Here are the recipes that I promised...
#48195 - 03/05/04 08:50 AM
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Seahawk
Reged: 03/03/04
Posts: 43
Loc: Las Vegas, NV
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PUMPKIN SPICE MUFFINS Serves 24
1 cup egg whites (approximately 8 large eggs) or liquid egg substitute 1 cup unsweetened applesauce 1½ cups granulated sugar 2 cups canned unsweetened pumpkin 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Confectioners sugar, sifted (optional)
Preheat oven to 375 degrees. Lightly spray a muffin pan with nonstick spray. In a large bowl, whisk together egg whites, applesauce, sugar, and pumpkin. Sift or stir together the flour, baking powder, baking soda, salt, and spices. Gently fold dry ingredients into pumpkin mixture; do not overwork. Spread mixture evenly in prepared pan. Bake until firm to the touch and lightly browned, 20-25 minutes. Cool. If desired, dust lightly with confectioners sugar before serving.
Per muffin: Calories: 100. Fat: Trace. Cholesterol: 0 mg. Carbohydrate: 23g. Fiber: 2g. Protein: 3g. Sodium: 178g.
APPLE MUFFINS Serves 48
1 1/2 cups olive oil 2 cups sugar 5 egg whites 3 cups rice flour, brown 1 teaspoon cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 3 cups Granny Smith apples
Beat the oil, sugar, and egg together. In a separate bowl, mix together flour, cinnamon, salt, and baking soda. Add dry mixture to wet mixture. Stir in the chopped/peeled apples. Pour batter into muffin pan. Bake in 325 degree oven for 15 minutes (knife should come out clean).
Per muffin: Calories: 133 Fat: 7g Saturated: 1g. Monounsaturated: 5g. Polyunsaturated: 1g. Cholesterol: 0 mg. Sodium: 55g. Carbohydrate: 17g. Fiber: 1g. Protein: 1g.
POTATO VEGETABLE SOUP Serves 5
4 cloves garlic, minced 1 large onion, chopped 1 tablespoon olive oil 3 medium russet potatoes, peeled and cubed 8 ounces carrots, sliced 8 ounces celery, sliced 58 ounces Low Sodium Chicken Broth (Shelton's) 1/2 cup macaroni 1 dash dried dill (to taste) 1 dash parsley (to taste) 1 dash oregano (to taste) 1 dash ground black pepper (to taste)
In a large soup pot over medium high heat, saute onion and garlic in the oil for 7 minutes or until soft. Add vegetables and mix well. Continue stirring for 2 minutes. Add broth and bring to a boil. Lower heat and simmer for 30 minutes or until the potatoes are ready to fall apart. Add macaroni, dill, parsley, oregano, and pepper. Cook 5 minutes, until noodles are done.
Per 2 cup serving: Calories: 134. Fat: 3g Saturated: Trace. Monounsaturated: 2g. Polyunsaturated: Trace. Cholesterol: 0 mg. Sodium: 54g. Carbohydrate: 4g. Fiber: 3g. Protein: 3g.
Note: My wife usually adds 2-3 ounces of chicken to each serving to up the protein.
Enjoy!
-------------------- -Seahawk
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Thanks!
#48198 - 03/05/04 08:58 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Thanks so much for the recipes, Seahawk! Anyone around here will tell you that I'm a major muffin-a-holic, so I can't wait to try yours!
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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These look yummy! I'm going to have to make these!
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Re: Thanks!
#48206 - 03/05/04 09:07 AM
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Seahawk
Reged: 03/03/04
Posts: 43
Loc: Las Vegas, NV
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A word of caution, though...
The pumpkin muffins are very filling and high in fiber. I only eat two at a sitting.
They are very, VERY tasty. It is hard to eat just two...
-------------------- -Seahawk
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