Recipes from Yesterday!!
Bulgar Wheat Stuffing
2 cups bulgur wheat
4 cups chicken or vegetable stock 1 small onion, diced
1 stalk celery, diced
1 cup dried cranberries chopped
1 teaspoon poultry seasoning
3 egg whites
Bring the first 9 ingredients to a boil; cover and remove from heat; let it sit for 45 minutes until all liquid is absorbed.
Pre-heat oven to 350.
Stir the egg whites into the wheat mixture.
Place in a greased baking dish and bake for 30 minutes.
Nan’sProtein Pancakes 1 Svg is as follows: This batter is enough for 1 regular sized pancake, you can do silver dollar size too if you like. Don't make extra batter, it loses its flavor if not used immediately. 1/8 Cup of 2% Cottage Cheese or Fat Free Ricotta 1/4 Cup Egg Beaters (Plain) 1/8 Cup Muscle Milk 'n Oats (Any Flavor you like) 1/2 Tbsp. Sugar Free Jam (I use Smuckers) 1/2 Tbsp. S/F Vanilla Syrup (I use DaVinci) 1/2 Tbsp. S/F Pancake Syrup (I use Cary) Mix everything together with an Imersion Stick type blender until a smooth batter forms. Cook off in a pan that has been treated with Spray Canola Oil the same as you would a real pancake. Nutritional Info: 2% Cottage Cheese Version: 93 Calories, 2 Fat, 8 Carbs, 13 Protein F/F Ricotta Version: 101 Calories, 0.8 Fat, 10.3 Carbs, 12.8 Protein
MINT BROWNIES ¾ C cocoa 2 eggs 1 1/3 C flour ½ tsp baking soda 2/3 C vegetable oil 1 tsp vanilla ½ C boiling water ¼ tsp salt 2 C diabetisweet 1) Stir cocoa and baking soda in mixing bowl. (2) Blend in 1/3 cup vegetable oil. (3) Add boiling water; stir until mixture thickens. (4) Stir in diabetisweet, eggs and remaining 1/3 cup vegetable oil; stir until smooth. (5) Add flour, vanilla and salt, blend completely. (6) Pour into lightly greased 9 x 13 pan. Bake at 350 for 30 minutes. On top of cooled 9 x 13 pan of brownies spread mint frosting: 2 cups splenda 1/3 cup margarine 1 teaspoon mint extract Green food coloring (if desired) (Beat all ingredients with mixer until smooth) Chill, then melt together: 1 cup chocolate chips ½ stick butter Spread over brownies
Ricotta Dip 1 tablespoon olive oil 2 tablespoons pine nuts 1/2 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced 1 (10-ounce) package frozen spinach, thawed 1/2 cup fresh ricotta 1/2 teaspoon kosher salt In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and coo****il they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or vegetables
Cranberry Relish 1 bag cranberries 1 teaspoon grated orange zest 2 Tablespoons lemon juice ½ cup water 1 cup splenda ¼ cup orange juice Combine all ingredients in a saucepan except orange juice. Bring to a simmer and reduce to low until berries begin to pop. Add in orange juice and cook 8-10 more minutes. Serve cool or warm
Cheesy Egg Bake This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch.
It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish!
Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup ricotta cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings. Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg
Spinach & Feta Crustless mini-quiche
1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon olive oil
1 Teaspoon Oregano
Black Pepper
5 Eggs, beaten
1/2 cup Feta Cheese, crumbled
1/2 cup Shredded Cheese, Italian Blend
Preheat oven to 350 F. Saute onions in olive oil till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.
4 cups chicken or vegetable stock 1 small onion, diced
1 stalk celery, diced
1 cup dried cranberries chopped
1 teaspoon poultry seasoning
3 egg whites
Bring the first 9 ingredients to a boil; cover and remove from heat; let it sit for 45 minutes until all liquid is absorbed.
Pre-heat oven to 350.
Stir the egg whites into the wheat mixture.
Place in a greased baking dish and bake for 30 minutes.
Nan’sProtein Pancakes 1 Svg is as follows: This batter is enough for 1 regular sized pancake, you can do silver dollar size too if you like. Don't make extra batter, it loses its flavor if not used immediately. 1/8 Cup of 2% Cottage Cheese or Fat Free Ricotta 1/4 Cup Egg Beaters (Plain) 1/8 Cup Muscle Milk 'n Oats (Any Flavor you like) 1/2 Tbsp. Sugar Free Jam (I use Smuckers) 1/2 Tbsp. S/F Vanilla Syrup (I use DaVinci) 1/2 Tbsp. S/F Pancake Syrup (I use Cary) Mix everything together with an Imersion Stick type blender until a smooth batter forms. Cook off in a pan that has been treated with Spray Canola Oil the same as you would a real pancake. Nutritional Info: 2% Cottage Cheese Version: 93 Calories, 2 Fat, 8 Carbs, 13 Protein F/F Ricotta Version: 101 Calories, 0.8 Fat, 10.3 Carbs, 12.8 Protein
MINT BROWNIES ¾ C cocoa 2 eggs 1 1/3 C flour ½ tsp baking soda 2/3 C vegetable oil 1 tsp vanilla ½ C boiling water ¼ tsp salt 2 C diabetisweet 1) Stir cocoa and baking soda in mixing bowl. (2) Blend in 1/3 cup vegetable oil. (3) Add boiling water; stir until mixture thickens. (4) Stir in diabetisweet, eggs and remaining 1/3 cup vegetable oil; stir until smooth. (5) Add flour, vanilla and salt, blend completely. (6) Pour into lightly greased 9 x 13 pan. Bake at 350 for 30 minutes. On top of cooled 9 x 13 pan of brownies spread mint frosting: 2 cups splenda 1/3 cup margarine 1 teaspoon mint extract Green food coloring (if desired) (Beat all ingredients with mixer until smooth) Chill, then melt together: 1 cup chocolate chips ½ stick butter Spread over brownies
Ricotta Dip 1 tablespoon olive oil 2 tablespoons pine nuts 1/2 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced 1 (10-ounce) package frozen spinach, thawed 1/2 cup fresh ricotta 1/2 teaspoon kosher salt In a large frying pan, heat oil over medium heat. When oil shimmers, add pine nuts and coo****il they make a popping noise and start to brown, about 1 minute. Stir in garlic and onion and season well with salt and freshly ground black pepper. Cook, stirring occasionally, until onion is golden brown, about 3 minutes. Transfer onion mixture to a food processor fitted with a blade, add in remaining ingredients, and process until smooth. Taste and adjust seasoning, as necessary. Serve with flatbread, toasted pita wedges, or vegetables
Cranberry Relish 1 bag cranberries 1 teaspoon grated orange zest 2 Tablespoons lemon juice ½ cup water 1 cup splenda ¼ cup orange juice Combine all ingredients in a saucepan except orange juice. Bring to a simmer and reduce to low until berries begin to pop. Add in orange juice and cook 8-10 more minutes. Serve cool or warm
Cheesy Egg Bake This is great to make up and have in the fridge for a quick grab-n-go breakfast, brunch or lunch.
It's versatile using any combination of herbs or cheeses you have on hand...a real clean-out-the-fridge type protein dish!
Vegetable cooking spray
6 eggs, beaten
1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup milk
1 cup ricotta cheese
4 ounces cream cheese cubed
1 cup cubed sharp cheddar
Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.
In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings. Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg
Spinach & Feta Crustless mini-quiche
1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon olive oil
1 Teaspoon Oregano
Black Pepper
5 Eggs, beaten
1/2 cup Feta Cheese, crumbled
1/2 cup Shredded Cheese, Italian Blend
Preheat oven to 350 F. Saute onions in olive oil till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.
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