Recipes

                  These recipes are those which I actually have tried and do eat on a regular basis. I went back and forth if I should created a new page for recipes or post them on Chit Chat. As you see I opted on a page for convenience reasons.

                                                               Zucchini Bread 

Photo credit: Food Network

Printable Version

Makes two loaves

3 Eggs
2 Cups firmly packed brown sugar
1 Cup peanut oil
2 Cups grated zucchini
1 tsp vanilla
3 Cups flour
1 Cup nut of choice (optional)
2 tsp cinnamon
1 tsp allspice
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder

Beat eggs until think and lemon colored. Gradually beat in sugar and slowly minx in oil. Add zucchini, vanilla. Sift together flour, nuts, spices, baking powder and soda. Add to we wet ingredients stirring only until all ingredients are moistened. Mixing too much will make your bread tough. Pour into two bread pans.

Bake in 325 degree oven for one hour and 10 minutes or until a tooth pick inserted near the center come out clean.

                                                    Chicken & Cheese Omelet 

Photo credit: It's Your Life

2 Eggs

1/2 tbsp Butter

Precooked chicken you can decide the amount

Any type of cheese will work

Place your pan on the stove with the butter, put the eggs in a bowl, and set aside until ready to be scrambled, break up the chicken while waiting for the butter to melt. Time is too precious, don't waste a minute. Once the butter is melted scramble your eggs, pour into the pan, and return to breaking up the chicken. Once the bottom of the eggs are done cooking flip it over, add your seasonings, I use pepper, garlic, and Nature's seasoning, sprinkle cheese evenly on the bottom half of the eggs, do the same with the chicken on top of the cheese, add more cheese on top of the chicken.

Helpful hints, if the chicken is cold, heat it up first, if you forget like I did and make the omelet so big you can not flip it, heat it up for 20 seconds to melt the cheese. We have an electric stove, so when I knew the eggs were cooked through on the other side I turned off the heat, but left it on the burner as the burner contains enough heat to melt the cheese without burning the omelet.

One last thing, I prefer eggs from uncaged chickens, if you can not get organic or from a local farm. They taste so much better, and come out real fluffy, the omelet was made with Eggland eggs, sorry not impressed with their product.


                                                                Banana Bread

Photo credit: It's Your Life

  Printable Version

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.  

     

                Baked, Not Fried, Zucchini Fries

 Printable Version

This is a great recipe, but I did add some seasoning to it because it was a little bland. I'll give the measurements, but honestly I did not use them, instead I eye balled it, and used equal amounts of bread crumbs and Parmesan cheese.

Preheat your oven to 425 degrees

Cut two zucchinis into 3 inch sticks, I used three smaller ones which made three batches.

Whisk one egg white in a medium bowl and add 1/4 milk

In a separate bowl combine 1/2 cup of bread crumbs and Parmesan

Coat zucchini sticks with milk and egg mixture than coat with bread crumbs and Parmesan. It says to coat a cookie sheet with cooking spraying, I placed them on aluminum foil, easier clean up, and they did not stick.

Cook for 25-30 minutes or until golden brown

 I used a hand mixer for the egg white, added the milk and mixed again. This works well to make sure the egg white and milk mix together real well. My boys love these, I enjoy them with some low fat Ranch dressing, but have also eaten them with spaghetti sauce yum.Oh the seasonings I added were granulated garlic and Italian seasoning, and I did use Italian seasoned bread crumbs as well.

Nutrition:
Calories 64; Fat 2g (sat 1g, mono 1g, poly 0g); Cholesterol 4mg; Protein 4g; Carbohydrate 7g; Sugars 2g; Fiber 1g; Iron 1mg; Sodium 232mg; Calcium 93mg

Low Fat Strawberry Bread

Photo credit: It's Your Life

 Printable Version

 INGREDIENTS:

2 cups unbleached flour
1 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 egg whites, whipped
1 teaspoon vanilla extract
1/2 cup applesauce, at room temperature
2 cups strawberries* -- chopped

DIRECTIONS:

Preheat oven at 350. Prepare pan(s) with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine egg whites, vanilla, applesauce, and strawberries. Mix dry ingredients with wet ingredients just until moistened. Pour into prepared pan(s) and bake for 25 minutes depending on pan size.

*If using frozen strawberries, measure them after defrosting and draining them.

151 calories, 0 grams fat, 36 grams carbohydrates, 3 grams protein per slice. This recipe is low in fat.

More on nutrition.

This is something I make on a regular basis, I call it mock pizza because to me that is what it tastes like. However, I have revamped the original recipe. I am posting the original recipe and than I will tell you what I changes.

                                 Tomato Eggplant Bake

Photo credit; Taste of Home

 Printable Version

Ingredients

• 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
• Salt to taste
• 1 large tomato, sliced
• 1 medium onion, sliced
• 6 tablespoons butter, melted, divided
• 1/2 teaspoon dried basil
• 1/2 cup dry bread crumbs
• 4 slices mozzarella cheese, cut into thirds
• 2 tablespoons grated Parmesan cheese

Directions

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
• Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake at 450° for 20 minutes.
• Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly. Yield: 6 servings.

What I changed is butter, I put six slices of butter over the eggplant and tomatoes before placing in the oven. I used Mexican three cheese the first time I made this because I did not have mozzarella, and find I like it better. I do not mix the bread crumbs and butter, instead I simply sprinkle the top lightly, add the Parmesan cheese and top with the Mexican three cheese. Oh and I sprinkle with Italian seasoning, garlic and basil.