worries! Scatter your fruit all over the top of the batter. Bake at 350 degrees for 35 to 45 minutes, or until the batter rises to make a handsome golden-brown cake. It may cover the fruit -- that's fine too! When the cake is done, remove and serve warm or at room temperature. (Ice cream or whipped cream? Excellent additions if you like).
Notes:
* If you don't have self-rising flour, make it! Combine 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a medium bowl. Stir with a fork to mix well, and continue with recipe as directed above.
* You can use any combination of juicy ripe fruit here: Peach chunks + blackberries + nectarine slices --- one kind or a mix!