Author: Anne Marie

Oatmeal Peanut Butter Chocolate Chip Cookies

Serves: 30 Cookies

Source:

Serves: 30 Cookies
Source:

Ingredients:

  • 1 cup flour
  • 1 cup old-fashioned or quick-cooking oats
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup KRAFT Smooth Peanut Butter
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 2/3 cup chocolate chips

Instructions:

  1. PREHEAT oven to 375°. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
  2. DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  3. BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Macaroni & Cheese

Serves: 6 Servings

Source: Looney Spoons

Serves: 6 Servings
Source: Looney Spoons

Ingredients:

  • 2 1/2 cups 1% milk
  • 1/4 cup all purpose flour
  • 1/2 teaspoon each of dry mustard and salt
  • 1/4 teaspoon each of paprika and black pepper
  • 1 1/2 cups old cheddar cheese
  • 2 ounces of light cream cheese
  • 1/4 cup minced onion
  • 3 tablespoons parmesan cheese
  • 3 cups of dry macaroni (6 cups cooked)

Instructions:

  1. Prepare macaroni according to package instructions.

  2. In a medium saucepan, combine flour and milk until smooth. Cook over medium-high heat until mixture is bubbly and thickened, about 7 to 8 minutes.

  3. Stir in dry mustard, salt, paprika, pepper, all cheeses, and onions. Continue to cook until all the cheeses are melted.

  4. Combine macaroni and prepared sauce. Transfer to a large casserole dish that has been sprayed with non-stick spray.

  5. Bake at 350° for 30 minutes.

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.

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.

Pesto

Serves: 3/4 cup

Source: Food

Serves: 3/4 cup
Source: Food

Ingredients:

  • 3 cups of tightly packed fresh basil leaves
  • 3 tablespoons of pine nuts or walnuts
  • 3 tablespoons of grated parmesan cheese
  • 2 garlic cloves, pealed
  • 1 tablespoon of fresh lemon juice
  • course salt and ground pepper
  • 3 tablespoons of water
  • 3 tablespoons of olive oil

Instructions:

  1. In a food processor, combine basil, pine nuts, Parmesan, garlic cloves, lemon juice, and water. Season with salt and pepper.
  2. With the motor running, add oil in a thin stream, Process until very smooth, about 1 minute.
  3. Cook 8 ounces of whole wheat pasta until al dente. Drain pasta, reserving 1/2 cup cup of water. Toss pasta with Pesto, adding reserved water a little at a time to create a thin sauce. Season with salt and pepper and fresh Parmesan.

Banana Bread

Serves: 2 loaves

Source: Anne Marie

Serves: 2 loaves
Source: Anne Marie

Ingredients:

  • 1 1/4 cup white sugar
  • 1/2 cup non-hydrogenated margarine
  • 1 1/2 cups mashed bananas (3 to 4 medium)
  • 2 large eggs, beaten
  • 1/2 cup buttermilk or sour milk
  • 1 teaspoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions:

  1. Preheat oven to 350° and grease bottoms of 2 loaf pans.
  2. Mix sugar and margarine in a large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth.
  3. Stir together flour, baking, soda, and salt. Add to wet ingredients and stir until moistened.
  4. Pour into prepared loaf pans and bake for approximately 1 hour or until inserted toothpick comes out clean. Cool for 5 minutes in loaf pans and remove to a wire rack.

Note: If using smaller loaf pans, reduce baking time.

Sugar Free Lemon Cherry Biscotti

Serves: 24 cookies

Source: Canadian Living Home Baking

Serves: 24 cookies
Source: Canadian Living Home Baking

Ingredients:

  • 3/4 cup sugar substitute
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons grated lemon rind
  • 1 1/2 teaspoons vanilla
  • 2 cups all purpose flour
  • 3/4 cup dried cherries
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Line a rimless baking sheet with parchment paper. Preheat oven to 350 degrees.
  2. In a large bowl, beat together sugar substitute, eggs, and egg yolk; beat in oil, lemon rind, and vanilla. In a separate bowl, mix together flour, baking powder, salt, and dried cherries. Stir into egg mixture.
  3. Divide dough in half. On a lightly floured surface. Roll each half into a 12 inch (30 cm) long log. Place logs 2 inches (5 cm) apart on prepared baking sheet; flatten logs to 3/4 inch (2 cm) thickness, leaving slightly rounded tops.
  4. Bake at 350 degrees for 20 minutes. Remove from oven and let logs cool on a rack for 10 minutes. Transfer to a cutting board; with a serrated knife or electric knife, cut diagonally into 1/2 inch (1cm) thick slices. Bake an additional 15 minutes at 350 degrees rotating pans halfway through baking time. Transfer to racks and let cool.

Chicken Fajitas

Serves: 4

Source: Anne Marie

Serves: 4
Source: Anne Marie

Ingredients:

  • 1 pound boneless chicken, sliced
  • 1 garlic clove, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 1 teaspoon canola or olive oil
  • 1 green and 1 red pepper green and red peppers, sliced
  • 1 large onion, sliced
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 tomato, chopped
  • salsa

Instructions:

  1. Prepare toppings.
  2. Slice chicken. Sprinkle with chili powder, cumin, and oregano. Brown garlic in oil over medium high heat. Add chicken strips and cook until brown. Add sliced onion and peppers and cook until vegetables are tender crisp.
  3. In the meantime, warm whole wheat tortilla shells in a grill pan or frying pan.
  4. Spread chicken mixture over torilla shells and add toppings.

Date Bran Muffins

Serves: 12 muffins

Source: Anne Marie

Serves: 12 muffins
Source: Anne Marie

Ingredients:

  • 1 cup dates, chopped
  • 1 teaspoon baking soda
  • 1/4 cup canola margarine
  • 1 cup boiling water
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1 cup bran
  • 1 cup all purpose flour
  • 1 teaspoon baking powder

Instructions:

  1. Preheat oven to 375 degrees.Pour boiling water over dates, baking soda, and margarine. Let cool.
  2. Add brown sugar and beaten egg to date mixture.
  3. Combine bran, flour, and baking powder. Gently fold into date mixture until moistened. Bake in prepared muffins tins for 15 to 20 minutes.