Apple Carrot Muffins

3/4 c. white flour
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk

1 tsp vanilla

1 c. shredded carrots
1/2 c. cinnamon applesauce
1/2 c. raisins

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and carrots, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix. In a small bowl, whip whites until foamy, then add in buttermilk, applesauce, and vanilla and mix until blended.

Add wet mix and raisins into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins.
Super Stats:
130 calories
28 carbs
1g fat
4g protein
2g fiber
154 mg sodium

This recipe is in the Myfitnesspal database under: Momvsfood website-- :)

Pineapple Ricotta Muffins

2 cups reduced-fat baking mix
4 TBSP honey
1/2 c. ricotta
1 egg
1 c.  crushed pineapple
1/4 c. pineapple or prune juice

Preheat oven to 400°F. Spray (12) 2 1/2" muffin cups with cooking spray; set aside. Add baking mix to a  large bowl; set aside. Beat honey, ricotta, egg, pineapple and juice in small bowl with wire whisk until well blended. Add to baking mix mixture; stir just until moistened. Batter will be slightly lumpy. Spoon evenly into prepared cups.

Bake 15 to 20 minutes or until tops are golden brown and wooden pick inserted in centers comes out clean. Remove to wire racks.

Superstats:
139 calories
23 g carbs
4 g fat
3 g protein
1 g fiber
226 mg sodium

This recipe is in the Myfitnesspal database under Momvsfood Website-Pineapple Ricotta Muffins :)

Nana's Scalloped Potatoes

When I was a kid, I spent a lot of time with a friend of my mom's that we called Nana. She was a very sweet lady, and despite her being legally blind, she was a fabulous cook who taught me a lot of great recipes.

4 medium sized potatoes
1 small summer squash
1 c. cheddar cheese
1 c. sharp cheese
1/2 medium red onion
3 TBSP butter
2 TBSP flour
3 garlic cloves
2 c. skim milk
1 bay leaf
1/2 tsp dried dill
1/4 tsp kosher salt
1/4 tsp ground black pepper
grated nutmeg

Using a mandolin or slicer, thinly slice potatoes, squash, onion and garlic. Bring a pot of water to a boil, and pre-cook potatoes 8-10 minutes until softened but still slightly firm. Drain.

Heat oven to 350 degrees. Grease an 8x12" glass casserole dish.

In the casserole dish, layer half of the potatoes and all of the squash. Top with 1/2 c. cheddar and sharp cheese. Top with the remaining half of the potatoes and the onions.

In a medium skillet, melt the butter over medium heat. Add garlic and saute until brown. Add flour and stir into butter to form a paste. Add milk and seasonings and stir often until sauce thickens. Remove bay leaf and pour over the casserole.

Bake uncovered for an hour and a half. If it starts to brown too much, cover with foil.

** Got leftover ham from Easter? Layer in chopped ham on top of the potatoes for a delicious 1 dish meal **

MDP's Chili Seasoning

3 TBSP  turbinado sugar
3 bay leaves
3 whole allspice
1 TBSP chili powder
1 tsp oregano
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp cumin
1/4 tsp cayenne pepper

This is enough to make 1 batch of chili. If you would like to make this up ahead like I do with my other seasoning mixes, make each portion in a snack bag and keep for later use. This is also a great thing to make to throw in a gift basket or for a little "Chili Party" favor.

Buffalo Drums

8 chicken drumsticks (about 2 pounds), skinned
1/4-1/2 c wing hot sauce (mine is super hot so 1/4)
1/4 c tomato paste
1 TBSP cider vinegar
1 TBSP Worcestershire sauce
1/2 c  dairy sour cream
1/4 cup mayonnaise
1/4 cup crumbled blue cheese (2 ounces)
1/8 to 1/4 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.


Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper.  Cover and chill the remaining dip until ready to serve.

Using a slotted spoon, remove drumsticks from cooker. Serve remaining drumsticks with some of the cooking juices, the blue cheese dip, and celery sticks. Makes 4 servings

EASY Mac and Cheese .... no box required

These days, even the classic, beloved blue box of mac and cheese is off my grocery list. How do I substitute without lots of time and effort, and make my kids happy at the same time? EASY.

I have 2 kids, so this is just about enough for (2) 1 cup servings. Multiply as needed.

4 oz dry small whole wheat/grain pasta (shells, elbows, spirals, ABC's, etc)
1/2 c orange vegetable puree OR 1 c shredded orange vegetables
1 c milk
1 TBSP corn starch mixed with 2 TBSP cold water
1/2 c shredded mild cheddar cheese
salt and pepper (pinch to taste)

Cook pasta to package directions. If you are using shredded veggies, add them to the pasta during the last 5 minutes of cooking.

When you drop the pasta into the boiling water, start cheese sauce. Combine puree (if using), milk and cornstarch mixture in a small saucepan. Whisk often over medium low heat. When it starts to bubble, add cheese and turn off burner as soon as sauce has slightly thickened (WHY? the cornstarch mixture will thicken the sauce once it boils, but you don't want to overboil because it will curdle). Stir until cheese is melted in well, and add a little salt and pepper.

 
Drain pasta and return to pot. Pour cheese sauce over and stir well. VIOLA!

HE LIKES IT!

(Note: This will need a minute or two extra to cool since the temperature was slowly brought up to a boil unlike the milk/powdered cheese sauce)

I recommend for this recipe you use: carrots, butternut squash, pumpkin, yellow squash, or sweet potatoes. You can cook the vegetables and make a puree, use canned pumpkin/squash/sweet potato, or use raw and shred them up. (If your kids are texture or vegetable fussy, I highly recommend puree). You can also use baby food to save time or if you have them laying around.

MDP's Vegtastic Meatballs- NEW and IMPROVED

1 lb lean ground turkey
1 lb lean ground beef
1 large onion
1 large zucchini
6 cloves chopped garlic, grated
2 egg, beaten
1 TBSP Worcestershire sauce
1 TBSP Italian seasoning
1 TBSP grated Parmesan
1/4 tsp salt
1 tsp black pepper
1 tsp MDP's seasoning
1 c bread crumbs

Heat oven to 400 degrees.

Cut onion and zucchini into large chunks and place in a food processor. Run on high until very finely chopped.
Mix veggies and remaining ingredients together until combined (I take my ring off and mush it up good with my hands or give it a good few rounds in the kitchenaid).

Form meatballs of desired size. I use an ice cream scoop for dinner size meatballs, and a melon baller to make appetizer/soup size.

Use a broiler pan (I just put a baking rack over a baking sheet or roasting pan) and spray the top rack with cooking spray. Place formed meatballs on sheet making sure they are at least 1/2".

Roast meatballs until they are well browned. Time will vary on oven and meatball size, but I find anywhere from 20-45 minutes.

Place in a crockpot with your favorite marinara sauce. To bump up the nutrition stats with a jar of sauce, throw a couple shredded carrots in. Cook 4-6 hours on low to set the sauce absorb.

You can also finish cooking them in a pot of hot sauce. Add meatballs to warmed sauce and cook 30-45 minutes on medium-low heat.

This makes 100 3/4" mini meatballs, or 25 regular 1 1/2" meatballs.

Stats each ball: (made with 85/15 turkey and pork, and homemade breadcrumbs)
Mini:
27 calories
1 carb
2 fat
2 protein
0 fiber
25 sodium

Regular:
108 calories
4 carbs
8 fat
8 protein
0 fiber
100 sodium

Strawberry Banana Muffins

3/4 c. white flour 
1 c. whole wheat flour
1/2 c. turbinado or "raw" sugar
1 TBSP baking powder
1 TBSP flax seed
2 egg whites
3/4 c. buttermilk
1 tsp vanilla
1 overripe banana, mashed
1 c. sliced/chopped ripe strawberries

Heat oven to 400 degrees. Spray 6- 3" muffin cups with cooking spray for large muffins, or 12- 2 1/2" cups for small.

In large bowl mix flours, sugar, baking powder and strawberries, tossing to make sure they are all covered in flour to reduce sinking. Make a hole in the center of the dry mix.

In a small bowl, whip whites until foamy, then add in buttermilk, banana, and vanilla and mix until blended.

Add wet mix into the well in the middle of the dry mix and gently stir until just moistened.
Spoon the batter into cups and bake 22-25 minutes for large, 18-20 minutes for small. Use a toothpick in the center of the muffin to make sure they are done and cool 5 minutes on a wire rack before eating.

This is a kickspin on my Sunny Morning Blueberry muffins, check them out here!

Super Stats:
127 calories
27 carbs
1 fat
4 protein
2 fiber
144 sodium

This recipe is in the Myfitnesspal database under: Momvsfood website--Strawberry Banana Muffins :)

Baked Stuffed Fish

4 white fish fillets
2 TBSP butter
1/2 c bread crumbs or crushed crackers
lemon pepper seasoning

Spray a baking dish with cooking spray. Sprinkle each fillet with lemon pepper seasonings. Divide bread/cracker crumbs between the fish. Cut butter into small squares and place on top of crumbs.

Bake in a 400 degree oven for 20-30 minutes until butter melted and topping is browned

Baked Tostada Nachos

These are another one of my swappers. A kick off a nacho served at a restaurant I worked at for years, just way better for the waistline. You can also substitute the beans for a cup of taco meat, or mix the meat and beans half and half!

4 corn tortillas
1 c refried beans, warmed
1/2 c shredded cheddar cheese
8 jalapeno rings

Heat oven to 400 degrees. Spray both sides of each tortilla with cooking spray and place on a baking sheet. Bake 5-10 minutes until tortilla is crisp.

Top each tortilla with 1/2 c beans, 1/8 c cheese and a jalapeno ring on each side. Return to oven until cheese melts.

Remove from oven and cut each tortilla in half. Serve with salsa, sour cream, and guacamole.

Serves 4- untopped with my ingredients they were 146 calories, 5 g fat and 363 g of sodium per serving!!! Now you wont stats like that in a restaurant :)

Lightened Corn Bread Muffins

1/2 c whole wheat flour
1/2 c cornmeal
1 1/2 TBSP brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) plain nonfat yogurt

Heat oven to 400 and spray a 6 cup muffin tin with cooking spray.

In a medium bowl, mix dry ingredients. In a small bowl, mix wet. Form a hole in the center and add wet ingredients into dry. Stir until just combined.

Bake 15-18 minutes. Cool 5 minutes and move to a cooling rack. Let cool completely before storing.

Cinnamon Sugar Sticks

1 c warm water (110-115 degrees F)
2 TBSP milk
1 1/2 TBSP oil
3 TBSP honey
2 TBSP brown sugar
1 teaspoon salt
1 1/2 c Bread Flour flour
1 1/2 c whole wheat flour
2 tsp instant active dry yeast
1 tsp cinnamon
1 TBSP flax seeds
1/8 cup rolled oats

Mix first 6 ingredients in the bowl of a mixer.

Combine flour and yeast and add to the mixer bowl. Add remaining ingredients. Knead until dough is smooth and elastic, 10-15 minutes. Spray dough and bowl with cooking spray and turn dough to coat. Cover with a towel and let sit in a warm place for 45-60 minutes until doubled in size.

Punch dough down and knead again for a few minutes. Roll out into a large rectangle, about 14x20". Use a pizza butter to cut dough into 1/2" strips. Twist each strip and lay on a cookie sheet, leaving 1" between each. Let sticks rise in a warm place for about 30 minutes.

Bake bread sticks in a 350 degree oven for 20 minutes. Remove from oven, and brush with melted butter. Sprinkle with cinnamon and sugar.

Summer Slaw

1/2 medium head cabbage (about 3-4 c), thinly sliced
1 can mandarin oranges in juice, sections cut into 4 pieces
1/2 cucumber, cut in 1/4 slices
1 carrot, finely chopped
1/8 c Kens light Poppyseed dressing
1 TBSP chopped cilantro
Combine vegetables in serving bowl.  Add 2 TBSP juice from the oranges. Add cilantro, and dressing and toss to coat.

Makes 6 servings

Up to Something Fishy ....

What to make when you aren't doing meat on Fridays? Here are a few fish and vegetarian recommendations from Mom:

Seafood:
Salmon Patties
Faux Fried Catfish
Shrimp Stir-Fry
Buffalo Tilapia
Lemon Pepper Baked Fish

Meat-free:
Peanut Noodle Bowl
Eggplant Parm
Blue Cheese Apple Salad
Spaghetti Pie
Roasted Red Pepper Tomato Soup and Grilled Cheese
Pizza
Mexican Mac and Cheese