Recipes...
I made those muffins, it's a recipe found on eggface site. They are very good, and all the family loved them. They are not very sugary though, I will try to put more splenda next time. The ricotta cheese filling is really yummy. I tried to use different syrup, and it is now one of my favorite spread, I use this on my dream bagel, toast, fruits,...
Shelly's Pumpkin Protein Mini Muffins
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Pumpkin Torani Syrup ( or any other syrup)
1 Tablespoon Canola Oil
2 Tablespoons Pumpkin Puree (not pie filling)
3 Tablespoons Multigrain Pancake Mix ( I used Abenakis multigrain pancake mix, found in organic aisle of metro)
2 Tablespoons Unsweetened Coconut
1 teaspoon Pumpkin Pie Spice (I used a mix of cinnamon, clove and nutmeg)
1 scoop Vanilla Protein Powder
Pinch salt
2 Tablespoons Shelly's Glazed Pepitas( didn't use)
1 batch of Shelly's Cheese Filling
Mix egg, milk, syrup, pumpkin and oil and combine thoroughly. In a separate bowl, mix pancake mix, coconut, spice, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick 12 cup mini muffin pan that has been sprayed with Pam.
Sprinkle with glazed pepitas (shelled pumpkin seeds)
Bake at 350 for 10 minutes or till toothpick inserted comes out clean. Makes 12 moist, delicious, mini muffins.
Allow muffins to cool slightly. Using a drinking straw poke a little hole in the center of each mini muffin and pipe Shelly's Cheese Filling inside.
Shelly's Glazed Pepitas
1 Tablespoon Sugar Free Torani Syrup (any flavor - I used SF Vanilla)
1/4 cup Pepitas (raw shelled pumpkin seeds)
Saute seeds and syrup in a pan stirring constantly for a few minutes till you hear popping. Remove from heat and cool. Top Pumpkin Muffins batter before baking.
Shelly's Cheese Filling
1/4 cup Ricotta Cheese
1 teaspoon Sugar Free Jello Cheesecake Pudding Mix, dry
2 teaspoons Sugar Free Vanilla Torani Syrup
Mix till well combined. Spoon into a piping bag or a Ziploc that has the corner snipped off. Seal baggie with tape. Pipe into mini muffins. If you don't want to pipe it you can always slice them in half and smear it in the middle. This filling is also great on sliced apples.
And here is a rapid low carb recipe for week nights:
Diane's beef and vegetables casserole
lean Ground beef
onion
carrots
green pepper
cabbage
Beef broth
salt and pepper
Dreamfields pasta, rotini
Brown the ground beef in a non-stick casserole when it is done, drain the fat, then add the vegetables, cut in slices. Add broth ( just to have like a inch in the casserole, usually 2-4 cups, depending on the quantity of beef and vegetables) Add salt and pepper to taste. Bring to a boil, then cover and let simmer at med-low til the vegetables are done, around 30 min. During that time, cook the pasta and add to the casserole at the end. If you like more taste, you can add garlic, parsley, thyme... But the kids just love it like that. Simple and healthy.
Diane's rotini salad
2 cups Dreamfields cooked pasta
small branch of celery, diced
1 green onion, sliced
1/4 red pepper, diced
4 raisin tomatoes cut in half
salt and pepper
1 slice lean ham cut in small cubes
1-2 tbsp shredded cheese ( I use partly skim mozza)
2 tbsp greek yogourt
1 tbsp of light hellman's mayo
Mix everything and let chill before eating. Low carbs, low fat and full of proteins!
Shelly's Pumpkin Protein Mini Muffins
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Pumpkin Torani Syrup ( or any other syrup)
1 Tablespoon Canola Oil
2 Tablespoons Pumpkin Puree (not pie filling)
3 Tablespoons Multigrain Pancake Mix ( I used Abenakis multigrain pancake mix, found in organic aisle of metro)
2 Tablespoons Unsweetened Coconut
1 teaspoon Pumpkin Pie Spice (I used a mix of cinnamon, clove and nutmeg)
1 scoop Vanilla Protein Powder
Pinch salt
2 Tablespoons Shelly's Glazed Pepitas( didn't use)
1 batch of Shelly's Cheese Filling
Mix egg, milk, syrup, pumpkin and oil and combine thoroughly. In a separate bowl, mix pancake mix, coconut, spice, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick 12 cup mini muffin pan that has been sprayed with Pam.
Sprinkle with glazed pepitas (shelled pumpkin seeds)
Bake at 350 for 10 minutes or till toothpick inserted comes out clean. Makes 12 moist, delicious, mini muffins.
Allow muffins to cool slightly. Using a drinking straw poke a little hole in the center of each mini muffin and pipe Shelly's Cheese Filling inside.
Shelly's Glazed Pepitas
1 Tablespoon Sugar Free Torani Syrup (any flavor - I used SF Vanilla)
1/4 cup Pepitas (raw shelled pumpkin seeds)
Saute seeds and syrup in a pan stirring constantly for a few minutes till you hear popping. Remove from heat and cool. Top Pumpkin Muffins batter before baking.
Shelly's Cheese Filling
1/4 cup Ricotta Cheese
1 teaspoon Sugar Free Jello Cheesecake Pudding Mix, dry
2 teaspoons Sugar Free Vanilla Torani Syrup
Mix till well combined. Spoon into a piping bag or a Ziploc that has the corner snipped off. Seal baggie with tape. Pipe into mini muffins. If you don't want to pipe it you can always slice them in half and smear it in the middle. This filling is also great on sliced apples.
And here is a rapid low carb recipe for week nights:
Diane's beef and vegetables casserole
lean Ground beef
onion
carrots
green pepper
cabbage
Beef broth
salt and pepper
Dreamfields pasta, rotini
Brown the ground beef in a non-stick casserole when it is done, drain the fat, then add the vegetables, cut in slices. Add broth ( just to have like a inch in the casserole, usually 2-4 cups, depending on the quantity of beef and vegetables) Add salt and pepper to taste. Bring to a boil, then cover and let simmer at med-low til the vegetables are done, around 30 min. During that time, cook the pasta and add to the casserole at the end. If you like more taste, you can add garlic, parsley, thyme... But the kids just love it like that. Simple and healthy.
Diane's rotini salad
2 cups Dreamfields cooked pasta
small branch of celery, diced
1 green onion, sliced
1/4 red pepper, diced
4 raisin tomatoes cut in half
salt and pepper
1 slice lean ham cut in small cubes
1-2 tbsp shredded cheese ( I use partly skim mozza)
2 tbsp greek yogourt
1 tbsp of light hellman's mayo
Mix everything and let chill before eating. Low carbs, low fat and full of proteins!
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