Healthy Apple Bran Muffins

www.neighborjulia.com

Julia Layman Baker

Really good recipe. I added 1/4 cup raisins. Julia suggests that you add 2 tablespoons sugar if you like them sweeter.

Non-stick cooking spray
1 1/4 cups bran flakes
1 cup all-purpose flour ( or 1/2 all-purpose flour and 1/2 whole wheat flour)
1/2 cup skim milk
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons salt
1 egg, beaten
3/4 cup unsweetened applesauce
1/4 cup honey
1 cup finely chopped apples

In a medium bowl, combine milk and bran flakes. Set aside and let siften into mush.  In a large bowl, combine dry products and make a well in the middle. Set aside.

To bran mixture, add eggs, applesauce and honey. Add bran mixture to bran products. Stir just until moistened. Fold in apples. Bake at 400 degrees for 16-18 minutes.

Makes 12 muffins

Note: Do not use pan liners as these muffins are really moist and will stick to the paper. Instead use a non-stick baking spray with flour in it and spray down your muffin pan really well.

Chocolate Chips Elvis Pancakes

Taste of Home Magazine
www.tasteofhome.com

1 1/4 cups all-purpose flour
2 tablespoons brown sugar
1 egg, beaten
1 cup buttermilk
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup peanut butter
1/2 cup chopped bananas
1/2 cup semi-sweet chocolate chips

Mix the dry ingredients in a bowl. In a different bowl, mix the wet ingredients and then add the dry to the wet and stir to combine. Stir in the bananas and chocolate chips.

Cook on  a hot griddle according to manufacturer's directions using 1/4 cupful of batter.

Pepper Steak with Rice

The Mormon Family Cookbook

Helen Thackeray, Maurine Hegsted and Beth Nelms Brown

1 lb lean beef round steak, cut into 1/2 inches thick
2 tablespoons butter
2 garlic cloves, minced
1 1/2 cups beef broth
2 green peppers, cut into strips
1 cup sliced green onions including tops
2 tablespoons cornstarch
1/2 cup water
1/4 cup soy sauce (I use reduced-sodium)
2 large fresh tomatoes, cut into eights

Pound steak to 1/4 inch thick; cut into 1/4-inch strips. In a big skillet, heat the butter and brown meat. Add the garlic and beef broth. Cover and simmer for 30 minutes on low heat. Stir in the green peppers and green onions. Cover and cook for 5 minutes.

Blend the cornstarch with the water and soy sauce. Stir into the meat mixture. Cook until clear and thickened, about 2 minutes.

Add the tomatoes and heat through.

Serve over rice.


Makes 6 servings

Note: I like to add the green onions when I add the tomatoes so they do not wilt.

Basil Mayonnaise Spread for Sandwiches

This recipe was in one of the issues of Paula Deen's Magazine.

1/4 cup Mayonnaise (I used Light or Reduced-Fat)
2 tablespooons chopped fresh basil
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon salt (I sed half of that)

Mix and refrigerate until use.

  

Banana-Strawberry Smoothie

After buying a bottle of Boltfarms banana-strawberry smoothie which I loved, I decided to make my own version at home.

Blend until smooth:

2/3 cup fat-free milk
2/3 cup low-fat vanilla yogurt
1/3 cup frozen unsweetened apple juice concentrate, thawed
2 1/2 bananas, peeled and chopped (I like to use frozen)
1 big Granny Smith's apple peeled or unpeeled and chopped
7-8 big strawberries, fresh or frozen
Honey to taste if needed

Makes 4 servings

Parmesan Chicken Burgers

Rescue Dinners Cookbook by Robin Miller
Food Network Host

Cooking spray
1 lb ground chicken
1/3 cup Parmesan cheese, grated
1/3 cup seasoned dry bread crumbs
1 teaspoon dried minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Mix all the ingredients and shape into 4 patties, 1-inch thick.

In a large skillet, stovetop grill pan or griddle sprayed with cooking sprayed and over medium -high heat, cook the patties 3 minutes per side or until cooked through and no longer pink in center.

Sprinkle 1 cup shredded mozzarella cheese on top (I did thin slices) and tent with aluminum foil. Cook for 1 minute or until cheese is melted.

Serve on hamburger buns with tomato slices and fresh basil leaves.

Makes 4 servings

Note: I made 8 little patties for 8 sliders and decreased the cooking time. I also used whole wheat buns.

Creamy Fruity Oatmeal

I got this recipe from my friend Debbie Lancaster. I love oatmeal so this is a great choice for breakfast.

1 (6 oz) container yogurt (It could be low-fat, fat-free, any flavor)
1/4 cup quick-cooking oats
1/4 cup your favorite fruit (mandarin oranges, berries, apples, bananas, peaches etc etc etc)

Mix everything. Pour in a container and cover with a lid. Refrigerate until the next day.

Note: Mine has a mixture of blueberries and strawberries.

Makes 1 serving

Parmesan Fries

Rescue Dinners Cookbook by Robin Miller
Food Network Host

My kids like these fries with ketchup but I love them just like that or with a main dish as a side.

Non-stick cooking spray
2 large baking potatoes, peeled and cut into 1/2-inch thick strips
Salt
Black pepper
Grated Parmesan cheese

Transfer the potatoes to a large baking sheet that has been coated with non-stick cooking spray. Spread out in a single layer. Spray the potatoes with the cooking spray. Season with salt and black pepper and then sprinkle with the Parmesan cheese.

Bake in a 400 F preheated oven for 20-25 minutes until tender and golden brown.

Makes 4 servings

Note: I baked them for 30 minutes.

Pineapple Banana Smoothies

Rescue Dinners by Robin Miller (Cookbook)
Food Network Host

I LOVE, LOVE, LOVE her book. Very easy, balanced and tasty meals. If you do not have it yet, you need to go and buy it.

2 large ripe bananas (I cut them into thick slices and freeze them)
2 (10 oz) cans crushed pineapple packed in pineapple juice, undrained
1 cup vanilla yogurt (low-fat)
1/2 cup ice cubes (I use 1 cup)

Place everything in the blender and liquefy until smooth.

If  desired, grated some fresh nutmeg on top of each serving.

Makes 4 servings

Overnight Peaches and Cream French Toast

All You Magazine

www.allyou.com

2 (8 oz) loaf French bread, sliced
2 cups whole milk
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract

2 (15 oz) cans sliced peaches, packed in juice, drained

1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup heavy cream

Butter a 13 x 9 baking dish. Arrange bread in a tight, flat single layer.

In a large bowl, whisk milk with eggs, sugar and vanilla extract until blended. Pour over bread.
Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

Remove baking dish from refrigerator at least 30 minutes before baking. Preheat oven to 350 F. Pour cream into a small saucepan; bring to a boil over high heat. Cook until reduce by half, about 10 minutes. Drizzle over peaches and bake uncovered until casserole is slightly browned on top and just cooked through, 45-55 minutes. Let stand for 10 minutes before serving.

Yield: six servings

Note: I sliced the bread slices thick like in the picture. I could only fit 7-8 diagonally slices. I fed more than 6 people. Easy to reheat on the microwave the day after.

I used fat-free milk and cholesterol-free, calorie-free eggs.