Coconut Cream Pie ~~~ No Bake, Low Fat, & Low Sugar

Coconut! Oh, how I love thee. I must confess that my Stud Muffin and I love it. I have noticed that people either like coconut or they just don't, more for me if you don't.

This recipe is a must try, our taste buds fell in love. It is just the perfect flavor bomb. This scrumptious pie is light, not too sweet and EASY to make. How cool is that! It takes mere minutes to prepare and it will surprise you with genuine goodness.

1.  1, 1.5 oz  pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
2.  2, 1 oz pkg Jello brand Vanilla pudding, Sugar Free & Fat Free
3. 2 3/4 cup cold, Fat Free milk
4. 1 tsp coconut extract
5. 1 bag sweetened shredded coconut
6. 1,  8 oz container of Lite Cool Whip, 50% less fat
7. 1 pre-made graham cracker crust, 9 or 10 inch shell. I used Keebler brand

• In a large bowl open all 3 packs of instant pudding, add cold milk and coconut extract. Whisk with wire whisk for 2 minutes or until slightly thickened and mixed thoroughly. 
• Fold in frozen cool whip with 1/2 cup of coconut. Mix well until completely blended. Then spread evenly into pie crust, mounding slightly in center if need be. Refrigerate while toasting coconut.
• Toast 1 cup or so of coconut in a large nonstick pan ( I prefer a ceramic pan), over medium high heat stirring constantly until it is a nice golden brown. You will need to lower heat once it starts toasting. Place on a plate to cool.
• Once coconut has cooled top the pie with the toasted coconut, cover and refrigerate for 4 hours or until the next day.

Sausage Meatball Soup~~~ Italian Style

I just love a nice tasty, healthy soup on a cold Winter day.  Also, it is so easy to make this one pot wonder and it will warm up your chilly bones from the inside. Trifecta!

This recipe is healthier because I use Shady Brook Farms Sweet Italian turkey sausage instead of pork. It has healthy veggies and high fiber pasta and beans in it as well. If that does not ring your bell enough than the tasty flavor will. This proves that healthy food can taste delicious.


Ingredients:

• 12 cups water*
• 1/3 cup chicken base*
• 1 1/2 cups chopped carrots
• 1 cup chopped celery
• 1 medium sweet onion, diced
• 1 can 15.5 oz can of cannellini beans, drained.
• 1 cup high fiber elbow pasta, I used Barilla Protein Plus
• 2 Tbsp of extra Virgin Olive oil
• 1/2 tsp freshly ground black pepper
• 1 Tbsp minced garlic from jar
• 1 pack of Shady Brook Farms Sweet Italian turkey sausage, 1.25 lbs*
• 5 oz package of organic baby spinach
• Shredded Parmesan Cheese for garnish

Directions:

1. In a large soup pot add water and chicken base until it comes to a boil and base has dissolved.
2. Add the next 8 ingredients and bring to a boil again
3. Remove casing from sausage and cut links into small nuggets with a sharp knife. Next add the RAW sausage, dropping in pieces one at a time into boiling soup mixture. Do not stir, cover with lid and lower temp to let it simmer for 45 minutes.
4. After it has simmered for 45 minutes add the spinach and stir well. Cover and cook for another 15 minutes. It may look like a lot of spinach but it wilts down and is the perfect amount.
5. Serve in a soup bowl garnished with shredded Parmesan Cheese.

*I don't eat red meat and that is a personal choice for me. Feel free to substitute pork sausage if you prefer to, but make sure it's Sweet Italian Sausage. 

*If you don't want to use chicken base mixed with water you can use chicken broth instead. I do highly recommend using the base as I believe the flavor is superior.

Spicy Shrimp & Cheesy Grits

The spice of the shrimp meld so well with the cheesy grits. It's like a marriage made in Heaven. This baby has become one of our favorite recipes and it's really easy to prepare too. How cool is that!

I must give Giada complete credit for the Spicy Shrimp recipe. She made it as an appetizer but I had a different idea.  Although I did alter the recipe a tad bit, I just can't control myself. The cheesy grits are my original recipe and also my idea to serve it as main dish. I must say that it is a perfect combo!

      SHRIMP RECIPE

1. 2 lb large shrimp (16-20 ct), peeled and deveined  
2. 4 Tbsp extra virgin olive oil
3. 4 tsp Calabrian chili paste
4. 1/2 tsp dried oregano
5. 1/2 tsp kosher salt
6. 1 cup shredded Parmesan cheese

• Prepare shrimp and refrigerate til you are ready to start cooking. I do this part in advance.
• Preheat oven to 425 degrees
• Start cooking grits
• Meanwhile, in a bowl mix together oil, chili paste, oregano and salt. Set aside.
• Toss chili paste mixture into shrimp and marinate while oven is pre heating. TIP-Make sure shrimp are patted dry before you marinate.
• Place shrimp mixture on a large, rimmed cookie sheet in a single layer.
• Add Parmesan on top of shrimp in an even layer
• Once oven is preheated cook for 10 minutes or until no longer pick and cooked through.

      CHEESY GRITS RECIPE

1.  2 cups chicken broth
2.  1/2 cup white instant grits
3.  1 cup reduced fat shredded Italian cheese, it can be a blend or just mozzarella
4.  3 oz reduced fat cream cheese
5.  salt & pepper to taste  

• In a medium size sauce pan bring chicken broth to a boil.
• Stir in grits and whisk well with a wire whisk.
• Bring grits to a boil then turn down to low heat and cover, stirring frequently for about 7 to 10 minutes.
• After grits are cooked add cheeses, salt & pepper.
• Stir mixture well until cheese is melted and fully blended in.
• Cover and remove from heat.

Once grits and shrimp are cooked place a nice size serving of grits on plate and top with the shrimp.

I like to serve this with a nice tossed salad or caramelized brussels sprouts.

TIP--- I buy my organic free range chicken broth and Cook cook grits at Aldi, it's a favorite of mine to shop at. You will find the Amore chili paste (3.2 oz tube), in the canned tomato aisle at a well stocked grocery stores. Or you can even buy it from Amazon. The chili paste comes in a tube like 

toothpaste does.