Wednesday, June 29, 2011

Cinnamon Bagels

2 tablespoons active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup packed brown sugar, divided
3 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour

1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon

1.In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.

2.Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3.Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.

4.Fill a pan two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

5.Combine topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

 Yield: 1 dozen.

Nutrition Facts: 1 bagel equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 300 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Broccoli Fritters

1 bunch broccoli, cut into florets
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons canola oil
Sour Cream or Salsa, optional

1.Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside.
2.In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli.

3.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa or sour cream  if desired.

 Yield: 6 servings.

Nutrition Facts: 2 fritters (calculated without salsa or sour cream) equals 129 calories, 8 g fat (2 g saturated fat), 74 mg cholesterol, 334 mg sodium, 8 g carbohydrate, 3 g fiber, 8 g protein.
Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1 fat.

Monday, June 27, 2011

Patriotic Whoopie Pies

1 red velvet cake mix
2 eggs
1 stick of butter softened
4 oz softened cream cheese
1 tsp vanilla

1. Mix all together in a bowl until well combined

2.Scoop onto a greased cookie sheet and cook in a 350 oven for 10-12 min

3.Transfer to a wire rack and cool completely

4.Lay 2 cookies upside down and fill with frosting press two cookies together and then roll in sprinkles

I did red ,white, and blue frosting inside the cookies.

I got this recipe from She has great ideas and recipes check her out.

Eggplant Zucchini Bolognese

1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese

1.Cook pasta according to package directions.

2.In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, garlic powder, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.

Nutrition Facts: 1-1/2 cups equals 395 calories, 10 g fat (3 g saturated fat), 36 mg cholesterol, 378 mg sodium, 56 g carbohydrate, 5 g fiber, 22 g protein.

3.Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.

4.Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. or sour cream.

Yield: 8 servings.
1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices

Friday, June 24, 2011

Lemon Streusel Muffins

1/4 cup butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 cup cake flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup lemon juice
1/2 cup lemon yogurt
4 egg whites

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon cold butter
1/4 cup chopped walnuts

1.In a large bowl, beat butter and sugar until crumbly. Beat in egg yolks and lemon peel. Combine the flours, baking powder, salt and baking soda; add to the butter mixture alternately with lemon juice and yogurt.

2.In a small bowl with clean beaters, beat egg whites until stiff peaks form. Fold into batter. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter.

3.For streusel, combine the flour, brown sugar and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over muffins. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Yield: 1 dozen.

Nutrition Facts: 1 muffin equals 226 calories, 7 g fat (3 g saturated fat), 47 mg cholesterol, 218 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.

Chicken Broccoli Pasta

Nutrition Facts: 1-1/2 cups equals 400 calories, 13 g fat (5 g saturated fat), 88 mg cholesterol, 654 mg sodium, 33 g carbohydrate, 2 g fiber, 31 g protein.

2 cups uncooked penne pasta
2 cups frozen broccoli florets
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 cup white wine or reduced-sodium chicken broth
1 1/2 cups reduced-fat Alfredo sauce

1.Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

2.Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink.
3.Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through. 

Yield: 4 servings.

Dijon Crusted Chicken with Cauliflower Mashed Potatos

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

1.Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
2.In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. 

Chicken Nutrition Facts: 1 chicken breast half equals 169 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 380 mg sodium, 6 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.


3-1/2 to 4 pounds medium potatoes, peeled and quartered
1 large head cauliflower, broken into florets
1/3 cup milk
1/3 cup butter, melted
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/3 cup reduced fat cheddar cheese

1.Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2.Meanwhile, place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-12 minutes or until very tender. Drain; cool slightly. Place in a blender; add the milk, butter, salt and pepper. Cover and process until smooth.

3.Drain potatoes and mash. Add cauliflower mixture and mix well. Transfer to a large serving bowl. 

4. Sprinkle with cheese

Yield: 12 servings.

Potatos Nutrition Facts: 3/4 cup equals 143 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 308 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.