Sausage Biscuit

Serves 2

Ingredients: P/C/F

sausage seasoning – any flavor of your liking
4 oz ground white turkey meat 22/0/8
6 oz lean ground venison 38/0/3
Note* -if you aren’t a fan of wild game, use some lean ground beef of pork-good luck finding lean ground pork
few thick slices (about 1 oz) of red onion 0/3/0
2 oz of sliced avocado 2/4/8
2 Thomas English Muffins 6/24/1.5
lemon or lime juice (I used lime for this one)
2 tbsp honey mustard 0/8/0
2 tbsp light mayo 0/2/4
Mexican chili spice/powder (could also use chipotle powder)

P/C/F

34/21/12

~330 kcals per serving

Directions:

Mix your meat with the sausage mix, and place in the fridge for a few hours or over night. Slice your onion into a few rings for each biscuit. Slice the avocado into thick slices and place on a plate, squeeze lemon or lime juice onto the slices. In a small bowl mix the honey mustard and mayo. Add a sprinkle of chili spice to the mix.

Make 2 large sausage patties, and pan fry them. Place the onions in at the same time to make sure they caramelize and soften.

Halve the muffins, spread the top and bottom of each with the mayo/honey mustard sauce, place the patties on the bottom portion, top with the sliced avocado, then the soft onions and plate to serve.

Strawberry Cheesecake

serves 4

Ingredients: P/C/F

28g crushed graham cracker for crust 2/21/3
1.5 blocks of fat free cream cheese 48/24/0
1 small tub of Philadelphia Fat Free
Strawberry flavored Cream Cheese 28/42/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2

P/C/F

23/26/3

~150 kcals per serving

Directions:

Spray some non-stick spray in a 6″or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust

Beat all ingredients but the eggs, and then once the batter is smooth, add the eggs. Beat until smooth and creamy. Pour the batter onto the crust.

Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.)

Since I am moving my old food blog content over to this new website, I figured I would post the pumpkin cheesecake recipe a few days before thanksgiving in case any of the new readers want to make this treat for Thanksgiving dessert this year.  I wish everyone a wonderful holiday season.

-JC

Pumpkin Cheesecake

Serves 4

Ingredients: P/C/F

28g crushed graham cracker for crust 2/21/3
2 blocks of fat free cream cheese 64/32/0
1/2 cup Splenda 0/12/0
1/2 tsp vanilla extract
1 egg 1 white 12/0/5
1/4 cup whole milk 2/3/2
120g canned pumpkin 1/10/.5
pinch of Pumpkin Pie Spice
dash of cinnamon

P/C/F

20/20/2.5

~185 kcals per serving

Directions:

Spray some non-stick spray in a 6″ or 8″ pie dish, and sprinkle the crushed graham cracker crumbs evenly for the crust.

Mix all ingredients but the eggs and pumpkin in a bowl with mixer, and then once the batter is smooth add the eggs, mix until smooth and creamy. Pour half of the batter on top of the crust and then add the pumpkin to the remaining batter and mix. Once you are done mixing the pumpkin in then pour the remaining batter into the pie dish. (to make this simple, just mix the pumpkin in with the batter and don’t worry about making the layers like I have done in the picture)

Bake at 325°F for about 30-40 minutes… check at the 30 minute mark and continue baking until the center is almost set, then set out to cool. Place in the refrigerator for a minimum of 3 hours (I usually leave it in there over night.) and top with your favorite whipped topping before serving.