Healthy Applesauce -Oat muffins

Mel's Kitchen Cafe
www.melskitchencafe.com

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

Preheat the oven to 375 F.Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combine (do not overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!

Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inerted comes out clean. Don't overbake or the muffins will be dry.

remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out and seal the bag, then freeze pulling them one by one to stick in my kids lunches or warm slightly for a snack.

Makes 12 muffins

Healthier Version of No Bake Chocolate Cookies

2 1/2 cups old-fashioned rolled oats
1/2 cup honey
1/2 cup coconut oil
1 cup smooth or chunky peanut butter
21/2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/2-1 cup slivered almonds, toasted

In a medium saucepan combine coconut oil, peanut butter, honey, chocolate chips and cocoa powder. Once everything is melted and smooth. Let boil for about 1 minute on low temperature and add vanilla stirring constantly. Immediately, stir in the coconut, oats and almonds if using. Combine well.
Drop tablespoonfuls onto a tray lined with parchment paper or aluminum foil. Place in the fridge to set.

Molasses Bran Muffins

3/4 cup milk
1 1/2 cups Raisin Bran cereal
1 egg
1/2 cup vegetable oil
1/3 cup molasses
2 teaspoons baking powder
1 1/4 cups all-purpose flour or whole wheat flour
1/2 teaspoon salt
1/3 cups raisins
1/2 cup chopped Granny Smith apple, optional

Soak the raisin bran in the milk and let it rest for 2 minutes.

Mix the egg, molasses, and vegetable oil. Add the raisin bran mixture.
In a separate bowl, combine the dry ingredients. Add the flour mixture and raisins to the egg mixture and combine just until moistened (batter will be lumpy). Stir in the apples if desired.
Grease bottom of 12 muffin cups or line with paper baking pan. Divide batter among the muffin cups.
Bake in a preheated oven at 350 F for 20 minutes or so until golden brown. Use a toothpick to test for doneness. Immediately remove from pan.

Makes 1 dozen muffins

Restaurant-Style Home-made Hummus

Recipe from Cooks Illustrated.

www.cooksillustrated.com

The original recipe from Cooks Illustrated does not have the sprinkle of paprika on top but I saw a recipe somewhere else which had it. It looks prettier in my opinion. I also added another small clove of garlic, just my personal taste.

1/4 cup water
3 tablespoons lemon juice
6 tablespoons Tahini (Joyva or Krinos)
2 tablespoons extra-virgin olive oil plus extra for drizzling
1 small garlic, minced
14 oz canned chick-peas, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon cumin
1 tablespoon minced fresh cilantro or parsley
Pinch cayenne pepper

Combine water and lemon juice in small bowl. Whisk together tahini and 2 tablespoon oil in a small second bowl. Set aside 2 tablespoons chick-peas for garnish.

Process remaining chick-peas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice mixture in steady stream. Scrape down bowl and continue to process for 1 minute with machine running, add tahini mixture in steady stream; continue to process until hummus is smooth and creamy about 15 minutes scraping down bowl as needed.

Transfer hummus to serving bowl, sprinkle reserved chick-peas and cilantro over surface; cover with plastic wrap and let stand until flavors meld at least 30 minutes. Drizzle with olive oil and serve.

Hummus can be refrigerated up to 5 days; refrigerate garnish separately. When ready to serve, stir in approximately 1 tablespoon warm water if mixture is too thick.

Makes 2 cups

Soy Sesame and Ginger Tilapia.

1 tilapia fillet, thawed of frozen

1 piece of aluminum foil or parchment paper

1/2 teaspoon fresh grated ginger
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
Ground black pepper

Garnishes:

Sliced green onions
Toasted Sesame seeds

Place the tilapia in the center of the parchment paper or aluminum foil. Spread the grated ginger evenly and drizzle the soy sauce and sesame oil on top. Grind some black pepper to taste on top of the fish fillet.

Make a packet folding the the paper like a rectangle and folding the long sides up.

Bake in a preheated 415 F oven and bake for 13-15 minutes.

Open the packet and serve with white or brown rice, some steamed vegetables of your choice adding the garnishes on top of the fish.

Makes 1 serving

Jason's Home-made Salsa

My husband came home raving about this home-made salsa that he had at work. So, he got the recipe from his co-worker Jason.

2 cans (14.5 oz) stewed tomatoes in tomato juice
2 tablespoons white vinegar
1 teaspoon salt
1 jalapeno pepper (seeded if desired, the seeds offer more heat) and finely chopped
Chopped fresh cilantro to taste
Chopped green onions to taste
Red pepper flakes to taste if more heat is needed

Place the tomatoes, salt and vinegar in a food processor or blender and give it a few pulses. It is better if some tomato chunks remain. Remove from the blender or food processor. Add the jalapeno, cilantro and green onions to the food processor bowl. Give it a couple of pulses. Add this mixture to the tomato mixture and if more heat is desired, add some red pepper flakes to taste.

Refrigerate overnight and serve the next day.

Makes a big batch

Note: The amount of cilantro is considerable but not everybody likes cilantro so, it is up to you. I love cilantro!
You can reserve some tomatoes from the can, chop it and add it at the end so the chunks will give a better texture to the salsa.

Whole Wheat Oatmeal Banana Pancakes

All Recipes

www.allrecipes.com

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup packed brown sugar
2 tablespoons dry milk powder
1 egg
2 tablespoons vegetable oil
2 cups milk
1 teaspoon vanilla
1 banana, mashed

Additional ingredients I added after reading the reviews online: 1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Place the rolled oats into the jar of a blender and blend until mixture resembles coarse flour. Mix together the blended oats, whole wheat flour, all-purpose four, baking soda, brown sugar, baking soda, salt and dry milk powder in a bowl; set aside.

Whisk together milk, eggs, vanilla and oil. Stir in the banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.

Heat a lightly oiled griddle over medium high-heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Note: You can omit the banana and add 1/2 cup applesauce and 1 1/2 teaspoons ground cinnamon.

Makes 12 pancakes

                                                                                  Recipe by amom2boys

Broccoli Parmesan Linguini

Perfect for a meatless night. I usually serve it with a green salad and/or a fruit smoothie.

2 lb broccoli, cut into florets

1/3 cup extra virgin olive oil
1 tablespoon butter
5-6 garlic cloves thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

8 oz cooked hot linguini or thin spaghetti, drained (whole wheat pasta is a great choice)
1/2 cup pasta water

1/2 cup grated Parmesan cheese or Romano cheese

In a big skillet on medium low heat, add oil and butter. Add the garlic and cook until lightly browned. Remove to a small bowl.

In the same fat, cook the broccoli with salt and black pepper. Cook until slightly tender. Add the hot pasta and combine. Add the garlic, red pepper flakes and hot pasta water. Combine thoroughly.

Finally, stir in the cheese, mix well. Drizzle with some extra-virgin olive oil and serve immediately.

Makes 4-6 servings

Batido Tropical

I came up with this combination one day that was completely out of frozen mixed berries.

1 ripe mango, peeled, chopped and frozen
1/2 peach, unpeeled, cut in chunks and frozen
1/2 banana, peeled, cut into thick slices and frozen
1/2 apple, unpeeled, cut into pieces and frozen
3/4 cup orange juice
3/4 cup low-fat milk
1/4 cup vanilla yogurt
Honey to taste

Place all the ingredients in a blender. Blend until smooth.

Makes 2 servings

Oat Bran Muffins

Better Homes and Gardens Cookbook (Pink Ribbon Edition)

www.betterhomesandgardens.com

Nonstick cooking spray
1 1/4 cups oat bran
1 cup all-purpose flour
2 teaspoons baking powder (Use only 1 teaspoon in high altitude)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup applesauce
1/2 cup fat-free milk
1/4 cup honey
1 tablespoon cooking oil
1/2 cup raisins or snipped dried fruit (I added a lit of bit of both)

Lightly coat bottoms of 12 2 1/2-inch muffin cups with cooking spray. Set aside.

In a medium bowl, combine oat bran, flour, baking powder, baking soda and salt. Make a well in the center of flour mixture. Set aside.

In a small bowl, combine egg, applesauce, milk, honey and oil. Add applesauce mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raisins.

Divide batter evenly among prepared muffin cups. Bake in a 400 F oven for 16-18 minutes or until golden brown and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


Makes 12 muffins

Granola

Better Homes and Gardens, New Cookbook (Pink Ribbon). Limited Edition.

www.betterhomesandgardens.com

2 cups regular rolled oats
1 cup coarsely chopped, slivered or sliced almonds, chopped walnuts, or chopped peanuts
1/2 cup coconut (optional)
1/2 cup shelled sunflower seeds (I used shelled pumpkin seeds)
1/4 cup toasted wheat germ (I used regular)
1/2 cup honey or maple-flavored syrup (I used honey)
2 tablespoons cooking oil

In a large bowl combine the oats, nuts coconut (if desired), sunflower seeds and wheat germ. Stir together honey and cooking oil (I warmed it up a bit); stir into oat mixture. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 300 F oven for 30-35 minutes or until lightly browned, stirring after 20 minutes.

Spread on a large piece of foil to cool (I used Parchment paper). Break into clumps. Store in an airtight container for up to 1 week. (Or store in freezer bags and freeze up to 2 months).

Makes 6 cups  (twelve 1/2 cup servings)

Fruit Granola: Prepare as above, except immediately after removing from oven, stir in 1 cup desired dried fruit (such as raisins, snipped pitted dates, snipped apricots, cranberries, cherries, mixed dried fruit bits, or dried banana slices). Freeze mixture to store.

Makes 7 cups (fourteen 1/2 cup servings)

Note: I baked the granola for 25 minutes and it got very brown. Every oven is different so next time I will bake it for 20 or a few minutes less.

Banana Oatmeal Pancakes

Sunset Recipe Annual 1988 Edition

www.sunset.com

3/4 cup quick-cooking rolled oats
2/3 cup whole wheat flour
1/4-1/2 teaspoon salt (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium-size ripe banana, mashed
3/4 cup buttermilk
About 2 tablespoons salad oil

In a bowl, combine oats, flour, salt, baking powder and baking soda.

In another bowl, mash the banana with an electric mixer or a fork (you should have about 3/4 cup).

With mixer or fork, beat egg with the mashed banana until blended. Add buttermilk and 2 tablespoons oil; mix until smooth. Add the dry ingredients and stir until blended.

Heath an electric griddle to 350 (or place a 10-12-inch frying pan over medium heat until a drop of water sizzles on it). Brush griddle lightly with oil. Spoon 3 tablespoons batter per pancake onto griddle; cook until top of pancake is set and bottom is medium brown, about 2 minutes. turn pancakes, cook until medium brown, 1 1/2 minutes more. Repeat with remaining batter.

Makes 10 pancakes.


                                                                                                                Lois Anderson
                                                                                                               Truckee, California      

Note: Mine cooked quicker. I sprinkled with chopped pecans and drizzle some honey.

Oatmeal Mix

I do not like cold cereal, I love hot cereal instead. A good friend of mine gave me this recipe. She got it from  magazine she could not remember the name.

2 cup old fashioned rolled oats

1/4 cup packed brown sugar

1/3 cup oat bran

1/2 cup pecans, toasted in the oven at 350 F for 10 minutes stirring once

2/3 cup non-fat dry powdered milk

2 teaspoons cinnamon

1/4 teaspoon salt

Mix all the ingredients and store them in a jar.

How to prepare:

Mix 1/3 cup of oatmeal mix with 2/3 cup water. Boil at medium speed stirring frequently to avoid lumps. Let it bubble and thicken, about 8-10 minutes.

Serve with dried fruit, honey and fresh fruit if desired.

Bran Muffins

Cooks Illustrated
www.cooksillustrated.com

1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
7 tablespoons unsalted butter, softened
1/2 cup dark brown sugar plus 2 tablespoons dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup buttermilk plus 3 tablespoons buttermilk
1 1/2 cups wheat bran
1 cup raisins

Adjust oven rack to lower middle position and heat oven to 375 F.

Beat butter in large bowl of electric mixer at medium speed until light and fluffy, 1-2 minute.

Add brown sugar,  increase speed to medium-high and beat until combined and fluffy, about 1 minute longer.

Add eggs one at a time, beating thoroughly before adding the next.

Beat in vanilla, molasses and sour cream until thoroughly combined and creamy, about 1 minute longer.

Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.

Spray a twelve mold muffin tin (each mold measuring 1/2 cup) or a six mold muffin tin, each mold measuring 1 cup) with cooking spray.

Divide batter evenly using ice cream scoop or spoon.

Bake until a toothpick inserted in center withdraws cleanly of with a few moist particles adhering to it, about 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Makes 12 small muffins or 6 jumbo muffins

Note: I used coconut oil instead of butter. I got 18 regular muffins and only baked them for 15 minutes and they were ready.

Soft and Chewy Granola Cookies

Pillsbury, Cookie Recipes to Treasure
www.pillsbury.com

3 cups rolled oats
1 1/2 cups Pillsbury's BEST all-purpose or unbleached flour
1 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
1 1/2 teaspoons vanilla
2 eggs
1/2 cup raisins
1/2 cup chopped almonds
1/4 cup sesame seeds
1/4 cup sunflower nuts (I used shelled pumpkin seeds)

Heat oven to 375 F. Lightly greased cookie sheets. Lightly spoon flour into measuring cup; level off. In medium bowl, combine oats, flour, wheat germ, baking powder, salt; mix well. Set aside. In large bowl, beat brown sugar, margarine and honey until light and fluffy. Add vanilla and eggs; blend well. Stir in flour mixture. Add raisins, almonds, sesame seeds and sunflower nuts; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake at 375 F for 7-8 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Makes 5 dozen cookies

HIGH ALTITUDE- ABOVE 3500 Feet. No change.

Chicken Fajita Spaghetti

I saw a Chicken Fajita Spaghetti recipe on the Taste of Home website. Great idea.
I decided to make some changes since I know what my family likes.

1/2 lb chicken breast, cut into strips
1 tablespoon vegetable oil
1/2 small red bell pepper cut into strips
1/2 small green bell pepper cut into strips
1/2 small orange pepper, cut into strips
1/2 small orange pepper cut into strips
1/2 medium yellow onion, sliced
1 garlic clove, minced
1 cup Picante sauce
1/2 cup water
1 teaspoon fajita seasoning, divided in half
Fresh chopped cilantro

8 ounces spaghetti, cooked and drained (whole wheat or regular)

In a big skillet heat the oil. Cook the chicken sprinkling 1/2 teaspoon fajita seasoning and cooking until no longer pink. Add the onions and cook for 2 minutes, Add the garlic and peppers and cook for 1-2 minutes.

Stir in the Picante sauce, water and remaining fajita seasoning into the chicken mixture and combine well. Cook for a couple of minutes and sprinkle with cilantro before serving.

Serve over hot cooked spaghetti.

Makes 4 servings

Note: Sprinkle some shredded Cheddar cheese if desired

Five-Spice Chicken Noodle Soup

Better Homes and Garden, The Ultimate Soups and Stews

www.betterhomesandgardens.com

2 cups water
1 (14 oz) can reduced-sodium chicken broth
2 green onions, thinly-bias sliced
2 teaspoons soy sauce
1/4 teaspoon five-spice powder
1/8 teaspoon ginger
2 cups chopped bok choy
1 medium red pepper, thinly sliced into strips
2 oz dried Somen noodles, broken into 2-inch lengths or 2 oz dried fine noodles
1 1/2 cups chopped cooked chicken
2 garlic cloves, minced

In a large saucepan, combine water, broth, green onions, soy sauce, five-spice powder and ginger. Bring to boiling. Stir in bok choy, red pepper strips and noodles. Return to boiling. Reduce heat. Boil gently uncovered 3-5 minutes or until noodles are just tender. Stir in chicken. Heath through.

Makes 4 servings

Low-Fat Alfredo Fettuccine with Grilled Lemon Chicken

8 oz fettuccine or penne pasta (whole-wheat type or regular)
Salt
Water

Cook the pasta in salted water following the package instructions. Drain and keep warm.

While the pasta is cooking, make the Alfredo Sauce and grill the chicken.

Alfredo Sauce:

1 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
2 1/4 tablespoons all-purpose flour
1 cup warm 1 % milk
1 cup reduced-sodium chicken broth
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/2 cup - 2/3 cup grated Parmesan cheese
4 cups fresh baby spinach
1 tablespoon shredded Parmesan cheese for topping when dish is done

Heat the oil and butter in a big skillet. Add the garlic and cook on low heat for 1-2 minutes. Add the flour and stir using a wire whisk to avoid lumps. Stir in the milk little by little mixing well to avoid lumps. Add the chicken broth and combine well. Cook to thicken the sauce. Add the black pepper and Italian seasoning. Finally add the spinach and let it wilt for 2 minutes. Stir in the Parmesan cheese and combine well.
Add the pasta and mix thoroughly.

Grilled Lemon Chicken:

3/4 lb chicken breast fillets
Salt to taste
Black pepper to taste
2 tablespoons fresh lemon juice
1 teaspoon Canola oil

Marinade chicken for 1 hour in the refrigerator. Then, grilled until no longer pink.

Top the pasta with the sliced grilled chicken breast and sprinkle some shredded Parmesan on top.

Makes 3-4 servings

Fruit' n Juice Breakfast Shake

Dole
www.dole.com

1 extra-ripe medium DOLE banana
3/4 cup DOLE Pineapple juice
1/2 cup lowfat vanilla yogurt
1/2 cup DOLE fresh frozen blueberries

Combine all ingredients in blender. Process until smooth/

Makes 2 servings

Applesauce Muffins

Southern Living, 1991 Annual Recipes Cookbook

www.southernliving.com

1 cup all-purpose flour
1 cup regular oats, uncooked
1/4 cup unprocessed oat bran
1/4 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2/3 cup raisins or chopped dates
1/3 cup chopped pecans
2 eggs whites, lightly beaten
3/4 cup nonfat buttermilk
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg whites and next 4 ingredients; add to dry ingredients, stirring just until moistened.

Spoon 1/4 cup batter into muffin pans coated with nonstick cooking spray. Combine  the sugar with the cinnamon. Sprinkle on top of muffin batter. Bake at 400 F for 20 minutes.

Yield: 16 muffins

147 calories each