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SNOOPY1960 Posts: 1,681
3/5/11 6:44 P

After School Muffins

topping
1 tablespoon sugar
1/2 teaspoon cinnamon

1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups Raisin Bran cereal
1 1/4 cups skim milk
1 egg
1/4 cup applesauce
1/2 cup semi-sweet mini chocolate morsels

In small bowl, combine the 1 tablespoon sugar and cinnamon. Set aside for topping.

Stir together flour, the 1/2 cup sugar, salt and baking powder. Set aside.

In large mixing bowl, combine Raisin Bran cereal and skim milk. Let stand about 2 minutes or until cereal softens. Add egg, applesauce. Beat well. Add flour mixture,stirring only until combined. Carefully stir in chocolate chips.

Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with paper liners.

Sprinkle evenly with sugar-cinnamon topping.

Bake at 400F for about 20 minutes or until lightly browned. Serve warm !


ALIAKAI SparkPoints: (0)
Fitness Minutes: (365)
Posts: 319
3/5/11 1:28 P

I've got some great recipes on my blog for healthy snacks, but here's a yummy dip and tortilla recipe I have on my site.

Healthy Homemade Tortilla Chips


1 pkg. whole wheat tortillas (12 package)

Nonstick cooking spray

1/4 tsp seasoned salt

1/4 tsp garlic powder


Spray each tortilla with cooking spray. Sprinkle lightly with spices. Stack tortillas and cut into eighths. Lay into a single layer on baking sheets. Bake around 5-7 minutes or until crisp at 350 degrees.Goes fantastic with many dips. Feel free to experiment on the spices for your chips, there are tons that work well! Some suggestions:


-Drizzle the tortillas with 1/2 tsp vinegar and 1/2 tsp garlic powder

-1/4 tsp paprika with 1/4 tsp cayenne/black pepper

-Drizzle with 1/2 tsp tapatio sauce

-1 tsp powdered parmesan and 1/2 tsp onion powder


There are tons more.


Bonus Recipe! Delicious Slow Cooker Bean Dip



1 cup dried pinto beans

1 onion, chopped

1/2 tsp salt

1 tbsp chili powder

1 package 3 oz fat free or lowfat cream cheese

1/2 cup lowfat sour cream

2 jalapeno peppers minced

2 cups chopped lettuce

1 tomato chopped

1/2 cup lowfat cheddar cheese



Two days before you serve the dip, sort the pinto beans. Rinse them and cover with 10 cups cold water. Cover, let stand overnight. In the morning, drain the beans and place in a small slow cooker with the onion. Add 3 cups water, cover, cook on LOW for 8-9 hours or until tender. test to see if the beans are tender. If necessary drain the beans and reserve 1/4 cup cooking liquid. Place the beans and onions in a large bowl with salt and chili powder. Using a potato masher, mash the beans, leaving some whole. Add reserved cooking liquid as needed until spreading consistency is reached. In another medium bowl, beat cream cheese until softened, add sour cream and chiles, mix until blended. In serving container, add bean mixture first, top with sour cream mixture, then lettuce, then tomato, then cheese for a delicious layer dip. Reserve tomato and lettuce if all dip may not be eaten immediately. Fantastic dip for tortilla chips!

ASK4JJG Posts: 1,795
3/5/11 12:57 P

Health Snack
Categories: Diabetic, Snacks, Fruits, Grains/nuts
Yield: 16 balls

1/2 cup Creamy peanut butter
1 1/2 tsp. Honey
1 small Banana, mashed/about 1/2 cup
2 1/2 tbsp. Carob powder
1/4 cup Finely chopped walnuts


Thoroughly combine first 4 ingredients - an electric mixer works best. Form into small balls and roll n chopped walnuts. Store in refrigerator.

Per serving of 2 balls: 96 calories, 10 gm carbohydrate, 2 gm protein, 6 gm fat, 40 mg sodium.

EXCHANGES: 1 fruit and 1 fat.




ASK4JJG Posts: 1,795
3/5/11 12:48 P

Party Mix

1/2 cup reduced-calories margarine
1/2 cup Kraft fat-free Italian dressing
2 Tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
5 cups Rice Chex
5 cups Wheat Chex
5 cups Cheerios
2 1/2 cups coarsely broken reduced-sodium pretzels

Preheat oven 250 degrees. In a medium saucepan combine margarine, Italian dressing, Worchedtershire sauce and garlic powder. Cook over medium heat, stirring constantly, 3 minutes.

In a very large bowl. combine cereals and pretzels. Drizzle slighty cooled margarine mixture over top. Mix well with hands. Spray 2 large cookie sheets or jelly roll pans with butter-flavored cooking spray. Evenly spread mixture in pans. Bake 60 minutes, stirring every 15 minutes. Cool and store in
airtight container.

Serves 16 1 full cup
Each Serving equals:
HE: 1 3/4 Br 3/4 Fa 2 OC
162 calories 3 gm Fa 3 gm Pr 31 gm Ca 373 mg So 1 gm Fi
Diabetic: 2 St


ASK4JJG Posts: 1,795
3/5/11 12:45 P

CRUNCHY SNACK MIX

Yield: Makes 4 cups (8 servings)
Source: The New Family Cookbook for People with Diabetes


INGREDIENTS

2 tablespoons margarine
1/2 teaspoon seasoned salt
2 teaspoons Worchestershire sauce
1 cup unsweetened oven-toasted rice cereal,
such as Rice Chex or Crispix
1-1/2 cups unsweetened oven-toasted wheat cereal,
such as Wheat Chex
1 cup (1 ounce, or about 90) thin pretzel sticks
1/2 cup (1 ounce, or about 32) reduced-fat tiny cheese crackers

DIRECTIONS

Preheat the oven to 250 degrees F. Melt the margarine in a shallow baking pan; stir in the salt and Worchestershire sauce.

Add the cereals, pretzels, and crackers. Stir to coat the pieces with margarine.

Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container.

Nutritional Information Per Serving: (1/2 cup)
Calories: 85, Fat: 2 g, Cholesterol: 0 mg, Sodium: 301 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch


JMVLOST45 SparkPoints: (7,892)
Fitness Minutes: (4,500)
Posts: 266
3/5/11 12:38 P

Hi everyone, I hope you can help me out. I need a healthy snack recipe for my sons school. they are creating a "Healthy Snack Cookbook" and I'm stuck for idea's!!! I'm looking for something super easy and allergy friendly!!! Any suggestions will help. Thanks so much. emoticon emoticon emoticon emoticon emoticon emoticon emoticon

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