Makes 1 dozen.
Cooking spray
5 Tbsp butter
1/2 cup (packed) brown sugar
1/2 tsp salt
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
2 egg yolks
1/2 cup old-fashioned rolled oats (not quick-cooking)
1 cup all-purpose unbleached flour
1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.
2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.
3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.
4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Monday, January 17, 2011
bonbons
Makes 2 dozen.
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
1/4 cup sweet-potato baby food (stage 1 or 2)
1/4 cup carrot baby food (stage 1 or 2)
1/4 cup creamy peanut butter
1/4 cup wheat germ
1/2 cup old-fashioned rolled oats (not quick- cooking)
1/2 cup semi-sweet chocolate chips, optional
Topping options: 3 Tbsp sugar, cinnamon sugar, sprinkles
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.
1. Pour desired topping onto a plate or parchment paper and set aside.
2. In a mixing bowl, combine baby food and peanut butter. Mix in wheat germ, oats, and chocolate chips, if using.
3. Scoop up heaping teaspoon-size amounts of batter, and roll into balls with your hands. Roll balls in topping to coat completely. Wrap individually in plastic wrap to refrigerate or freeze
Sneaky Chef cocoa chocolate chip pancakes
Ingredients
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/4 cup milk
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Butter or cooking spray, for greasing skillet
Preparation
Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup) and optional blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in — it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancake and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set.
Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup, or, for an extra boost of fruit, homemade berry syrup.
burgers
Burgers
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
1 large egg
1/4 cup Purple Puree (see Make-Ahead Recipe No. 1)
3 tablespoons ketchup
1 teaspoon salt
1/4 cup fresh whole-wheat bread crumbs*
1 pound lean ground beef
8 to 10 American cheese slices (optional)
8 to 10 hamburger buns or English muffins (preferably whole-grain)
Pickle slices and ketchup to garnish
To make burgers:
In a large bowl, mix egg, Purple Puree, ketchup, salt and bread crumbs. Then add the ground beef, mixing with hands until well combined. If too sticky, add a few more bread crumbs.
Using damp hands, shape mixture into 8 to 10 patties that are fairly thin. At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator. If you are not freezing for future use, proceed to next steps.
Spray a large skillet or grill pan with nonstick cooking spray and set over moderately high heat until hot but not smoking. Cook the burgers for 3 minutes on each side, then flip and add cheese (optional) to melt over patties for another 3 minutes.
breakfast cookies
SNEAKY CHEF’S BREAKFAST COOKIES
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
Nutrition Highlights: whole grains, calcium, and protein. Rich in vitamins B and E, iron, potassium, folic acid, calcium, tryptophan protein, and fiber.
2 cups whole grain cereal flakes (such as Wheaties or Total)
3/4 cup Flour Blend (1/4 cup white flour, 1/4 cup whole wheat flour, and 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
3/4 cup low-fat ricotta cheese
Cinnamon sugar for dusting*
Preheat oven to 400 degrees and line a baking sheet with parchment paper (or spray with oil).
Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor.
In a large mixing bowl, whisk together Flour Blend, crushed cereal, baking soda, salt and cinnamon. In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients. Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar (or just sugar if your kids don’t like the cinnamon flavor). Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.
Makes 16 to 18 large cookies.
*Cinnamon has been found to help stabilize blood-glucose levels, thereby preventing the usual “crash and burn” feeling we all get after eating sweets.
brainy brownies
SNEAKY CHEF BRAINY BROWNIES:
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see Make-Ahead Recipe below)
1/4 cup plus 2 tablespoons Flour Blend (equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
french toast rollers
2 large eggs
1/4 cup low-fat milk
1/4 tsp each cinnamon and salt
1/2 tsp pure vanilla extract
1 Tbsp honey
1 1/2 Tbsp sweet potato baby food
1 1/2 Tbsp carrot baby food
4 slices of bread (ideally whole wheat)
Optional fillings:
1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 Tbsp light cream cheese + 1 Tbsp fruit spread
1. In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside.
2. Use a rolling pin to roll out each slice of bread on a cutting board until flattened.
3. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1⁄4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges.
4. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving.
1/4 cup low-fat milk
1/4 tsp each cinnamon and salt
1/2 tsp pure vanilla extract
1 Tbsp honey
1 1/2 Tbsp sweet potato baby food
1 1/2 Tbsp carrot baby food
4 slices of bread (ideally whole wheat)
Optional fillings:
1 Tbsp peanut butter + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 mashed banana + 1 Tbsp sweet potato or carrot or blueberry baby food (or other fruit spread)
1 Tbsp light cream cheese + 1 Tbsp fruit spread
1. In a large, shallow baking dish, whisk together the eggs, milk, cinnamon, salt, vanilla, honey, and baby food or fruit puree. Set aside.
2. Use a rolling pin to roll out each slice of bread on a cutting board until flattened.
3. In a mixing bowl, mix the optional fillings. Spread about 2 Tbsp of the filling mixture on each flattened slice of bread, keeping about 1⁄4 inch away from the edges. Roll up each slice of bread, pressing to seal the edges.
4. Dip each log roll in the egg mixture until saturated on all sides, then cook in a well-greased skillet over moderate heat, turning to brown each side. Remove from heat and lightly dust with powdered sugar before serving.
flour blend
Sneaky Chef Make-Ahead Recipe #13: Flour Blend
Makes 3 cups of flour blend
- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened
> Combine the flours and wheat germ in a large bowl.
> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.
Makes 3 cups of flour blend
- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened
> Combine the flours and wheat germ in a large bowl.
> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.
white puree
2 cups cauliflower, cut into florets
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary
> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
- 2 small to medium zucchini, peeled and rough chopped
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons water, if necessary
> Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
> While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom. If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
orange puree
This makes about 2 cups of puree. Double the recipe if you want to store another cup of puree. Store in refrigerator up to 3 days, or freeze one-quarter cup portions in sealed baggies or small plastic containers.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
- 1 medium sweet potato or yam, peeled and rough chopped;
- 3 medium to large carrots, peeled and sliced into thick chunks;
- 2-3 tablespoons water
> In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
> Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.
healthy mac n cheese
White version:
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
- 4 cups cooked elbows or other small pasta shape (about 1/2 pound dry)
- 1 1/2 cups evaporated skim milk
- 1/4 cup White Puree (see Make-Ahead Recipe #4)
- 4 ounces reduced fat light colored cheese (like white cheddar)
- 2 tablespoons Parmesan cheese
- 1 tablespoon unsalted butter
- 1/2 teaspoon mustard (ideally honey mustard; don?t use spicy mustard)
> Mix all together in pot over low heat, mix; add pasta, stir
Yellow version:
Same as above, substituting reduced fat yellow cheddar for white cheddar cheese, and adding 4 teaspoons of Orange Puree
mac and cheese muffins
Lunch Box Muffins - Mac n' Cheese Flavor:
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
- 4 large eggs
- 1 cup Orange Puree (see Make-Ahead Recipe #2)
- 2 cups low-fat shredded cheese
- 2 cups cooked macaroni
- Salt and pepper, to taste
Below are two ways to cook the muffins:
Oven baked method:
> Preheat oven to 350 degrees and line a muffin tin with paper liners. Lightly spray liners with oil.
> In a mixing bowl, whisk the eggs and Orange Puree. Mix in the macaroni and 1 cup of the cheese. Divide the mixture evenly among the 8 muffin cups. Top each with about one tablespoon of cheese and bake for 20 to 22 minutes, until cheese is lightly browned and bubbly on top. Season with salt and pepper, to taste.
Sunday, January 16, 2011
oatmeal blueberry applesauce muffins
1 1/4 cup whole wheat flour
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
1 1/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
apple scones
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
4 Tablespoons butter, chilled and cut into pieces
1 cup apple, peeled, cored, and diced
1 large egg
1/2 cup buttermilk
Glaze:
egg white, slightly beaten
Preheat oven to 400 degrees. Combine dry ingredients in a medium-sized bowl. Add the butter and cut into the flour mixture with a pastry blender or two knives to make a coarse meal. Add the diced apple and stir with a spoon until all the apple pieces are coated with the flour mixture.
In a separate bowl blend the egg and the buttermilk together with a whisk or fork.
Combine the dry and wet ingredients, and mix them together just until blended. Use a rubber spatula to slice into and turn the ingredients.
Turn the dough onto a floured surface, knead lightly, roll dough 1/2 to 3/4-inch thick and cut into rounds with a floured 2-inch biscuit cutter, carefully kneading and rerolling the scraps as necessary. Put on an ungreased baking sheet about an inch apart and brush with the slightly beaten egg white.
Bake 10-12 minutes or until golden.
Makes 15-18 rounds
chicken nuggets
1 16-oz pkg frozen California-style veggies, thawed out
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)
Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating
Crispy Coating Mix
recipe from More Make-A-Mix Cookery
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...
So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.
1 1/2 lbs ground chicken
1 tsp onion salt
Crispy Coating Mix (recipe to follow)
Thaw out your package of California-style veggies and blend in your blender. Mix veggies, chicken and onion salt together. Preheat your oven to 400 degrees. Grease your cookie sheet. Prepare your crispy coating
Crispy Coating Mix
recipe from More Make-A-Mix Cookery
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parley leaves, crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 2 months or freeze. Makes about 4 1/2 cups crispy coating mix...
So there are bunches of ways you could do this! This is the way we chose to do it:
First, put a layer of crumb mixture on the countertop or cutting board. Then, grab a handful of the chicken/veggie mixture and press it down onto the crumb mixture. Then sprinkle the chicken with more crumbs and press down into the meat to coat it. We used a pizza cutter to just cut bite-size squares (My mom and I didn't figure my dad would be impressed by fun shapes :) ) You could just make single chicken nuggets and press them each into the crumb mixture, or your could cut them into shapes with cookie cutters. Just do as you please! Now place the chicken nuggets on the prepared cookie sheet and bake them for 14-16 minutes in your preheated oven.
baked oatmeal
Apple Cinnamon Baked Oatmeal
2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large Granny Smith apple, peeled, cored, and diced
Optional Toppings:
Brown Sugar
Raisins
Dried Cranberries
Chopped almonds
1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.
Serves 4-6
2 cups old fashioned oats
1/4 cup light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups skim milk
1/2 cup applesauce
1 tablespoon melted butter
2 egg whites
1 teaspoon vanilla
1 large Granny Smith apple, peeled, cored, and diced
Optional Toppings:
Brown Sugar
Raisins
Dried Cranberries
Chopped almonds
1. Preheat oven to 350 degrees F. Coat an 8 by 8 baking dish with cooking spray and set aside.
2. In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt.
3. In a medium bowl, whisk together milk, applesauce, butter, egg whites, and vanilla. Pour wet ingredients over dry ingredients and stir until combined. Gently stir in diced apples. Pour oatmeal mixture into prepared pan.
4. Bake for 20 minutes or until oatmeal is golden brown and set. Remove from oven and serve warm. Add additional toppings to baked oatmeal, if desired.
Serves 4-6
Skinny Taco Dip
8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives,
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
banana nut pancakes
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray
Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray
Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter
broccoli and cheese soup
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
healthy peanut butter balls
1/2 cup creamy natural peanut butter (like Kremas)
1/2 cup honey
3/4 cup nonfat powdered milk
3/4 cup quick-cooking oats
Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 18 balls.
1/2 cup honey
3/4 cup nonfat powdered milk
3/4 cup quick-cooking oats
Combine all ingredients in a bowl; mix well. Using your hands, roll the dough into balls about the size of large gumballs. Place on a cookie sheet lined with wax paper, and refrigerate until set. Makes about 18 balls.
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