1 spray(s) cooking spray
2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese
3 1/2 Tbsp regular butter
1 1/3 cup(s) sugar
3/4 tsp baking powder
1/4 tsp table salt
1 3/4 cup(s) all-purpose flour
Instructions
Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray.
In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.
Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
Cool cake in pan on a wire rack
Saturday, March 19, 2011
Thursday, March 10, 2011
PB & Banana Streusel Muffins
2 cups + 3TB whole grain pastry flour
1/2 cup + 3 TB packed brown sugar
1 TB butter, melted
1 ts honey
2 ts baking powder
1 ts ground cinnamon
1/2 ts salt
1/2 c pureed ripe banana
1/2 c unsweetened applesauce
1/3 c peanut butter
1 egg
3/4 c 1% milk
1 ts vanilla extract
Preheat oven to 400.
Coat a 12 cup muffin pan with coking spray or line with cupcake liners
Stir 3 Tb of the flour, 3 TB of the sugar, butter, and honey with spoon in small bowl until mixture forms wet crumbles. Set aside.
Whisk baking powder, cinnamon, salt and remaining flour in large bowl until combined. Whisk banana, applesauce, peanut butter, egg and remaining sugar in another bowl until blended. Whisk milk and vanill into banana mixture until combined. Stir flour mixture into banana mixture jut until blended. Do not overmix.
Spoon batter into prepared cups, dividing evenly. Crumble streusel mixture on top of muffin batter, dividing evenly. Bake 16- 18 min until done.
Remove from pan and serve warm.
1/2 cup + 3 TB packed brown sugar
1 TB butter, melted
1 ts honey
2 ts baking powder
1 ts ground cinnamon
1/2 ts salt
1/2 c pureed ripe banana
1/2 c unsweetened applesauce
1/3 c peanut butter
1 egg
3/4 c 1% milk
1 ts vanilla extract
Preheat oven to 400.
Coat a 12 cup muffin pan with coking spray or line with cupcake liners
Stir 3 Tb of the flour, 3 TB of the sugar, butter, and honey with spoon in small bowl until mixture forms wet crumbles. Set aside.
Whisk baking powder, cinnamon, salt and remaining flour in large bowl until combined. Whisk banana, applesauce, peanut butter, egg and remaining sugar in another bowl until blended. Whisk milk and vanill into banana mixture until combined. Stir flour mixture into banana mixture jut until blended. Do not overmix.
Spoon batter into prepared cups, dividing evenly. Crumble streusel mixture on top of muffin batter, dividing evenly. Bake 16- 18 min until done.
Remove from pan and serve warm.
Grilled Chicken Tacos (9 pts per taco)
1 1/2 lbs boneless, skinless chicken breasts cutlets
1 ts adobe seasoning salt
1 package sm flour tortillas (8 per package)
Toppings : salsa, shredded cheese, sour cream, guacamole
Pound chicken to even thickness, sprinkle adobe seasoning on top.
Grill chicken 5-6 minutes till cooked. Cut into think strips.
To serve, spoon about 1/4 cup chicken strips onto a tortilla. Add toppings.
1 ts adobe seasoning salt
1 package sm flour tortillas (8 per package)
Toppings : salsa, shredded cheese, sour cream, guacamole
Pound chicken to even thickness, sprinkle adobe seasoning on top.
Grill chicken 5-6 minutes till cooked. Cut into think strips.
To serve, spoon about 1/4 cup chicken strips onto a tortilla. Add toppings.
Tuesday, February 22, 2011
hawaiian tacos 7 pts (3 tacos)
Servings | 12
Estimated PointsPlus™ value per serving | 7
Course | Main Meals
Print Email
Ingredients
1 lb. bulk hot Italian sausage
1/2 cup chopped onion
2 cloves garlic, minced
Dash bottled hot pepper sauce
12 taco shells
1 recipe Hawaiian Pineapple Salsa (recipe below)
1 cup shredded cheddar cheese (4 oz.)
Instructions
1. In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings).
2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro; and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.
Serving size: 3 Tacos
Special Notes
3. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water.
Estimated PointsPlus™ value per serving | 7
Course | Main Meals
Print Email
Ingredients
1 lb. bulk hot Italian sausage
1/2 cup chopped onion
2 cloves garlic, minced
Dash bottled hot pepper sauce
12 taco shells
1 recipe Hawaiian Pineapple Salsa (recipe below)
1 cup shredded cheddar cheese (4 oz.)
Instructions
1. In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese. Makes 12 tacos (4 servings).
2. Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 tablespoons snipped fresh cilantro; and 1 tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.
Serving size: 3 Tacos
Special Notes
3. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves. Wash hands and nails well with soap and warm water.
tuna salad 2 pts
1/4 cup - Plain Nonfat Yogurt, Dannon
1/4 cup - Mayo with Olive Oil - Reduced Fat, Kraft
1 Tbsp - Lemon Juice, Italian Volcano
1 Tbsp - Mustard, Dijon
12 oz - Tuna, Chuck Light in Water, Chicken of the Sea, drained
1/2 cup - celery, chopped
whole hard-boiled egg, chopped
1 tsp - Mrs Dash Seasoning Blend Garlic & Herb
Instructions
mix all ingredients together.
serving size = 1/4 cup
1/4 cup - Mayo with Olive Oil - Reduced Fat, Kraft
1 Tbsp - Lemon Juice, Italian Volcano
1 Tbsp - Mustard, Dijon
12 oz - Tuna, Chuck Light in Water, Chicken of the Sea, drained
1/2 cup - celery, chopped
whole hard-boiled egg, chopped
1 tsp - Mrs Dash Seasoning Blend Garlic & Herb
Instructions
mix all ingredients together.
serving size = 1/4 cup
Chicken Enchilada-Zagna 6 pts
Servings | 8
Estimated PointsPlus™ value per serving | 6
Course | Main Meals
Print Email
Ingredients
3 cups canned chicken breast (chopped)
30 oz canned enchilada sauce
8 oz fat-free sour cream
12 oz fat-free evaporated milk
2 cup(s) cheddar, shredded fat free
4 oz Ortega Diced Green Chiles
12 corn tortillas
Instructions
Preheat oven to 350 degrees. Grease 13 x 9 baking dish.
Combine enchilada sauce and sour cream in medium bowl. Combline evaporated milk and cheese in medium saucepn. Cook over medium heat, stirring constantlyuntil cheese is melted and mixutre is smooth. Remove from heat.
Spread 1 cup enchilada sauce on bottom of prepared baking dish. Layer with 4 corn tortillas, 1 cup enchilada sauce 1 1/2 cups chicken, 1 cup cheese sauce, repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.
Bake 40 minutes . Uncover, cool for at least 10 minutes before serving.
Estimated PointsPlus™ value per serving | 6
Course | Main Meals
Print Email
Ingredients
3 cups canned chicken breast (chopped)
30 oz canned enchilada sauce
8 oz fat-free sour cream
12 oz fat-free evaporated milk
2 cup(s) cheddar, shredded fat free
4 oz Ortega Diced Green Chiles
12 corn tortillas
Instructions
Preheat oven to 350 degrees. Grease 13 x 9 baking dish.
Combine enchilada sauce and sour cream in medium bowl. Combline evaporated milk and cheese in medium saucepn. Cook over medium heat, stirring constantlyuntil cheese is melted and mixutre is smooth. Remove from heat.
Spread 1 cup enchilada sauce on bottom of prepared baking dish. Layer with 4 corn tortillas, 1 cup enchilada sauce 1 1/2 cups chicken, 1 cup cheese sauce, repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.
Bake 40 minutes . Uncover, cool for at least 10 minutes before serving.
cheesecake cupcakes 5 pts
2 cup(s) Keebler Misc Graham cracker crumbs
4 Tbsp Land O Lakes® Spreadable Butter with Canola Oil
16 oz 1/3 less-fat cream cheese
3/4 cup(s) sugar
2 item(s) egg
1 tsp vanilla extract
21 oz canned fruit pie filling
Instructions
preheat oven to 350
line cupcake tins with cupcake liners
crush graham crackers and mix with butter
place 1 tblspn in each cupcake liner and press down to make crust
mix room temp cream cheese, sugar, eggs, and vanilla until light and fluffy.
fill each cupcake liner until almost to the top
bake 15 minutes
cool
top with pie filling
4 Tbsp Land O Lakes® Spreadable Butter with Canola Oil
16 oz 1/3 less-fat cream cheese
3/4 cup(s) sugar
2 item(s) egg
1 tsp vanilla extract
21 oz canned fruit pie filling
Instructions
preheat oven to 350
line cupcake tins with cupcake liners
crush graham crackers and mix with butter
place 1 tblspn in each cupcake liner and press down to make crust
mix room temp cream cheese, sugar, eggs, and vanilla until light and fluffy.
fill each cupcake liner until almost to the top
bake 15 minutes
cool
top with pie filling
vegetable (seafood) chicken pastry 10 pts
1/2 cup of the following: broccoli,snap peas,Bok Choy,carrots,water chestnuts,cauliflower, mushrooms 1 cup chicken broth, 1 tsp. cumin, 1 tsp sweet basil, 1/2 tsp powdered garlic or 1 tsp fresh minced garlic,2 tsp corn starch,2 tsp whole wheat flour,2 slices of no fat Swiss cheese. 2 tsp parm (optional)2 tsp Frenches French fried onions (optional)
Instructions
Cut all of the veggies in bite size pieces except sugar snap peas, leave whole.Saute'in nonstick pan with Olive oil spray. You do not want to brown these so cook until tender but firm. Add small amounts of broth to tenderize.Add seasonings.Add all remaining broth,into which corn starch has been added. Bring to boil.Set aside.Dust,salt and pepper proteins with flour. Meat will not be "floured" and may be moist but this flour will keep meat moist and tender.Cook in saute' pan with spray olive oil.Add veggie mixture.On a large cookie sheet sprayed with spray(butter) place 1/2 of phyllo sheet on each end of sheet,spray with butter spray lightly,repeat. Add meat veggie mixture,dividing between the two"pies".Top with swiss cheese slice. Layer other two sheets on top,spraying in between sheets. Fold the pastry up around the edges and each pie will be round. Bake in pre-heated 350 degree oven for 15-20 min. until golden brown. Serve with a side dish of your choice.
Special Notes
If you have extra points,sprinkle with 1 tsp of grated Parm and 1 tsp of Frenches French Fried Onions.
NOTE* check your ovens heat.If it tends to cook quicker,reduce cooking time.I used shrimp,scollops and imitation crab, fresh crab in small amounts to make up my seafood dish. When I made this with chicken, I used thigh meat but breast is a better choice.BOTH were delicious!! enjoy
Instructions
Cut all of the veggies in bite size pieces except sugar snap peas, leave whole.Saute'in nonstick pan with Olive oil spray. You do not want to brown these so cook until tender but firm. Add small amounts of broth to tenderize.Add seasonings.Add all remaining broth,into which corn starch has been added. Bring to boil.Set aside.Dust,salt and pepper proteins with flour. Meat will not be "floured" and may be moist but this flour will keep meat moist and tender.Cook in saute' pan with spray olive oil.Add veggie mixture.On a large cookie sheet sprayed with spray(butter) place 1/2 of phyllo sheet on each end of sheet,spray with butter spray lightly,repeat. Add meat veggie mixture,dividing between the two"pies".Top with swiss cheese slice. Layer other two sheets on top,spraying in between sheets. Fold the pastry up around the edges and each pie will be round. Bake in pre-heated 350 degree oven for 15-20 min. until golden brown. Serve with a side dish of your choice.
Special Notes
If you have extra points,sprinkle with 1 tsp of grated Parm and 1 tsp of Frenches French Fried Onions.
NOTE* check your ovens heat.If it tends to cook quicker,reduce cooking time.I used shrimp,scollops and imitation crab, fresh crab in small amounts to make up my seafood dish. When I made this with chicken, I used thigh meat but breast is a better choice.BOTH were delicious!! enjoy
Chocolate cupcakes with marshmallow frosting 4 pts
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
2 large eggs
3 tablespoons strong brewed coffee
1 tsp vanilla
1/2 cup lowfat buttermilk
For the Frosting
1∕2 cup sugar
1∕4 cup water
1 large egg white
1∕2 teaspoon pure vanilla
1∕8 teaspoon cream of tartar
Pinch of salt
Instructions
Preheat oven to 350°F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
Fill cupcake cups 2∕3 full (you’ll have some batter left, which you can discard) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.
Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more. Frost chocolate cupcakes just before serving.
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
2 large eggs
3 tablespoons strong brewed coffee
1 tsp vanilla
1/2 cup lowfat buttermilk
For the Frosting
1∕2 cup sugar
1∕4 cup water
1 large egg white
1∕2 teaspoon pure vanilla
1∕8 teaspoon cream of tartar
Pinch of salt
Instructions
Preheat oven to 350°F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
Fill cupcake cups 2∕3 full (you’ll have some batter left, which you can discard) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.
Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more. Frost chocolate cupcakes just before serving.
Chicken taco soup 4 pts
Points per servings 4
Ingredients
1-4oz. can Green Chiles.
1-15oz. can yellow corn nibblets.
1-15oz. can black beans.
12ozs. Uncooked boneless,skinless chicken breast.
32oz. canned tomatoe juice.
1 Tbsp. chile powder.
1 tsp. garlic salt.
Instructions
Pre-cook chicken and dice into small pieces.Combine all ingredients in 6 quart soup pan. Bring to a boil over medium heat stirring occasionally. Reduce heat and let simmer for 10-15 minutes.
Ingredients
1-4oz. can Green Chiles.
1-15oz. can yellow corn nibblets.
1-15oz. can black beans.
12ozs. Uncooked boneless,skinless chicken breast.
32oz. canned tomatoe juice.
1 Tbsp. chile powder.
1 tsp. garlic salt.
Instructions
Pre-cook chicken and dice into small pieces.Combine all ingredients in 6 quart soup pan. Bring to a boil over medium heat stirring occasionally. Reduce heat and let simmer for 10-15 minutes.
Subscribe to:
Posts (Atom)