Author: Anne Marie

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.

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.

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.

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.

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.

Low Fat Orange Dream Cheesecake

Serves: 8

Source: Kraft Foods

Serves: 8
Source: Kraft Foods

Ingredients:

  • 3 tablespoons honey maid graham crackers, less fat
  • 2/3 cup boiling water
  • 1 package (4 serving size) sugar free low calorie orange Jello
  • 1 cup low fat cottage cheese
  • 1- 8 ounce container fat free cream cheese
  • 2 cups Cool Whip Free whipped topping, thawed

Instructions:

  1. Sprinkle crumbs onto bottom of a 8 or 9 inch pie plate sprayed with cooking spray.
  2. Stir boiling water into Jello in a large bowl for at least 2 minutes or until Jello is completely dissolved. Cool 5 minutes.
  3. Pour into blender container, add cottage cheese and cream cheese and blend on medium speed until smooth. Pour into a large bowl and gently fold in Cool Whip.
  4. Pour into the prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove from pan just before serving. Store leftovers in refrigerator.

Chocolava Cookies

Serves: 2 dozen

Source: Marge Tweedy

Serves: 2 dozen
Source: Marge Tweedy

Ingredients:

  • 1 1/3 cups all purpose flour
  • 1 cup white sugar
  • 1/3 cup brown sugar, packed
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup non-hydrogenated margarine
  • 3 large egg whites, beaten
  • 1 teaspoon vanilla extract
  • 4 tablespoons icing sugar

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, white sugar, brown sugar, baking powder and salt. Stir in margarine until mixture is well combined and crumbly. Add egg whites and vanilla. Stir by hand until dough comes together.
  3. Place a few heaping tablespoonfuls of icing sugar into a shallow dish. Roll dough into 1 1/2 inch balls. Roll the balls in icing sugar to coat.
  4. Place 2 inches apart on a baking sheet coated in cooking spray or on parchment. Bake for 12 to 14 minutes, until just set around the edges but still soft in the middle. Transfer to a rack to cool.

Cabbage Roll Casserole

Serves: 6

Source: Betty Crocker Slow Cooker Recipes

Serves: 6
Source: Betty Crocker Slow Cooker Recipes

Ingredients:

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 5 cups coleslaw mix
  • 1 cup rice, cooked
  • 1/4 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper, ground
  • 1/4 teaspoon cayenne pepper
  • 15 ounce jar tomato sauce, chunky style

Instructions:

  1. Precook 1/2 cup of rice. Brown ground beef with onion; drain.
  2. Mix beef with rice and remaining ingredients in slow cooker. Cover and cook on low setting for 4 to 6 hours until cabbage is tender.

Chicken Stir Fry

Serves: 4 servings

Source: Crazy Plates

Serves: 4 servings
Source: Crazy Plates

Ingredients:

  • 1/2 cup low fat chicken broth
  • 2 tablespoons each apricot jam, reduced sodium soy sauce
  • 1 tablespoon each ketchup, grated ginger root, and cornstarch
  • 1 teaspoon sesame oil
  • 1 clove of garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 4 boneless chicken breast halves, cut in strips
  • 1 cup sliced sweet red pepper
  • 1 cup of snow peas
  • 1 cup sliced water chestnuts
  • 2 cups packed, baby spinach leaves
  • 8 whole basil leaves, optional
  • 4 cups of hot brown rice or noodles

Instructions:

  1. To make the sauce, combine broth, jam, soy sauce, ketchup,ginger root, sesame oil, garlic, crushed red pepper flakes, and corn starch.

  2. Heat oil in wok over high heat. Add chicken. Cook and stir until chicken is no longer pink. Continue to cook another 2 minutes until chicken is lightly browned. Add red pepper and cook for 2 more minutes. Add corn cobs, water chestnuts, spinach leaves, and green onion and cook for 3 more minutes. Add basil leaves and the sauce and stir until sauce is bubbly and has thickened. Serve over hot rice or pasta.