Pina Colada Smoothie

Pina Colada Smoothie  

  

            

       Ingredients

 6-ounce container non-fat coconut frozen yogurt

 1/2 banana

 1/2 20-ounce can crushed pineapple

 1 cup low-fat milk

 2 or 3 ice cubes           

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth. 

Red Snapper with Tomato and Herbs

                                                                                   

Red Snapper with Tomato and Herbs


  Ingredients                                                                    


 2 cups dry white wine
 2 1/4 cups water
 2 yellow onion slices
 2 cloves of garlic, cut into halves
 2 ( ¼ -inch-thick) fresh ginger slices
 2 bay leaves
 2 fresh thyme sprigs
 4 (6-8 ounce) red snapper fillets
 Salt and pepper to taste
 2/3 Cup Tomatoes drained, chopped, and seeded
 2-3 tablespoons chopped fresh chives or green onions
           


 Directions


 1. Combine the first 7 ingredients and bring to a boil in a large
deep skillet. Reduce the heat to medium-low. Simmer for 5-6 minutes.

 2. Season the fish with salt and pepper. Add the fish to the broth.

 3. Simmer, covered, for 8-12 minutes or until the fish is opaque in
the center.

 4. Transfer the fish to shallow soup bowls. Cover and keep warm.

 5. Strain the liquid in the skillet into a saucepan. Bring to a boil.
Boil for 8-10 minutes or until the liquid is reduced to 1 ½ cups.

 6. Stir in the tomatoes and chives. Pour over the fish in the bowls
and serve.

Banana-Raisin French Toast

Banana-Raisin French Toast   

  

            

       Ingredients

 1 Ripe peeled banana

 2 Teaspoon Frozen Orange Juice concentrate

 4 Slices cinnamon-raisin bread

 2 Large Eggs 

 1/4 Cup Skim milk

 1/4 Cup low-fat yogurt

 1 1/2 Tablespoon Maple syrup or honey

 1 Teaspoon Butter         

 Directions

 1. In a small, shallow bowl, mash banana coarsely with a fork. 

Stir in orange-juice concentrate.

 2. Spread the banana mixture over 2 slices of bread and top 

with remaining 2 slices of bread, forming 2 sandwiches.

 3. In a pie plate, whisk together egg whites and milk; 

add sandwiches and soak for about 20 seconds. 

Turn sandwiches over and soak for 20 seconds longer. 

Transfer the sandwiches to a plate.

 4. In a small bowl, stir together yogurt and maple syrup or honey. 

Set aside.

 5. In a nonstick skillet, melt 1/2 tsp. butter over low heat. 

Tilt the pan to swirl the butter around the skillet. With a 

metal spatula, place the sand- wiches in the pan, and cook 

until the underside is browned about 5-6 min.

 6. Lift the sandwiches and add the remaining 1/2 tsp. butter. 

Turn over and cook for 5-6 minutes longer, or until browned.

 Thanks to Jamie Scott for the recipe.

Pumpkin Smoothie

Pumpkin Smoothie    

  

            

       Ingredients

 8 ounces almond milk

 1 cup pumpkin chopped

 1/2 frozen banana 

 1 teaspoon pumpkin spice        

 Directions

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth. 

Maple Pecan Cheesecake

Maple Pecan Cheesecake    

  

            

       Ingredients

 Crust:

 2 cups Finely ground gingersnaps

 3/4 Stick, (6 tablespoons) unsalted butter, melted

 Filling: 

2 lb Cream cheese, softened

 1 cup Firmly packed dark brown sugar

 1/2 cup Maple syrup

 3 large Eggs, separated

 1/2 cup Sour cream

 1/2 tsp Salt

 1 tsp Vanilla

 3/4 tsp Maple extract

 1 cup Pecans, toasted lightly and chopped fine        

 Directions

Crust:

 1. In a bowl stir together the gingersnap crumbs and the butter 

until the mixture is combined well and press the mixture onto the 

bottom and halfway up the side of a 9-inch springform pan. 

 Filling: 

 1. In a large bowl with an electric mixer cream together the 

cream cheese and the brown sugar until the mixture is light and 

fluffy and beat in the maple syrup. 

2. Add the egg yolks, 1 at a time, beating well after each addition, 

and beat in the sour cream, the salt, the vanilla, the maple extract, 

and the pecans. 

3. In a bowl with the electric mixer, beaters cleaned, beat the egg 

whites with a pinch of salt until they just hold stiff peaks, whisk about 

one fourth of them onto the cream cheese mixture, and fold in the 

remaining whites gently but thoroughly.

 4. Pour the filling into the prepared crust and bake the cheesecake 

in the middle of a preheated 350°F. oven for 1 hour. Turn off the oven, 

let the cheesecake cool completely in the oven with the door ajar, and 

chill it, covered, overnight.

Applesauce Cookies

Applesauce Cookies    

  

            

       Ingredients

 1 Cup shortening

 2 Cups brown sugar

 2 Eggs

 1/2 Cup cold coffee 

 2 Cups thick applesauce

 3 1/2 Cups flour

 2 Eggs; beaten

 1 Teaspoon soda

 1 Teaspoon salt

 1 Teaspoon cinnamon

 1 Teaspoon nutmeg

 1 Teaspoon cloves

 1 Cup raisins

 1/2 cup chopped nuts       

 Directions

 1. In a large mixing bowl cream shortening and sugar. 

Add eggs, coffee and appplesauce. 

 2. Combine flour,soda, salt and spices. Stir into 

creamed mixture. Stir in raisins and nuts.

 3. Drop on lightly greased cookie sheet. 

Bake at 400 degrees for 9-12 minutes. 

Potato-Broccoli Cheese Soup

Potato-Broccoli Cheese Soup    

  

            

       Ingredients

 Vegetable cooking spray

 1 cup chopped onion

 1 1/4 lbs. peeled cubed baking potato, (3 cups)

 1 1/2 cups 2% low-fat milk

 13 3/4 ounces no-salt-added chicken broth, (1 can)

 1 1/2 cups finely chopped fresh broccoli

 1/4 teaspoon salt

 1/8 teaspoon pepper

 6 ounces reduced-fat sharp Cheddar cheese, (1-1/2 cups)      

 Directions

 1. Coat a large saucepan with cooking spray; place over medium 

heat until hot. Add onion; sauté 5 minutes. 

 2. Add potato, milk, and broth; bring to a boil. Partially cover, 

reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, 

and set aside.

 3. Place remaining potato mixture in container of an electric blender; 

cover and process until smooth.

 4. Return potato puree to pan; stir in broccoli, salt, and pepper. 

Partially cover, and cook over medium heat 8 minutes, stirring frequently. 

Add reserved potato mixture; cook 1 minute. Remove from heat; 

add cheese, stirring until cheese melts.