Blog Posts - Sweet & Healthy Natural Sweetener and Chocolates Made with SUGARLESSe™

Chili Cheese Dog Casserole

5/5/2013

INGREDIENTS

1 package (8-1/2 ounces) corn bread/muffin mix 1 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon olive oil
1 package (1 pound) hot dogs, halved lengthwise and cut into bite-
size pieces
1 can (15 ounces) chili with beans, sugar free
2 tablespoons Sugarlesse™
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup (4 ounces) shredded cheddar cheese, divided

INSTRUCTIONS

Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, Sugarlesse™, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter. Sprinkle remaining cheese over the top.

Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes.

Yield: 6 servings

Crunchy Broccoli Bacon Salad

5/5/2013

INGREDIENTS

8 cups fresh broccoli florets
1 bunch green onions, thinly sliced 1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar 2 tablespoons Sugarlesse™
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

INSTRUCTIONS

n a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar, and Sugarlesse™; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon.

Yield: 10 servings

Potluck Baked Beans

5/5/2013

INGREDIENTS

4 bacon strips, chopped
1 medium onion, chopped
1 can (28 ounces) baked beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup Sugarlesse™
1/3 cup ketchup, not sugar or corn syrup sweetened
2 teaspoons Worcestershire sauce, sugar free

INSTRUCTIONS

In a large skillet, saute bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine the beans, brown Sugarlesse™, ketchup, Worcestershire sauce and bacon mixture.

Pour into a shallow 2-quart baking dish coated with cooking spray. Bake at 350°F for 30-35 minutes or until heated through.

Yield: 12 servings

Pumpkin Pie Dip

5/5/2013

INGREDIENTS

1 package (8 ounces) whipped cream cheese
2 cups Sugarlesse™
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Gingersnap or other sugar free cookies

INSTRUCTIONS

In a large bowl, beat cream cheese and Sugarlesse™ until smooth. Beat in the pumpkin, sour cream, cinnamon, spice and ginger until fully blended. Serve with cookies. Refrigerate the leftovers.

Yield: 32 servings

Zucchini Bread

5/5/2013

INGREDIENTS

2-3/4 cup all−purpose flour
1/2 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon each: ground nutmeg, mace, and cloves
1/2 cup skim milk
1/4 cup vegetable oil
3/4 cup Sugarlesse™
4 egg whites

INSTRUCTIONS

Preheat oven to 350 F. Spray a 9 x 5−inch loaf pan with nonstick cooking spray.

In a medium bowl combine all ingredients up to the milk.

In a large bowl combine milk, oil, SugarlesseTM and egg whites.Stir in dry ingredients and zucchini; blend well. Pour batter into prepared pan. Bake 70 - 80 minutes (1 hour 10 - 20 minutes) or until a wooden pick inserted in center comes out clean. Cool on wire rack for 5 minutes.

Remove from pan and cool completely on rack.

Yield: 12 servings

Homemade Bread with Whole Wheat

5/5/2013

INGREDIENTS

1 package (1/4 ounce) active dry yeast
3 cups warm water (110°F to 115°F), divided
3/4 cup canola oil
1/2 cup Sugarlesse™
1 tablespoon salt
5 to 5-1/2 cups all-purpose flour
3 cups whole wheat flour

INSTRUCTIONS

In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, Sugarlesse™, salt and remaining water. Combine flours; add 3 cups of flour to mixture. Beat until smooth. Add enough of the remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9 inch x 5 inch loaf pans. Cover and let rise till doubled, about 30 minutes.

Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks.

Yield: 2 loaves (16 slices each)

Savory Meat Loaf

5/5/2013

INGREDIENTS

2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1-1/2 pounds ground beef
1/4 cup ketchup, not sugar or corn syrup sweetened
2 tablespoons Sugarlesse™
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce, unsweetened

INSTRUCTIONS

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round
loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°F.

In a small bowl, whisk the ketchup, SugarlesseTM, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing.

Yield: 6 servings

Sweet Potato Casserole

5/5/2013

INGREDIENTS

2 cups mashed sweet potatoes
1/2 cup butter, melted
1/2 cup Sugarlesse™
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping
1 cup crushed baked potato chips 1/2 cup chopped walnuts
1/4 cup Sugarlesse™
1/4 cup butter, cubed

INSTRUCTIONS

In a large bowl, combine the first seven ingredients. Spoon into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375°F for 20 minutes or until a thermometer reads 160°F.

Combine topping ingredients; sprinkle over potatoes. Bake 5-10 minutes longer or until the topping is lightly browned.

Yield: 6 servings

Sweet and Sour Ribs

5/5/2013

INGREDIENTS

4 pounds pork spare ribs
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup chopped celery
1/3 cup chopped green pepper
2 tablespoons butter
1 can (20 ounces) pineapple tidbits
2 tablespoons cornstarch
1/3 cup white vinegar
2 tablespoons soy sauce
1 tablespoon Sugarlesse™
1 garlic clove, minced
1/2 teaspoon ground ginger

INSTRUCTIONS

Cut ribs into serving-size pieces; place with bone side down on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake at 400°F for 30 minutes; drain. Reduce heat to 350°F; cover and bake 1 hour longer.

In a saucepan, saute celery and green pepper in butter until tender. Drain pineapple, reserving juice. Set pineapple aside. Combine juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.

Add pineapple, vinegar, soy sauce, Sugarlesse™, garlic and ginger; saute for a few minutes; add to ribs as they are placed on plates.

Yield: 4 servings

Turkey Bow Tie Pasta in Skillet

5/5/2013

INGREDIENTS

1/2 lb ground turkey
1-1/2 teaspoon olive oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14-1/2 oz) can chicken broth
2 cups uncooked bow tie pasta
1 (14-1/2 oz) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon Sugarlesse™
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
2 tablespoon grated Parmesan cheese
1 tablespoon minced fresh parsley

INSTRUCTIONS

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.

Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, Sugaresse™, chili powder, garlic salt,and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley.

Yield: 6 servings

Main Dishes, Side Dishes, and Breads. Made Healthy for You

Thankfully, most of the main and side dishes, breads, biscuits, and salads don’t have sugar in them -as yet. Why say “as yet?” Because even traditional Asian foods, like kimchi, are now made, at least in the US, with GMO high fructose corn syrup or sugar. So is - to my dismay - sushi, the fast food of Japan, in many Japanese restaurants. What’s healthy about that?

So it was a challenge to me to find foods that would be interesting, easy, and inexpensive to make. Who am I? Steve Kingsley, food scientist and inventor of Sugarlesse™. My short apprenticeship with one of Hungary’s master chefs, the late Leo Surnovszky, really paid dividends this time. Believe it or not, Hungarians are just as well known for their inventiveness as for their cuisine. Leo was amazing at both. Naturally, these recipes are dedicated to him.

I won't be in the limelight for long if you keep your recipes coming through the * Made with Sugarlesse™ * contest. Can't wait to feature you!

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