Oatmeal with Apples, Hazelnuts, and Flaxseed Monday, Feb 11 2013 

1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds

Preheat oven to 350 degrees.

Place hazelnuts on a baking sheet. Bake at 35o degrees for 15 minutes, stirring once. Turn nuts out ontO a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

Combine milk and next 5 ingredients (through salt) in a medium sauce pan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Spoon into serving bowls; sprinkle with evenly with hazelnuts, brown sugar, and almonds.

Yield: 6 servings (serving size: 2/3 cup) CALORIES 258; FAT 8.4g(sat 0.9g, mono 4.1g, poly 2.9g), PROTEIN 9.8g, CARB 36.3g, FIBER 6g, CHOL 2mg, IRON 1.9g, SODIUM 156mg, CALC 203mg

COOKING LIGHT, Page 12

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Whole-Wheat, Oatmeal, and Raisin Muffins Saturday, Feb 9 2013 

4.75 ounces whole-wheat flour (about 1 cup)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick—cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and the next 3 ingredients (through the dried cranberries). Make a well in center of mixture. Combine buttermilk and next 3 ingredients (through egg) in a small bowl. Add buttermilk mixture to the flour mixture, stirring just until moist. Stir in 1/2cup boiling water. Let batter stand for 15 minutes.

Preheat oven to 375 degrees.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Yield: 12 servings (serving size; 1 muffin). CALORIES 204, FAT 4.6g (sat0.8g, mono 3.2g, poly 1.8g), PROTEIN 4.6g, CARB 34.7g, FIBER 3.4g, CHOL 19mg, IRON 1.4mg, SODIUM 288mg, CALC 43mg

COOKING LIGHT, Page 12

Chocolate Zucchini Bread Thursday, Jul 5 2012 

2 cups all purpose flour
1 cup cocoa
1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon allspice
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded,and grated
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray.

In a large bowl whisk together dry ingredients – flour, cocoa, salt, baking soda, allspice and cinnamon.

In a medium bowl whisk together the sugar, butter and oil, beaten eggs, vanilla, buttermilk, zucchini and chocolate chips.

Fold liquid ingredients into dry ingredients until just combined. Do not overmix.

Divide batter equally. Bake until toothpick inserted into the center comes out clean and top is springy to the touch, roughly 25 minutes. Cool and serve.

Recipe From www.sweetpeaskitchen.com

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