Serves 9
Calories per serving: 310
For the cake
1 orange
3/4 cup golden raisins
3 large eggs
1 1/4 cups light brown sugar
1 lemon
2 1/2 cups carrots, finely grated
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped
For the icing
3 cups confectioners’ sugar
1/4 cup full-fat cream cheese
1 teaspoon fresh lemon juice
Finely grated zest of 1/2 lemon
1. Preheat the oven to 350 degrees.
2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.
3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.
4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.
5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.
6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.
7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.
8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.
9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.
Tuesday, May 19, 2009
Turkey Mini-Meatloaves With Roasted Root Veggies
Serves 4
Calories per serving, meatloaves: 227
Calories per serving, roasted root veggies: 121
For the meatloaves
1 slice whole-wheat bread
1/2 cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
For the roasted root veggies
3 large carrots, cut on the bias
2 Yukon Gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Calories per serving, meatloaves: 227
Calories per serving, roasted root veggies: 121
For the meatloaves
1 slice whole-wheat bread
1/2 cup skim milk
1 tablespoon plus 1 teaspoon olive oil
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce
For the roasted root veggies
3 large carrots, cut on the bias
2 Yukon Gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
5. While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
6. To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
Oatmeal Cookies
Makes about 40 (2 1/2-inch) cookies
Calories per cookie: 116
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
3. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
4. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
5. Let cool on a wire rack.
Calories per cookie: 116
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
2. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
3. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
4. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
5. Let cool on a wire rack.
Monday, May 18, 2009
Chicken Enchiladas
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Makes 8 servings
Nutritional Information
Calories:454
Fat:20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
Protein:30.8g
Carbohydrate:36.6g
Fiber:2.2g
Cholesterol:73mg
Sodium:757mg
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Makes 8 servings
Nutritional Information
Calories:454
Fat:20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
Protein:30.8g
Carbohydrate:36.6g
Fiber:2.2g
Cholesterol:73mg
Sodium:757mg
Bean Dip with Baked Tortilla Chips
6 (8-inch) flour tortillas
Cooking spray
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can refried beans
1 cup bottled salsa
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro
Preheat oven to 350°.
1. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
2. Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7–inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
12 servings (serving size: 1/2 cup dip and 4 tortilla wedges)
162 calories; 6g fat; 23 carb; 3g fiber; 13 mg chol; 331 mg sod
Marble Cheesecake
1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
Cooking spray
1 tablespoon butter, melted
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large egg whites
1 large egg
1 ounce semisweet chocolate
1. Preheat oven to 325°.
2. Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.
3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
4. Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.
Makes 12 servings
Calories: 239; Fat: 8; Carbohydrate: 32 g; Fiber: less than 1g; Cholesterol: 41mg; Sodium: 355mg
Cooking spray
1 tablespoon butter, melted
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 large egg whites
1 large egg
1 ounce semisweet chocolate
1. Preheat oven to 325°.
2. Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.
3. Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
4. Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.
Makes 12 servings
Calories: 239; Fat: 8; Carbohydrate: 32 g; Fiber: less than 1g; Cholesterol: 41mg; Sodium: 355mg
Apple Pie
1 refrigerated pie crust
3 Tbsp sugar
1 tsp grated lemon zest
1/4 tsp gound nutmeg
3 Apples (about 1 1/4 lb)
1 Tbsp cold butter cut into very small pieces
1. Heat oven to 450 degrees
2. Unroll pie crust
3. Mix sugar, lemon zest, and nutmeg in a small cup. Sprinkle 1 tbsp over crust. Peel, quarter and core apples; cut into 1/2-inch slices
4. Arrange apples on crust leavinga 1 1/2-inch border. Sprinkle ramiling sugar mixture then scatter butter over the top. Fold edges of pastry over the apples, crimping the dough
5. Bake 15 minutes. Reduce oven to 375 degrees and bake 25 minutes. Cool and serve!
Makes 8 servings
179 calories; 25g carbs; 1g fiber; 9g fat; 4g sat fat; 9 mg chol; 116mg sod
3 Tbsp sugar
1 tsp grated lemon zest
1/4 tsp gound nutmeg
3 Apples (about 1 1/4 lb)
1 Tbsp cold butter cut into very small pieces
1. Heat oven to 450 degrees
2. Unroll pie crust
3. Mix sugar, lemon zest, and nutmeg in a small cup. Sprinkle 1 tbsp over crust. Peel, quarter and core apples; cut into 1/2-inch slices
4. Arrange apples on crust leavinga 1 1/2-inch border. Sprinkle ramiling sugar mixture then scatter butter over the top. Fold edges of pastry over the apples, crimping the dough
5. Bake 15 minutes. Reduce oven to 375 degrees and bake 25 minutes. Cool and serve!
Makes 8 servings
179 calories; 25g carbs; 1g fiber; 9g fat; 4g sat fat; 9 mg chol; 116mg sod
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