Nut Meringue Pie Shell

• 3 Egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tarter
• dash salt
• 1/2 Cup Splenda
• 1/4 Cup chopped nuts

1. Combine egg whites, vanilla, vream of tarter and salt in a bowl.
2. Beat to soft peaks.
3. Gradually beat in sugar replacement.
4. Beat to stiff peaks.
5. Spread on bottom and sides of an ungreased 9" pie pan.
6. Sprinkle with chopped nuts.
7. Bake 275 oven for 1 hour...check every 15 minutes or so if you have a window...if it starts toget too brown take it out.
8. Cool completely before filling.

- posted by Tihleigh @ 9:34 PM

 
Peanut Butter Cup

• 1 no sugar added fudgsicle
• 2 tablespoons peanut butter
• 2 tablespoons fat-free frozen whipped topping or whipping cream

1. Take a no sugar added fudgsicle and scrape it off the stick (microwaving it for about 15 seconds helps).
2. Then add 1-2 tablespoons of peanut butter and 1-2 tablespoons of fat-free frozen whipped topping or whipping cream.
3. Mix together and enjoy.

- posted by Tihleigh @ 9:09 PM

 
Black Bean Brownies

• 1 13-15 oz can black beans, rinsed well
• 4 eggs
• 1 1/4 c whey low granulated sugar (www.wheylow.com)
• 2 Tbl veg oil
• 4 Tbl unsweetened cocoa
• 1 tsp vanilla.
• 1/4 ricotta cheese
• 1 tsp baking powder

1. Blend everything in blender till smooth.
2. Pour into sprayed brownie pan and bake at 350 for approx 30 mins till set in middle.
3. Could top with walnut halves before baking.
   

- posted by Tihleigh @ 9:03 PM

 
Black Bean Cake

• 1 can black beans
• 4 large eggs
• 1/2 cup splenda
• 2 tbs of either canola oil or sf applesauce
• 1 tsp of baking powder
• 1 tsp of vainilla extract
• 3 tbsp of coacoa powder

1. Put all ingredients in a blender. Blend till well blended.
2. Pour into a 9 inch pan sprayed well with pam spray or 12 muffin cups with foil liners.
3. Bake in a 350 degree preheated oven
4. 25 minutes for cup cakes or 40 minutes for cake.
5. Top with a spoon of fat free cool whip.

- posted by Tihleigh @ 8:57 PM

 
Easy Chocolate Cheesecake

FILLING

• 1 lb. (500 g) low fat pressed cottage cheese
• 4 oz. light cream cheese
• 3 eggs
• 1/2-2/3 cup Splenda
• 1/3 cup cocoa powder (no sugar added)
• 1/2-1 tsp vanilla
• Pam

TOPPING

• 1 cup (250g) low fat sour cream or yogurt
• 2 1/2 tbsp. Splenda

1. Preheat oven to 300º
2. Combine all ingredients for filling in food processor and process until silky smooth.
3. Spray 9” spring form pan with Pam.
4. Pour filling into pan evenly and bake in center of oven for 35 minutes.
5. In the meantime, process ingredients for topping.
6. After 35 minutes take out cheesecake and spread topping evenly over cake.
7. Bake for 5 more minutes.
8. Turn off oven, open oven door and let cake cool inside the oven.
9. Refrigerate and serve.

- posted by Tihleigh @ 8:52 PM

 
Indian Lentil Soup

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp ground coriander
• 4 cups water
• 1 (14 oz) can crushed tomatoes
• 1 cup dried green lentils, picked over, rinsed, and drained
• 1/2 tsp salt
• 2 tsp fresh lemon juice
• 1/4 cup chopped cilantro

1. Heat the oil in a medium saucepan, then add the onion.
2. Saute until softened, about 5 minutes.
3. Add the ginger, garlic, cumin, and coriander; cook, stirring 1 minute.
4. Stir in the water, tomatoes, lentils, and salt.
5. Bring to a boil.
6. Reduce the heat and simmer until the lentils are soft, 35-45 minutes.
7. Transfer 2 cups of the lentil mixture to a blender or food processor and puree.
8. Stir the puree into the lentils and simmer until the soup is heated through, 3-5 minutes.
9. Just before serving, stir in the lemon juice and sprinkle with cilantro.

This makes just 4 servings.
- posted by Tihleigh @ 6:38 AM

 
Cuban Black Bean Soup

• (3) 15 oz. cans black beans, undrained
• (2) 14.5 oz. cans beef broth
• (1) 14.5 oz. can diced tomatoes (I didn't drain, recipe didn't specify)
• (1) 4 oz. can chopped green chilies (again, I did not drain)
• 5 oz. extra-lean fully cooked ham, cut in 1 inch cubes (sounds huge, we cut them much smaller!)
• 1 cup chopped onion (I used a whole onion, it made closer to 2 cups chopped)
• 1/3 cup red wine vinegar
• 1 tsp dried oregano leaves
• 1 tsp ground cumin
• 1 tsp dried thyme leaves
• 1 tsp pepper

1. Directions: combine all ingredients in stoneware
2. Stir well (at this point we refrigerated it overnight, covered).
3. Cover, cook on Low 8 to 10 hours or on High for 4 to 5 hours.

- posted by Tihleigh @ 6:15 PM

 
Tomato-Curry Lentil Stew

• 1/2 cup dry lentils
• 1 cup chicken broth
• 5 ounces stewed tomatoes
• 1/8 cup chopped onion
• 2 stalks celery, chopped, with leaves
• 1/4 teaspoon curry powder
• 3 cloves garlic, minced
• salt to taste
• ground black pepper to taste

1. Combine lentils and water, bring to a boil.
2. Lower heat to simmer, add tomatoes, onion, and celery.
3. Cover and let simmer 45 minutes.
4. Check every 15 minutes to stir, and add water if necessary.
5. Add spices last 15 minutes to taste.
6. Taste and re-spice if necessary before serving.

- posted by Tihleigh @ 12:11 AM

 
Mediterranean Vege Stew

• 2 T olive oil, divided
• 1 cup chopped red onion
• 2 c coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chucks (about 4 cups)
• 28 oz can crushed tomatoes
• ½ cup kalamata olives, pitted and sliced
• 15 ox can chickpeas, drained and rinsed
• 1 T chopped fresh rosemary
• 1 cup coarsely chopped parsley

1. In a large skillet, heat 1 Toil.
2. Sauté onion and pepper until soft, about 10 minutes.
3. Add 1 T oil, garlic, mushrooms and eggplant.
4. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.
5. Add tomatoes, olives, chickpeas and rosemary.
6. Simmer until heated through, about 10 minutes.
7. Stir in parsley.
8. Sprinkle feta cheese over stew if desired.

- posted by Tihleigh @ 1:01 AM

 
Hamburger and Cabbage
Take a large pot and if you have very lean ground beef, spray the pot. I use about 2 pounds of ground beef. Just cook it up like you were going to make spaghetti or something. After it is cooked, don't drain what little grease there is. Just cut up the cabbage on top of it and turn it down. Let it cook until the cabbage is done, stirring occasionally. I like to salt it while it is cooking too. You have to guess on how much cabbage to put in, but it cooks up quite a bit. I think we used one head for 2 pounds of hamburger. I put it in Ziploc bags after it cools and freeze it. It makes wonderful quick meals just warmed by itself or you can warm it and put it in a whole-wheat pita. It's just something my mom has always made. If you like onion and peppers, I suppose you could throw those in too.
- posted by Tihleigh @ 1:00 AM

 
Mary C's Chocolate Muffins

• 1 c long cooking oatmeal (dry)
• 1 c oat bran (I used Quaker)
• 2 t baking powder
• ½ t salt
• ¾ c Hershey’s cocoa powder (sifted to remove lumps)
• 3 T canola oil
• 2 c low fat buttermilk
• 1 t vanilla
• ½ c egg beaters or 2 eggs slightly beaten
• 2 c Splenda
• 3 egg whites (beaten until firm peaks form)
• ¼ c finely chopped nuts (optional)

1. Preheat oven to 450 degrees.
2. Spray 12-c muffin pan with non-stick spray.
3. Soak the oats in the buttermilk for 10 minutes.
4. Add egg beaters or eggs, vanilla, and oil.
5. Mix oat bran, baking powder, salt, Splenda and cocoa in a separate bowl.
6. Mix the soaked oat mixture and the dry ingredient mixture.
7. Mix in nuts, if you choose, at this time.
8. Fold beaten egg whites into the muffin batter and spoon evenly into the prepared 12-cup muffin pan.
9. Bake for 20-25 minutes – check for doneness with a toothpick.
10. Cool in pan for 10 minutes and serve.

- posted by Tihleigh @ 12:56 AM

 
Indian Marinade

• one 8-oz container plain fat-free yogurt
• 2 T lime juice
• 2 t finely chopped gingerroot
• 1 T ground coriander
• 1 t each of ground cumin and salt
• 1/4 t curry powder
• 4 cloves garlic, finely chopped

1. Marinate the chicken for about 4 hours and grill or bake.

- posted by Tihleigh @ 12:54 AM

 
Cranberry-Stuffed Acorn Squash

• 2 med. Acorn squash
• 1 apple, chopped
• 1/2 C cranberries, fresh or frozen, chopped
• 1 orange, peeled and chopped
• 1/2 tsp cinnamon
• brown Sugar Twin
• chopped pecans

1. Cut the squash in half and remove the seeds.
2. Combine the remaining ingredients, except the brown Sugar Twin and the pecans.
3. Fill the squash with the mixture.
4. Sprinkle the brown Sugar Twin over the squash.
5. Place in a baking pan.
6. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven.
7. Remove the foil, sprinkle the chopped pecans on top of the squash and continue baking until the squash is tender, about 20-30 minutes.

- posted by Tihleigh @ 12:48 AM

 
Pumpkin Bread

• 3 cups Splenda
• 3 1/2 cups whole wheat flour
• 4 eggs
• 2 tsp baking soda
• 3/4 cup canola oil
• 1/4 cup hot water
• 1 large can (28 oz) pumpkin puree (NOT pie filling)
• 1 tsp each: salt, cinnamon, nutmeg, allspice (I never use allspice - I substitute with 1/2 tsp ground cloves)
• 1 cup chopped walnuts
• 1 cup raisins (obviously, optional)

1. Preheat oven to 325
2. Combine all dry ingredients.
3. Beat eggs with Splenda until pale yellow.
4. Add pumpkin and dry ingredients. Combine well.
5. Add walnuts and incorporate into batter.
6. Dissolve baking soda in hot water and add to mixture.
7. Mix well.
8. Pam your baking pan (bundt, angel food, large loaf, etc.)and lightly dust with addt'l flour. Be sure to tap excess flour out of pan.
9. Bake for 1 hour or until it tests done with a toothpick.

As I recall, it makes a large loaf (or 2 smaller ones). This recipe just has the original ingredients replaced by more sbd-friendly ones. It has not been tested
- posted by Tihleigh @ 4:59 PM

 
Roasted Tomato Soup
Makes about 5 cups, serves 6

• 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
• 1 1/2 tsp. olive oil
• 2 red onions, chopped
• 1 clove garlic, minced
• 3 cups defatted reduced-sodium chicken stock
• 3 Tbsp. chopped fresh basil
• salt & freshly ground black pepper to taste

1. Preheat broiler.
2. Spray a baking sheet with nonstick cooking spray.
3. Place tomatoes on the baking sheet, cut-side down.
4. Broil until skins are blistered, about 10 minutes.
5. Set aside to cool.
6. Slip off skins and chop coarsely.
7. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat.
8. Add onions and sauté for 5 minutes.
9. Add garlic and sauté until the onions are very soft, about 5 minutes longer.
10. Stir in tomatoes and cook, stirring, for 1 minute.
11. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
12. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
13. Remove from heat and stir in basil.
14. Season with salt and pepper.
15. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

- posted by Tihleigh @ 3:19 PM

 
Roasted Onion Soup
Makes about 5 cups, serves 4

• 3 Spanish onions, cut in half lengthwise and thinly sliced
• 3 large shallots, cut in half lengthwise and thinly sliced
• 1 large head garlic, cloves separated, peeled and cut in half
• 2 tsp. olive oil, preferably extra-virgin
• 4 cups defatted reduced-sodium chicken stock
• 1/4 cup brandy
• 1 Tbsp. chopped fresh thyme
• salt to taste
• freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese, preferably Reggiano

1. Set oven rack at the lowest level; preheat to 450 degrees F.
2. Combine onions, shallots, garlic and oil in a large shallow roasting pan.
3. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden.
4. Remove from oven and pour in 1 cup of the chicken stock.
5. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
6. Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups chicken stock.
7. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
8. Season with salt and pepper.

- posted by Tihleigh @ 3:15 PM

 
Joe's Special

1. Brown 1/2 lb. of lean ground round. Drain.
2. Saute 2/3 cup chopped onions (I cook them in the microwave to save on the fat.)
3. 3/4 cup frozen chopped spinach, thawed and squeezed dry.
4. 1/4 teaspoon Italian seasoning or 1/8 teaspoon dried oregano + 1/8 teaspoon dried basil.
5. Mix all the above ingredients together in a skillet.
6. Beat three eggs and add to the mixture.
7. Scramble it all together and top with low fat grated Parmesan.

- posted by Tihleigh @ 2:42 PM

 
Turkey Brine for 15 lb turkey

• 2 cups kosher salt or 1 cup table salt
• 1/4 cup Sugar Twin
• 1/4 cup Splenda
• 24 cups water

(when trash-bagging it, add 50% to this)
- posted by Tihleigh @ 2:14 PM

 
Wild Mushroom-Barley Stuffing

• 1 ounce dried porcini mushrooms
• 2 teaspoons vegetable oil
• 1 cup chopped scallions
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 cups sliced fresh button mushrooms
• 2 cups pearl barley
• 3 cups defatted low-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine the porcini mushrooms and 1 1/2 cups of hot water in a small bowl; let stand for about 20 minutes, or until the mushrooms are soft.
2. Using a slotted spoon, remove the mushrooms from the liquid. Chop the mushrooms and set aside.
3. Using a fine sieve lined with cheesecloth or a coffee filter, strain the mushroom-soaking liquid into a small bowl. Set aside.
4. Place a medium nonstick saucepan over medium heat. Add the oil. When the oil is hot, add the scallions, garlic, thyme, and button mushrooms. Cook for 7 to 10 minutes, or until the water released from the mushrooms has evaporated.
5. Add the softened porcini mushrooms and the barley. Cook, stirring often, for 3 to 4 minutes. Add the reserved mushroom-soaking liquid and the broth and bring to a boil.
6. Remove from the heat and stir in the parsley, Romano cheese, salt, and pepper.
7. Spoon the stuffing into a 3-quart baking dish coated with nonstick cooking spray. Cover and cook at 400 degrees for 35 to 40 minutes, or until the barley is tender. (At this point, the stuffing is ready to eat. If you plan to place the stuffing in a turkey, let the cooked stuffing completely cool before loosely spooning into a turkey immediately before roasting.)

Makes about 8 cups.
- posted by Tihleigh @ 1:33 PM

 
Cream of Mushroom Soup

• 3 tablespoons your choice of butter substitute
• 2 tablespoons olive oil
• 3/4 cup finely chopped shallots
• 2 pounds white cultivated mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/3 cup cream Sherry
• 3 tablespoons wheat flour
• 3 1/2 cups low-salt chicken broth, reserving 1/2 cup
• 1/2 non fat milk
• Ground nutmeg to taste, about 1/4 teaspoon
• 1/2 cup lite sour cream

1. In a large saucepan melt butter with the olive oil over moderate heat.
2. Add the shallots and cook until tender, about 2 to 3 minutes.
3. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
4. Add the Sherry and cook until evaporated.
5. Remove a 1/2 cup of the cooked mushrooms and reserve.
6. Stir in the flour and cook for 2 to 3 minutes.
7. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
8. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve.
9. Return soup to saucepan, bring to a simmer and whisk in the milk.
10. Add reserved chicken broth to achieve desired consistency.
11. Adjust seasoning with salt, pepper and nutmeg.
12. Lower heat and whisk in 1/4 cup of the sour cream.
13. Keep soup warm but do not simmer or boil.
14. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

- posted by Tihleigh @ 2:17 PM

 
Baked Custard

• 3 C heated skim milk
• 1 C eggbeater
• 1/2 C. Splenda
• 1 tsp. vanilla
• grated nutmeg (optional)

1. Add 3 cups heated skim milk to 1 cup eggbeater that has been mixed with 1/2 cup splenda.
2. Stir in 1 teaspoon vanilla (or more if you really like it).
3. Pour into custard cups, place in water bath, and bake at 350 for 25 mins or knife inserted comes out clean.
4. Grate nutmeg on the top for a special taste.

Note: It fills up 7 custard cups. This amounts to 56 calories, 7.7 grams of protein each, no fat. Also, a water bath is when you place the custard cups in a baking dish. I use a 9x11 pan with 2" high sides. Then pour hot water into the baking pan till it comes halfway up the outsides of the custard cups. This keeps the temperature of the custard steady so there are no hot spots and the custard comes out smoother. It also keeps the oven more humid so the custard has no cracks in the top. Refrigerate whatever you don't eat while warm.
- posted by Tihleigh @ 8:53 PM

 
Irish Boiled Ham and Cabbage

• Pre-cooked (boiled) ham (I used about 1/4 lb., but you can put in as much as you like) cut in either chunks or strips
• head of sliced cabbage
• half an onion, cut into chunks
• 1/2 cup chopped celery
• head of chopped cauliflower
• a couple of bay leaves
• some salt
• some pepper

1. Cook for about 10 minutes or so (don't boil too long, you'll lose the flavor of the ham)
2. serve up and add a little Smart Spread and more salt and pepper to taste.

- posted by Tihleigh @ 7:21 PM

 
Whole Grain Wheat Pizza Crust

• 1 package Rapid Rise Yeast
• 1 1/2 cup of Gold medal Whole Grain Wheat Flour or other brand.
• 1 t garlic salt
• 1 t sugar
• 1 Tbs Olive Oil
• 2/3 cup of warm water

1. Mix dry ingredients well together in a medium bowl.
2. Add the Olive Oil and cut into the flour mix.
3. Add water to make a nice dough and knead a few times.
4. Oil spray a small bowl and place the dough in it and cover tightly with plastic wrap.
5. Set aside for about 20 minutes.
6. I put mine in the microwave (No Heat).
7. Oil spray a Pizza Pan and dump the dough onto it.
8. Spray your hands and spread and stretch the dough to fit the pan with a slight turned up rim.
9. At this point you can either bake the crust at @ 450 degrees for about 10 minutes and save til later, or top with your favorite topping and bake on lowest rack of the oven for 15 minutes or until cheese is melted and rim of crust is brown.

Makes one 12 to 14 inch pizza crust.
- posted by Tihleigh @ 7:16 PM

 
Quick Ricotta Pancakes

• 1/3 C. ricotta cheese
• 1 egg
• dash of vanilla
• cinnimon
• 1 pkg of Splenda

1. Cook like pancakes on no-stick griddle or pan.

- posted by Tihleigh @ 7:08 PM

 
Diet Revolution Rolls

• 3 large eggs, separated
• 1/4 tsp cream of tartar
• 3 tablespoons cottage cheese (or 3 1/2 tbsp ricotta)
• 2 packets Splenda

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure NONE of the yolk gets into the white.)
3. Spray PAM on a Teflon cookie sheet. Use an electric beater to beat egg whites and cream of tartar until stiff (but not dry).
4. Mix egg yolks, cottage cheese and Splenda (or Sugar Twin) in separate bowl.
5. Fold yolk-mixture carefully into egg whites being sure not to break down fragile whites - mix no longer than 1 minute.
6. Place the mixture carefully on the cookie sheet, gently putting one tablespoon on top of another until it is two (2) inches in height. Repeat until you have 6 little "pillows".
7. Place the cookie sheet in the oven and bake for 35-55 minutes (depending on your firmness preference.)

- posted by Tihleigh @ 12:19 PM

 
Zucchini-Apricot Muffins

• 1 1/2 cups Whole wheat pastry flour
• 3/4 cup Flaxseed meal
• 3/4 cup Oat Bran or Oat flour
• 1 cup Brown sugar TWIN sweetener
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 1/2 cups shredded zucchini
• 1 cup diced dried apricots
• 1 cup almond flour
• 3/4 cup of slender soy vanilla flavored soy milk
• 4 eggs beaten
• 1 tsp vanilla

1. Mix together dry ingredients down to pumpkin pie spice in a large bowl.
2. Stir in zucchini, apricots and almond flour.
3. Combine soy milk with beaten eggs and vanilla.
4. Pour liquid ingredients into dry ingredients.
5. Stir until ingredients are moistened. Do not overmix.
6. Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes.

Yield: 15-18 muffins
- posted by Tihleigh @ 7:55 PM

 
Crockpot Peanut Chicken

• 4 boneless, skinless chicken breasts
• 1 cup chunky salsa
• 1/3 cup peanut butter
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons finely minced ginger root
• 1/4 cup chopped peanuts

1. In a 3- to 5-quart crockpot, mix all ingredients except chicken and chopped peanuts.
2. Add chicken and stir to coat.
3. Cover crockpot and cook on LOW for 8 - 9 hours or until chicken is thoroughly cooked and no longer pink in center.
4. Sprinkle with chopped peanuts.

Makes 4 servings.
- posted by Tihleigh @ 6:41 PM

 
Apple Cinnamon Muffins

• 1 cup regular Quaker Oats (long cooking- not quick)
• 1 cup Whole Wheat flour
• 1 1/3 cup Low Fat Butter Milk
• ¼ cup Liquid Egg Substitute
• 2 T Canola Oil
• 1 whole apple cut into small pieces (skin on)
• 1 ½ t. Baking Powder
• ½ tsp. Baking Soda
• 1½ tsp. Cinnamon
• 3 egg whites
• ½ - ¾ cup sugar substitute – depending on your taste (I used Splenda)

1. Preheat the oven to 400 degrees. Mix uncooked oats with the low fat buttermilk and let stand for ten minutes. While your oats soak, mix whole wheat flour, baking soda, baking powder, cinnamon and sugar substitute together in another bowl. Beat the egg whites until firm peaks form (a little less firm than meringue) and set aside.
2. When oats are done soaking, stir in the egg substitute and canola oil to the oat mixture. Add the chopped apple at this time. Blend the dry and wet ingredients together all at once and stir till blended – don’t over-mix. Fold in the egg whites.
3. Take a 12-muffin tin and spray the cups with cooking spray. Spoon the muffin batter into the cups until each is almost full. Bake for 25-30 minutes. Let muffins cool for 10-15 minutes in the pan.

- posted by Tihleigh @ 12:20 PM

 
Chocolate Muffins

• 1 cup Long Cooking Oatmeal (dry)
• 1 cup Oat Bran (I used Quaker)
• 2 t. Baking Powder
• ½ t. Salt
• ¾ cup Hershey’s Cocoa powder (sifted to remove lumps)
• 3 T. Canola Oil
• 2 cups Low Fat Buttermilk
• 1 t. Vanilla
• ½ cup Egg Beaters or 2 eggs slightly beaten
• 2 cups Splenda
• 3 egg whites (beaten until firm peaks form)
• ¼ cup finely chopped nuts (optional)

1. Preheat oven to 450 degrees. Spray 12-cup muffin pan with non-stick spray. Soak the oats in the buttermilk for 10 minutes.
2. Add Egg Beaters or eggs, vanilla, and oil.
3. Mix Oat Bran, Baking Powder, Salt, Splenda and Cocoa in a separate bowl. Mix the soaked oat mixture and the dry ingredient mixture. Mix in nuts, if you choose, at this time.
4. Fold beaten egg whites into the muffin batter and spoon evenly into the prepared 12-cup muffin pan.
6. Bake for 20-25 minutes – check for doneness with a toothpick.
7. Cool in pan for 10 minutes and serve.

- posted by Tihleigh @ 11:51 AM

 
Blueberry-Oat Bran Muffins

• 2 cups Oat Bran (I used Quaker)
• 2 t. Baking Powder
• ½ cup Egg Beaters (or 2 eggs)
• ½ t. Salt
• 1 cup Low Fat Butter Milk
• 3 Egg Whites
• ¾ cup Splenda
• 2 T. Canola Oil
• 1 t. Vanilla Extract
• 2/3 to ¾ cup Frozen or Fresh Blueberries

1. Preheat oven to 425 degrees. Spray 12-cup muffin pan with non-stick spray (I used PAM)
2. Mix dry ingredients together in a bowl.
3. Mix wet ingredients together in a bowl (except the 3 egg whites).
4. Mix the wet and dry ingredients together.
5. Stir in the fresh or frozen blueberries.
6. Beat the 3 egg whites until firm (not stiff or it will be too dry) peaks form.
7. Fold the beaten egg whites into the muffin batter and spoon into the muffin tin.
8. Bake for 17-19 minutes. Cool in pan for 10 minutes – then serve.

- posted by Tihleigh @ 11:43 AM

 
Soja Frites

• 1 lb extra-firm tofu (pressed, frozen, thawed, and drained)
• Coarse salt and freshly ground pepper

The night before (if possible otherwise skip the freezing/thawing and do the rest of the steps)

1. Cut tofu into 1/2" slabs.
2. Fold a clean towel around tofu and press to remove excess liquid.
3. Freeze.

To prepare:

4. Thaw tofu.
5. Preheat broiler and line a baking sheet with a Silpat pad.
6. Cut the tofu and arrange it onto the Silpat and salt and pepper it to taste.
7. Place under broiler and cook, turning every 2 to 3 minutes until golden brown and crisp, for approximately 10 minutes.

- posted by Tihleigh @ 5:30 PM

 
Spinach and Artichoke Dip

• I jar marinated artichokes
• I 10 oz package frozen chopped spinach
• 1/2 cup Fat free ricotta cheese
• 1/2 cup reduced fat mozzerela cheese, shredded
• 1/4 cup grated parmesan cheese
• 3 tablespoons crumbled goat cheese like Chevre natural
• 2 tablespoons lemon juice
• Salt and Pepper to taste

Prepare spinach as directed on package, squeeze out all excess liquid with the palms of you hands. Combine all ingredients, and broil or microwave till cheese is melted and dip is hot. Serve with crudite or phase two and three dieters may use Whole wheat pita wedges to dip. Bon Apetit!

- posted by Tihleigh @ 4:08 PM

 
Summer Lasagna

• 1 8 oz. can tomato sauce (I make my own SF sauce)
• 1 medium onion, chopped
• 1/4 tsp basil leaves
• 1/4 tsp salt, optional
• 1/8 tsp pepper
• 1/4 tsp oregano leaves
• 1 cup LF ricotta cheese (can mix with FF cottage cheese)
• 1/2 cup shredded part-skimmed mozzarella cheese
• 1 tsp parsley flakes
• 3 medium zucchini, about 9-in. long
• 1 or 1 large tomatoes, sliced (9 slices)
• 2 Tbsp grated Parmesan cheese

1. Combine tomato sauce, onion, basil, salt, pepper and oregano in a small mixing bowl; set aside. In medeium bowl combine ricotta, mozzarella and parsley. Set aside.
2. Peel zucchini and cut off ends. Slice lengthwise into 4 strips. Arrange strips in 8 x 8-in. baking dish. Cover with wax paper.
3. Microwave at High 6 - 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on paper towels to absorb excess moisture; cool slightly.
4. Layer 4 strips of zucchini in the bottom of baking dish. Reserve the other 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.
5. Spread half of tomato sauce mixture over tomatoes; top with remaining 6 zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan.
6. Bake at 350 degrees for 45 minutes.

- posted by Tihleigh @ 3:52 PM

 
Fulton House Kafta

• 2 1/2 lbs ground sirloin
• 1 large onion (or 1 1/2 medium)--finely minced
• 1 bunch of fresh parsley--finely minced
• 1 tblspn of dried parsley--soaked in 2 tblspn of cold water for 15 minutes and then drained of remaining water
• 1 1/2 tspn cinnamon (we added more than this because we're cinnamon fiends)
• 1 tspn nutmeg
• 1 sprinkle allspice
• 1 sprinkle paprika
• 1 1/2 tspn salt
• 1 tspn pepper

I used a food processor to mince the onion to mush, added the dried parsley to further mush it, and then added the fresh parsley--pulsing it a half-dozen times to chop it up more. If you're not using a food processor, just mince the onion and parsley as much as possible. To this, add the cinnamon, nutmeg, allspice, paprika, salt and pepper in the suggested amounts or to taste. Finally, mix this all into the uncooked ground sirloin. Refrigerate it for about 1/2 an hour if you have the time--not neccessary, but I'm sure it helps. Pat them into hamburger patties and cook them as you would a hamburger patty. We grilled ours, but I'm sure that baking them in a 400 degree oven would be quite lovely, too.

- posted by Tihleigh @ 3:44 PM

 
Pancakes

• 2 cups ricotta cheese, drained
• 6 eggs, separated - egg whites beaten until stiff
• 1/4 cup Splenda
• 1/2 teaspoon vanilla extract

1. Beat together ricotta, egg yolks, sugar, and vanilla in mixing bowl.
2. Fold in beaten egg whites.
3. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 10 to 12 (3-inch) pancakes.

- posted by Tihleigh @ 3:39 PM