Tuesday, March 23, 2010

Yummy Banana Muffins!

Okay, I decided I wanted banana bread, and so I adapted a recipe and added my favorite, mini chocolate chips. It turned out great, so I'm posting it. Enjoy!!

3 C whole wheat flour
4 packets sun crystals
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 egg whites
1/2 C egg substitute
3 ripe mashed bananas
2 C unsweetened Applesauce
5 Tb mini chocolate chips

I made 24 mini muffins and 1 loaf with this. two muffins per serving equals 12 servings and 1 slice per serving makes 22. Sun Crystals is a brand of sweetener containing both stevia and sugar.
I pureed the bananas, eggs and applesauce together and added to mixed dry ingredients. I added the chocolate chips last and then sprayed the mini muffin pan and the bread pan before filling. Heated oven to 350. Bake muffins for 10 minutes or until golden on the edges. bake loaf for 40 minutes or until golden brown and stick comes out clean in middle.

Nutritional Info:
Servings Per Recipe: 22
Amount Per Serving:
Calories: 91.6
Total Fat: 1.2 g
Cholesterol: 0.1 mg
Sodium: 16.1 mg
Total Carbs: 17.5 g
Dietary Fiber: 1.7 g
Protein: 3.1 g

Saturday, March 20, 2010

Blueberry Muffins without guilt!!

I decided I wanted blueberry muffins for breakfast, so I looked up recipes and found one similar to what I wanted to make, and adapted it. So, here's the result. I used the mini muffins because I like thinking I'm getting more for my buck...lol. Enjoy!!

1 Cup old fashion rolled oats (not instant)
1 Cup skim milk
1 Cup whole wheat flour
1/4 Cup brown sugar
1/2 Cup unsweetened applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
4 tsp splenda / stevia substitute
1 Cup frozen blueberries

oak the oats in the milk for about an hour - ( I did for the amount of time it took to mix the dry ingredients). Heat oven to 400 degrees, Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, mix until combined. In separate bowl, mix dry ingredients. Add wet ingredients to dry and mix just until combined. Add blueberries. Bake for 17-20 minutes -- only 10 min for the mini's. Remove from pan and let cool.

Servings Per Recipe: 12 (a serving is 3 mini muffins)
Amount Per Serving:
Calories: 95.6
Total Fat: 0.7 g
Cholesterol: 0.4 mg
Sodium: 180.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 2.4 g
Protein: 3.7 g

Tuesday, March 16, 2010

Yummm...Chicken and Rice casserole

Okay...I know I haven't been posting very much, but I also haven't been cooking much that's new. Or exciting. Or frugal. sigh. I've been just trying to meet my goals each day, and some day's (let's say SATURDAY) meant drinking a butt load of protein drink to counter act the carbs for the day. sigh. So, Sunday I decided to combine my two favorite recipes into one, and it turned out amazing. My kids loved it, even one that doesn't really liked baked chicken! So, give it a try...

Family Chicken Rice Bake

Brown Rice, medium grain, 6 cups
swanson low sodium 100% fat free chicken broth, 2 cans
western family cream of chicken soup, 2 cans
Healthy Request Cream of Mushroom Soup, 2 cans
Mushrooms, fresh, 2 cup, pieces or slices
fat free cottage cheese kroger, 1 container
Kroger Fat Free Sour Cream, 1 container
Chicken Breast, no skin, 10 breasts,
extra sharp cheddar cheese, 10 oz
minced onion 2 T
Mrs. Dash to season

Reheat oven to 350. Spray two large casserole dishes with spray. Divide rice between the two pans (3 cups each). Place cottage cheese divided between the two, and the mushrooms. Place chicken on rice. Mix all the fluid ingredients together and divide between the two pans, pouring over the chicken (make sure with the water that it totals 12 cups of fluid). Sprinkle minced onion onto the pans. Place in oven in the center, bake for 60 minutes. Check to see if rice is cooked...I cooked another 5 minutes and then sprinkled the cheese on top, cooking another 5 minutes and then turning off the oven and then let sit for about 10 minutes. Serves 10 -- although I cut the breasts in half and we had seconds, so really, 20.

Nutritional Info

servings Per Recipe: 20
Amount Per Serving
Calories: 337.9
Total Fat: 9.0 g
Cholesterol: 88.4 mg
Sodium: 785.0 mg
Total Carbs: 23.5 g
Dietary Fiber: 2.0 g
Protein: 37.9 g