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Fruit Salad Ice

from: 98

Ingredients
17 oz can apricots
17 oz can pineapple
1 cup liquid
1/2 cup sugar
3 10 oz packages frozen strawberries
1 6 oz can frozen OJ
2 T lemon juice
3 bananas, diced

Directions
Drain apricots and pineapple, reserving liquid and add water to make 1 cup, if necessary. Heat liquid and sugar until sugar dissolves. Add strawberries and their juice, OJ and lemon juice. Cut up apricots and bananas and add to mixture along with the pineapple. Spoon into cupcake papers, place in muffin tins and freeze until solid. remove from tins in plastic bags. remove from freezer 10 to 20 minutes before serving.

Posted on

Banana Crunch Muffins

from: allrecipes.com

Ingredients
5 1/2 pounds apples – peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

from: Barefoot Contessa

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Directions
Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Posted on

Cheddar Apple Fritatta

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

Posted on

Easy Cheesy Fritatta

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

Posted on

Pumpkin Pancakes

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

from: Parenting

Ingredients
1 lb turkey cutlets (in the refrigerated meat section)
Salt and pepper
4 slices (about 2 oz) prosciutto or thin-sliced ham
4 slices part-skim mozzarella
4 tsp grated parmesan cheese
1/3 cup seasoned bread crumbs
1 Tbs olive oil
1/2 16-oz tube polenta
1 large tomato, diced

Directions
Season cutlets with salt and pepper. Top each with a slice of prosciutto and cheese. Starting at narrowest end, roll up cutlets.

Pour bread crumbs into a shallow dish. Dredge roll-ups in crumbs, then place on a microwavable dish, seam side down. Drizzle with olive oil. Cook at 100 percent power for 5 minutes. (If microwave doesn't have a turntable, rotate dish halfway through cooking time.) Roll-ups are done when turkey is no longer pink and cheese is melted.

Meanwhile, cut polenta into chunks and add to a saucepan with 2 tablespoons hot water. Cook over medium heat, stirring to break up polenta, for about 2 minutes. Top with tomato.

Nutritional Info (1/4 recipe(
301 calories, 9 g fat (3 g saturated), 728 mg sodium, 95 mg cholesterol

from: Parenting

Ingredients
1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet

Directions
Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well. Stir in dry ingredients and beat just until combined.

Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Nutritional Info (1/4 recipe(
271 calories, 10 g fat (6 g saturated), 458 mg sodium, 77 mg cholesterol

Posted on

Baked Apple Pancake

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
Cooking spray
4 eggs
2/3 cup flour
Two 10-oz packages frozen chopped spinach, thawed and squeezed dry
24-oz container low-fat cottage cheese
3 cups grated reduced-fat cheddar cheese
Salt, to taste

Directions
Coat a 2-quart casserole dish with cooking spray. In a large mixing bowl, beat eggs with flour until smooth.

Add remaining ingredients and stir well to blend. Spoon into prepared dish, cover, and refrigerate.

Bake, uncovered, at 350 degrees for 75 minutes.

Nutritional Info (1/8 recipe(
273 calories, 13 g fat (7 g saturated), 818 mg sodium, 140 mg cholesterol

from: Parenting

Ingredients
12-oz package frozen cooked winter squash
1 Tbs olive oil
1/4 cup chopped onion (1 small onion)
1 Tbs flour
1 tsp salt, or to taste
3/4 cup half-and-half
1/4 cup low-fat milk
1 1/2 cups fat-free, reduced-sodium chicken broth

Directions
Thaw the squash in the microwave for 5 minutes. Remove and let cool.

Meanwhile, heat the oil in a large nonstick pan over medium heat. Add the onion, flour, and salt. Cook, stirring occasionally for about 3 minutes. Stir in the half-and-half and the milk. Add the broth and cook 2 minutes. Turn off the heat.

Add squash to the milk mixture and cook for about 2 minutes or until the squash is very soft.

Pour the soup carefully into a blender or food processor and puree until smooth. Serve hot.

Nutritional Info (1/6 recipe(
106 calories, 6 g fat (3 g saturated), 564 mg sodium, 12 mg sodium

from: Parenting

Ingredients
Filling
1 3/4 cups chicken broth
2 pounds boneless chicken breast, cut into 2-inch pieces
4 carrots, thinly sliced crosswise
4 tablespoons butter or margarine
1 medium onion, chopped, about 3/4 cup
1/3 cup all-purpose flour
1 cup low-fat milk
1 teaspoon salt, or to taste
1 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Crust
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 cup plus 3 tablespoons milk
1 egg, lightly beaten
2 tablespoons peanut or olive oil

Directions
Heat broth and chicken in a large saucepan until boiling. Reduce heat to low; cover and simmer 2 minutes. With a slotted spoon, remove chicken to a 2-quart casserole dish and set aside. Add carrots to hot broth and simmer about 5 minutes, until fork-tender, then remove and add to the cooked chicken. Reserve the broth and set aside.

In another medium saucepan, melt butter or margarine over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the flour and cook for another 5 minutes, stirring constantly. Remove from heat and slowly whisk in the reserved broth. Return to heat and cook, stirring until sauce boils and thickens. Remove from heat; blend in milk and salt, then pour sauce over chicken and carrots. Mix in the peas and parsley, and set aside.

Preheat oven to 375 degrees. In a small bowl, combine the flour, cornmeal, sugar, and baking powder. Using a fork, blend in the milk, egg, and oil. Pour over the chicken filling and spread to edges of dish with a spatula. Bake 45 to 50 minutes if 1 large pie (40 minutes if in 2 smaller casseroles, 35 minutes if 9 individual ones), or until crust is golden and filling is bubbly

Nutritional Info (1/9 recipe(
326 calories, 30 g protein, 11 g fat (4 g saturated), 24 g carbohydrate, 546 mg sodium, 92 mg cholesterol, 2 g fiber

from: Parenting

Ingredients
1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup raw rice
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 16-ounce can whole tomatoes with juice
1 16-ounce can white beans, drained and rinsed
2 cups fresh kale or spinach, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes, about 1 pound (1 small squash)
Salt and freshly ground black pepper to taste, optional

Directions
In a large soup pot, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes. Add salt and pepper if desired.

Nutritional Info (1 cup(
150 calories, 7 g protein, 3 g fat (0.5 g saturated), 25 g carbohydrate, 540 mg sodium, 0.5 mg cholesterol, 3 g fiber

from:

Ingredients
2 tsp butter
1 apple, peeled and thinly sliced
4 eggs
2 egg whites
2 Tbs water
1/2 cup shredded reduced-fat cheddar
Salt and pepper
4 strips precooked bacon

Directions
Preheat broiler. Melt butter over medium-high heat in a 10-inch oven-proof skillet (e.g., cast iron). Add apple slices and sauté 1 minute, or until softened.

Meanwhile, in a large bowl, whisk eggs, egg whites, and water until frothy. Stir in cheddar, salt, and pepper.

Put bacon strips on top of apples. Pour egg mixture into skillet. Cook 2 minutes, until bottom and sides of frittata are set. (Resist the urge to stir!) Carefully transfer skillet to broiler and cook 6 inches from heat, 2 to 3 minutes, or until top is set. Cut into 4 wedges.

Nutritional Info (1 wedge(
194 calories, 12 g fat (6 g saturated), 333 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
Two 3-oz packages ramen noodles (save seasoning packets for another use)
12-oz package cooked turkey meatballs, cut in half
16-oz bag frozen Asian sitr-fry vegetables, thawed
3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
1/2 cup reduced-sodium, fat-free chicken broth

Directions
Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.

Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.

Nutritional Info (1/4 recipe(
411 calories, 11 g fat (3 g saturated), 956 mg sodium, 65 mg cholesterol

from: Parenting

Ingredients
4 eggs
2 egg whites
1 cup part-skim ricotta
2 Tbs water
1/2 cup chopped pimientos, drained
1 cup corn kernels (canned, drained, or frozen and thawed)
1/2 tsp salt
1/4 tsp pepper
1 tsp butter

Directions
Preheat broiler to high. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.

Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!

Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.

Nutritional Info (1 wedge(
215 calories, 11 g fat (5 g saturated), 594 mg sodium, 234 mg cholesterol

from: Parenting

Ingredients
10.75-oz can cream of potato soup
1/2 cup water 10-oz package frozen peas and carrots, thawed
2 cups leftover turkey, diced
1 cup croutons
3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions
Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.

Nutritional Info (1/4 recipe(
289 calories, 11 g fat (5 g saturated), 804 mg sodium, 73 mg cholesterol

from: Parenting

Ingredients
1 lb turkey cutlets (in the refrigerated meat section)
Salt and pepper
4 slices (about 2 oz) prosciutto or thin-sliced ham
4 slices part-skim mozzarella
4 tsp grated parmesan cheese
1/3 cup seasoned bread crumbs
1 Tbs olive oil
1/2 16-oz tube polenta
1 large tomato, diced

Directions
Season cutlets with salt and pepper. Top each with a slice of prosciutto and cheese. Starting at narrowest end, roll up cutlets.

Pour bread crumbs into a shallow dish. Dredge roll-ups in crumbs, then place on a microwavable dish, seam side down. Drizzle with olive oil. Cook at 100 percent power for 5 minutes. (If microwave doesn't have a turntable, rotate dish halfway through cooking time.) Roll-ups are done when turkey is no longer pink and cheese is melted.

Meanwhile, cut polenta into chunks and add to a saucepan with 2 tablespoons hot water. Cook over medium heat, stirring to break up polenta, for about 2 minutes. Top with tomato.

Nutritional Info (1/4 recipe(
301 calories, 9 g fat (3 g saturated), 728 mg sodium, 95 mg cholesterol

from: Parenting

Ingredients
1 cup flour
3 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1 cup plain low-fat yogurt
1/4 cup canned pumpkin puree
2 Tbs butter, melted and cooled, plus 1 Tbs for the skillet

Directions
Preheat a large nonstick skillet on medium-high heat. In a bowl, stir together all the dry ingredients. In a large bowl, beat the egg for 30 seconds. Add yogurt, pumpkin puree, and 2 tablespoons melted butter and beat well. Stir in dry ingredients and beat just until combined.

Grease skillet lightly with butter. Pour 1/4 cup batter per pan-cake; flip with spatula when tops bubble and edges are slightly dry. Cook until other side is golden brown, 2 minutes per side.

Nutritional Info (1/4 recipe(
271 calories, 10 g fat (6 g saturated), 458 mg sodium, 77 mg cholesterol

from: Parenting

Ingredients
3 medium tart apples, peeled and sliced
2 Tbs lemon juice
1/2 tsp cinnamon
6 Tbs confectioners' sugar
6 Tbs butter, melted andcooled, divided
3 eggs
1/4 tsp salt
1/2 cup all-purpose flour
1/2 cup milk
1/2 tsp vanilla

Directions
1. Preheat oven to 425 degrees. Place apple slices in a bowl with lemon juice. Toss with cinnamon and confectioners' sugar.

Heat a 10-inch ovenproof skillet over medium heat. Add apples and 4 tablespoons butter. Cook on low-medium heat, stirring, for 4 minutes. Remove from heat when apples are tender. With an electric mixer, beat eggs, salt, flour, milk, and vanilla until smooth. Beat in the remaining 2 tablespoons of butter.

Spread apples evenly in skillet. Pour batter over the top. Bake about 20 minutes, until no moist spots are left in batter. Remove from oven and immediately flip over onto a large plate. Sprinkle with confectioners' sugar and serve warm.

Nutritional Info (1/4 recipe(
383 calories, 22 g fat (13 g saturated), 210 mg sodium, 210 mg cholesterol

Posted on

Peanut Butter & Banana Muffins

from: Cooks.com

Ingredients
1 c. all-purpose flour
3/4 c. Quaker Oats (quick or old fashioned, uncooked)
1/3 c. firmly packed brown sugar
1 tbsp. baking powder
1 c. milk
1/2 c. peanut butter
1/2 c. mashed, ripe banana (about 1 lg.)
1 egg, beaten
2 tbsp. vegetable oil
1 tsp. vanilla

Directions
Heat oven to 375 degrees. Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. Bake 16 to 18 minutes or until golden brown. Serve warm. 1 dozen muffins.

Posted on

Pumpkin Chocolate Chip Muffins

from: Hungry Girl

Ingredients
1/2 butternut squash
kosher salt

Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.

Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g

from: Fitness Magazine June 2007

Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper

Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.

from: Sunset Magazine March 2006

Ingredients
6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)

Directions
Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.

Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.

Ladle into bowls and garnish with chervil if desired.

from: Sunset Magazine March 2006

Ingredients
3 dozen baby artichokes
2 T lemon juice
2 T olive oil
1 T salt
1 oz pancetta, chopped
2 cloves garlic, sliced
1/4 C dry white wine
1/4 C mint
salt and pepper
parmesan cheese

Directions
Trim leaves and stems from the baby artichokes, leaving just the tender yellow-green leaves. Drop the artichokes into a bowl of ice water mixed with the lemon juice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain artichokes and add to boiling water; simmer until tender, 10-20 minutes. Cut any larger ones in half, removing any fuzz at the heart.

Set a frying pan over med-high heat. Add the pancetta and stir until fat is rendered. Add garlic and stir until golden. Add the wine and the artichokes. Cook until the wine is almost evaporated. Add mint and season with S&P to taste. Serve topped with shaved or shredded parmesan.

from: Adapted from Epicurian

Ingredients
2C sugar
3C Flour
1tsp. baking soda
1tsp. baking powder
1tsp.(each) cloves, cinnamon,allspice & salt
3 eggs (beaten)
1 tsp. vanilla extract
1 C vegetable Oil (or 1/2 c apple sauce and 1/2 c veggie oil)
2 C grated Zucchini (unpeeled)
1 C raisins

Directions
Soften the raisins using hot tap water. While they are soaking, sift all dry ingredients together. Mix in the soaked (and drained) raisins with the flour, making sure to coat them well. Add the rest of the ingredients and blend. Bake at 350 degrees. 1 hour for bread, 20 minutes for muffins.

from: some website

Ingredients
1 chipotle chili, diced + 2 tsps adobo sauce (I used canned chipotle chili peppers in adobo sauce from Whole Foods.)
1 tablespoon plus 1/2 cup olive oil
1/2 medium vidalia onion, diced
2 garlic cloves, minced
1 tablespoon light-brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 cup sherry
14 oz can crushed tomatoes
1 cup vegetable broth
4 Hass avocados
2 tablespoons dried cilantro
1/8 cup lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12 corn tortillas
8 oz. Monterey Jack cheese, grated

Directions
Heat 1 tablespoon of olive oil in a deep saucepan over medium heat. Add the onions, garlic, brown sugar, cumin, and oregano; sauté until the onion is soft, 4 to 5 minutes. Add the sherry, chipotle chili, adobo sauce, tomatoes and vegetable broth. Simmer for about 20 minutes, until thickened to stew consistency.

Heat oven to 400° F. Put 1/2 cup olive oil in a heavy saucepan over medium heat until very hot but not smoking, about 4 to 5 minutes. Using tongs, fry the tortillas, one at a time, for 2 to 3 seconds on each side. Drain on paper towel-lined sheet to get rid of excess oil.

Peel and pit the avocados. Immediately toss with the lime juice (prevents browning), cilantro, salt and pepper. Mash well.

Spread 1/2 cup of the sauce into a small casserole dish. Spoon 2 tablespoons of avocado filling into each tortilla, sprinkle some Monterrey jack cheese on top, then roll the tortilla. Put it in the casserole dish, seam side down, against one edge. Repeat the process for the other tortillas, placing each rolled tortilla snugly against the one before it. Ladle the rest of the sauce over the rolled tortillas, top with remaining cheese. Bake for 25 to 30 minutes. Serve immediately.

Note: These don’t reheat well because the avocado filling turns brown after a few hours. So it eat up while it’s fresh!

from:

Ingredients
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/4 cup sugar
1 cup pitted fresh cherries or canned cherries, drained
1 egg
3/4 cup milk
1/4 cup melted butter

Directions
Directions for cherry muffins
Sift together the flour, salt, baking powder and sugar; add cherries and stir gently to blend. In a separate bowl, beat egg until thick and light in color; stir in the milk and melted butter.

Quickly stir egg and milk mixture into the dry mixture. Butter and flour 12 muffin cups. Pour batter into prepared muffin tins. Bake cherry muffins at 375° for 25 to 30 minutes. Makes 12 cherry muffins.

from: Just Jenn

Ingredients
3/4 cup sugar
1/4 oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1-1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup semi-sweet chocolate chips

Directions
Preheat the oven to 400 degrees. Prepare muffin pans with grease or liners, whichever you prefer. Mix sugar, oil and eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Makes about 12.

Posted on

Cherry Muffins

from: Hungry Girl

Ingredients
1/2 butternut squash
kosher salt

Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.

Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g

from: Fitness Magazine June 2007

Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper

Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.

from: Sunset Magazine March 2006

Ingredients
6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)

Directions
Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.

Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.

Ladle into bowls and garnish with chervil if desired.

from: Sunset Magazine March 2006

Ingredients
3 dozen baby artichokes
2 T lemon juice
2 T olive oil
1 T salt
1 oz pancetta, chopped
2 cloves garlic, sliced
1/4 C dry white wine
1/4 C mint
salt and pepper
parmesan cheese

Directions
Trim leaves and stems from the baby artichokes, leaving just the tender yellow-green leaves. Drop the artichokes into a bowl of ice water mixed with the lemon juice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain artichokes and add to boiling water; simmer until tender, 10-20 minutes. Cut any larger ones in half, removing any fuzz at the heart.

Set a frying pan over med-high heat. Add the pancetta and stir until fat is rendered. Add garlic and stir until golden. Add the wine and the artichokes. Cook until the wine is almost evaporated. Add mint and season with S&P to taste. Serve topped with shaved or shredded parmesan.

from: Adapted from Epicurian

Ingredients
2C sugar
3C Flour
1tsp. baking soda
1tsp. baking powder
1tsp.(each) cloves, cinnamon,allspice & salt
3 eggs (beaten)
1 tsp. vanilla extract
1 C vegetable Oil (or 1/2 c apple sauce and 1/2 c veggie oil)
2 C grated Zucchini (unpeeled)
1 C raisins

Directions
Soften the raisins using hot tap water. While they are soaking, sift all dry ingredients together. Mix in the soaked (and drained) raisins with the flour, making sure to coat them well. Add the rest of the ingredients and blend. Bake at 350 degrees. 1 hour for bread, 20 minutes for muffins.

from: some website

Ingredients
1 chipotle chili, diced + 2 tsps adobo sauce (I used canned chipotle chili peppers in adobo sauce from Whole Foods.)
1 tablespoon plus 1/2 cup olive oil
1/2 medium vidalia onion, diced
2 garlic cloves, minced
1 tablespoon light-brown sugar
2 1/2 tablespoons ground cumin
1 tablespoon dried oregano
1 cup sherry
14 oz can crushed tomatoes
1 cup vegetable broth
4 Hass avocados
2 tablespoons dried cilantro
1/8 cup lime juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
12 corn tortillas
8 oz. Monterey Jack cheese, grated

Directions
Heat 1 tablespoon of olive oil in a deep saucepan over medium heat. Add the onions, garlic, brown sugar, cumin, and oregano; sauté until the onion is soft, 4 to 5 minutes. Add the sherry, chipotle chili, adobo sauce, tomatoes and vegetable broth. Simmer for about 20 minutes, until thickened to stew consistency.

Heat oven to 400° F. Put 1/2 cup olive oil in a heavy saucepan over medium heat until very hot but not smoking, about 4 to 5 minutes. Using tongs, fry the tortillas, one at a time, for 2 to 3 seconds on each side. Drain on paper towel-lined sheet to get rid of excess oil.

Peel and pit the avocados. Immediately toss with the lime juice (prevents browning), cilantro, salt and pepper. Mash well.

Spread 1/2 cup of the sauce into a small casserole dish. Spoon 2 tablespoons of avocado filling into each tortilla, sprinkle some Monterrey jack cheese on top, then roll the tortilla. Put it in the casserole dish, seam side down, against one edge. Repeat the process for the other tortillas, placing each rolled tortilla snugly against the one before it. Ladle the rest of the sauce over the rolled tortillas, top with remaining cheese. Bake for 25 to 30 minutes. Serve immediately.

Note: These don’t reheat well because the avocado filling turns brown after a few hours. So it eat up while it’s fresh!

from:

Ingredients
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/4 cup sugar
1 cup pitted fresh cherries or canned cherries, drained
1 egg
3/4 cup milk
1/4 cup melted butter

Directions
Directions for cherry muffins
Sift together the flour, salt, baking powder and sugar; add cherries and stir gently to blend. In a separate bowl, beat egg until thick and light in color; stir in the milk and melted butter.

Quickly stir egg and milk mixture into the dry mixture. Butter and flour 12 muffin cups. Pour batter into prepared muffin tins. Bake cherry muffins at 375° for 25 to 30 minutes. Makes 12 cherry muffins.

Posted on

Zucchini Bread Muffins

from: Hungry Girl

Ingredients
1/2 butternut squash
kosher salt

Directions
Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em.

Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries!

Nutritional Info (5 oz(
Calories: 65; Fat: 0g; Sodium: 486mg (includes salt); Carbs: 16.5g; Fiber: 4g Sugar: 3g; Protein: 1g

from: Fitness Magazine June 2007

Ingredients
2 med potatoes, cut into 1.5 inch chunks
2 C broccoli florets (the nice part)
2 T EVOO
1 t kosher salt
freshly ground black pepper

Directions
Heat oven to 400. Toss the potatoes and broccoli with the oil; add salta and pepper. Spread the veggies on a baking sheet. Roast, tossing once halfway through, until paotoes are tender and golden, about 25 min.

from: Sunset Magazine March 2006

Ingredients
6 artichokes
2 T lemon juice
2 T olive oil
1 t salt
3 T butter
onion, chopped
6 C chicken broth
2 T all purpose flour
3 T whipping cream
salt and pepper
chervil to serve (optional)

Directions
Trim leaves, stems and fuzzy chokes from the artichokes. Drop the hearts into a bolw of ice water mxed with the lemon jice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain hearts and add to boiling water; cook until tender. Drain. In a pan over med-high heat, melt 3 T butter. Add onion and stir until golden. Stir in flour and cook, stirring often 3-5 minutes.

Add the chicken broth and artichoke hearts; stir until mixture boils and thickens, 15-20 min. Whirl mexture in a blender until smooth. Return to pan and heat through. Add the cream and season with S&P to taste.

Ladle into bowls and garnish with chervil if desired.

from: Sunset Magazine March 2006

Ingredients
3 dozen baby artichokes
2 T lemon juice
2 T olive oil
1 T salt
1 oz pancetta, chopped
2 cloves garlic, sliced
1/4 C dry white wine
1/4 C mint
salt and pepper
parmesan cheese

Directions
Trim leaves and stems from the baby artichokes, leaving just the tender yellow-green leaves. Drop the artichokes into a bowl of ice water mixed with the lemon juice and olive oil. Bring a large pot of water to a boil and add 1 T salt. Drain artichokes and add to boiling water; simmer until tender, 10-20 minutes. Cut any larger ones in half, removing any fuzz at the heart.

Set a frying pan over med-high heat. Add the pancetta and stir until fat is rendered. Add garlic and stir until golden. Add the wine and the artichokes. Cook until the wine is almost evaporated. Add mint and season with S&P to taste. Serve topped with shaved or shredded parmesan.

from: Adapted from Epicurian

Ingredients
2C sugar
3C Flour
1tsp. baking soda
1tsp. baking powder
1tsp.(each) cloves, cinnamon,allspice & salt
3 eggs (beaten)
1 tsp. vanilla extract
1 C vegetable Oil (or 1/2 c apple sauce and 1/2 c veggie oil)
2 C grated Zucchini (unpeeled)
1 C raisins

Directions
Soften the raisins using hot tap water. While they are soaking, sift all dry ingredients together. Mix in the soaked (and drained) raisins with the flour, making sure to coat them well. Add the rest of the ingredients and blend. Bake at 350 degrees. 1 hour for bread, 20 minutes for muffins.