It’s easy to prepare calorie-laden, fat-filled dishes using traditional recipes, but I wanted to share some ideas for doing more nutritional baking.
Applesauce can often replace the butter or oil used in many recipes. Little to no fat, low sugar options are available. I usually use 1/2 the amount of oil called for and replace the other half with applesauce. Coconut oil is a nutritionally rich fat which can also be used for part or all of the butter or shortening in a recipe. Flaxseed meal offers fiber and vitamins and minerals. Adding ground flaxseed - 1 Tbsp in the place of 1 Tbsp of flour can lend a nuttier flavor to your product. My favorite way to use Flaxseed meal though, is to REPLACE the eggs called for in a recipe! For each egg, use 1 Tbsp. Flaxseed meal +3 Tbsp. water. (May replace up to half the eggs in a baked recipe). By doing this, cholesterol and fat are reduced and the final product is more moist and nutritional.
This is a great time of the year to make soup. It’s easy and nutritious too. Use some of those vegetables that you’ve stored up over the summertime or just clean out the fridge. Using whole grain pastas and fiber rich beans offer lower fat and healthier options.
Here's a simple soup recipe. Soup is real comfort food. Consider sharing a food dish with someone in need. The blessing of giving will certainly be returned to you.
In a large skillet, brown ground beef with the onion and garlic. Season with salt and pepper. Drain grease.
In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or muffins.
This is an easy and delicious muffin made with two box mixes. Great alongside soup - or any bean dish.
SWEET CORNBREAD MUFFINS
1 (9 ozs) box yellow cake mix (Jiffy brand)
1 (8.5 ozs) box corn bread mix (Jiffy brand)
1/2 c. water
1/3 c. 2% milk
2 Tb. vegetable or canola oil
Preheat oven to 350. In a large bowl, combine both mixes. Grease AND FLOUR (don't skip this part...the spray that includes the flour is best) 14 muffin cups. In a small bowl, combine remaining ingredients; stir into the dry ingredients just until everything is moistened. Fill cups just over 1/2 full. (I like to sprinkle my cornbread with cinnamon/sugar mixture before baking). Bake 18-22 minutes,or until tops spring back when touched lightly or a toothpick inserted in the middle comes out clean. Cool 5 minutes in pan; remove to cooling rack.
It's also the time of year for harvesting apples. I just don't have time to make all the apple recipes I'd love to try. My favorite apple is a gala. It's heart-shaped with a distinctive yellow-orange skin with red striping. They're just the right size for snacking and are great in salads; good for baking and very good for applesauce.
I have probably shared this tasty dessert recipe before, but it's worth sharing again (and again). The recipe can easily be doubled to be baked in a 9" x 13" pan for more servings. I have used fuji, gala and jonagold apples and they are all wonderful. Any baking apple will work well.
APPLE BUTTERSCOTCH CAKE
1-1/4 c. all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1 c. sugar 1/2 c. vegetable oil
(or use half oil, half applesauce) 2 eggs, beaten 2 c. chopped, peeled (tart) apples 1/2 c. chopped pecans 1/2 c. butterscotch chips, divided
Preheat oven to 350. Grease 8" square baking dish. In a large bowl combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan. Sprinkle with the remaining butterscotch chips. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 large servings.
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