serves 12
Ingredients:
1 c brown sugar
1/2 c peanut butter
1/2 c carrot or cauliflower puree
1/2 c banana puree
1 egg white
1 c whole-wheat flour
1 t powder
1 t soda
1/2 t salt
Directions:
1. Preheat oven to 350. Ready 12 cup muffin tin w/ cooking spray or cupcake liners.
2. In large mixing bowl, mix 1/2 c brown sugar with pb, the veggie and banana purees, and egg white with wooden spoon.
3. Put flour, powder, soda, and salt in a bowl, mix. Add to bowl w/ pb mix and stir just to combine- will be lumpy. Add remaining 1/2 c of brown sugar and stir a couple times.
4. Divide batter in muffin cups. Bake til lightly browned and toothpick comes out cleanly, 15-20 mins. Turn muffins on rack to cool.
5. Store in airtight container at room temp for up to 2 days or wrap individually and freeze for up to a month.
Wednesday, November 9, 2011
Scrambled Eggs (with puree)
serves 2
Directions:
2 large eggs
4 large egg whiteshttp://www.blogger.com/img/blank.gif
1/2 c reduced-fat sour cream
1/2 c cauliflower puree
2 T grated Parmesan
pinch of salt
1 t olive oil
Directions:
1. In large bowl, whisk together eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2. Coat large non-stick skillet w/ cooking spray, then set pan over med-high heat. When pan is hot, add oil. Add egg mixture, reduce heat to low, and cook, stirring frequently, until eggs are scrambled 2-3 mins.
Directions:
2 large eggs
4 large egg whiteshttp://www.blogger.com/img/blank.gif
1/2 c reduced-fat sour cream
1/2 c cauliflower puree
2 T grated Parmesan
pinch of salt
1 t olive oil
Directions:
1. In large bowl, whisk together eggs, egg whites, sour cream, cauliflower puree, Parmesan, and salt.
2. Coat large non-stick skillet w/ cooking spray, then set pan over med-high heat. When pan is hot, add oil. Add egg mixture, reduce heat to low, and cook, stirring frequently, until eggs are scrambled 2-3 mins.
Applesauce muffins (with puree)
makes 12 muffins
Ingredients:
topping:
2/3 c old-fashioned oats
1/4 c packed brown sugar
1 t cinnamon
2 t margarine, melted
batter:
1 1/2 c all-purpose flour
1 c old-fashioned oats
1 t powder
1/2 t soda
1/2 t cinnamon
1 c unsweetened applesauce
1/2 c nonfat milk
1/2 c butternut squash or carrot puree
1/2 c packed brown sugar
1/2 c veggie or canola oil
1 egg
Directions:
1. Preheat oven to 400F. Coat 12 cup muffin tin w/ cooking spray or cupcake liners
2. To make topping, stir together oats, sugar, & cinnamon in a bowl. Stir in margarine.
3. To make batter, combine flour, oats, powder, soda, and cinnamon in larger mixing bowl. In second bowl, mix applesauce with milk, veggie puree, sugar, oil, and egg w/ wooden spoon. Add flour mixture slowly, stirring til just moistened. Don't over mix. Batter will be lumpy.
4. Divide batter evenly among muffin cups and sprinkle with streusel topping. Bake til topping is lightly browned and toothpick comes out cleanly- 18-20 mins. Turn muffins out onto a rack and serve warm or cool.
Ingredients:
topping:
2/3 c old-fashioned oats
1/4 c packed brown sugar
1 t cinnamon
2 t margarine, melted
batter:
1 1/2 c all-purpose flour
1 c old-fashioned oats
1 t powder
1/2 t soda
1/2 t cinnamon
1 c unsweetened applesauce
1/2 c nonfat milk
1/2 c butternut squash or carrot puree
1/2 c packed brown sugar
1/2 c veggie or canola oil
1 egg
Directions:
1. Preheat oven to 400F. Coat 12 cup muffin tin w/ cooking spray or cupcake liners
2. To make topping, stir together oats, sugar, & cinnamon in a bowl. Stir in margarine.
3. To make batter, combine flour, oats, powder, soda, and cinnamon in larger mixing bowl. In second bowl, mix applesauce with milk, veggie puree, sugar, oil, and egg w/ wooden spoon. Add flour mixture slowly, stirring til just moistened. Don't over mix. Batter will be lumpy.
4. Divide batter evenly among muffin cups and sprinkle with streusel topping. Bake til topping is lightly browned and toothpick comes out cleanly- 18-20 mins. Turn muffins out onto a rack and serve warm or cool.
French Toast (with puree)
serves 4
Ingredients:
4 large eggs
2 T banana, pineapple, sweet potato, carrot, or butternut squash puree, or canned pumpkin
1/4 t cinnamon
4 slices whole-wheat bread
nonstick cooking spray
pure maple syrup, confectioners' sugar, or fresh fruit for serving
Directions:
1. In shallow bowl, whisk eggs, puree, and cinnamon. Add bread slices and turn them in mixture soaking briefly.
2. Cook on greased skillet (on med-high heat). Cook til browned on each side (2-3 mins). Serve warm w/ syrup, sugar or fruit.
Ingredients:
4 large eggs
2 T banana, pineapple, sweet potato, carrot, or butternut squash puree, or canned pumpkin
1/4 t cinnamon
4 slices whole-wheat bread
nonstick cooking spray
pure maple syrup, confectioners' sugar, or fresh fruit for serving
Directions:
1. In shallow bowl, whisk eggs, puree, and cinnamon. Add bread slices and turn them in mixture soaking briefly.
2. Cook on greased skillet (on med-high heat). Cook til browned on each side (2-3 mins). Serve warm w/ syrup, sugar or fruit.
Purees 101
Everything and anything you ever wanted to know about purees. I'm going to start adding some to foods to help us get more veggies & fruits in everyday! And it just takes a little time each week.
1) Prepare veggies/ fruits. How you prepare it depends on the fruit/ veggie. (references list below)
2) Cook the veggies. Steam, roast, or microwave veggies.
3) Puree in food processor or blender. I plan on using my Ninja. Puree it until smooth and creamy. Mash bananas and avocados w/ fork before pureeing. You may need to add a teaspoon of water for carrots, cauliflower, or broccoli to make it smooth enough. Let warm purees cool.
4) Portion & package the purees. Measure purees into 1/2 c portions. and package in small zipper lock bag (you can then put those in a larger freezer bag for longer storage). Label each bag w/ type and amount of puree (i.e. 1/2 c cauliflower 11/9/11) Refrigerate purees that will be used within the next couple days and freeze the rest.
5) Cook. I will be linking recipes back to this... and you can add to your recipes too. Thaw bags in microwave or soak in bowl of hot water til soft. Snip corner of bag w/ scissors and squeeze out puree.
Veggie Purees:
Avocado- Cut in half lenthwise, remove seed, Scoop flesh out of peal. Mash well in bowl w/ fork until smooth, then puree in food processor/ blender (abt 2 mins). When storing, squeeze out air out of bag before sealing.
Beets- Leave them whole (trimming any stems to 1 inch). Wrap in aluminum foil and roast at 400 for about 1 hr (they're done when you can piece tip w/ sharp knife). After peeling, place in blender abt 2 mins
Broccoli- Cut into florets. Steam for 6-7 minutes. Florets should be tender but still bright green (if they turn olive green, they're overcooked). Blend for 2 mins, adding a few teaspoons of water if needed for smooth texture.
Butternut Squash- Put off stem, cut squash in half lengthwise and scrap out seeds. Roast halves on cookie sheet, flesh side down at 400 for 45 to 50 mins. Scoop out flesh and puree in blender for abt 2 mins.
Carrots- Peel, trim ends, and cut into 3 in chunks. Steam for 10-12 mins. Blend 2 mins with a few teaspoons if needed.
Cauliflower- Cut off florets and discard hard core. Steam 8-10 mins. Blend 2 mins with a few teaspoons of water if needed.
Peas- Steam frozen peas for about 2 mins; if thawed reduce steaming time to 30-60 secs. Blend 2 mins, add water if needed.
Red Bell Peppers- Cut in half through steam end. Remove stem, seeds, and white membrane. Steam 10-12 mins. Blend 2 mins.
Spinach- No prep needed for baby spinach. For mature spinach, fold leaves in half and take off stem. Steam for 30-40 mins or cook in skillet w/ 1 T of water for 90 secs or til wilted. Blend 2 mins.
Sweet potatoes- Don't peel. Cut in quarters, if steaming. Leave whole, if roasting. Steam 40-45 mins or Roast at 400 for 50-60 mins. Scoop out flesh and puree in blender.
Zucchini & Summer Squash- Trim off ends and cut into 1 in pieces. Steam 6-8 mins. Blend for 2 mins.
Fruit Purees
Apples- Make be peeled or not. Quarter and core. Blend 2 mins.
Bananas- Use ripe bananas for smoothest, sweetest puree. Mash w/ fork on cutting board. Puree in blender 2 mins.
Blueberries, Raspberries, Strawberries- Thaw, if frozen. But off stems for strawberries. Blend 2 mins.
Cantaloupe- Cut melon in half, scoop out seeds. Cut melon into wedges & pare off rind. Blend 2 mins.
Cherries- If fresh, stem and pit the cherries. If frozen, thaw them. Blend 2 mins.
Pineapple- Cut off stem. Pare off rind. Quarter lengthwise, cut out core, and cut into chunks. Blend 2 mins.
Chicken & Beef
1. Sprinkle cut of chicken, beef w/ salt and pepper.
2. Coat large non-stick skillet w/ cooking spray and heat over medium heat. When skillet is hot, add 1 T olive oil, and then the meat. For chicken cutlets, cook 4-5 mins per; for chicken breast/ steak cook 5 mins per side, reduce heat to low, cover, and cook 9-10 mins longer.
3. Let cool slightly before cutting into pieces.
4. Transfer food to blender and finely ground. Add water slowly to make creamy.
1) Prepare veggies/ fruits. How you prepare it depends on the fruit/ veggie. (references list below)
2) Cook the veggies. Steam, roast, or microwave veggies.
3) Puree in food processor or blender. I plan on using my Ninja. Puree it until smooth and creamy. Mash bananas and avocados w/ fork before pureeing. You may need to add a teaspoon of water for carrots, cauliflower, or broccoli to make it smooth enough. Let warm purees cool.
4) Portion & package the purees. Measure purees into 1/2 c portions. and package in small zipper lock bag (you can then put those in a larger freezer bag for longer storage). Label each bag w/ type and amount of puree (i.e. 1/2 c cauliflower 11/9/11) Refrigerate purees that will be used within the next couple days and freeze the rest.
5) Cook. I will be linking recipes back to this... and you can add to your recipes too. Thaw bags in microwave or soak in bowl of hot water til soft. Snip corner of bag w/ scissors and squeeze out puree.
Veggie Purees:
Avocado- Cut in half lenthwise, remove seed, Scoop flesh out of peal. Mash well in bowl w/ fork until smooth, then puree in food processor/ blender (abt 2 mins). When storing, squeeze out air out of bag before sealing.
Beets- Leave them whole (trimming any stems to 1 inch). Wrap in aluminum foil and roast at 400 for about 1 hr (they're done when you can piece tip w/ sharp knife). After peeling, place in blender abt 2 mins
Broccoli- Cut into florets. Steam for 6-7 minutes. Florets should be tender but still bright green (if they turn olive green, they're overcooked). Blend for 2 mins, adding a few teaspoons of water if needed for smooth texture.
Butternut Squash- Put off stem, cut squash in half lengthwise and scrap out seeds. Roast halves on cookie sheet, flesh side down at 400 for 45 to 50 mins. Scoop out flesh and puree in blender for abt 2 mins.
Carrots- Peel, trim ends, and cut into 3 in chunks. Steam for 10-12 mins. Blend 2 mins with a few teaspoons if needed.
Cauliflower- Cut off florets and discard hard core. Steam 8-10 mins. Blend 2 mins with a few teaspoons of water if needed.
Peas- Steam frozen peas for about 2 mins; if thawed reduce steaming time to 30-60 secs. Blend 2 mins, add water if needed.
Red Bell Peppers- Cut in half through steam end. Remove stem, seeds, and white membrane. Steam 10-12 mins. Blend 2 mins.
Spinach- No prep needed for baby spinach. For mature spinach, fold leaves in half and take off stem. Steam for 30-40 mins or cook in skillet w/ 1 T of water for 90 secs or til wilted. Blend 2 mins.
Sweet potatoes- Don't peel. Cut in quarters, if steaming. Leave whole, if roasting. Steam 40-45 mins or Roast at 400 for 50-60 mins. Scoop out flesh and puree in blender.
Zucchini & Summer Squash- Trim off ends and cut into 1 in pieces. Steam 6-8 mins. Blend for 2 mins.
Fruit Purees
Apples- Make be peeled or not. Quarter and core. Blend 2 mins.
Bananas- Use ripe bananas for smoothest, sweetest puree. Mash w/ fork on cutting board. Puree in blender 2 mins.
Blueberries, Raspberries, Strawberries- Thaw, if frozen. But off stems for strawberries. Blend 2 mins.
Cantaloupe- Cut melon in half, scoop out seeds. Cut melon into wedges & pare off rind. Blend 2 mins.
Cherries- If fresh, stem and pit the cherries. If frozen, thaw them. Blend 2 mins.
Pineapple- Cut off stem. Pare off rind. Quarter lengthwise, cut out core, and cut into chunks. Blend 2 mins.
Chicken & Beef
1. Sprinkle cut of chicken, beef w/ salt and pepper.
2. Coat large non-stick skillet w/ cooking spray and heat over medium heat. When skillet is hot, add 1 T olive oil, and then the meat. For chicken cutlets, cook 4-5 mins per; for chicken breast/ steak cook 5 mins per side, reduce heat to low, cover, and cook 9-10 mins longer.
3. Let cool slightly before cutting into pieces.
4. Transfer food to blender and finely ground. Add water slowly to make creamy.
Wednesday, November 2, 2011
Banana Split "cake"
from Kraft
serves 24
Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans
Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.
Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein
serves 24
Ingredients:
9 graham crackers, finely crushed (abt 1 1/2 c)
1 c sugar, divided
3/4 c butter, melted
2 pkg (8 oz each) cream cheese, softened
1 can (20 oz) crushed pineapple, drained
6 bananas, divided
2 pkg (3.4 oz each) vanilla instant pudding
2 c cold milk
2 c cool whip, thawed, divided
1 c pecans
Directions:
Mix crumbs, 1/4 c sugar, and butter; press onto bottom of 13x9 inch pan. Freeze 10 mins.
Beat cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top w/ pineapple. Slice 4 bananas; arrange over pineapple.
Beat pudding mixes and milk w/ whisk 2 mins. Stir in 1 c cool whip. spread over banana layer in pan. Top w/ remaining cool whip. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top w/ nuts.
Nutritional jazz: 270 cal; 15 g fat; 250 mg sodium; 33 g carbs; 3 g protein
Berry cheesecake parfaits
I love this one- it's really easy and yummy!
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries
Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.
Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein
Easy Carrot cake
from Kraft
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Serves 18
Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream
Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.
Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.
Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein
Oat-topped sweet potato crisp
from Kraft
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
serves 8
Ingredients:
1 pkg (8 oz) cream cheese
1 can (40 oz) cut sweet potatoes, drained
3/4 c brown sugar
1/4 t cinnamon
1 granny smith apple, chopped
2/3 c chopped cranberries
1/2 c flour
1/2 c old-fashioned or quick-cooking oats
1/3 c cold butter
1/4 c pecans
directions:
heat oven to 350F
Beat cream cheese, potatoes, 1/4 c sugar and cinnamon w/ mix until blended. spoon into 1 1/2 qt casserole; top w/ fruit.
Mix flour, toast and remaining sugar in medium bowl; cut in butter until mixture resembles course crumbs. Stir in nuts. Sprinkle over fruit.
Bake 35-40 mins or til heated through
Nutritional jazz: 430 cal; 20 g fat; 200 mg sodium; 59 g carb; 5 g fiber; 5 g fiber
Subscribe to:
Posts (Atom)