I made these healthy carrot zucchini muffins and the kids LOVED them.
Ingredients:
1/3 cup veg. oil
1/3 cup applesauce
egg beaters (equivalent of 2 large eggs)
2/3 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 cup whole wheat flour
1 cup white flour
1/2 cup oat bran
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 shredded zucchini (whole)
3 large shredded carrots
1/3 cup almond milk
Bake for 17-20 min. at 375.
Cream Cheese Frosting (optional)
1- 8 oz. package of reduced fat cream cheese (room temp)
1/4 cup butter softened (room temp)
1 cup confectionary sugar
1/2 tsp. vanilla
Baked Tilapia
We aren't a big fish-eating family - which is kind of surprising considering we live in the OCEAN state. I know how GOOD FOR YOU fish is, so I've decided to make it more often. Twice now I've made baked Tilapia and my boys have gobbled it up. This is what you need:- Tilapia (I bought a package of 6 pieces at BJs for about $7)
- 2 eggs
- 2 tbs. milk
- 1 1/2 cups pankos breadcrumbs
- 1/4 cup flaxseed meal
- butter
- lemon juice
Mix eggs and milk in one bowl.
Mix pankos and flaxseed meal in second bowl *you may need more/less depending on fish size/quantity
Dip fish in egg batter and then cover with pankos/flaxseed
Place all fish on baking pan (spray with non-stick spray)
Put a small cube of butter on each piece of fish
Squirt a small amount of lemon on each piece of fish
Bake for 20 minutes
Mmmmm...delicious!
Sweet Potato Muffins
I need to give credit, so here's where this recipe came from.Ingredients:
3 cups flour
1-1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1-1/2 tsp. ground cinnamon
2 cups sweet potatoes, cooked and mashed
2 whole eggs
3 egg whites
1 teaspoon vanilla extract
1 cup low-fat buttermilk
1 cup applesauce
1/2 cup raisins
1/4 cup chopped nuts (optional) 1/4 cup brown sugar, packed
Directions:
Preheat oven to 350 degrees. Line 24 muffin tins with paper liners, or coat with nonstick spray. In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and cinnamon. Mix well. In another bowl, combine the sweet potatoes, eggs, egg whites, vanilla, buttermilk and applesauce. Mix well. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add the raisins and nuts, and combine with as few strokes as possible, until all ingredients are just moistened.
Fill the 24 prepared muffin cups with batter. Add 1/2 teaspoon brown sugar to the top of each muffin. Bake at 350 degrees for 22-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 24 muffins.
Apple-Butternut Squash Soup
This has become a favorite around here. Perhaps it is better received by the parents than by the children, but I include it anyway. (Ok, to be honest when Drew first tried this soup he said, "This is kind of disgusting...but good.") This recipe makes a big batch so I recommend you freeze some! It's the curry that tastes odd for those not familiar, but it's delicious!This recipe came from here - but I omit the cream.
1 med. butternut squash, peeled, seeded and diced coarsely
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder
Salt and pepper to taste
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder
Salt and pepper to taste
(If using cooked squash, add about 2-3 cups when you add chicken broth.)Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.
Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half. Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. Serve hot.
Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half. Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. Serve hot.
