Author: Anne Marie

White Bean Dip

Serves: 1 1/4 cups

Source: Light and Tasty Magazine

Serves: 1 1/4 cups
Source: Light and Tasty Magazine

Ingredients:

  • 1 15 ounce can of white kidney beans
  • 1 tablespoon of olive oil
  • 1 clove of garlic, minced
  • 2 teaspoons of dried basil, or 1/2 cup fresh basil
  • 1 tablespoon of lemon juice
  • pinch of cayenne pepper
  • salt and pepper to taste

Instructions:

In a food processor, combine beans, oil, and garlic jand process until smooth. Add basil, lemon juice, cayenne pepper, salt, and pepper. Cover and process until blended. Serve with baked pita bread.

Zucchin Carrot Bread (Loaf Potion #9)

Serves: 1 – 9×5 Loaf

Source: Eat, Shrink, and be Merry

Serves: 1 – 9×5 Loaf
Source: Eat, Shrink, and be Merry

Ingredients:

  • 1 1/2 cups of all purpose flour
  • 2/3 cup of oat bran
  • 1/2 cup brown sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2/3 cup dried cranberries
  • 1 cup of low fat plain yogurt
  • 3 tablespoons of canola oil
  • 2 eggs
  • 2 tablespoons of orange juice concentrate, thawed
  • 2 teaspoons of grated orange zest
  • 1 cup each of grated carrots and grated unpeeled zucchini

Instructions:

  1. Preheat oven to 350. Spray a 9 x 5 loaf pan with cooking spray and set aside.
  2. In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking powder, salt, and cinnamon. Make sure to get all the lumps out of the brown sugar. Stir in cranberries.
  3. In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry and mix just until ingredients are moistened.
  4. Spoon batter into prepared pan and smooth top. Take on middle oven rack for 45 to 50 minutes, or until loaf is lightly brown and a toothpick inserted comes out clean.
  5. Cool loaf on a wire rack for 10 minutes and remove from loaf pan to completely cool.

Banana Muffins

Serves: 12

Source:

Serves: 12
Source:

Ingredients:

  • 3 bananas
  • 3/4 cups white sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1/3 cup of canola oil or melted margarine

Instructions:

  1. Preheat oven to 375 degrees.
  2. Mash bananas. Add sugar and slightly beaten egg to bananas.
  3. Blend in sugar until it dissolves. Add canola oil.
  4. Combine dry ingredients and blend with banana mixture until the texture is fairly smooth.
  5. Spoon into prepared muffin tins and bake for 18 to 20 minutes or until golden brown.

Scalloped Potatoes

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • 8 medium potatoes, thinly sliced
  • 1 large onion, chopped
  • 2 tablespoons all purpose flour
  • salt and pepper to taste
  • 2 cups hot milk
  • 1 cup shredded low fat cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. Spray 13 x 9 baking dish with non stick coating.
  2. Arrange one-third of the potatoes over bottom; sprinkle with half of the onion, then half of the flour. Season with salt and pepper. Repeat layers; arrange remaining potatoes over top. Pour hot milk over.
  3. Sprinkle with cheese. Bake uncovered for one hour or until the potatoes are tender and lightly browned.

Oatmeal Fruit Chews

Serves: 4 Dozen

Source:

Serves: 4 Dozen
Source:

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter and 3/4 cups canola margarine (total 1 1/4 cups)
  • 1 cup white sugar
  • 2/3 cup brown sugar, lightly packed
  • 1 egg
  • 1/4 cup honey and 1/4 cup of milk
  • 1 teaspoon vanilla
  • 1 cup each candied cherries, raisins, coconut
  • 3/4 cups each chopped dates, and chopped nuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, oats, baking soda, and salt. Cream butter and margarine with white sugar, brown sugar, egg, milk, honey, and vanilla on medium speed of an electric mixer until mixture is light and creamy.
  3. Gradually add dry ingredients until smoothly blended. Stir in fruit, raisins, coconut, dates, and nuts. Mix well.
  4. Drop dough by tablespoonfuls onto an ungreased cooked sheet,leaving room for the cookies to spread.
  5. Bake 9 to 11 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Slice’n Bake Fruitcake Cookies

Serves: 8 Dozen

Source: Chatelaine, November 2006

Serves: 8 Dozen
Source: Chatelaine, November 2006

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup icing sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped red and green glacé cherries

Instructions:

Combine flour, baking soda, and salt in a bowl. Place butter in a large bowl and gradually mix in icing and white sugar with an electric mixer. Beat until butter sugar mixture is light, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture, raisins, and cherries.

Divide dough in three portions. Place each portion on a large piece of wax paper, and shape into a log about 12 inches long. Refrigerate until firm for at least 4 hours or up to 5 days. Dough can be frozen for up to a month. When ready, slice dough into 1/4 inch slices and bake on a parchment lined cookie sheet for 7 to 10 minutes. Remove from cookie sheet and cool on rack.

Spinach Salad with Sugared Pecans

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • SUGARED PECANS
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups pecan halves
  • DRESSING
  • 1/2 cup of white wine vinegar or white balsamic vinegar
  • 1/3 cup of olive oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon each of salt, pepper, and cinnamon
  • SALAD INGREDIENTS
  • 14 ounces of fresh spinach
  • 2 ripe pears, thinly sliced
  • 1 small red onion, chopped

Instructions:

  1. In a non-stick pan, combine pecans and brown sugar and heat over medium heat until pecans are caramelized. Stir constantly.
  2. Combine white wine vinegar, olive oil, brown sugar, salt, pepper, and cinnamon.
  3. Combine spinach, red onion, and pears.
  4. Toss with dressing and sprinkle with pecans.

Black Bean and Rice Salad

Serves: 6

Source:

Serves: 6
Source:

Ingredients:

  • DRESSING
  • 1/2 cup olive oil
  • 3 tablespoons orange juice
  • 2 tablespoons red wine or balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon cumin
  • 1teaspoon chili powder
  • 2 – 3 drops of Tabasco or Hot Sauce
  • salt and pepper to taste
  • 3 cups cooked rice (1 cup raw)
  • 2 – 15 ounce cans black beans, rinced
  • 1 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup green onion, chopped
  • 1/4 cup parsley or cilantro, chopped

Instructions:

  1. In a medium bowl, whisk together olive oil, orange juice, red wine vinegar, garlic, cumin, and chili powder.
  2. In a large bowl, combine cooked rice, black beans, red and green peppers, green onions, and parsley.
  3. Toss with half of the dressing to coat and refrigerate. Add additional dressing before serving.

Rosemary Mustard Marinade for Chicken

Serves: Marinade sufficient for 1 pound of meat.

Source:

Serves: Marinade sufficient for 1 pound of meat.
Source:

Ingredients:

  • 1/2 cup dijon mustard
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts

Instructions:

  1. In a shallow baking dish, combine mustard, lemon juice, honey,rosemary, and pepper.
  2. Add chicken and marinate for 20 minutes.

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.