Wednesday, May 28, 2008
I have wanted to bake since starting my healthy eating plan. I decided that this was a good place to start. I changed up the recipe a bit. I thought they were good and my husband liked them because they were not too sweet. I would recommend spraying the muffin tins with cooking spray instead of putting them in liners because mine stuck to the liners.
Low Fat Blueberry Muffins
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup non-fat milk
2 tbsp canola oil (I used Smart Balance)
1 large egg, lightly beaten (I used egg substitute)
1 cup blueberries (I used dried that were soaked in boiling water for 15 minutes , then drained)
Preparation:Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. In a small bowl, combine milk, canola oil and egg.
Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full and bake 18-20 minutes until golden. Cool on wire rack.
Makes 12 muffins.
Per Muffin: Calories 137, Calories from Fat 26, Total Fat 2.9g (Sat 0.3g), Cholesterol 18mg, Sodium 159mg, Carbohydrate 24.3g, Fiber 0.9g, Protein 3.5g
Tuesday, May 27, 2008
This was last night's dinner. DH actually cooked(he never cooks) the corn dish. He found it in a vegetable gardening book I got at the library. It was actually very good. The pasta is a dish that I came up with on my own. The zucchini/yellow squash is just roasted but oh so good.
I don't measure any of my ingredients for this. I just put in how much we want.
Chicken (boneless, skinless breasts)
Onions (sliced and cut into quarters)
Salt, Pepper, and Garlic Salt to Taste
Grated Parmesan Cheese
Fat Free Half and Half
8-10 oz Whole Wheat Pasta (I used regular last night)
Bring pot to boil. Add pasta. Heat olive oil in pan. Add chicken. Cook for a bit. Add onion, garlic and mushrooms. Once cooked pour in fat free half and half with a little flour to thicken it up. Let it come to a simmer and let it cook until at the consistency you like. Add seasoning and parmesan cheese. Drain pasta and add to sauce. Toss and enjoy.
Corn Maque Choux
1 T butter
1 large onion, roughly chopped
1 green pepper, seeded and diced (we used an orange one)
4 cups corn, cooked and stripped from the cob (we used frozen)
1/2 tsp tabasco sauce (we use more)
Salt and pepper
Cayenne pepper to taste
Heat the butter in a heavy pan and saute the onion until softened. Add the pepper and continue cooking 3-4 minutes. Toss in the corn and the remaining ingredients and, over a low heat, simmer for 10 minutes. Adjust the seasoning and serve.
Saturday, May 24, 2008
I used my ice cream maker for the first time this weekend. It was so easy. I would love to make the real stuff but my husband and I need to eat healthy. This was good. I think I may make a few changes next time. I may try fat free half and half instead of milk and I would add more fruit and not puree all of it.
Fat Free Peach Frozen Yogurt
Makes: about 2 quarts
1 (16-ounce) container plain fat-free yogurt
2 cups pureed fresh or frozen peaches (I used strawberries as well)
1 (14-ounce) can Eagle Brand Fat Free Sweetened Condensed Skimmed Milk (not evaporated milk)
1 cup skim milk
2 tablespoons vanilla extract
Combine all of the ingredients and add to ice cream maker. Freeze according to directions for your ice cream maker. Store in airtight container.
Friday, May 23, 2008
Thursday, May 22, 2008
Wednesday, May 21, 2008
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 slices
Tuesday, May 20, 2008
FLEMING'S CHIPOTLE CHEDDAR MACARONI AND CHEESE
1 pound cavatappi or curly pasta
2 teaspoons salt
1 tablespoon vegetable oil
3/4 cup onion, 1/2-inch diced
1 stick (1/2 cup) unsalted butter (I used Smart Balance)
3 tablespoon all-purpose flour
2 cups heavy cream (I used 2 cups fat free half and half)
3 cups half and half (I used 3 cups fat free half and half)
2 teaspoons kosher salt
1 teaspoon ground white pepper
3/4 pound smoked cheddar cheese, grated; see cook's notes
1/4 pound cheddar cheese, grated (I used the 2% sharp cheddar cheese)
1 tablespoon vegetable oil
1 teaspoon chipotle chili powder
3/4 cup panko bread crumbs
Cook's notes: Smoked cheddar cheese is available at Whole Foods and Bristol Farms.
1. Preheat oven to 350 degrees. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8-9 minutes. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
2.Melt butter in a large sauce pot over medium heat. Add onions and sauté for 4-5 minutes. Add flour and cook for 1-2 minutes, but do not brown. Add cream, half and half, kosher salt and white pepper. Bring pot to a simmer. Cook until sauce is thick, about 5-6 minutes. Blend cheese into sauce. Add cooked pasta.
3. Pour pasta and sauce into a 9-by-12-inch baking dish. Reserve.
4.In a sauté pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
5.Sprinkle bread crumbs over the pasta and bake for 15-20 minutes until golden. Cool slightly before serving.