Cinnamon Sugar Squares

Found this tonight and my sweet tooth was calling. These are really good with coffee. Mmmmmm...

Ingredients:
1/2 c butter (Blue Bonnet light)
2 c sugar
1/2 c vegetable oil (use applesauce next time!)
2 eggs
1/2 c milk (1%)
1 tsp vanilla extract (I was out...)
1 tsp salt
1 tsp baking soda
3 c all-purpose flour
1/4 c sugar
1/2 T cinnamon

Directions:

1. Preheat oven to 350F
2. Beat the butter, sugar, oil (applesauce), eggs, milk and vanilla until thoroughly combined.
3. Continue beating and add salt, baking soda and flour. Mix until just combined.
4. Pour the batter into a 9"x13" baking pan sprayed with cooking spray and spread evenly using a spatula. Mix the cinnamon and sugar and sprinkle evenly over the top of the batter and bake for 25-30 minutes.
5. Cut into 24 squares.

 Nutritional Information: (values if made with applesauce in parentheses)

Calories: 195 (157)
Fat:  7g (2.5g)
Saturated: 1g (0.5g)
Carbs: 31g (32g)
Fiber: 0.5g (0.5g)
Protein: 2.5g (2.5g)

Flower Power Eggs

I found this recipe (and lots of others!!) on pinterest.

The website says to:
1) Cut bell peppers into 1/2 inch rings; 2) Place in a lightly oiled non-stick skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

I did this, but as you can see from the picture, mine did not turn out as pretty as theirs. :) The peppers worked pretty well to corral the eggs- a little egg white seeped out the bottoms but mostly the eggs stayed in their pepper rings.
I did not keep the heat on low, so the egg whites started to brown on the bottom while they were still liquid on top. I solved this by flipping the whole thing over once the bottom was cooked. If I had paid attention and left it on low, maybe they would have turned out as pretty as the original picture. (Go look at it in the original link, if you didn't already!) I'll try again sometime.
Either way, they were good. :)

Oatmeal Waffles

This recipe is from allrecipes.com and I stuck pretty close to it!

Ingredients:
1-1/2 c all-purpose flour (I used half whole wheat and half all-purpose)
1 c quick-cooking rolled oats
1 T baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1-1/2 c milk (1%)
6 T butter, melted (Blue Bonnet)
2 T brown sugar (white sugar + molasses)

Directions:
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
Mine made 8 waffle squares.

Nutritional Information:                    Forgot to take a picture! They look like...waffles!
(for 2 waffle squares)                                                                         
Calories: 435
Fat: 16g
Saturated: 3g
Carbs: 61g
Fiber: 5.5g
Protein: 14g


Ratings:
Kristen: 4
Dave: 4

Crispy Potatoes with Green Beans and Eggs

I made this for dinner tonight. Here's the original recipe.

Ingredients:
1/2 T grape seed oil
9 oz potatoes, cut into 1/2" dice 
1/2 c frozen green beans, defrosted in the microwave
2 stalks celery, diced
garlic powder, onion powder, crushed red pepper, salt and pepper, to taste
1 egg

Directions: 

Heat oil in a skillet over medium heat until hot enough to sizzle a piece of potato. Cook potatoes (season with salt and pepper) until tender and browned. Add the green beans, celery, red pepper flakes, onion powder and garlic powder. Cook a few minutes.

Crack an egg into a small bowl and slip it into the pan on top of the vegetables. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes.

Makes 1 serving.

Nutritional Information:

Calories: 350

Fat: 11.5g

Saturated: 2g

Carbs: 51g

Fiber: 6.5g

Protein: 12.5g

Rating:

Kristen: 4

Sinangag (Filipino Garlic Fried Rice)

I'm back! Haven't been cooking much in the past several months, and when I have been, it hasn't been anything new.
I got this recipe from my magazine subscription to Vegetarian Times. I changed it up a bit because I don't care for onions. So instead of stirring in 1/4 c of finely chopped green onions at the end, I added 1/2 c of diced celery with the garlic.

Ingredients:
2 eggs (medium)
1-1/2 T oil (grapeseed)
5 cloves garlic, peeled and chopped
2 c cooked rice
1/2 c diced celery
Cooking spray or additional oil

Directions:
1. Whisk eggs with 1/2 T water in a small bowl.
2. Coat skillet with cooking spray or oil, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3-5 minutes (like an omelette) or until firm and set. Transfer eggs to cutting board and cut into 2" strips.
3. Add 1-1/2 T oil to pan and reduce heat to medium. Stir in chopped garlic (and celery) and cook 3-5 minutes or until garlic is browned, stirring often. Add rice, increase heat to high and cook 3-4 minutes, or until rice begins to brown. Season with salt & pepper if desired (and stir in green onions), then eggs.

Makes 3 servings.

Nutritional Information:
Calories: 275
Fat: 9.5g
Saturated: 1.5g
Carbs: 39g
Fiber: 1.5g
Protein: 7.5g

Ratings:
Kristen: 3.5
Dave:

Gingerbread French Toast

This recipe comes from Lindsay Nixon's cookbook, The Happy Herbivore. I checked it out from the library on Friday and there are SO MANY things I want to make from it.
Here is a version of the recipe that she had previously posted on her website. The one in the cookbook is a little different. Here is how I made it.

Ingredients:
8 slices Koepplinger's Country French bread
1 c unsweetened almond milk
1/4 c whole wheat flour (chickpea flour would be better, but I didn't have any and I was too hungry to run to the store!)
1 tsp ground cinnamon
1 tsp pure maple syrup
1/2 tsp fine salt
1/2 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp vanilla extract

Directions:
Whisk all ingredients (except bread) together in a shallow dish.
Dredge bread slices (cut into triangles) in the mixture and place in a heated skillet sprayed with non-stick cooking spray.
Cook 2-3 minutes per side.
Re-spray the skillet and repeat with remaining slices.
Makes 4 servings.

Nutritional Information:
Calories: 175
Fat: 2g
Carbs: 32g
Fiber: 2.5g
Protein: 6.5g

Rating:
Kristen: 4

Sausage Hash with Apples and Sage

OMG this was DELICIOUS!! Original recipe here.
It's quite breakfast/brunch-y. Here's how I made it:

Ingredients:
1 T oil, divided (I use them fairly interchangeably at the moment... today it was canola.)
1/2 tsp onion powder
1 Field Roast Meat Co. Vegetarian Italian Sausage (3.25 oz)
4 oz potato, cut into 1/2" dice
2 oz apple, cut into 1/2" dice
1/2 T Woodstock Farms Organic Tomato Ketchup
3/4 tsp Dijon mustard
1/8 tsp rubbed sage
3/4 tsp dried parsley
salt and pepper to taste

Directions:
1. Heat oil over medium heat. Crumble sausage, sprinkle with onion powder, and cook, stirring often, until browned. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and1/2 T  water.
3. Return sausage to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Makes 1 serving.

Nutritional Information:
Note: Yes, you can reduce this by 120 calories and
14g of fat by using non-stick spray instead of oil.
Personally, I am not opposed to the good fats in oils.
Calories: 500
Fat: 24g
Saturated: 2g
Carbs: 42g
Fiber: 7g
Protein: 27.5g

Ratings:
Kristen: 4.5
Dave: 3.5

Yum Yum Brownie Muffins

This is a Hungry Girl recipe and can be found here.

Ingredients:
1 box chocolate cake mix (I used Duncan Hines Dark Chocolate Fudge)
15 oz. canned pumpkin

Directions:
Stir ingredients together until well-blended. Spoon into greased or lined muffin cups. Bake at 400F for 20 minutes.

Nutritional Information:
Calories: 182
Fat: 4.5g
Saturated: 1.5g
Carbs: 33.5g
Fiber: 3.5g
Protein: 2.5g

Ratings:
Kristen: 4
Dave: 4

Cinnamon Pancakes

Original recipe, courtesy of sparkpeople.com. (I made half of this.)

Ingredients:
1.25 c whole wheat flour
1 tsp baking soda
2 T sugar
1 c soy milk
6 T warm water + 2 T ground flax seed (or 2 eggs)
1 T vanilla
2 T cinnamon


Directions:
Add 2 T flax seed to 6 T warm water. Cover and let sit 5 minutes.
Mix together flour, baking soda and sugar. In another bowl, mix together milk, flax seed mixture and vanilla.
Mix the wet ingredients into the dry ingredients. Add cinnamon last.

Make pancakes. :)
Makes 6 medium pancakes.


Nutritional Information:
(per pancake)
Calories: 135
Fat: 2g
Saturated: 0.5g
Carbs: 26g
Fiber: 5g
Protein: 5g


Ratings:
Kristen: 3.5
Dave: 3.5


The cinnamon was good, but I probably won't use this pancake recipe again. I'll add cinnamon to my other pancake batter!

Chewy Raspberry Almond Bars

I got this recipe from my cousin. They were actually supposed to be Chewy CHERRY Almond Bars, but I got raspberry preserves instead.

Ingredients:
1 c butter, softened
2 c packed brown sugar
2 tsp baking powder
1 egg
1 tsp almond extract
2 c all-purpose flour (I used whole wheat)
2 c regular rolled oats
1/2 c sliced almonds
1-12 oz jar (1 c) cherry preserves (My jar was 11 oz, raspberry preserves)

Directions:
Preheat oven to 350F. Line a 13x9x2" baking pan with foil, extending foil over the edges of the pan. Grease foil; set pan aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and almonds.
Remove 1/2 cup of the dough and set aside. Press the reamining dough evenly into the bottom of the prepared baking pan. Spread with preserves. Crumble the remaining dough evenly over preserves layer.
Bake in the preheated oven  about 35 minutes or until lightly browned. Cool completely in pan on a wire rack. Using the edges of the foil, life the uncut bars out of the pan. Cut into bars.
Makes 36 bars. (I only cut mine into 20, but they are pretty big. 30 would have been better.)
To store: Place bars in a single layer in an airtight container (mine are in 2 layers separated by wax paper); cover. Store in the refrigerator for up to 3 days of freeze for up to 1 month.

Nutritional Information: (20 bars first, then 30, b/c next time I make them I'm going to cut them into 30.)

Calories: 290, 193
Fat: 10.9g, 7.3g
Saturated Fat: 5.8g, 3.9g
Carbs: 54.5g, 36.4g
Protein: 3.4g, 2.2g

Ratings:
Kristen: 4
Dave: 4

Blueberry Muffins

This is from my Betty Crocker cookbook. They are topped with streusel. I've made them that way before and they're really good!! I decided to make them without this time, but I'll give you the recipe with the streusel included. (Calorie information from Betty Crocker.)

Ingredients:
Streusel Topping, if desired
3/4 c milk
1/4 c vegetable oil
1 large egg
2 c all-purpose flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1 c fresh, canned (drained) or frozen blueberries

Streusel Topping:
1/4 c all-purpose flour
1/4 c packed brown sugar
1/4 tsp ground cinnamon
2 T firm butter or stick margarine

Directions:
Heat oven to 400F. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Make Streusel Topping: Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Set aside.
Beat milk, oil and eggs in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 T topping.
Bake 20-25 min or until golden brown. If baked in greased pan, let stand about 5 min in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack.

Nutritional Information:
Calories: 170
Fat: 6g
Saturated Fat: 1g
Carbs: 27g
Protein: 3g

Ratings:
Kristen: 4
Dave: 4

Crustless Leek, Kale & Herb Quiche

Original Recipe

Ingredients:
2 T bread crumbs
1 leek, white and green parts halved and sliced 1/2" thick (put in a bowl of water and mix around to get all the dirt/sand off)
2 c chopped kale
1/2 c egg beaters (or 4 egg whites)
3 whole eggs
1/4 c milk (1/2%)
1/8 tsp nutmeg
1 tsp tarragon
1/2 tsp basil
2 oz mild cheddar cheese, shredded (or anything you like)

Directions:

Preheat oven to 425°F. Coat bottom and sides of 9-inch pie pan with non-stick cooking spray. Scatter breadcrumbs over the bottom.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add kale, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Pour egg beaters into a bowl. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and kale over breadcrumbs in prepared pie dish. Put cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
Serves 4. (It could easily serve only 2. I had 2 servings.)

Nutritional Information:
Calories: 163
Fat: 8.5
Saturated Fat: 3.5
Carbs: 8.5
Protein: 13

Ratings:
Kristen: 4
Dave: 3.5

There is no picture on account of the fact that I TOTALLY BROKE MY CAMERA tonight. :( Wish me luck at Huron Camera tomorrow. :(

Asparagus Omelet with Polenta Crust

This recipe came to me in a Runner's World email! Here is the original recipe.

Ingredients:

Crust
3 cups vegetable broth
3/4 cup yellow cornmeal (coarser is better)
1 T fresh dill or 1 teaspoon dry*
1 tsp fresh pepper

Filling
3/4 lb fresh asparagus (7.5 oz after trimmed)
1/2 green pepper (80g)
Most of 1 zucchini (225g)
4 large eggs
1/2 c low-fat milk
1/3 c grated onion
1-1/2 tsp salt
1 tsp fresh ground pepper
3/4 c shredded swiss cheese

Directions:
Bring broth to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, it's done. Add pepper and dill* and mix. Spread polenta evenly in a pie pan.

Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Clean and cut green pepper and zucchini. Whisk together eggs and add milk, onion, salt, and pepper. In bottom of shell, place peppers and asparagus. Top with cheese. Pour egg mix over all and bake at 375F for 45 minutes.
Makes 4 servings.

Nutritional Information:
Calories: 223
Fat: 11g
Saturated Fat: 5.5g
Carbs: 18g
Protein: 15g

Ratings:
Kristen: 4
Dave: 4
*Note: The original recipe lists dill in the ingredients but not in the directions. So the dill in ours was sprinkled over the top, but it would be even more delicious in the polenta where it is supposed to be! :)

Blueberry Pancakes

http://www.joyofbaking.com/breakfast/Pancakes.html

Ingredients:
1 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 T sugar
1 egg
1 c milk, 1%
2 T butter
4 oz blueberries

Directions:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the egg, milk, and melted butter and whisk until just combined. The batter should have some small lumps. Make sure you do not overmix the batter or the pancakes will be tough.
Other than that, I am not going to tell you how to make pancakes. :) Add the blueberries before flipping.
Makes 4 servings.


Nutritional Information:
Calories: 236
Fat:7.3g
Saturated: 4.3g
Carbs: 36.2g
Protein: 6.7g

Ratings:

Kristen: 4.5

Dave: 4

Cream Cheese Clouds

I made these a while ago, but I never uploaded the picture so it hadn't gotten posted before now.

Original Recipe

Ingredients:
12 oz  pkg Pillsbury Grands Jr. Golden Homestyle Buttermilk Biscuits (I used 9 of the 10 biscuits... random)
3 oz fat free cream cheese, cut into 9 cubes
1 T sugar
1/4 tsp cinnamon

Directions:
Preheat oven to 350F. Separate 9 biscuits from the dough; press or roll each to 1/4" thickness.
Mix sugar and cinnamon in a shallow dish. Roll cream cheese cubes in the cinnamon sugar. Place 1 cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place, seam sides up, on baking sheet sprayed with non-stick spray. Sprinkle with any remaining cinnamon sugar. (I put the remaining cinnamon sugar on the inside instead of the outside.)
Bake 15 min or until golden brown. Serve warm.

Nutritional Information:
Calories: 116
Fat: 3.5g
Saturated Fat: 0.5g
Carbs: 16g
Protein: 3g

Ratings
Kristen: 4
Dave: 4.5

Hungry Girl Egg Mug Classic

This is SUPER simple, FAST, and good!!

Ingredients:
1/2c FF liquid egg substitute
One wedge Laughing Cow Light Original swiss cheese, cut into pieces


Directions:
Spray a large microwave-safe mug lightly with nonstick spray. Add egg substitute and cheese and stir. Microwave for about a minute. Stir gently, and then microwave for another 30-45 seconds, until scramble is just set. Stir and enjoy!
Serves 1

Nutritional Information:
Calories: 95
Fat: 2g
Saturated Fat: 1g
Carbs: 3g
Protein: 14.5g

Ratings:
Kristen: 4

The Big Apple French Toast Casserole

Another Hungry Girl recipe. I completely forgot to take a picture, and it's all gone! Sorry!

Ingredients:
8 slices light bread, cut into cubes (Meijer light wheat bread)
4 oz. FF cream cheese, room temperature (Philadelphia)
1 medium apple, diced (Mine was 185g)
1-1/4 c milk (1/2%)
1 c Egg Beaters
2 T sugar free syrup (Maple Grove Farms)
2 T butter, melted (Imperial 1/3 less fat)
1 tsp sugar
Optional: Additional sugar free pancake syrup, for dipping

Directions:
Preheat oven to 350F.
Spray an 8x8" baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
In a medium mixing bowl, combine all other ingredients. Mix with an electric mixer at medium speed until lump-free. Pour mixture over the bread and apple.
Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
Bake for 45 minutes until egg mixture is pretty firm and cooked through. (I cooked for 50 min.) Be sure not to overcook, as bread may burn. Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping.
Makes 4 servings.

Nutritional Information:
Calories: 232
Fat: 5g
Saturated Fat: 1g
Carbs: 35g
Protein: 17g
Nutritional information is without the optional additional syrup. I did use 2T of syrup, which added 15 calories and 6g of carbs.

Ratings:
Kristen: 3
Dave: 3.5