Fruit Pizza

Fruit Pizza

Prep time: 10 minutes
Yield: 2 servings
Serving Size one half muffin with fruit

Ingredients

1 English Muffin (try whole grain)
2 Tablespoons reduced fat or fat-free cream cheese (see notes)
2 Tablespoons sliced strawberries
2 Tablespoons blueberries
2 Tablespoons crushed pineapple

Directions

  1. Split open the English muffin and toast the halves until lightly browned.
  2. Spread cream cheese on both halves.
  3. Divide the fruit between the two muffin halves and arrange on top of cream cheese.
  4. These are best when served soon.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Use any combination of fruit for topping the pizza.
  • No cream cheese? Try peanut butter or sunflower seed butter.
  • Make your own whipped cream cheese for easy spreading. Use an electric hand mixer to gradually beat 4 tablespoons of milk into 8 ounces of cream cheese. To make it fruit flavored, add any chopped, soft fruit (fresh, canned, or frozen) while beating. Store in a covered container in the refrigerator.
Source: http://foodhero.org/recipes/fruit-pizza

Tomato Melt

Tomato Melt

Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 2 servings
Serving Size 2 muffin halves

Ingredients

1⁄4 cup shredded cheese (try cheddar, mozzarella or a blend)
1 Tablespoon low-fat mayonnaise
1⁄2 teaspoon mustard
2 English muffins (try whole wheat)
1 medium tomato, cut into 4 slices

Directions

  1. In a small bowl, combine cheese, mayonnaise and mustard.
  2. Cut English muffins in half and spread mixture evenly over all 4 halves.
  3. Broil 5 inches from the heat for 2-3 minutes or until cheese is melted.
  4. Place a tomato slice on each English muffin half.
  5. Serve as is or broil for 2-3 minutes more to heat tomato.
  6. Refrigerate leftovers within 2 hours.

Notes

  • For extra flavor try fresh avocado or basil leaves under the tomato or add 1/8 teaspoon garlic powder to the cheese mixture.
Source: http://foodhero.org/recipes/tomato-melt

My Personal Pizza

My Personal Pizza

Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 1 servings
Serving Size 1 pizza

Ingredients

1/2 english muffin
1 1⁄2 Tablespoons spaghetti or pizza sauce
1 Tablespoon grated cheese
4 Tablespoons chopped vegetables, fruits, and/or cooked meat

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly toast English muffin.
  3. Spread with spaghetti sauce or pizza sauce.
  4. Add cheese and pizza toppings of your choice.
  5. Bake 5-7 minutes until muffin is lightly browned and cheese is melted.
  6. Allow to cool slightly before eating.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Try a variety of fruits and vegetables such as onions, bell peppers, mushrooms, pineapple, and tomato.
  • Add cut up cooked meat like chicken or sausage.
  • Try whole wheat English muffins for added fiber.
Source: http://foodhero.org/recipes/my-personal-pi...

Whole Wheat Yogurt Rolls

Whole Wheat Yogurt Rolls

Prep time: 10 minutes
Cooking time: 15 minutes
Yield: 10 rolls
Serving Size 1 roll

Ingredients
1 1⁄2 cups whole wheat flour
1 3⁄4 teaspoons baking soda
1 teaspoon salt
1 1⁄4 cups low-fat plain yogurt

Directions

  1. Preheat oven to 450 degrees F.
  2. Stir flour, baking soda, and salt together in a large bowl. Add yogurt to the center and stir until a dough forms.
  3. Divide dough into 10 equal sized balls. Dust hands with flour and roll each ball lightly until surface is smoothed.
  4. Place on baking sheet and flatten each ball to ½ inch thick.
  5. Bake for 10 to 15 minutes, until light golden brown. Serve warm with a soup or salad.
Source: http://foodhero.org/recipes/whole-wheat-yo...

Sweet Potato and Orange Muffins

Sweet Potato and Orange Muffins

Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 18 servings
Serving Size 1 muffin

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground allspice
1 can (16 ounce) sweet potatoes (yams), drained
2⁄3 cup brown sugar, packed
2 eggs
1 cup orange juice
1 carrot, shredded
1 teaspoon vanilla

Directions

  1. Preheat oven to 400 degrees. Lightly oil muffin tins for 18 muffins.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, nutmeg and allspice.
  3. In a large bowl, mash sweet potatoes. Add brown sugar, eggs, orange juice, carrots and vanilla. Mix well.
  4. Add dry ingredients to liquid ingredients and mix well.
  5. Fill muffin tins 2/3 full. Bake 15-20 minutes, until tops are brown. Let cool and remove from tins.
  6. Cool completely then store in an air-tight container at room temperature.
     
Source: http://foodhero.org/recipes/sweet-potato-a...

Morning Muffins

Morning Muffins

Prep time: 15 minutes
Cooking time: 15 minutes
Yield: 12 servings
Serving Size 1 muffin

Ingredients
1 egg
1 cup non-fat or 1% milk
1⁄3 cup sugar
2 Tablespoons vegetable oil
1⁄2 cup grated carrots (about 1 medium carrot)
1⁄2 cup raisins
1⁄2 cup toasted walnuts (optional)
1 teaspoon vanilla
1 1⁄2 cups flour
1⁄2 cup old fashioned rolled oats
1 1⁄2 teaspoons cinnamon
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt

Directions

  1. Preheat oven to 400 degrees. Lightly spray or oil a muffin tin with cooking spray.
  2. In a large bowl mix egg, milk, sugar, oil, carrots, raisins, walnuts and vanilla.
  3. In a seperate bowl mix flour, oatmeal, cinnamon, baking powder, baking soda and salt.
  4. Add wet ingredients to dry ingredients and stir gently until flour is just moistened. Gently fill muffin cups about 3/4 full.
  5. Bake for 15 minutes or until edges start to brown.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Morning Muffins freeze well and thaw quickly.
Source: http://foodhero.org/recipes/morning-muffin...

Master Mix

Master Mix

Prep time: 10 minutes
Makes: 12 cups

Ingredients
4 cups all-purpose flour
4 cups whole wheat flour
1 1⁄3 cups non-fat dry milk
1⁄4 cup baking powder
1 teaspoon salt
1 1⁄2 cups shortening (see notes)

Directions

  1. In a large bowl, combine all-purpose flour, whole wheat flour, dry milk, baking powder and salt. Mix thoroughly.
  2. Cut in shortening with pastry blender or two knives until mixture looks like coarse cornmeal.
  3. Store in covered containers in the refrigerator, if you use shortening.
  4. For best quality, use all the mix within a month.

Notes

  • To use oil instead of shortening, mix dry ingredients together. Omit the shortening. Store at room temperature.  Add oil when using in recipes. Add 2 tablespoons of oil for every cup of Master Mix in the recipe.
Source: http://foodhero.org/recipes/master-mix

Bread Pudding in the Microwave

Bread Pudding in the Microwave

Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 6 servings
Serving Size 1/2 cup

Ingredients
1 Tablespoon butter or margarine
3 slices whole grain bread
1⁄2 cup packed brown sugar
1⁄2 cup raisins
3 eggs, slightly beaten
1 1⁄4 cups non-fat or 1% milk
1 teaspoon cinnamon
1⁄4 teaspoon salt
1 teaspoon vanilla

Directions

  1. Butter bread and cut into small cubes.
  2. Combine buttered and cubed bread, brown sugar and raisins in a one-quart microwave safe dish.
  3. In a microwave safe bowl or measuring cup, blend together the eggs, milk, cinnamon, salt, and vanilla.
  4. Heat on high for 2-3 minutes until hot, but not boiling.
  5. Pour over bread mixture and lightly blend together.
  6. Microwave uncovered at 50% power for 5-8 minutes, or until edges are firm and the center is almost set.
  7. Let rest for 10 minutes before serving.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Serve with low-fat vanilla or lemon yogurt.
Source: http://foodhero.org/recipes/bread-pudding-...