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Recipes
Pineapple Bran Muffins
By Hklbrries
Preheat oven to 375 F. Spray 12 (2 1/2-inch) muffin cup pans with vegetable cooking spray
- 4 large egg whites
- 1 can (8 ounces) crushed pineapple in juice
- 1/2 cup sugar
- 1/3 cup lowfat 1% milk
- 3 tbsp vegetable oil
- 3 tbsp unsulfured molasses
- 4 ounces 100% Bran cereal (1 1/2 cups wheat bran or 2 cups whole bran flakes)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp salt
Low Fat Cake Brownies
By Hklbrries
Spray a 9-by-9-by-2-inch baking pan with nonstick coating; set aside
- Chocolate Icing:
- Nonstick spray coating
- 1/4 cup unsalted margarine
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 egg white
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour
- 1/3 cup skim milk
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup chopped walnuts or pecans
- 1 tsp powdered sugar
- 1/2 cup sifted powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp vanilla
- 1 to 2 tbsp skim milk
Cashew Chili
By Hklbrries
In a large saucepan or Dutch oven, melt the butter
- 3 tbsp butter
- 1 medium-size onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 2 cups cooked kidney beans, drained
- 1 1/2 cups (2 8-ounce cans) tomato sauce
- 2 cups cooked corn
- 2 cups (18-ounce can) whole tomatoes
- 2 to 3 tsp chili powder
- 3 drops hot pepper sauce
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1/2 tsp pepper
- 1 cup raisins
- 1 cup whole raw cashews
- Monterey Jack or Cheddar cheese, grated
Low-Fat Peanut Butter Cookies
By Hklbrries
Editors recommend Skippy Reduced-Fat Super Chunk for these cookies
- 1 1/2 cups Cap’n Crunch’s Peanut Butter Crunch cereal
- 1/3 cup plus 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened, plus 2 tablespoons unsalted butter, melted
- 5 tablespoons reduced-fat crunchy peanut butter
- 1 1/4 cups packed light brown sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon water
Tofu Fajitas
By Hklbrries
For a quick and exciting meal, this healthful version of a popular Mexican dish is hard to beat
- Fajitas:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, sliced
- 1 red bell pepper, seeded and julienned
- 1 green pepper, such as ancho, Anaheim or bell, seeded and julienned
- 1 hot pepper, such as jalapeno or Serrano, seeded and minced
- 1 cup sliced mushrooms, such as cremini or portobello
- 2 cups sliced, baked pressed tofu (preferably savory or hickory-smoked flavor)
- Salt to taste
- 6 non-fat whole-wheat tortillas, warmed
- Garnish:
- Low-fat sour cream
- Salsa
- Chopped fresh tomatoes
- Avocado
- Scallions
Rainbow Pancakes (and Variations)
By Hklbrries
See specific variations (below directions) for additional ingredients or kitchen utensils that may be needed
- Basic Recipe:
- 1 cup flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tbsp butter, melted
- 1 egg
- Oil, for skillet
Sweet Bones
By Hklbrries
Spook Halloween party guests with these light, airy confections
- 6 large egg whites
- 1 1/2 cups sugar
Apricot-Sunflower Scones
By Hklbrries
These scones are loaded with flavor and packed with fiber, vitamin E, beta carotene, phytonutrients, anticarcinogen...
- 1 cup unbleached flour
- 1 cup oat flour
- 1/2 cup turbinado sugar
- 1/3 cup flax seed meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter or margarine, cut into cubes
- 1/3 cup unsalted sunflower seeds
- 1 cup chopped unsulphured dried apricots
- 2/3 cup buttermilk
- 1 egg
- 1 tbsp freshly grated orange peel
- 1 tsp vanilla extract
- Egg wash (1 egg beaten with 2 tsp buttermilk or water)
Holiday Yeast Breads
By Hklbrries
The arrival of winter solstice - with the resulting increase in daylight and the promise of spring and renewal - wa...
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Olive Garden Italian Salad Dressing
By Hklbrries
Pectin, usually used in jams and jellies, is the secret to thickening the dressing
- 1/2 cup white vinegar
- 1/3 cup water
- 1/3 cup vegetable oil
- 1/4 cup corn syrup
- 2 1/2 tbsp Romano cheese, grated
- 2 tbsp dry pectin
- 2 tbsp beaten egg or liquid egg substitute (*see note)
- 1 1/4 tsp salt
- 1 tsp lemon juice
- 1/2 tsp minced garlic
- 1/4 tsp dried parsley flakes
- Pinch dried oregano
- Pinch crushed red pepper flakes