Ringing in 2012 RIGHT!

I wanted to start this year off  HEALTHY....so I invited friends over to an old-fashioned (but healthily cooked with turkey broth) vegetable supper of...


Mustard greens, green beans, black-eyed peas, carrots with nutmeg,
okra, corn with peppers and onions, sauteed squash and onions,
sliced 'maters, roasted chicken and roasted boneless pork...

and Healthy Cherry Crisp for dessert!

After supper,  we played Carcasonne (one of my new games I got for Christmas)...a GREAT time!

I don't believe in setting New Year's Resolutions.  However, I do believe that setting reasonable goals can be very helpful - regardless of the time of year.  After carefully and prayerfully considering potential goals, they should be reevaluated often for efficacy with subsequent readjustment if needed.  :>D  Can you guess that eating more veggies is one of my newest goals?
 
Healthy Cherry Crisp

Recipe By     :  Robin Ferguson
Serving Size  : 4    

NOTE: Be SURE to use "No Sugar Added" cherry pie filling
rather than "Lite" as the calories are twice as much in the "Lite"!  
I used Comstock brand bought at Kroger.
Amount     Measure              Ingredient -- Preparation Method
--------        ------------             --------------------------------
  20           ounces                cherry pie filing, sugar free -- 1 can, Comstock  
  12           chunks                canned pineapple chunks in juice
  2             tablespoons        Brummel & Brown, diet margerine
  4             tablespoons        splenda

  2             tablespoons        old-fashioned rolled oats
  2 1/2       tablespoons        Baking Mix, Whole Wheat, Hodgson Mill
  1             tablespoon          splenda
  2             tablespoons        Brummel & Brown, diet margerine  

1. Divide cherry pie filling equally between 4 small, 2 cup baking dishes;
    Place 3 chunks pineapple into each serving;
    Put 1/2 T Brummel & Brown in center of each;
    Sprinkle 1 T Splenda over top.

2. Mix oats, baking mix, and splenda;
    Mash in B & B and knead into small roll (2 inches long);
    Divide into 4 equal pieces;
    Divide individual pieces into thumbnail sized dollops and place on top.

3. Bake at 350 for approx. 20-30 minutes until bubbly and slightly browned.
                                     - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 154 Calories; 6g Fat (33.2% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 152mg Sodium. 

Exchanges: 
1 Fruit, 
1 Fat, 
1/2 Starch or 40 opt. cal.  
(You can double the amount of topping to increase this to 1 starch.)