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Zucchini Bread

3  cups all-purpose flour
1  teaspoon baking powder
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/4  teaspoon baking soda
1/2  cup egg substitute
1/3  cup canola oil
1  teaspoon grated lemon rind
2  teaspoons vanilla extract
1  large egg, lightly beaten
1 1/2  cups sugar
3  cups shredded zucchini (12 ounces)
1/4  cup coarsely chopped walnuts, toasted
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.
Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.
Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 2 loaves, 12 servings per loaf (serving size: 1 slice)

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Blood Orange Sangría

Any good-quality, fruity red wine works well in this cold sipper; a combination of pinot noir and Beaujolais is particularly good. The vermilion flesh of blood oranges (which come into season in December) is lovely. But if they’re not available, substitute navel oranges.

Ingredients
2 cups sliced strawberries
2 cups apple juice
2/3 cup Triple Sec (orange-flavored liqueur)
1/2 cup sugar
4 whole cloves
3 seedless blood oranges, each cut into 16 wedges
2 (750-milliliter) bottles fruity red wine
2 (3-inch) cinnamon sticks
1 lemon, cut into 8 wedges
1 lime, cut into 8 wedges

Preparation
Combine all ingredients in a large pitcher, and stir until sugar dissolves. Cover and chill 8 hours or overnight. Discard cloves and cinnamon sticks. Pour sangría into individual glasses, including the fruit.

Yield: 16 servings (serving size: about 1 cup)

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Thai Beef Tacos with Lime-Cilantro Slaw

9 points

Yield:  4 servings (serving size: 2 tacos)

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray

Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Remaining ingredient:
8 (6-inch) fat-free flour tortillas

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

CALORIES 431 (24% from fat); FAT 11.5g (sat 3.9g,mono 5g,poly 1.4g); IRON 4.3mg; CHOLESTEROL 42mg; CALCIUM 157mg; CARBOHYDRATE 50.8g; SODIUM 871mg; PROTEIN 31g; FIBER 5.1g

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Best Ever Waffles

Ingredients:

  • 1 1/3 c flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 eggs, separated
  • 1/2 c butter, melted
  • 1 3/4 c milk

Directions:

  1. In a large mixing bowl, whisk together all dry ingredients.
  2. Separate the eggs, adding the yolks to the dry ingredient mixture and placing the whites in a small mixing bowl.
  3. Beat whites until moderately stiff; set aside.
  4. Add milk and melted butter to dry ingredient mixture and blend.
  5. Fold stiff egg whites into mixture.
  6. Ladle mixture into hot waffle iron and bake.

Yield: 6 servings (1 waffle)

Nutrition Facts:

  • Calories 313
  • Fat: 19.8 g
  • Carbohydrates: 26.7 g
  • Protein: 7.4 g

 

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Dipped Gingersnaps+

Ingredients

  • 2 c sugar (+ extra for coating cookies)
  • 1 1/2 c oil
  • 2 eggs
  • 1/2 c molasses
  • 4 c flour
  • 4 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 tsp salt
  • 1 pkg vanilla bark or chips

Directions:

Preheat oven to 350 degrees.

Combine sugar and oil, mix well.  Add eggs, beating well after each.  Stir in molasses.  Combine dry ingredients, add to the cream mixture.  Mix well.

Shape into 1/2″ balls and roll in sugar.  Place 2″ apart on ungreased baking sheet and bake for 10-12 minutes (they should be very lightly browned).  Cool.

Melt chips or bark over low heat.  Dip cookies halfway and place on waxed or parchment paper to harden.

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Slow-Roasted Pulled Pork+

Ingredients

  • Pork:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
  • Cooking spray
  • 2 cups water, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • Sauce:
  • 3/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons dark brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder

Preparation

1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

2. Preheat oven to 225°.

3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.

Yield: 16 servings (3 oz pork and 1 Tbsp sauce)

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 15.4g
  • Protein: 26.2g
  • Carbohydrate: 8.1g
  • Fiber: 0.4g
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Quinoa with Toasted Pine Nuts+

Ingredients

  • 1 cup uncooked quinoa
  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 1/4 cups unsalted chicken stock (such as Swanson)
  • 1/4 teaspoon kosher salt
  • 1/4 cup pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon freshly ground black pepper

Preparation

1. Rinse and drain quinoa. Heat a large saucepan over medium-high heat. Add 2 teaspoons extra-virgin olive oil to pan; swirl to coat. Add shallots; sauté 1 minute or until tender. Add minced garlic; cook 1 minute, stirring constantly. Add quinoa; cook 2 minutes, stirring frequently. Add chicken stock and kosher salt; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed and quinoa is tender.

2. While quinoa cooks, heat a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Combine quinoa mixture, pine nuts, 1 tablespoon extra-virgin olive oil, parsley, chives, and pepper; toss.

Serves 6 (1/2 cup)

Nutritional Information

Amount per serving

  • Calories: 187
  • Fat: 9.4g
  • Saturated fat: 1g
  • Sodium: 111mg

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Moroccan-Spiced Meatball Tagine with Butternut Squash+

Meatballs:

  • 1 slice bread (trim crust perhaps)
  • (you might need additional bread crumbs – 1/2 c or so)
  • 1/3 c low fat milk
  • 1 lb ground lamb (original recipe was for beef)
  • 1 egg
  • 1/4 c chopped fresh cilantro
  • 2 garlic cloves, minced
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/2 tsp freshly ground black pepper, divided
  • 1/2 tsp kosher salt, divided

Stew:

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 cinnamon sticks
  • 1 tsp turmeric
  • 2 c low-sodium beef broth
  • 1 14.5 oz can diced tomatoes in juice
  • 3 c (1″) cubed butternut squash
  • 1 (5 oz) pkg baby spinach leaves

2 c cooked couscous (or quinoa)

Preheat oven to 400.  In a large bowl, soak the bread in the milk for 5 minutes.  Add the meat, egg, cilantro, garlic, cinnamon, cumin, coriander, ginger, 1/4 tsp pepper and 1/4 tsp salt; gently mix to combine.  Add bread crumbs if the mixture is too moist to handle.

Using moistened hands and 2 Tbsp for each, roll meat mixture into meatballs.  Arrange meatballs on a baking sheet.  Place in oven and bake until browned and just cooked through, about 15-20 minutes.  Remove and set aside.

Meanwhile, heat the oil in a heavy large pot over medium heat.  Add onions; saute until lightly browned, about 10 minutes.  Add garlic, cinnamon and turmeric and continue to cook, stirring, for another minute.

Add broth and tomatoes with juice, butternut squash and remaining 1/4 tsp each salt and pepper.  Bring to a simmer and cook until squash is just tender, about 20 minutes.

Add meatballs and spinach and gently stir into the stew.  Cook for another few minutes to rewarm meatballs and wilt spinach.  Remove cinnamon sticks.

Divide couscous or quinoa among 4 warm serving plates and top with the stew.