Recipe of the Day: Ginger Bran Muffins

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 6

Per Serving
136 calories
6 g total fat (1 g sat)
36 mg cholesterol
19 g carbohydrate
4 g protein
3 g fiber
258 mg sodium

Ingredients
3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tbsp olive oil or canola oil
1 tbsp sugar
1 egg
1/2 cup buttermilk
1 tbsp grated fresh ginger
2 tbsp raisins or other chopped dried fruit
1/2 cup unbleached flour
1 tsp baking soda

Directions

Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.

To bake, preheat the oven to 400°F. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12-14 minutes or until the top springs lightly back to the touch.

Recipe of the Day: Quesadilla Yee-Ha!

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Per recipe

Calories: 308

Fat: 4g

Sodium: 1,290mg

Carbs: 33g

Fiber: 11.5g

Sugars: 9g

Protein: 42g

Ingredients

For Quesadilla:

1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla (sometimes labeled Smart & Delicious Low Carb High Fiber), Original/Soft Taco size (NOT Large)

1/4 cup shredded fat-free cheddar cheese

For Salad:

3 cups chopped romaine lettuce

3 oz. cooked boneless skinless lean chicken breast, cut into strips

1/4 cup diced tomatoes

2 tbsp. canned sweet corn kernels, drained

1 tbsp. canned black beans, rinsed

1 tsp. fajita seasoning mix, dry

Optional: fresh cilantro

For Dressing:

3 tbsp. fat-free balsamic vinaigrette

1 tsp. lemon juice

1 tsp. lime juice

1/2 no-calorie sweetener packet (like Splenda)

Directions

Begin by mixing together the fajita seasoning mix and 2 tsp. water. Toss the chicken in this mixture, and set aside. To make the quesadilla, place tortilla in a pan sprayed lightly with nonstick spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once cheese begins to melt, use a spatula to fold the plain half of the tortilla over the cheese-topped half, and then press down with the spatula to seal. Flip quesadilla and continue to cook and press until the entire quesadilla is hot and toasty. Set aside. Build your salad by layering the lettuce, tomatoes, corn, and black beans. Top with the chicken (heating it first, if you like). Cut the quesadilla into triangles, and place them around your salad. Then combine all of the dressing ingredients with 1 tsp. water, mix well, and serve on the side. If you like, garnish salad with cilantro.

Recipe of the Day: Honey Garlic Pork Chops

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 6

Per Serving

Calories: 214.5

Total Fat: 6.0 g

Cholesterol: 50.8 mg

Sodium: 544.2 mg

Total Carbs: 19.3 g

Dietary Fiber: 0.2 g

Protein: 20.9 g

Ingredients

1/4 + 1/8 cup honey

3 tbsp soy sauce

6 cloves garlic, minced

6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions

In a shallow dish, whisk together honey, soy sauce and garlic. Coat chops in mixture. Reserve left over honey mixture for basting. Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Recipe of the Day: Apple Crisp

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 9

Per Serving

Calories: 131.5

Total Fat: 3.6 g

Cholesterol: 0.0 mg

Sodium: 33.9 mg

Total Carbs: 24.4 g

Dietary Fiber: 2.6 g

Protein: 1.5 g

Ingredients

3 medium baking apples, cored, sliced thin

1 tsp cinnamon

2 Tbsp sugar

2 Tbsp flour

Topping:

1 cup quick oats

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish. In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples. Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

Recipe of the Day: Cocoa Meringue Shells

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 24

Per Serving

Calories: 55.0

Total Fat: 0.4 g

Cholesterol: 0.0 mg

Sodium: 28.1 mg

Total Carbs: 12.0 g

Dietary Fiber: 0.9 g

Protein: 3.0 g

Ingredients

12 egg whites, room temperature

1/2 t cream of tartar

1 1/2 c granulated sugar

1/2 c dark cocoa powder (This does make them very richly cocoa flavored. If you prefer a lighter cocoa taste, reduce the cocoa to 1/3 c.)

1 piping bag

1 star tip

Directions

Preheat oven to 275 degrees. Line three baking sheets with parchment paper. Wipe out a mixing bowl and beaters with vinegar to ensure there is no grease on them. Place the egg whites in the cleaned bowl, beat at high speed until stiff. This process with take almost 8 minutes. Add cream of tartar and continue to beat. Slowly add the sugar. Remove the beaters and fold in the cocoa powder using a rubber spatula. Using a piping bag fitted with a star tip, pipe circles onto the lined trays. Pipe one 8 inch circle, then outline the outer top of the circle to create a basket effect. Bake in the middle and lower section of the oven for one hour. Turn off oven, and DO NOT open the door. Allow the meringues to sit in the warmed oven for an additional hour. Remove from oven to cool. Store in an air-tight container.

Recipe of the Day: Sesame Chicken

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 4

Per Serving

Calories: 287.2

Total Fat: 16.0 g

Cholesterol: 65.7 mg

Sodium: 751.3 mg

Total Carbs: 7.0 g

Dietary Fiber: 1.2 g

Protein: 28.6 g

Ingredients

1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks.

3 Tbsp soy sauce

3 Tbsp olive oil

2 Tbsp rapadura, which is also known as whole cane sugar (or use sucanat or brown sugar)

1 tsp honey

1/2 tsp garlic powder

1/4 cup white, untoasted sesame seeds

liberal pinches of black pepper, ground ginger and ground cinnamon

Directions

Combine all ingredients except chicken in a bowl.

Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so.

Preheat oven to 350 degrees.

Arrange chicken on a cookie sheet, and pour liquid on top of it.

Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.

Serve with brown rice (not included in the Nutritional Info, because everybody likes different amounts of rice, or some might even not want rice at all.)

Makes 4 4-oz servings.

Recipe of the Day: Chicken Enchilada Casserole

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 16

Per Serving
Calories: 268.7
Total Fat: 10.7 g
Cholesterol: 69.4 mg
Sodium: 731.7 mg
Total Carbs: 17.0 g
Dietary Fiber: 2.3 g
Protein: 25.8 g

Ingredients
3 lbs. boneless skinless chicken breast
18 corn tortillas, medium
3 cups enchilada sauce
5 cups colby and monterey jack cheese, shredded
1 cup onions

Directions
Preheat oven to 350 degrees.

Boil the chicken in water until done. Drain & chop into small pieces.

Chop onion.

Spray a 13x9" pan with cooking spray.

Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.

Layer covered tortillas in the bottom of the pan, it should take six.

Add a layer of chicken, onion & cheese. You don't want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken & onion & about 1/3 of the cheese.

Add a another layer of the tortillas dipped in sauce.

Press down gently all over the pan.

Add the remaining chicken, onion and cheese mixture.

Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.

Add the remaining cheese on the top.

Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Recipe of the Day: Mexican Chicken and Rice Casserole

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 12

Per Serving
Calories: 240.5
Total Fat: 2.8 g
Cholesterol: 72.6 mg
Sodium: 502.2 mg
Total Carbs: 19.1 g
Dietary Fiber: 3.8 g
Protein: 32.6 g

Ingredients
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cups rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
frozen boneless,skinless chicken breasts
shredded cheddar cheese

Directions

13x9 in glass casserole dish with cooking spray. Wisk soups, water and taco seasoning in bowl then pour into bottom of dish sprinkle rice over soups. Place chicken breasts FROZEN over soup and rice. Pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top. Cover with foil, bake 350 degrees 1 hour,40 min. Remove foil, sprinkle shredded cheese over to melt.

Recipe of the Day: "Seedy" Pumpkin Pie

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 8

Per Serving
Calories: 168.4
Total Fat: 7.2 g
Cholesterol: 38.4 mg
Sodium: 141.1 mg
Total Carbs: 24.6 g
Dietary Fiber: 2.2 g
Protein: 4.9 g

Ingredients
Crust:
1 tablespoon light butter
4 sheets plain or honey graham crackers
3/8 cup pepitas (pumpkin seeds)
1/2 teaspoon cinnamon

Filling:
4 ounces Neufchatel cream cheese, softened
1/3 cup brown sugar, packed
1 teaspoon vanilla
1 15-ounce can pumpkin puree
1/4 cup evaporated milk, 2%
1 teaspoon pumpkin pie spice
1 egg
1 egg white

Directions

Preheat the oven to 350 degrees Fahrenheit. Place the pepitas in a dry saute pan that has been set over low heat. Toast the seeds until they start to pop. Add cinnamon to the pan and toss until the seeds start to turn light brown. Place on a plate to cool. Reserve 2 tablespoons of seeds for garnish. Once the seeds have cooled, grind them in a food processor until they are the texture of sand. Add the graham crackers and pulse until the mixture is finely ground. Add the butter and pulse a few times just to combine. Spray an 8 inch pie plate with nonstick cooking spray. Pour the crust mixture into the pie plate and press over the bottom and up the sides of the plate. Bake for 8 minutes, then allow to cool slightly. Place the cream cheese in the food processor and process for 1-2 minutes, until it's smooth. Then add the brown sugar and process 1-2 minutes, until the mixture is very smooth. Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute. Add the egg and egg white, then pulse to combine. Pour the filling into the cooled crust, and bake for 25 minutes. The center will be somewhat jiggly. Remove from the oven to cool. Once cool, garnish with the 2 tablespoons reserved pepitas.

Recipe of the Day: Deviled Eggs

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Per Serving
Calories: 84.8
Total Fat: 5.5 g
Cholesterol: 212.8 mg
Sodium: 155.7 mg
Total Carbs: 1.7 g
Dietary Fiber: 0.2 g
Protein: 6.4 g

Ingredients
6 large hardboiled eggs
3 Tbsp fat free mayonnaise
1 tsp Dijon mustard
1/4 tsp black pepper
1 tsp dill pickle, chopped fine
1 tsp pickle juice
1 Tbsp celery, chopped fine
1 Tbsp parsley, chopped

Directions
Cut each egg in half and remove yolks, placing them in a large bowl. Using a fork, mash the yolks until they are small, uniform, and granular. Then add the remaining ingredients. Stir to combine, and scoop or pipe with a piping bag back in to egg halves.

Recipe of the Day: Chicken & Dumplings

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 10

Serving Size: 1 cup

Per Serving

Calories: 284.2

Total Fat: 3.2 g

Cholesterol: 29.1 mg

Sodium: 1,258.1 mg

Total Carbs: 42.5 g

Dietary Fiber: 1.6 g

Protein: 18.9 g

Ingredients

1 4-pack Pillsbury Country Biscuits (red or blue pack) (13 servings 2,000 calories)

3 cans Swanson Natural Goodness Chicken Broth (6 cups 90 calories)

3 cans water

1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) (1 can has 2.5, half cup servings or 1.25 cups)

1/2 cup skim milk (43 calories)

4 Chicken Breast halves (frozen) (520 calories)

Directions

The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way) In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.

*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low.

Recipe of the Day: Whole Wheat Pasta with Sesame Peanut Sauce

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 4

Per Serving

Calories: 244.0

Total Fat: 6.1 g

Cholesterol: 0.2 mg

Sodium: 99.7 mg

Total Carbs: 39.6 g

Dietary Fiber: 7.0 g

Protein: 10.0 g

Ingredients

2 medium green onions, sliced thin

1/4 cup chicken or vegetable broth, low sodium

2 tbsp natural peanut butter, creamy

1 tbsp plus 1 tsp cider vinegar

1 tsp sesame oil

1/4 tsp cayenne, or more if you like it hot

4 cups cooked whole wheat spaghetti

Directions

Combine all ingredients except spaghetti. Stir the hot spaghetti into the sauce. Serve right away for a hot meal, or refrigerate for a cold meal.

Recipe of the Day: Healthy Cornbread Muffins

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 6

Per Serving

Calories: 104.9

Total Fat: 2.7 g

Cholesterol: 1.7 mg

Sodium: 198.9 mg

Total Carbs: 16.6 g

Dietary Fiber: 3.2 g

Protein: 5.2 g

Ingredients

1/2 cup whole grain yellow corn meal

1/2 cup whole wheat flour

2 tablespoons Splenda

2 teaspoons baking powder

1/4 cup flaxseed meal

1/4 teaspoon salt (optional)

1/4 cup egg substitute (or egg whites)

1/2 cup milk

1/2 teaspoon liquid butter flavor extract

Directions

Preheat oven to 425 degrees F.

In one bowl combine the dry ingredients:

1/2 cup whole grain yellow corn meal

1/2 cup whole wheat flour

2 tablespoons Splenda

2 teaspoons baking powder

1/4 cup flaxseed meal

1/4 teaspoon salt (optional)

In a small bowl, combine the wet ingredients:

1/4 cup egg substitutes (egg white)

1/2 cup milk

1/2 teaspoon liquid butter flavor extract

Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil. Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among 5 muffin compartments. Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.

Recipe of the Day: Whole Wheat Chocolate Chip Cookies

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 36

Serving Size: 1 cookie

Per Serving

Calories: 148.7

Total Fat: 8.9 g

Cholesterol: 27.1 mg

Sodium: 111.4 mg

Total Carbs: 17.5 g

Dietary Fiber: 1.3 g

Protein: 1.7 g

Ingredients

1 cup all purpose flour

1-1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup Spenda

3/4 cup brown sugar

3/4 cup butter (unsalted, and softened)

1/4 cup applesauce

2 egg yolks

1 teaspoon vanilla extract

12-ounce bag of semisweet chocolate chips

Directions

Preheat Oven to 375 degrees. In a large bowl sift together flours, baking soda and salt. In a separate bowl cream together Splenda, brown sugar, butter, applesauce, egg yolks and vanilla extract. Add the wet ingredients to the dry ingredients and pour in chocolate chips. Stir until combined, don't over mix. Scoop onto baking sheet covered with parchment paper. Bake 13-18 minutes.

Recipe of the Day: Banana Raisin Muffins

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 6

Per Serving
Calories: 276.5
Total Fat: 9.5g
Total Carbs: 46.2g
Dietary Fiber: 4.9mg
Protein: 5.1g

Ingredients
1/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup olive oil
1/4 cup 1% milk
2 medium bananas, mashed (around 1 cup)
1 teaspoon vanilla extract
1/3 cup raisins

Directions

Preheat oven to 375. Measure sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients. Add oil, milk, mashed bananas and vanilla; mix just until flour is moistened. Fold in raisins. Use a non-stick muffin pan, or muffin papers. Fill muffin cups 2/3 full with batter. Bake 15-20 minutes or until golden brown. Remove from pan right away.

Recipe of the Day: Chicken Escondido

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 4

Per Serving
Calories: 352.9
Total Fat: 9.1 g
Cholesterol: 65.7 mg
Sodium: 741.1 mg
Total Carbs: 32.7 g
Dietary Fiber: 10.2 g
Protein: 36.2 g

Ingredients
1 lb chicken breasts, boneless & skinless
15 oz can black beans, drained
16 oz jar salsa verde
1/3 cup sundried tomatoes
2 cloves garlic
2 tbsp olive oil
2 tbsp balsamic vinegar

Directions

Cut chicken into bite-sized pieces. Saute' tomatoes and garlic in olive oil and vinegar until tender. Add chicken and cook until done. Add salsa and black beans. Simmer 5 minutes. Serve over brown rice.

Recipe of the Day: 100 Calorie Cinnamon Pancakes

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 8

Per Serving
Calories: 92.6
Total Fat: 0.4g
Cholesterol: 0.5mg
Sodium: 209.8mg
Total Carbs: 18.2g
Dietary Fiber: 3.3g
Protein: 5.2g

Ingredients
1 1/4 cups Whole Wheat Flour
1tsp Baking Soda
2tsp Splenda No Calorie Sweetener
1 cup Skim Milk
1/2 cup Eggbeaters
1tbsp Vanilla extract
2tbsp Cinnamon

Directions

Mix flour, baking soda, and splenda in bowl. Mix milk, eggs, and vanilla in another bowl. Beat into dry mix roughly, so as to add more air to mix. Stir in cinnamon last. Serving size is 1/3 cup mix. Use PAM on skillet when cooking and sweeten with sugar free syrup and/or fruit!

Recipe of the Day: Mini Apple Tarts

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 12

Serving Size: two filled shells with 1 teaspoon caramel sauce.

Per Serving

Calories: 124.2

Total Fat: 4.1g

Cholesterol: 5.2mg

Sodium 59mg

Total Carbs: 23.3g

Dietary Fiber: 1.6g

Protein: 0.5g

Ingredients

24 phyllo dough tart shells

4 Granny Smith apples, peeled, cored, and diced

1 lemon, juiced

2T butter, unsalted

4T brown sugar

1/2 cup caramel ice cream topping

1/2 cup whipped cream (optional - nutrition info not included)

Directions

Preheat oven to 375 degrees. Place tart shells on a baking tray. Combine lemon juice and apples in a mixing bowl. In a cast iron or heavy skillet, heat the butter until frothy. Add brown sugar and cook until dark in color; about 1-2 minutes. Add apples and toss. Transfer apples to the tart shells. Bake 6-7 minutes. Allow to cool slightly; top with sauce and whipped cream (optional--nutrition info NOT included).

To make your own tart shells:Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times.

Recipe of the Day: Nutty Baked Apples w/Raisins

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 4

Per Serving

Calories: 119.7

Total Fat: 4.5 g

Cholesterol: 3.7 mg

Sodium: 26.2 mg

Total Carbs: 22.8 g

Dietary Fiber: 3.4 g

Protein: 0.6 g

Ingredients

4 small tart apples, such as Granny Smith, washed and cored

1 tablespoon Smart Balance butter blend, softened

1 tablespoon pecans, toasted and chopped

2 tablespoons raisins

1 tablespoon old-fashioned oats

1 tablespoon brown sugar

1/4 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit. Place the apples in a baking dish. Combine raisins in a small bowl with 1 tablespoon of warm water and allow to rest for 10 minutes. (This is an important step! If you skip this step, the raisins will burn in the oven.) Combine all ingredients for the filling in a bowl. Divide the filling evenly among the apples. Pour 1/2 cup water into the bottom of the baking dish. Bake for 30 minutes. Remove from oven and allow to cool slightly before eating.