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I just had dinner at my mom's. She keeps the IC diet sheet on the counter as she cooks. She is soooo wonderful. She roasted a chicken, steamed broccoli, and made garlic mashed potatoes sprinkled with Parmesan cheese. I decided to make sweet potato and pear casserole and blueberry cobbler for dessert. I just had to share the recipes:
Sweet Potato and Pear Casserole:
8 to 10 medium sweet potatoes, fresh or canned (I used 1 extra large can)
1 29 oz can pear halves, drained
1 c maple syrup (I use pure maple syrup)
1/2 c butter
1/2 tsp cinnamon
If potatoes are canned, drain. If fresh, cook in boiling salted water until tender. Peel, slice as desired. Combine butter, syrup, and cinnamon. Bring to a boil on the stove. Arrange pears and sweet potatoes in a 13 x 9 inch greased casserole dish. Pour syrup mixture over all. Bake at 350 for 35 to 40 minutes, basting several times with syrup in casserole.
Blueberry Crisp:
4 c blueberries (fresh or thawed, if frozen)
1/3 c granulated sugar
1/4 tsp cinnamon
4 tbsp butter
1/3 c firmly packed brown sugar
1/3 c sifted flour
3/4 c quick cooking oats, uncooked
2 tsp grated lemon zest ( I omitted that)
Put blueberries in 1 1/2 qt baking dish. Sprinkle with granulated sugar and lemon zest. Cream butter. Gradually add brown sugar and cinnamon. Cream well. Blend in oats and flour with a fork. Spread flour mixture over blueberries. Bake at 375, 35-40 minutes. Serve warm topped with vanilla ice cream or whipped topping.
ENJOY!!!!!
Dawn
Sweet Potato and Pear Casserole:
8 to 10 medium sweet potatoes, fresh or canned (I used 1 extra large can)
1 29 oz can pear halves, drained
1 c maple syrup (I use pure maple syrup)
1/2 c butter
1/2 tsp cinnamon
If potatoes are canned, drain. If fresh, cook in boiling salted water until tender. Peel, slice as desired. Combine butter, syrup, and cinnamon. Bring to a boil on the stove. Arrange pears and sweet potatoes in a 13 x 9 inch greased casserole dish. Pour syrup mixture over all. Bake at 350 for 35 to 40 minutes, basting several times with syrup in casserole.
Blueberry Crisp:
4 c blueberries (fresh or thawed, if frozen)
1/3 c granulated sugar
1/4 tsp cinnamon
4 tbsp butter
1/3 c firmly packed brown sugar
1/3 c sifted flour
3/4 c quick cooking oats, uncooked
2 tsp grated lemon zest ( I omitted that)
Put blueberries in 1 1/2 qt baking dish. Sprinkle with granulated sugar and lemon zest. Cream butter. Gradually add brown sugar and cinnamon. Cream well. Blend in oats and flour with a fork. Spread flour mixture over blueberries. Bake at 375, 35-40 minutes. Serve warm topped with vanilla ice cream or whipped topping.
ENJOY!!!!!
Dawn
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