Jumbo Bran Muffins

Jumbo Bran Muffins

Makes 6 Servings

Ingredients

2 tablespoons + ¼ c all-purpose flour

2 tablespoons packed light brown sugar

1 tablespoon butter, cut in small pieces

2 tablespoons chopped walnuts

1 ½ cups unprocessed bran

1 cup whole-wheat flour

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 large egg

2 egg whites

⅓ cup sugar

2 tablespoons molasses

1 cup fat free buttermilk

⅔ cup golden raisins

Directions

1. Preheat the oven to 375°F, Spray a jumbo 6-cup nonstick muffin pan with non-stick spray (or line with foil or paper liners.)
2. To make the crumb topping, in a medium bowl, combine 2 tablespoons of the all-purpose flour and the brown sugar.  With a pastry blender, cut in the butter until the mixture is crumbly.  Stir in the walnuts.
3. In a large bowl, combine the bran, whole-wheat flour, the remaining ¼ cup all-purpose flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses until blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins.
4. Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes.  Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.

PER SERVING (1 Jumbo Muffin): 329 Cal, 6g Fat, 2g Sat Fat, 0g Trans Fat, 42mg Chol, 481mg Sod, 64g Carb, 8g Fib, 10g Protein, 111mg Calc. Points Value: 6p.

Source: http://www.atthepinkofperfection.com

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Bacon Cheeseburger Skillet Dinner Recipe

Ingredients

• 1 lb uncooked shell pasta
• ½ cup (one stick) unsalted butter
• ¾ cup milk (more if needed for preferred consistency)
• 2 eggs
• 3 tablespoons flour
• 1 lb shredded cheddar cheese
• 1 teaspoon dry mustard powder
• 1 1/2 pound ground beef
• ½ cup chopped onion, optional
• 6 bacon strips, diced

Instructions

1. Cook pasta in salted, boiling water until tender but not mushy.
2. While the pasta cooks, cook the bacon and onions together until the bacon is crisp and the onion is tender.
3. Remove from pan and set aside.
4. Pour off all but about 2 tablespoons of grease from the pan.
5. Add the hamburger, sprinkle with salt and pepper and cook it thoroughly.
6. Add the bacon and onions back to the pan, along with the butter.
7. Stir until butter is melted and sprinkle with the flour.
8. Cook for 2 minutes, stirring.
9. Stir in the well-drained pasta.
10. Whisk the eggs and mustard into the milk and pour over the meat mixture.
11. Add the grated cheese.
12. Cook, stirring constantly until thickened and well blended - about 3 minutes.

Notes:

Freezes well for up to 6 months

Source : http://www.restlesschipotle.com

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Parmesan Asparagus

As mentioned last week, here is the third and final recipe from this scrumptious dinner we enjoyed! Now, I'll be honest... only I enjoyed this one. C is not an asparagus fan. I just came to love it over the past couple of years and this is definitely my new favorite way to make them! So if you have a liking for asparagus, prepare to fall in love with Parmesan Asparagus. Mmm mmm.

Parmesan Asparagus 

Ingredients:

-1 bunch of asparagus

-2 egg whites

-1/4 cup of whole wheat flour

-1 cup bread crumbs

-1/4 cup Parmesan cheese

Directions:

1. Preheat oven to 425 degrees.

2. Lay a wire rack on a baking sheet and coat with nonstick spray.

3. Cut off the tough ends of the asparagus spears.

4. Lightly beat the egg whites on a plate.

5. Combine the flour, bread crumbs, and Parmesan cheese on another plate

6. Coat each asparagus spear in egg whites, then cover with Parmesan mixture. If the Parmesan mixture does not stick, then dip back in the egg whites and try again.

7. Lay spears on the wire rack and bake for 15 minutes until golden brown and crispy. 

Parmesan Asparagus

Source : http://amberpless.blogspot.com

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Copycat Recipes: Orange Julius

Ingredients
    1 can (6 ounces) frozen orange juice concentrate, thawed
    1 cup milk
    1 cup water
    1/4 cup sugar
    1 teaspoon vanilla extract
    10 to 12 ice cubes

Directions
In a blender, combine the orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through the opening in lid. Blend until smooth. Serve immediately. Yield: 4-5 servings.

Nutritional Facts 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 31 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Copycat Recipes: Orange Julius

Source : http://www.tasteofhome.com

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Three Cheese Baked Ziti

Three Cheese Baked Ziti

Ingredients

2 firm eggplants, about 1 + 1/2 pounds each

coarse salt

6 - 7 tablespoons extra-virgin olive oil

1 small yellow onion, diced

4 cloves minced garlic

28 ounce can crushed tomatoes, (I like San Marzano)

12 ounces ziti (I like Barilla whole-grain)

1 heaping teaspoon Italian seasoning, crushed between fingertips

1 heaping tablespoon chopped fresh parsley

1 teaspoon crushed red pepper flakes, optional

fresh black pepper

3 cups whole milk ricotta cheese

1/3 cup freshly grated Parmesan cheese

3 cups fresh shredded mozzarella cheese

butter, for greasing pan

Instructions

1. Trim off stems, peel the eggplant and cut into 1-inch cubes. Toss them with 1 tablespoon coarse salt in a large colander and let them drain over a bowl for 1 hour. After an hour use paper towels to dry them - blot excess water and salt off them.
2. Preheat the oven to 400 degrees F. Generously grease a large baking sheet and toss the eggplant with 3-4 tablespoons of oil. Spread out evenly and bake until browned, carefully tossing halfway through about 25-35 minutes.
3. In a large sauce pan over medium-low heat 2 tablespoons oil; saute onion until tender and translucent add garlic and saute until fragrant. Add tomatoes, Italian seasoning, parsley and red pepper flakes. Season to taste with salt and pepper. Bring to a simmer and cook 30 minutes, stirring often and reseasoning if needed.
4. In a medium bowl stir the ricotta cheese with 1/2 cup of the mozzarella and the parmesan cheese.
5. Cook the ziti to a minute under al dente according to package directions in plenty of salted water. Drain and add to a large mixing bowl. Toss with sauce, eggplant and 1 cup of the ricotta cheese.
6. Generously grease a 9 x 13 casserole pan. Place 1/2 of the pasta evenly over the bottom of the pan. Dollop 1/2 of the remaining ricotta cheese by the spoonfuls over top then sprinkle with half the mozzarella. Repeat: spread the rest of the pasta evenly over top, dollop with the remaining ricotta and sprinkle with mozzarella.
7. Bake 30-35 minutes until hot in the middle and lightly golden on top. Let set 5 minutes before serving.

Source : http://www.cinnamonspiceandeverythingnice.com

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Shrimp Scampi

Serves :     3 or 4 depending how much you want
Prep Time :     10 Min
Cook Time :     10 Min

Ingredients
1 standard size bag of shrimp
5-6 cloves of garlic
4 Tbsp butter
1 tsp lemon juice
few sprig(s)  freshly chopped parsley
dash(es) olive oil
dash(es)  salt and pepper
1 Tbsp  grated parmesan, if prefer, i always add it at the end
  
 *optional- dry white wine (pinot grigio)

Directions

1. First rinse and peel your shrimp.
2. Chop the Garlic Cloves and Parsley
3. Start to fry shrimp in dash of olive oil, add Salt and Pepper and lemon juice. Pour 2 ounces of wine if desired, simmer for two minutesAdd the garlic, butter and Parsley, let fry for 2-3 minutes (or until shrimp are pink and garlic is cooked)..if want parm, add now.
4. Serves well on Rice, Fettuccini or just eaten with a baguette! 

 Source : http://www.justapinch.com

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Secretly Healthy Spinach Dip for Parties

Secretly Healthy Spinach Dip for Parties - Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” That’s why I have to be super creative with my recipes, and secretive when I use cottage cheese.

Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Lindsey’s Spinach Dip Recipe

Ingredients needed:

• 1 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice
• 1-2 5 oz cans of sliced water chestnuts – dice into small pieces
• 1 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy
• 1 packet ranch dressing
• After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.
• Prep/cook time: 7 min.
• I usually serve this with crackers but some prefer it with bread, served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.

Nutritional information for the entire mix: (not including the crackers)

• Protein: 80 g
• Carbs: 71g
• Fat: 6g

love love

*Nutritional data varies depending on products & brands used.

Source : http://www.lindseyisham.com

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