Recipes!

Healthy Cup Cakes

1 1/3 cups cold water
1/3 cup cornstarch, sifted
16 ounces angel food cake mix
1 teaspoon vanilla


Directions:

1 Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.

2 Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.

3 Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.

4Bake 12-20 minutes or until golden brown and cracks feel dry; cool.

5 Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.

Anything Goes Stir Fry

1 teaspoon oil
2 bunches green onions
8 ounces chicken, pork, or beef
1 small head cabbage, sliced thin
2 carrots, shredded
1 ¾ cup water
2 packages ramen noodles

Directions:

1. Wash hands with warm water and soap. Wash fresh vegetables before preparing
2. Spray frying pan with vegetable spray or use a nonstick pan. Slice green onion and stir fry with oil. Remove onions from pan and set aside.
3. Slice chicken, beef, or pork in thin slices. Stir fry until done. Remove meat from pan and set aside.
4. Stir fry cabbage and carrots until cabbage wilts, about four minutes. Remove from pan and set aside.
5. Add water to pan and bring to a boil. Break up ramen noodles and add to boiling water. Add one flavor packet and discard the other.
6. Cook noodles until soft, about three minutes. Add green onions, cooked meat, and cabbage mixture to the pan and heat through.
7. Serve hot.

Servings:

Makes 6 servings
Cheesy Crunchy Chicken

1 cup all-purpose flour
Pinch of salt
Pinch of pepper
4 egg whites
½ cup 1% low fat milk
1 ½ cups cornflakes
1 cup shredded low-fat Cheddar cheese*
6 – 3 oz chicken breast filets; cut into strips
Non-stick cooking spray

*Use 2% reduced fat cheese if low fat is not available

Directions:

1. Wash hands with warm water and soap.
2. Preheat oven to 375ºF.
3. In one bowl mix flour with a pinch of salt and pepper.
4. In a second, separate bowl, beat the eggs with milk.
5. In a third separate bowl, crumble the cornflakes and mix with the cheese.
6. Generously coat a 13 x 9-inch baking pan with non-stick cooking spray.
7. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken and place on the baking pan.
8. Discard any unused mixes after coating chicken.
9. Bake for 25 minutes, turning halfway through to ensure even browning.
10. Let cool for 5 minutes before serving.

Servings:

Makes 6 servings, 1, 3 oz filet eachCrazy Curly Broccoli Bake

1 ½ cup whole wheat corkscrew pasta, dry
3 cups broccoli, frozen, chopped
1 - 10 ½ ounce canned low-fat cream of broccoli soup, condensed
½ cup skim milk
2 Tablespoons plain bread crumbs
¼ Teaspoon salt-free seasoning blend

Directions:

1. Wash hands with warm water and soap.
2. Preheat oven to 350 degrees F.
3. Cook pasta according to package directions.
4. Place frozen broccoli in large microwave safe and oven proof dish and cook for 2 minutes on HIGH.
5. Coarsely chop cooked broccoli.
6. Mix soup with skim milk, and add to chopped broccoli.
7. Add cooked pasta and mix.
8. Top with bread crumbs and seasoning blend.
9. Bake in oven for 10-15 minutes until heated through.
10. Serve hot

Servings:

Makes 6 servings.