Category Archives: Uncategorized

Time: 30 minutes

Servings: 8

Calories: 221.6 kcal

Total fat: 14.2

Total carbohydrate: 3.1

Protein: 20

INGREDIENTS REQUIRED

1) 1 (13 7/8 ounce) packagerefrigerated pizza crusts.
2) 1 teaspoon minced garlic.
3) 2 cups shredded part-skim mozzarella cheese.
4) 2/3 cup grated romano cheese.
5) 2 teaspoons dried oregano.
6) 2 plum tomatoes, thinly sliced.

DIRECTIONS TO PREPARE

1. Unroll pizza dough onto a greased 12-inch pizza pan; flatten dough and build up the edges slightly.

2. Spread garlic over crust.

3. Bake at 375 degrees for 7 minutes.

4. Sprinkle half of the cheeses and oregano over crust.

5. Arrange tomatoes on top.

6. Sprinkle with remaining cheeses and oregano.

7. Bake for 15-17 minutes or until crust is golden brown and the cheese is melted.

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Time: 50 minutes

Servings: 8

Calories: 158.6 kcal

Total fat: 7.2

Total carbohydrate: 16.9

Protein: 6.9

INGREDIENTS REQUIRED

1) 1 ready-made pie crust, reduced fat.
2) 16 ounces pumpkin puree.
3) 12 ounces fat-free evaporated milk.
4) 3 eggs.
5) 3/4 cup Splenda sugar substitute.
6) 1/4 teaspoon salt.
7) 1 teaspoon ground cinnamon.
8) 1/2 teaspoon ground ginger.
9) 1/4 teaspoon ground nutmeg.
10) 1/8 teaspoon ground cloves.

DIRECTIONS TO PREPARE

1. Pre heat oven to 425°F.

2. Roll pastry on floured surface into circle one inch larger than inverted 9-inch pie pan.

3. Place in pan. Trim and flute edge.

4. Beat pumpkin, evaporated milk and eggs in large bowl.

5. Beat in remaining ingredients.

6. Pour into pastry shell.

7. Bake at 425F for 15 minutes.

8. Reduce heat to 350F and bake another 30-40 minutes.

9. Pie is done when an knife inserted near center comes out clean.

10. Cool on wire rack.

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Time: 35 minutes

Calories: 277.4

Total fat: 5.4

Total carbohydrate: 49.5

Protein: 8.4

Servings: 6

INGREDIENTS REQUIRED

1. 2 teaspoons olive oil.
2. 1 large onion, finely chopped.
3. 3 garlic cloves, finely chopped.
4. 1 large red bell pepper, cut into 1/2-inch pieces.
5. 1 cup basmati rice.
6. 2 cups water.
7. 1 1/2 teaspoons grated lemon zest.
8. 1/2 teaspoon salt.
9. 1 (19 ounce) can chickpeas, rinsed and drained.
10. 1/3 cup chopped cilantro.
11. 1/4 cup sliced almonds, toasted.

DIRECTIONS TO PREPARE

1) In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.

2) Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.

3) Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.

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Time: 45 minutes

Servings: 16

Calories: 271.2 kcal

Total fat: 16

Total carbohydrate: 30.4

Protein: 3.9

INGREDIENTS REQUIRED

1. 1 (18 1/4 ounce) package devil’s food cake mix.
2. 1 (4 ounce) box instant chocolate pudding mix.
3. 1 cup sour cream.
4. 1/2 cup water.
5. 1/2 cup vegetable oil.
6. 4 large eggs.
7. chocolate frosting (” Perfect” Chocolate Frosting is preferred, but store bought or your own recipe is acceptable).

DIRECTION TO PREPARE

1. Preheat oven to 350°F.

2. Grease 2 9-inch round cake pans.

3. Dust with flour and tap out the excess; set pans aside.

4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.

5. Blend with an electric mixer on low speed for 1 minute.

6. Stop and scrape down the sides of the bowl.

8. On medium low speed, continue to blend for 2-3 minutes more.

9. The batter will be very thick and should look well combined.

10. Pour batter into prepared pans and smooth it out.

11. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes– it was like gooey chocolate pudding– then 3 minutes later it was perfect.

12. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.

13. Allow to cool in the pans on a wire rack for 20 minutes.

14. Now is the time to start preparing your frosting.

15. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.

16. When the cake layers are completely cool, cut layers in half (save a domed layer for the top– it makes your cakes look homemade) and frost.

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Time: 28 minutes

Servings: 1

Calories: 48.4

Total fat: 0.4

Total carbohydrate: 9.9

Protein: 1.6

INGREDIENTS REQUIRED

1. 4 medium potatoes, peeled and diced
2. 1 small onion, minced
3. 1 (14 1/2 ounce) can sauerkraut, drained and squeezed dry
4. 1 egg
5. 1/2 teaspoon salt (to taste)
6. 1/4 teaspoon black pepper (to taste)
7. 1/4 teaspoon caraway seed
8. 1/2 cup all-purpose flour
9. 1/3 cup breadcrumbs
10. additional egg.
11. additional flour.
12. additional breadcrumbs.

DIRECTIONS TO PREPARE

1) Place potatoes in a medium sized saucepan and cover with water; salt lightly.

2) Bring to a boil over medium heat and cook until fork-tender; drain.

3) Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.

4) Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.

5) Pour some flour in a small bowl; do likewise to some bread crumbs.

6) Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).

7) Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.

8) Take heaping tablespoonfuls of the potato mixture and roll in flour.

9) Then coat with egg, then roll in bread crumbs.

10) Do the same with several others.

11) Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.

12) Drain on paper toweling, and serve hot.

13) Makes 25 extra-large balls, or enough to serve about 6 people.

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Time: 15 minutes

Calories: 444.8 kcal

Total fat: 16.3

Total carbohydrate: 65

Protein: 10.4

Servings: 2

INGREDIENTS REQUIRED

1) 1 cup flour (whichever kind you prefer).
2) 1 tablespoon sugar (I used organic cane sugar).
3) 2 tablespoons baking powder.
4) 1/8 teaspoon salt.
5) 1 cup soymilk.
6) 2 tablespoons vegetable oil.

DIRECTIONS TO PREPARE

1. Set out all your ingredients.

2. Set a stove element with a pan to medium heat.

3. Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.

4. Add the soy milk and vegetable oil to your mixture.

5. Mix until smooth.

6. Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.

7. Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.

8. Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Time: 52 minutes

Calories: 68.6 kcal

Total fat: 2.8

Saturated fat: 0.3

Cholesterol: 0

Sodium: 14.4

Total carbohydrate: 11.3

Servings: 10

INGREDIENTS REQUIRED

1) 1 lemon.
2) 2 tablespoons white wine vinegar.
3) 1/3 cup sugar.
4) 1 tablespoon vegetable oil.
5) 1 teaspoon poppy seed
Salad.
6) 1/4 cup sliced almonds, toasted.
7) 1 1/2 cups strawberries (8 ounces).
8) 1/2 medium cucumber, sliced and cut in half.
9) 1/4 small red onion, sliced into thin wedges.
10) 1 (6 ounce) package Baby Spinach.

DIRECTIONS TO PREPARE

1. For dressing, zest lemon to measure 1/2 tsp zest.

2) Juice lemon to measure 2 tbsp juice.

3) Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl.

4) Whisk until well blended.

5) Cover; refrigerate until ready to use.

6) Preheat oven to 350°F.

7) For salad, spread almonds in single layer over bottom of small baking pan.

8) Bake 10-12 minutes or until lightly toasted.

9) remove from oven; cool almonds.

10) Hull strawberries; cut strawberries into quarters.

11) Peel cucumber and slice; cut slices in half.

12) Slice onion into thin wedges.

13) Place spinach in large serving bowl; add strawberries, cucumber and onion.

14) Whisk dressing; pour over salad, gently tossing to coat.

15) Sprinkle with almonds.

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Time: 1HR 15MINUTES

Calories: 97.9

Total fat: 3.2

Total carbohydrate: 16

Sodium: 74.2

Protein: 2.2

Servings: 1

INGREDIENTS REQUIRED

1) 1 1/2 cups whole wheat pastry flour.
2) 1 1/2 cups all-purpose flour.
3) 1 tablespoon baking powder.
4) 1/2 teaspoon salt.
5) 1 1/2 cups unbleached cane sugar.
6) 3/4 cup smooth unsweetened applesauce.
7) 1 -3 tablespoon vegetable oil.
8) 1 teaspoon vanilla extract.
9) 1 teaspoon almond extract.
10)1 1/2 cups almonds, toasted and chopped.

DIRECTIONS TO PREPARE

1. Preheat oven the 325°F.

2. Lightly oil two cookie sheets.

3. Use double layer shiny ones, if you have them.

4. If yours are very black, line them with foil.

5. In a large bowl, whisk together the flours, baking powder, and salt.

6. In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.

7. Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.

8. With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off.

9. Place these on the cookie sheets.

10. Bake the logs for about 25 minutes.

11. Remove the pans and reduce the oven heat to 300°F.

12. Cool the logs on a rack for 15 minutes.

13. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.

14. Place the slices cut side down on the cookie sheets (you can remove the foil, if using).

15. Bake 5-10 minutes, or until golden on the bottom.

16. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.

17. Cool on racks, then store airtight for up to two weeks.

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Time: 20 minutes

Servings: 4

Calories: 292.2 kcal

INGREDIENTS REQUIRED

1) 1 tablespoon sesame oil.
2) 2 tablespoons soya sauce.
3) 1 1/2 tablespoons balsamic vinegar.
4) 1/2 lb Chinese egg noodles.
5) 3 scallions, chopped.
6) 3/4 lb broccoli, cut into florets.

DIRECTIONS TO PREPARE

1. Mix oil, soya sauce and balsamic vinegar in a small bowl and set aside.

2. Cook noodles until al dente.

3. Drain thoroughly.

4. Stir in scallions.

5. Cook (or steam) broccoli 4-5 minutes or until broccoli is tender.

6. Drain and toss with noodles and sauce.

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Time: 50 minutes

Calories: 155.2 kcal

Servings: 20

INGREDIENTS REQUIRED

1) 1 1/4 cups sugar.
2) 2/3 cup melted margarine (or butter).
3) 1/4 cup buttermilk.
4) 2 eggs.
5) 1 teaspoon vanilla.
6) 4 medium bananas (mashed (about two cups).
7) 2 cups all-purpose flour.
8) 3/4 teaspoon baking soda.
9) 1/8 teaspoon salt.
10) 1 cup blueberries (fresh or frozen).
11) powdered sugar, if desired.

DIRECTIONS TO PREPARE

Heat oven to 350 degrees Fahrenheit.

In large mixer bowl combine sugar, margarine, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas; continue beating until well mixed.

Add flour, baking soda and salt.

Beat at low speed until moistened.

By hand, stir in blueberries.

Spoon into paper-lined muffin cups until about 3/4 full.

Bake for 25-30 minutes or until a toothpick comes out clean.

After cooling, sprinkle with powdered sugar, if you want.

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