Ultimate "C" Energizer

Recipe from Family Circle July 2010I found out recently I am way anemic. This recipe caught my eye when I saw it.

Here is the why it works from the little blurb above the recipe:
When your body isn't absorbing enough iron from the foods your eat, fatigue may set in. But this juice mix pumps you up with vitamin C, a nutrient that helps you process iron better.

I figured it was worth a shot!

2 oranges
1/2 pink grapefruit
1/2 lemon

Juice all the fruit together in a glass. Stir.

Makes 1 serving = 3 points

Baked Black & Blue Steel Cut Oatmeal

1/2 cup blackberries

1/2 cup blueberries

1/4 cup steel cut oatmeal

1/2 cup unsweetened vanilla almond milk

1 tsp french vanilla extract

Preheat oven to 400.

Spray a small baking dish with cooking spray.

Spread blackberries and blueberries in the bottom of the dish.

In a small cup stir together the oatmeal, milk, and extract. Pour over berries.

Bake for 30 minutes.

Makes 1 serving = 3 points

Grilled Peach Cobbler a la Mode

Recipe Adapted from The Parade May 23, 2010

Below is listed as 1 serving. Adjust recipe according to how many people it is serving.

1 cup peaches, sliced

1 tsp packed Splenda Blend Brown Sugar

1/2 tsp cinnamon

1 tsp Fat Free Promise Spread

1/2 cup fat free vanilla ice cream

1 Oats & Honey granola bar, crushed (can use whatever type of granola you prefer. The bar is 2 points)

1 tbsp caramel sauce (I used the low fat fruit dip)

Large Foil Square

Place peaches in center of foil square. Sprinkle cinnamon & brown sugar blend evenly on top. Dot with butter. Pull up corners and sides of foil; tightly seal. Grill for 15 minutes.

Place grilled peaches in a bowl. Top with ice cream, granola, and caramel.

Serves 1 = 6 points

Grilled Bacon Wrapped Asparagus

Adjust according to how many people you are serving.

10 pieces of asparagus, ends snapped off

1-1/2 pieces of center cut bacon (I prefer Gwaltney)

Seasoning Salt

Olive Oil Cooking Spray

Bundle asparagus, wrap with bacon. Spray with cooking spray. Sprinkle Seasoning Salt. Flip it over spray and season the other side. Grill for 20 minutes.

1 bundle = 1 point

Slow Cooker Baked Beans

1 lb navy beans

water

1 cup crushed tomatoes

1/2 tsp onion salt

1/4 tsp ground black pepper

1/4 cup maple syrup

1/4 cup dijon mustard

1-1/2 tsps Worcestershire sauce

1 tbsp cider vinegar

Sort and wash beans. Place in slow cooker. Cover with water 1 inch over beans. Stir in remaining ingredients. Cook on low 8-10 hours. If the beans start to look dry before they are done add another cup of water.

1 cup serving = 2.3 points

Meatless Sloppy Joes

Adapted from Cooking Light May 2010
Olive Oil Cooking Spray
1/2 cup white onion, chopped
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2/3 cup soy crumbles
1/2 cup grated carrot
2 tsps chili powder
1 tsp Splenda Blend Brown Sugar
1/2 tsp fresh chopped oregano
1/4 tsp ground chipotle pepper
2 cups canned crushed tomatoes
1 can dark red kidney beans, drained, rinsed, and divided

Spray a skillet generously with olive oil cooking spray. Add onion, garlic, salt, and black pepper. Cook 5 minutes over medium-high heat stirring occasionally.

Add carrot. Cook 2 minutes.

Stir together crushed tomatoes, chili powder, oregano, and chipotle pepper. Stir into carrot and onion mixture. Bring to a boil. Reduce heat to medium. Cook 5 minutes. Stir in soy crumbles. Cook an additional 5 minutes, stirring occasionally.

Mash 1 cup of the beans with a fork. Add mashed beans and remaining whole beans to pan. Cook an additional 5 minutes.

Entire Recipe: 9 points (1/4 of mixture on a sandwich thin 3.25 points)

Baked Peanut Butter Banana Steel Cut Oatmeal

Recipe adapted from Florida Coastal Cooking

1 banana

1/4 cup steel cut oatmeal

1/2 cup unsweetened vanilla almond milk

1/4 tsp cinnamon

1/4 tsp nutmeg

1 tbsp better n peanut butter

Preheat oven to 400. Spray a small baking dish with cooking spray.

Slice half of the banana in the dish.

Combine oatmeal, almond milk, cinnamon, and nutmeg in a small bowl. Pour over sliced banana.

Bake for 30 minutes.

Slice remaining banana and place on top of oatmeal. Put peanut butter on top. Stir together and enjoy!

Makes 1 serving = 5 points

Red Velvet Cake

Recipe adapted from Joy of Baking

For the cake:

2-1/2 cups cake flour

1/2 tsp salt

2 tbsp dutch processed cocoa powder

1/2 cup unsalted butter, softened

1-1/2 cups sugar

2 eggs

1 tsp vanilla extract

1 cup fat free buttermilk

1 oz. bottle red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

For the frosting:

2 cups heavy cream

8 oz 1/3 less fat cream cheese, softened

8 oz tub Mascarpone cheese, softened

1 tsp vanilla extract

1-1/2 cups powdered sugar

1 bag coconut, toasted

To make the cake:

Preheat oven to 350. Spray three nine inch cake pans with Baker's Joy or Pam for Baking.

In a small bowl whisk together cake flour, salt, and cocoa; set aside.

Beat butter in mixing bowl 2 minutes. Add in sugar beat another 2 minutes. Add eggs one at a time, beating well after each addition. Add in the vanilla extract beat until well combined.

In a liquid measuring combine mix together the buttermilk and food coloring.

With the mixer on low alternately add the flour and buttermilk mixture to the batter starting and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz then quickly add it to the batter.

Divide batter evenly among pans.

Bake 20-25 minutes or until a cake tester inserted in the middle comes out clean.

Cool cakes in pan 5 minutes. Then turn out on cooling rack to cool completely. Once cool wrap in plastic wrap and foil and place in the freezer. (They crumb less when you frost them if they are frozen. I usually leave them in overnight.)

To make the frosting:

Place cream cheese and Mascarpone in food processor. Pulse until well combined. Add the vanilla and confectioners sugar. Pulse until everything is mixed together and smooth; stopping to scrape down the sides if needed.

In your mixing bowl fitted with the beater attachment pour in the whipping cream. Beat on medium high speed until stiff peaks form; about 5 minutes.

Gently fold in part of the cheese mixture into the whipping cream with a spatula. Slowly fold in the rest of the cheese mixture.

To assemble the cake:

Remove layers from the freezer one at a time. Place a dab of icing on your cake round and place the first layer on it. Spread evenly with icing. Sprinkle a little toasted coconut all over it. Remove the next layer from the freezer, unwrap it, and place on top of first layer. Again spread evenly with icing and sprinkle with toasted coconut. Remove last layer from freezer, unwrap it, and place it on top. Cover top and sides of cake with icing. Cover with toasted coconut. The easiest way to do the sides is to place toasted coconut in the palm of your hand and gently press it in the sides of the cake. Refrigerate until ready to serve.

Barley with Artichoke Pesto

1 batch artichoke pesto
1 -1/2 cups barley
1 32oz container vegetable stock

Combine barley and stock in a large pot. Simmer on low 1 hour 15 minutes. Stir in pesto. Simmer 5 more minutes.

Serving Size 3/4 cup (1/4 cup dry) = 3 points

Artichoke Pesto

1 cup fresh basil
1 jar artichokes in marinade(do not drain)
1/4 cup Parmesan, shredded
1 tsp minced garlic

Combine above ingredients in food processor.

Vanilla Marshmallow Fondant

Cake pictured is Wilton Class 3 Final Cake

2 pounds powdered sugar
1 bag mini marshmallows
3 tablespoons water
1 bag Wilton candy melts (color of choice)
1/2 cup light corn syrup
Shortening

Combine marshmallows and water in microwavable bowl. Microwave 30 seconds, stir. Microwave on 30 second increments until marshmallows are melted and mixture stirs smooth.

Place most of the powdered sugar in a mixing bowl. (I left about a cup in the bag.) Pour marshmallow mixture on top of powdered sugar. Mix until well combined.

Rub a fondant mat with shortening. Turn fondant onto mat and knead until all the little crumbs are mixed in. If the mixture is sticky add in a little more confectioners sugar and knead.

Place candy melts in a microwavable bowl. Heat for 1 minute; stir. Microwave 30 seconds and stir again. Repeat until completely melted. Stir in corn syrup.

Shape the fondant into a bowl. Pour the candy melts/corn syrup mixture into the center of the fondant. Knead until fondant and candy melts hold together and are evenly combined.

Wrap tightly in plastic wrap overnight.

Roasted Artichokes

The picture below is the first two artichokes from my garden. Woo-hoo!You need:
Artichokes
Lemon (1/2 per artichoke)
Seasoning (I use Sandwich Sprinkle)

I went to this website to figure out how to prep the artichokes for roasting.

After the artichokes are prepped follow the steps below.

Preheat oven to 425.

Place one artichoke on a large piece of foil. Squeeze 1/2 a lemon over the artichoke. Make sure you spread the leaves out so the lemon juice goes inside. Sprinkle with seasoning. Wrap foil around artichoke. Place in a dish. Repeat with remaining artichokes.

Cook for 1 hour and 15 minutes.

I just ate these plain. They didn't not need any dips. The flavor was wonderful!

0 points

Strawberry Scones

1-2/3 cup heart smart bisquick

1/4 unsweetened vanilla almond milk
1 egg worth of All Whites
1 tsp almond extract
1/4 cup Splenda
3/4 cup strawberries, diced

Preheat oven to 350.

Combine first 5 ingredients in a mixing bowl. Fold in strawberries.

Press dough evenly into a foil lined baking dish. (I use an 8x6.) Lift out foil. Divide into 6 equal portions. Place on a parchment lined cookie sheet.

Bake for 18-20 minutes or until golden brown.

Each scone = 2.77 points

Slow Cooker Maple Butternut Squash Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup butternut squash puree

1 cup water

1/2 cup unsweetened vanilla almond milk

1/2 tsp pumpkin pie spice

1 tsp maple extract

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 3 points

Chocolate Frosted Baked Vanilla Cake Doughnuts

Adapted from Family Circle Magazine April 2010

Doughnut pictured is what happens when you let a 2 year old put on her own sprinkles. :)

For the doughnuts:

1-1/4 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat free buttermilk

1/3 cup packed dark brown sugar

1/4 cup All Whites (1 egg)

1 tablespoons butter, melted

1 teaspoon vanilla

Heat oven to 325. Spray a doughnut pan with cooking spray.

In a large bowl whisk together flour, baking soda, and salt. In a mixing bowl combine buttermilk, brown sugar, All Whites, butter, and vanilla. Slowly add in flour mixture mixing just until smooth.

Put a Ziploc bag into a large plastic cup or glass. Turn down the edge of the bag over the sides of the cup. Spoon batter into bag. Cut off a corner and squeeze batter into prepared pan, about 2/3 full. Hit pan on counter a few times to even out batter.

Bake for 13 minutes or until doughnuts spring back when touched. Cool in pan 3 minutes then turn out onto rack to cool.

For the chocolate frosting:

1/2 cup confectioners' sugar

1/2 tablespoon cocoa powder

1 tablespoons milk

Sprinkles

Combine confectioners' sugar, cocoa powder, and milk in a shallow bowl. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into the bowl. Transfer to rack. Top with sprinkles.

Strawberry Cake

Cake pictured was from Wilton Class 3, 2nd Week For the cake:
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. light butter
1 sugar
1/2 cup All Whites egg substitute (2 eggs worth)
1/3 cup fat free buttermilk
1/4 cup applesauce
1 tsp vanilla extract
2 heaping cups chopped strawberries

For the frosting:
1/4 cup strawberries
1 Tbsp. Tequila Rose strawberry liquor
1/2 tsp lemon juice
8 oz. 1/3 less fat cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
4 cups powdered sugar
1/2 Tbsp vanilla

Preheat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray or two smaller cake pans for a layer cake.

Sift flour, salt, and baking soda in medium bowl.

In bowl of mixer, cream butter and sugar until fluffy.

Slowly add Egg Whites until combined.

Add buttermilk, applesauce, and vanilla until combined.

Add flour mixture and stir until just combined.

Fold in berries.

Spread cake batter evenly in pan.

Bake for 28-30 minutes or until done.

For frosting puree berries, liquor, and juice, Scrape mixture into a saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool.

In bowl of mixer mix cream cheese and butter until creamy. Add in vanilla. Add in berry puree.

Slowly add in confectioners' sugar.

Frost cake when it is completely cooled.

Spiced Bacon Twists

Recipe from Taste of Home Comfort Foods Diet Cookbook

1/4 cup packed brown sugar

1-1/2 teaspoons ground mustard

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

dash of cayenne pepper

10 center cut bacon strips

Preheat oven to 350.

Combine the first 5 ingredients. Rub all over bacon on both sides. Twist bacon place on a a rack in a jelly roll pan.

Bake 25-30 minutes or until firm.

Bananas Foster Upside-down Coffee Cake

Recipe Adapted from Southern Living

1/2 cup butter, softened & divided
2 tablespoons rum
1 cup brown sugar, not packed
1/2 cup chopped pecans, toasted
1/2 cup All Whites (2 eggs)
1/2 cup sugar, divided
3/4 cup fat free buttermilk
1/2 cup fat free sour cream
2 medium bananas, diced
1 teaspoon vanilla extract
2 cups Heart Smart Bisquick
1/2 tsp cinnamon


Preheat oven to 350.


Melt 1/4 cup butter in the bottom of an 8 x 8 square dish. Stir in rum. Sprinkle evenly with brown sugar. Then sprinkle pecans evenly on top of brown sugar.


In a mixing bowl with a beater attachment beat All Whites on high speed until soft peaks form. Slowly add in 1/4 cup sugar until stiff peaks form. Set bowl aside.


Cream together remaining 1/4 cup butter and 1/4 cup sugar. Add in bananas, buttermilk, sour cream, and vanilla until combined.


Add in Bisquick and cinnamon just until combined.


Fold in egg white mixture.


Spread evenly in baking dish.


Bake 45-50 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes then invert onto a serving plate.

Pumpkin Butterscotch Cupcakes

1 box yellow cake mix
1 can pumpkin

1/4 cup butterscotch flavoring

1/2 cup All Whites (2 eggs)

Preheat oven to 350.

Combine ingredients in a mixing bowl. Line a cupcake pan with liners or spray pan with cooking spray. Using an ice cream scoop fill liners with one scoop of batter.

Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

This made 7 regular cupcakes and 4 double size cupcakes. 1 scoop of batter = 2.9 points

Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup yellow mustard
4 teaspoons minced garlic
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup Splenda blend brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.

Blend with an immersion blender for a smooth sauce.