Brownie in a Mug

Broccoli and Cheese Soup

Sausage and Spinach Pie

 I used regular sausage, it made 2 open faced pies

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins (can also be gluten and sugar free...my successful modifications!)
I got this recipe from a holistic moms group individiual.  Great recipe!

Makes 1 dozen regular size muffins or 30 mini muffins. 

Original:
1 1/2 C. All-Purpose Flour or white/wheat blend
                 (or 1 C. Brown Rice flour & 1/2 C. corn starch & 1 tsp. xanthan gum)
1 tsp. baking powder  (2 tsp. if gluten free)
15 oz. pumpkin, canned
1/3 C. oil
2 lg. eggs
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
1 C. sugar  (or 1/2 tsp. Stevia and 1/2 C. honey)
1/2 tsp. baking soda
1/2 tsp. salt

Topping: 1 tsp. cinnamon and 1 Tbsp. sugar (or xylitol) mixed together in a bowl  (optional...even great without this!)

  Put oven rack in middle position.  Preheat oven to 350°F.  Put liners in muffin cups or spray with non-stick cooking spray.  Whisk together dry ingredients.  In a separate bowl, whisk together all the wet ingredients.  Then add the dry ingredients into the wet and whisk again.  Divide batter among greased muffin cups (about 3/4 full), then sprinkle tops with cinnamon-sugar mixture.  Bake (about 25-30 minutes for regular and 15-17 min for mini-muffins) until puffed and golden brown and the middle comes out clean when tested. 

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Charlie's Strawberry Jello Salad

Charlie's Strawberry Jello Salad

This is actually a recipe given to Charlie in his home economics class in high school to make.  He loves making this recipe, and the rest of us join him in the joy of eating it!

 

 

Crust:

8 oz. Pretzels, crushed

3 Tbsp. Sugar

3/4 C. Butter

 

Mix pretzels, sugar, and butter together and press onto bottom of cake pan.  Bake 10 minutes at 350°. 

 

 

Filling:

8 oz. Cream cheese

1 C. Sugar

1/2 carton (9 oz.) cool whip

 

Beat together cream cheese, sugar, and cool whip.

 

 

Topping:

6 oz. pkg strawberry jello

1 pkg frozen strawberries

 

Mix jello and 2 cups boiling water and stir to dissolve.  Add frozen strawberries and stir until mixture is soft-set.  Spread over cream cheese mixture and refrigerate. 

Crunchy Salmon Cakes with Greek Yogurt Sauce

Crunchy Salmon Cakes with Greek Yogurt Sauce

Prep: 30 min. + chilling Bake: 15 min.

Yield: 4 Servings

20 15 35

photo by Taste of Home

My note: This was great.  Was not too crazy about the sauce... it was OK.

Ingredients

• 1-1/4 pounds salmon fillet (used canned Salmon and tuna)
• 1/8 teaspoon pepper plus 1/4 teaspoon pepper
• 1 teaspoon Filippo Berio® Extra Virgin Olive Oil
• 1 small onion, finely chopped
• 2 tablespoons minced fresh parsley
• 1-1/2 cups panko (Japanese) bread crumbs, divided
• 1/2 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce, optional
• 2 egg whites, lightly beaten
• Cooking spray
• SAUCE:
• 1/4 cup reduced-fat plain Greek yogurt
• 1 teaspoon snipped fresh dill
• 3/4 teaspoon lemon juice
• 1/4 teaspoon capers, drained and chopped

Directions

• Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° for 14-17 minutes or until fish flakes easily with a fork. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish; refrigerate, covered, for 2 hours or until chilled.
• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir onion until tender. Stir in parsley.
• In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties.
• Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° for 14-17 minutes or until golden brown.
• In a small bowl, mix sauce ingredients; serve with salmon cakes. Yield: 4 servings.

Nutritional Facts 2 salmon cakes with 1 tablespoon sauce equals 422 calories, 25 g fat (4 g saturated fat), 82 mg cholesterol, 541 mg sodium, 17 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Crunchy Salmon Cakes with Greek Yogurt Sauce in Taste of Home October/November 2012, p70

Hearty Cannellini & Sausage Soup

Hearty Cannellini & Sausage Soup
photo by Taste of Home

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

• 12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
• 4-1/2 cups vegetable broth (or chicken)
• 2 cans (15 ounces each) cannellini or white kidney beans, rinsed and drained (or red kidney beans)
• 4 cups coarsely chopped cabbage
• 3 green onions, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended. Yield: 6 servings.

Originally published as Hearty Cannellini & Sausage Soup in Taste of Home October/November 2012, p65