NATIONAL PECAN MONTH

NATIONAL PECAN MONTHWhen I think of pecans, my mind goes to our Kansas State Fair in Hutchinson, KS.  There’s one building in particular that smells positively divine from the moment you enter – with the scent of warm candied pecans!  To be honest, that is my favorite way to eat pecans!

To me pecans taste like childhood,
They fell from the family tree.
Sticky leaves, crackling branch wood
Hulling and cracking, we three—
Siblings, nuts in varied degree.
– Terri Guillemets

Pecans pack a punch with dense calories and high fat, but as we all know by now, it’s the good kind of fat.  Just one ounce is a hefty 104 calories!  That’s a point and a half if you’re counting points like me.

The apples and pears in the grocery store look especially good right now.  This recipe for Apple-Pear Crisp is a real crowd pleaser at potluck dinners.  I leave the peel on the fruit, but you can peel it if you want to.  🙂

Apple-Pear Crisp (makes 9 servings, 5 points per serving)

Ingredients: filling

Cooking spray

1 lb. Granny Smith apples, cored, cut into 1″ thick slices

1 lb. Bartlett pears, cored, cut into 1″ thick slices

2 tsp. fresh lemon juice

4 Tbs. Splenda brown sugar

Ingredients: topping

1 large egg

6 Tbs. Splenda brown sugar

1/4 tsp. salt

1 tsp. ground cinnamon

1 c. uncooked rolled oats

6 Tbs. butter, melted

Directions:

Preheat oven to 375 degrees.  Coat a 9×9 glass baking dish with cooking spray.  Place fruit slices in medium bowl.  Toss with lemon juice and Splenda.  Set aside.

To make topping – in another medium bowl, beat egg.  Add Splenda, salt and cinnamon.  Mix to combine.  Add oats and mix well.

Spoon fruit into prepared baking dish and evenly sprinkle oat mix on top; drizzle with melted butter.  Bake until fruit starts to bubble and topping starts to brown, about 45-50 minutes.

Allow crisp to cool for a minimum of 2 hours.  Cut into 9 pieces.

Enjoy!  🙂

 

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NATIONAL NUT DAY

TL 10-22 NATIONAL NUT DAY

10-22 GO NUTS

greatest oak was once a little nut who held its ground.  – Author Unknown

You have my permission to GO NUTS today!  I plan to put some pecans in my oatmeal for breakfast.  For a snack I’ll eat a handful of walnuts and put just a few slivered almonds in my spinach salad for lunch.  I’ll make some cashew chicken for dinner tonight.  Wow, that should make me crazy nuts!

I think we all know that there are healthy fats and unhealthy fats.  Chocolate is an example of unhealthy fat, but nuts contain healthy fats and are fine to eat in moderation.

Hmm…  I definitely will try to eat more nuts!  If it would give me a body like hers – oh yeah!   The eating part isn’t the problem – it’s more the working out that I get hung up on – LOL!!!

This is the 4th annual National Nut Day.  It was started in the United Kingdom (do they eat nuts with their afternoon tea?) – This year’s theme is Putting Nuts Back on the Menu.  What is your favorite NUT recipe?  I mentioned chocolate earlier – and it may surprise you to know that even though I like chocolate and I like nuts – I do not like them together!  If I’m eating chocolate, it will be smooth truffles and Cherry Cordial Truffles are my favorite with Mint Truffles running a close second.

For a main dish, I like cashew chicken.  For dessert I would enjoy a small slice of carrot cake.  Here’s my recipe for Cashew Chicken:

The “seasoning mix” in Ramen Noodles has nitrates in it which causes me to get migraine headaches.  I always use a low-sodium chicken stock to avoid migraines.  I freeze the left-over chicken stock in an ice tray.  The chicken stock cubes freeze nicely and melt very quickly, so there’s no waste.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.  – Jim Davis

As for the carrot cake, since I’m diabetic I don’t make this often at all – just for special occasions:

I substitute SPLENDA for sugar.  Use the same amount.  The cake is not adversely affected by it.  Doesn’t she make it look easy?  It really is!  Give it a try to incorporate some NUTS into your meal plan today!  😉