Healthy No Fat Pumpkin Bread

Servings: 12
The Happy Herbivore Cookbook (p. 52)

Ingredients:
½ tsp baking powder
1 tsp baking soda
2 cups whole wheat flour
2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp pure maple syrup
1 cup brown sugar
15 ounces pumpkin
¼ tsp lemon juice
¼ cup non-dairy milk ( I used Silk Almond Milk)

I think this recipe could use a heaping teaspoon of cinnamon

Instructions:
Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

Calories 147    1.2 g fat   3.4 g fiber  3.1 g protein

Turkey and Quinoa Meatloaf

Serves 5

Ingredients
 1/4 cup quinoa, rinsed
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper

2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Directions
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Roasted Sweet Potato and Quinoa Soup

Serves: 4

Ingredients
1 very large sweet potato
1/2 large sweet onion, diced
2 carrots, diced
1 large clove garlic, minced
Olive Oil spray
Sea salt and pepper to taste
48oz chicken or vegetable stock
1 cup cooked quinoa
1/2 cup Panko crumbs
Butter flavored spray
1/3 cup finely grated Parmesan

Instructions
Preheat oven to 400F. Peel and  dice large sweet potato and put on a rimmed baking sheet. Spray with olive oil and sprinkle with sea salt. Roast in the oven for 20 min. In a large pot, saute onion, garlic and carrot with olive oil spray  until all vegetables are completely tender. With a hand blender or standup blender, mix until pureed. Adjust seasoning. Add quinoa and reheat.
For the panko topping, in a frying pan  add the panko, spray with butter flavor and cook until lightly browned. Add the parmesan and stir to combine.
Top each bowl of soup with the panko crumbs. Delicious!!!

Calories-178, Fat-3.4 g, Fiber-3.7g, Protein-10.5g, Vitamin A-295%, Vitamin C-21%, Calcium-14%, Iron-11%

Country Ham and Asparagus Bake

Ingredients

1 cup chopped Canadian Bacon
 1 medium onion, chopped (1/2 cup)
 1/4 cup chopped bell pepper
 1 package (10 ounces) frozen asparagus, thawed, drained, dried on paper towels
 2 cups Egg Beaters
2 cups fat-free (skim) milk
 1 cup all-purpose flour
 1/4 cup grated Parmesan cheese
 1/4 teaspoon salt
 1/2 teaspoon pepper
1 cup shredded reduced-fat Cheddar cheese (4 ounces)

Heat oven to 425°. Generously spray bottom and sides of rectangular baking dish, 13x9x2 inches, with  cooking spray. Sprinkle candadian bacon, onion, bell pepper and frozen asparagus in baking dish.
Beat eggs, milk, flour, Parmesan cheese, salt, pepper with fork or wire whisk in medium bowl until smooth; pour over ham mixture.
Bake uncovered about 20 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before cutting.
Makes 8 servings


Calories-192, Fat-4.4g, Cholesterol-24mg, Sodium-593g, Carbs-18.6g, Fiber-1.1g, Sugars-4.9g, Protein-19.2g, Vitamin A-23%, Vitamin C-12%, Calcium-25%,  Iron-11%

Asian Edamame Fried Rice

Serves 6

Ingredients:

3 cups leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
cooking spray
1 cup ready-to-eat shelled edamame
2 tbsp General Tao stir fry sauce
salt and  pepper to taste

Directions:

Whisk eggs and egg whites, season with salt and pepper. In a hot wok*, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.

*A frying pan will work fine

Nutritional Info for just under 1 Cup

Calories 208
Fat 3.8g
Cholesterol 31 mg
Sodium 104g
Carbs 33.6g
Fiber 5.2g
Protein 10.6g
Vitamin A 39%
Vitamin C 13%
Calcium 6%
Iron 9%

Crock Pot Minestroni Soup

Servings: 6 • Serving Size: 1 1/2 cups • Calories: 168 • Fat: 0.4 g • Protein: 9.6 g • Carb: 33g • Fiber: 6.1g  •Sodium 647  mg •Vitamin A  64% •Vitamin C 27% • Calcium 6% • Iron 17%

1/2 onion, chopped
1 cup carrots, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 (28 oz) can diced tomatoes (I used crushed basil tomatoes)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
3 cups fat free chicken broth (or vegetable broth for vegetarians)
1 oz chunk of good Parmesan cheese rind
1 fresh rosemary sprig (or 1/2 tsp dried rosemary)
2 bay leaves
2 tbsp chopped fresh basil ( I left this out because of the tomatoes)
1/4 cup chopped fresh Italian parsley leaves (about 1 Tbls dried)
salt and fresh pepper

1 medium zucchini, chopped
2 cups chopped fresh spinach
2 cups cooked small pasta like ditalini or elbows (al dente) or shells

extra parmesan cheese (fresh, not in the can) to top (not included in nutritional info above)

Rinse and drain beans. In a crock pot, combine broth, tomatoes,  beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Oat Pancakes

Ingredients 3/4 cup white all-purpose flour
  3/4 cup whole wheat flour
  1/2 cup quick cooking rolled oats, do not use instant
1 Tbsp baking powder
1/2 tsp table salt
  1 heaping tsp ground cinnamon
  1/4 cup unpacked light brown sugar
  1/4 cup egg substitute
  2 large egg whites
  1/2 cup unsweetened applesauce
2 Tbsp unsalted butter, melted
  1  cup low-fat milk
  2 sprays cooking spray
  6 Tbsp maple syrup  or low fat vanilla yogurt or sugar free jam

Instructions
In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.

In a medium bowl, beat together egg, egg whites, applesauce and butter; stir in milk. Pour egg mixture into flour mixture; stir well but do not beat.

Coat a 12-inch nonstick skillet or griddle pan with cooking spray; set over medium heat. Measure out 1/4 cup of pancake batter and drop onto prepared skillet or pan. Repeat with remaining ingredients to make four pancakes at a time. Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.

Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total.  Yields 2 pancakes and 1 tablespoon syrup per serving.


Nutritional info  without topping for 2 pancakes

Cal. 242, Fat 5.1 g, Sat Fat 2.6g,  Cholesterol  11 mg, Sodium 67mg , Carbs. 39.8 g, Fiber 3.4g, Sugars 13.1 g, Protein 8.4 g, Vitamin A 5%, Calcium 7%, Iron 11%

Red Velvet Cream Cheese Cupcakes

Ingredients
****Cake****
1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix
6 oz container of Chobani 0% Vanilla Greek Yogurt
1 egg
1 cup water

****Cheesecake****
1 block of 8 oz Reduced Fat Cream Cheese (Philly)  I used that Neufchatel stuff)
1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt
1/4 cup Light Sour Cream
2 Large Egg Whites
2 Tbls Sugar
2 Tbls Stevia or Equal
1 Tbsp Flour
1 tsp Vanilla


Instructions
Pre-Heat oven to 350 degrees
Prepare muffin/cupcake tins with foil liners (24); set aside
In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
Add a small  scoop (about 1 T-you can always go back and add more) of the cheesecake mixture on top of the cake mix
Swirl with a toothpick to combine slightly and get a swirled design
Bake for 25 minutes until the cheesecake is set.
Cool and then refrigerate in a covered container for minimum of 1 hour.


I cut the recipe in half and only make 12.  I use 1/2 of cake mix (2 cups)

Makes 24 cupcakes  Nutrition per cupcake:  Calories 132~Fat 4.7 g~Carbs 18.8g~Protein 2.9g~Sodium 182 mg~Sugars  11.5g

Broccoli Quinoa Casserole

One 10 oz can Cream of Mushroom 98% Fat Free soup (or broccoli), low-sodium, if you prefer

1/2 of a 5.3 ounce  container of Dannon Greek yogurt, plain

2 tablespoons milk

1 Cup reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

Garlic Powder to taste
.
2 cups cooked broccoli, chopped

1 1/2 cup COOKED quinoa (see note)

Freshly grated Parmesan cheese

.
To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish - or individual ramekins - with vegetable cooking spray.

In a large bowl combine the soup, yogurt, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons Parmesan and bake for 30-35 minutes or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.

Per Serving: Calories 138, Protein 8.6 g; Fat 5.3 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 391 mg

Quinoa Patty

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup reduced fat sharp shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

2 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

 3/4 C Egg Substitute

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon Splenda or sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil spray


To cook quinoa:

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
.

In a large bowl combine the cooked quinoa (make sure you measure the 2 cups and not dump the whole pot in), cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

(To help make sure they stay in patty form and don't fall apart I cook them slowly on med-low so they have time to set up without burning. Makes them easier to flip, too!) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 12  burgers. Tastes great with "fry sauce"  -equal amounts of ketchup and FF ranch dressing)

Nutritional info per patty:  Calories 90, Fat 2.4 g, Sat. Fat 1g, Cholesterol 6mg,  sodium 102g,
Carbs 10.8g, Fiber 1.3g, Sugars 1.1g, Proteins 6.4g, Vitamin A 46%, Vitamin C 3%, Calcium 9%, Iron 5%

CURRIED WILD RICE & CHICKEN CHOWDER

Ingredients
1/4 cup wild rice
3/4 cup water

1 tablespoons olive oil
1 teaspoon butter
1/2 medium onion, diced
3 cloves garlic, minced

3-4 carrots, shredded or diced
1 stalk celery, diced
1 small zucchini, diced
8 oz mushrooms, chopped

1/4 cup flour

4 cups low-sodium chicken broth
1 1/2 cups 2% milk (Skim would work…will be less rich, but will taste fine, if you’d rather)*
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried chives
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon yellow curry powder
2 cups shredded chicken breast
2 teaspoon fresh, minced parsley (optional)

*I used skim milk and needed to add cornstarch/water towards the end.

In a small saucepan bring wild rice and water to a boil. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain if necessary. Set aside.

Over medium heat in a large pot add olive oil, butter, onion, and garlic. Cook for 15 minutes or until golden and soft, stirring occasionally. Add carrots, celery, and zucchini. Cook for 10 minutes. Stir in flour very well and cook for an additional minute. Add the cooked wild rice, chicken broth, milk, salt, black pepper, bay leaf, chives, thyme, sage, nutmeg, and curry powder.

Reduce heat to low and simmer for 25-30 minutes or until vegetables are tender and soup is thickened. Remove bay leaf. Stir in chicken and fresh parsley. Heat through. Makes approx eight 1-cup servings.

Serve with warm, Sweet Multigrain Rolls from Walmart! (80 calories each)

Only 155 calories per cup

Tomato and Spinach Strata

6 servings

Ingredients
 olive oil spray
1/2 medium onion, chopped
8 ounces mushrooms, chopped
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/4 Cup part-skim ricotta cheese
1/4 Cup low fat cottage cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
1/8 teaspoon freshly grated nutmeg
1 1/2 cups prepared marinara or spaghetti sauce, divided
8 slices whole-grain  bread,  (80 cal each) Cut off crusts. Baked 5 minutes to dry out like day-old
1 cup shredded part-skim mozzarella cheese
3/4 Cup Egg Beaters
1 cup low-fat milk
3 Tbls  freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)


Nutritional Info for 1/6  of pan

Calories 281, Fat 8g, Sat. Fat 1.1g, Cholesterol 17 mg, Sodium 761g, Carbs 35.9g, Fiber 8.9g, Sugars 10.5, Protein 22.5g, Vitamin A 80%, Vitamin C 23%, Calcium 32%, Iron 20%

Preparation

Coat a 7-by-11-inch (or similar-size) baking dish with cooking spray.
Heat olive oil  spray in a small  nonstick skillet over medium heat. Add onion and mushrooms,  cook, stirring often, until the moisture has evaporated. Add 1/4 teaspoon pepper and salt and stir to combine.

In a bowl, combine ricotta cheese, cottage cheese, spinach, nutmeg and the remaining 1/4 teaspoon pepper .

Spoon 1/2  cup marinara sauce into the prepared baking dish.
  Spread spinach ricotta mixture on 4 of the 8  pieces of bread and arrange these on the sauce (the bread doesn’t have to completely cover the sauce).
Arrange the remaining bread over the spinach ricotta mixture. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining marinara sauce over the top. The pan will be very full.
Whisk egg substitute and milk in a small bowl. Pour the mixture slowly over the casserole, poking the filling gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed-side down. Refrigerate for at least 2 hours or up to 1 day.
Preheat oven to 375°F. Bake the strata, uncovered, for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.

Buffalo Chicken Rolls

Buffalo Chicken Rolls

makes 16

16 egg roll wrappers (roughly 4 square inches)
3-4 cups cooked and shredded chicken
1/2- 2/3 cup Frank’s Red Hot Sauce (we used southwestern style BBQ sauce)
1 cup crumbled blue cheese (4 ounces)
2-3 cups broccoli slaw or cole slaw (dry)(before chopping)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving or Peppercorn Ranch

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. (I used my food processor to chop it up to make it easier to work with.) Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom left corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, tucking and forming, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.






Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g

Quinoa Turkey Chili

Ingredients:

1 Cup Quinoa, uncooked
3 1/2 Cups Water, divided
1/2 lb. lean ground Turkey
1 large sweet Onion, chopped
1 cup chopped green, red, yellow Peppers-your choice
4 Garlic Cloves, minced
1 Tbls. Chili Powder
1 Tbls. ground Cumin
1/2 tsp. ground Cinnamon
2 cans (15 oz each) Black Beans, rinsed and drained, patted dry
1 can (28 oz) crushed Tomatoes
1 medium Zucchini, chopped
1 chipotle pepper in adobo sauce, chopped  (It's in a small can in the ethnic aisle)  I freeze the rest.
1 Tbls. Adobo sauce
1 Bay Leaf
1 tsp dried Oregano
1/2 tsp. Salt
1/4 tsp Pepper
1 cup frozen Corn, thawed

Directions:

1. In a large saucepan, bring quinoa and 2 cups water to a boil.  Reduce heat: cover and simmer for 12-15 minutes or until water is absorbed.  Remove from heat; fluff with a fork and set aside.
2. Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, peppers and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.  Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.
3.  Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water.  Bring to a boil.  reduce heat; cover and simmer for 30 minutes.  Stir in corn and quinoa; heat through.  Discard bay leaf.

Nutrition Facts:  1 cup equals 264 calories, 5 grams fat, 9 grams fiber, 15 grams protein

Strawberry Smoothie

Ingredients
8 strawberries, hulled
1/2 cup skim milk
 1/2 cup vanilla yogurt
 3 tablespoons  Sugar substitute like Splenda, Equal, or Truvia
2 teaspoons vanilla extract
 6-8  cubes ice
Directions
 In a blender combine strawberries, milk, yogurt, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.  Makes 2 servings.

Green Goddess Grilled Cheese Sandwich

makes 1 sandwich
Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)
Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto
Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale (I didn't have this, so I used baby spinach)
2-3 tablespoons chopped fresh tarragon (I left this out. I don't like tarragon)
1 tablespoon chopped chives
¼ cup olive oil (add slowly. you might not need it all depending on your idea of "handful")
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

Banana Bread

Ingredients
2-1/2 cups all-purpose flour
1-1/4 cups sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
5 eggs, lightly beaten
2 cups mashed ripe bananas (4 to 5 medium)
1 cup canola oil
1 teaspoon vanilla extract
1 cup chopped nuts, optional

Directions
In a large bowl, combine the first six ingredients. In a large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts
1 slice (calculated without nuts) equals 230 calories, 10 g fat (2 g saturated fat), 44 mg cholesterol, 292 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Amazing Whole Wheat Pizza Crust

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.


check out this link for reviews
http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/

The Best Hummus Pizza Ever

1 (10 ounce) can refrigerated pizza crust dough
1/2 Cup Hummus spread
 Any veggies you want from a salad bar about 2 cups
Olive Oil or Olive Oil spray
1/2 cup shredded Monterey Jack cheese or cheese of your choice
Pizza seasoning

Directions:
Preheat the oven to 500 degrees .
Roll out pizza crust and place on a greased pizza pan or baking sheet. Bake 5 minutes. Reduce heat to 425. Meanwhile, saute' veggies in some olive oil and pizza seasoning. Spread a thin layer of hummus over the crust. Sprinkle with more of the pizza seasoning. Arrange sauteed veggies over the hummus, and top with shredded cheese.
Bake for about 5 minutes more until the crust is golden brown and cheese is melted in the center. Slice and serve.

Baking times could be off because I made my own pizza dough. See recipe for Amazing Whole Wheat Pizza Crust under Breads.

Pineapple Apple Pie

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 can (20 ounces) crushed pineapple in heavy syrup, undrained*
• 3 medium tart apples, peeled and chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons butter, melted

Directions

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine the apples and pineapple. Combine the flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to pastry.
• In a small bowl, combine the oats, brown sugar, flour and butter; sprinkle over filling.
• Bake at 375° for 40-45 minutes or until topping is browned. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Yield: 10 servings.

*does not have to be heavy syrup

Easy Peanut Butter Kiss Cookies

1 (14 ounce) can  Sweetened Condensed Milk
3/4 to 1 cup Creamy Peanut Butter
1 large egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
Granulated Sugar
about 65 Hershey Kisses
Directions

In large bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on parchment-lined baking sheets.
Bake 6 to 8 minutes or until lightly browned (DO NOT OVERBAKE). Immediately after baking, press solid milk chocolate candy drop in center of each ball.  Cool. Store tightly covered at room temperature.

Toffee Almond Sandies

Ingredients

1 cup butter, softened (no substitutes)
1 cup sugar
1 cup powdered sugar
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups thinly sliced almonds
1 (6 ounce) package English toffee bits  (pkg now comes in 8 oz)
Additional sugar
Directions

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in almonds and toffee bits.
Shape into 1-in. balls; roll in sugar. Place on parchment-lined  baking sheets and flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until lightly browned  Sprinkle with more sugar.  Cool.  Yield:  about 12 dozen

Very Chocolate Ice Cream

INGREDIENTS:
3/4 cup sugar
1 cup whole milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped*
2 cups heavy cream
1 teaspoon vanilla extract

DIRECTIONS:

1. Chill a bowl. I like to use a metal one. Chop chocolate bar in food processor.  (I tried
 grating it, but it kept melting in my hand.)

2.  Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat,
 stirring constantly.  Bring to a simmer. Place the egg yolks into a small bowl.
 Gradually stir in about 1/2 cup of the hot liquid.   Return  egg mixture to the saucepan.
Heat until thickened, but do not boil. Remove from the heat, and stir in the
chopped chocolate until chocolate is melted.

3. Pour into the chilled bowl,  and refrigerate for about two hours until cold,
stirring occasionally.

4.  When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an
ice cream maker, and freeze according to manufacturer's directions.

*I used 1/2 of a 3.5 oz bar of Lindt Excellence Smooth Dark 70% Cocoa bar.

DELICIOUS!

Quick- Four Frittata

Serves 2

what you need

        4

Cups baby spinach leaves, chopped

        1

Cup Egg Beaters

        4

Tbsp. KRAFT Mexican Style Finely Shredded Four Cheese

       4

slices Turkey Bacon, cooked, chopped

make it

Cook spinach and 1 Tbsp. water in medium nonstick skillet sprayed with cooking spray 
on medium heat.
 4 to 5 min. or until spinach is tender, stirring occasionally.

Mix remaining ingredients; pour over spinach. (Do not stir.) Cover; cook 5 min. or until
 center is set.


Nutritional Info for half the frittata
Calories 180, Fat 7g, Sat. Fat 3.5g, Cholesterol 33mg, Sodium 650, Carbs. 5.5g,  Fiber 2g, Protein 21 g, Vitaamin A 142%, Vitamin C 40%, Calcium 22%, Iron 27%



Good points
High in calcium
High in iron
Very high in riboflavin
High in thiamin
Very high in vitamin A
Very high in vitamin B12
Very high in vitamin C
Bad points
High in sodium