From the Cooking Light website....
Salute the Snack
Snacks have gotten a bad rap. A healthy snack can help you curb hunger throughout the day and provide energy and important nutrients. Make all of your snacks revolve around fruits and vegetables. Stock countertops, pantries, refrigerators (at home and work), desk, car, and purse with some form of fruit or veggie.
• Keep a bowl of fresh fruit on the counter at home or on your desk for a healthy (and eye-appealing) quick fix.
• Keep dried fruit in your car or purse for busy days when a breather is just not an option.
• Pack pre-cut fruit and veggies into snack-size bags for perfectly-portioned munchies. Keep them eye level in the fridge for easy access.
• Swap up your afternoon soda for 1/2 cup of 100% juice to squeeze in an extra serving.
http://www.cookinglight.com/healthy-living/healthy-habits/eat-vegetables-fruits/fruits-vegetables-snacks
Showing posts with label Cooking Light. Show all posts
Showing posts with label Cooking Light. Show all posts
Monday, March 9, 2015
Sunday, March 8, 2015
Easy Corn Casserole
Making the most of convenience products, this corn casserole comes together quickly as an ideal side dish for chili, spicy pork, or chicken.
Cooking Light SEPTEMBER 2007
Yield: 8 servings
Easy Corn Casserole
Ingredients
1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray
Preparation
Preheat oven to 350°.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
Note: The original reader recipe called for low-calorie margarine; we updated it with butter for a smoother, richer taste.
Nutritional Information
Amount per serving
Calories: 238 Calories from fat: 35% Fat: 9.2g Saturated fat: 4.8g Monounsaturated fat: 3g Polyunsaturated fat: 0.6g Protein: 4.9g Carbohydrate: 35.2g Fiber: 1.5g Cholesterol: 16mg Iron: 1.3mg Sodium: 327mg Calcium: 43mg
http://www.myrecipes.com/recipe/easy-corn-casserole
Cooking Light SEPTEMBER 2007
Yield: 8 servings
Easy Corn Casserole
Ingredients
1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray
Preparation
Preheat oven to 350°.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
Note: The original reader recipe called for low-calorie margarine; we updated it with butter for a smoother, richer taste.
Nutritional Information
Amount per serving
Calories: 238 Calories from fat: 35% Fat: 9.2g Saturated fat: 4.8g Monounsaturated fat: 3g Polyunsaturated fat: 0.6g Protein: 4.9g Carbohydrate: 35.2g Fiber: 1.5g Cholesterol: 16mg Iron: 1.3mg Sodium: 327mg Calcium: 43mg
http://www.myrecipes.com/recipe/easy-corn-casserole
Sunday, March 1, 2015
Quick Breads - Classic Scones
Another good one from Cooking Light! http://www.cookinglight.com/
Classic Scones
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.
Cooking Light OCTOBER 2006
Yield: 12 servings (serving size: 1 scone)
Ingredients
2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preparation
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.
Nutritional Information
Amount per serving
Calories: 149 Calories from fat: 30% Fat: 5g Saturated fat: 3g Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g Protein: 3g Carbohydrate: 23.4g Fiber: 0.8g Cholesterol: 13mg Iron: 1.2mg Sodium: 203mg Calcium: 56mg
http://www.myrecipes.com/recipe/classic-scones
Classic Scones
These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.
Cooking Light OCTOBER 2006
Yield: 12 servings (serving size: 1 scone)
Ingredients
2 cups all-purpose flour (about 9 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons fat-free milk
2 teaspoons turbinado or granulated sugar
Preparation
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.
Nutritional Information
Amount per serving
Calories: 149 Calories from fat: 30% Fat: 5g Saturated fat: 3g Monounsaturated fat: 1.3g Polyunsaturated fat: 0.3g Protein: 3g Carbohydrate: 23.4g Fiber: 0.8g Cholesterol: 13mg Iron: 1.2mg Sodium: 203mg Calcium: 56mg
http://www.myrecipes.com/recipe/classic-scones
Saturday, February 28, 2015
(Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich
Dinner Tonight: (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich
Started off the morning with some Simply Potatoes Hash Browns and a couple of Jennie - O Turkey Sausage Breakfast Links and a cup of Bigelow Decaf Green Tea. 12 degrees this morning but little to no wind chill. Mostly sunny but more snow coming in Sunday. Ran an errand for Mom and stopped off and got my Saturday Night Lotto Tickets. I'll buy a couple every now and then and watch the Ohio Lottery Show on Saturday Evening. For dinner tonight a new recipe, (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich.
Came across the White Cheddar and Chive Potato Soup Recipe in an issue of Cooking Light. I love a good Thick Potato Soup. Actually Campbell's Chunky Baked Potato with Cheddar and Bacon Bits is my favorite Potato Soup. So when I came across this one it seemed like a winner, and it was!
The recipe calls for; 1 tablespoon Extra Virgin Olive Oil, 1/3 cup chopped Shallots, 2 Garlic Cloves (minced), 2 tablespoons All-Purpose Flour, 3 1/2 cups chopped Yukon Gold Potatoes (about 1 pound), 1 3/4 cups 1% Low-Fat Milk, 1 1/2 cups Organic Vegetable Broth (such as Swanson), 3/8 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 2 ounces Sharp White Cheddar Cheese (shredded about 1/2 cup), 1/3 cup Fat-Free Sour Cream (divided), and 2 tablespoons minced fresh Chives.
To prepare it heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives and serve! Makes a delicious, thick, and chunky Potato Soup. If you like you can add some crumbled Jennie - O Turkey Bacon to it for even more flavor. Got one of those Keeper Recipes.
To go with the Soup I made a Ham and Swiss Sandwich. Using; Boar's Head Smoked Honey Ham, Sargento Ultra Thin Swiss Cheese, Kroger Brand Whole Grain Hamburger Buns, and topped with Kroger Private Selection Sweet Hot Stone Ground Mustard. (my favorite Mustard.) For a dessert/snack later Organic Whole Grain Tortilla Chips with Simple Truth Organic Black Bean and Corn Salsa.
White Cheddar and Chive Potato Soup
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.
Yield: Serves 4
Ingredients:
1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives
Preparation:
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.
2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.
Nutritional Information
Amount per serving
Calories: 263 Fat: 9.6g Saturated fat: 4.2g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.1g Protein: 11g Carbohydrate: 34g Fiber: 3g Cholesterol: 20mg Iron: 1mg Sodium: 562mg Calcium: 286mg
http://www.myrecipes.com/recipe/white-cheddar-chive-potato-soup
 |
| White Cheddar and Chive Potato Soup w/ Ham Sandwich |
Started off the morning with some Simply Potatoes Hash Browns and a couple of Jennie - O Turkey Sausage Breakfast Links and a cup of Bigelow Decaf Green Tea. 12 degrees this morning but little to no wind chill. Mostly sunny but more snow coming in Sunday. Ran an errand for Mom and stopped off and got my Saturday Night Lotto Tickets. I'll buy a couple every now and then and watch the Ohio Lottery Show on Saturday Evening. For dinner tonight a new recipe, (Home Made) White Cheddar and Chive Potato Soup w/ Ham Sandwich.
Came across the White Cheddar and Chive Potato Soup Recipe in an issue of Cooking Light. I love a good Thick Potato Soup. Actually Campbell's Chunky Baked Potato with Cheddar and Bacon Bits is my favorite Potato Soup. So when I came across this one it seemed like a winner, and it was!
 |
| Start with Shallots and Garlic |
The recipe calls for; 1 tablespoon Extra Virgin Olive Oil, 1/3 cup chopped Shallots, 2 Garlic Cloves (minced), 2 tablespoons All-Purpose Flour, 3 1/2 cups chopped Yukon Gold Potatoes (about 1 pound), 1 3/4 cups 1% Low-Fat Milk, 1 1/2 cups Organic Vegetable Broth (such as Swanson), 3/8 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 2 ounces Sharp White Cheddar Cheese (shredded about 1/2 cup), 1/3 cup Fat-Free Sour Cream (divided), and 2 tablespoons minced fresh Chives.
 |
 |
| Boar's Head Smoked Honey Ham |
To go with the Soup I made a Ham and Swiss Sandwich. Using; Boar's Head Smoked Honey Ham, Sargento Ultra Thin Swiss Cheese, Kroger Brand Whole Grain Hamburger Buns, and topped with Kroger Private Selection Sweet Hot Stone Ground Mustard. (my favorite Mustard.) For a dessert/snack later Organic Whole Grain Tortilla Chips with Simple Truth Organic Black Bean and Corn Salsa.
White Cheddar and Chive Potato Soup
Luscious, creamy potato soup uses just one pan for fast weeknight comfort and even faster cleanup. We love the look and tang of sharp white cheddar.
Yield: Serves 4
Ingredients:
1 tablespoon canola oil
1/3 cup chopped shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 1/2 cups chopped Yukon gold potatoes (about 1 pound)
1 3/4 cups 1% low-fat milk
1 1/2 cups organic vegetable broth (such as Swanson)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces sharp white cheddar cheese, shredded (about 1/2 cup)
1/3 cup fat-free sour cream, divided
2 tablespoons minced fresh chives
Preparation:
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add shallots and garlic; sauté 1 1/2 minutes or until tender. Sprinkle flour over pan; cook 1 minute, stirring constantly with a whisk.
2. Add potatoes, milk, broth, salt, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove pan from heat. Mash potato mixture with a potato masher to desired consistency. Stir in cheese until melted. Stir in 1 tablespoon sour cream. Place 1 cup soup in each of 4 bowls. Top each serving with about 1 tablespoon sour cream and 1 1/2 teaspoons minced chives.
Nutritional Information
Amount per serving
Calories: 263 Fat: 9.6g Saturated fat: 4.2g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.1g Protein: 11g Carbohydrate: 34g Fiber: 3g Cholesterol: 20mg Iron: 1mg Sodium: 562mg Calcium: 286mg
http://www.myrecipes.com/recipe/white-cheddar-chive-potato-soup
Wednesday, February 25, 2015
Chicken Tetrazzini
From the Cooking Light website, Chicken Tetrazzini. A comfort food Casserole classic! http://www.cookinglight.com/
Chicken Tetrazzini
A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.
Cooking Light MARCH 2003
Yield: Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole)
Ingredients
1 tablespoon unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
3 ounces all-purpose flour (about 2/3 cup)
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preparation
1. Preheat oven to 350°.
2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Note:
This recipe was updated for the November, 2012 25th anniversary issue.
Nutritional Information
Amount per serving
Calories: 422 Fat: 12.1g Saturated fat: 6.5g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.8g Protein: 35g Carbohydrate: 39.6g Fiber: 2.3g Cholesterol: 76mg Iron: 2.7mg Sodium: 702mg Calcium: 272mg
http://www.myrecipes.com/recipe/chicken-tetrazzini-6
Chicken Tetrazzini
A classic that makes great use of leftover turkey or chicken. It’s so creamy and comforting that you’ll be glad it makes two casseroles—one for now and one for later.
Cooking Light MARCH 2003
Yield: Serves 12 (serving size: about 1 1/3 cups; 6 servings per casserole)
Ingredients
1 tablespoon unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
3/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
3 ounces all-purpose flour (about 2/3 cup)
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread
Preparation
1. Preheat oven to 350°.
2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Note:
This recipe was updated for the November, 2012 25th anniversary issue.
Nutritional Information
Amount per serving
Calories: 422 Fat: 12.1g Saturated fat: 6.5g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.8g Protein: 35g Carbohydrate: 39.6g Fiber: 2.3g Cholesterol: 76mg Iron: 2.7mg Sodium: 702mg Calcium: 272mg
http://www.myrecipes.com/recipe/chicken-tetrazzini-6
Tuesday, February 17, 2015
300-Calorie Dinners
From the Cooking Light website, 300-Calorie Dinners. http://www.cookinglight.com/
300-Calorie Dinners
We gave these recipes a real workout: very satisfying food, very light.
Full Flavor, No Guilt
We're not interested in low-calorie eating for low-calorie's sake. The first principle is taste. But with so much fresh produce around, it's a pure pleasure to cook this way.
First up is our Tomato Tart.
A summery spectacular, but also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, but olives add satisfying richness.......
Chicken, Potato, and Leek Pie
Fast-food chicken pies can contain 800 calories per serving. We deploy full-flavored chicken thighs and smoky bacon to add depth. Store-bought piecrust keeps prep easy.....
Sweet and Spicy Shrimp with Rice Noodles
A healthy take on pad thai, this dish stretches 12 ounces of shrimp to feed four and keeps the noodle portion in check. Sauce has some pumped-up kicks, comparable to many restaurant versions......
* Click the link below to see all the 300-Calorie Dinners
http://www.cookinglight.com/food/recipe-finder/300-calorie-dinners
Saturday, February 14, 2015
Basic Beer-Cheese Bread
From the Cooking Light website, Basic Beer-Cheese Bread. Cheers!
Basic Beer-Cheese Bread
This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.
Yield: 16 servings (serving size: 1 slice)
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
Cooking spray
2 tablespoons melted butter, divided
Preparation
1. Preheat oven to 375°.
2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)
CALORIES 151 (27% from fat); FAT 4.6g (sat 2.5g, mono 1.6g, poly 0.3g); PROTEIN 4.4g; CARB 21.9g; FIBER 0.8g; CHOL 11mg; IRON 1.3mg; SODIUM 265mg; CALC 87mg
Manchego-Jalapeño Beer Bread: Substitute 1/4 cup thinly sliced green onions and 1/4 cup finely chopped jalapeño pepper for onion; cook over medium heat for 3 minutes. Substitute 1 cup (4 ounces) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Mexican beer (such as Dos Equis) for lager-style beer. Yield: 16 servings (serving size: 1 slice).
CALORIES 148 (28% from fat); FAT 4.6g (sat 2.4g, mono 1.7g, poly 0.3g); PROTEIN 4.7g; CARB 20.6g; FIBER 0.7g; CHOL 12mg; IRON 1.3mg; SODIUM 244mg; CALC 108mg
Sopressata-Asiago Beer Bread: Substitute 1/2 cup minced shallots and 2 tablespoons chopped green onions for onion. Substitute 3/4 cup (3 ounces) shredded Asiago cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 ounces finely chopped Sopressata salami into batter. Yield: 16 servings (serving size: 1 slice).
CALORIES 154 (29% from fat); FAT 5g (sat 2.4g, mono 2g, poly 0.3g); PROTEIN 5g; CARB 21.2g; FIBER 0.7g; CHOL 11mg; IRON 1.4mg; SODIUM 301mg; CALC 89mg
Nutritional Information
Amount per serving
Calories: 144 Calories from fat: 28% Fat: 4.4g Saturated fat: 2.4g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.2g Protein: 4.3g Carbohydrate: 20.6g Fiber: 0.7g Cholesterol: 10mg Iron: 1.3mg Sodium: 257mg Calcium: 89mg
http://www.myrecipes.com/recipe/basic-beer-cheese-bread
Basic Beer-Cheese Bread
This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.
Yield: 16 servings (serving size: 1 slice)
Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
13.5 ounces all-purpose flour (about 3 cups)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser)
Cooking spray
2 tablespoons melted butter, divided
Preparation
1. Preheat oven to 375°.
2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.
4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Apple-Cheddar Beer Bread: Substitute 1/2 cup minced shallots for onion. Place 1/2 cup shredded peeled Gala apple in paper towels; squeeze until barely moist. Cook shallots and apple in oil over medium heat for 7 minutes. Substitute 1 cup shredded extrasharp white cheddar cheese for Monterey Jack. Substitute 1 (12-ounce) bottle hard cider for lager. Yield: 16 servings (serving size: 1 slice)
CALORIES 151 (27% from fat); FAT 4.6g (sat 2.5g, mono 1.6g, poly 0.3g); PROTEIN 4.4g; CARB 21.9g; FIBER 0.8g; CHOL 11mg; IRON 1.3mg; SODIUM 265mg; CALC 87mg
Manchego-Jalapeño Beer Bread: Substitute 1/4 cup thinly sliced green onions and 1/4 cup finely chopped jalapeño pepper for onion; cook over medium heat for 3 minutes. Substitute 1 cup (4 ounces) shredded Manchego cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Mexican beer (such as Dos Equis) for lager-style beer. Yield: 16 servings (serving size: 1 slice).
CALORIES 148 (28% from fat); FAT 4.6g (sat 2.4g, mono 1.7g, poly 0.3g); PROTEIN 4.7g; CARB 20.6g; FIBER 0.7g; CHOL 12mg; IRON 1.3mg; SODIUM 244mg; CALC 108mg
Sopressata-Asiago Beer Bread: Substitute 1/2 cup minced shallots and 2 tablespoons chopped green onions for onion. Substitute 3/4 cup (3 ounces) shredded Asiago cheese for Monterey Jack cheese. Substitute 1 (12-ounce) bottle Italian lager beer (such as Peroni) for lager-style beer. Stir 2 ounces finely chopped Sopressata salami into batter. Yield: 16 servings (serving size: 1 slice).
CALORIES 154 (29% from fat); FAT 5g (sat 2.4g, mono 2g, poly 0.3g); PROTEIN 5g; CARB 21.2g; FIBER 0.7g; CHOL 11mg; IRON 1.4mg; SODIUM 301mg; CALC 89mg
Nutritional Information
Amount per serving
Calories: 144 Calories from fat: 28% Fat: 4.4g Saturated fat: 2.4g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.2g Protein: 4.3g Carbohydrate: 20.6g Fiber: 0.7g Cholesterol: 10mg Iron: 1.3mg Sodium: 257mg Calcium: 89mg
http://www.myrecipes.com/recipe/basic-beer-cheese-bread
Friday, January 30, 2015
Football Party Recipes
Just in time for your upcoming Super Bowl Party it's Football Party Recipes from the Cooking Light website!
Football Party Recipes
Touchdown! Football fans won't just be cheering for their favorite teams when you serve up our game day grub.
Healthy Football Recipes
Whether your football fans are impromptu or planned, we have recipes to keep your crowd in high spirits no matter how the pig skin matchup plays out. From turkey chili to super simple guacamole, your game day just got a whole lot more delicious.
First up, Pulled Pork Sandwiches with Mustard Sauce.
Barbecue guru Steve advises, “[Hickory is] rich-flavored, with an earthy sweetness that goes well with pork.” This is a pulled pork sandwich unlike any other.....
Caramelized Onion, Gruyère, and Bacon Spread
Serve this dip to your football crowd with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.......
Tex-Mex Hash Brown Casserole
This simple skillet dish uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese. Football fans will cheer.....
* Click the link below to get all the Football Party Recipes
http://www.cookinglight.com/entertaining/holidays-occasions/football-party-recipes?iid=newsletter-ck-012815
Football Party Recipes
Healthy Football Recipes
Whether your football fans are impromptu or planned, we have recipes to keep your crowd in high spirits no matter how the pig skin matchup plays out. From turkey chili to super simple guacamole, your game day just got a whole lot more delicious.
First up, Pulled Pork Sandwiches with Mustard Sauce.
Barbecue guru Steve advises, “[Hickory is] rich-flavored, with an earthy sweetness that goes well with pork.” This is a pulled pork sandwich unlike any other.....
Caramelized Onion, Gruyère, and Bacon Spread
Serve this dip to your football crowd with crackers or bread slices. If you can't find Gruyère, substitute raclette, fontina, or Swiss cheese.......
Tex-Mex Hash Brown Casserole
This simple skillet dish uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom. Use a cast-iron skillet to get the potatoes perfectly crusted on the bottom, then bake them with smoky chorizo under a blanket of gooey cheese. Football fans will cheer.....
* Click the link below to get all the Football Party Recipes
http://www.cookinglight.com/entertaining/holidays-occasions/football-party-recipes?iid=newsletter-ck-012815
Friday, January 16, 2015
Quick Breads - Peanut Butter–Banana Bread
Another Quick Bread Classic from Cooking Light! http://www.cookinglight.com/
Peanut Butter Banana Bread
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Yield: 16 servings (serving size: 1 slice)
Hands-on: 18 Minutes
Total: 1 Hour, 33 Minutes
Ingredients
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
Preparation
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Nutritional Information
Amount per serving
Calories: 198 Fat: 7.4g Saturated fat: 2.3g Monounsaturated fat: 2.7g Polyunsaturated fat: 1.8g Protein: 4.7g Carbohydrate: 29.7g Fiber: 1.9g Cholesterol: 28mg Iron: 1.1mg Sodium: 200mg Calcium: 27mg
http://www.myrecipes.com/recipe/peanut-butter-banana-bread
Peanut Butter Banana Bread
Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.
Yield: 16 servings (serving size: 1 slice)
Total: 1 Hour, 33 Minutes
Ingredients
Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter
Preparation
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.
Nutritional Information
Amount per serving
Calories: 198 Fat: 7.4g Saturated fat: 2.3g Monounsaturated fat: 2.7g Polyunsaturated fat: 1.8g Protein: 4.7g Carbohydrate: 29.7g Fiber: 1.9g Cholesterol: 28mg Iron: 1.1mg Sodium: 200mg Calcium: 27mg
http://www.myrecipes.com/recipe/peanut-butter-banana-bread
Sunday, January 11, 2015
Tuscan Lemon Muffins
Another tasty Quick Bread recipe from Cooking light, Tuscan Lemon Muffins. http://www.cookinglight.com/
Tuscan Lemon Muffins
Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.
Yield: 12 servings (serving size: 1 muffin)
Ingredients
7.9 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar
Preparation
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Nutritional Information
Amount per serving
Calories: 186 Fat: 6.2g Saturated fat: 1.5g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.6g Protein: 4g Carbohydrate: 29.5g Fiber: 0.6g Cholesterol: 21mg Iron: 1mg Sodium: 160mg Calcium: 81mg
http://www.cookinglight.com/food/top-rated-recipes/quick-bread-recipes/tuscan-lemon-muffins
Tuscan Lemon Muffins
Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.
Yield: 12 servings (serving size: 1 muffin)
Ingredients
7.9 ounces all-purpose flour (1 3/4 cups)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
Cooking spray
2 tablespoons turbinado sugar
Preparation
1. Preheat oven to 375°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.
3. Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.
Nutritional Information
Amount per serving
Calories: 186 Fat: 6.2g Saturated fat: 1.5g Monounsaturated fat: 3.4g Polyunsaturated fat: 0.6g Protein: 4g Carbohydrate: 29.5g Fiber: 0.6g Cholesterol: 21mg Iron: 1mg Sodium: 160mg Calcium: 81mg
http://www.cookinglight.com/food/top-rated-recipes/quick-bread-recipes/tuscan-lemon-muffins
Tuesday, January 6, 2015
Maple-Stout Quick Bread
Another Quick Bread Classic from Cooking Light, Maple-Stout Quick Bread
Maple-Stout Quick Bread
Stout beer—think of Guinness, with its black color and intense richness—gives this bread a slightly bitter background note and gorgeous nut-brown hue.
Ingredients
7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker's Joy)
5 tablespoons powdered sugar
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.
Nutritional Information
Amount per serving
Calories: 190 Fat: 5.7g Saturated fat: 3.3g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.4g Protein: 2.9g Carbohydrate: 31.9g Fiber: 0.4g Cholesterol: 40mg Iron: 1mg Sodium: 247mg Calcium: 33mg
http://www.myrecipes.com/recipe/maple-stout-quick-bread
Maple-Stout Quick Bread
Stout beer—think of Guinness, with its black color and intense richness—gives this bread a slightly bitter background note and gorgeous nut-brown hue.
Ingredients
7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker's Joy)
5 tablespoons powdered sugar
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.
Nutritional Information
Amount per serving
Calories: 190 Fat: 5.7g Saturated fat: 3.3g Monounsaturated fat: 1.6g Polyunsaturated fat: 0.4g Protein: 2.9g Carbohydrate: 31.9g Fiber: 0.4g Cholesterol: 40mg Iron: 1mg Sodium: 247mg Calcium: 33mg
http://www.myrecipes.com/recipe/maple-stout-quick-bread
Thursday, January 1, 2015
100 Ideas for Appetizers
100 Ideas for Appetizers
Start the party with these delicious bites that are sure to enliven everyone's appetite.
100 Appetizer Ideas
When it comes time to plan your next menu, don't let the first course fall to the wayside. Our
extensive collection of appetizer recipes will give you all the inspiration you need to "wow" your guests from their very first bite. In a time crunch? We made sure to include a few superfast and make-ahead options for when you need a hors d'oeuvre in a flash.
First up: Crunchy phyllo-wrapped asparagus makes great pick-up bites for a party. You can also chop the prosciutto and sprinkle it on the phyllo if you want.
Polenta Squares with Gorgonzola and Pine Nuts
Our polenta squares will have your meal off to an impressive start. These are also tasty with chopped, dried figs or cranberries in place of the currants.....
Apple-Blue Cheese Chutney
Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.....
* Click the link below to see all 100 Ideas for Appetizers
http://www.cookinglight.com/food/recipe-finder/ideas-for-appetizers?iid=newsletter-ck-123114
Start the party with these delicious bites that are sure to enliven everyone's appetite.
100 Appetizer Ideas
When it comes time to plan your next menu, don't let the first course fall to the wayside. Our
First up: Crunchy phyllo-wrapped asparagus makes great pick-up bites for a party. You can also chop the prosciutto and sprinkle it on the phyllo if you want.
Polenta Squares with Gorgonzola and Pine Nuts
Our polenta squares will have your meal off to an impressive start. These are also tasty with chopped, dried figs or cranberries in place of the currants.....
Apple-Blue Cheese Chutney
Prepare and refrigerate the chutney up to three days ahead; bring to room temperature before serving. For a prettier presentation, top crostini with chutney, and sprinkle the cheese on top instead of stirring it into the chutney.....
* Click the link below to see all 100 Ideas for Appetizers
http://www.cookinglight.com/food/recipe-finder/ideas-for-appetizers?iid=newsletter-ck-123114
Thursday, December 25, 2014
Orange-Pecan Tea Bread
Another good one from Cooking Light, Enjoy. Merry Christmas!
Orange-Pecan Tea Bread
A small amount of salt in a quick bread or cake batter balances its sweetness.
Cooking Light APRIL 2004
Yield: 14 servings (serving size: 1 slice)
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.
Nutritional Information
Amount per serving
Calories: 171 Calories from fat: 29% Fat: 5.6g Saturated fat: 0.9g Monounsaturated fat: 2g Polyunsaturated fat: 2.4g Protein: 3.2g Carbohydrate: 27.4g Fiber: 0.7g Cholesterol: 31mg Iron: 1mg Sodium: 144mg Calcium: 44mg
http://www.myrecipes.com/recipe/orange-pecan-tea-bread
Orange-Pecan Tea Bread
A small amount of salt in a quick bread or cake batter balances its sweetness.
Cooking Light APRIL 2004
Yield: 14 servings (serving size: 1 slice)
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.
Nutritional Information
Amount per serving
Calories: 171 Calories from fat: 29% Fat: 5.6g Saturated fat: 0.9g Monounsaturated fat: 2g Polyunsaturated fat: 2.4g Protein: 3.2g Carbohydrate: 27.4g Fiber: 0.7g Cholesterol: 31mg Iron: 1mg Sodium: 144mg Calcium: 44mg
http://www.myrecipes.com/recipe/orange-pecan-tea-bread
Wednesday, December 24, 2014
Garden Harvest Cake
Garden Harvest Cake
Cooking Light APRIL 2009
Yield: 9 servings (serving size: 1 slice)
Ingredients
4.5 ounces all-purpose flour (1 cup)
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutritional Information
Amount per serving
Calories: 223 Fat: 9.7g Saturated fat: 1g Monounsaturated fat: 4.4g Polyunsaturated fat: 3.6g Protein: 3.8g Carbohydrate: 31.4g Fiber: 1.3g Cholesterol: 47mg Iron: 1.2mg Sodium: 233mg Calcium: 30mg
Search for Recipes by Nutrition Data
http://www.myrecipes.com/recipe/garden-harvest-cake
Cooking Light APRIL 2009
Yield: 9 servings (serving size: 1 slice)
Ingredients
4.5 ounces all-purpose flour (1 cup)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutritional Information
Amount per serving
Calories: 223 Fat: 9.7g Saturated fat: 1g Monounsaturated fat: 4.4g Polyunsaturated fat: 3.6g Protein: 3.8g Carbohydrate: 31.4g Fiber: 1.3g Cholesterol: 47mg Iron: 1.2mg Sodium: 233mg Calcium: 30mg
Search for Recipes by Nutrition Data
http://www.myrecipes.com/recipe/garden-harvest-cake
Saturday, December 13, 2014
Saturday's Chili - Green Chile Chili
I found this one on the Cooking Light website, and it sounds delicious!
Green Chile Chili
Ingredients
1 tablespoon canola oil
12 ounces ground sirloin
1 1/2 cups chopped onion
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 (12-ounce) bottle dark beer
1/2 cup salsa verde
1 (4-ounce) can diced green chiles, undrained
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
1 (15-ounce) can organic kidney beans, rinsed and drained
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 green onion, sliced
Preparation
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.
http://www.myrecipes.com/recipe/green-chile-chili-0
Green Chile Chili
Ingredients
1 tablespoon canola oil
12 ounces ground sirloin
1 1/2 cups chopped onion
1 tablespoon chili powder
1 teaspoon hot paprika
5 garlic cloves, minced
1 (12-ounce) bottle dark beer
1/2 cup salsa verde
1 (4-ounce) can diced green chiles, undrained
1 (15-ounce) can no-salt-added tomatoes, undrained and crushed
1 (15-ounce) can organic kidney beans, rinsed and drained
1/4 cup (1 ounce) shredded sharp cheddar cheese
1 green onion, sliced
Preparation
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add beef; sauté for 5 minutes or until no longer pink, stirring to crumble. Add chopped onion, chili powder, and paprika; sauté 4 minutes, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly.
2. Stir in beer; bring to a boil. Cook 15 minutes or until liquid almost evaporates. Add salsa and the next 3 ingredients (through beans); bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally. Ladle 1 1/4 cups chili into each of 4 bowls, and top each serving with 1 tablespoon cheese. Sprinkle with green onion.
http://www.myrecipes.com/recipe/green-chile-chili-0
Sunday, October 12, 2014
Fall Recipes
The Fall Recipes keep coming, these are from the Cooking Light website. http://www.cookinglight.com/
Fall Recipes
When the air is crisp and the leaves start to fall, you'll love these recipes that showcase the season's best flavors.
Healthy Fall Recipes
It's time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet potatoes, apples, sage, cinnamon, and cider–there's something here to satisfy all of your autumnal cravings.
First, this rustic fall meal will soon become a family favorite. Round out the plate with Haricots Verts and Mustard Vinaigrette.
Sautéed Carrots with Sage
You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners. A few simple fall ingredients turn carrots into a star side dish.......
Cider and Sage Pork
The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans.....
* Click the link below to get all the Fall Recipes
http://www.cookinglight.com/food/in-season/fall-recipes
Fall Recipes
When the air is crisp and the leaves start to fall, you'll love these recipes that showcase the season's best flavors.
Healthy Fall Recipes
It's time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet potatoes, apples, sage, cinnamon, and cider–there's something here to satisfy all of your autumnal cravings.
First, this rustic fall meal will soon become a family favorite. Round out the plate with Haricots Verts and Mustard Vinaigrette.
Sautéed Carrots with Sage
You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners. A few simple fall ingredients turn carrots into a star side dish.......
Cider and Sage Pork
The classic ingredient combination of cider and sage allow the delicious flavor of the pork to shine through. Serve with steamed green beans.....
* Click the link below to get all the Fall Recipes
http://www.cookinglight.com/food/in-season/fall-recipes
Thursday, July 24, 2014
Summer Slow-Cooker Recipes - from Cooking Light
I use the Crock Pot when ever I can! So here's some delicious and healthy tips and recipes from the Cooking Light website I wanted to pass along.
Summer Slow-Cooker Recipes
For delicious, make-ahead, summertime meals, nothing beats a slow cooker for transforming simple
ingredients and lean cuts of meat into filling, flavorful dishes.
Slow-Simmered Goodness
Looking for a way to serve your family slow-simmered goodness without spending hours over the cooktop? Our collection of summer slow-cooker recipes uses fresh produce and ingredients for delicious dishes, which highlight the vibrant flavors of the season.
First up are our Pulled Chicken Sandwiches. You already love pulled chicken, so why not try it in a slow cooker? Savor this tender, melt-in-your-mouth chicken sandwich with ketchup-based sauce for lunch or dinner......
Gruyère-Bacon Dip
Serve this dip with assorted vegetable dippers. It's also tasty as a condiment spread on turkey burgers.......
* Click the link below to get all the Summer Slow-Cooker Recipes - from Cooking Light
http://www.cookinglight.com/food/recipe-finder/summer-slow-cooker-recipes?iid=newsletter-ck-072314&PromKey=XET
Summer Slow-Cooker Recipes
For delicious, make-ahead, summertime meals, nothing beats a slow cooker for transforming simple
Slow-Simmered Goodness
Looking for a way to serve your family slow-simmered goodness without spending hours over the cooktop? Our collection of summer slow-cooker recipes uses fresh produce and ingredients for delicious dishes, which highlight the vibrant flavors of the season.
First up are our Pulled Chicken Sandwiches. You already love pulled chicken, so why not try it in a slow cooker? Savor this tender, melt-in-your-mouth chicken sandwich with ketchup-based sauce for lunch or dinner......
Gruyère-Bacon Dip
Serve this dip with assorted vegetable dippers. It's also tasty as a condiment spread on turkey burgers.......
* Click the link below to get all the Summer Slow-Cooker Recipes - from Cooking Light
http://www.cookinglight.com/food/recipe-finder/summer-slow-cooker-recipes?iid=newsletter-ck-072314&PromKey=XET
Friday, June 13, 2014
Delightful Dinners in 25 Minutes or Less
From the Cooking Light Website it's, Delightful Dinners in 25 Minutes or Less. I've left the link to all the recipes at the end of the post.
Delightful Dinners in 25 Minutes or Less
Whatever you're in the mood for—enchiladas, sweet and sour chicken, pasta, vegetarian, mac and cheese—it'll be on the table in no time.
T-Minus 25 Minutes to Happiness
In this life, time is an invaluable commodity. You want delicious, but you need fast. To that end, we've created an assortment of dishes—Mexican, Asian, Italian, comfort food, and vegetarian—that marry the ideals of fast and delicious. Enjoy these recipes that take 25 minutes or less.
Our first offering are Roasted Pork Tenderloin Tacos. Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. Make the tortillas extra-delicious by lightly charring them over a gas burner. No gas? Quickly sear directly on an electric coil (work fast) or in a hot cast-iron skillet.....
Thai Shrimp Curry
Add this Thai Shrimp Curry to your weekly rotation for a quick and tasty Asian dish the whole family will love. For a vegetarian version, swap in cubes of drained, pressed tofu for shrimp, and soy sauce in place of fish sauce......
Prosciutto-Arugula Pizza
We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker.....
* Click the link below to get all the recipes and tips.
http://www.cookinglight.com/food/quick-healthy/25-minute-recipes?iid=newsletter-ck-052814&PromKey=XET
Delightful Dinners in 25 Minutes or Less
Whatever you're in the mood for—enchiladas, sweet and sour chicken, pasta, vegetarian, mac and cheese—it'll be on the table in no time.
T-Minus 25 Minutes to Happiness
In this life, time is an invaluable commodity. You want delicious, but you need fast. To that end, we've created an assortment of dishes—Mexican, Asian, Italian, comfort food, and vegetarian—that marry the ideals of fast and delicious. Enjoy these recipes that take 25 minutes or less.
Our first offering are Roasted Pork Tenderloin Tacos. Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. Make the tortillas extra-delicious by lightly charring them over a gas burner. No gas? Quickly sear directly on an electric coil (work fast) or in a hot cast-iron skillet.....
Thai Shrimp Curry
Add this Thai Shrimp Curry to your weekly rotation for a quick and tasty Asian dish the whole family will love. For a vegetarian version, swap in cubes of drained, pressed tofu for shrimp, and soy sauce in place of fish sauce......
Prosciutto-Arugula Pizza
We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker.....
* Click the link below to get all the recipes and tips.
http://www.cookinglight.com/food/quick-healthy/25-minute-recipes?iid=newsletter-ck-052814&PromKey=XET
Thursday, April 24, 2014
Top-Rated Tilapia Recipes
Some fantastic Tilapia Recipes from the Cooking Light website!
Top-Rated Tilapia Recipes
Sensational recipes for this versatile, budget-friendly fish.
Broiled Tilapia with Thai Coconut-Curry Sauce
Tilapia has a lot going for it. It's cheap, and it's everywhere—both compelling reasons to give it a try. Flavor-wise, tilapia is admittedly the mildest of the mild flaky white fish, but that can be turned into a virtue: It's a great starter fish for kids or anyone wary of seafood that is too "fishy". This makes tilapia a versatile base for a multitude of flavor approaches, as you'll see in our Top-Rated Tilapia Recipes.
In this recipe, ginger, curry paste, and coconut milk combine in a spicy sauce for a dish that has converted more than a few people to love this fish.
"I'm not a big fish eater, so I'm always looking for new and exciting ways to serve it. This one is a winner!" wrote reviewer Kelly. "Once you get the chopping done, it is a snap to prepare. Will definitely make again!"
Blackened Tilapia Baja Tacos
Blackening tilapia gives it a bold flavor, which is further enhanced with cilantro, lime, and avocado in a corn tortilla.
* Click the link below to get all the Top-Rated Tilapia Recipes
http://www.cookinglight.com/food/quick-healthy/top-rated-tilapia-00400000039852/?iid=newsletter-ck-042314&PromKey=XET
Top-Rated Tilapia Recipes
Sensational recipes for this versatile, budget-friendly fish.
Broiled Tilapia with Thai Coconut-Curry Sauce
Tilapia has a lot going for it. It's cheap, and it's everywhere—both compelling reasons to give it a try. Flavor-wise, tilapia is admittedly the mildest of the mild flaky white fish, but that can be turned into a virtue: It's a great starter fish for kids or anyone wary of seafood that is too "fishy". This makes tilapia a versatile base for a multitude of flavor approaches, as you'll see in our Top-Rated Tilapia Recipes.
In this recipe, ginger, curry paste, and coconut milk combine in a spicy sauce for a dish that has converted more than a few people to love this fish.
"I'm not a big fish eater, so I'm always looking for new and exciting ways to serve it. This one is a winner!" wrote reviewer Kelly. "Once you get the chopping done, it is a snap to prepare. Will definitely make again!"
Blackened Tilapia Baja Tacos
Blackening tilapia gives it a bold flavor, which is further enhanced with cilantro, lime, and avocado in a corn tortilla.
* Click the link below to get all the Top-Rated Tilapia Recipes
http://www.cookinglight.com/food/quick-healthy/top-rated-tilapia-00400000039852/?iid=newsletter-ck-042314&PromKey=XET
Thursday, March 20, 2014
Snacks Under 150 Calories
Got to snack, do it healthier! From the Cooking Light website; Snacks Under 150 Calories
Snacks Under 150 Calories
It's snack time! Grab one of these low-cal options to satisfy your munchies.
Healthy, Low-Calorie Snacks
You shouldn't have to feel guilty about a between-meal nibble. With these 150-calorie recipes, you'll be able to satisfy your hunger and stay fueled until the next meal.
First up: Spiced nuts are usually baked; this stovetop version speeds up the process. The smoky-spicy snack will store well in an airtight container for several days.
Peanut Butter and Chocolate Dipped Pretzels
Dip the pretzels, and store in the fridge on a parchment-lined tray up to five days ahead. Set out shortly before serving, but not too far ahead, as the chocolate may melt....
Baked Mozzarella Bites
Serve this quick after-school snack to your kids as an alternative to traditional fried cheesesticks.....
* Click the link below to get all the Snacks Under 150 Calories
http://www.cookinglight.com/food/recipe-finder/low-calorie-snacks-00412000077009/?iid=newsletter-ck-031214&PromKey=XET
Snacks Under 150 Calories
It's snack time! Grab one of these low-cal options to satisfy your munchies.
Healthy, Low-Calorie Snacks
You shouldn't have to feel guilty about a between-meal nibble. With these 150-calorie recipes, you'll be able to satisfy your hunger and stay fueled until the next meal.
First up: Spiced nuts are usually baked; this stovetop version speeds up the process. The smoky-spicy snack will store well in an airtight container for several days.
Peanut Butter and Chocolate Dipped Pretzels
Dip the pretzels, and store in the fridge on a parchment-lined tray up to five days ahead. Set out shortly before serving, but not too far ahead, as the chocolate may melt....
Baked Mozzarella Bites
Serve this quick after-school snack to your kids as an alternative to traditional fried cheesesticks.....
* Click the link below to get all the Snacks Under 150 Calories
http://www.cookinglight.com/food/recipe-finder/low-calorie-snacks-00412000077009/?iid=newsletter-ck-031214&PromKey=XET
Subscribe to:
Posts (Atom)