No Sugar Added Key Lime Cheesecake

I was sitting at my desk last week trying to think of an Easter dessert that hadn't been served at every family function. I wanted to make something new AND light where regular sugar could be substituted with Splenda. My first thought was Key Lime Pie. But since I stocked up on cream cheese a few weeks ago, I decided cheesecake was the most economical dessert.  Then I thought I could make a Key Lime Cheesecake. I was so excited because I thought I created something new....until I went on a recipe site and saw it listed there as a crowd pleaser. **balloons deflating** Anyway, their cheesecake was made with regular sugar and based on their beautiful, well proportioned, cake they used fewer graham cracker crumbs for the crust LOL.

Serves: 10 - 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Refrigeration Time : At least 8 hours

Things You'll Need:
8 inch Springform Pan
Aluminum Foil
Food Processor

Ingredients:

Crust
2 cups (about 14 whole graham crackers)
1/2 cup (1 stick) unsalted butter
1/4 cup Splenda
1/2 tsp Salt

Lime Custard
6 tbsp Lime Juice
6 Large Egg Yolks
3/4 cup Splenda
1 tsp grated lime peel

Filling
2 (8 oz) packages of cream cheese, room temperature
2/3 cup plus 3 tbsp Splenda
2 large eggs
3 tbsp lime juice
1 tbsp grated lime peel

Topping
16 oz Sour Cream
3 tbsp Splenda
Lime slices for garnish


Lime Custard
Pour all ingredients in a heavy small saucepan
Whisk over medium heat until until custard thickens about 8 minutes
Cool to room temperature & set aside

Crust
Preheat conventional oven to 350 degrees.
Wrap 3 layers of aluminum foil around bottom of springform pan. 
Butter pan
Stir crumbs, salt & sugar until well mixed
Mix in butter until mixture is moist
Press mixture evenly onto to bottom and up 1.5 inches up sides of pan (You should have extra crust. It can be used as garnish)
Bake for 5 minutes
Let cool


Filling
Place all ingredients in food processor and blend well

Assembly
Spoon custard into crust & smooth with back of spoon
Carefully pour filling over custard
Place cheesecake in a large baking pan. Add enough hot water to pan to come 1 inch up sides of cheesecake ( This is why you needed to wrap pan in foil. This way no water gets into pan)
Bake until set, about 45 minutes

Topping
While cake is baking, mix sour cream & sugar
After cake has baked for 45 minutes. Remove cake from oven and spoon topping over cake. Spread gently with spatula or back of spoon
Bake for an additional 10 minutes
Remove cake from oven
After 10 minutes run knife around edges of pan to loosen. DO NOT OPEN OR REMOVE SIDES OF PAN YET!!!!
Let cake cool completely. Then refrigerate for at least 8 hours
Remove sides of pan
Garnish & Enjoy!

Vegetable Lasagna

Vegetable Lasagna

Servings: 6
Prep Time: 30 minutes
Cook Time: 45 - 50 Minutes

Things You'll Need:
9x13 inch Baking Dish with 4 inch sides
1 Large Mixing Bowl
(5) 2 cup Prep Bowls
Aluminum Foil

Ingredients:
1lb package of Barilla No-Boil Lasagna
36 oz of your favorite Marinara Sauce
1-10oz package Frozen Chopped Spinach - thawed and drained
1-10oz package Frozen Chopped Broccoli - thawed and drained
4 - large Portabella Mushrooms (4 inches in diameter) Julienned thinly
1- Large Red Onion - Diced
2 - Medium Red Bell Peppers Diced
4c Shredded, Low Moisture Mozzarella Cheese
16oz Whole Milk Ricotta Cheese
2c Freshly Grated Parmesan Cheese
1 Large Egg - beaten
2tsp minced garlic
2 tsp Ground Black Pepper
4tbsp Italian Seasoning
1 tsp Salt
1tbsp Garlic Powder
2 oz Fresh Basil Chopped
1 tbsp butter, softened
Fresh Parsley for garnish

1. Preheat conventional oven to 375 degrees
2. Grease bottom and sides of baking dish with butter & set aside
3. Add beaten egg to large bowl and pour in ricotta. Mix well until ricotta is spreadable
4. Add minced garlic, black pepper, Italian Seasoning, salt & basil to ricotta mixture and mix well
5. Add Parmesan cheese and 1 cup of mozzarella cheese to ricotta mixture and stir. Set ricotta mixture aside.
6.  Pour 1.5 cups of marinara into baking dish. Make sure that the bottom of the dish is completely covered.
7. Place four pieces of lasagna into baking dish. The pasta should not overlap.
8. Gently spread half of ricotta mixture onto pasta.
9. Place place half of  mushrooms on top of ricotta mixture
10. Sprinkle half of the broccoli, spinach, peppers, evenly across mushrooms
11. Sprinkle mozzarella evenly over vegetables.
12. Repeat steps 6-11
13. Place 4 pieces of lasagna on top of cheese, as in step #7
14. Pour remaining marinara on top covering pasta.
15. Cover with aluminum foil and bake for 45 minutes.
16. Remove foil, sprinkle with remaining mozzarella and bake until cheese melts, about 5 minutes
17. Let sit for 10 minutes and cut into 4x3inch portions
18. Serve with a salad of fresh greens and French bread. ENJOY!

Recipe Variation:
For an "Alfredo Style" Lasagna, substitute the Marinara Sauce for a quality Alfredo Sauce

Sirloin Burger

Sirloin Burger with Baby Spinach & Goat Cheese

Makes (4) 1/4lb, (3) 1/3lb or (2) 1/2lb Burgers

Prep Time: 10 minutes

Cook Time: about 10 minutes for Medium Well

Things You'll Need:

Food Processor

12 inch Skillet w/Lid

Ingredients:

1 lb high quality Sirloin
1 Small Onion quartered
2 Garlic Cloves
2 to 4 tbsp Olive Oil

1 tsp Black Pepper

1 tsp Salt
1 tsp Garlic Powder
2tbsp Goat Cheese per Burger
1/2 cup fresh Organic Baby Spinach per Burger
Beefsteak Tomato - Sliced
Bread of your choice. The picture below shows the Sirloin Burger
on wheat pita bread

To Make 4 Quarter Pound Sirloin Burgers follow these instructions:

1. Trim any fat from edges of sirloin, rinse in cold water & pat dry

2. Cut sirloin into 2 inch chunks

3. Add sirloin, onion & cloves of garlic to food processor. Pulse 4 or 5

times, or until it resembles photo to the right.

4. Remove from processor and place on clean surface.

5. Sprinkle with seasoning and knead gently until well mixed

6. Preheat skillet, medium  heat add oil to pan(do not allow oil to overheat)

7. Make desired number of burger patties

8. Place patties in hot skillet and cook on 1 side for about 3 minutes

9. Flip burgers, place lid on skillet and reduce heat to medium low

10. Cook for another 3  minutes or until cooked to desired temperature.

11. Toast your bread, add spinach, tomato, goat cheese and any additional condiments. ENJOY!

Recipe Variations:

• Add 1/2 cup Teriyaki sauce instead of seasonings & serve on Hawaiian bread with grilled pineapple & a thick slice of Swiss Cheese
• Add a 1/2 cup of Jerk Marinade instead of seasonings & serve on a toasted roll w/ Cheddar & Fried Plantains