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Thursday, December 20, 2012

Fully Loaded Potato Skin Cakes

















Winter 2008
By: Michael Fagan
from LCBO Food and Drink
These cakes have all the flavor of potato skins and can be made ahead, perfect for a crowd.  Form and pan-fry the cakes ahead of time, then warm them for about 10 minutes in an oven preheated to 375F (190C) before serving. With or without a fork these are hard to stay away from once you start.

12 slices bacon
2 lb (1 kg) Yukon Gold potatoes, peeled and cubed
4 cloves garlic
1½ cups (375 mL) shredded old cheddar cheese
3 green onions, thinly sliced
Pepper to taste
1 egg, lightly beaten
⅓ cup (75 mL) all-purpose flour
⅓ cup (75 mL) vegetable oil (approximately)
Sour cream and salsa (optional)

1. Cook bacon in skillet over medium-high heat, turning occasionally, for about 8 minutes or until crispy. Drain on paper-towel-lined plate; set aside.
2. Place potatoes and garlic in large pot of cold water and bring to boil. Boil for about 20 minutes or until tender. Drain well and return to pot. Using potato masher, mash potatoes and garlic and let cool slightly.
3. Add cheese to pot and mash to combine. Crumble bacon and stir into potatoes.
4. Add green onions and pepper to taste. Add egg and flour and stir until smooth and thick.
5. Dust hands lightly with flour and, using ½ cup (125 mL) of mixture, form patties ½-inch (1- cm) thick and about 2-inches (5-cm) wide and place on parchment-paper-lined baking sheet.
6. Heat some of the oil in large nonstick skillet over medium-high heat and fry patties in batches, about 3 minutes per side, turning once gently with spatula or until golden and crispy. Place on paper-lined plate.
7. Arrange cakes on platter and serve with sour cream and salsa, if desired.

Serves 8 to 12

Grilled Seasoned Shrimp


















Taste of Home
A marinade using balsamic vinegar, lemon juice and Italian dressing boosts the flavor of these tender shrimp.  Diane Harrison of Mechanicsburg, Pennsylvania serves the delightful bites chilled .
SERVINGS: 4
CATEGORY: Appetizer
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. Grill: 5 min. + chilling
Ingredients:

1-1/2 pounds uncooked large shrimp
1 small red onion, sliced and separated into rings
1/4 cup prepared Italian salad dressing
2 green onions, chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
3 garlic cloves, minced
Salt and coarsely ground pepper to taste, optional
Directions:

Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill.

Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Cool; cover and refrigerate until chilled.

In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 4 servings.



Honey Mustard Dipping Sauce

1 cup


INGREDIENTS

1/2 cup cold water
1 teaspoon cornstarch
1/4 cup honey
2 tablespoons thinly sliced green onions
1 tablespoon lemon juice
4 teaspoons prepared Dijon-style mustard
1/4 teaspoon onion powder
DIRECTIONS

Place water in a medium saucepan, and mix in cornstarch to dissolve.
Stir in honey.  Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

Shrimp and Blue Cheese Dip

INGREDIENTS
(Nutrition)

1/4 cup mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1 (2.25 ounce) can sliced black olives, drained
1/4 cup sliced green onion
1 tablespoon olive oil
1/4 pound peeled and deveined small shrimp
2 ounces crumbled blue cheese


DIRECTIONS

In a bowl, mix mayonnaise, green chile peppers, black olives, and
green onion.
Heat the olive oil in a skillet over medium heat. Place shrimp in skillet and cook 2 to 5 minutes, until opaque. Stir in the mayonnaise mixture and continue cooking 2 to 5 minutes, until mixture has heated through. Remove skillet from heat. Gently fold in blue cheese.
Transfer dip to a serving bowl

Tropical Fruit Dip

1/4 cup sugar

1 1/2 teaspoons flour
1 egg -- lightly beaten
1/4 cup pineapple juice
2 tablespoons orange juice
2 1/4 teaspoons lemon juice
1 1/2 cups whipped topping
Assorted fresh fruit

In a small saucepan, combine the sugar and Flour.  Stir in egg and juices.  Cook and stir over low heat until mixture is thickened and reaches 160 degrees. Cover and refrigerate until Chilled. Just before serving, fold in whipped topping. Serve with fruit.

Source: "Taste Of Home Great American Cookout"

Yield: "1 3/4 cups

Wednesday, December 19, 2012

Bacon and Tomato Potato Skins


















Makes: 24 servings

Start to Finish: 45 mins

Ingredients

6 large baking potatoes
2 teaspoons cooking oil
1 teaspoon chili powder
Several Dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely chopped
2 tablespoons finely chopped green onion
4 ounces cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup)
1/2 cup dairy sour cream (optional)

Directions

1. Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate.  Micri-cook, uncovered, on 100 percent power (high) for 17 to 22 minutes or until almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or until tender.) Cool.

2. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

3. Bake in 450 degrees F. oven for 10 to 12 minutes or until cheese is melted and potato quarters are heated through. Serve with sour cream, if desired. Makes 24 servings.

From the Test Kitchen

Note Photographed with the potato skins are White Bean Dip with Toasted Potato Chips and 7-Layer Southwestern Dip. See www.bhg.com  for these recipes.

Nutrition Facts (Bacon and Tomato Potato Skins)
Servings Per Recipe 24,
Calories 70,
Protein (gm) 3,
Carbohydrate (gm) 9,
Fat, total (gm) 2,
Cholesterol (mg) 8,
Saturated fat (gm) 1,
Vitamin A (RE) 21,
Vitamin C (mg) 8,
Sodium (mg) 107,
Calcium (DV %) 30,
Iron (DV %) 0,
Percent Daily Values are based on a 2,000 calorie diet

bhg.com

Cucumber Dill Stuffed Cherry Tomatoes
















Prep Time 45 minutes

Start to Finish: 2 hrs. 45 min.
Servings: 24 appetizers

24 cherry tomatoes
1 pkg. (30oz) cream cheese, softened
2 tbsp. mayonnaise or salad dressing
¼ cup finely chopped seeded cucumber
1 tbsp. finely chopped green onions
2 tsp. chopped fresh or ¼ tsp. dried dill weed

1. Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8 inch shell, invert tomato shell onto paper towels to drain.

2. In small bowl, mix cream cheese and mayonnaise until blended.  Stir in cucumber, onions and dill until mixed.

3. Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hrs or up to 24 hrs before serving . Store in refrigerator.

Pecan Cheese Log recipe

2 pounds shredded Cheddar cheese

1 tablespoon minced garlic
16 ounces cream cheese, softened
3 1/2 cups pecan pieces, divided
Chili powder
Assorted crackers

Combine cheese, garlic and cream cheese in a bowl; mix well. Stir in 2 cups pecans.  Shape into 4 logs, 1 inch in diameter and 12 inches long. Chop remaining pecans. Roll each log in chili powder and chopped pecans. Wrap each long in wax paper and cover with foil.  Refrigerate overnight to blend flavors.

Slice in desired thickness and serve with crackers.

Makes 4 logs.

Spicy Marinated Mozzarella with Oregano and Capers


Offer with artichoke hearts, olives, and salami.
Servings: Makes 6 appetizer servings.

Ingredients

12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tablespoon minced fresh oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped
Preparation

Overlap cheese slices on medium platter.

Heat 2 tablespoons oil in small skillet over medium heat.  Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices

Turtle Cheesecake Ball recipe

2 (8 ounce) packages cream cheese

1 stick (1/2 cup) real butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners sugar
1 cup chopped pecans
1 cup miniature semisweet chips

Soften cream cheese and butter. Beat well and cream in brown sugar and confectioners sugar.  Add vanilla extract.  Fold in chips.  Refrigerate in a bowl for 3 hours.  Roll in chopped pecans.

To serve, pour caramel sauce over the top and add more chopped pecans. Serve with sliced apples, graham crackers or vanilla wafers.

Tuesday, December 18, 2012

Fruit 'n' Cheese Kabobs



















Taste of Home's Holiday and Celebrations Cookbook
The home economist is our test kitchen came up with this colorful combination.  It's a simple, nutritious snack that's a snap to put together much to the delight of busy holiday cooks!

SERVINGS: 36
CATEGORY: Appetizer
TIME: Prep/Total Time: 20 min.

Ingredients:

1 block (1 pound) Colby-Monterey Jack cheese
1 block (1 pound) cheddar cheese
1 block (1 pound) baby Swiss cheese
1 fresh pineapple, peeled and cut into 2-inch chunks
1 to 2 pounds seedless green or red grapes
3 pints strawberries

Directions:

Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers.  Serve immediately. Yield: about 3 dozen.

Hot Sausage Dip















3 cups
Ingredients

1 lb sausage
1 (8 ounce) package cream cheese
16 ounces sour cream
1 green pepper, chopped fine
1 tomato, chopped
1 can green chilies, diced
1 onion, chopped fine

Directions

1. Fry sausage until well done.

2. Put into crock pot with all other ingredients and cook on high for about 30 minutes, and then turn on low to keep warm.

3. Serve with tortilla chips while hot.

Potato Cheese Balls

1/2 c. grated American cheese

Salt to taste
2 c. cooked mashed potatoes
1/2 c. bread crumbs
1 egg, beaten
1 tbsp. milk
Combine cheese, salt and potatoes; form into balls.  Roll in bread crumbs; dip in egg blend with milk. Place on baking sheet. Bake at 450 degrees for 15 minutes.

Yield: 6 servings.

Ranch Rice Cheese Ball


8 ounces cream cheese, softened
1 cup finely grated cheddar cheese
1/2 cup sour cream
2 Tablespoons chopped green onions
1-1/2 cups cooked rice
2-ounce jar chopped pimento, drained
1-ounce pkg. Ranch salad dressing mix
1/2 cup chopped pecans
In large bowl, combine cream cheese and sour cream until blended. Stir in cooked rice and dressing mix.

Add cheese, onions and pimento.  Shape into a ball and roll in chopped pecans.

Refrigerate several hours for flavors to blend. Serve with assorted snack crackers.

Smoked Rib-Eye and Goat Cheese Empanadas

This is a terrific make-ahead appetizer.  The steak must be coated with the spice rub and chilled overnight before grilling, then the empanadas can be assembled completely one day before baking.
Servings: Makes about 18.

Ingredients

Steak
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried ancho chile powder
1 teaspoon dried chipotle chile powder
1 16-ounce rib-eye steak (about 1 1/4 inches thick)
2 cups hickory or mesquite wood chips, soaked in water 1 hour, drained
1 9-inch-diameter disposable aluminum foil pan

3 tablespoons olive oil
1 medium white onion, chopped
1 large green bell pepper, chopped
3 tablespoons tomato paste
2 tablespoons chopped fresh parsley
Crust
4 cups all purpose flour
2 teaspoons paprika
1 teaspoon salt
1 cup lard, room temperature
1/2 cup (or more) room-temperature water

1 4- to 5-ounce log soft fresh goat cheese
2 eggs, beaten to blend (for glaze)
Preparation

For steak filling:

Mix first 6 ingredients in small bowl.  Rub spice mixture all over both sides of steak.  Chill overnight.

Prepare barbecue (medium-high heat). Place drained wood chips in aluminum foil pan; place pan directly atop coals on barbecue.  When chips begin to smoke, sprinkle steak with salt and pepper.  Grill steak about 6 minutes per side for rare. Cool slightly. Trim and discard any fat from steak, then finely chop steak.
Heat oil in large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until tender, about 8 minutes.  Add chopped steak and tomato paste; saute 3 minutes.  Stir in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)


For crust:

Blend flour, paprika, and salt in processor. Add lard by tablespoonfuls to processor. Using on/off turns, cut in until coarse meal forms. Add 1/2 cup water; process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball.  Divide dough in half; flatten each half into disk.  Wrap each disk in plastic; let stand at room temperature 30 minutes.
Oil 2 large baking sheets. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Using 4-inch-diameter plate or bowl as guide, cut out rounds.  Place 1 rounded tablespoon steak filling in center of each dough round.  Top filling on each with scant 1 teaspoon goat cheese. Brush dough edges with egg glaze. Fold dough over filling, enclosing filling. Using fork, seal crust edges. Transfer empanadas to prepared sheets. Repeat with second dough disk, remaining filling, and cheese. Gather and reroll dough scraps and cut out additional rounds until all dough is used. (Can be made 1 day ahead. Cover empanadas and remaining egg glaze separately and chill.)
Preheat oven to 375°F. Brush empanadas with remaining egg glaze. Bake empanadas until crust is golden, about 28 minutes. Transfer to plates

Monday, December 17, 2012

Chocolate- Raspberry Muffins

















FROM Cookies, Brownies, Muffins and More


This is a lovely combination of raspberries bathed in chocolate.

Ingredients

Serves: 12 Prep: 15min
Cook: 15min
Total: 35min

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup vegetable oil
1 egg
1 cup raspberries

Directions

1. Preheat the oven to 400°F. Grease a 12-cup muffin pan.

2. In a medium bowl, combine the flour, cocoa powder, baking powder, cinnamon, baking soda, and salt.

3. In a large bowl, stir together the buttermilk, oil, and egg ungil well-blended.  Stir in the flour mixture until just combined.  Do not overmix.  Gently fold in the raspberries.

4. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.

Nutritional Facts per serving
CALORIES 119.2 CAL
FAT 5.7 G
SATURATED FAT 1.1 G
CHOLESTEROL 18.2 MG
SODIUM 233 MG
CARBOHYDRATES 15.2 G
TOTAL SUGARS 1.3 G
DIETARY FIBER 1.8 G
PROTEIN 3.1 G

Toasted Pecan Cookies

















FROM Cookies, Brownies, Muffins and More


Thin and crisp, these cookies make for surefire after-dinner winners.  Toasting the pecans, a native American nut , heightens their rich, buttery flavor.

Ingredients

Serves: 36 Prep: 10min
Cook: 8min
Total: 20min

1/2 cup pecans, toasted and finely chopped
3 tablespoons pecans, toasted and finely chopped
1 cup rolled oats
1 cup packed brown sugar
2 tablespoons unbleached all-purpose flour
3 tablespoons butter, melted
1 egg
1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.

2. In a medium bowl, combien 1/2 cup of the pecans, the oats, brown sugar, and flour.

3. In a large bowl, combine the butter, egg, and vanilla extract.  Add the pecan mixture and stir until well-combined.

4. Drop by teaspoonfuls about 2" apart onto the prepared baking sheets.  Top each cookie with 1/4 teaspoon pecans.  Bake for 8 minutes, or until the edges are lightly browned. Cool on a rack for 2 minutes. Slide the parchment paper off the baking sheet. Peel off the cookies and place on the rack to cool completely.Peel off the paper

Nutritional Facts per serving
CALORIES 59.9 CAL
FAT 2.9 G
SATURATED FAT 0.8 G
CHOLESTEROL 8.4 MG
SODIUM 4.5 MG
CARBOHYDRATES 8.1 G
TOTAL SUGARS 6.1 G
DIETARY FIBER 0.5 G
PROTEIN 0.8 G

Foxon Ginger Cookies

FROM The Church Supper Cookbook


Topics: Rice and Grains , Cookie , Dairy Free , American , Buffet , Baked

These crisp cookies are more like what we think of today as gingersnaps.  You can make a fine Icebox Cake by stacking layers of whipped cream between the cookies and chilling for several hours.

Ingredients

Serves: 7 dozen Prep: 1hr 10min
Cook: 1hr 0min
Total: 2hr 10min

1 cup shortening
1 cup sugar
1 egg
1 cup molasses
4 cups flour add to shopping list
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger

Directions

1. Cream shortening and sugar. Add egg and mix well.  Beat in molasses. Then combine flour, baking soda, salt, and ginger, and stir into molasses mixture. Then combine flour, baking soda, salt, and ginger, and stir into molasses mixture. Roll thin, cut out, and bake on ungreased cookie sheet at 350°F for 10 minutes.

Nutritional Facts per serving
CALORIES 47.9 CAL
FAT 2.5 G
SATURATED FAT 0.6 G
CHOLESTEROL 2.5 MG
SODIUM 31.2 MG
CARBOHYDRATES 6.4 G
TOTAL SUGARS 4.6 G
DIETARY FIBER 0 G
PROTEIN 0.2 G

Frittata With Smoked Salmon And Scallions

FROM Flat Belly Diet


Topics: Egg , Breakfast , Dairy Free , Cancer Prevention , Italian , Christmas

Ingredients

Serves: 6 Prep: 10min
Cook: 15min
Total: 25min

2 teaspoons extra virgin olive oil
6 scallions (whites and 2" of green), trimmed and coarsely chopped
6 egg whites
4 eggs
1 1/2 teaspoons chopped fresh tarragon
1/4 cup cold water
1/2 teaspoon salt
freshly ground black pepper
2 ounces thinly sliced smoked salmon, cut into 1/2"-wide pieces
3/4 cup black olive tapenade

Directions

1. Preheat the oven to 350°F. Heat a heavy 8" ovenproof skillet over medium heat for 1 minute. Add the olive oil and scallions and saute, stirring, or until soft.

2. In a medium bowl, whisk together the egg whites, eggs, tarragon, water and salt.  Season with the black pepper. Pour the mixture into the pan and lay salmon pieces on top. Cook, stirring periodically, for about 2 minutes or until partially set.

3. Transfer to the oven and roast for about 6 to 8 minutes, or until firm, golden, and puffed. Remove. Use a spatula to release frittata from the pan. Gently slide the frittata onto a warm serving platter. Spread 2 tablespoons of the tapenade on each plate, and place a slice of frittata on top.

Nutritional Facts per serving
CALORIES 189.4 CAL
FAT 14.9 G
SATURATED FAT 2.2 G
CHOLESTEROL 141 MG
SODIUM 461.2 MG
CARBOHYDRATES 1.1 G
TOTAL SUGARS 0.6 G
DIETARY FIBER 0.1 G
PROTEIN 10.7 G

Pumpkin- Carrot Snack Bars

FROM Prevention's The Sugar Solution Cookbook


You can do more with pumpkins than carve Halloween jack-o'-lanterns.  They have a delicate flavor and are loaded with fiber.  Topped with a sprinkling of nuts, they're the perfect treat.

Ingredients

Serves: 16 Prep: 15min
Cook: 22min
Total: 37min

1 cup canned solid-pack pumpkin
1 cup shredded carrot
1/2 cup sugar
1/3 cup dried cranberries or raisins, chopped
1/4 cup canola oil
2 large eggs
1 cup whole grain pastry flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shelled pumpkin seeds or chopped walnuts

Directions

1. Preheat the oven to 350°F. Coat a 13" x 9" x 2" baking pan with cooking spray.

2. In a large bowl, combine the pumpkin, carrot, sugar, cranberries or raisins, oil, and eggs. Stir until well blended. Add the flour, baking powder, cinnamon, baking soda, and salt. Mix until blended.

3. Pour the batter into the prepared pan and spread evenly.  Sprinkle with the pumpkin seeds or walnuts, if using. Bake for 22 to 25 minutes, or until the top springs back when pressed lightly. Cool completely in the pan on a rack.

Nutritional Facts per serving
CALORIES 100.9 CAL
FAT 4.3 G
SATURATED FAT 0.5 G
CHOLESTEROL 26.4 MG
SODIUM 115.5 MG
CARBOHYDRATES 14.8 G
TOTAL SUGARS 8.8 G
DIETARY FIBER 1.4 G
PROTEIN 1.8 G

Sunday, December 16, 2012

Herb Roasted Potato Medley


















This Recipe is From: Prevention


All potatoes are good sources of vitamin C and fiber, but purple potatoes offer a dose of anthocyanins, which may help protect against hear disease and diabetes.

Ingredients

Serves: 6 Prep: 5min
Cook: 25min
Total: 35min

2 lb baby potato mix (purple, red creamers, white creamers)
1 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp salt
1/4 tsp freshly ground black pepper

Directions

1. PREHEAT oven to 425°F. Coat large baking sheet with cooking spray.

2. COMBINE all ingredients in large bowl and toss well. Arrange potatoes in single layer on baking sheet.  Roast, turning occasionally, until lightly browned and tender, 23 to 25 minutes.

Nutritional Facts per serving
CALORIES 146.2 CAL
FAT 2.4 G
SATURATED FAT 0.3 G
CHOLESTEROL 0 MG
SODIUM 396.6 MG
CARBOHYDRATES 26.8 G
TOTAL SUGARS 0 G
DIETARY FIBER 1.9 G
PROTEIN 3.6 G

http://recipes.menshealth.com

Ice Cream Sandwiches




















FROM Cook This, Not That!


Food should be fun. If you ever want to encourage a child to learn the importance of feeding him-or herself well, this is the first lesson you need to impart. And what better way to do it than by setting up an ice cream sandwich station? Keep the cookies small and thin, the ice cream light (preferably Breyers All Natural), and the toppings relatively healthy (more fruits and nuts than candy and marshmallows) and you can create a vast array of 200-calorie sandwiches.  Our favorite combination?  Genevas and coffee ice cream layered with banana slices and crusted in pistachios.  The damage?  Just 220 calories.

Ingredients

Serves: 1 Prep: 2min
Cook: 0min
Total: 32min

Ice cream
graham crackers
Pepperidge Farm cookies (Chessmen and Genevas work best)
Ginger snaps
sliced bananas
sliced strawberries
maraschino cherries
Chopped nuts (walnuts, pecans, pistachios)
Dark chocolate sauce (optional)

Directions

1. Allow the ice cream to soften on the counter for about 10 minutes. In the meantime, lay out your ingredients of choice on the counter, on plates, or in individual bowls. Allow people to construct their own sandwiches, layering cookies with fruit and ice cream, then rolling the sides of the sandwiches in crushed nuts. If you're looking to gild the lily, drizzle a bit of chocolate syrup over the top.

2. Make them quickly, as the ice cream will melt, and arrange on a baking sheet.  Place the sandwiches in the freezer for 20 to 30 minutes to firm up, then dig in.

Recipe Notes The darker the sauce, the less sugar and the more antioxidants it contains.

Nutritional Facts per serving
CALORIES 197.3 CAL
FAT 12.2 G
SATURATED FAT 3.1 G
CHOLESTEROL 14.5 MG
SODIUM 111.3 MG
CARBOHYDRATES 20 G
TOTAL SUGARS 11.6 G
DIETARY FIBER 1.4 G
PROTEIN 3.8 G

Five- Spice Pecan Pork

FROM Flat Belly Diet! Diabetes


Ingredients

Serves: 4 Prep: 10min
Cook: 20min
Total: 35min

1 pound pork tenderloin, trimmed of all visible fat
2 teaspoons five-spice powder (see note)
1/4 teaspoon salt + pinch of salt
2 teaspoons trans-free margarine
3 large granny smith apples, cored and sliced in 1/2" wedges
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup water

Directions

1. Cut the tenderloin in half to create two equal pieces. Rub the spice powder and 1/4 teaspoon salt over all sides of each piece.

2. Melt 1 teaspoon of the margarine in a small nonstick skillet over medium-high heat.  Add the meat and cook, turning as needed, for about 4 minutes, or until browned on all sides. Cover and continue to cook, turning occasionally, for about 12 minutes, or until a thermometer inserted in the center reaches 155°F and the juices run clear. Remove and let stand for 5 minutes. Cut each piece into 6 medallions.

3. Meanwhile, combine the apples, cranberries, remaining teaspoon of margarine, the pecans, water, and the remaining pinch of salt in a heavy skillet set over medium-high heat. Cook, shaking the pan occasionally, until the liquid has almost evaporated and the apples soften. Serve with the pork medallions.

Recipe Notes MAKE IT A FLAT BELLY DIET MEAL: Serve with 1/2 cup steamed brown rice (109). Five-spice powder is a Chinese seasoning mixture comprised of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Look for it in the spice section of the supermarket.

Nutritional Facts per serving
CALORIES 331.5 CAL
FAT 15.3 G
SATURATED FAT 2.2 G
CHOLESTEROL 73.7 MG
SODIUM 227.1 MG
CARBOHYDRATES 25.9 G
TOTAL SUGARS 18.2 G
DIETARY FIBER 4 G
PROTEIN 25.4 G

Roasted Dijon Pork with Baked Apple

FROM Prevention


Ingredients

Serves: 4 Prep: 4min
Cook: 20min
Total: 24min

4 (4 5 oz each) thinly sliced, center cut boneless pork loin chops
2 tbsp dijon mustard
1/2 C unsweetened applesauce
16 golden delicious apple slices (1/4" thick)

Directions

1. Preheat oven to 375°F. Place pork in baking dish. Spread top of pork with mustard, then applesauce.  Coat apple slices with butter flavored cooking spray, then place 4 slices on top of each pork chop. Bake 20 minutes. Season with salt and pepper, if desired.



Nutritional Facts per serving
CALORIES 233.9 CAL
FAT 11.6 G
SATURATED FAT 4.1 G
CHOLESTEROL 59 MG
SODIUM 585.1 MG
CARBOHYDRATES 10.8 G
TOTAL SUGARS 7.7 G
DIETARY FIBER 1.8 G
PROTEIN 21.9 G

Swedish Apple Pie

FROM The Church Supper Cookbook


Apples with a crunchy topping instead of a pie crust.

Ingredients

Serves: 8 Prep: 25min
Cook: 45min
Total: 1hr 10min

7 medium apples, peeled, cored, and sliced
1 tablespoon sugar
1 cup sugar
1 tablespoon cinnamon add to shopping list
3/4 cup melted butter
1 cup flour
1 egg, beaten
1 1/2 cups chopped nuts (any kind)
pinch of salt

Directions

1. Fill 9" pie pan two-thirds full of apple slices. Sprinkle with 1 tablespoon sugar and cinnamon. In medium bowl, combine butter,
In medium bowl, combine butter, remaining 1 cup sugar, flour, egg, nuts, and salt.  Spread over apples in pan to cover. Bake at 350°F for 45 minutes, or until golden brown.

Nutritional Facts per serving
CALORIES 518.7 CAL
FAT 32.3 G
SATURATED FAT 12.4 G
CHOLESTEROL 71.6 MG
SODIUM 150.1 MG
CARBOHYDRATES 56.5 G
TOTAL SUGARS 38.6 G
DIETARY FIBER 3.8 G
PROTEIN 6.3 G

Saturday, December 15, 2012

Healthy Whole Wheat Chocolate Chip Cookies


















FROM Prevention's Decadent Desserts for Diabetics


Ingredients

Serves: 40 Prep: 15min
Cook: 12min
Total: 27min

2 1/4 cups whole grain pastry flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, at room temperature
2 ounces reduced-fat cream cheese, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
1 large egg white
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.

2. In a medium bowl, mix the flour, cornstarch, baking soda, and salt.

3. Place the butter and cream cheese in a large bowl. Using an electric mixer on medium speed, beat for 1 minute, or until smooth.  Beat in the granulated sugar and brown sugar until light and creamy.  Beat in the egg, egg white, and vanilla.

4. Reduce the mixer speed to low. Add the flour mixture in 2 batches, beating just until combined. Stir in the chocolate chips.  Drop the dough by rounded teaspoons about 1/2" apart onto the prepared baking sheets.

5. Bake 1 sheet at a time for 9 to 12 minutes, or until golden. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.

Nutritional Facts per serving
CALORIES 82.8 CAL
FAT 2.5 G
SATURATED FAT 1.5 G
CHOLESTEROL 9.1 MG
SODIUM 78 MG
CARBOHYDRATES 14.5 G
TOTAL SUGARS 9.5 G
DIETARY FIBER 0.7 G
PROTEIN 1.2 G

Rosemary Chicken with Vegetables
















Ingredients


Serves: 4 Prep: 10min
Cook: 1hr 10min
Total: 1hr 20min

1 teaspoon extra-virgin olive oil
2 potatoes, peeled and cut into cubes
1 can (14 ounces) no-salt chicken broth
4 boneless, skinless chicken breasts, rinsed, dried, and trimmed of fat
12 grape or cherry tomatoes
1 handful fresh green beans, trimmed of stems
1 yellow onion, finely chopped
1 rib celery, finely chopped
1/4 cup dry white wine
juice of 1/2 lemon
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried or fresh parsley
1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 450°F. In a 13" x 9" baking dish, combine the oil and potatoes. Toss to lightly coat the potatoes with oil. Bake for 15 minutes, or until the potatoes are slightly browned.

2. Add the broth, chicken, tomatoes, beans, onion, celery, wine, and lemon juice.  Sprinkle with the sage, rosemary, parsley, and pepper.

3. Cover with foil and bake for 40 minutes.

4. Uncover and bake for 10 to 15 minutes longer, or until a thermometer inserted in the thickest portion of the chicken registers 160°F and the juices run clear.

Nutritional Facts per serving
CALORIES 251.7 CAL
FAT 3.5 G
SATURATED FAT 0.8 G
CHOLESTEROL 68.4 MG
SODIUM 120.9 MG
CARBOHYDRATES 22.2 G
TOTAL SUGARS 5 G
DIETARY FIBER 3.9 G
PROTEIN 32.6 G

Banana- Honey Muffins

FROM Eat Up Slim Down Annual Recipes 2005
Ingredients

Serves: 12 Prep: 12min
Cook: 18min
Total: 40min

1 cup whole wheat flour or whole grain pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
dash of ground nutmeg
2 eggs, lightly beaten
1 cup mashed banana (about 2 bananas)
1/2 cup unsweetened applesauce
1/3 cup honey
1/2 cup dark raisins or chopped walnuts

Alternate To make muffins with evenly rounded tops, fill standard-size muffins cups no more two-thirds full.  If using large or jumbo muffin cups, fill each cup three-quarters full.

Directions

1. Preheat the oven to 375°F. Generously coat a 12-cup muffin pan with cooking spray.

2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, and nutmeg.

3. In another large bowl, combine the eggs, banana, applesauce, and honey. With an electric mixer on medium speed, beat for about 1 minute, or until smooth.  Add the flour mixture and stir until just moistened.  Do not overmix. Fold in the raisins or walnuts, then evenly divide the batter among the prepared muffin cups.

4. Bake for 15 to 18 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 10 minutes before serving.

Nutritional Facts per serving
CALORIES 133.5 CAL
FAT 1.2 G
SATURATED FAT 0.3 G
CHOLESTEROL 35.3 MG
SODIUM 167 MG
CARBOHYDRATES 29.5 G
TOTAL SUGARS 14.8 G
DIETARY FIBER 2.2 G
PROTEIN 3.4 G

Chocolate Covered Banana Pops

Ellie Krieger, All rights

reserved

4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped lightly salted peanuts
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids),
chopped

Peel, then cut each banana in half crosswise and insert a craft stick
into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.
Place the peanuts in a shallow dish or on a plate. Melt the chocolate
in the top of a double boiler over slightly simmering water, over the
lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a
tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper.  Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

Classic Meatballs

FROM The Church Supper Cookbook


This excellent recipe covers just about any need you'll ever have for meatballs!

Ingredients

Serves: 8 Prep: 30min
Cook: 30min
Total: 1hr 0min

1 1/2 cups bread crumbs, soaked in 3/4 cup milk or tomato juice, or 1 1/2 cups dry stuffing mix, soaked in 3 cups liquid
2 eggs, beaten
1 large onion, chopped and sauteed in 2 tablespoons butter
2 pounds ground beef, or 1 pound beef, 1/2 pound ground pork, and 1/2 pound ground veal
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter

OPTIONAL ADDITIONS (USE ONLY 1 PER BATCH):

4 tablespoons grated parmesan cheese with 1 tablespoon mixed italian seasoning
1 cup applesauce with 1/2 teaspoon nutmeg, mace, or allspice
2 tablespoons steaksauce or worcestershire sauce

Directions

1. Mix soaked bread crumbs or stuffing mix, eggs, and onion in large bowl.  Mixture will be runny. Mix in all the ground meat, salt, pepper, and any optional addition you choose to use.  If mixture is too stuff, add a little more liquid until manageable. Roll into small meatballs, using about 1 rounded teaspoon of meat for each Swedish meatball, or 1 rounded tablespoon for Italian meatballs.  Saute meatballs in butter in large frying pan, turning frequently to brown evenly and to keep meatballs rounded. (It will probably take 3 full pans to use up all the meat. It makes a lot, but you will be amazed how fast they disappear.) Lift out meatballs carefully when done and do next panful in the same butter, especially if you are going to freeze them.

2. If you want to freeze raw meatballs, paper plates work well as a base, but be careful not to freeze them in a lump-they'll be almost impossible to get apart. Put raw meatballs in a bull'seye pattern on the plate, slip into a freezer bag or cover with plastic wrap, and freeze. Makes 48 small meatballs.

Nutritional Facts per serving
CALORIES 349.9 CAL
FAT 17.3 G
SATURATED FAT 9 G
CHOLESTEROL 148 MG
SODIUM 892.4 MG
CARBOHYDRATES 17.5 G
TOTAL SUGARS 3.2 G
DIETARY FIBER 1.3 G
PROTEIN 29.6 G

Friday, December 14, 2012

Chocolate Bliss Cookies













FROM Prevention


Get your chocolate fix with these tiny little indulgences.  Though rich in flavor, these cookies are made with absolutely zero fat.

Ingredients

Serves: 24 Prep: 20min
Cook: 40min
Total: 1hr 0min

Cookies
1/2 C unsweetened cocoa powder
pinch of salt
1/2 C sugar, divided
3 lg egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
1 tbsp confectioners' sugar

Directions

1. Preheat oven to 300°F. Line 2 baking sheets with foil.

2. In small bowl, sift together cocoa, salt, and 1/4cup of the sugar.

3. In a large bowl, with electric mixer at medium low speed, beat egg whites and cream of tartar until soft peaks form.  Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form.  Fold in cocoa mixture and vanilla extract.

4. Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners' sugar.

Nutritional Facts per serving
CALORIES 24.2 CAL
FAT 0.3 G
SATURATED FAT 0.1 G
CHOLESTEROL 0 MG
SODIUM 13.4 MG
CARBOHYDRATES 5.5 G
TOTAL SUGARS 4.6 G
DIETARY FIBER 0.6 G
PROTEIN 0.8 G

Heartland Pork, Potato, and Apple Bake
















FROM Homemade In Half the Time


This dinner is as versatile as it is easy.  Golden Delicious is a good choice for the apples, or use Granny Smith for more tartness.  As for the potatoes, other seasoning mixes of frozen oven-roast potatoes will work fine.

Ingredients

Serves: 6 Prep: 5min
Cook: 55min
Total: 1hr 0min

1 1/4 pounds premarinated peppercorn pork tenderloin
1 pound (4 cups) frozen French onion oven-roast potatoes
1 cup chunky unsweetened applesauce
2 apples, cored, cut into walnut-size chunks
2 tablespoons stone-ground mustard

Alternate Cool the Heartland Pork, Potato, and Apple Bake completely. Store in an airtight container. Refrigerate. To reheat, place one serving on a microwaveable plate.  Cove with waxed paper.  Microwave on medium power for 2 minutes, then on high power for 1 minute. Let stand for 1 minute. Make ahead for the refrigerator: Assemble the Hearland Pork, Potato, and Apple Bake. Cover tightly with plastic wrap. refrigerate for up to 3 days. Remove the plastic wrap before baking according to the recipe directions.

Directions

1. Preheat the oven to 375°F. Coat a 17" x 11" baking pan or other large shallow baking pan with cooking spray.

2. Place the pork, potatoes, applesauce, and apples in the pan.  Toss to coat with the applesauce. Clear a diagonal strip in the center of the pan. Place the pork in the cleared space.

3. Bake for about 45 minutes, or until a thermometer inserted into the center of the pork reaches 155°F and the juices run clear. Remove the pork to a cutting board. Let stand for 10 minutes.

4. Cut the pork into thin slices. Stir the mustard into the potato-apple mixture.

Nutritional Facts per serving
CALORIES 268.6 CAL
FAT 7.3 G
SATURATED FAT 1.9 G
CHOLESTEROL 61.4 MG
SODIUM 150.8 MG
CARBOHYDRATES 30.5 G
TOTAL SUGARS 9.1 G
DIETARY FIBER 3.2 G
PROTEIN 22.1 G

Breakfast Bread Pudding

FROM Prevention's Health Guaranteed Cookbook


You'll never guess that this custardy pudding has less than a gram of fat per serving.  Vary the pudding according to the dried fruit that you use.  Apples, apricots, cherries, cranberries, figs, peaches, pears, and prunes are delicious options.

Ingredients

Serves: 8 Prep: 12min
Cook: 1hr 3min
Total: 1hr 15min

2 cups evaporated skim milk
1 cup fat-free egg substitute
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 cup chopped mixed dried fruit
1/3 cup currants
4 cups cubed multigrain bread, lightly toasted

Directions

1. Preheat the oven to 350�F. Coat a 11/ 2-quart baking dish with nostick spray.

2. In a large bowl, whisk together the evaporated milk, egg substitute, sugar, vanilla, cinnamon, dried fruit, and currants. Add the bread cubes and stir to coat. Transfer to the baking dish, making sure that the dried fruit is evenly distributed.

3. Bake for 1 hour, or until puffed and a knife inserted in the center of the pudding comes out clean. Serve warm.
Bake for 1 hour, or until puffed and a knife inserted in the center of the pudding comes out clean. Serve warm.
Recipe Tips The pudding can be covered with plastic and stored in the refrigerator for up to 3 days. You can use any slightly stale bread, bagels, or hamburger buns for bread pudding. Store your leftover bread in the freezer until needed.

Nutritional Facts per serving
CALORIES 204.6 CAL
FAT 1.8 G
SATURATED FAT 0.4 G
CHOLESTEROL 2.9 MG
SODIUM 220.3 MG
CARBOHYDRATES 38.4 G
TOTAL SUGARS 30.9 G
DIETARY FIBER 1.9 G
PROTEIN 10.7 G

Deli Wrap

FROM Flat Belly Diet


Ingredients

Serves: 1 Prep: 4min
Cook: 0min
Total: 4min

4 ounces organic deli turkey slices
1/4 cup hummus add to shopping list
2 tablespoons pine nuts

Directions

1. Using turkey slices as wraps, spread each slice with hummus, top with pine nuts and rolls.

Nutritional Facts per serving
CALORIES 313.7 CAL
FAT 13.7 G
SATURATED FAT 1.8 G
CHOLESTEROL 48.8 MG
SODIUM 1440.5 MG
CARBOHYDRATES 22.4 G
TOTAL SUGARS 4.4 G
DIETARY FIBER 11.7 G
PROTEIN 25.6 G

Lean Turkey Chili

This Recipe is From: Men's Health


Ingredients

Serves: 1 Prep: 6min
Cook: 40min
Total: 46min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested.  Please also consider scalingup or down cooking containers as needed.

1/2 onion
2 cloves garlic
1 tbsp mixed herbs
1 tsp olive oil
4 oz ground turkey
2 tomatoes, diced
2 C pinto beans
1 C button mushrooms
2 bay leaves
dash of black pepper
1 tbsp paprika
2 chili peppers, chopped

Directions

1. In a pan, saute the onion, garlic, and herbs in the olive oil for 5 minutes.  Place the turke in the pan and saute for 10 minutes.  Add the tomatoes, beans, and mushrooms and let the mixture simmer for another 5 minutes. Finally, add the bay leaves, black pepper, paprika, and chili peppers. Let it all simmer for 20 minutes. Remove the bay leaves. If you can bear the wait, let it sit for a day: It tastes even better the next day.

Recipe Notes If you're worried about the "rumblings" later from the beans, buy canned beans, rinse them well in a colander, and puree them in a blender or food processor with a little water. It'll break down the fiber and carbohydrates often associated with gas.

Nutritional Facts per serving
CALORIES 734.1 CAL
FAT 18.9 G
SATURATED FAT 4.2 G
CHOLESTEROL 89.6 MG
SODIUM 1540.3 MG
CARBOHYDRATES 96.8 G
TOTAL SUGARS 13.4 G
DIETARY FIBER 28.4 G
PROTEIN 49.5 G

Thursday, December 13, 2012

Apple- Cranberry Crisp

















FROM Prevention's Decadent Desserts for Diabetics


Ingredients

Serves: 8 Prep: 5min
Cook: 30min
Total: 45min

3 large empire, jonagold, gala, or granny smith apples, cored and sliced into 1/4" wedges
1/2 cup dried cranberries
3 tablespoons frozen apple juice concentrate, thawed
1 tablespoon granulated sugar
3/4 cup old-fashioned rolled oats
1/3 cup whole grain pastry flour
1/4 cup packed dark brown sugar
3 tablespoons chilled butter, cut into small pieces
1/8 teaspoon salt
1/8 teaspoon ground allspice

Alternate Dried fruits add a nice sweetness to baked goods while also adding the nuritional benefits of vitamins, minerals, and fiber. Besides the classic dried fruits such as prunes, figs, and apricots, look for dried cherries, blueberries, and strawberries to liven up dishes. They are all interchangeable in recipes--so use what's on hand at the time.

Directions

1. Preheat the oven to 425°F. Coat a 9" x 9" baking dish with cooking spray.

2. In a large bowl, mix the apples, cranberries, apple juice concentrate and granulated sugar.  Place in the prepared baking dish.

3. In a medium bowl, combine the oats, flour, brown sugar, butter, salt, and allspice. Mix with your fingers to form crumbs.  Sprinkle over the apple mixture.

4. Cover with foil and bake for 20 minutes, or until the mixture is bubbly and the apples are tender. Uncover and bake for 5 to 10 minutes, or until the topping is lightly browned. Cool on a rack for at least 10 minutes before serving.

Nutritional Facts per serving
CALORIES 159 CAL
FAT 3.6 G
SATURATED FAT 1.9 G
CHOLESTEROL 7.6 MG
SODIUM 61.4 MG
CARBOHYDRATES 31.4 G
TOTAL SUGARS 20 G
DIETARY FIBER 3.5 G
PROTEIN 2.1 G

Low- Carb Peanut Butter Cookies














FROM Eat Up Slim Down Annual Recipes 2006


This recipe is low-carb, so it satisfies m y sweet tooth without other, more sugary products.

Ingredients

Serves: 14 Prep: 12min
Cook: 12min
Total: 24min

1 cup low-carb peanut butter
1 cup Splenda Sugar Blend for Baking add to shopping list
1 egg

Directions

1. Preheat the oven to 350°F. Coat a baking sheet with cooking spray.

2. In a large bowl, combine the peanut butter, Splenda, and egg. Roll the dough into tablespoon-size balls, and place them on the prepared baking sheet. Use a fork to press the balls flat, making a criss-cross pattern on the tops. Bake for 12 minutes.

Nutritional Facts per serving
CALORIES 143.4 CAL
FAT 7.2 G
SATURATED FAT 1.3 G
CHOLESTEROL 15.1 MG
SODIUM 73.6 MG
CARBOHYDRATES 20.6 G
TOTAL SUGARS 1.2 G
DIETARY FIBER 1.1 G
PROTEIN 5.6 G

Butterscotch Pudding


FROM The Diabetes DTour Diet -- Free Preview


Topics: Dairy , Dessert , MH Low Fat , Diabetes , American , Christmas

Ingredients

Serves: 4 Prep: 5min
Cook: 5min
Total: 10min

2 tablespoons nonfat dry milk
1 1/2 tablespoons cornstarch
1/4 cup splenda brown sugar blend
1 can (12 ounces) fat-free evaporated milk
1 omega-3-enriched egg, beaten
1/2 teaspoon vanilla extract
fat-free whipped topping

Directions

1. Whisk the dry milk, cornstarch, and sweetener in a saucepan.  While whisking consantly, gradually add the evaporated milk and egg.  Set the pan over medium-high heat. Cook, whisking constantly, for 5 minutes or until thickened. Remove from the heat.

2. Whisk in the vanilla extract. Cool to room temperature and then store in an airtight container in the refrigerator for up to 3 days. Just before serving, top each serving with a dollop of whipped topping.

Nutritional Facts per serving
CALORIES 157.7 CAL
FAT 1.5 G
SATURATED FAT 0.5 G
CHOLESTEROL 60.4 MG
SODIUM 141.9 MG
CARBOHYDRATES 27 G
TOTAL SUGARS 21.9 G
DIETARY FIBER 0 G
PROTEIN 9.5 G


Spicy Olive And Turkey Pita Sandwich

FROM Flat Belly Diet! Cookbook -- Free Preview


Taste how an ordinary turkey sandwich becomes instantly extraordinary with a hearty topping of spicy olive salad.  When using olives, it's important to watch the sodium content of your ingredients.  Boar's Head and Applegate Farms are two good sources of lower-sodium turkey breast.

Ingredients

Serves: 2 Prep: 10min
Cook: 0min
Total: 10min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author tested.  Please also consider scaling up or down cooking containers as needed.

10 pitted green pimientostuffed olives, chopped
10 pitted black olives, chopped
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
1/8 teaspoon red-pepper flakes
1 whole wheat (6" diameter) pita, halved crosswise
4 ounces deli-sliced lower-sodium turkey breast
1/2 cup mixed greens

Directions

1. Combine the green and black olives, vinegar, oil, and red-pepper flakes in a small bowl.

2. Fill each pita half with 2 ounces turkey breast, 1/4 cup greens, and half of the olive mixture.

Nutritional Facts per serving
CALORIES 200.2 CAL
FAT 8.5 G
SATURATED FAT 1.1 G
CHOLESTEROL 20.3 MG
SODIUM 1254.1 MG
CARBOHYDRATES 15.9 G
TOTAL SUGARS 0.9 G
DIETARY FIBER 3.3 G
PROTEIN 15.3 G

Turkey Sliders

FROM Flat Belly Diet! Cookbook


Looking for a burger fix?  This recipe gives you not one but two juicy little burgers to enjoy. While the avocado serves as the key MUFA ingredients, feel free to add other fat-free toppings such as sliced onion or pickled hot peppers, if you like.

Ingredients

Serves: 4 Prep: 10min
Cook: 10min
Total: 20min

1 egg white, beaten
1/2 small red onion, minced
1/4 cup minced fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 pound extra-lean ground turkey breast (99% fat-free)
8 whole wheat dinner rolls, cut in half
4 leaves lettuce, halved
2 plum tomatoes, each cut into 4 slices
1 avocado, sliced

Directions

1. Whisk together the egg white, onion, cilantro, cumin, and salt in  a medium bowl. Add the turkey and mix just until blended. Shape into 8 burgers, about 3" each.

2. Heat a skillet coated with cooking spray over medium heat. Cook the burgers, turning once, for 6 minutes or until well browned and a thermometer inserted in the thickest portion registers 165°F.

3. Place the bottoms of 2 dinner rolls on 4 plates. Top with 1 piece of lettuce and 1 tomato slice. Place 1 burger on each and top with the avocado and the top of the roll.

Nutritional Facts per serving
CALORIES 347.7 CAL
FAT 9.8 G
SATURATED FAT 1.3 G
CHOLESTEROL 45 MG
SODIUM 502.2 MG
CARBOHYDRATES 34.9 G
TOTAL SUGARS 6.6 G
DIETARY FIBER 7.6 G
PROTEIN 35.2 G

Wednesday, December 12, 2012

Breakfast Bowl- of- Oatmeal Cookies



















"I wanted a way to have a daily bowl of oatmeal that was portable.  You can make thse in the morning and snack on them in the car or at our desk, and they're quite filling." --Kris


FROM Eat Up Slim Down Annual Recipes 2010

Ingredients

Serves: 8 Prep: 10min
Cook: 10min
Total: 25min

1 cup rolled oats
1/3 cup no-carb protein powder
1/2 teaspoon ground cinnamon
1/4 cup packed brown sugar Pinch of salt (optional)
1/2 cup raisins
1 tablespoon trans-free margarine, softened
1/4 teaspoon vanilla extract
1 large egg, lightly beaten
2 tablespoons 1% milk

Directions

1. Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

2. Stir together the oats, protein powder, cinnamon, brown sugar, salt, raisins, and margarine in a medium bowl. Stir in the vanilla and egg. Add the milk and stir with a large spoon until the mixture sticks together to form a dough. Add more milk, a tablespoon at a time, if necessary, until the dough is just sticky.

3. Scoop 2 tablespoons of the dough and roll by hand into a ball. Place on the baking sheet and press flat to 1/4" thick. Repeat, making 8 large cookies.

4. Bake for 10 to 12 minutes or until the cookies are dry and lightly browned. Cool on a rack for 5 minutes before removing from the baking sheet

Nutritional Facts per serving
CALORIES 138.6 CAL
FAT 3.2 G
SATURATED FAT 0.6 G
CHOLESTEROL 28.7 MG
SODIUM 58 MG
CARBOHYDRATES 21.4 G
TOTAL SUGARS 12.7 G
DIETARY FIBER 1.5 G
PROTEIN 6.7 G

Hummus VII


















This Recipe is From: Cook This Not That!


This punchy puree of chickpeas (aka garbanzo beans), garlic, and olive oil is beloved across much of the Middle East--and increasingly, in restaurants and homes across this country. That's a good thing, since you'd be hard pressed to find a better condiment for dipping (with pitas or fresh vegetables) or spreading. Tahini is a paste made from sesame seeds that tastes a lot like peanut butter; if you can't find any in your local markets, smooth, unsweetened peanut butter will sub in a pinch.

Ingredients

Serves: 8 Prep: 7min
Cook: 0min
Total: 7min

1 can (16 oz) chickpeas, rinsed and drained
2 tbsp tahini
1 clove garlic, chopped
1/4 tsp ground cumin
juice of 1 lemon add to shopping list
1/4 cup olive oil
salt and black pepper to taste

Directions

1. Place the chickpeas, tahini, garlic, cumin, and lemon juice in a food processor and pulse a few times. With the motor running, drizzle in the olive oil until a smooth paste forms. Season with salt and pepper

Nutritional Facts per serving
CALORIES 146.6 CAL
FAT 9.6 G
SATURATED FAT 1.3 G
CHOLESTEROL 0 MG
SODIUM 169.3 MG
CARBOHYDRATES 12.7 G
TOTAL SUGARS 0.1 G
DIETARY FIBER 2.4 G
PROTEIN 3.2 G

Roasted Herbed New Potatoes

FROM Prevention


Topics: Vegetable , Side Dishes , Low GI , Cancer Prevention , American , Christmas

Potatoes are called "new" when they're harvested young and small before they reach maturity.  The skins are extra thin and are generally left on.  You can substitute red bliss or fingerling potatoes.

Ingredients

Serves: 6 Prep: 20min
Cook: 30min
Total: 50min

2 pounds new potatoes, halved or quartered
1 tablespoon olive or canola oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1 teaspoon salt
1/4 teaspoon black pepper

Directions

1. Preheat the oven to 400°F.

2. Toss together the potatoes, oil, thyme, oregano, salt, and pepper in a medium bowl.

3. Arrange in a single layer on a nonstick or foil-lined baking sheet. Roast for 30 minutes, turning occasionally with a metal spatula, until browned and tender.

Nutritional Facts per serving
CALORIES 125.3 CAL
FAT 2.4 G
SATURATED FAT 0.4 G
CHOLESTEROL 0 MG
SODIUM 396.8 MG
CARBOHYDRATES 24 G
TOTAL SUGARS 1.7 G
DIETARY FIBER 3.7 G
PROTEIN 2.6 G

Stuffed Dried Plums

FROM Flat Belly Diet! Cookbook


Topics: Cheese , Dessert , Low GI , American , Christmas , No Cook

Dried plums, also known as prunes, offer the perfect chewy sweetness to complemetn the sour lemon flavor of the filling and pack a serious amount of fiber in every bite.  But take note:  These little gems are for serious lemon-lovers only.

Ingredients

Serves: 4 Prep: 25min
Cook: 0min
Total: 25min

1/2 cup slivered almonds, toasted
4 ounces goat cheese
1 tablespoon freshly squeezed lemon juice added to shopping list
1/2 teaspoon freshly grated lemon zest
32 pitted dried plums

Directions

1. Combine the almonds, cheese, lemon juice, and lemon zest in a food processor fitted with a metal blade.  Process until smooth.

2. Cut a slit in each plum with a small sharp knife. Spoon about 1 teaspoon of the almond mixture into each plum.

Nutritional Facts per serving
CALORIES 343.6 CAL
FAT 15.6 G
SATURATED FAT 6.4 G
CHOLESTEROL 22.4 MG
SODIUM 147.5 MG
CARBOHYDRATES 46.7 G
TOTAL SUGARS 27.1 G
DIETARY FIBER 6.4 G
PROTEIN 10.5 G

Walnut Meringue Pie

FROM Eat Up Slim Down Annual Recipes 2006


Topics: Beans and Legumes , Pie , Shellfish Free , American , Christmas , Baked

This pie is low fat, and a small piece is satisfying.  I make it for holidays and parties.  If I have just a samll piece, I'm happy and do not crave other, more fattening desserts.

Ingredients

Serves: 8 Prep: 15min
Cook: 30min
Total: 45min

20 reduced-fat Ritz crackers, finely ground
1 cup walnuts, finely ground
3 egg whites, at room temperature
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 container (8 ounces) fat-free whipped topping
1/4 walnut halves

Directions

1. Preheat the oven to 350°F. Coat a 9" pie plate with cooking spray.

2. Place the crackers in a resealable plastic bag and crush them with a rolling pin. Place the walnuts in the work bowl of a food processor and pulse for 1 minute, or until finely ground.

3. In a mixing bowl, use an electric mixer on medium speed to beat the egg whites for 2 minutes, or until soft peaks form.  Gradually add the sugar and baking powder. Continue beating for about 3 minutes, or until stiff peaks form. Gently fold in the vanilla.

4. Fold in the crackers and walnuts. Pour the mixture into the pie plate, and bake for 30 minutes. Let the pie cool.

5. A well will form in the middle of the pie when it cools.  Fill it with the whipped topping and garnish with the walnuts halves.