Author: Anne Marie

Cranberry Tea Bread

Serves: 6

Source: N/A

Serves: 6
Source: N/A

Ingredients:

  • 2 cups pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup apple sauce, unsweetened
  • 1/4 cup liquid egg substitute
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh cranberries, chopped

Instructions:

  1. Preheat oven to 350 degrees. Coat a 9 x 5 inch pan with cooking spray.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat together sugar, egg substitute, orange juice, apple sauce, and canola oil.
  3. Gently stir flour mixture into the liquid mixture. Fold in cranberries and transfer to baking pan.
  4. Bake at 350 degrees for 50 minutes or until wooden pick inserted into centre comes out clean. Cool pan on a wire rack for ten minutes before removing from pan.

Black Bean Burritos

Serves: 6

Source: Anne Marie

Serves: 6
Source: Anne Marie

Ingredients:

  • 2 teaspoons canola or olive oil
  • 1/2 onion, diced
  • 1 – 19 ounce can black beans, rinced and drained
  • 1/2 cup frozen corn
  • 1 fresh tomato, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper or chili flakes

Instructions:

  1. Heat oil over medium heat in a large frying pan. Add onions and cook until softened, about 3 minutes.
  2. Add beans, corn, tomato, garlic, chili powder, oregano, salt,cumin, and cayenne pepper. Stir, cover, reduce heat to medium low, and cook stirring occasionally, until tomato softens and flavours blend, about 10 minutes.
  3. Heat tortilla shells in oven or in frying pan. Serve with a selection of toppings (shredded lettuce, cheese, salsa).

Chili

Serves: 6

Source: Anne Marie

Serves: 6
Source: Anne Marie

Ingredients:

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 pepper green pepper, chopped
  • 1 – 28 ounce can diced tomatoes
  • 1- 5 1/2 ounce can tomato paste
  • 1 19 ounce can kidney beans
  • 1 19 ounce can, optional black beans
  • 1 tablespoon chili powder

Instructions:

  1. Brown ground beef with garlic, onions, and green pepper. Drain fat from meat mixture.
  2. Add tomatoes, tomato paste, cumin, and chili powder. Bring to a boil, and let simmer for 30 minutes. Add drained beans and continue cooking until beans are heated.

Fiesta Chicken Sauté

Serves: 2

Source: Chatelaine

Serves: 2
Source: Chatelaine

Ingredients:

  • 1 teaspoon olive oil
  • 2 boneless chicken breasts
  • 1/2 cup orange juice
  • 2 tablespoons salsa

Instructions:

  1. Heat olive oil in frying pan over medium heat. Add chicken and cook until golden brown, about 4 minutes per side.
  2. Stir in orange juice and simmer uncovered, turning often until chicken feels springy when touched, 6 to 8 minutes.
  3. Stir salsa into sauce. Continue simmering until salsa is heated. Place chicken on plates and pour sauce over top. Sprinkle with fresh herbs.

Bean & Pasta Soup

Serves: 8

Source: Anne Marie

Serves: 8
Source: Anne Marie

Ingredients:

  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 tablespoon olive oil
  • 1 – 28 ounce/796 ml can diced tomatoes
  • 1 10 ounce/284 ml can beef broth
  • 1 can water
  • 1 – 19 ounce/540 ml can white kidney beans
  • 1/2 cup baby shell pasta or macaroni
  • 1/2 teaspoon each oregano, basil, and thyme

Instructions:

  1. In a heavy saucepan,sauté onion and garlic in olive oil for 2 minutes.
  2. Add tomatoes, broth, water, kidney beans, oregano, thyme, and basil.
  3. Bring to a boil. Stir in pasta and simmer uncovered for about 10 minutes or until pasta is cooked. Serve immediately in bowls. Top with fresh Parmesan cheese and chopped parsley.

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.

Fall Fruit Crisp

Serves: 4

Source: Robinhood Flour

Serves: 4
Source: Robinhood Flour

Ingredients:

  • 3 cups apples, peeled and sliced
  • 2 cups pear, peeled and sliced
  • 2 cups cranberries
  • 2 tablespoons all purpose flour
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 cup canola margarine

Instructions:

  1. Preheat oven to 375. Grease an 8″ baking dish.
  2. Combine all ingredients for fruit mixture. Mix well. Spread in baking dish.
  3. Combine first four dry ingredients for topping. Cut in margarine until mixture is crumbly. Spread over fruit. Bake at 375 degrees for 30 to 40 minutes.

Note: Peaches may be used to replace pears.

Apple Cranberry Cake

Serves: 8 inch cake

Source: Robinhood Flour

Serves: 8 inch cake
Source: Robinhood Flour

Ingredients:

  • 2 cups apples
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 1cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup white sugar
  • l large egg
  • 1 teaspoon vanilla
  • 1/2 cup plain yogurt
  • 2 tablespoons slivered almonds, optional

Instructions:

  1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
  2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
  3. Combine flour, baking soda, and salt.
  4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
  5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
  6. Arrange apple mixture on top. Sprinkle with almonds.
  7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.

Cajun Rice and Beans

Serves: 4 servings

Source: Canadian Living Magazine

Serves: 4 servings
Source: Canadian Living Magazine

Ingredients:

  • 2 teaspoons canola oil
  • 1/2 cup cooked ham, diced
  • 2 garlic clove, chopped
  • 1 red onion, chopped
  • 3/4 cup (1 medium) tomato, chopped
  • half red or green pepper, chopped
  • 3/4 cup corn niblets
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups cooked canned kidney beans
  • 2 cups long grain white or brown rice, cooked
  • 1/4 cup green onions, thinly sliced
  • 1 cup hot water

Instructions:

  1. In a frying pan, heat oil over medium heat; cook onion, garlic, and ham for 5 minutes, stirring often.
  2. Add tomato, green pepper, corn, parsley, hot pepper flakes, cumin, and chili powder, salt, and pepper. Stir in one cup of hot water and bring to a boil.
  3. Reduce heat and cook for 2 minutes. Crush half of the kidney beans; stir in crushed and whole kidney beans. Cook stirring often for 10 minutes. Serve over rice. Garnish with green onions.