3 dog night?

Almond Lemon Bars with a hint of cinnamon.

Prep Time: 12 minutes

Cook Time: 35 minutes

Difficulty: EASY

Nutrition Facts :Makes 12servings

Amount Per Serving
Calories 148.9
Total Carbs 6.9 g
Dietary Fiber 1.8 g
Sugars 3.8 g
Total Fat 11.9 g
Saturated Fat 1.4 g
Unsaturated Fat 10.4 g
Potassium 115.5 mg
Protein 5.4 g
Sodium 135.6 mg
Dietary Exchanges
2 Fat


Servings Ingredients

1 1/3cup Nuts, almonds, dry roasted, unsalted, whole

4tbsp sugar , divided

6SPLENDA® No Calorie Sweetener packets , divided

4Eggs, large, raw , separated

2tsp grated lemon rind

1/2tsp ground cinnamon (optional)

2tsp vanilla extract

1tsp baking soda

2tbsp olive oil

1pinch salt

1/2tsp vinegar (or lemon juice)


Directions

1 Grind almonds in a food processor with 1 tablespoon of sugar and sugar substitute. Set aside.

2 In a medium-sized bowl, beat egg yolks, 1 tablespoon sugar, 1/2 of the sugar substitute, lemon rind, cinnamon, vanilla extract, baking soda, oil, and salt until light-colored and thick. Stir in almond mixture.

3 In a separate bowl, beat egg whites until soft peaks form. Gradually add vinegar or lemon juice and remaining sugar and sugar substitute, beating until stiff but not dry. Very carefully fold beaten egg whites into almond mixture until combined.

4 Transfer batter to a long loaf pan, which has been lined with wax paper and greased. Bake at 375 degrees F for about 35 minutes, or until tester comes out clean.

5 Cool and turn out onto a plate. Remove wax paper. If desired, top with sugar-free gelatin. Cut into bars.

Shredded Turkey & Pinto Bean Burritos

Created  with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve with guacamole and chopped jalapeno peppers and/or hot sauce - and a cold cerveza.

1 tablespoon canola oil


1 medium onion, halved and sliced

2 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon chile powder

1 15-ounce can diced tomatoes with green chiles

2 tablespoons lime juice

4 cups shredded cooked turkey or chicken

1 15-ounce can pinto beans, rinsed

6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)

3/4 cup grated Monterey or pepper Jack cheese

2 cups shredded green cabbage

Preparation


1.Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Tips & Notes

Make Ahead Tip: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Nutrition

Per serving: 392 calories; 12 g fat (5 g sat, 4 g mono); 84 mg cholesterol; 37 g carbohydrates; 38 g protein; 6 g fiber; 652 mg sodium; 616 mg potassium.



Nutrition Bonus: Calcium, Iron & Vitamin C (20% daily value), Potassium (18% dv).



2 Carbohydrate Serving



Exchanges: 2 starch, 1 vegetable, 4 lean meat