Mother sauces, best brown rice stuffing, diabetic-friendly pumpkin pie

Dear Usman, This week is definitely one of our favorites! With Thanksgiving just a few more days away, we are working on many fun projects in our kitchen. Have you ever heard of the mother sauces? Today I’m going to walk you through the basics of the healthy mother sauces— just in time for your holiday party! On top of that we have some Pumpkin Pie that is an excellent choice for persons who have diabetes. And we have a Brown Rice stuffing recipe that turns a box mix into a gourmet, healthy side dish everyone will love. And for those of you that love bell peppers, you'd be surprised at just how versatile they can be in adding a crunchy sweetness to any recipe that you include them in! This week: Get Saucy! Recipe: Brown Rice Stuffing Diabetic-Friendly Pumpkin Pie Ingredient Spotlight: Peppers Nugget: 2014 Food Nutrition and Health Calendar Poster
Get Saucy! Have you ever heard of the mother sauces? Today we're going to walk you through the basics — just in time for your holiday party! Find out more! Diabetic-Friendly Pumpkin Pie Serves: 8 | Serving Size: 1/8th pie Ingredients: 1 15-ounce can pumpkin puree 2 teaspoons pumpkin pie spice 12 ounces evaporated skim milk 1/3 cup egg whites or nonfat egg substitute 1/2 cup Splenda 1 Pillsbury ready pie crust Directions: Preheat oven to 350 degrees. Place pumpkin, spices, milk, egg, and Splenda in a medium-sized mixing bowl and mix well. Place crust in the bottom of a 9 inch glass pie pan and trim excess off edges. Pour pie filling into crust. Bake until firm in center, about 50-60 minutes. Allow to cool. Cut into 8 pieces and serve. Refrigerate leftovers. View recipe here. Get Ready for December: December Calendar December Recipes December Clipart Cheers and have a great week... Judy Doherty, PC II Publisher 800-462-2352 Just call or hit reply to this email if you need anything. We love feedback and requests!	Brown Rice Stuffing Serves: 16 | Serving Size: 1/2 cup Total Time: 55 min | Prep: 5 min | Cook: 50 min Ingredients: 1 cup each: diced apples, onions and celery 1 Tbsp margarine 3 cups cooked brown rice 1 cup low-sodium broth Directions: Sauté the apples, onions and celery in the margarine. When they are soft (about 3-5 minutes), add the prepared stuffing, cooked rice and broth. Combine well and place in covered casserole or baking dish. Bake for 45 minutes at 350 °F. Chef's Tips: This recipe makes four cups of stuffing. It's Pepper Month Bell peppers are super versatile, adding a lively crunch when raw and a mellow sweetness when cooked. Try them in salads and soups! Learn more about Bell Peppers here! Nugget of the Week: 2014 Food Nutrition and Health Calendar Poster - 12 X 18 Get one free when you subscribe or renew to Communicating Food for Health 44% off - $9
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