Recipe Here
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Monday, November 23, 2009
Crescent Rolls
Don't these look great! The biggest thing I learned from this recipe is to spread softened butter on the dough circle before slicing into pizza slices.
Recipe Here
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Recipe Here
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Sausage Stuffing
Sausage Cornbread Dressing
2 1/2 C water
1 C brown rice
1 box cornbread dressing (will have two pouches inside, use both)
1 package Jimmie Dean Sausage (I use regular)
1 1/2 C celery, chopped
1 C onion, chopped
1/2 C butter
2 1/2 C chicken broth
Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook) Brown sausage. Saute celery and onions in butter. Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth.
Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees. Remove cover and bake for 15 additional minutes allowing top to brown and crisp up.
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Parsnip Muffins
- Prep Time:
- 35 min
- Inactive Prep Time:
- 15 min
- Cook Time:
- 25 min
- Level:
- Easy
- Serves:
- 12 muffins
Ingredients
- 1-ounce sliced almonds
- Nonstick spray
- 8 1/2 ounces all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 whole eggs
- 3/4 cup plain whole milk yogurt
- 1/4 cup vegetable oil
- 8 ounces sugar
- 10 ounces grated parsnips
Directions
Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
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Saturday, November 21, 2009
Friday, November 20, 2009
Kitchen and Baking Tips
Run cold water over bacon before placing in the pan to fry and the bacon won't shrink as much.
Substitute club soda for the water or milk called for in your complete pancake mix. Your pancakes will come out light and fluffy!
When serving your guests chocolate chip cookies, heat in the microwave for a few seconds. The chips will be "melty" and your cookies will taste freshly baked.
To prevent salt from "caking" in your shaker, add a little dry rice.
Add a teaspoon of vinegar to your cake mix. It will improve the texture and moistness and you won't taste the vinegar in the cake.
Don't pour out that leftover sweet pickle juice! Thinly slice onions cucumbers and colorful bell peppers and allow them to soak in the juice for a few days. It will make a wonderful treat on your grilled burgers.
When soaking your beans for cooking, add a couple of teaspoons of baking soda. This will greatly reduce the flatulance caused by beans.
Toothpaste removes the "onion smell" from your hands.
For a refreshing twist to your ice tea, serve with frozen ice cubes made from cranberry juice or lemonade.
For a fun twist on your birthday cake, use fruit flavored lifesaver candies as "candle holders" on your birthday cake.
Did you accidentally pour grease down your sink? Mix dishwashing liquid with a pan of boiling water to clear your drain.
Before frying potatoes, allow them to soak in cold water for about an hour. Your potatoes will fry up crispier.
Did you know that 1 large marshmallow is equivelant to 10 miniature marshmallows?
To soften butter for spreading, heat a glass or pottery bowl in the microwave before company comes and turn the bowl upside down over the butter.
If your cake or quick bread recipe calls for greasing and flouring the pan, try keeping a box of white or vanilla cake mix on hand and use that in place of the flour. Your cakes and quick breads won't have a "floury" taste.
If you use glass baking dishes, turn the oven temperature down by 25 degrees. This will save you from overbaking or burning.
If your cake recipe calls for drained, canned pineapple in its own juice, then reserve the drained juice and use it in place of the water that's called for in the recipe.
Always "fluff" your flour with a whisk before measuring for cookies and cakes. This will make measuring more accurate and your baked goods will come out just right!
For "homemade Pam cooking spray," fill a spray bottle with vegetable oil.
To keep brown sugar soft, place in a Zip Lock freezer bag immediately after opening the box. "Squeeze" all the air out of the bag and then seal. It will remain soft for months and months!
When making Rice Krispy bars or other "sticky" treats, run your hands under cold water first. The marshmallow won't stick to your hands. You can also spray your hands with Pam.
If you marinate your beef in red wine, it will be very tender. The alcohol will "cook out" when grilling. Save the leftover wine by freezing it in an ice cube tray. After it's frozen, place the cubes in a Zip Lock freezer bag for future cooking use.
Before baking your cookies, cover and refrigerate the dough for about an hour or two. Your cookies will come out evenly golden brown. If making "monster cookies," scoop the refrigerated dough with an ice cream scoop and flatten a little with the palm of your hand.
For quick and easy donuts, buy a can of biscuits then separate. Use a floured bottle cap to "cut" the centers out. Fry in hot oil (About 350°) and drain on paper towels. While still warm, toss biscuits into cinnamon-sugar mixture.
When cooling your quick breads after baking, place the loaves on a wire rack. "Soggy bottoms" are created when the quick bread is left to cool in the pan.
Do you have trouble with weebles in your kitchen? Store your flour in the freezer.
Want a quick and easy way to slice mushrooms or strawberries? Use an egg slicer!
For a wonderful flakey pie crust, always use ice water. Replace 1 teaspoon of the ice water with 1 teaspoon of vinegar.
For a yummy twist on your banana bread, add a can of drained pineapple in it's own juice. This will make the bread very moist!
For moist baked chicken, soak in buttermilk first.
When making fudge, line your pans with aluminum foil, leaving some hanging over the edge of the pan. You can remove the fudge by simply picking up both ends of the foil. Cut your fudge into squares. No messy pan! I love the new Reynolds Release foil!
To prevent boiled eggs from "cracking," always make sure the eggs are at room temperature before placing them in the pot. Use regular tap water with a little salt and slowly simmer. Never boil!
When slicing boiled eggs, dip your knife into cold water first. This will prevent the yolk from sticking to the knife.
To easily peel garlic, place it in the microwave for about 10-15 seconds. The skin will easily slip off.
When boiling corn, add sugar in place of salt. Your corn will taste delicious and won't toughen the corn like salt will.
To remove all those "strings" after husking the corn, wet a paper towel and rub downwards on the ear of corn.
Citrus fruit tip: The heavier the fruit, the juicier and sweeter it will be. Always "weigh" citrus fruits in your hand before buying.
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Substitute club soda for the water or milk called for in your complete pancake mix. Your pancakes will come out light and fluffy!
When serving your guests chocolate chip cookies, heat in the microwave for a few seconds. The chips will be "melty" and your cookies will taste freshly baked.
To prevent salt from "caking" in your shaker, add a little dry rice.
Add a teaspoon of vinegar to your cake mix. It will improve the texture and moistness and you won't taste the vinegar in the cake.
Don't pour out that leftover sweet pickle juice! Thinly slice onions cucumbers and colorful bell peppers and allow them to soak in the juice for a few days. It will make a wonderful treat on your grilled burgers.
When soaking your beans for cooking, add a couple of teaspoons of baking soda. This will greatly reduce the flatulance caused by beans.
Toothpaste removes the "onion smell" from your hands.
For a refreshing twist to your ice tea, serve with frozen ice cubes made from cranberry juice or lemonade.
For a fun twist on your birthday cake, use fruit flavored lifesaver candies as "candle holders" on your birthday cake.
Did you accidentally pour grease down your sink? Mix dishwashing liquid with a pan of boiling water to clear your drain.
Before frying potatoes, allow them to soak in cold water for about an hour. Your potatoes will fry up crispier.
Did you know that 1 large marshmallow is equivelant to 10 miniature marshmallows?
To soften butter for spreading, heat a glass or pottery bowl in the microwave before company comes and turn the bowl upside down over the butter.
If your cake or quick bread recipe calls for greasing and flouring the pan, try keeping a box of white or vanilla cake mix on hand and use that in place of the flour. Your cakes and quick breads won't have a "floury" taste.
If you use glass baking dishes, turn the oven temperature down by 25 degrees. This will save you from overbaking or burning.
If your cake recipe calls for drained, canned pineapple in its own juice, then reserve the drained juice and use it in place of the water that's called for in the recipe.
Always "fluff" your flour with a whisk before measuring for cookies and cakes. This will make measuring more accurate and your baked goods will come out just right!
For "homemade Pam cooking spray," fill a spray bottle with vegetable oil.
To keep brown sugar soft, place in a Zip Lock freezer bag immediately after opening the box. "Squeeze" all the air out of the bag and then seal. It will remain soft for months and months!
When making Rice Krispy bars or other "sticky" treats, run your hands under cold water first. The marshmallow won't stick to your hands. You can also spray your hands with Pam.
If you marinate your beef in red wine, it will be very tender. The alcohol will "cook out" when grilling. Save the leftover wine by freezing it in an ice cube tray. After it's frozen, place the cubes in a Zip Lock freezer bag for future cooking use.
Before baking your cookies, cover and refrigerate the dough for about an hour or two. Your cookies will come out evenly golden brown. If making "monster cookies," scoop the refrigerated dough with an ice cream scoop and flatten a little with the palm of your hand.
For quick and easy donuts, buy a can of biscuits then separate. Use a floured bottle cap to "cut" the centers out. Fry in hot oil (About 350°) and drain on paper towels. While still warm, toss biscuits into cinnamon-sugar mixture.
When cooling your quick breads after baking, place the loaves on a wire rack. "Soggy bottoms" are created when the quick bread is left to cool in the pan.
Do you have trouble with weebles in your kitchen? Store your flour in the freezer.
Want a quick and easy way to slice mushrooms or strawberries? Use an egg slicer!
For a wonderful flakey pie crust, always use ice water. Replace 1 teaspoon of the ice water with 1 teaspoon of vinegar.
For a yummy twist on your banana bread, add a can of drained pineapple in it's own juice. This will make the bread very moist!
For moist baked chicken, soak in buttermilk first.
When making fudge, line your pans with aluminum foil, leaving some hanging over the edge of the pan. You can remove the fudge by simply picking up both ends of the foil. Cut your fudge into squares. No messy pan! I love the new Reynolds Release foil!
To prevent boiled eggs from "cracking," always make sure the eggs are at room temperature before placing them in the pot. Use regular tap water with a little salt and slowly simmer. Never boil!
When slicing boiled eggs, dip your knife into cold water first. This will prevent the yolk from sticking to the knife.
To easily peel garlic, place it in the microwave for about 10-15 seconds. The skin will easily slip off.
When boiling corn, add sugar in place of salt. Your corn will taste delicious and won't toughen the corn like salt will.
To remove all those "strings" after husking the corn, wet a paper towel and rub downwards on the ear of corn.
Citrus fruit tip: The heavier the fruit, the juicier and sweeter it will be. Always "weigh" citrus fruits in your hand before buying.
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Thursday, November 19, 2009
Bread baked in a paper bowl
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Sunday, November 15, 2009
Pumpkin Spiced Cream Cheese Breakfast Rolls
I would be on a diet! These look amazing.... I've definately got to give it a try... Visit pickypalate for more pictures to drool over!
Pumpkin Spiced Cream Cheese Breakfast Rolls
2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.
2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.
Frosting
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.
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Friday, November 13, 2009
A Cookbook Giveaway!
An awesome giveaway from Home Based Mom -- if you haven't visited her site yet, it's a must! Talk about a muli talented lady. Some people amaze me with all they do!
Another site to visit is the Pioneer Woman Cooks - for incredible humor, stunning photography and delicious food recipes! And that is what Home Based Mom is giving away... her new cookbook!
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Another site to visit is the Pioneer Woman Cooks - for incredible humor, stunning photography and delicious food recipes! And that is what Home Based Mom is giving away... her new cookbook!
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Banana Milk Cake
From Poof Happy Home
She says:
My aunts and Mom only knew that my grandmother mixed Sugar and Milk together and boiled it on the stove until all the sugar was dissolved and somewhat thickened. Then this Sweet Sticky Syrup was poured down into the cake layersby poking them with a knife to open up small slits for the sweet stuff to run down into. Then More Milky Syrup was poured over the entire layer that covered it as itdrizzled down the outside edges. This cake was made with a Cake Box Mix…Yellow Layers… For the Sweet Milk Mixture she used about a Cup of Sugar and stirred in about one and a half cups of milk. Yes, I know, YOU want the exact measurements, right. Sorry, this is how my grandmother cooked. A pinch of this and a Dash of that..!!! We added bananas on top and between the layers. Of course you can add Your Favorite Fruit or be creative with these Yummy Sticky Layers of Cake and dream up your own concoction.
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Easy & Delicious Chicken Noodle Soup
A recipe from MeckMom -- she says it takes only 30 minutes -- looks pretty basic, but I like the addition of the herbs and I've got to give those noodles a try! (From Walmart in the pasta aisle)
Ingredients:
10 cups water
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste
10 cubes of chicken boullion (canned chicken stock works too but it’s a little more expensive)
1 tsp or so of McCormicks Herb Chicken Seasoning (garlic & herb flavor)
3/4 cup chopped yellow onion
2 cups peeled carrots, chopped
2 cups chopped celery
1/2 lb. extra wide homestyle noodles (I like Das Dutchman Essenhaus – you can find them in the pasta aisle of WalMart)
3 boneless, skinless chicken breasts
Salt to taste (I like ground sea salt)
Ground pepper to taste
Directions:
1. Chop onions, carrots and celery (I usually save myself a little time by doing this steps while the kids are at school. I chop everything, throw it all in a big ziploc bag and then stick it in the fridge until dinnertime).
2. Pour water into large soup pot and heat on high. Once it reaches a rolling boil add the bouillon cubes, stir until dissolved. It should look like this…
3. Turn the burner down to medium and add in the McCormick’s seasoning (if you can’t find this particular brand, just use any chicken seasoning that has a garlic & herb flavor). I don’t really measure it, I just shake it into the pot until the top of the broth is lightly covered.
4. Add in the onions, carrots and celery and let simmer for about 5 minutes. It should look like this…
5. Add in the noodles (you’ll need about half the package) and stir. Allow pot to simmer for 15 minutes stirring occasionally.
5. Add in the whole chicken breasts and let simmer for about 5 minutes.
6. Pull out the cooked chicken breasts and seperate them into large chunks with two forks (you could chop them if you’re in a hurry, but I like the texture of the big hunks of torn chicken).
7. Add the chicken back into the pot and simmer for a few more minutes (or until your noodles are cooked through). Add salt and pepper to taste.
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Honey Wheat Bread
She says....
"I tried out and adapted several different wheat bread recipes and finally settled on this one for three basic reasons. 1 – It’s made entirely from food storage ingredients (no refrigerated items needed). 2 – The finished product is good for sandwiches or toast. 3 – It freezes really well so I can make four loaves in one batch and have enough to last the entire week.
This recipe uses both wheat and bread flour. If you like your bread more dense, you’ll want to increase your wheat flour. If you prefer it fluffy, reduce your wheat flour and add a bit more bread flour. I make mine in my Bosch mixer, if you’re using a KitchenAid you might want to half the recipe. I’m not sure how much dough those machines can handle.
Ingredients
4 cups warm water (110 degrees or so)
1 Tbsp sugar
2 Tbsp active dry yeast
1 Tbsp sugar
2 Tbsp active dry yeast
2/3 cup sugar
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)
2/3 cup vegetable oil
2/3 cup honey
4 tsp salt
6-8 cups wheat flour
4-6 cups bread flour (you can use all purpose too)
Directions
- Add the tablespoon of sugar to the warm water and then add the yeast and let it sit for 5 minutes
- Meanwhile, add 2/3 cup sugar to mixing bowl. Next add oil and then honey (use the same mixing cup – the oil residue will help the honey slip out easily). Add salt and yeast mixture (it should be foamy) and blend lightly.
- Add wheat flour one cup at a time and mix well. I don’t really measure, I just keep adding wheat flour until the dough is thick, sticks to the beaters and starts to look like this…
- Change to a dough hook attachment. Add bread flour to the mixture half a cup at a time until it cleans the sides of the bowl and is no longer sticky to the touch. Increase motor speed and “knead” the dough for 6 minutes or so (you could also do it by hand on the counter – just increase the time to 10-15 minutes). Continue to dust with flour as needed. It will look something like this…
- Turn your oven to it’s lowest temperature (I use my warm setting) and move the rack down to a low position. Grab a large bowl and coat it lightly with oil. With floured hands, form a smooth and elastic ball with the dough and drop it in the bowl. Flip dough ball once to coat the entire surface of the with oil. Cover the bowl completely with plastic wrap. It should look something like this…
- Turn your oven off, then place the bowl in warm oven (if you can’t touch your hand to the inside of the door, it’s too hot – open the door to allow it to cool). Let it rise until doubled (about 45 minutes). It should look something like this when it’s finished…
- Lightly grease 4 standard size bread pans (I prefer glass because it’s easy to see when the bread has cooked through by checking the browning on the bottom). Punch down the dough. Divide it into four even chunks. Shape the sections into loaves by tucking the dough under itself. Place the sections in the pans and return them to the warm oven (you may want to warm it up again – just be sure to turn it off before you put the loaves in).
- Let the loaves rise until they double in size or are about 1-2 inches taller than the pans (about 30 minutes).
- Pull loaves out of the oven and preheat to 365. Place loaves back in the oven and bake for 25 to 30 minutes. If your loaves start to brown too quickly, cover the tops with aluminum foil (I use a disposable oven liner because it’s faster and easier to work with).
- Once your bread is cooked through, take pans out of the oven and place finished loaves on cooling racks. Allow the loaves to cool for about 10 minutes before slicing (5 minutes if the smell of fresh baked bread is making your stomach growl and you can’t stand to wait any longer).
Doesn’t that look delicious? Just wait until you cut yourself a thick slice in the morning and slather it with strawberry freezer jam. It’s great way to kick off your day. I promise, once you get the hang of making this each week, you’re family will never want to go back to store-bought again
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Monday, November 2, 2009
Herbed Oatmeal Bread
From Home Based Mom:
Herbed Oatmeal Bread
2 C water
1 C rolled oats
3 Tbsp butter
3 3/4 to 4 3/4 C all-purpose flour
1/4 C sugar
2 tsp salt
2 pkg. Active dry yeast
1 egg
Herb Butter
1 Tbsp grated Parmesan cheese
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp garlic powder
6 Tbsp butter, melted
Bring water to a boil in a medium saucepan; stir in rolled oats. Remove from heat; stir in 3 tablespoons butter. Cool to 120 to 130 degrees F.
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. Add rolled oats mixture and egg; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in an additional 1 3/4 cups to 1 1/2 cups flour to form stiff dough. Continue to mix the dough until smooth and elastic – about 5 minutes. Cover with a towel and let rest for 15 minutes.
Grease 13 x 9-inch pan. *Punch down dough several times to remove all air bubbles. Press into greased pan. Using very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 95 degrees F) until light and doubled in size, about 45 minutes.
Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough
In small bowl, combine Parmesan cheese, basil, oregano and garlic powder; mix well. Set aside. Spoon 4 tablespoon of the butter over cut dough.
Bake at 375 degrees F for 15 minutes. Brush remaining 2 tablespoons butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.
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Monday, September 28, 2009
Tuesday, September 22, 2009
Liza's CornBread
Albers yellow cornmeal ½ cup
1 ½ c flour
2/3 c sugar
1 tbsp baking powder
½ tsp salt
1 ¼ c milk
2 large eggs
1/3 c vegetable oil
3 tbsp melted butter
Mix dry ingredients. Add wet ingredients and blend. Pour into muffin tins or cast iron skillet with hot oil.
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Liza's Ground Beef Recipe
GROUND BEEF RECIPE:
2 lbs ground beef sautéed with onion, 1 tsp garlic, salt and pepper. Drain then peel and grate 1 potato into mixure. Add 1 cup water. Simmer 3-5 minutes. For taco meat—add taco seasoning and 1 can Herdez salsa verdea. You can leave out the potato for taco meat.
½-1 lb ground beef
Chili beans in their sauce—3 big cans or 5 small cans (great value or western family)
1 can drained kidney beans
1 can Herdez salsa verde
1 can diced petite tomatoes
Mix together and simmer.
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Wednesday, June 17, 2009
Thursday, June 11, 2009
Sour Cream Enchiladas
Prepared by Jennifer Cassar
Ingredients:
4 or 5 boneless, skinless chicken breasts
1 can Cream of Chicken Soup (10 3/4 oz)
4 medium cans diced chili's
1 15oz Sour Cream
1 large block Pepper Jack Cheese
2 Cups Fiesta Blend Shredded Cheese
10 flour tortillas
1 Tbsp. Cummin Seasoning
1 small yellow onion (optional)
1/2 cup skim milk
1 Tbsp Garlic Salt ( to boil chicken in)
Preheat oven to 350. Boil chicken breasts in water and garlic salt. Shred cooked chicken and sprinkle with Cummin seasoning. In a medium sauce pan, mix chili's, cream of chicken soup & sour cream. Gradually add milk to thin the mixture. Simmer on low heat. Layer each tortilla with 1 tbsp. of the soup mixture, shredded pepper jack cheese and chicken. Roll and place in single file rows in a 13 x 9 inch baking dish. Use the remaining soup mixture to cover the tops of the tortillas. Top with shredded fiesta blend cheese and bake covered for 35 min. Remove from heat and cool 5 min. before serving.
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Banana Nut Pancakes -- in a Bag!
Prepared by Heidi Diller, RD Albertsons Nutritionist
www.albertsons.com
(Recipe courtesy of California Raisins)
Serves 6
INGREDIENTS:
Pancakes
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Maple Raisin Topping
1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon
PROCEDURE:
Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.
For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.
Nutrition Facts per serving: Calories 380 (8% from fat); Fat 3.5g ;
Cholesterol 0mg; Protein 10g; Carbohydrates 81g; Fiber 8g; Iron 3mg; Sodium 370mg; Calcium 229mg
Monday, June 8, 2009
Manadarin Orange Chicken
Marinade:
3 T frozen oj concentrate, thawed
3 T lower sodium soy sauce
1 T freshly minced garlic
1 T hot sesame oil
1 T chili garlic sauce or chili paste
3/4 C canned unsweetened mandarin oj in juice
6 trimmed chicken breast (4 oz each)
Marinade chicken for at least 6 hours or overnight.
Bake in preheated 400 oven in 11 x 7 glass dish covered in foil for 25-30 minutes.
183 cal, 27 protein, 7 carb, 4 fat,
source: biggest loser family cookbook
source: biggest loser family cookbook
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Bananas and Cream English Muffin
1/2 light muligrain or ww english muffin (8g fiber like Thomas), toasted
1 1/2 ts light cream cheese
1/2 med banana, cut in slices
pinch of cinnamon
95 cal, 4 prot, 20 carb, 2 fat, 5 fiber
source: biggest loser family cookbook
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English Muffin Melt
1 light mulitgrain or ww english muffin (8 grams fiber per muffin -- like Thomas'), halved and toasted
1 oz (1/2 c )finely shredded Cabots 75% light cheddar cheese
2 (1/3 " thick) slices beefsteak tomato
Top muffin halves with cheese then tomato slice. Broil in preheated oven until cheese is bubbly.
serves 1
168 cal, 15 protien, 26 carb, 4 fat, 8 fiber
source: biggest loser family cookbook
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Strawberry Breakfast Banana Split
1 1/2 Ts ff sugar free hot fudge
1 small banana peeled and halved
1/2 C ff, sugar free vanilla yogurt
1/3 C chopped fresh strawberries
1 T hi fiber lo sugar cereal like grape nuts
Heat fudge (micro or double boiler)
Arrange banana halves in small dish . Top with yogurt in middle then strawberries and cereal. Drizzle fudge over top.
serves 1
195 cal, 5 protien, 46 carb, >1 fat, 5 fiber
source: biggest loser family cookbook
Cherry Pineapple Smoothie
1/2 C frozen unsweetened "sweet" cherries
1/2 C frozen pineapple chunks
1/2 C frozen mango cubes
1/2 C ff milk
1/4 C ff, sugar free vanilla yogurt
1 tsp honey
Blend until smooth - serves 1
232 cal, 9 protein, 51 carb, >1 fat, 5 fiber
Subtly Strawberry Oatmeal
1 C water
pinch of salt
1/2 c old fashioned oats
1/2 tsp vanilla
1 1/2 T 100% fruit strawberry preserves
Bring water and salt to boil, add oats, reduce to medium heat and cook stirring occassionally for 5-7 min. Stir in vanillar. Cover,removed from heat and let sit 5 minutes. Stir in preserves and serve.
226 cal, 7 protien, 42 carb, 3g fat, 4g fiber
Source: Biggest Loser Cookbook
Banana Cream of Wheat
4 C water
1/8 tsp salt
3/4 C uncooked original (2 1/1 min) Cream of Wheat
1 C mashed ripe banana (about 2 small)
1 tsp cinnamon
8 packets splenda
4 T crunch hi fiber, low sugar cereal (like Grape Nuts)
Bring water and salt to a boil. Add Cream of Wheat, stirring constantly until well blended. Return to boil and reduce heat to low. Simmer, stirring constantly for 2-3 minutes or until thickened. Remove from heat, add remaining except top with crunchy cereal.
204 calories, 4 protein, 46 carb, >0 fat, 4 fiber
