Linda's Favourite Recipes here's a sample.....
[While not truly low fat, it is decadent and you can greatly reduce the amount of fat & calories by using low fat or fat free products.] Spray a skillet liberally with no-stick and add a smidge of calorie/fat reduced butter. When melted, add pecans and coconut. Brown over low heat [stirring constantly] and cool. Mix cream cheese and Eagle Brand Milk until smooth. Add cool whip and gently fold in. Pour evenly into the crust, and sprinkle the coconut and pecan mixture over the top. Drizzle with caramel and then chocolate topping. Freeze -- removing from freezer 10 minutes before serving.
1 cup flour; 3/4 cup quick rolled oats; 1 cup firmly packed brown sugar; 1/2 cup melted butter or margarine; 1 tsp. cinnamon; 4 cups diced rhubarb; 1 cup white sugar; 2 tblsp. cornstarch; 1 cup water; 1 tsp. vanilla; Whipped Cream Combine flour, oats, brown sugar, butter and cinnamon in a bowl. Mix until crumbly. Press half of crumbs in greased 9" cake pan. Cover with rhubarb. Combine white sugar, cornstarch water and vanilla in a small saucepan. Cook, stirring constantly until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 for 1 hour. Cut into squares. Serve warm or cold with a dollop of whipped cream.
Homemade Sweetened Condensed Milk 1/2 cup warm skim milk; 1 cup plus 2 tblsp. powdered skim milk; 3/4 cup sugar. Set bowl inside pan of hot water and mix. Chill until ready to use.
Almost Fat-Free Bran Muffin Mix 2 cups boiling water; 2 cups pure bran; 1/2 cup prune puree; 2 cups white sugar [can be reduce to 1 if you want]; 8 oz. egg beaters; 4 cups buttermilk [use 1% Buttermilk or, some people use sour skim milk]; 5 cups flour; 3 tbsp. Baking soda; 1 tsp. salt; 4 cups bran flakes; 2 cups raisins (optional) 1. Pour boiling water over bran and let stand for 5 minutes. 2. Cream prune puree and sugar very well. Add egg beaters, soaked bran and buttermilk. Add remaining ingredients and mix gently until moist. 3. Store batter in a large, airtight container; a 4-quart (4 L) ice cream pail is perfect. Keep batter refrigerated and do not use for 24 hours after mixing. Batter will keep in the refrigerator for 6 weeks. Bake as needed. 4. To bake, fill muffin tins [use papers or spray with PAM] 3/4 full. Bake at 400o for 15-20 minutes. Makes 5 dozen muffins. NOTE: If you want, do not add raisins - then just before baking, add whatever you want. I have used raisins, diced apple, cranberries or blueberries. This is a really nice muffin. PRUNE PUREE: 16 oz. Pitted Prunes combined with 3/4 cup of water and pureed in the blender until very smooth. Mixture may be refrigerated for up to two months.
Chipits Chewy SKOR Toffee Bits Cookies [Linda’s Reduced Fat Version] 1/4 cup Prune Pure;3/4 cup White Sugar; 3/4 cup Brown Sugar; 4 oz. Egg Beaters; 1 tsp. Vanilla; 1 tsp. Baking Soda; 2 1/4 cups All-Purpose Flour; 1 pkg [225g] SKOR Toffee Bits Beat Prune Puree, White Sugar, Brown Sugar and Egg Beaters together until well blended. Stir in Vanilla, Flour, Baking Soda, and Toffee Bits. Drop by teaspoonful onto sheet sprayed with no-stick. Bake at 350 for 8 - 10 minutes or until golden brown. Cool slightly then remove to wire rack. Makes about 4 dozen small cookies or 2 dozen large.
Beef Barley Soup [Low Fat and Meatless] 6 cups Water; 6 Beef Boullion Cubes; 28 oz. Can Canned Tomatoes - Mashed; 10 oz. Can Tomato Soup; 2 cups Chopped Carrot; 2 cups Chopped Potato; 11/2 cups Chopped Onion; 1 cup Chopped Celery; 1 cup Pot or Pearl Barley; 6 cups Water; 1 tablespoon Parsley Flakes; 1 teaspoon Sugar; 1 teaspoon Salt; 1/4 tsp. Pepper; Sprinkle Spike or Seasoning Salt Heat first amount of water and boullion cubes in a large pot. Stir to dissolve. NOTE: You can also use 6 tablespoons of Fat Free Beef Boullion Powder. Add remaining ingredients. Bring to a boil, then cover and simmer slowly for about 2 hours. NOTE: If you are really desperate for meat, you can scramble fry 1 kilogram of very lean ground beef and add it to the soup about halfway through cooking; or about 1/2 hour before the soup is done, you can add about 3 cups of cooked, chopped roast beef ---BUT there goes your low-fat meal.
2 - Fat Free or Lite Instant Vanilla Pudding Mixes; 3/4 cup skim milk; 6 oz. lemonade concentrate; 1 tub Cool Whip Lite; grated lemon peel and 1 Graham Wafer Pie Crust. Combine instant pudding with skim milk. Add lemonade concentrate. Blend. Fold in cool whip and grated lemon peel. Pour into crust and chill. Decorate top with a lemon twist and serve.
Baked Apple Pancake - [Muscle & Fitness - August 1998; Page 72] 1 tblsp. low fat margarine; 2 tblsp. brown sugar; 2 tblsp. white sugar; 3/4 tsp. ground cinnamon; 1 large Granny Smith cooking apple - cored and sliced; 1 cup egg substitute [or 1 large egg and 4 egg whites]; 1/4 cup skim milk; 1/4 cup all-purpose flour. Preheat oven to 375 degrees. In an 8-10 inch omelet pan or skillet with oven-proof handle, melt margarine over medium heat. Stir in 1 tblsp. brown sugar, 1 tblsp. white sugar and cinnamon. Arrange apple slices in a single layer over sugar mixture in pan. Cook, turning slices occasionally until tender but firm, about 3-4 minutes. mix together remaining ingredients until smooth; pour over apple slices. Bake in oven until golden brown, about 15 minutes. Serve immediately. Makes three servings. [Per serving with fat-free egg substitute - 236 calories, 14 g protein, 36 g carbohydrates, 4 g fat.]
Toasted Barley with Mixed Vegetables 1 cup uncooked pearl barley [rinsed]; 1/2 cup chopped red onion; 1/4 cup chopped mushrooms; 1/4 cup chopped carrot; 1/4cup chopped red pepper; 1/4 cup chopped yellow pepper; 1/4 cup chopped orange pepper; 3 1/2 cups chicken or vegetable stock [I use oxo or a fat-free chicken or vegetable stock]; 1/4 tsp. Salt; 1/4 tsp. Pepper; 1 tblsp. chopped fresh or 2 tsp. dried dill weed; 1/4 cup chopped green onions Heat oven to 350. Spray skillet and casserole dish with non-stick spray. Toast rinsed barley in skillet over medium heat about 8 minutes, stirring constantly until light brown. Stir in remaining ingredients except green onions. Heat to boiling and spoon mixture into casserole dish. Cover and bake about 50 minutes or until vegetables are tender. Sprinkle with green onions. For added zest, I add a shake or two of Mrs. Dash’s Extra Spicy! You can also add brown rice - about 1/2 cup and then increase your liquid a little. Experiment with recipes - variety is the spice of life.
Judy's Fruit Dip Recipes 12 or more chopped
macaroons (I always use more)
Rhubarb
Pinwheels
4 Boneless, skinless, thin-sliced chicken breast cutlets Sprinkle chick with 1/4 tsp salts and 1/8 tsp. pepper. Coat large skilled with cooking spray. In same skillet over medium heat, melt 1.5 tsp. butter. Add garlic; cook until browned, 1 minute. Add chick; cook until o longer pink inside, 2-4 minutes per side. Transfer chicken to serving platter; cover. In same skillet, melt remaining butter. Add carrots; cook 1 minute. Add squash, zuchini and peppers. Cook until peppers soften slightly, 3 minutes. Add juice, zest, sugar and remaining salt and pepper. Cook 1 minute. Stir in parsley and chives. Serve with chicken.
2 cups all-purpose flour Topping: In large bowl, stir together flour, sugar, baking powder, baking soda and salt. In medium bowl, beat eggs; stir in apple juice, butter and vanilla; stir into dry mixture just until combined. Stir in rhubarb just until evenly distributed. Spoon into greased 2L loaf pan. In small bowl combine brown sugar with cinnamon. Sprinkle evenly over batter. Bake in 375 degree oven for 60-65 minutes until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes then turn out of pan and let cool completely. Variation: Spoon batter into 18 greased muffin cups. Sprinkle with topping and bake at 375 for 20-25 minutes. Let cool as directed. Per serving: 157 calories; 5 g fat; 3 g protein; 25 g carbohydrate. (Edmonton Journal, Wednesday, August 16, 2000)
Preheat oven to 350° F. Spray bottom and side of 9-inch spring form pan with nonstick cooking spray. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto bottom and side of prepared pan. Bake 10 minutes. Cool. Place water in small sauce pan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blander; process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set. Loosen cake from side of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cake. Sprinkle pecans evenly over top of cake before serving. [Cal 231; Fat 7g]
This is a great recipe as you can make it early in the morning and leave on stove or in oven to cook all day.... 1 onion - chopped Thoroughly rice and prepare vegetables as directed. Rinse again. In large saucepan or depending on your choice - roaster, combine sauce and vegetables. Add seasoning to taste (I also add a little garlic powder) and mix thoroughly. Depending on the pot you used, you can either roast slowly in the oven or simmer on top of the stove until vegetables are tender and flavours well blended. VARIATION: The recipe is essentially vegetarian, but if you feel the need, you can include either ground turkey or extra lean ground beef that has been sauteed without added fat, then drained, rinsed under hot water and drained again.
Ribs; Maple Syrup; Water; Garlic Powder Using a portion of ribs sufficient for the number of people to be served, cut ribs into sections. Using a large pot which will hold the ribs yet still leave boiling room, cover the ribs with water, add 1/4 cup Maple Syrup and 1 tsp. Garlic Powder. Boil until meat comes away from the bones and a good portion of the fat has been rendered out - average time 45 minutes. Coat roasting pan with non-stick spray and add 1/4 inch of water in the bottom. Place ribs that have been drained, rinsed in hot water and drained again, into pan. Mix 1 cup Maple Syrup with 1/2 cup water and pour over top, coating the meat. Place in oven at 275 for 1.5 to 2 hours - until meat is tender and almost falling off the bones. Baste throughout cooking with juices from bottom of pan. Remove lid for last 15-20 minutes to encourage browning. Served with brown rice and corn [off or on the cob] and a nice green salad makes this a delicious supper.
Beef Short
Ribs With Bones and Without Bones Select Beef Short Ribs with both the bone in and the bone out, in desired quantity. Using a large pot which will hold the ribs yet still leave boiling room, place the ribs in the pot and cover with water. Add Bay Leaf and 1/2 tsp. each, garlic and onion powder. Bring to a boil and simmer until ribs start to come away from bones and a good portion of the fat is rendered out. Drain, ensuring that you remove the bayleaf. Rinse in hot water and drain again. Place in roaster that has been coated with non-stick spray and add 1/4 inch of water to the bottom. Sprinkle with meat tenderizer if desired. Add desired amount of Bar-B-Q sauce - flavour of your choice... Roast at 275 for 1.5 - 2 hours until meat is so tender it flakes with a fork. Rushing this recipe will only result in tough meat! Serve with baked potato or rice and the vegetable of your choice. Keeps well and is easy to reheat, especially if you saved the drippings from the roaster.
I use meringue for pies and for the "Fruit in a Cloud" or "Angel Pie" Dessert. Here are some excellent recipes and tips/techniques for making Meringue.
Meringue
3 egg whites 1/4 tsp. cream of tartar 6 T. granulated sugar 1/2 tsp. vanilla extract Place bowl of Egg Whites in warm water for 3 minutes; remove. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under-beat. Beat in vanilla extract. Spread over hot filling carefully, sealing meringue to edge of crust to prevent shrinking or weeping. Meringue Topping A meringue is often used to top off a single-crust lemon or flapper pie. Meringues are beaten egg whites and sugar. To get a large volume meringue, use egg whites at room temperature, a grease-free clean glass, or metal bowl and beaters that are very clean and fat free. When separating the yolk and whites be sure no yolk gets into the egg whites. Yolks have fat in them and any fat in the egg white mixture prevents whites from beating to their full volume. Beat the whites until they are stiff and slowly add sugar. Finely granulated sugar is a wise choice because it dissolves easily. You can test to make sure it is dissolved by rubbing some of the meringue between your fingers to see if it is still grainy. Two tablespoons per egg white makes a fine textured tender, but not sticky meringue. Too much sugar makes it gummy, too little makes it less tender. If sugar is added before the whites are beaten stiff enough to form soft peaks, the whites do not get stiff, but rather stay frothy no matter how long they are beaten. Joy of Cooking authors Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker link a watery weepy meringue to the temperature of the filling when the meringue is applied. Putting the meringue on when the filling is cool leaves the egg white where it is in contact with the filling nearly raw. This undercooked portion simply melts. The problem is prevented by having the filling hot when the meringue is applied making sure it is anchored to the edge of the dish at all points. Although a meringue topping with cornstarch is considered the most stable the conventional recipe below is quicker and should not weep if securely anchored and eaten the day of baking. Traditional Meringue Topping
In a clean grease-free glass bowl, beat egg whites on medium speed until foamy. Add cream of tartar and beat until soft but definite peaks form. Very gradually beat in sugar on high speed until the peaks are stiff and glossy but not dry. Immediately spread the meringue over a hot pie filling or pudding, making sure to anchor it to the edge of the crust or dish at all points. Bake as directed in your recipe. Sources: Millie Reynolds' Commercial Cooking Class Cooking A to Z the Complete Culinary Rreference Tool, California Culinary Academy, Jane Horn, Editor. The New All Purpose Joy of Cooking. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker . http://www.homefamily.net/foodnutrition/pastrypies.html Here is a link for Perfect Merinque Pie courtesy of Mocha Sofa
Jello Dessert - Basic Recipe aka Jen Anderson Pie 1 litre tub light cool whip Dissolve Jello in ½ cup boiling
water. Fold in Yogurt. Fold in Cool
Whip Variations: 2 lemon jello and tub of French Vanilla Yogurt with some lemon zest Layer rectangle pan without a crust, as follows: Layer 1 - Fresh
Blueberries Sprinkle top with Raspberries and Blueberries; Chill. Cut into squares and serve. Lemon Jello with the French Vanilla Yogurt works really nice with just raspberries as well. I use whatever combination of Sugar Free Jello and Fat Free/Sugar Free Yogurt I can find that think will work well together, such as.... -Raspberry jello and raspberry yogurt and gently fold in fresh raspberries and chill. -Raspberry Jello and the Mixed Berry Yogurt with Blueberries and Raspberries -Strawberry Jello and Yogurt and gently fold in chopped Strawberries -Lime Jello and Lime Yogurt and gently fold in fresh blueberries. -Fiesta Fruit Jello and Lime Yogurt -Orange Jello and Mango Orange Yogurt and fold in pureed Mango.... If you really want to make it go far, you can add an extra half tub of cool whip. Where I cannot have ice cream - I freeze portion sizes of this and then just let in thaw a little bit and eat... Hope you like it....
Blend together: 8 oz Egg Whites and 1/3 cup quick cooking oatmeal (or 1 package Quaker Oatmeal such as Cinnamon Apple) Preheat pan with no stick and cook above as you would a pancake. Serve with sugar free Syrup. Option: If using plain oatmeal - blend in 2 tblsp. sugar free jam....
Cinnamon Buns [This is from the WW Community Recipe Forum] 1 Point Only!!!! 1 pkg Pillsbury Country Biscuits Separate biscuits and flatten by hand or with a rolling
pin. Mix cinnamon and splenda together. Dip biscuits in mixture on
both sides.
Enjoy....Linda |
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