Cranberry Apple Streusel Pie

There's snow EVERYWHERE...but here, it's just nasty outside with cold rain and wind. All this left me no choice but to get baking. I was in the mood for something warm, fruity, and doughy. Bad, I know, but the carbs are relatively low for a dessert and the real enemy, sugar, is all splenda. Today is my 'cheat' day where I allow myself to be a little more loose with my diet. I disciplined my diet all week for this treat, so I'm okay with the extra carbs. The secret weapon here is the low-carb pie crust and unsweetened, dried cranberries. Takes a little time in the kitchen but it's so worth it!

Adapted from Pampered Chef
For Pie Crust:

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp light butter, melted (in pie pan if possible)
• 3 tbsp splenda

Directions:

• Melt the butter in your pie pan if possible. Mix all the ingredients in the pan, patting into place with fingertips.
• Bake at 350 for 10 minutes or until crust begins to brown. Once it begins to brown, it browns quickly, so I check at 8 minutes and monitor. When baked, set aside.

For Streusel Pie:

Streusel Topping Ingredients:

• 1/2 cup flour
• 1/4 cup splenda brown sugar
• 3 tbsp light butter, cold
• 1/2 cup coarsely chopped walnuts

Fruit Filling Ingredients:

• 3/4 cup splenda
• 1/4 cup flour
• 1 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup dried, unsweetened cranberries
• 2 tsp orange zest
• 7-8 baking apples (about 2 lbs.) Cored and diced into chunks (I used gala, braeburn, and granny smith)

Directions:

Streusel

• Combine flour and brown sugar. Then cut in the butter until the mixture is crumbly. Stir in walnuts and set aside.

Fruit Filling

• Combine sugar, flour, and cinnamon in a large bowl. Add cranberries and orange zest and mix well. Add chunked apples to mixture, tossing until evenly coated.

• Spoon apple mixture into crust and sprinkle evenly with streusel.
• Bake at 350 for 50-55 minutes until apples are tender and streusel is golden brown. Cool at least 2 hours before serving. Yummo!

Green Bean & Sprout Casserole

I recently fell in love with the brussel sprout when I tried our school cafeteria's version on my plate. They were so cute and who knew, so tasty! We love green bean casserole in my house for Thanksgiving and traveling to different houses throughout the day often left me green bean casseroled out. Give your guests some variety in a 'cute' and delicious way.

Adapted from Family Circle
Ingredients:

• 10 oz brussel sprouts trimmed (halved optional)
• 1 lb fresh green beans, halved
• 4 slices turkey bacon, diced (I use Butterball Reduced Sodium)
• 3 tbsp whole wheat flour
• 2 cups Three Mushroom Soup 
• 1 cup French's Fried Onions
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

• Boil brussel sprouts with a pinch of salt for about 4 minutes, then add beans to same pot and boil for 5 more minutes. Drain and set to the side.
• Cook bacon in a non-stick skillet, using light cooking spray as necessary, until slightly crispy. Add flour and cook for 1 minute, then add soup and simmer for 2 minutes until it thickens.
• When thick, stir in veggies, salt and pepper and pour into a casserole. Top with fried onions.
• Bake at 350 for 20 minutes or until onions are browned.

Three Mushroom Soup

My parents love mushrooms and any chance we get to enjoy them, we do. In addition to other mushroom'-y type appetizers and sides, we'll be enjoying this soup on Thanksgiving Eve or save some to coat your tummy for turkey on Thanksgiving day!

Adapted from Family Circle
Ingredients:

• 1-2 tbsp light butter
• 1 1/2 lbs mixed mushrooms (I use shitake, baby bella, and oyster)
• 1 tbsp fresh thyme, chopped
• 3 tbsp flour
• 7 cups low-sodium chicken broth (or 7 cups water with 4 chicken bouillon cubes)
• 3/4 cup fat free sour cream
• 2 tsp salt
• 1/8 tsp pepper
• 1/4 fresh parsley, chopped

Directions:

• Melt butter in large soup pot. Add mushrooms and thyme and cook for 8 minutes or until mushrooms are tender. Then sprinkle in flour cooking for another 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in sour cream, salt and pepper, and bring to a simmer, do NOT boil. Mix in parsley. (If you're serving the Green Bean and Sprout Casserole, save 2 cups of this soup.)

Buttermilk Bangers with Garlic & Chives

This one's for my brother who absolutely loves homemade mashed potatoes, but then again, not many men don't. There's no need to give up on mashed potato love this Thanksgiving. The carbs from potatoes are natural and are okay as long as they're balanced out with enough protein. Hello, turkey!

Adapted from SkinnyTaste
Ingredients:

• 6-7 medium of your favorite potato, cubed (peeled optional)
• 3/4 cup fat free buttermilk
• 1 tbsp light butter (I use smart balance)
• salt and pepper to taste
• 1/4 cup fresh chives
• 4 cloves garlic ( or 5 heaping tbsp minced garlic)

Directions:

• Boil potatoes with salt and enough water to cover. When it reaches a boil, cover and reduce heat simmering for 20 minutes or until tender. Drain water and return to pot.
• Add remaining ingredients and mash until smooth. Add salt and pepper to your liking.