Granola Bars

Granola bars are a great snack because they are portable and customizable. Make them with your favorite proteins, like pine nuts or flaxseeds. Add dried fruit or even substitute the sugar for Splenda. It's completely up to you.

Makes: 20 bars
Prep Time: 10
Cook Time: 20 - 23 minutes

Things You'll Need:
Mixer
13x9 inch baking dish with tight fitting lid

Ingredients:

• 4c Oats
• 1c Whole Wheat Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 2/3 c butter or margarine softened
• 1/2 c Honey
• 1/3 c Brown Sugar (for use with Splenda, mix 1/3c Splenda with 3tbsp Molasses)
• 1 tsp Vanilla
• 2 c Miniature Semi-Sweet Chocolate Chips
• 1/4c Flaxseeds

               

1. Preheat conventional oven to 325 degrees
2. Grease a 13x9 inch baking dish
3. In a medium bowl, combine Oats, Flour & Baking Soda. Set aside.
4. In a large bowl mix butter and sugar. Mix Well
5. Mix in Honey
6. Mix in Vanilla
7. Add flour mixture to butter mixture
8. Mix in chocolate chips & flaxseeds
9. Spread evenly into prepared baking dish
10. Bake for 20 - 23 minutes
11. Remove from oven and let cool completely.
12. Cover for at least 4 hours or until granola hardens.
13. Cut into bars & keep in container with airtight lid

Serve with our favorite yogurt and fruit. Enjoy!

No Sugar Added Peach Cobbler

I substitute Splenda for the sugar in this recipe for all of my borderline and diabetic loved ones. It easily passes the sweet tooth test.

 



 

 

Servings: 6
Prep Time: 30 minutes
Cook Time: 35 minutes

 

Things You'll Need:
9in deep dish pie pan
Cookie Sheet
Medium sauce pan
basting brush

 

Ingredients:

   3     15oz cans of sliced peaches in heavy syrup

  2      Refrigerated pie crust
  1      stick of butter
1c      Splenda
1tsp   Cinnamon
1tsp   Pure Vanilla Extract
1       Egg with yolk & white separated
1tbsp Corn starch
3tbsp ice cold water
1tbsp melted butter
1tsp   Lemon Juice

1. Preheat conventional oven to 350 degrees
2. Unroll pie crust and press onto the bottom and up sides of baking dish
3. Whisk egg white. baste bottoms and sides of pie crust being careful not to pierce crust. This creates a barrier between the hot pie filling and crust so that your finished product isn't mushy.
4. In a medium sauce pan over medium heat add peaches. Bring to a boil.
5. Add butter and gently stir until completely melted
6. Mix Splenda and cinnamon. Add to peaches stirring gently.
7. Reduce heat to low. 
8. In a small bowl stir cornstarch and water. Pour into peach mixture
9. Continue cooking for about 10 minutes
10. Remove from heat.
11. Spoon peaches into pie crust with a large slotted spoon. Then add enough of the peach syrup to cover peaches. The sides of pie crust should be about a half inch above pie filling
12. Unroll 2nd pie crust. Spread atop baking dish. Press into sides off bottom pie crust.
13. With your thumb press side of crust so that it looks like the photo & cut any extra dough.
14. Cut 3 slits into top of crust 
15. Bake for minutes
16. Beat remaining egg yolk, 1 tablespoon of butter and lemon juice. Carefully baste crust.
17. Bake for an additional 5 minutes or until golden brown.

 Serve with your favorite icecream and enjoy!

 

 



Spinach Balls

I am always looking for tasty, meatless hors d'oeuvres. This easy to make dish tastes so good that even carnivores enjoy & come back for seconds!



Serves: 20 (3 Pieces per guest)
Prep Time: 10 minutes
Cook Time: 10 minutes for each cookie sheet

Ingredients:
2        10 oz packages of Frozen Chopped Spinach, thawed and drained
3.5c    Herb Seasoned Stuffing Mix or Seasoned Bread Crumbs
6         Large Eggs - beaten
1         small onion, diced
1c       grated Parmesan Cheese
1/2c    Butter, softened
1tsp    Garlic Powder
1tsp    Ground Black Pepper

1.  Preheat conventional oven to 400 degrees. Spray 2 large cookie sheets with non stick spray
2.  In a large bowl mix stuffing mix, butter, Parmesan, pepper, garlic & onion
3.  Then mix in beaten eggs
4.  Stir in spinach
5.  With a tablespoon, scoop mixture into palm of hand and roll into balls & place on prepared cookie sheet.
6.  Spinach balls should not touch. They don't spread like dough so they can be placed very close to each other.
7. Bake for 10 minutes or until they are firm to touch
ENJOY!

Keep these on hand! Make this recipe and freeze spinach balls for up to a month. Pop in the microwave for 10-15 seconds per spinach ball.

Use this recipe as a stuffing for boneless chicken breasts or the fish of your choice. Follow steps 1 - 4 & place in an air tight container for up to 3 days.

No Sugar Added Key Lime Cheesecake

I was sitting at my desk last week trying to think of an Easter dessert that hadn't been served at every family function. I wanted to make something new AND light where regular sugar could be substituted with Splenda. My first thought was Key Lime Pie. But since I stocked up on cream cheese a few weeks ago, I decided cheesecake was the most economical dessert.  Then I thought I could make a Key Lime Cheesecake. I was so excited because I thought I created something new....until I went on a recipe site and saw it listed there as a crowd pleaser. **balloons deflating** Anyway, their cheesecake was made with regular sugar and based on their beautiful, well proportioned, cake they used fewer graham cracker crumbs for the crust LOL.

Serves: 10 - 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Refrigeration Time : At least 8 hours

Things You'll Need:
8 inch Springform Pan
Aluminum Foil
Food Processor

Ingredients:

Crust
2 cups (about 14 whole graham crackers)
1/2 cup (1 stick) unsalted butter
1/4 cup Splenda
1/2 tsp Salt

Lime Custard
6 tbsp Lime Juice
6 Large Egg Yolks
3/4 cup Splenda
1 tsp grated lime peel

Filling
2 (8 oz) packages of cream cheese, room temperature
2/3 cup plus 3 tbsp Splenda
2 large eggs
3 tbsp lime juice
1 tbsp grated lime peel

Topping
16 oz Sour Cream
3 tbsp Splenda
Lime slices for garnish


Lime Custard
Pour all ingredients in a heavy small saucepan
Whisk over medium heat until until custard thickens about 8 minutes
Cool to room temperature & set aside

Crust
Preheat conventional oven to 350 degrees.
Wrap 3 layers of aluminum foil around bottom of springform pan. 
Butter pan
Stir crumbs, salt & sugar until well mixed
Mix in butter until mixture is moist
Press mixture evenly onto to bottom and up 1.5 inches up sides of pan (You should have extra crust. It can be used as garnish)
Bake for 5 minutes
Let cool


Filling
Place all ingredients in food processor and blend well

Assembly
Spoon custard into crust & smooth with back of spoon
Carefully pour filling over custard
Place cheesecake in a large baking pan. Add enough hot water to pan to come 1 inch up sides of cheesecake ( This is why you needed to wrap pan in foil. This way no water gets into pan)
Bake until set, about 45 minutes

Topping
While cake is baking, mix sour cream & sugar
After cake has baked for 45 minutes. Remove cake from oven and spoon topping over cake. Spread gently with spatula or back of spoon
Bake for an additional 10 minutes
Remove cake from oven
After 10 minutes run knife around edges of pan to loosen. DO NOT OPEN OR REMOVE SIDES OF PAN YET!!!!
Let cake cool completely. Then refrigerate for at least 8 hours
Remove sides of pan
Garnish & Enjoy!

Vegetable Lasagna

Vegetable Lasagna

Servings: 6
Prep Time: 30 minutes
Cook Time: 45 - 50 Minutes

Things You'll Need:
9x13 inch Baking Dish with 4 inch sides
1 Large Mixing Bowl
(5) 2 cup Prep Bowls
Aluminum Foil

Ingredients:
1lb package of Barilla No-Boil Lasagna
36 oz of your favorite Marinara Sauce
1-10oz package Frozen Chopped Spinach - thawed and drained
1-10oz package Frozen Chopped Broccoli - thawed and drained
4 - large Portabella Mushrooms (4 inches in diameter) Julienned thinly
1- Large Red Onion - Diced
2 - Medium Red Bell Peppers Diced
4c Shredded, Low Moisture Mozzarella Cheese
16oz Whole Milk Ricotta Cheese
2c Freshly Grated Parmesan Cheese
1 Large Egg - beaten
2tsp minced garlic
2 tsp Ground Black Pepper
4tbsp Italian Seasoning
1 tsp Salt
1tbsp Garlic Powder
2 oz Fresh Basil Chopped
1 tbsp butter, softened
Fresh Parsley for garnish

1. Preheat conventional oven to 375 degrees
2. Grease bottom and sides of baking dish with butter & set aside
3. Add beaten egg to large bowl and pour in ricotta. Mix well until ricotta is spreadable
4. Add minced garlic, black pepper, Italian Seasoning, salt & basil to ricotta mixture and mix well
5. Add Parmesan cheese and 1 cup of mozzarella cheese to ricotta mixture and stir. Set ricotta mixture aside.
6.  Pour 1.5 cups of marinara into baking dish. Make sure that the bottom of the dish is completely covered.
7. Place four pieces of lasagna into baking dish. The pasta should not overlap.
8. Gently spread half of ricotta mixture onto pasta.
9. Place place half of  mushrooms on top of ricotta mixture
10. Sprinkle half of the broccoli, spinach, peppers, evenly across mushrooms
11. Sprinkle mozzarella evenly over vegetables.
12. Repeat steps 6-11
13. Place 4 pieces of lasagna on top of cheese, as in step #7
14. Pour remaining marinara on top covering pasta.
15. Cover with aluminum foil and bake for 45 minutes.
16. Remove foil, sprinkle with remaining mozzarella and bake until cheese melts, about 5 minutes
17. Let sit for 10 minutes and cut into 4x3inch portions
18. Serve with a salad of fresh greens and French bread. ENJOY!

Recipe Variation:
For an "Alfredo Style" Lasagna, substitute the Marinara Sauce for a quality Alfredo Sauce

Sirloin Burger

Sirloin Burger with Baby Spinach & Goat Cheese

Makes (4) 1/4lb, (3) 1/3lb or (2) 1/2lb Burgers

Prep Time: 10 minutes

Cook Time: about 10 minutes for Medium Well

Things You'll Need:

Food Processor

12 inch Skillet w/Lid

Ingredients:

1 lb high quality Sirloin
1 Small Onion quartered
2 Garlic Cloves
2 to 4 tbsp Olive Oil

1 tsp Black Pepper

1 tsp Salt
1 tsp Garlic Powder
2tbsp Goat Cheese per Burger
1/2 cup fresh Organic Baby Spinach per Burger
Beefsteak Tomato - Sliced
Bread of your choice. The picture below shows the Sirloin Burger
on wheat pita bread

To Make 4 Quarter Pound Sirloin Burgers follow these instructions:

1. Trim any fat from edges of sirloin, rinse in cold water & pat dry

2. Cut sirloin into 2 inch chunks

3. Add sirloin, onion & cloves of garlic to food processor. Pulse 4 or 5

times, or until it resembles photo to the right.

4. Remove from processor and place on clean surface.

5. Sprinkle with seasoning and knead gently until well mixed

6. Preheat skillet, medium  heat add oil to pan(do not allow oil to overheat)

7. Make desired number of burger patties

8. Place patties in hot skillet and cook on 1 side for about 3 minutes

9. Flip burgers, place lid on skillet and reduce heat to medium low

10. Cook for another 3  minutes or until cooked to desired temperature.

11. Toast your bread, add spinach, tomato, goat cheese and any additional condiments. ENJOY!

Recipe Variations:

• Add 1/2 cup Teriyaki sauce instead of seasonings & serve on Hawaiian bread with grilled pineapple & a thick slice of Swiss Cheese
• Add a 1/2 cup of Jerk Marinade instead of seasonings & serve on a toasted roll w/ Cheddar & Fried Plantains

BANANA CAKE

If you're like me, you purchase bananas while they're still a little green. I always think that I will eat them before they get too ripe. This never happens. The following cake recipe makes a fluffy & moist banana cake, great for overly ripe bananas.

Ingredients:

3 Ripe Bananas
1/2c Vegetable Oil
1c Sugar
1c All Purpose Flour
2 eggs
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Vanilla
1c Walnuts or Pecans
1c Dried Cranberries (Optional)

1.  Preheat conventional oven to 350 degrees. Grease 9x13 inch baking dish
2.  Place peeled bananas in mixing bowl & beat on medium for about 30 seconds
3.  Add Sugar & Oil. Beat until well blended
4.  Beat in eggs
5.  In a separate bowl mix flour, salt, baking soda, and cinnamon
6. Add flour mixture to banana mixture and mix until just blended
7. Stir in Vanilla
8. Stir in Nuts & Cranberries
9. Pour into prepared pan & bake for 25 - 30 minutes