Creating healthy recipes for fall

 Hello Friends, this is my second installment to my healthy lifestyle , I have always loved to cook and create new recipes.  I don't know who knew that I went to school to be a chef, loved being creative in the kitchen baking and making artistic items out of vegetable's and fruits, lately i have been creating by changing unhealthy ingredients to healthier choices to make the items better.  As I said before I am a mother and grandmother, so my boys have always loved baked goods, now I can give them healthier choices .
 My recipes for this week is my Italian Turkey Sausage stew, this is easy and Delicious, and crust less Pumpkin pie; great this time of year and really good. I hope you will comment and let me know how you like them .  

Sweet Italian Turkey Sausage Stew

Ingredients                              4 servings

1- Package Turkey Sausage links 5 to 6 links

2 cloves of garlic chopped

2 tablespoon Olive Oil

1- Chopped onion

1-2 Bell Peppers chopped (can be green, yellow or red or a mixture of)

2- Zucchini sliced

8 oz container of sliced mushrooms

3 over ripe large tomatoes chopped

4 ice cubes of tomato sauce

I take a can of no salt tomato sauce small can  and freeze the sauce in Ice cube trays covered with plastic wrap so you can use it in recipes,

Cook sausage until done in skillet, chop into bite size pieces and set aside.

Chop all vegetables Put 2 tablespoons of olive oil in skillet with 2 cloves of garlic chopped  cook all vegetables except for tomato sauce or tomatoes, once vegetables are tender then add sausage and tomatoes and tomato ice cubes, season stew with 1tsp of basil , oregano, parsley, salt and pepper to taste.

Simmer on low heat allow stew to become rich and thick and tomatoes to cook down. Serve in bowls.

CRUST LESS PUMPKIN PIE

A HEALTHY CHOICE

Ingredients

Nonstick cooking spray (I chose olive oil spray)

1/2 cup splenda, stevia sugar substitute

1 tsp of ground cinnamon

1/2 tsp of salt (I use sea salt)

1/2 tsp of ginger

1/4 tsp of ground cloves,

8Tblsp of almond meal flour (you can buy this at Publix in organic section; or make it by ground up natural almonds in food processor, until flour consistent)

(I used pumpkin pie spice and put the amounts of ginger and cloves in with the mixture still used the cinnamon)

 2 large Eggs

1 can of pumpkin 15 oz

3/4c. of Almond Milk

PUT IN MIXING BOWEL ALL DRY INGREDIENTS THEN ADD EGGS PUMPKIN MIX ON LOW ADD MILK A LITTLE AT A TIME, UNTIL ALL BLENDED,

SPRAY THE PIE PLATE OR 13X9 INCH PAN,

IF GLASS COOK AT 325 IF METAL AT 350

9” PIE PLATE 55-60 MIN

10” PIE PLATE 45-50 MIN

13X9 40-45 MIN

CHECK IF DONE BY USING A KNIFE IF COMES OUT CLEAN THEN DONE PUT ON COOLING RACK FOR 2 HOURS BEFORE CUTTING , IN ORDER FOR IT TO FIRM UP.  SERVE WITH WHIP CREAM IF DESIRED. 

Enjoy Happy Fall  Thank you for stoping by; please check out my next blog.