2 cups unbleached flour
1/2 cup granulated sugar
2 tablespoons baking powder
1/4 teaspoons salt
1/4 teaspoons nutmeg
1 cup blueberries
2 cup skim milk -- at room temperature
2 egg whites -- whipped
1 tbsp applesauce -- at room temperature
1.Prepare skillet with cooking spray
and heat on medium until hot.
2.In a mixing bowl, combine flour, sugar,
baking powder, salt, nutmeg, and blueberries.
3.In another mixing bowl, combine milk, egg
whites, and applesauce.
4.Mix dry ingredients with wet ingredients
just until moistened.
5.Ladle in the batter, using 2 or more tablespoons
per cake. Cook for 2 minutes, then flip carefully
and cook for 2 minutes more.
5. Repeat with remaining batter.
Serves : 8
Macaroni & Cheese
2 tablespoons butter
1 tablespoon plus 2 teaspoons flour
1 cup milk
1 cup cheddar or mozzarella cheese
2 cups hot cooked macaroni
1/2 teaspoon seasoned salt
1 1/2 cups cooked, diced ham
1 tablespoon prepared mustard
1.In a large saucepan over medium-low
heat, melt butter; add flour and stir until
smooth and bubbly.
2.Gradually stir in milk. Continue cooking,
stirring, until sauce just begins to bubble
and sauce has thickened.
3.Combine sauce with cheese, hot cooked macaroni
and salt; mix well.
4.Pour into buttered casserole dish.
5.Combine remaining ingredients; sprinkle
over the top of the macaroni, pressing into
the mixture lightly.
6. Bake at 350° for about 20 to 25 minutes.
Alphabet Yummy Soup
1/4 cup olive oil
2 medium boiling potatoes -- peeled and diced
1 cup carrots -- peeled and diced
3/4 cup minced onions
5 1/2 quarts chicken stock
2 tablespoons fresh basil -- minced
1 teaspoon fresh oregano -- minced
3 cups diced zucchini
3 cups peeled, seeded, and diced tomatoes
2 cups fresh peas
1 pound alphabet pasta
1.In a large pot over moderate heat,
warm olive oil.
2.Add potatoes, carrot,and onion and saute
3.Add chicken stock, basil, andoregano.
4.Bring to a boil, reduce heat to maintain
a simmer, and simmer 15 minutes.
5.Add zucchini and 1 cup of the tomatoes.
Simmer 10 minutes.
6. Add pasta, peas, and remaining 2 cups tomatoes;
simmer until pasta is cooked through.
7.Season with salt and pepper.
7.Serve immediately and pass a bowl of Parmesan
Serving Size : 16
Apple Banana Bread
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 3 tablespoons sour cream
• 1 banana, mashed
• 1 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 apples, cored and chopped
1.Preheat oven to 350F and grease
9x5-inch baking pan.
2.Cream butter and sugars, and beat in eggs.
3.Stir in sour cream, banana and vanilla.
4.In separate bowl, combine flour, baking
powder, baking soda and cinnamon. Gradually
add to butter mixture.
5.Gently stir in apples . Spoon into loaf
pan and bake 1 hour.
Serving 1 loaf
• 1 pound bag frozen cut up
• 1 8-oz. piece whole milk mozzarella
• 5 eggs
• 1 frozen deep dish pie shell
• Salt to taste
• Pepper to taste
• Grated parmesan cheese
1.Preheat oven to 350F. Use microwave
to thaw broccoli.
2.Cut mozzarella piece into small cubes.
3.In a large mixing bowl, beat eggs, then
add broccoli, cheese, salt and pepper.
4.Pour mixture into pie crust and sprinkle
parmesan cheese over top.
4.Bake 30 minutes, until the top is browned
Chocolate Oatmeal Cookies
1 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips
1.Preheat oven to 350 degrees F
(175 degrees C).
2.Grease cookie sheets. Stir together the
flour, cocoa, baking powder, baking soda,
salt and cinnamon; set aside.
3.In a large bowl, cream together the margarine,
brown sugar and white sugar.
4.Beat in the egg and vanilla. Stir in the
dry ingredients using a wooden spoon.
5.Mix in the oats and chocolate chips.
6.Drop by tablespoonfuls onto cookie sheets,
leaving 2 inches between cookies.
7.Bake for 8 to 10 minutes in the preheated
oven, or until lightly browned. Allow cookies
to cool on baking sheet for 5 minutes before
removing to a wire rack to cool completely.
1 large jar of already made tomato
1 lbs of broccoli, well drained
1 lb. spinach, well drained
Mushrooms, well drained
1 lg. ricotta cheese
1.Spread a layer of tomato sauce
in bottom of 9 x 13 inch pan, then a layer
2.Mix together broccoli, spinach and mushrooms.
Spread over noodles.
3.Mix together ricotta, egg and 1/4 cup Parmesan
cheese. 4.Spread over vegetable layer. Another
layer of noodles. 5.Spread remaining tomato
sauce, sprinkle Parmesan cheese over top.
6.Cover tight with foil and bake 45 minutes
at 325 degrees. 7.Remove foil and bake 15
minutes. Let stand 10 minutes before serving.
Strawberry Fruit Smoothie
1 cup low-fat vanilla ice cream
1 cup fresh or strawberries (do not thaw)
1/2 cup light peaches, packed in water or
natural juices, chopped
1/2 cup unsweetened pineapple juice
1/4 cup low-fat vanilla yogurt
1.Place all ingredients in a blender.
2.Cover and mix until smooth, about 30 to
Serves- 2-1/2 cups