~ Diabetic Friendly Carrot Souffle ~

I've been wanting to try this and decided to make it to have with dinner.  Hubby loved it too! That's when I knew it is a keeper!

 

 

Ingredients: 1 pound of carrots, Carrot Souffle mix, 2 eggs and 1/4 cup melted butter.

 

Instructions: Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add 1 pound of chopped carrots and cook until tender.  (I myself just used enough water to cover the carrots, why use a ton of water that can just wash away some of the nutrients in the carrots?. This way I only had to drain less than a cup of water off).

 

Drain and mash. (Here I already added the butter too).

 

To the carrots add 1/4 cup melted butter ,2 eggs and contents of package. Mix well and transfer to a 1 quart casserole dish. (I transferred them into two one pint casserole dishes). Bake in preheated oven for 30 minutes.

 Here's the finished Souffle. Pretty fancy looking huh?

 

Light, moist, delicious!  A nice side to impress guests with!

 

Get some here

 

 

~ Pumpkin Bread ~

 I made this a few weeks ago and used mini muffin pans, i.e., bite size muffins for a nice little treat. 

And since it is the season for pumpkins with Halloween coming up..why not enjoy some yourself?

Here's what you need: Pumpkin Bread mix, eggs, vegetable oil (I use olive oil), water, and 8 oz can of pumpkin

 Preheat oven to 350. Using an electric mixer, mix 8 oz can of pumpkin, 2 eggs, 1/2 cup oil, 1/2 cup water and contents of the bag. 

 The next directions indicate to pour into greased 9 x 5 loaf pan, but I placed the batter all in mini muffin pans. Then place in oven and bake. The loaf indicates 50-60 minutes, but my muffins were about 20 minutes.

 

Optional: Drizzle with glaze made of powdered sugar and a little water. Here they are cooling on a rack! I froze some of these to have for breakfast when I want something a little different yet home made.